FSVC 110 - Hospitality Management

3 Credits: (3 lecture)

Course Description

This course is designed to provide a basic understanding of the principles, concepts, and functions of management in a hospitality operation.  It is a study of the overview of the hospitality industry from a profile of its historical development to its three principal areas: the food and beverage segment, the lodging segment, and travel and tourism.  It will provide the student with a clear understanding of career opportunities available within the hospitality industry.  

Note Fall semester only.

Text
Brymer, R. A., Cain, L. N. & Whitney, P. (2023).  Hospitality: An introduction (18th ed.).  Dubuque, IA: Kendall Hunt.

Objectives
The student will be able to: 

A. Discuss the art and science of hospitality management and the industry’s need for greater management professionalism. 

B. Define hospitality and the scope of the hospitality industry. 

C. Describe the relationship between the hospitality, travel, and tourism. 

D. Discuss career opportunities in the hospitality industry and the qualifications commonly sought by hospitality employers. 

E. Identify the earliest types of hospitality establishments in America including city hotels, resort hotels, and restaurants. 

F. Discuss changes in the industry during the 20th Century. 

G. Identify key aspects of leadership and management of various types of food service establishments. 

H. Identify key management functions within the hospitality industry. 

I. Explain the composition of the travel industry, including direct providers of travel services, support services, and tourism development. 

J. Discuss specific issues that tomorrow’s hospitality and tourism managers are likely to face in each of the following areas:  marketing, legal climate, human resources, operations, and consumer affairs. 

Content
A. Introduction - dimensions of the hospitality industry. 

B. Foundations - early development of the hospitality industry in the U.S. 

C. Managing hospitality operations. 

D. Management functions within the hospitality industry. 

E. Travel and tourism perspectives. 

F. The future of the hospitality industry. 

Student Evaluation
Objectives A through J will be evaluated by tests, class discussion, assignments, quizzes, a semester project and a comprehensive final.