Introduction to Hospitality Industry Prostart Culinary 1
Culinary 1 (ProStart)
Evanston High School
Concurrent Enrollment CWC: HRM 1500 79EE
Introduction to Hospitality Industry
Health & Science Division (HSHRM Dept.)
2015-2016 COURSE SYLLABUS
307-789-0757 ext. 1132
Room 134, 132
Tues-Fri 7:40-8:00 a.m.
Daily 3:10-3:30 other as needed
3 Credits CWC Credit and/or 1 credit EHS
Course Meeting Time:
Fall 2016-3rd Period 11:40-1:10
Class Fee $25 checks will be made to UCSD#1
Spiral College Rule Notebook no less than 70 pages(separate from other classes)
Students requiring reasonable accommodation for a disability must complete the attached “Request for Accommodations” form. Submit the completed request form to the Director and they will turn it into the Student Support Services office.
Overview: This course lays the groundwork for a basic understanding of the lodging and food service industry by tracing the industry’s growth and development both nationally and internationally, by reviewing the organization of hotel and food and beverage operations and by focusing on industry opportunities and future trends.
Course Structure: At the completion of this course, students should be able to:
- Explain the relation of lodging and food and beverage operations to the travel and tourism industry.
- Describe the scope of the travel and tourism industry and its economic impact on the local, national and international levels.
- Cite opportunities for education, training and career development in the hospitality industry.
- Summarize the origins of the European and American lodging and food service industries.
- Describe the effects of globalization on the hospitality industry.
- Evaluate and discuss several major factors, developments and trends that have affected lodging and food service operations in recent years and that will continue to affect the industry in the future.
- Compare and contrast the effects on the industry of franchising, management contracts, referral organizations, independent and chain ownership, time-share and condominium growth and consolidation.
- Identify the general classifications of hotels and describe the most distinctive features of each.
- List the common divisions or functional areas of hotel organization (rooms, food and beverage, engineering, marketing and sales, accounting, human resources and security) and explain the responsibilities and activities of each.
- Outline the functional areas or departments typically found in each hotel division.
- List and explain the major classifications of food services, beginning with the distinction between commercial and institutional operations.
- Outline the organization, structure and functional areas in commercial and institutional food service operations.
- Analyze the importance of each division in achieving the objectives of a lodging and/or food service operation.
- Demonstrate knowledge of food and beverage controls that pertain to food and beverage sales, payroll planning and production standards.
- Identify the benefits of and advancements in energy management programs and outline steps for organizing such a program.
- Describe ways in which computer advancements, such as property management systems and Internet access have dramatically changed many work areas within the hospitality industry.
- Demonstrate budgeting, proper food safety and sanitation procedures, and preparation techniques.
Grading: participation 10%
Quizzes, midterm, final 20%
Projects / classwork 20%
A = 90-100%, B = 80-89%, C = 70-79%, D = 60-69%, F = 0-59%
- Attendance: daily attendance / participation points will be given
- Late or incomplete work: Student work will be penalized for each day it is late
- Make-Up: Students are allowed one day to make up work for which they missed, but it is the STUDENTS responsibility to get the missed work.
- Plagiarizing/academic dishonesty: will not be tolerated
- Other: Electronics may be used as a resource for the class, but not for texting games, etc. If headphones are used, only one ear piece maybe used
Other items for consideration: (i.e. cell phones in class, etc.) Cell phones should be silent during class.
Make-up Work Policy:
Late or incomplete work: Complete work as assigned. Late or incomplete assignments will not receive full credit. 1% will be deducted from your grade for each day that the assignment is late."
Required Text Books:
National Restaurant Association. (2011). Foundations of Restaurant Management and Culinary Arts: Level One and Level Two. Pearson Education Inc., Prentice Hall, Chicago, IL.
National Restaurant Association Educational Foundation. (1999) SERVSAFE CourseBook and Essentials. Chicago, IL.
Other Resources as assigned
Quizzes/Tests will consist of brief in-class lectures based on the assigned reading. Students will also be asked to present projects as needed.
Students lab skills will be assessed during hands-on experiences
An incomplete grade will need to be approved by the Director, Dean and Instructor
Per CWC policy, students may withdraw from this class any time prior to the Withdrawal Deadline date listed above. To receive a refund of tuition and avoid a Withdrawal notation on your transcript, you must withdraw by the Refund Deadline listed above.
Cell Phone Use in Classroom
Students are asked to please turn cell phones on silent during direct instruction periods. Please, no texting during classroom sessions.
Students are expected to conduct themselves in a manner fitting to educated scholars. You are expected to obey the law at all times, especially as regards copyright restrictions. You are expected to control your language and behavior at all times to avoid the use of vulgarities, obscenities, and profanities. Please provide undivided attention during lectures, when students are asking questions, and when students are answering questions.
Since classroom sessions are limited, it is expected that students attend all sessions. However, if personal issues cause a disruption in attendance, please contact the instructor to insure they are provided with the proper missed notes and information before the next session.
Academic Dishonesty Policy
Academic dishonesty is not tolerated. Academic dishonesty includes plagiarism, cheating, tampering with electronic media and any conscious act by a student that gives him or her undue advantage over fellow students. Plagiarism is copying or using the ideas or words of another without giving proper credit. Cheating involves obtaining and making unauthorized use of answers to examinations, tests, quizzes and laboratory reports as well as copying from fellow students or submitting work that has been done by someone else. When suspected cases of academic dishonesty arise, faculty shall seek to verify the violation and confront the student(s) involved. After establishing the violation, the appropriate sanction shall be decided by the faculty member unless such sanction involves a recommendation that the student be expelled. In such cases, the Division Chair and the Vice President/Dean of Academic Services shall be involved in deciding and imposing sanctions. In all cases, a written report of the incident should be filed in the Vice President/Dean of Academic Services’ office and a copy sent to the Records and Research Office to be retained in the student's permanent file. Due process shall be followed at all times. A student may appeal any disciplinary sanction he or she feels is unfair or arbitrary to the Vice-President of Student Services, the Executive Vice-President for Academic Services, and the Student Grievance Committee and ultimately to the President. See CWC catalog for complete policy.
Instructor’s Policy on Academic Dishonesty
This class is geared for communication between classmates and the free flow of ideas and notes is encouraged between students.
I agree to the stipulations above_____________________________________
PARENT SIGNATURE-I have read the above class information for my EHS student