INTRODUCTION TO HOTEL MANAGEMENT

Bachelors Degree in Hotel/Restaurant/Food Service Management

HTL 200

Breyer State University
Instructor: David M. Kolenich Ph.D, MBA, BBA, BS.

SYLLABUS

COURSE OVERVIEW: Welcome to Introduction To Hotel Management, a Bachelor Level course in the curriculum for the Degree, Bachelor of Hotel/Restaurant/Food Service Management. I am pleased to instruct you in this course, which will be a foundational course for the remainder of your studies in the bachelor program.

This is an exciting course, a course that explores the vast boundaries of various management techniques in running a 1000-room hotel. Companies have come to acknowledge that strong competitive forces exist in the hotel industry today and have come to recognize that a highly skilled management team is pivotal for a hotel complex to become successful. With stakes so high, a general manager and his/her staff are literally the intellectual capital that can make or break a hotel's ability to remain competitive.

This is what the course concentrates on: covering every facet of the hotel industry; from the breaking of the ground, to the opening, to the marketing, to the operating of all departments no matter how large or small, and, finally, to the building of a proper framework for a professional management team.

I know you will enjoy this course. Please learn as much as you can as you progress through it, as it does lay down a solid foundation for the rest of the curriculum. It is my pleasure to have you in the course.

TIME FRAME: This is a 4-semester hour course. This course is allotted 15 weeks of time. You must complete all of the requirements for the course successfully by the end of the 15-week period. The first day of week one will begin the day that you register for the course, or the day which you notify me that your textbook has arrived and you are ready to begin your studies. Please be cognizant of the time frame. It is rare that extensions of time are permitted, unless you have good justification. Upon successful completion of this course, you will be awarded 4 semester hours of credit.

TEXTBOOKS: There is one (1) required textbook for this course.

Book 1: Hotel And Motel Management And Operations. By William S. Gray and Salvatore C. Liguori. Upper Saddle River, NJ.; Prentice Hall, Inc.: 2003. ISBN # 130990892.

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EXAMINATIONS: There is one examination for this course, a final examination that must be taken by the end of the 10th week. The exam covers the material in the book, "Hotel And Motel Management And Operations by William S. Gray and Salvatore C. Liguori."

The exam is programmed and is located in the classroom for this course. The examination is "open book" objective type. You will have one (1) day to complete your exam, once you access it from the classroom. To access the exam, you must send me an email and request to have access to the exam. Upon registration, you will receive my email address. I will then program your access in. You will receive an email back from me telling you that you are now authorized to go ahead and to access your exam. To access, you will come into the classroom, click on testing, and click on the exam you are taking. You will need your user ID and password to access the exam. The exam will appear on your screen. Once you access the exam, you have twenty-four hours to submit your answers. The program provides me the exact date and time that you accessed the exam. The program also notifies me of the exact date and time that you submitted your answers. Thus, the program is timing you. When you are ready, go back into the classroom and click in your responses and then click submit. Shortly, you will receive the exam in your email box with your computed score. You will also know what questions, if any, that you missed, and what the correct answer is. I also receive a copy of your exam and your score.

GRADING: The grading scale for this course is as follows:

90-100%    = A
80-89%      = B
70-79%      = C
Below 70% = Fail

The final examination will compose 50% of the course grade and your written paper will compose the other 50% of your grade.

The grading sheet for all written papers is as follows:

CONTENT: Weight 48%.

1. Content is comprehensive, accurate and/or persuasive.
2. Major points are stated clearly, and are supported by specific details, examples, and/or analysis.
3. Research is adequate for the topic.
4. The context and purpose of the writing is clear.

ORGANIZATION: Weight 28%.

1. The introduction provides sufficient background on the topic and previews major points.
2. The structure of the paper is clear and easy to follow.
3. The paper's organization emphasizes the central theme or purpose and is directed.
4. The conclusion reviews the major points.

FORMAT/GRAMMAR: Weight 12%.

1. Spelling is correct.
2. Word usage is correct.
3. Punctuation is correct.

READABILITY/STYLE: Weight 12%.

1. Sentences are complete, clear, and concise.
2. The tone is appropriate to the content and assignment.
3. Development of each paragraph provides one idea per paragraph and provides consistency and flow.

COMMUNICATION: You are encouraged to communicate with me. I am available as a teacher, coach, and mentor to assist you in meeting your goals for this course. Primarily, communication is through email. However, I am also available for conversation by telephone if you would like. Our classroom for this course has a "chat" room. I am also very willing to meet with you one-on-one in the chat room at your request. From time to time, depending on how many students are enrolled in this course at a particular time, we will have some scheduled group chats. You will receive more detailed information at the time such chat sessions are scheduled. Please keep my email address handy so that you can contact me whenever necessary. If at any time during this course you change your email address, please be sure to notify me right away.

WRITTEN ASSIGNMENTS: There is one written assignment for this course. You will have to write a ten-page (minimum) paper on the book "Hotel And Motel Management And Operations" by William S. Gray and Salvatore C. Liguori. This paper must be double-spaced with 1.5-inch margins. Half of the paper will be written on the duties of the Front Office personnel which can be found on pages 114-124. The other five pages will be composed on the functions and responsibilities of housekeeping which can be found on pages 159-178. I must download your ten-page paper by the end of the 5th week of the course.

ABOUT YOUR INSTRUCTOR: I, David M. Kolenich, Ph.D, MBA, BBA, BS., currently teach undergraduate and graduate courses at Breyer State University. I hold a Doctorate degree in Business Management, a Masters in Business Administration, a Bachelor of Science in Business Administration, and a Bachelor of Food Service Management. I have owned and operated my own restaurant, managed various other large volume restaurants and hotels, managed businesses related to the steel industry, bought and sold real-estate, and have been an officer in various labor relation committees for eight years. I have been an active handball player for over twenty years, winning many state and local tournaments. In 1987, I won the United States Handball Association's National "C" Crown. I am also an avid Table Tennis player, again, winning many tournaments. I am the author of two books, one in finance and one in fiction. Both are currently under review in New York.

I am Administrative Assistant to the President of Breyer State University, and the Dean of Faculty.

COURSE OBJECTIVES: Upon completion of this course, you will be able to:

1). Understand the breath and scope of hotel management.
2). Evaluate the fundamentals of a hotel general manager.
3). Navigate the corporate structure of a 1000-room hotel.
4). Learn how to set up an effective wage structure in a hotel.
5). Understand techniques on creating an employee-friendly work environment.
6). Understand the art of handling difficult situations.
7). Understand methods to encourage extraordinary performances from staff.
8). Understand an income statement and a balance sheet of a hotel.
9). Learn important hotel laws and regulations.
10). Understand and managing the various departments of a large hotel.
11). Understand how to achieve resourceful recruiting.
12). Acquire the expertise of measuring employee performance.
13). Get the most out of an interview.
14). Analyze payroll.
15). Understand trends in the hotel industry.
16). Understand the future of the hotel industry.

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