Diploma of Culinary Art Diploma in Events Management Introduction to Hospitality and Tourism Industry
14 April 2014 – 3 August 2014 Lecturer: Riza Munira Shamsudin Email: riza_shamsudin@ytlichm.edu.my Tel No: 0192888975
Schedule of Work/22/Apr/2014
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MODULE DESCRIPTION
Subject
Introduction to Hospitality & Tourism Industry
Subject Code
DCAB 101
Credit Hours
3
Intake
DCA 2/14
Mode of Assessment
Examination
50%
There will be a Two (2) hours final examination, which consists of 10 Multiple Choice questions, 4 Short questions and 2 case studies.
Coursework
50%
Part A: Midterm Test (20%) ● There will be a ONE (1) midterm test, which consists of multiple choices questions, True or False questions and short answer questions. Part B: Quiz (10%) ● There will be ONE (1) quiz, which consists of multiple choices questions and True and False questions. Part C: Group Assignment & Presentation (20%) ● The idea of this assignment is to relate and apply their learning in the classroom and with the current industry practices. Total
100%
Synopsis
The purpose of this subject is to introduce the students to the primary resources associated with the industry i.e. tourism, hotel and foodservices. The module will discuss the development of the hospitality industry in Malaysia and the role and importance of the industry to the country.
Schedule of Work/22/Apr/2014
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Learning Outcomes
Upon completion of the subject, students should be able to:
a. Describe the hospitality business, types of hospitality resources. b. Explain the history and importance of the industry to the country c. Describe and classify the various segments of the hospitality industry d. Describe the organizational structure of typical hotels/restaurants and relate the interconnectedness of responsibilities. e. Discuss the importance of globalization & automation in the industry. Main Books
Reference 1. Clayton W. Barrows, Tom Powers and Dennis Reynolds (2011). Introduction to the Hospitality Industry. Wiley 2. Robert A Brymer and Johanson Misty M. (2011). Hospitality: An Introduction. Kendall Hunt Publishing
Additional Reference Books
1. Rocco M. Angelo and Andrew Vladimir (2010). Hospitality Today: An Introduction. Educational Inst of the American Hotel 2. Kaye (KyeSung) Chon and Thomas A. Maier (2009). Welcome to Hospitality: An Introduction. Cangage Learning 3. John R. Walker. (2008). Introduction to Hospitality. Prentice Hall
Other additional Information
1. Related Magazines, Internet Sites, Newspapers, Video, Movie, CDROM, Others
Teaching and Learning Experience
Students undertaking this module will have been given the opportunity to: ● Attend lectures in order to provide the knowledge, experiences and understanding as defined in the learning outcomes; ● Gain hotel operations and sequences related to the jobs in the hospitality industry.
WEEKLY CLASS ACTIVITIES AND DEADLINES
Week
Date
Schedule of Work/22/Apr/2014
Topic / Area / Activity
3
Remarks
1 LO:
23/04/1 4
History of Hospitality ● What is hospitality management? ● The outlook for hospitality ● Why study in a hospitality management program? ● Planning a career in hospitality industry
Lecture Discussion
2 LO:
23/04/1 4
History of Hospitality ● The lesson of the past, origins of the hospitality industry ● Famous hotel owners ● The rise of economy hotel and the age of competition ● The lodging industrysize, target market, levels of service, ownership and affiliation ● Reasons for travelling
Lecture Discussion
3 LO:
30/04/1 4
Tourism ● What is tourism ● The five epoch of tourism ● Tourism organizations ● The economic impact of tourism
Lecture Discussion
4 LO:
07/05/1 4
Tourism ● Promoters of tourism ● Why people travel: social and cultural impact of tourism, ecotourism, agro tourism ● Status of tourism industry in Malaysia
Lecture Discussion
5 LO:
14/05/1 4
Hotel Business ● History and development of hotel business ● Classification of hotels ● Role of a hotel general manager ● Management structure
Lecture Discussion
6 LO:
21/05/1 4
Hotel Business ● The functions and departments of a hotel ● Major departments in hotel: Front office, housekeeping/laundry, catering
Lecture Discussion
Schedule of Work/22/Apr/2014
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department, room service food and beverage 7 LO:
28/05/1 4
Hotel Tour
Hotel Tour Discussion
8 LO:
04/06/1 4
The Restaurant Business ● Restaurant development ● Classification of restaurant
Lecture Discussion
9 LO:
11/06/1 4
The Restaurant Business ● Restaurant operations ● Business and industry
Lecture Discussion
10 LO:
18/06/1 4
Mid Term Examination
11 LO:
25/06/1 4
The Role of Service in the Hospitality Industry ● What is service? ● Types of service ● Rendering Personal Service ● Managing the service transaction ● How companies organize for service
Lecture Discussion
12 LO:
2/07/14 Forces Affecting Growth and Change in the Hospitality Industry ● Managing changes ● Demand ● The changing age composition of population ● Diversity and cultural change
Lecture Discussion
13 LO:
09/07/1 4
Forces Affecting Growth and Change in the Hospitality Industry ● Land and its produce ● Labor ● Workforce diversity ● Impact of labor scarcity
Lecture Discussion
14 LO:
16/07/1 4
Issues and Challenges ● Demographics in practice ● Tourism and the tourist ● Travel and tourism industry
Lecture Discussion Quiz
Schedule of Work/22/Apr/2014
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● Attractions and development ● Social tourism issues ● Guidelines for sustainable tourism development ● Trends and issues in accommodation sector 15 LO:
23/07/1 4
Issues and Challenges ● Professional service ● Hospitality culture/culture differences ● Customer expectations and perception ● Communicating with customers ● Trends and issues in food service sector
Lecture Discussion
16 LO:
30/07/1 4
Revision
Assignmen t Submission Presentatio n
17
4 10/08/1 4
Study Week
11 – 17 August 2014 | Final Examin ation Week
Individual Assignment & Presentation (Total Marks: 20%) LEARNING OUTCOMES: (b), (c) & (e) LEARNING OBJECTIVES: The objective of this assignment is to implement the student’s understanding and analytical skills for the important aspects of the hospitality industry. REMARKS: Any materials or sources used MUST be acknowledged. Each Home Assignment MUST follow the conditions below: Schedule of Work/22/Apr/2014
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➢ ➢ ➢ ➢
The Home Assignment must be between 2,000 to 2,300 words. Each Home Assignment must be computertyped. Each Home Assignment must have 1.5 spacing. Each Home Assignment must have font type CALIBRI/ARIAL/TIMES NEW ROMAN and font size of 12. ➢ Each Home Assignment must be appropriately cited and referenced. ➢ Coursework submitted after the deadline but within 1 (ONE) week will be accepted for a maximum mark of 40%. ➢ Work handed in following the extension of 1 (ONE) week AFTER the original deadline will be regarded as a nonsubmission and marked at 0 (ZERO).
Schedule of Work/22/Apr/2014
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PLAGIARISM, SYNDICATION & CHEATING YTL International College of Hotel Management (YTLICHM) has strict rules to ensure that students’ work for assessment is actually the result of their individual effort, skills and knowledge and has not been produced by means that will give an unfair advantage over other students. PLAGIARISM Students must ensure that any work submitted for assessment is genuine and not plagiarized (borrowed or copied, without specific acknowledgement, or stolen from other published and unpublished work). If you are quoting actual words from a published source – or even from work or your own – you must acknowledge that fact each time you do it by using quotation marks and citing your source in the text of your coursework. There are correct academic conventions for how you should do this, which you must follow. It is not enough just to list sources in a reference at the end of your essay if you do not acknowledge the actual quotes in the text. Neither is it acceptable to change some of the words or the order of sentences if, by failing to acknowledge the source properly, you give the impression that it is your own work. SYNDICATION You must also take care that, unless you are specifically instructed that a piece of work for assessment is to be produced jointly with other students, the work you submit has been prepared by you alone. If you collude with other students to prepare a piece of work jointly, or copy each other's work, and pass it off as an individual effort, it is syndication and against the College’s regulations. It is obviously unethical to copy another student's work without his or her knowledge. CHEATING When you sit for examinations / tests, you must make sure that you bring to the examination hall only those materials that you are allowed to use for the examination. If you bring in any unauthorized materials, such as notes, you will be in breach of the College’s regulations. Plagiarism is regarded as cheating and bringing unauthorized materials into examination will leave you open to similar charge. PENALTIES These breaches of regulations are dealt with in the Student Handbook. If it is suspected that you are guilty of plagiarism or any other form of cheating you will be called to a disciplinary interview and may also have to appear before a Disciplinary Committee. If the allegation is proved, a penalty, such as the deduction of marks or failure of a subject or unit will be imposed. Severe penalties such as suspension or expulsion can be imposed in appropriate cases.
Schedule of Work/22/Apr/2014
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Appendix 1
YTL International College of Hotel Management
Diploma of International Hotel Management
Assignment/Report Assessment Form Subject
Introduction to Hospitality and Tourism Industry
Name of student and Student ID
Name of Assessor
Riza Munira Shamsudin
Session
214
Additional Comments:
Assessed by: _____________________
Date: ___________________
Schedule of Work/22/Apr/2014
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Total marks: ________ /100 marks