Textbook: Powers, T. and Barrows, W. Introduction to Management in the Hospitality Industry, 6th Ed., New York: John Wiley and Sons, Inc., 1999.

Week	Chapter	Topic
1	15	Management; A New Way of Thinking
2	15	Management: A New Way of Thinking
3	16	Planning in Hospitality Management
4	16	Planning in Hospitality Management
5	17	Organizing in Hospitality Management
6	17	Organizing in Hospitality Management
7	19	Control in Hospitality Management
8	19	Control in Hospitality Management
9	20	Leadership and Directing in Hospitality Management
10	20	Leadership and Directing in Hospitality Management
11	18	Staffing: Human Resource Management
12	18	Staffing: Human Resource Management
13	21	The Role of Service In Hospitality Management
14	21	The Role of Service in the Hospitality Industry
15	→	FINAL EXAM

1. Acquire an appreciation for the historical perspective of management as it relates to modern management practices. (I, II, III, VII)
2. Exhibit knowledge of the organizational structure of various types of hospitality organizations. (I, VI, VII, VIII)
3. Understand the interactions between all management areas of the hospitality industry. (I, II, V, VI, VIII)
4. Exhibit knowledge of the relationship human resource management has with hospitality service. (I, II, III, VII, VIII)
5. Understand the role of the hospitality manager in terms of the planning, organizing, staffing, and controlling functions of management. (I, II, III, IV)
6. Demonstrate knowledge of the role of service in the hospitality industry. (I, II, VI, VII)
7. Comprehend the concepts of leadership and directing. (I, II, III, IV, VI)
8. Acquire the basic vocabulary associated with the managerial segments of the hospitality industry. (I, VII, VIII)
9. Demonstrate the ability to make logical and reasonable decisions. (I, II, III, V, VI, VII, VIII)

Students will:

1. Work in groups to organize a restaurant company as it exists within the college service area. Active Learning Strategy, Communication Outcome, Social/Behavioral Sciences Outcome
   
   
2. Refine reading and informational literacy skills by researching the internet to become aware of changing management trends and new applications of leadership methodologies. Technological Literacy Outcome, Communication Outcome, Transitional Strategies
   
   
3. Draft a job description for a specified job within either the lodging or food service segment of the hospitality industry. Active Learning Strategy, Technological Literacy Outcome
   
   
4. Write a position paper concerning the effect of cultural diversity on service standards within the hospitality industry. Social/Behavioral Sciences Outcome, Active Learning Strategy, Technological Literacy Outcome
   
   
5. Evaluate basic financial documents of a hospitality business to determine areas where control systems need development or improvement. Mathematics Outcome, Active Learning Strategy
   
   
6. Create a mission and a set of managerial goals for a fictitious hospitality business. Active Learning Strategy, Transitional Strategies, Technological Literacy Outcome

The student should be able to:

1. Define the business environment/influences that affect the hospitality business. (A, C, D)
2. Differentiate between management and employee goals and objectives. (A, C, H)
3. Understand the importance of the managerial planning function to the hospitality industry. (A, C, E, H, I)
4. Understand the role of the managerial control function in the hospitality industry with respect to the business, consumer, and employee. (A, C, E, H, I)
5. Explain the varied levels of service associated with different types of hospitality businesses or products. (A, B, C, D, E, F, H)
6. Identify and demonstrate leadership practices associated with successful hospitality managers. (A, G)
7. Explain the impact of employee motivation on service and business performance. (A, D, G, H)
8. Determine the control systems that most impact the levels of service in a hospitality organization. (B, C, D, F, H)
9. Demonstrate knowledge of the impact of staffing on the specific segments of the hospitality industry. (B, C, E, F)
10. Explain the importance of perceived quality for hospitality customers. (D, F, H)
11. Determine the aspects that separate successful hospitality companies from the rest of the industry. (D, F, G)
12. Demonstrate basic problem identification, analysis, and resolution skills. (A, B, C, I)

1. Testing Procedures:
   Students are evaluated primarily on the basis of tests. A minimum of three exams must be given.
   
   
2. Laboratory Experiments:  N/A
   
   
3. Field Work:  N/A
   
   
4. Other Evaluation Methods:
   Class participation, group work, attendance, and homework will also comprise the final grade for the course. Each instructor must provide full details the first week of class via a syllabus supplement.
   
   
5. Grading Scale:

   92 - 100	A
   89 - 91	B+
   82 - 88	B
   79 - 81	C+
   72 - 78	C
   65 - 71	D
   Below 65	F

1. Attendance Policy:
   Pellissippi State Technical Community College expects students to attend all scheduled instructional activities. As a minimum, students in all courses must be present for at least 75 percent of their scheduled class and laboratory meetings in order to receive credit for the course. [NOTE: No differentiation is noted for excused/unexcused absences. These will be treated as an absence.] (Pellissippi State, 2004-2006 Catalog, page 83)
   
   
2. Academic Dishonesty:
   Plagiarism, cheating, and other forms of academic dishonesty are prohibited. Students guilty of academic misconduct, either directly or indirectly through participation or assistance, are immediately responsible to the instructor of the class. In addition to other possible disciplinary sanctions which may be imposed through the regular Pellissippi State procedures as a result of academic misconduct, the instructor has the authority to assign an F or a zero for the exercise or examination or to assign an F in the course. (Pellissippi State, 2004-2006 Catalog, pages 62-63)
   
   
3. Computer Usage Guidelines:
   College-owned or –operated computing resources are provided for use by students of Pellissippi State. All students are responsible for the usage of Pellissippi State's computing resources in an effective, efficient, ethical and lawful manner. (Pellissippi State, 2004-2006 Catalog, pages 67-70)
   
   
4. Accommodations for Disabilities:
   If you need accommodations because of a disability, if you have emergency medical information to share, or if you need special arrangements in case the building must be evacuated, please inform the instructor immediately. Please see the instructor privately after class or in his/her office. Students must present a current accommodation plan from a staff member in Services for Students with Disabilities (SSWD) in order to receive accommodations in this course. Services for Students with Disabilities may be contacted by going to Goins 127 or 131 or by phone: 694-6751(Voice/TTY) or 539-7153.