《旅游接待业Introduction to Hospitality》 课程教学大纲 一、课程基本信息 课程代码：20080092 课程名称：旅游接待业（全英） 英文名称：Introduction to Hospitality 课程类别：专业课 时：32 学 分：2 适用对象：旅游管理（中外人才培养实验班） 考核方式：考试 先修课程：无 二、课程简介 This course provides an understanding of Tourism,Hospitality and Events as separate fields of study and the interrelationship between them all.It looks at the role of THE in society.its involvement with industry and government and its impact on the environment Tourism,hospitality and events are often viewed as almost separate industries/activities and university degree programs.However,this course is designed to study the inter-relationships that exist between these industries and to demonstrate how they fit into the wider industrial and social landscapes. Given the increasing trend towards globalization,both socially and economically,the course will take a global perspective of these industries/activities to exemplify how they are related to,and influence the nature of,one another. As a result of this course.students should recognize that although they may be focusing their studies on one particular industry/activity they need to take into account all the others in order to fully understand their chosen area of expertise. 三、课程性质与教学目的 This course aims for students to develop their knowledge and understanding of the industries/activities of tourism,hospitality and events.In particular students should have a
1 《旅游接待业 Introduction to Hospitality》 课程教学大纲 一、课程基本信息 课程代码：20080092 课程名称：旅游接待业（全英） 英文名称：Introduction to Hospitality 课程类别：专业课 学 时：32 学 分：2 适用对象：旅游管理（中外人才培养实验班） 考核方式：考试 先修课程：无 二、课程简介 This course provides an understanding of Tourism, Hospitality and Events as separate fields of study and the interrelationship between them all. It looks at the role of THE in society, its involvement with industry and government and its impact on the environment. Tourism, hospitality and events are often viewed as almost separate industries/activities and university degree programs. However, this course is designed to study the inter-relationships that exist between these industries and to demonstrate how they fit into the wider industrial and social landscapes. Given the increasing trend towards globalization, both socially and economically, the course will take a global perspective of these industries/activities to exemplify how they are related to, and influence the nature of, one another. As a result of this course, students should recognize that although they may be focusing their studies on one particular industry/activity they need to take into account all the others in order to fully understand their chosen area of expertise. 三、课程性质与教学目的 This course aims for students to develop their knowledge and understanding of the industries/activities of tourism, hospitality and events. In particular students should have a
clear understanding of the sectors of these industries/activities and the inter-relationships that exist between them. After successfully completing this course you should be able to: 1.clearly define tourism,hospitality and event management; 2.comprehend and report on the inter-related nature of tourism,hospitality and events: 3.understand and explain the concepts,evolution and impacts of tourism,hospitality and events globally: 4.work with peers to synthesise and communicate information on a particular topic from the body of knowledge on tourism.hospitality.and events: 5.demonstrateacademic literacy and ethical scholarship,and appreciate how this applies to future studies: 6.compare tourism and hospitality industries in China and globally,especially the roles of different actors and management/government principles in different countries. 四、教学内容及要求 Chapter 1 Introducing Hospitality 1.Learning Objectives 1.1 Discuss the history of hospitality through the ages. 1.2 Describe the characteristics of the hospitality industry. 1.3 Explain corporate philosophy and total Quality Management. 1.4 Discuss the many facets of service and why it has become such an important part of the hospitality industry. 1.5 Suggest ways to improve service. 1.6 Discuss current trends in the hospitality industry. 2.Contents 2.1 Hospitality through the ages. 2.2 The interrelated nature of hospitality and tourism 2.3 Characteristics of the hospitality industry. 2.4 Sustainable hospitality. 2.5 Trends in hospitality and tourism. 3.Review and Discussion 3.1 Compare and contrast the characteristics of the hospitality industry in relation to the tourism industry
2 clear understanding of the sectors of these industries/activities and the inter-relationships that exist between them. After successfully completing this course you should be able to: 1. clearly define tourism, hospitality and event management； 2. comprehend and report on the inter-related nature of tourism, hospitality and events； 3. understand and explain the concepts, evolution and impacts of tourism, hospitality and events globally； 4. work with peers to synthesise and communicate information on a particular topic from the body of knowledge on tourism, hospitality, and events； 5. demonstrate academic literacy and ethical scholarship, and appreciate how this applies to future studies； 6. compare tourism and hospitality industries in China and globally, especially the roles of different actors and management/government principles in different countries. 四、教学内容及要求 Chapter 1 Introducing Hospitality 1. Learning Objectives 1.1 Discuss the history of hospitality through the ages. 1.2 Describe the characteristics of the hospitality industry. 1.3 Explain corporate philosophy and total Quality Management. 1.4 Discuss the many facets of service and why it has become such an important part of the hospitality industry. 1.5 Suggest ways to improve service. 1.6 Discuss current trends in the hospitality industry. 2. Contents 2.1 Hospitality through the ages. 2.2 The interrelated nature of hospitality and tourism. 2.3 Characteristics of the hospitality industry. 2.4 Sustainable hospitality. 2.5 Trends in hospitality and tourism. 3. Review and Discussion 3.1 Compare and contrast the characteristics of the hospitality industry in relation to the tourism industry
3.2 Identify the corporate philosophy of the global hospitality industry. 3.3 Assess the importance of Total Quality Management in the global hotel industry 3.4 What is the difference between Total Quality Management and quality control? 3.5 Describe the history of the global hospitality industry. 3.6 Apart from sustainability and green travel,discuss two key trends in hospitality and tourism 4.Teaching Methods Lecture,Online resources application Chapter 2 The Hotel Business 1.Learning Obiectives 1.1 Describe hotel ownership and development via hotel franchising and management contracts. 1.2 Explain the diamond rating classification of hotels 1.3 Classify hotels by rating system type,location,and price 1.4 Discuss the concept and growth of vacation ownership. 1.5 Discuss sustainable/green lodging. 1.6 Identify trends influencing the hotel business. 2.Contents 2.1 Hotel development and ownership 22 Classification ofhotels and lodging properties 2.3 International perspectives 2.4 Sustainable or green lodging 2.5 Trends in hotel development and management 3.Review and Discussion 3.1 Why do you think an entrepreneur would choose to purchase a hotel instead of acquiring a franchise? 3.2 Evaluate the importance of various hotel rating systems. 3.3 Critically assess the trends that you feel will have the biggest impact on the future of the global hospitality industry. 4.Teaching Methods Lecture,Online resources application. Chapter 3 Rooms Division 1.Learning Objectives
3 3.2 Identify the corporate philosophy of the global hospitality industry. 3.3 Assess the importance of Total Quality Management in the global hotel industry. 3.4 What is the difference between Total Quality Management and quality control? 3.5 Describe the history of the global hospitality industry. 3.6 Apart from sustainability and green travel, discuss two key trends in hospitality and tourism. 4. Teaching Methods Lecture, Online resources application. Chapter 2 The Hotel Business 1. Learning Objectives 1.1 Describe hotel ownership and development via hotel franchising and management contracts. 1.2 Explain the diamond rating classification of hotels. 1.3 Classify hotels by rating system type, location, and price. 1.4 Discuss the concept and growth of vacation ownership. 1.5 Discuss sustainable/green lodging. 1.6 Identify trends influencing the hotel business. 2. Contents 2.1 Hotel development and ownership 2.2 Classification of hotels and lodging properties 2.3 International perspectives 2.4 Sustainable or green lodging 2.5 Trends in hotel development and management 3. Review and Discussion 3.1 Why do you think an entrepreneur would choose to purchase a hotel instead of acquiring a franchise? 3.2 Evaluate the importance of various hotel rating systems. 3.3 Critically assess the trends that you feel will have the biggest impact on the future of the global hospitality industry. 4. Teaching Methods Lecture, Online resources application. Chapter 3 Rooms Division 1. Learning Objectives
1.1 Outline the duties and responsibilities ofkey executives and department heads. 1.2 Draw an organizational chart of the rooms division of a hotel and identify the executive committee members. 1.3 Describe the main functions of the rooms division departments. 1.4 Describe property management systems and discuss yield management. 1.5 Calculate occupancy percentages,average daily rates,and actual percentage of potential rooms revenue. 1.6 Outline the importance of the reservations and guest services functions. 1.7 List the complexities and challenges of the concierge.housekeeping.and security/loss prevention departments. 2.Contents 2.1The functions and departments ofa hotel 22 Management structure and roles of departments 2.3 Security/loss prevention 2.4 Trends in hotel development and management 3.Review and Discussion 3.1 Briefly define the purpose ofa hotel.Why is it important toempathize withthe culture of guests? 3.2 List the main responsibilities of the front-office manager. 3.3 What are the benefits of using a central reservation system? 3.4 Why is the concierge an essential part ofthe personality ofa hotel? 3.5 Explain the importance of accident and loss prevention.What security measures are taken to protect guests and their property? 4.Teaching Methods Lecture,Online resources application Chapter 4 Food and Beverage 1.Learning Objectives 1.1 Describe the dutiesand responsibilities ofa food and beverage director and other key department heads. 1.2 Describe a typical food and beverage director's day. 1.3 State the functions and responsibilities of the food and beverage departments. 1.4 Perform computations using key food and beverage operating ratios 2.Contents 2.1 Food and beverage management 4
4 1.1 Outline the duties and responsibilities of key executives and department heads. 1.2 Draw an organizational chart of the rooms division of a hotel and identify the executive committee members. 1.3 Describe the main functions of the rooms division departments. 1.4 Describe property management systems and discuss yield management. 1.5 Calculate occupancy percentages, average daily rates, and actual percentage of potential rooms revenue. 1.6 Outline the importance of the reservations and guest services functions. 1.7 List the complexities and challenges of the concierge, housekeeping, and security/loss prevention departments. 2. Contents 2.1 The functions and departments of a hotel 2.2 Management structure and roles of departments 2.3 Security/loss prevention 2.4 Trends in hotel development and management 3. Review and Discussion 3.1 Briefly define the purpose of a hotel. Why is it important to empathize with the culture of guests? 3.2 List the main responsibilities of the front- office manager. 3.3 What are the benefits of using a central reservation system? 3.4 Why is the concierge an essential part of the personality of a hotel? 3.5 Explain the importance of accident and loss prevention. What security measures are taken to protect guests and their property? 4. Teaching Methods Lecture, Online resources application. Chapter 4 Food and Beverage 1. Learning Objectives 1.1 Describe the duties and responsibilities of a food and beverage director and other key department heads. 1.2 Describe a typical food and beverage director’s day. 1.3 State the functions and responsibilities of the food and beverage departments. 1.4 Perform computations using key food and beverage operating ratios. 2. Contents 2.1 Food and beverage management
2.2 Kitchen 2.3 Stewarding department 2.4 Catering department 25 Sustainable wine production 2.6 Sustainable brewing 2.7Trends in the beverage industry 3.Review and Discussion 3.1 Briefly describe the challenges a food and beverage director faces on a daily basis. 3.2 List the measures used to determine the food and beverage department's profit and loss 3.3 Explain the problems a hotel faces in making the following departments profitable: restaurants,bars,and room service 3.4 Explain the importance of the catering department for a hotel and list the responsibilities of a catering sales manager(CSM) 4.Teaching Methods Lecture,Online resources application. Chapter 5 The Restaurant Business and Management 1.Learning Objectives 1.1 Describe a restaurant's front of the house. 1.2 Explain how restaurants forecast their business 1.3 Describe restaurant service. 1.4 Describe front-and back-of-the-house systems 1.5 Outline back-of-the-house operations. 1.6 Summarize restaurant management financials 2.Contents 2.1 The restaurant business 2.2 Franchises 2.3 Sustainable restaurant operations 2.4 Back-of-the-house operation 2.5 Restaurant management financials 2.6 Trends in the restaurant industry 3.Review and Discussion 3.1 Most restaurants forecast a budget on a weekly and monthly basis,one that projects sales and costs forayear in consideration of guest counts and the average guest check 5
5 2.2 Kitchen 2.3 Stewarding department 2.4 Catering department 2.5 Sustainable wine production 2.6 Sustainable brewing 2.7 Trends in the beverage industry 3. Review and Discussion 3.1 Briefly describe the challenges a food and beverage director faces on a daily basis. 3.2 List the measures used to determine the food and beverage department’s profit and loss. 3.3 Explain the problems a hotel faces in making the following departments profitable: restaurants, bars, and room service. 3.4 Explain the importance of the catering department for a hotel and list the responsibilities of a catering sales manager (CSM). 4. Teaching Methods Lecture, Online resources application. Chapter 5 The Restaurant Business and Management 1. Learning Objectives 1.1 Describe a restaurant’s front of the house. 1.2 Explain how restaurants forecast their business. 1.3 Describe restaurant service. 1.4 Describe front- and back-of-the-house systems. 1.5 Outline back-of-the-house operations. 1.6 Summarize restaurant management financials. 2. Contents 2.1 The restaurant business 2.2 Franchises 2.3 Sustainable restaurant operations 2.4 Back-of-the-house operation 2.5 Restaurant management financials 2.6 Trends in the restaurant industry 3. Review and Discussion 3.1 Most restaurants forecast a budget on a weekly and monthly basis, one that projects sales and costs for a year in consideration of guest counts and the average guest check