COURSE DESCRIPTION

Introduces the history, opportunities, problems and trends of the hospitality industry. Covers the organization of the various sectors of the hospitality industry including human resources, general business considerations, and management theory. Lecture 3 hours per week.

GENERAL COURSE PURPOSE

HRI 101-102 are required courses in all specializations in the Hospitality Management curricula. The basic purpose is to provide the student with general knowledge of the hospitality industry in order to prepare him/her for managerial roles in lodging and food service businesses.

HRI 101 will focus on the following broad areas:

1. career opportunities
2. the use of professional journals
3. the historical development of the hospitality industry
4. industry overview of various sectors of the hospitality industry
5. the impact of tourism on economic conditions


HRI  102 will focus on:
 

1. current and future trends
2. general business topics
3. hospitality marketing
4. management principles and practices

Following are the objectives for HRI 101.

1. Know the correct use of basic hospitality and tourism technology.
2. Know how to prepare for a hospitality managerial position.
3. Describe historical factors which contributed to the growth and development of the lodging industry.
4. Identify the first real impetus for people to travel, and thus create a demand for hospitality services.
5. Explain the significance of the city hotel in New York to the development of the hotel industry.
6. Describe the innovations that accompanied the opening of the Tremont.
7. Describe the development of the food service industry in the U.S.
8. Describe the contribution made by great hospitality pioneers.
9. Lnow the essential differences between resort and transient properties.
10. Relate changing patterns in the hotel business to changing transportation patterns and changing needs of customers.
11. Name the major functional departments in a hotel and explain how they relate to one another.

1. Relate the principal sources of income and expense to the appropriate department according to the Uniform Systems of Accounts For Hotels.
2. Explain how accounting statements can be used to measure the performance of key executives and department heads in a hotel.
3. Discuss the importance of rising incomes in shaping the "new" tourist services.
4. Name and describe emerging aspects of mass market tourism (theme parks, urban entertainment centers, outdoor recreation, camping, etc.).
5. Describe and contrast the major kinds of restaurant operations.
6. Describe the competitive strengths of the chain and the independent operation.
7. Identify the major consumer issues facing the restaurant industry.
8. Explain the principal differences between institutional and commercial food service.
9. Identify and describe the four major segments of institutional food service.
10. Explain the differences between the hospitality industry and the tourism industry.
11. State the major reason that people travel and rank them according to importance.
12. Explain the economic importance of tourism in terms of its impact on sales of goods and services, as well as in terms of employment.

1. Explain the fundamentals of economics and the free enterprise system.
2. Know the relationship between business and personal aspirations.
3. Know the basic structure of business enterprises.
4. Understand the growth of the service sector.
5. Contrast the basic forms of business ownership.
6. Recognize ethical practices and social responsibilities of business.
7. Contrast economic business systems under capitalism, communism, and socialism.
8. Define "small businesses" and compare "independent operators" to chains or "multiple" operations.
9. Explain the use of basic financial statements relative to asset management.
10. Analyze the concepts "present value" and "cost of capital".
11. Recognize "short" and "long" term financing scenarios.
12. Discuss stocks and bonds, and explain the difference between equity financing and debt financing.
13. Discuss business risk as it relates to hospitality businesses.
14. List and explain the functions of management; know management theory.
15. Demonstrate the positive results of effective planning.
16. Identify the significance of the contributions of E. M. Statler and V. and G. Stouffer to the development of hospitality management.
17. Describe how the customer, not the operators, ultimately defines a business.
18. Distinguish between various sources of authority and the limits of each in the work place.
19. Identify the three most common points of view regarding marketing.
20. Understand the importance of research in developing a marketing program and how customers buy
21. Describe in more detail the elements of the marketing mix and tell how they are used in the hospitality industry.
22. Define product-service mix and benefit bundle and understand the importance of service strategy to hospitality marketing
23. Undertake a competitive analysis in terms of the marketing mix.
24. Discuss the impact of technology and automation on the industry.
25. List and discuss the "forces" currently shaping the future of the hospitality industry.
26. Describe the management challenges in the 1980’s coming from within the industry and the more general forces of social change.

Following are the major topics for HRI 101.

1. The Hospitality Industry and You
2. Resort Operations
3. Hospitality History
4. Commercial Food Service Businesses
5. Institutional Food Service
6. The Hotel-Motel Business
7. Hotel-Motel Operations
8. The Emerging Shape of Mass Market Tourism


Following are the major topics for HRI 102.
 

1. Foundations of American Business
2. Forms of Business Enterprise
3. Small Business and Franchises
4. Economic Business Systems
5. Computers and Information Technology
6. Asset Management
7. Accounting Fundamentals
8. Short Term Financing
9. Long Term Financing
10. Management: A New Way of Thinking
11. The Planning Function In Hospitality Management
12. The Organizing Function in Hospitality Management
13. The Staffing Function In Hospitality Management
14. The Control Function In Hospitality Management
15. Leadership and the Directing Function In Hospitality Management
16. Marketing
17. Developing a Marketing Program: The Marketing Mix
18. Some Views of the Future