JOSE A.

(TONY) SANTANA INTERNATIONAL SCHOOL OF HOSPITALITY

AND CULINARY ARTS
HMNG 101: Introduction to the Hospitality Industry
Course Outline
Professor Information:
Zoe Santiago-Font, MTA, CMP
Email: zoemsantiago@gmail.com
Phone: 787-257-7373 ext. 9-3001
Office: ISHCA 3rd Floor
Office Hours: Tuesdays & Thursdays 1:00-3:00 p.m. (please make an
appointment)
I.

Course Description

This course introduces the student to the most important areas within the
Hospitality Industry, the professional career options within the industry and
the management functions associated with each area. Special importance will
be given to Lodging, Food and Beverage, and the Meeting industries. Case
studies, group dynamics, teamwork, and class discussions will introduce
students to effective management styles, the use of the decision making
process to resolve managerial situations and the development of strategic
management thinking skills. Guest speakers from the industry will share their
experiences with students. The course will use the Internet as a research tool,
e-mail and Blackboard as means of communication, and MS Word and
PowerPoint for projects and presentations.
II.

Objectives
1. Identify the professional career opportunities available within the
hospitality industry.
2. Describe the history and development of the hospitality industry and
its impact on local and national economies.
3. Understand the key factors affecting change and growth in the
hospitality industry.

4. Understand the structure, nature and operating characteristics of the

different sectors of the hospitality industry: food service, lodging,
events, tourism and travel, recreation, and gaming.
5. To discuss tourisms social and cultural impact and the latest trends
toward sustainability and environmental best practices.
6. Describe management functions and how they shape the managers
role in a hospitality organization.
7. Recognize the benefits of applying the decision making process to the
effective solution to problems.
8. Describe effective leadership styles used to enhance productivity and
quality service.
9. To provide an opportunity for further developing those that are
important to learning, e.g. library skills, study skills, professional
image, and so forth.
III.

Ground Rules

Professionalism:
The use of cell phones, i-pods, laptops, or any other electronic devise is
prohibited during class, unless approved by the professor.

Students are required to comply with the course dress code: business
casual. No jeans, tennis shoes, caps, sunglasses, extremely short skirts,
extremely big pants, sleeveless shirts or tank tops, body piercing (except
for traditional ear piercing for women), tattoos, etc. The professor reserves
the right to dismiss any student that fails to comply with this rule.

Attendance:
Attendance to this class is mandatory, so please plan to be in the
classroom on time.

More than 3 absences without a valid excuse will translate into a 5%

deduction from your final class grade.

Getting to class after the professor has marked the attendance registry
will be considered an absence.

If the student cannot attend class, due to an emergency, he/she must

advise the instructor. A text message or a phone call is desired.

Assignments and Projects

All papers must be submitted in English and must have the following
format: 1 inch margin on all sides, double spaced, font point 12. Header or
cover page must include course name and number, professor name,
student name, and assignment title. Two (2) points will be deducted
2

for not using the correct format. Assignments submitted in Spanish will
NOT accumulate any points.

Students must initial the assistance registry in each class.

Assignments should be submitted on time (by class time on due date)

through the assignments tab in Blackboard unless instructed otherwise by
the professor.

Five (5) points per day will be deducted from each assignment submitted
after the due date. Two (2) points will be deducted if the assignment is
submitted on the due date, but after the class.

Communication
All class announcements, assignments, and materials will be posted in
Blackboard at http://ecampus.suagm.edu

Students must have an activated (@suagm) email account and are

responsible for checking both Blackboard and their emails on a daily basis.
Check with the professor if you are not sure how to activate your account.

Exams and In-Class Presentations:

You are required to take all exams and/or deliver assigned presentations
at their scheduled times.

You will be expected to prepare for your tests/presentations using all the
material discussed in class and the assigned readings, and are expected
to follow instructions provided by the professor.

Make-up exams will not be given and in-class presentations will not be
replaced. Students with extenuating circumstances (medical or
emergencies), will need to present a valid excuse in order to be
accommodated.

If the student does not show up for an exam or an in-class presentation,

and does not present a valid excuse, he will receive a zero grade for that
particular task.

Academic honesty policies will be strictly enforced.

Academic Integrity:
Instructor will not tolerate academic dishonesty. Should a situation of
academic dishonesty arise, (like cheating or plagiarism) the Instructor will
give the student an immediate WF and will refer the case to the SUAGMs
Disciplinary Panel.
Students with Special Needs (ADA):
3

Students receiving Vocational Rehabilitation services, who present

evidence, should communicate with his/her professor at the beginning of
the semester to arrange for reasonable accommodations and the
necessary assistance equipment.

Any student needing any special accommodations should communicate

these needs to the professor during the first week of class.

IV.

Class Itinerary (subject to change)

Topic

Date
A
u
g
u
s
t

S
e
p
t
e
m
b
e
r

T
h
T
T
h
T

2
3
2
8
3
0
4

T
h

6 Restaurant Concept
Presentation

1
1
1
3
1
8
2
0

T
h
T
T
h
T

T
h
O T
c
t T
o h
b T

Reading
Assignment

Assignment

Points

Ground Rules & Blackboard

Introduction to Hospitality &
Careers
Tourism & Travel

Chapter 1

The Restaurant Business &

Operation

Chapter 6, 7

Test 1

Chapter 2

Recreation & Leisure

Chapters 1,
2, 6, 7
Chapter 10

Meetings and Special Events

Management
Gaming Industry

Chapter 12
Chapter 13
Chapter 11

2 Beverages
5

Chapter 9

2 Test 2
7
2 The Hotel Business and its
Divisions
4 Leadership

Chapters 913
Chapter 3, 4, 5

9 Management: Planning,

Chapter 14

Attendance to
this class is
mandatory*
Assignment 1:
Restaurant
Concept

50
100

Attendance to
this class is
mandatory*
Attendance to
this class is
mandatory*
100

Chapter 14

Organizing, Directing, Control

1 News Show Presentations
1

T
h
e
r

Assignment 2:
Hospitality News
Show

1 Test 3
Chapters 3,
6
4, 5, 14
* Course Schedule is subject to change
* PT Courses meet during holidays
** Attendance to this class is mandatory. Failure to attend will result in a 25
points deduction from your final presentation

V.

50

100

Evaluation
ASSIGNMENT OR
TASK
Assignments
Test 1
Test 2
Test 3

POIN
TS
100
100
100
100

WEIG
HT

I*

G*
*
X

X
X
X

100-90= A
89-80= B
79-70= C
69-60= D
59 or less= F

* I = Individual Assignment
** G = Group Project
VI.

Textbook & Resources

Introduction to Hospitality Management

John R. Walker
Prentice Hall 4th edition (2013)
ISBN-10: 0132959941
Websites:
http://www.ahla.com/ - American Hotel & Lodging Association
http://www.restaurant.org/ - National Restaurant Association
http://www.hcareers.com/ - Careers in Hospitality
http://www.wiredhotelier.com/home.html

Wired

Hotelier

(news

and

information)
http://www.prtourism.com/ - Puerto Rico Tourism Company
http://www.prhta.org/ - Puerto Rico Hotel & Tourism Association
5

http://www.hospitality-industry.com/ - Hospitality Industry directory

http://www.meetpuertorico.com - Puerto Rico Convention Bureau
Videos
http://youtu.be/vCTl0ZV6FiM - Careers inside the hotel (Virtual Tour)
http://youtu.be/GTvFrsX3RMY - A Day in the Life Event Planner
http://youtu.be/1U1vzGelcdU - Career Profile - Wedding Planner
http://youtu.be/Aht96RUMjkw - Career Profile - Executive Chef
http://youtu.be/y0vaHlPlSYY - Career Profile - Hotel Audio Visual Manager

Periodicals and Journals:

El Nuevo Da
Caribbean Business
Travel & Hospitality Career Directory
Hotel & Motel Management
Nation's Restaurant News
Hospitality (Online Journal)
International Journal of Contemporary Hospitality Management (Online
Journal)
Leisure & Hospitality Business (Online Journal)
Lodging Hospitality (Online Journal)
Progress in Tourism, Recreation, and Hospitality Management
Restaurant/Hotel Design International (Online Journal)
Travel & Hospitality Career Directory