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Catalog Course Search Details

 Course Title:   Introduction to Tourism & Hospitality Management

 Title Abbreviation:   INTRO/TOURISM/HOSPITALIT

 Department:    BMT

 Course #:    100

 Credits:    5

 Variable:     No

 IUs:    5

 CIP:    n/a

 EPC:    n/a

 REV:    2014


 Course Description  

Introduction to tourism and hospitality management. Focuses on the history and organizational structure of the industry, and includes discussion and industry observation of career opportunities, challenges and issues, current and future trends. Travel businesses such as airlines, cruise lines and tours, rail and auto transportation industries are explored. Hospitality businesses emphasized include hotels, resorts, restaurants and food service management, culinary arts, meeting and event planning, casino management, clubs and recreation management.

 Prerequisite  

None

Additional Course Details

Contact Hours (based on 11 week quarter)

Lecture: 55

Lab: 0

Other: 0

Systems: 0

Clinical: 0


Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for certificate  

Equivalencies At Other Institutions

Other Institution Equivalencies Table
Institution Course # Remarks
N/A

Learning Outcomes

After completing this course, the student will be able to:

  1. Describe the history, development and recent world changes that affect the hospitality, travel and tourism industry.
  2. Define commonly used terms in the hospitality, travel and tourism industry. Identify technological advancements within the hospitality, travel and tourism industry.
  3. Identify, compare and contrast types of lodging facilities and ownership.
  4. Describe the need and importance for quality assurance and continuous improvement in the hospitality, travel and tourism industry.
  5. Define the concepts of perishability and seasonality of hospitality, travel and tourism products.
  6. Identify business and professional associations and certificates.
  7. Differentiate between international, domestic, and local hospitality, travel and tourism.
    • Identify and cite sources of major travel documents needed by travelers.
    • Demonstrate the problems caused by improper documentation.
    • Describe domestic and international procedures throughout the hospitality, travel and tourism industry.
  8. Identify and assess industry specific resources.
  9. Describe factors influencing travelers to choose a particular location (e.g. weather, culture, climate, cost, natural resources.)
  10. Describe components of an itinerary and tour package and explain factors that determine room rates and package plans.
  11. Identify modes and uses of ground transportation and discuss advantages and disadvantages of each.
  12. Analyse a flight schedule.
  13. Identify sources of information concerning popular cruise destinations and itineraries.
    • Analyse a cruise ship including the deck plan, public spaces, and stateroom accommodations
  14. Identify and explain the similarities of a cruise ship and a hotel as a destination.
  15. Identify role of conventions and special events in the hospitality, travel and tourism industry.
  16. Identify components of leisure and recreation industry and provide examples of each. Explain differences between public and commercial leisure and recreational systems.
  17. Identify careers and plan a career in the hospitality, travel and tourism industry.

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

2. Critical Thinking

Definition: The ability to think critically about the nature of knowledge within a discipline and about the ways in which that knowledge is constructed and validated and to be sensitive to the ways these processes often vary among disciplines.

Outcomes: Students will be able to . . .
2.1 Identify and express concepts, terms, and facts related to a specific discipline.
2.3 Identify, interpret, and evaluate pertinent data and previous experience to reach conclusions.

3. Communication

Definition: Understanding and producing effective written, spoken, visual, and non-verbal communication.

Outcomes: Students will be able to . . .
3.1 Recognize, read, and comprehend academic and/or professional writing.
3.7 Adapt communication to diverse audiences and media.

10. Technology

Definition: Understanding the role of technology in society and using technology appropriately and effectively.

Outcomes: Students will be able to . . .
10.3 Use technology appropriate to the context and task to effectively retrieve and manage information, solve problems, and facilitate communication.

Course Contents

  1. Hospitality, travel and tourism industry.
  2. Organizational structures and divisions within the hospitality, travel and tourism industry.
  3. Types of lodging facilities and ownership.
  4. Quality assurance.
  5. Concept of perishability and seasonality of hospitality, travel and tourism products.
  6. International, domestic, and local hospitality, travel and tourism requirements.
  7. Components of an itinerary and tour package.
  8. Modes and uses of ground transportation.
  9. Flight schedules.
  10. Cruise destinations and itineraries.
  11. Conventions and special events.
  12. Components of leisure and recreation industry.
  13. Careers in the hospitality, travel and tourism industry.