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Catalog Course Search Details

 Course Title:   Hospitality Management, Operations & Systems

 Title Abbreviation:   HOSPITALITY MGMT/OP/SYS

 Department:    BMT

 Course #:    101

 Credits:    5

 Variable:     No

 IUs:    5

 CIP:    n/a

 EPC:    n/a

 REV:    2014


 Course Description  

Survey of management theories, functions, operations and systems applied in the hotel and lodging industry. Learn leadership and management skills, communication skills, motivational techniques, and employee training techniques necessary for success in the hospitality, travel and tourism industry. Includes front of the house operations, i.e. management, customer service and guest relations, reservations and check in, and customer and/or employee conflict resolution. Concepts of revenue management (yield management) will be presented.

 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 ATA degree, 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. Demonstrate professionalism through activities and projects and examine and demonstrate leadership and team-building skills.
  2. Investigate professional/industry organizations. Integrate employability skills. Demonstrate marketing skills.
  3. Trace the employment cycle. Identify pre-employment activities. Compare and contrast supervisory techniques and practices.
  4. Define revenue management concepts.

General Education Learning Values & Outcomes

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

1. Information Literacy

Definition: Recognizing when information is needed and have the ability to locate, evaluate, and use effectively the needed information.

Outcomes: Students will be able to . . .
1.1 Determine the extent of information needed.
1.4 Evaluate issues (for example economic, legal, historic, social) surrounding the use of information.

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.
2.9 Apply and/or create problem-solving strategies to successfully adapt to unpredictable and/or changing environments.

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.
3.2 Recognize, produce and demonstrate appropriate interpersonal, group, and public speaking skills.
3.3 Demonstrate effective listening skills.
3.4 Produce academic and/or professional writing and integrate it into written and spoken projects.
3.5 Recognize, comprehend, and use non-verbal behaviors appropriate to a given context.
3.6 Recognize, comprehend, and use visual communication appropriate to a given context.
3.7 Adapt communication to diverse audiences and media.

6. Individual Awareness & Responsibility

Definition: Understanding, managing, and taking responsibility for one’s learning and behavior in varied and changing environments.

Outcomes: Students will be able to . . .
6.3 Apply successful organizational strategies of planning, goal setting, prioritizing, resolving conflict, and managing time to specific goals and/or projects.

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. Professionalism, leadership and team-building skills.
  2. Professional and industry organizations.
  3. Employability and marketing skills.
  4. Basic management processes (planning, organizing, directing, and controlling) and effective supervisory skills and responsibilities
  5. Communication skills essential for effective leadership.
  6. Managementís role in decision making, problem solving, and delegation of duties.
  7. Employment cycle and pre-employment activities.
  8. Supervisory techniques and practices.
  9. Revenue management concepts.