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Fall 2023 Course Syllabus
Course: RSTO-1313 (Section: 1H, CRN: 92633) Hospitality Supervision |
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| Instructor Information | |||||||||
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| Instructor | Vinod Khatri | ||||||||
| khatrivk@lamarpa.edu | |||||||||
| Phone | (409) 984-6381 | ||||||||
| Office | Umphrey Industrial Technology Center - Room: 201 | ||||||||
| Office Hours | Tues and Thurs 10am-11am Or by Appointment |
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| Additional Contact Information | Pen Pencil Paper | ||||||||
| Course Information | |||||||||
| Description | Fundamentals of recruiting, selection, and training of food service and hospitality personnel. Topics include job descriptions, schedules, work improvement, motivation, applicable personnel laws and regulations. Emphasis on leadership development. |
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| Required Textbooks |
Textbook Purchasing Statement: A student attending Lamar State College Port Arthur is not under any obligation to purchase a textbook from the college-affiliated bookstore. The same textbook may also be available from an independent retailer, including an online retailer.
Introduction to Hospitality, John R. Walker |
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| Additional Materials/Resources | None. | ||||||||
| Corequisites/Prerequisites | None | ||||||||
| Learning Outcomes | Discuss the role of the supervisor including obligations to owners, customers, and employees; apply management theories and principles to the hospitality environment; identify and discuss principles of communication; develop effective job descriptions, training plans, and evaluation instruments; and relate principles of leadership. | ||||||||
| Program Student Learning Outcomes |
Identify concepts, terms, and phrases associated with the culinary arts and hospitality industry. •Identify and implement sanitation and safety procedures and regulations as required in the industry. •Use fundamental cooking and baking techniques as well as advanced cooking skills. •Identify and use advanced food service management theory, including food and labor cost controls, labor regulations, tax laws , tip reporting, franchise regulations and product liability laws. |
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| Lecture Topics Outline |
PART 1: INTRODUCING HOSPITALITY AND LODGING 1. Introducing Hospitality 2. The Hotel Business 3. Rooms Division 4. Hotel Food and Beverage PART 2: BEVERAGES, RESTAURANTS, AND MANAGED SERVICES 5. Beverages 6. The Restaurant Business 7. Restaurant Management 8. Managed Services PART 3: TOURISM, RECREATION, ATTRACTIONS, CLUBS, AND GAMING 9. Tourism 10. Recreation, Attractions, and Clubs 11. Gaming Entertainment PART 4: ASSEMBLIES, EVENTS, AND ATTRACTIONS 12. Meetings, Conventions, and Expositions 13. Special Events PART 5: MANAGERIAL AREAS OF THE HOSPITALITY INDUSTRY 14. Leadership and Management 15. Planning 16. Organizing 17. Communication and Decision Making 18. Control |
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| Major Assignments Schedule |
Week 1 Syllabus review, pre-test, Blackboard and Self Service Banner Pearson book review Week 2 Assignments though INTRODUCING HOSPITALITY AND LODGING Chapter 1 and 2 Week 3 Assignments though INTRODUCING HOSPITALITY AND LODGING Chapter 3 and 4 Week 4 Assignments though INTRODUCING HOSPITALITY AND LODGING Chapter 3 and 4 Week 5 Assignments though BEVERAGES, RESTAURANTS, AND MANAGED SERVICES Chapter 5 and 6 (Test on Chapter 1-4) Week 6 Assignments though BEVERAGES, RESTAURANTS, AND MANAGED SERVICES Chapter 7 and 8 Week 7 Assignments though TOURISM, RECREATION, ATTRACTIONS, CLUBS, AND GAMING Chapter 9 and 10 (Test on Chapter 7-8) Week 8 Assignments though TOURISM, RECREATION, ATTRACTIONS, CLUBS, AND GAMING Chapter 11 Week 9 Assignments though ASSEMBLIES, EVENTS, AND ATTRACTIONS Chapter 12 and 13 ( Test on Chapter 9- 11) Week 10 Assignments though MANAGERIAL AREAS OF THE HOSPITALITY INDUSTRY Chapter 14 and 15 Week 11 Assignments though MANAGERIAL AREAS OF THE HOSPITALITY INDUSTRY Chapter 16 and 17 ( Test on Chapter 12-13) Week 12 Assignments though MANAGERIAL AREAS OF THE HOSPITALITY INDUSTRY Chapter 18 Week 13 Test on Chapter 14 - 18 (Project on Design your own Business |
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| Final Exam Date | December 11, 2023 - 12:30 PM Through December 15, 2023 - 1:45 PM | ||||||||
| Grading Scale | 90 - 100 = A 80 - 89 = B 70 - 79 = C 60 - 69 = D Below 59 = F | ||||||||
| Determination of Final Grade |
Tests - 80% Attendence 20% |
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| Course Policies | |||||||||
| Instructor Policies | I will not discuss your grades over the phone or by e-mail. If you want to discuss your grades, you must come to my office in person. | ||||||||
| Attendance Policy | Absent to class please notify me | ||||||||
| Additional Information | |||||||||
| Institutional Policies | |||||||||
| MyLSCPA | Be sure to check your campus email and Course Homepage using MyLSCPA campus web portal. You can also access your grades, transcripts, academic advisors, degree progress, and other services through MyLSCPA. | ||||||||
| Academic Honesty | Academic honesty is expected from all students, and dishonesty in any form will not be tolerated. Please consult the LSCPA policies (Academic Dishonesty section in the Student Handbook) for consequences of academic dishonesty. | ||||||||
| ADA Considerations | The Americans with Disabilities Act (ADA) is a federal anti-discrimination statute that provides comprehensive civil rights for persons with disabilities. Among other things, this legislation requires that all students with disabilities be guaranteed a learning environment that provides for reasonable accommodation of their disabilities. If you believe you have a disability requiring an accommodation, please contact the the Office for Disability Services Coordinator, Room 231, in the Madison Monroe Building. The phone number is (409) 984-6241. | ||||||||
| COVID 19 Information | The Lamar State College Port Arthur (LSCPA) Student Code of Conduct COVID 19 Policy requires students who have been diagnosed with COVID 19 to report their condition directly to their local health department. Students should also contact their course faculty to report their quarantine status. In addition, this policy requires all students to wear face coverings when directly exposed to COVID 19 in compliance with the criteria included in the policy. For more information please refer to the COVID 19 link on the LSCPA website. | ||||||||
| Facility Policies | No food or tobacco products are allowed in the classroom. Only students enrolled in the course are allowed in the classroom, except by special instructor permission. Use of electronic devices is prohibited. | ||||||||
| HB 2504 | This syllabus is part of LSCPA's efforts to comply with Texas House Bill 2504. | ||||||||
| Mandatory Reporting of Child Abuse and Neglect | As per Texas law and LSCPA policy, all LSCPA employees, including faculty, are required to report allegations or disclosures of child abuse or neglect to the designated authorities, which may include a local or state law enforcement agency or the Texas Department of Family Protective Services. For more information about mandatory reporting requirements, see LSCPA's Policy and Procedure Manual. | ||||||||
| Title IX and Sexual Misconduct | LSCPA is committed to establishing and maintaining an environment that is free from all forms of sex discrimination, including sexual harassment, sexual violence, and other forms of sexual misconduct. All LSCPA employees, including faculty, have the responsibility to report disclosures of sexual misconduct, including sexual harassment, sexual assault (including rape and acquaintance rape), domestic violence, dating violence, relationship violence, or stalking, to LSCPA's Title IX Coordinator, whose role is to coordinate the college's response to sexual misconduct. For more information about Title IX protections, faculty reporting responsibilities, options for confidential reporting, and the resources available for support visit LSCPA's Title IX website. | ||||||||
| Clery Act Crime Reporting |
For more information about the Clery Act and crime reporting, see the Annual Security & Fire Safety Report and the Campus Security website. |
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| Grievance / Complaint / Concern | If you have a grievance, complaint, or concern about this course that has not been resolved through discussion with the Instructor, please consult the Department Chair. | ||||||||
| Department Information |
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