Introduction to Tourism & Hospitality industry (HMO102)
Vietnamese title: Tổng quan ngành Du lịch & Khách sạn
Credits: 3

Description:
-Objective: To provide a basic understanding of the hospitality and tourism industry by tracing the industry's growth, development, issues facing, and future trends
-Description: The course addresses the tourism and hospitality industry's structure, scope, and measurement. The students will be exposed to the roles of industry business players and governments. This course addresses the knowledge and skill needed for students to understand the development of the hospitality and tourism industry and its challenges.

Learning outcomes:
Describe the definition, charateristics of the hospitality and tourism industry
Identify future trends in the hospitality and tourism industry (Chapter 10-13)
Describe and classify different hotel businesses
Identify main duties and responsibilities of the room division function (operations)
Describe the duties and responsibilities of the food and beverage function (operations)
Classify wine, beer, spirits, nonalcoholic beverages and describe bar & beverage operations.
Classify and differentiate characteristics of the restaurant business
Describe restaurant operations and its functional areas.
Outline and distinguish different managed services.
Explain the importance of tourism and describe key impacts on tourism organizations.

Student tasks:
- Class attendance is strongly encouraged. Attend at least 80% of class hours in order to be accepted to the final examination
- Actively participate in class activities
- Fulfill tasks given by instructor after class
- Use their own laptop in class only for learning purposes
- Read the textbook in advance
- Access the course website (http://flm.fpt.edu.vn) for up-to-date information and material of the course, for online support from teachers and other students, and for practicing and assessment.

Tools:
Internet access

Materials:
description: Introduction to Hospitality GE
author: John R. Walker
publisher: Pearson Publisher
published_date: 2017
edition: 7th
isbn: 9781292157597
description: Introduction to Hospitality GE, 8th edition
author: John R.Walker
publisher: Pearson
published_date: 2021
edition: 8th
isbn: 9781292330235
note: Chọn một trong 2 ấn bản. Ưu tiên mua ấn bản mới nhất

Assessments:
category: Class participation and preparation
type: on-going
weight: 10.0
duration: Option 1: During all course
Option 2 (For Constructivism Approach only): Follow lecturer's proposal
no_question: Option 1: Each student shoud make at least 1 individual presentation, case analysis during the course in front of the class. Topics will be varied based on the topics in the textbook.
Option 2 (For Constructivism Approach only): Follow lecturer's proposal
category: Group assignment
type: on-going
weight: 30.0
duration: Option 1:
Submit session 26, Present on session 27,28,29
Option 2 (For Constructivism Approach only): Follow lecturer's proposal
question_type: LO1, LO2, LO3, LO4 LO5, LO6, LO7 LO8, LO9, LO10
no_question: Option 1: Four or five students per group. Groups and groups ideas are determined on the third session of the course. Work will be break down into stages and examined during the course. Final work to be submitted prior to the presentation of the topic.
Option 2 (For Constructivism Approach only): Follow lecturer's proposal
knowledge_and_skill: Option 1: Minimum length of the group assignment should be 10 pages, excluding appendices Option 2 (For Constructivism Approach only): Follow lecturer's proposal
grading_guide: Option 1: Based on topics of studied units
Option 2 (For Constructivism Approach only): Follow lecturer's proposal
note: Option 1: Group presentation in class room
Option 2 (For Constructivism Approach only): Follow lecturer's proposal
category: Individual assignment
type: on-going
weight: 15.0
duration: Option 1: Session 24
Option 2 (For Constructivism Approach only): Follow lecturer's proposal
question_type: LO1, LO2, LO3, LO4 LO5, LO6, LO7 LO8, LO9, LO10
no_question: Option 1: You will be given a practical exercise or a case study to demonstrate your analytical ability as well as your insight understanding of the hospitality industry discussed and studied during the course. The topics will be given out in the first week of the course. You are expected to apply brainstorming, critical thinking skills rather than reviewing the literature or textbook. Assignments with only revision of the case or literature indicates poor analytical understanding and will experience serious reduction of the marks. Option 2 (For Constructivism Approach only): Follow lecturer's proposal
knowledge_and_skill: Follow lecturer's proposal
grading_guide: Option 1: Based on the given exercise or case study at the beginning of the course.
Option 2 (For Constructivism Approach only): Follow lecturer's proposal
category: Quizzes
type: on-going
weight: 15.0
duration: Option 1:
- Session 9- Session 16- Session 26
Option 2 (For Constructivism Approach only): Follow lecturer's proposal
question_type: LO1, LO2, LO3, LO4
LO5, LO6, LO7
LO8, LO9, LO10
no_question: Option 1: Multiple choice, exercises or essay questions
Option 2 (For Constructivism Approach only): Follow lecturer's proposal
knowledge_and_skill: Option 1: Appx. 15 Option 2 (For Constructivism Approach only): Follow lecturer's proposal
grading_guide: Option 1: Quizzes will test for knowledge of subjects in the chapter assigned for that day.
Option 2 (For Constructivism Approach only): Follow lecturer's proposal
note: Option 1: Class room
Option 2 (For Constructivism Approach only): Follow lecturer's proposal
category: Final exam
type: Final exam
weight: 30.0
duration: 60'
question_type: LO1, LO2, LO3, LO4 LO5, LO6, LO7 LO8, LO9, LO10
no_question: Multiple choice . Other types of questions may be included.
knowledge_and_skill: 50
grading_guide: The questions/ exercises will cover the lectures, class discussions, activities, exercises, and textbook.
note: Exam room

Schedule:
session: -Course Overview
-Introduction to AI Integration in the course
-Release of Individual Assignment Topics
-Introductory Tour (1–2 Days, Optional): Visit local attractions, hotels, and travel agencies to gain insights into the hospitality and tourism industry.
materials: HMO102
session: Chapter 1 - Introducing Hospitality
- Hospitality through the Ages
- The Interrelated Nature of Hospitality and Tourism
- Characteristics of the Hospitality Industry
materials: HMO102
session: Chapter 1 - Introducing Hospitality (cont)
- Sustainable Hosptality
- Success in Service
session: Chapter 1 - Introducing Hospitality (cont)
- Trends in Hospitality and Tourism
session: Defining group and group's projects
Teams Assigned
Teams Select Ideas
session: Chapter 2 - The Hotel Business
- Hotel Development and Ownership
- Hotel Development
session: Chapter 2 - The Hotel Business (cont) - Classification of Hotels
session: Chapter 2 - The Hotel Business (cont)
- Best, Biggest, and Most Unusual Hotels and Chains
- Sustainable and Green Lodging
session: Chapter 2 - The Hotel Business (cont)
- Trends in Hotel development and management
session: Chapter 3 - Rooms Division Operations
- The Functions and Departments of a Hotel
- Management Structure
session: Chapter 3 - Rooms Division Operations (cont)
- Role of the Hotel General Manager
- The Departments: rooms devision, front office, night auditor, revenue management
session: Chapter 3 - Rooms Division Operations(Cont)
- Reservations
- Communications CBX or PBX
- Guest Services/ Uniformed Services
session: Chapter 3 - Rooms Division Operations(Cont)
- Concierge
- Housekeeping
- Sustainable Lodging
session: Chapter 3 - Rooms Division Operations(Cont)
- Security/Loss Prevention
- Trends in Hotel and Rooms
Division Operations
session: Chapter 4: Food and Beverage Operations
- Food and Beverage Management
- Kitchen
- Food Outlets
session: Chapter 4: Food and Beverage Operations (cont)
- Bars
- Stewarding Department
- Catering Department
- Room Service/In-Room Dining
session: Quiz 1
session: Chapter 5: Beverages (cont)
- Wines
+ Light Wine
+ Sparkling wine
+ Fortified Wines
+ Aromatic Wines
+Making Wine
+ Matching Wine with Food
session: Chapter 5: Beverages (cont)
- Beer
+ The brewing Process
+ Organic and craft beers, Microbreweries,
and brewpubs
session: Chapter 5: Beverages (cont)
- Spirits
+ Whisky
+ White Spirit
+ Cocktail
- Nonalcoholic Beverages
+ Nonalcoholic beer
+ Coffee
+ Tea
+ Carbonated soft drinks and energy drinks
session: Chapter 5: Beverages (cont)
- Bar and Beverage Operations
+ Bar setup
+ Inventory control
session: Chapter 6: The Restaurant Business
- The restaurant business
Classical Cuisine
session: Chapter 6: The Restaurant Business (cont)
Food Trends and Practices
- Developing a Restaurant
- Sustainable Restaurants
session: Chapter 6: The Restaurant Business (cont)
- Menu Planning
- Classifications of Restaurants
session: Chapter 7: Restaurant Management
- Front of the House
+ Restaurant Forecasting
+ Service
+ Suggestive Selling
+ Front of the House Restaurant Systems
+ Back of the House Restaurant Systems
session: Chapter 7: Restaurant Management (cont)
- Back of the house
+ Food Production
+ Kitchen
session: Chapter 7: Restaurant Operations (cont)
- Back of the house (cont)
+ Management involvement and Follow-up
+ Employee Recognition
+ Purchasing
+ Storing + Receiving
+ Budgeting
+ Restaurant accounting
session: Chapter 7: Restaurant Operations (cont)
- Lease and Controllable Expenses
- Restaurant Manager Job Analysis
session: Chapter 8: Managed Services
- Airlines and Airports
- Military
- Elementary and Secondary Schools
session: Chapter 8: Managed Services (cont)
- Colleges and Universities
- Health Care Facilities
- Business and Industry (B&I)
- Leisure and Recreation
session: Quiz 2
session: Chapter 9: Tourism
- What Is Tourism?
- Benefits of Tourism
session: Chapter 9: Tourism (cont)
- The Five Ages of Tourism
+ Pre–industrial Revolution
+ The railway age
+ The automobile age
+ The jet aircraft age
+ The cruise ship age
session: Chapter 9: Tourism (cont)
- The Economic Impact of Tourism
- Promoters of Tourism
session: Chapter 9: Tourism (cont)
- Business Travel
- Social and Cultural Impact of Tourism
- Ecotourism
session: Chapter 10: Recreation, Attractions
and Clubs
- Recreation, Leisure, and Wellness
- Government-Sponsored Recreation
session: Chapter 10: Recreation, Attractions
and Clubs (cont)
- Commercial Recreation - Attractions
- Regional Theme Parks
session: Chapter 10: Recreation, Attractions
and Clubs (cont)
- Animal Attractions
- Historic Places and Sites
session: Chapter 10: Recreation, Attractions and Clubs (cont)
- Museums
- Performance Arts
session: Chapter 10: Recreation, Attractions and Clubs (cont)
- Destinations
- Managing Attractions
- Clubs
session: Chapter 10: Recreation, Attractions and Clubs (cont)
- Sustainable Golf Course Management
- Noncommercial Recreation
session: Chapter 11: Gaming Entertainment
- Working in a Casino Resort
- Sustainability in gaming Entertainment
- Career Information
session: Chapter 11: Gaming Entertainment (cont)
- Working in a Casino Resort
- Sustainability in gaming Entertainment
- Career Information
session: Chapter 12: Meetings, Conventions,
and Expositions
- Development of the Meetings, Conventions, and Expositions Industry
- Size and Scope of the Industry
session: Chapter 12: Meetings, Conventions,
and Expositions (cont)
- Key Players in the Industry
- Types of Meetings, Conventions, and Expositions
session: Chapter 12: Meetings, Conventions,
and Expositions (Cont)
- Historical Associations
session: Chapter 12: Meetings, Conventions,
and Expositions (Cont)
- Venues for Meetings,
Conventions, and Expositions
session: Chapter 12: Meetings, Conventions,
and Expositions (Cont)
-Career information
session: Quiz 3 - Individual assignment submission
session: Group Assignment submission
Chapter 13: Special Events
- What Event Planners Do
- Challenges and Tools for Event Planners and Managers
session: Group Assignment submission
Chapter 13: Special Events (cont)
- Classification of Special Events
session: Chapter 13: Special Events (cont)
- Required Skills and Abilities for Event Management
session: Chapter 13: Special Events (cont)
- Special Event Organizations
- The Special Events Job Market
session: Presentation day
session: Presentation day
session: Presentation day
session: Presentation day
session: GROUP PRESENTATION AND REPORT SUBMISSION
session: GROUP PRESENTATION AND REPORT SUBMISSION
session: GROUP PRESENTATION AND REPORT SUBMISSION