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| HA100 : Syllabus |
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| HA100 : Syllabus |
Introduction to the Hospitality Industry introduces students to many components of the hospitality industry, including the service ethic, the breadth of enterprises under the hospitality/tourism umbrella, career possibilities, and concerns related to health, safety, liability, the environment, technology, ethics, and the global market place. Students are also given opportunities to begin building skills essential to managerial success, including oral presentations and writing assignments.
COURSE OBJECTIVES:
Upon completion of the course, students should be able to:
TEXT: A Host of Opportunities: Introduction to Hospitality Management
CLASS REQUIREMENTS/EXPECTATIONS:
I expect and require that my students read all chapters and assigned readings. All written assignments must be submitted on the due date.
ATTENDANCE/PARTICIPATION/PUNCTUALITY:
Consistent work, participation in WebCT Conference Center, and punctual submission of assignments are important in this course-as they will be in your business career.
METHODS OF INSTRUCTION:
This class uses a blend of instructional methods including on-line lecture, discussions on line, and readings from text. These are supplemented by information from the Internet, and your assignments.
MAKE-UP:
No make up opportunities are offered. All assignments should be completed on time.
WHAT SHOULD YOUR WRITTEN ASSIGNMENTS LOOK LIKE?
All written assignments must be typed, double spaced (for word-processing translate to 12pt. Type with 24 pt. Leading), and proofed for spelling and grammar accuracy. Spell-checkers are not often sufficient guard against grammatical and spelling errors. Example: What due ewe sea wrong with this question? Please, read your assignments before e-mailing them to the professor. Your name, class, and section number should appear on every assignment. Documents must have page numbers. It is extremely important that you give appropriate credit to sources you may have consulted. Such information is called "bibliographic" or "reference" citation and should include:
The standard style guide for professional hospitality writing is the APA (American Psychological Association) Stylebook. Cline Library has reference copies of this guide and there are several on-line sources that give detailed examples of citation style. I encourage you to begin becoming familiar with the APA style, since your professors for 200-level-and-above courses may require your papers to conform to it.
All assignments will be e-mailed to the instructor. Use your "Attachment" function on your e-mail program.
ACADEMIC INTEGRITY:
Plagiarism of any kind will result in failure for this course. (The American Heritage Dictionary describes plagiarizing as "stealing and using (the ideas or writings of another) as one's own." Plagiarism is a form of cheating and will not be tolerated. Failure to cite a source is unprofessional and wholly unacceptable. Neither is it acceptable to copy or present your fellow students' work as your own.
FINAL GRADE:
If you would like your final grade before distribution by NAU, please contact me so we can make arrangements for this.
METHOD OF EVALUATION:
Student evaluation is based upon the components shown below:
| Progress Tests: 6 @ 10% each | 60% |
| Written Assignments | 40% |
| TOTAL: | 100% |
There will be NO MAKE-UP EXAMINATIONS.
In course content, the progress tests will cover only the material since the previous exam. The specific format of the exam will be announced prior to each exam.
The criterion used to determine letter grades based on the 100-percentile system is:
E-mail Claudia Jurowski
or call (928) 523-1705 (Claudia Jurowski)
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Northern Arizona University
ALL RIGHTS RESERVED