HTM130 Course Outline

UNIVERSITI TEKNOLOGI MARA

COURSE OUTLINE

PROGRAMME : Diploma in Hotel Management/HM110

Diploma in Tourism Management/HM111
Diploma in Foodservice Management/HM112
Diploma in Culinary Arts/HM115
Diploma in Pastry Arts/HM116

COURSE : INTRODUCTION TO HOSPITALITY AND TOURISM INDUSTRY

CODE : HTM 130

SEMESTER/PART : SEPT 2018-JAN 2019

CREDIT HOURS : 3.0

PREREQUISITE : Nil

HOURS/WEEK : 3.0 hrs / week

LECTURER : FERIAL FAROOK

Course Learning Outcomes

At the end of the course, students should be able to :

1. Describe the fundamental interrelation of the hospitality and tourism industry.(C2)

2. Explain the hotel and foodservice classification and different type of
ownership.(C2)
3. Discuss the current issues and practices in the hospitality and tourism
industry.(A2)

Course Description

This course introduces the students to the overall environment of the hospitality and
tourism industry. The students will be equipped with the knowledge in operations,
functions and roles of the industry.

Teaching Methodology
a) Lectures
b) Blended Learning
c) Discussion
 HTM130 Course Outline

Syllabus Content

Week Topics Contact

Hours
Overview of the Hospitality Industry
1  The scope of the hospitality Industry
 Characteristics of the Hospitality industry
3
 Corporate Philosophy
 Career directions in the hospitality industry
Travel and Tourism Industry
2&3  The relationship of Hospitality to Travel and Tourism
 Roles and functions
 The Effects of Tourisms Industry
4
 Components of/Segments of the travel Industry
 Marketing and promoting Hospitality and Tourism
 Ecotourism
 Trends in Tourism and Travel
The Lodging Industry
3-5  Hotel development and Ownership
 Classification of Hotels and motels 9
 Trends in Hotel development
 TEST 1
The Lodging Management and Operations
6  Basic management structure
 Key departments and functions 4
 Job descriptions and responsibilities
 Referrals and Rating systems
The Foodservice Industry
7&8  Food Service Concepts
 Restaurants Operations 6
 Culinary and food service operations
 Managed Service
The Kitchen Operations & Systems
9 &10  Kitchen Brigade
 Menu planning and development
6
 Product cycle
 Social issues
 HTM130 Course Outline

11 & 12 Meetings, Incentives, Conferences And Events 6

 MICE Components
 Event Management
 The Meeting Planner

13 Recreation And Clubs

 Recreation Management
 Clubs 4
 Service at Clubs
Group Presentation
14 Revision
 TEST 2

ASSESSMENT

a. Test
Test 1 15%
Test 2 15%

b. Group project 15%

c. Case Study 15%

d. Final Examination 40%

100%

REFERENCES

1. Chon, K. S., and Sparrowe, R. T. (2000). Welcome to Hospitality: An Introduction (2nd

Edition). Delmar Thomson Learning: New York.

2. Walker, J. R. (2002). Introduction to Hospitality (3rd edition). John Wiley & Sons, Inc:
New Jersey.
 HTM130 Course Outline

COURSE OUTCOMES – PROGRAM OUTCOMES MATRIX COURSE OUTCOMES – PROGRAM OUTCOMES MATRIX

CENTRE OF FACULTY OF HOTEL AND TOURISM

COURSE CODE HTM130
STUDY MANAGEMENT
INTRODUCTION TO HOSPITALITY AND
COURSE NAME UPDATED BY FAUZIAH BINTI DERAMAN
TOURISM INDUSTRY
CREDIT HOURS 3.0 DATE 1 JULY 2016

TEACHING
PROGRAM OUTCOMES ASSESSMENT
COURSE OUTCOMES METHODOLOGY

LO1 LO2 LO3 LO4 LO5 LO6 LO7 LO8 LO9

1. Describe the fundamental  Lecture  Test

interrelation of the  Test  Test
hospitality and tourism √  Blended
industry. Learning

2. Explain the hotel and  Lecture

foodservice classification  Blended  Final Examination
and different type of √ Learning
ownership.

3. Discuss the current  Lecture  Group Project

issues and practices in  Blended  Presentation
√
the hospitality and Learning
tourism industry.  Test