|
Hotel Management And Operations. By Denny G. Rutherford. New York, NY.; John Wiley & Sons, Inc.: 2002. ISBN # 978-0471470656.
Ordering Information: You may order this book from any source that you wish. Many of the major bookstores through out the country will special order this book for you.
You can also order this book online at:
This course focuses on theories and practices needed for managing an upscale hotel. The material for this course is provided in the book “Hotel Management And Operations.”
There is only one examination for this part of the certificate program. The examination may be taken upon successful completion of the reading and studying of the book “Hotel Management And Operations.”
The final examination is open book, and you have one (1) day to complete it. I will give you full instructions on accessing and taking the exam as you progress in the certificate program.
The grading scale for this course is as follows:
90-100% = A
80-89% = B
70-79% = C
Below 70% = Fail
The final examination will compose 50% of the course grade and your written paper will compose the other 50% of your grade.
The grading sheet for all written papers is as follows:
CONTENT: Weight 48%.
1. Content is comprehensive, accurate and/or persuasive.
2. Major points are stated clearly, and are supported by specific details, examples, and/or analysis.
3. Research is adequate for the topic.
4. The context and purpose of the writing is clear.
ORGANIZATION: Weight 28%.
1. The introduction provides sufficient background on the topic and previews major points.
2. The structure of the paper is clear and easy to follow.
3. The paper's organization emphasizes the central theme or purpose and is directed.
4. The conclusion reviews the major points.
FORMAT/GRAMMAR: Weight 12%.
1. Spelling is correct.
2. Word usage is correct.
3. Punctuation is correct.
READABILITY/STYLE: Weight 12%.
1. Sentences are complete, clear, and concise.
2. The tone is appropriate to the content and assignment.
3. Development of each paragraph provides one idea per paragraph and provides consistency and flow.
1). Financial review of hotel industry.
2). Eating habits of customer ethnic groups.
3). Market plan for various ethnic groups.
4). Marketing the hotel and restaurant.
5). Menu design.
6). Menu pricing.
7). Servicing clientele.
8). Marketing by word of mouth.
9). Front of house design.
10). Employee productively.
11). Effective purchasing.
12). Receiving and storing food.
13). Selecting hotel design and equipment.
14). Proper food sanitation.
15). Preventing food borne diseases.
16). Analyzing hotel financial statements.
17). Employee selection.
18). Training programs.
19). Employee motivation.
Upon the completion of this course, you will be able to:
1). Understand the crucial elements needed for the successful operation of a hotel
2). Conduct comprehensive assessments on the various ethnic groups and target a specific market group
3). Understand menu pricing as it relates to profitability
4). Discuss how a specific market plan relates to increased customer counts
5). Identify proper training programs for personnel
6). Discuss issues on front of house design and how it relates to profitability
7). Define and discuss specific ways to receive and store various food products
8). Effectively analyze hotel financial statements
9). Develop skills for selecting hotel equipment
10). Discuss the future of the hotel industry
The course begins on the date of your enrollment. You have 90 days to complete this course. Extensions are rarely granted, and then, only for extreme emergencies or active military duty. If you don’t complete the course within the 90-day time frame, you will receive an “incomplete/withdrawal” and will have to re-register and pay tuition again if you desire to complete it.
This is a self-paced course. You may proceed at the pace that is right for you. It is acceptable to accelerate in this course and to complete it in less than 90 days.
As you progress through the course, always feel free to contact me to discuss issues, questions, etc. related to the course. I am there to be a mentor to you as you proceed with learning.
I, David M. Kolenich, Ph.D, MBA, BBA, BS., currently teach undergraduate and graduate courses at Breyer State University. I hold a Doctorate degree in Business Management, a Masters in Business Administration, a Bachelor of Science in Business Administration, and a Bachelor of Food Service Management. I have owned and operated my own restaurant, managed various other large volume restaurants and hotels, managed businesses related to the steel industry, bought and sold real-estate, and have been an officer in various labor relation committees for eight years. I have been an active handball player for over twenty years, winning many state and local tournaments. In 1987, I won the United States Handball Association's National "C" Crown. I am also an avid Table Tennis player, again, winning many tournaments. I am the author of two books, one in finance and one in fiction. Both are currently under review in New York.
I am Administrative Assistant to the President of Breyer State University, and the Dean of Faculty.
You may contact me via email at any time. You may also request to have a meeting in a chat room with me. Please make such requests directly to me, and I will then set the date and time for the chat room meeting. I will answer your emails within 48 hours of receipt.
There is one written assignment for this course. You will have to write a ten-page (minimum) paper on the book "Hotel Management And Operations" by Denney G. Rutherford. This paper must be double-spaced with 1.5-inch margins. This paper will be written on Section 2.3 on page 52 in the book-Typical meetings structure for a major hotel and will include an overview of the meeting structure of a hotel, how often you should meeting with the various departments, and what you should discuss in each meeting. I must download your ten-page paper by the end of the 5th week of the course.
If you have any questions regarding this program, you may address them to adm@breyerstate.com. An administrative faculty member will respond to all questions.
|
