Advanced Hotel Management Operations

Masters in Business Administration

MBA 611

Breyer State University
Instructor: David M. Kolenich Ph.D, MBA, BBA, BS.

SYLLABUS

COURSE OVERVIEW: Welcome to Advanced Hotel Management Operations.  This is an exciting time for the hotel industry, a time that has recently seen unprecedented growth and unprecedented opportunities for advancement. With future projected growth being highly favorable, both domestically and internationally, the outlook for someone eyeing the field of hotel management is indeed bright.

This is an exciting course about the hotel industry, a course that explores the seemingly complex world of hotel management and the opportunities that lie within. But, as this course will soon demonstrate, hotel management doesn't have to be a complex and distant subject with a lot of organizational charts and leadership theories, but rather it can be a subject that's clear and easy to understand for the average layperson.

Ask anyone in hotel management and they will agree that the world is in a state of constant motion. This globalization of the world can be good for a hotel manager who understands how to use this constant state-of-motion to see the future and, thus, to develop an economic plan for the long-term health for his/her hotel. Basically, this is what the course concentrates on: the process of trying to explain how a hotel operates, and what it eats and what it breaths and where it walks and, most importantly, how you can drive the car.

I know you will enjoy this course. Please learn as much as you can as you progress through it, as it does lay down a solid foundation for the rest of the curriculum. It is my pleasure to have you in the course.

TIME FRAME: This is a 4 semester hour course. This course is allotted 15 weeks of time. You must complete all of the requirements for the course successfully by the end of the 15th week period. The first day of week one will begin the day that you register for the course, or the day which you notify me that your textbook has arrived and you are ready to begin your studies. Please be cognizant of the time frame. It is rare that extensions of time are permitted, unless you have good justification. Upon successful completion of this course, you will be awarded 4 semester hours of credit.

TEXTBOOKS: There is one (1) required textbook for this course.

Book 1: Hotel Management And Operations. By Denney G. Rutherford. New York, NY.; John Wiley & Sons, Inc.: 2002. ISBN # 978-0-470-17714-3

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EXAMINATIONS:There are 2 examinations for this course.   

The exams are programmed and are located in the classroom for this course. The examination is "open book" objective type. You will have one (1) day to complete your exam, once you access it from the classroom. To access the exam, you must send me an email and request to have access to the exam. Upon registration, you will receive my email address. I will then program your access in. You will receive an email back from me telling you that you are now authorized to go ahead and to access your exam. To access, you will come into the classroom, click on testing, and click on the exam you are taking. You will need your user ID and password to access the exam. The exam will appear on your screen. Once you access the exam, you have twenty-four hours to submit your answers. The program provides me the exact date and time that you accessed the exam. The program also notifies me of the exact date and time that you submitted your answers. Thus, the program is timing you. When you are ready, go back into the classroom and click in your responses and then click submit. Shortly, you will receive the exam in your email box with your computed score. You will also know what questions, if any, that you missed, and what the correct answer is. I also receive a copy of your exam and your score.

GRADING: 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.

COMMUNICATION: You are encouraged to communicate with me. I am available as a teacher, coach, and mentor to assist you in meeting your goals for this course. Primarily, communication is through email. However, I am also available for conversation by telephone if you would like. Please keep my email address handy so that you can contact me whenever necessary. If at any time during this course you change your email address, please be sure to notify me right away. 

WRITTEN ASSIGNMENTS: 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 -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 15th week of the course.

ABOUT YOUR INSTRUCTOR: 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.

COURSE OBJECTIVES: Upon completion of this course, you will be able to:

1). Understand the breath and scope of the hotel industry.
2). Evaluate the fundamentals of developing a new hotel.
3). Navigate the legal minefield of potential hotel lawsuits.
4). Learn how to set up an effective hotel wage structure.
5). Understand techniques on creating an employee-friendly work environment.
6). Understand the art of handling difficult customer situations.
7). Understand methods to encourage extraordinary performances.
8). Understand keys to hotel success in the coming decade.
9). Learn important hotel-related laws and regulations.
10). Understand modes of personnel development and training.
11). Understand how to achieve resourceful recruiting.
12). Acquire the expertise of measuring employee performance.
13). Get the most out of an Executive Operating Committee (EOC)

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