Standard

Rev.09/03/03

HRT 110 - Hotel/Restaurant/Travel Management O.B.I. I

Course Description

Introduces students to the application and reinforcement of hotel/restaurant/travel operational principles in an actual job placement or practicum experience. Students are acquainted with occupational responsibilities through realistic work situations and are provided with insights into management applications on the job. Topics include: problem solving, adaptability to the job setting, use of proper interpersonal skills, application of hotel/restaurant/travel management techniques, and professional development. The occupation-based instruction is implemented through the use of a practicum or internship and all of the following: written individualized training plans, written performance evaluation, and a required weekly seminar.

Competency Areas	Hours
Problem Solving	Class	1
Adaptability to the Job Setting	D. Lab	0
Use of Proper Interpersonal Skills	P. Lab/O.B.I.	9
Application of Hotel/Restaurant/Travel Management Techniques	Credit	4
Professional Development

Prerequisite:	Provisional admission
Corequisite:

Course Guide

Competency	After completing this section, the student will:	Hours
		Class	D.Lab	P.Lab/ O.B.I.

PROBLEM SOLVING		1	0	4
Elements	Describe the steps in solving problems.
Procedure	Identify a hospitality industry related problem.
	Propose various solutions to an identified hospitality problem.
	Select a course of action designed to solve an identified problem.
	Design an evaluation of actions taken to solve an identified hospitality industry problem.
Goals	Discuss the relationship of goal setting and problem solving.
	Identify short-range, medium-range, and long-range goals for a hospitality industry.
Time management	Develop a time management budget for an operation within the hospitality industry.
ADAPTABILITY TO THE JOB SETTING		1	0	4
Orientation	Describe the topics which are covered during a new worker orientation.
	Discuss the benefits to the company and the worker which a written personnel handbook represents.
Worker-supervisor relationship	Discuss the supervisor’s role of enhancing communication in the work setting. Compare supervisor and worker responsibilities to promote harmony in the job setting.
Full participation	Contrast workers who make suggestions for improvement with those who do not.
Examples	Describe techniques for gaining public recognition of noteworthy performance.
Rules and objectives	Describe the process of forming a quality performance team.
USE OF PROPER INTERPERSONAL SKILLS		1	0	4
Characteristics	List the traits of a worker having proper interpersonal skills.
Responsibilities	Discuss job responsibilities.
	Discuss the impact on other workers when an employee does not perform assigned responsibilities.
	Give an example of appropriate supervisory action when a worker has violated a work rule.
Feedback	Contrast feedback to and from worker and supervisor concerning job responsibilities and job performance.
	Give examples of positive and negative feedback heard in the job situation.
APPLICATION OF HOTEL/RESTAURANT/TRAVEL MANAGEMENT TECHNIQUES		6	0	74
Job responsibilities	Perform all assigned hotel/restaurant/travel management tasks in an acceptable manner.
PROFESSIONAL DEVELOPMENT		1	0	4
Resume	Prepare a resume.
Application	Prepare a vita for use in completing job applications.
Interview	Outline a job interview which includes expected questions and appropriate responses.

Suggested Resources

See references for all specific occupational courses in this program.