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Standard |
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Rev.09/03/03 HRT 120 -
Hotel/Restaurant/Travel Management O.B.I. II Course
Description Continues
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. |
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Competency Areas |
Hours |
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Problem Solving |
Class |
1 |
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Adaptability to the Job Setting |
D. Lab |
0 |
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Use of Proper Interpersonal Skills |
P.
Lab/O.B.I. |
9 |
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Application of Hotel/Restaurant/Travel Management
Techniques |
Credit |
4 |
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Professional Development |
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Prerequisite: |
Provisional admission |
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Corequisite: |
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Course Guide |
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Competency |
After completing this section,
the student will: |
Hours |
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Class |
D.Lab
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P.Lab/ O.B.I. |
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PROBLEM SOLVING
|
1 |
0
|
4 |
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Idea
modification |
Describe the
process of idea modification as applied to problem solving. |
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Evaluation
factors |
Discuss
evaluation factors considered during the problem solving process. |
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Suggestions |
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ADAPTABILITY
TO THE JOB SETTING |
1 |
0
|
4 |
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Line and
staff functions |
Identify
the line and staff functions of departments within the assigned
hotel/restaurant/travel management organization. |
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Span of
control |
Discuss
the span of control as practiced by departments within the assigned
hotel/restaurant/travel management organization. |
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Organizational
practices |
Describe practices of the assigned
organization in the categories of management focus, organizational structure,
top management style, control system, and reward emphasis. |
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USE OF
PROPER INTERPERSONAL SKILLS |
1 |
0
|
4 |
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Quality/participatory
circles |
Discuss the
use of quality/ participating circles to improve worker interpersonal skills
in assigned management positions. |
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Incentives |
Describe
incentive systems in use in the hotel/restaurant/travel management field. |
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Maintaining
performance |
Discuss
the interpersonal skills management considers as basic for maintaining
acceptable job task performance levels. |
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APPLICATION
OF HOTEL/RESTAURANT/TRAVEL MANAGEMENT TECHNIQUES |
6 |
0
|
74 |
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Job
responsibilities |
Perform all
assigned management tasks in an acceptable manner. |
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PROFESSIONAL
DEVELOPMENT |
1 |
0
|
4 |
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Describe
the professional development requirements for positions in the
hotel/restaurant/ travel management career ladder. |
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Complete
all scheduled training requirements for current positions in
hotel/restaurant/travel management. |
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List two,
five, and ten-year professional development goals. |
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Suggested Resources |
See references for all specific
occupational courses in this program.