Santa Monica College
Course Outline For
BUSINESS 11, Introduction To The Hospitality Industry
Course Title: Introduction To The Hospitality Industry
Total Instructional Hours (usually 18 per unit): 54
Hours per week (full semester equivalent) in
In-Class Lab: 0
CSU GE Area:
SMC GE Area:
Transfers to CSU
Does NOT satisfy any area of IGETC:
Does NOT satisfy any area of CSU GE:
Does NOT satisfy any area of SMC GE:
This course provides students with an introduction to the hospitality industry, explaining
the interrelationships and history of key leisure industry segments. An emphasis is placed
on the application of technology, sustainability, ethics, leadership, teams, critical thinking,
and service standards for the restaurant, hotel, and travel-related businesses. The course
examines career opportunities, operations management, human resource management,
marketing, and financial considerations for each segment.
Examples of Appropriate Text or Other Required Reading: (include all publication
dates; for transferable courses at least one text should have been published within the last
1. Exploring the Hospitality Industry, 2, Walker R., J. Walker T., J., Prentice Hall ©
2012, ISBN: 9780133119688
Upon completion of this course, the student will be able to:
1. Describe the scope of the hospitality industry and identify the key industry
2. Identify the career opportunities within the hospitality industry and the educational
and training requirements to enter and be successful in this industry.
3. Trace the origins, growth, size and scope of the hospitality industry.
4. Distinguish among the various types of operations within the hospitality industry
and describe the globalization of this industry.
5. Identify the overall organizational structure and management of the lodging, food
service and tourism systems within the hospitality industry.
6. Explain current trends within the industry, both domestic and foreign, and forecast
several factors that are likely to affect the future of the hospitality industry.
7. Summarize the basic principles and concepts of sustainability and ?green?
practices in the hospitality and tourism industries.
Methods of Presentation:
Lecture and Discussion , Other (Specify)
Other Methods: Lecture, discussion, guest speakers, small group work, on-line
Nature of the hospitality industry
History of hospitality
Functional areas in hospitality, including management, marketing, finance,
human resources, etc.
Crisis management, e.g. terrorism, natural disasters
Ethics in hospitality management
Sustainability and green practices in hospitality
Theme Parks and Attractions
Meetings, Conventions, and Expositions
Methods of Evaluation: (Actual point distribution will vary from instructor to
instructor but approximate values are shown.)
Percentage Evaluation Method
1. Participate in a threaded discussion on a current issue in the hospitality industry.
2. Complete a situation analysis of a hospitality service provider.
Student Learning Outcomes
1. Explore job opportunities in the hospitality industry and develop a career
2. Identify key issues and trends, such as threats or opportunities for sustainable
operations, economic conditions, etc. in a leisure industry segment.
3. Demonstrate a level of engagement in the subject matter that reveals their
understanding of the value of the course content beyond the task itself,
specifically as it relates to linking the relevance of course content to careers in
business and accounting and their personal lives.