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Skip Navigation LinksKCC Home > Academic Departments > Department of Tourism and Hospitality

Learning Outcomes

The student learning outcomes for the various TAH courses are listed below. Also indicated are the methods and criteria that will be used to determine achievement of the goals. At the conclusion of the term, you may be surveyed on your perception of your achievement of these outcomes.

tah 2|tah 5 tah 7  tah 12| tah 15| |tah 17| tah 18| tah 19| tah 22| tah 41 tah 43|tah 65| tah 71| tah 73 | tah 66|tah 82| tah 90 tah 91|tah 92

 

TAH 1 - Introduction to Tourism and Hospitality
Learning Outcome
Measurement/Criteria

Appreciate the importance of the tourism/hospitality industry in the US and world economies

Chart interpretation, assessment of local tourism industry

List the characteristics of the tourism product: perishability, seasonality, intangibility, service-centered

Collaborative learning/group problem solving

Develop an understanding of the motivations of travelers (Mazlow and Plog)

Chart interpretation

Define and describe the impact of the tourism multiplier

Calculating the impact of tourist dollars spent in a community

Describe the characteristics of market segmentation and apply market segmentation principles to the tourism/hospitality product

Evaluation of hotel chain organization chart

Describe the traditional methods of distributing the travel product and compare and contrast them

Essay and Quiz on text materials

Demonstrate an understanding of the interaction of time and distance in transportation and summarize the developments in transportation over time

Construct a transportation timeline for travel over time, research project, essay

Describe the major classification of attractions and entertainment in the tourism industry

Class discussion, quiz

List the components of the hospitality industry and classify accommodation types by price, room type, level of service, location, and emphasis: resort, casino

Writing assignment, chart interpretation, walking matching column

Review the impact of deregulation on the airline business and d iscuss the immediate and long-range results of deregulation

Essay

Evaluate the cruise experience as a hospitality function

Report on cruise ship daily activity plan

Recognize the importance of the meeting/event planning function in the tourism/hospitality industry Interpretation of CVB information

Discuss the impact of science and technology on food and beverages and explain the importance of rhythm, timing and flow in food service operations

Essay, timeline

Discuss the importance of a menu and its impact on production and service delivery

Group reports

TAH 2 - Destination Geography
Learning Outcome
Measurement/Criteria
Identify major worldwide tourism destinations. Individual writing assignments reflecting the understanding of major travel destinations.
Identify major tourist attractions within said tourism destinations. Videos and lab work on major tourist attractions within said tourism destinations.
Effectively read an atlas, and plot latitude and longitude coordinates. Lab assignments to locate different travel destinations by plotting latitude and longitude coordinates.
To develop an understanding of geographic concepts as related to the tourism industry. To find the geographical attraction of a country or area of the world, that makes that destination appealing to the tourism industry and explain in a short reaction paper why.
Feel more confident about their classroom presentations. Oral presentations regarding subject matters of important travel destinations world-wide.
To promote an appreciation of the physical and human characteristics of places. By researching the culture, economics, and history of the people we are studying. This will be done in lab assignments.
To develop an understanding of the primacy of place as the organizing principle of geography. Group presentation of why geography plays such important role in the tourism industry.Each group will be given a different geographical location to research
 
 
 
 

TAH 5-Labor Relations and Customer Service

LEARNING OUTCOMES

MEASUREMENT/CRITERIA

Understand the importance of Customer Service Excellence in the Tourism and Hospitality

Vocabulary lists, quizzes, use of terminology in written assignments and oral presentations

Delineate the characteristics of good service and develop and appreciation of the importance of service in the industry

Classroom discussion, final examination, term project

Examine current Customer Service Standards- TRUST Hospitably Training

Term project oral and oral presentations on famous entrepreneurs, case study

Explore Ritz Carlton Credo and current standards used in ASTA, AH&LA, NREA

Classroom discussion, case study

Understanding Attitude- tone of Voice/ body language/ metamorphosis importance

Classroom discussion, DVD analysis

Identify the 15 Standards of Service Excellence and WIIFM Mentality

Classroom discussions. assignments

Explore Employee- Customer Relationship- Service Quotient self evaluation

Classroom discussions, written assignments , self assessments

Examine Diversity Issues in Tourism and Hospitality Industry. Recruitment, EOE and other legal issues

Examinations, written assignments, classroom presentations

Developing personally and professionally -to create leaders for the tourism and hospitality industry

Classroom discussions, written assignments

Identify key characteristics to Professionalism

Classroom discussion,

Evaluating ethical choices in TAH operations- code of conduct revealed

Classroom discussion, self assessment assignment

Develop the knowledge to conduct efficient research

Classroom discussions, written assignments , Trip Advisor Assignment

Discuss the responsibilities of the Human Resource Department and Labor Relations

Classroom assignments/ final

Identify Federal Laws and regulations – OSHA requirements

Classroom discussion, final examination

Familiarization of TAH labor Unions including HERE and collective bargaining agreements

Classroom discussion, final examination,

 
 

TAH 7 - Intro to Sports Management

LEARNING OUTCOMES

MEASUREMENT/CRITERIA

Recognize the potential career fields in sport management and the special qualification required of those fields.

Lecture, class discussion and labs.

Demonstrate an understanding of the unique dimensions and characteristics of sports and how these influence the management of sport.

Lecture, class discussion, labs and test.

Gain an understanding of the managerial role and the responsibilities of sport managers in a variety of sports-related organizational settings.

Lecture, class discussion, Labs.

Appreciate the major issues and problems confronting sport managers.

Lecture, class discussion and labs.

Recognize the required competencies and managerial skills for sport managers.

Lecture, class discussion, Labs and tests.

Students will be able to describe and explain the evolution and Future of sports management in society.

Lecture and class discussion

Students will be able to identify and discuss the current ethical environment inclusive of personal and moral development, theories of ethics, and ethical behavior in sports management.

Lecture, class discussion and labs.

Students will be able to describe management theories, functions of management and leadership styles in sports management.

Presentation

Students will be able to design sports organizations utilizing appropriate management theories and applications.

Lecture, class discussion and labs.

Students will be able to describe the role o labor relations in professional sports pursuant to basic principles of labor management, antitrust laws, and collective bargaining.

Lecture, class discussion, labs and tests.

 
 
 
TAH 12 - Tourism Entrepreneurship
Learning Outcome
Measurement/Criteria
Identify terms, thereby increasing their vocabulary related to the tourism industry Vocabulary lists, quizzes, use of terminology in written assignments and oral presentations
Delineate the characteristics of good service and develop and appreciation of the importance of service in the industry Classroom discussion, final examination
Identify the characteristics common to entrepreneurs Term project oral and written presentation
List the issues, risks, and rewards facing potential entrepreneurs Classroom discussion, final examination
Developing a knowledge of business processes related to and used in the industry Classroom discussion, final examination

Exploring careers in tourism/hospitality

Classroom discussion, final examination
Developing entrepreneurial skills

Classroom discussions, written assignments , final examination

Developing basic skills in reading, writing, communication, computation and analysis Examinations, written assignments, classroom presentations

Developing personally and professionally to create leaders for the tourism and hospitality industry

Classroom discussions, written assignments , final examination
Identify effective sales techniques and distinguish among the four different kind of selling Classroom discussion, final examination
Identify the six essential steps of the sales cycle Classroom discussion, final examination
Develop the knowledge to conduct efficient research

Classroom discussions, written assignments , final examination

Calculate D.I.T and F.I.T vacations otherwise known as the mathematics of tourism

Classroom assignments/midterm and final examination

Evaluate Willingham buyer types

Classroom discussion, final examination

Knowledge of how tourism/hospitality products are marketed and sold

Classroom discussion, final examination
 

 

TAH 15 - Cruises and Specialty Markets
Learning Outcome
Measurement/Criteria
Describe the contemporary cruise experience

Students will write a 2-4 page paper on the trends in cruise travel (from trade magazines)

Distinguish among different types of itineraries and describe the typical clients onboard cruises of different lengths

Lab reports using the internet as tool to answer questions about CLIA, different cruise lines, layouts of cruise ships, pricing, marketing, and matching clients.
Show how to overcome clients’ objections to cruise purchase and relate what typically takes place on a day at sea and a day at port Classify cruise jobs
Writing assignments to students
Define nautical cruise terminology
Quiz
Define the world's major cruise regions and itinerary patterns
Written report with a map outlining a summer and winter cruise
Compare mainstream cruises with special interest cruises
Oral presentations
Show how the concepts of adventure and tourism combine to form adventure tourism
Analysis of case study, Rock Climbing in Spain
Identify the components of adventure tourism-travel, location, activities, adventure
Verbal presentation and Written report demonstrating expertise in one area of adventure travel
Identify adventure tourism entrepreneurs and the evolution of small enterprises in adventure tourism
Written project-create a new adventure tour company. Students write a short business plan or marketing plan for their individual company
List types of eco-tourism ventures: nature-bases, culture-bases, historical, educational, adventure-based. Give examples
Two-four page paper outlining a potential eco-tourism destination (area) in New York using “The Ecotourism Society Fact Sheet Collection”
Compare eco-tourism adventures in three different countries
Selling exercise-each student presents their most exotic eco-tourism trip to the class. A winner is selected by votes.
Relate the impact of sustainable tourism to the change and growth of tourism markets

A short paper-2-4 pages-comparing two eco-tourism vacations with two mainstream type vacations
 
 

 

TAH 17 - Tourism Technology
Learning Outcome
Measurement/Criteria
Create a Passenger Name Record Assignment to use the proper Apollo GDS formatting in creating accurate PNR entries.
Book a PNR which includes 5 different characteristics of a specific itinerary. Confirmation numbers will be generated by the program for each correct entry.
Construct a proper food service spreadsheet for a specific event Student paper to include correct mathematical formulas in spreadsheet.

Use MS Excel to create spreadsheets to track expenditures in all phases of the foodservice operation.

Student spreadsheet assignment.

 

TAH 18 - Case Studies in Tourism and Hospitality
Learning Outcome
Measurement/Criteria
Read and comprehend cases related to tourism/ hospitality businesses Case logs indicating analysis of cases, writing assignments
Identify terms, thereby increasing their vocabulary related to the tourism industry Vocabulary lists in case log, quizzes, use of terminology in written assignments and oral presentations
State the main issue(s) in the case Writing assignments, oral arguments, case log entries, student cases, final examination
Write case summaries Case logs
Analyze cases by writing reactions and questions related to cases Case logs, student cases, final examination
Discuss the issues related to cases Classroom discussion, written case analysis, case logs
Perform a SWOT analysis, identifying the strengths, weaknesses, opportunities and threats inherent in the case Case logs, classroom discussion, final examination
Formulate and defend alternative recommendations Case logs, classroom discussion, position papers, explanation of recommendations
Identify and evaluate the performance of stakeholders in the cases Case logs, classroom discussion, position papers, writing assignments
Develop hypotheses to explain actions and outcomes described in the case studies Case logs, classroom discussion, position papers, writing assignments
Draw conclusions regarding the understandings learned from the case Written assignments, oral arguments
Delineate the characteristics of good service Service diary, classroom discussion
Identify characteristics of business leadership Evaluations of business leaders in several cases, written assignment
Identify the principles and practices of market segmentation Analysis of Ritz Carlton case in case logs and classroom discussion
Identify the characteristics common to entrepreneurs Analysis of Temple case
List the issues, risks and rewards facing potential entrepreneurs Written assignment, analysis of Temple case

 

TAH 19 - The Business of Tourism
Learning Outcome
Measurement/Criteria

Read and comprehend current articles related to the business of tourism

Writing assignments; classroom discussion

Identify and understand vocabulary used throughout the tourism industry

Quizzes and use of vocabularyin both written and oral assignments

Write business plans for different hospitality companies

Written assignments and oral tourism presentations

Define and evaluate the importance of service in business

Classroom discussion, written Customer assignments

Identify issues, such as economic, political Terrorism, etc. that affect the business of Tourism

Analysis of current industry articles, classroom discussion and written assignments

 

TAH 22 - Front Office Operations
Learning Outcome
Measurement/Criteria

Identify and develop the terms and jargon

Midterm and Final exam, of the hotel industry. Class discussion
Utilization of hotel property management systems

Weekly lab assignments and exercises

Increased presentation and oral skills. Communication skills

Oral presentation
Analytical, and writing skills Term paper

Knowledge of products and services offered by hotels

Class discussion, Internet research;
tests

Research skills Class discussion
Career exploration Term paper, class discussion

 

TAH 41- Introduction to Meeting Planning

Learning Outcome

Measurement/Criteria

Define meetings, events, conferences, associations, meeting facilities

Class discussion of the scope of the meeting market and the types of meetings hosted by the convention and meetings market

Recognize the role of the meeting planner professional in the tourism and hospitality industry

Internet search of job descriptions and industry professional accreditations for meeting planners

Comprehend factors that corporate meeting planners and association meeting planners consider when making a site selection

Group discussion and presentation of selected venues for marketing specific types of meetings

Identify SMERF organizations and how to sell meeting services and products to it

Elevator sales pitch to a SMERF organization presented by a meeting/convention venue sales manager

Negotiate sleeping rooms, meeting rooms and equipment, food and beverage, services

Class evaluation of individual student suggested negotiated items with hotels or convention venues

Evaluate the ROI for a meeting or event

Measure objectives, goals and results of an actual meeting, conference or special event

Recognize meeting software used for RFP (Request for Proposal), Room Calculators, Budget Planning, F&B Planning

Plan a group meeting using a RFP, a property room calculator, meeting planning software for room calculations, budget planning and F&B planning

Identify the elements of a contract for meeting and convention sales

Write a contract for a small meeting in a conference center

Define the importance of the Convention & Visitors Bureau in securing group/convention business

Written assignment

Understand the requirements for successful group events including registration, program planning, guest/companion programs, travel discounts

Assess a current association meeting or convention program

Determine the significance of planning an agenda for a meeting/special event

Create an agenda with group consensus

Grasp insight into the types of meeting and conventions, the types of organizations that orchestrate these events and how to market and sell to these groups

Quizzes to prepare for the American Hotel & Lodging Association Certificate in Convention and Management Service

Learn the protocol for planning special events

Plan a special event (party/gala/product launch) by selecting venue, timeline, entertainment, F&B, sound, video

 

TAH 43 - Event Catering Management
Learning Outcome
Measurement/Criteria
Define “catering”; distinguish between “on-premise” and “off-premise” catering and give examples. Name at least 3 advantages of off-premise catering as a business. Test questions. In-class discussion.
In class oral response.
Name at least 5 important considerations in planning a catered event, including the most important one: pleasing the client. In class oral response. Test question
Self-evaluate characteristics/skills needed to operate a successful catering business. Worksheet, in-class discussion.
Identify their own food background (ethnic, cultural, preferential, experiential) In-class writing exercise, interviews and discussion.
Competently and safely slice, dice and julienne a raw vegetable using a chef's knife. In-class performance and practice per
instructor by each student.
Name at least 5 marketing tools for a catering business. In-class discussion, test question,
activity.
Work with others on a group project, arrive at consensus and delegate tasks. Weekly in-class virtual catering company activities.
Identify three important facts to ascertain during the initial interview with a client. In-class discussion, role-playing exercise, test.
Plan and critique menus using the following concepts: cost, appropriate dishes for the season, type of event, tastes of the client, limitations of the venue, variation in ingredients, colors, flavors, party theme. In-class activity, test questions, oral response, case study.
Identify at least 3 popular grape varieties used for wine and pair at least three wines with appropriate food choices. Discussion, in-class activity, test.
Discuss the legal ramifications of caterers buying and serving alcohol. Discussion, test, portfolio.
Schedule preparation activities for a planned actual party as well as the virtual party outlined in the portfolios. Also, diagram a layout for actual and virtual parties including cooking and prep areas, serving tables with platter and chafing dish arrangements, electrical outlets, staging and cleanup areas.

Class discussion, activities, test, portfolio actual party.

Name the 3 sources of food contamination (bacterial, chemical, physical) Also, Identify the safe temperatures for cooking, chilling and holding foods. Discussion/case study/test.
Calculate the cost of a recipe based on costs of bulk quantities of ingredients. Discussion, in-class worksheet, tests, portfolios.
Identify the 4 categories of expense for caterers: food, beverages, labor and equipment. Discussion, portfolio, test.

Name 5 line items thatshould be included in a catering company's budget and name at least one way to build profit into a proposal for a catering job.

Discussion, in-class activity, test.
Use a formula to determine the break-even point of a catering company with defined fixed costs, and critique the actual party and suggest improvements in menu, layout, and schedule. Discussion, worksheet, essay test question.

TAH 52 - Hospitality Technology

Learning Outcome

Measurement/Criteria

The ability to run a front office of a hotel by creating profiles, reservations, and conducting check-in and check-out procedures

Through the use of in-class assignments, role plays and exams, confirmation numbers are generated and graded.

The ability to create corporate, transient, and group reservations, modify and reserve group blocks

Through the use of in-class assignments, role plays and exams, confirmation numbers are generated and graded.

The ability to create reservation confirmation letters, and registration cards

Students create confirmation letters and registration cards in class, and are graded on their accuracy and attention to detail.

The ability to conduct a night audit and analyze various hotel management reports

Students must run an "end of day"/night audit, and be able to process and analyze associated reports.

Problem solving skills for front office employees

Students are put through, and graded in, various front office scenarios and role plays.

Opera, Property Management Systems software skills.

A thorough, comprehensive final exam.

 

TAH 65- Airport and Aviation Management

Learning Outcome

Measurement/Criteria

Read and be able to discuss the history and development of the Aviation industry in the United States

Writing assignments, team oral presentations, PowerPoint presentation

Identify aviation industry terms, thereby increasing vocabulary related to the tourism industry

Use of terminology in written assignments oral presentations and exams

Identify the pioneers of the aviation industry and discuss their impact on transportation and global development

Class Paper Writing Assignment, midterm and final examination

Analyze the developmental governmental intervention in terms of regulation and the resulting benefits and detractions of deregulation versus regulation of US air transportation

Team oral arguments and presentations, SWOT Analysis of Effectiveness, Midterm and Final Exam Essays

Identify the governmental agencies that have an impact on US aviation and their roles and responsibilities to the public and industry i.e., FAA, DOT, NTSB

Classroom discussion, SWOT Analysis, team oral arguments and presentations, Midterm and Final Exam Essays

Perform a SWOT analysis, identifying the strengths, weaknesses, opportunities and threats inherent in the Jet Blue case

Classroom discussion, team PowerPoint presentation (oral and technological) midterm and final examination

Analyze the events of 9/11 and be able to develop hypotheses, and draw Conclusions regarding airline safety. Formulate and defend alternative recommendations learned as an outcome of engaging in critical analysis

Classroom discussion, position paper, team and individual explanation and defense of recommendations

Identify characteristics of business leadership and characteristics of entrepreneurs in studying airline CEO’s. List the issues, risks and rewards facing potential entrepreneurs

Evaluations of business leaders in several cases, oral presentations, written assignment

Discuss the major issuesand steps in making and keeping an airline successfully competitive.

Reading assignments, Classroom discussion, Team oral and PowerPoint presentation with analysis of leading American commercial airlines. Exams

Identify the impact of 9/11 on US Aviation as it pertains to the development of the Airline Security Act, the NTSB, Dept. of Homeland Security

Analysis of historical texts, governmental Acts of Congress, classroom discussion,

Formal essays on Midterm and final Examination

Delineate the characteristics of good service through the study of Southwest Airlines and Jet Blue

Free write, classroom discussion, formal essays on Midterm and Final Exam

 
TAH 66- Cruiseline Marketing & Sales
Learning Outcome
Measurement/Criteria
Students will have a working knowledge of the cruise line endustry, the cruise experience, and how to sell cruises efficiently and effectively. Passing grade on the CLIA certification exams.
Students will learn to effectively manage travel activities for the handicap niche market. Completion of experiential activities and passing grade on the SATH certification exam.

TAH 69 – Aviation & Airport Security

Learning Outcome

Measurement/Criteria

To be able to comprehend the nature of international terrorism & aviation related criminal activity.

Chart interpretation, assessment of local tourism industry

To appreciate t he political difficulties of securing cooperation of diverse governments in order to thwart international terrorism & skyjacking.

Collaborative learning/group problem solving

Develop an understanding of the motivations of travelers (Mazlow and Plog)

Chart interpretation

Define and describe the impact of the tourism multiplier

Calculating the impact of tourist dollars spent in a community

Describe the characteristics of market segmentation and apply market segmentation principles to the tourism/hospitality product

Evaluation of hotel chain organization chart

Describe the traditional methods of distributing the travel product and compare and contrast them

Essay and Quiz on text materials

Demonstrate an understanding of the interaction of time and distance in transportation and summarize the developments in transportation over time

Construct a transportation timeline for travel over time, research project, essay

Describe the major classification of attractions and entertainment in the tourism industry

Class discussion, quiz

List the components of the hospitality industry and classify accommodation types by price, room type, level of service, location, and emphasis: resort, casino

Writing assignment, chart interpretation, walking matching column

Review the impact of deregulation on the airline business and d iscuss the immediate and long-range results of deregulation

Essay

Evaluate the cruise experience as a hospitality function

Report on cruise ship daily activity plan

Recognize the importance of the meeting/event planning function in the tourism/hospitality industry

Interpretation of CVB information

Discuss the impact of science and technology on food and beverages and explain the importance of rhythm, timing and flow in food service operations

Essay, timeline

Discuss the importance of a menu and its 

 

TAH 71 - Introduction to Professional Food Service
Learning Outcome
Measurement/Criteria

Examine ten major moments in the development of the foodservice industry

Quiz/ in class discussion
Describe major types of foodservice operations Quiz
Discuss and evaluate trends in the foodservice industry Worksheet
Develop an understanding of different types of menus Worksheet/ in class discussion
Evaluate five factors influencing menu planning Worksheet
Discuss 12 ways of marketing the menu Mini project
Demonstrate pricing and designing the menu. Quiz
Describe 10 purchasing considerations and purchasing methods Test/ in class discussion

Examine product selection using selected criteria . Explain process of receiving, storage and inventory of restaurant supplies and equipment

Test/ in class discussion
Identify and demonstrate ten sanitation guidelines Worksheet/quiz
Develop a HACCP program Project
Recognize how food poisoning happens Quiz/case studies
Evaluate and demonstrate proper food handling techniques Food labs/test
Explain major principles of quantity food preparation Food labs/test
Demonstrate production planning and quality controls Food labs/test
Evaluate production equipment Food labs/test
Demonstrate four types of service and proper place settings for restaurant and banquet. Demonstration
Evaluate and demonstrate good customer service techniques. Demonstration and case study
Discuss proper front of the house management techniques Discussion, case study

Evaluate career opportunities in the foodservice industry

Interview/in class discussion
Recognize the importance of time management Test/in class discussion
Develop an awareness of the staff recruitment, orientation and training process Test/in class discussion
Explain keys to developing effective communication skills Test/in class discussion

 

 

 
TAH 73 - Cultural Foods
Learning Outcome
Measurement/Criteria
Learning about the characteristics of destinations (culture, history, geography, food, attractions, etc.) Weekly student presentations, preparation and tasting of representational foods; discussion of flavor palettes, socio-historical and geographical context; final exam
Knowledge of products and services offered by various segments of the tourism/hospitality industry Hands-on experience cooking and tasting various food products; individual field research and in-class discussion; final exam.
Knowledge of how tourism/ hospitality products are marketed and sold Individual field research and in-class discussion of how cultural ethnic foods are adapted by industry; readings and discussion of local and global culinary tourism; final exam
The importance of place in destinations Readings and discussion of culinary tourism; mapping exercise; menu exercise
Developing a specialized vocabulary used by industry professionals Hands-on experience with various foods and food practices; recipes, discussions, readings, and tastings incorporating food and wine vocabulary used in the industry; final exam
Developing and using research skills Individual field exercises and follow-up reports; interviews of family/friends; in-class presentations; hands-on experiences; sensory evaluation

Exposing students to current events in the industry and the world

Weekly reading assignments, in-class exercises, presentations; discussions of food systems, fusion, industry needs

Developing psycho-social skills

In-class presentations; collaboration with others; teamwork; diplomacy; communicating sensory experiences

Having students use a variety of learning strategies including traditional lecture, experiential learning, active learning, applied learning and collaborative learning

Lecture/introduction to topics; student presentations; hands-on, team-based food preparation; sensory evaluation; written reviews, reflection, and research; practical/written final exam

 

 

 

 
TAH 81 - Independent Studies in Food Service Operations
Learning Outcome
Measurement/Criteria
Developing and using research skills Develop a project with guidance from their instructor including identifying appropriate research methods (field work, surveys, primary and secondary interviews, surveys, primary and secondary reading, statistics, participant observation);learn/use proper citation methods; research presented as final project
Developing psycho-social skills One-on-one interaction with faculty; communication is face-to-face and online; students are encouraged to do fieldwork and/or interviews that require students to interact with the world at large
Assisting students to develop personally and professionally to create leaders for the tourism and hospitality industry Initiate and maintain communication with instructor; design project according to individual interests; responsible for staying on schedule, managing time, asking for help/ guidance/direction

Assisting students to develop basic skills in reading, writing, communication, computation and analysis

All projects incorporate some degree of reading and writing including submission of project descriptions, updates and drafts

 

 

 

 

TAH 9096 – Virtual Enterprise

Learning Outcome

Measurement/Criteria

Communication Skills (reading, writing, speaking and listening)

Students make interim and final presentations.

Students write business plans.

Global Awareness (understanding the global marketplace, culture and diversity)

Technology Skills (computer literacy, Internet skills, retrieving and managing information via technology)

Students place simulated transactions using the MarketMaker global market application.

Critical Thinking and Problem Solving Skills (analysis, synthesis, evaluation, decision-making, creative thinking)

Information Management Skills (collecting, analyzing, and organizing information from a variety of sources)

Entrepreneurship/Business Knowledge (developing business plans, developing marketing and sales strategies, accounting skills, etc.)

Students write a business plan that designs a business venture. The plan must include research about the state of the industry and the existing competition.

Interpersonal Skills (teamwork, relationship management, conflict resolution)

Students write a final assessment of their role in developing the team business and how interactions with peers did and did not work.

Intrapersonal Skills (ability to understand and manage self, management of change, learning to learn, personal responsibility)

Students maintain a written activity log of goals and accomplishments throughout the semester.

Motivational Outcomes (understanding the connection between academic skills and attainment of career goals, career self-efficacy expectations)

Students develop a staffing plan for the business that includes career pathways, salaries and educational requirements.

TAH 91 - Professional Portfolio
Learning Outcome
Measurement/Criteria

Define and comprehend the importance of a Portfolio

Personal statements, resumes and writing assignments

Identify career skills

Classroom discussion as well as comparison analysis of one's individual skills

Resume writing and formats Final resume and cover letter

Identify the potential job market. Evaluate the types of positions available that relate to individual's qualifications.

Written assignments, job charts, job descriptions analysis

Practice and understand interview techniques

Class discussion and role
Research

Evaluate the potential job market for tourism

 

TAH 92- Field Experience and Internship

Learning Outcome

Measurement/Criteria

Comprehend the impact of a resume and its value in a job/internship search

Reading and Writing assignments, class discussion and experiential learning in creating and revising a resume, PowerPoint presentation

Identify tourism and hospitality industry terms, thereby increasing vocabulary related to the tourism industry

Use of terminology in written assignments oral presentations and exams

Identify the personal and communication skills required to succeed in an interview

Writing Assignment, midterm and final examination formal essay

Analyze the various career opportunities available in the tourism and hospitality industry

Team oral presentations, internet research, Free Write, Midterm and Final Exam Formal Essays

Utilize technology (internet and KCC job boards) as a tool for career development and opportunity

Classroom discussion, team Power Point presentations, Midterm and Final Exam Essays

Evaluate the strengths, weaknesses, opportunities and threats of being an entrepreneur. Formulate and defend alternative recommendations learned as an outcome of engaging in critical analysis

Team oral arguments and presentations, Classroom discussion, position paper, team and individual explanation and defense of recommendations

Identify the principles and practices of economic and fiscal responsibility

Reading assignments, Classroom discussion, Team oral and PowerPoint presentation with analysis of Midterm and Final examination

Identify the impact of career assessment testing as a tool for self knowledge

Analysis of Strong Arm Testing Assessment held in conjunction with the KCC Career Development Center

Develop an appreciation of the value of good service as a career builder in the Tourism and Hospitality industry Free write, classroom discussion, formal essays on Midterm and Final Exam

Industry field experience in chosen career

100 hour internship in the field with evaluation by a supervisor.

 

 

 

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