AET/535

Instructional Plan
Hospitality and Tourism
Cheryl Katherine Wash
Instructional Plan for Hospitality and Tourism | Slide 1

Part I Analysis and Design of Instruction

Instructional Plan Hospitality and Tourism | Slide 2

New Course: Hospitality and Tourism

(F) This face-to-face course provides a general overview of hospitality

management. It covers the growth and development, organization and
structure, and all of the functional areas of the hospitality industry,
including travel and tourism, lodging, food service, and recreation. Included
are an explanation of both the management and operational functions of
hospitality operations, a discussion of the personal and professional
demands of hospitality management, an examination of managing human
resources, and an exploration of the future of the industry. Prerequisite:
Supervising in the Service Industry. College Degree or equivalent work
experience (2 hours)

Instructional Plan Hospitality and Tourism | Slide 3

Need Assessment
1.

What is the learning problem or opportunity? There is an opportunity for level 5 service supervisors and entry
level managers at Boardman Island resort to take a Hospitality and Tourism course that will provide career
guidance and knowledge to becoming an executive level manager and decision maker in the Hospitality and
Tourism industry.

2.

What is currently available? The are a number of face-to-face and online courses currently being offered to
employees of Boardman Island Resort at Boardman Island University that covers various operations and
functions. These course are New Employee Orientation (F), Disaster Planning (F/O), CPR Course (F), Food
Service I (F/O), Food Service II (F/O), Food Service III (F/O), Food Service IV (F/O), Alcohol Safety (F/O),
Supervising in the Service Industry (F), Dealing with Difficult Customers (F/O), Listening Skills (F/O), Customer
Service in Hospitality Services (F) and Facilities Maintenance (F). There are no Hospitality and Tourism courses
currently being offered in the local community of Kelsey nor at Northwest Valley Community College at Kelsey.

3.

What should be available? There is a need for professional business and management courses and
certifications that provide employees a career path from supervisor v to general manager and to other
executive level positions in the Hospitality and Tourism industry. There should be a course that present an
overview of the operations, planning, and management of the hospitality and tourism industries. The course
includes career opportunities and the interrelations and interfacings across the Hospitality, Tourism, and
Events profession.

Instructional Plan for Hospitality and Tourism | Slide 4

Needs Assessment
4.

Explain the gap analysis between what is available and what should be available. The current
classes that are offered at Boardman Island University are specific to functions and operations
within the Boardman Island Resort. The current course offerings do not provide insight into the
Hospitality and Tourism industry from a global perspective. There are currently no course
offerings, certifications or programs designed to guide or develop a level 5 supervisors to
become a general manager at Boardman Island Resort. There are not any programs or course
offerings that prepare college graduates level 5 supervisors or entry level managers for
executive management positions within the Hospitality and Tourism industry outside of
Boardman Island Resort.

5.

What is your recommended solution for filling the gap? The recommended solution is to create
a Hospitality and Tourism Class to develop the needs of the employees of Boardman Island
Resort. The course will fill the gap for employees with higher education degrees by providing a
general overview of hospitality management and the Hospitality and Tourism Industry. The
course will cover the growth and development, organizational and structure and all of the
functional areas of the hospitality industry, including travel and tourism, lodging, food service,
and recreation. Included are the operational functions of hospitality management, an
examination of managing human resources, and an exploration of the future of the industry
from a global perspective.
Instructional Plan for Hospitality and Tourism | Slide 5

Instructional Goal
Upon completion of the Hospitality and Tourism course, level 5
supervisors and entry level managers will be able to identify and
explain the basic management and operational functions of the
Hospitality and Tourism industry and the personal and professional
demands of hospitality management including the managing human
resources and the future of the Hospitality and Tourism industry.
Participants who successfully pass the course will immediately begin
collaborating with their current department management in reviewing
and writing department goals and objectives.

Instructional Plan for Hospitality and Tourism | Slide 6

Performance-Based Objectives
Upon completion of the Hospitality and Tourism course the
level 5 supervisors and entry level managers class participants
will demonstrate that they can effectively:
1. Identify the management and operational functions of
hospitality operations by passing 35/40 multiple choice
exam.
2. Explain the personal and professional demands of
hospitality management by writing an essay in English and
reading their response aloud in class.

Instructional Plan Hospitality and Tourism | Slide 7

Summative Assessment and Learning

Outcomes

Students will be required to past a multiple choice exam with a score of 35/40 to
demonstrate the ability of identifying the management and operational functions of
hospitality operations. Instructor has authority to give students reasonable
accommodations and extra time to complete the essay requirement if needed due to
the diverse educational background of these students. Students can retake test once
on the same day if they fail the first attempt.

Students will be required to write a 150-250 word essay example of a past incident
that they would handle differently since taking the class with an emphasis on the
importance of a personal and professional demands of hospitality management to
demonstrate their ability to reflect, write, explain and verbalize a topic they learned in
class and how this will change how they currently perform their job. Students will be
given a short rubric. Full participation in this final exercise combined with a passing
exam score 35/40 will count as passing. Instructor has authority to give students
reasonable accommodations and extra time to complete the essay requirement if
needed due to the diverse educational background of these students.
Instructional Plan Hospitality and Tourism| Slide 8

Learner Characteristics
The Hospitality and Tourism course will be face-to-face and held in an educational classroom setting at
Boardman Island University. The class will have at least 3 level 5 supervisors with a maximum of 10
participants. The Hospitality and Tourism industry attracts women and men between the ages of 18 to
67 with various ethic and economic backgrounds from countries all over the world. The minimum age to
take class is 21. The class will be a mix of fluent English speakers to English as a Second Language
speakers with college degree. There are only a small percentage of current employees that are level 5
supervisors with bachelors or post graduate degrees.
The majority of these students became experts in their current jobs through kinetic learning style but
most have successfully passed federal, state and local food service requirements including the
prerequisite supervising in the food service industry which is primary visual and auditory learning. This
course is an introduction into management this course which is preparing the students through visual,
auditory and kinetics activities to pass the final exam. It is important to create activities that will
continue to help them grow into well-rounded visual and auditory learners to prepare them for
management positions.

Instructional Plan Hospitality and Tourism | Slide 9

Learning Context

The education classroom setting should have standard audio and video capabilities and
held in the large training conference room at Baderman Resort University. The classroom
should be able to comfortably hold at least twenty students although the maximum class is
ten students. A large hard conference table round or square will allow students to have a
hard surface to place training materials and to write on when taking the multiple exam.

There should be at least four computers with internet access for the instructor and students
to access online resources. There should be a separate laptop or computer that projects
PowerPoint slideshow to screen.There should be a clean flip chart and dry erase board
ready. The dry erase board will need dry erase color markers, dry erasers, dry erase board
cleaner and will be used by instructor and students to create teams, illustrate ideas, expand
points, take follow-up notes, reminders, ideas, etc.The instructor audio capabilities and
telephone for conference calls with speaker phone capabilities for calling department heads
and or special guests that will not physically be at meeting.

The majority of the instruction will be in the classroom with one tour to visit a few
operational sites and executive offices in areas that have been designated for upper
management of the Baderman Island Resort.

Instructional Plan Hospitality and Tourism | Slide 10

Delivery Modality
Based on the learning context and learner characteristics,
of the adult learners the most effective method of delivery
of this course is a face-to-face instructor-led course with
lectures, group discussions. Handouts and PowerPoint
Presentation and web-based resources will be used along
with the lecture and discussions. The instructor will work
with group and one-on-one. Depending on availability
executive guest speakers may visit in person or via video or
audio conference call to welcome and motivate the
students into the world of management.
Instructional Plan Hospitality and Tourism | Slide 11

Instructional Strategies
Instruction Strategies include:
PowerPoint Presentation will provide an overview of the Hospitality and Tourism Industry
from a global perspective to details specific to Baderman Island Resort.
Handouts will include the PowerPoint presentation, glossary of key terms, organization
charts, departmental roles, responsibilities and functions.
Instructor will organize groups for problem solving and role playing activities among
participants to cover important concepts and to interact with peers to learn about each
other through the course.
Question and Answer Sessions will be given by the instructor as well as the students are
encouraged to ask questions at the end of each hour to recap, reflect and think before
moving on to next session.
Students will ask to write a brief statement at the end of each hour of what they learned to
prepare them for the written essay and during this time the instructor will review to direct
the student and better prepare them for the final essay.
Instructional Plan Hospitality and Tourism| Slide 12

Plan for Implementation

copies of materials, exercises, tests prepared the evening before and

place in folder to hand to students as they enter class. This course
will take place the first Wednesday of each month.
2 Hours (1 Day) Doors will open at 7:30 a.m. to allow students to
enjoy continental breakfast, meet and greet and get settled for the
start of class. Each hour a topic will be covered and the two hour
will begin the testing and essay and final presentations. The
classroom has been reserved to go over and the students are aware
they may go over.
This is a face-to-face training. Attendance is mandatory. Students
must attend the class the entire two hours. Students arriving after
8:45 am will be asked to reschedule.
Facilitator will have a checklist of items needed for class.
Instructional Plan Hospitality and Tourism | Slide 13

Instructional Resources

4 - Computers with latest version of Windows and Internet Access so instructor and students can
have access to additional online resources.
Computer should connect to printer for instructor and students to be able to print additional
materials and resources.
1 Laptop to project PowerPoint Presentation that the instructor will use throughout course when
introducing each session.
Flip Chart/Dry Erase/Whiteboard Note taking and follow-up
Brochures and pamphlets related to Hospitality and Tourism for discussing sales, marketing and
the global industry.
Human Resource Guides, Policies
Government, Federal, State requirements
Safety Guides and Emergency Contacts
Restaurant Menu, Excursions, etc.
Bios of executive personnel

Instructional Plan Hospitality and Tourism | Slide 14

Formative Assessment
The formative assessment can be done by observations,
questionnaires, surveys, open question and answer and
feedback sessions. The formative strategies that will be
used during this assessment include the following:
1. Observations
2. Surveys
3. Peer/Self Assessment
4. Discussions
5. Graphic Organizers
Instructional Plan Hospitality and Tourism | Slide 15

Evaluation Strategies
The evaluation strategies that will be used during
program will include:
1. Student Surveys
2. Management, Student and Staff Focus Groups
3. Video and Audio Taping of Sessions
4. Exit Interviews
5. Exit Cards

Instructional Plan Hospitality and Tourism | Slide 16

Outcome Review
Criteria that will be used to examine the goals,
objectives, and outcomes of overall achievement.
1. Rubrics
2. Surveys
3. Faculty Feedback

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Recommendations
Goals, objectives, and outcomes will be established
prior to the first class to set a standard or
expectation for the course. These standards and
expectations will be reviewed after each course to
ensure the success of the certification program.
The meeting of the goals, objectives, and
outcomes is the overall purpose of this course.

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Instructional Plan Hospitality and Tourism | Slide 19