HOSPITALITY MARKETING HMGT 2405 Fall 2019 · Oral presentation, Midterm, Final exam b. Recognize...

New York City College of Technology, CUNY

Department of Hospitality Management

HMGT 2405 of 14 Kim Fall 2019

HOSPITALITY MARKETING HMGT 2405

Fall 2019

Instructor Ellen Kim Course Section D463 E-mail [email protected] Day Tuesday Phone 718-260-5528 Location Namm 206 Office Namm 200 Time 11:30 am – 2:00 pm Office Hours

Mo 12:30pm - 2:00pm Class Hours 3 Tu 10am – 11 am Lab Hours 0 Credits 3

1. DEPARTMENT MISSION STATEMENT

The Hospitality Management Department of New York City College of Technology educates students for careers in the hospitality industry through foundational knowledge of hospitality operations and experiences that cultivate diverse perspectives, lifelong learning, collaboration, and community engagement.

2. PROGRAM LEARNING OUTCOMES

a. To graduate students who identify and demonstrate skills relevant to the operational areas of hospitality management. (PLO #1)

b. To graduate students who utilize the dynamics of collaboration in diverse settings. (PLO #2) c. To graduate students who demonstrate effective communication skills. (PLO #3) d. To graduate students who exhibit the analytical and social skills essential for success in the global

workplace. (PLO #4) e. To graduate students who value and integrate lifelong learning, civic engagement, ethical

reasoning, and social responsibility. (PLO #5) 2. COURSE DESCRIPTION

Overview of marketing and current topics facing modern hospitality decision-makers. Basic terminology and problem-solving techniques; relationship between marketing and other functions to maximize profits in any size hospitality establishment; basic elements of publicity and public relations, advertising and sales techniques.

3. PREREQUISITES

HMGT 2302, HMGT 2303, HMGT 2304

4. COURSE OBJECTIVES Upon completion of HMGT 2405, students will be able to: a. Identify and describe the relationships between marketing and advertising in today’s business

climate. (SLO #1) b. Demonstrate comprehension of service characteristics of hospitality and tourism marketing. (SLO

#2) c. Identify and analyze the primary considerations in pricing and promoting products. (SLO #3) d. Identify and then explain consumer characteristics affecting purchasing behavior of hospitality-

related experiences. (SLO #4)




5. STUDENT LEARNING OUTCOMES AND ASSESSMENT

Student Learning Outcomes Method of Assessment a. Define, interpret and apply marketing and

advertising relationships (HMGT: Knowledge, Gen Ed: Skills, Communication, Inquiry /Analysis) {PLOs #3, #4}

Written marketing plan project, Oral presentation, Midterm, Final exam

b. Recognize and characterize service characteristics of hospitality and tourism businesses (HMGT: Knowledge, Gen Ed: Skills, Inquiry/Analysis, Integration, Communication) {PLOs #3, #4}


c. Restate and distinguish primary considerations in pricing and promoting hospitality and tourism products (HMGT: Knowledge, Gen Ed: Ethics/Values) {PLO #4}


d. Recognize and evaluate consumer characteristics affecting purchasing behavior of hospitality related experience (HMGT: Knowledge, Gen Ed: Skills, Inquiry/Analysis, Integration, Communication) {PLOs #3, #4}


6. GRADING PROCEDURE

Achievement Score Calculation: Achievement score = (All points earned) ÷ (Total possible points) ´ 100. Round off to the first digit after the decimal point. For example, 95.57 Þ 95.6 (A grade); 91.94 Þ 91.9 (A– grade); 81.95 Þ 82.0 (B- grade); 65.64 Þ 65.6 (D grade); 51.94 Þ 51.9 (Fail). • No curve will be applied to the final grade. • No “Incomplete” grade will be given for this course. • A grade of ‘WU’ (unofficial withdrawal with penalty) will be assigned if you do not complete

course requirements. • Discussion of grades will be done during my office hours.

Grade Breakdown Points Class Participation & Professionalism 20% Marketing Plan Project 30%

Report Presentation

10% 10%

Video Peer Review

5% 5%

Midterm Final

25% 25%

Total 100%




7. ASSIGNMENTS a. See pages 6-7 to see the Marketing Plan Project Guidelines. b. Upload homework to Blackboard (BB) prior to the start of class. Late submission will be

accepted with a penalty of 10%. c. All assignments, presentation, and exam must be completed on the date scheduled. Make-up

presentation or exam will be evaluated at the instructor’s discretion ONLY when arrangements have been made prior to the scheduled event. Students are required to provide documentation before make-up exams allowed. Failure to take the makeup exam will result in a score of zero for the exam.

d. Written work must be prepared in APA Style. Visit the City Tech Library website for APA Style Guides.

e. A zero-point will be given if you fail to present (PowerPoint submission itself doesn’t fulfill this requirement) on the scheduled date.

8. RUBRICS

See pages 8-10 to see the Marketing Plan Project Report, Presentation, and Video Grading Rubrics.

9. GRADING SYSTEM A 93 – 100 A- 90 – 92.9 B+ 87 – 89.9 B 83 – 86.9 B- 80 -- 82.9 C+ 77 – 77.9 C 70 – 76.9 D 60 – 69.9 F 59.9 and below

10. REQUIRED TEXT Bojanic, D.C., & Reid, R. D. (2016). Hospitality Marketing Management (6th ed.). Wiley.

11. SUGGESTED TEXTS & READINGS

Additional readings/videos will be posted onto Blackboard.

12. GENERAL RULES • Classroom Behavior & Professionalism

a. This course requires professional and respectful classroom behavior. Students engaging in the following activities (including but not limited to), cell phone usage, inappropriate posture, reading non-class materials such as newspapers, and chatting and sleeping, will be dismissed from that class meeting.

b. Electronic devices can be used for class activities only. There is no flexibility on this rule!

c. It is inappropriate and disrespectful to walk in and out during class; therefore you are expected to take care of your physiological needs (go to the bathroom, buy snacks, etc.) before or after coming to class.

d. Be aware that NO food is allowed in class at any time. Drinks are ok. e. You will always be asked to support and defend the statements and answers you offer in

class and your report. “Sweeping Generalizations” are never accepted in this course.




• Respect for Pedagogical Policy a. Students will demonstrate respect for the instructor and visiting speakers, as well as for

one another in the classroom setting. Such respectful behavior includes constructive participation in scholarly discussions. Students are not expected to challenge an instructor’s pedagogical philosophy. For example, a student is encouraged to question why an economic principle is applied to this course, not why a project is only given a two-week preparation period or how or why an exam is written.

• Class & Exam Readiness a. Students should be prepared for each day’s lesson. The lectures will complement the text

and will not attempt to cover all points raised in the reading. You should read the materials for each lesson before you come to class and be ready to answer and ask questions pertaining to the materials. More importantly, if you miss a class, it is your responsibility to obtain information from other students. Do NOT expect the instructor to be at your disposal and provide you with the missed information to compensate for your negligent behavior. It is also your responsibility to obtain the information about the exam (e.g., exam date, range of exam materials, etc.) from your classmates or on the course website if you miss a class. Also, the attached course outline is likely to change during the course of the term to reflect learning trends and needs of this course. It is your responsibility to follow class announcements.

b. Additionally, students must be ready to defend their ideas at any time and provide relevant, interesting, and stimulating comments during and after class activities, lectures, videos, and presentations. That is, students will be expected to actively participate in class discussions (this means more than simply attending the class).

c. The attached course outline is likely to change during the course of the term to reflect

learning trends and needs of this course. It is your responsibility to follow class announcements.

13. COURSE COMMUNICATIONS

• You will need to use CUNY CITY TECH EMAIL ONLY. • Always sign your email—don’t make the recipient guess who sent it. • Bear the subject line “HMGT2405 - First Name Last Name - Topic…”

14. DISABILITY, LANGUAGE, AND OTHER ACCOMMODATIONS

If you have, or suspect you may have, any type of disability or learning problem that may require extra assistance or special accommodations, please speak to me privately after class or during my office hours as soon as possible so I can help you obtain any assistance you may need to successfully complete this course. If you need any accommodations for this course, please contact The Center for Student Accessibility at 718-260-5143. Additionally, students should consult with the instructor as far in advance as possible if intending to request special accommodations of any type.




Course Schedule

The following course schedule is tentative and may be subject to change.

Week Topics Reading HW Due

1 8/27

• Course Introduction Rules & Procedures; Syllabus & Course Projects

• Introduction to the Aspiring Hotel Leaders Club

Explore the course website (BB)

2 9/3

• Introduction to Hospitality Marketing What is Marketing; Marketing Philosophy, Integrated Marketing; Chipotle Case Study

Ch 1 Read Chipotle case study

3 9/10

• Service Characteristics Unique natures of services; Physical evidence of hospitality products

Ch 1 Bring in a current article (print or online) and explain characteristics of hospitality/tourism services.

4 9/17

• Why Marketing? – Marketing in Strategic Planning How current events can shape strategic planning goals; Company’s mission vision, goals and objectives

Ch 2 Memo listing mission statements for Chipotle, McDonalds and Shake Shack. How have current developments affected their marketing strategies?

5 9/24

• Field Trip The Vessel at the Hudson Yards Mall 20 Hudson Yards, New York, NY 10001

6 10/15

• Marketing Environment Analysis • Microenvironments vs. macro environments; SWOT

Analysis; Andoff Marketing Strategy (if time permits) Chs 2, 5 Bring in a current article (print or online) of the

SWOT Analysis for hospitality business.

7 10/22

• Consumer Buying Behavior Consumer buying process; who participates; what are the major influences?

Ch 3 Bring in the completed SWOT analysis.

8 10/29

• Midterm Exam Closed Book – Definition, matching, multiple choice, short-essay questions, etc.

• Project: Team Meeting & Debriefing Each team presents a business selection and a

project proposal.

9 11/5

• Market Segmentation & Targeting Segmentation variables; Demographic, psychologic, behavioral characteristics of the markets; Choosing a target market

Ch 4 Bring an ad (written or online) for a hospitality product to class and analyze its target market and appeal. (No written assignment.)

10 11/12 • Field Trip Equinox Hotel

35 Hudson Yards New York, NY 10001

11 11/19

• Marketing Positioning & Branding Creating a positioning strategy; Branding; Product life-cycle

Chs 4, 12 Bring in a current article (print or online) and determine its target markets.

12 11/26

• Pricing Products Internal and external factors influencing pricing decisions; the four main pricing approaches

Ch 7 Bring in a current article (print or online) that shows various price categories for the selected venue.

13 12/3

• Project Day Attendance is required!

Bring project materials and laptop. Show a draft of report and video of the project.

14 12/10

• Marketing Plan Project Presentations • Self & Peer Assessment Project report, PowerPoint & Video Due

(upload to BB)

15 12/17

• Final Exam Closed Book – Definition, matching, multiple choice, short-essay questions, etc.




Marketing Plan Project Guidelines Hudson Yards is the area of Manhattan bounded by West 42nd and 43rd Streets, 7th and 8th Avenues, West 28th and 30th Streets, and Hudson River Park. The Hudson Yards development is the largest private development project in U.S. history, and this project is birthing an entirely new neighborhood on top of the Hudson rail-yards. The development transforms the Hudson Yards area into a vibrant, pedestrian-friendly, transit-oriented mixed-use district. The Hudson Yards development has now capacity for approximately 26 million square feet of new office development, 20,000 units of housing, 2 million square feet of retail, and 3 million square feet of hotel space (a 200-room Equinox branded luxury hotel), 14 acres of public open space and a cultural facility, and a 750-seat public school. U.S. Senator, Charles Schumer, said, "Hudson Yards in New York City surging forward into the 21st Century, creating a new neighborhood, a new commercial center and new jobs on the Far West Side. Hudson Yards will allow New York City to be better positioned regionally and to compete globally." The new Hudson Yards district is expected to accommodate a major and vital expansion of the Midtown central business district, as well as job growth and new housing for the city's growing population. It is expected this new district to contribute nearly $19 billion annually to New York City's Gross Domestic Product (GDP), accounting for 2.5% of the citywide GDP. It is also forecasted to contribute nearly $500 million annually in city taxes. Companies and buildings at Hudson Yards will bring 55,752 direct jobs to the new West Side neighborhood.

TASKAs the Director of Sales and Marketing of a newly opened hotel in Hudson Yards, your job is to develop a marketing campaign that will help with this effort. The campaign will target one country from five specific international regions: United Kingdom, China, Canada, Brazil, France, and Australia. The class will be divided into teams to develop your marketing plan to present to your General Manager and key leaders of the city's official marketing organization, NYC & Company (https://business.nycgo.com/). This assignment is a competitive exercise. Your marketing campaign must include the following, but not limited to:

• Cover Page (project title that contains the target country, team members' name, course information, etc.)

• Executive Summary (1 full-page summary of the marketing plan) • Table of Contents • Hotel Overview (location, service level, average room rate, amenities, etc.) • Environmental Assessment (SWOT Analysis and Core Competencies of the selected

business; key trends in the industry)




• Goals and Objectives of the Marketing Campaign • Characteristics of The Target Markets (targeted tourist groups from the selected country) • Marketing Campaigns & Action Plans (4Ps: Product, Price, Place, Promotion) • Marketing Slogan for The Target Country • Measurement of The Marketing Goals/Objectives: ways in which the success of the

marketing campaign will be measured (e.g., number of arrivals, increased revenue and expenditure, jobs in the industry, increased attendance at cultural institutions and entertainment venues, etc.)

• Conclusion • References • Appendix: Marketing Campaign Video (required) & Marketing Flyer (if applicable)

I have planned field trips to hospitality and tourism organizations and excursions within the city. As you visit these sights, I encourage you to talk to the local business owners, tourism professionals and others who may have insights into how you might make the most significant impact by increasing the number of visitors into downtown Manhattan. Your master plan will be presented in a PowerPoint/Video presentation. All group members must participate in a 20-minute presentation (10 minutes for PowerPoint presentation and 5 minutes for video presentation), and the audience is expected to participate in a 5-minute question and answer period. You will be judged on content, organization, and creativity. Each group member will be evaluated by his/her peers. Each group should be prepared to ask questions to the other groups. Presentations will take place in Week 14. Professional attire is necessary! For example, save the project assignments with the following names:

• For Report: TargetCountry Report HudsonYards • For PowerPoint: TargetCountry PT HudsonYards • For Vide: TargetCountry Video HudsonYards • For Flyer: TargetCountry Flyer HudsonYards (if applicable)

Upload an electronic copy of your report, PowerPoint presentation, video file, and flyer (if applicable) to Blackboard. A video file can be emailed to the instructor with the right file name if necessary. Late submission will lead to a deduction of 10% of the project grades. Grade Breakdown:

• Report 10% • Presentation 10% • Video Campaign 5% • Peer Review 5%




Marketing Plan Report Grading Rubric (10 points)

Category Include the following Points Earned

Executive Summary

• A concise summary of the content of the marketing plan report. This one page should be about to “Stand alone” (i.e., It should contain the highlights from each of the separate sections of the complete marketing plan report).

Company Overview a. Profile/History b. Mission & Vision

• Brief description of the company • Strategic Business Units

Mission & Vision statements Strengths, Weaknesses, etc.

• Resources to achieve goals?

Environmental Analysis a. Industry trend (recommended) b. SWOT analysis

• Key trends in the industry that influence the selected business, its competitors, and consumers

• SWOT analysis for the selected business

Competitive Analysis a. Competition (Direct/Indirect) b. Market Share breakdown (recommended) c. Competitors’ strengths & weaknesses d. Competitive advantage

• Who/where are the competitors? • What/who is the market? • What is your advantage? • Perception of product by consumer • Describe the industry

Marketing Plan Objective a. Short-term goals b. Objectives

• The marketing objectives and goals are clearly related to the company/organization mission.

• Objectives and goals are clearly stated, and appropriately quantified and measurable.

• Describe how product meets customers’ needs.

Consumer Analysis & Profile a. Market Segmentation b. Consumer Demographics c. Target Audiences d. Market Research

• How did you segment this market? • Demographic & psychographic characteristics of market • Behaviors of target market • What is the target market? • Strategies appealing to market • What type of research to do?

Market Mix Analysis (4Ps) a. Product b. Place c. Price d. Promotion e. Media plan f. Promotion & advertising plan g. Positioning strategy

• How does your product or service fit into the Market Mix? • Did you explain each?

Measurement

• Describe specific ways to measure how to assess whether the marketing objective(s) is/are achieved.

Conclusion • Closing remarks Organization of Contents

• Follow the suggested Marketing Plan Report format. • Use proper headings/subheadings.

Language a. Marketing Terminology b. Grammar c. Fluency in writing

• Spelling, grammar, punctuation, sentence Structure. Follow proper transitions.

• Professional terminology • Clarity and fluency in writing

Format of Report a. APA reference style

• Follow APA throughout the paper which includes citations and references.

• Properly validate the information discussed in the paper. Table of contents: organized, pages numbered, accurate.

• Use at least 3 credible sources to support your comments.

TOTAL /10 pts.




Marketing Plan Presentation Grading Rubric (10 points)

Performance Indicator

Capstone 4

Milestones Benchmark 1 3 2

Content

The presentation was a concise summary of the topic with all questions answered. Comprehensive and complete coverage of information.

The presentation was a good summary of the topic. Most important information covered; little irrelevant info.

The presentation was informative but several elements went unanswered. Much of the information irrelevant; coverage of some of major points.

The presentation was a brief look at the topic but many questions were left unanswered. Majority of information irrelevant and significant points left out.

Comprehension

Extensive knowledge of topic. Members showed complete understanding of assignment. Accurately answered all questions posed.

Most showed a good understanding of topic. All members able to answer most of audience questions.

Few members showed good understanding of some parts of topic. Only some members accurately answered questions.

Presenters didn’t understand topic. Majority of questions answered by only one member or majority of information incorrect.

Visual Appeal

There are no errors in spelling, grammar and punctuation. Information is clear and concise on each slide. Visually appealing/engaging.

There are some errors in spelling, grammar and punctuation. Too much information on two or more slides. Significant visual appeal.

There are many errors in spelling, grammar and punctuation. Too much information was contained on many slides. Minimal effort made to make slides appealing or too much going on.

There are many errors in spelling, grammar and punctuation. The slides were difficult to read and too much information had been copied onto them. No visual appeal.

Presentation Skills

Regular/constant eye contact, The audience was engaged, and presenters held the audience’s attention. Appropriate speaking volume & body language.

Most members spoke to majority of audience; steady eye contact. The audience was engaged by the presentation. Majority of presenters spoke at a suitable volume. Some fidgeting by member(s).

Members focused on only part of audience. Sporadic eye contact by more than one presenter. The audience was distracted. Speakers could be heard by only half of the audience. Body language was distracting.

Minimal eye contact by more than one member focusing on small part of audience. The audience was not engaged. Majority of presenters spoke too quickly or quietly making it difficult to understand. Inappropriate/disinterested body language.

Preparedness/ Participation/

Group Dynamics

All presenters knew the information, participated equally, and helped each other as needed. Extremely prepared and rehearsed.

Slight domination of one presenter. Members helped each other. Very well prepared.

Significant controlling by some members with one minimally contributing. Primarily prepared but with some dependence on just reading off slides.

Unbalanced presentation or tension resulting from over-helping. Multiple group members not participating. Evident lack of preparation/rehearsal. Dependence on slides.

TOTAL

/10 pts.




Marketing Plan Video Campaign Grading Rubric (5 points)

Performance Indicator

Capstone 4

Milestones Benchmark 1 3 2

Concept

Has a clear picture of what they are trying to achieve. Adequate description of what they are trying to do and generally how his/her work will contribute to the final project.

Has a fairly clear picture of what they are trying to achieve. Can describe what they are trying to do overall but has trouble describing how his/her work will contribute to the final project.

Has brainstormed their concept, but no clear focus has emerged. Goals/final product not clearly defined.

Little effort has been spent on brainstorming and refining a concept. Unclear on the goals and how the project objectives will be met.

Content/ Organization

The content includes a clear statement of purpose or theme and is creative, compelling and clearly written. A rich variety of supporting information in the video contributes to the understanding of the project’s main idea. Events and messages are presented in a logical order. Includes properly cited sources.

Information is presented as a connected theme with accurate, current supporting information that contributes to understanding the project’s main idea. Details are logical and persuasive information is effectively used. The content includes a clear point of view with a progression of ideas and supporting information. Includes properly cited sources.

The content does not present a clearly stated theme, is vague, and some of the supporting information does not seem to fit the main idea or appears as a disconnected series of scenes with no unifying main idea. Includes few citations and few facts.

Content lacks a central theme, clear point of view and logical sequence of information. Much of the supporting information is irrelevant to the overall message. The viewer is unsure what the message is because there is little persuasive information and only one or two facts about the topic are articulated. Information is incorrect, out of date, or incomplete. No citations included.

Quality

Movie was completed and had all required elements. The video was well edited and moves smoothly from scene to scene with proper use of transitions. Audio and other enhancements were well used.

Movie was completed and contained all required items. Editing was not done as well as it should have been. Some poor shots remain. Movie is still somewhat choppy. Audio and other enhancements were utilized, but not for maximum effect.

Movie was made, but had very little if any editing. Many poor shots remain. Video was very fragmented and choppy with little to no audio reinforcement.

There was no movie, or tape was totally unedited with no transitions or audio support of any kind.

Creativity

Highly creative, well thought out, and original. Demonstrates effort, innovative interpretation, and creative production. Highly visually appealing.

Mostly creative production and clearly thought out. Most ideas presented demonstrate original and creative interpretation.

Visually appealing. Somewhat creative, planning is clear, some ideas demonstrate original thought, however most appears to be borrowed. Somewhat visually appealing.

Somewhat visually appealing. Severely lacks creativity and shows little if any originality or effort. Lacks visual appeal.

TOTAL

/5 pts.




Marketing Plan Project Self & Peer Assessment (5 points) The purpose of this form is to rate the overall quality of your own and your fellow Group Project members’ work. List all group members’ names, including your own, in the designated sections below. Please note that this form is confidential and will not be shared with your group members. Reviewer: Project: Please fill out the following table using the rankings below. Descriptions for each category are listed below the table.

Rating scale: 1= Unsatisfactory; 2= Poor; 3=Average; 4= Good; 5= Exceptional

Group Member Names (including our own)

Your Name Member 1 Member 2 Member 3 Member 4 Member 5

Was dependable in attending group meetings.

Willingly accepted assigned tasks.

Contributed positively to group discussions.

Completed work on time or made alternative arrangements.

Helped others with their work when needed.

Did work accurately and completely.

Worked well with other group members.

Overall was a valuable member of the team.

TOTAL (add the assigned scores

for each member)

*Note: For any team member rated as poor or unsatisfactory in any category, indicate reasons in the “Additional Comments and Recommendations” section below. PLEASE SHARE ANY ADDITIONAL COMMENTS AND/OR RECOMMENDATIONS:




HM Departmental Policy

MISSION STATEMENT The mission of the Department of Hospitality Management of New York City College of Technology is to provide students with a hospitality career education that integrates applied management practices and theory with liberal arts and sciences. To fulfill its mission, the department will: offer a comprehensive applied management curriculum; provide students with the necessary professional and communications skills for successful careers; foster an understanding of social responsibility through involvement in community service. STUDENT ACCESSIBILITY: Qualified students with disabilities, under applicable federal, state, and city laws, seeking reasonable accommodations or academic adjustments must contact the Center for Student Accessibility for information on City Tech’s policies and procedures to obtain such services. Students with questions on eligibility or the need for temporary disability services should also contact the Center at The Center for Student Accessibility: 300 Jay Street, room L-237, 718 260 5143. http://www.citytech.cuny.edu/accessibility/ NYC COLLEGE OF TECHNOLOGY STATEMENT ON ACADEMIC INTEGRITY Students and all others who work with information, ideas, texts, images, music, inventions, and other intellectual property owe their audience and sources accuracy and honesty in using, crediting, and citing sources. As a community of intellectual and professional workers, the College recognizes its responsibility for providing instruction in information literacy and academic integrity, offering models of good practice, and responding vigilantly and appropriately to infractions of academic integrity. Accordingly, academic dishonesty is prohibited in The City University of New York and at New York City College of Technology and is punishable by penalties, including failing grades, suspension, and expulsion. The complete text of the College Academic Integrity Policy Manual may be found on the College website. STATEMENT OF ACADEMIC DISHONESTY AND PLAGARISM As stated in the Academic Integrity Policy Manual, "academic dishonesty occurs when individuals plagiarize or cheat in the course of their academic work. Plagiarism is the presenting of someone else’s ideas without proper credit or attribution. Cheating is the unauthorized use or attempted use of material, information, notes, study aids, devices or communication during an academic exercise." PROFESSIONALISM AND PARTICIPATION The Department of Hospitality Management follows industry standards in order to educate, develop and mentor future hospitality and tourism professionals. In order to successfully complete a course, students must consistently participate in class and meet deadlines STATEMENT OF CLASSROOM BEHAVIOR Each student has the right to study and learn in a comfortable, safe, supportive environment that promotes self-esteem – free of fear, humiliation, intimidation, offensive or suggestive language. . USE OF ELECTRONIC DEVICES As stated in the Student Handbook, the use of cellular phones and audio equipment in all academic and study areas of the college is prohibited. Students are not permitted to take calls or text message during class. Students may not use their cell phones as calculators. In some instances, an instructor may allow the use of personal electronic devices for in class activities.




WRITING STYLE STATEMENT The hospitality management department has developed a standardized format for all written assignments. Written work must be prepared using APA Style Publication Manual of the American Psychological Association as a reference guide. All editorial formats, abbreviations, use of statistics, graphs, citations and references must conform to APA style. Footnotes are not permissible. Visit the City Tech Library website for APA Style Guides.




HM Department Calendar

NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT FALL 2019 CALENDAR

The chart below lists the dates for all class meetings for the term. Those who may anticipate difficulties are advised to make necessary arrangements to participate in all class meetings.

♦ Note date changes: ♦ Thursday, September 5, classes follow a Monday schedule.

♦ Wednesday, October 16, classes follow a Monday schedule. ♦ Friday, December 13 is a Reading Day. No classes scheduled.

IMPORTANT DATES FOR FALL 2019

Registration begins Monday, November 11. Make an appointment with your academic advisor prior to your registration date. registration date See your academic advisor prior to registration

No production October 17 – October 23 erer 15

Last day to withdraw with a “W” grade is November 5 Club Events Dates All Clubs Meeting and Enrollment 1:00 pm / N215 September 12 (Janet Lefler Dining Room)

☼ American Culinary Federation (ACF) 12:45 pm / N206 November 14 ☼ The Anna Nurse Culinary Workshop Series

12:45 pm / N206 September 26, October 24, November 21 ♥ Spoons Across America Club 12:45 pm / N206 September 19 ♥

♣ Hospitality Garden Club 12:45 pm / N206 October 31 and December 12 ♣ B Beverage Club 12:45 pm / N206 October 10 and December 5 B § Aspiring Hotel Leaders Club 12:45 pm / N206 October 3 and December 5 § Ó�Summer 2020 International Work & Study Meeting 12:45 pm / N206 November 7 Ó�

SL 5/7/19

1

MON SEP 5 ♦

TUES AUG 27

WED AUG 28

THURS AUG 29

FRI AUG 30

SAT SEP 7

SUN SEP 8

2

SEP 9

SEP 3

SEP 4

SEP 12

SEP 6

SEP 14

SEP 15

3

SEP 16

SEP 10

SEP 11

SEP 19 ♥

SEP 13

SEP 21

SEP 22

4

SEP 23

SEP 17

SEP 18

SEP 26

SEP 20

SEP 28

SEP 29

5

OCT 7

SEP 24

SEP 25

OCT 3 §

SEP 27

OCT 5

OCT 6

6

OCT 16 ♦

OCT 15

OCT 2 OCT 10 B

OCT 4

OCT 12

OCT 13

7

OCT 21

OCT 22

OCT 23

OCT 17

OCT 11

OCT 19

OCT 20

8

OCT 28

OCT 29

OCT 30

OCT 24

OCT 18

OCT 26

OCT 27

9

NOV4

NOV 5

NOV 6

OCT 31 ♣�

OCT 25

NOV 2

NOV 3

10

NOV 11

NOV 12

NOV 13

NOV 7 Ó�

NOV 1

NOV 9

NOV 10

11

NOV 18

NOV 19

NOV 20

NOV 14 ☼

NOV 8

NOV 16

NOV 17

12

NOV 25

NOV 26

NOV 27

NOV 21

NOV 15

NOV 23

NOV 24

13

DEC 2

DEC 3

DEC 4

DEC 5 § B

NOV 22

DEC 7

DEC 8

14

DEC 9

DEC 10

DEC 11

DEC 12 ♣

DEC 6

DEC 14

DEC 15

15

DEC 16

DEC 17

DEC 18

DEC 19

DEC 20

14 Weeks

14 Weeks

HOSPITALITY MARKETING HMGT 2405 Fall 2019 · Oral presentation, Midterm, Final exam b. Recognize...

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