USM Program in Tourism and Hospitalityusm.maine.edu/sites/default/files/tourism/TAH Advising Info...
Transcript of USM Program in Tourism and Hospitalityusm.maine.edu/sites/default/files/tourism/TAH Advising Info...
USM Program in Tourism and Hospitality Advising and Class Schedule Information
Spring 2017
Part 1. General Advising Information Introduction Academic advising can be complicated, and requires careful planning and communication with a stu-dent’s Academic Advisor and/or Major Faculty advisor. This document is intended to help you plan your academic career in both the short-term and long-term. Choosing an Advisor Once students have declared their major, they will have 2 advisors, an Academic Advisor (who primarily handles advising for students with up to 54 credits) and a full-time TAH Faculty Advisor (who primarily handles advising for students with over 54 credits). When first declaring the Tourism & Hospitality ma-jor (or minor), students will be assigned a TAH advisor. Once students have had a chance to take classes and work with different faculty members, they may select their own permanent advisor or be reas-signed to an advisor based on their concentration. In some cases, the choice of advisor may be limited because of workload, leave of absence, of other reasons. Meeting your Faculty Advisor Once you have 54 credits, students should contact their TAH Faculty Advisor to make an appointment before or during the class registration period for each semester. While advisors can give some infor-mation by phone or email, in most cases students will need to meet in person with their advisor to give adequate time for discussion of student objectives and get thorough advising. Contact information for TAH Faculty advisors is as follows: Sara Ghezzi, Lecturer Tracy Michaud Stutzman, Chair 308 Masterton Hall, Portland 307 Masterton Hall, Portland
Email: [email protected] Email: [email protected] Phone: 780-5398 Phone: 780-5410 Enrollment PIN All students need to get their Enrollment PIN before they can register for classes using MaineStreet. Only their faculty or academic advisor is authorized to give them their PIN. This is to help assure that students get accurate advising and register for the most appropriate courses each semester. Creating a Wish List Before meeting with your Advisor, it is helpful if you review your current situation using the Degree Pro-gress Report in MaineStreet. This will show you what requirements in the Core and the major you still have to complete. Then use the Course Search section to see what is being offered next semester in each of those areas, and create a draft schedule using the “Wish List” function. You can send this to your advisor prior to your meeting. Course Prerequisites Some TAH courses require that students take certain other courses as preparation (i.e., prerequisites). These are listed in MaineStreet. If a student does not meet these requirements, he/she might not be permitted to register for the course using MaineStreet. Instead, the student must email the instructor for permission to be added. You can also email or talk with your advisor or the program chair about this, especially if the course in question is not taught by regular USM faculty.
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Capstone Permissions For capstone courses (TAH 406-409), students must always receive permission of a TAH faculty member who will serve as their supervisor for the course (typically Sara Ghezzi, TAH Capstone Coordinator). The faculty member will then register the student for the course. Students will not be able to register for such courses on their own. Also, the student must submit a completed and signed Capstone Application Form, available on the TAH Blackboard site, before he or she can be registered for a capstone course. Southern Maine Community College Classes USM accepts many SMCC courses, and some USM students may wish to take a course or two at SMCC to meet a specific requirement or as an elective. The TAH program accepts several SMCC Hospitality Man-agement and Culinary Arts courses as direct equivalents to certain TAH courses, or as electives. Speak with your Advisor if you are considering this option, and he or she can tell you what steps must be fol-lowed (including filing a “Prior Approval Form” before registering for any non-USM course) if you wish to take one or more classes at SMCC while enrolled in the TAH program at USM. USM 30 Credit Rule Note: USM has a 30-credit rule that states that 30 of a student’s last 45 credits must come from USM. Students within 30 credits of graduation should speak with their advisor and may need to get pre-ap-proval to take courses outside of USM, including at SMCC. TAH Classes and the USM Core Several TAH courses satisfy USM Core Course requirements. These include: TAH 101 Socio-Cultural Analysis TAH 211 EYE Requirement (if taken as EYE section with lab) TAH 231 ‘Environment and Society’ thematic cluster TAH 241 ‘Professional Practices’ and ‘Casco Bay Region’ thematic clusters TAH 251 International TAH 307 International TAH 262 International TAH 301 International; Ethical Inquiry, Social Responsibility and Citizenship (EISRC)
Part 2. Advising Information for Spring 2017 Registration Dates
November 7 - Graduate students
November 8 - Seniors with 108+ credits
November 9 - Seniors with 84+ credits
November 10 - Juniors with 69+ credits
November 14 - Juniors with 54+ credits and Graduate Certificate students
November 15 - Sophomores with 39+ credits
November 16 - Sophomores with 24+ credits
November 17 - First Year students with 12+ credits
November 18 - First Year students with 0-11.99 credits/Undergrad Certificate students
November 28 - Open registration (starting at 8:00 AM)
You may register any time up until the first week of classes, but many classes will fill before that time.
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Important: Changes for 2016 -2017 Course Catalog Students who enter the program in Fall 2016 or after will automatically come under the guidelines of the new catalog. The following is a description of major changes to the BA in Tourism and Hospitality. 1) TAH 150 Professional Practices Immersion in Tourism and Hospitality Requirement This class is required of all new majors. It is suggested that this class is taken immediately after declaring TAH as a major. This class will have a fee of $190. Most class work will take place the second weekend in Sept. with a few online assignments before the end of the semester. This course is designed to teach basic professional practices for the hospitality industry (and for the classroom) in an intensive weekend format and to foster a sense of community among participants. The course includes components on cus-tomer service, writing and email etiquette, public speaking, leadership in tough situations, meeting and classroom etiquette, networking, communication skills, interviewing skills, and resume building. Stu-dents will explore tourism and hospitality internship and career options and form the basis for a net-work in developing professional relations. This class is required for all TAH majors. Cr. 3 Titles of Old and New Concentrations
Old Concentrations (2012-13, 2013-14, and 2014-15) New Concentrations (starting 2015-16)
A Tourism Products and Promotion A Tourism Creation and Promotion
B Managing in Tourism and Hospitality B Managing in Tourism and Hospitality
C Sustainable Tourism and Hospitality C Event Planning, Management and Promotion
D Tourism Planning and Development D Tourism Planning, Development & Sustainability
E Nature Based and Ecotourism E Sport Tourism and Adventure Tourism
F Cultural, Arts and Heritage Tourism F Cultural and Culinary Tourism
TAH Courses for Spring 2017
We are offering 8 TAH classes this fall (in addition to internship and capstone classes), including two re-quired courses, three courses required for a concentration, and five additional electives covering numer-ous concentrations. Courses are spread between being online and the Portland and Gorham campuses, and cover both Monday/Wednesday and Tuesday/Thursdays schedules. There is also a distribution of introductory, intermediate and advanced courses. Number Title Instructor Campus Day(s) Time
TAH 211 Tourism Entrepreneurship Michaud-Stutzman P Tu/Th 10:15-11:30am
TAH 218 Emergency Medical Response/Wilderness Connell P F 4:10-6:40pm
TAH 250 Nature Based and Adventure Tourism Jain Online Online
TAH 256 Emergency Response
(3 sections- you only need to choose one to attend)
Connell P Tu
Th
W
4:10-6:40pm
4:10-6:40pm
1:15-3:45pm
TAH 299 Topics: Beverage Operations Ghezzi P M/W 1:15-2:30pm
TAH 301 Global Issues in Travel and Tourism Michaud-Stutzman Online Online
TAH 321 Lodging Operations & Systems LaSalle P M/W 8:45-10am
TAH 340 Topics: Green Meetings/Conference Management Ghezzi/LaSalle G M 4:10-6:40pm
TAH 410 Seminar Tourism Promotion: Sales and Marketing Sewall P T 5:35-8:05pm
TAH 415 Trends and Innovation in Tourism & Hospitality Ghezzi Online Online
TAH 420 Seminar Hospitality Management: Off-site Catering Ghezzi P W 5:35-8:05pm
TAH 209 Tourism & Hospitality Intern I Ghezzi
TAH 309 Tourism & Hospitality Intern II Ghezzi
TAH 406 Research Tourism/Hospitality Chezzi
TAH 408 Pract in Tourism & Hospitality Ghezzi
TAH 409 Tourism & Hospitality Intern – capstone Ghezzi
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Non-TAH Courses Available to TAH Majors A number of courses from other departments can be applied to the BA in Tourism and Hospitality as electives in certain concentrations. The total number of such courses that can be applied to the major depends on various factors, but no more than 18 credits can be a combination of transfer credits and non-TAH credits. The following non-TAH courses are being offered this Spring:
REC 367 Adventure Based Counseling SBS 304 Food, Culture, and Eating ACC 110 Financial Accounting for Decision Making BUS 260 Marketing BUS 311 Sport Marketing BUS 316 Sport Event Management BUS 340 Managing Organizational Behavior BUS 363 Branding and Advertising BUS 200 Introduction to Business ACC 110 Financial Accounting Information for Decision Making
To register for some BUS courses as a non-major, you must work with your faculty advisor who will help you obtain permission (TAH students are allowed to take these classes). Some classes have prerequisites that might be waived upon request, but this is up to the instructor for each course. Speak with your ad-visor for more information about this. Important Scheduling Consideration 1) TAH 301, Global Issues in Travel and Tourism is a requirement of the TAH major and offered every spring. All students must take this class in order to graduate with a TAH major. 2) TAH 211 Tourism Entrepreneurship fulfills one of the requirements of the TAH major as well as fulfills Concentration A: Tourism Creation and Promotion. 3) Students in Concentration E. Sport and Aventure Tourism can take TAH 250 Nature Based and Aven- ture Tourism to fulfill a concentration requirement. New and Notable Courses Five new upper-level courses are being offered in the Spring. TAH 299 Topics: Beverage Operations (Sat-isfies Hospitality Management, Event Planning, Culture and Culinary Concentrations, TAH 340 Topics: Green Meetings (satisfies Event Planning Concentration), TAH 410 Seminar: Hospitality Sales and Mar-keting (Satisfies Tourism Creation and Promotion, Hospitality Management, and Event Planning Concen-trations) , TAH 415 Trends and Innovation in Tourism and Hospitality (Satisfies Tourism Creation and Promotion and Hospitality Management Concentrations), TAH 420 Seminar: Off-site Catering (Satisfies Culture and Culinary and Event Planning Concentration). There are also a number of new courses cross-listed with RLS (TAH 218, 250 and 256) that will satisfy the Sport Tourism and Adventure Tourism Con-centration.
Spring 2017 Courses by TAH Major Requirements This section describes how the courses offered this spring meet certain requirements of the BA in Tour-ism and Hospitality, including both old and new concentrations. A. TAH Major Requirement The following course is required for the TAH major, unless you have taken an equivalent at another insti-tution or have been granted a waiver by the TAH program chair. TAH 301 Global Issues TAH 211 Tourism Entrepreneurship (If have not taken TAH 221)
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B. Courses by Concentration The following table shows all TAH courses for Spring 2017 and how they meet required (Req.) or elective (Elect.) options in the concentrations. To use this table, look under the column for each concentration you are in (or plan to declare), then see what courses are being offered that are either required or elec-tives for those concentrations. C. TAH Capstones Capstone and internship courses, including TAH 209, 309, 406, 408 and 409, are created for individual students. The student must work with TAH faculty member Sara Ghezzi, Capstone Coordinator, to apply for the course and determine objectives and requirements. Capstone courses may be 1-6 credits.
Course Descriptions for Spring 2017 Courses
TAH 211 Tourism Entrepreneurship This course teaches students how to identify,
develop, and promote tourism and hospitality
products and services. Issues such as market-
ing, sales, advertising, and promotion for the
tourism and hospitality industry will be ex-
plored, along with basic planning and finan-
cial topics. Case studies from Maine and New
England, as well as other regions, will be used
to illustrate both areas of opportunity and
challenges to product development. This
course is required of all T&H majors and is
the entry course for the concentration Tour-
ism Products and Promotion. There are no
prerequisites.
TAH 218 Emergency Medical Response with Focus on Wilderness Application This course prepares students to stabilize and care for victims of medical emergen-cies in remote and wilderness area settings when advanced medical professionals are
not readily available. The course is a re-quirement for students enrolled in the na-ture tourism minor. Students who success-fully complete the course will qualify for certification by the American Red Cross in Wilderness Emergency Response and CPR for the Professional Rescuer. Cr 3. Offered Fall and Spring semesters.
TAH 250 Nature Based and Adventure
Tourism
This course covers the basics of nature tourism, a broad category that covers eco-tourism, adventure tourism, and a variety of activities and programs involving the outdoors. An emphasis is placed on Maine and northern New England nature tourism. REC 223 is a required course for the nature tourism minor.
Concentrations
Course A B C D E F
TAH 301 REQ REQ REQ REQ REQ REQ
TAH 211 REQ
TAH 218 Elec
TAH 250 REQ
TAH 256 Elec
TAH 299 Elec Elec Elec
TAH 321 Elec
TAH 410 Elec Elec Elec
TAH 415 Elec Elec
TAH 420 Elec Elec
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TAH 256 Emergency Response
This course will cover topics prescribed by the American Red Cross in their emergency response course, including respiratory and cardiac emergencies, wounds, poisoning, sudden illness, burns, and other topics. Successful completion of course require-ments will lead to Emergency Response certification, including adult, child, and in-fant CPR, from the American Red Cross. Equivalent to CON 216 and SPM 216. Cr 3. Offered Fall, Spring, and Summer semes-ters.
TAH 229 Beverage Operations The course provides an introduction to bever-
age issues, including sensory perception, wine
production, labelling and styles. Planning top-
ics include concept, production, selection, and
service of alcoholic and non-alcoholic bever-
ages. The course aims to give a comprehen-
sive understanding of all beverages that may
be encountered in the hospitality business.
Course Objectives
Enhance the future executive’s
knowledge of wines, spirits, beers and
other beverages for profitable applica-
tion in industry.
Enhance knowledge of how alcoholic
beverages are best combined with
food.
Increase awareness of and sensitivity
to both the potential benefits and risks
associated with the serving and con-
sumption of alcoholic and non-alco-
holic beverages.
Provide an understanding of the im-
portance of purchasing, receiving,
storage and issuing of beverages as it
relates to inventory and cost control.
TAH 301 Global Issues in Travel &Tour-
ism
As one of the world’s largest industries, and
one that brings travelers and host communi-
ties into close contact, tourism and travel are
rife with challenges. This course delves into
these issues from a social science perspective,
showing how tourism affects travelers and
communities in complex and contentious
ways, from commoditization of art forms to
sex tourism, drug use, and changes in local
economies and culture. It also explores the
connection of tourism to global issues such as
infectious diseases, climate change, and ter-
rorism. This course is required of T&H ma-
jors and also meets the USM Core require-
ment for Ethical Inquiry, Social Responsibil-
ity and Citizenship. Prerequisite: TAH 101 or
permission of instructor.
TAH 321 Lodging Operations & Systems
This course examines operating procedures
and systems for managing various types of
lodging facilities, including hotels, resorts,
and inns. Topics covered include front desk
operations, reservation systems, housekeeping
and maintenance, inventory management sys-
tems, guest policies, internal and external
communication, human resources, and secu-
rity and risk management. Prerequisite: TAH
101 or TAH 221, or permission of instructor.
Cr 3.
TAH 340 Applied Topics-Green Meetings
and Conference Management
This course offers an introduction to the re-
searching, planning, coordinating, marketing,
management, and evaluation of Conferences,
Conventions, and other events. Students will
leave this course with knowledge of the tools
and methods to reduce their carbon footprint
and increase their use of eco-friendly prod-
ucts, materials, and services in the conference
and convention sector. The course content
will explore the theories and practices rele-
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vant to successful event planning across dif-
ferent sectors of the event industry.
TAH 406 Capstone: Applied Research in
Tourism & Hospitality Students will conduct independent research
guided by a faculty supervisor on an approved
subject related to tourism or hospitality. Re-
search may include qualitative or quantitative
methods as determined in collaboration with
the supervisor, and possibly with external cli-
ents or collaborators. Students must propose a
research topic prior to the semester in which
the research is to take place, and with enough
time to allow the supervisor to approve or
amend the proposed research subject. This
course may serve as the student’s capstone
experience if approved as such by the faculty
advisor and program chair. Prerequisites:
TAH major; permission of faculty supervisor.
Cr 1-6.
TAH 407 Capstone: Field Study in Tour-
ism & Hospitality This course involves travel to one or more
sites outside of Maine and combines tourism
activities with research, active learning, and
community engagement. Actual courses will
vary and may be taught by USM faculty, out-
side instructors, or a combination. Courses
may focus on ecotourism, community devel-
opment, cultural tourism, sustainable tourism,
volunteer tourism, or other areas. Students
may also attend an external field course they
have identified and which their TAH advisor
agrees meets the goals of this course. They
would then obtain program approval to regis-
ter for this course and will receive credit upon
completion of agreed-upon assignments. Pre-
requisites: TAH major; permission of faculty
supervisor. Cr 1-6.
TAH 408 Capstone: Practicum in Tourism
& Hospitality This course combines a professional work
placement with a final project designed to
complete a concentration requirement. Stu-
dents work with a faculty member and client
organization, business, or community to gain
work experience and create or assist with a
tangible product, such as a research report,
website, promotional material, or conference
or other event, that serves the client's needs.
Prerequisites: TAH major; permission of su-
pervising faculty. Cr 1-6.
TAH 409 Capstone: Tourism & Hospitality
Internship Students complete a professional internship
related to their primary concentration in the
major. This might include working for a hotel,
restaurant, or other business; for a tourism as-
sociation or agency; or for a local community
engaged in tourism planning and develop-
ment. Prerequisites: TAH major; permission
of supervising faculty. Cr 1-6.
TAH 410 Topics in Tourism Promotion Special topics related to the development and
promotion of tourism and hospitality products
and services (Sales and Marketing) will be
examined. Experienced faculty from various
sectors of the travel industry will share their
experiences and insights, addressing the po-
tential and challenges of developing and pro-
moting specific types of tourism such as re-
sorts, adventure travel, cruise ships, ecotour-
ism, and niche businesses. Emerging trends in
tourism promotion, such as new social media
and participatory marketing, will be explored
for their potential and limitations. Prerequi-
site: TAH 211 or 221, or permission of in-
structor.
TAH 415-Trends and Innovation in Tour-
ism and Hospitality
Issues pertinent to the hospitality industry are
continually evolving and changing. This
course provides students with the opportunity
to explore some of the emerging trends and
recent innovations that are relevant to the
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modern day hospitality industry. The empha-
sis will be on current literature and profes-
sional practice used across the industry.
Course Objectives
Identify & critically appraise trends
and issues in tourism and hospitality.
Be cognizant of the direction in which
aspects of tourism and hospitality are
headed.
Understand and analyze the multi-dis-
ciplinarily aspect of tourism and re-
flect on their learning and experience.
TAH 420 Off-site Catering Management
The catering and special events industries are
among the fastest-growing segments within
the hospitality industry. This course focuses
on off-premise catering for social and busi-
ness functions and the management of large-
scale independent events, such as sporting
events, weddings, and festivals.
Course Objectives
Enhance student’s knowledge in the following
areas:
organizational structure
legal aspects of catering and special
events management
product and service development
marketing and sales
catered function and special event
planning and execution
staff recruitment and training
post-event analysis
financial success of catering and spe-
cial events businesses.