FCS 2700, Introduction to Hospitality

©Betsy A. Pudliner, PhD: 2011-2013


The Hospitality Industry

Instructor: Dr. Betsy A. Pudliner

Office: 4321 Klehm Hall

Phone: 581-6004

e-Mail:  Use D2L email only, bpudliner@eiu.edu

Class Meeting Time: T, TH 2-3:15pm; 2321 Klehm Hall

Office Hours:  Tuesday & Thursday: 10:15am-12:15pm; Wednesday, 11:00-12 Noon

Please note that I may or may not be in my office at other times due to conducting research and service activities. It is best to email to make an appointment or stop in during regularly scheduled office hours. Please note no emails will be read or answered after 5pm M-F. I will not be checking my emails on weekends.

Website: http://ux1.eiu.edu/~bpudliner/mobile/classes/2700.html

Textbook: Introduction to Hospitality (5thEdition) by John Walker; published by Prentice Hall (2009)

Course Description:
Overview of the hospitality industry with focus on career opportunities, organizational structures in various types of hospitality services, human relationship skills needed for success in hospitality services, and establishing and maintaining standards. This is a writing intensive course.

Course Objectives:
Upon completion of the course, the student will:

Course Policies

Evaluation: This course is designed to introduce you to the various career opportunities within the grown hospitality and tourism industry. A variety of learning and evaluation will be used, which may include group work, site visits, guest speakers, oral and written reports, letters, case studies, journals, and role plays. The hospitality industry is diverse and to be successful one needs to acquire a diverse set of skills as well as sound knowledge base. Therefore, only half of the final grade is based upon examinations. Semester grades will be earned based on the following:

Exams (2@100 points each)
Case Studies (3@50 points each)
Career Plan, evaluation 100 pts
Issues and Trends Evaluations  50pts
Industry News Evaluation 50
In class and misc. activities 10-25 pts/ea

Exams Exams will cover information from the book as well as information presented in class. Exams contain both objective and subjective items. Note the exam dates on the schedule and plan accordingly. The exam may or may not include multiple choice, short answer and/or essay questions.

Grade Scale:
90-100% A
80-89% B
70-79% C
59% below F

Due Dates, Late Assignments, Missed Quizzes and Tests
All due dates, late assignments, missed quizzes and tests are clearly indicated in the written syllabus distributed on the first day of class. It is the student's responsibility to keep track of when assignments are due, and turn them in on the date due whether the professor expressly requests them in class or not.
All assignments will be accepted for full credit either during class or until 4:30pm on the date they are due, whichever is later. No email submissions of assignments will be accepted. If assignments are handed in after the due date, there will be a time-penalty as per the grading form used to mark the assignment. No make up for in-class assignments unless a valid, university approved excuse is in effect. Keep a copy of all assignments.

Course Format:
Class will consist of lectures, discussion, and other opportunities to demonstrate your mastery of the course material (e.g., tests). It is vital that you attend class and have read the day's assignment so as to participate readily in class discussions.

Plagiarism: These are considered to be serious violations of academic and ethical standards and will be dealt with according to departmental and university policy. The integrity of an academic community necessitates the full and correct citation of ideas, methodologies, and research findings to the appropriate source. Academic honesty is essential to ensure the validity of the grading system and to maintain a high standard of academic excellence. The principle violations of academic honesty are cheating and plagiarism. Cheating includes the unauthorized use of certain materials, information, or devices in writing examinations, or in preparing papers or assignments. Any student who aids another student in such dishonesty is also guilty of cheating. Other possible forms of cheating include submitting the same work in more than one class without permission, and fabricating or altering references.
Plagiarism is the presentation of ideas, words, and opinions of someone else as one's own work. Paraphrased material, even if rendered in the student's own words, must be attributes to the original of the thought.

If you are a student with a documented disability in need of accommodations to fully participate in this class, please contact the Office of Disability Services (ODS). All accommodations must be approved through ODS. Please stop by Ninth Street Hall, Room 2006, or call 217-581-6583 to make an appointment.

©bapudliner, 2011-2013






In-Class Exercises


Introduction, Syllabus

Chapter 1, Chapter 2

The business environment


The tourism system

Chapter 3

100 Questions, videos


Tourism Region

 Trends and Issues 

Case Study 1 (video)



Chapter 4, Chapter 5

 Career Plan



Chapter 6, 7 & 8 & 10

Management Processes in depth


F&B, Services

Chapter 8

Chapter 9




Chapter 11

Case Study 2


Company Research



Gaming Industry, Meetings

Chapter 12 & 13

Mid-term handed out




Chapter 13




Chapter 14




Chapter 15

Case Study 3



Chapter 16, 17


14 Thanksgiving Week, no class



Chapter 18



Final exam

Wrap up


©bapudliner, 2011-2013