Professor Information

Wei Tao
Name
Wei Tao
Office

C508

E-mail

wtao@fiu.edu

phone

022-26684187; 13662153263

Office Hours

Tuesday   9:00-11:00; Thursday14:00-17:00; Other time by appointment

General Information The template

Course Description and Purpose

This is a course in lodging management with emphasis on managerial control of a full-service hotel facility. This course will take a generalist view of lodging management, moving from department to department in a typical hotel.  We will also consider the broader political, economic, social, technological environments and their impact on lodging operations.


Course Objectives

§To provide specific planning, operating and control guidelines for the manager of a full-service lodging facility.


§To learn various techniques used by management to analyze and control sales, costs and expenses of a lodging facility.


§To learn how lodging facilities function through responsibility centers. 


§To learn the various key indicator reports and activity reports which can be used by management to measure the effectiveness of planning and control.


§To establish a catalog of data, forms, and techniques for future use.

Learning Outcomes

The following table summarizes how the curriculum learning outcomes for the program are related to the specific course objectives, and lastly how course objectives will be measured and taught.

Program Learning OutcomeCourse Objectives AssessmentActivity

Information Literacy Emphasized

Oral communication
Understand the current issues confronting hoteliers
Presentation; Middle term exam.
Lecture; Research and discuss hotel news in the classes.

Professionalism

Written communication

Delineate the responsibilities of hotel managers.


Individual assignment; Middle term exam.
Role Play; Filed trip; Discussion

Professionalism

Service Quality

Perform the internal control functions of cash, accounts receivable, accounts payable, purchasing & receiving, inventories and payroll.


Quizzes; Middle term exam.
Lecture; Discussion

Professionalism

Service Quality

Calculate the daily hotel operating statistics and interpret the meaning of the statistics.


Quizzes; Middle term exam.
Lecture, Discussion
Professionalism
Service Quality

Show knowledge of the operation of the human resource, accounting, front office, housekeeping, food & beverage, safety & security, sales & marketing, and property operation & maintenance departments of a full-service hotel.


Individual assignment; Quizzes; Middle term exam; Final exam
Lecture; Field trip; Watch video cases; Role play
Professionalism

Know the importance, use and application of the Uniform Systems of Accounts for the lodging industry.


Quizzes
Lecture; Discussion

Important Information

Course Prerequisites

Prerequisite: HFT 2401 – Accounting for the Hospitality Industry

Textbook and Course Materials

Hotel Operations Management
title : 
Hotel Operations Management
authors : 
David K. Hayes, Jack D. Ninemeier, Allisha A. Miller
publisher : 
Prentice Hall, Dec-2015
publish date : 
Dec-2015
isbn 10 : 
013433762X
isbn 13 : 
9780134337623
notes : 
Notes
additional notes : 
Additional Notes
Prepare future hotel general managers to efficiently supervise and run a midsize full-service hotel. Hotel Operations Management provides an up-to-date and comprehensive examination of all aspects of hotel administration from the viewpoint of the hotel general manager. Detailed information addresses the operating departments of a full-service hotel: Human Resources; Controller; The Front Office; Housekeeping; Food and Beverage; Safety and Property Security; Sales and Marketing; Accounting; and Facility Engineering and Maintenance. In-depth discussions highlight the importance of human resources in the labor-intensive hotel industry, franchising and contract management of properties in an ever-decreasing "Mom and Pop" segment, and hotel management in a global environment. Updated throughout to ensure that readers have the latest information, the Third Edition also includes new case studies, an entirely new chapter on guest services, and new end-of-chapter questions. This accurate book will give prospective hotel managers insight into all of the procedures effective managers use to ensure their hotel¿'s--and their own--success.

Course Calendar

Weekly Schedule

Course Calendar

DatesTasksAssignments
January 10-16, 2022

Introduction/Class Overview

Chapter 1 - Overview of the Hotel Industry


Read Chapters 1 the Industry Overview and the Guest Service Imperative

January 17-23, 2022
                   Introduction – The Lodging Industry

Read Supplementary Power Point “US vs China Lodging Industry’, and discuss the trends of Lodging industry in US and China



January 24-February 6, 2022                            Chinese New Year Break
February 7-13, 2022              Chapters 3 – The Hotel General Manager

Read Chapter 3 The Hotel General Managers & Chapter 4 GM as Leaders

February 14-20, 2022

Chapter 4 – General Managers as Leaders

Read Chapter 5 Human Resources

       
February 21-27, 2022

Review Chapter 5 – Human Resources


Read Chapter 6 Hotel Accounting

February 28- March 6, 2022                     Chapter 6 –Hotel Accounting

Read Uniform System of Accounts


March 7-13, 2022
                     Chapter 6 –Hotel Accounting
                          Review 
March 14-20, 2022                                Mid-Term Examination                 Chapters 1,3,4,5,6
March 21-27, 2022

Chapter 7 – Revenue Management


Read Chapter 8  Sales & Marketing


March 28-April 3, 2022

Chapter 8 – Sales and Marketing


Read Chapters 9 The Front Office

April 4-10, 2022

Chapters 9 – The Front Office

Learn and Practice PMS in IT Lab; Read Chapter 10  Housekeeping

April 11-17, 2022                         Chapter9 - The Front Office Read Chapter 10 Housekeeping
April 18-24, 2022                          Chapter 10- Housekeeping                      Read
Chapter 11 Food and Beverage
April 25- May 1, 2022                       Chapter 11 - Food and Beverage                     Review
May 2-7, 2022                                  Final Examination              Chapters 7-11

Course Methodology

Students are expected to read the relevant chapters found in the main textbook. The course comprises lectures, class discussions, practical exercise, and experiential learning scenarios as the teaching / learning methodology used in this course.


Class Participation / Attendance 

Class attendance is an essential part of this course. Instructor reserves the right to deduct one letter grade for more than 3 unexcused absences. 


You are responsible for all material covered and all information given in class, whether you are present or not. It is suggested that students form study groups to facilitate class preparation and optimize performance on exams. 


Make-Up Examinations/Assignments Policies

Students are expected to do their assignments and take their examinations on the assigned class dates. There are no make-up assignments or examinations. Consideration will be given to those with appropriate medical documentation.

Research Project

Please Only Complete and Submit One of the following assignments as your research report. 


Each assignment must be word-processed and reflect proper APA Style, spelling, punctuation, and grammar. Page number should be assigned to all pages except the cover sheet. Late assignments will not be accepted. The research report is due by Week 13, no later than 5:00 pm, Apr.22 (Friday), 2022.  This research report should be submitted to Canvasand bring a hard copy to Professor before deadline.  Remember that plagiarism will not be tolerated and will result in a zero grade for the report.


Option (A): Group Research Assignments

Please provide an analysis of operation issues for a selected hotel. You are instructed to choose a specific hotel at a specific location. Then you should figure out and discuss the current operation issues/challenges (no more than 3) in that hotel, and suggest the better solutions for that particular hotel.The research report should be 12-15 pages long for the body of the paper.  

The analysis should include:

1.     Title Page/Cover Page

2.     Table of Contents

3.     The introduction and background of this hotel 

4.     Issues / challenges faced by Operation and their Impact

5.     Solutions /your recommendations

6.     References


Option (B): Individual Research Assignments

The research paper is a secondary research, which is a systematic, explicit, and reproducible method for identifying, evaluating, and interpreting the existing body of recorded work produced by researchers, scholars, and practitioners.  The data that you will base on could be from journals, books and reliable websites. The research report should be 6- 8 pages long for the body of the paper.  

Sections will be as follows:

1.     Title Page / Cover Page

2.     Table of Contents

3.     Introduction

4.     Literature Review

5.     Analysis/Discussion

6.     Conclusion 

7.     References 


The following list provides possible research topics.  You are not limited to these topics, but between this list and a review of some books on hotel operations management, you should be able to find a topic that interests you.  

Suggested Topics may include:

•      Full-service hotels

•      Middle-scale hotels

•      Boutique hotel / Theme Hotels/IP Hotel

•      Smart Hotels / Artificial Intelligence in Hotels

•      Homestay hotel/ B&B

•      Social Media 

•      Soft Brand in hotel industry

•      Data mining / cloud computing

•      Frequent guest programs/Loyalty programs

•      Merge & Acquisition

•      Globalization

•      Market segmentation

•      Career ladders in the hotel industry

•      Mentoring

•      Franchising

•      Revenue management

•      Human relations

•      Empowerment

•      Decision-making

•      Motivation

•      Coaching

•      Discipline

•      Teamwork

•      Continuous quality improvement

•      Auditing

•      USALI

•      Centralized versus decentralized accounting systems

•      Inventory systems

•      E-wholesalers

•      Merchant models

•      STAR Report

•      SMERFs

•      Night auditing

•      Blood-borne pathogens

•      Housekeeping systems

•      On-premise vs. Off-premise laundries

•      Commercial foodservice operations

•      Institutional (noncommercial) foodservice operations

•      Banqueting

•      Catering

•      Word-of-mouth advertising

•      Dram shop laws

•      Preventive maintenance

•      Green hotels

•      Renovation and refurbishment

•      Energy management

•      Safety & Security

•     Others (must be approved by Professor)

Grading

[Insert notes about grading here]

Course Requirements
Total Points Available Weight
Attendance & Participation10015%
Module Quizzes (13)10010%
Assignments (3)10015%
                                         Research Report                               100                   20%
                                     Midterm Examination                               100                   20%
Final Examination10020%
Total
600100%

Grading Schema

Name From To
A
100%
95%
A-
< 95%
90%
B+
< 90%
87%
B
< 87%
83%
B-
< 83%
80%
C+
< 80%
77%
C
< 77%
70%
D
< 70%
60%
F
< 60%
0%

Academic Misconduct Statement

Florida International University is a community dedicated to generating and imparting knowledge through excellent teaching and research, the rigorous and respectful exchange of ideas, and community service. All students should respect the right of others to have an equitable opportunity to learn and honestly demonstrate the quality of their learning. Therefore, all students are expected to adhere to a standard of academic conduct, which demonstrates respect for themselves, their fellow students, and the educational mission of the University. All students are deemed by the University to understand that if they are found responsible for academic misconduct, they will be subject to the Academic Misconduct procedures and sanctions, as outlined in the Student Conduct and Honor Code. Academic Misconduct includes:

 Cheating

  • The unauthorized use of any materials, information, study aids or assistance from another person on any academic assignment or exercise, unless explicitly authorized by the course Instructor; 
  • Assisting another student in the unauthorized use of any materials, information, study aids, unless explicitly authorized by the Instructor; and 
  • Having a substitute complete any academic assignment or completing an academic assignment for someone else, either paid or unpaid; and

Plagiarism

  • The deliberate use and appropriation of another are work without any indication of the source and the representation of such work as the Student's own.
  • Assisting another student in the deliberate use and appropriation of another’s work without any indication of the source and the representation of such work as the student’s own. 

Learn more about the academic integrity policies and procedures as well as student resources that can help you prepare for a successful semester.

Modules