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Canyon College



COURSE SYLLABUS: Hospitality Technology & Data Managements

Course Title: Department: Instructor:

HT440 - Hospitality Technology & Data Management Hospitality and Tourism Russ Rodgers MBA, BA  E-Mail - Vitae

Course Description:

Provides an overview of the information needs of lodging properties and food service establishments; addresses essential aspects of computer systems, such as hardware, software, and generic applications; focuses on computer-based property management systems for both front office and back office functions; examines features of computerized restaurant management systems; describes hotel sales computer applications, revenue management strategies, and accounting applications; addresses the selection and implementation of computer systems; focuses on managing information systems; and examines the impact of the Internet and private intranets on the hospitality industry.

Objectives:

1. Identify the most common front office components of a Property Management System (PMS) and some of the computer systems that can interface with a PMS.
2. Identify and describe features of the three major components necessary for a complete computer system—input/output units, a central processing unit, and external storage devices.
3. Describe the basic functions performed by generic application software, such as word processing, electronic spreadsheet analysis, and database management.
4. Explain the process of selecting and implementing a computer system at a hospitality operation.
5. Identify and describe the functions performed by front office PMS modules, such as an in-house reservations module, rooms management module, guest accounting module, and general management module.
6. Identify and explain the function of files maintained by the modules of a PMS back office package, including accounts receivable, accounts payable, payroll, and financial reporting.
7. Identify and explain the function of common PMS interfaces, which include point-of-sale systems, call accounting systems, energy management systems, electronic locking systems, and guest-operated devices.
8. Describe common hardware configurations of POS systems used by food service operations.
9. Describe advances in food service automation, such as sophisticated input devices, POS system and microcomputer interfaces, integrated food service software, forecasting application software, and catering software packages.
10. Identify and explain the function of files maintained by food service management applications, such as recipe management, precosting and postcosting, sales analysis, menu management, and back office accounting applications.
11. Explain the difference between read only memory (ROM) and random access memory (RAM).
    
12. Describe important elements of revenue management, explaining how hospitality managers should use it and discussing the advantages that revenue management software offers.
13. Identify how hospitality operations can ensure data security and information protection.
14. Identify the purpose of a management information system.
15. Identify the impact of the Internet and private intranets on the hospitality industry.

Group Teaching Guidelines:

This course is designed with twelve chapter sessions that can be combined or broken down to meet a variety of scheduling needs. Class activities are included in the Instructor's Guide.

Evaluation:

The student must complete twelve basic self-scoring review quizzes and a comprehensive final examination.

Learning Resources: Hospitality Industry Computer Systems, Third Edition, by Michael L. Kasavana, Ph.D., CHTP, and John J. Cahill, CHA, CHTP.

Managing Computers in the Hospitality Industry, Third Edition
# 468ST
ISBN #: 0866121471 © 1997; Softbound
Author: Michael L. Kasavana, Ph.D., Michigan State University
Author: John J. Cahill, CHA