What This Document Is
This is the official syllabus for HRIM 187: Management Systems in Hospitality, offered at the University of Delaware. It serves as a comprehensive guide outlining the course structure, expectations, and learning objectives for students exploring the intersection of hospitality and information technology. This syllabus details essential information for successful navigation of the course.
Why This Document Matters
This document is crucial for any student enrolled – or considering enrollment – in HRIM 187. It provides a clear understanding of the course’s requirements, grading policies, and the instructor’s expectations. Reviewing this syllabus *before* the course begins will help you determine if your academic background meets the prerequisites and allows you to proactively plan your time and resources for optimal learning. It’s a foundational resource you’ll refer to throughout the semester.
Topics Covered
* The evolving role of technology within the hospitality industry.
* Core concepts of hospitality technology applications.
* Fundamentals of hospitality computer networks.
* Technological considerations for lodging operations.
* Key functions of hospitality systems (reservations, front office, accounting, sales).
* Utilizing technology for informed decision-making in hospitality settings.
* The impact of the internet on various hospitality sectors.
* Alignment of course objectives with broader University and HRIM program goals.
* Ethical considerations related to technology in hospitality.
What This Document Provides
* Instructor contact information and availability.
* Course meeting schedule and location.
* A detailed list of course objectives, outlining the skills and knowledge you will gain.
* Information on how the course fulfills University of Delaware General Education requirements.
* Specific HRIM program learning outcomes addressed within the course.
* Policies regarding class attendance and communication with the instructor.
* An overview of the course’s assessment methods and grading criteria.
