HB 337 COURSE SYLLABUS SPRING SEMESTER 2014 Professor Dr Lu Zhang 342 Eppley Center Email luzhang msu edu Prerequisites HB 237 and CSE 101 or equivalent Office Hours Tuesday and Thursday 1 00 2 00 p m and by appointment Class Times Monday and Wednesday 8 00 9 20 a m B122 Wells Hall Required Text Managing Technology in the Hospitality Industry Kasavana M L Educational Institute of A H L A 6th Edition Latest Edition Required Packet HB 337 Required Materials Dr M L Kasavana S B S Bookstore East Lansing 2013 2014 Course Pack sole supplier Course Description Evaluation of traditional and state of the art technology for gathering storing disseminating and communicating information within the hospitality industry Course Outline This course can be segmented into four major parts a HARDWARE SOFTWARE AND ALL THAT JAZZ HSJ b PROPERTY MANAGEMENT SYSTEMS PMS c RESTAURANT MANAGEMENT SYSTEMS RMS d ADDITIONAL HOSPITALITY INFORMATION SYSTEM APPLICATIONS HIS Course Requirements Attendance required for all Classes Exams and Presentation Sessions Lectures NOT limited to text materials current topic updates as appropriate CT Olympics in class exercises select coursework unannounced basis Homework assignments must conform to content requirements and due dates Exams three required non cumulative exams all scores count text chapters course packet materials lecture materials handout materials multiple choice format bring a No 2 pencil with you to all exam sessions Final Exam self exempt cumulative no fault exam covers entire course Extra Credit Project optional project must be confirmed by professor student agreement no later than 03 19 14 topic must meet requirements of both mandatory PPT presentation and written report 25 points maximum for EC Grading Components Pre Final Maximum Possible Points 400 points a Exams 3 75 points each 225 points maximum b CT Olympics random in class assignments 75 pts maximum c Homework 4 assignments each worth 25 points 100 maximum d Final Exam to be determined classroom 1 Grading Scale Grade 4 0 3 5 3 0 2 5 2 0 1 5 1 0 0 0 Percent of Total Points 90 and above 85 89 9 80 84 9 75 79 9 70 74 9 65 69 9 60 64 9 Below 59 9 Point Range 360 400 340 359 320 339 300 319 280 299 260 279 240 259 239 or below HOMEWORK Individual Effort Course Requirement Individual each student working alone is to complete homework There are to be no pairs partners or groups working collaboratively on homework assignments Homework that is considered collaborative will be awarded a failing grade HW 1 2 3 and 4 are to be submitted electronically through the HB 337 Angel site Be sure name and PID and proper file extension appear on all work NOTE HWs 1 2 3 4 are due via electronic submission prior to 7 59 am on assigned date http angel msu edu Late receipts will be discounted or not accepted Dropbox auto locks by 8 00 a m on due date NOTE all assignments written for PCs in Eppley lab If you do not have compatible software on your computer please use the Eppley lab Electronic Submission Instructions HW 1 2 3 4 are to be submitted electronically to angel msu edu Go to LESSONS then Dropbox then Browse to select file for transmission When creating file be sure to assign a file name with your last name followed by your first initial then homework number then file extension where xxx extension pptx for PowerPoint files and xxx xlsx for Excel spreadsheet files and docx for Word documents PC specific Hands On Virtual Lab Requirements DO NOT report to classroom on these dates HW 1 available at Angel site HW 2 available at Angel site HW 3 available at Angel site HW 4 available at Angel site 01 29 14 not classroom 02 17 14 not classroom 03 26 14 not classroom 04 14 14 not classroom 2 Date Class Topic Assignment 01 06 Course Introduction Requirements Syllabus Review 01 08 Hospitality Information Technology Overview Ch 1 2 01 13 Hardware Devices Ch 2 Packet 01 15 System Application Software and Firmware Ch 10 Packet 01 20 No Class Day MLK Activities 01 27 Talkware Peopleware and Safeware Ch 10 Packet 01 29 Hands On Exercise and Assignment Virtual Lab 1 HW 1 Virtual Lab 1 02 03 Network Topologies and Netware HW 1 Due Packet 02 05 EXAM ONE Required Textbook Packet 1 Study 02 10 Hotel Guest Cycle Reservations Distribution Channels Ch 3 Packet 02 12 Rooms Management Guest Accounting Guest History Ch 4 5 Packet 02 17 Hands On Exercise and Assignment Virtual Lab 2 HW 2 Virtual Lab 2 02 19 PMS Schemes Interfaces and Configurations HW 2 Due Ch 5 9 Packet 02 24 System Parameters Considerations Hotel IT Surveys Ch 5 9 Packet 02 26 Kellogg Center System Interfaces K Singh 03 10 Hospitality Enterprise Systems Configurations Concepts Ch 5 9 Packet 03 12 EXAM TWO Required Textbook Packet 2 Study 03 17 Foodservice Guest Cycle and Contribution Margin Analysis Ch 6 packet 03 19 POS Systems Hardware and Software EC Decision Day Ch 7 11 12 03 24 Menu Analysis and Competitive Factors Ch 7 11 12 03 26 Hands On Exercise and Assignment Virtual Lab 3 HW 3 Virtual Lab 3 03 31 FMS Operator Perspective K Kwiatkowski HW 3 Due 04 02 Food Costing Algorithmic Designs 04 07 Current topic 04 09 EXAM THREE Required Textbook Packet 3 Study 04 14 Hands On Exercise and Assignment Virtual Lab 4 HW 4 Virtual Lab 4 04 16 Club management and information systems R Bruner HW 4 Due Prepare 04 21 Student Extra Credit EC Presentations 04 23 PRE FINAL Course Review and Grade Status Ch 8 Packet Review 3 Michigan State University takes seriously the opinion of students in the evaluation of the effectiveness of instruction and has implemented the SIRS process to gather student feedback This course utilizes the online SIRS system You will receive an e mail sometime during the last two weeks of the class asking you to fill out the SIRS online form at your convenience Please note the final grade for this course will not be accessible on STUINFO during the week following the submission of grades for this course unless the SIRS online form has been filled out You will have the option on the online SIRS form to decline to participate in the evaluation of the course we hope however that you will be willing to give us your frank and constructive feedback so that we may instruct students even better in the future 4