USM Program in Tourism and Hospitality Advising and Class Schedule Information

Spring 2017

Part 1. General Advising Information Introduction Academic advising can be complicated, and requires careful planning and communication with a stu-dent’s Academic Advisor and/or Major Faculty advisor. This document is intended to help you plan your academic career in both the short-term and long-term. Choosing an Advisor Once students have declared their major, they will have 2 advisors, an Academic Advisor (who primarily handles advising for students with up to 54 credits) and a full-time TAH Faculty Advisor (who primarily handles advising for students with over 54 credits). When first declaring the Tourism & Hospitality ma-jor (or minor), students will be assigned a TAH advisor. Once students have had a chance to take classes and work with different faculty members, they may select their own permanent advisor or be reas-signed to an advisor based on their concentration. In some cases, the choice of advisor may be limited because of workload, leave of absence, of other reasons. Meeting your Faculty Advisor Once you have 54 credits, students should contact their TAH Faculty Advisor to make an appointment before or during the class registration period for each semester. While advisors can give some infor-mation by phone or email, in most cases students will need to meet in person with their advisor to give adequate time for discussion of student objectives and get thorough advising. Contact information for TAH Faculty advisors is as follows: Sara Ghezzi, Lecturer Tracy Michaud Stutzman, Chair 308 Masterton Hall, Portland 307 Masterton Hall, Portland

Email: sara.ghezzi@maine.edu Email: tracy.stutzman@maine.edu Phone: 780-5398 Phone: 780-5410 Enrollment PIN All students need to get their Enrollment PIN before they can register for classes using MaineStreet. Only their faculty or academic advisor is authorized to give them their PIN. This is to help assure that students get accurate advising and register for the most appropriate courses each semester. Creating a Wish List Before meeting with your Advisor, it is helpful if you review your current situation using the Degree Pro-gress Report in MaineStreet. This will show you what requirements in the Core and the major you still have to complete. Then use the Course Search section to see what is being offered next semester in each of those areas, and create a draft schedule using the “Wish List” function. You can send this to your advisor prior to your meeting. Course Prerequisites Some TAH courses require that students take certain other courses as preparation (i.e., prerequisites). These are listed in MaineStreet. If a student does not meet these requirements, he/she might not be permitted to register for the course using MaineStreet. Instead, the student must email the instructor for permission to be added. You can also email or talk with your advisor or the program chair about this, especially if the course in question is not taught by regular USM faculty.

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Capstone Permissions For capstone courses (TAH 406-409), students must always receive permission of a TAH faculty member who will serve as their supervisor for the course (typically Sara Ghezzi, TAH Capstone Coordinator). The faculty member will then register the student for the course. Students will not be able to register for such courses on their own. Also, the student must submit a completed and signed Capstone Application Form, available on the TAH Blackboard site, before he or she can be registered for a capstone course. Southern Maine Community College Classes USM accepts many SMCC courses, and some USM students may wish to take a course or two at SMCC to meet a specific requirement or as an elective. The TAH program accepts several SMCC Hospitality Man-agement and Culinary Arts courses as direct equivalents to certain TAH courses, or as electives. Speak with your Advisor if you are considering this option, and he or she can tell you what steps must be fol-lowed (including filing a “Prior Approval Form” before registering for any non-USM course) if you wish to take one or more classes at SMCC while enrolled in the TAH program at USM. USM 30 Credit Rule Note: USM has a 30-credit rule that states that 30 of a student’s last 45 credits must come from USM. Students within 30 credits of graduation should speak with their advisor and may need to get pre-ap-proval to take courses outside of USM, including at SMCC. TAH Classes and the USM Core Several TAH courses satisfy USM Core Course requirements. These include: TAH 101 Socio-Cultural Analysis TAH 211 EYE Requirement (if taken as EYE section with lab) TAH 231 ‘Environment and Society’ thematic cluster TAH 241 ‘Professional Practices’ and ‘Casco Bay Region’ thematic clusters TAH 251 International TAH 307 International TAH 262 International TAH 301 International; Ethical Inquiry, Social Responsibility and Citizenship (EISRC)

Part 2. Advising Information for Spring 2017 Registration Dates

November 7 - Graduate students

November 8 - Seniors with 108+ credits

November 9 - Seniors with 84+ credits

November 10 - Juniors with 69+ credits

November 14 - Juniors with 54+ credits and Graduate Certificate students

November 15 - Sophomores with 39+ credits

November 16 - Sophomores with 24+ credits

November 17 - First Year students with 12+ credits

November 18 - First Year students with 0-11.99 credits/Undergrad Certificate students

November 28 - Open registration (starting at 8:00 AM)

You may register any time up until the first week of classes, but many classes will fill before that time.

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Important: Changes for 2016 -2017 Course Catalog Students who enter the program in Fall 2016 or after will automatically come under the guidelines of the new catalog. The following is a description of major changes to the BA in Tourism and Hospitality. 1) TAH 150 Professional Practices Immersion in Tourism and Hospitality Requirement This class is required of all new majors. It is suggested that this class is taken immediately after declaring TAH as a major. This class will have a fee of $190. Most class work will take place the second weekend in Sept. with a few online assignments before the end of the semester. This course is designed to teach basic professional practices for the hospitality industry (and for the classroom) in an intensive weekend format and to foster a sense of community among participants. The course includes components on cus-tomer service, writing and email etiquette, public speaking, leadership in tough situations, meeting and classroom etiquette, networking, communication skills, interviewing skills, and resume building. Stu-dents will explore tourism and hospitality internship and career options and form the basis for a net-work in developing professional relations. This class is required for all TAH majors. Cr. 3 Titles of Old and New Concentrations

Old Concentrations (2012-13, 2013-14, and 2014-15) New Concentrations (starting 2015-16)

A Tourism Products and Promotion A Tourism Creation and Promotion

B Managing in Tourism and Hospitality B Managing in Tourism and Hospitality

C Sustainable Tourism and Hospitality C Event Planning, Management and Promotion

D Tourism Planning and Development D Tourism Planning, Development & Sustainability

E Nature Based and Ecotourism E Sport Tourism and Adventure Tourism

F Cultural, Arts and Heritage Tourism F Cultural and Culinary Tourism

TAH Courses for Spring 2017

We are offering 8 TAH classes this fall (in addition to internship and capstone classes), including two re-quired courses, three courses required for a concentration, and five additional electives covering numer-ous concentrations. Courses are spread between being online and the Portland and Gorham campuses, and cover both Monday/Wednesday and Tuesday/Thursdays schedules. There is also a distribution of introductory, intermediate and advanced courses. Number Title Instructor Campus Day(s) Time

TAH 211 Tourism Entrepreneurship Michaud-Stutzman P Tu/Th 10:15-11:30am

TAH 218 Emergency Medical Response/Wilderness Connell P F 4:10-6:40pm

TAH 250 Nature Based and Adventure Tourism Jain Online Online

TAH 256 Emergency Response

(3 sections- you only need to choose one to attend)

Connell P Tu

Th

W

4:10-6:40pm

4:10-6:40pm

1:15-3:45pm

TAH 299 Topics: Beverage Operations Ghezzi P M/W 1:15-2:30pm

TAH 301 Global Issues in Travel and Tourism Michaud-Stutzman Online Online

TAH 321 Lodging Operations & Systems LaSalle P M/W 8:45-10am

TAH 340 Topics: Green Meetings/Conference Management Ghezzi/LaSalle G M 4:10-6:40pm

TAH 410 Seminar Tourism Promotion: Sales and Marketing Sewall P T 5:35-8:05pm

TAH 415 Trends and Innovation in Tourism & Hospitality Ghezzi Online Online

TAH 420 Seminar Hospitality Management: Off-site Catering Ghezzi P W 5:35-8:05pm

TAH 209 Tourism & Hospitality Intern I Ghezzi

TAH 309 Tourism & Hospitality Intern II Ghezzi

TAH 406 Research Tourism/Hospitality Chezzi

TAH 408 Pract in Tourism & Hospitality Ghezzi

TAH 409 Tourism & Hospitality Intern – capstone Ghezzi

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Non-TAH Courses Available to TAH Majors A number of courses from other departments can be applied to the BA in Tourism and Hospitality as electives in certain concentrations. The total number of such courses that can be applied to the major depends on various factors, but no more than 18 credits can be a combination of transfer credits and non-TAH credits. The following non-TAH courses are being offered this Spring:

REC 367 Adventure Based Counseling SBS 304 Food, Culture, and Eating ACC 110 Financial Accounting for Decision Making BUS 260 Marketing BUS 311 Sport Marketing BUS 316 Sport Event Management BUS 340 Managing Organizational Behavior BUS 363 Branding and Advertising BUS 200 Introduction to Business ACC 110 Financial Accounting Information for Decision Making

To register for some BUS courses as a non-major, you must work with your faculty advisor who will help you obtain permission (TAH students are allowed to take these classes). Some classes have prerequisites that might be waived upon request, but this is up to the instructor for each course. Speak with your ad-visor for more information about this. Important Scheduling Consideration 1) TAH 301, Global Issues in Travel and Tourism is a requirement of the TAH major and offered every spring. All students must take this class in order to graduate with a TAH major. 2) TAH 211 Tourism Entrepreneurship fulfills one of the requirements of the TAH major as well as fulfills Concentration A: Tourism Creation and Promotion. 3) Students in Concentration E. Sport and Aventure Tourism can take TAH 250 Nature Based and Aven- ture Tourism to fulfill a concentration requirement. New and Notable Courses Five new upper-level courses are being offered in the Spring. TAH 299 Topics: Beverage Operations (Sat-isfies Hospitality Management, Event Planning, Culture and Culinary Concentrations, TAH 340 Topics: Green Meetings (satisfies Event Planning Concentration), TAH 410 Seminar: Hospitality Sales and Mar-keting (Satisfies Tourism Creation and Promotion, Hospitality Management, and Event Planning Concen-trations) , TAH 415 Trends and Innovation in Tourism and Hospitality (Satisfies Tourism Creation and Promotion and Hospitality Management Concentrations), TAH 420 Seminar: Off-site Catering (Satisfies Culture and Culinary and Event Planning Concentration). There are also a number of new courses cross-listed with RLS (TAH 218, 250 and 256) that will satisfy the Sport Tourism and Adventure Tourism Con-centration.

Spring 2017 Courses by TAH Major Requirements This section describes how the courses offered this spring meet certain requirements of the BA in Tour-ism and Hospitality, including both old and new concentrations. A. TAH Major Requirement The following course is required for the TAH major, unless you have taken an equivalent at another insti-tution or have been granted a waiver by the TAH program chair. TAH 301 Global Issues TAH 211 Tourism Entrepreneurship (If have not taken TAH 221)

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B. Courses by Concentration The following table shows all TAH courses for Spring 2017 and how they meet required (Req.) or elective (Elect.) options in the concentrations. To use this table, look under the column for each concentration you are in (or plan to declare), then see what courses are being offered that are either required or elec-tives for those concentrations. C. TAH Capstones Capstone and internship courses, including TAH 209, 309, 406, 408 and 409, are created for individual students. The student must work with TAH faculty member Sara Ghezzi, Capstone Coordinator, to apply for the course and determine objectives and requirements. Capstone courses may be 1-6 credits.

Course Descriptions for Spring 2017 Courses

TAH 211 Tourism Entrepreneurship This course teaches students how to identify,

develop, and promote tourism and hospitality

products and services. Issues such as market-

ing, sales, advertising, and promotion for the

tourism and hospitality industry will be ex-

plored, along with basic planning and finan-

cial topics. Case studies from Maine and New

England, as well as other regions, will be used

to illustrate both areas of opportunity and

challenges to product development. This

course is required of all T&H majors and is

the entry course for the concentration Tour-

ism Products and Promotion. There are no

prerequisites.

TAH 218 Emergency Medical Response with Focus on Wilderness Application This course prepares students to stabilize and care for victims of medical emergen-cies in remote and wilderness area settings when advanced medical professionals are

not readily available. The course is a re-quirement for students enrolled in the na-ture tourism minor. Students who success-fully complete the course will qualify for certification by the American Red Cross in Wilderness Emergency Response and CPR for the Professional Rescuer. Cr 3. Offered Fall and Spring semesters.

TAH 250 Nature Based and Adventure

Tourism

This course covers the basics of nature tourism, a broad category that covers eco-tourism, adventure tourism, and a variety of activities and programs involving the outdoors. An emphasis is placed on Maine and northern New England nature tourism. REC 223 is a required course for the nature tourism minor.

Concentrations

Course A B C D E F

TAH 301 REQ REQ REQ REQ REQ REQ

TAH 211 REQ

TAH 218 Elec

TAH 250 REQ

TAH 256 Elec

TAH 299 Elec Elec Elec

TAH 321 Elec

TAH 410 Elec Elec Elec

TAH 415 Elec Elec

TAH 420 Elec Elec

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TAH 256 Emergency Response

This course will cover topics prescribed by the American Red Cross in their emergency response course, including respiratory and cardiac emergencies, wounds, poisoning, sudden illness, burns, and other topics. Successful completion of course require-ments will lead to Emergency Response certification, including adult, child, and in-fant CPR, from the American Red Cross. Equivalent to CON 216 and SPM 216. Cr 3. Offered Fall, Spring, and Summer semes-ters.

TAH 229 Beverage Operations The course provides an introduction to bever-

age issues, including sensory perception, wine

production, labelling and styles. Planning top-

ics include concept, production, selection, and

service of alcoholic and non-alcoholic bever-

ages. The course aims to give a comprehen-

sive understanding of all beverages that may

be encountered in the hospitality business.

Course Objectives

Enhance the future executive’s

knowledge of wines, spirits, beers and

other beverages for profitable applica-

tion in industry.

Enhance knowledge of how alcoholic

beverages are best combined with

food.

Increase awareness of and sensitivity

to both the potential benefits and risks

associated with the serving and con-

sumption of alcoholic and non-alco-

holic beverages.

Provide an understanding of the im-

portance of purchasing, receiving,

storage and issuing of beverages as it

relates to inventory and cost control.

TAH 301 Global Issues in Travel &Tour-

ism

As one of the world’s largest industries, and

one that brings travelers and host communi-

ties into close contact, tourism and travel are

rife with challenges. This course delves into

these issues from a social science perspective,

showing how tourism affects travelers and

communities in complex and contentious

ways, from commoditization of art forms to

sex tourism, drug use, and changes in local

economies and culture. It also explores the

connection of tourism to global issues such as

infectious diseases, climate change, and ter-

rorism. This course is required of T&H ma-

jors and also meets the USM Core require-

ment for Ethical Inquiry, Social Responsibil-

ity and Citizenship. Prerequisite: TAH 101 or

permission of instructor.

TAH 321 Lodging Operations & Systems

This course examines operating procedures

and systems for managing various types of

lodging facilities, including hotels, resorts,

and inns. Topics covered include front desk

operations, reservation systems, housekeeping

and maintenance, inventory management sys-

tems, guest policies, internal and external

communication, human resources, and secu-

rity and risk management. Prerequisite: TAH

101 or TAH 221, or permission of instructor.

Cr 3.

TAH 340 Applied Topics-Green Meetings

and Conference Management

This course offers an introduction to the re-

searching, planning, coordinating, marketing,

management, and evaluation of Conferences,

Conventions, and other events. Students will

leave this course with knowledge of the tools

and methods to reduce their carbon footprint

and increase their use of eco-friendly prod-

ucts, materials, and services in the conference

and convention sector. The course content

will explore the theories and practices rele-

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vant to successful event planning across dif-

ferent sectors of the event industry.

TAH 406 Capstone: Applied Research in

Tourism & Hospitality Students will conduct independent research

guided by a faculty supervisor on an approved

subject related to tourism or hospitality. Re-

search may include qualitative or quantitative

methods as determined in collaboration with

the supervisor, and possibly with external cli-

ents or collaborators. Students must propose a

research topic prior to the semester in which

the research is to take place, and with enough

time to allow the supervisor to approve or

amend the proposed research subject. This

course may serve as the student’s capstone

experience if approved as such by the faculty

advisor and program chair. Prerequisites:

TAH major; permission of faculty supervisor.

Cr 1-6.

TAH 407 Capstone: Field Study in Tour-

ism & Hospitality This course involves travel to one or more

sites outside of Maine and combines tourism

activities with research, active learning, and

community engagement. Actual courses will

vary and may be taught by USM faculty, out-

side instructors, or a combination. Courses

may focus on ecotourism, community devel-

opment, cultural tourism, sustainable tourism,

volunteer tourism, or other areas. Students

may also attend an external field course they

have identified and which their TAH advisor

agrees meets the goals of this course. They

would then obtain program approval to regis-

ter for this course and will receive credit upon

completion of agreed-upon assignments. Pre-

requisites: TAH major; permission of faculty

supervisor. Cr 1-6.

TAH 408 Capstone: Practicum in Tourism

& Hospitality This course combines a professional work

placement with a final project designed to

complete a concentration requirement. Stu-

dents work with a faculty member and client

organization, business, or community to gain

work experience and create or assist with a

tangible product, such as a research report,

website, promotional material, or conference

or other event, that serves the client's needs.

Prerequisites: TAH major; permission of su-

pervising faculty. Cr 1-6.

TAH 409 Capstone: Tourism & Hospitality

Internship Students complete a professional internship

related to their primary concentration in the

major. This might include working for a hotel,

restaurant, or other business; for a tourism as-

sociation or agency; or for a local community

engaged in tourism planning and develop-

ment. Prerequisites: TAH major; permission

of supervising faculty. Cr 1-6.

TAH 410 Topics in Tourism Promotion Special topics related to the development and

promotion of tourism and hospitality products

and services (Sales and Marketing) will be

examined. Experienced faculty from various

sectors of the travel industry will share their

experiences and insights, addressing the po-

tential and challenges of developing and pro-

moting specific types of tourism such as re-

sorts, adventure travel, cruise ships, ecotour-

ism, and niche businesses. Emerging trends in

tourism promotion, such as new social media

and participatory marketing, will be explored

for their potential and limitations. Prerequi-

site: TAH 211 or 221, or permission of in-

structor.

TAH 415-Trends and Innovation in Tour-

ism and Hospitality

Issues pertinent to the hospitality industry are

continually evolving and changing. This

course provides students with the opportunity

to explore some of the emerging trends and

recent innovations that are relevant to the

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modern day hospitality industry. The empha-

sis will be on current literature and profes-

sional practice used across the industry.

Course Objectives

Identify & critically appraise trends

and issues in tourism and hospitality.

Be cognizant of the direction in which

aspects of tourism and hospitality are

headed.

Understand and analyze the multi-dis-

ciplinarily aspect of tourism and re-

flect on their learning and experience.

TAH 420 Off-site Catering Management

The catering and special events industries are

among the fastest-growing segments within

the hospitality industry. This course focuses

on off-premise catering for social and busi-

ness functions and the management of large-

scale independent events, such as sporting

events, weddings, and festivals.

Course Objectives

Enhance student’s knowledge in the following

areas:

organizational structure

legal aspects of catering and special

events management

product and service development

marketing and sales

catered function and special event

planning and execution

staff recruitment and training

post-event analysis

financial success of catering and spe-

cial events businesses.