University of Macau

Faculty of Business Administration

GAMM 308 Hotel and Resort Management

Spring 2011
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Instructor : Dr. Amy So
Office : L220
Office Tel : 83974170
Email : amyso@umac.mo
Office Hours : Mon – 5:30pm to 6:30pm
Thurs – 5:30pm to 6:30pm
Friday – 2:30pm to 4:30pm
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Prerequisite: MGMT 102

Course Description:

This course serves an introduction to the distinctive nature of hotel/resort operations through identifying the standard
functions that interrelate to produce the whole hotel service. It will examine, in an integrated way, operational management
concepts common to hotels and resort organizations, provision of service quality in hospitality business organizations.
Emphasis will be placed on actual form, techniques and practices in actual hotel operations. Examples from Macao would
also be used to enhance students' understanding of the issues. The knowledge that gained should benefit students in their
future careers as destination tourism administrators and hotel and resort managers.

Course Structure

The format of this course will be structured in terms of

 Lectures, guest lectures, discussions, workshops/seminars, presentations, videos, case studies, and field trips.
 Students are expected to participate actively in class and will be asked to do assignments, and case analyses as a
demonstration of having understood the topics.
 Final project

Texts:

Hayes, David K. & Ninemeier, Jack D. (2007). Hotel Operations Management. Upper Saddle River: Pearson Prentice
Hall.
Rutherford, Denney G. & O’Fallon, Michael J. (2007). Hotel Management and Operations. 4th Edition. New Jersey: John
Wiley & Sons, Inc.

Reference Books:
 Gee C.Y. 1996. Resort Development and Management (2nd edition). Michigan: The Educational Institute of the
American Hotel & Motel Association.
 Hayes, D.K. and Ninemeier, J.D. 2005. Hotel Operations Management (2nd edition). New Jersey: Upper Saddler.
 Mill, R.C. 2008. Resorts: Management and Operation. New York: Wiley & Sons.
 Stutts, A.T. and Wortman J.F. 2006. Hotel and Lodging Management: An Introduction (2nd edition). New jersey:
John Wiley & Sons, Inc.
 Walker J.R. 2008. Exploring the hospitality industry. Upper Saddle River: Pearson Prentice Hall.

Assessment:
Type Weighting
Participation/Attendance/Assignment/Quizzes (including 400

1
 site visits, workshops/seminar participation)
Final Project 300
Final Exam 300
Total 1000

Class Policies:

Please note that except in a very unusual circumstance, no make up for in class assignments, case studies, or exam. Please
schedule your vacation or leave after the final exam! Excuses such as “need to go for vacation”, “need to return home”, or
“higher price for air ticket after final exam” will not be counted as unusual circumstances!

i) Final Exam/Attendance/Late/Absent Policy:

 All students are required to take the final exam except in a very unusual circumstance approved by the
instructor. Students who fail to take the final exam without any course may result in a fail grade for the
course.
 Attendance is mandatory in this course.
 This course follows strictly the policy about student absent without any course in the Student Handbook.
Please refer to the Student Handbook for more rules that governing this policy.

ii) Participation/Submission/Copyrights policy:

 Students are expected to actively participate in class (i.e., share ideas, offer solutions to problems, share
experience, and provide feedback).

iii) Academic Dishonesty (“Cheating”) Policy

 This course follows strictly the Policy on Academic Dishonesty in the Student Handbook. Please refer to the
Student Handbook for more rules that governing dishonest acts.
 All assignments should be submitted in student’s own words. Plagiarism will not be tolerated! Student
will be given a ZERO if plagiarism is found.

Topics:
 Tentative topics are listed as below and are subjected to change depending on the numbers of special activities
(i.e. seminars, site visits) that can be arranged during the semester.

Contents (Tentative)
Overview of hospitality and hotel industry
General Manager
Human Resources
Revenue Management
Sales and Marketing
Front office
Housekeeping
Food and Beverage
Facility engineering and maintenance
Safety and property security
Overview of the resort industry
Resort development and operations
Trends in the hotel and resorts business
Practical Insights