Simons-HA1115SyllabusF08 (Repaired)

Simons-HA1115SyllabusF08 (Repaired) - H Cornell University...

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S4: Tue & Thurs 2:55 - 4:10, Statler Room 198 Breakout rooms: Statler Hall 341, 391, 441, and 453 PROFESSOR: Tony Simons 538 Statler Hall; Office Phone 2558382 Home (call before 10 pm, leave a message if not home): 256-1257 e-mail: Tony.Simons@cornell.edu OFFICE HOURS: Thursdays 10am-12 pm. Use sign-up sheet on office door. I will have a sign-up sheet posted on my office door so you can reserve a time to meet and talk as often as you like. I especially recommend coming to see me as you are working out your thoughts for a paper. If you wish to make an appointment at a time other than Thursday morning, please suggest a time, or a few options, along with your phone # or e-mail address on my office door. I may or may not be in my office when nobody has signed up. Please do not sign up and then fail to show up. I am happy to hear from you in person, in writing, or by phone. Please set up a time to come by and say hello at least once during the semester. ADMINISTRATIVE Joann Payne ASSISTANT: 541 Statler (255-3846) Hours: M-Th 8-4:30 F 8-3:30 Fall 2008, section 4 1
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TEACHING ASSISTANTS: Please feel free to contact any one of them for assistance — not just your group’s assigned TA. All of the TAs are available to comment on your rough paper drafts. All of them can be reached by email or phone. For best results, get coaching from more than one. Jane Nelson [jmn49@cornell.edu Anna King [amk84@cornell.edu] Joody Park [jp432@cornell.edu] REQUIRED READING: Debra Nelson & James Quick (2009). ORGB 2008-2009 Edition. South-Western Articles on e-reserve, available through the course Website, http://www.blackboard.cornell.edu/ Recommended for writing skills: William Strunk, Jr. and E.B.White, The Elements of Style , also available on theWeb: http://www.cc.columbia.edu:80/acis/bartleby/strunk/ COURSE OBJECTIVES In the hospitality industry, people are everything. Whether we work in a hotel, a restaurant, an agency, or wherever — the end result of our efforts is a human experience, no more and no less. Even in the making of food, we are not in the business of producing “stuff.” We are in the business of producing positive human experiences. Service to people is a key mission of any hospitality company. However, people are also how we get things done. People are our main production technology. A company may purchase a wonderful property and state-of-the-art equipment. But if the employees are not primed to give extraordinary service, the guest experience is doomed to mediocrity. Everything we do in the hospitality industry is for people, and through people. With this fact in mind, this is an introductory course in people skills . How to talk to people, how to listen to them, how to 2
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coach them, how to address conflicts, how to work in a group… and more. If you are going to be an excellent manager, you must develop excellent interpersonal skills. Course work like HA-1115 cannot substitute for experience as a way to learn.
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This note was uploaded on 09/24/2008 for the course H ADM 1115 taught by Professor Simons during the Fall '08 term at Cornell University (Engineering School).

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Simons-HA1115SyllabusF08 (Repaired) - H Cornell University...

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