Online Instructor’s Manual to accompany
Check-In, Check-Out: Managing Hotel Operations Ninth Edition
Gary K. Vallen Jerome J. Vallen
TABLE OF CONTENTS CHAPTER
1 2 3 4 5 6 7 8 9 10 11 12 13
Notes to the Instructor Text Outline The Traditional Hotel Industry The Modern Hotel Industry The Structures of the Hotel Industry Forecasting Availability and Overbooking Global Reservations Technologies Individual Reservations and Group Bookings Managing Guest Services Arrival, Registration, Assignment, and Rooming The Role of the Room Rate Billing the Guest Folio Cash or Credit: The City Ledger The Night Audit Hotel Technology Introduction to Examinations Answer Sheets
PAGE iv vii 1 11 21 31 41 54 64 79 90 101 113 125 134 145 147
EXAMINATIONS Unit I For Chapters 1 – 3 Unit II For Chapters 4 – 6 Unit III For Chapters 7 – 9 Unit IV For Chapters 10 – 11 Unit V For Chapter 12 – 13 Final Examination
Unit I-1 Unit II-1 Unit III-1 Unit IV-1 Unit V-1 Final-1
BONUS QUESTIONS
Bonus-1
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Check-In Check-Out Notes to the Instructor This 9th edition maintains the traditions that have assured the text’s popularity over nearly four decades! It has been revised again and again to keep the content current, accurate and interesting. A work as complete as this allows each instructor to pick and choose sections that best meet class needs. Whether the book is used for an introductory course, a rooms management class, a hotel management seminar or as a supplement to accounting or housekeeping classes, information is available. Detailed chapter outlines and a complete index quickly reference the proper text sections. Since its inception, friends and users have suggested ideas, examination questions, overheads, and photos. They have pointed out errors, misprints and misspellings. Thank you. Please continue contributing to the quality of both the text and the Instructor’s Manual. To contact us: Gary Vallen, Professor School of Hotel and Restaurant Management Northern Arizona University NAU Box 5638, Flagstaff, AZ 86001-5638 Tel: 928-523-1702; Fax 928-523-1711 Gary.Vallen@nau.edu
Jerome Vallen, Dean Emeritus Harrah College of Hotel Administration University of Nevada Las Vegas 2183 Eagle Watch Drive Las Vegas, 89012 Tel: 702-260-4548 jvallen@nevada.edu
Recommended Approach For Each Chapter: This 9th Edition has some excellent resources for the instructor. Take advantage of these (identified below in italics) by: • Introducing each chapter using PowerPoint visually reinforces the outline and content. o Each Chapter Outline is on its own page(s) if the faculty member prefers to distribute it or use it as an overhead. • Remaining sensitive to the Objectives and Goals of the chapter. • Emphasizing the Professional Vocabulary and Key Concepts throughout classroom discussion. • Engaging in interactive discussion around each Incident in Hotel Management and deciding if the class brainstormed better answers than the authors of the text! • Assigning end-of-chapter Problems. o Ask a different student (previously unannounced) to explain his/her answer. • Reviewing Answers to the 5 True/False Challenges. • Administering the Chapter Quiz provided for each chapter. • Administering Unit Quizzes, which can also be incorporated in the final examination.
Recommended Extra Credit Assignments In addition to the usual extra credit assignments, we suggest two other options. iv
1. Require a weekly written answer to one of the Problems, say #3 of each chapter, for 5 or 6 consecutive weeks. Miss one week and the extra credit is lost! But this allows someone to join in for the second 5 or 6 weeks. Extra, extra credit for those who complete both 5 or 6 week assignments. 2. Require a one-page summary of a magazine article that pertains to anything in the outline. Student must attach a copy—no originals accepted (they’ll cut the library’s magazines)—of the article. This broadens the faculty member’s resources as well as the student’s understanding.
Guidance for Preparing the Course Syllabus Pages vii through x of the text, The Table of Contents, contains a broad outline of the textbook. Faculty members may wish to pick specific topics to include in the syllabus (or to exclude) since it is unlikely that all the material can be covered in a single semester.
Enrichment for Student and Faculty Use Each edition of the text strives to be more readable and to provide the user more resources than with previous editions. Here are some of the available resources: NOTE: Please remember the entire Instructor’s Manual is available online. That means you can download, alter, and print exams, vocabulary terms, chapter outlines, end-of-chapter questions… whatever you wish. THE INSTRUCTOR’S MANUAL has been structured so that each chapter follows the same format: o Preparing The Lecture: A listing of objectives and goals. o What The Chapter Is All About: A brief recap of key content. o Some Chapter Highlights: Key concepts. o Chapter Outline: Stands alone on separate page for easy distribution or overhead. o Professional Vocabulary: Several important terms re-stated and defined. o Answer to An Incident in Hotel Management: Answer to assist discussion of incident listed at the end of each text chapter. o Answers to End-Of-Chapter Questions: Answers to the questions following each chapter in the textbook. o Chapter Quiz: For each of 13 chapters, a quiz is provided. Each quiz has 5 true/false questions, 5 multiple choice questions, and 1 short essay question. o Answers to Quiz Questions: Provides instructor answers against which to grade quizzes. o Unit and Final Exams: Designed for easy preparation. o Bonus Supplemental “Pick and Choose” Exam Questions: Designed to provide an additional inventory of quiz and exam questions to those faculty who wish to alter certain questions on quizzes and exams.
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IN THE TEXT o Frequent headings and shorter sentences to increase readability. o Occasional restatements of topics to reinforce learning. o Web site assignments. o Detailed and cross-referenced index. o Numerous photographs, exhibits, and charts. o Alphabetized glossary.
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