HFM 103   Bed and Breakfast Operations

Syllabus 

          II.  Course description: 

          This course will examine the bed and breakfast industry 
          at the international, national, state and regional levels.  An 
          understanding of the macro environment will lead the 
          student to the micro environment of the bed and 
          breakfast industry.  The focus at the micro level includes 
          such topics as:  site selection, feasibility and market 
          studies, forecasting sales revenue and expenses, 
          furnishing the B&B, organizational and operational 
          planning, B&B laws and regulations, insurance and 
          security. 
 

          III.  Prerequisites: None 
 

          IV. Learning objectives:  Upon completion of this 
          course the student should be able to: 

 
1.  Define a bed and breakfast operation and compare/contrast to inns and homestays. 
2.  Understand various federal, state and local laws and ordinances governing the bed and breakfast industry. 
3.  Seek and obtain information from outside sources such as consultants, governmental agencies including extension offices, and bed and breakfast/innkeeper associations. 
4.  Conduct a preliminary bed and breakfast site selection and feasibility study. 
5.  Prepare a budget, develop a rate structure, and forecast sales revenue for a bed and breakfast operation. 
6.  Develop organizational and operational plans as they apply to a bed and breakfast property. 
7.  Examine and develop a menu based on market profile, food availability and cost, storage considerations, and sanitation requirements. 
8.  Promote a bed and breakfast operation and foster an environment of hospitality. 

V.  Academic Integrity: 
 
The very nature of higher education requires that students adhere to accepted standards of academic integrity.      Therefore, Oakton Community College has adopted a Code of Academic Conduct and a Statement of Student  Academic Integrity.  These may be found in the Student Handbook.  You may also find a summary of the Code of Academic Conduct in the College Catalog.  Among the violations of academic integrity listed and defined are: cheating, plagiarism, falsification and fabrication, abuse of academic materials, complicity in academic dishonesty, falsification of records and official documents, personal misrepresentation and proxy, and bribes, favors, and threats. 

It is the student's responsibility to be aware of behaviors that constitute academic dishonesty. 

Pursuant to the due process guarantees contained in the Policy and Procedures on Student Academic Integrity,  the minimum punishment for the first offense for a student found in violation of the standards of academic  integrity is failure in the assignment.  In addition, a disciplinary record will be established and kept on file in the office of the Vice President for Student Affairs for a period of three years. 
 

VI.  Outline of Topics: 

        Unit 1:  What is a bed and breakfast operation? 
                     Do you fit the innkeeper profile? 
                     Familial considerations:  children and pets 
        Unit 2:   International Industry 
                     European Model 
                     Multicultural Management and Clientele 
        Unit 3:   National Industry 
                     Associations 
                     Law and Regulations 
                     Popular Destinations 
        Unit 4:   State Level 
                     Law and Regulations 
                     Associations 
                     Information Sources 
         Unit 5:  Micro Environment 
                     Location and Site Selection 
                     Sample city and county laws, codes 
                     and regulations 
                     Feasibility Studies 
          Unit 6:  Financial Considerations 
                      Budget 
                      Insurance 
                      Promotion 
          Unit 7:  Organizational Plan 
                      Operational Plan 
                       Hospitality and Service 
          Unit 8:  Food Purchasing and Storage 
                      Menu Planning 
                      Sanitation 

VII.  Methods of Instruction: 

          Texts and supplemental reading.  Videos. 
          Students will be required to participate in case 
          studies and problem solving exercises.  On-line 
          discussions will facilitate student involvement in all 
          phases of bed and breakfast operation 
          development. Field trips too! 
 

VIII.  Course Practices Required: 

          Reading level appropriate for college level work 
          is required.  Writing skills should demonstrate 
          an understanding or business oriented 
          communications.  Oral skills should be developed 
          to a level that will allow the student to 
          communicate effectively in a variety of business 
          situations.  Math skills required to calculate and 
          understand business applications of revenue and 
          cost forecasting, calculation of food costs, and 
          determination of expenses are necessary.  An 
          understanding of computers and their application 
          to this industry is highly recommended . 

IX.  Instructional Materials:  

          Developing a Bed and Breakfast Business Plan, 
          Robert D. Buchanan and Robert D. Espeseth.  North 
          Central Regional Extension Publications, Urbana, Illinois. 
          1991. 

          So..... You Want to be an Innkeeper?  Mary Davies, 
          Pat Hardy, JoAnn Bell and Susan Brown, Third Edition. 
          1995. 

          Innkeepers Innternet Innformation by Steve Demarest, 
          1998 
 
          Videos.  Materials online 

          X.  Evaluation: 

          Methods of Evaluating Student progress: 
          Course grades will be determined by the student's 
          demonstration of proficiency and understanding of the 
          course material based on the following: 
 
           10% A Series of Objective Quizzes 
           25% Exam 1 (Material TBA) 
           25% Exam 2 (Material TBA) 
           20% Innkeeper's Interview 
           20% Case Studies, On-line Participation 
          100% 
 

 
          Assignments:

          Innkeeper Interview 
          Fall Inn to Inn critique #1 
          Fall Inn to Inn critique #2