Course Description
This course introduces the history, opportunities, problems and trends of the hospitality industry. It covers the organization of different sectors of the hospitality industry, including human resources, general business considerations, and management theory.
At the end of this course, students will be able to:
- State the correct use of basic hospitality and tourism technology
- Describe and contrast the major kinds of restaurant operations
- Describe the competitive strengths of the chain and the independent operation
- Identify the major consumer issues facing the restaurant industry
- Explain the principal differences between institutional and commercial food service
- Explain the differences between the hospitality industry and the tourism industry
- Know how to prepare for a hospitality managerial position
- Describe historical factors, which contributed to the growth and development of the lodging industry
- Describe the development of the food service industry in the U.S.
- Describe the contribution made by great hospitality pioneers
- Know the essential differences between resort and transient properties
- Name the Major functional departments in a hotel and explain how they relate to one another
- Discuss the importance of rising incomes in shaping the "new" tourist services
- Name and describe emerging aspects of mass-market tourism (theme parks, urban entertainment centers, outdoor recreation, camping, etc.)
Topical Outline
1. The Hospitality Industry and You
2. Resort Operations
3. Hospitality History
4. Commercial Food Service Businesses
5. Institutional Food Service
6. The Hotel-Motel Business
7. Hotel-Motel Operations
8. The Emerging Shape of Mass Market Tourism
2. Resort Operations
3. Hospitality History
4. Commercial Food Service Businesses
5. Institutional Food Service
6. The Hotel-Motel Business
7. Hotel-Motel Operations
8. The Emerging Shape of Mass Market Tourism