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Introduction to the Hospitality Industry |
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| Course
Description: This
course is designed to provide students with basic understanding of the lodging and food
service industry by tracing the industry's growth and development--both nationally and
internationally, by reviewing the organization of hotel and food and beverage operations,
and by focusing on industry opportunities and future trends. Evaluation: The student must complete fourteen basic, self-scoring review quizzes, four progress test and a comprehensive final examination. Learning Resource: Introduction to the Hospitality Industry, Fifth Edition Gerald W. Lattin, Ph.D., CHA Former Dean, Conrad N. Hilton College of Hotel and Restaurant Management, University of Houston. Learning Objectives: At the completion of this course, students should be able to: 1. Explain the relation of lodging and food and beverage operations to the travel and tourism industry. 2. Describe the scope of the travel and tourism industry and its economic impact on the local, national, and international levels. 3. Cite opportunities for education, training, and career development in the hospitality industry. 4. Summarize the origins of the European and American lodging and food service industries. 5. Describe the effects of globalization on the hospitality industry. 6. Evaluate and discuss several major factors, developments, and trends which have affected lodging and food service operations in recent years and which will continue to affect the industry in the future. 7. Compare and contrast the effects on the industry of franchising, management contracts, referral organizations, independent and chain ownership, and condominium growth. 8. Identify the general classifications of hotels and describe the most distinctive features of each. 9. List the common divisions or functional areas of hotel organization (rooms, food and beverage, engineering, marketing and sales, accounting, human resources, and security) and explain the responsibilities and activities of each. 10. Outline the functional areas or departments typically found in each hotel division. 11. List and explain the major classifications of food services, beginning with the distinction between commercial and institutional operations. 12. Outline the organization, structure, and functional areas in commercial and institutional food service operations. 13. Analyze the importance of each division in achieving the objectives of a lodging and/or food service operation. 14. Demonstrate knowledge of food and beverage controls which pertain to food and beverage sales, payroll planning, and production standards. 15. Identify the benefits of an energy management program and outline steps for organizing such a program. |
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| To receive detailed
information on PDIT programs, please complete our information request form. View Fees and Print Registration Form Students from the US & Other Countries View Fees and Print Registration Form Students Residing in Canada. Return To HOSPITALITY TRAINING & MANAGEMENT Home Page! Last Updated December 31, 2005 |
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