Hospitality I: An IntroductionModule Details

The main objectives of the course are to:
Provide the student with an introduction to the world of business and particularly to business as it applies to the hospitality industry. More specifically, the course will provide an opportunity for you
Become acquainted with the social, economic and environmental context within which the hospitality industry operates
Understand the structure, nature and operating characteristics of the different sectors of the hospitality industry: food service, lodging and tourism
Obtain an appreciation of the various functions of management and their interrelationships with other key concerns of managers such as marketing, finance and human resource management
Be able to identify the role of managers in the hospitality industry and to highlight their principal responsibilities
Provide an opportunity for further developing those skills which are important to learning, e.g. library skills, study skills, and so forth
Be able to judge whether the hospitality profession suits your abilities, tastes, and career interests

After completion of the course students will be expected to be able to:
1. Explain the relation of lodging and food service operations to the travel and tourism industry.
2. Describe the role 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. Demonstrate knowledge of the history of the lodging and food service industry.
5. Analyze, evaluate and discuss several aspects, development and trends which have affected lodging and food service operations in recent years and which will continue to have an impact on the industry in the future.
6. Distinguish and oppose the effect on the industry of franchising, management contracts, referral organizations, independent and chain ownership and condominium.
7. Endorse the general classifications of hotels and describe the most distinctive features of each.
8. Describe the seven common divisions or functional areas of the hotel organization (Rooms, Food and Beverage, Engineering and Maintenance, Marketing and Sales, Accounting, Human Resources, and Security) and explain the responsibilities and activities of each.

9. List departments found in each hotel division.
10. Outline and explain the main classifications of food service.
11. Describe the organization, structure and functional areas in commercial and institutional food service operation.
12. Discuss aspects of food and beverage controls, which pertain to food and beverage sales, payroll planning and production standards.