The Lodging and Food
Service Industry
Course Description: This course covers all hotel operating
departments to give readers an understanding of each department and how it operates. It
also includes chapters on the history of lodging and tributes to outstanding leaders and
legends in the lodging and food service industry. The sixth edition includes new
information about the expanding prevalence of online reservations; a new discussion of key
accounting ratios hotel managers use; and expanded/updated discussions on franchising,
hotel management, time share, amenities, automation, yield management, and hospitality
career paths .
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, Sixth 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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