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 local,
national, and international levels.
3. Cite opportunities for education, training, and career paths and 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 that have affected
lodging and food service operations in recent years and that will continue to affect the
industry in the future.
7. Compare the effects on the industry of franchising, management contracts, referral
organizations, independent and chain ownership, time-share and condominium growth,
and consolidations and acquisitions.
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 that pertain to food and beverage
sales, payroll planning, and production standards.
15. Identify the benefits of and advancements in energy management programs and outline
steps for organizing such a program.
16. Describe ways in which technological advancements, such as property management
systems, Internet access provided to guests, and reservations made through online booking
sources, have dramatically changed many work areas within the hospitality industry.
17. Demonstrate an understanding of the numerous ways in which environmental concerns
have influenced the hospitality industry.