HTMT 1010 - Introduction to the Hospitality Industry

Credit Hours: 4.00

Objectives:

1. Describe the types of organizations in the hospitality industry.
2. Discuss three ways to classify lodging properties.
3. List the basic types of commercial food services.
4. Review the various areas supported by non‐commercial food service.
5. Compare the various leisure segments of the hospitality industry.

Outcome 2: Upon completion of the course, students will demonstrate competency in describing the basic characteristics that all lodging properties share.

Objectives:

1. State the unique features of a full service hotel.
2. State the unique features of a limited service hotel.
3. State the unique features of an extended stay hotel.
4. State the unique features of convention hotels and conference centers.
5. State the unique features of resorts and timeshares.

Outcome 3: Upon completion of the course, students will demonstrate competency in explaining the common characteristics of commercial food service.

Objectives:

1. Relate the distinctive qualities of hotel food and beverage operations.
2. Relate the distinctive qualities of upscale restaurants.
3. Relate the distinctive qualities of casual service restaurants.
4. Relate the distinctive qualities of family style restaurants.
5. Relate the distinctive qualities of quick service restaurants.
6. Relate the qualities of off site catering.

Outcome 4: Upon completion of the course, students will demonstrate competency in explaining the common characteristics of noncommercial food service.

Objectives:

1. Explain how contract management companies play a role in noncommercial food service.
2. Review the variety of food services offered in elementary, secondary, and postsecondary schools.
3. Describe the organization of food services in hospitals, nursing homes, and assisted living facilities.
4. Explore the range of food service alternatives offered in business and industry.
5. Explain why organizations use vended services.

Outcome 5: Upon completion of the course, students will demonstrate competency in explaining the common characteristics of the leisure segments of the hospitality industry.

Objectives:

1. Describe the common types of private clubs.
2. Discuss the organization of the cruise line organization.
3. Present an overview of the gaming industry.
4. Present an overview of the amusement and theme park industry.

Outcome 6: Upon completion of the course, students will demonstrate competency in explaining the elements of the meetings and events industry.

Objectives:

1. Identify three types of meeting planners.
2. Outline the elements of a meeting, exhibition, or special event.
3. Present an overview of trade shows and exhibitions.
4. Describe the purpose for special events.

Outcome 7: Upon completion of the course, students will demonstrate competency in planning for a career in hospitality.

Objectives:

1. Review the range of positions available in the lodging industry.
2. Review the range of positions available in the commercial and noncommercial food service industry.
3. Describe the common positions available in the leisure segment of the hospitality industry.
4. Describe the positions in the meeting and event industry.
5. Prepare a resume for application to a hospitality organization.

Outcome 8: Upon completion of the course, students will demonstrate competency in explaining the management techniques for quality service.

Objectives:

1. Discuss the ingredients for a quality service system.
2. Describe the concepts of moments of truth in guest services.
3. List the characteristics of guest services that make it unique.
4. Outline management’s priorities for outstanding guest services.
5. Identify hospitality organizations known for outstanding customer service.

• Communication: The graduate can communicate effectively for the intended purpose and audience.
• Critical Thinking: The graduate can make informed decisions after analyzing information or evidence related to the issue.
• Global Literacy: The graduate can analyze human behavior or experiences through cultural, social, political, or economic perspectives.
• Information Literacy: The graduate can responsibly use information gathered from a variety of formats in order to complete a task.
• Quantitative Reasoning: The graduate can apply quantitative methods or evidence to solve problems or make judgments.
• Scientific Literacy: The graduate can produce or interpret scientific information presented in a variety of formats.

1. Industry Overview
   1. The travel, tourism, and hospitality industries
   2. The three types of hospitality organizations
   3. Hospitality as a service industry
   4. Managing in the hospitality industry
2. Lodging Operations
   1. Full service
   2. Limited service
   3. Extended stay
   4. Convention and conference centers
   5. Resorts and timeshares
3. Commercial Food Service Operations
   1. Upscale
   2. Causal service
   3. Family service
   4. Quick service
   5. Off‐site catering
4. Non Commercial Food Service Operations
   1. Contract food service management
   2. Healthcare food service
   3. School food service
   4. Vending and office coffee services
5. Recreation and Leisure Organizations
   1. Private club management
   2. Cruise Lines
   3. Casinos and gaming
   4. Management of amusement and theme parks
6. Meeting and Event Management
   1. Trade show management
   2. Special events
   3. Meeting planning
7. Careers in Hospitality
   1. Hospitality career planning
   2. The hospitality entrepreneur
   3. A global career in hospitality
8. Quality Service
   1. Quality systems
   2. Truth in guest services
   3. Management and outstanding guest services
   4. Organizations that provide outstanding customer service