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Objectives:
At the completion of this course, students should be able to:
1. Define “service” and summarize how service businesses differ from manufacturing
businesses.
2. Summarize reasons people travel and describe travel trends and types of travel research.
3. Describe in general terms the makeup and size of the lodging and food service industries,
and identify advantages and disadvantages of a career in hospitality.
4. Describe in general terms the size of the restaurant in dustry and list restaurant industry
segments.
5. Give examples of guest menu preferences in various parts of the United States and the rest of
the world, describe menu categories, and summarize the importance of menu design and
menu pricing.
6. Explain various ways hotels can be owned and operated, distinguish chain hotels from
independent hotels, ande xplain how hotels can be categorized by price.
7. Distinguish a hotel’s revenue centers from its cost centers.
8. Compare equity clubs with corporate or developer clubs.
9. List and describe types of meetings typically held in lodging facilities.
10. Describe the development of the cruise industry and explain how a cruise ship is organized
and managed.
11. Summarize the history of gaming and describe casino hotels and casino operations.
12. Describe the basic tasks of managers and discuss the concept of emotional labor.
13. Identify current labor trends affecting the hospitality industry and describe elements of a
good human resources program.
14. Distinguish marketing from selling and explain how a marketing plan is developed.
15. Explain why hotel management companies came into existence and describe elements of a
typical hotel management contract.
16. Describe types of franchises and explain how franchising works.
17. Give examples of different view points concerning morality, contrast deontology with
utilitarianism, and explain the concept of ethical relativism.
