The Lodging and Food Service Industry

Syllabus

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Chapter 1: The Travel and Tourism Industry on Perspective

1. Why People Travel
2. Where People Travel
3. Economic and Other Impacts of Tourism
4. Ecotourism/Adventure Travel
5. Energy Costs

Chapter 2: Career Opportunities

1. Careers in the Lodging Industry
a. Entry-Level Positions
b. Skilled-Level Positions
c. Managerial-Level Positions
d. Where to Start
2. Careers in the Food Service Industry
a. Diverse Opportunities
3. Education for Hospitality Management Careers
a. Other Career Paths to Consider
4. The Nature of Hospitality
a. Communication
b. Turnover
c. Demands and Rewards

Chapter 3: The Early History of Lodging in Europe and America

1. The Origins of the European Lodging Industry
a. The Grand Tour
b. The Professional Hotelier
c. Early Hotel Schools
d. New Era—New Markets
e. Decades of Difficulties
2. The Early History of Hotels in the United States
a. The Colonial Period
b. 1794–1900
c. New Developments
d. 1900–1930
e. The 1930s: The Depression
f. The 1940s: World War II and Its Aftermath
g. The 1950s and Early 1960s
3. Independents and Chains
a. The Growth of Chain Operations
4. Referral Organizations
5. Resorts

Chapter 4: The Birth of the Modern Lodging Industry

1. The Three-Party Structure
2. Hotel Franchising
a. How Does Franchising Work?
b. Franchise Fees
c. Franchisor-Franchisee Relations
d. International Franchise Companies
3. Hotel Management Contracts
a. What Is a Hotel Management Company?
b. Benefits of Management Contracts to Hotel Chains
c. The Woodley Road Lawsuit
d. Independent Hotel Management Companies
e. Competition Among Hotel Management Companies
4. Brand Conversions
5. Market Segmentation
a. Smith Travel Research
6. Consolidation
a. Major U.S. Hotel Brands
b. Pros and Cons of Consolidation
7. Globalization
a. Europe
b. Hawaii
c. Asia and the Pacific Rim
d. Mexico
e. Central and South America
f. The Middle East and Africa

Chapter 5: The Organization and Structure of Lodging Operations

1. Size and Scope of the Industry
2. American Hotel Classifications
a. Commercial Hotels/Full Service
b. Airport Hotels
c. Conference Centers
d. Economy Properties/Limited Service
e. Suite or All-Suite Hotels
f. Extended-Stay Hotels
g. Convention Hotels
h. Residential Hotels
i. Casino Hotels
j. Resort Hotels
k. Bed and Breakfast Hotels
l. Boutique Hotels
3. European Hotel Market Segments and Hotel Types
4. Organization of American Hotels
a. The Rooms Division
b. The Food and Beverage Division
c. The Engineering and Maintenance Division
d. The Marketing and Sales Division
e. The Accounting Division
f. The Human Resources Division
g. The Security Division
5. Organization of European Hotels
6. The Importance of Cooperation

Chapter 6: The Rooms Division

1. The Front Office Department
a. The Rooming Section
b. The Cashier Section
c. The Mail and Information Section
2. The Reservations Department
a. Types of Reservations
b. Special Concerns
3. The Telecommunications Department
4. The Uniformed Service Department
5. The Housekeeping Department
a. The Green Movement

Chapter 7: The Growth and Development of Food Service

1. Food Service in America
a. The Colonial Inn and Tavern
b. French Cuisine in the United States
c. Delmonico’s
d. The 1800s
e. The Cafeteria
f. Employee, School, and Hospital Food Service
2. Food Service in Europe
3. Modern Food Service in America
a. Prohibition
b. The Roaring ’20s and the Great Depression
c. World War II and the 1950s
d. The 1960s
e. The 1970s
f. Nouvelle Cuisine
g. Food Festivals
h. American Wine
i. The 1980s
j. The 1990s and Forward
4. Modern Food Service in Europe
a. Europe Versus the United States
b. Guest Expectations and Behavior
c. The Work Force
d. Employee Remuneration
e. Government Regulation
f. Regional Cuisine
g. Physical Facilities
h. Menu Prices
5. Franchising Developments in Food Service
a. The 1980s, 1990s, and the Twenty-First Century
b. Increasing Unit Sales
c. Consistency Is Important
d. Franchise Agreements and Relationships
e. Quick-Service Restaurant Employees
f. Franchising Problems
6. Management Companies in Institutional Food Service
a. Management Company Operations

Chapter 8: The Organization and Structure of the Food Service Industry

1. Composition and Size of the Food Service Industry
a. Scope of the Food Service Industry
b. Eating and Drinking Places
c. Hotel Operations
d. Food Services for the Transportation Market
e. Food Services for the Leisure Market
f. Retail Food Services
g. Business/Industrial Food Services
h. Student Food Services
i. Health Care Food Services
j. Club Food Services
k. Segmentation by Menu
l. Other Food Services
2. The Organization of Hotel and Restaurant Food Service
a. Hotel Food and Beverage Divisions
b. The Organizational Structure of Restaurants

Chapter 9: The Management and Operation of Food Services

1. The Role of the Hotel Food and Beverage Division
2. Some Misconceptions About Food Service
3. A Recipe for Success in Food Service
a. Excellent Environment
b. Excellent Service
c. Excellent Food and Beverage Products
d. Excellent Value
e. Excellent Management Controls
4. Food Service Subsystems
a. Menu Planning
b. Purchasing
c. Receiving
d. Storing and Issuing
e. Food Production (Cooking and Holding)
f. Serving
g. Catering
5. The Beverage Department
a. Beverage Sales and Promotions
6. Food and Beverage Control
a. Production Forecasting
b. Calculating Food and Beverage Costs
c. Payroll Costs and Controls

Chapter 10: The Engineering and Maintenance Division

1. The Changing Nature of Engineering
a. The Engineering Division as a Savings Center
b. The Need for Effective Management
2. The Work of the Engineering Division
a. Electrical Systems
b. Plumbing Systems
c. HVAC Systems
d. Refrigeration Systems
e. Life Safety Systems
f. General Maintenance and Repair
g. Preventive Maintenance
h. Renovation
i. Water Management
3. Energy Management
a. Energy Problems
b. Energy Management Programs
c. Recent Developments

Chapter 11: The Marketing and Sales Division

1. The Modern Marketing Emphasis
2. Product and Service Marketing: The Sale of Hospitality
3. Planning for Guest Needs
a. The Feasibility Study
b. Situation Analysis
4. The Marketing Planning Process
a. Six Elements
5. The Organization of the Marketing and Sales Division
a. Interdepartmental Relationships
b. Bringing Business to the Property
6. Hotels and Airlines: Birds of a Feather
7. The Business of Selling
a. Rooms Business
b. Public Space
c. Food and Beverage Business
d. Internal Selling
e. Personal Selling
8. Star and Other Rating Systems
9. Advertising, Special Promotions, and Public Relations
a. Advertising
b. Special Promotions
c. Public Relations

Chapter 12: The Accounting Division

1. What Is Accounting?
a. Who Manages the Accounting System?
b. Who Uses Financial Information?
c. Technology
2. Accounting Principles and Practices
a. Generally Accepted Accounting Practices (GAAP)
b. Uniform Systems of Accounts
3. Accounting Tools
a. Operating Budgets
b. Income Statements
c. Balance Sheets
d. Ratio Analysis Techniques
4. Managerial Accounting
a. Internal Controls
b. Other Managerial Accounting Techniques
5. Routine Activities of the Accounting Division
a. Revenue Accounting
b. Expense Accounting
c. Salary and Wage Accounting
6. Purchasing
a. Objectives of Effective Purchasing
b. Purchasing Food, Equipment, Supplies, and Services
c. E-Commerce and Central Purchasing
d. Ethics and Supplier Relationships

Chapter 13: The Human Resources Division

1. The Mission of the Human Resources Division
2. Hiring the Best Employees
a. Recruitment
b. Selection
c. Wages, Salaries, and Benefits
3. Retaining Employees
a. The Turnover Problem Orientation
b. Training and Development
c. Career Development
d. Employee Relations Relocation
e. The Role of Discipline
4. Creating the Climate for Productivity
a. Evaluating Employee Performance
5. Recordkeeping
6. Quality Assurance Programs
7. Human Resources Globally

Chapter 14: The Security Division

1. Security: A Constant Concern
2. Physical Security
a. External Security
b. Internal Security
3. Employee Practices and Procedures
a. The Accounting Division
b. The Human Resources Division
c. The Engineering and Maintenance Division
d. The Rooms Division
e. The Food and Beverage Division
4. The Guest’s Role
5. Administrative Controls
a. Inventory Control
b. Key Control
c. Other Control Considerations
6. Safety
a. The Safety Committee
b. Emergency Plans and Drills