HTM100, Hospitality & Tourism Industry This course introduces the hospitality industry as ...
HTM100, Hospitality & Tourism Industry
This course introduces the hospitality industry as a single, interrelated industry composed of food and beverage, travel and tourism, lodging, meeting and planning events, recreation and leisure, recreational entertainment, and eco and heritage tourism. All course materials are available within Canvas.
Course Objectives. The student will: Identify the characteristics of the hospitality industry Explain the various components of tourism Discuss the hotel business development and classifications Discuss hotel and rooms division operation Explain hotel operations and food and beverage division Discuss various aspects of the recreation/leisure industry as it relates to tourism Explain the difference between meetings, expositions, and conventions
This book has been prepared for students studying hospitality management in the ...
This book has been prepared for students studying hospitality management in the School of Hospitality Management at The Pennsylvania State University. Thanks to content contributions from Kimberly Cooper, Beth Mincemoyer Egan, Mitchell Lawson, Jean Pierre Ranjeva, George Ruth, and the TLT – Open Educational Resources staff.
Section 1 - Introduction to the Industry Chapter 1 - Food Service in the Hospitality Industry Chapter 2 - Introduction: Revenue and Expense Chapter 3 - Sales History and Forecasting
Section 2 - Menus and Recipes Chapter 4 - Menus Chapter 5 - Process HACCP for Recipes Chapter 6 - Standardized Recipes Chapter 7 - Recipe and Menu Costing Chapter 8 - Menu and Recipe Pricing Chapter 9 - Menu Analysis (Engineering)
Section 3 - Managing Procurement and Food Production Chapter 10 - Managing Inventory Control and Procurement Chapter 11 - Managing Food and Beverage Production Section 4 - Managing & Controlling Operating Expenses Chapter 12 - Analyzing and Managing Food & Beverage Expense Chapter 13 - Managing Labor Costs Chapter 14 - Managing and Controlling Other Expenses
Section 5 - Planning for Profitable Business Chapter 15 - Cost-volume Profit (CVP) Analysis and Break-Even Point Chapter 16 - Developing and Analyzing the Budget Section 6 - Guest Services Chapter 17 - Managing Guest Services
This textbook is an introduction to the tourism and hospitality industry in ...
This textbook is an introduction to the tourism and hospitality industry in British Columbia, and is written with a first year college and university audience in mind. It is a collaborative work with input from educators, industry leaders, employers, and past graduates of BC’s tourism and hospitality management programs. All chapters have been reviewed by experts in the field. Each chapter is organized thematically moving from a global, then national, and finally provincial context. Chapters contain "Spotlight On" boxes that highlight an organization, business, or other key component and "Take a Closer Look" features that encourage further reading on particular subjects. Key terms, exercises and case studies can be found at the end of each chapter.
Chapter 1. History and Overview Chapter 2. Transportation Chapter 3. Accommodation Chapter 4. Food and Beverage Services Chapter 5. Recreation Chapter 6. Events, Culture, Heritage, and Sport (Entertainment) Chapter 7. Travel Services Chapter 8. Services Marketing Chapter 9. Customer Service Chapter 10. Environmental Stewardship Chapter 11. Risk Management and Legal Liability Chapter 12. Indigenous Tourism Chapter 13. Careers and Work Experience Chapter 14. Back to the Big Picture: Globalization and Trends
Workplace Safety in the Food Service Industry is one of a series ...
Workplace Safety in the Food Service Industry is one of a series of Culinary Arts books developed to support the training of students and apprentices in BC’s foodservice and hospitality industry. Your health and well-being are your most valuable possessions. Many laws and regulations exist to ensure employee safety, yet every year thousands of serious injuries occur. In many cases, these injuries have serious long-term consequences for both employees and employers. For those new to the workforce, or working in the foodservice industry for the first time, having a solid understanding of both the rights and responsibilities of the employer and employee and training in how to operate safely in the workplace are the keys to minimizing the risk of a workplace injury.
WorkSafeBC Regulations in the Workplace Orientation and Training for Safety: An Essential Step Roles and Responsibilities Compensation and Benefits Workplace Hazards Labels Warning Symbols (WHMIS 1988) Precautions When Using Hazardous Materials Emergency Procedures Workplace Safety Procedures