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 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 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 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.

Includes:

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