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