Human Services and Hospitality

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Hospitality & Tourism Industry (HTM100-09)
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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

Human Services and Hospitality
Material Type:
Full Course
Blue Mountain Community College
Date Added:
Introduction to Food Production and Service
Unrestricted Use

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

Human Services and Hospitality
Material Type:
Beth Egan
Date Added: