| SUBJECT CODE |
: DHM 100 |
| SUBJECT NAME |
: THE LODGING & FOOD SERVICE INDUSTRY |
| SEMESTER |
: 1 |
| CREDIT HOURS |
: 5 |
| SCHOOL |
: School of Hospitality and Tourism Management |
| COURSE |
: Diploma / Diploma in Hospitality Management |
OBJECTIVES
To
provide an introduction to the lodging and food service industry, to
explain the complex interrelationships involved in the business and to
stress the variety of career opportunities available.
LEARNING OUTCOME
Week 1
Identify the general categories of the travel and tourism industry.
Explain the internal factors that motivate people to travel
Identify the pull factors that influence travel decisions
Identify requirements imposed by tourists on prospective destinations.
Week 2
Describe economic and other factors that affect international & national tourism.
Identify top tourism spenders and earners.
Describe environmental tourism and its importance.
Week 3
Identify different positions in hospitality businesses and
describe the kind of experience, training, and education generally
required for these positions.
Describe the advantages and disadvantages typically
associated with beginning a career in hospitality with a large or small
operation.
Describe the diversity of career opportunities available in food service.
Describe the nature of hospitality and how it affects the careers available in the hospitality industry.
Week 4
Trace the origins of the European lodging industry, and describe the role of the grand tour.
Characterise the transit, vacation, and grand hotel types
which were produced in the first move toward market segmentation in
Europe.
Outline the history of U.S. hotels from the colonial period
to the early 1960s, and identify developments that significantly
affected the lodging industry.
Week 5
Identify characteristics that distinguish independent hotels from chain-affiliated hotels.
Identify four basic types of resorts.
Cite reasons for the growth of international resorts.
Week 6
Describe and distinguish between franchise agreements and management contracts.
Explain how condominium and time-share operations differ from traditional hotel operations.
Classify the brands of major hotel chain according to industry segmentation categories.
Describe the major technological advances that have significantly affected the lodging industry.
Week 7
Describe gamings effect on the hospitality industry.
Identify economic factors and trends and significant events
that have affected the growth of the hotel industry over the last two
decades.
Describe the course globalisation has taken in the hotel
industry and identify major trends affecting international hotel
companies.
Describe the lodging industry as it exists in various locations around the world.
Week 8
Identify American hotel classifications and the primary market segments they attract.
Describe European hotel market segments and hotel types.
Describe the typical organisation of an American hotel.
Week 9
Explain the primary responsibilities of the major divisions and departments within a hotel.
Explain the importance of co-operation among hotel divisions
and departments in relation to guests, suppliers, and the community.
Week 10
Describe the primary responsibilities of the front office department.
Summarize the functions of the rooming section of the front office department.
Describe the cashiering functions performed by the front office department and explain the function of a night audit.
Summarize the functions of the mail and information section of the front office department.
Week 11
Describe the primary responsibilities of the reservations department and identify the different types of reservations.
Describe the responsibilities of the telecommunications department.
Summarize the functions of the uniformed service department.
Describe the primary responsibilities of the housekeeping department.
Week 12
Describe the early development of food service in Europe and the United States.
Distinguish a la carte menus from table dﾢhote menus used by early European food service establishments.
Describe the development of modern food service operations in Europe and the United States.
Trace the development of franchising in the food service
industry and identify characteristics of successful franchise
operations.
Identify the role of management companies in various segments of the food service industry
Week 13
Differentiate commercial from institutional and military food service operations.
Identify food service operations within major market classifications.
Identify the functions of the five primary departments of a large hotel food and beverage division.
Contrast the organisational structures of large and small restaurants.
Week 14
Describe the key elements of success in food service operations.
Identify critical features of a food service operation that involve the menu planning control point.
Identify critical features of a food service operation that
involve the purchasing, receiving, storing, and issuing control points.
Describe operational procedures of a well-run beverage department.
Week 15
Describe the general role of the engineering and maintenance division in hospitality operations.
Identify engineerings responsibilities in relation to electrical, plumbing, HVAC, refrigeration, and life safety systems.
Explain the role of the engineering and maintenance division
in relation to preventive maintenance programs and renovation projects.
Explain the role of the engineering and maintenance division in relation to water management.
Week 16
Define the terms marketing, market, market segment, market mix, and marketing strategy.
Explain the function and identify the components of a feasibility study.
Identify the responsibilities of positions within a marketing and sales division.
Describe the business of selling hospitality products and
services, and differentiate between internal selling and personal
selling.
Identify the advantages and disadvantages of major advertising media used by hospitality companies.
Week 17
Identify who manage the accounting system and distinguish
internal users from external users of information provided by the
accounting division.
Apply generally accepted accounting principles to hospitality situations.
Explain the purpose of the following accounting tools:
operating budgets, income statements, balance sheets, and ratio
analysis procedures.
Identify the nature and typical responsibilities of a purchasing department.
Week 18
Describe the mission of the human resources division and how
the division contributes to management functions within a hospitality
organisation.
Describe the human resources divisions responsibilities in relation to wage, salary, and benefits administration.
Identify components of a well-designed orientation program for newly hired employees.
Describe the human resources divisions responsibilities in relation to training and career development programs.
Explain the role of the human resources division in employee
relations, employee relocation, discipline, and termination processes.
Week 19
Identify the responsibilities of a security manager and the components of an effective security system.
Describe external and internal components of physical security at hospitality operations.
Identify special security responsibilities of major divisions within a hotel.
Explain the use of such administrative controls as inventory, key, and other control measures.
SYNOPSIS
This
subject focuses on the international nature of the lodging and food
service industry as well as the travel and tourism industry of which
the hospitality industry is a part. There is also an introduction to
the organisation and structure of lodging operations with a chapter
each devoted to the major divisions in a property.
Semester & Subjects
Calendar & Timetable
Video Seminars
