UHRM 099 - Foundations of the Hospitality Industry

36 Noncredit Contact Hours
36 Lecture Hours 0 Lab Hours

Overview of the hospitality industry, including the food service business, restaurants and hotels, and the meeting and conference industry. Includes hospitality industry management and leadership, human resources, and ethics in hospitality management. Also includes learning strategies, achievement of academic and career goals, and occupational success.

Course Learning Outcomes:

Use oral and written communication skills in a team environment to problem-solve for hospitality-specific situations in a team setting.
Describe the importance and scope of skilled, friendly customer service in the hospitality industry.
Understand the various segments: lodging, food and beverage, travel, tourism, recreation, and events.
Explore professional development and career paths within the industry

Outline:

Travel and Tourism Industry
1. Travel and tourism markets
2. Interrelationships within the travel and tourism industry
3. Reasons for travel and tourism
4. Social impact of travel
Career Exploration in the Hospitality Industry
1. Careers in the hospitality industry
2. Key food, beverage, and lodging management positions
3. Job search
Foodservice
1. Foodservice industry segments
Restaurant Structure
1. Managing for success
Hotels
1. Hotel guests
2. Types of hotels
Hotel Structure
1. Hotel operations
2. Revenue
3. Cost centers
4. Control systems
5. Compliance with the Americans with Disabilities Act
Understanding Management and Leadership
1. Evolution of management theories: classical and behavioral
2. Current hospitality management practices
3. Importance of leadership
4. Significance of the manager position
Human Resources
1. Labor trends
2. Human resource programs
3. Job specifications
4. Job description
5. Interview Techniques
Ethics in Hospitality Management
1. Definition of ethics
2. Social implications and considerations in ethical decision-making
Communication and Problem-Solving in a Hospitality Environment