HMGT 101 Introduction to the Hospitality Industry

This introductory course acquaints students with the scope and complexity of the hospitality industry by exploring the national and global relationships of lodging, food, and beverage operations. The course examines career opportunities, organizational structures, history, and human resource management. Students will examine trends, and integrated technology and its effects on customer and guest service in the lodging and food service industry.

Credits

Hours Weekly

3 hours weekly

Course Objectives

1. Categorize the businesses and organizations that are part of the hospitality and tourism industry and
explain how they are related.
2. Summarize the origins of the lodging and food service industries.
3. Discuss the scope of the hospitality and tourism industry and the way it impacts the community and
government at the local, national, and international levels.
4. Demonstrate the ability to analyze tourism data.
5. Develop an organizational chart of the common divisions of a hotel organization.
6. Identify the management and employee positions in a hotel organization and discuss the responsibilities
and activities involved with each in achieving the goals of financial profit and guest service.
7. Develop an organizational chart of the common divisions of a food service organization.
8. Identify the management and employee positions in a food service organization and discuss the
responsibilities and activities involved with each in achieving the goals of financial profit and customer
service.
9. Explain how past and present trends have changed the hospitality and tourism industry and project ways
in which new trends will affect the industry’s future.
10. Research the physical, educational, technological and organizational requirements of the hospitality
industry so as to determine a career interest.
11. Explain relationships between industry and associate resources, including professional organizations and
allied representatives.
12. Outline effective quality management techniques for people, facilities, products, and economics in the
hospitality industry.
13. Analyze the impact of management style on guest services and employee relationships.

Course Objectives

1. Categorize the businesses and organizations that are part of the hospitality and tourism industry and
explain how they are related.
2. Summarize the origins of the lodging and food service industries.
3. Discuss the scope of the hospitality and tourism industry and the way it impacts the community and
government at the local, national, and international levels.
4. Demonstrate the ability to analyze tourism data.
5. Develop an organizational chart of the common divisions of a hotel organization.
6. Identify the management and employee positions in a hotel organization and discuss the responsibilities
and activities involved with each in achieving the goals of financial profit and guest service.
7. Develop an organizational chart of the common divisions of a food service organization.
8. Identify the management and employee positions in a food service organization and discuss the
responsibilities and activities involved with each in achieving the goals of financial profit and customer
service.
9. Explain how past and present trends have changed the hospitality and tourism industry and project ways
in which new trends will affect the industry’s future.
10. Research the physical, educational, technological and organizational requirements of the hospitality
industry so as to determine a career interest.
11. Explain relationships between industry and associate resources, including professional organizations and
allied representatives.
12. Outline effective quality management techniques for people, facilities, products, and economics in the
hospitality industry.
13. Analyze the impact of management style on guest services and employee relationships.