Faculty Syllabus

Introduce Yourself Padlet 

Syllabus Quiz 

Career Research Assignment 

Give ‘Em The Pickle

Restaurant Trends Assignment 

Movie Week Assignment

Interview an Industry Professional 

Weekly Work

Packback Discussion Topics

Chapter Quizzes 

Class Capstone Project

ISBN:   0-13-783818-2

TITLE: Exploring the Hospitality Industry, 9th Edition

AUTHOR: John R. Walker

PUBLISHER: Pearson

• • Chapter 1 Introducing Hospitality

  • Chapter 2 The Hotel Business

  • Chapter 3 Rooms Division

  • Chapter 4 Hotel Food and Beverage

• Part II Beverages, Restaurants, and Managed Services

  • Chapter 5 Beverages

  • Chapter 6 The Restaurant Business

  • Chapter 7 Restaurant Management

  • Chapter 8 Managed Services

• Part III Tourism, Recreation, Attractions, Clubs, and Gaming

  • Chapter 9 Tourism

  • Chapter 10 Recreation, Attractions, and Clubs

  • Chapter 11 Gaming Entertainment

  • Chapter 12 Cruising

• Part IV Assemblies, Events, Attractions, Leadership, and Management

  • Chapter 13 Meetings, Conventions, and Expositions

  • Chapter 14 Events

  • Chapter 15 Leadership, Management, and Marketing

• Part V Managerial Areas of the Hospitality Industry

  • Chapter 16 Planning

  • Chapter 17 Organizing

  • Chapter 18 Communication and Decision-Making

  • Chapter 19 Control

1. Research and explore the history of the hospitality industry, illustrating the development both past and present.

2.  Examine current customer service needs/trends, identifying how industry is approaching/meeting the wants and needs of the new age consumer.

3.  Developing understanding of the terminology used throughout hospitality operations and justify the need/importance of them.

4.  Identify the differing social impacts of the various sectors encompassed within the hospitality industry.

5.  Critically evaluate current hospitality career choices, applying their own aspirations.

6.  Develop an understanding of organizational structures within the hospitality industry sectors, applying theoretical analysis to structures adopted.

7.  Understand risks and crises in the hospitality industry and give reasoned solutions on how these can be eliminated or proactively managed.

8.  Apply industry norm calculations to determine food needs, guest occupancy at a hotel, transportation needs, and room capacities.