HOSP 1500 Introduction to the Hospitality Industry

This course lays the groundwork for a basic understanding of the hospitality and food service industry by tracing the industry's growth and development regionally and nationally. Emphasis is on the organization of lodging, food and beverage operations, and current industry trends. The student will also explore the impacts of tourism and hospitality in different markets, future trends and resource needs, and the varied opportunities that exist in Wyoming's second-largest industry. (3 lect.)

Credits

3 credits

Major Topics

• History, segments, and division in the hospitality industry

• Terminologies, concepts, and skills related to the industry

• Careers in hospitality and tourism

• Customer service in hospitality and tourism

• Ratings, classifications, and reviews

• Impacts of tourism on regional and global scale

• Overview of food and beverage operations

• Hospitality management and communication processes

• Strategic and operational planning

Outcomes

In order to successfully complete this course, the student will:

1. Explain the characteristics of each industry segment, including lodging, food and beverage, recreation, and events.

2. Explore opportunities for education, training, and career development in the hospitality industry.

3. Illustrate the interrelated nature of hospitality and tourism regionally and globally.

4. Outline the different categories and operational characteristics of restaurants and beverage services.

5. Summarize the division of departments and main functions in various types of lodging operations.

6. Compare the rating and classification systems of hotels and restaurants.

7. Summarize the responsibilities and challenges of managers in hospitality positions.

8. Explore the economic, sociocultural, and environmental impacts of hospitality and tourism.

9. Construct a strategic development plan focused on a segments of the hospitality industry.