STANDARD COMPETENCIES:

 

 I.      List recent world changes that affect the travel and tourism industry.

 II.     Discuss major tourism markets, noting such things as numbers of visitors, tourism attractions and tourist spending statistics.

 III.    Summarize reasons people travel and identify travel trends and types of travel research.

 IV.     Describe in general terms the size and growth pattern of the lodging and food service industries.

 V.      Identify advantages and disadvantages of the career in hospitality.

 VI.     Briefly describe typical management positions in hotels and food service operations.

 VII.    Briefly describe segments of the food service industry and the career opportunities available in them.

 VIII.   Describe in general terms the size of the food service industry and cite other industry characteristics and statistics, such as the most popular days for eating out, industry employment patterns, etc.

 IX.     Describe in general terms the non-commercial segment of the food service industry.

 X       Identify and describe in general terms the following food service industry segments: student market, health care market, prison food service, contract food service, institutional food service and military food service.

 XI.     Summarize some of the pitfalls of starting a new restaurant, and cite reasons why restaurants may fail.

 XII.    Outline some of the issues involved in starting a new restaurant, such as, working out costs, developing a concept, selecting a site and having a feasibility study completed.

 XIII.   Describe the importance of guest information and restaurant ambience to restaurant success.

 XIV.    Summarize rules for creating menus and give examples of differing guest menu preferences in different parts of the United States.

 XV.     Identify methods of financial control.

 XVI.    Describe the purchasing, receiving, storing and issuing control points of the food cost control cycle.

 XVII.   Describe the producing, serving and guest payment control points of the food cost control cycle.

 XVIII.  Describe problems associated with controlling labor and beverage cost, discuss beverage sales, and describe the purchasing, receiving, storing and issuing of beverages.

 XIX.    List and briefly describe important hotel guest segments.

 XX.      List six ways hotels can be owned and operated, cite the names of some of the largest chain hotels and define the following terms: independent hotel, management company, hotel chain, franchise, franchiser, franchisee, referral system.

 XXI.    Identify and describe three basic hotel price categories, economy/limited service, mid-price/extended stay, and full service/luxury.

 XXII.   Describe casino hotels, cite how they differ from other hotels; describe the growing popularity of gaming, and give examples of casino operations, employees and customers.

 TOPICAL OUTLINE:

 

 I.      Introduction to the Travel and Tourism Industry:  The changing world affect on the nature of the travel and tourism industry.

 II.     Exploring Hospitality Careers:  Defining hospitality today and prospective careers in the hospitality industry.

 III.    Understanding the World of Food Service:  Food service industry segments and starting a new restaurant.

 IV.     Restaurant Organization: Organizing for success and financial and operational controls.

 V.      Understanding the World of Hotels:  Hotel guests, hotel categories, cruise ships, development of new hotels.

 VI.     Hotel Organization:  Revenue centers, cost centers and control systems.

 VII.    Club Organization and Operation:  Types of clubs, club ownership, club organization and club operation.

 VIII.   An Introduction to the Meetings Industry:  The size of the meetings industry, the role of civic and government organizations, the meeting planning process and meetings industry careers.

 IX.     Understanding Management Leadership:  A manager`s job, the evolution of management theories, current hospitality management practices, and the importance of leadership.

 X       Managing Human Resources: Labor trends, changing demographics and human resources programs.

 XI.     Management Companies and Franchising:  The evolution of management companies, management contracts, the history of franchising, how franchising works and owning a franchise.

 XII.    Introduction to Non-Commercial Foods:  The size and scope of the non-commercial foods, including types of operations, various segments and types of clients.