HCM 320 - Intro to Hospitality Industry
Lecture Hours: 2
Lab Hours: 0
Practicum Hours: 0
Work Experience: 0
Course Type: Voc/Tech
Course introduces students to the broad world of hospitality and tourism while preparing them for careers in the field. To become familiar with the organizational structure and basic functions of departments within hospitality and foodservice establishments. Review trade publications and professional organizations appropriate for continuing education.
1. Assess hospitality and the philosophy of the hospitality and tourism industry.
- Describe the scope of travel and tourism industry.
- Describe the history of the Food Service and Tourism Industry.
- Evaluate the growth and development of the hospitality and tourism industry
- Compare the various cuisine and contributions of leading culinarians
2. Examine the organization, structure and functional areas in various hospitality and tourism organizations as a perspective for later courses in menu planning, purchasing, food productions and service, food and beverage controls..
- Identify professional organizations within the fields; explain purpose and benefits.
- Define career opportunities through participation in field trips and guest speakers.
3. Distinguish and evaluate industry trends as they relate to career opportunities and the future of the industry.
- Discuss and evaluate industry periodicals.
- Discuss professional ethics practiced in the industry.
4. Examine the management of hospitality and food service organizations.
- Outline the hierarchy in the management system.
- Discuss areas of disconnect in communication chains.
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