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      The Lodging and Food Service Industry

      The Lodging and Food Service Industry

      Eighth Edition

      00100CIN08ENGE

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      This introductory textbook offers a historical perspective of the hospitality industry and covers all hotel operating areas to provide an understanding of each department and how it operates. Readers learn about the complex interrelationships involved in the hospitality business and discover the variety of career opportunities available in hospitality.

      The eighth edition reflects the increasing role of technology and the Internet in hospitality operations and on customer interactions. There is new and updated content related to emerging tourist destination and travel trends, ecotourism, environmentally-friendly hotel practices, and mergers and acquisitions. 

      Authors: Gerald W. Lattin, Thomas W. Lattin, and James E. Lattin
      ©2014, 14 chapters, Softbound
      ISBN 978-0-86612-437-6

      Please note:

      • Includes course exam scan sheet for students enrolled in a school program.
      • Individual learners interested in EI's hospitality management courses should order through the Distance Learning enrollment process, as the textbook is included in the program fee.

      Attention Instructors:

      This title is distributed in the United States by Pearson Higher Education.  For additional instructor information or to place an order, please visit Pearson's website.

      To find your Pearson customer service representative, visit http://www.pearsonhighered.com/replocator/.

      Table of Contents

      Chapter: 1  The World of Hospitality
      Chapter: 2  Career Opportunities
      Chapter: 3  The Early History of Lodging in Europe and America
      Chapter: 4  The Birth of the Modern Lodging Industry
      Chapter: 5  The Organization and Structure of Lodging Operations
      Chapter: 6  The Rooms Division
      Chapter: 7  The Growth and Development of Food Service
      Chapter: 8  The Organization and Structure of the Food Service Industry
      Chapter: 9  The Management and Operation of Food Services
      Chapter: 10  The Engineering and Maintenance Division
      Chapter: 11  The Marketing and Sales Division
      Chapter: 12  The Accounting Division
      Chapter: 13  The Human Resources Division
      Chapter: 14  The Security Division
      Download

      Syllabus

      Prerequisites: None 

      Course Description: This course lays the groundwork for a basic understanding of the lodging and food service industry by tracing the industry's growth and development both nationally and internationally, by reviewing the organization of hotel and food and beverage operations, and by focusing on industry opportunities and future trends. 

      Objectives: At the completion of this course, students should be able to: 

      1. Explain the relation of lodging and food and beverage operations to the travel and tourism industry.
      2. Describe the scope of the travel and tourism industry and its economic impact on local, national, and international levels.
      3. Cite opportunities for education, training, and career paths and development in the hospitality industry.
      4. Summarize the origins of the European and American lodging and food service industries.
      5. Describe the effects of globalization on the hospitality industry.
      6. Evaluate and discuss several major factors, developments, and trends that have affected lodging and food service operations in recent years and that will continue to affect the industry in the future.
      7. Compare the effects on the industry of franchising, management contracts, referral organizations, independent and chain ownership, time-share and condominium growth, and consolidations and acquisitions.
      8. Identify the general classifications of hotels and describe the most distinctive features of each.
      9. List the common divisions or functional areas of hotel organization (rooms, food and beverage, engineering, marketing and sales, accounting, human resources, and security), and explain the responsibilities and activities of each.
      10. Outline the functional areas or departments typically found in each hotel division.
      11. List and explain the major classifications of food services, beginning with the distinction between commercial and institutional operations.
      12. Outline the organization, structure, and functional areas in commercial and institutional food service operations.
      13. Analyze the importance of each division in achieving the objectives of a lodging and/or food service operation.
      14. Demonstrate knowledge of food and beverage controls that pertain to food and beverage sales, payroll planning, and production standards.
      15. Identify the benefits of and advancements in energy management programs and outline steps for organizing such a program.
      16. Describe ways in which technological advancements, such as property management systems, Internet access provided to guests, and reservations made through online booking sources, have dramatically changed many work areas within the hospitality industry.
      17. Demonstrate an understanding of the numerous ways in which environmental concerns have influenced the hospitality industry. 

      Group Teaching Guidelines: This course is designed with 14 chapter sessions that can be combined or broken down to meet a variety of scheduling needs. Class activities are included in the Instructor's Guide.

      Evaluation: The student must complete a comprehensive final examination. 

      Learning Resource: The Lodging and Food Service Industry, Eighth Edition, by Gerald W. Lattin, Thomas W. Lattin, and James E. Lattin. 

      Presentation Files

      These files, available by chapter, are formatted in Microsoft PowerPoint.

      Chapter: 1  The World of Hospitality
      Chapter: 2  Career Opportunities
      Chapter: 3  The Early History of Lodging in Europe and America
      Chapter: 4  The Birth of the Modern Lodging Industry
      Chapter: 5  The Organization and Structure of Lodging Operations
      Chapter: 6  The Rooms Division
      Chapter: 7  The Growth and Development of Food Service
      Chapter: 8  The Organization and Structure of the Food Service Industry
      Chapter: 9  The Management and Operation of Food Services
      Chapter: 10  The Engineering and Maintenance Division
      Chapter: 11  The Marketing and Sales Division
      Chapter: 12  The Accounting Division
      Chapter: 13  The Human Resources Division
      Chapter: 14  The Security Division
      Download

      Related Items

      Course Exam Scan Sheet
      Course Exam Scan Sheet