HOSP-211: Introduction to the Hospitality Industry

Business, Entrepreneurship, and Professional Development
Culinary Arts/Hospitality Mgmt
Hospitality Studies
Academic Level
Course Subject
Course Number
Course Title
Introduction to the Hospitality Industry
Credit Hours
Instructor Contact Hours Per Semester
47.00 (for 15-week classes)
Student Contact Hours Per Semester
47.00 (for 15-week classes)
Grading Method
Satisfactory completion of ENG-081 or ENG-082 or higher, or a satisfactory score on the English placement exam.
Catalog Course Description

Surveys career opportunities in the hospitality industry. Presents hospitality as a single yet inter-related industry, emphasizing problem-solving tools rather than answers, and points out trends both past and present. Explores marketing, franchising, food service operations, hotel operations, and tourism.

Goals, Topics, and Objectives

Core Course Topics
  1. Characteristics of the Hospitality Industry
  2. Long-term Prospects for Tourism
  3. Sociocultural Impact of Tourism
  4. Hotel Classifications
  5. Hotel Department Functions
  6. Key Cruise Industry Players
  7. Classifications of Restaurants
  8. Front of House Operations
  9. Managed Service Segments
  10. Hotels and Real Estate
  11. Clubs
  12. Theme Parks
  13. History of the Gaming Industry
  14. The Convention Industry
  15. Event Planning
Core Course Learning Objectives (Separated)
  1. Define hospitality and the philosophy of the hospitality industry.
  2. Trace the growth and development of the hospitality and tourism industry.
  3. Identify the major kinds of food service, hotel and restaurant operations.
  4. Identify a theme for a casual restaurant that is pervasive in the design of their menu, décor, and website.
  5. Prepare an income statement for a food service operation.
  6. Define service in terms of guest experience and the operation’s performance.
  7. Identify professional organizations within the field; explain purposes and benefits.
  8. Outline the organization, structure and functional areas in various hospitality organizations as a perspective for later courses in menu planning, purchasing, food production and service, food and beverage controls, management, etc.
  9. Evaluate career opportunities through participation in field trips and guest speakers in class.
  10. Discuss and evaluate industry trends as they relate to career opportunities and the future of the industry.
  11. Identify the major environmental concerns facing the hospitality and tourism industry.
  12. Discuss and evaluate industry trade periodicals.

Assessment and Requirements

Assessment of Academic Achievement

Total Possible Grade Points: 1300

  • Class Participation - 20 points per session: 300 points
  • Chapter Assignments - 20 points each: 300 points
  • Internet Assignments (4): 100 points
  • Personal Mission Statement: 50 points
  • Travel Paper: 50 points
  • Chapter Tests (100 pts x 4 tests): 400 points
  • Final Examination (comprehensive): 100 points

Grading Scale:

  • 90% - 100% A
  • 80% - 89% B
  • 70% - 79% C
  • 60% - 69% D
  • 0% - 59% E

Exploring the Hospitality Industry with on-line component, Walker & Walker (Current Edition)

Approval Dates

Effective Term
Fall 2020
ILT Approval Date
AALC Approval Date
Curriculum Committee Approval Date