Clear up what tasks you should do after finishing the lodging and food service industry courses. Read the material and think about enrolling in the courses.

Lodging and Food Service Industry

Correspondence courses are flexible and comfortable way of studying that allows you to study at home. They are ideal for people who have a full-time job or other commitments. They are open for everybody. This might be a professional who needs to update his knowledge or skills, or a mother who wants to refresh her qualifications before re-entering the labor market.

food_service_industry This course is organized to help students to understand 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.

At the end 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 the local, national, and international levels.
3. Cite opportunities for education, training, and career 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 which have affected lodging and food service operations in recent years and which will continue to affect the industry in the future.
7. Compare and contrast the effects on the industry of franchising, management contracts, referral organizations, independent and chain ownership, and condominium growth.
lodging_courses 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 which pertain to food and beverage sales, payroll planning, and production standards.
15. Identify the benefits of an energy management program and outline steps for organizing such a program.