HOSPITALITY SERVICES MANAGEMENT
SYLLABUS
UNIT I
The World of Hospitality -The Travel and Tourism Industry in Perspective -Why People Travel -Where People Travel -Economic and Other Impacts of Tourism -Ecotourism/ Adventure Travel
UNIT II
The Nature of Hospitality -Communication - Turnover -Demands and Rewards, The Lodging Industry - The Globalization of the Lodging Industry - Franchising - Lodging Industry Developments in the 1970’s -Management Contracts - The Condominium
Concept Time-Sharing -Lodging in the Volatile 1980’s -Market Segmentation - Amenities etc. - Globalization -A View of the Lodging Industry Around the World
UNIT III
The Organisation and Structure of Lodging Operations -Size and Scope of the Industry - American Hotel Classifications -European Hotel Market Segments and Hotel Types - Organization of American Hotels -Organisation of European Hotels The Rooms Division - The Front Office Department - The Rooming Section The Cashier Section - The Mail and information Section -The Reservation Department Methods of Advance Reservation - Types of Reservations -Special Concerns The Telecommunications Department - The Uniformed Service Department The Housekeeping Department
UNIT IV
The Food Service Industry -The Growth and Development of Food Service Food Service in America -Food Service in Europe -Franchising Developments in Food Service McDonald’s: A Case Study in Success -Consistency -Franchise Agreements and
Relationships Fast-Food Employees -Franchising Problems
UNIT V
Functional Areas in Hospitality Operations - The Engineering and Maintenance Division The Changing Nature of Engineering - The Work of the Engineering Division Energy Management - The Green Movement - The Marketing and Sales Division The Accounting Division - The Human Resources Division -The Engineering Division The Rooms Division - The Food and Beverage Division-Career Opportunities