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      Lodging and Food Service Industry

      Lodging and Food Service Industry

      Seventh Edition

      00100CIN07ENGE

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      Member: $69.95
      Nonmember: $104.95

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      The introductory textbook by Gerald W. Lattin 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.

      The seventh edition covers industry globalization with an emphasis on China, India, and the Middle East; acquisition, merger, and conversion activity in the industry; ecotourism/adventure travel; and green hospitality. The book also introduces six new members of the Hotel Hall of Fame.

      Author: Gerald W. Lattin
      ©2009, 15 chapters, Softbound
      ISBN 978-0-86612-326-6

      Please note:


      • Includes course exam scan sheet for students enrolled in a school program.
      • Individual learners interested in EI's Distance Learning program 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 or request desk copies, please visit Pearson's website. To find your Pearson customer service representative, visit http://www.pearsonhighered.com/replocator/.

      Attention Instructors:

      EI provides complimentary access to useful resources for instructors, including chapter outlines, PowerPoint files, and a course syllabus. You may download them free of charge from this tab. 

      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: 01 The Travel and Tourism Industry in Perspective
      Chapter: 02 Career Opportunities
      Chapter: 03 The Early History of Lodging in Europe and America
      Chapter: 04 The Globalization of the Lodging Industry
      Chapter: 05 The Organization and Structure of Lodging Operations
      Chapter: 06 The Rooms Division
      Chapter: 07 The Growth and Development of Food Service
      Chapter: 08 The Organization and Structure of the Food Service Industry
      Chapter: 09 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
      Chapter: 15 The hotel and Food Service Halls of Fame
      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:

      Explain the relation of lodging and food and beverage operations to the travel and tourism industry.
      Describe the scope of the travel and tourism industry and its economic impact on local, national, and international levels.
      Cite opportunities for education, training, and career paths and development in the hospitality industry.
      Summarize the origins of the European and American lodging and food service industries.
      Describe the effects of globalization on the hospitality industry.
      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.
      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.
      Identify the general classifications of hotels and describe the most distinctive features of each.
      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.
      Outline the functional areas or departments typically found in each hotel division.
      List and explain the major classifications of food services, beginning with the distinction between commercial and institutional operations.
      Outline the organization, structure, and functional areas in commercial and institutional food service operations.
      Analyze the importance of each division in achieving the objectives of a lodging and/or food service operation.
      Demonstrate knowledge of food and beverage controls that pertain to food and beverage sales, payroll planning, and production standards.
      Identify the benefits of and advancements in energy management programs and outline steps for organizing such a program.
      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.

      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 covering the first 14 chapters.

      Learning Resources: The Lodging and Food Service Industry, Seventh Edition, by Gerald W. Lattin.

      Presentation Files

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

      Chapter: 1 The Travel and Tourism Industry in Perspective
      Chapter: 2 Career Opportunities
      Chapter: 3 The Early History of Lodging in Europe and America
      Chapter: 4 The Globalization of the 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
      Chapter: 15 The Hotel and Food Service Hall of Fame
      Download

      Related Items

      Course Exam Scan Sheet
      Course Exam Scan Sheet