Author: Johnny Sue Reynolds, Ph.D.

Introduce your students to the world of hospitality! Hospitality Services: Food & Lodging presents an overview of the hospitality industry. The text concentrates on the various roles and responsibilities of workers in restaurants and hotels. The basics of management and the business side of hospitality are also covered. Chapters on career assessment guide students through the steps of the job search and emphasize the skills needed for success.

Table of Contents

Abbreviated Contents

Hospitality Services: Food & Lodging, 2nd Edition

• Front Matter
• Unit 1 Welcome to Hospitality
• • 1 - The World of Hospitality
  • 2 - Service: The Heart of Hospitality
  • 3 - Hospitality Past, Present, and Future
• Unit 2 The Food and Beverage Industry
• • 4 - The World of Food and Beverages
  • 5 - Food Preparation and Service
  • 6 - Front- and Back-of-the- House
  • 7 - Hotel Food and Beverage Services
  • 8 - Purchasing and Receiving
  • 9 - Food Safety and Sanitation
• Unit 3 The Lodging Industry
• • 10 - The World of Lodging
  • 11 - Front Office
  • 12 - Housekeeping
  • 13 - Security
  • 14 - Engineering
• Unit 4 The Business of Hospitality
• • 15 - Business Basics
  • 16 - Hospitality Management
  • 17 - Human Resources
  • 18 - Marketing and Sales
  • 19 - Accounting
  • 20 - Workplace Safety and Emergencies
  • 21 - Legal and Ethical Considerations
• Unit 5 Careers
• • 22 - Your Career in Hospitality
  • 23 - Skills for Success
  • 24 - Starting a Business
• Appendix A Professional and Business Associations
• Appendix B Career and Technical Student Organizations (CTSOs)
• Appendix C State Tourism Organizations
• Glossary
• Index