Authors: Johnny Sue Reynolds and Dorothy M. Chase

Designed to help students review content, apply knowledge, and develop critical-thinking skills. A wide variety of activities are provided for various learning styles. Pages can be printed and turned in for grading or checking.

Table of Contents

Abbreviated Contents

Hospitality Services, 3rd Edition, Workbook

• Front Matter
• Part 1 Welcome to Hospitality
• • 1 - The World of Hospitality
  • 2 - Service: The Heart of Hospitality
  • 3 - Hospitality Past, Present, and Future
• Part 2 The Foodservice Industry
• • 4 - The World of Food and Beverages
  • 5 - Food Preparation and Service
  • 6 - Front- and Back-of-the-House
  • 7 - Hotel Food and Services
  • 8 - Purchasing and Receiving
  • 9 - Food Safety and Sanitation
• Part 3 The Lodging Industry
• • 10 - The World of Lodging
  • 11 - Front Office
  • 12 - Housekeeping
  • 13 - Security
  • 14 - Engineering
• Part 4 Travel, Tourism, and Recreation
• • 15 - Travel
  • 16 - Tourism
  • 17 - Recreation
• Part 5 The Business of Hospitality
• • 18 - Business Basics
  • 19 - Hospitality Management
  • 20 - Human Resources
  • 21 - Marketing and Sales
  • 22 - Accounting
  • 23 - Workplace Safety and Emergencies
  • 24 - Legal and Ethical Considerations
• Part 6 Careers
• • 25 - Your Career in Hospitality
  • 26 - Skills for Success
  • 27 - Starting a Business