Authors: Johnny Sue Reynolds, Ph.D. and Dorothy Chase

Organized to follow the textbook on a chapter-by-chapter basis, providing questions to help the student review the material presented in the chapter. Pages can be printed on demand for assignment, or students can complete their assignments online using embedded form fields and then print or e-mail the responses for grading.

  Access Workbook activities by clicking the Resources icon on the left hand menu in the viewer.

Table of Contents

Abbreviated Contents

Hospitality Services, 4th Edition, Workbook

• 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 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
• Unit 3 The Lodging Industry
• • 10 - The World of Lodging
  • 11 - Front Office
  • 12 - Housekeeping
  • 13 - Security
  • 14 - Engineering
• Unit 4 Travel, Tourism, and Recreation
• • 15 - Travel
  • 16 - Tourism
  • 17 - Recreation
• Unit 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
• Unit 6 Careers
• • 25 - Your Career in Hospitality
  • 26 - Skills for Success
  • 27 - Starting a Business