Course Overview

Hospitality and Tourism 2a introduces students to the core principles of hotel and restaurant management, highlighting the unique characteristics of these vital sectors within the hospitality industry. From boutique hotels to large resorts, and from fine dining to quick-service restaurants, students explore how these businesses operate and adapt in a competitive, guest-centered marketplace.

Key Learning Focus

Students will:

• Examine the daily operations and organizational structures of hotels and restaurants.
• Evaluate the customer experience and competitive environment in hospitality businesses.
• Explore current trends, innovations, and technologies shaping hotels and restaurants.
• Learn about diverse career roles including Front Desk, Concierge, Maître d', and food service.
• Analyze how marketing, service quality, and management practices contribute to success.

Instructional Approach

Through case studies, industry scenarios, and project-based learning, students investigate how hospitality professionals deliver high-quality guest experiences while maintaining efficiency and profitability.

Outcome

By the end of the course, students will:

• Demonstrate understanding of hotel and restaurant management fundamentals.
• Assess the customer and competitive environment for hospitality businesses.
• Apply knowledge of service standards, technology, and industry trends to real-world examples.
• Identify career pathways and develop skills for roles in hotel, restaurant, and food service management.