This course provides readers with a comprehensive introduction to the many entities that make up the hospitality industry, as well as an overview of today’s hot issues, including ethical challenges and management concerns. Numerous examples, exhibits, and statistics give readers an up-to-date look at the dynamic hospitality field. The course discusses new industry trends, management practices, and the effect of technology and social media on various aspects of hospitality. New topics include boutique/lifestyle hotels, Airbnb, global distribution systems, event technology, emotional labor, and Internet advertising.

This course is designed to provide students with a basic understanding of facilities management within the hospitality industry. This course explains on how to keep every area of a hotel running smoothly. The course takes a systems approach to hospitality facilities issues, while also providing a summary based on functional spaces within a property. Students will learn how to communicate effectively with hotel engineering personnel, how technology can streamline facilities operations, and how to balance the needs of guests with concern for the environment. The course includes new material on green buildings, LEED certification, measurement tools for sustainability efforts, workplace safety statistics, indoor air quality, LEDs, elevator maintenance, Americans with Disabilities Act requirements, and renovation cost guidelines

This course is designed to provide students with a basic understanding of Leadership in the hospitality industry. Students will learn how to improve their leadership abilities and develop an understanding of high-performance teams and employee empowerment. Information in this course will provide an understanding of diversity and cultural change. Practical information prepares leaders to put management tools into action to enhance service and boost business

The course of Supervision in the Hospitality Industry introduces the supervisory skills needed to succeed in a hospitality career. The course introduces students to supervision and management skills that are essential to hospitality workplace success. The course features mini-case studies which prepares students in the skillset of supervising in the Real World. This course includes new information on supervisors and social media, the use of technology in recruitment, the benefits of a diverse workforce, and time management in the digital age.

This course is designed to provide students with a basic understanding of management in food and beverage operations. This course prepares students on how food service professionals create and deliver guest-driven service, enhance value, build guest loyalty, and promote repeat business. Students will also learn every aspect of a food service operation that contributes to the guest experience and will explore unique features of a variety of food and beverage operations. There is an emphasis on how learning to think and act like an owner enhances an operation’s value for everyone involved-owners, managers, staff, and guests. The course includes information on the latest F&B trends such as food trucks and pop-up restaurants; extensive revisions to the menu chapter, including new information on menu trends; new material on F&B-related technology such as online ordering and restaurant apps.

This course is designed to provide students with a basic understanding of Housekeeping Operations within the hospitality industry. Housekeeping is critical to the success of today’s hospitality operations. The course explains what it takes to direct day-to-day operations of this department, from big-picture management issues to technical details for cleaning each area. Students will learn about the following: 

• Energy management, sustainability and “green” housekeeping (microfiber mops, reusing linens/towels, chemical use, green lighting, etc.)
• Post 9/11 security issues · Health concerns (bedbugs, mold, viral outbreaks) 
• Amenities and guestroom furnishings (bathrobes, triple sheeting, higher thread counts, “bed wars,” pillow menus, wireless Internet, etc.) 
• Human resources (diversity, recruitment challenges, immigration reform laws, turnover, selection and interviewing)

This course is designed to provide students with a basic understanding of front office operations within the hospitality industry. Managing Front Office Operations course provides an overview of a hotel’s front office and the role it plays in creating memorable guest experiences. Students will learn how the front office interact with other departments, strategies to help keep the hotel profitable, and how e-commerce and social networking affect front office operations.s The course includes topics on the impact of technology on hotel operations, including social media, mobile services, device connectivity, mobile payments, and the Internet of Things. There is a discussion of key cards and keyless entry technology. The topics on income statements reflects the most recent edition of the Uniform System of Accounts for the Lodging Industry

This course is designed to provide students with a basic understanding of the Accounting in the hospitality Industry. This course presents basic financial accounting concepts and shows readers how they apply to the hospitality industry. Students will learn about the responsibilities of a hospitality property’s accounting department, advantages, and drawbacks of various types of income statements, and the role of inventory in calculating profit. The course includes discussion of the revenue recognition principle, explanation of the concept of the LIFO reserve as it pertains to inventory valuation, discussion of the growing popularity of the limited liability corporation (LLC), and revisions to reflect the most recent IRS guidelines.

This course provides a basic understanding of the revenue management process. It distinguishes between tactical and strategic revenue management, addresses the proper use and importance of revenue management in hospitality operations, and describes a wide range of elements that must be considered in order to use revenue management effectively. The students will learn about the current challenges that revenue managers face. big data and market intelligence, the role of social media on revenue management and new market segmentation approaches. The case studies and Industry Insights provide students with real-world perspectives on hospitality revenue management issues.

This course reflects safety and security issues of current concern within the hospitality industry. The course presents best practices and guidance related to risk management in the hospitality workplace. Content takes a broader and more global view of the issues and focuses on identification and mediation of a variety of safety and security concerns. Students will develop an understanding of the following:

• Security and Safety in the Lodging Industry 
• Legal Aspects of Loss Prevention 
• Guestroom Security Equipment 
• Lodging Safety Equipment 
• Security Procedures Covering Guest Concerns 
• Departmental Responsibilities in Guest and Asset Protection 
• Emergency Management and Media Relations 
• Protection of Funds 
• Employee Safety 
• Insurance and Risk Management

In today’s highly-competitive hospitality market, it is essential to have an understanding of sales and marketing. This course goes beyond theory to focus on a customer-oriented and practical approach for effectively marketing hotels and restaurants. The course explains the “four Ps” (price, product, promotion, and place) as they relate to specific market segments, providing a customer-focused perspective. Illustrations and exhibits include industry examples (forms, checklists, advertisements, etc.) that are used by today’s industry leaders to effectively market their properties. The course provides the latest information on trends shaping the lodging and food service industries, including technology and social media, marketing to Millennials, sustainability, and the “farm-to-fork” movement. There are topics on distribution, revenue management, and customer relationship management; updated profiles of frequent business travelers; and a new section on “wellness devotees” in the “Other Special Marketing Segments” section

Hospitality is a people industry, and this course will teach readers how to manage the important human resources who provide services within a hospitality operation. The students will learn how to fulfill the requirements of U.S. employment and workplace laws, and discover the latest strategies for attracting employees, minimizing turnover, and maximizing productivity. The course will also talk about the following: · The impact of the post-recession economy on recruiting, selection, retention, and turnover · How companies use social media to learn about job applicants · The latest trends in effective incentive programs and industry benefits · The changing face of unions and new trends in organizing and collective bargaining · Social responsibility issues, including what companies are doing (and not doing) right