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    Colegio de La Purisima Concepcion: Department of Hospitality Management

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    Michael P. Celis
    This document is an introduction to hospitality industry self-learning kit. It outlines the objectives of having a general understanding of the hospitality industry, identifying the three main divisions of activity in restaurant operations and their roles, and explaining the best way to become familiar with restaurant operations. The activities section lists tasks for defining key terms related to restaurants, enumerating types of restaurants with examples, front and back of house employees, and important table manners.

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    Colegio de La Purisima Concepcion: Department of Hospitality Management

    Uploaded by

    Michael P. Celis
    21 views1 page
    This document is an introduction to hospitality industry self-learning kit. It outlines the objectives of having a general understanding of the hospitality industry, identifying the three main divisions of activity in restaurant operations and their roles, and explaining the best way to become familiar with restaurant operations. The activities section lists tasks for defining key terms related to restaurants, enumerating types of restaurants with examples, front and back of house employees, and important table manners.

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    slk

    Original Title

    INTRO SLK 2

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    This document is an introduction to hospitality industry self-learning kit. It outlines the objectives of having a general understanding of the hospitality industry, identifying the three main divisions of activity in restaurant operations and their roles, and explaining the best way to become familiar with restaurant operations. The activities section lists tasks for defining key terms related to restaurants, enumerating types of restaurants with examples, front and back of house employees, and important table manners.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    21 views1 page

    Colegio de La Purisima Concepcion: Department of Hospitality Management

    Uploaded by

    Michael P. Celis
    This document is an introduction to hospitality industry self-learning kit. It outlines the objectives of having a general understanding of the hospitality industry, identifying the three main divisions of activity in restaurant operations and their roles, and explaining the best way to become familiar with restaurant operations. The activities section lists tasks for defining key terms related to restaurants, enumerating types of restaurants with examples, front and back of house employees, and important table manners.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    COLEGIO DE LA PURISIMA CONCEPCION

    The School of the Archdiocese of Capiz


    Roxas City

    COLLEGE OF BUSINESS, MANAGEMENT AND ACCOUNTANCY


    Department of Hospitality Management

    INTRODUCTION TO HOSPITALITY INDUSTRY


    SELF LEARNING KIT 1
    OBJECTIVES:
    Students are expected to:
    1. Have a general understanding of the hospitality industry;
    2. Identify the three main divisions of activity found in restaurant operations, and
    summarize their respective roles.
    3. Explain the best way to become familiar with operations in a restaurant or other
    food service organizations.
    REFERENCES:
    1. Carino, Celia, et. al., The Hospitality Industry: An Introduction, 2008, Mindshapers
    Co., Inc.
    2. Walker, John. Introduction to Hospitality. Prentice Hall. 5 th edition. Prentice Hall.
    3. Angelo, RM, Vladimir, AN. Hospitality Today. 7th edition. 2011
    4. www.wikipedia.org
    ACTIVITIES:
    1. Define the following terms. Answer in one sentence only.
    A. Restaurant
    B. Restaurateur
    C. Chef
    D. Menu
    E. Front of the House
    F. Back of the House
    G. Sanitation
    2. Enumerate the types/variations of restaurants and give examples for each
    type/variation.
    3. Enumerate the Front of the House employees and describe each.
    4. Enumerate the Back of the House employees and describe each.
    5. List down important table manners/etiquette.

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