Lodging Operations Management

This course introduces students to hotel management. Students taking this course briefly review the history of the lodging industry, and place contemporary hotels in a larger context of the hospitality industry. They then study hotels from several different angles: vision and mission, organizational structures, and the structure and functions of different divisions within the hotel. The course emphasizes the rooms divisions, and addresses how it relates to food and beverage, sales and marketing, hospitality, and security divisions. In the process, students get a chance to research and/or observe a number of hotels and hotel divisions in action. As a result, this course is valuable to students planning a career in hotel management, especially those interested in front office operations. It is also useful to any student interested in the hospitality industry or business in general.

  • Overview of the Lodging Industry: This unit introduces students to methods of safely handling food, both in the kitchen and throughout food facilities, as well as good practices for personal hygiene for food handlers.
  • Food Travel Path: The Flow of Food Through the Operation: This unit teaches how managers examine the flow of food, identify the types of food that are at risk of contamination, and then establish critical control points in the flow of food to apply the Hazard Analysis Critical Control Point (HACCP) process during the receiving, storing, preparing, holding, and serving processes.
  • Clean and Sanitary Facilities and Equipment: Clean and sanitary facilities and equipment are basic components in any HACCP system. In unit, students learn how to maintain cleanliness by establishing a master schedule of when different facilities are cleaned and stocked with proper supplies, who will do it, and what constitutes cleanliness. Students will also learn about proper handling of cleaning supplies.
  • Accident Prevention and Crisis Management: Students will learn that an important role of the foodservice manager is to look closely at the facility, the equipment, and employee behavior to identify safety hazards. Students will also learn about the types of injuries that may occur in a foodservice establishment and how to prepare for them. Compliance with OSHA standards will also be covered.
  • Sanitation Management: Students will learn that to successfully implement a training program, the manager must assess and analyze the training needs of employees by looking at critical control points and making sure there are written directions for each procedure and that each employee is fully aware of his or her responsibilities. Students will also learn about different management roles in a food service facility as well as about the different types of food styles a restaurant may serve.

State: National
Grade Level: 9, 10, 11, 12
Category: Hospitality & Tourism
Course Length: Semester