Hello viewers

I miss writing. Trust me I will catch up
I have been taking a vocational Trade Title:
Introduction to hospitality. I had work in the franchise
and hotel industrie but I never took a course.*The
hospitality teaches on the following: We study and tested on these topic
Chapter 1 Introducing Hospitality
Hospitality Through the ages
Ancient Times
Greece and Rome
Medieval Times
Coffee Houses
The New World
The French Revolution
The Nineteenth Century
The twentieth Century
Welcome to you, the future Hospitality industry leaders
The pineapple Tradition
The Interrelated nature of Hospitality and Tourism
Characteristics of the Hospitality Industry
Careers
Hospitality Industry Philosophy
Service Philosophy Is a Way of life continue - Trends in Hospitality and Tourism
Sustainable Hospitality
Success in service
Moments of Truth
The focus on Service
Service and total Quality Management
The Disney Approach to Guest Service
Opening Disneyland
Career Paths
Career Goals
Is the Hospitality Industry for you
Self Assessment and Personal Philosophy
Professional organization

Chapter 2 The Hotel Business
A Brief History of Innkeeping in the United States
Hotel Development and ownership
Franchising
Is there a Franchise in your future
Referral Association
Management Contracts
Real Estate Investment Trust
Hotel Development
The Economic Impact of Hotels
Classifications of Hotels and lodging Properties
The Lodging Industry
Hotel Affiliations
Hotel classifications by Rating System: AAA and Forbes
City Center and Suburban Hotels
Resort Hotels
Airport Hotels
Freeway and Interstate Hotels and Motels
Casino Hotels
Conference and Convention Hotels
Full Service Hotels
Economy/Budget Hotels
Boutique Hotels
Extended-stay Hotels and all-suites Extended-stay Hotels
Condos, Timeshare and mixed-use Hotels
Bed and Breakfast Inns
Best, Biggest and most unusual Hotels and Chains
The Best Hotel chains
The Most Unusual Hotels
Timeshare, Vacation Ownership and Fractional Ownership
Travel the World through Exchange Vacations
International Perspective
Sustainable or Green lodging
Career information
Trends in Hotel Development and Management

Chapter 3 Room Division
The functions and Departments of A Hotel

Chapter 3 Room Division
Management structure
Role of the Hotel General Manager
The Executive Committee
The Departments
Rooms Division
Front office
Night Audition
Revenue Mangement
Energy Management Systems
Call Accounting Systems
Guest Reservation Systems
Billing Guests
Security
Guest Comfort and Convenience
Reservations
Communications CBX or PBX
Guest Services / Uniformed Services
Concierge
Housekeeping
Spas
Laundry
Sustainable Lodging
Green Hotel Initiatives
Security | Loss Prevention
Trends in Hotel and Rooms Division Operations

Chapter 4 Food and Beverage
Food and Beverage Management
Kitchen
Food outlets
Bars
Stewarding Department
Catering Department
Position Profile of a Director of Catering
Catering Event Order
Catering Service Manager
Room Service | in-Room Dining
Sustainable Food and Beverage
Trends in Lodging Food and Beverage

Chapter 5 Beverages, Restaurants and Managed Services

Beverages
Wines
Light Beverage Wines
Sparkling Wines
Fortified Wines
Aromatic Wines
The History of Wine
Matching Wine With Food
Major Wine Growing Regions
How to Read a Wine Label
Wine and health
Sustainable Wine Production
Beer
The Brewing Process
Organic and Craft Beers, Microbreweries and Brew pubs

Sustainable Brewing
Spirits
Whiskies
Other Spirits
Cocktails

NonAlcoholic Beverages
nonalcoholic Beer
Coffee
Tea
Carbonated Soft Drinks and Energy Drinks
Juices
Bottle Water

Continue Chapter 5 Beverages

Chapter 5 Beverages, Restaurant and Managed Services

Bars and Beverage Operations
Bar setup
Inventory Control
Personnel Procedures
Restaurant and Hotel Bars
Night Clubs
Brewpubs and Microbreweries
Sports Bars
Coffee SHops
Liquor Liability and The Law
Trends in the Beverage Industry

Chapter 6 The Restaurant Business
The Restaurant Business
Classical Cuisine
Food trends and Practices
Culinary Practices
Franchises
Sustainable Restaurants
Menu Planning
Needs and Desires of Guests
Capabilities of Cooks
Consistency and availability of Menu Ingredients
Price and Pricing Strategy
Menu Engineering
Menu Design and Layout
Classifications of Restaurants
Casual Dining and Dinner - House Restaurants
Trends in The Restaurant Business