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Artificial Intelligence in Hospitality: A Future Not Too Far|Prithvi Roy Assistant Professor-Welcomgroup graduate school of hotel administration-Manipal Academy of higher education
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Artificial Intelligence (AI) promises to offer tremendous opportunities for service excellence, creation of newer domain of employment avenues, and in the process augment industrial and economic growth for countries. The question, however, is India ready to embrace AI and pave for a new technology revolution? India’s history does indeed support this possibility. In the past, starting in the late 1980s, India successfully clasped the computer revolution bubble and took almost a decade to become an information technology (IT) leader in the world. Today, the Indian IT sector contributes significantly to the country’s GDP and is among the highest employment opportunity provider in the country. The journey of India as an IT major, however, has not been without its ups and downs.  

Subject:
Computer Science
Arts and Humanities
Material Type:
Reading
Author:
Prithvi Roy
Date Added:
08/27/2020
Culinary Arts 1 and 2 Model
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This course will provide skills in the area of food services and hospitality. These lessons are applicable to a capstone course in food service within a 3 seqence career pathway for Hospitality, Recreation and Tourism industry sector. The student receives training in kitchen safety and sanitation, equipment and facility use, knife skills, food preparation to include: cold pantry, salads, soups and sauces, introductory baking, meats and poultry, short order cook, hot-line, institutional cook, catering, cashiering, hostessing, waiter/waitress, and bussing. Students will participate in the planning, costing, preparation, serving, storage and critique of meals in project based learning. Nutrition and applied academic skills are incorporated in each unit. Career seeking and transferrable skills are incorporated into this curriculum culminating in a portfolio. Students that perform well could be placed in work-based learning environments.

Subject:
Culinary Arts
Material Type:
Full Course
Lesson Plan
Provider:
Butte County Office of Education
Provider Set:
CTE Online
Date Added:
07/15/2013
Customer Service Management I Canvas course shell
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Course Description
This course provides an in-depth study of the methods and techniques employed by the hospitality and tourism industry to accomplish effective and efficient customer service operation. Includes combined discussions of management theory, systems, decision-making, and leadership directly relevant to any profession with emphasis on the hospitality industry. Also covers the business facets of human resource management, finance, ethics, and total quality management with a business environment.

Course Learning Outcomes
At the end of this course, students will be able to:

· Explain the elements of a service culture and what separates average and excellent customer service
· Identify consumer behaviors and needs as they relate to customer decisions
· Identify factors that help better serve a diverse customer base
· Describe how to build and maintain trust as related to quality service

Subject:
Business and Communication
Material Type:
Full Course
Author:
Velda Arnaud
Date Added:
03/11/2020
Hospitality & Tourism Industry Canvas course shell
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CC BY-SA
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Course Description
This course introduces the hospitality industry as a single, interrelated industry composed of food and beverage, travel and tourism, lodging, meeting and planning events, recreation and leisure, recreational entertainment, and eco and heritage tourism.

Course Objectives
The student will:
• Identify the characteristics of the hospitality industry
• Explain the various components of tourism
• Discuss the hotel business development and classifications
• Discuss hotel and rooms division operation
• Explain hotel operations and food and beverage division
• Discuss various aspects of the recreation/leisure industry as it relates to tourism
• Explain the difference between meetings, expositions, and conventions

Subject:
Business and Communication
Material Type:
Full Course
Author:
Velda Arnaud
Date Added:
03/11/2020
Hospitality, Tourism & Recreation Model
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Hospitality Tourism & Recreation is a course designed to introduce the student to the various aspects of Hospitality industry. It is currently estimated that 30% of all the jobs in the state of California are available in the hospitality and food service workplaces therefore emphasis is placed on meeting the needs for the growing number of resources and services in the local area. This class is designed to give the student basic skills needed to acquire an entry level job in lodging, recreation, travel event planning and theme park/ exhibition occupations.

Subject:
Business and Communication
Material Type:
Full Course
Lesson Plan
Provider:
Butte County Office of Education
Provider Set:
CTE Online
Date Added:
07/15/2013
Introduction to Tourism & Hospitality
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An introduction to the scope, components, development, effects, and future of the hospitality industry.

Topics include background on industry structure and overviews of specialized areas relating to the

management of food service, lodging, travel, and event planning operations.

Subject:
Career and Technical Education
Material Type:
Full Course
Provider:
Greenfield Community College
Author:
Thomas Simmons
Date Added:
05/06/2019
Introduction to Tourism and Hospitality in BC
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This textbook is an introduction to the tourism and hospitality industry in British Columbia, and is written with a first year college and university audience in mind. It is a collaborative work with input from educators, industry leaders, employers, and past graduates of BC’s tourism and hospitality management programs. All chapters have been reviewed by experts in the field. Each chapter is organized thematically moving from a global, then national, and finally provincial context. Chapters contain "Spotlight On" boxes that highlight an organization, business, or other key component and "Take a Closer Look" features that encourage further reading on particular subjects. Key terms, exercises and case studies can be found at the end of each chapter.

Subject:
Career and Technical Education
Material Type:
Textbook
Provider:
BCcampus
Provider Set:
BCcampus Open Textbooks
Author:
Donna Owens
Don Webster
Eugene Thomlinson
Geoffrey Bird
Griff Tripp
Heather Knowles
Keith Henry
Kelly Glazer
Lynda Robinson
Micki McCartney
Morgan Westcott
Peter Briscoe
Ray Freeman
Rebecca Wilson-Mah
Terry Hood
Date Added:
01/01/2015
Remix
The Mark
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The Segmentation Game is a short interactive exercise designed to help students understand the importance of segmenting a market to select target segments before designing a hospitality service.

Subject:
Business and Communication
Material Type:
Activity/Lab
Author:
Scarlet Sager
Date Added:
08/08/2019
The Market Segmentation Game
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The Segmentation Game is a short interactive exercise designed to help students understand the importance of segmenting a market to select target segments before designing a hospitality service.

Subject:
Business and Communication
Material Type:
Activity/Lab
Author:
Ian McVitty
Date Added:
01/28/2016
Modern Pastry and Plated Dessert Techniques
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Modern Pastry and Plated Dessert Techniques is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry. Although created with the Professional Cook and Baker programs in mind, these have been designed as a modular series, and there for can be used to support a wide variety of programs that offer training in food service skills.

Subject:
Career and Technical Education
Material Type:
Textbook
Provider:
BCcampus
Provider Set:
BCcampus Open Textbooks
Author:
BC Cook Articulation Committee
Date Added:
01/01/2015