Introduction to Hospitality Industry (HR 11)

MODULE MATERIALS
List of Modules

No. MODULE
MODULE TITLE
CODE
The Global Competitiveness of the Hospitality
1. HR11-1
Industry
2 The Evolution of Tourism Industry HR11-2

3 Development of Hotel Business HR11-3

4 Organizational Set-up of a Hotel HR11-4

5 Different Departments of Rooms Divisions HR11-5

The Different Aspects of Hotel Operations through
6 HR11-6
an Immersion Program
7 The Evolution of Culinary Arts HR11-7

8 The Development of Restaurants HR11-8

9 Operation of Restaurants HR11-9

10 Managed Services from Food Services HR11-10

The Impact of Recreation/Leisure in the Hospitality
11 HR11-11
and Tourism Industry
The Relevance of Gaming Entertainment Industry in
12 HR11-12
the Hospitality Industry
The Importance of Meetings, Conventions, and
13 HR11-13
Expositions
The Importance of Human Resource in the
14 HR11-14
Hospitality Industry

Hotel and Restaurant Date Developed:

Services Bulacan Polytechnic July 2020 Page 5 of 74
College Date Revised:
Introduction to July 2020
Hospitality Industry Developed by:
HR11 Document No.: Ruel Renz S. Magno
Revision #:
90-HR 11 02
Aristotle D.Solijon
 Introduction to Hospitality
Industry (HR 11)

Hotel and Restaurant Date Developed:

Services Bulacan Polytechnic July 2020 Page 6 of 74
College Date Revised:
Introduction to July 2020
Hospitality Industry Developed by:
HR11 Document No.: Ruel Renz S. Magno
Revision #:
90-HR 11 02
Aristotle D.Solijon
 MODULE CONTENT

COURSE TITLE: Introduction to Hospitality Industry (HR 11)

MODULE TITLE The Global Competitiveness of the Hospitality Industry

NOMINAL DURATION: 3 HRS

SPECIFIC LEARNING OBJECTIVES:

At the end of this module you MUST be able to:
1. Discuss the nature of the hospitality industry;
2. Name the characteristics of the hospitality industry;
3. Enumerate the scope of the hospitality industry;
4. Define the term used in the industry

TOPIC:

1. History and evolution of Hospitality Industry are fully discussed.

2. Characteristics of Hospitality Industry are fully stated.
3. Scope of Hospitality Industry is explained and analyzed.

ASSESSMENT METHOD/S:

Recitation
Written Exam
Activities/Research Work

REFERENCE/S:
• The Heart of Hospitality: Great Hotel and Restaurant Leaders Share Their
Secrets Book by Micah Solomon
• Communication in Tourism and Hospitality: Meeting the World in the
Workplace Paperback – November 1, 1997 by Lynn Van Der
Wagen (Author)

Hotel and Restaurant Date Developed:

Services Bulacan Polytechnic July 2020 Page 7 of 74
College Date Revised:
Introduction to July 2020
Hospitality Industry Developed by:
HR11 Document No.: Ruel Renz S. Magno
Revision #:
90-HR 11 02
Aristotle D.Solijon
 Information Sheet HR11-1
The Global Competitiveness of the Hospitality Industry
(HR 11)

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Discuss the nature of the hospitality industry;
2. Name the characteristics of the hospitality industry;
3. Enumerate the scope of the hospitality industry;
4. Define the term used in the industry

Characteristics of the Hospitality Industry

1. Hospitality businesses are open 365 days a year and twenty-four hours a
day.
2. The hospitality industry depends heavily on shift work (morning shift
and afternoon shift.
3. There is a graveyard shift (which usually starts from 10:00 P.M. and lasts
until 6:00 A.M.)
4. The hospitality business produces guest satisfaction which is different
from other business sectors.
5. Products of the hospitality business are intangible and perishable.

Scope of the Hospitality Industry

Lodging Segment
• Hotels
• Motels
• Inns
• Resorts
• Pensions
Food and Beverage Segment
• Restaurant
• Fastfood
• Catering

Travel and Tourism

• Transportation
• Travel agencies
• Tour operators

Entry-Level Management Positions

The multifaceted nature of the hospitality industry suggests that
the opportunities available are in a number of different areas.

In Hotels, individuals might be given such job titles as:

• Managers
• Assistant managers
• Supervisors

Hotel and Restaurant Date Developed:

Services Bulacan Polytechnic July 2020 Page 8 of 74
College Date Revised:
Introduction to July 2020
Hospitality Industry Developed by:
HR11 Document No.: Ruel Renz S. Magno
Revision #:
90-HR 11 02
Aristotle D.Solijon
 • Service Associates

In a restaurant and similar food service operations, analogous positions

might carry such titles as:

• Managers
• Management Trainee
• Assistant manager
• Dining Room Manager
• Steward
• Bar Manager
• Banquet manager
• Service Staff

Qualifications and Employer Assessment

Some of the factors commonly considered when assessing potential

candidates include

• Attitude and character

• Communication Skills
• Skills and Experiences

Definition of Terms

Back of the House-this refers to department or personnel that perform

behind the scene.
(Housekeeping, finance, engineering, human resources)

Front of the House- This refers to department or personnel that works

with direct contact with the guest.
(Front office, Food and beverage, sales and marketing, security)

Hospitality-this derived from the Latin word hospitare, meaning "to

receive as guest. "It refers to the act of providing food, beverages, or
lodging to travelers.

Hospitality Industry- this comprises of business that provides

accommodations, travel, food and beverage, and entertainment to the
traveling public.

Hospitality Management- this involves the planning, organizing,

directing, and controlling of human and material resources within the
lodging, restaurant, travel and tourism, institutional management,
recreational management and meeting, and convention planning
industries.

Hotel Industry- this refers to a business that offers lodging or

accommodation in conjunction with food and entertainment, usually
distinguished by a front desk, dining, and other common facilities.
Hotel and Restaurant Date Developed:
Services Bulacan Polytechnic July 2020 Page 9 of 74
College Date Revised:
Introduction to July 2020
Hospitality Industry Developed by:
HR11 Document No.: Ruel Renz S. Magno
Revision #:
90-HR 11 02
Aristotle D.Solijon
 History and Evolution of Hospitality Industry

Ancient History

Classic Greek and Roman Days

The concept of hospitality is extremely old: people were hospitable
because of their superstitious fears that a stranger was either God or a
representative of evil spirits, perhaps even the devil himself.

Through a myth, the travels of Odysseus as recorded by Homer in the

Odyssey and Iliad give insights into lodgings of those ancient days. While
roaming the Mediterranean his statements show his appreciation of
hospitable welcomes where he stayed.

Ancient Greece, hospitality was provided by certain elements of religion;

missionaries, priests, and pilgrims formed a very large part of the
traveling public.

Ancient Rome, the inns were large mansions. Owners of these inns
would not allow guests to stay unless they carried a letter of eviction
which has permission to travel from government officials. Inns and
taverns were well established throughout the empire.

In early days in the Near East, caravans crossing vast desserts stopped at
caravansaries. These were accommodations that surrounded large courtyards.

Middle Ages
During the middle ages, it was considered the duty of Christians to offer
hospitality to travelers and pilgrims. In many instances monasteries functioned
as inns, providing accommodations and food for the weary travelers.

During the reign of Charlemagne, he enacted a law setting out the duty of
a Christian to provide free resting -a place for a traveler as well as food.

In the year 1282 in Florence Italy, the great innkeepers of the city
incorporated a guild or association for the purpose of turning hospitality in
business.

The famous storyteller Chaucer in his Canterbury Tales speaks of the Tabard,
a fine hostel hostelry of the 1300s in London. In the book, Chaucer tells of
eating table d’ hote (a menu fro, which one may order a complete meal at a set
price) and setting their reckoning (hotel bill).

The term hostelers, meaning “inn holders" was not used until 1473. Gradually
hostelers shifted in meaning from owner of the inn to inn- servant. The h is
sometimes dropped to ostler. The term hostel, meaning inn was not used until
1800s. In modern usage, hostels are accommodation of lesser quality and
hostelers are guests who stay at the hostels.

Hotel and Restaurant Date Developed:

Services Bulacan Polytechnic July 2020 Page 10 of 74
College Date Revised:
Introduction to July 2020
Hospitality Industry Developed by:
HR11 Document No.: Ruel Renz S. Magno
Revision #:
90-HR 11 02
Aristotle D.Solijon
During the crusades, the hotel industry grew. The design was fairly standard;
the enclosed courtyard was surrounded by the kitchen and public rooms on
the front facade. On each side, winging out from the front, were sleeping
rooms. Along the back of the buildings were the stables.

Colonial Period

Public coach service was put into effect around 1650. The coaches ran
between major cities and stopped wherever passengers wanted (similar to the
way of bus lines operate today). Coach inns were built along the routes
primarily at points where a team of horses was changed. The British use the
term ordinary to describe such inns.

The inns were built in a relatively standard design. The various buildings
or sections provided sleeping accommodations for the traveler, a facility in
which food and drink were served, a shelter for both the drivers and horses.
The United States postal service established in1710 called its primary
routes between major towns along the Atlantic Coast post roads.
Entrepreneurial farmers converted their farmhouses into inns. Passengers from
the coaches slept in the hostels' long room with their feet toward the fire.
In the year 1788 in Nantes, Hotel de Henri IV was built and was
considered as one of the first finest European hotels at that time.

Nineteenth Century
The introduction of railroads had a great influence on the hotel/motel
industry. Depot hotels began to rise. In most cases, the hotel was connected
directly to the train station.

Spas and Resorts

Spas, which are mineral springs or pools that are believed to be medicinal or
healthful have been tourist sites since Roman days.

Thomas Cook arranged his first tour. Considered the first travel agent.

Tremont Hotel-First luxury hotel

A bed with a bath for a dollar and a half-this was the motto that led the hotel
industry into 20th century.

Conrad Hilton-King of innkeepers

Kemmon Wilson- Founder of Holiday Inn.

Tourist Court
The automobile led to the hotel industry into a booming business in 1920s.
The term motel coined from motor hotel goes back to the time when a farmer
owning land along the major routes would build wooden 10 foot by 10 foot
cabins along the road in front of his property.

Hotel and Restaurant Date Developed:

Services Bulacan Polytechnic July 2020 Page 11 of 74
College Date Revised:
Introduction to July 2020
Hospitality Industry Developed by:
HR11 Document No.: Ruel Renz S. Magno
Revision #:
90-HR 11 02
Aristotle D.Solijon
Industry Today

Ryokans in Japan which exhibit typical Japanese décor and inexpensive

lodging with four to six built-in bunk beds.

Capsule hotel is a hotel system of extremely dense occupancy. These capsules

are then grouped and stacked two units high.

Treetops in Africa features rooms in a huge tree in which guest can watch wild
animals feed at night.

Hotel and Restaurant Date Developed:

Services Bulacan Polytechnic July 2020 Page 12 of 74
College Date Revised:
Introduction to July 2020
Hospitality Industry Developed by:
HR11 Document No.: Ruel Renz S. Magno
Revision #:
90-HR 11 02
Aristotle D.Solijon