Skip to main content

National College Credit Recommendation Service

Board of Regents  |  University of the State of New York

Study.com | Evaluated Learning Experience

Return to Study.com

Hospitality 101: Introduction to Hospitality

Course Category: 
Location: 

Various; distance learning format.

Length: 

40 hours (16 weeks).

Dates: 

February 2012 - Present. 

Instructional delivery format: 
Online/distance learning
Learner Outcomes: 

Upon successful completion of the course, students will be able to: summarize aspects of the background of the hospitality industry, including history, growth, statistics, sectors, and corporate philosophies; compare and contrast leading versus managing in the hospitality industry; discuss key management functions including project management, revenue management, accounting, risk management, strategic management, human resources management, and waste management; describe the basic skills needed in the hospitality industry, such as communication and decision making; understand planning and organizing as they relate to the hospitality industry, including aspects such as business strategies, operational plans and structure, teams, and organizational change; explore types of control issues in the hospitality industry, including internal controls, financial controls, budget controls, and inventory control; identify hotel classifications and development including various hotel types and operations; recommend how to run a successful restaurant; and evaluate the economic impact of tourism, ecotourism, recreation, leisure, and wellness.

Instruction: 

The course is self-paced. Instruction is delivered through online video and text lessons. Students are assessed through quizzes and a proctored final exam. Topics include: hospitality industry overview; leadership and management in the hospitality industry; key management functions in the hospitality industry; communication and decision-making in the hospitality industry; improving service in the hospitality industry; planning and organizing in the hospitality industry; control systems and issues in the hospitality industry; hotel classifications and operations; food, beverage and alcohol operations; restaurant organization and operations overview; tourism and recreation; gaming industry overview; and meetings, conventions, expositions and special events.

Credit recommendation: 

In the lower division baccalaureate/associate degree category, 3 semester hours in Hospitality Management, Hotel and Restaurant Management, or Tourism Management (2/17).

Top