Official Course Description: MCCCD Approval: 07/22/08
FON101 19886-20086	LEC	3 Credit(s)	3 Period(s)
Introduction to Hospitality and Food Service
Organization of the hospitality and food service industries. Focuses on organizational structure, trends, employment patterns, and systems common to all types of hospitality and food service establishments. Prerequisites: None.

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MCCCD Official Course Competencies:
FON101   19886-20086	Introduction to Hospitality and Food Service

1.	Describe the size and scope of the hospitality and food service industries. (I)
2.	Recognize the role of the hospitality and food service industries in the national economy. (II)
3.	List and describe types of establishments in the hospitality and/or food service industries. (III)
4.	Summarize trends in the hospitality and food service industries. (IV)
5.	Identify and describe the basic departments common to all types of hotels. (V)
6.	Identify and describe the basic systems common to all types of food service operations. (VI)
7.	Outline the qualifications, responsibilities, and occupational opportunities in the hospitality and/or food service industries. (VII)

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MCCCD Official Course Outline:
FON101   19886-20086	Introduction to Hospitality and Food Service

I. Size and Scope of the Hospitality and Food Service Industries A. Size compared to other industries B. Interrelationships between hospitality and food service industries C. Scope 1. Hotels and motels 2. Clubs and resorts 3. Restaurants 4. Industrial and institutional food service II. Role of the Hospitality and Food Service Industries in the National Economy A. Tax contributions B. Investment opportunities C. Employment opportunities III. Types of Establishments in the Hospitality and Food Service Industries A. Hotels and motels 1. Lodging only 2. Lodging and food service B. Clubs and resorts C. Industrial cafeterias D. Airlines E. Institutional settings 1. Schools 2. Correctional institutions 3. Health care facilities IV. Trends and Transitions in the Hospitality and Food Service Industries A. Impact of technological advances B. Effects of changes in societal structure C. Projected growth V. Basic Departments Common to All Types of Hotels A. Front-of-the-house operations 1. Front office 2. Accounting and payroll 3. Management 4. Purchasing 5. Personnel 6. Security B. Back-of-the-house operations 1. Food and beverage department 2. Housekeeping and maintenance VI. Basic Systems Common to All Types of Food Service Operations A. Budgeting and planning B. Menus and merchandising C. Purchasing and receiving D. Storage and issuing E. Security F. Food preparation and serving G. Beverage service H. Equipment and maintenance I. Cost control, accounting, and record keeping J. Sanitation and safety K. Labor utilization and work scheduling L. Laws, codes, and ordinances M. Decor and atmosphere N. Energy conservation O. Customer satisfaction VII. Career and Job Opportunities in the Hospitality and Food Service Industries A. Employment opportunities in the hospitality industry 1. Unskilled and semi-skilled positions a. Qualifications b. Responsibilities 2. Skilled positions a. Qualifications b. Responsibilities 3. Supervisory, executive, and management positions a. Qualifications b. Responsibilities B. Employment opportunities in food service 1. Unskilled food service workers 2. Chefs and cooks a. Qualifications b. Responsibilities c. Chef apprenticeship programs 3. Management positions a. Qualfications b. Responsibilities 4. Qualifications and responsibilities of jobs unique to health care facilities a. Registered dietitians b. Dietetic technicians c. Dietary managers d. Diet aides and diet clerks

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