DIPOLOG MEDICAL CENTER COLLEGE FOUNDATION

COLEGIO DE LA PURISIMA CONCEPCIONThe School of the Archdiocese of CapizRoxas City

COLLEGE OF BUSINESS, MANAGEMENT AND ACCOUNTANCYDepartment of Hospitality Management

INTRODUCTION TO HOSPITALITY INDUSTRYSELF LEARNING KIT 1

OBJECTIVES:Students are expected to:1. Have a general understanding of the hospitality industry;2. Identify the three main divisions of activity found in restaurant operations, and summarize their respective roles.3. Explain the best way to become familiar with operations in a restaurant or other food service organizations.

REFERENCES:1. Carino, Celia, et. al., The Hospitality Industry: An Introduction, 2008, Mindshapers Co., Inc.2. Walker, John. Introduction to Hospitality. Prentice Hall. 5th edition. Prentice Hall.3. Angelo, RM, Vladimir, AN. Hospitality Today. 7th edition. 20114. www.wikipedia.org

ACTIVITIES:

1. Define the following terms. Answer in one sentence only.A. RestaurantB. RestaurateurC. ChefD. MenuE. Front of the HouseF. Back of the HouseG. Sanitation

2. Enumerate the types/variations of restaurants and give examples for each type/variation.3. Enumerate the Front of the House employees and describe each.4. Enumerate the Back of the House employees and describe each.5. List down important table manners/etiquette.

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