TMHM 20053 –

MICROPERSPECTIVE OF
TOURISM AND HOSPITALITY

Prepared by: Haydn I. Calabig

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TABLE OF CONTENTS

Course Syllabus…………………………………………………………………3

Introduction to Tourism & Hospitality………………………….…….………. 6

The Hospitality Umbrella……………………………………………….………8

Accomodation/Lodging Segment… ………………………………….………11

Food and Beverage Segment...………………………………………………15

Travel and Tourism…..………………………………………………………..18

Assembly and Event Management (MICE)….………………………………20

Gaming and Recreation……………………………………………………….22

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 POLYTECHNIC UNIVERSITY OF THE PHILIPPINES
College of Tourism, Hospitality & Transportation Management
Department of Hospitality Management

COURSE TITLE: Micro Perspective of Tourism and Hospitality

COURSE CODE: TM/HM 20053

CREDIT UNITS: 3.0 Units Lecture Hours : 54 hours
COURSE TM/HM 20013 Macro Perspective of Tourism and Hospitality
PREREQUISITE:
COURSE DESCRIPTION: This subject introduces students to the nature and structure of the hospitality industry. Students will be familiarized with the concept of service. Moreover, the service experience is created in the context of the host-guest relationship within a commercial env
business. Specifically, this course will focus on the following:
1. Lodging and accommodation;
2. Foodservice operation;
3. Leisure and Recreation
4. Meetings, Conventions, Expositions, and other Special Events
5. Travel and Tourism and other Ancillary Departments
6. Leadership, Management, and Hospitality Ethics

Institutional Learning Outcomes Program Outcomes

1. Creative and Critical Thinking Based on the CMO 62, Series of 2017, a BSHM Graduate should be able to:
Graduates use their imaginative as well as a rational thinking abilities to life situations in order push boundaries, realize possibilities, and deepen
their interdisciplinary and general understanding of the world. 1. demonstrate knowledge of tourism products and services industry, local tourism;
2. Effective Communication 2. interpret and apply relevant laws related to tourism industry;
Graduates are proficient in the four macro skills in communication (reading, writing, listening, and speaking) and are able to use these skills in 3. observe and perform risk mitigation activities;
solving problems. Making decisions, and articulating thoughts when engaging with people in various circumstances. 4. utilize information technology applications for tourism and hospitality;
3. Strong Service Orientation 5. manage and market a service-oriented business organization;
Graduates exemplify the potentialities of an efficient, well-rounded and responsible professional deeply committed to service excellence. 6. demonstrate administrative and managerial skills in a service oriented business organization;
4. Community Engagement 7. prepare and monitor industry specific financial transactions and reports;
Graduates take an active role in the promotion and fulfillment of various advocacies (educational, social and environmental) for the advancement of 8. perform human capital development functions of a tourism oriented organization;
community welfare. 9. utilize various communication channels proficiently in dealing with guests and colleagues;
5. Adeptness in the Responsible Use of Technology 10. plan, implement and monitor tours and sales activities;
Graduates demonstrate optimized use of digital learning abilities, including technical and numerical skills. 11. research, plan and conduct various tour guiding activities;
6. Passion to Lifelong Learning 12. develop appropriate marketing programs and arrange the required travel services;
Graduates are enabled to perform and function in the society by taking responsibility in their quest to know more about the world through lifelong 13. plan / organize, implement and evaluate MICE activities;
learning. 14. plan, develop and evaluate tourism sites and attractions;
7. High Level of Leadership and Organizational Skills 15. produce food products and services complying with enterprise standards;
Graduates are developed to become the best professionals in their respective disciplines by manifesting the appropriate skills and leaderships 16. apply management skills in F & B service and operations;
qualities. 17. perform and provide full guest cycle services for front office;
8. Sense of Personal and Professional Ethics 18. perform and maintain various housekeeping services for guest and facility operations;
Graduates show desirable attitudes and behavior either in their personal and professional circumstances. 19. plan and implement a risk management program to provide a safe and secure workplace; and
9. Sense of National and Global Responsiveness 20. provide food & beverage service and manage the operation seamlessly based on industry standards.
Graduates’ deep sense of national compliments the need to live in a global village where one’s culture and other people culture are respected.

Course Plan

Week Topic Learning Outcomes Methodology

1. PUP Mission and Vision

2. CTHTM Mission 1. To imbibe the vision and mission of the university, college goal, and program objectives.
Week 1 Class Orientation
3. Department of HM Goals and
Objectives

I. Introduction to Hospitality Lecture

and Lodging 1. Evaluate the hospitality industry and its major contribution to tourism and hospitality Discussion
1. Evolution of 2. Trace the evolution of lodging Hotel Trivia Quiz Score Evaluation of hotel services, facilities, supplies, and amenities as to hotel categori
the Hospitality 3. Describe the dynamic Hotel Industry Presentation) Reflection paper on hotel visit describing the different divisions/ departments Brochure for PU
Industry 4. Describe Different Hotel Guest Segments analysis of a sample Hotel Operation’s Case
2. Lodging and 5. Explain various ways by which to distinguish hotels Video Presentation Group Dynamics Researches:
Week 1-6
Accommodatio 6. Distinguish revenue centers from cost centers in hotel organization -Library
n 7. Describe the hotel control system, examples of financial controls and summarize the need -Internet
3. Rooms for quality controls in hotels -Ocular Visit
Division 8. Restate the vital contribution of the hospitality and tourism industry. Case Studies
4. Foodservice 9. Recap the principal divisions that comprise the hospitality business Restaurant Industry Update, clippings and sharing
Operation
MIDTERM

Lecture
1. Trace the evolution of restaurants/food service
II. Foodservice Industry Discussion
2. Describe segments of the restaurant industry and the career opportunities available
Beverage Video Presentation
within them
1. Foodservice Group Dynamics
3. Summarize the importance of guests, ambiance, and menu in a restaurant
Operation Researches:
organization and success
Week 8 2. Foodservice -Library
4. Critic the financial and operational controls for restaurants
Management -Internet
3. Managed Services -Ocular Visit
5. Compare the foodservice industry’s evolving use of technology in restaurant
Case Studies
operations
Restaurant Industry Update, clippings and sharing
6. Synthesize the significance of foodservice business

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 III. Travel and Tourism, Leisure and
Recreation, Clubbing and Gaming
1. Summarize the history of gaming around the world
Entertainment Lecture
2. Describe casino hotels
1. The World of Discussion
3. Explain differences between the organization and management of casino hotels and
Tourism Video Presentation Group Dynamics
other types of hotels
Week 9-13 2. Recreation, Team Building Research
4. Summarize the beginnings of the cruise industry
Attractions and Role Playing
5. Describe the birth of modern Cruising
Clubs Visits/Tours
6. Describe the Gaming Entertainment
3. Gaming Debate on Advantages and Disadvantages of Casino Hotels in specific tourist destination in the Philippines
7. Compare the different Recreation, Attractions, and Clubs.
Entertainment Evaluation of the Titanic, its organization, service delivery and its plight as a cruise ship
4. Cruise Line
industry

IV. Events Services and

Management
1. Meetings,
1. Describe the types of meetings, civic and government organizations' role in the Lecture
Conventions and
meeting industry, and describe where most meetings are held Discussion
Week 14-17 Expositions
2. Outline the meeting planning process and summarize career opportunities in the Movie Review:
2. Special Events
meeting industry
3. Leadership and
Management

FINAL EXAMINATION

Suggested Readings and References

ASEAN MRA Toolbox

Cousins, D. L. (2014). Food and Beverage Service. Italy: Hodder Education.
Theis, J. P.-P. (2012). Foodservice Management Principles and Practices. New Jersey: Prentice Hall

Course Grading System

LECTURE

Class Standing (CS) (70%)

Regular Class Attendance and Performance
Quizzes
Seatwork’s
Assignments
Projects
Individual/ Group Activity

Midterm/ Final Examinations (30%)

Midterm Grade/ Last Term Grade = (Class Standing x 2) + Midterm/ Final Examinations
3
Final Grade= Midterm + Last Term Grade
2

Classroom Policy
For absences and tardiness, the policy stated in the PUP Student Handbook will be applied. Same with the disciplinary rules and
regulation
Students are encouraged to participate in classroom activities.
Good personal hygiene, proper grooming, and the wearing of a complete uniform must be observed at all times.
Cellphone must ONLY be used before and after the class.
In activities wherein the students will use the LCD and other equipment, it should be set-up before the class starts.
The class should always start and end with a prayer.
RESPECT during the conduct of the class must be observed at all times.
Must comply with the requirements of the subject. It should be submitted on or before the deadline, such as:
Brochures and fliers of various scope of the industry-
Café Hasmin, Hasmin Hostel, mini store at the campus car park, etc.
Reaction/reflection papers as assigned on industry updates
Group presentation on assigned hospitality segment with audio-visuals
Case study analysis

Consultation Time
TBA

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Prepared by: Enhanced by:

Assoc. Prof. MA. CRISTINA Q. TRINIDAD, DEM Asst. Prof. __________________, MEM
Faculty Member, CTHTM - DHM Faculty Member from the Branches or Satellite Campuses
Note: with signature and date of signing Note: with signature and date of signing

Recommending Approval:

Assoc. Prof. MARIETTA D. REYES, PHD

Dean, CTHTM
Note: with signature and date of signing

Approved by:

Prof. EMANUEL C. DE GUZMAN, PHD

Vice President for Academic Affairs
Note: with signature and date of signing

Revised JULY 2020

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CHAPTER 1: INTRODUCTION TO TOURISM AND HOSPITALITY
INDUSTRY
Chapter Learning Objectives:
At the end of this chapter, the student should be able to:
1, Define Tourism and Hospitality Industry
1. Give the importance of tourism and hospitality industry
2. Make a synthesis on the tourism and hospitality industry
3. Discuss the different careers in tourism and hospitality sectors

TOURISM the activity of traveling to a place for pleasure; the business of providing hotels,
restaurants, entertainment, etc. for people who are travelling; the commercial organization and
operation of vacations and visits to places of interest.

Tourism is travel for pleasure or business; also the theory and practice of touring, the business
of attracting, accommodating and entertaining tourists, and the business of operating tours.

It is the act and process of spending time away from home in pursuit of recreation, relaxation
and pleasure, while making use of commercial provision of services. As such, tourism is a
product of modern social arrangements beginning in western Europe in the 17th century,
although it has antecedents in Classical antiquity.

Other sectors within the Tourism Industry:

1. Transportation
2. Airline Industry
3. Car Rental
4. Water Transport
5. Coach Services
6. Railway
7. Spacecraft

HOSPITALITY INDUSTRY is a broad category of fields within the service industry that includes
lodging, food and drink service, event planning, theme parks, and transportation; it is the
relationship between guest and host, or the act or practice of being hospitable. Specifically, this
includes the reception and entertainment of guests, visitors, or strangers, resorts, membership
clubs, conventions, attractions, special events and other services for travellers and tourists.

“Hospitality” can also mean generously providing care and kindness to whoever is in need.

The hospitality industry is a broad group of businesses that provide services to customers. The
industry can be broken down into five basic areas: accommodation, food and beverage,
travel and tourism, assembly and event management and gaming & recreation.

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DISCUSSION QUESTIONS
1. What is the difference between tourism and hospitality industry?
2. Why is tourism and hospitality important to the development of the economy?
3. What are the careers in the tourism and hospitality industry?
4. What are the other sectors of tourism?
5. What is the essence of the word “hospitality”?

ACTIVITY
1. Give at least 10 career opportunities in the tourism industry and its job description
2. Give at least 10 career opportunities in the hospitality industry and its job description

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CHAPTER 2: THE HOSPITALITY UMBRELLA
Chapter Learning Objectives:
At the end of this chapter, the student should be able to:
1. Describe and explain the difference between the five basic areas of the hospitality industry
2. Understand the functions of each basic area
3. Identify the multiple factors influencing the hospitality industry

Hospitality from the French word “hospice” means to provide for the weary; to take care of
those traveling.

Early Hospitality and Famous Personalities:

1. Greek/Roman Culture – in 40 BC they traveled for social and religious purposes
2. Roman businessmen traveled
3. Romans were the first pleasure travelers
4. After fall off Roman Empire, public hospitality fell in religious orders.
5. Inns were actually private homes
6. Nobility stayed in monasteries
7. Stagecoach became favored transportation
8. 16th Century: High demand for inns and taverns
9. First Hotel: Hotel de Henry (1788). Cost $17,500 and has 60 beds
10. French Revolution: Changed the course of culinary history
11. Auguste Escoffier established the Kitchen Brigade System
12. 18th and Early 20th Century: Introduction of Railroads. Transportation and lodging could
not be separated.
13. Spas and resorts believed to be medicinal and helpful
14. Tremont Hotel: “First Luxury Hotel”. Boasted the 1st toilets and private bedrooms with
locks on door.
15. Cesar Ritz (1889) Famous Swiss Hotelier and the manager of the Savoy in London.
16. Ellsworth Milton Statler opened his 1st hotel in Buffalo, New York in 1907.
17. Conrad Hilton: “King of Innkeepers”. Opened his 1st hotel in Texas, the Mobley in 1919.
18. John Willard Marriot Sr.: Founder of the Marriot hotel chain.
19. Kemmon Wilson: Founder of Holiday Inn. Opened the 1st Holiday Inn Motel in Memphis
in 1952. Holiday Inn went international in 1960.
20. 19th Century: 1898 Savoy Hotel opened in London. The General Manager was Auguste
Escoffier
21. 20th Century: Air Travel was made available to masses. Conventions and Conferences
became an integral part of successful commerce.
22. 21st Century Restaurants: 1921 White Castle, 1927 Howard Johnsons, 1927 Marriott Hot
Shoppe, 1965 TGI Friday‟s, 1982 Chili‟s

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THE FIVE SEGMENTS OF THE HOSPITALITY UMBRELLA

Accommodation/Lodging
A place where a person such as a traveler can stay for usually a short period of time; A place to
sleep; a temporary place to stay. This area includes hotel, motel, resort, pension house, inn, air
bnb, apartelle, condotel etc.

Food and Beverage

Defined as any place or establishment that provides food and beverage; a place where you can
buy and eat a meal. This includes restaurant, bars, cafeteria, room service, lounge, coffee shop
and outside catering services.

Travel and Tourism

These are services that provides transportation and other services that the traveler may need
like air, cruise ships, rail, coach, automobile and ecotourism.

Assembly and Event Management (Meetings, Incentives, Conferences and Exhibitions)

It is the application of project management to the creation and development of small and/or
large scale personal and corporate events such as festivals, conferences, ceremonies,
weddings, formal parties, concerts or conventions. It involves studying the brand, identifying its
target audience, devising the event concept, and coordinating the technical aspects before
actually launching the event.

Gaming and Recreation

It is defined as something people do to relax or have fun; activities done for enjoyment;
refreshment of strength and spirits after work; a means of refreshment or diversion. This
includes attractions, gaming, and parks.

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DISCUSSION QUESTIONS
1. What is the importance of providing good customer service to travelers in relation to the areas
of the hospitality umbrella?
2. What are the characteristics of the 5 basic areas of the hospitality umbrella?
3. What is the relevance of the early history to the modern hospitality?

ACTIVITY
Give at least ten (10) common denominators of each segment

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CHAPTER 3: ACCOMODATION/LODGING SEGMENT

Chapter Learning Objectives

At the end of this chapter, the student should be able to:
1. Recognize the significance of the accommodation/lodging segment
2. Explain the importance of accommodation/lodging in the tourism industry
3. List the different types of accommodation

Early History
The earliest accommodations were generally family-owned, with families providing not only
lodging but also food and drink for weary travelers. By the middle of the 1700s, the term hotel
came to be used for lodging in Europe, replacing the old idea of inns or taverns there.

As accommodation/lodging defined in chapter 2, categories under this segment include:

Hotel
A place that has rooms in which people can stay especially when they are traveling; a place that
provides food, lodging and other services for paying guests. Hotels may be classified into: (1)
stars or diamonds (2) size (3) location (4) target market (5) number of rooms (6) ownership and
affiliation (7) levels of service. Classification help guests to get an overview of the hotel without
having to check the property themselves.
.
Motel
A place that is next to a road and that has rooms for people to stay in especially when they are
traveling by car; an establishment which provides lodging and parking and in which the rooms
are usually accessible from an outdoor parking area. Larger motels can be similar to hotels,
often with a swimming pool, spa, sauna, laundry and restaurant.

Apartment
These are great option when you are staying in a major city or resort town. They can cook their
own meals, do their laundry and enjoy the feeling of having their own space while on a holiday.

Bed & Breakfast

These are wonderfully eclectic mix of all types of hosts and houses, and this is part of the
attraction. By opening their homes and their hearts to travellers who need a comfortable bed for
a night or two, B&B hosts are like instant friends you meet along the way.

Lodges
Lodges encompasses historic estates, vineyard cottages or boutique guest houses, typically
providing unique facilities, location, service and guest experiences. Wake up to a spectacular
alpine vista or scenic freshwater lake-lodge accommodation can be a treat for the night or for
your entire holiday.

Home stays
It is a popular accommodation in Australia. All domestic facilities are shared with the family
including bathroom/s, and meals eaten together often including dinner. Homestay hosts are
naturally genial characters, and your clients‟ stay with them will be enjoyably social.

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Farm stays
A unique accommodation option if you want a real taste of rustic, authentic farm life. Often
similar to a Bed & Breakfast with a few extra hands-on-activity options thrown in, your clients will
stay in the home of their hosts. Farm stay accommodation lets people feel like part of the
farming family

Hostel
Ideal for budget travellers and backpackers, a hostel is an inexpensive type of accommodation
usually shared bedrooms and communal facilities.

Cottage
Defined as a small vacation house, typically in rural areas.

Chalet
Chalets are wooden Alpine-style buildings commonly found and around mountain resorts.

Mansion
Usually built for the wealthy, mansions are large, opulent houses that generally pay homage toa
historic architectural style.

Timeshare
Usually located in a sought-after destination, a timeshare is a type of vacation property with
shared ownership and use of rights. A timeshare for rent can be a smart alternative to staying in
a hotel room, offering superior amenities and better value.

Resort
Primarily known as a destination frequented by vacationers in search of relaxation and
entertainment, the term is also used to describe a full service lodging establishment that offers
extensive guest services and recreational facilities.

Igloo
A typical eskimo house, an igloo is a dome-shaped snow structure meant to provide temporary
or permanent shelter in cold climates.

Cortijo
It is a type of rural property usually consisting of multiple buildings, a large patio and cultivated
lands.

Villa
Originated in Roman times, a villa is often described as a luxurious country residence.

Tree house
Usually designed for recreational purposes, a treehouse or tree house is a structure built or
placed among the branches of a tree.

Ice Hotel
It is a non-permanent hotel constructed from ice and snow in areas with sub-freezing
temperatures.

Camp
A collection of tents, huts or other temporary structures used for travelers to lodge in.

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Pop Up Hotels
A new breed of accommodation; pop up hotels are temporary lodging establishments usually
set up for specific events.

Palazzo
It can be anything from a block of flats to home of a noble family to a historic hotel.

Inn
A small establishment offering overnight accommodation, food and drink to travelers.

Penthouse
An apartment situated on the highest floor of a building, commonly appointed with luxury
amenities.

Chateau
It is a French country house or castle.

Manor
An English manor is a large historic house or mansion with land, formerly owned by nobility.

Pension House
A type of guesthouse or B&B, where in addition to lodging and breakfast, guests are also
offered lunch and dinner. Pensions are usually family-run and cost less than other
accommodation options.

RV
Usually used for traveling, an RV is a recreational vehicle outfitted with the amenities found in a
home, including bathroom, kitchen, and sleeping facilities. Depending on region, RV‟s are also
called caravans, camper vans, or motorhomes.

Castle
A fortified building or group of buildings built across Europe and the Middle East during the
medieval period. Castle hotels offer royal-style accommodation in sumptuous historic
surroundings.

Palace
Unlike castles, palaces are not fortified, but they still are royal residences characterized by an
exceptional level of grandeur. Some of the most spectacular palaces converted into luxurious
hotels can be found throughout Asia and Europe.

Yacht
A type of luxury recreational boat offering every modern convenience. They are classified as
sailing yachts and motor yachts, and are available in a vast range of sizes, styles and functions.

Poshtel
A new trend in travel, poshtels are a sort of upscale hostels with a focus on chic design, art and
high-tech amenities

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Eco Hotel
An eco-hotel is an environmentally friendly accommodation aiming to promote sustainable
tourism and green living through the use of renewable energy sources, recycled materials and
organic locally sources produced. Their philosophy is to minimize the impact on the
environment.

Capsule Hotel
A unique type of hotel that usually provides cheap, basic overnight accommodation in a number
of tiny functional rooms called “Capsules”

Parador
These are Spanish government-operated hotels, frequently located in former castles,
monasteries, or other beautiful historic settings

Aparthotels/Apartelles
The combination of the comfort and independence of a private apartment with the services of a
hotel.

Hacienda
The term hacienda is used to describe a ranch or a main house in a landed estate in Spanish
speaking-countries.

DISCUSSION QUESTIONS
Write the correct answer in the blank.
1.___________A type of luxury recreational boat offering every modern convenience
2.___________Upscale hostels with a focus on chic design, art and high-tech amenities
3.___________An apartment situated on the highest floor of a building, commonly appointed
with luxury amenities
4. __________A collection of tents, huts or other temporary structures used for travelers to
lodge in
5. __________It is a structure built or placed among the branches of a tree

ACTIVITY
1. Give at least 10 examples of hotels and be able to identify its classification
2. On a separate sheet of paper provide photos of each lodging establishment (1 photo
each, name of lodging establishment, location (if possible) and other details)

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CHAPTER 4: FOOD AND BEVERAGE

Chapter Learning Objectives

At the end of this chapter the student should be able to:
1. Differentiate the Food and Beverage segment
2. Give examples of F&B establishment according to its respective sector
3. Identify the market and consumer needs in the Food and Beverage segment

Food and Beverage Services can be broadly defined as the process of preparing, presenting,
and serving of food and beverages to the customers. Two types of F&B Services: (1) On
Premise – Food is delivered where it is prepared. The customer visits the premise to avail the
food service. (2) Off Premise – This kind of service includes partial cooking, preparation and
service at customer‟s premises. It is provided away from the F&B services provider‟s base on
the occasion of major events which call for a large number of customers.

Types of Food and Beverage operations, the Commercial Sector:

Quick-Service Restaurants (QSR)

Formerly known as fast-food restaurants, this food sector generally caters to both residents and
visitors and is represented in areas that are conveniently accessed by both. In QSRs, food is
prepared and purchased quickly, and generally consumed quickly. Convenience and familiarity
are key in this sector. Examples of QSRs include: (1) Drive-through locations (2) Stand-alone
locations (3) Locations within retail stores (4) High-traffic areas, such as major or commuter
routes

Full-Service Restaurants
In full service restaurants, menus offered are varied, but in general, reflect the image of the
restaurant or consumer‟s desired experience. Major segments include fine dining, family/casual,
ethnic, and upscale casual. Fine dining restaurants are characterized by highly trained chefs
preparing complex food items, exquisitely presented. Meals are brought to the table by
experienced servers with sound food and beverage knowledge in an upscale atmosphere. It
was once mandatory to have table linens, fine china, crystal stemware and silver plate cutlery in
order to be referred to as a fine dining establishment.

Family/Casual Restaurants
Characterized by being open for all three meal periods; these operations offer affordable menu
items that span a variety of customer tastes. They also have the operational flexibility in menu
and restaurant layout to welcome large groups of diners.

Ethnic Restaurants
Typically reflect the owner‟s identity. The growth and changing nature of this sector reflect the
acceptance of various ethnic foods within our communities. The driving force behind these
operations is the Chef‟s background, their commitment to the quality of the product, innovative
preparation mixed with exceptional technique, and knowledgeable service staff to bring it to the
consumer.

Upscale Casual Restaurants

Emerged in the 1970s, evolving out of a change in social norms; consumers began to want the
experience of a fun social evening at a restaurant with good value (but not cheap) in contrast to

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the perceived stuffiness of fine dining at that time. These restaurants are typically dinner
houses, but they may open for lunch or brunch depending on location.

Catering and Banqueting

It comprises food served by catering companies at banquets and special events at a diverse set
of venues. Banqueting pertains to catered food served on premise, while catering typically
refers to off premise catering. The catering and banqueting experience has evolved
tremendously to the point where guests who attend events expect restaurant-quality food and
service. In keeping this concept, the event planner will coordinate with the catering
establishments that guests who attend the planned events have a choice or options for each
course served. Catering business include: (1) Catering companies (2) Conference centers (3)
Conference hotels (4) Wedding venues (5) Festival food coordinators.

Alcohol and Cannabis

The drinking establishment sector comprises bars, wine bars, cabarets, nightclubs and pubs. As
the name suggests, a liquor primary license is needed to operate a business that is in the
primary business of selling alcohol. Together the commercial ventures of QSRs, full service
restaurants, catering functions, and drinking establishments make up just over 80% of the
market share

The Non Commercial Sector:

Institutional
Often run under a predetermined contract, this sector includes (1) Hospitals (2) Universities,
Colleges and other educational institutions (3) Prisons and other detention facilities (4)
Corporate staff cafeterias (5) Cruise ships (6) Airports and other transportation terminals and
operations

Accommodation Foodservice
These include (1) Hotel restaurants and bars (2) Room Service (3) Self-serve dining operations.
Collaborations between hotel chains and restaurant chains have seen reliable pairing.

Vending and Automated Foodservices

While not generally viewed as part of the food and beverage sector, automated and vending
services do account for significant sales for both small and large foodservice and
accommodation providers. Vending machines are located in motels, hotels, transportation
terminals, sporting venues, or just about any location that will allow for the opportunity for an
impulse or convenient purchase.

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DISCUSSION QUESTIONS
1. What is the difference between Commercial and Non Commercial Sector of F&B?
2. What is the importance of Institutional Foodservice?
3. What is the difference between On Premise and Off Premise catering?

ACTIVITY
1. Give at least 10 examples of QSR establishments (local or international)
2. Give at least 10 examples of Fine Dining Restaurants (local or international)
3. Give at least 10 examples of Catering/Banqueting establishments (local or international)

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CHAPTER 5: TRAVEL AND TOURISM

Chapter Learning Objectives

At the end of this chapter, the student should be able to:
1. Identify the factors that may affect the development of tourism
2. Understand and explain the different types of organization within travel and tourism
4. Understand the essence of having a progressive travel and tourism industry

Travel
1. Comprises all journeys from one place to another
2. All journeys made by people who enter a country for leisure, to work, reside,
study or who just pass through a country without stopping.

Tourism
1. The temporary short-term movement of people to destinations outside the places
where they normally live and work, as well as their activities during their stay at these
destinations
2. All tourism should have some travel, but not all travel is tourism
3. Comprises the activities of persons travelling to and staying in places outside
their usual environment for less than a year and whose main purpose of travel is
other than the exercise of an activity remunerated from within the place visited
4. Excluding the trips within the area of usual residence and frequent and regular
trips between the domicile and the workplace and other community trips of a
routine character

Category of Tourism
1. Domestic tourism
2. International tourism

Factors that encourage/prohibit the development of tourism

1. Social factors– the type of travel and tourism products and services radically
change because of the demographic trends and social changes.
2. Political factors – political stability of a country is one major factor for the
development of tourism. Policies implemented helps in the development like
encouraging tourism activities such as investments in tourism infrastructures,
openness in visa travel applications and favorable foreign tourism
investments.
3. Economic factors – people tend to spend more on traveling if they under a
favorable economic environment although whether global economic environment
is health or not, it will not affect people„s intention of travelling to other countries.
4. Cultural and Environmental factors – greater environmental awareness has
affected travel and tourism development in the recent years. Green issues such
as the development of eco-tourism, green hotels and conservation of heritage
sites are becoming more and more important which becomes basis for sustainable tourism.
5. Technological factors -travel and tourism has always been an industry that has
made extensive use of technological equipment. Computerized Reservation
System (CRS), the use of sophisticated databases is very common for travel

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Travellers
Any person who is taking a trip within or outside his/her own country of residence
of the purpose of travel, means of transport used, even though he/she may be
travelling on foot.

Tourist
An overnight visitor; A person who travels to destinations outside his/her residence and working
place, and stays for at least 24 hours, for the purpose of leisure or business

Type of tourist
1. International tourist
2. Domestic tourist

Excursionists
Same-day visitor or day tripper; A person who temporarily visits a destination and stays for less
than 24 hours, for the purpose of leisure or business, but not for transit.

Type of excursionists
1. International excursionist
2. Domestic excursionist

Visitors
Any person travelling to a place other than that of his/her usual environment for a
period not exceeding twelve months and whose main purpose of visit is other
than the exercise of an activity remunerated from within the country visited

Type of visitors
1. International visitor
2. Domestic visitor

DISCUSSION QUESTIONS
1.What is the difference between travel and tourism?
2.What is the importance of travel and tourism in the economy?
3.What is the difference between tourist, excursionist and visitor?

ACTIVITY
Give at least 10 most visited countries in the world and give at least 3 most visited destination in
the said country. In a separate sheet of paper provide photos of each destination.

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CHAPTER 6: ASSEMBLY AND EVENTS MANAGEMENT
(MEETINGS, INCENTIVES, CONFERENCING & EXHIBITION-
M.I.C.E)

Chapter Learning Objectives

At the end of this chapter, the student should be able to:
1. Recognize the difference between Meetings, Incentives,Conference & Exhibitions (M.I.C.E)
2. Appreciate the importance M.I.C.E in the development of the Tourism industry
3. Know the different skills needed in M.I.C.E.management

Meetings, Incentives, Conferences and Exhibitions (MICE) is a type of tourism in which

large groups, usually planned well in advance, are brought together. It is business tourism at its
finest, aimed at bringing together top professionals from every sector in an enhanced, tailor-
made hospitality setting.

Meetings
Meetings are typically held in hotel conference rooms or at convention centers. They are single-
day events that bring together a group of professionals to address a key challenge or set goals
for the organization.

Incentives
Incentives are travel rewards a company may provide in return for excellent professional
performance from individual employees, groups or partners. A few days in a resort, hotel or
popular hospitality venue at your company‟s expense does wonders for employee loyalty.

Conferences
Conferences take meetings to the next level and are designed for a large corporate group to
share knowledge across several days. They often include only key members of the
organization, but also guest speakers and the general public.

Exhibitions
Exhibitions are essentially trade shows where an organization promotes its key products and
services to the public. They are focused on events that drum up business and help employees
to network and build lasting professional relationships.

MICE: Required Skills

1. Innovativation
2. Technical Skills
3. Organizational Skills
4. Creativity
5. Teamwork
6. Problem Solving

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DISCUSSION QUESTIONS
1. What is the difference between meetings, incentives, conference and exhibitions?
2. How does MICE affect the tourism industry?
3. How does MICE affect the economy of the country?

ACTIVITY
1. Give at least 5 local or international conferences for the past five years. Give the exact
details.
2. Give at least 5 local or intenational exhibitions for the past five years. Give the exact details.

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CHAPTER 7: GAMING AND RECREATION

Chapter Learning Objectives

At the end of this chapter, the student should be able to:
1. Recognize different classification of Gaming and Recreation
2. Prepare and execute gaming and recreational facilities
3. Give examples of popular gaming and recreation activities
4. Recognize the benefits of gaming and recreation as an individual
5. Recognize the benefits of gaming and recreation in the economy

Gaming
Refers to casino and sports betting companies, lotteries etc. for the purpose of generating
returns equal to an underlying index. Gaming funds track companies involved in casino and
sports gambling but also include video games and similar forms of electronic entertainment.
Casino and gambling companies largely depend on robust consumer spending.

Benefits of Gaming:
1.Improves coordination
2.Improves problem solving skills
3.Enhances memory
4.Improves brain speed
5. Improves social skills

Recreation
Refers to all those activities that people choose to do to refresh their bodies and minds and
make their leisure time more interesting and enjoyable. These include competitive physical
games such as basketball, golf, baseball etc. that are played for fun as opposed to
professionally. Other examples of recreation activities are walking, swimming, meditation,
reading, playing games and dancing. Meanwhile the term “recreational facilities” means spas,
saunas, steam baths, athletic, playground or other similar equipment and associated
accessories.

Benefits of Outdoor Recreation:

1. Beneficial for physical and mental health
2. Proper use of our public lands
3. Creates concern and awareness for keeping them protected and free from pollution

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DISCUSSION QUESTIONS
1. What is the difference between gaming and recreation?
2. What are the other benefits of Outdoor Recreation?
3. How does Gaming and Recreation affect the economy of the country?
4. How does the Gaming and Recreation affect the tourism industry?

ACTIVITY
1. Give at least 5 local recreational events for the past 10 years
2. Give at least 5 international events for the past 10 years
3. Give at least 5 gaming destinations of tourist (City/State, Country)
4. Give at least 5 local gaming popular in the Philippines
5. Give at least 5 local recreational facilities in the Philippines

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