New User Special Price Expires in

Let's log you in.

Sign in with Facebook


Don't have a StudySoup account? Create one here!


Create a StudySoup account

Be part of our community, it's free to join!

Sign up with Facebook


Create your account
By creating an account you agree to StudySoup's terms and conditions and privacy policy

Already have a StudySoup account? Login here

All Notes for Final Exam!!! HRTM

by: Mackenzie Shapiro

All Notes for Final Exam!!! HRTM HRTM 110 - 002

Mackenzie Shapiro
GPA 3.8
Introduction to Hospitality Industry
Scott Jackson Smith (P)

Almost Ready


These notes were just uploaded, and will be ready to view shortly.

Purchase these notes here, or revisit this page.

Either way, we'll remind you when they're ready :)

Preview These Notes for FREE

Get a free preview of these Notes, just enter your email below.

Unlock Preview
Unlock Preview

Preview these materials now for free

Why put in your email? Get access to more of this material and other relevant free materials for your school

View Preview

About this Document

These are all the notes taken in class that you will need to know for the final exam!! Look out for the study guide as well, it is separate but very beneficial!
Introduction to Hospitality Industry
Scott Jackson Smith (P)
75 ?




Popular in Introduction to Hospitality Industry

Popular in Hospitality

This 0 page Bundle was uploaded by Mackenzie Shapiro on Thursday December 3, 2015. The Bundle belongs to HRTM 110 - 002 at University of South Carolina taught by Scott Jackson Smith (P) in Fall 2015. Since its upload, it has received 174 views. For similar materials see Introduction to Hospitality Industry in Hospitality at University of South Carolina.

Similar to HRTM 110 - 002 at USC


Reviews for All Notes for Final Exam!!! HRTM


Report this Material


What is Karma?


Karma is the currency of StudySoup.

You can buy or earn more Karma at anytime and redeem it for class notes, study guides, flashcards, and more!

Date Created: 12/03/15
Hospitality Notes Hotel Operations Food and Beverage Division 1 Division cure quot D 90 K chen Cate ng Banquet Restaurants Roonisendce NHnibars Bars Stewarding Lounges 2 Skills c d e O39QJ Leadership Training Motivation BudgeUng Cost control 3 Kitchen Organization a Executive chef A Responsible for guest satisfaction B Ensures food quality and consistency C IN CHARGE OF KITCHENS D Were important back in the day because they made the sauce b Sous Chef ASecondinconwnand B Day to day operations c The taller the hat the better the chef d The more folds in the hat the more important the chef is e Chef Tournant A Third in charge B Rotates through kitchen C Relieves chefs de partie D Have to know how to do everything f Chefs de Partie A Responsible for different areas within the kitchen B Example pastry chef sh chef banquet chef 4 Costs a Typical food cost ratio is 2832 b Food cost ratio cost of foodfood sales c More managers get red because of bad food cost over everything else 5 Video Notes Biggest delivery business pizza Dominos came up with the guarantee Squished a meatball to make a pattyhamburger First hamburger chain white castle Jungle by Upton sinclaire quotused every part of the pig other than the squealquot 96 of americans have eaten a hamburger higher management of mcdonalds weren t initially happy about the big mac 1st white castle and pizza hut in witchitaw Kansas 1st kfc was in salt lake city 1969 kfc was more popular than mcdonalds 1st franchise was kfc DP00quot r r39r39 207 6 Managed Services a Consists of all food service operations that are classi ed as notfor pro t b Service operations include A military B airlines C schools DcoHeges E health care facilities F businesses and industry cquaH es A challenge to please guest and client B guests are captive clientele C food service is not the primary business D produce food in large quantity E volume of business is consistent d contract management A nancial B quality of program C recruitment of management and staff D expertise in management if service departments E resources availablepeople programs management systems information systems F labor relations and other support G outsource administrative functions 7 Airlines a Competitive factor b Logistical operation that is complex c Expansion industry d Cost for average in ight meal is 6 e Food service at airports is typically contracted 8 Military a 6 billion dollars each year b trends A contract of officer s club B ne dining to casual style C prepared food D use of fast food restaurants on bases 9 Elementary and Secondary Schools a b c d 10 09069 11 09069 12 DP00quot 13 National school lunch program feeds 25 million children daily Good nutrition is the key Potential market for fast food chains Preparation varies amongst schools Campus dining Challenging Use of cyclical menus Budgeting is easy due to payment plans Various meal plans Sodexho Health care facilities Hospitals Extended life facilities Retirement centers Major growth segment is the senior citizen market Aramark Bamp Contractors Self operators 80 is contracted 30000 units nationwide compass group sous vide ash frozen food freezes and doesn t expand the cells which allow the food to taste as good as if it were fresh Hospitality Notes 114 1 Beverages a Wines A Fermented juice of grapes Light beverage wines white rise red Sparkling wines champagne Forti ed wines sherry port madeira quothave brandy or wine alcohol added aromatic wines vermouth and aperitif varietal type of grape from which wines are made and for which they are named vintage year in which a wines grapes were harvested b red wines A made from red grapes B coloring from grape skins C cabernet sauvignon and pinot noir c rose A actually a category of red B remove skin early for fermentation d white wines A made from white grapes B age and mature faster than red wines C chenin blanc e how wine is made A crushing a mixture of grape pulp skins seeds and stems B fermenting a chemical process by which yeast acts on sugar to produce alcohol and carbon dioxide I prnrnppw racking maturing aging filtering ning and clarifying bottling f ine spirits ginfrom juniper berries rum light is from sugarcane dark is from molasses tequilaagave cactus put the worm in it to check the quality vodkatasteless and odorless made out of potatoes brandydistilled from wine cognacs from france cocktails drinks made mixing 2 or more ingredients Stirred shaken or blended g Non alcoholic beverage trends A Nonalcoholic beer and wine BCo ee C Tea D Carbonated soft drinks E Juices F Bottles water mmpnwgt2mmpo 2 Gaming entertainment Industry a Gaming entertainment gaming is gambling and everything else that goes with it A Casino oorgambling High quality food and beverage Hotels Live performances Theme park rides and musuems Land based and riverboats Commercial and native American casinos Card rooms Charitable games Lottery operated games Wagering on greyhound and horse races b Gambling A Playing a game of risk for chance of making money c Handle A What the consumer bets wager B 500 billion d Win A Gross gambling revenue B 48 billion e casinos count for half of the US gaming revenues guests increasing acceptance by all consumers 32 of US households gamble in casinos younger players white coarjobs wants total entertainment experience atrlemmpow h F1009 3 History of Gaming a Gambling was legalized in 1931 in as Vegas b From 19401978 as vegas had a monopoly on gaminggambling A No hotel rooms B No entertainment c Gaming control board and Nevada gaming commission 4 NewJersey a Gambling legalized in 1976 b Looked at gaming to invest capital create jobs pay taxes and attract tourists c Casino control act funded casino control commission 5 Native American Gaming a In 1987 the supreme court determined if state has gaming b 11 of all winnings are from native American Indians c indian gaming regulatory act IGRA A provides framework for games B de nes different classes of gaming National Gambling Impact Study Commission a Commission A Signed into law in 1996 to study social and economic impacts of gambling in the United States Two year study Review existing policies Relationship gambling and crime Assess problem gambling Review impact on society mmoow Size and scope a Growth A Publically traded companies is 45 B Public acceptance C People like to wager D More demand than supply b Aided economic growth in states A Taxes B Capitol investment Controversy a Dislike of gaming moral beliefs b Social costs crime c Gambling addictions Cruising a First cruise ship in the world peninsula and oriental steam navigation company in 1844 from Britain to spain b The rst American cruise was in 1867 on a paddle wheel steamer known as the quaker city c New passengers and new directions A WW1 created a new era for cruising B Cruises changed from transportation to the fashionable thing to do C A slight decline during WW2 D From late 1950 s cruise ship declined with the popularity of air travel E Short trips were established d Birth of modern cruising A 1966 ted arison started Norwegian carribean line and transformed south oridas cruise industry 10 00 B by 19705 cruise ships went to a variety of destinations C 1977 the princess was used for a show called quotthe love boatquot today cruising is A seaborne tours for pleasure relaxation or sight seeing on a cruise ship B all inclusive packages carnival corporation A 90 ships and 171000 berths bed royal Caribbean A 35 ships and 78000 berths top 5 cruise destinations A alaska carribean western carribean eastern Europe and carribean southern cruise market A average of 46 yr old B household income of 93000 C college grad 69 D married 86 E 66 days F 1880 per person organization A captaincares for all staff and passengersmakes decisions on navigation operations and company policies B Hotel manager largest staff of any other department no marketing department nor sales spend 4 months at sea followed by 2 months off C Food and beverage manager feeding guest and staff food quality and cost never complete job D The purser ships banker info officer human resources director complaint handler lost luggage broken plumbing E Cruise director quality of entertainment F Chief housekeeper cleaning rooms laundry uniforms room service and passenger baggage Attractions A person place thing or event that is intended to attract A site event or person that has the capacity to motivate persons to gravitate towards it or them A Pull of the site event or person B Ability of the person thusly targeted to move Demand side A Provide a motivation to travel Supply side A Provide employement and generate revenue B Capture and showcase a part of out culture both historical and popular 11 12 0390 0390 Heritage attractions gt Travel to sites that celebrate an area community or history itendity or inheritance Natural culturual built Natural Miami beach everglades Cultural music festivals Orlando performing arts center Built Orlando science center menello museum of American folk art Relatively new A Date back to 17th century pleasure gardens of England and france B 1893 chicago worlds fair the rst ride C rooted in fairs carnivals amusement parks F1009 Theme Parks Aim to create an atmosphere of another place and time Have one dominate theme around which architexture landscape costumed persons rides shows foodservices and merchandising are all coordinated Meetings First thing to do set goals and objectives Forum Seminar Symposium Workshop Overall purpose brings people together for the purpose of exchanging information Goals A Developed for the need to B Increase awareness of a particular issue C Raise money for an activity or organization D Provide information to colleagues and clients ConvenUons A Meetings combined with expositions B Generally larger meetings with some form of trade show included Convention centers A Large facilities where meetings and expositions and held B Revenue generated from rental of space food and beverages Convention and Visitors Bureaus CVB A Encourage groups to hold meetings conventions and trade shows in the area it represents B Assist those groups with meeting preparations and lend support throughout the meeting g Meeting planner A Premeeting activities B Plan agenda set budget negotiate contracts C On site activities D Post meetings Hospitality Notes 929 1 Location a Center city hotels b Resort hotels c Airport hotels d e Freeway hotels Casino hotels 2 City Center Hotels a b c Traveling public for business or leisure Range of accommodations and services Typically have a signature restaurant 3 Resorts Hotels enamenv Originally began due to rail travel Famous resorts Greenbrier in West Virginia Hotel del Coronado in California quotcaptured clientelequot food serice is unique diversi ed marketing mix A children B groups C ecotourism 4 Vacation Ownership a b Fastest growing segment of travel industry Time share A Condo that is owned B Purchaser uses for a speci c period of time each year Vacation club A Purchase points that entitle purchaser to use of facility B Not real estate based Estimated that 2 million households own vacation intervals at 3500 resorts in almost 90 countries Helps ensure purchaser todays price for tomorrow 5 f Yearly maintenance Airport Hotels High occupancy due to location Business group and leisure travelers Full service 200600 rooms convenient locations airport shuttle service wmeom Relationship to Food a b C d e White Wines 0 Poultry sh and egg entrees Red Wines 0 Any game of red meat Sparkling Wines 0 Any course from dry to sweet The heavier the food the heavier the wine People were intimidated by wine Wine Producing Regions one TIITI Beer New large bodies of water Grapes grow cold night warm during the day Europe France 0 Bordeaux and Burgundy Spain America 0 quotWines Across Americaquot California 0 North and Central Coast Napa and Sonoma 0 Great Central Valley 0 Southern California Oldest and world s most popular alcoholic beverage It is produced by the fermentation of sugars derived from starchbased material The most common being malted barley however wheat corn and rice are also widely used usually in conjunction with the barley Malt Beverages A Brewing Process 0 Water 0 Beer is composed mostly of water and water used to make beer nearly always comes from a local source 0 Malt Nearly all beer included Ground Barley malt as the majority of their starch The starch source in a beer provides the fermentable material in a beer and is a key determinant of the character of the beer YeastFermenting agent 0 Hops For Flavoring The ower of the hop vine is used as a avoring and preservative agent in nearly all beer made today Hops contribute a bitterness that balances the sweetness of the malt B Microbreweries o Smaller Breweries o Locally made and distributed Rock Bottom Karl Strauss Sierra Nevada Samuel Adams 0 C Types of Beers o Lager First brewed in Germany 500 years ago Word from German means quotTo Storequot Become one of the most popular types of beer in the world Clear light bodied bottom fermenting Beginning in the 16th century Bavarian brewers were required by law to brew beer only during the cooler months of the year In order to have beer available during the hot summer months beer would be stored in caves and stone cellars often under blocks of ices o Ale Fuller bodies more bitter Brewed from barley malt with a topfermenting brewers yeast that ferments quickly Most ale contains some herb or spice usually hops which imparts a bitter herbal avor which balances the malt sweetness o Stout Dark ale sweet strong malt avor o Spirits Spirits or Liquor Liquid that has been fermented and distilled Proof Liquor s alcohol content 0 In US proff is twice the of alcohol 0 200 is the most 0 Whisky Made from a fermented mash of grain to which malt in the form of barley is added Scotch Whisky Smokey Kilns lrish Whiskey 0 Not dried milder Bourbon Whisky Corn mixed with rye Canadian Whisky 0 From corn


Buy Material

Are you sure you want to buy this material for

75 Karma

Buy Material

BOOM! Enjoy Your Free Notes!

We've added these Notes to your profile, click here to view them now.


You're already Subscribed!

Looks like you've already subscribed to StudySoup, you won't need to purchase another subscription to get this material. To access this material simply click 'View Full Document'

Why people love StudySoup

Steve Martinelli UC Los Angeles

"There's no way I would have passed my Organic Chemistry class this semester without the notes and study guides I got from StudySoup."

Anthony Lee UC Santa Barbara

"I bought an awesome study guide, which helped me get an A in my Math 34B class this quarter!"

Bentley McCaw University of Florida

"I was shooting for a perfect 4.0 GPA this semester. Having StudySoup as a study aid was critical to helping me achieve my goal...and I nailed it!"

Parker Thompson 500 Startups

"It's a great way for students to improve their educational experience and it seemed like a product that everybody wants, so all the people participating are winning."

Become an Elite Notetaker and start selling your notes online!

Refund Policy


All subscriptions to StudySoup are paid in full at the time of subscribing. To change your credit card information or to cancel your subscription, go to "Edit Settings". All credit card information will be available there. If you should decide to cancel your subscription, it will continue to be valid until the next payment period, as all payments for the current period were made in advance. For special circumstances, please email


StudySoup has more than 1 million course-specific study resources to help students study smarter. If you’re having trouble finding what you’re looking for, our customer support team can help you find what you need! Feel free to contact them here:

Recurring Subscriptions: If you have canceled your recurring subscription on the day of renewal and have not downloaded any documents, you may request a refund by submitting an email to

Satisfaction Guarantee: If you’re not satisfied with your subscription, you can contact us for further help. Contact must be made within 3 business days of your subscription purchase and your refund request will be subject for review.

Please Note: Refunds can never be provided more than 30 days after the initial purchase date regardless of your activity on the site.