Summary N6 Catering Theory and Practical - Hotel (HOSP305)

7.1 Introduction to
hospitality
3 Basic Areas:



Travel & Tourism: Food & beverage:

 Travel Agencies and Tour  Restaurants and Cafés
Operators – Casual to fine dining options.
– Organise trips, packages, and  Catering Services
experiences. – Food preparation and service for
 Transportation Services events.
– Airlines, buses, car rentals, and  Bars, Pubs, and Clubs
cruises. – Focused on beverages and
 Attractions and Experiences entertainment.
– Cultural, adventure, eco, and  Fast Food Outlets
heritage tourism. – Quick service with standardised
 Tourist Information Services menus.
Accommodation:
– Help visitors with guidance and
bookings.  Hotels and Resorts
– Full-service options offering rooms,
amenities, and activities.
 Guesthouses and B&Bs
– Smaller, more personal lodging
options.
 Lodges and Hostels
– Often used for budget travel or eco-
tourism.
 Motels and Inns
– Typically along travel routes with
basic facilities.

, Hospitality Departments: Hospitality: Local Markets



 Job Creation -provides employment
• Front Office  Supports Local Business – Increase income
• Housekeeping for local businesses
- Farmers
• Food & beverage - Artisans
• Kitchen & Food productions - Service providers
 Promotes Local Culture
• Engineering & Maintenance - Local Food
• Accounts & Credits - Traditions
- Crafts
• Security  Promotes Tourism – Attracts local and
• Human Resources (HR) international tourists
- increase revenue in travel, retail and
• Sales and Marketing entertainment
• Procurement & Purchasing  Infrastructure Development - encourages
development of:
• Information Technology (IT) - Roads
- Airports
- Public services
 Skills development
Hospitality: Global –Markets
Provides training in
hospitality improving the national skill base
 Encourages Entrepreneurship -Supports
small business
- Guesthouses
- Food stalls




Hospitality: Global Markets Hospitality on other Sectors of economy