OER resources for the Hospitality and Tourism Industries

As you'll learn in this course, running a successful and profitable spa requires a comprehensive understanding of spa operations. It begins with selecting the appropriate design, creating standard operating procedures, and acquiring in-depth knowledge of the day-to-day operations in the front of the house and the back of the house. This course is designed to demystify spa operations and provide a clear strategic overview of the knowledge and tools necessary to establish and run a profitable spa.

UC Irvine’s OCW is a Web-based publication of the courses and course materials that support higher education. Educators are encouraged to use the materials for curriculum development, while students can augment their current learning by making use of the materials offered, and self-learners are encouraged to draw upon the material for self-study or supplementary use. Course materials offered on the UC Irvine Web site typically may be used, copied, distributed, translated and modified, but only for non-commercial educational purposes that are made freely available to other users. Each course shows its own license provisions, so please check carefully.

This course introduces the hospitality industry as a single, interrelated industry composed of food and beverage, travel and tourism, lodging, meeting and planning events, recreation and leisure, recreational entertainment, and eco and heritage tourism.
Course Objectives
The student will:
• Identify the characteristics of the hospitality industry
• Explain the various components of tourism
• Discuss the hotel business development and classifications
• Discuss hotel and rooms division operation
• Explain hotel operations and food and beverage division
• Discuss various aspects of the recreation/leisure industry as it relates to tourism
• Explain the difference between meetings, expositions, and conventions

Overview: This book examines different practical hospitality training work experience models implemented by degree granting institutions throughout the world. Through a series of research essays and reflective case studies, the book explores the range of on and off campus models used by tertiary providers to ensure their students gain practical experience that complements their formal classroom education. The book is organized into five sections: Practical learning in on-campus commercial hotels; Practical learning in on-campus training hotels; Practical learning in on campus training units; Off campus practicums and internships, and; Internship experiences from students and industry.