Hospitality English 21 June

Introduction to Hospitality

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Introduction to Hospitality

Manual on Module II
Introduction to Hospitality
(Fine-tuned version)

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Introduction to Hospitality

Contributors

Dr Benny Chan, Hong Kong Community College, The Hong Kong Polytechnic
University; Mr Murray Mackenzie, School of Hotel & Tourism Management,
The Hong Kong Polytechnic University and
PSHE Section, Curriculum Development Institute.

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Introduction to Hospitality

Copyright
© The Government of the Hong Kong Special Administrative Region
All rights reserved.
The copyright of this manual belongs to the Government of the Hong Kong Special
Administrative Region. Commercial use is strictly prohibited. Offenders will be liable to the legal responsibility.
Schools need not apply for permission to copy this manual in whole or in part for non-profit making educational or research purposes. All other uses should gain prior permission in writing from the Government of the Hong Kong Special Administrative Region. Requests should be directed to the:

Education Bureau
13/F, Room 1319, Wu Chung House
213 Queen’s Road East,
Wan Chai,
Hong Kong

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Introduction to Hospitality

Acknowledgements

We would like to express our gratitude to the following organizations for giving us the permission to reprint some of the pictures and /or providing us with information for completing the curriculum support package:
The Association of National Tourist Office Representatives in Hong Kong, ANTOR (HK)
Centre for Food Safety, Food and Environmental Hygiene Department
FreeDigitalPhotos.net

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Introduction to Hospitality

Introduction
A set of curriculum support package of tourism and hospitality learning and teaching materials is being developed by the Personal, Social and Humanities Education Section of
Curriculum Development Institute, Education Bureau for the implementation of the senior secondary Tourism and Hospitality Studies fine-tuned curriculum in schools. The curriculum support package is

References: Angelo, R. M. & Vladimir, A. N. (2001). Hospitality today: an introduction, 4th ed. Baker, S & Bradley, P (1990). Front Office Operations. Hong Kong: The Hong Kong Polytechnic Baker, S., Huyton, J. & Pradley, P. (2000). Principles of hotel front office operations, 2nd ed Berberoğlu, H., Candido, J. & Marrack, M. (1999). Designing Restaurants and Hotels. Brown, G.. & Hepner, K. (2009). The Waiter’s Handbook, 4th ed. Frenchs Forest, N.S.W Chon, K. & Sparrowe, R T (2000). Welcome to Hospitality…an Introduction. United States: Thomson Learning Dahmer, S. J. & Kahl, K. W. (2009). Restaurant Service Basics. Hoboken, N.J. : John Wiley & Sons. Foskett, D., Ceseriani, V., & Kinton, R. (2004). The Theory of Catering (10th ed.). Kazarian, E. (1989). Foodservice facilities planning (3rd ed.). United States: John Wiley & Sons, Inc. Kotschevar, L. H., & Tanke, M. L. (1996). Managing Bar and Beverage Operations. McSwane, D., Rue, N. R., & Linton, R. (2003). Food Safety and Sanitation. New Jersey: Prentice Hall Ninemeier, J. D., & Hayes, D. K. (2006). Restaurant Operations Management Principles and Practice Pegler, Martin. (1997). Theme Restaurant Design – Entertainment and Fun in Dining. Walker, J R., & Lundberg, Donald. E. (2005). The restaurant: from concept to operation Walker, J R. (2006). Introduction to Hospitality. United States: Prentice Hall Walker, J Vallen, G K & Vallen, J J (2000). Check-In Check-Out. United States: Prentice Hall Vallen, G