This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with table appointments and to illustrate table covers for breakfast, luncheon, and dinner; for counter and cafeteria service; and for banquets and buffets.…

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with kinds of dining room and food-service work other than serving food directly to a guest. Illustrated information sheets and learning activities are provided…

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with efficient table clearing and cleaning duties. Illustrated information sheets and learning activities are provided in these areas: table clearing and cleaning…

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with how to serve guests in a food establishment. Illustrated information sheets and learning activities are provided in these areas: greeting quests and…

This module on space management is intended to help supervisors or managers make more profitable use of existing areas in their establishment. An imaginary licensed house is used as a case study to show the steps involved. The material is presented in a self-instructional format in five sections. At the beginning of each section is a statement of…

This module on accommodation operation is intended to help supervisors or managers achieve a balance in the day-to-day running of the premises and plan for a smooth and successful future. Much of the material is concerned with the housekeeping aspects of accommodation management. The material is presented in a self-instructional format in seven…

This module on task management is intended to help the hospitality manager or supervisor meet all the demands of the position and at the same time keep the customer happy. The material is presented in a self-instructional format in eight sections. At the beginning of each section is a statement of the objectives that will be achieved as a result…

This module on the leisure experience is intended to give the supervisor or manager an understanding of the nature and scope of the leisure market and key trends and developments. The material is presented in a self-instructional format in three sections. At the beginning of each section is a statement of the objectives that will be achieved as a…

This module on maximizing occupancy is intended to cover the basic framework for analysis of occupancy in accommodations and for identification of ways to improve it on both a long-term and day-to-day basis. The material is presented in a self-instructional format in seven sections. At the beginning of each section is a statement of the objectives…

This module on promoting leisure is intended to give an understanding of the methods that can be used to market leisure products and services and how to plan the marketing of leisure. The material is presented in a self-instructional format in seven sections. At the beginning of each section is a statement of the objectives that will be achieved…

This module on the leisure operation is intended to enable the reader to develop an understanding of the special requirements and priorities in the development and management of a leisure operation. The material is presented in a self-instructional format in four sections. At the beginning of each section is a statement of the objectives that will…

This module on staff retention is intended to show the direct link between problems in staff recruitment and retention and level of job satisfaction in hospitality settings. The material is presented in a self-instructional format in four sections. At the beginning of each section is a statement of the objectives that will be achieved as a result…

This module on leadership and motivation is intended to explain the many aspects of both leadership and motivation and demonstrate how they relate to each other in a hospitality setting. The material is presented in a self-instructional format in four sections. At the beginning of each section is a statement of the objectives that will be achieved…

This student activity book contains pencil-and-paper activities for use in a hospitality services course focusing on the food and lodging segments of the hospitality and tourism industry. The activities are organized into 29 chapters on the following topics: hospitality services industry; professional ethics; organization/management structures in…

This module on communications is intended to take the hospitality supervisor or manager through the basics of everyday communications, covering the theory as well as the practical aspects of routine business activities. The material is presented in a self-instructional format in six sections. At the beginning of each section is a statement of the…