HTM100 Strayer University Hospitality and Tourism Industry Paper Assignment 2: Overview of the Hospitality and Tourism Industry Most states regulate their

HTM100 Strayer University Hospitality and Tourism Industry Paper Assignment 2: Overview of the Hospitality and Tourism Industry

Most states regulate their health departments by city or county. Search for health department regulations for food service facilities that are closely related to the location where you reside. Focus on possible challenges to the restaurant industry, such as health department regulations and requirements, social concerns, competitive issues, and / or demographic and geographic issues.

Write a four to five (4-5) page paper in which you:

Determine the challenges involved in managing a restaurant operation that are specific to your state or local municipality, as well as how you would address those challenges.
Determine the impact of computerization on food service and lodging operations in your state, particularly in the areas of reservations, accounting, personnel management, and the recording of sales transactions. Consider the quality of technology infrastructure in your state and the degree of technology usage by potential customers visiting or using these services within your state.
Analyze the interdependence of food service, lodging, and meeting segments of the hospitality industry and make two recommendations for how the synergy between the three could be improved, using examples from your state to illustrate your case.
Consider how these segments can improve their relationships between one another and how they can combine their services in order to be more marketable in your home state.
Determine the likely consequences of the introduction of gaming entertainment into your state, or if your state already allows gaming, the impact of significant economic expansion of the segment upon other segments of the hospitality industry.
Use at least three quality references. Note: Wikipedia and similar websites do not quality as academic resources.
Format your assignment according to the following formatting requirements:
This course requires use of new Strayer Writing Standards (SWS). The format is different than other Strayer University courses. Please take a moment to review the SWS documentation for details.
Typed, double spaced, using Times New Roman font (size 12), with one-inch margins on all sides.
Include a cover page containing the title of the assignment, the student’s name, the professor’s name, the course title, and the date. The cover page is not included in the required page length.
Include a reference page. Citations and references must follow SWS format. The reference page is not included in the required page length.

The specific course learning outcomes associated with this assignment are:

Analyze the basic procedures involved in managing a restaurant operation.
Determine the impact of computerization on food service and lodging operations, particularly in the areas of reservations, accounting, personnel management, and the recording of sales transactions.
Analyze the interdependence of the food service, lodging, and meetings segments of the hospitality industry.
Discuss the nature of and the various activities related to gaming entertainment.
Use technology and information resources to research issues in hospitality and tourism management.
Write clearly and concisely about hospitality and tourism management using proper writing mechanics.

Grading for this assignment will be based on answer quality, logic / organization of the paper, and language and writing skills, using the following rubric can be found here. Writing Standards
Communicating professionally and ethically is one of the most important skillsets we can teach you at
Strayer. This guide gives you a starting point for ensuring;

Your writing looks and sounds professional
You give credit to others in your work
Writing Assignments
Title Page

Start your paper with a title page and include assignment title, your name, the course title, your
professor’s name, and date.
For all other writing assignments, see assignment guidelines.

Include page numbers.
For your paper, use double spacing. For all other writing assignments, see assignment spacing
Use Arial, Courier, Times New Roman, or Calibri font style.
Use 10-12 point font size for the body of your text.
For tables/charts/graphs/image, see assignment guidelines.
Clear and Ethical Writing

Writing should be in active voice when possible, use appropriate language, and be concise.
Use the point of view (first, second, or third person) required by the assignment guidelines.
Use spelling and grammar check tools to help ensure your work is error free.
Include in text citations and a reference page when the assignment requires research.
• If a source is cited within the paper, then it needs to be listed on the reference page.
• If a source is listed on the reference page, then it needs to be cited within the paper.
Reference Page

Include a reference page only when the assignment requires research.
Type Reference Page centered on the first line of the page.
Organize references in a numbered list and in order of use throughout the paper. If a source is cited
more than once, use the original number.
In Text Citations
When quoting or paraphrasing another source in your writing, you need to give credit by using an in text
citation. An in text citation includes the author’s last name and the number of the reference from the
reference page list. Remember, only writing assignments that include research require in text citations.
Incorporate in text citations into sentences by using signal phrases (a group of words or phrase that tells the
reader someone else’s thoughts or ideas follow) and/or parentheticals (source information contained in
parenthesis). A well-written paragraph focuses on one idea and normally includes 1-2 in text citations. Try to
use a mix of signal phrases and parentheticals to avoid sounding dull and to make sure your paper is well
Option #1: Quoting – citing another person’s work word for word

Do not quote more than one sentence (approximately 25 words) at a time.
Place quotation marks at the beginning and the end of the quoted information.
Do not start a sentence with a quotation.
As Smith wrote in his book, “Writing at a college level requires informed research” (1).
Smith (1) explained in his book, “Writing at a college level requires informed research.”
Many authors agree that “Writing at a college level requires informed research” (Smith, 1).
Option #2: Paraphrasing – rewording ideas to better fit your paper

Paraphrasing helps incorporate outside sources while keeping your voice.
Remember you cannot just replace words with their synonyms (words that mean the same
thing). An appropriate paraphrase changes the order of the words in the original sentence.
Step away from the original source to allow time to paraphrase without repeating the same
words and phrases.
Original version: “Writing at a college level requires informed research”
As Smith wrote, when writing a paper for higher education, it is important to do research
and cite sources (1).
When writing a paper for higher education, it is important to do research and cite sources
(Smith, 1).
Reference Page
The reference page is a new page that you will add at the end of your paper. It will list the sources that you
used in your research. The word References should appear centered at the top of the page. Remember, only
writing assignments that include research require reference pages.
The reference page should include a numbered list of the sources you used in your paper. The numbers
indicate the order in which you used them in your paper. A well-researched paper has at least as many
sources as pages.
Other reference page guidelines:

If you list a source as number one in the reference list, it is the first source used in the paper.
If you use one source multiple times, use the same reference number each time.
If you use a source with an International Standard Book Number (ISBN), list the reference number,
the author, and ISBN (ex. 1. Jane Smith, Title of Book, ISBN: 1234567890).
If a source has a permalink or webpage address, list the reference number, the author (if any), and
perma link or webpage address (2. Joe Smith, Title of Article or Page, Permalink or URL).
Careers in Lodging, and Food and Beverage Industries
Priyanka Patel
Professor Harvey Weiss
HTM 100: Principles of Hospitality and Tourism Management
October 20, 2019
Careers in Lodging, and Food and Beverage Industries
Both students considering a career path, and professionals who are considering a
change in their career path have various opportunities in the hospitality industry. The first
step is to get equipped with the skills and knowledge necessary for hospitality management.
The college degree opens up an array of opportunities in the field that one can choose from to
apply the acquired skills (Lashley, 1).
Food and Beverage Management
In this managerial position, one can work anywhere in the nation, and even on an
international level. Some of the places one can work in this position include restaurants,
hotels, catering companies, and any situation that serves food; that provides for fast foods
chain. The United States Department of Labor identifies the role of a Food and Beverage
Manager as overseeing all operations of restaurants and on-property food services
(Lashley,1). Responsibilities of these managers range from human resources to customer
service, making orders for food and supplies to financial tracking and inventory. They can
also be involved in quality management by training and evaluating employees to ensure that
they provide the best services to customers. Their responsibilities as managers can include
conflict resolution among team members.
Human Resource
The second career opportunity in hospitality management is HR. Studying hospitality
management offers one with skills that can be applied in Human resource managers in
various hospitality businesses such as hotels, casinos, spas, and restaurants. A human
resource manager is responsible for all employee-related duties such as insurance, hiring and
firing, paychecks, employee benefits, and conflict resolution among employees (Lashley, 1).
Lodging Management
The hospitality industry includes hotels, motels, and resorts that offer lodge to its
customers. These areas provide an opportunity for a career path as a lodging manager. The
primary responsibilities of these managers are the management of daily operations of the
property, which includes employee relations, marketing, customer relations, sales, budget,
and ensuring a seamless operation of the property (Lashley, 1).
Comparing general management in the two industries
Lodging management
In Lodging Management, the manager ensures that guests on business travel or
vacations have an excellent experience while on the property (“Hotel General Manager,” 2).
They also must ensure that the property operates smoothly. Lodging management, therefore,
incorporates all the activities during the guest’s stay at the facility. The activities include;
Front desk reception, concierge, housekeeping, room service, food and beverage, guest
services, travels, health, and spa. The manager ensures that the rooms, public areas in the
hotel are clean by inspecting them first thing in the morning. The manager can take a walk
through the hotel while checking the cleanliness and at the same time, greeting and making
conversation with guests and employees. He or she ensures that hotel standards are met and
handle any inquiries from guests about hotel policies. They keep track of the lodging
facility’s finances by keeping a record of what the facility is making. General management in
lodging facilities involves hire and fire responsibilities; the manager is responsible for
coming up with a competent team that gives guests the best experience possible.
Food and Beverage management
Food and beverage managers forecast plans and control the ordering of food and
beverages for a hospitality facility (Davis et al., 3). The managers must have financial
knowledge, which is necessary for purchasing food and beverage stock, goods receiving,
storage control, stock control, and budgetary planning. The manager can also be asked to
prepare relevant financial reports. In F&B management, it is the manager’s responsibility to
design and update the menu with the help of other relevant employees, as the chef. The
manager must keep up with customer preferences and food trends, and in that regard, the
costing of menus (Walker, 4). The manager is also involved in HR roles like hiring, training,
and firing of employees in a restaurant. However, most importantly, the manager ensures that
the customer’s needs are addressed, and quality in the facility is maintained at high standards.
General management in the two industries shares many similarities, such as keeping
track of facility finances, customer services, and employee relations. However, General
management is. Lodging facilities are more supervisory than management in F&B
management. In big hotels that also offer lodge to its guests, the F&B manager reports to the
financial manager due to their involvement in various financial functions. On the other hand,
Lodging managers only keep track of how much money comes in from the services offered.
The F&B manager is actively involved in the budgeting process. He can also be included in
promotional and marketing functions, which the manager in lodging facilities does not do.
Employment in the Two Industries
The International Council on Hotel, Restaurant, and Institutional Education (ICHRIE)
have made a partnership aiming to bring significant benefits to employers across the two
industries (“Hcareers and ICHRIE,” 5). ICHRIE provides educational and professional
resources. The resources include career advice, internships, and job opportunities for students
in hospitality courses and hospitality programs. These resources are used as a direct link
between hospitality employers and the best emerging talent, which can be used to enrich the
workforce. The partnership between employers and the ICHRIE will provide employers with
the chance to highlight their brand’s uniqueness and their value to a highly targeted audience
of hospitality students and potential candidates (“Hcareers and ICHRIE,” 5). The partnership
will have a significant impact on the hospitality industry by strengthening the next generation
of employees through increased access to employers, career mapping technology, and skills
assessment. The employment in F&B and Lodging industries will be accessible through these
partners because students will get exposure early in their career development and the right
connections to the employer.
The industries can implement several HR practices to help them in recruitment and
employee retention. Some of the practices include;
On the job training – this approach to employee development ensures that the
experienced employees train and guide the new employees on how to do their jobs best. It is
also an excellent way to ensure that talents in the organization are nurtured and maintained
within the organization in the long-term (Bharwani & Talib, 6). .
Constant feedback – the managers must ensure that they provide regular feedback to
employees. Positive feedback acts as motivation for the employees. Employees get to know
what they are doing right. On the other hand, negative feedback offers signals on where the
employee needs to improve. However, the manager should not provide feedback to embarrass
or discredit an employee. They should provide positive criticism on the employee’s work and
provide the necessary guidance for improvement (Bharwani & Talib, 6).
Offer internships – internships offer an organization with the opportunity to identify
unique talent. If an intern provides the right set of skills and talents to his/her work, the
company can retain them. Such people can add value to the business.
1. Lashley, C. (2018). Education for hospitality management. In Innovation in
Hospitality Education (pp. 33-48). Springer, Cham.
2. A Day in the Life of a Hotel General Manager. (2019). Retrieved from
3. Davis, B., Lockwood, A., Alcott, P., & Pantelidis, I. S. (2018). Food and beverage
management. Routledge
4. Walker, J. R. (2016). Introduction to hospitality (7th Ed.). Upper Saddle River, NJ:
5. Hcareers and ICHRIE Expand Access to Talent Pool for Hospitality Employers.
(2019). Retrieved from
6. Bharwani, S., & Talib, P. (2017). Competencies of hotel general managers: a
conceptual framework. International Journal of Contemporary Hospitality
Management, 29(1), 393-418.

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