The goal of this curriculum, when taught along with our offsite visits and hands-on classroom components, is to introduce students to the vast areas of the hospitality industry and encourage them to focus on one (or a few) areas that they might realistically pursue. Because hospitality encompasses so many different areas of service and business, we hope this broad exposure will help direct a career path or future course of study in hospitality for our students.

We teach largely through presentations and lectures including a wide array of visuals and photographs, and through interactive demonstrations. Through these presentations, we cover hospitality vocabulary and we encourage students to think more creatively and critically about the service industry.

During lectures, students are provided with notes to supplement the visuals. We then tie the presentations to activities following each lecture that can include demonstrations, discussions, tourism trips, hospitality trips and others.

Our demonstrations encourage active participation from students, which allows them to practice many of the hospitality skills we teach. The classes themselves are also an exercise in responsibility, work ethic and diligence, as participating students practice being consistently on time, courteous and respectful to their peers.

The curriculum can be taught at different experience levels, from beginner to advanced students in developing or developed countries. The curriculum is adaptable and encourages instructors to use their discretion and make adjustments as necessary. It is meant to be replicated for different projects and sites by many different instructors.

The curriculum is as follows:

Unit 1: Hospitality Overview

Lecture 1: Introduction to the Hospitality Industry
Lecture 2: Customer Service

Unit 2: Hotel Operations

Lecture 3: Introduction to Hotel Operations

Unit 3: Food Service Operations

Lecture 4: Introduction to Food Service Operations

Unit 4: Hotel Development and Planning

Lecture 5: Introduction to Hotel Development and Planning
Lecture 6: Room Design

Unit 5: Culinary

Lecture 7: Culinary Skills and Food Safety
Lecture 8: Recipes

Unit 6: Managerial Communication

Lecture 9: Introduction to Managerial Communications

Unit 7: Human Resource Management

Lecture 10: Introduction to Human Resource Management

Unit 8: Job Search

Lecture 11: Interviews and Applications
Lecture 12: Resumes and Cover Letters

Unit 9: Hospitality Law

Lecture 13: Introduction to Hospitality Law

Unit 10: Marketing

Lecture 14: Introduction to Marketing Principles

Unit 11: Accounting and Finance

Lecture 15: Introduction to Savings and Ownership
Lecture 16: Occupancy, ADR and RevPAR