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HMGT101 Introduction to the Hospitality Industry

This introductory course acquaints the student with the scope and complexity of the hospitality industry by exploring the national and global relationships of lodging, food, and beverage operations.  The course focuses on the history of travel and hospitality, career opportunities, organizational structures, and human resource management.  Students will examine trends, integrated technology and their effects on customer and guest service in requirements in the lodging and food service industry.  Students will be exposed to the various components of the hospitality industry through conducting a personal interview with a hospitality leader of their choice designed to provide one-to-one guidance from an industry professional.

Credits                   3
Prerequisites         No
Fees                       This course has fees totaling $30.00
Instructor              Jodi Fisher
Mailing Address     Duncan Hall, Room 326
                               Howard Community College
                               10901 Little Patuxent Pkwy
                               Columbia, MD 21044
Phone                     (443) 518-4091

Overall Course Objectives | Major Course Topics | Course Format | Orientation| Course Requirements | Texts and Materials | Exams

Overall Course Objectives

Upon successful completion of this course, the student will be able to:

  • Categorize the businesses and organizations that are part of the hospitality and tourism industry and explain how they are related.
  • Summarize the origins of the lodging and food service industries.
  • Discuss the scope of the hospitality and tourism industry and the way it impacts the community and government at the local, national, and international levels.
  • Demonstrate the ability to analyze tourism data.
  • Develop an organizational chart of the common divisions of a hotel organization.
  • Identify the management and employee positions in a hotel organization and discuss the responsibilities and activities involved with each in achieving the goals of financial profit and guest service.
  • Develop an organizational chart of the common divisions of a food service organization.
  • Identify the management and employee positions in a food service organization and discuss the responsibilities and activities involved with each in achieving the goals of financial profit and customer service.
  • Explain how past and present trends have changed the hospitality and tourism industry and project ways in which new trends will affect the industry’s future.
  • Research the physical, educational, technological and organizational requirements of the hospitality industry so as to determine a career interest.
  • Explain relationships between industry and associate resources, including professional organizations and allied representatives.
  • Outline effective quality management techniques for people, facilities, products, and economics in the hospitality industry.
  • Analyze the impact of management style on guest services and employee relationships.

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Major Course Topics

  • Scope and history of travel, tourism & hospitality
  • The hotel industry
  • The food service industry
  • Hospitality management
  • Trends in the hospitality industry
  • Lodging and food service technology
  • Hospitality and tourism careers

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Course Format

  • Is not 100% self paced. Although it is an independent study course, you must keep up with the schedule to be successful.  Each learning module has a start and end date.
  • Does require TWO on-campus meetings on Thursday, March 1st and Thursday, March 8th from 1:00pm-3:50pm (room to be determined) to cover the culinary addendum sections you will see in your textbook.
  • Does not require real-time chats.
  • Communication in the course will take place through email and the Canvas learning platform.

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This course does not require a face-to-face orientation.

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Course Requirements

  • Review the “What you should know before you register” section of the eLearning Homepage.
  • Each week you will complete textbook and PowerPoint reading assignments, as well as any written or “hospitality interactive” assignments noted in each module.
  • 2 tests must be taken during the assigned time period (usually a 1 week period).
  • You should allow for a minimum of 8 hours per week for reading and assignments for this course.

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Texts and Materials

Textbook information:  To visit our bookstore's online sales site, please visit and follow the instructions for selecting textbooks.

Walker, John R, Introduction to Hospitality,5th Ed., 2002, Prentice Hall, New Jersey (ISBN = 1256020311)  This includes an interactive piece shrink wrapped on the text cover.

Technical Requirements and Plug-Ins:

Review the Technical Requirements link above. The following plug-ins are required for this course:

  • Internet Explorer

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For purposes of verification and assessing learning outcomes, this course has two tests that are given in the on-line format but with a time restriction.

If you have any questions or comments about this course, please send a message to:

Jodi Fisher,  (Be certain to type my full name)

Last updated on 4-Apr-11
© Howard Community College, 2000

Student Profile - Maribel