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Travel Degree and Tourism Degree Curriculums |
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| Travel and Tourism Course Curriculums |
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The
major fields of Travel and Tourism In general, travel agents give advice on destinations and make arrangements for transportation, hotel accommodations, car rentals, tours, and recreation. They also may advise on weather conditions, restaurants, tourist attractions, and recreation. For international travel, agents also provide information on customs regulations, required papers (passports, visas, and certificates of vaccination), and currency exchange rates. Travel agents consult a variety of published and computer-based sources for information on departure and arrival times, fares, and hotel ratings and accommodations. They may visit hotels, resorts, and restaurants to evaluate their comfort, cleanliness, and the quality of food and service so that they can base recommendations on their own travel experiences or those of colleagues or clients. Travel agents also promote their services, using telemarketing, direct mail, and the Internet. They make presentations to social and special-interest groups, arrange advertising displays, and suggest company-sponsored trips to business managers. Depending on the size of the travel agency, an agent may specialize by type of travel, such as leisure or business, or destination, such as Europe or Africa. Hospitality workersWhether they work in small, informal diners or large, elegant restaurants, all food and beverage serving and related workers aim to help customers have a positive dining experience in their establishments. These workers greet customers, take food and drink orders, serve food, clean up after patrons, and prepare tables and dining areas. The largest group of these workers, waiters and waitresses, take customers' orders, serve food and beverages, prepare itemized checks, and sometimes accept payments. Their specific duties vary considerably, depending on the establishment where they work. In coffee shops, they are expected to provide fast and efficient, yet courteous service. In fine restaurants, where gourmet meals are accompanied by attentive formal service, waiters and waitresses serve meals at a more leisurely pace and offer more personal service to patrons. For example, servers may recommend a certain wine as a complement to a particular entree, explain how various items on the menu are prepared, or complete preparations on a salad or other special dishes at tableside. Additionally, waiters and waitresses may check the identification of patrons to ensure they meet the minimum age requirement for the purchase of alcohol and tobacco products. Depending on the type of restaurant, waiters and waitresses may perform additional duties usually associated with other food and beverage service occupations. These tasks may include escorting guests to tables, serving customers seated at counters, setting up and clearing tables, or operating a cash register. However, formal restaurants frequently hire other staff to perform these duties, allowing their waiters and waitresses to concentrate on customer service. Bartenders fill drink orders that waiters and waitresses take from customers. They prepare standard mixed drinks and, occasionally, are asked to mix drinks to suit a customer's taste. Most bartenders know dozens of drink recipes and are able to mix drinks accurately, quickly, and without waste, even during the busiest periods. Besides mixing and serving drinks, bartenders collect payment, operate the cash register, clean up after customers leave, and often serve food to customers seated at the bar. Bartenders also check identification of customers seated at the bar, to ensure they meet the minimum age requirement for the purchase of alcohol and tobacco products. Bartenders usually are responsible for ordering and maintaining an inventory of liquor, mixes, and other bar supplies. They often form attractive displays out of bottles and glassware and wash the glassware and utensils after each use. The majority of bartenders who work in eating and drinking establishments directly serve and interact with patrons. Because customers typically frequent drinking establishments for the friendly atmosphere, most bartenders must be friendly and helpful with customers. Bartenders at service bars, on the other hand, have little contact with customers because they work in small bars in restaurants, hotels, and clubs where only waiters and waitresses serve drinks. Some establishments, especially larger ones, use automatic equipment to mix drinks of varying complexity at the push of a button. Even in these establishments, however, bartenders still must be efficient and knowledgeable in case the device malfunctions or a customer requests a drink not handled by the equipment. Hosts and hostesses try to create a good impression of a restaurant by warmly welcoming guests. Because hosts and hostesses are restaurants' personal representatives, they try to insure that service is prompt and courteous and that the meal meets expectations. They may courteously direct patrons to where coats and other personal items may be left and indicate where patrons can wait until their table is ready. Hosts and hostesses assign guests to tables suitable for the size of their group, escort patrons to their seats, and provide menus. They also schedule dining reservations, arrange parties, and organize any special services that are required. In some restaurants, they also act as cashiers. Dining room and cafeteria attendants and bartender helpers assist waiters, waitresses, and bartenders by cleaning tables, removing dirty dishes, and keeping serving areas stocked with supplies. They replenish the supply of clean linens, dishes, silverware, and glasses in the dining room and keep the bar stocked with glasses, liquor, ice, and drink garnishes. Bartender helpers also keep bar equipment clean and wash glasses. Dining room attendants set tables with clean tablecloths, napkins, silverware, glasses, and dishes and serve ice water, rolls, and butter. At the conclusion of meals, they remove dirty dishes and soiled linens from tables. Cafeteria attendants stock serving tables with food, trays, dishes, and silverware and may carry trays to dining tables for patrons. Dishwashers clean dishes, kitchen and food preparation equipment, and utensils. Counter attendants take orders and serve food at counters. In cafeterias, they serve food displayed on counters and steam tables, carve meat, dish out vegetables, ladle sauces and soups, and fill beverage glasses. In lunchrooms and coffee shops, counter attendants take orders from customers seated at the counter, transmit orders to the kitchen, and pick up and serve food. They also fill cups with coffee, soda, and other beverages and prepare fountain specialties, such as milkshakes and ice cream sundaes. Counter attendants prepare some short-order items, such as sandwiches and salads, and wrap or place orders in containers for carry out. They also clean counters, write itemized checks, and sometimes accept payment. Some food and beverage serving workers take orders from customers at counters or drive-through windows at fast-food restaurants. They pick up the ordered beverage and food items, serve them to a customer, and accept payment. Many of these are combined food preparation and serving workers who also cook and package food, make coffee, and fill beverage cups using drink-dispensing machines.
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