Hospitality Management and Tourism is the study of the hospitality industry. A degree in the subject may be awarded either by a university college dedicated to the studies of hospitality management or a business school with a relevant department. Degrees in hospitality management may also be referred to as hotel management, hotel and tourism management, or hotel administration. Degrees conferred in this academic field include BA, Bachelor of Business Administration, BS, BASc, B.VocMS, MBA, Master of Management, PhD and short term course. Hospitality management covers hotels, restaurants, cruise ships, amusement parks, destination marketing organizations, convention centers,

A cooking school is an institution devoted to education in the art and science of cooking and food preparation. There are many different types of cooking schools around the world, some devoted to training professional chefs, others aimed at amateur enthusiasts, with some being a mixture of the two. Amateur cooking schools are often intertwined with culinary tourism in many countries. Programs can vary from half a day to several years. Some programs lead to an academic degree or a recognized vocational qualification, while others do not. Many programs include practical experience in the kitchen of a restaurant attached to the school or a period of work experience in a privately owned restaurant.

Curricula

Some schools, such as Le Cordon Bleu, offer programs through which a chef may demonstrate his or her knowledge and skills and be given certification. Others, such as Baltimore International College, Stratford University, Johnson and Wales University, and the Culinary Institute of America offer programs whereby students gain either an Associate’s or Bachelor’s degree. There are also a few, such as Ivy Tech Community College of Indiana, Manchester Community College in Connecticut, Los Angeles Trade Technical College in California, or where students receive upon graduation not only an Associate’s degree but also certification by the American Culinary Federation, the largest professional chefs’ organization in North America

History

Ana Barrows teaches a cooking class for adults in 1913 St. Louis, Missouri, in this sketch by Marguerite Martyn.

Culinary education in the United States is a fairly new concept in relation to culinary education in Europe. Charles Ranhoffer, chef of the early fine dining restaurant Delmonico’s, published a national magazine named “Chef” in 1898 which included one of the first calls to establish a training school for cooks in the United States. Until this point, Ranhoffer had been looking to Europe to solve his staffing problems, however, it began to be too expensive and too much work. In 1911, the United States promoted a system similar to the European one, in which apprentices would have to complete a 6,000-hour work commitment in order to become certified as a chef.#iso certification in India

The first significant private cooking school in America was the Boston Cooking School, which was created in 1877, however, one of the most notable was the creation of The Culinary Institute of America in 1946. The Culinary Institute of America brought about a new way to better educate culinary professionals, by teaching students the theory behind their future work and also requiring them to complete an 18-week paid internship at an approved restaurant, requiring them to create at least 51 percent of their product from scratch. The school uses mainly hands-on teaching styles, ensuring that students learn through experience.#iso certification in India

TYPES OF CATERING ESTABLISHMENTS

Various catering establishments are categorized by the
nature of the demands they meet. The following are some of the
catering establishments.
Restaurant
A restaurant is an establishment that serves the customers
with prepared food and beverages to order, to be consumed on the
premises. The term covers a multiplicity of venues and a diversity of
styles of cuisine. Restaurants are sometimes also a feature of a
larger complex, typically a hotel, where the dining amenities are
provided for the convenience of the residents and for the hotel to
maximize their potential revenue. Such restaurants are often open to
non-residents also.
Transport Catering
The provision of food and beverages to passengers, before,
during and after a journey on trains, aircraft and ships and in buses
or private vehicles is termed as transport catering. These services
may also be utilised by the general public, who are in the vicinity of a
transport catering unit. The major forms of modern day transport
catering are airline-catering, railways catering, ship catering and
surface catering in coaches or buses which operate on long distance
routes.
Airline Catering
Catering to airline passengers on board the air craft,
as well as at restaurants situated at airport terminals is
termed as airline catering. Modern airports have a variety of
food and beverage outlets to cater to the increasing number
of air passengers. Catering to passengers en route i s
normally contracted out to a flight catering unit of a reputed
hotel or to a catering contractor or to the catering unit
operated by the airline itself as an independent entity.
Railway Catering
Catering to railway passengers both during the
journey as well as during halts at different railway stations is
called railway catering. Travelling by train for long distances
can be very tiring; hence a constant supply of a variety of
refreshment choices helps to make the journey less tedious.
On-board meal services are also provided on long distance
trains.
Ship Catering
Ship catering is catering to cargo crew and passenger
ship passengers. Ships have kitchens and restaurants on
board. The quality of service and facilities offered depends on
the class of the ship and the price the passengers are willing
to pay. There are cruises to suit every pocket. They range
from room service and cocktail bars to speciality dining
restaurants.
Surface Catering
Catering to passengers traveling by surface transport
such as buses and private vehicles is called surface catering.
These eating establishments are normally located around a
bus terminus or on highways. They may be either
government run restaurants, or privately owned
establishments. Of late there has been a growing popularity
of Punjabi style eateries called dhabas on the highways.
Outdoor Catering
This catering includes the provision of food and drink away
from home base and suppliers. The venue is left to the peoples’
choice. Hotels, restaurants and catering contractors meet this
growing demand.

Type of food and set up depends entirely on
the price agreed upon. Outdoor catering includes catering for
functions such as marriages, parties and conventions.

Retail Store Catering
Some retail stores, apart from carrying on their primary
activity of retailing their own wares, provide catering as an additional
facility. This type of catering evolved when large departmental stores
wished to provide food and beverages to their customers as a part of
their retailing concept. It is inconvenient and time consuming for
customers to take a break from shopping, to have some
refreshments at a different location. Thus arouse the need for some
sort of a dining facility in the retail store itself. This style of catering is
becoming more popular and varied nowadays.
Club Catering
Club catering refers to the provision of food and beverages to
a restricted member clientele. Some examples of clubs for people
with similar interests are turf clubs, golf clubs, cricket clubs etc. The
service and food in these clubs tend to be of a fairly good standard
and are economically priced.
Night clubs are usually situated in large cities that have an
affluent urban population. They offer entertainment with good food
and expensive drinks.
Welfare Catering
The provision of food and beverages to people to fulfil a
social obligation, determined by a recognised authority, is known as
welfare catering. This grew out of the welfare state concept,
prevalent in western countries. It includes catering in hospitals,
schools, colleges, the armed forces and prisons.
Industrial Catering
The provision of food and beverages to ‘people at work,’ in
industries and factories at highly subsidized rates is called industrial
catering. It is based on the assumption that better fed employees at
concessional rates are happy and more productive. Catering for a
large workforce may be undertaken by the management itself, or
may be contracted out to professional caterers. Depending on the
choice of the menu suggested by the management, catering
contractors undertake to feed the wore

force for a fixed period of time
at a predetermined price.
Leisure-Linked Catering
This type of catering refers to the provision of food and
beverages to people engaged in ‘rest and recreation’ activities. This
includes sale of food and beverages through different stalls and
kiosks at exhibitions, theme parks, galleries and theatres. The
increase in the availability of leisure time and a large disposable
income for leisure activities has made it a very profitable form of
catering.