ILOCOS SUR POLYTECHNIC STATE COLLEGE
Candon Campus
MODULE
MODULE
1
INTRODUCTION TO TOURISM AND HOSPITALITY
INTENDED LEARNING OBJECTIVES
At the end of the module, students will be able to:
 Explain the different definitions of basic terms as well as the importance of the
tourism and hospitality industry
 Recall how the tourism industry developed from the earlier times to the present
 Evaluate the distinct nature and characteristics of tourism service products and
destination
LESSON PROPER
Tourism and Hospitality has been one of the largest and fastest growing industries in the world.
It contributes greatly to global economic development, particularly in countries that are leading in
tourism and hospitality revenues. Governments of many nations are encouraging the growth of
tourism and hospitality as a means of job creation, economic diversification, and source of foreign
exchange. (Cruz, 2018)
As entrepreneurship students, it is highly significant for you to be introduced and be familiar with
the tourism and hospitality industry since it gives opportunities when it comes to careers as well
as for your future entrepreneurial endeavors. This module shall give you an overview about the
industry, the basic terms used, its unique characteristics and its historical development through
the years.
 DEFINITION OF TERMS
Along your journey to learning about the tourism and hospitality industry, it is essential first for
you to know basic terms that you will often encounter in this course.
 TOURISM
According to Professors Hunziker and Krapf of Berne University, Switzerland, tourism is
defined as the “sum of the phenomena and relationships arising from the travel and
stay of no-residents, in so far as they do not lead to permanent residence and are
not connected to any earning activity.” We must note key ideas that comes from this
definition:
1. Sum of phenomena and relationships
- Tourism involves several activities that are usually interdependent and
interconnected with each other
Course Code: MAJ 3
Descriptive Title: Tourism and Hospitality
Instructor: JAMIE JOYCE O. DANGLE, MSHRM
ILOCOS SUR POLYTECHNIC STATE COLLEGE
Candon Campus
MODULE
2. Travel and stay of non-residents
- Temporary visits to places other than the place of residence of the person traveling
3. Do not lead to permanent residence
- Since travel is temporary, the person should not have the main purpose of visiting
a place for permanent residency
4. Not connected to any earning activity
- Additionally, the travel should not also to build a business or to work long term on
the destination
This definition distinguishes tourism from migration, which involves taking up permanent
residence. Since it necessarily includes both travel and stat, it excludes day tours.
 HOSPITALITY
The word “hospitality” is derived from the Latin word “hospitare” which means “to
receive as a guest.” This phrase implies that a host is prepared to meet a guest’s basic
requirements while the guest is away from home. The requirements of a guest in these
circumstances are food and beverages, lodging or shelter.
 TOURIST
In 1937, the League of Nations defined “tourist” as a person who visits a country other
than that in which he or she usually resides for a period of at least 24 hours. This was held
to include persons traveling for pleasure, domestic reasons or health, persons traveling to
meetings or on business, and persons visiting a country on a cruise vessel even if for less
than 24 hours.
In 1963, a United Nations Conference on International Travel and Tourism recommended
a new definition of a “visitor” as any person visiting a country other than that of earning
money. This definition covers two classes of visitors:
1. Tourists – temporary visitors staying at least 24 hours whose purpose could be
classified as leisure, business, family, mission and meeting.
2. Excursionists – temporary visitors staying less than 24 hours in a destination visited
and not making an overnight stay, including cruise travellers, but excluding travellers
in transit.
 ELEMENTS OF TRAVEL
Four basic elements have been used as a criteria for defining travelers and/or tourists.
These are the following:
Course Code: MAJ 3
Descriptive Title: Tourism and Hospitality
Instructor: JAMIE JOYCE O. DANGLE, MSHRM
ILOCOS SUR POLYTECHNIC STATE COLLEGE
Candon Campus
MODULE
1. Distance – a measure that has been used to distinguish travel away from home. A trip is
defined as each time a person goes to a place at least 100 miles away from home and
returns.
2. Length of Stay – the definition of tourists and excursionists as proposed by World Tourism
Organization is largely based on length of stay.
3. Residence of the Traveler – considered as the origin of the traveler.
4. Purpose of Travel – it includes visiting friends or relatives; conventions, seminars and
meetings; business; outdoor recreation (hunting, fishing, boating and camping);
entertainment (sightseeing, theatre and sports); personal (family, medical, funeral and
wedding) and others.
 NATURE OF A TOUR
To analyze the nature of a tour systematically, it will be helpful to understand the difference
between domestic and international tourism as well as independent and package tour.

Domestic vs International Tourism
 Domestic Tourism – travel taken exclusively within the national
boundaries of the traveller’s country.
 International Tourism – movement of people across international
boundaries.

Inbound vs Outbound Tour
 Inbound Tour - visits to a country by visitors who are not residents of that
country
 Outbound Tour - visits by residents of a country outside that country

Independent vs Packaged Tour
 Independent Tour – an arrangement in which the tourist buys these
facilities separately, either making reservations in advance through travel
agent or en route during his or her tour.
 Packaged Tour – sometimes called inclusive tour, an arrangement in
which transport and accommodation is bought by the tourist at an allinclusive price and the price of the individual elements cannot be
determined by the tourist.
Tourists purchasing package tours may do so on the basis of either individual or group
travel. An independent inclusive tour is one in which the tourist travels to his other
destination individually while group inclusive tour, he or she travels in the company of
other tourists.
Course Code: MAJ 3
Descriptive Title: Tourism and Hospitality
Instructor: JAMIE JOYCE O. DANGLE, MSHRM
ILOCOS SUR POLYTECHNIC STATE COLLEGE
Candon Campus
MODULE
 THE TOURIST PRODUCT
Consist of what the tourist buys. It is a combination of what the tourist does at the
destination and the services he or she uses during his or her stay.
Characteristics of Tourist Product
a. It is a service
- an intangible item such as package tours
b. It is largely psychological in its attraction.
- culture, heritage of the region, atmosphere and hospitality
c. Tends to vary in standard and quality over time
- a bumpy flight can change an enjoyable experience into a nightmare, a good room
in a hotel may be spoiled by poor food, holiday in a seaside can be destroyed by
a prolonged rainy spell.
d. Supply of the product is fixed.
- number of hotel rooms available at a particular resort cannot be changed to meet
the changing demands of tourists during a particular season)
 THE TOURIST DESTINATION
A geographical unit where the tourist visits and stays. It may be a village, a town, a city, a
region, an island, a country or a continent.
6As of Tourist Destination
a. Attractions
- may be site and event attractions. A site attraction is one in which the destination
itself has appeal (Boracay Island, El Nido, Palawan and Chocolate Hills) while
event attraction is one in which tourists are drawn to the destination solely because
of what is taking place there (Congresses, Exhibitions, Festivals such as the
Panagbenga Festival and Sports Events such as the Sea Games).It may also be
natural or man-made. Natural attractions include mountains, beaches and climatic
features. Manmade attractions include buildings of historical or architectural
interest such as Fort Santiago, holiday camps and theme parks such as
Disneyland and Enchanted Kingdom.
b. Amenities or facilities
- include accommodation, food, local transport, communications and entertainment
at the site.
c. Accessibility
- means having regular or convenience of transport in terms of time/distance to the
destination from the originating country at a reasonable price. (adequate roads,
Course Code: MAJ 3
Descriptive Title: Tourism and Hospitality
Instructor: JAMIE JOYCE O. DANGLE, MSHRM
ILOCOS SUR POLYTECHNIC STATE COLLEGE
Candon Campus
MODULE
gasoline stations, railways, coach services, airports and seaports are designed to
facilitate accessibility).
d. Activities
- Some famous activities are camping, hiking, surfing, spelunking, kayaking,
sightseeing etc.
e. Accommodation
- These are facilities that provides lodging for tourists such as hotels, motels, inns,
apartelle, campsites, hostels etc.
f.
Ancillary Services
- Support services such as shopping malls, convenience stores, banks, pharmacies
etc.
 TOURIST SERVICES
The principal tourist services are supplied by passenger transport, which provides the
means to reach the destination as well as the movement at the destination. (land, sea
and air travel)
Accommodation, food and beverage and entertainment constitute the second group of
tourist services (hotels, restaurants, amusement parks and recreation)
The third group of tourist services consists of those provided by the travel agent and
by the tour operators.
 Tour Operator – Manufacturer of the product
 Travel Agent – Distributor of the product
Other tourist services include currency, documentation, information, sightseeing and
shopping.
 CHARACTERISTICS OF TOURISM AND HOSPITALITY
Tourism and hospitality is a unique industry as compared to other industries. The following
are some of its key characteristics:
1. The product is not brought to the consumer, rather, the consumer has to travel and
go to the product to purchase it.
- In other industries, an item manufactured in a factory is brought to the wholesaler
and retailer and ultimately to the consumer
2. The products of tourism and hospitality are not used up.
- They do not exhaust the country’s natural resources
3. Tourism and hospitality is a labor intensive industry.
Course Code: MAJ 3
Descriptive Title: Tourism and Hospitality
Instructor: JAMIE JOYCE O. DANGLE, MSHRM
ILOCOS SUR POLYTECHNIC STATE COLLEGE
Candon Campus
MODULE
-
It requires more manpower than any other industries
4. Tourism and hospitality is people oriented.
- Is primarily concerned with people
5. Tourism and hospitality is multidimensional phenomena.
- It is dependent on varied activities which are separate and independent
6. Tourism and hospitality industry is seasonal
- During vacation seasons, millions of tourists travel and there is increased revenue;
however, during lean seasons, businesses experience a decline
7. The industry is dynamic.
- Highly changing ideas and attitudes of its customers
 IMPORTANCE OF TOURISM AND HOSPITALITY
Tourism and hospitality has become one of the world’s major industries. Both developing and
highly developed countries are now taking a closer look at the following potential benefits from
the tourism and hospitality:
1. Contribution to the balance of payments
- The industry can help correct the balance of payments and deficits in many
countries by earning the much-needed foreign currency
2. Dispersion of development
- It is the best means to spread wealth among countries thus bridging the gap
between rich and poor nations.
3. Effect on general economic development
- Expenditures by tourist can have beneficial effects on all economic sectors
4. Employment opportunities
- Generates large percentage of employment
5. Social benefits
6. Cultural enrichment
- Promotes a country’s culture
7. Educational significance
8. A vital force for peace
 THE RELATIONSHIP OF TOURISM AND HOSPITALITY
The tourism and hospitality industries strongly affect one another. Several associations
and industry leaders consider the combined industries of tourism and hospitality as one large
industry. – the tourism and hospitality industry. It includes (1) food and beverage services, (2)
lodging services, (3) recreation services and (4) travel related services. These components
Course Code: MAJ 3
Descriptive Title: Tourism and Hospitality
Instructor: JAMIE JOYCE O. DANGLE, MSHRM
ILOCOS SUR POLYTECHNIC STATE COLLEGE
Candon Campus
MODULE
constitute the tourism and hospitality network. Network means a complicated interconnection of
parts or components.
a. The Food and Beverage Component – It includes restaurants, bars, kiosks, vending
machines, supermarket, food stalls, food carts, food trucks, room service. Food service
establishments are found in theme parks, schools, colleges, hospitals, prisons.
b. Lodging Component – hotels, resort, inns, lodges, motels, condominium, apartments,
paradores, pensions, hostels, campgrounds, private homes.
c. Recreation and Entertainment Component – Concerts, casino/gambling, hiking,
boating, swimming, golf and tennis
d. Travel and Tourism Component – includes transportation services and the services of
travel agents and tour operators.
 HISTORICAL DEVELOPMENT OF TOURISM
 Early Tourism
 Travel and exploration are basic to human nature. Man has travelled since the earliest
times although the term tourism was used only in the 19th century. Tourism is derived
from the Hebrew word “torah” which means studying, learning or searching.
 It can trace its ancestry in the Old Testament. Noah with his Ark must have been the
first large scale operator even though his passengers were mostly animals.
 Early tourism has two forms; travel for business such as trading and religious travel.
 Medieval Period
 During the medieval period, travel declined. Travel derived from the word travail,
became burdensome, dangerous and demanding during this time.
 Renaissance and Elizabeth Eras
 Travel for education became popular. In time, it became recognized that the education
of a gentleman should be completed by a “Grand Tour” of the cultural centers of the
continent which lasted for three years.
 Introduction of spas or medicinal baths. The term spa is derived from the Walloon
word “espa” meaning fountain.
 Industrial Revolution
 It brought about not only technological changes, but also essential social changes
that made travel desirable as a recreational activity. This led to the creation of working
class resorts near major industrial centers.
 19th Century
 Introduction of the railway and the development of steam power. Photography and
guide books became popular.
Course Code: MAJ 3
Descriptive Title: Tourism and Hospitality
Instructor: JAMIE JOYCE O. DANGLE, MSHRM
ILOCOS SUR POLYTECHNIC STATE COLLEGE
Candon Campus
MODULE
 20th Century
 After World War I, forms of travel began to change radically. The railways as a means
of travel declined with the introduction of the motor car. Motorized public road
transport and improved road conditions led to the popularity of seaside tours.
 Another outcome of the war was the progress in aircraft technology. Air travel become
more comfortable, safer, faster and cheaper in comparison with other forms of
transport.
 There was an increase in private car ownership.
History of the Hospitality Industry
 Ancient Period
 The Sumerians – group of people who lived in Mesopotamia near Persian Gulf about
4000 BC. The Sumerians were the first to develop trade in the modern sense of the
world. Converted trading grains into alcoholic beverages or beers. Established
taverns making it the first hospitality business. Taverns served beers to local
residents. Code of Hammurabi – required tavern owners to report customers who
planned crimes.
 Early Traders – In 2000 BC, some enterprising individuals set up caravanserai which
provided food and shelter to travelers. These were the early examples of inns.
 Empires: 3200 BC to 476 AD
 Egyptian Empire – the famous pyramids or tombs for the pharaoh became tourist
attractions that many people travelled long distances to see. Egyptians were the first
to begin the activity we now call tourism and hospitality.
 Greek Empire – restaurants in ancient Greece were often respected and served fine
food.
 Roman Empire – Romans constructed elaborate inns along main roads for officials
and couriers of the Roman government. Khans, a combination of stables, sleeping
accommodations and fortresses which provided shelter from sandstorms and
enemies who attacked caravans.
 Medieval Period
 Dark Ages – In Europe, Charlemagne established rest houses for pilgrims.
Accommodations in medieval guilds were similar to those of the monasteries.
Gradually, some taverns, inns and wine shops began to give accommodations to
middle class travelers.
 Renaissance 1350 AD to 1600 AD – there were no restaurants or dining
establishments. Concern about table manners increased during this period and rules
to be observed at the dinner table developed.
 Early Modern Period: 1600 AD to 1800 AD
 A type of eating place for commoners called an “ordinary” appeared in England.
Coffee and tea began to influence the culinary habits of Western Europe. In 1765, a
man named Boulanger operated a small business which sold soups and broth in
Paris. Boulanger is recognized as the first to create the first restaurant. Another type
Course Code: MAJ 3
Descriptive Title: Tourism and Hospitality
Instructor: JAMIE JOYCE O. DANGLE, MSHRM
ILOCOS SUR POLYTECHNIC STATE COLLEGE
Candon Campus
MODULE
of food service establishment which developed in France was the café. Café is the
French word for coffee.
 The Industrial Era: 1800
 The development of railroad stations became excellent locations for new hospitality
businesses.
 19th Century
 By this time, the term restaurant reoffered to the dining room of a hotel. More luxurious
hotels began to appear. Better methods of preserving food through canning and
vacuum packing, mass feeding for school children and the establishment of ice cream
parlors.
 20th Century
 Introduction of hamburger chains. There was a rapid development of hotels and coffee
shops. Emergence of fast food restaurants and increase of hospitality corporations
such as the Four Seasons, Canadian Pacific, Marriott Hyatt, Sheraton, Hilton,
Ramada and Radisson.
 PIONEERS IN THE TOURISM AND HOSPITALITY INDUSTRY
There are several outstanding individuals who have made a significant contribution to the
growth and development of the tourism and hospitality industry.
Cesar Ritz – the general manager of the Savoy Hotel in London, one of the famous and luxurious
hotels in the world.
Ellsworth Milton Statler – the premier hotel man of all times. The first who put telephone and
radios in every guest room together with full length mirrors, built in closets and special faucet for
ice water.
Conrad Hilton – the biggest hotel man in the world. He formed the first major chain of American
hotels.
Thomas Cook – the first professional travel agent. The founder of the world’s first travel agency.
Howard Dearing Johnson – the pioneer of brand leveraging. The one who introduce franchising.
J. Willard Marriott – the founder of Marriott Corporation.
Ray Kroc – the founder of McDonalds Corporation.
Isadore Sharp – the founder of Four Seasons Regent Hotels, the world’s largest hotel chain and
multimillion dollar global hotel empire.
Ruth Fertel – the founder of Chris Steak House, the largest upscale restaurant chain in the United
States.
Course Code: MAJ 3
Descriptive Title: Tourism and Hospitality
Instructor: JAMIE JOYCE O. DANGLE, MSHRM
ILOCOS SUR POLYTECHNIC STATE COLLEGE
Candon Campus
MODULE
Tony Tan Caktiong – the founder of Jollibee Foods Corporation. (Jollibee, Greenwich, Chowking,
Mang Inasal, Red Ribbon).
 FACTORS THAT FAVOR THE GROWTH OF TOURISM AND HOSPITALITY
1. Rising disposable income for large sections of the population
2. Growth in the number of retired persons who have the desire and the energy to travel.
3. Increase in discretionary time
4. Greater mobility of the population
5. Growth in the number of “singles”
6. Greater credit availability through credit cards and bank loans
7. Higher educational levels
8. The growth of cities
9. Simplification of travel through the package tour
10. Growth of multinational business
11. Modern transportation technology
12. Shift in values
13. Advances in communication
14. Smaller families and changing roles
References
Cruz, Zenaida L. Macro Perspective of Tourism and Hospitality. Rex Bookstore Inc. 2018
Cruz, Zenaida L. Principles of Tourism 1. Rex Bookstore Inc. 2018
Lim Romeo D. A Macro Perspective on Tourism and Hospitality. Mindshapers Co. Inc. 2019
Course Code: MAJ 3
Descriptive Title: Tourism and Hospitality
Instructor: JAMIE JOYCE O. DANGLE, MSHRM
ILOCOS SUR POLYTECHNIC STATE COLLEGE
Candon Campus
MODULE
INTENDED LEARNING ACTIVITY
INSTRUCTIONS: Based on what you have learned, answer the following questions:
1.Why is it important to learn about the tourism and hospitality industry as a part
of your course? (20 points)
2.Which among the identified historical developments of the tourism industry do you
think has the most significant contribution to the modern day tourism? Why do
you think so? (30 points)
3.What is the impact of the pandemic to the tourism and hospitality industry? Cite
examples of situations to support your answers. (30 points)
ASSIGNMENT
INSTRUCTIONS: Recall your most memorable travelling experience and create a one page
essay on why you chose that particular travel experience. Relate the content of
your essay to the discussions for Module 1. (50 points)
Course Code: MAJ 3
Descriptive Title: Tourism and Hospitality
Instructor: JAMIE JOYCE O. DANGLE, MSHRM