Hospitality and tourism is a blend of at least 15 different types of employers--including hotels, restaurants, transportation, cultural institutions, and recreational facilities--that together make up the world’s largest industry with $3.6 trillion in expenditures.

With projected increases in both international and domestic travel, increased use of the Internet, a rise in cultural and historic tourism, and new linkage between sports/events and tourism, the state of this industry is clearly one of constant change.

Past growth and evolution have created many new job opportunities and will likely continue to do so. Not only are these professionals recruited by hotels, resorts, and restaurants, but also by tourism bureaus, airlines, cruise ship companies, marketing and tourism agencies, catering businesses, casinos, and private clubs. Careers range from general manager, chef, and cashier to convention and visitors’ bureau professional, meeting and conference manager, tourism marketing professional, and trade show manager.

Future employment potential appears very bright. Bill Gates has identified tourism as one of his target areas for this century, as has John Naisbitt, of Megatrend fame, who sees it as a key component of the 21st century economy, along with telecommunications and information technology.

This career field requires dependability, flexibility, attention to detail, and an ability to organize, multi-task, and solve problems. Because hospitality and tourism establishments rise and fall on their ability to satisfy guests, employees who deal first-hand with customers must have strong relational skills and a desire to please, regardless of circumstances.

There are several courses of study that would help make someone successful in this career field. Some suggested courses are: English, Spanish, French, keyboarding, and accounting.

Hospitality and tourism work is often very hectic. Hotel desk clerks must quickly, accurately, and cordially process large numbers of sometimes impatient and irate guests. Hotel managers often experience stress when coordinating a wide range of events such as conventions, business meetings, and social gatherings. Restaurant managers often wear more than one hat, supervising the dining room and kitchen while also filling in for workers who don’t show up.

In addition, this industry demands that professionals and support personnel alike work irregular schedules that include evenings, weekends, and holidays--which often are an establishment’s busiest hours.