Title: Compare foods, beverages, and cultural etiquette of travel destinations.
Course: Hospitality, Recreation, and Tourism II (16999-II) > Section: Implementing the Responsibilities of the Travel and Tourism Industry

Comparison should include major factors of dining etiquette, such as

- guest-host relations (e.g., manners)
- cultural expectations (e.g., dining hours, gratuity, dress)
- food and beverage health concerns
- types of food and spices
- size of portions
- prices.

Process/Skill Questions:

Thinking

- What precautions can travelers take to prevent problems with foods and beverages consumed abroad?
- What is gratuity?

Communication

- What is the importance of guest-host relations?
- What are the cultural expectations for a particular travel destination?

Leadership

- Why is it important to be able to adapt to the cultural practices of different regions?
- Why is it important to research the prevailing foods in different travel destinations?

Management

- How do food prices abroad compare with domestic prices?
- How does one decide when to provide gratuity?