Identify the various segments of the hospitality industry, along with institutional learning objectives related to information literacy.
be preparing an annotated bibliography that lists four different academic sources from the Trefry online library. The purpose of an annotated bibliography is to help you start researching for your final project early on, to help you get comfortable in the Trefry Library, and to help you learn how to evaluate sources for your academic projects.
Examples: Restaurants (fine dining, quick-service), catering, and institutional food service (hospitals, schools).
Travel and Tourism: Facilitates the movement and activities of people away from home.
Examples: Airlines, cruise lines, railways, travel agencies, and tour operators.
Recreation and Entertainment: Provides activities for leisure and amusement.
Examples: Theme parks, casinos, museums, sports venues, and theaters.
Information Literacy is crucial for making data-driven decisions in the hospitality field. Key objectives for students include:
Determining Information Needs: Recognizing when and what type of information (e.g., market trends, consumer behavior data, financial reports) is needed to solve a specific hospitality business problem.
Accessing Information Effectively: Demonstrating the ability to use specialized databases (like those in the Trefry Library) and advanced search strategies to locate credible, academic, and industry-specific resources.
Evaluating Sources Critically: Assessing the relevance, accuracy, and reliability of information, distinguishing between peer-reviewed research and general trade publications.
Using Information Ethically: Applying the information to solve problems while correctly citing all sources (e.g., APA format) to avoid plagiarism and respect intellectual property.
You need to prepare an annotated bibliography using four different academic sources from the Trefry online library. The purpose is to begin research and practice source evaluation.
Each entry should be based on a high-quality academic source (peer-reviewed article, scholarly book, or authoritative industry report from the library) that defines or discusses a distinct hospitality segment.
| Industry Segment Focus | Required Components per Entry |
|---|---|
| 1. Foodservice/Restaurant | Full Citation: Must be in correct APA, 7th Edition format. |
| 2. Lodging/Hotel | Segment Definition: A one-to-two sentence definition of the segment written in your own words, synthesized from the source. |
| 3. Travel/Tourism | Evaluative Annotation (100–200 words): A paragraph that does the following: |
| 4. Event Planning (or Recreation) | - Evaluates Quality: Discusses the source's credibility, currency, and accuracy. Why is it a valid academic source? (e.g., peer-reviewed, specific methodology used). - Explains Relevance: Describes how the source is valuable to your final project research and to a hospitality student's understanding of that segment. - Critiques Scope: Notes any limitations (e.g., narrow geographic focus, slightly dated data, or specific focus). |
Use the search tools at the Trefry Library (e.g., databases like Hospitality and Tourism Complete) to find four distinct, high-quality sources that fit these criteria. Would you like a suggested search strategy for the library?
The hospitality industry is broadly categorized into four primary segments:
Lodging/Accommodation: Provides sleeping rooms and related services to travelers and residents.
Examples: Hotels, motels, resorts, bed & breakfasts, and short-term rentals.
Food and Beverage (F&B) / Foodservice: Provides prepared food and drink.