Topic 5-Hotel Operations
HOTEL OPERATIONS
It oversees all operations that keep the hotel
running, meeting all needs and expectations of
the guest to result in a good guest experience.
HOTEL OPERATIONS
MANAGER
The hotel operation manager duties are to
ensure that the hotel will run smoothly by
monitoring staffs, implementing strategies,
checking the supplies and equipment for the
hotel, and maintaining budgeting.
OPERATIONAL DEPARTMENT
AND THEIR ROLES
HOUSEKEEPING DEPARTMENT
Housekeeping is defined as the provision of a
clean and comfortable and safe environment; it’s
not confined to the housekeeping department as
every member of staff in the establishment
should be concerned with the provision of these
facilities in their own departments.
ROLES:
·To establish a welcoming atmosphere and
ensure courteous, reliable service from all staff
of the department.
·To ensure a high standard of cleanliness and
general upkeep in all areas for which the
department is responsible.
·To provide linen in rooms, restaurants, banquet
hall, conference venues, health clubs, and so on,
as well as maintain an inventory for the same.
FOOD AND BEVERAGES DEPARTMENT
Part of the hotel that manages and is responsible
for food preparation, service of food and drinks
necessary, and cleaning duties in various eating
and drinking areas in the hotel. This department
engaged with purchasing and producing raw
materials, processing, retrieval, and serving or
selling the products to the guests of the hotel.
FOOD PRODUCTION / KITCHEN DEPARTMENT
Food Production is a department that is involved
in the preparation of food. A process, in which
raw materials are cooked, combined, and
transformed to make a dish.
The food production and kitchen department
their main role is to prepare food for the guest.
SUB DEPARTMENT OF FOOD PRODUCTION
• MAIN KITCHEN
• Pantry
• Bakery & Confectionery
• Butcher
• BOUQUET KITCHEN
• Chefs’ area
• Commissary
• Walkins
FRONT-OFFICE DEPAARTMENT
The front office typically represents the
customer-facing division of a firm. The very
important aspect here is the personal
appearance and communication skills of the
front desk staff because it's an also influencing
factor in the hotel industry.
This can also be considered the most important
department in the hotel because they're
responsible for reservations, check-ins and
check-outs, telephone service, cashiering,
answering inquiries, and handling the guest's
complaints and relations.
MAINTENANCE/ENGINEERING DEPARTMENT
The maintenance department's role is to ensure
that all facilities and equipment are maintained
in good condition and are functioning smoothly
to reduce the risk of interruptions to the running
of the hotel.
FINANCE DEPARTMENT
A finance department is the unit of a business
responsible for obtaining and handling any
monies on behalf of the organization. The
department controls the income and
expenditure in addition to ensuring effective
business running with minimum disruptions.
ROLES:
Ø Provide information to the management
Ø Manage equity
Ø Cash flow management
Ø Risk management
Ø Tax management
SECURITY DEPARTMENT
The security department is responsible for
maintaining the safety and security of an
organization, inspecting the facility's condition,
the performance of operational tools and
equipment, and the compliance of workstream
processes to the safety regulations and protocols
of the company.
HR (HUMAN RESOURCES) DEPARTMENT
The HR department is tasked with maximizing
employee productivity and protecting the
company from any issues that may arise within
the workforce. HR responsibilities include
compensation and benefits, recruitment, firing,
and keeping up to date with any laws that may
affect the company and its employees.
SALES AND MARKETING DEPARTMENT
The Marketing and Sales team is responsible for
maximizing a hotel’s revenue by developing
strategies and business plans to increase
revenue. The team is tasked with making profits
from business verticals such as room occupancy,
event spaces, leisure facilities, and restaurants.
ROLES AND RESPONSIBILITIES
• Setting sales goals
• Planning and executing marketing
strategies
• Speaking to customers
• Track trends and monitor competition
• Looking for new innovations
PURCHASE DEPARTMENT
The purchasing department's role is to make
sure that supplies, equipment, and services are
available to the operation in quantities
appropriate to predetermined standards, at the
right price and at a minimum cost to meet
desired standards.
IMPORTANCE OF HOTEL
OPERATION
One of the most important elements of a
successful hotel and a good quality of service
is having a streamlined hotel operation
system. In serving a seamless guest
experience, guests will have higher and
higher standards until they will expect
another great experience in their next hotel
stay.
MAINTENACE OF HOTEL OPERATION
Improving and maintaining operational
efficiency will keep your hotel running
smoothly, fundamental to guest satisfaction,
cuts down on large expenditures and
assuring for general safety and cleanliness.
Topic 6-Food and Beverage
• Food and Beverage means any
restaurant, catering, bar/lounge,
entertainment, room service, retail food or
beverage operation, continental breakfast,
food or beverage accommodation and
similar services offered at the Facility
• Food and Beverage means all food
and beverage (alcoholic and non-alcoholic)
which are owned by Seller and on hand on
the date hereof, subject to such decrease
and including such resupplies as shall occur
and be made in the normal course of
business, whether issued to the food and
beverage department or held in reserve
storage, and is in unopened boxes or is
located in the minibars in the
Hotel rooms.
The food and beverage grew out of simple
origins as people travelled from their homes,
going about their business, they often had a
need or desire to eat or drink. Others were
encouraged to meet this demand by
supplying food and drink. As the interests of
the public became more diverse, so too did
the offerings of the food and beverage
sector. the food and beverage comprises
establishments primarily engaged in
preparing meals, snacks and beverages, to
customer order, for immediate consumption
on and off the premises. This sector is
commonly known to tourism professionals
Food and beverage services sector
contributes a great deal to the profits in
hospitality industry. With the increase in
importance of business meetings, a range of
personal and social events, a large number
of customers visit catering establishments
frequently. The food and beverage
professionals tirelessly work to intensify
customers’ experience through their service.
Food and Beverage Services can be broadly
defined as the process of preparing,
presenting and serving of food and
beverages to the customers. It can be a part
of a large hotel or tourism business and it can
also be run as an independent business. The
members of the F&B Services team are
required to perform a wide range of tasks
which include preparation for service,
greeting the guests, taking their orders,
settling the bills, and performing various
other tasks after the guests leave.
Example of Food & Beverages •Poultry

- is a type of meat taken from birds such as

Food & Beverages
chickens and turkeys.
- This includes fresh, prepared foods,
manufactured, labelled as well as packaged
foods. These are the examples of food &
beverages product.

•Dairy
-Foods that are made from milk, such as
•Seafood
cream, butter, yogurt, and cheese
-Is any form of sea life regarded as food by
humans, prominently including fish and shellfish.
Shellfish include various species of molluscs,
crustaceans, and echinoderms.

•Fruit & Vegetables

Including fresh fruits, vegetables, spices, and
herbs. The main task of distributors is to get the
fruit and vegetables from producers to
customers, including both food retailers and
•Sugar and Confectionery
foodservice providers
-Confectionery means candy and sweets,
Chocolates, cakes, and sugars are each an
example of a confectionery

•Meat

-Meat is animal flesh that is eaten as food.

Humans have hunted and killed animals for meat
since prehistoric times.
What is beverage?
A drink is a liquid intended for human
consumption. In addition to their basic function
of satisfying thirst. Beverages are consisting of
two parts such as Non- Alcoholic and Alcoholic
Beverages.
Product Cycle in F&B Service
The purchasing department in F&B Services is
responsible for purchasing, storing, and issuing
the supply of raw food items, canned/bottled
beverages, and equipment. The following is a
typical product purchasing cycle –

•Non-Alcoholic Beverages
- As these drinks doesn’t contain any alcohol.

Example of Non-Alcoholic Beverages

•Orange Juice
•Veggie Smoothies
•Mocktail
•Tea
•Coffee
•Soda
•Milk shake
•Milk

Alcoholic Beverages
These are portable liquid which contain 1% to
75% of liquor. They are produced by the
introduction of yeast for fermentation into
substance such as Grapes, Grains, Barley, Fruits,
Sugarcane and Rice
•Wine
•Champagne
•Beer
•Whisky
•Cocktails
Food and Beverage Service operations involve a
multitude of activities which engage the staff
right from purchasing raw material, preparing
food and beverage, keeping the inventory of
material, maintaining service quality
continuously, managing various catered events,
and most importantly, analyzing the business
outcomes to decide future policies.
Purchasing Product
The purchaser is responsible for purchasing a
product. He studies the market, and analyzes
and selects suppliers, wholesalers, and the
contemporary market prices. He then liaisons
with suppliers and wholesalers to get good
material at fair price and purchases the required
commodities by following appropriate purchase
procedures.
Receiving the Product
The receiver receives the products from the
suppliers. He checks the product for right quality
and quantity. He deals with the delivery
personnel from the supplier’s end and signs on
the related receipts.
Storing and Issuing the Product
The store men carry out the task of storing
received supply and issuing it to respective
departments. They update the stock database
and manage old and new material in the stock.
They also keep record of stock to the latest date.
Preparing and Presenting an F&B
Product
This includes preparation of various food items
and fresh beverages. The cooks prepare various
foods, and the bar tenders prepare cold
beverages such as mocktails and cocktails. They
also make the dish most presentable by
arranging food on platter and decorating it in an
attractive manner. The beverages are also
decorated by using fruit slices, decorating the
glasses, sippers, and stirrers.
Consuming the F&B Product
This part is played by the guests. At the service
end, the respective staff takes inventory of the
consumed and balanced stock of food and
beverages and keeps it updated to latest figures.
Food and Beverage Standards
Any food and beverage service business has a
great responsibility of serving hygienic, safe,
clean, and fresh food. The customers also
rightfully question if the food or beverage they
consume at the F&B Services outlet is healthy,
safe, and fresh.
For ensuring food safety, a system named Hazard
Analysis and Critical Control Points (HACCP) in
Europe works to identify Critical Control Points
(CCP) for the presence of physical, chemical, and
bacterial hazards to food. HACCP has set
guidelines and principles on producing healthy
and safe food. It also enables food and beverage
businesses to adhere to consistent safety and
quality of food production.
In India, Food Safety and Standards Authority
(FSSA) works towards setting standards for safe
and hygienic food. In USA, Food Safety, and
Inspection Service (FSIS) is responsible for the
safety of meat, poultry, and processed egg
products. Also, the Food and Drug
Administration (FDA) is responsible for virtually
all other foods.
Maintaining Food and Beverage
Standards
It is very vital for an F&B Services organization or
an F&B department in a large hotel to keep their
standards of food and beverage high. If the
quality of food and beverage along with the best
service is what the guests liked, then the chances
of the guests coming repeatedly and singing
praises of what they received are high.
Managing Buffets, Banquets, and
Catered Events
Before planning and executing buffets,
banquets, or catered events, the respective
managers and supervisors need to consider the
following factors −
Type of Event
It can be formal such as seminars, meetings, or
conference, or informal such as a wedding
reception, birthday party, employee outing, and
alike.
Involvement of Various Persons
The participants such as decorating staff,
planning staff such as managers, serving staff,
supervising staff, whole sellers, and the guests.
Event Requirements
It is important to know the date and time of
event, the number of expected guests, dance
floor, audio or projector systems, or any special
requirement demanded by the guests before
planning the event.
Decors
It includes flowers, table arrangement,
centerpieces, candles, artificial
fountains/waterfalls, decorative art pieces,
plants and pots; for both formal and informal
occasions with the involvement of décor artists.
The display pieces may be carved, baked, or
assembled; made of edible or non-edible
substances according to the laid standards. The
decoration needs to go in pair with the theme of
the banquet, buffet, or some event.
Menu
According to the time of event, it can include
starters, salads, breads, main courses (meats,
poultry, or sea food), desserts (fruits, pastries, or
frozen desserts), beverages, accompaniments,
and garnishes according to the establishment
standards. It must be hygienic, in-line with the
occasion, and meeting the F&B Services
establishment standards.
Serving Equipment
Depending upon the requirement of guests and
serving style, it can include silverware, platters,
table linens, and other required serving
equipment. It also includes size and shape of
tables and chairs.
Serving Norms
According to establishment norms, serving right
food at right temperature, replenishing food
platters timely, keeping the overall display neat
and attractive, storing food, and managing
beverage consumption after service, cleaning
buffet or banquet area, restoring plates, cutlery,
Guerion trollies, and glassware after completion
of service.
What is food and beverage
hospitality
The food and beverage industry represents a
huge sector of services within the hospitality
industry that include preparing, presenting, and
serving food and beverages to the customers
The Food and Beverage sector (F&B) is the
largest segment of the hospitality industry. This
category can include everything from a star
restaurant and various types of catering services
to bars and food and beverage service providers
for hotel, resorts, airlines, and so on.
F&B Services – Definition
Food and Beverage Services can be broadly
defined as the process of preparing, presenting,
and serving of food and beverages to the
customers.
Commercial Food service
- F&B Services is the primary business. The most
known commercial catering establishments are
— hotels, all kinds of restaurants, lounges,
cafeterias, pubs, clubs, and bars.
Four Categories
1. Quick Service Restaurants
2. Full-service Restaurants
3. Catering
4. Hotel and club Foodservice
FOUR CATEGORIES
1. Quick Service Restaurants
These are the fast-food outlets called Quick
Service Restaurants where the food is prepared,
purchased, and generally consumed quickly.
They are run with convenience as a main factor.
Branded outlets such as McDonalds and Nando’s
are QSRs.
2. Full-Service Restaurants
They are fine dining, family, specialty, ethnic, or
theme restaurants called Full-Service
Restaurants where the food and beverage menu
is wide, and the customer’s expectations are
high. They are operated with customer
satisfaction and experience as the key factors
Two major Categories
1. Fine Dining
2. Casual
3. Catering - Catering is the business of providing
foods and beverage service to the people at a
remote location. It is a part of food and beverage
service sector. For example, arranging food
services at a wedding location.
F&B Services can be of the following two types −
On Premise − Food is delivered where it is
prepared. The customer visits the premise to
avail the food service. The premises are kept
well-equipped and well-finished to attract
customers to avail F&B service.
For example, restaurants, pubs, etc.
Off Premise or Outdoor Catering − This kind of
service includes partial cooking, preparation,
and service at customer’s premises. It is provided
away from the F&B Services provider’s base on
the occasion of major events which call for a
large number of customers.
4. Hotel and club Foodservice
Hotels provide a variety of food and beverage
services such as:
• Bar in the lobby
• Family-style restaurant
• Elegant fine dining
• Ice-cream shop
• Room Service
• Catering Service
• Private clubs designed to meet social, and
leisure needs of their members
Institutional Foodservice
Institutional foodservice consists of foodservice
provided to customers in an institution,
such as a school, hospital, military, or prison.
Organized into three categories
• School foodservice
• Health care foodservice
• Most patients require special diets
• Business foodservice
Foodservice Within a Consumer Business
- A food and beverage business located in
a consumer business.
- It is often offered as a convenience to
the customer.
• Food and beverage business located in a
consumer business
• Recreation
• Retail
• Transportation
• Divided into two areas: on the transportation
or in the transportation station.

Twelve Functions in Foodservice

• Menu Planning
• Production
• Service
• Purchasing and Receiving
• Food Safety and Sanitation
• Management
• Marketing and Sales
• Human Resources
• Accounting
• Security
• Safety and Emergency Procedure
• Engineering and Maintenance
Recreational activities are any type of enjoyable
and interesting activity that people engage in for
Restaurant Concepts
their leisure time. There are many types of
• Includes the whole idea of the restaurant outdoor and indoor activities.
• Theme
Outdoor- located in, done in opened air activities
• Target Market that organized at the open air such as camping
• Location
• Décor 1. Hiking
• Ambiance (feeling or mood) 2. Camping
• Service style of a restaurant 3. Glamping
4. Picnicking
5. Swimming
Topic 7-Recreation and Leisure 6. Fishing
7. Kayaking
Recreation
8. Snorkeling
• Process of giving new life to something 9. Diving
• Promotes a healthy lifestyle and the 10. Rafting
development of a positive attitude 11. Biking
• Allows people to have fun and recharge 12. Zip Lining
13. Rock Climbing
14. Skiing
Leisure 15. Volunteering
• A time free from work 16. Outdoor Photography
• It can be used for rest or recreation
• It can involve extensive activity or no activity Indoor- Indoor activities are carried out inside a
space.
1. Museums
2. Wall climbing • Country club – located outside the city
3. Room escapes games (horseback riding, golf, pool, hotel, restaurant)
4. Indoor minigolf, bowling, and billiards
• City club – Located in the city, this club is for
5. Trampolin Park and laser games
people who work in the city.
6. Spa
7. Indoor camping • Professional club – doctor, dentist, lawyers
8. Arcades
9. Art/dance/exercise studio. • Military club – uniformed officers
10. Bowling alleys. • Yacht club – sailing and other aquatic activities
11. Drama/voice/instrument instructional
studio. • Athletic club – people engaged in sports
12. Health club/fitness center.
• University club – alumni
13. Ice skating and roller skating.
14. Indoor archery and shooting range • Fraternal club – camaraderie, charitable causes
•Social club – a group of people who share an
Recreation & leisure interest, vocation, or hobby.
• Recreation encompasses a wide range of leisure
activities. Affiliation with social clubs or interest
groups; participation in outdoor activities such as CLUB MANAGEMENT STRUCTURE
hunting and fishing; and attendance at social • Structure is determined by the company's
events such as parties. articles of incorporation and bylaws.
— Members:
Government Sponsored Recreation National • Members elect club officials and directors.
Parks
• the president of a club serves as a sort of "chief
• Park uses for conservation purpose executive officer."
Identify: National Parks in the Philippines • a vice president is being prepared for the
presidency.

Commercial Recreation Theme Parks — Executive Committee:

Theme parks for commercial use • Activities, grounds, and funding

A good way to do this is to make it feel like you're — Treasurer:

in another place and time (architecture, • Provides financial guidance
landscaping, personnel, rides)
— General Manager
• Operation on a day-to-day basis
Commercial Recreation Clubs
• Managing the assets
• Private club – Social, recreational, professional,
and fraternal clubs are examples of commercial • Promoting and preserving club culture
recreation clubs. An initiation fee is charged.
— Secretary:
Types of Clubs
• Keeps a record of all meetings.
• Deals with incoming and outgoing mail
Motivation for Recreational Participation
• Many participants use recreation to relax and
unwind from the stresses of work and life.
• Need to express creativity, reveal hidden talents,
or strive for excellence in various forms of
personal expression.
• Many people participate in recreational
activities that involve community service,
leadership in fraternal or religious organizations,
and promote health and fitness.
• Involved in music, drama, dance, literature, and
the fine arts.
Factors Promoting the Growth of Recreation
The following are the factors that help bring about
the growth of recreation:
1. Increase in discretionary time.
2. Influences of technology.
3. Public interest in health and fitness.
4. Co modification of leisure.
5. Therapeutic recreation service.
6. New leisure roles for women.
1. Increase in discretionary time
The growth of free or discretionary time in the
twentieth century fueled the growth of recreation.
Production capacity increased dramatically in the
late 19th and early 20th centuries due to advanced
mechanical and automated processes in factories,
agriculture, and services.
Because of improved Social Security and pension
plans, as well as medical advances that lead to
longer lives, many employees can now enjoy
fifteen or more years of full-time leisure after
retirement.
Automated washing machines, lawnmowers,
microwaves, and vacuum cleaners have greatly
simplified life demands.
2. Influences of Technology
Modern technology has given people new ways
to relax. Activities like skydiving, hang gliding,
scuba diving, boating, rollerblading, skiing, and
now boarding use complex and expensive
devices.
Computer dating allows single adults to meet new
people. Video games expose players to new play
settings and “virtual realities”.
The internet has become a vital part of travel and
tourism, facilitating reservations and vacation
planning. Home recreation has become reliant on
electronic entertainment.
3. Public interest in health and fitness
Interest in exercise and fitness programs grew
dramatically in the twentieth century.
Many people today are concerned about their
health, vitality, and appearance. Regular
exercisers look and feel better. The most effective
fitness programs were those that provided
enjoyment and satisfaction.
4. Commodification of leisure
Profit-driven businesses are creating new forms
of recreation. Big corporations’ own music, TV,
movies, sports stadiums, cruise ships, theme
parks, and other leisure businesses.
As part of the trend toward commodification,
many elaborate new recreation facilities are being
developed. Large public fitness centers with
pools, aerobics, dance rooms, and family play
areas are being built in cities, with annual Include agencies like social service, education,
membership fees of several hundred dollars. special populations, and the armed forces that
have recreation programs as a secondary
responsibility.
5. Therapeutic recreation service
Recognizing the needs of people with disabilities,
2. Voluntary non-profit organization
whether physical, mental, or social, has been an
important part of growing recreation. These are government and non-profit
Recreational programs for special populations organizations that provide a variety of services to
like the mentally retarded, mentally ill, and the public, including recreation.
physically challenged have gained popularity in
The YMCA, YWCA, and YM-YWHA are the
recent years. These programs treat patients with
most popular voluntary organizations.
therapeutic recreation.
The Special Olympics is an international program
of physical fitness, sports training, and athletic 3. Private membership organizations
competition for children and adults with mental
retardation. They organize social and recreational events for
their members and sometimes for the community.
6. New leisure roles for women country clubs and golf clubs.
Women are currently being encouraged to take an Swimming pools, sports or fitness complexes or
equal role in recreational activities. clubs attached to leisure villages, and apartments
or condominium retirements or retirement
Women's tennis, gold, gymnastics, track and
communities are all included in this category.
field, and similar events are gaining popularity.
Outstanding female athletes have helped redefine
feminine power, determination, and self-
assurance.

Types of Organized Recreation 4. Commercial recreation enterprises

1. Government recreation agencies Ski resorts, bowling alleys, nightclubs, theaters,

2. Voluntary non-profit organizations
3. Private membership organizations
4. Commercial recreation enterprises
5. Employee recreation programs
6. Armed forces recreation
7. Campus recreation
8. Therapeutic recreation services
1. Government recreation agencies
health spas, fitness centers, dance schools, and
theme parks are examples of privately owned
businesses.
5. Employee recreation programs
They provide recreation as part of a total
personnel benefits package linked to other
employee health and fitness services.

These are federal, state, and local agencies and

departments that provide recreation and leisure
6. Armed forces recreation
services.
Although clearly a government-sponsored event, things that make up the tourism business are
its setting and purpose are unique. Each of the linked to the rise of tourism as a form of
major military branches has a vast network of recreation, like theme parks, water parks, fun
recreation facilities and programs. places, and sports tourism.

7. Campus recreation Theme Parks

It includes intramural sports, social activities, • Theme parks are typically focused on a single
travel programs, performing arts groups, dominant theme, which can be historical, cultural,
entertainment, lounges, film series, and other or geographical in nature. As an illustration,
forms of campus recreation. consider Disneyland's Marine Zoological Park.

8. Therapeutic recreation services Water Parks

These include programs for people with • A specialized type of theme park are the water
disabilities, people in poor health, people who are parks, they feature wave pools, slides, chutes,
dependent on others, people in prison, and similar shows and other forms of water-based play and
groups. entertainment.
Universal’s Islands Jurassic Park River of
Adventure
Bilge Rat Barges Poseidon’s Fury
Two Major Recreation Service Components
• Sports and tourism, in addition to the eight types
of organized recreation, are important Sports Tourism
components of recreational programming and
• The goal of sports tourism is to either directly
economic forces. Also, they are distinct in that
participate in or watch sports events. Previously,
they have strong ties to one another, to the
only the team traveled, leaving the fans to read
emerging field of sports tourism, and to outdoor
about or watch their favorite game on radio or
recreation destinations.
television.
Recreational Sports
• Athletes from all over the world competed in the
• Sports are major recreational activities. It draws millions of viewers and generates
millions of dollars.
• Sports are defined as physical activities
requiring exertion and skill, involving
competition, and governed by formal rules as
well as general standards of etiquette and fair
play. The Need for Professional Leaderships
• Currently, qualified professional leadership is
needed in the recreation field.
TOURISM – A Major Recreation Service
Component It's a common misconception that anyone can
organize and run recreation programs without
Tourism is a second big area where people can
specialized training.
have a lot of different types of fun. A lot of the
A professional's role in organized recreation is
more complex and difficult than a volunteer
leader or coaches.
• It must include well-thought-out goals and
techniques.
• Direct leadership and supervision, group
dynamics, and client assessment skills are
required. They must be able to conduct basic
research and write coherent reports.
New Professional Identity
• As employment in recreation agencies grew
over the decades, recreation became a popular
career choice.
• Many holds professional-level jobs as recreation
leaders, supervisors, planners, managers, and
resource specialists. National, state, and
provincial societies worked together to raise
practice standards and begin the process of
certification and accreditation.
6. Educate the public about recreation's identity
as a health-related field.
7. Form alliances with environmental
organizations to safeguard and restore wildlands
and waterways.
8. Adopt a marketing strategy to achieve fiscal
sustainability and earn the public's respect and
support.
9. Increase the number and quality of family-
centered programs and facilities.
ten. Foster a culture of higher values and ethical
behavior in youth sports competitions
11. Ensure that persons with disabilities are fully
integrated into community recreation programs.

Challenges Facing the Recreation and Leisure

Service Field in the Twenty-First Century
Recreational professional must be able to deal
creatively with the following challenges.
1. Provide services to a diverse society (race, age,
gender)
2. Emphasize recreation's critical social purposes
in working with at-risk youth, serving disabled
individuals, and promoting community
development.
3. Increase public awareness of the importance of
recreation and parks, as well as the leisure-service
profession.
4. Enhance recreation and park programs and
facilities, particularly in urban areas and among
minorities.
5. Adopt a benefits-based management approach,
conducting research, demonstrating, and
publicizing positive recreation outcomes.