This student activity book contains pencil-and-paper activities for use in a hospitality services course focusing on the food and lodging segments of the hospitality and tourism industry. The activities are organized into 29 chapters on the following topics: hospitality services industry; professional ethics; organization/management structures in the hospitality industry; safety practices and emergency procedures; applications of technology in hospitality; property maintenance/repair; purchasing equipment and supplies; security; marketing, public relations, and special promotions; legal considerations; hospitality services guests/customers; needs of guests/customers; techniques for complaint resolution and guest/customer service; front office procedures of hotel operations; departmental functions of hotel operations; equipment and supplies for housekeeping and laundry tasks; housekeeping and laundry tasks in hotel operations; time and energy management techniques for housekeeping/laundry tasks; sanitation and disinfection techniques for housekeeping/laundry tasks; entering and exiting cleaning areas; linen repair/maintenance; sources/functions of nutrients; nutrient retention; housekeeping procedures and sanitation standards; choice of food service equipment; management principles related to food production and services; quantity food production techniques; and food presentation and server techniques. Each chapter begins with a list of objectives. (MN)