The roots of modern hospitality teachings are evident in the beginnings of family and consumer sciences (FCS). Land-grant universities of the Midwest (such as Iowa State University and Kansas State University) did not simply teach cooking and sewing, but they also taught "budgeting, table service ... and the production and marketing of food" (Collins, 2002). Service and management topics are encompassed in many hospitality management programs today. Likewise, research in the area of hospitality and tourism intersects with FCS. A 10-year review of FCS journals was completed to understand the focus of research studies in this area. This review includes a general introduction to hospitality and tourism management followed by a review of hospitality research literature categorized by area (i.e., education, foodservice, and lodging and tourism) and recommendations for future research.