Caveat Academy course · Grades 10 to 12 and adult learners

Hospitality and Tourism

How hotels, restaurants, travel and events really run, and the jobs inside them. You recover a guest’s bad night, compute occupancy, ADR and RevPAR, price a menu and hold food at safe temperatures, weigh booking channels and crowded destinations, cost a banquet, and check a tipped paycheck against the law, at your own pace, with a certificate at the end.

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$19one-time · every device you sign in on
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Included with the Caveat Academy pass and Whole-school licenses. Or get it in the Career and trades courses, $79 for 18 items.

6 modules · 18 lessonsabout 13 hours$19

Six modules, eighteen lessons

Each module ends with a practice set that tracks mastery, an explain-it-back prompt, a short written response and a module exam. The final opens when every module is proficient; passing it earns a certificate with a verification code.

  1. Module 1: The hospitality industry

    Describe the segments and features of hospitality products, match entry roles to career ladders, and apply a service recovery model to guest problems.

    • What hospitality includes
    • Careers and the hospitality mindset
    • Guest service and service recovery
    about 2.1 h

  2. Module 2: Lodging operations

    Explain how hotel departments work together, plan staffing and overbooking, and compute occupancy, ADR and RevPAR.

    • Inside a hotel
    • The front office and reservations
    • The numbers hotel managers watch
    about 2.1 h

  3. Module 3: Food and beverage

    Apply core food safety rules, time kitchen orders, and compute menu prices, food cost, prime cost and table turns.

    • Restaurants and service styles
    • Food safety basics
    • Restaurant math
    about 2.1 h

  4. Module 4: Travel and tourism

    Compare travel distribution channels, explain how destinations benefit from and manage tourism, and evaluate sustainable tourism practices.

    • Why people travel and how they book
    • Destinations and how they are marketed
    • Sustainable tourism
    about 2.1 h

  5. Module 5: Meetings and events

    Plan an event timeline, cost a banquet with service charges and tax, compute break-even attendance, and prioritize event risks.

    • Planning an event
    • Event budgets and contracts
    • Safety, accessibility and risk
    about 2.1 h

  6. Module 6: The business of hospitality and working in it

    Compare pricing plans with revenue management, respond to reviews professionally, and check tipped pay against federal minimum wage rules.

    • Revenue management
    • Marketing, reviews and reputation
    • Working in hospitality
    about 2.1 h

Try it before you start

This is how every lesson works: step through a worked example at your own pace, then answer a check and get the reason right away. Nothing here is saved; the course keeps your progress.

Module 5 · Event budgets and contracts

Worked example: costing a banquet

  1. Example numbers: 120 guests at 45 dollars per person for dinner: 120 × 45 = 5,400 dollars.

A lesson check from each module

The checks need JavaScript turned on. The course itself works the same way.

What you get

Vocations · Job Skills$19 · included with the Academy pass and Whole-school licenses

What you finish with
A finished course in hospitality and tourism: you can recover a guest problem step by step, plan housekeeping staffing and an overbooking level, compute occupancy, ADR and RevPAR, apply core food safety temperatures, price a menu item and compute food and prime cost, compare what a hotel keeps from each booking channel, propose sustainable tourism measures, cost a banquet and find break-even attendance, compare pricing plans, answer a review and check tipped pay against federal rules. Passing the final earns a Caveat certificate of completion.
Who it is for
Students in grades 10 to 12 in hospitality, tourism or culinary career pathways, adults starting or changing jobs in hotels, restaurants, travel or events, and new supervisors who want the numbers managers use. Its food safety lessons follow general federal guidance and do not replace a food handler or manager certificate where one is required.
Format
An online self-paced course: 6 modules and 18 lessons with worked examples you reveal step by step, 144 practice and exam items (multiple choice, numeric, fill-in and ordering), an explain-it-back prompt and a rubric-checked short response in every module, module exams with one retake, a 24-question final and a certificate with a verification code. About 13 hours in all; works on a phone or a computer.
Access
$19 one-time, yours on every device you sign in on; the course opens once you are signed in with it. Included with the Caveat Academy pass and Whole-school licenses. Also in the Career and trades courses ($79) and the Vocations Suite pass ($99), and 1 more bundle. Progress is saved in this browser on this device, and the certificate page lets you download your record.
Where it lives
The Job Skills space in Caveat Vocations.
Support
Access, a receipt, a refund or a correction to the course: team@caveatacademic.com.

How it works

  1. Open the course and start Module 1. Each lesson takes about 25 to 35 minutes; two or three a week finishes the course in about a semester.
  2. Answer the checks as you read. Every answer shows the reason, and a miss links you back to the lesson that covers it.
  3. Finish each module with its practice set and exam. Proficient on every module opens the final; 70 percent passes it.
  4. Print or download your certificate and record from the certificate page.

Start the course

Sources and accuracy

The lessons are original writing by Caveat Academic Services. Facts were checked against these free, open references, which are also good places to read further.

  1. U.S. Food and Drug Administration, the FDA Food Code and food allergies: fda.gov
  2. U.S. Department of Labor, Wage and Hour Division, Fact Sheet 15 on tipped employees under the Fair Labor Standards Act: dol.gov
  3. U.S. Bureau of Labor Statistics, Occupational Outlook Handbook, food preparation and serving and lodging occupations: bls.gov
  4. Federal Trade Commission, the 2024 rule on fake reviews and testimonials: ftc.gov
  5. ADA.gov, the Americans with Disabilities Act for businesses open to the public; U.S. Department of Homeland Security, Blue Campaign resources for the hospitality industry: ada.gov

Hospitality and Tourism is a self-paced course from Caveat Academic Services. It explains general practice and federal rules as of 2026, not the law of any state; state and local wage, alcohol and health rules vary, and numbers marked as example numbers are for practice only. It does not replace a food handler or manager certificate, a school course or an industry certification, and awards no credit. Support: team@caveatacademic.com.