This textbook introduces students to professional hospitality. It emphasizes that an understanding of clients and their changing needs is essential knowledge for anyone working in the industry. Each chapter covers: different sectors - hotels, clubs, restaurants, resorts, or casinos; and different departments - front office, food and beverage, housekeeping, or gaming. The book discusses different topics - guest safety, food hygiene or law - in relation to each. A range of supplementary information is provided as well as organization charts of some well-known establishments, and a final case study. The book is easy to read, and aims to be motivational and to capture the essence of the industry. It is recommended for courses covering TTA/ACTRAC (Black Book) modules INT1-INT12.