The lesson focused on various roles within the hospitality industry, including the responsibilities of positions such as restaurant manager, commis chef, sous chef, pastry chef, and housekeeping staff. It emphasized the importance of guest relations officers (GRO), who are crucial for ensuring a positive guest experience from arrival to departure, and delved into the differences between roles such as receptionist, concierge, and guest service manager. The lesson also outlined a typical day in the hotel industry, including morning meetings and communication with department heads to address daily operations and guest requests.