Odyssey Essay Hospitality The greeks put a large emphasis on the importance of traditions. One important example of a tradition is to show hospitality and respect strangers as well as to hosts. If this tradition was broken‚ punishments were to be dealt out. Usually‚ the punishments were not specific. What happened after the God’s traditions were disobeyed‚ a series of bad events usually occurred. After the God’s traditions were followed‚ a series of positive events usually occurred
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out of producing product A into producing product B. our analysis simple we consider an economy that produces only two products‚ A and B (see Fig. 2.1). Imagine that all of an economy’s resources‚ such as land‚ labour and capital‚ were used in industry A. Then Q0 of A would be
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Types of bar A bar’s owners and managers choose the bar’s name‚ décor‚ drink menu‚ lighting‚ and other elements which they think will attract a certain kind of patron. However‚ they have only limited influence over who patronizes their establishment. Thus‚ a bar originally intended for one demographic profile can become popular with another. For example‚ a gay bar with a dance floor might‚ over time‚ attract an increasingly straight clientele. Or a blues bar may become a biker bar if most its patrons
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Culture‚ Hospitality and Tourism The word “culture” cannot be defined with a precise and singular definition. In fact‚ Raymond Williams‚ a leading cultural theorist‚ pointed out “Culture is one of the two or three most complicated words in the English language” (Williams 1983:87). There are more than one hundred definitions of culture depending upon the various academic disciplines‚ ranging from literacy studies to anthropology and sociology. Different scholars have different views about what
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ensures the highest standards of food safety - from the port to the plate. We would like the system to be so comprehensive and appealing that others are encouraged to use it as a model. Our vision will become a reality only when the government‚ food industry‚ service providers‚ educational and research organisations and the consumers collectively commit to work together and apply sound principles of food safety based on science and research. We have begun the process by promoting a positive food safety
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A BRIEF HISTORY OF THE PACKAGE DELIVERY INDUSTRY May 5‚ 2003 I. Overview The package delivery industry‚ which consists of small package and express letter shipments‚ has changed dramatically over the years. Radical changes have occurred in the goods transported‚ the geographic scale of the marketplace‚ customers needs‚ the range of service options that carriers offer‚ and the transportation and communications technology that carriers employ. The market today bears little resemblance
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of service quality The Gap model of service quality was developed by Parasuraman‚ Berry and Zeithaml (1985)‚ and more recently described in Zeithaml and Bitner (2003). It has served as a framework for research in services marketing‚ including hospitality marketing‚ for over two decades. The model identifies four specific gaps leading to a fifth overall gap between customers’ expectations and perceived service. The five gaps x Customers have expectations for service experiences and they use them
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Environmental‚ Health‚ and Safety Guidelines TOURISM AND HOSPITALITY DEVELOPMENT WORLD BANK GROUP Environmental‚ Health‚ and Safety Guidelines for Tourism and Hospitality Development Introduction The Environmental‚ Health‚ and Safety (EHS) Guidelines are technical reference documents with general and industryspecific examples of Good International Industry Practice (GIIP) 1. When one or more members of the World Bank Group are involved in a project‚ these EHS Guidelines are applied as required
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SERVICE QUALITY IN HOSPITALITY INDUSTRY THROUGH MANAGING THE ‘MOMENT OF TRUTH’: A THEORETICAL APPROACH Deborah Christine Widjaja Lecturer‚ Hotel Management Program‚ Faculty of Economics‚ Petra Christian University Email: dwidjaja@peter.petra.ac.id Abstract: Hospitality industry is one of the service businesses that pays so much attention to service quality as it is the main intangible product that it produces. This short article examines how to manage service quality in hospitality industry through managing
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Questionnaire surveys: typology‚ design and coding 1. Introduction In current surveys‚ as the range of surveys and the number of pollee have increased‚ the importance of the questionnaire has become increased much more. In 2009‚ there is one survey can express well. The survey was conducted by a food frequency questionnaire (FFQ) is a questionnaire to assess diet consumed in people‚ and may be used as a research instrument. Examples of usages include assessment of intake of vitamins or
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