HOSPITALITY STUDY NOTES Working in a socially diverse environment: * Hospitality means the friendly welcoming and entertainment of guests when you work in the hospitality industry‚ you are a representative of the organisation‚ and of the country. * Overseas visitors form their impression of a country by the way there are treated during their travel in their accommodation and the restaurants and cafes they visit. * You need to be able to convey the warmth and friendliness of welcome and
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difference between team members and leaders. A head server is a good example of a formally appointed team within a restaurant. Power may be delegated to this server from management.” (Hotelmule‚ 2008) Part 1: A) Structure of teams in tourism and hospitality: * Hirearchial – “In this type of
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important? Discuss this by using a system‚ or process‚ or method and/ or technique In the hospitality industry‚ managing the diversity of international food and beverage operation which is important from a food and beverage manager’s perspective can improve the quality of the hospitality services‚ reduce high turnover in hospitality management and make more profit from the food and beverage operation. Hospitality workforce is consisted of diverse population and visible and non-visible differences which
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“Changing Environment for Hospitality Industry” Title of Paper : “Security needs of Hospitality Industry” ABSTRACT After the incident on 26th November 2008 in Mumbai‚ the hospitality sector in India revisited its security and safety standards. An analysis of the attacks carried out on the two icons of Indian hospitality‚ brought out the need for more stringent checks and measures with regard to security set-ups in hospitality. The Government of India‚ and State Governments‚ woke up to
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1. Briefly explain the functions and key characteristics of each of the above noted sectors of the hospitality industry and related industries Accommodation: the key characteristics of a resort manager is to ensure reception is ran appropriately‚ opening and closing at correct times‚ with high levels of customer service during all hours of business. A resort manager must be actively involved in recruitment and compile with department rosters‚ and most of all must implement work place health and
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the most part capture the essence of tourism. Throughout history there have been a lot of developments that led up to what we can call “modern tourism”. The most definitive developments have been split up on to five ages called The Five Ages of Hospitality. These ages consist of: The Pre-Industrial Revolution‚ The Railway Age‚ The Automobile Age‚ The Jet Aircraft Age‚ and the Cruise ship Age. It is difficult to pinpoint the beginning of travel but it is assumed that since the beginning of humanity
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Page 1. Introduction- The Contemporary Hospitality Industry 1.1 Define and explain the term “hospitality industry”. ----------------------------- 1 1.2 Roles‚ background and development of hospitality industry. ------------------- 1 2. Understand staffing in hospitality industry 2.1 Management hierarchy and reporting system of hospitality industry----------- 2-3 2.2 Function and roles between front office and back office operations-------------
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resource management during peak and off peak hours manageable. At all times there is enough staff on hand to take care of business and overall effectiveness is improved Drawback to this approach includes huge rental space to accommodate large operational facility. It could also become very costly on staff training. Workforce productivity are not usually related to the number of staff working on a task‚ and productivity variance may tilt negatively for McDonalds on this. Operating cost are very high
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doing to evaluate the profitability of group and other non yieldable business‚ and with what degree of success? Well‚ let’s try to evaluate these questions from different perspectives. I have quite often been dealing with groups’ management in Hospitality field‚ so here is my contribution to this discussion. It is my personal opinion that these target segments represent a fundamental contributor for any property business revenue (by addressing this must be clear that basic additional service offers
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management is the balancing supply and demand. It is set by the rate limiting resource. To increase capacity‚ Hospitality Manager can either increase the rate limiting resource or shorten the process
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