Introduction to Hospitality Miroslava Dimitrova Ph.D Accommodation sector Hospitality = Hotels + Restaurants Lodging Industry Hospitality industry: Provision of accommodation as well as food and beverage services to short-stay guests on paying basis. The Pineapple Tradition • Symbol of welcome‚ friendship and hospitality • Recognized internationally • Foundation for concept of “SERVICE” Types of Accommodation • Hotels • Farm houses (Guest houses)‚ bead and breakfast (BB)
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The Risk of Macros A primary security risk in using macros is that macros can be programmed to act like viruses and delete files and cause a lot of damage to your system. Depending on the service pack installed you may get an alert every time you open a file that contains a macro. It would be a good security practice to never enable macros unless you are completely confident and aware of the source. Any unsigned macros are automatically disabled. Any macros that are unknown or downloaded‚ the
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Assessing Workplace Violence Risk Factors in the Hospitality Industry In “What’s Growing in the Corporate Culture”‚ Mattman (2001) discussed the steps a company needs to take in order to set up an effective workplace violence prevention program. This process involves classifying various risk factors‚ reviewing the existing policies in place‚ and establishing a way to collect pertinent‚ unbiased data. In this paper‚ I will summarize Mattman’s key points and gear the discussion more directly towards
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generations to meet their needs. The subjective well-being is in the centre of the psychological quality-of-life approach. A strong sense of meaningful life‚ positive attitudes towards life‚ optimism‚ autonomy and experienced control of social environment support a high level of subjective well-being on the individual level. In addition a good social network (having many acquaintances‚ being appreciated‚ etc.) increases the level of subjective well-being. Experts in this field constantly underestimate
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food with warm and efficient service as well as comfortable ambiance to all customers. Especially‚ OViet is a “Halal” restaurant which can be easily accepted and consumed by most of Malaysians. Coming to Oviet‚ customers will wallow in the royal environment with the imperial food carefully prepared by the Hue ancient city’s chefs and enjoy the refined and unique food which is considered as one kind of Vietnamese legacies and heritages (Goh‚ 2011). 2. The layout of OViet restaurant a. The
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Most Memorable Customer Service Experience: A few years back‚ I went to Las Vegas with my family and stayed at the Aria hotel. The bathroom of our suite had a sliding door‚ and my brother got locked inside the bathroom due to some mechanical error in the door. My parents called the front desk and narrated the issue to them
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Macro-environment Analysis on AirAsia and its effect on Marketing Decision Making | Prepared by Gajanayagam Jeyasundram | | | | This paper looks at a comprehensive macro-economic analysis using PESTEL and how it influenced marketing strategy and initiatives at AirAsia. | Table of Content | Content | 1.0 | Introduction * 1.1 Company Background | 2.0 | Macro-environment Analysis * 2.1 Demographic Factors * 2.2 Economic Factors * 2.3 Natural Factors * 2.4 Technological
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Inequalities of social class‚ race‚ and ethnicity and gender effects the life chances on the macro and micro level. Inequalities that are inherited to the American way of life have caused enormous pain and suffering along with the social class‚ race and gender. People have been abused and held back from living and achieving life potential. It is sadly ironic that a country that was founded on liberty and freedom and would be so mired in the sludge of racism and bigotry. This sad condition
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My name is Shereba Love and the program that I am attending at Bryant Stratton College is Hospitality Management. I’m going to start off talking to you about why I chose this program and what I’ve learn so far from the time I started until now. Here are my three career paths in my program: Food Services Managers‚ Meeting‚ Convention‚ and Event Planners‚ Lodging Managers. What do Food Service Managers? Food service managers are responsible for the daily operations of restaurants and other establishments
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In The Hospitality Industry Introduction About the Research The CANE Model Implications for Employers About the Researchers Where to Get the Study INTRODUCTION E mployee turnover within the U.S. fast-food and hotel industries costs those industries in the neighborhood of $140 billion annually. In more bite-sized terms‚ it will cost roughly 100% to 200% of an employee’s base salar y to recruit and train a replacement. Although the turnover rate for these industries hovers between
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