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| Describe the characteristics of the hospitality industry. (1) | largest and fastest-growing industry in the world, delivery of services and guest impressions of them are common dynamics, it is open 365 days a year 24/7, shift work is often required, it is an intangable and perishable product, |
| Explain corporate philosophy. (1) | it embraces the values of the organization, including ethis, morals, fairness, and equality and the philosophy of "do whatever it takes" is essential for success |
| Discuss why service has become such an important facet of the hospitality industry. (1) | because people come for the service in the industry, not the marble stairs, it is the service that exceeds the guests expectations that keep them coming back |
| Suggest ways to improve service. (1) | empower employees to give survice that exceeds guests expectations |
| Identify some of the possible career paths available in the hospitality industry. (2) | tourism, travel, lodging, event management, restaurant, managed services, recreation, and allied industries |
| Establish career goals. (2) | to graduate with a hospitality major, go to a design school, create breathtaking atmospheres in hotels/resorts and resturants, planning events/parties and that atmosphere too |
| Asssess your own strengths and weaknesses. (2) | strenghts-i am hard working, dedicated, do something when i say i will do it, motivated, reliable, on time, artsy weaknesses-get bored a lot, i need to keep things changing, i am not the quickest learner, sometimes i loose focus |
| Describe some of the potential careers in the hospitality and tourism industry. (2) | managers of sections or whole thing, chefs, caterers, organizers, planners, concierge, waiters, expiditers, |
| Discuss aspects of professionalism. (2) | on time, dressed appropriatly, good etiquette/behavior, |
| Write a resume. (2) | name, adress, number, career objective, work experiencee, awards/honors, skills, education, references |
| Prepare for an interview. (2) | ask yourself questions and find your skills, research the company, ask them questions, dress reharse, dress right, arrive early, thank interviewer and write them a note |
| Define tourism. (3) | attracting, accomodating, and pleasing groups or individuals traveling for pleasure or buisness. catagorized by geography, ownership, function, industry, and travel motive. travel for recreation or the promotion and arrangement of such travel |
| Outline the important international and domestic tourism organizations. (3) | World Tourism Organization-environomental protection, tourism development, immigration, and cultural dn social aspects of tourism. Pacific Area Travel Association (pata) wants excellence in travel in the pacific and asia, national tourism organization-develpment, marketing, and managemnt, Travel industry of America (TIA)-main body for the promotion and development in US |
| Describe the economic impact of tourism. (3) | public transportation, foodservice, lodging, entertainment, recreation, huge employer, so much money spent, multiplyer effect-effects buisnesses indirectly |
| Identify promoters of toruism. (3) | travel agencies, tour operators, travel managers, wholesalers, national offices of tourism, destination management companies |
| List reasons why people travel. (3) | visit family/friends, recreation, buisness, new experiences, new people |
| Describe the socioculture impact of tourism. (3) | it can further international understanding and economically improve a poor country, but it can also disturb culture |
| Describe hotel owership and development via hotel franchising and managment contracts. (4) | improved trasportation has changed the nature of the hotel insdustry from small, independly owned inns to big hotel and lodging chains operated by these 2 concepts |
| Classify hotels by type, location, and price. (4) | type( casino, convention), location (city center, resort, airport, freeway), price (luxury, midscale, budget, economy) |
| Discuss the concept and growth of vacation ownership. (4) | this offers consumers the opportunity to purchase fully furnished vacation accommodations, similar to condominiums, sold in a variety of forms, such as weekly intervals or point-based systems for only a apercentage of the cost of full owership. according tot eh WTO, time-shares are one of the fasted growing sectors of hte travel and toruism industry |
| Name some prestigious and unusual hotels. (4) | Ritz-carlton, Four seasons, treetops hotel, ice hotel, capsule hotel |
| Outline the duties and responsiblities of key executives and department heads. (5) | general manager: makes major decitions and makes missions and goals and objectives for hotel, executive committee-consists of-rooms division: does concierge and guest services and security and communications, food and beverage, marketing, sales, human resources |
| Draw an organizational chart of the rooms divition of a hotel and identify the executive committee members. (5) | ???? |
| Describe the main funtions of the rooms division deparments. (5) | front office, reservations, housekeeping, concierge, guest services, and communications |
| Describe property management systems and discuss yield management. (5) | it helps it work more effeciantly to increase profitablilty and guest satisfaction |
| Calculate occupancy percentages, average daily rates, and actual percentae of potential rooms revenue. (5) | occup. %=rooms occup./rooms avail. X 100. ave. dail. rate=room rev./# rooms sold. ? |
| Ouline the importance of the reservations and guest services functions. (5) | door attendants, bellpersons, concierge, are all about making the costomer feel special and taken care of |
| List the complexities and challenges of the concierge, housekeeping, and security/loss prevention departments. (5) | 1. organize wedding in 2 days, deal w/ people. 2. largest department in terms of people, very important. 3. saftey is the main things guest r concerned w/ |
| Describe the duties and responsibilites of a food and beverage director and other key department heads. (6) | the effecident operation of kitchen, catering, restaurants, bars, and room service, preplan special events |
| Describe a typical food and beverage director's day. (6) | check messages, check all food departments, work on projeccts, plan weekly meeting, visit kitchen, visit human resources, check messages, special projects, check speial requests, review dinner speicals, |
| State the functions and responsiblilites of the food and beverage departments. (6) | getting food at the right time and temp and size to guests, getting drinks out responsibably to guests |
| Perform computations using key food and beverage operating ratios. (6) | food cost %=act. cost./sold costX100. labor cost %=labor cost/food salesX100. |
| Describe the different characteristics of chain and independent restruants. (7) | independent are usually owned by one or more owners who are involved in the day-to-day operation and are not affiliated w/ any national brand or name, they have independence, flexibility, and creativity, but are also risky. chain are a group of restaurants each identicle in every aspect, owned by familiy teams or entrepreneurs, this is a non risk eating cuz u know what to expect |
| Identify some of the top chain and independent restaurants. (7) | independent-Tavern on the Green, Spango and Chinois, Chez Panisse Chain-mc.donalds, burger king, pizza hut, kfc, panera bread |
| List the classifications of restaurants. (7) | independent, chain, fine dining, theme, celebrity owned, steak houses, casual, dinner house, family restaurants, ethnic, quick service, |
