...the hospitality sector. By Group: Twinkling Stars Name Roll Sujan Sarker 27 Gayatri Saha 29 Md. Rubel Miah 42 Nasrin Akhter 45 Rothy Das Chaiti 46 Md. Kuraisin Hossain 66 BBA Program (4th batch) THM-222: Human Resource Department of Tourism and Hospitality Management University of Dhaka Dhaka, Bangladesh 2012 Letter of Transmittal 27 November, 2012 Mr. Md. Shariful Alam Khandakar Lecturer Dept. of Tourism and Hospitality Management Faculty of Business Studies University of Dhaka Dear Sir, It is a great pleasure for me to submit the summary on “Stresses in Hospitality Sector”. This study has given me the opportunity to know about job stress of hotel industries. The experiences that I have gathered through this study will help me in our future career, indeed. I would like to convey my special thanks and gratitude to Md. Shariful Alam Khandakar for condescending my effort & for giving me proper guidance and valuable advice. I try to my best to cover all the relevant fields. I will be honored to provide you any additional information, if necessary. Sincerely Yours, Group: Twinkling Stars BBA 4th Batch Dept. of Tourism and Hospitality Management ...
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...Room to grow European cities hotel forecast for 2014 and 2015. 18 gateway cities, Amsterdam to Zurich March 2014 www.pwc.com/hospitality II Room to grow Contents Summary 2 How did 2013 turn out? 4 Spotlight on prospects for 2014 and 2015 6 Beyond the data: trends transforming hotel businesses 14 Economic, travel and supply outlook 20 From Amsterdam to Zurich: Which cities are best placed to grow? 25 Appendices: Full data tables 49 Further reading 52 Contacts 53 Summary This third edition of our European cities hotel forecast is published against a backdrop of a region that has taken an economic pounding but is seeing clear evidence of economic recovery and returning confidence The world is changing at a pace and in this snapshot (taken in February 2014) we look forward to a resurgence in travel and hotel prospects in 2014 and 2015. 2 Room to grow (c)Suzanne Christ In terms of where hotels are compared to before the recession, in nominal terms the market is almost back at its pre-recession peak (reached during 2007) but it remains significantly behind in real terms. For example, European ADR is now only 5.7% below its pre-recession levels in nominal terms but 17.9% lower in real terms. There are 18 cities in this econometric forecast – all are important gateway cities and/or business and tourism centres and some are en route to becoming mega cities. The 18 reflect ...
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...“Leave or Stay” The role and benefits of Internships in today’s hospitality industry with a consideration of students satisfaction and effectiveness of the development programs for their future careers. by Daniel Piccoli Daniel Piccoli Business Portfolio Table of Contents Executive Summary …………………………………………………………………… page 4 Introduction …………………………………………………………………………… page 4 Students vs Employer : different perspective of Internship benefits ………………… page 6 Conclusion and Recommendation …………………………………………………… page 12 References ………………………………………………………………………… page 13-14 Daniel Piccoli Business Portfolio Table of Figures Figure 1.1 : Lodging Internship Competency model ……………………………….. page 6 Figure 1.2 : Internship Model ……………………………………………………….. page 7 Table 3.1 : Positive and Negative findings in a Internship ………………………….. page 8 Chart 1.1 : ICON Hotel Internship Model ……………………………………………. page 9 Figure 1.3 : The Voyage Program by Ritz Carlton ………………………………….. page 10 Daniel Piccoli Business Portfolio Executive Summary The purpose of this paper is to have a better understanding of the importance of Internship in today’s hospitality industry from two different point of views, the interns and employers. Nowadays, the hospitality industry is famous and known to offer to his employees and future talents a development and growing opportunity. However, the sector is depending on the seasonality which unfortunately lead to a...
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...Hospitality Management Competencies: do faculty and students concur on employability skills? Adeniyi, Adeolu Shola GTB Lagos, Nigeria adeolu.adeniyi@mail.com Abstract This paper is one in a series of establishing what competencies the various stakeholders (students, faculty and industry mentors) think are the ideal competencies needed by employees in the hospitality field in places such as hotels, food service providers, restaurants and lodges, compared to those actually displayed by hospitality management students. This particular paper reports on a comparison drawn between what the faculty and students believe are the ideal competencies compared to those that they actually have on completion of their academic studies, prior to the students engaging in their semester of work-integrated learning (WIL). The results would be used by faculty to focus on ensuring students are aware of the employability and management competencies they need in order to conduct themselves in the business world of hospitality with confidence and competently. Key Words: Competencies, hospitality...
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...Curtin Business School (CBS) School of Marketing Unit Outline HOSP2000 Hospitality Industry Management Semester 2, 2015 Unit study package code: HOSP2000 Mode of study: Internal Tuition pattern summary: Note: For any specific variations to this tuition pattern and for precise information refer to the Learning Activities section. Seminar: 11 x 3 Hours Semester Fieldwork: 1 x .5 Days Semester This unit contains a fieldwork component. Find out more at the fieldwork education website: ( fieldworkeducation.curtin.edu.au ) Credit Value: 25.0 Pre-requisite units: Nil Co-requisite units: Nil Anti-requisite units: Nil Result type: Grade/Mark Approved incidental fees: Information about approved incidental fees can be obtained from our website. Visit fees.curtin.edu.au/incidental_fees.cfm for details. Unit coordinator: Title: Name: Phone: Email: Building: Room: Dr Jong-Hyeong Kim +618 9266 4389 jong.kim@curtin.edu.au 408 2006C Teaching Staff: Name: Phone: Email: Building: Room: Jong-Hyeong Kim +61 8 9266 4389 Jong.Kim@curtin.edu.au 408 2006C Administrative contact: Name: Phone: Email: Building: Room: Kelly Nowak +618 9266 3882 Mktg@curtin.edu.au 408 2014 Learning Management System: Blackboard (lms.curtin.edu.au) HOSP2000 Hospitality Industry Management Bentley Campus 28 Jul 2015 School of Marketing, Curtin Business School (CBS) Page: 1 of 7 CRICOS Provider...
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...CORRELATION OF ACADEMIC MARK AND LEVEL OF PERFORMANCE OF BSHRM PRACTICUMERS IN THE FOOD AD BEVERAGE SERVICES IN DAVAO CITY BY: COLLO, ELOISA CARLOS, JASON ENRIQUEZ, LEILA ANNE COMPASION, MARIZ SINCO, CAROLINE MARAMBA, JENEVY CHAPTER 1 INTRODUCTION One of the fastest growing sectors of the economy is the hospitality industry. It attracts diverse kinds of people with different fields of interest . People have always gone out to eat sometimes and travelled for work or leisure purposes, and with these, HRM graduates working as staffs are needed to accommodate the clientele. The hospitality industry is defined as the activity of providing lodging, food and beverage and recreational services, which are included but not limited to hotels, motels, clubs, casinos, restaurants, recreation facilities, tourism, cruise line and theme parks. For many years now there has been an evident growing increase in the demand for competent skilled personnel in the food and beverage industry both locally and abroad. The said industry encompasses a wide range of specialized services. Responsible dining room management, qualifications, personal appearance, the importance of teamwork, customer service and up-selling techniques are key traits and know-how in this industry. It requires good knowledge on the organization of the dining room and table settings to classification of textiles, glassware, flatware and china. This also includes the management and service of wine, beer and...
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...It is the world of hospitality operation and management including service about how to achieve business excellence. Room division operation includes different departments related with care, provision and selling of the rooms which covers housekeeping, front office, reception, front house, linen and laundry, telephone operator, doorman, mail and messages, concierge, valet and butler (John and Brown, 2003). As we know accommodation includes type of services which helps for staying that consists of hotels, motels, clubs, cruise liners and hospitals with different range of facilities. It provides bedroom, suite, apartment, cabin and hospital wards for guest to enjoy and entertain. The range of accommodation service includes the different of housekeeping and maintenance. Different organisation does have different way and style and accommodation and service to fulfil guest requirement. Reception is the place within hospitality operation management which makes first interaction with guest. The roles and responsibilities of staff regarding housekeeping includes planning, providing, serving, cleaning rooms, public areas, supplying anything required, managing laundry and day cleaning, providing comfort and recreation, preparing documentation and record keeping, manage floral management, ensure health, safety and security, make everything looks good with nice furnishing and refurbishment to ensure accommodation environment encouraging occupancy by housekeeper, wardens, matron and domestic...
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... |Unit 1: The Hospitality Industry | |Learner name | Assessor name | | |Hong Luco Jingseng | |Date issued |Completion date |Submitted on | |19th September 2014 |10th November 2014 | | | | | |Assignment title |Analyze the business sectors in hospitality industry | | |Grading criteria |Task | | |Criteria | | |Evidence | |P 1 |The current structure of hospitality industry ...
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...com; caooc@hotmail.com Issues, Challenges, and Trends, that Facing Hospitality Industry WANG Jin-zhao1 WANG Jing2 Abstract: This article presents findings of issues, challenges and trends that hospitality industry might fact in the year ahead respectively. Top issues that will influence the global hospitality industry in the year ahead include sustainable development calls for green hospitality, labor cost, multicultural issues and higher education. Challenges that facing hospitality include will include operating issues, marketing issues, technological issues and economic issues. Identified ten key trends that, taken together, we believe will shape the hospitality sector this year and for years to come include rapid growth in vacation ownership, integration & globalization, new management. Key words: Issues; Challenges; Trends; Hospitality Industry 1. ISSUES IN HOSPITALITY INDUSTRY 1.1 Sustainable Development Calls for Green Hospitality Going green is a white-hot issue in the hospitality-design industry. People are beginning to look at sustainable solutions in a whole new way. The perception of green has changed; it has gone from a fringe movement to mainstream. As a sign of its sweeping popularity, one of the best attended sessions at the recent Lodging Conference in Phoenix was: “Going Green: Environmentally Profitable Hotels.” Some of the pioneers of the green hospitality movement, there were to share their challenges and triumphs in working toward...
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...Executive Summary The purpose of this portfolio is to help to achieve the learning outcomes for this module and to assess the knowledge and understanding of the material. Also, it is to provide an opportunity to develop skills in written communication, in investigating academic and industrial information sources for hospitality, and in self -management. This portfolio is based on the learning outcomes covered in this module. Presented in the main body of the portfolio are four facilities planning aspects of the hospitality, tourism and events industries. The four topics are: Maintenance and renovation, Outsourcing, Environmental Management and Technology. The main findings of the portfolio are that a HTE facility can reap many benefits from making renovations to the property. Also, that when considering whether a HTE facility should outsource services or retain them in- house they have many key points that they should take into consideration to help them make a decision. In addition, the portfolio highlights that a facility in the HTE sector can become significantly more environmentally friendly by following possible methods such as become more energy efficient. Finally, the portfolio finds that technology applications to guest services are becoming more advanced. Contents Page Page 1- Title Page Page 2- Executive Summary Page 3- Contents Page Page 4- Topic 1: Maintenance and Renovation (Appendix 1) Page 5- Topic 1 Cont. Page 6- Topic 2: Outsourcing (Appendix...
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...related enterprises, especially in the Hospitality sector. It has the potential to cause (directly or indirectly) serious issues and generate a multitude of costs to a business. For example, the whole process of recruitment and training can be very expensive and, even costlier can be the potential decline in the levels of service quality and productivity, which can culminate in customer dissatisfaction and consequential weakening of the business. This paper seeks to analyse such scenario by investigating staff turnover cases occurred throughout a variety of corporations in the hospitality industry. It discusses how such situation will affect businesses and, at the same time, suggests how Human Resource Departments should approach the issue, in order to help companies retain its most valuable asset, the employees. The difference between staff turnover rates amongst managerial positions and other more peripheral positions became evident after research and so did the notion that staff turnover rates will vary depending on the size of corporations. But, above all, the most influential factor that appear to be affecting staff turnover levels is the quantity and/or quality of training and development that is being made available to new recruits (as well as to the more senior staff members) of an organisation. Training and development can greatly increase motivation. Wiley J. Sims (2007) states that “turnover rates are reported in the hospitality...
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...History of the Hospitality Industry Origins Caring for travelers has been a fundamental element of civilized societies since long before the birth of the hospitality company or the Holiday Inn Express. In ancient Greece, guest rights were one of the few established sets of conventions that were universally accepted amongst diverse cultures within the Greek world. Likewise, stewardship towards guests can be seen extensively in biblical passages. Hospitality did not begin in the Bible or in Greece; it has existed since man first established permanent settlements. Before then, the concept of hospitality could not exist as everyone was nomadic. Ever since, hospitality has become more than an isolated cultural establishment-- but a worldwide occurrence reflective of basic humanity. In the Dark Ages travelers had little choice except to stay in monasteries that offered food and shelter. Throughout the Middle Ages, local lords would take turns hosting the king and his royal court as they traveled. The idea of hosting travelers was taken even further when trade and commerce began to boom, prompting taverns and inns to arise, especially in ports cities. History of the Hospitality Industry History of the Hospitality Industry Hospitality has since evolved into a highly competitive industry. The word itself has taken on a whole new meaning now that leisure time and travel are available to the masses. Hospitality is no longer just about getting from point A to point B, but also how...
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...The article attempts to explore the work values in the hospitality context and analyze them further through the lens of generational differences on a multi dimensional level. What makes this research unique is the scope, which covers all 3 aspects: multiple dimensions of work values, importance of these work values to people across 3 generations and a focus on Hospitality industry. The author’s approach is to find and shortlist research done on identification of work values, dimensions or factors under which they exist and the importance given to them based on the age of individuals (generation aspect). Post selection of a suitable research covering these criteria, the author attempts to apply these on a sample size from the Hospitality Industry to understand and report the relevance and findings. The sole reason of attempting this study is to analytically approach the challenges faced by human resources in managing a work force that is diverse and consists of different social & demographic profiles. The author believes that understanding of this would lead to better recruitment and retention strategies of managerial workforce in the hospitality industry. Short listing of available research: a) Research on Work Values: Many studies have been conducted on identifying work values in an institution, (Elizur, 1984; Hofstede, 1980; Mok et al., 1998; Pryor, 1987; Rokeach, 1973; Sagie et al., 1996; Super, 1970, 1973; White, 2005; Zytowski, 1970, 1994). Of these, the author chose...
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...Assessment Record form and Marking Grid FdA Hospitality/Tourism/Culinary Arts Management Student name: Assessment No: Module Level: Module Tutor: Olivia Hurworth 1 4 Birte Schmitz, Lekha Bharam Module: Assessment Method: Weighting: Date of submission: Hospitality/Tourism/CA Environment Report 60% Refer to AR1 on Moodle Length: 1,500 words Learning outcomes assessed: • Define the Hospitality Industry in terms of size, scope and nature • Evaluate current issues and topics relevant to the industry and apply the frameworks to evaluate the current issues affecting a known Hospitality environment • Make recommendations for companies to gain competitive advantage Skills Mapped: As listed in the course handbook. Feedback Assessment Criteria Weight % Actual % Strength Areas of Improvement Explain factors that affect the Macro environment –Overview of the UK Hospitality/Tourism/Culinary Arts Industry in general and application to the chosen industry. 30% Evaluate the impact of the past, current and future issues on a hospitality/tourism/culinary arts industry of your choice 30% Make suggestions to the industry of your choice in relation to how they shou ld react to the current trends and contemporary issues and gain competitive advantage. 30% Self – please see hand in guidelines for reports, essays and presentations below. 10% Deductions: Late Submission Total mark out of 100% 100% Contents Page 1: Introduction; aims and objectives...
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...International Journal of Contemporary Hospitality Management Emerald Article: Teaching human resource management in hospitality and tourism: a critique Tom Baum, Denis Nickson Article information: To cite this document: Tom Baum, Denis Nickson, (1998),"Teaching human resource management in hospitality and tourism: a critique", International Journal of Contemporary Hospitality Management, Vol. 10 Iss: 2 pp. 75 - 79 Permanent link to this document: http://dx.doi.org/10.1108/09596119810207228 Downloaded on: 24-09-2012 References: This document contains references to 19 other documents Citations: This document has been cited by 5 other documents To copy this document: permissions@emeraldinsight.com This document has been downloaded 4078 times since 2005. * Users who downloaded this Article also downloaded: * Tom Baum, Vanessa Amoah, Sheryl Spivack, (1997),"Policy dimensions of human resource management in the tourism and hospitality industries", International Journal of Contemporary Hospitality Management, Vol. 9 Iss: 5 pp. 221 - 229 http://dx.doi.org/10.1108/09596119710172615 Philip Worsfold, (1999),"HRM, performance, commitment and service quality in the hotel industry", International Journal of Contemporary Hospitality Management, Vol. 11 Iss: 7 pp. 340 - 348 http://dx.doi.org/10.1108/09596119910293240 Peter Haynes, Glenda Fryer, (2000),"Human resources, service quality and performance: a case study", International Journal of Contemporary Hospitality Management, Vol. 12 Iss: 4 pp...
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