part of the writing which represents this well is is when Odysseus asks Polyphemus to extend his hospitality to him and his crew threatening the wrath of Zeus. Polyphemus then states that Cyclopes are stronger than Zeus and smashes two of Odysseus’s men brains out and eats them (IX. 318). This extreme lack of hospitality would rarely, if ever, occur in Greece, where people believed not providing hospitality to a stranger would result in punishment from the gods. Also, the fact that Polyphemus beat Odysseus’s
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: Etiket Pariwisata. * Impact of Diversity (Cultural differences in employees and guests) on the hospitality industry. Dampak dari keanekaragaman akan perbedaan kultural antara karyawan dan tamu di industri hospitality, membuka tenggang rasa antara para karyawan dan para tamu, bahwa walaupun dengan budaya yang beragam atau latar belakang yang berbeda – beda tidak mempengaruhi hospitality atau pun kenyamanan itu sendiri. Selain itu, Dengan menerima keanekaragaman tersebut, terbentuk lah suatu
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Team Coaching in the Hospitality Industry Introduction Our generation has always been overwhelmed by the never-ending technology evolutions, by a competition that everyday seems to be fiercer and by the constant pursuing of innovation and diversification. Surrounded by this very tough technological environment, we tend to forget that human capital is one of the greatest and most important factors of an organisation and that success mostly depends on the ability of developing our personal potential
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Dictionary of Travel, Tourism and Hospitality By the same author Britain – Workshop or Service Centre to the World? The British Hotel and Catering Industry The Business of Hotels (with H. Ingram) Europeans on Holiday Higher Education and Research in Tourism in Western Europe Historical Development of Tourism (with A.J. Burkart) Holiday Surveys Examined The Management of Tourism (with A.J. Burkart eds) Managing Tourism (ed.) A Manual of Hotel Reception (with J.R.S. Beavis) Paying Guests
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Hospitality Information Systems and Users BIS/303 September 2, 2013 Hospitality Information Systems and Users In America today there are several agencies, companies, and organizations that contribute information systems that help consumers with decision. Technology has continued to increase and bring new ways to obtain information. The computer user of these types of information systems has evolved as well. Each individual user can gather, send out, or just read information out on the
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DOING EMOTIONAL LABOUR: DEALING WITH IRATE AND MESSY GUESTS The reception section had to deal with multifarious demands and queries by guests: ‘the front desk is more pressured [than switchboard], they get millions of questions’ (Guest Services Manager). This constant questioning regularly involved being on the receiving end of complaints, or as one woman who had transferred into the front desk from another department described it, ‘when you’re actually at the front desk, you get it’ (FDA1).5 As
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Week 3 Sanitation and Food Safety Professionalism is an attitude that reflects pride in the quality of your work. One of the most important ways of demonstrating professional pride is in the area of sanitation and safety. Pride in quality is reflected in your appearance and work habits. Poor hygiene, poor grooming and personal care, and poor work habits are nothing to be proud of. Poor food handling procedures and unclean kitchen cause illness, unhappy customers, and even fines, summonses
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| Unit 1: Hospitality Environment | Feasibility Study (Mercure Resort Sanur) | Gino Severien (236594) | Joshua Ega Yus Pratama (286486) | Year 2 Module 2PBL Group 1HOSPITALITY OPERATIONS ENVIRONMENT | Assessor: Mark de Jong This is submitted in partial fulfilment of the requirements of the INTERNATIONAL HOTEL MANAGEMENT Academic Year 2013-2014 Declaration Form Hereby we declare that: 1. This work is composed by us. 2. This work has not been used in any way before
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The Marketing Environment is Multifaceted 1. INTRODUCTION A firm needs to have extensive knowledge on what is going on around them to enable them to make the correct decisions in day-to-day activities. This means they need to know what is going on in the marketing environment (Adcock et al, 2001).The marketing environment is all the factors and forces outside the marketing department that would affect the mangers decisions. It is split into 2 sections: The Micro-environment and the Macro-Environment
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Journal of Hospitality & Tourism Research http://jht.sagepub.com/ A World Ranking of the Top 100 Hospitality and Tourism Programs Denver E. Severt, Dana V. Tesone, Timothy J. Bottorff and Monica L. Carpenter Journal of Hospitality & Tourism Research 2009 33: 451 DOI: 10.1177/1096348009344210 The online version of this article can be found at: http://jht.sagepub.com/content/33/4/451 Published by: http://www.sagepublications.com On behalf of: International Council on Hotel, Restaurant,
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