Course Information
HMGT 1101 / Section D420
Professor John Richard Akana
jakana@citytech.cuny.eduMeta
New York Times-
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- Lisa Torres on 36Hours
- Lisa Torres on NYC Attraction Assignment (due 11/16)
- Brandon Prince on Chapter 10 (due 10/19)
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Chris Raghubir
HMGT 1101
Industry Leader
Bobby Flay a celebrity chef, and restaurateur is the industry leader that I choose to emulate. I one day hope I can become as great as him.
Bobby Flay is a celebrity chef who has hosted several popular cooking shows on the Food Network channel. He is most known for his inventive style of cooking and for his love for traditional Southwestern and Mediterranean cuisines. The owner of many restaurants, Flay, is someone who not only transformed a childhood passion into a full-time profession but also proved to the world that it is possible to become successful at doing what you love to do.
He developed an interest in cooking from a young age. He attended the French Culinary Institute and graduated with a degree in culinary arts. He eventually became a partner at the Mesa Grill where he once worked as an executive chef, this was just the first step in becoming the owner of a chain of restaurants. He has appeared in numerous cooking shows on the Food Network and served as the Iron Chef on the show ‘Iron Chef America’. He is also the author of several cookbooks.
I’m confident working with Flay will not enhance my culinary skill but pushed me to a higher level of cooking. I’ve seen Flay on his one of his television show, came up with new recipes for a dish which was mind-boggling. That’s the type of chef I would love to be after graduating from college. Just working with Flay, I think will spark that fire inside of me to be a great chef and one day own my restaurant.
References:
ADAMS, J. (2017). IT’S HARD BEING A HANDS-ON GUY IN A GROWING EMPIRE. Entrepreneur, 45(8), 38-44.
“Bobby Flay.” Biography.com, A&E Networks Television, 28 Apr. 2017, http://www.biography.com/people/bobby-flay-578278.
(https://en.wikipedia.org/wiki/Bobby_Flay, n.d.)
Issac Tavarez 9/28/17
Barbra Smith
Barbra Smith is an Iconic African American model, author, restaurant owner, and celebrity chief. She has been recognized by the New York Times as a Renaissance woman, and as one of the most important African-American style mavens of all time by New York Daily News. She has been awarded many awards like the Silver Spoon Award for sterling performance by Food Arts. What attracted me to this this person and her business was their business name which is The Smith and what they stand for, which is to make people happy. After doing more research on the restaurant I soon figured out the meaning of the name, which is to be master crafters in making the food, beverages, and experience there the greatest. I would love to work in this restaurant because of the because of the skills I can learn like the way they decorate their plates of food and the Asian and African fuse style cooking they prepare there. They have four locations in New York City so it being accessible to me to work at is not a problem. Working at this business will help me achieve my goal at being a well-rounded person all around the kitchen and the front of the house.
“About.” B. Smith, http://www.bsmith.com/about/.
Food That Says Welcome: Simple Recipes to Spark the Spirit of Hospitality. (2006). Publishers Weekly, 253(1), 54-55.
Stephen, B. (2012). Silver Spoon. Food Arts, 25(5), 84.
Fyaad Nazim
Industry profile essay
9/17/17
Prof. A
Mandarin Oriental
Employees rushing in and out the doors, front desk going crazy due to all the multitasking, managers schmeing the area to make sure things are in check. All this and still manage to keep a smile on their face like they’re having the most pleasant day ever. The question is why? And it’s because they do it to serve the people. If the guest are happy the managers are happy, and if they’re happy, it becomes an upside scenario for everybody. Not all hotels are like this but the Mandarin Oriental sure is. There philosophy or should I say mission statement is to “ completely delight and satisfy our guest. We are committed to continual improvement, to making a difference everyday and being the best.”
Now where did this amazing hotel start? The Mandarin hotel came about in Hong Kong in the year of 1963. Due to the fact that the main office is also located there. The segment of hospitality there associated with is the hotel industry. It’s a worldwide organization, since April of 2015 they have operated 43 hotels consisting overall about 11,000 rooms. Now if you think about it that’s a lot of people that helped generate a lot of money for the hotel. At the time it was open the mandarin building happen to be the tallest building on the island, and up to now it’s been very successful. There goal at the time was to expand into Asia being runned by a hotel management company they had acquired 49% interest and ended up going globally.
Out of every hotel you probably wonder why I choose this hotel? Maybe because there is no hotel like the Mandarin Oriental. What attracted me to them is the structure theme, how they’re known and well respected and most importantly how they’re located in mostly every big city across the world. Cities including New York, Miami, Hong Kong, london, Paris, etc. Another reason that i was attracted to them is for how recognized they are. They’re known for creating memorable dining experiences and was rewarded with a total of 18 michelin stars throughout 12 of there restaurants, which is more than any hotel group in the world.
As my long term goal of being a hotel manager, working with them would be an honor in achieving my goal. Due to the fact that there so recognize it will lead me to having serious connections. And nowadays connections and networking is the way to elevate yourself to a higher level. Also due to the revenue they bring in per year and seeing how much they charge per room am more then sure i’ll be getting a good salary. Now honestly what more can you ask for, working for a amazing well respected hotel such as the Mandarin Oriental, it really doesn’t get better than that.
References:
https://en.wikipedia.org/wiki/Mandarin_Oriental,
line, market. “Mandarin Oriental .” Ebscohost.com, Marketline, 23 July 2015,
MANDARIN ORIENTAL HOTEL GROUP. By: Breen, Bill, Fast Company, 10859241, Sep 2006, Issue 108
The Mashpi Lodge
Danielle Sheridan
Mashpi Lodge is a world-leading eco-friendly and sustainable hotel, and the man behind it is Roque Sevilla, a former mayor of Quito, Ecuador. This one of a kind luxury resort hotel which also offers spa treatments and sophisticated foods, is in the middle of Ecuador’s Mashpi Reserve, a cloud forest, is in one of the most biodiverse environments in the world. The lodge seems to be the epitome of what ecotourism and lodging should be, which is minimizing its impact on the Earth and building awareness of its habitat. As it is described on their website, “We want to awaken your curiosity and imagination.” This small hotel, which only has twenty-rooms and three suites, does just that being so fully immersed in the rainforest. There is an onsite scientist to educate guests on the rainforest and the diverse species that have been discovered.
Roque Sevilla saved the Mashpi Reserve from loggers, and then spent over a decade and millions of dollars building environmentally friendly structures while minimizing any interference with the surrounding environment. The team behind the Mashpi Lodge not only managed to accomplish this amazing feat of building the hotel, they go even further by using green practices such as recycling waste, composting, energy conservation and waste water management. The food is provided by local farmers further reducing their carbon footprint. The hotel only offers twenty-two rooms and three suites, minimizing visitors into the area, which greatly reduces the human impact on the rainforest.
I find the philosophy behind the Mashpi Lodge and how it’s run to be genuinely inspirational, not only to the ecotourism and lodging but to future developments of other hospitality pursuits. I would really enjoy working for a business that shares my ideologies and interests in nature and sustainability.
References
Redding, B. (2012). At Ecuador lodge, well-deserved luxury for guests. Travel Weekly, 71(33), 44.
Jacks, P. (2017). Under cover. Travel Trade Gazette UK & Ireland, 63-64.
Lo, A., & Pullman, H. (2017, August 23) Is Ecuador’s Mashpi Lodge the most sustainable way to stay in the jungle? Retrieved from the CNN Style website: http://www.cnn.com/style/article/mashpi-lodge-ecuador/index.html
Mashpi Lodge. (n.d.). Retrieved September 27, 2017, from https://www.mashpilodge.com/
Victoria Liao
HGMT 1101
28 September 2017
Marc Murphy is a celebrity chef, restaurateur, and television food personality. Chef Murphy is also the owner and executive chef of Landmarc and Ditch Plains. He owns two catering companies which are Benchmarc and Tribeca Events. After he finished high school, he got an apprenticeship in France and Italy. I chose Marc Murphy because he followed his dreams to open up a restaurant and became successful.
He went to the Institute of Culinary Education and is a cookbook author of “Season with Authority: Confident Home Cooking” in April 2015. Landmarc Tribeca was opened in 2004 and is known for its French and Italian menu. He has been on many Food Network shows including Chopped, Chopped Junior, The Best Thing I Ever Ate to name a few. He is my role model and I want to be successful like him. I am a hard worker and has customer service skills that will help me in the field of hospitality. I feel that I can learn new techniques from him that I could not learn in a traditional college setting.
Chef Murphy is an example of what I hope to accomplish when I graduate from college and is looking to own my restaurant. He is the example of what goals are for the future and has the drive to do if I dedicate my time to working hard. Murphy is an example that will help succeed in becoming a chef in the future. The experience that I will get from working with Marc Murphy will be something that will help me in the long run for when I want to move on up in the hospitality industry.
References:
Murphy,M (2016), Hospitality Design, 38(8),112.
https://en.wikipedia.org/wiki/Marc_Murphy_(chef) n.d.
( http://marc-murphy.com/the-team/marc-murphy-owner-and-executive-chef/ n.d.)
Kaitlynn Reyes
Perspectives in Hospitality Management
Prof. Akana
Industry Profile
The company that I chose is American Airlines. The aspect of hospitality it is from is from the travel and tourism. American Airlines was founded on April 15, 1926 which makes the company 91 years old and it was apart of the Aviation Corporation. It first started to only fly mail around the country then it switched into what it is today. American Airline first commercial flight was from Chicago to New York in 1936.The office is located in Fort Worth, Texas. American Airline is the world’s largest airline. American Airline has a lot of hubs and hubs are re used by one or more airlines to concentrate passenger traffic and flight operations at a given airport. They serve as transfer points to get passengers to their final destination. They have hubs in New York, Miami, Chicago, Los Angeles, Charlotte, Dallas, Philadelphia, Phoenix, and Washington. These hubs are basically the airlines property because they do fly in and out of there.
American Airline is an airline that travels all around the world taking people to their desired location. American Airline attracts me because I would love to become a flight attendant for this airline. Being a flight attendant would mean that I would get to travel the world as my job. Working for American Airline would be my short term goal but to help me prepare for my long term goal. My long term goal would be one day to be a manager to a hotel. Being a flight attendant will help me do that because I would get to learn the skills. Meaning the skills to work with customer service. Working for this airline will help me grow in this industry.
History of American Airlines. (n.d.)., Retrieved from https://www.aa.com/i18n/customer-service/about-us/history-of-american-airlines.jsp
American Airlines. (2017, September 29). Retrieved from https://en.wikipedia.org/wiki/American_Airlines#History
American Airlines Group Inc.|Company Profile. (n.d.). Retrieved from http://www.vault.com/company-profiles/travel-leisure/amr-corporation/company-overview
Nicaury Espinal
HMGT 1101
09/31/17
Industry Profile: Rachael Ray
When it comes to my future, I’ve never really been sure of what I wanted to do, but I recently figured out that my passion and what I want to do for the future was cooking. The person that whose footsteps I would like to follow is Rachael Ray. Rachael Ray is a celebrity chef who is also the author of many books, and the host of he very own talk show. Before she became the celebrity chef that is very well known today, she had many jobs that evolved around food. She started by teaching how to do a 30 minute meal in the afternoon news in 1998 which got her nominated for two Emmy’s. This inspired her to write a cookbook which sold around 10,000 copies and got her a contract in “Today”, the food network, of approximately of $360,000. After that she became even bigger and had her own talk/cooking show which she got to interview celebrities. She launched a magazine and self-titled a talk show in collaboration with Oprah Winfrey. In that same year her talk show of a 30 minute meal won an Emmy for an outstanding service show. To me, the most inspiring part of all is that she’s a woman in this industry that mostly men are seen and she’s making a name for herself inspiring many other women to do the same. While doing my research I came upon an article that stated that not many women are in the culinary arts industry, but the number is growing thanks to the great inspiration that the famous female chefs are giving everyone. The reason why I chose Rachael Ray was not because I want to have my own book or my own talk show about cooking but because I would want to inspire women to follow their dreams no matter what, and because since I can remember cooking is something that I’ve always enjoyed doing.
Rachael Ray. (2016, October 26). Retrieved September 29, 2017, from https://www.biography.com/people/rachael-ray-201254
Albaniak, Paige. “‘Ray’ of hope sparks renewal.” Variety, 16 Jan. 2012, p. 13. Academic OneFile, go.galegroup.com/ps/i.do?p=AONE&sw=w&u=cuny_nytc&v=2.1&id=GALE%7CA278630058&it=r. Accessed 29 Sept. 2017.
Albaniak, Paige. “‘Ray’ of hope sparks renewal.” Variety, 16 Jan. 2012, p. 13. Academic OneFile, go.galegroup.com/ps/i.do?p=AONE&sw=w&u=cuny_nytc&v=2.1&id=GALE%7CA278630058&it=r. Accessed 29 Sept. 2017.
KIMPTON HOTEL
HMGT 101
Prof. Akana
Moon Chen
Kimpton is the first boutique hotel and Restaurant Company in the U.S. The mission statement of the hotel is “Kimpton makes life better on the road”. The founder is Bill Kimpton. He started the first Kimpton hotel in San Francisco in the early 1980. Within 4 decades the company now expanded to 66 boutique hotels in over 35 cities all over the U.S.
A boutique hotel is “a place where you could stay that was more like someone’s beautiful, livable and stylish home than a big, impersonal hotel where no one really cares if you come or go”. This idea is totally targeting the generation millennial because the millennial loves to travel and to travel to collect experience more than everything (Carylyle, 2015). With that, Kimpton focuses on the traveler’s life style, and Kimpton decides pet care service is important so people can check in with pets when they are traveling. There are three Kimpton hotels in New York City- they are in Chelsea, Hell’s Kitchen, and Theater District. New York is a vey diversity city and each of these locations has their own features. The central Midtown-Chelsea location is close to Penn Station, High Line and Empire state building for convenience. The Theater district hotel is very close to Broadway, Rockefeller Center and other Midtown Manhattan sights. Lastly, Hell’s Kitchen it is known for stunning Midtown views. If you are planning to visit New York City, staying with Kimpton Hotels allows you to enjoy all the great diversity that only New York city can provide.
Social media has a great impact in the society and industry. Niki Leondaski is the President and COO of the Kimpton hotel. She states social media helps employee and executive do business better and it also helps with the guest’s relationship too (Ricca, 2012). Social media helps employee communicate better with each other such as when to ask the managers or president’s questions. It also helps the employee know more about their guests so that they can provide a better service.
Kimpton is also rated in one of the top 100 best companies to work for. Plus, on December 16,2014, Kimpton has become the official became a part of InterContinental Hotel Group (IGH), which is the biggest British multinational hotels company. All of these things will proves Kimpton Hotel brand is a good company to work in.
Reference:
http://www.kimptonhotels.com
Ricca,S (2012) Hotel Management (21582122). 1/1/2012, Vol. 227 Issue 1, p9-9. 1/2p.
Carlyle,E (2015) Forbes Asia. Jul2015, Vol. 11 Issue 8, p60. 1p.
Herson Garcia
The hilton hawaiian village was built in 1928 but brought by Conrad Hilton in the 1950s according to the article called History of Hilton Hawaiian village Waikiki beach Resort found on the hilton hawaiian village website. The hilton hawaiian village is a resort hotel that is in the hawaii on the island of honolulu located in waikiki which is the in the city of the island it’s a nice big hotel that is a huge attraction over there they have a statue of these hawaiians in front along with This green Hilton logo i know this because a few years back when i visited hawaiian i passed by the hotel to see fireworks it’s a beautiful place and there a lot to do in the resort.The hilton hawaiian village resort features 5 different tower which are the rainbow tower,Ali’i tower,Kalia tower,Tapa tower Diamondhead tower. There are activities to do while staying at the hotel the water activities you have are the lagoon which is a five-acres five unique swimming pools and the widest beach along waikiki according to the article Hilton Hawaiian Village* Waikiki Beach Resort which i got off the school’s library website second article. THe resort also offers specialty shops, boutiques and spas. What attracted me to wanting to work with this resort was it natural beauty and its scenery its beautiful and close to the beach i hope one day i will work in this hotel as a chef or as a bartender it has been my dream to work in this hotel since i was 12 the first time i visited hawaii.
http://web.b.ebscohost.com.citytech.ezproxy.cuny.edu/ehost/detail/detail?vid=9&sid=5c617b32-ff11-438f-bebe-510637ca0bff%40sessionmgr101&bdata=JnNpdGU9ZWhvc3QtbGl2ZSZzY29wZT1zaXRl#AN=97765102&db=bth
http://www.hiltonhawaiianvillage.com/about-the-resort/resort-history
Robin Singh
Prof. Akana
4th October 2017
Electronic Profile Essay
Hilton is one of the largest and fastest growing hospitality companies in the world, with more than 5,000 properties and more than 825,000 rooms in 103 countries and territories. Hilton has defined the hospitality industry and established a portfolio of 14 world-class brands, including our flagship Hilton Hotels & Resorts brand, which is the most recognized hotel brand in the world ( Hiltonworldwide 2017). This company was started by Conrad Hilton. Conrad Hilton was one of the first persons who introduced into this business 1-5-star hotel rating system. In addition, he managed to combine hotels with restaurants and casinos ( astrumpeople 2017). There are many reasons why I want to have a career with this business. Learning new things in your everyday life can have a positive effect on your knowledge. To me, learning is everything and even the key to high earnings in your future career. The main reason why I want to be a part of this business is because I believe that I can have a big influence on this company after I complete my studies and gain lots of experience in hotel businesses. In the future, I want to make lots of positive changes in this business to rise its sales and maintain the business at its highest peak. Every company has a main employee, manager or whatever you want to call it that is responsible for the success of the business, and one day I want to be that person for Hilton.
Hilton is one of the most related companies to hospitality. Hilton is known for its premier and outstanding services provided to their guest. They have one of the most luxurious services and activities that are offered and that’s what makes it related to the hospitality business because in hospitality, it all about having your guest feel satisfied and comfortable with any service you provide to them. Therefore, this is the company I believe is right for me.
Work Cited
1. Conrad Hilton Biography: The History of Hilton Hotels Corporation. (2017). Astrum People website. Retrieved Oct 4, 2017, from https://astrumpeople.com/conrad-hilton-biography-the-history-of-hilton-hotels-corporation/
2. About Hilton: History and Heritage. (2017). Hilton Hotels Website. Retrieved oct4, 2017, from (http://www.hiltonworldwide.com/about/)
Amos Wescott
Industry Profile Essay
Ian Schrager and The New York Edition Hotel
Ian schrager is the chairman and CEO of his company “Ian Schrager Company” a hotel and real estate development company started in 2005.
He changed the way hotels were run by creating a boutique concept in hotels in which he is famous for. Ian schrager started in nightlife and then branched off into the hospitality industry. Opening morgan hotels in 1984, introducing the concept of “boutique hotels” to the world. A boutique hotel is a more personalized, designed property which distinguishes itself from other large branded properties and focusses on the guests service and requests. What makes a boutique hotel different is the atmosphere and level of service that is focused on the guests, where larger hotels is simply too big to focus on each guest individually. Décor plays a huge role in boutique properties as it gives off a thoughtful ambiance that shows off that boutique hotels own individually.
What attracted me to Ian schrager and his company is one of the properties that he helped design and open , The New York Edition. The New York Edition is the 4th property of the edition line and it was the first hotel that I ever worked at. Working for the edition is the reason why I decided to major in hospitality management. I fell in love with the hotel, I also knew about the edition hotels that was soon to follow around the world and I was excited to be a part of the edition line. Currently there is 4 of the edition hotels opened . they are London, Miami beach, New York and sanya. There will be 6 additional properties opened by next year. Abu Dhabi, Bangkok, Barcelona, shanghai and west Hollywood.
I feel like working for Ian schragers company or for one of the edition hotels around the world will help my long term goal because I want to be a GM in the future and I started at The New York Edition so I don’t see anything better than working for a hotel connected to the first hotel I started with. Also I would love to travel and the hotels that Ian schrager is connected with along with the edition line is all over the world so I’d be with the company I want to work for and traveling as well.
References:
The New York EDITION | New Luxury Design Hotel in Midtown New York. (n.d.). Retrieved October 04, 2017, from http://www.editionhotels.com/new-york/
Ian Schrager Company, luxury residence and hotel development – Ian Schrager Hotels. (n.d.). Retrieved October 04, 2017, from http://ianschragercompany.com/
The Mashpi Lodge
Danielle Sheridan
Mashpi Lodge is a world-leading eco-friendly and sustainable hotel, and the man behind it is Roque Sevilla, a former mayor of Quito, Ecuador. This one of a kind luxury resort hotel also offers spa treatments and sophisticated foods in the middle of Ecuador’s Mashpi Reserve, a cloud forest, is one of the most biodiverse environments in the world. The lodge seems to be the epitome of what eco-tourism and lodging should be; the construction and maintenance of the hotel had a very minimal impact on its surroundings, while educating their guests about the hotel’s sustainability and the incredible environment that surrounds them. As they mention on their website, “We want to awaken your curiosity and imagination.” This small hotel does just that by being so fully immersed in the rainforest. There is an onsite scientist to educate guests on the rainforest and the diverse species that have been discovered.
Roque Sevilla saved the Mashpi Reserve from loggers, and then spent over a decade and millions of dollars building environmentally friendly structures while minimizing any interference with the surrounding environment. The team behind the Mashpi Lodge not only managed to accomplish this amazing feat of building the hotel, they go even further by using green practices such as recycling waste, composting, energy conservation and waste water management. The food is provided by local farmers further reducing their carbon footprint. The hotel only offers twenty-two rooms and three suites, minimizing visitors into the area, which greatly reduces the human impact on the rainforest.
I find the philosophy behind the Mashpi Lodge and how it’s run to be genuinely inspirational, not only to the ecotourism and lodging but to future developments of other hospitality pursuits. I would really enjoy working for a business that shares my ideologies and interests in nature and the impacts we have on it. The hotel seems to be a prime example of corporate responsibility and sustainability.
References
Redding, B. (2012). At Ecuador lodge, well-deserved luxury for guests. Travel Weekly, 71(33), 44.
Jacks, P. (2017). Under cover. Travel Trade Gazette UK & Ireland, 63-64.
Lo, A., & Pullman, H. (2017, August 23) Is Ecuador’s Mashpi Lodge the most sustainable way to stay in the jungle? Retrieved from the CNN Style website: http://www.cnn.com/style/article/mashpi-lodge-ecuador/index.html
Mashpi Lodge. (n.d.). Retrieved September 27, 2017, from https://www.mashpilodge.com/
The Mashpi Lodge
Danielle Sheridan
Mashpi Lodge is a world-leading eco-friendly and sustainable hotel, and the man behind it is Roque Sevilla, a former mayor of Quito, Ecuador. This one of a kind luxury resort hotel also offers spa treatments and sophisticated foods in the middle of Ecuador’s Mashpi Reserve, a cloud forest, is one of the most biodiverse environments in the world. The lodge seems to be the epitome of what eco-tourism and lodging should be; the construction and maintenance of the hotel had a very minimal impact on its surroundings, while educating their guests about the hotel’s sustainability and the incredible environment that surrounds them. As they mention on their website, “We want to awaken your curiosity and imagination.” This small hotel does just that by being so fully immersed in the rainforest. There is an onsite scientist to educate guests on the rainforest and the diverse species that have been discovered.
Roque Sevilla saved the Mashpi Reserve from loggers, and then spent over a decade and millions of dollars building environmentally friendly structures while minimizing any interference with the surrounding environment. The team behind the Mashpi Lodge not only managed to accomplish this amazing feat of building the hotel, they go even further by using green practices such as recycling waste, composting, energy conservation and waste water management. The food is provided by local farmers further reducing their carbon footprint. The hotel only offers twenty-two rooms and three suites, minimizing visitors into the area, which greatly reduces the human impact on the rainforest. Even during the construction phase of the hotel, the company realized how important it was to not disturb the wildlife of the hotel’s surroundings, smaller cars and a lot more man power were used in place of large trucks to bring in supplies needed.
I find the philosophy behind the Mashpi Lodge and how it’s run to be genuinely inspirational, not only to the ecotourism and lodging but to future developments of other hospitality pursuits. I would really enjoy working for a business that shares my ideologies and interests in nature and the impacts we have on it. The hotel seems to be a prime example of corporate responsibility and sustainability.
References
Redding, B. (2012). At Ecuador lodge, well-deserved luxury for guests. Travel Weekly, 71(33), 44.
Jacks, P. (2017). Under cover. Travel Trade Gazette UK & Ireland, 63-64.
Lo, A., & Pullman, H. (2017, August 23) Is Ecuador’s Mashpi Lodge the most sustainable way to stay in the jungle? Retrieved from the CNN Style website: http://www.cnn.com/style/article/mashpi-lodge-ecuador/index.html
Mashpi Lodge. (n.d.). Retrieved September 27, 2017, from https://www.mashpilodge.com/
Chrest Laza
Industry Leader – Jon Taffer
Jon Taffer mostly known for his number one show on Spike TV “Bar Rescue” is also known for being a restaurant consolation, app creator “BARHQ”, and motivational speaker. Mr. Taffer has impacted the lives not only of the owners and staff but of the millions watching on TV just like myself teaching us ideas on promotion or how to reinvent a menu. He’s taking a bar or club that is losing thousands of dollars a month and giving them another chance to be one of the top places like they used to be. Jon Taffer has been in the restaurant/bar industry since the 70s when he started as a bartender and went on to become the manager at The Troubador night club. In 2010 Mr. Taffer was named President of Nightclub and Bar Media Group in which he sees all of the Nightclub and Bar Convention Trade Show where hes giving advice, speaking and organizing the event. Mr. Taffer was also known for “inventing” the NFL Sunday Ticket pack. Bar rescue first aired in July of 2011 and from there the show was an instant success. With Jon’s very intense in your face mentality to get a message across. And once his 5 days are over with the bar owner he not only fixes up the bar, puts new drinks and trains the bartenders and staff, he fixes relationships up with owners, families. My favorite part off the is when he talks about “the science “. Like in his intro to the show the voice over says “running a bar isn’t just a business, it’s a science”. My favorite line because of all the ideas he gives which make a lot of sense. He says if you have a bar with space for 1 more table of 4 high chairs these 4 chairs can bring in a certain amount of revenue a year. Or how your menu is what are the first thing that people are looking at what they aren’t looking at what you can remove to save money. Or just the height of a basic stool.
He has also created a free app called “BarHQ” in which helps management manage profits, they can do their schedule for staff and promotion/social media management. Also, giving tips on what to do in certain situations that can happen on a nightly basis. These are reasons why I would love to work with Jon Taffer, as someone who wants to open a bar in the future just picking his brain on what drinks should be used, how to get max profit, how to train staff and for promotions hes the man to go to. Him giving me all of this knowledge I would be set to train and have a successful establishment but also not have to show up on his show saying I have a failing bar/club. Jon Taffer is a man people should look up to in the bar business because he knows the ins and outs.
References
https://jontaffer.com/about/
https://en.wikipedia.org/wiki/Jon_Taffer
http://www.nightclub.com/products/jon-taffer-releases-barhq-app
Tania Garcia
October 2, 2017
Industry Profile- Danny Meyer
Danny Meyer is a successful restaurant owner and entrepreneur; he’s known for his no tipping policy in his high end restaurants and his inexpensive burgers at shake shack. At the age of 59 Danny Meyer is worth over $386 million, owning multiple restaurants such as Gramercy Tavern, Eleven Madison Park and Union square Cafe, as well as the founder of Shake Shack. Not to mention the CEO of the Union Square Hospitality. Danny grew up loving food and a father that had owned different restaurants while he wasn’t nearly as successful as his son his father definitely had an impact on Danny’s choices. Danny has captured many people’s attention with different approaches in the hospitality industry; introducing the no tipping policies brought on a controversial topic to many restaurant owners. While I personally agree with this tipping policy many people disagree with it even though it’s been practiced in many countries in the world. Yet many restaurant owners have begun to practice this in their own establishments proving he has caused a new revolution in the industry. I truly believe that the restaurant business would not be where they are now without Danny Meyer making him an inspiration to me. He believes in providing the best possible service he can provide no matter the environment. He expects his employees to treat the guests the same whether they are purchasing a 28 dollar burger at union square cafe or a 5.55 dollar burger at shake shack. He has become incredibly successful and still manages to go to his kids plays. He has learned how to manage his time and is a skill that I myself am still trying to learn. The reason I am attracted to him was he was not only just able to become a restaurant owner but changed a common belief. Working with him would allow me not to just focus on myself but also on how I could change others perspective of the hospitality industry. Not only am I the only one who finds him influential but he was mentioned in Time’s 100 “Most Influential People’ in 2015.
Refrences:
Peterson, H. (2015, January 30). Shake Shack tycoon Danny Meyer is worth $400 million more than he was yesterday. Retrieved October 05, 2017, from http://www.businessinsider.com/danny-meyer-worth-more-than-350-million-after-taking-shake-shack-public-2015-1
Danny Meyer. (n.d.). Retrieved October 05, 2017, from https://www.ushgnyc.com/team_member/danny-meyer/
Janele Garrison
Perspective in Hospitality Management
Prof. Akana
Industry Profile
Walt Disney
Walt Disney was born on December 05, 1901 in Hermosa Illinois. He died on December 15, 1966 in Burbank, California, United States. Walt’s brother Roy was the co-founder of the Walt Disney Production. His first animate that he created was the cartoon character Mickey Mouse. He also founded the theme parks, Disneyland and Walt Disney World. Disneyland was opened in 1955, it cost $17 millions to make. Walt won 22 Academy Awards during his lifetime. Walt Disney is associated with the resort segment of hospitality. What attracted me to Walt Disney was his creativity and how he made people smile. Walt didn’t just make it possible for only a few people to access but he makes it a world wide business and expanded it for everyone’s enjoyment around the world. Working with Walt Disney would help with my long term goal in many ways, just like Disney Approach to guest service is to create happiness that is my long term goal just to make people get out of their comfort zone and just feel free and have fun. Working with them would give me enough experience that I need to start a small business then expand on it while I go long. To conclude all this that is why I chose Walt Disney because he had a vision of what he wanted and he went for it and made his dream a reality.
References:
Barr, Vilma. “Bran Ferren: Telling Stories Drives Business.(Brief Article).” Display &Amp; Design Ideas, vol. 13, no. 5, 2001, p. 64.
Littleton, Cynthia. “Disney: his imagineering knew no bounds.” Hollywood Reporter, 26 May 2005, p. S-7(2). General OneFile, go.galegroup.com/ps/i.do?p=ITOF&sw=w&u=cuny_nytc&v=2.1&id=GALE%7CA133246493&it=r. Accessed 5 Oct. 2017.
Copyright and Terms of Use:
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2. Walsh, B., and D. DaGradi, writers, and R. Stevenson, director. 1964. Mary Poppins. Hollywood, CA: Walt Disney Productions.Google Scholar