Chapter 1, pp 3-29 (due 2/10)

20 Responses to Chapter 1, pp 3-29 (due 2/10)

  1. Nexmaury Gil says:

    On this chapter we look on too the past and the way Hospitality was used and made more popular. The art of hospitality and culinary work has advanced over the centuries and was made more important globally, like how the pineapple is known as a symbol of hospitality. We also touch upon the importance to understand how hospitality is used empower others and give an amazing experience based on your services, the characteristics of a certain service to in many ways to satisfy others. Skills and development will let you know the field better and help you up the ranks with more experience. The chapter also focuses of our expectations and the kind of working environment like Disney, and what is necessary for our career goals and requirements to be great ( GPA, Professionalism, Positivity, etc.) as well have the great spirit to lead and become an asset to great hands on guest service for anyone.

  2. Shaina says:

    Chapter one is basically introducing what hospitality is.
    It explains where it originated from and it states how the word hospitality came from the word (hospice) which means to provide care/shelter. It also focuses on the history of the word and how it changed through time. Then it explains why hospitality is a great industry to be in. It shows the many different career paths a person can take. And explains if you are not passionate, easy going or have a good spirit then a job in hospitality would not be good for you.
    It explains why you should have a lot of experience if you are trying to eventually have a high ranked position. It goes in depth about the steps you should take to be successful. It also explains there will be ups and downs while trying to please the public. Overall this chapter was to get a better understanding about the hospital industry.

  3. Dreagut1101 says:

    Chapter 1 just defines what hospitality is, the origins and the different forms of it. It talks about the Sumerianswer being the oldest civilizations having recorded that they had Taverns after they created pottery which led to the development of beer, ultimately creating alcohol consumption as a form of profit. It moves on to how restaurants were formed and how the most successful on still stand today. The chapter also enlightens one of the career choices and paths that you can choose that falls under hospitality. I liked when Walker gives examples of what successful businesses do to maintain total quality management. You have JW Marriott and how he treats his staff well so that they have incentive to be good to the guests that come in. You have Disney who is clear and defines what the type of service they want their employees to provide and the reasons for it, giving them a better sense of what Disney means to its guests and why theor high standard of service is held to high standards. It also breaks down what to expect working under hospitality such as shifts that cover the 24 hour range because hospitality is a 24/7, 365 days a year service. Overall it was a general read.

  4. Cha says:

    It seems like people had always look for luxuries and entertainments once they have more budgets. Ancient civilizations used taverns for places to get together and idea of it spread as civilizations grow. It started to appear on early documents and developed to an eating place with fix price called ‘Ordinary’. In people’s need, transportation of goods was done by stagecoach. The taverns on their trails were called ‘Post Houses’. Although people spend their extra budgets on luxuries and entertainment, professionals always worked for nobilities in human history. Downfall of nobles resulted unemployment. Many chefs then immigrated to New Orleans and get innovated by learn new style of cooking with different ingredients from British. La carte menu is originated from one of the very first cook book by Antonie CareMe, “La Cuisine Classiqu” during 19th Century. During 20th Century, every field of business grew based on consumption of baby boomers.
    Each part of hospitality work to provide best experience for their guests. Sometimes, even short contact with your guest/client can impact on general experience. Products in hospitality industry are unique services that people want to experience. Therefore, products are mostly not in physical form and tend to perish. In order to survive in this various services being produced, we must be aware of intimacy, and trend: Initiating contact with guest, know how to interact with guests from different culture, and know what your guests want.
    Because service must be provided continuously, work heavily relies on rotation of swifts. Engaging critical thinking for managers to associate with empowerment and result better work environments to produce better services for guests. For this industry to be sustain, products must please not only current generation but future generations as well so the products do not perish. To meet expectations of service, managers use Total Quality Management, which allow employees to work as a group to establish the best service. If total quality management focuses on having to do with preparing of service, quality control checks after service has been provided to configure errors.
    Disney is a good role model for guest serving and employees’ leaderships. It lists and emphasis somewhat obvious stuffs but the fundamentals. Practicing these skills in different areas after self-assessment will build experience throughout career.

  5. Adnan Ahmed says:

    Chapter one was very interesting, it began in the past and ended in the current date all at once. It showed the hospitality and culinary work of the early years and how important it was and how it changed as time came along, but it all followed a linear method. It also shows that all companies are different as well for example Disney work environment is a very happy place and they cannot afford to have a bad apple around the area. Referencing a company such as google, they are more outgoing and doesn’t have as many strict rules as per say Disney would. It also states basics of hospitality management in general. For example building trust, loyalty, and making the customer/guest number one priority.

  6. Ana says:

    This chapter talks about the history of hospitality and how it all came to be. It tells us about how people in ancient times used to go to taverns to relax and have a good time, pretty much is what we call today a bar or sports bar. In the 8th century Charles I built rest houses for pilgrims, further on in the 16th century they made eating places called the “Ordinary” where they made a curtain amount of food for a price, today we call them hotels and restaurants. In the twentieth century hospitality began to grow, change and expand. This chapter also talks about what hospitality has to offer such as hotel business, restaurant business etc., and what is expected such as the service provided to each person, as well as what the industry requires of you and how to better yourself in the industry.

  7. Meisa says:

    Chapter 1
    Hospitality comes from the French word hospice which means to provide care and shelter for travelers. The code of Hammurabi was one of the first written documents for imposing penalties for plotting crimes in taverns. There was a death penalty placed on people for watering down beer. This leads me to think that if Hammurabi was alive today then many restaurants and eating establishments would be in big trouble!
    One of the first great cook books was Antoine Careme La Cuisine Classique, which detailed numerous dishes and their sides, with that said Auguste Escoffer installed the first brigade system, which is still used in kitchens to this day. Employees in the hospitality industry have the ability to affect he human experience by providing moments of truth. Examples of moments of truth are when a server takes an order or when a guest departs a restaurant.
    The hospitality industry is open seven days a week and twenty four hours a day. There are four shifts ranging from 7 A.M to 7A.M. this allows for flexibility in the industry that accommodates the needs of all employees. We begin our hospitality experience by training all employees to engage in a high levels of service, which then trickles down to the guests. To become a leader in the industry one must understand that change in involved and is constant.

  8. Anne Huang says:

    Chapter one summarizes the fundamentals and definitions of what hospitality is. It introduces us to the history of how hospitality management came to be. It all started around the ancient times, when the Sammarians became successful farmers and skilled in writing, inventing money, creating pottery, making tools, and producing beer. It became a place where taverns like to relax and socialize with each other. It then goes on and gives us a brief history and how hospitality has developed. Further on in the chapter, it talks about the career path that is provided for hospitality. For example, the hospitality and tourism are one of the largest and fastest – growing in industry in the world. This is great for people who enjoys traveling and interacting with people. The thing that interested me the most in this chapter was learning about the characteristics of hospitality management. The hospitality industry is open 365 days 24 hours a day and there are hour basic shifts 7AM – 3PM, 10AM – 6PM, 3PM – 11PM, and 11AM – 7PM, so basically around 8 hours a day. Around the end of the chapter, it talks about how to get involve and see if hospitality is really the right path for you.

  9. Shuhong Wu says:

    Chapter 1 is mainly introduces the Hospitality Management from ancient times to nowadays. Hospitality management was quite different from different countries in the past, however it becomes a global industry. Learning the history of the industry is great help for our study in the future. With the development of technology, people from all over the world can travel to different countries more easily that is why hospitality and tourism is interrelated. It also introduces characteristics and philosophy of the hospitality industry. Finally explains the successful service in the industry. All of this informations can leave us the basic concept in this industry and help us get into it.

  10. Chapter one is introducing us to the world of hospitality, it gives us a brief history of where it began and why the business is the way it is. It also gives us guidelines on how to be successful in the business of hospitality. Chapter one teaches us what we can expect on an everyday basis in the restaurant and hotel and lodging business, it gives us scenarios and teaches us how to solve those problems. We see the all so diverse positions that Hospitality Management has to offer and tells us how to become good leaders and the qualities and characteristics it takes to provide good quality service in order to keep the customer happy. Chapter one also gives us a great example of hospitality when it mentions “The Disney Approach to Guest Service”, they use Disneyland guest services as a prime example because of the quality of service that it provides its guest that visit all of their parks, it shows us the models they follow to keep their guests happy and going back to visit more. It also tells us to have a get it done now and right mentality and to be open to the world of hospitality and what qualities others are looking for in us as we embark on the journey to graduation.

  11. Alison McGovern
    Chapter One Review

    Chapter One brings you back to the past where the hospitality industry began. Starting with ancient times, you learn about the growth and development of hospitality from the origin off inns and taverns, to coffee shops and hotels, as well as the melting pot of different cultural influences on food and restaurants. Chapter One gives you an insight to things that perhaps you never even realized were a part of the business, such as “moments of truth” and the “Disney approach”. This chapter gives a general overview of what makes this industry so popular and how to be successful in it.

  12. Alison McGovern
    Chapter One Review

    Chapter One brings you back to the past where the hospitality industry began. Starting with ancient times, you learn about the growth and development of hospitality from the origin off inns and taverns, to coffee shops and hotels, as well as the melting pot of different cultural influences on food and restaurants. Chapter One gives you an insight to things that perhaps you never even realized were a part of the business, such as “moments of truth” and the “Disney approach”. This chapter gives a general overview of what makes this industry so popular and how to be successful in it.

  13. Liqing gong says:

    Chapter one talks about the hospitality through the ages. Hospitality starts by the ancients times of summarians create taverns for peopel to realx. It affects many country to start the hospitality industry. Through the times evolution and different culture, taverns develop to inns, coffee shop, hotels and motels, etc. Now, Hospitality industry expand all over the world. Further, it introduces us about hospitality Characteristics and philosophy. Also, it tells us how to success in service and work in the right path.

  14. Diana Zaro says:

    Well chapter 1 starts off explaining what hospitality is and were is got is name from. Hospitality name came from ‘hospice’ which means to provide care and shelter for travelers. Besides were the name comes hospitality also has a long history in our world. Its known that the Hospitality Industry started back to ancient times of Sumerians were people from this time would establish taverns for people to relax and enjoy each others company. In the chapter it was also mentioned Hospitality caused farmers to come up with new activities such as the writing, inventing money, beer productions, etc. As you keep going through the chapter in mentioned the New World including date and histories that has impact the different parts of the world especially France were even as many people consider “The father of the culinary world” Auguste Escoffier, he was the one that created the the brigade system in the kitchen. Overall after this sections the rest of the chapter was just giving us readers an idea of conduct and phrases and times that industries are to expect from whoever interest getting involved in hospitality management. It gave examples of the Disney Motto and industry requirements which as a result they are very successful.

  15. Anidetch says:

    In this chapter, we begin with the history of the hospitality industry. Interestingly it has been recorded back to Ancient times. Taverns were created for locals to relax and hangout. The first business lunch was the idea of a Roman tavern owner in 40 B.C.E. Going into this chapter, I had no clue where the origin came from. The French really valued their chefs. Working for an individual who was high in nobility made the corresponding chef on the same status. Although, many chefs immigrated to New Orleans when the Nobles lost their titles. That makes a great deal of sense because Creole food has a French blend to it (along with other influences.) Without working for nobility, chefs did not have good jobs. Moving forward in time, we can thank Auguste Escoffier for implementing a system in the back of house in restaurants. Without his brigade system, it’s hard to imagine how organized kitchens would be to this day. This system even worked its way up to the front of house to help the service. An interesting part of this chapter was the Pineapple Tradition. I was unaware the significance of the pineapple. It is a huge symbol of welcome, friendship and hospitality. I have noticed many Japanese restaurants offer pineapple at the end of the meal to their guests. It would be very interesting to find out if that is the reason they do! A big reason why I chose this industry can be expressed in Slide 16. “Hospitality employees have the ability to affect the human experience by creating powerful impressions..” I never was able to put into words why I enjoyed this industry so much, but I believe this is as accurate as possible.

  16. D.Whyte says:

    Chapter 1 focuses on literally an introduction to “Hospitality”. It tells of its history throughout centuries and societies. Times such as ancient Rome, The French Revolution, The New World and today are mentioned. The definition and origin of the word hospitality comes from France and the French word hospice. The chapter also goes on to speak about the different fields within Hospitality and give a breakdown of each. it gives knowledge and insight on some key terms within the field such as moments of truth.

  17. jessica liu says:

    This chapter delivers a brief introduction on the history, expectations, and scenarios hospitality. It begins by summarizing the origins of “hospitality”, explaining the fact that hospitality originates from inns and taverns which then slowly translates to modern day hotels and restaurants. To help us better obtain industry expectations, the chapter also briefs on possible career paths for hospitality professionals. As a generic guideline to further understand the industry, the first half of the chapter slightly details into characteristics, philosophy, and measurement of success of hospitality industry.

  18. Chapter 1 offers a small rundown on the field of hospitality. It shows how every time period first began its embarkment into the field. Hotels or rest places can be viewed as one of the first places in which hospitality made it roots. Since medieval times establishment were opened in order to entertain the need of those within the vicinity. It is most beneficial to those who are constantly on the go and in need of quick service. It is quite funny when you think about there being a death penalty for watered down beer but it can be viewed as something good, it shows how customer satisfaction was the biggest goal. Taverns, coffee houses and restaurants soon came into play expanding the filed of hospitality and with it employment opportunities. The field can be split into separate entities but all leading back to what hospitality is in itself and thats the satisfaction of customers and providing impeccable service.

  19. CHAPTER 9
    Tourism is the largest industry in the world. Some of the benefits that tourism brings are providing tax revenues to the governments. Interdependence means an extent and dependent on a different business. Tourism has been divided into five different time periods. These 5 different time periods are railway age, automobile age, cruise ship age, pre-industrial and the jet aircraft age. Tourist people travel differently to the places they want to visit. For example, some travel by bus and cars and others by airlines. Tourism has brought an impact towards economics. Some promoters of tourism are National Tourism Organization (NTO), Pacific Area Travel Association (PATA), and etc. There’s also four type of tourism which cultural tourism who is motivated by cultural events, heritage tourism which is motivated by the historic preservation, nature tourism, culinary tourism, volunteer tourism.
    Franchising is one of the main driving force in terms of operations and development in the hotel business. Franchising started by The Ritz-Carlton in 1907. Franchising has benefits but also has some drawbacks to it. For example, a benefit of there is national advertising and a drawback is high fees. Hotels are divided by their location and what type of hotel it is. As for an example, a hotel described as city center means traveling public for leisure reasons. One of the best, biggest hotel that’s been rated #1 in the world was the Oriental Hotel which is located in Bangkok, Thailand. On late 1960, vacation ownership began in the French Alps.
    In chapter 3 it was talking about the room division operations. A hotel’s primary function is that it has to provide lodging accommodations. Management structure is described by three different ways. Those are midscale, smaller properties, and larger. But after all the manager is the only one who is responsible for all of the decisions. The hotel general manager has to make sure that the guest is satisfied with their service but also keep the employees happy. The front office has a lot of responsibilities to do. The front office main functions are to be able to sell rooms, maintain balanced accounts, and more. The ADR tells them their performances. It is calculated by # of room revenues/ #of room sold.

  20. CHAPTER 10
    In chapter 10 it was talking about recreation, clubs, and attractions. Recreation is defined by the time of use for therapeutic of a person’s body or mind. As mentioned in chapter 10 leisure is best described as a free time from work. The national park service in the United States was found on 1916 by the Congress. On November 18, 1928, Minnie and mickey had first appeared on the Steamboat Willie. The first famous theme park was the Magic Kingdom at Walt Disney World. As of 1859, the Philadelphia Zoo was the first zoo in the United States. Theme parks and managing attractions are very similar to each other. Also, club management is similar to the management in the hotels. There are different types of clubs which are: city clubs; professional clubs; social clubs; athletic clubs; dining clubs; university clubs; military clubs; and more.

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