Noemi Mendez Chapter #1 “Introduction to Hospitality”

This chapter focuses on the history of how Hospitality started from the beginning of the Ancient Times with the group called Sumerians. Who were the first to recorded elements of hospitality with Tavern that was created only from men to drink beers, and relax and enjoy other women companionship. Then in medieval times, with the demand of transportation, inns, and coffees houses the culinary history started to evolve due the oppressions of the French Revolution. In which, French immigrants travel to the United Stated and new food was discovered by the president Thomas Jefferson. That’s how the terms of hospitality, travel and tourism in the United Stated started to develop in the twentieth century and new restaurants all across the United stated were created to accommodate the demand of new tastes and flavor in the art of culinary.

Key Words and Concepts:

  1. Corporate Philosophy: The core beliefs that drive a company’s basic organizational structure. All CUNY staff should follow the corporate philosophy of CUNY policies and treat all employees with the same right and respect in an organizational structure.
  2. Empowerment: The act of giving employees the authority, tools, and information they need to do their Jobs with greater authority. All Employees should be empower by their supervisor to be able to build a liability and continuity among the staffs.
  3. Front Of The House : Comprises all areas with which guests come in contact, including the lobby, corridors, elevators, guest rooms, restaurants and bars, meeting rooms, and restrooms. Also refers to employees who staff these areas. All employees should provide superiors exceptional services to guest in a company or corporation or small business owners.
  4. Goal: A specific result to be achieved; the end result of a plan. To strive to achieve or surpassed a specific task that you propose in life.
  5. Guest Satisfaction: The desired outcome of hospitality services. To provide a services that it’s rewording and provide good feedback from the consumer.
  6. Heart Of The House: The back of the house. All staff involved in the development of an organization or establishment will provide superior services and attention to all guess.
  7. Hospitality: The cordial and generous reception of guests. A wide range of businesses, each of which is dedicated to the service of people away from home. To provide good services in an organization to all customers that are involved in an organization like restaurants and hotels.
  8. Inseparability: The interdependence of hospitality services offered. To provide a unique service that would surpass any competitor.
  9. Intangible: Something that cannot be touched. Maintained company policy and procedures to provide superior service that cannot be change until further notice.
  10. National Restaurant Association (NRA): The association representing restaurant owners and the restaurant industry. Is an organization that represent a franchise organization, like McDonalds restaurant in which is franchised with different owners.
  11. Perishability: The limited lifetime of hospitality products; for example, last night’s vacant hotel room cannot be sold today. It’s a produce or services that has its limited in services in an organization and it can’t be re-sell to a customer until the produce become available again.
  12. Total Quality Management (TQM): A Managerial approach that integrates all of the functions and related processes of a business such that they are all aimed at maximizing guest satisfaction through ongoing improvement. To provide the best services in an organization to a customer and this will allow customers to provides excellent feedback of an organization and attract potential new customers to the organization.
  13. Tourism: Travel for recreation or the promotion and arrangement of such travel. To plan a trip to a person or a group of people that will travel to a new city or country to acquired and learn new cultures values and experiences.
  14. Sustainability: It is encompass everything from how waste is managed, how employees are treated. How the food impacts the health and well-being of its patrons. To provide good services to a customers with excellences food tasted, excellences services and excellences experiences during a stayed in a company or organization.
  15. Return on Investment: An Important financial measure that determines how well management uses business assets to produce profit. It measures the efficiency with which financial resources available to a company are employed by management. ROI 5 Annual Profit divided by Average Amount Invested. The outcome profit of a company that are provide by a satisfy customer in an organization depending of the services that he or she received during the stayed in an organization.






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