In the twelve chapter of the text, titled Meetings, Conventions, and Expositions, the author details the ins and outs of organization and service in the convention industry. The chapter begins by stating that meetings, conventions and expositions always have a specific intended focus in mind. This focus can be social, religious, sporting or political in nature. In addition, the text notes that that associations behind these events tend to provide the benefits of increased political visibility, education, specialize member services, and marketing opportunities. From here, the author turns their attention to meetings, and discusses how they are meant to bring people together to exchange ideas and information. Meeting can take the form of workshops, forums, conferences or symposiums. Afterwards, the goes on to discuss expositions and conventions. Expositions are places where purveyors can demonstrate their products to potential clients. On the other hand, a convention is a meeting with an exposition component. The chapter the delves into the job of the meeting planner. A meeting planner is a contracted service provider, typically enlisted by corporations and associations, that assist in organizing and managing meeting events. Their task usually include premeeting, on-site and post- meeting activities. In addition, the author the informs the reader about visitors and convention bureaus. According to text, these are non-profit organizations that fulfill the logistical responsibilities traditionally preformed by market supplied event planners. They determine what specific clientele may require and respond by organizing the appropriate hotel accommodations, dining services, attractions and transportation. The chapter comes to a close by outlining the facilities that make these endeavors possible, these are known as convention centers, and they  are massive municipally owned facilities, where expositions and other large meetings  are held. The author leaves the reader by stressing how much prior planning and meticulous management these complex convention center events require.

Key Terms

1.Associations- Any labor union is by definition an association.

2.Convention- San Diego Conic-Con is a convention that brings together some of the most important professionals in the comic book industry so that can share their latest projects.

3.Convention and visitor’s bureaus (CVBs)- Convention and visitor’s bureaus allocate local resources to attract visitors to their city or region.

4.Convention center- The Javits Center in New York City is the convention center that holds New York Comic-Con every year.

5.Exposition- Trade fairs are the most common form of exposition.

6.Familiarization (FAM) trip- Any reputable meeting planner will make a thorough inspection of a venue during there familiarization trip, so they can best determine if it will suit the needs of their client.

7.Incentive market- The incentive market is built on the idea of rewarding employees for good work.

8.Meeting- To be part of any successful corporate enterprise, one must get use to attending a lot of meetings.

9.Meeting planner- The execution of a large corporate event always falls on the shoulders of the respective meeting planner.

10.Meetings, incentive travel, conventions, and exhibitions (MICE)- MICE travel is a rapidly growing and lucrative segment of the tourism industry.

11.Social, military,, educational, religious , and fraternal groups (SMERF)- A SMERF related event always has a very specific group of people in mind, who also share a common bond and interests.

In the following chapter, titled Gaming Entertainment, the author delves into the highly lucrative casino gaming industry. The text begins by informing the reader of the increasing global prominence of the the casino industry and the unique way it combines gambling with a traditional hospitality experience. The text then goes to delineate the particular relationship between a casino and the other department of a resort operation. Here the author reaffirms the centrality of the gambling to these enterprises, and how guest service is oriented towards facilitating the aforementioned gambling. In addition, the chapter explains the way in which these operations, in contrast to most hospitality operations, provide their guest with a wide variety of complementary goods and services.These things are referred to as comps, and casinos typically use them to reward and incentivize gambling by the guest. This unusual yet highly successful business model is one of the primary distinctions between casinos and their traditional hospitality counterparts. Later, the text turns its focus to the strict legal parameters regarding the gaming operations. As a result of a fairly illicit history, gaming operations must adhere to onerous state regulatory regimes. Despite these restraints, modern gaming operators have come to rely and appreciate these mandates. They came to provide a secure and sustainable framework from which the industry could flourish. The chapter concludes by noting the increasing trend towards non-gaming revenue, and this exemplified by the increasing prominence of live entertainment in many casino resort establishments.

Key Terms

1.Baccarat- Jim won the game of baccarat because he had the hand closest to a total of nine.

2.Blackjack- Twenty-one is to blackjack what the number nine is to baccarat.

3.Casino resort- At a casino resort, a guest can retire to their room after a night of gambling.

4.Comp- Margaret was given a comp of an extra free night after she spent a thousand dollars  in the casino last night.

3.Craps-Without dice we can’t play craps.

4.Gambling- Something is only gambling if the potential outcome is unknown.

5.Handle- A 10,000 dollar bet on a game of blackjack is a decent handle by any casino’s standards.

6.Hold percentage- A casino would like a hold percentage as close to hundred as possible.

7.Poker- Bluffing is fundamental to any good poker strategy.

8.Roulette- Any game of roulette involves a numbered wheel and a ball.

9. Win- A casino would love a win that is identical to the handle of a game.

For the tenth chapter of the text , titled “Recreations, Attractions, and Clubs”, the authors delves into the nature and operational attributes of recreational spaces. the text begins by explaining that recreation is the spare time that most use to rest and restore their minds and bodies. Individuals can preform these activities alone or in a group, and these activities can be active or passive. These activities can include amusement parks, playgrounds, and sporting arenas along with more cultural pursuits such as visiting a museum. The text goes on to mention that many of the recreational options on offer involve some sort of governmental support. Afterwards, the chapter then turns its focus to national parks. National parks are recreational outlets that are formed for the purpose of conserving certain exceptional natural spaces for public use. They tend to put a focus on appropriately managing and maintaining the local ecology along with recognizing the significance of key historical sites. The chapter then turns to discuss the increased pressure put on municipalities to provide basic recreational amenities to their communities; these include things like swimming pools, golf courses, playgrounds, and picnic areas. In addition, the chapter spends sometime elaborating on commercial enterprises or in other words, the recreational outlets operated with the intention of making a profit. Most forms of live entertainment, theme parks, social clubs all fall under this ever expanding multi-billion dollar umbrella. In this portion of the text, the reader is given detailed insight on the nature of clubs. The book tells the reader that clubs tend to be built around certain commonalities among their members, and this unifying thread can be of a purely recreational, professional, or fraternal nature. The chapter concludes by further discussing the noncommercial recreation provided by governmental and nonprofit organizations such as volunteer services and recreational programs directed at those with disabilities.

Key Terms

1.City clubs- Soho House in in New York City is an excellent example of a city club.

2.Club management- Club management are the ones responsible for the overall well-being of the club.

3.Commercial recreation- Theme parks are a primary purveyor of commercial recreation.

4.Country clubs- Exclusivity is a hallmark of any country club.

5.Government-sponsored recreation- If you have ever been to a national park, you have participated in government-sponsored recreation.

6.Heritage tourism- Italy oozes with heritage tourism attractions.

7.Leisure- Anytime not devoted to work and school is leisure time.

8.National Park- Yellowstone is a well known national park.

9.National Parks Service- The National Parks Service is an organization invested in environmental preservation.

10.National Register of Historic Places- Due to it’s obvious historical importance, the White House would certainly be on the National Register of Historic Places.

11.Noncommercial recreation- The YMCA is one of the best known providers of noncommercial recreation.

12.Recreation- If you like to do something for fun, it’s probably some form of recreation.

13.Recreation for special populations- Recreation for special populations always designed to take into account the disabilities of those involved.

14.Recreation management- Effective recreation management is necessary for any municipality that wants to provide recreational spaces for the community.

15.Theme parks- Disney tends to set the standard for theme park experiences.

16.Transient occupancy tax (TOT)- Hotels contribute to the public purse when they pay their transient occupancy taxes.

17.Voluntary organizations- No one is obligated to participate in a voluntary organization.

In the fourth chapter of the text, titled “Food and Beverage Operations”, the author discusses the various facets of the of the food and beverage services typically provided by a hotel along with the nature of managing those services. The chapter begins with informing the reader that the food and beverage department of a hotel is headed by what is known as a director of food and beverage. It continues by outlining the responsibilities of this individual; these include overseeing that the kitchen,bars, restaurants and catering services are being operated in an efficient and profitable manner. In addition, this director is also tasked with supervising room service. According to the text, this position results in the director having an obligatory interest in identifying trends in the hospitality industry and a partial responsibility in organizing special events. The text continues next by elaborating on the hotel kitchen. The hotel kitchen is the domain of its executive chef. The executive chef must ensure the quality and quantity of food. They’re are tasked with producing and maintaining the organization of the kitchen, this includes delegating specific duties to those employed in the kitchen and monitoring financial performance. Furthermore, the chapter goes on to mention that larger hotels tend to have both formal and casual restaurant options. These restaurants are either independent enterprises or they’re directly attached to the hotel’s operations. It then discusses bars as a lucrative revenue center, but one fraught with liability. From that point the chapter takes a turn to focus in on the two remaining pillars of a hotel’s food and beverage operations, stewardship and catering.

In the latter part of the chapter, the text delves into the unsung hero that is the chief steward. The chief steward is the position in the food and beverage department that is tasked with ensuring that the kitchen and all the tools used in the preparation and serving of food are kept clean. They must also maintain other areas under the purview of their department, such as the backstage of the hotel. In addition, they are charged with implementing pest control. From here, the text turns its attention to the pivotal function of catering. Catering is typically categorized as either on-premise or off- premise. Hotels provide catering for events like conventions, weddings, dinners and meeting. The nature of the catering service and its organization are predicated on the event being catered to. Ultimately, catering features prominently in a food beverage department’s repertoire because it is procedurally a highly complex affair involving many parties. The chapter concludes by sharing the evolving nature of room service, and how many in the hotel industry use it strategically to boost guest satisfaction.

Key Terms

1. Banquet- The current head of state will typically throw a lavish banquet in honor of a visiting foreign dignitary.
2. Banquet event order (BEO)-  Hotel personnel who are involved in catering an event can find out there duties by referring to the banquet event order
3. Brigade- The tasks of the of the kitchen are usually delegated according to the brigade system.
4. Capture rate- A hungry but lazy guest is always great for a hotel’s capture rate.
5. Catering- Though very lucrative, catering large events can be very taxing for a hotel kichen.
6. Catering coordinator-  Any  contract involving catering on the part of a hotel must be reviewed by its catering coordinator.
7. Catering event order (CEO)- See banquet event order (BEO).
8. Catering services manager (CSM)- When an event space is not set-up as a client expected, the blame will fall the catering services manager.
9. Chef tournant-  One can say that a chef tournant is a sort of Jack of all trades.
10. Chief steward- For a general manager to appreciate the cleanliness of their kitchen, they must appreciate the work of the chief steward.
11. Classroom- style seating- If the guest of an event are expected to take notes, then the organizers should implement classroom-style seating.
12. Contribution margin- The kitchen of a hotel must sell a certain amount of a food item to justify its contribution margin.
13. Dinner-style room seating- When dinner is a primary draw for an event, it stands to reason that the organizers will implement dinner-style seating.
14. Director of catering (DOC)- The director of catering is the one ultimately responsible for the execution and profitability of all catering activities.
15. Director of food and beverage- A general manager who is displeased with the quality of food being produced in their hotel must deal directly with the director of food and beverage to solve the problem.
16. Executive chef- The hotel kitchen is generally run by the executive chef.
17. Food cost percentage- Determining food cost percentages is integral to establishing the profitability of a hotel’s food and beverage outlets.
18. Food sales percentage- A hotel kitchen typically expresses the cost of labor in the food sales percentage.
19. Horseshoe-style room seating- Organizers  of an event can facilitate interaction between guest by utilizing horseshoe-style room seating.
20. Kitchen manager- Certain multi-faceted executive chefs are referred to as kitchen managers.
21. Labor cost percentage-  A labor cost percentage of a hotel kitchen can fluctuate on whether the items they produce are made from scratch.
22. Perpetual inventory- A hotel kitchen can monitor cost by using software that establishes a perpetual inventory.
23. Pilferage- An experienced restaurant owner will certainly always remember to account for pilferage when reviewing inventory.\
24. Pour/Cost percentage- The efficiency of any bar operation is measured by its pour/cost percentage.
25. Responsible alcoholic beverage services- An establishment runs the risk of being held legally liable if doesn’t promote and enforce responsible alcoholic beverage services.
26. Restaurant manager- A restaurant manager is a restaurant’s equivalent to a hotel’s general manager.
27. Room service-  A hotel guest can be surprised how expensive regularly ordering room service can get.
28. Shopper- The employees of a hotel bar should always remain conscience of the possibility that any given customer could be a shopper.
29. Sous chef- Sous chefs tend to work under executive chefs in the kitchen
30. Station chef- A vegetable chef is the station chef charged with preparing vegetables.
31. Theater-style room seating- Events that involve audiovisual presentations usually conform to theater-style seating.

In the third chapter, title “Rooms Division Operations” , the text details the primary departments that that constitute a hotel and there various functions. The chapter begins by discussing the managerial structure of a typical hotel. Here it focuses on the preeminent position of general manger. It stresses the importance of the role by mentioning how the general manger is seen as the representative of their respective hotels, and are ultimately responsible profitability of the enterprise they govern. It goes on to say that general managers typically run a hotel in tandem with a complimentary executive committee. According to the text, the executive committee consist of heads of the major departments in a hotel. These departments include rooms division, food and beverage, marketing and sales, and human resources. Afterwards, the chapter delves into the centrality of the front desk. It elaborates on how the front desk is the place where rooms are sold, and where the daily balancing of guest accounts occurs. The chapter devotes a sections to the arduous but integral housekeeping department and its key role in maintaining quality guest accommodations. In addition, the text delineates how certain organizational tools, such as PMS, centralized reservations, and yield management, are assisting both financially and in terms of quality of service. In conclusion, the text remarks currents trends in internal hotel operations along with advice on potential career paths in hotel management.

Key Terms

1.Application service provider (ASP)- Textbook def: Delivers a complete booking system tied to the hotel’s inventory in real time via the internet. My example: Application service providers allow for an efficient way for hotels to outsource sales operations.

2. Average daily rate(ADR)- My example: A hotel manager will utilize the average daily rate forecast the revenue for a particular time of the year.

3.Call accounting systems(CAS)- My example: Even though telephone charges are a dying revenue center in modern hotels, call accounting systems are utilized to help bring what little that can still be made from them.\

4.Catastrophe plans- My example:  Every hotel should have catastrophe plan in the event a natural disaster strikes.

5.Central Reservation office(CRO)- My example: Large hotel chains tend to have a central reservation office, so they can more efficiently process reservations from their various properties.

6.Central reservation system(CRS)- My example: Central reservation systems allow hotels in referral associations to assist each other when one is in need of occupancy.

7.City ledger- My example: Hotels can provide credit to a large corporate client with the use of a city ledger.

8.Concierge- My example: If a guest wants tickets to a sold out concert, their best bet is to speak with the concierge of the hotel.

9.Confirmed reservations- My example: A guest will always have proof if they have a confirmed reservation.

10.Cost centers- My example: Utilities are a basic cost center of any business.

11.Daily report- My example: A general manager relies on a daily report to make informed decisions about the operations of their hotel.

12. Employee Right to Know- My example: Employees are obligatorily informed about the risk of their occupation as result of the Employee Right to Know.

13.Executive committee- My example: A general manager uses meetings with the executive committee to stay informed about the happenings of different hotel departments.

14.Global distribution systems (GDS)- My example: International hotel chains rely on global distribution systems to stay operational in their various markets.

15.Guaranteed reservation- My example: A hotel can face litigation if it does not honor a guaranteed reservation.

16.Night auditor- My example: The night auditor will be the first to know how much revenue a property brought in on a given day.

17. Occupational Safety and Health Administration (OSHA)- My example: Employees are ensured by OSHA that will work in a safe environment.

18.Productivity- My example: A general manager is the one who is ultimately responsible for keeping a hotel’s productivity high.

19.Property management systems (PMS)- My example: Billing a guest correctly is made infinitely more easy with the use of a PMS.

20.Revenue management- My example: Room rates are primarily determined through revenue management.

21.Revenue center- My example: Food and beverage provision is a growing revenue center for many hotels.

22.Revenue per available room (REV PAR)- My example: In the hotel industry REV PAR is customarily used to rate a properties’ competitiveness.

23.Room occupancy percentage (ROP)- My example: ROP is integrated into daily reports so concerned parties can see how many rooms were bringing in revenue on a given day.

24.Room rates – My example: Room rates fluctuate based on supply.

25.Room divisions- My example: Most hotel are organized along the lines of rooms division.

26.Uniformed staff- My example: Uniformed staff are always the first ones to encounter guest at a hotel.

27.Yield management- My example: Decisions about room rates are usually reached using yield management.

In chapter two “The Hotel Business”  the text discusses the fundamental nature and the current state of the hotel and lodging industry. It begins by giving us a timeline of pivotal events and developments that have the concept of a hotel as we know it today. From there it leaps into detailing the various methods used in modern hotel development. This section begins with referring to the popular vehicle of hotel expansion known as franchising which is a double edged sword of sorts due to the contractual limitations it places on both parties. Then they refer to the confederation style arrangement of referral associations and how they incorporate the use of shared branding and a central reservation system. The chapter ends the section by detailing management contracts  and the traditional investor oriented practices of hotel development. They mention the significant positive impact that hotels have on local economies. Furthermore, the chapter delineates the nature of hotel classification, and it gives the example of the American Automobile Association’s diamond award system. According to the chapter, hotel classifications are usually predicated on location, price, and type of services offered. Afterword, the chapter shares certain ongoing trends and development in the hotel industry. The chapter tells of the growing trend of vacation ownership such as timeshares. Then it shifts focus to the growing internationalization and market diversity of the hotel industry. It also notes the increasing emphasis on environmentally friendly sustainable lodging. the chapter concludes by sharing the growing variety of career of options in hotel development and classification along with the employment value they can provide.

Key Terms

1. Capital intensive- Textbook def: Something requiring a lot of capital. My example: Pharmaceuticals is very capital intensive due to all  resources a business must pool to be even remotely successful.

2. Fair return on investment- Textbook def: A reasonable return for the amount invested. My example: Apple’s 40% profit margin is a more than fair return on investment.

3. Feasibility study- Textbook def: An assessment of the viability of a project. My example: an affective feasibility study looks at things like market supply and demand in a specified area.

4. Direct economic impact- Textbook def; The infusion of particular business’ revenue stream into the local economy. My example: The direct economic impact of a restaurant is determined by factors such as product pricing.

5. Indirect economic impact- Textbook def; The potential economic stimulus a local economy can receive purely from the operation of a particular business. My example: A restaurant has an indirect economic impact when it sources its supplies from local vendors.

6. Franchise- Textbook def: 1. The authorization given by one company to another to sell its unique products and services. 2. The name of the business format or product that is being franchised. My example: McDonald’s is synonymous with the concept of franchising.

7. Management contract- Textbook def: A written agreement between an owner and an operator of a hotel or motor inn by which the owner employs the operator as an agent (employee) to assume full responsibility for operating and managing the property. My example: Management contracts  allow for investors to be successful in fields they may not have much knowledge of.

8. Real estate investment trust (REITs)- Textbook def: A method that enable small investors to combine their funds and protects them from double taxation levied against an ordinary corporation or trust; designed to facilitate investment in real estate in much the same way a mutual fund facilitates investment in securities. My example: REITs by nature can be very lucrative because they are obligated to distribute the vast majority of their income to stockholders.

9.Referral associations- Textbook def: Associations that refer guests to other participating members. My example:  A overbooked hotel in referral association will gladly suggest a fellow member hotel to would be guests.

10.vacation ownership- Textbook def: Offers consumers the opportunity to purchase fully furnished vacation accommodations in a variety of forms, such as weekly interval or points in a point-based systems, for a percentage of the cost of full ownership. My example: Timeshares are a popular form of vacation ownership.

Hello, I am Carlos Amaro. I am a young adult attempting to find my place in the of world productive self-sufficient individuals. This noble pursuit has led me to choose hospitality management as my new line of academic focus. For the sake of transparency I will admit that I have not had the most illustrious record of success and achievement with respect to my tertiary education. I floundered for a few years in a directionless malaise of liberal arts courses, and despite me graduating from high school at the age of seventeen I now stand at the ripe old age of twenty-one without a degree. After giving some significant thought to how tedious and ultimately harmful my lackadaisical mediocrity was for my future, I decided that I should invest my energy into major that had potential for future employability. I was looking for a major that would confer highly transferable skills. Unsurprisingly, these stipulations led me into the obvious direction of hospitality management.

In all honesty I principally considered hospitality management because the reasonably priced college I am currently attending has a fairly good reputation with respect to that field of study. Initially,  I had the mindset that if I’m not going to endure the arduous process of transferring schools then I might as well try what is probably the most worthwhile- that also doesn’t require too much math- program that my school has to offer. Even though my previously mention motivations might sound rather utilitarian, I must also say that I partially considered  the major due to my deep fascination with geography, global current affairs  and all things indicative of refinement and luxury. To me the hospitality industry provided a unique nexus where all these interest regularly collide. Well before even considering the major I was always interested in reading about innovations in molecular gastronomy or the spending habits of Brazilian tourist for example.  I didn’t know until fairly recently that there was a whole industry that could allow me to indulge in all those varied interest that I have. Ultimately, It was this realization along with the general practicality of it all that made me decide to change my major and vigorously pursue the field of hospitality.

In addition, the hospitality industry seems promising because genuinely feel that it can lead to an opportune and meaningful career. I find this to be very important. I personally do not have much employment experience. My first foray into the world of working adults was in a little known company called Green Mountain Energy. Green Mountain Energy is a renewable energy supplier founded in Vermont but headquartered in Texas, and they claim to produce all their energy from wind and/or solar energy. I worked for them for about eight months starting last November. I was but a mere lowly commission based salesman. I was tasked with the odious duty of stopping people in or in front of specified retail locations and determining whether they were eligible to sign up, and if so, persuading them to sign up. To a lot of my colleagues this was fulfilling work. They got make money on their own time and have the satisfaction of knowing they were helping save the environment. While i did agree it was a noble cause, I was just absolutely not cut out for it. I barely made any money and only worked sparingly. It was honestly a terrible experience. All I can remember is the frigid weather I had to suffer through. Ultimately, I was let go after about eight months due to low performance. That’s why, given all its potential, I feel the hospitality industry is a route to a fulfilling job where I’ll never have to worry about inclement weather causing me financial distress. At this point I am not sure where I’ll end up. I have authentic interest in both front of house and heart of house careers, and as of now I am enthusiastically exploring my options.

In the first chapter of “Introduction to Hospitality” we are introduced to the basic idea of what hospitality industry is. It begins with historical foundations of the concept of hospitality as it was forged in Antiquity and medieval and early modern Europe. It goes on to discuss the general characteristics of the modern day hospitality industry. These include the vehement emphasis on guest satisfaction, its predisposition round-the-clock service, and vast amount of time and attentiveness those in the industry must devote in order to be even satisfactory. Furthermore, the chapter details the unique qualities of the products that the industry provides such as their inherent intangibility and daily perishability. It later goes on to delineate the various careers within in hospitality that one can take part in. These include but are not limited to restaurant ownership, hotel management and food and beverage preparation. In conclusion, the chapter encapsulates the keys to success in the industry with its reiteration and elaboration on hospitality’s intense commitment to service along with a stringent requirement of philosophical vision.

                  Key Terms

1. Corporate philosophy- Textbook def: The core beliefs that drive a company’s basic organizational structure. My example: A staple of Disney’s corporate philosophy is its commitment to create an exceptional experience for every individual who enters the gates of one of their properties.

2. Empowerment- Textbook def: The act of giving employees the authority, tools, and information they need to do their jobs with greater autonomy. My example: Those involved in housekeeping are empowered when they are allowed to use their own discretion when executing room maintenance.

3. Font of the house- Textbook def: Comprises all areas with which guest come in contact, and also refers to the employees who staff these areas. My example: The lobby at the entrance of a hotel is a prime example of front-of-the-house.

4. Goal- Textbook def: a specific result to be achieved; the end result of a plan. My example:  My current goal in attending City Tech is to attain a bachelor’s degree in hospitality management.

5. Guest satisfaction- Textbook def: The desired outcome of hospitality services. My example: A hotel has achieved guest satisfaction if they acquire consistently loyal patronage.

6. heart of the house- Textbook def: The back of the house. The kitchen of a restaurant is a prime example of the heart-of-the-house.

7. Hospitality- Textbook def: 1. A cordial and generous reception of guests. 2. A wide range of businesses, each of which is dedicated to the service of people away from home. My example: It’s an honor for any hotel to be the first thing that comes to mind when a person thinks of the word hospitality.

8. Inseparability- Textbook def: The interdependence of hospitality services offered. My example:  The fact that a guest requests can shape a chef’s execution of a meal is a display of the inseparability of key processes in the restaurant business.

9. Intangible- Textbook def; Something that cannot be touched. My example: Light is intangible.

10. Nation Restaurant Association- Textbook def: The association representing restaurant owners and the restaurant industry. My example; The National Restaurant Association actively lobbies to keep the wages of tipped employees below that of the Federally mandated minimum wage.

11. Perishability- Textbook def: The limited lifetime of hospitality products; for example , last night’s vacant hotel room cannot be sold today. My example: The seats in a restaurant are perishable on a daily basis.

12. Total quality management (TQM)- Textbook def: 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. My example: Regular onsite corporate inspections are an integral part of total quality management.

13. Tourism- Textbook def: Travel for recreation or the promotion and arrangement of such travel. My example: Thailand is global hotspot for international tourism.

14.  Sustainability- Textbook def: The ability to achieve continuing economic prosperity while protecting the natural resources of the planet and providing a high quality of life for its people and future generations. My example: Recycling is a common sustainable practice.

15. Return on investment- Textbook def: An important financial measure that determines how well management use business assets to produce profit. It measures the efficiency with which financial resources available to a company are employed by management. My example: Every stockholder would ideally like to have a significant return on investment.

In the article ‘ What New Rules Means for Travel to Cuba” the author discusses the rapidly changing legal regime surrounding travel by American citizens to the island nation of Cuba. As a result of the recent rapprochement between the historically antagonistic nations there has been a loosening of travel restrictions on Americans visiting the island and a broadening of the legally sanctioned categories under which travel is permissible. The author goes into precise detail on how said legal changes are for example allowing American cruise lines and airlines to travel directly to Cuba and maintain active operations there. They also speak to the expansion of categorical license in travel to Cuba, so that now American citizens can visit simply if they have family on the island. They also are given license if they report that they have a vague professional, educational or religious goal behind there visit.
This article particularly intrigued me because as a person who for many years lived in South Florida, where a plurality of the nation’s Cuban-American population lives, this current state affairs would of been considered a miracle of sorts. Few people, including myself, would of thought there would of been such a expeditious tidal shift in policy on the part of the American government, but I can honestly that I am proud of how swiftly the U.S. government has abandoned its previous antiquated Cold War policy with respect to Cuba. Although in the article it states that Americans still cannot travel for purely touristic reasons, the twelve delineated categories of permissible travel allow enough room for the vast majority of current would-be travelers to obtain legal entrance. It is this progressive development that makes me personally look on with optimism at the future of the relations between both countries and the tremendous opportunities that lie ahead for the hospitality industry.