Author Archives: Raquel Melendez

Concierge Assignment

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For the Concierge Marketing Assignment I have selected the Statue of Liberty. It was a gift that France gave to the United States on October 28, 1886. Lady Liberty is known as “The Statue of Liberty Enlightening the World” and it is significant to New York because it symbolizes freedom and democracy, principles New Yorkers proudly carry in their culture.The  Statue of Liberty was declared a National Monument on 1924 and remains a popular historical attraction amongst tourist from all over the world. The 12 colossal copper statue offers visitors access to the statue’s pedestal observation deck a, museum, and Ellis Island. Visitors must take a ferry to Liberty Island and it takes 354 steps to reach the crown.

Welter, J. (2006). Understanding the Copper of the Statue of Liberty. JOM, 58(5), 30-33.

Time Square Edition Hotel Reflection

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How did you feel about going to The 1 Hotel?
Visiting the Times Square Edition Hotel gave me a glimpse on how luxury boutique hotels operate, the service and amenities offered to guest, and what sets them apart from traditional lodging properties. When I first walked in to the lobby of Edition Hotel, I noticed that the hotel had a potent woodsy smell. At first I thought it was a guest that walked-in with perfume but it turns out that Edition Hotel produces their own fragrance so that their guests associate the aroma with the hotel. This was a noteworthy detail because it tells me they put in a lot of work to ensure guest experience the hotel even in their sense of smell. In terms of design, the color scheme was ivory and white with green statement pieces through the property. The front desk’s back wall was filled with what looked like vines giving the space and elegant and fresh look. As for price, the rooms range from $800-$2,000 offering an incredible view of the city lights and skyscrapers. The room showcased was much smaller than what I expected for the value of the price but I was told that it is the typical size for rooms in area. One detail that did catch my eye was the mini bar selection. Their selection of snacks was brought from local vendors and guests have the option place customized requests. The snack items are typically in accordance to their sustainable practice of reducing plastic amenities. For instance, instead of plastic bottles guest are provided with ‘Just Water’, a cardboard alternative to the water plastic bottle. Overall, the hotel focuses on providing high-quality personalized accommodations to guest to ensure an experience worth sharing. However, personally for me the value of the experience is not worth the cost.

What’s one aspect of the site visit made you want to or not want to work in the lodging industry?
When I think about the lodging Industry and what it takes for employees to successfully do their job, I realize that it is not an industry I see myself wanting to work for. Being a 5-star, 5- diamond Hotel means top-notch service. For the Edition Hotel, I noticed the employees are welcoming, dedicated, and will do whatever it takes to make guests feel special and cater to their needs. The lodging industry requires service, hospitality, and employees that will carry out the mission and brand of the of the hotel with their actions. I have not found my passion in the lodging industry.

Raquel Melendez

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Last summer I interned for the NYC Supplemental Nutrition Assistant Program Corporate Office, where I manage daily reports from SNAP centers across and maintain files for SNAP executives to ensure proper statistical analysis. Currently, I attend New York City College of Technology majoring in Hospitality Management with a focus in culinary arts. Last year, I explored the field of organic agriculture, fabric arts, and animal husbandry at the White- Violet Center for Eco-justice in Indiana. I worked in a 320 acre of forestland and a 5-acre organic garden tending to alpacas and maintaining crops in high tunnels for harvesting. I also volunteered at a local food pantry providing families in need with groceries.

My interest in food justice began when I became curious about the impact  food choices have on health outcomes in low-income communities. I dug deeper into the food-related issues affecting the Bronx and noticed that many neighborhoods are flooded with processed foods from fast-food chains. For the past seven years, the Bronx has been classified as the unhealthiest county in New York State and one of the poorest.

Each of my volunteer experiences has exposed me to new ways of improving the landscape of underserved communities. As a Food Security Advocate, I connected students with farmers’ markets, SNAP, and other programs that would help them become more food secure and empower them to take control of their health. I volunteered at New York Common Pantry, Edible School Yard, and The Coalition for Healthy School Food, to change the unhealthy food culture in schools. I also interned for Bronx District 87 as a policy researcher and introduced a farm-to-school proposal to change the way children eat. The proposal combined agriculture and education to lower food-insecurity and obesity rates in NYC.

Having experienced food insecurity at a young age. I believe it is important to attend to the immediate needs of the people while also empowering them to take exercise their choice to challenge unhealthy food cultures. One of my goals is to create a guide/cookbook as a resource for SNAP recipients to learn about the food pantries, farmers markets, and incentives that are accessible with their EBT. To also provide recipes that will be nutritious, inexpensive, and flavorful. I believe reforming our current systems of inequality begins giving people in need a helping hand and tools to help them thrive. With that philosophy is how I approach community engagements and service work. Upon graduating, I intend to obtain my Masters degree in Culinary Nutrition and write a cookbook focused on plant based cuisine. I plan on converting my abilities and experiences where I can supply change in a space I am passionate about.