Intro To Hospitality
Terms in this set (14)
What is Globalization important in the hospitality industry?
One of the greatest factors affecting the industry as it impacts every facet including:Competition, Work Force, travel patterns, company alliances etc.
What is the outlook for the hosptiality industry?
the outlook is very positive but is affected by several factors
Job Benifit Mix
made up of both money and knowledge to be gained from any job
a segmentation of the consumer market, including personality, opinions, and lifestyle elements, including activities and interests.
Generational cohort of people born between 1965 and 1976. They represent about 14% of the population, first generation to have technological savvy also the most education
People born between 1946 and 1964. Represent 26% of the population. high income years, driving much of the economy.Large share of overall spending on food service, lodging travel, and recreation
What demographic groups are forcasted to increase?
Both African- American and Hispanic segments are expected to grow. Also Asian American market.
The objective of producing each and every product without any defects (mistakes or imperfections); the benefits of such an approach are eliminating waste and reworking time (time taken to correct faults); achieving zero defects can also lead to a better reputation for a business.
Emphasizes service as a task, controls employee behavior, cost of transaction process, objective measurable standards, concentrates oh what we do
emphasizes interation with the guest, empowers employees to satisfy the guest's needs and desires to solve the guest's problem, concentrates on what the guest wants
acceptable if it eliminates inconvenience. Failure is unacceptable to guests, so plan should be error free
electronic-mechanical, indirect personal transactions, face to face transactions
the process of sharing power with employees, thereby enhancing their confidence in their ability to perform their jobs and their belief that they are influential contributors to the organization
parallel at the top of the plate. knife on top fork on bottom at 3 o'clock