Chapter 1
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The document provides an introduction to the hospitality industry, which includes sectors like lodging, food and beverage, and travel and tourism. It discusses key characteristics of hospitality like being 24/7/365, having tangible and intangible products, and being labor intensive. It also lists some common job roles across accommodation, F&B, and travel and tourism.
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O documento fornece uma introdução sobre pesquisa, definindo pesquisa como uma busca sistemática por respostas a perguntas por meio do método científico. Ele discute os significados e elementos comuns de pesquisa, como ser sistemático, objetivo e envolver coleta precisa de dados. Além disso, fornece exemplos de avanços em diferentes campos devido à pesquisa, como medicina, agricultura e tecnologia.
HRM 212 Hand out
This document provides information about foods and food science. It begins with definitions of food and discusses the study of food science. It then discusses the history of how early humans discovered cooking and the development of agriculture and civilization. It describes how foods have migrated around the world through exploration and trade. The document outlines criteria for evaluating food quality, including nutritional quality, digestibility, palatability, economic quality, and sanitary quality. It also discusses kitchen equipment, layout, and organization. Finally, it covers basic cooking methods such as moist heat cooking like boiling, simmering, and poaching and dry heat cooking like roasting, baking, and grilling.
Ip curriculum framework
The document outlines the Indigenous Peoples Education Curriculum Framework adopted by the Department of Education in the Philippines. The framework aims to (1) recognize indigenous peoples' right to culturally-rooted basic education by localizing and indigenizing the K-12 curriculum, (2) establish partnerships between indigenous communities and schools to include indigenous knowledge and practices, and (3) enable indigenous peoples to develop basic literacy and livelihood skills while preserving their culture. The framework focuses on using indigenous communities, languages, knowledge, stories, and practices in the curriculum to strengthen cultural identity and foster lifelong learning.
Chapter 4 LEADERSHIP
Here are some suggestions for how leaders can handle each type of negativity in the workplace:
1. The Resisters - Involve them in the decision making process to gain buy-in, address their specific concerns, emphasize benefits of change
2. The Wobbly - Have private conversations to understand what's causing mood shifts, provide support and flexibility, don't take moods personally
3. The Gossipers - Enforce confidentiality policies, redirect gossip to productive discussions, address directly if rumors spread
4. The Blamers - Refocus on solutions not blame, praise efforts not people, give constructive feedback privately
5. The Victims - Build self-esteem with accomplishments, provide empathy but
Indigenous people education
The document discusses indigenous education systems in the Philippines. It notes that the Philippines has over 100 indigenous communities totaling around 15-20 million people. While the communities vary in culture and heritage, they share experiences of discrimination. It also discusses the Indigenous Peoples Rights Act of 1997 which recognizes indigenous rights. The document then examines historical interventions in indigenous education and their impacts, as well as culturally sensitive approaches like incorporating local languages and knowledge. It describes key aspects of indigenous education systems, including curriculum, teaching methods, and evaluating learning. The conclusion emphasizes the importance of culture and affirming indigenous identity and knowledge systems in education.
Chapter 3
A Quality Management System (QMS) is an organization's collection of business processes focused on achieving quality policy and objectives to meet customer requirements. A QMS establishes a framework for consistent and efficient performance to help organizations meet their objectives and continuously improve through its structure of policies, procedures, processes and resources needed to implement quality management.
Chapter 2
The document discusses the evolution of quality management from the 1920s to the 1980s. It began with inspecting products to meet specifications in the 1920s. Walter Shewhart developed statistical analysis and quality control charts in the 1930s. During WWII, statistical sampling and quality control charts were used to monitor production. In the 1950s-60s, quality began to encompass the entire organization, not just production. North America and Western Europe faced competition from Japan in the 1970s-80s due to Japan's ability to produce high-quality, low-cost goods.
Chapter 3
The document outlines several platforms and theories related to tourism development planning. It discusses advocacy platforms that see tourism positively and cautionary platforms that see negatives of mass tourism. It also covers theories like laissez-faire, modernization, trickle-down, and dependency. Approaches to tourism planning include no planning, ad-hoc, integrated, boosterist, product-led, spatial, demand-led, bureaucratic, middle path, environmental, eco-tourism, participatory, community-based, pro-poor, and fair trade approaches.
System software
An operating system manages a computer's memory, processes, software and hardware. It allows users to interact with the computer without needing to understand its programming language. The most common operating systems for personal computers are Microsoft Windows, Apple Mac OS X, and Linux. An operating system coordinates running programs and allocates resources like the CPU and memory. Mobile devices run operating systems designed specifically for their use, like Apple iOS and Google Android.
Ethical foundation of love
This document discusses the ethical foundations of love, dating, courtship, and marriage. It provides guidance from religious leaders on choosing a partner through courtship rather than rushing into marriage. Successful marriages are built on love that is spiritual and eternal, requiring nourishment through attention, respect, loyalty and living with charity. Husbands and wives are to value each other as equal partners and allow their strengths to complement one another.
Cultural diversity
This document discusses cultural diversity and its characteristics. It defines culture as the values, beliefs, attitudes, and customs passed down through generations that make a group unique. Culture is learned, shared, social in nature, and dynamic/constantly changing. Cultural diversity refers to different societies interacting together and influencing things like food, music, clothing, and language. Diversity creates a rich tapestry when all parts are valued equally regardless of differences. The document advocates for respecting diversity through structured classroom activities that highlight shared humanity.
Cultural relativism
Cultural relativism holds that beliefs and ethics are relative to the individual's social context, so there are no universal moral truths. Ethnocentrism views one's own culture as superior. The document discusses differences in marriage ages, eye contact norms, and whether practices like female genital mutilation can be condemned despite being culturally accepted in some places. While cultural relativism says not to judge other cultures, some argue practices like FGM pose significant health risks and oppress women.
Sanitary facilities
This document provides guidelines for maintaining sanitary facilities and pest management in food service operations. It discusses cleaning schedules and procedures for walls, floors, ceilings, ventilation systems, restrooms, and garbage areas. It also covers pest prevention, including sealing cracks and holes, and regular inspection and treatment by a licensed pest control operator. The document outlines methods for sanitizing small and large equipment using heat, chemicals like chlorine, iodine, and quaternary ammonium compounds.
Hotel departments
This document summarizes the key departments in a hotel's organizational structure. It divides departments into revenue centers, which directly generate income, and cost centers, which support revenue-generating functions. Revenue centers include front office, food and beverage, and sales and marketing. The document also distinguishes between "front of house" departments like front desk and food service that interact with guests, and "back of house" ones like housekeeping and engineering with limited guest contact. It provides examples of department heads and briefly outlines some core responsibilities of rooms division, food and beverage, and other operational areas.
HRM 111 Chapter 3 FOOD AND BEV
The document discusses food and beverage operations in hotels. It describes the various units within a hotel's food and beverage department, including restaurants, bars, catering, room service, and more. It also outlines the duties of a food and beverage director to manage these departments effectively. Additionally, it provides details on kitchen brigade systems and different types of food service establishments and styles of service.
Natural Occurring Chemicals
This document discusses various food allergens and toxins that can cause illness, including chemicals, ciguatoxin, scombrotoxin, shellfish toxin, and mycotoxin. Symptoms from exposure can include hives, difficulty breathing, vomiting, diarrhea, dizziness, and in severe cases paralysis or death. To prevent illness, it is important to purchase seafood from reputable suppliers and avoid undercooked, thawed and refrozen, or temperature abused foods since toxins cannot be destroyed by cooking. Wild mushrooms should also be avoided.
Even proposal
The document outlines the 21 key components that should be included in an event proposal, such as a cover page, proposal letter with event details, mission statement, team roles and responsibilities, community impact, regulations, marketing plan, theme, decor, layout, technical requirements, timeline, sponsorship agreements, legal compliance, suppliers, staging, technical team, emergency contacts, stakeholders, expense list, and financial summary. The proposal provides all essential information about planning and executing a successful event within the planned budget.
Monsterdizer
The document is a proposal from Monsterdizer Inc. for event planning services for the Summit Musical Instrument Tradeshow to be held on December 20, 2014 at Robinson's Galleria in Manila. It outlines key event details such as the venue, date, proposed budget, and Monsterdizer's qualifications and team. If hired, Monsterdizer would handle all aspects of event planning including coordination of vendors, attendees, marketing and logistics to ensure a successful tradeshow.
Entrepreneurship and Business Planning Lecture Compilation
The document provides an outline for lectures on entrepreneurship and business planning. It covers topics such as the definition and types of entrepreneurship, characteristics of entrepreneurs, advantages of entrepreneurship, micro, small and medium enterprises, developing business ideas, business ownership options, business plans, financing, risk management, and rules for business success. The overall focus is on providing an overview of concepts relevant to starting and managing a small business enterprise.
Foodborne illnesses caused by
This document summarizes several naturally occurring chemicals in foods that can cause foodborne illnesses. It describes the symptoms caused by ciguatoxins in reef fish, scombrotoxin in fish that is not properly stored, shellfish toxin from algae-contaminated shellfish, and various toxins like amygdalin in apricots and cyanogenic glycosides in cassava that require proper preparation to avoid illness. The document provides information on common foods that may contain these toxins and recommendations for prevention.
More from AMS Malicse-Somoray (20)
Entrepreneurship and Business Planning Lecture Compilation
Entrepreneurship and Business Planning Lecture Compilation
Chapter 1
- 2. 2 Sectors of the Economy 1. Manufacturing sector 2. Service sector
- 3. HOSPITALITY • Latin “Hospitare” (to receive a guest)
- 4. Act of kindess welcoming and looking after the basic needs of customers or strangers, mainly in relation to food, drink and accommodation
- 5. • The oldest industry in the world • Remain same until today Guests Are Always Welcome • Offers travelers a home away from home • It is also the largest and fastest growing industry in the world
- 6. Symbol
- 7. Characteristics: • 365 24/7 • Tangible & Intangible products • Perishable products • 2-way communication • Relationship building • Diversity in Culture • Labor intensive
- 8. Activity • Assuming that you are now working as a waiter/waitress in a resort hotel and you have been informed by your manager that a new colleague coming from India will report duty and join the team in this morning.
- 9. • State 3 situations that you may encounter when working together with the new colleague. • - Suggest 3 “do’s” and “don’ts” in communicating with the new colleague and • put your answers in the table below.
- 11. Lodging Sector
- 12. • Hotels • Motels/Budget Hotels • Motor homes • Resorts • Condotels • Chalets • Travel Lodges • Residential Suite • REST HOUSES
- 14. • Hotel Food & Bev. • Commercial Food Service • Institutional Food Service
- 15. Travel & Tourism
- 16. • Travel Agencies • Travel Wholesaler/Retailer • Transportation Business • Business, Meeting& Convention • Recreation & Sports • Entertainment • Trade & Culture Fair
- 17. Allied Industry
- 18. • Educational and Training Institution • Supermarket • Vending machine • Food Manufacturers • Businesses
- 19. activity • Tourist A – You are an 18-year-old student from Beijing. You visit Hong Kong for the first time with your cousin who is also from Beijing this summer. As you are a student, you travel on a budget and are planning to come to Hong Kong round trip by train. You plan to stay in Hong Kong for 5 days/4 nights.
- 20. Tourist B – You are a businessman from Sweden. Your enterprise is a car manufacturer. You come to Hong Kong for an international automobile exhibition. You will fly to Hong Kong and stay for two nights before you fly to Singapore for another business meeting. You will stay in Singapore for two nights before going home
- 21. In 2 minutes, write down as many as possible of the products and services you would require from the different sectors of the tourism industry for your trip. Compare your answers with those of your partner. Do you have different or similar answers? How many of the points you jotted down are similar to those of your partner?
- 22. Career
- 23. ACCOMODATION F&B TRAVEL & TOUR FO Receptionist Waiter Flight Attendant Room attendant Bartender Tour Guide Telephone Operator Cashier Travel Agent Reservation Chef Theme Park attendant Concierge Commis Event Organizer Housekeeping staff Banquet server Tour Coordinator Business Center Assocaiate Host/hostess1
- 24. Activity Write at least 10 of your personal traits and personality. Which among the different positions are most suitable to you? List at least 3 positions
Editor's Notes
- Focuses on a host who receives, welcomes and caters the needs of the people who are temporarily away from home.
- Universal symbol for hospitality Signify that visitors are welcomed to the place Displayed at the doors/gates Symbol of welcome, friendship, hospitality The first account of the pineapple was given by Christopher Columbus and his men, who landed on the island now known as Guadeloupe on their second voyage of discovery.1 Columbus brought the succulent fruit back to Europe in 1493. Its cylindrical shape and rough, spiky surface caused the Spaniards to name it pina, after the pine cone, although the pineapple is much larger by comparison. The English noted the same resemblance, hence our word "pineapple". The Portuguese, along with other Europeans, took their cue from the Carib appellation, nana, and called it ananaz.To the Carib, the pineapple symbolized hospitality, and the Spaniards soon learned they were welcome if a pineapple was placed by the entrance to a village. This symbolism spread to Europe, then to Colonial North America, where it became the custom to carve the shape of a pineapple into the columns at the entrance of a plantation.2