The document provides guidance on preparing tour itineraries and commentaries. It discusses gathering information about tourist attractions and logically arranging activities based on location and story flow. Effective commentaries introduce the tour, describe each attraction while considering guests' interests, and conclude with reminders. Tour guides must carefully plan timing, transportation, meals and costs to ensure efficient and enjoyable experiences.
An introduction of the concept of tour guiding as a concept and as a profession. This presentation was created to augment the lecture on the same subject for the students of the College of International Tourism and Hospitality Management (CITHM) of the Lyceum of the Philippines - Cavite Campus for the subject Tour Guiding Services.
sub-areas
Meaning and definition
Main components of tour guiding
Terminologies Used In Tour Guiding
Understanding tour guide
Position of tour guide in tourism system
Types of tour guide
Roles of tour of guide
Define what a travel Market is in the context of the travel business.
Explain the difference between business travel and holiday travel.
Explain what motivates people to travel and their travel needs and aspirations.
An introduction of the concept of tour guiding as a concept and as a profession. This presentation was created to augment the lecture on the same subject for the students of the College of International Tourism and Hospitality Management (CITHM) of the Lyceum of the Philippines - Cavite Campus for the subject Tour Guiding Services.
sub-areas
Meaning and definition
Main components of tour guiding
Terminologies Used In Tour Guiding
Understanding tour guide
Position of tour guide in tourism system
Types of tour guide
Roles of tour of guide
Define what a travel Market is in the context of the travel business.
Explain the difference between business travel and holiday travel.
Explain what motivates people to travel and their travel needs and aspirations.
Tourism and Transportation are inextricably linked. As world tourism increases, additional demands will be placed on the transportation sectors.
Source: C. Goeldner, Z. Cruz
Message me if you want to have a copy of this presentation. Thanks.
Tourism and Transportation are inextricably linked. As world tourism increases, additional demands will be placed on the transportation sectors.
Source: C. Goeldner, Z. Cruz
Message me if you want to have a copy of this presentation. Thanks.
This presentation is a collection of student reports and based on the curriculum of the subject Tour Guiding Services for the students enrolled at the College of International Tourism and Hospitality Management of the Lyceum of the Philippines Cavite Campus.
The Purpose Of Travel
Thailand Vacation Essay
Why Do People Travel Essay
Travel Writing Essay
Essay on The Effects of Traveling
International Travel In Australia Essay
Essay about Tourist Destinations
Why I Want To Travel Essay
Travel, A Part Of Education
My Passion For Traveling
This presentation will help students to enhance their communication skills (listening, reading, writing, and speaking) in the tourism sphere. It includes the vocabulary for common situations happened during travelling.
Philippine cuisine
The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins to a mixed cuisine of Malay-Indonesian, Indian, Japanese, Chinese, Spanish, and American, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
History and influences
What is Austronesian?
refers to a population group present in Southeast Asia or Oceania who speak, or had ancestors who spoke, one of the Austronesian languages. Apart from the Polynesian people of Oceania, the Austronesian people include: Taiwanese Aborigines, the majority ethnic groups of East Timor, Indonesia and Malaysia.
During the pre-Hispanic era in the Philippines, the preferred Austronesian methods for food preparation were:
Methods for food preparation:
The ingredients for common dishes were obtained from locally raised livestock.
In 3200 BCE, Austronesians from the southern China (Yunnan-Guizhou Plateau) and Taiwan settled in the region that is now called the Philippines
They brought with them knowledge of rice cultivation and other farming practices which increased the number and variety of edible dish ingredients available for cooking
Direct trade and cultural exchange with Hokkien China in the Philippines in the Song dynasty (960–1279 AD) with porcelain, ceramics, and silk being traded for spices and trepang (sea cucumber) in Luzon.
This early cultural contact with China introduced a number of staple food into Philippine cuisine
China introduced a number of staple food into Philippine cuisine, most notably
as well as the method of:
Many of these food items and dishes retained their original Hokkien names
The Chinese food introduced during this period were food of the workers and traders, which became a staple of the noodle shops (panciterias) and can be seen in dishes like
Trade with the various neighboring kingdoms of Malacca and Srivijaya in Malaya and Java brought with it foods and cooking methods which are still commonly used in the Philippines today
Trade with the various neighboring kingdoms of Malacca and Srivijaya in Malaya and Java brought with it foods and cooking methods which are still commonly used in the Philippines today
Through the trade with the Malay-Indonesian kingdoms, cuisine from as far away as India and Arabia enriched the palettes of the local Austronesians (particularly in the areas of southern Luzon, Mindanao, Sulu, Palawan, the Visayas and Bicol, where trade was strongest).
These foods include various dishes eaten in areas of the southern part of the archipelago today,
These foods include various dishes eaten in areas of the southern part of the archipelago today, such as
Spanish colonizers and friars in the 16th century brought with them produce from the Americas
Legally Managing Employees
IN THIS CHAPTER, YOU WILL LEARN:
1. To differentiate between an employment agreement and an employee manual.
2. To establish a nondiscriminatory work environment.
3. To implement a procedure designed to eliminate sexual harassment and minimize the risk of penalties resulting from charges of unlawful harassment.
4. To legally manage the complex areas of employee leave, compensation, and performance.
5. To respond appropriately to unemployment claims.
6. To summarize and list the employment records that must be maintained to meet legal requirements.
EMPLOYMENT RELATIONSHIPS
All employers and employees have employment agreements with each other.
Employment agreement: The terms of the employment relationship between an employer and employee that specifies the rights and obligations of each party to the agreement.
Generally, employment agreements in the hospitality industry are established verbally, or with an offer letter.
Offer Letter
offer letters detail the offer made by the employer to the employee.
when properly composed, can help prevent legal difficulties caused by employee or employer misunderstandings.
Offer Letter
Some employers believe offer letters should be used only for managerial positions, but to avoid difficulties, all employees should have signed offer letters in their personnel files.
Components
Employee Manual
In most cases, the offer letter will not detail all of the policies and procedures to which the employer and employee agree.
The topics covered by an employee manual will vary from one organization to another.
Employee Manual
In either case, an important point to remember is that employee manuals are often referenced by the courts to help define the terms of the employment agreement if a dispute arises.
some common topic areas include:
General Policies
Compensation
Benefits
Special Areas
General Policies
Probationary periods
Performance reviews
Disciplinary process
Termination
Attendance
Drug and alcohol testing
Uniforms
Lockers
Personal telephone calls
Appearance and grooming
Compensation
Pay periods
Payroll deductions
Tip-reporting requirements
Timekeeping procedures
Overtime pay policies
Meal periods
Schedule posting
Call-in pay
Sick pay
Vacation pay
Benefits
Health insurance
Dental insurance
Disability insurance
Vacation accrual
Paid holidays
Jury duty
Funeral leave
Retirement programs
Duty meals
Leaves of absence
Transfers
Educational reimbursement plans
Special Areas
Policies against harassment
Grievance and complaint procedures
Family medical leave information
Dispute resolution
Safety rules
Security rules
Emergency preparedness
Employee manuals should be kept up to date, and it should be clearly established that it is the employer, not the employee, who retains the right to revise the employee manual.
Many companies issue employee manuals with a signature page, where employees
Food and Beverages Sustainability
Concept
According to the Worldwatch Institute(2009) the major problem in the global food production system is in the unsustainable inputs that are sued.
As a result, many forms of environmental degradation occur; falling water tables, deterioration of pasture, soil erosion.
The Western diet, with its high consumption of fish, meat and dairy products is endangering the environment; croplands are diminishing and the ocean’s fish stocks are in decline.
These grim warning signs are matched with some positive signs of awareness in society for health, environmental stewardship and animal welfare.
As a response to the problems being caused by conventional farming techniques the term sustainable food is now used to describe food production that does not take more natural resources than it gives back.
Sustainable food producers see nature as an ally rather than as an obstacle, they are able to produce wholesome food in symbiosis with nature and the surrounding community.
Uk government Sustainable Development Commission, Sustainable food is:
Safe, healthy and nutritious, for consumers in shops, restaurants, schools, hospitals, etc. And can meet the needs of the less well-off people.
Provides a viable livelihood for farmers, processors and retailers, whose employees enjoy a safe and hygienic working environment whether in the United Kingdom or overseas.
Respects biophysical and environmental limits in its production and processing, while reducing energy consumption and improving the wider environment; it also respects the highest standards of animal health and welfare, compatible with the production of affordable food for all sectors of society.
Supports rural economies and the diversity of rural culture, in particular through an emphasis on local products that keep food miles to a minimum.
The term sustainable food may not sound exciting as a description but catering businesses who develop processes to improve the sustainability of the food they offer stand a better chance of meeting the growing demands of individual consumers.
Once the domain of students and hippies the movement has moved into mainstream society and is represented by some very prominent industry players
example
Starbucks, has started selling four categories of what it calls “sustainable coffees”.
The nature of sustainable food often means that they are more expensive than other types of food.
Inevitably, there is a danger that restaurant operations seeking to provide clients with sustainable food choices may increase prices.
There is limited evidence that individual restaurant consumers are prepared to both purchase and pay a premium for sustainable food products.
Consumer attitudes toward sustainable food
Although consumer awareness of sustainability is growing, it is not yet making a huge difference to what customers choose to buy when they shop for food or sit down to eat in a restaurant.
While the fami
Housekeeping
The basic concept of housekeeping has started from keeping a domestic house clean and has gradually come to maintaining high standards of cleanliness and maintenance at commercial levels. Besides this , housekeeping should also contribute to the saving in costs of labour, cleaning material and equipment, furnishings and the like in every type of establishment.
Housekeeping
means maintaining a house on a daily or long term
basis or looking after its cleanliness, tidiness, upkeep and smooth running.
How do you make sure that everything in the house is inusable condition?
None of the objects are broken or chipped and fabrics are not torn.
All the fixtures like taps, geysers are not leaking, electric wiring is proper and there is no danger of fire due to short circuiting and so on.
Is a process of keeping a place clean, beautiful and well maintained so that it looks and feels pleasant and inviting to all, either, living, visiting or working there.
Importance of Housekeeping
A good Housekeeping would have ensured smooth functioning of all gadgets, no leaks, a comfortable environment in which you would have enjoyed a hassle free living.
Thus housekeeping means attending to small tasks in time.
Areas of Housekeeping
In commercial establishments, the housekeeping services are done by a team of specialized people according to different areas.
Toilets
Taps, sinks, water closet, geysers, water supply, electrical sockets and switches, supply of towels, toilet paper, toiletries( shampoo, soap, etc.)
Rooms and Corridors
Ceiling and wall paint, wall paper, fans, air-conditioners, electrical switches and sockets, wiring, windows, doors, glass panes, bed, bed-making, carpets, locks, keys, etc.
Linen
Linen ( table napkin, tablecloth), towels, bed sheets, bed covers, blankets, garments of guest, staff uniforms, etc.
Furniture and furnishings
Furniture, curtains, table lamps, tube lights, chandeliers, bulbs, sofas, dining tables and chairs, etc.
Gardens
Plants, pots, lawn (grass), flowers, trees, bushes, hedges, etc.
Public areas
Stair case, corridors, lobby, conference/seminar room, waiting halls, recreation room, parking area, clubs, swimming pool, offices, common toilets, etc.
Personnel involved in Housekeeping in Commercial Establishments
Housekeeper
She or he is responsible for upkeep and maintenance of the premises.
Housekeeping Department
Wherever there is separate housekeeping department a proper organisational structure is necessary with different kinds of people responsible for different tasks and some people to supervise them
Housekeeper
The housekeeper is the overall in-charge of the housekeeping department. He or she directly controls all the personnel as well as all aspects of housekeeping.
She/ he is responsible for the cleanliness, beautification and maintenance of the premises.
Assistant housekeeper
He or she is responsible for all the aspects similar to that of the housekeeper.
In c
Food sanitation
Food sanitation
It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
The primary tenet of food-service sanitation is absolute cleanliness
It begins with personal hygiene, the safe handling of foods during preparation, and clean utensils, equipment, appliances, storage facilities, kitchen and dining room.
Definition of terms
Food – Any substance whether simple, mixed or compounded that is used as food, drink, confectionery or condiments.
Safety – is overall quality of food fit for consumption.
Sanitation – is a health of being clean and conducive to health.
Cleanliness – is the absence of visible soil or dirt and is not necessarily sanitized.
Microbiology - the branch of biology that deals with microorganisms and their effect on other microorganisms.
Microorganisms - organism of microscopic or submicroscopic
Food Infection - microbial infection resulting from ingestion of contaminated foods.
Food Intoxication - type of illness caused by toxins. Under favorable condition certain bacteria produce chemical compounds called toxins
Food Spoilage - means the original nutritional value, texture, flavor of the food are damaged, the food become harmful to people and unsuitable to eat.
Foodborne Illness – A disease carried or transmitted to people by food.
Food Safety : A Top Priority
Food safety is the responsibility in every person who is involve in food service. Serving safe food is the top priority for every food service employee.
Dangers of food borne illness
Individual – Food borne illness are the greatest danger to food safety. It could result to illness or diseases to an individual that would affect their overall health, work and personal lives.
Loss of family income
Increased insurance
Medical expenses
Cost of special dietary needs
Loss of productivity, leisure and travel opportunities
Death or funeral expense
Establishment – Food borne illness outbreak can cost an establishment thousands of pesos, it can even be the reason an establishment is forced to closed.
Loss of customers and sales
Loss of prestige and reputation
Lawsuits
Increase insurance premiums
Lowered employee morale
Employee absenteeism
Increase employee turn over
Embarrassment
Types of Food Contaminants
Biological Contaminants
Physical Contaminants
Chemical Contaminant
Biological Contaminant – A microbial contaminant that may cause a food borne illness (bacteria, viruses, fungi, parasites, biological toxins)
Examples:
Sea food toxins
Mushroom toxins
Clostridium Botulinum
Salmonella bacteria
Preventing Bio
Historical Developments
Atrium Concept – a design which guestrooms overlook the lobby ffrom the first floor to the roof was tried to used in 1960’s by Hyatt Hotels
Limited service- hotel was built with guestroom accommodation and limited fast food service and meeting place which became prominent in the early 1980’s
Technological advances- technology has played a major role in developing the products and services offered to guests. Recent adoption of reservations system property management system and in-room guest check out.
Some important development in US Hotel Industry
1846 – central heating
1859- elevator
1881 – electric light
1907 – in room telephone
1910 – American hotel association began (now AHLA)
1927 – Radio in rooms
1940 – air conditioning
1950 electric elevator
1958 free television
1964 holiday Inn reservation system with centralized computer
1965 message light on telephone
1965 initial FO systems followed by room status
1970 electronic cash register or ECR
1970 POS and key-less locks
1970 free in-room movies (Sheraton)
1983 in-room personal computers
1990 world wide web reservation
GUEST SERVICE TRILOGY
CUSTOMERS- are the reason for being of a business. The aim is to satisfy the selected needs of the targeted customers and in the process generate the revenue and make it worthwhile for the owners and employees.
Owners – create and maintain the financial and material resources necessary for the creation of the products and services intended to satisfy the customer’s needs. Without them no business can be created and sustained
Employees – must provide the human resources and technical knowledge required to produce and deliver the intended products and services in a way that satisfies the need of the customers.
Hotel Personnel
General Manager – referred to as the GM and in-charge at the operation and responsible for the over-all performance of the hotel.
Hotel Personnel
Assistant General Manager – responsible in developing and executing plans developed by the corporate owners, general manager and other member of the management staff.
Hotel Personnel
Plant engineer – oversees a team of electricians, plumbers, ventilation, air conditioning contractors and general repair.
Hotel Personnel
Director of security – works with department directors to develop correct procedures that help ensure employees honesty and guest safety.
Hotel Personnel
Parking Garage manager- responsible for supervising the work of the garage attendants and maintaining security to guests and cars in the parking garage and also the maintenance of the garage.
Hotel Personnel
Front office manager – responsible for leading the front office staff in delivering hospitality.
Hotel Personnel
Food and beverage director – oversees the most labor intensive part of the operation which handles everything from purchasing, receiving and storing to preparing and se
EVENT INFRASTRUCTURE
Identify event infrastructure
The first stage of event operational planning involves establishing the event infrastructure requirements.
These requirements could be for an indoor venue, such as sports centre, community hall or an exhibition centre.
They could also be for an outdoor site.
Identify event infrastructure
The first step is to coordinate with relevant authorities at the commencement of the management cycle to ensure regulatory requirements are integrated into planning process.
Identify event infrastructure
The second step is to identify and analyse infrastructure and facility requirements based on detailed review of all aspects of the proposed event and venue.
These requirement includes:
Staging
Power supply
Water supply
Heating or air-conditioning
Public toilets
Erection of temporary structures (in addition to staging)
Scaffolding
Emergency services
Car and coach parking
Transport systems
Contractor access
Camping sites or other temporary accommodation
Signage
Technology requirements
Disabled access
Waste management
Security
Any environmental or heritage requirements
Once detailed list of the infrastructure requirements has been developed, it needs to be discussed with the approving authority or venue management.
At all stages it is necessary to incorporate safety, security and risk management issues into all planning documentation and processes as safety aspects are the most likely to lead to rejection of event plans.
Establish and organise event infrastructure
Following approval from the relevant authorities , site or venue manager, steps can be taken to establish and organise event infrastructure and contractors.
It requires accurate request for tenders or detailed briefing of contractors so that quotes can be obtained from suppliers of equipment and services.
Establish and organise event infrastructure
Licences may be required for:
Building work
Electrical work
Gas fitting
Handling hazardous materials
Forklift operations
Stage sets(e.g. Fire retardant certification)
Rigging
Pyrotechnics and special effects
security
Establish and organise event infrastructure
The logistics of event management planning involves:
getting things organised
getting things in the right place at the right time
pulling everything down.
Establish and organise event infrastructure
Running an outdoor event:
Each element of the proposed infrastructure must be discussed with key stakeholders and suppliers.
Careful coordination and monitoring is essential particularly during the bump-in phase when several contractors will be working simultaneously.
Bump-in (or set-up)
Setting up can be a time-consuming process and a run-through must be built into planning
It is absolutely essential as it is imperative that all facilities and equipment work.
For outdoor sites:-an all-terrain vehicle may be needed to avoid damage to grass.-Perimeter fencing is required - Computer network
RESEARCH AND EVALUATION APPROACHES
Objectives
Recognise the importance of integrating a research and evaluation component in event management.
Understand the different characteristics of impacts in doing an event impact evaluation
Objectives
Understand the stages of the event evaluation process
Describe common research methods and tools used for evaluating events.
Describe the evaluation of the different factors that are part of tourism event.
RESEARCH AND EVALUATION APPROACHES TECHNIQUES
Can be carried out on events, prior to, during and after the event.
Important to determine whether an event’s objectives have been reached, and give valuable input to make any necessary amendments to an ongoing event or future ones.
IMPORTANCE OF RESEARCH AND EVALAUTION
EVENTS MAY OR MAY NOT BE RESEARCHED- if they are, this may yield only partial bits of information.- the event organiser or client may lack a research culture or determine it is better to allocate resources elsewhere.- Not establishing a research agenda can leave outcome gaps and inability to reply specifically to criticism or queries from the client, media, community or other government entities.
IMPORTANCE OF RESEARCH AND EVALAUTION
EVENTS MAY OR MAY NOT BE RESEARCHED- Not establishing a research agenda can leave outcome gaps and inability to reply specifically to criticism or queries from the client, media, community or other government entities.
IMPORTANCE OF RESEARCH AND EVALAUTION
Event organiser may conduct research as part of the event brief or as a value-added component.
The research must have the purpose of producing results that are usable.
IMPORTANCE OF RESEARCH AND EVALAUTION
Research on the impacts and effects of the event must be tailored to the specific event. - event tourism evaluation should be focused on the impacts on the destination.- a performer at a series of concerts will judge sales of merchandise, albums or songs from CD purchase or downloads.
IMPORTANCE OF RESEARCH AND EVALAUTION
Evaluation of an event’s sustainability should focus on a holistic or “processual” evaluation at all stages of the event process, not just the outcome. (Clarke, 2004). - evaluation should take place not only when the event commences, but prior to that-during its initial and formative phrases.
IMPACT EVALUATION
Impacts differ depending on the event type, offering varying degrees of economic and social benefits.
In conducting event impact research, the following information should be considered:
Impacts of dynamic
Impacts can snowball
Impacts can be disproportionate
Impacts must be measurable
Impacts are political
Impacts can be benchmarked
Impacts can be long-term
Impacts of dynamic
Impacts of an event held this year may differ in degree the following year.
An event can take some time to plan and stage, and during this impacts could change.
Impacts can snowball
Viewed in isolation, several families leaving a location to escape
EVENTS CONCEPT
Stakeholder
From a broad idea that a stakeholder is a person who can affect or will be affected by the event.
The more specific idea that a stakeholder is a person of influence but not directly involved in the work. Clearly, this definition could also include an organisation such as a government.
Getz( 1997) states that stakeholders are those people and groups with a stake in the event and its outcomes, including all groups patrcipating in the event production, sponsors and grant-givers, community representatives and anyone impacted by the event
These stakeholder may include:
Event principal (key person in host organisation or client)
Organising committee
Sponsors, donors
Local community
Local authorities (e.g. Council, emergency services, environmental authority)
Service contractors ( e.g. Staging, cleaning, catering, security)
Suppliers
Performers, entertainers, participants
Spectators, audience
media
Numerous factors need to be considered in developing the event concept
Purpose of the event
Although the purpose is also strongly linked to both the theme and the venue
In some instances defining the purpose is difficult.
Brigade de cuisine
(English: kitchen brigade) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English speaking countries.
-The concept was developed by Georges Auguste Escoffier.
- Note: Despite the use of chef in English as the title for a cook, the word actually means "chief" or "head" in French. Similarly, cuisine means "kitchen," but also refers to food or cooking generally, or a type of food or cooking.
Chef de cuisine (kitchen chef; literally "chief of kitchen")
is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food
Sous-chef de cuisine (deputy kitchen chef; literally "sub-chief")
-receives orders directly from the chef de cuisine for the management of the kitchen, and often serves as the representative when the chef de cuisine is not present. Smaller operations may not have a sous-chef, while larger operations may have more than one.
Saucier (saucemaker/sauté cook)
-prepares sauces and warm hors d'oeuvres, completes meat dishes, and in smaller restaurants, may work on fish dishes and prepare sautéed items. This is one of the most respected positions in the kitchen brigade, usually ranking just below the chef and sous-chef.
Chef de partie (senior chef; literally "chief of party"; party used here as a group, in the sense of a military detail)
is responsible for managing a given station in the kitchen, specializing in preparing particular dishes there. Those who work in a lesser station are commonly referred to as ademi-chef.
Cuisinier (cook)
-is an independent position, usually preparing specific dishes in a station; may also be referred to as a cuisinier de partie.
Commis (junior cook)
also works in a specific station, but reports directly to the chef de partie and takes care of the tools for the station.
Apprenti(e) (apprentice)
are often students gaining theoretical and practical training in school and work experience in the kitchen. They perform preparatory work and/or cleaning work.
Plongeur (dishwasher or kitchen porter)
cleans dishes and utensils, and may be entrusted with basic preparatory jobs
Marmiton (pot and pan washer, also known as kitchen porter)
in larger restaurants, takes care of all the pots and pans instead of the plongeur.
Rôtisseur (roast cook)
manages a team of cooks that roasts, broils, and deep fries dishes
Grillardin (grill cook)
in larger kitchens, prepares grilled foods instead of the rôtisseur.
Friturier (fry cook)
in larger kitchens, prepares fried foods instead of the rôtisseur
Poissonnier (fish cook)
prepares fish and seafood dishes
Entremetier (entrée preparer)
prepares soups and other dishes not involving meat or fish, including vegetable dishes and egg dishes.
Potager (sou
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This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
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Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
Biological screening of herbal drugs: Introduction and Need for
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Macroeconomics- Movie Location
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Objective:
Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
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1. ITINERARY
You will learn how to gather, select and arrange information for inclusion
in the tour program.
2. Tour program or Itinerary
Is a written travel schedule made by a travel
agency for their client or tourist.
It must contain the following information:
What is the title of the program?
Who are the tourists?
Where are they going and staying?
When are they arriving and departing?
How many and how are they going there are
already incorporated in the 4 Wh questions
3. Sample tour program
Title of tour program: Bohol countryside
tour
Name of tourist: Mr. Juan dela Cruz and
Party
Number of tourists:2
Name of Hotel: Bohol Beach Club,
Panglao Isand, Bohol
Number of room/s required: 1
4. Sample tour program
Type of occupancy: ____Single
__/__Double
_____Twin
____Quadruple(four
in a room)
Type of Room Required: Standard
Arrival Date, time and flight no.: Feb 26,
2015, 10:45 Flight No. XX122
5. Sample tour program
Departure Date, time
and flight no.: Feb 28,
2015, 11:45 Flight No.
XX123
Country of Origin:
Philippines
6. Sample tour program
Tour Activities
Tour activities
Date and time
• Feb 26,
2015(Thursday) 10:45
• Feb 27, 2015 ( Friday)
• Feb 28,
2015(Saturday) 10:00
Activities
• Upon arrival atTagbilaran Airport, we will travel
for about 30 minutes to Loboc River where we
will have buffet lunch of local cuisine while
cruising the river and serenade music. After
lunch, we will proceed to the Chocolate hills, a
thousand limestone hills that look like scoops of
chocolate ice cream in summer.We will pass by
the manmade forest along the way.Then, we
will visit the sanctuary of tarsiers, one of the
smallest primates in the world.We will have
some fresh coconut juice before proceeding to
historical sites such as Blood compact shrine and
Baclayon Church and Museum. We will stop by a
souvenir shop and then we will go to Bohol Bee
Farm for sumptuos treat of healthy organic
dinner and Malunggay Ice cream, before we
bring you back to your hotel.
• You will have the following free day at the beach
• We will pick you up at 10AM. We will visit the
factory of peanut kisses, Bohol’s famous local
delicacy before we proceed to the airport
7. •Meal service
•Additional
service, if any
•Travel agency and
contact details
•Breakfast only;
other meals on
are on pax
account
•Transfers; tour
guide
•Bohol travel
mobile no.
(xxx)xxx-xxxx
8. Par account
Refers to the bill or
expense items that the
tourist must pay directly to
the supplier such as the
hotel, restaurant, or
transport company.
9. Program title
You can be creative with the
program title if the travel agency
assigns you to name the tour.
Get the interest of the tourists
but at the same time capture
what the tour is all about in a
nutshell.
10. Name of the tourist
Written as in the example: “One name” and
Party
If you have the chance to go on a package
tour to Hong Kong or similar place, you will
notice that the travel agency
representative at the airport is carrying a
signboard indicating one name “and
party”.
It is best if the tour guide can remember all
the names, it is oftentimes a difficult thing
to do especially with foreign names
11. Name of the tourist
The trick is to remember at least one name
to refer to the group and the number of
group members
Tour guide must have the complete list of
the names of all the members of the tour
group for checking purposes and strive to
call their names when possible in order to
serve them better.
12. Where are they going
Where are they going is the heart of the tour
program.This is the reason for traveling.
Person assigned to prepare and write the tour
program must describe the schedule and point
of interest in a manner that will excite the
tourist.
Place where the tourist will stay is usually the
tourists choice
Tour guide must know the place to double check
reservation and bring the tourists to where they
are supposed to go in a timely manner.
13. Arrival, departure,
transfers and meal service
are all part of the logistical
arrangements for the tour.
Tour guide must pay
attention to these details
very carefully.
14. Gathering and selecting
information for the itinerary.
Upon knowing the time allotted
for a tour for example,
enumerate the tourist
attractions in the area that can
be visited within this timeframe
through an actual site visit or
familiarization tour.
15. Gathering and selecting
information for the itinerary.
Plan how you will gather information
about these attractions such as through
their website and brochures; the tourism
office and interviews with key informants,
such as local officials and cooperative
tourists who have visited the attractions
and are willing to share their insights about
them.Then set out to gather data.
16. After gathering the information,
select the part for inclusion in the
tour itinerary.
Use this set of criteria called “5-
way test” in choosing the
information for the tour itinerary
17. 5-way test
1.Is the information
accurate?
2.Does the information
address the 4Wh-
questions: who, what,
where and when?
18. 5-way test
3. Is the information
relevant or directly
connected to any of
the places that are
included in the tour
schedule?
20. Paraphrasing techniques
Some of the data you gather will be
difficult for tourists to understand.
Example of this type of data is
technical data.
Use the method called
paraphrasing to clarify or make it
more understandable to general
audiences.
22. Example of technical
information
Tarsiers are arboreal and nocturnal.
They are the only extant entirely
carnivorous primates, primarily
insectivorous.Their dentition has
not changed much, except in size,
in the past 45 million years.The
Philippine tarsier is endemic to the
country (Encyclopedia of life n.d.)
23. Paraphrased information:
Tarsiers live on branches of lower tress
and are more active at night, hunting for
food.They only eat meat, mainly insects.
They are the only all-meat-eating
primates alive.Their teeth and mouth
have not changed much, except in size,
in the past 45 million years.The
Philippine tarsier can only be found in the
country and nowhere else in the world.
24. ARRANGING
ITINERARY
In previous lesson, you learned how to collect and select information for
inclusion in the tour itinerary. In this lesson, you will learn how to arrange
this information in a logical manner.
25. Logical Arrangement of a
Tour and Its Importance
To arrange a tour logically
means finding sound reasons
and criteria to arrange the
tour schedule based on the
location of attractions and the
flow of the tour story.
26. Look at the following map:
D. Ancestral
House of a
National Artist
C. Museum
B. City hall
E. Local
Handicraft
showroom
A. Church
27. How can you “logically”
arrange the tour
itinerary for this city if
you want to go to all
points, from A to E?
28. One way to do the tour is to
start at point A and then
move on to B,C,D, and lastly
E. Another way is D-C-B-A-
E.
However you can not go to
D-B-E-C-A.Why?
29. This route require the
tourist to pass by the city
hall and church are at
least twice.
It would be a waste of
time, energy and
resources, so avoid
arrangements like this as
much as possible.
30. Another consideration is
the logical flow of a story.
If you want to focus on
the life of the national
artist, you can start the
tour at the ancestral
house.
31. Then you can proceed
with the samples of work
displayed at the museum
and how he contributed
to the development of
the church and local
economy.
32. But if you want to focus
on the influence of
religion on the lives of the
local people, you can go
from A to E.
33. Note:
Logical arrangement of tour
itinerary follows the flow of an
interesting story in an efficient
and time-saving manner.
Efficiency means achieving
the best results using the least
time and resources.
34. In planning a tour the
following elements must be
considered:
Time and distance
Flow of the story
Profile of the guests
Weather
Cost
35. Time and Distance
A. Time to move within the attraction –
How long will it take for the tourists to
move within and gain appreciation of a
particular tourist attraction? For example:
how long does it take for an average
person to have a tour inside Baclayon
Church Museum in Bohol?
36. Time and Distance
B.Time to move from one attraction to
the next – How long will it take the tour
group to move from one attraction to the
next? For example: how long does it take
to move from the Baclayon Church
Musuem to the jump-off point for the
Loboc River Cruise?
37. Time and Distance
C. Time to start and end of the tour –What
time does the tour start and finish? Is
meal served before, during or after the
tour? In arranging the Bohol Countryside
tour, one particular consideration is the
time of the day when the tour starts,
because lunch at Loboc River Cruise is
one of the tour’s main attractions and it
only accommodates guests from
10:00am to 2:00pm
38. 2. Flow of the story
A. Interpretation – does not only
refer to translation from one
language to another.
- Refers to the provision of meaning
and explanation to tourists to help
them gain better appreciation and
understanding of a particular
attraction.
39. 2. Flow of the story
- A tour guide helps tourists
understand the meaning of the
things within the tourist
attraction. For example: without a
guides interpretation church ruins
would be just a pile of stones for
non-believers.This is the
difference between guided tour
and a non-guided tour.
40. 2. Flow of the story
B. Keeping the guest’s interest and
attention- tour guiding is like
storytelling.
-There are five parts of the story:
characters, setting, plot, conflict
and resolution
41. 2. Flow of the story
- In tour guiding:
- setting includes the general
information about the country and the
city, its people and culture, and how
these relate to the tourists background.
- Plot is the itinerary
- Characters can be famous people like
celebrities and heroes, but they can
also be tour guide and the guests
depending on how the tour guide will
tell the story.
42. 2. Flow of the story
- Conflicts are interesting addition to tour
commentaries; these can include intriguing
facts or challenges in the local community
faces. But at the end, commentary must
offer a resolution to the conflicts presented,
such as how tourists can contribute to the
local economy by buying locally made
souvenirs.
Note that unforgettable commentaries and
tourists experiences stem from the
ingenious arrangement of the tour
commentary.Tour guides must therefore
prepare commentaries that provide
meaning and unfold like a story as the
group reaches each tourist attraction.
43. 3. Profile of the Guests
Know your tour group – how
old are they? Can they climb
stairs? Are they women who
love shopping? Are there
children in the group? How
will their profile affect the
itinerary?
44. 4. Weather
Know the weather on the tour
day - it pays to check the daily
weather forecast about one
week before a tour.
It can greatly affect the
arrangements of a tour
45. 4. Weather
Example: while it is sunny all year
round in Bohol, sometimes it
showers in the afternoon. Hence,
visiting Chocolate Hills is usually first
in the itinerary, as it requires a hike
to the top of an open-air hill where
the viewpoint is located.
the tour guide or tour planner can
either prepare plan B for inclement
weather conditions or prepare an
all-weather itinerary.
46. 5. Cost
Tourism is business –
itineraries should match the
budget of the tourists and the
costs of going to particular
tourist attractions.
- moreover, the travel agency
must make a modest profit
from the tour without making
the tourists feel ripped off.
47. PREPARING TOUR
COMMENTARIES
A tour becomes a lot more meaningful to a tourist with the help of tour
guide because of the commentary that a tour guide provides. In this
lesson you will learn to arrange information for a tour commentary.
48. Tour commentary:
Also known as “guidespeak”
Refers to what tour guides say in
front of the guests when describing
an attraction.
It includes general information about
the country as well as local tales,
events and personalities related to
the attraction.
49. Steps in preparing a tour
commentary:
1. Know your guests interests and
expectations
2. Know the itinerary
3. Look for reliable sources of
information about the attractions
included in the itinerary and gather
information from these sources.
50. Steps in preparing a tour
commentary:
4.Write your tour commentary
based on the information you
gathered
5. Practice and revise your
commentary as you see fit.
51. Steps in preparing a tour
commentary:
For easy to recall, use the acronym GIS-
JOE, which stands for:
Know your Guests, Itinerary, and
Sources of information (GIS)
Then Jot it down and Execute (JOE)
53. Type of Commentary
1. Required – is memorized script usually
provided by a company for its guides.
- Deviations from the required
commentary are highly discouraged, if
not prohibited by the company.
Example: is the spiel delivered by guides
in a theme park attraction.
54. Type of Commentary
2. Informative – sometimes referred to as
interpretation, an informative commentary
highlights the guide’s role as an educator.
-Through an informative commentary, the
tour guide explains to the visitors the
meaning and relevance of the things and
symbols in the environment in a language
that the visitors could easily understand
and relate to.
55. Type of Commentary
3. Requested – when requested or asked,
tour guide shall provide commentary to
address particular needs and inquiries of
the tourists.
-although this type of commentary can be
called for on an ad hoc basis, tour guides
must still come prepared.
- In this regard, it is important for tour guides
to know their assigned city or location very
well.
56. Type of Commentary
4. Optional – highlight the guide’s engaging
and entertaining traits.
- Like s requested commentary, an optional
commentary allows for the tour guide’s
deeper involvement in a conversation and
analysis.
- - in this way, the tourists can have a better
appreciation of the tour and the attraction
57. Parts of commentary
Commentary usually has five parts:
1. Introduction
2. Body
3. Reaction
4. Reminders
5. Closing
58. 1. Introduction
Greet the tour participants,
introduce yourself( and the driver)
and get to know the members of
the group.
Provide an overview of the tour
schedule and what to expect during
the tour.
Provide general information about
the country and the city as well.
59. 2. Body
Upon arriving at a particular
tourists attraction, describe the
attraction and its relevance, what
to see or do there, how long the
group will stay there and the time
everybody is expected to be back at
a specific meeting point.
Do this for all other attractions.
60. 3. Reaction
Give the tour participants a chance
to ask questions before setting
them free.
Allow for question and answer
during the tour.
Encourage tour participants to
voice out their reactions after the
tour.
61. 3. Reaction
Do not argue with the participants,
but do try to address their
concerns.
When receiving a question or
remark, confirm it first by
paraphrasing before responding
and then ask again if the concern is
properly addressed.
62. 3. Reaction
Do a recap after delivering the body
of the commentary and calling for
reactions.
A recap is a brief summary of what
has been discussed.
63. 4. Reminders
Make sure that the tour participants
take care of themselves and their
belongings and respect each
other’s time and space.
Always remind them to be on time
and protect themselves from
various elements in the
environment that may harm them.
64. 5. Closing
End the tour by thanking the tour
participants for joining the tour and
whenever possible, ask them to join
the tour again with their friends and
other tours that the company offers.
Some companies request guests to fill
out a feedback sheet at this point,
while others provide simple tokens of
gratitude like local items or group
photos
65. Steps in Preparing Tour
Commentaries
Putting information together for tour
commentaries entails the same
methods for arranging the tour
schedule in a logical manner.
66. Steps in Preparing Tour
Commentaries
Steps:
1. Get a map of the tourist site and plot
the location of all the tourist
attractions that the tour group is
going to visit
2. Plot locations of toilets, food stores,
souvenir shops, security office and
clinics.
67. Steps in Preparing Tour
Commentaries
Steps:
3. Identify a starting point and
a meet-up point at the end
of the tour.
68. Steps in Preparing Tour
Commentaries
Steps:
4.Think of a logical arrangement for
visiting the tourist attractions such that
you will visit the closest one to the
starting point first and then work your
way through until you reach the meet-
up point making sure that no effort and
time are wasted because of
crisscrossing paths and backtracking.
69. Reviewing and editing tour
commentaries
Use the following steps in reviewing
and editing tour commentaries:
1. Is the grammar correct?
2. Does the commentary follow the
same flow as the itinerary?
3. Are the words and sentences used
interesting and compelling?