Hospitality

There are many different logistics that go into planning a vacation. Airline tickets must be purchased, hotel reservations must be made, and an itinerary must be made. In truth, planning a vacation can be a lot of work for one person. That is why many people enlist the help of a travel agent to plan vacations for them. Finding the right travel agent can be as important as finding the right hair dresser or the right mechanic. If you are thinking about hiring a travel agent to plan your vacation, look around before settling on one; find one who you know you can trust to plan the perfect vacation for you.

Using a travel agent can provide you with a number of benefits you would otherwise miss out on if you were to plan your vacation on your own. The experience of travel agents has allowed them to create good relationships with other companies involved in travel. They can get special deals on airline fares, hotel reservations, and any other tickets or reservations you might need to things such as theme parks or restaurants you plan to visit during your stay. This allows them to get better bargains for you in areas where you would be paying full price on your own. But overall, the mere convenience of having a travel agent plan your vacation can be entirely worth it.

The best way to find a good travel agent is to do your research. You can talk to friends and family members who have used travel agents in the past. You can also use the internet to try to find the best agency or agent in your area. In some cases you will be able to read testimonials from other customers who have used a certain agency. Try searching for message boards that might give you some insight to good travel agents in your area. It is important to find a travel agent who understands your personal needs and desires when it comes to the type of vacation you are looking for. You should find a travel agent who is willing to get to know you, your likes and dislikes, so they can build a relationship with you and be able to better plan this vacation and vacations in the future. Read more…

The economics of the 21^st century will be dominated by three industries: telecommunications, information technology and tourism. The travel and tourism industries have grown by 500% in the last 25 years and it is estimated that by the year 2007 tourists will spend US$884 billion in foreign countries on tourism related activities.

Travel and tourism represents a broad range of related industries. The growth of these industries has opened up many new job opportunities for graduates in areas such as:

• hotels
• restaurants
• retailing
• transportation
• travel agencies
• tour companies
• tourist attractions
• leisure, recreation and sport
• cultural industries

It is interesting to realise that in 1997 travel and tourism provides 10.5% of the total world employment, with up to 25% of all employment, in some areas, such as the Caribbean. It has been estimated that, by 2007, more than 100 million people world-wide will be employed in this sector. Because of this, tourism is now seen to be of importance to most countries of the world.

During this time, the nature of tourism has developed in scope and direction, away from traditional activities, such as the sunshine sand and sea holidays to a wide range of new activities such as cultural tourism, adventure tourism, sports and leisure activities and eco-tourism.

Given the potential for interesting and rewarding careers in these industries many young people are looking for suitable courses which will help prepare them for careers in management within the tourism and hospitality industries. The UK higher education system has a well developed range of courses, at all levels from Higher National Diploma, BA or BSc degrees and MA/MSc/MBA Masters courses and using alternative methods of studying, (including full-time, part-time and distance learning). When looking at courses in hospitality and tourism, there can seem to be a bewildering variety of course titles covering the main employment areas of travel, tourism, hotels and restaurants. Typical titles include:

For hotels and restaurant management:

• hospitality management
• international hospitality management
• hotel and catering management

For travel and tourism:

• tourism management
• tourism studies
• travel and tourism Read more…

Are you planning to study hotel management…or perhaps hospitality, tourism, business or a mix of one or more of these fields ?

With the myriad of choices out there, it is very easy to get lost or sidetracked into choosing the wrong institution. After all, education is big business these days…and hotel school marketers will go to great lengths to paint a rosy picture of their school and facilities.
When running a search on the internet for hotel and hospitality schools, one is presented with hundreds of options and adverts…breaking through the clutter can be quite difficult. Here are a few tips on some of the basics to look for when choosing a good hotel or tourism school:

1. Is the School recognized by official bodies?

It is vital that the hotel, hospitality or tourism school that you choose is recognized and accredited by the appropriate government bodies. This guarantees better recognition of your qualifications once you graduate. The best way to find out about this, especially in foreign markets is to check with the school directly on federal and local accreditations or run a search for official hotel school associations. A classic example is Switzerland, which is home to many hotel schools, but only a handful really measure up. For statistics on Swiss Hotel Schools, try the Swiss Hotel Schools Association

2. Course Levels and Options

Again, a keystone to your decision…what sort of options do you have for study? Are you interested in a Degree, Diploma, Professional Certification or just specialized, short-term courses? Not all schools have the same strengths when it comes to differing course options, therefore it is important to choose the institution with known prowess in the qualification levels you’re interested in. Time is also a crucial factor – degree studies can take from 3 to 4 years, diplomas upto 3 years and certifications from a few months to a year or more. It is important not to choose shorter courses, e.g. a Bachelors of Science in Hotel Management in 2 years, when this is not the standard…unless you’ve taken a closer look at the course structure and strength.

Speaking from experience, you’d be better off choosing the longer course – it usually pays off by giving you a better, stronger academic base to start with. If you are planning to study abroad, also check if the English language curriculum is well established and is not something that was recently conceived from another language.

3. Recognition by the market and peers

While goodwill may not be a tangible asset, it does add value to the balance sheet…and so will graduating from a well-recognized university or school. You may not have the budget to go to Cornell or the Ecole hôtelière de Lausanne, but do try and ask around (perhaps a friend or relative who has studied hospitality or works in the hotel / tourism industry) and see what names come up more often than others.

 
4. Affiliations
The School or University you choose can really help you network, raise your ‘value’ and find jobs and options for further studies if they have strong affiliations with other companies in and outside the industry. A classic example is a hotel school partly or fully owned by a tourism company, which also owns hotels, restaurants and other businesses. Your chances of finding a good job placement with this school is definitely enhanced due to the schools strong affiliations.

5. Student Strength and Diversity

Most hotel and hospitality schools proudly advertise the fact that they feature students and alumni from all over the world. Try and find out the exact figures, though. Check how many international students are enrolled on current courses that you’re interested in…being in an international crowd will not only make learning fun, but also give you a superb network that will most likely last a lifetime.

The hospitality industry is all about people, and studying with the best from diverse backgrounds will foster your creativity and inter-personal skills. Also important to check is the total number of students in the school or university, and how many students are included in each class / batch. There is a big difference in learning in a class comprised of 20 or 50 students!

6. Staff / Teacher / Educator Strength and Competency

This is probably the hardest thing to check before you enroll on a course or join a school…but can also be one of the most crucial. You need to know the quality of the product you are paying for…after all, good hospitality education doesn’t come cheap these days, with costs running to $25,000 per semester (or more) in some schools.

There are important questions to be asked – is the educator strength sufficient for the number of students in the school, are the teachers specialists in their field with relevant industry experience, are the teachers from diverse backgrounds, etc. Being taught by a strong educator with 20 years experience in the industry vs. someone who’s just graduated, with absolutely no experience (and it hurts to say this, but was probably hired by the school because he/she represented a cost savings on payroll) is an experience that is poles apart. Read more…

choosing one of hotel is not always an easy decision, One factor that is probably the most important to all of us is cost and the other is service. Hotels range in cost from quite reasonable to very expensive. Before you choose a hotel you must make sure you can afford it and do you really need the accommodations you are paying for. The reason for your stay may influence the location of the hotel you choose and how much you will be willing to stay there. In this article I will highlight for you some of the different kind of hotels that are available and the type of experience you can expect when you stay.

below this step to choose a Hotel :

First, their are budget hotels all across this great nation of ours. Some may independently owned while others may be part of larger chains. Many large chains that have many upscale properties may also have budget divisions. A budget hotel can be an older property but may also be a newer property that is part of a chain. Just because it is budget you should have a room that is clean and livable. Don’t expect fine linens and expensive amenities. The TV will have limited stations and expect to pay for phone calls. Most will not have room service and you will probably be bringing your own baggage to your room. The trend today is they will probably serve a continental breakfast in the lobby. This can save you time and money and is very convenient if you are traveling for business. I always suggest if you are traveling to a city you are not familiar with check a site Trip Advisor to see what other guests have said about a particular property. You may be pleasantly surprised that for a small amount of money uou can have a pleasant stay.

Secondly, there are the group of moderate hotels. They may be independent hotels that have strong roots in a city or be a part of large hotel chains such as Marriott or Hilton. You can expect these rooms to be a little more unscaled. The TV will most likely have cable. You can expect to find internet service in your room. There will be room service as well as a bell man. There are probably some restaurants and bars at these hotels. Other services such as health clubs and beauty salons may also be available. The linens and decorations in your room will be of a higher quality.The amenities such as shampoo and soap will be a more expensive. The hotel property will be larger and probably have a pool.

Third, there are the upscale luxury hotels. They are usually in larger cities and could be privately owned or part of a large chain. The accommodations will be quite lovely and of better quality. The amenities will be the finest. You will have numerous cable stations and internet connection. The linens and towels are high quality. The hotel will will most likely have fine restaurants and bars. There will be a concierge that will be happy to cater to all of your needs. But be prepared to pay the price for all of this extra service.

1. Location Location Location Pick a location that is attractive to you. Decide how large you want your hotel to be, how many rooms and what the amenities will be. You will need to decide if you want to pursue a franchise, turn-key or independent hotel.
2. is it a good deal? Determine the real reason the current hotel owners want to sell. Ask a lot of questions and get answers that can be verified and that make sense
3. Background Research Check the financials for the hotel dating back at least ten years. Also find out about the town’s plans for development and any repairs that may need to be made that will interrupt business.
4. Ask around Ask about competitors in the area and what kind of reputation the hotel has. Make sure there is plenty of parking available.
5. Examine it Examine the hotel from the inside out. Look at every inch of the building with a contractor you trust. Get documentation of all repairs and remodeling bills.
6. Make sure you understand what your buying Examine the hotel from the inside out. Look at every inch of the building with a contractor you trust. Get documentation of all repairs and remodeling bills.

• Location is everything.
• Name recognition is helpful when trying to attract customers.
• Don’t put everything you own into the hotel.
• Have more than adequate insurance.
• Choose a location you love and where want to spend a large portion of your life.

Steps

Whether you are just getting started in the waiting industry or you need to brush up on your waiting skills for a return to the industry, these tips are aimed at helping you reach your goals!

1. Learn everything you can. The point of doing this is to become indispensable. Once your manager realizes that you can do the other things that are not normally considered a part of your regular job (for example, busing, peeling garlic, pouring drinks, making desserts, etc.), you will be able to get as many shifts as you want.
2. Never fight over tables with other waiting staff. Be gracious. Focus on delivering the best possible service to the tables you do get. Set the example to the remaining waiting staff by creating a sharing and supportive environment.
3. Learn the menu as soon as possible. This way, when people ask questions, you’ll have a quick answer. Nothing makes a customer happier faster!
4. Learn your regular customers’ names as soon as you can. People love having a regular place to go to, where you know what they like to eat and you call them by name.
5. Develop a file system for your regular customers. Keep track of their favourite foods, their allergies and any special requests (for example, “Sue likes her water with no ice”, “Alex always orders coffee and he takes cream”). This file system is best kept in your head, as it could be construed as “stalkerish” unless you can keep it very discreetly.
6. Do one thing at a time. Don’t count on finishing writing the order down as you walk to the order counter. Do it now! Chances are, someone will stop you on your way over and ask for more coffee, and you’ll forget the first order. Then you’ll be faced with the embarrassment of having to return to the table to retake the order! It takes lots of practice to do several orders.
7. 

   Respect the customer’s personal space. Never sit down at the table to take an order, don’t shake hands (unless you have to), and don’t give hugs. The extent of your friendliness will be dependent on the type of place where you work – some things that might not be appropriate in a diner or a restaurant might be fine in a theme bar or pub.

8. Always be clear about your order. When taking the order, take time to clarify that you’ve written it down or heard the request correctly. If there is a choice of selection, ask. Don’t simply present the diner with white toast because the customer didn’t ask for rye, unless the menu states that a certain item will be given unless otherwise requested. Also, be aware that taking down orders by memory often worries customers because they think you will forget something. Unless you have a brilliant memory, don’t do this and even then, reassure them that you have an excellent memory track record!
9. Be tactful about questioning customers. If you feel you must question why a customer is making a special request, be tactful. Keep in mind there are many reasons for menu change requests, such as religious, vegetarian/vegan and cultural dietary restrictions. If it is not an unreasonable request which can be simply accommodated, don’t ask why!
10. Remove the plates, glasses, and other used items from the table as they are finished. Having to manoeuvre around used dishes doesn’t contribute to a nice dining experience. Be careful not to swipe plates while customers are still eating though – always ask if they have finished if any food remains on the plate.
11. In fine dining, you should not remove the plates until everyone at the table is finished eating as it causes the unfinished customers to feel rushed. Sometimes a customer will shove the plate to the end of the table or hand it to you when you check back and in this case it would be OK to remove!
12. Don’t just assume when the diner is finished and wants the check. Ask if there is anything more you can get for them, and that will open the opportunity for them to ask for dessert, a take-out item/bag, or the check. If they state they need nothing else, then ask if they are ready for the check. Never wait for the diner to ask for the check; if they have to ask you, it generally means they are in a hurry, or you have waited an excessive amount of time since you last checked on the table.
13. Be polite in the face of irritable, difficult and unfriendly customers. When you have difficult, high maintenance, cranky, or downright mean customers, (and you will get them), let the old saying be your motto “Kill ‘em with kindness”. Always keep your cool and never argue with a customer. If a customer starts to get worked up into a tizzy for whatever reason, send a manager to the table because that’s their job and what they’re there for.
14. Don’t let a bad tip ruin your shift. There are people out there who either don’t know or refuse to accept that a standard tip for good service is 15% and 20% and above for great to exceptional service. And sometimes, there are people who really cannot afford much more than the meal. Never complain to a table about a bad tip when you’ve given great service. Not only could you get yourself fired but it sets you up as the complaining type and creates bad relations with the other waiting staff. Just let it go and be content in the knowledge that a really good tip can balance out the bad.
15. 

    

    Happy service is infectious

    Check back often with your tables. It’s a good idea to ensure that they don’t sit around needing anything, such as more ketchup or napkins, or another fork because a fork has fallen on the floor, or a refill on their drinks etc. Be alert to these little things and make the dining experience more pleasant by supplying the extras promptly. It keeps customers happy and prevents them from asking you for too many additional trips.