THE MAINTAINANCE OF HAVING GOOD HOSPITALITY

A Term Paper Submitted to Professor Mr. Dominador Dela Paz Jr. Communication Arts and Languages Department College of Arts and Sciences ICCT Colleges Foundation Inc. Cogeo Campus

In Partial Fulfillment of the Course Requirements in English 02A (Writing in the Discipline)

by; Basister,Jenifer S. December,2011

INTRODUCTION

HOTEL MANAGEMENT History and mythology have always landed the Indian culture for its great tradition hospitality. Entertaining the guest to his or her satisfaction has been a customer of the soil. An Indian host is completely contented only when his guests are satisfied with the hospitality provided. A glance into our past reveals that providing hospitable comforts to guest have been a way of life, and different conventions of hospitality were prevalent in different periods. The concept of House Keeping is simplest but when one considers maintaining a House of several hundred rooms under numerous public areas the task becomes gigantic. It takes a well-organized approach and technical understanding to enable housekeeping to cope up with the volume of work. A good hotel operation ensures optimal accommodations sale. This depends on several things like quality of room, decor, room facilities room cleanliness and safety in the room. For this trained and qualified housekeeping staff is required. A part from hotel Industry house keeping staff is very much in demand in Hospitals, offices, Guest House, Clubs, Railways etc., Hence there is a growing need for trained and qualified House Keeping staff.

INTRODUCTION Welcome to the world of Hotel and Restaurant Management (IJRM). In

this course you will have the opportunity to learn aboutthe fascinating world of

opportunities that exist for you as a graduate with an HRM degree. All types and

forms of hospitality settings will be presented and discussed. You will have

the opportunity to learn the basic elements of the international hospitality

industry including your future place in the industry, the restaurant business,

restaurant operations, issues facing food service, institutional food service, the

history of the lodging industry, meeting the guests needs, hotel and motel

operations, competition, the international tourism industry, destination

management, ecotourism, sustainable development theory, marketing and most

importantly the role of service in the industry. Perhaps the most important

lessons you can take from this course are those pertaining to the start

up, management and marketing of your own small hospitality business.

Article IV: Citizenship Summary: Article IV determines the citizens or the members of the Philippines. It presents that citizenship is established by birth, by inheritance from one or both parents or by naturalization. Citizenship may also be lost or regained later in life.SECTION 1. The following are citizens of the Philippines:(1)hose who are citizens of the Philippine Islands at the time of the adoption of this Constitution. 2) Those born in the Philippine Islands of foreign parents who, before the adoption of this Constitution, had been elected to public office in the Philippine Islands. (3) Those whose fathers are citizens of the Philippines. 4) Those whose mothers are citizens of the Philippines and, upon reaching the age of majority, elect Philippine citizenship. (5) Those who are naturalized in accordance with law. SEC. 2. Philippine citizenship may be lost or reacquired in the manner provided by law.

Program Description: Tourism and Hospitality industry is one of the fastest growing sectors of world economy. This industry is predicted to accelerate as world demand for travel. Students will be fully equipped to get a job opportunity in the hospitality industry after successfully completing the Hospitality Management Co-op Program Hampton College provides. Major areas of employment in the industry include Tourism Services, Food & Beverage Services, Accommodations, Travel & Trade, Events & Conferences, and Transportation Attractions. Careers in hotel and tourism management require valuable skills, and hospitality jobs are in great demand. Successful graduates will receive an American Hotel & Lodging Association (AHLA) diploma, a Hampton College diploma or certificates from the American Hotel and Lodging Association (AHLA), which may be transferable to universities. Students in the hospitality training programs also receive certification in BC Food Safe and Serving It Right as well as Hampton College Diploma. Program Length The Hospitality Management Program is an intensive oneyear program that prepares students for a career in hospitality and restaurant supervision and management

level positions. The Hospitality Management includes 600 course hours. The program includes 6 months of full-time classroom learning and 6 months of industry Co-op working term
Learning Outcomes: The following is a large portion of the learning outcomes that will be accomplished during the Hospitality Management Diploma program: Overview of the basic concepts and knowledge of the hospitality industry. Understanding of the service concepts and quality of operation in a hotel environment. Enhancement of communication and language competency in hospitality services. Ability to handle oneself comfortably in front of strangers. Ability to assess interactions with people under different circumstances. Ability to manage and supervise staff with a variety of department including front desk, housekeeping, maintenance, marketing, sales, human resources, and food and beverage facilities. Ability to describe the occupational safety policies relevant to the hospitality Industry. Ability to identify general strategies to minimize workplace hazards and prevent workplace injuries. Ability to identify workplace health and safety rights and responsibilities of employers,

managers, supervisors, and workers. (e.g. due diligence, right to

refuse). Ability to describe policies and procedures for handling disturbances and potentially violent situations. Ability to describe safe practices for handling hazardous materials (WHMIS) associated with products used in housekeeping. Ability to evaluate the operational and economic characteristics of hospitality operations. Ability to analyze product developments within a hospitality environment. Ability to apply pricing and profitability concepts within hospitality operations. Ability to use appraisal techniques to analyze and improve operational performance and make proposals for action. Ability to investigate the concepts of marketing in a services industry context. Ability to analyze the role of the marketing mix. Ability to evaluate the components of the promotional mix. Ability to analyze the marketing cycle in a services industry environment.