The Hotel Industry In Britain

The Hotel Industry In Britain According to the British laws a hotel is a place where a benefited traveler can receive food and shelter provided he is in a position to for it and is in a fit condition to receive. Hotels have a very long history, but not as we know today, way back in the 6th century BC when the first inn in and around the city of London began to develop. The first catered to travelers and provided them with a mere roof to stay under. This condition of the inns prevailed for a long time, until the industrial revolution in England, which brought about new ideas and progress in the business at inn keeping. The invention of the steam engine made traveling even more prominent. Which had to more and more people traveling not only for business but also for leisure reasons. This lead to the actual development of the hotel industry as we know it today. Hotel today not only cater to the basic needs of the guest like food and shelter provide much more than that, like personalized services etc. Hotels today are a Home away from home. Hotel can be classified into different categories or classes, based on their operational criteria. For example the type of accommodation they provide, location of the property, type of services provided, facilities given and the clientele they cater to can help categories hotels today. The market segmentation is economy hotel, mid market hotel, suite hotels, first class hotel, deluxe hotel, casino hotels, resort hotel and resident hotel. Source:http://www.scribd.com/doc/6170286/Introduction-to-the-Hotel-Industry Hospitality industry offers a variety of service including food service and accommodation and has different organizations. One of the most common sectors of hospitality industries is hotel and followed by restaurants. Hotel and restaurants have commonalities but differs in many ways they serve and the quality service that they offer. The organisational sturcture of a hotel Two main divisions in any hotel. The first is operational which contains the following departments : Food and Beverage division Accommodation House keeping Security Functional division contains the following hR Mgt Markeying Finance A/c Dicuss each departments roles Scale and scope of hospitality: Firstly, there are four basic types of the hotel ownership such as the franchise, privately owned and operated, leased and managed, on the other hand restaurant can be franchised and privately owned only. The franchise operation is privately owned but the owner pays for the franchise fee and followed by the royalty which is paid monthly and according to the contract same as the restaurants. The privately owned and operated hotel has company partnership which that may have investors or others with a financial interest in the hotel, however, in the restaurant industry it has one sole or partner ownership who run the business. Leased hotels are owned by individual or company but only lease the establishment. And lastly, the managed hotel is privately owned but has an agreement with another hotel brand to run the hotel operations. Source:http://www.ehow.com/about_5598328_types-hotel-ownership.html#ixzzOfDhyE1W Assessment of hospitality related orgs: ( judgement, evaluate) According to People 1st State of the Nation Report 2009, it is roughly 31% of high turnover in terms of labor in the industry and the employers are spending GBP 414 million on recruiting and improving new staff in 2008/09. Secondly, in diversity perspective in terms of products and services such as food, drinks, accommodation, conferences and banqueting, leisure facilities, levels of services and customer service varies on what kind of hotel and restaurant are. This means the target that they are targeting differs the quality that they are offering. For instance, in 5-star hotel you will see that the food and service are quite posh and branded, the facilities are expensive which exceeds on your expectations, thus, you are delighted of the food and service they offer compared to the 2-star hotel which is much cheaper. These are the things that we are considering regarding the factors that makes it diverse in service . Another thing is the culture of a certain country that they offer different meals and different kinds of meat according to the norms that they are believing in like the Halal food in Muslim country which the people do not eat pork. It is bizarre to give them this meat (pork) because it cre ates chaos and conflict to you when you set up a business in Muslim country. The organizational side of the hotel and restaurant can be divided into operational and functional. The operational is more on food preparation, food and services, accommodation service and front of house services while the functional is more on human resources, finance, marketing, research and development, security and maintenance. In operational point of view in the hotel are much sophisticate and posh and meticulous than the restaurant perspective. The hotel offers international food much more compared to restaurant which is much limited. Hotels caters all according to customers need. In terms of employees such as the waiter and receptionist, the hotel are hiring much more people and mostly who have a degree with personality and experience while the restaurant need few employees regardless of a degree , personality and experience to a certain degree. In functional, the hotel have human resources and high security and maintenance primarily because it is much bigger company and enor mous responsibility and caters different nationality with regard the employee and customers. The following are the organisations which are related to these industries: I want to do this! Whats This? People 1st is the sector skills council for hospitality, leisure, travel and tourism. They are working to transform skills in the sector, particularly in the areas of management and leadership, customer service and craft skills. They are committed to ensuring that public funds support the industry to develop only those qualifications and programmes that meet the needs of employers. The British Hospitality Association has been representing the hotel, restaurant and catering industry for 100 years. The Association exists to ensure that the views of the British hospitality industry are represented in a forceful, coherent and co-ordinated way to government and policy makers in the UK and internationally, in order that its members businesses can flourish. The Institute is delighted to release a new suite of five online learning modules which are freely available to all. The modules are tailored to meet the needs of hospitality and tourism students and professionals. They also support learning for our own Hospitality Management Qualifications. These organizations helps everyone what are the current trend and development in hospitality industry. It keeps us update and be aware about the opportunities in the market. Moreover, it enhances our knowledge and we have questions we can check it out anytime we want to. On top of that, it helps the hospitality industry what are the things they need to improve which quite fruitful to all. Task 2 The hotel and restaurants have commonalities in terms of functional and operational side of hospitality management but they have differences in other things. The hotel functional side are the human resources, finance, marketing, research and development, security and maintenance where the restaurant varies whether the restaurants are fast food chain, fine dining restaurants or vending machine. In fast food chain like McDonalds has human resources, finance, marketing ,research and development, security and maintenance however fine dining restaurants do have but others do not have. In operational points of view in the hotel and restaurants like food preparation , food and beverage services, accommodation services and front of house services have same legislative law regarding the health and safety ,environmental law and other laws. The way they do quality service differs in the way they deal the customers and their target market as the hotel restaurants are more meticulous and customer oriented than the restaurants in the market. Hotels have star rating according to their quality and status and much more posh compared to restaurants. The hotels now offers more careers than the restaurants from a wide variety of jobs to choose from. They can apply in management, event organisation, restaurant and bar work as well as operational roles which includes the finance, human resources and marketing. On the other hand, careers in restaurants include management and chef work which is the most difficult to look for purely because of lacking the required skills and experience but in the larger restaurants opportunities for business managers, finance managers and operational staff are existing. In conferences and meetings and events are massive business that mostly involves in the hotel which accounts of 60% according to the British Hospitality Association Centres trends and statistic 2008. Many occupations in the hospitality industries are offering full time, part time and casual and from agency. The full time has 40 hours a week normally but can exceed depending on the availability of the employee whilst in part time offers 20 hours only. The casual are just on call employees but have a limited benefits compared to full time and part time job. On the other hand, if they run out of members of staff they might call from agency to cover up for those who make an absent or those situations that needs more staff . Part-time job are mostly students and they are hired according to their availability especially in the hotel and fast food chain restaurant. The part-time job salary is roughly 5.82 and the full time is much higher depending on how much longer they are in the company. It varies from person to person and it depends on the size of the company and the amount of the responsibility involved and sometimes , packages can include profit-related. Restaurants employ more th an 526,000 full time and part time staff accounting 82% in the UK. In the hotel the full time are approximately 72% in terms of employability. In the UK there are over 46,000 hotels and guest houses and the hotel industry remains a vital role in the economy having an annual turnover of roughly 40,000 pounds according to trends and statistics in 2008 British Hospitality Association. In terms of salaries, the trainee hotel manager earns from 12,000 pounds to 19,000 and the more experience hotel manager gets 16,000 to 22,000 while the restaurant manager salary range from 16,000 to 20,000 pounds. As far as structure is concerned, hotels and restaurants are different in many ways such as the hierarchy ,teams, organisations structures number of employees , career progression , staff characteristic , flexibility and interpersonal skills. The hotels have general manager that look the company as a whole or have a big picture of it. It is break down into department where they are specific on their task like restaurant manager has a responsibility to manage the people working in the restaurant such as the waiter, receptionist and the back of the hotel like the chef. On the other hand, the restaurant is much simple to operate and few people are working here so the restaurant manager are much more relax and specific on what they are doing in the said establishment. The progression of career in the hotel is much better than the restaurant for the reason that if you are working in the hotel it is much easier for you to be hired in higher position in the restaurant since you have the bac kground working in the hotel. In addition, hotel staff can still have the options to apply in the other hotels and restaurants such as the supervisor after being a waiter before. This is what we call career advancement after having intensive training and qualification given by the hotel apart from the experienced gained in the hotel. Since working in the hotel has diverse nationality , the personal growth and confidence become an asset and as time goes it develops which makes you a flexible type of person, thus, having a good interpersonal skills which the employer is looking for. Having said that, the hotel is still has plenty of advantages than the restaurant, although restaurant has pros in many things. But of course, it depends on the person as well if how determined and persevered he is in achieving his goals and be promoted in the company. Qualifications in the hotel and restaurant industries can be apprenticeships, national vocational qualification(NVQ), vocationally related qualification(VRQ) and degree as well. The apprenticeships are nationally designed for young people in age bracket of 16-24 which has two levels like the apprenticeship and the advanced apprenticeships and consist of an NVQ and three key skills such as the application of number, communication and IT. The NVQ is developed by National Occupational Standards which focus on job responsibilities within the scope of the industry which is complied in a portfolio evidence. The vocationally related qualification (VRQ) sometimes called as technical course of study usually 1-5 days. These qualification have levels from level 1-3 , A Level 2 NVQ is equivalent to 5 GCSEs grade A to C, and A Level 3 NVQ is equivalent to 2 A Levels.

The Educational Connoisseurship Model of Elliot W Eisner

The American educator and philosopher of education Elliot W. Eisner is an ideal theorist to examine when determining the best ways, means, and measures to set standards for an elementary math school curriculum. Eisner was unapologetic in his demand for what he called the exercise of standards-based artistry and the development of connoisseurship in education, and for what some of his critics have called elitism in approaching the educational process. However, Eisner†s called for standards, although Eisner is particularly known for his work in arts education, makes his hands-on theories of education both useful and inspiring to elementary school math teachers. Eisner†s examination of process and the artistry of education in The Enlightened Eye proved that he was attempting extension of his thinking to qualitative research into education and to the sciences as well as humanities. To conceive of students as artists who do their art in science, in the arts, or the humanities, is, after all, both a daunting and a profound aspiration,† he wrote later on, but education is not an assembly line, rather â€Å"the field of education has much to learn from the arts about the practice of education. It is time to embrace a new model for improving our schools,† where the school functions as a laboratory of innovation and experimentation. For Eisner, â€Å"knowledge is an intensely variable and personal â€Å"event†, something acquired via a combination of one's senses – visual, auditory, tactile, olfactory, gustatory – assembled according to a personal schema, and then made public – expressed, typically, by the same sensory modalities utilized in the initial acquisition. â€Å"(Lloyd-Zannini, 1998, cited by Smith, 2005) Again, this is an inspiration in particular for an elementary math school class for it stresses that learning must be experiential, exciting, yet still convey something beyond pure fun or feeling. Cooking to teach fractions followed by a test asking students to shrink or expand the recipe, to show that knowledge had been conveyed would be keeping with this approach. For Eisner, our ability to know is based in our ability to construct valuable and real-life meaning from experiences in a coherent fashion. Despite his advancement of the importance of connoisseurship and criticism, Eisner began his own education as a teacher in an egalitarian setting. While in college Elliot Eisner worked with African American boys in the American Boys Commonwealth in the neighborhood where he grew up. He said later that this confirmed his view that there must be a solid aesthetic behind art education and a better exploration of art†s historical context. Approaches which simply gave children arts materials in the hope that their creativity might flow resulted in programs â€Å"with little or no structure, limited artistic content and few meaningful aims† and were ultimately patronizing in their approach to students ability to gain useful knowledge that would gain them advancement in life. (Smith, 2005) From his bureaucratic experiences, Eisner also began to frown upon the stress on teacher†s â€Å"team meetings,† which he said discouraged effective praxis and only encouraged talk amongst educators. He said such communal sharing of knowledge is useless if the theories that are generated cannot be used to help students. For example, hearing about a colleagues† problems teaching decimals may be instructive, and help all teacher draw on a range of techniques, but a good educator is one who can combine the different techniques and improvise regarding the particular situation and set of student†s needs. Eisner believed that teachers needed to work together, but they also needed to accept criticism from principles and administrators in the classroom, in terms of the results generated by their efforts-just like students should not be so protected from criticism in assessments of their qualitative and quantitative work, either! Eisner stressed that educators must strive discover the truth in real-life situations, experiences and phenomenon. As Eisner himself stated, ‘effective criticism functions as the midwife to perception. It helps it come into being, then later refines it and helps it to become more acute. † (1998, p. 6) Connoisseurship of appreciation of a work of art or a skill, and of our own ability to master a skill may allow us to appreciate a theory, but criticism is also necessary to bring education to the next level. In other words, in the arts, one must make, and learn about previous art, but also accept evaluations of one†s knowledge. In math, students must learn, but also show they can perform and utilize the skills they are taught beyond mere regurgitation. Likewise, teacher education itself must not be purely theoretically based. Good teachers know, says Eisner, that â€Å"even to talk about effectiveness as though it were independent of the kind of intellectual values that schools ought to support, seems ill conceived. Thoughtful educators are not simply interested in achieving known effects; they are interested as much in surprise, in discovery, in the imaginative side of life and its development as in hitting predefined targets achieved through routine procedures. In some sense our aim ought to be to convert the school from an academic institution into an intellectual one. That shift in the culture of schooling would represent a profound shift in emphasis and in direction. † In other words, the elementary school curriculum should invest the same trust in students, and make the same demands of them as higher levels of education, rather than stress rote learning. However, combined with this disdain for rote, Eisner is equally vehement that this experiential learning must always have the fundamentals at its focus. Strain the limits of schooling, test students beyond standardized multiple-choice exams, but do not use these techniques as an excuse for instilling real knowledge in young minds. Idealistic, and perhaps impractical-but an inspiring goal for any teacher, regardless of grade area or subject matter, to reach for.

Self Fulfilling Prophesy: A Lesson to be Learned

Self-fulfilling Prophesy: A Lesson to be Learned Have you ever had an assumption or belief about someone come true? That is what defines a Self-fulfilling Prophesy. That is, when a person's expectations, thoughts, or beliefs manifest in such a way that in return they become true. These preconceived notions about other people influence how you act toward them and in return this will evoke a response from that person. This response then provides proof of the original expectations. Picking a college roommate can be a tricky thing to do.It eems that I have heard more horror stories about roommates than good stories. This may be attributed to the fact that people are more prone to talk about their problems and negative situations rather than their positive ones. However, my freshman roommate provided me with one heck of an experience. I met Dylan in high school. He attended an opposing school only thirty minutes away from mine. We recognized each other from the basketball court and numero us track events. We soon became friends when we were introduced at a high school party through a utual friend.As we became closer friends we both decided to attend Mississippi State University. I had lined up a roommate for freshman year with someone I grew up with, however due to a scholarship, he decided to attend a different school and left me without a roommate. When discussing this with Dylan, I was not aware that he did not have a roommate and we quickly decided to room together. Dylan and I had not known each other very long and even though he seemed to be a good friend and fit as a roommate, I still was weary of living with him.I had no specific reason to believe that we wouldn't get along but I still could not shake the feeling that things would not go swimmingly. After moving into our dorm, it did not take long for our friendship to take a drastic turn. During fall recruitment into the Greek system, Dylan and I Joined two separate fraternities. It wasn't long after Bid Day that Dylan dropped out of his fraternity. From then on it seemed as if he resented me for Joining a fraternity even though we had gone through recruitment together.He started anging out with an unruly crowd of people and it was not long after that he started neglecting his priorities. I eventually found out that the crowd he was hanging out with was known to dabble in various drugs and everything I did to help Just put us at greater odds. He began to get really sloppy by leaving his clothes and trash everywhere in our small living quarters. He seemed to have no regard for my belongings, or me for that matter. He was sleeping all day, staying out all night, and eating all my food when I was out of the room.When Christmas break came around he had a combined 67 absences in his classes and was carrying a 1. 2 GPA. I was looking for a polite way to tell him we needed to find new roommates when he called me a few days prior to Christmas. He told me that he was going to withdraw from the university and take a break from school. The experience I had first semester of my freshman year is a prime example of a self-fulfilling prophecy. I had a preconceived notion that Dylan and I would not get along as roommates and that notion came to

Examples Of Anti-Semitism In The Merchant Of Venice

A play that is filled with Jewish slurs, anti-Semitic remarks, and no justice for the main Jewish character is, in theory, seen as despicable. After the Holocaust, all Jewish slurs and stereotypes, like calling someone â€Å"dog Jew† or thinking Jews only care about money, have been exiled from moral society. This even applies to pieces of art that were produced pre-Holocaust. However, William Shakespeare’s The Merchant of Venice is not only read, but taught in schools across the nation. The Merchant of Venice provides the tale of Bassanio and Antonio who take out a loan from the Jewish merchant Shylock. Throughout the play’s insanity, each and every one of the non-Jewish characters waste no time to harass Shylock about his religious†¦show more content†¦Since Shylock is Jewish, his vengeance is seen as heinous, while Antonio’s would be considered heroic since he’s a Christian character. His religion creates a preconception in peopleâ€℠¢s mind that he is evil, so any wrong move portrays him as the villain. Also, during the courtroom scene, all of the Christians have complete faith Antonio won’t have to lose a pound from his body because Shylock will take the six thousand ducats instead. However, when Bassanio offers Shylock the money, Shylock turns his nose to the offer. He remarks, â€Å"If every ducat in six parts, and every part a ducat, I would not draw them. I would have my bond† (Shakespeare, 4.1.86-88). Shylock’s surprising answer reveals that Jewish people go against even their strongest stereotypes. Jewish people are known to desire nothing but money. However, Shylock feels so hurt from all of Antonio’s past harassment, he craves revenge and nothing more. Stereotypes force people to believe people in certain groups will follow the mold their society has created them and will act more like caricatures than people. Shylock’s need for revenge reminds us Jewish people have t he same emotions as everyone else. The heartfelt passages from Shylock demonstrate anti-Semitism is unfair to the Jewish people’s image. Additionally, the anti-Semitic comments by the Christian characters reveal the hypocrisy of theirShow MoreRelated Is The Merchant of Venice an Anti-Semitic Play? Essay1491 Words   |  6 PagesIs The Merchant of Venice an Anti-Semitic Play?      Ã‚   The Merchant of Venice features a Jewish character that is abused and slandered by nearly every character in the play. Throughout the play the behavior of these characters seems justified. In this way, The Merchant of Venice appears to be an anti-Semitic play. However, The Merchant of Venice contains several key instances, which can be portrayed in a way that criticizes anti-Semitism. 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