SITE VISITS REFLECTION PAPER
Name of Site 1
Date of Visit:
Name of Site 2
Date of Visit:
Date of Submission
Course
First Name, Last Name
Name of Site 1
BEFORE THE TOUR (One page, minimum)
A summary about the company. (Research it before you conduct your site visit.)
Why did you choose the specific event property?
Why did you choose the event specific company?
Where is the property located? Do they have others properties in the area?
2
Name of Site 2
BEFORE THE TOUR (One page, minimum)
A summary about the company. (Research it before you conduct your site visit.)
Why did you choose the specific event property?
Why did you choose the event specific company?
Where is the property located? Do they have others properties in the area?
3
Name of Site 1
DURING THE TOUR (One page minimum)
What are the amenities of the property, meaning, what is offered to the guest that is incorporated
in what they pay to visit the property?
What type of experience do they offer their guests?
Who was the person who gave you the tour? Include all information, specifically a business card.
Ask the person who gave you the tour this question:
“What is the most useful piece of advice for someone wishing to enter the hospitality
industry?”
4
Name of Site 2
DURING THE TOUR (One page minimum)
What are the amenities of the property, meaning, what is offered to the guest that is incorporated
in what they pay to visit the property?
What type of experience do they offer their guests?
Who was the person who gave you the tour? Include all information, specifically a business card.
Ask the person who gave you the tour this question:
“What is the most useful piece of advice for someone wishing to enter the hospitality
industry?”
5
Name of Site 1
AFTER THE TOUR (One page minimum)
Summarize the project with an in-depth personal perspective of what you learned, observed and
experienced during your visit.
6
Name of Site 2
AFTER THE TOUR (One page minimum)
Summarize the project with an in-depth personal perspective of what you learned, observed and
experienced during your visit.
7
Name of Site 1
PHOTOS & EXHIBITS (One page minimum)
Include any and all informational materials that you may have received from the property.
8
Name of Site 2
PHOTOS & EXHIBITS (One page minimum)
Include any and all informational materials that you may have received from the property.
9
Chapter 3
Exploring Hospitality Careers
Hospitality Today: An Introduction
Sixth Edition
(103TXT or 103CIN)
© 2007, Educational Institute
Hospitality Industry Careers
Pluses
• More career options than most industries
• Varied work responsibilities
• People-oriented work
• Highly flexible hours
• Room for long-term career growth
• Perks
© 2007, Educational Institute
(continued)
1
Hospitality Industry Careers
(continued)
Minuses
• Long hours
• Nontraditional schedules
• Pressure
• Low starting salaries
© 2007, Educational Institute
2
Skills Inventory
• Skills dealing with Data
• Skills dealing with People
• Skills dealing with Things
© 2007, Educational Institute
3
Personal Inventory
1. What have you done?
2. What are you doing now?
3. What are you planning on doing?
4. What is your “ultimate” goal?
© 2007, Educational Institute
4
Lodging Career Opportunities
Large Chain
• Better training
Gain valuable additional education and experience
• Advancement opportunities
More units means more places to climb the ladder of
success
• Better benefits
A large corporation usually means better life and
health insurance, more generous vacation/sick time,
retirement plans, etc.
© 2007, Educational Institute
(continued)
5
Lodging Career Opportunities
(continued)
Independent
• Greater creativity
More opportunities to set standards and initiate
change
• More career control
Opportunities for personal relationships with the
people who can aid your career growth
• Better learning environments
Wider range of responsibilities means greater depth of
knowledge and more hands-on training
© 2007, Educational Institute
6
Lodging Management Positions
• General manager
• Food and beverage manager
• Catering manager
• Controller
• Human resources manager
• Marketing/sales manager
• Resident manager
• Chief engineer
• MIS manager
© 2007, Educational Institute
7
Food Service
Management Positions
• General manager
• Dining room manager
• Beverage manager
• Kitchen manager
• Chef
• Mâitre d'
• Banquet manager
© 2007, Educational Institute
8
Job Interview Tips
• Research the employer
• Dress well and conservatively
• Demonstrate confidence
• Sell yourself
• Take control, when possible
• Ask questions
• Communicate clearly
• Ask for the job
• Write a thank-you letter
© 2007, Educational Institute
9
Chapter 4
Understanding the
Restaurant Industry
Hospitality Today: An Introduction
Sixth Edition
(103TXT or 103CIN)
© 2007, Educational Institute
Restaurant Industry Segments
•
•
•
•
•
•
•
•
•
•
•
© 2007, Educational Institute
Eating and drinking places (slides)
Lodging operations
Transportation market
Recreational market
Business and industry market
Educational market
Health care market
Retail market
Corrections food service
Military food service
Contractors (Ex. 5)
1
Full-Service Restaurants
• Price (Ex. 1)
Luxury, high-priced, mid-priced, low-priced
• Menu
Steak and seafood houses, ethnic, regional,
vegetarian
• Atmosphere
Result of architecture, decor, and setting
© 2007, Educational Institute
2
Full-Service Restaurants
Casual restaurants
• Décor
• Informal atmosphere
• Eclectic menus – ethnic/traditional offerings
Ex. Olive Garden, T.G.I. Friday’s, Ruby Tuesday,
Applebee’s, Chili’s (Ex. 2)
© 2007, Educational Institute
3
Full-Service Restaurants
Family restaurants (Ex. 3)
• Satisfying needs of children
• Breakfast, lunch and dinner
• Traditional menu items
• On-site gift shop for some
Ex. Cracker Barrel
© 2007, Educational Institute
4
Quick-Service Restaurants
• Narrow selection of food
• Focus on convenience—speedy preparation
and delivery
• Limited service
Ex. McDonald’s, Burger King, KFC, Taco
Bell, Subway (Ex. 4)
© 2007, Educational Institute
5
Why Restaurants Fail
•
Lack of business knowledge
•
Lack of technical knowledge
•
Lack of sufficient working capital
© 2007, Educational Institute
6
EP
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SITE VISITS PROJECT
130 POINTS
Experiential learning is an important aspect in the way I teach all of my courses. I require students to have an
actual experience, outside of the classroom which assists in connecting the textbook and course knowledge to
the real-world. You will be conducting two (2) site visits for this class. Please see the table below that includes
the list of areas. For these visits, you will need to determine the individual properties that you are interested in
touring and arrange a tour for each property.
Select One Segment or Two Different Segments
RESTAURANTS MEETING & CONVENTION FACILITIES
HOTELS
RESORTS
CLUBS
CASINOS
G
SITE VISITS PROPOSAL
30 POINTS
DUE: SUNDAY, JULY 1 BY 11:59PM
SITE VISITS REFLECTION PAPER 100 POINTS DUE: SUNDAY, AUGUST 12 BY 11:59PM
Use the required Site Visit Reflection Paper Template. The following are included in the template and are the
minimums to include in the reflection paper.
BEFORE THE TOUR
I. A summary about the company. (Research it before you conduct your site visit.)
II. Why did you choose the specific event property?
III. Why did you choose the event specific company?
IV. Where is the property located? Do they have others in the area?
DURING THE TOUR
DURING THE TOUR
V. What are the amenities of the property, meaning, what is offered to the guest that is incorporated in what
they pay to visit the property?
VI. What type of experience do they offer their guests?
VII. Who was the person who gave you the tour? Include all information, specifically a business card.
VIII. Ask the contact(s) this question: (Make sure to write their answer down to include in final paper.)
“What is the most useful piece of advice for someone wishing to enter the hospitality industry?”
AFTER THE TOUR
IX. Summarize the project with an in-depth personal perspective of what you learned during your visit.
X. Include any and all informational materials that you may have received from the property.
**EMAIL THE CONTACT(S)**
After the tour, you are required to email the contact(s) and thank them for their time.
Copy Dr. Padron (thomas.padron@csueastbay.edu) on the email.
RUBRIC:
MISSING OR INCOMPLETE – POINT DEDUCTIONS:
The site visits project is worth 130 points: Exhibits w/tour contact information 5 points each, min.
Site Visits Proposal 30 points
Less than 3
pages
10 points, minimum
Before the tour 20 points
Email to Contact(s)
10 points, minimum
During the tour
50 points
After the tour 30 points
**Failing to complete the tours and subsequent paper will result in an F in the course.**
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