This book explores how Airbnb has developed from its early days as a niche accommodation provider to the alternative traveller segment to a mainstream booking platform for short-term accommodation and other travel-related services. Every chapter discusses three distinct periods of time: the time before, during and after COVID-19. The pandemic has disrupted Airbnb’s growth and expansion trajectory, leading Airbnb to focus once again on the key to its success: local communities.
Artificial Intelligence (AI) promises to offer tremendous opportunities for service excellence, creation of newer domain of employment avenues, and in the process augment industrial and economic growth for countries. The question, however, is India ready to embrace AI and pave for a new technology revolution? India’s history does indeed support this possibility. In the past, starting in the late 1980s, India successfully clasped the computer revolution bubble and took almost a decade to become an information technology (IT) leader in the world. Today, the Indian IT sector contributes significantly to the country’s GDP and is among the highest employment opportunity provider in the country. The journey of India as an IT major, however, has not been without its ups and downs.
One student's view of online program offered by Chemeketa Community College, Hospitality and Tourism.
This course provides an in-depth study of the methods and techniques employed by the hospitality and tourism industry to accomplish effective and efficient customer service operation. Includes combined discussions of management theory, systems, decision-making, and leadership directly relevant to any profession with emphasis on the hospitality industry. Also covers the business facets of human resource management, finance, ethics, and total quality management with a business environment.
Course Learning Outcomes
At the end of this course, students will be able to:
· Explain the elements of a service culture and what separates average and excellent customer service
· Identify consumer behaviors and needs as they relate to customer decisions
· Identify factors that help better serve a diverse customer base
· Describe how to build and maintain trust as related to quality service
This course introduces the hospitality industry as a single, interrelated industry composed of food and beverage, travel and tourism, lodging, meeting and planning events, recreation and leisure, recreational entertainment, and eco and heritage tourism.
The student will:
• Identify the characteristics of the hospitality industry
• Explain the various components of tourism
• Discuss the hotel business development and classifications
• Discuss hotel and rooms division operation
• Explain hotel operations and food and beverage division
• Discuss various aspects of the recreation/leisure industry as it relates to tourism
• Explain the difference between meetings, expositions, and conventions
This textbook is an introduction to tourism written with a first year college and university audience in mind.
This textbook is an introduction to the tourism and hospitality industry in British Columbia, and is written with a first year college and university audience in mind. It is a collaborative work with input from educators, industry leaders, employers, and past graduates of BC’s tourism and hospitality management programs. All chapters have been reviewed by experts in the field. Each chapter is organized thematically moving from a global, then national, and finally provincial context. Chapters contain "Spotlight On" boxes that highlight an organization, business, or other key component and "Take a Closer Look" features that encourage further reading on particular subjects. Key terms, exercises and case studies can be found at the end of each chapter.
- Career and Technical Education
- Material Type:
- Provider Set:
- BCcampus Open Textbooks
- Don Webster
- Donna Owens
- Eugene Thomlinson
- Geoffrey Bird
- Griff Tripp
- Heather Knowles
- Keith Henry
- Kelly Glazer
- Lynda Robinson
- Micki McCartney
- Morgan Westcott
- Peter Briscoe
- Ray Freeman
- Rebecca Wilson-Mah
- Terry Hood
- Date Added:
The Segmentation Game is a short interactive exercise designed to help students understand the importance of segmenting a market to select target segments before designing a hospitality service.
Modern Pastry and Plated Dessert Techniques is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry. Although created with the Professional Cook and Baker programs in mind, these have been designed as a modular series, and there for can be used to support a wide variety of programs that offer training in food service skills.
This book examines different practical hospitality training work experience models implemented by degree granting institutions throughout the world. Through a series of research essays and reflective case studies, the book explores the range of on and off campus models used by tertiary providers to ensure their students gain practical experience that complements their formal classroom education. The book is organized into five sections: Practical learning in on-campus commercial hotels; Practical learning in on-campus training hotels; Practical learning in on campus training units; Off campus practicums and internships, and; Internship experiences from students and industry.
Understand the relationship between amusements and recreation and travel and tourism. Also, analyze their significance in the industry.
Analyze trends and their impact on hospitality and event planning practices and compare and contrast the relationship between industry and economic trends.