hospitality
...will bring out what the concept of hospitality is in our event and as well as an overview of the event throughout some simple models. And discuss on the areas that we need to improve. Concept of Hospitality and hospitableness Hospitality The word hospitality has very old roots, dating from the earliest days of Roman society. It is resulting from the Latin word hospitare, meaning “to receive as a guest”. A number of related words come from the same Latin root, including hospital, hospice, and hostel. In each of these, the most important meaning focuses on a host who receives, greeting and provide the needs of people who are for the time being away from their homes. To receive as a guest is an expression that involves a host prepared to meet a guest’s basic requirements while that guest is away from home. The requirements of a guest in these circumstances have usually been food, beverage, and lodging. Hospitableness Hospitableness means how hospitable when the host is treating their guest and the mutuality of hospitality. In fact, it also means the ability of the host to provide hospitality services to the guest through different channels, such as through activities, surrounding environment and so on, to hospitable the stranger. We apply hospitableness by try to provide them hospitable service and conformable environment. ie, it looks like want to rain and too cold before our event start so we plan to change our venue to one of our group mate’s house. Therefore, Hospitableness is used in our event. A contemporary industry perspective Both academics and industry practitioners have increasingly use hospitality to explain the industrial provision of a food, drink and accommodation as an economics activity. They assume it is changing from the terms hospitality to hotel and catering. “Hospitality is a contemporaneous exchange designed to enhance mutuality for the parties involved through the provision of food or drink and accommodation” All these definitions are situated in what academics have usually perceived In contemporary pre-industrial societies, and earlier past periods in developed Western societies, hospitality and the duty to amuse both neighbours and strangers represents more of ethical essential. Normally the duty to provide hospitality, act with kindness as a host and to look after visitors was more than a matter left to the partiality of individuals. Overview of the event Event model Flow diagram of proceedings The run down of event 5pm guests arrived gradually 5:25 guest greeted and seated 5:30 guest welcomed & pre-dinner drink served 5:40 entrée served 6:05 main course served 6:30 explained the purpose of the event 6:40 dessert or chocolate drink/tea 6:55 thanks for the guests and staffs 7:00 questionnaires distribution 7:20 end of the event Internal evaluation after washing up Diagram of relationship of each topic to the event The overlap part is the combination of an individual interest applies into the theories of hospitality and hospitableness and makes the event successful. Team work Team work is the ability to work together toward a common vision. Group members are direct their individual accomplishments toward the event objectives. It is the fuel that allows us to attain uncommon results. We join together, share experience, work together towards the goals and obtain success together. Group members were playing different roles to achieve our mission and vision. While our group mission statement is satisfaction of internal and external customer, by achieving the highest levels of satisfaction with extraordinary emphasis on the creation of value that our profit (this profit is having non-monetary value which are experience & knowledge in this case) availability and goals are met. This mainly focuses on what we can get through the event. And vision statement is service excellence and gives a memorable moment to our valuable customer; this is the only gathering place with no other choices. The vision reflects we care our guests and would like to give them a pleasant moment. From all of the above, we worked out the most important parts which should include in our team work, such as motivation, controlling, internal management, communication, and evaluation. 1. Motivation used to appoint the goals within our event planning. If everyone has the same attitude then we can be motivated to achieve a better outcome. It is very important that group members work together towards the team’s goals and objectives. As the team leader, Liz, is expected to develop and encourage others to adopt the attitude that things can be done in a better ways. Rewards are one of the motivations in this case, such as achieve a high recognized performance. According to people who receive the reward need to see the connection between their efforts and the reward. If anyone of the team members did a good job which others and team leader are appreciated, then we would reward her with a coffee or a “Well done” during the meeting. 2. Controlling, in the report, is about internal conflicts. As each of the group members would have different perception, values and the various ways to finish each task. Therefore, internal conflicts or misunderstanding may occur. Then these can be overcome in open-communication. Take our group as case study, each of us would write down our own opinions/ideas of event management before any decision making. This kind of activity will minimize the risks of wrong decision and increase self-esteem. 3. Internal management in relation of the ground rules setting. They were used in this circumstance, as we work towards the same team’s goals; we need to work beyond with the rules to achieve better outcomes. So from the beginning of this semester, we set up the ground rules which all agreed with it. The purposes of these rules are the connection between our members and goals. 4. Communication is forms of linkage within our group. At the beginning of the semester, we decided to use email, telephone and meetings on every Friday. We would be using listening, questioning and feedback skill to communicate with each others even when dealing with others about simple, routine matters, effective communicators to motivate each of us. According to this, we can find out and satisfy our expectations, needs and be more interactive. 5. Peer evaluation will have a value of testing whether things have been learnt, and is everyone on the right track. We also can obtain the opinions towards each others which can run the event more smoothly and time consuming. After the end of the event, the final peer evaluation is the true evaluation because we can determine what we have come up with and which part we need to improve on ourselves. So that, we know how to do in a better way when holding another events. Theme Theme we choose We choose Mexican night as our event theme since we start to grown the plant on week two. A concept of Mexican theme was chosen as we studied about the culture and lifestyle of Mexican through the event planning. And as well as the student grown – chilli, gave us an inspiration to our first trial on Mexican cuisine. How do we organise our event to match the theme We planned to grow chili as our main proportion of ingredients when we formed as a group. Therefore, we had to plan the human resources within our group in order to measure the ability to achieve the assessment and, as well as time management. The day before the event, we go to the riverside which located in East Perth to review the ambience, but on the event day we have to change the place from outdoors to indoors because of the weather We put the Mexicans pictures on the wall to build the Mexican culture in order to make the guests to feel our theme strongly. Each table has the cactus with the fresh chill. During the event, the Mexican folk music, and the waitress’ uniform which are sombrero and poncho are use to achieve high expectation from our guests. All the team members are sharing the food culture with our customers. Guest satisfaction: In order to get customers’ basic concept about Mexican Night, to evaluate the staff work performance and get the information to improvement. So we use the questionnaire to get the guest feedback directly. The questionnaire covers consumer behaviour, food experience, service experience, the ambience, customer satisfaction and demographical information. And after the event, every guest’s finish the questionnaire. The following is based on the evaluation from the guest questionnaire: At the beginning, we are expected to invite 10 guests, unfortunately, on the day of our event, only 7 guests attend. These 7 guests include 5 females and 2 males. The age group of our guests are between years 19 to year 26. 6 of our guests are like the food, including the presentation and taste, the only one who doesn’t like our food is because she does not take spicy food. The guests are all agreed that we gave them a good time because this was also their first time to get involve into Mexican culture. Also, they were interested in our staff appearance as we wore traditional sombrero and poncho. They said that they would suggest to others of their friends, if we have another function next time, because the sincere towards the event we had. Guest feedback When the guests coming, we apologize about the place changing, and they were surprise about our ambience and the decoration. During the event, everyone is enjoying their food and the music. And we were sharing the experience about the food and the Mexicans culture. They are satisfied with our service, our decoration and our food. No left on the dish, and they are happy to talk with waitress during the event. General comment They show the invention card when they arrived and were surprised that we treat them such formal. The food presentation is better than they thought, and it all made by us. The guests were surprised when we showed them the menu. It is because the two dollars contribution was not much to get something away nowadays; especially they were just doing our favour to attend our event. As they have no obligation on our group assignment. On the other hand, they said they were satisfied because their perception in the event was much greater than they expected. So far, things went well in terms of resources allocation. We try to avoid the uncontrollable factor (weather) which would destroy the event; therefore we have a mind that to reduce this problem. In fact, time management is also a major difficulty, as the guests are a slow-motion people. We can’t urge them to move faster as we were providing hospitality service. Discussion and evaluation What went well? On the preparation of our event, we do have planning, and preparation on the day before, our staff went to catching fish which making sure w...