HFT3003 yes of the Worldart 1: On-site experience & observation: This on-site experience requires between
one and four hours on site (alone). Take field notes immediately after your experience
as a guest. Write your paper later, using the field notes as reference materials. You
must recognize that global issues and systems are experienced differently at local
scales in the hospitality and tourism industry. These could include differences in
service standards, etiquette and accepted behavior, clientele and target market, etc.
based on the hospitality operation (chain vs. independently owned, American vs.
ethnic), Furthermore, you should compare and contrast how these global issues and
systems are experienced at different scales in the hospitality and tourism industry.
Additionally, these may include diversity representation (gender, age, ethnicity, etc.).
Describe your experience as it happened and in the first person only: “I felt”…”I found
myself wondering”…”I worried that”…”I think they should have”. Be sure to reflect on
all that you learned about being the guest in the setting experienced. Use past tense
when you write. This paper will be well composed; typed, a minimum of three full
pages, double-spaced with one-inch margins all around, no misspellings, grammatically
correct, and using 12-point font. A cover page will be used to give details, including, as
appropriate, the title of your experience (be creative!), location, date of the experience,
your name, and submission date.
Choose TWO the following three options: Hotel lobby, restaurant, or an event:
Hotel Lobby: Think about which hotel you might visit and your reason for doing so. Do
not go to a hotel with which you are already familiar (you work there or have spent
considerable time there). Also, consider what you wear and how it will affect your
presence to others. Sit for half an hour doing nothing, just relaxing. Go to the front desk
or concierge and request a brochure for the hotel. Return to your seat for the
remainder of the time. During your experience, take in as much as you can of the
atmosphere and ambiance. What stands out to you as you relax in the lobby area?
What is the function of the lobby? Is it of value? How were you regarded and treated by
hotel personnel and other guests? What would you say about this establishment’s
1
service ethic? Did you notice any differences in service based on the type of guests?
Table Service Restaurant: Select a restaurant unfamiliar to you where you can go alone,
for about an hour. Order whatever your budget allows. Do not read or use your cell
phone. Again, take in the experience. Be conscious of how you feel and why. Do not
write about feeling lonely! You are observing the service operation of a restaurant. Be
sensitive to your experience as a guest: be observant! How was the service, and how
did you react or behave? How similar do you think the experience of other guests is to
yours? Why? How were you regarded and treated by the restaurant personnel and
other guests? What would you say about this establishment’s service ethic? Did you
notice any differences in service based on the type of guests?
Major Event: Attend a special event that is not business/career related. Plan to spend
at least a half-day or evening alone, being a participant, doing whatever the situation
calls for. Select something that promises to be fun, then see what happens to you as
you interact at the event. What is the function of this event to the visitor, to its
community, and to those who organized and provided the event? How does it relate to
the field of hospitality, and how does hospitality relate to the event you experienced?
Does planning the event require specific expertise? How were you regarded and
treated by the event personnel and other guests? What would you say about this
establishment’s service ethic? Did you notice any differences in service based on the
type of guests?
Part 2: Reflection and Suggestions Please provide your reflection, your major
takeaways, gaps you identified, and suggestions to resolve these gaps or actions you
would want to have taken if you had the opportunity to do so. For example: Did you
find any product or service gaps based on the type of the hospitality organization or
the type of the guests? What would you do differently as a manager to resolve these
gaps?
Part 3:
In this part you must use refernces.
What is the biggest threat to future food security?
For your midterm, you will research the threats to our food system and supply chain, does ecocide play a role,
and how they might affect the human population.
You may use Google Scholar, the USF library, or other reliable resources.
2
Minimum 250 words, Format: APA Citations References
3

Purchase answer to see full
attachment