Aim and objectives
The main aim of this assessment is to give a description of my understanding about the hospitality operations, at the micro level of which the skills and knowledge members of staff will require to be effective in the industry. So I will be providing a detailed analysis of skills and knowledge the interviewee needs to have to be effective within the hospitality industry they work in.
Methodology
I conducted an interview on the 8th of November 2016 at 12pm via Skype with a fellow student. For data protection purposes I will not disclose the name of the participant. I chose to collect qualitative data instead of quantitative data because qualitative data suited my situation as (David Silverman, 0000) stresses it is descriptive, which characteristic and attributes of my situation can be …show more content…
Working in a hospitality sector requires you to have sense of humour because all clients are different and you need to be able to adjust and cater for their needs, as described by Hemmington (2007) he states that "Darke & Gurney (2000) explored the expectations and taboos of domestic hospitality, and identified a number of social rules, such as not complaining, that are clearly at variance with the commercial manager-customer relationship" and this shows that in any hospitality sector you come across problems between customers and
The main aim of this assessment is to give a description of my understanding about the hospitality operations, at the micro level of which the skills and knowledge members of staff will require to be effective in the industry. So I will be providing a detailed analysis of skills and knowledge the interviewee needs to have to be effective within the hospitality industry they work in.
Methodology
I conducted an interview on the 8th of November 2016 at 12pm via Skype with a fellow student. For data protection purposes I will not disclose the name of the participant. I chose to collect qualitative data instead of quantitative data because qualitative data suited my situation as (David Silverman, 0000) stresses it is descriptive, which characteristic and attributes of my situation can be …show more content…
Working in a hospitality sector requires you to have sense of humour because all clients are different and you need to be able to adjust and cater for their needs, as described by Hemmington (2007) he states that "Darke & Gurney (2000) explored the expectations and taboos of domestic hospitality, and identified a number of social rules, such as not complaining, that are clearly at variance with the commercial manager-customer relationship" and this shows that in any hospitality sector you come across problems between customers and