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- Harrington, Robert J., et al.
(författare)
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International Hospitality Development : Training to Enhance the Understanding of ‘The Art of Hospitality’ Business Model
- 2020
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Ingår i: The Routledge Companion to International Hospitality Management. - New York : Routledge. - 9781138386372 - 9780429426834 ; , s. 106-116
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Bokkapitel (refereegranskat)abstract
- While the concept of international hospitality management as a specific business model has received much debate, this chapter describes an internationally-derived model and key components associated with what is the "art of hospitality". Second, it provides initial analysis of an adapted approach to training students and practitioners using analogies, metaphors and examples to express understanding as part of developing a hospitality professional culture. The authors defined an acronym for 'the art of hospitality' as TAOH; the resulting model emerged that included core aspects described as 1) the art of thinking small, 2) the art of innovation and creativity, 3) the art of tacit knowledge, 4) the art of the experience, 5) the art of exceeding expectations, and 6) instilling a hospitality heart. Further, this chapter asks and addresses-what is international hospitality business? Is it a business model? Does it have key factors that are shared across geographic locations? And, how might this be communicated to current and future professionals in the industry? While the authors do not propose that the six factors in the TAOH framework are all inclusive, these factors emerged as important for integrating into a socialization process, firm culture and business logic mindset. An important contribution of this chapter is to ask and express-how to plan training programs using dialogue methods to enhance understanding of TAOH and communicate to staff. This understanding by industry professionals is likely to increase empathy and understanding of consumer needs and values, create higher self-worth in understanding the importance of hospitality in stakeholders quality of life, and enhance understanding of how the concept of hospitality as an internationally-derived business model can be articulated to peers and subordinates by leaders in the field.
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| 2. |
- Herdenstam, Anders P. F., 1970-, et al.
(författare)
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Sommelier training : Dialogue seminars and repertory grid method in combination as a pedagogical tool
- 2018
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Ingår i: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 13, s. 78-89
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Tidskriftsartikel (refereegranskat)abstract
- Learning how to evaluate and communicate sensory experiences is crucial in the training of sommeliers and other restaurant personnel. Established sensory training methods are focused on analytical training when evaluating sensory experiences. Analogical methods, however, use analogies, metaphors and practical examples to describe and evaluate sensory experiences. This study aim to investigate whether practical analogical training in Dialogue seminars, involving reflection, verbalization and the exploration of concepts, could be used as an educational complement to analytical training. The result, when evaluating Dialogue seminar (DS) with the repertory grid method (RGM), was an increased consistency in the assessments of wine within a group of sommeliers. The content analysis also showed an increased use of familiar concepts and multi-sensational at- tributes after analogical training. It is therefore concluded that analogical training with DS, followed by ana- lytical evaluation with RGM, can be successfully combined when training sommeliers.Practical applications: This empirical framework introduces a new pedagogical tool when training restaurant personnel. Using contextual reflective tasting exercises in groups stimulates the awareness of personal references that can be helpful in developing a vocabulary of common definitions for sensory attributes. In addition to being a pedagogical tool, these exercises offer a counterpart to the well-established consensus technique when training sensory panels or performing sensory profile evaluation. It is, therefore, also concluded that this methodological approach can be used to better evaluate and communicate complex sensory experiences within a tasting group.
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