Hospitality industry

The hospitality industry consists of broad category of fields within the service industry that includes lodging, restaurants, event planning, theme parks, transportation, cruise line, and additional fields within the tourism industry. The hospitality industry is a several billion dollar industry that mostly depends on the availability of leisure time and disposable income. A hospitality unit such as a restaurant, hotel, or even an amusement park consists of multiple groups such as facility maintenance, direct operations (servers, housekeepers, porters, kitchen workers, bartenders, etc.), management, marketing, and human resources.

The hospitality industry covers a wide range of organizations offering food service and accommodation. The industry is divided into sectors according to the skill-sets required for the work involved. Sectors include accommodation, food and beverage, meeting and events, gaming, entertainment and recreation, tourism services, and visitor information.

Competition & Usage Rate
Usage rate is an important variable for the hospitality industry. Just as a factory owner would wish a productive asset to be in use as much as possible (as opposed to having to pay fixed costs while the factory isn't producing), so do restaurants, hotels, and theme parks seek to maximize the number of customers they "process" in all sectors. This led to formation of services with the aim to increase usage rate provided by hotel consolidators. Information about required or offered products are brokered on business networks used by vendors as well as purchasers.[1]

In viewing various industries, "barriers to entry" by newcomers and competitive advantages between current players are very important. Among other things, hospitality industry players find advantage in old classics (location), initial and ongoing investment support (reflected in the material upkeep of facilities and the luxuries located therein), and particular themes adopted by the marketing arm of the organization in question (such as a restaurant called the 51st fighter group that has a WW2 theme in music and other environmental aspects). Very important is also the characteristics of the personnel working in direct contact with the customers. The authenticity, professionalism, and actual concern for the happiness and well-being of the customers that is communicated by successful organizations is a clear competitive advantage.

Apple, Cherry and Raisin Crisp

Ingredients

½ cup packed light brown sugar
1/3 cup unbleached, all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon table salt
6 tablespoons unsalted butter, melted
1½ pounds apples, peeled, cored, quartered and cut into 1/4-inch slices*
1 tablespoon fresh lemon juice
½ cup dried cherries
¼ cup raisins
½ cup granulated sugar
2 tablespoons honey
1 teaspoon pure vanilla extract

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Instructions

Preheat the Cuisinart® Convection Toaster Oven Broiler to 350ºF on the bake setting with the rack in position A. Lightly coat an 9-inch square baking dish with cooking spray. In a medium bowl, combine the oats with the brown sugar, flour, cinnamon and salt. Add the melted butter and stir until the mixture is evenly moistened. Use your fingers to pinch the mixture into large crumbs; reserve. In a medium bowl, toss the sliced apples with the lemon juice, cherries, raisins, granulated sugar, honey, and vanilla. Spoon the apple mixture evenly into the prepared baking dish. Sprinkle evenly with the reserved crumb mixture. Bake in the preheated oven for 35 to 40 minutes, until the apples are tender and the filling is bubbling. Let rest for 20 to 30 minutes before serving. Serve warm or at room temperature with vanilla ice cream, frozen yogurt, or freshly whipped cream. * For ease in slicing, use the Cuisinart® Food Processor fitted with the 4 mm slicing disc.

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Servings

no serving information available

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Nutritional Information Per Serving

Nutritional information per serving: Calories 360 (23% from fat) • carb. 67g • pro. 5g • fat 10g • sat. fat 6g • chol. 25mg • sod. 75mg • calc. 25mg • fiber 5g