MODULE 2 ACTIVITY 1
1.
Direct elements of the tourism industry are those areas of the tourism industry that come into
direct contact with tourists Sales, Accommodation, Transport, Activities, Attractions, and
Ancillary Services. Indirect elements of the Tourism Industry are often called support sectors.
2.
Natural resources – Include elements in an area for the use and enjoyment of visitors such as
climate, landforms, terrain, flora, fauna, bodies of water and beaches.
Infastructure – consists of all underground and surface development construction such as water
supply systems, sewage disposal system, other constructed facilities such as highways, airports,
railroads, parking lots, and etc.
Superstructure – is the above ground facility services such as airport buildings, passenger traffic
terminals, hotels, motels, resorts, restaurants, shopping centers, and etc.
Trasportation and transportation equipment – include items such as ships, airplane, buses, trains,
limousines, taxis, automobiles, and etc.
Hospitality resources include the cultural wealth of an area which makes possible the successful
hosting of tourists.
3.
Hospitality resources refer to the general feeling of being welcomed thet the visitor receive while
visiting a destination area. It can be improved through training because it motivates service
providers more to be hospitable in dealing with tourists.
4.
Hotel - Hotels are the most traditional and most common types of accommodation. Hotels can
be large or small. They can be independently owned businesses or they can be part of a hotel
chain.
Bed and Breakfast - A bed and breakfast is just as it sounds- a type of accommodation that offers
a bed and a breakfast.
Guest houses and home-stays
Guest house - A guest house is essentially a house that welcomes guests. While there is no hard
and fast rule, guest houses tend to be bigger than bed and breakfast accommodation.
Chalets - Chalets are great if you are travelling in a group. Chalets come in different sizes and
can fit different amounts of people. You can also opt for a shared chalet if your group size is
small
Youth hostels - A youth hostel is a type of accommodation designed to suit the needs of those on
a budget. Whilst anyone can stay in a youth hostel, they are largely aimed at young people.
Self-catered or non-catered accommodation - Self-catered and non-catered accommodation are
types of accommodation that do not offer food. Self-catered accommodations offer cooking
facilities, such as a small kitchen and cooking equipment. Non-catered accommodation is likely
a room-only accommodation with no cooking facilities.
Cottages - A cottage is typically a small, cosy house that is classed as being old or traditional.
Cottages are quintessential British homes that are often found in semi-rural locations.
Apartments - Apartments are a popular self-catering accommodation option. Apartments are
found in many areas, but are most common in built up areas such as towns and cities and busy
resorts.
Log cabins - Log cabins are popular in countries with cooler weather, such as ski destinations.
Log cabins are defined by the material that they are built with- logs. They can be small or large
and have varying facilities inside.
Motels - A motel is basically a hotel room with a parking space. Motels usually offer simple
room only accommodation, but some may have simple cooking facilities.
Aparthotels - An aparthotel offers a combination of what you get in a typically hotel with the
facilities associated with an apartment.
Caravans - Caravans can be transported from place to place, or they can be situated in one
location.
Hostels - Hostels are pretty much the same as youth hostels, except for they may not provide
provisions for catering. Some hostels have a communal area, such as a seating area or kitchen,
whereas other may not.
5.
Hotels are classified according to the hotel size, location, target markets, levels of service,
facilities provided, number of rooms, ownership and affiliation, rated stars, etc.
6.
Welcoming the guests with a hospitable gesture.
Offering them the desired table or the bar or waiting area if there is a wait time.
Presenting the guests with a menu and waiting for a few minutes before going over for
the order.
Assisting the customer in placing an order by explaining the dishes (if asked), and
repeating the order to ensure no mistakes in order taking.
Ensuring that the order is served to the customer as soon as it is prepared and minimizing
the delay between placing the order and serving it.
Delivering the food at the table, and serving it to the customers, if needed as per your
restaurant’s service standards.
Checking to see if the food is alright or if the customers wish to order more at intervals.
Clearing off the table only once the customers are done with their meal or drink.
Reducing delay while billing.
Asking for feedback about the service.
Ensuring hospitality even after the customer has paid the bill and is about to leave.
