1.Discuss why hospitality is about providing an ‘experience’ rather than a ‘service’. Using examples illustrate how hospitality includes the creation of experiences.
2.Discuss with examples the extent to which modern hospitality has common attributes with hospitality from the past.
3.After reading the article From service to experience: understanding and defining the hospitality business, in the book of Abridged Readings undertake the following exercise. Lashley observes that “hospitality requires the guest to feel that the host is being hospitable through feelings of generosity, a desire to please and a genuine regard for the guest as an individual” (2000:15 as cited in Hemmington, 2007:8). With the move towards profit, the spontaneity of the act of hospitality has been somewhat lost, giving way to economic rationalisation, regulation and performative behaviour – Discuss this statement.
4.“Guests and/or customers from different cultures would often bring with them different expectations and ideals of what constitutes good customer service”. Discuss this statement with relevant examples to illustrate your point/s.
5.Explain with examples, three (3) different debates about the impact of globaliation on patterns of food consumption. For example, this question expects you to consider whether globalisation is leading to differentiation or homogenisation of food consumption patterns.