Hospitality business is one of the largest fields in the business world today and still expanding at a very rapid rate. The industry is expanding all over the world and has spread across the world including jobs at hotels, motels, resorts, restaurants, bars, theme parks, stadiums, tourism, air lines, and more. Hotels have become international services places, so they are becoming culturally diverse. The rapid expansion of hospitality across the world has created cultural issues that college teachings are being changed. The main cultural issue is diversity. Diversity of a business means that the academic discipline will have to incorporate new things to help students become more comfortable with different social and cultural groups. Companies that have expanded globally already have started to diversify themselves. When opening a branch of the company oversees they want it to succeed. It helps when company workers know the culture and people because certain cultures have different feelings about food and space. I believe that the academic discipline will increase in cosmopolitan rhetoric as it becomes more important in the future. The article called Lost in Translation: Cross-Country Differences in Hotel Guest Satisfaction is written for any curious hotel owners, or people who frequently use hotels based off of the quality of service received. The writers are experts in the field having either a Ph. D or M.B.A, so they are very knowledgeable and credible in the field of hospitality business. The article is present tense until the last paragraph when the writer’s start to predicted what will happen because of new trends in the industry. The article is strictly contextual and logos giving the facts of their findings and then relating them to new trends in the international hotel business. The writers want people reading this to understand that people of different cultures expect different levels of service, and want hotel owners to know that they can take advantage of the cultural differences. Writers have warned future hotel goers to be aware of changes in service expectations: “Hoteliers should also be aware of these cultural differences when they host international travelers, who may have diverse satisfaction standards or who may be more (or less) likely to express pleasure than are guests from other countries (Pingitore, Huang, and Greif 4). The article is written to warn and caution people of the changes evolving in the hospitality industry internationally. This a highbrow article as it is written as an academic and formal writing.
In search of finding ways that hospitality is being taught today, I interviewed Professor Jeffery Elsworth from the Michigan State University. Since coming to Michigan State, Mr. Elsworth has helped restructure the curriculum for hospitality business degree by creating five new courses to help prepare students. In our interview, Mr. Elsowrth said “We try to prepare our students with the right communication skills that employers look for such as: professional e-mail knowledge, exceptional on the phone, and team communicating skills being able to motivate staff.” I asked him if these skills were incorporated in the curriculum here at Michigan State, and he replied “Yes, we have a whole course on it, HB 267 Managing for Quality and Team Leadership.” Professor Elsworth also talked about how there are course for learning hospitality information systems. He also gave me some insight on the hospitality jargon: “86” means out of something, “in the weeds” means really busy, “on the rail” means food is on kitchen shelve, these are just a few of the things hospitality students learn as part of the communication. Professor Elsworth also gave me some details about his current research project, “Right now I am working on a study to see if customers understand the difference between chain and independent franchise restaurants. We are trying to see whether people go to certain restaurants based on this idea,