What is LGBTQ stands for? LGBTQ represent Lesbian , Gay , Bisexual , Transgender and Queer. According to IGLTA ( International Gay & Lesbian Travel Association) , LGBT tourism refers to the development and marketing of tourism products and se ...
The service of meals may be carried out in many ways depending on the following factors 1. The type of catering establishment 2. Type of customers to be served 3. Time available for the meal 4. Turn over of customers 5. T ...
In the tourism and hospitality industry we can’t get different legislation’s for this industry in Sri Lanka all the legislations that given by the government to labour are also valid to the tourism industry.After the independence, there was a signifi ...
Tour itinerary contains list of travelling points and stop overs in detail. It should be give better idea to traveler what he / she doing during his / her journey or tour. Good tour itinerary should Include following Arrival and ...
The original meaning of the word ‘brand’ seems to derive from an Old Norse word brandr, which meant ‘to burn’ (Interbrand Group, 1992). Yet in the etymology of the word, this idea of branding as a “permanent mark deliberately made with hot iron” no ...
Itinerary planning is one of the major functions and day-to-day activities of a travel agency. The travel agency may sell ready-made tour packages or design tailor-made customized tour itineraries according to their client's requirements. Tour i ...
Las Vegas' "What Happens Here, Stays Here" slogan is one of the more famous taglines in modern tourism marketing and one of the most quoted, talked about, and recognized ad campaigns in any industry. The phrase has not only been a spark that's helped ...
In the decade of the 70 New York City was plunged into one of its greatest fiscal crises. The growing crime without any control and large businesses began their march looking for new locations. The whole atmosphere was hurting the image of New Yor ...
The classical restaurant brigade is a term used to describe the traditional hierarchy and division of labor in a fine dining restaurant kitchen. The brigade system was first established in the mid-19th century by Auguste Escoffier, a renowned Frenc ...
