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El turismo de salud en México: una oportunidad para la industria de la hospitalidad
(Hospitalidad ESDAI, 2016)
Muñoz Campillo, Claudia
;
Campus Ciudad de México
Within its different types there is a branch that currently generates great expectations for the development opportunity that represents and the amount of resources that generates: Health Tourism. Talking about health tourism is not only talking about people visiting the country looking for any treatment that allows them to have a healthy life, it is also talking about hospitality services that will require before, during and after treatment for them and their companions. This article will discuss the importance of this segment and the challenge that represents for tourism service providers.
1 35
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La hospitalidad en el marco de la ética profesional.
(Hospitalidad ESDAI, 2013)
Hernández Villarreal, Andrés
;
Campus Ciudad de México
This article attempts to determine if there is a model of "professionalism" that goes well with the practice of hospitality industry in order to establish what kind of ethics is appropriate for such practice. Thus, I will first establish several professional models and their respective relationship with ethics. Then I intend to make a list of the types of hospitality, including both ordinary domestic hospitality and the professional profitable one. Finally, I explain what model of professionalism and what kind of ethics are good for each type of hospitality.
20 274
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Importancia estratégica de los activos intangibles en la Industria Hotelera.
(Hospitalidad ESDAI, 2013)
García de León, Salvador
;
Campus Ciudad de México
Resources and Capacities Based Theory currently stands out in the effort to achieve a greater understanding of the essence of the competitive advantage and determinant facts of such competitiveness. This paper presents an overview of the characteristics and management of a set of intangible assets that are considered relevant to the development of hotels under the perspective of the Theory of Resources and Capacities.
3 266
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La búsqueda de información: una técnica para aprender a aprender, competencia básica para el desempeño de los profesionales de la hospitalidad.
(Hospitalidad ESDAI, 2012)
Quiñones Martínez, María del Carmen
;
Campus Ciudad de México
The development of techniques to take advantage of the information is not usually the subject of a planned teaching within the design of the subjects taught in educational institutions. It is often believed that students possess these basic skills, that students should acquire in previous academic cycles, so they may be able to transfer and apply them in the current study cycle; however, experience has taught us that this is not always true, and that a great amount of students has no such learn-to-learn skill through search, organize, structure, communicate information and acquire knowledge. These deficiencies are related, since reading and writing mean a set of cognitive processes that participate in techniques to select, interpret, relate, organize and use information.
36 167
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Changes in the Host-Guest Relationship and Implications for the Commercial Hospitality World.
(Hospitalidad ESDAI, 2012)
Shin Jungyoung, Tiffany
;
Campus Ciudad de México
Hospitality is a notion that has lasted as long as human history. Over time, the meaning of hospitality has changed in its nature and context. This article reflects on the meaning of hospitality and changes in its meanings and context. It also explores the changes in the host-guest relationship in social and cultural aspects. By doing so, we hope to shed light on the problems associated with the transition of the 'hospitality' concept into the commercial hospitality world. Finally, this paper attempts to explore an inextricable link between hospitality and emotional labor and aid industry in resolving problems of emotional labor.
7 104
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"Persona que es curiosa, tiene un refrán para cada cosa" Los refranes del servicio y del arte culinario.
(Hospitalidad ESDAI, 2010)
Rodríguez Valle, Nieves
;
Campus Ciudad de México
This paper is a sample of proverbs which show how values such as good service and courtesy are fixed in our culture. Popular proverbs manifest fundamental values, the variety and richness of our products and dishes. Our way of doing things, our rejection of not being hospitable and what we proudly contribute to other cultures.
4 89
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Entornos en el área de alimentos y bebidas.
(Hospitalidad ESDAI, 2010)
Puente Ronces, Amanda
;
Campus Ciudad de México
Entourage is so much more than space, it includes design and emotions expressed in colors, odors, sounds and textures which help us escape daily life. Thus, when we are talking about a restaurant we cannot refer to only one type of establishment, but to all of those who allow us to restore our spirit and rescue us from monotony: Spaces which transform a tangible and physical place into pure emotion. We are nowadays exposed to constant change, to a reality filled with contrasts and new proposals. The food and beverage media is not the exception, because even if it is not easy to find something new to propose, there is always the possibility to change what already exists. This has been done by artists, fashion designers and now chefs and people in the restaurant business
11 200
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Formación de líderes en la industria de la hospitalidad.
(Hospitalidad ESDAI, 2010)
Chirinos Montalbetti, María Pía
;
Campus Ciudad de México
Quoting Octavio Paz, we could say that "we are living in foggy times", times in which it neither rains nor lets us see the sun. Times which seem either bored by, or indifferent to events presented by the media as apocalyptic: Economical crisis and climatic change. However, there are also signs which make us wake up. The tragedies in Haiti and Chile are storms which reveal human reality and consequently awaken global reactions of braveness, solidarity and generosity. The unavoidable challenge is to recognize here and now, in our families and at work, that humanity must never seem to us as "too human" or "too vulgar" -paraphrasing Nietzsche-. We must learn to discover real human needs which demand from me the same or an even bigger reaction than the one we showed to these countries. The obvious question now is what does this have to do with leadership un hospitality management?
5 130
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La dimensión corporal de la persona humana y el papel humanizador de los trabajos de hospitalidad.
(Hospitalidad ESDAI, 2010)
García Amilburu, María
;
Campus Ciudad de México
The thesis I wish to sustain in these pages could be thus summarized: the work done in the area of hospitality, - also known as domestic because it is directly aimed at transforming a "house" into a "home" (domus) -is indispensable for a harmonious human development as a corporeal and spiritual being, and occupies an important place in the working fibers which compose the social fabric, because of its humanizing role- favoring humanity- which may not be abandoned without serious consequences for mankind and society as a whole. Due to space limitations, I will only sketch the main ideas. First of all, I will examine the philosophical concept of "person" and more concretely what is specific to each individual as a corporeal and spiritual being. I will then recall that the family is the appropriate place for the initiation and development of personal life; that every human being needs a home and how the work done in hospitality directly contributes to create the environment needed for our harmonious development as human beings.
33 123
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La hospitalidad: un estilo de vida
(Hospitalidad ESDAI, 2007)
López de Lu, Patricia
;
Campus Ciudad de México
Hospitality is a service dimension of human nature, and that normally is an extraordinary factor of differentiation from other companies when it is applied. In essence, hospitable companies are companies with human face, and the attitude of the first contact people often is what finally lasts in the memory of our clients. The present article is centered in defining what hospitality is, in indicating the importance that it has nowadays as a competitive advantage in the companies and to determine the steps we have to follow to generate it.
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