Fbla Hospitality Management Case Study Sample

FBLA Hospitality Management

any paid form of nonpersonal presentation and promotion of ideas, goods, or services by an identified sponsor
the spoiling or contamination of the natural beauty and features of an enviorment, due to poor planning and design of tourism projects
a framework for creating an advertising message that that gets Attention, holds Interest, stimulates Desire, and acheives Action
athletic activities and competitions for athletes who do not get paid.
a company that operates a railroad system with combined passenger and rail service throughout the continental United States
an educational, hands-on exspirience working in an established buisness under the guidance of a skilled worker.
a rate based on total sales for the day divided by the total number of sold rooms.
the area in a hospitality establishment that guests usually do not view, including all areas responsible for food quality and production, such as the kitchen and recieving, office, and storage areas
back of the house (lodging)
the area in a lodging facility where support services take place which guests usually do not view
bed-and-breakfasts (B&Bs)
small unique inns that offer a full breakfast with a night's stay
Statistics about consumers based on their knowledge, attitudes, use, or response to a product
a feature advantage of a product
travel for the sole purpose of conducting and individuals or companys buisness
buisness-to-buisness selling
the type of selling whereby one buisness sells goods or services to another buisness
verbal or nonverbal signs of a customer's readiness to buy
a written statement of career goals and the necessary steps to acheive them
an authorization stating that one has fulfilled the requirements for practicing in a feild or career
a type of buisness that has more thatn one location with the same name under the same ownership
the path a travel product takes from producer to the consumer, or traveler
a condition of being subject to change or alteration
a tour in which a tour operator buys all the seats on an airplane, train, or bus and resells them to travelers
any recreational activity for which a guest pays a fee
an establishment, such as a restaurant, where a food-and-beverage business competes for customers
a fee or payment based on a percentage of products sold
a form of payment that may include wages, benefits, and/ or incentives in return work.
an advantage over competitors due to greater value to consumers through lower prices or more benefits.
a hotel staff member who helps guest make arrangements for transportation, resturaunt reservations, event reservations, and entertainment tickets, and advises guest about activities in the area.
an agent who buys unsold products in bulk from suppliers and resells the products at a discount to intermediaries or to consumers.
a single- or multi-day exhibition held at a convention or civic center arena.
convention and visitors bureau (CVB)
an organization that works with meeting planners to provide tourist information services to business and leisure travelers
the main product that the customer is buying
pricing products by calculating all costs and expenses and adding desired profit
the method of selling the customer additional related products tied to one name
the customer's faithfulness to a business and its product, demonstrated by the customer purchasing the product again
a positive feeling or reaction customers have when a buisness or product meets their needs
a tour that is more expensive than a package tour and is designed specifically for an individual tourist.
the amount or quanity of goods and services that consumers are willing to buy at various prices
Statistics that describe a population in terms of personal characteristics, such as age, gender, income, ethinicity, or education
travelers who prefer familiarity and creature comforts and seldom try anything new or different
the process of developing, promoting, and distributing specefic locations to satisfy travelers and maintain appeal as long as possible
a resort property in a specefic location with a concentration of recources or facilities
the final stop of a journey, or the goal for travelers
the path a product takes without the help of any intermediaries between the producer and consumer
any advertising message sent directly to prospective customers via the mail
the money left from a person's gross income after taking out taxes
the process of getting the product to the consumer
ethnic variety as well as socioeconomic and gender variety in a group or society
The process of how money filters through a local economy and is spent and re-spent, creating income for other businesses.
a branch of tourism encompassing adventure tourism and sustainable development of regions for future generations
the variation of consumer demand due to a change in price
The granting of authority or power to front-line personnel for handling and solving guests' problems
a person who organizes, manages, and takes the risk of owning and operating a buisness
the position of an employee at the beggening level of a particular career
the sale of goods or services to the customer by means of the Internet.
an expression of the standards of right and wrong based on conduct and morals in a particular society or a system or theory of moral values and principles
consistent hospitality service that exceeds guest expectations.
A research method whereby a researcher observes the results of changing one or more marketing variables
goods or services that aid the use of the core product
a basic, physical, or extended attribute of a product or purchase
a phone call or thank-you note from the interveiwee to the interveiwer after the interveiw takes place
a type of buisness that is set up through a franchise agreement, which is a contract between a franchisor and franchisee to sell a companys goods or services at a designated location
a program in which an airline offers free travel, upgrades, and discounts to program members
the area in a hospitality establisment that guests view, such as the entrance and dining room
front of the house (lodging)
the area in a lodging facility that guests view, such as the lobby
a restaurant where a customer sits at a table, gives an order to a server, and is served food at the table
statistics about where people live.
the increasing integration of the world economy
the eventual desired outcome
guest or uniformed services
staff member in uniforms, including the bell staff, valets, security offers, concierge, and door or garage attendants
the fulfillment of guests' needs and wants regarding recieving quality hospitality products
guest service agent (GSA)
a hotel staff member who performs all of the functions of a desk clerk/agent, concierge, and valet
a local or regional event with national or possible international appeal that occurs once or annually
hospitality-specific traits
professional characteristics needed in the hospitality industry, including a positive personal attitude, good work ethics, maturity, and good personal appearance as well as leadership and time-management skills
an effective network for an airline formed by a hub, or a large airport, connected to other smaller airports called spokes
a reward that is usually in the form of money but may also be stock options, profit-sharing privileges, a company vehicle, and/or a bonus program
the path a product takes using intermediaries between the producer and consumer
a formal or informal interveiw with a proffesional to help the job seeker learn more about a specific career feild or company
the physical components of a destination, such as hotels, resturants, roadways, and transportation, that support tourism
institutional advertising
advertising with a goal of developing goodwill or a positive image
a state of being abstract, as are things that cannot be touched
an agent who does not work directly for a travel provider but sells his or her products for a fee
Document that job seekers fill out to help employers screen applicants.
"the reception and entertainment of guests, visitors or strangers with liberality and good will."
Derived from "hospice": medieval house of rest/nursing home
provides food service operations to businesses, recreation centers, sports stadiums, college and university campuses, health care facilities, convention centers, and gourmet restaurants
Manager's role (objectives)
1. Make guests feel welcome.
2. Wants to make things work for guest.
3. Makes sure operation continues to provide service while making profit.
financial gain; difference between money earned and spent
Man or woman who applies to productive work ideas, concepts, and information (knowledge crucial to success)
service industry; lodging, restaurants, event planning, theme parks, transportation, cruise lines, other parts of tourism
money gained from job vs. knowledge/experience gained from job
Bosses and workers (organization chart)
Social organization; influential workers/leaders
how quality measured in food preparation, menu planning, recipes, cooking methods, supervision, and food holding; not seen by consumer
Busing dishes, waiter/waitress, server of cafeteria line; seen by consumer
Strategy of Job Placement
1. Income
2. Professional Status
3. Evaluating the Employer
4. Determining potential job satisfaction
4. Accepting skilled jobs
=customers; The desire and ability to purchase a good or service at a particular price during a specified period
study of objectively measurable characteristics of our population such as age and income
people born from 1946-1964
people born from 1965-1975
Echo boomers/Generation Y
people born in late 1970s
variety, such as ethnic diversity
Families where both parents work, resulting in two people getting income
childbirth, marriage, divorce, adoption, foster care (the make up of a family)
Middle-aged or older parents who do not have children living with them
People's different patterns of activities, interests, opinions
Employee that usually works about 30-35 hours per week
Food take-out, drive-through, and delivery
marketing problem of gaining a presence in many markets
Points of Distributions (PODs)
located in any place where there is consumer traffic; venue
large unit where PODs are located
restaurant featuring specific kind of food to constitute a significant component of casual restaurant segment
restaurant offering cuisine and theme that combines to provide a "getaway" experience
theme restaurants where diner's experience is centered in entertainment provided by restaurants' stage-set decor
desired outcome of hospitality services (key responsibility of front of the house)

COmpetitive Events

FBLA members have an exciting opportunity to compete in different business fields at Section, State, and National Levels.  The various events are listed below.

STEP ONE - How to choose an event.

   Click on the following link for a flow chart to guide you in your decision.

competitive events -> 

STEP TWO - Read the requirements and qualifications for your event.

   Click on the following link for the Full Description of each event and click on each of the events for more info. Please read thoroughly.

description booklet ->

   Note whether the competition is an Objective, Production, Performance or Role Play Event.

STEP THREE - Read more info on the National FBLA Website and take sample tests.

View the Events Guide ->

STEP FOUR - If your event is a Production event, please check out the RATING SHEETS on this link so that you know what you are being judged on.

Rating Sheets ->  

STEP FIVE - If you event is a Production event, please check out the FORMAT  GUIDE on this link so that you know HOW TO FORMAT your submissions.

Format guide ->


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