Paper Overview Video: HOST 101 Research Report Review Video (loom.com) Hotel Cho

Paper Overview Video: HOST 101 Research Report Review Video (loom.com)
Hotel Choices: The Ponchartrain Hotel or the Le Pavillion Hotel
Your assignment is to write a paper addressing the following questions (numbers 2 – 6 below) on this historical New Orleans hotel. Your paper must be at least two full pages (which means that it spills onto another page). Below are the areas that you should focus on, include the suggested length of each area. If you follow my advice and do the suggested paragraphs, and paragraph lengths, you should definitely surpass the two page MINIMUM for the paper. 1. Introduction of paper – (one paragraph to introduce topic, describe the location of property, and to set the tone of the paper)
2. The hotel (or these properties) have a long history in New Orleans, what is something from its history that you would use as a selling point for this hotel? Be thorough. (suggested 1 – 2 complete paragraphs for the hotel or property’s history)
3. Identify the features of the hotel and describe how they benefit the guests. Be specific and thorough. (Suggested 2 – 3 complete paragraphs for the features of the hotel. Set the tone of the hotel by using descriiptive words).
4. What is unique about this hotel that other hotels in the city don’t have? (Suggested 1 – 2 paragraphs about a unique feature that no other hotel in the city has).
5. Identify 3 negative aspects of this hotel when trying to sell it and explain why. Be thorough. (Suggested 3 complete paragraphs identifying and describing the negative aspects of the hotel)
6. What is the largest sized group that can hold a meeting and eat in the hotel and why? What types of meeting space is available? (suggested 2 – 3 complete paragraphs identifying the types of groups that can be held, the special event spaces, and even perhaps the types of food and beverage that may be used in the hotel space). 7. Closing paragraph to recap what has been discussed in the paper (Suggested 1 full paragraph). 8. On another page, your sources (suggested use of 5 – 8 sources) should be present on the immediate page after the closing paragraph. This paper should represent students’ original work, in business third person writing, with no first person in the paper at all. It is never appropriate to copy written work for another source, whether a web site, student paper or book. Plagiarism is never acceptable. Your paper must be free and clear of plagiarism via Turnitin.
The format for this assignment will use is MLA style, and students must use in-text citations throughout your paper. Each piece of information gathered from outside sources and used must be cited within the paper in the appropriate format. The Works Cited page must also follow MLA style formatting, regardless of what sources were secured for information. Students must watch the MLA videos, which cover a good majority of questions, concerns, and formatting for the paper. Because the videos are available as well as Purdue’s OWL for MLA formatting, there is no excuse for inappropriate formatting, inappropriate citations, lack of intext citations, and inappropriate formatting for your paper. This paper is to be at minimum two pages in length typed, MLA-formatted, double spaced, with the works cited after the paper on another sheet of paper and photos in the same document behind the works cited. Any paper turned in without an appropriate heading (include name, date, semester, year and title) will be subject to a reduction in points. Just because the minimum is set at two pages, most works should extend to a third or even a fourth page. Very few students are able to present all of the content in a creative and insightful manner in just two pages, although some have been able to do so.
If you know that writing is not your strong suit, I encourage you to begin the writing process early and have your work submitted to me for review. I will not only review it, but I will make notes as to my feedback, and then encourage you to visit the Writing Lab on campus to further strengthen your paper. Many students that I have sent to the writing lab have had exceptional experiences; however, you have to build in time to visit them and for revisions. Note: the Writing Lab is there to help you and is a valuable resource. Use it. Visit the website to get information http://www.dcc.edu/academics/communication/writing_center.aspx. HINT: You don’t have to come onto campus to have your paper reviewed!
Works are graded on content as well as spelling, punctuation, and grammar. Graded criteria also includes the thoroughness of answering the questions set forth in the essay, length of paper (or lackthereof), and photos.
Additional Notes:
1. The page with photos is not included in the count of the paper, it’s additional.
2. All papers MUST be turned in through CANVAS portal on or before the due date. Instructor will not accept papers emailed or handed in. 3. Late papers are penalized per the syllabus, and no papers will be accepted two weeks after the deadline. No paper will be accepted for any reason two weeks after the deadline, no exceptions.
4. The last date that Instructor will review and give feed back on Research Papers is listed in the syllabus during Office Hours.
5. It is the student’s responsibility to run his or her paper through Turnitin to ensure that the paper is not plagiarized. The website is https://www.turnitin.com/
Course Objective Alignment and Program Learning Outcomes Alignment for this Assessment
Course Objective Alignment: This assessment, when combined with research, writing, formatting and editing the paper, meets the following course objectives: Item a) Describe the historical development of the hospitality industry (micro-scale as all hotels selected have historical references within New Orleans)
Item b) Define tourism, and its organizational structures, and discuss its economical and social impact (students are asked to evaluate how the hotel’s history, structure, and challenges could impact it economically).
Item c) Identify the various types of hotels and tours; integration domestically and internationally
Item d) Describe Room Division and Food and Beverage Management and Planning in Hotels
Item e) Describe the restaurant business and its various components — food service and beverage management, menu planning, classification and operations (within the hotel setting)
Item f) Differentiate between Meetings and Conventions with emphasis on role of meeting planners, event managing and specialized services (within the hotel setting)
Item g) Explain Hospitality Marketing, Sales and Human Resources Management, and the importance of social and cultural diversity in the industry (within the hotel setting)
Item i) Describe corporate philosophy and culture, with emphasis on key management function s(within the hotel setting)
I need some additional information added and help with organizing the paper, also spelling and grammar checked