Students are expected to apply their choice of a concept to a practical situation. Students are expected to visit one of the following hospitality service categories of your choice: • An accommodation and food establishment – e.g. Hotel, Motel or Bed and breakfast etc. • Food and drink – e.g. Restaurant, Cafe, Club, Self-service, Fast food, Fine dining or Bar/Pub etc. • Travel involved hospitality - e.g. Plane, Cruise ship and Train etc. Students then need to choose and apply one of the following concepts. The topics that are relevant to these concepts are provided in brackets. Students need to analyse whether the concept they have chosen from the following list, is evident in the service that was provided at the organisation/business they visited: 1. Sexualised/gendered experience e.g. Bedroom restaurant in Melbourne, Naked Sushi (Topic 1, 3 7 & 9) 2. Emotional labour e.g. wellness resort (Topic 1, 7 & 9) 3. Culinary adventure and/or entertainment e.g. Toilet themed restaurant (Topic 1 & 5) 4. Ethic, cultural, health, or local cuisine specialised food – e.g. Indian, Chinese, Organic cafe (Topic 1, 5 & 8) In applying the theory to this practical situation, you need to ask yourself the following questions: • What is the core-business? (e.g. food, accommodation, entertainment etc) • What is the nature of the hospitality offered (e.g. fine dining, ethnic cuisine, organic food, entertainment/fun etc) • What is your initial impression before you visited this place? (e.g. from what other people told you, Website, online reviews etc). • Which one of the above 4 concepts is applicable to this restaurant and why? (e.g. emotional labour is applicable, because it is a restaurant, and staff are expected to make customers feel welcome and enjoy the experience etc). • How does the concept (e.g. emotional labour explained in the eReadings, Study and lectures) compare with the reality of your own experience at the organisation/business? In other words, discuss whether these concepts are evident or not evident in the service that was provided. Give examples to support your answer (e.g. if applying emotional labour - emotional labour was evident in relation to the way staff calmed down/pacified a difficult customer; the customers complaint was immediately addressed, an apology was given, more attention was paid to the customer etc). Example of a negative might be, staff was not attentive/ignored customers, didn't establish eye contact with customers etc). • What can you conclude from your overall experience (e.g. the experience did not create a positive 'memorable' experience etc) • What are some recommendations or suggestions that you can offer to improve the service quality? (e.g. improve the atmosphere through better lighting, decoration, outdoor seating and more spacious tables, or staff make better eye contact with customers, or provide more variety in the menu etc).