Language of Study: Japanese
Subject major: Hotel & Restaurant Management
Country of Study: Japan
Host University: Kansai University - 関西大学
Title of Work:
Cultural and Culinary Differences in the Japanese and American Hospitality Industries
Abstract:
In the hospitality industry, it is important to recognize the variety of hotels and restaurants that exist around the world, and the diverse services they provide. Based on my internship experience in Japan, and as a guest at various hotels and restaurants, I found that cultural and culinary traditions are the basis for the differences between the Japanese and American hospitality industries. During my internship I worked in the kitchen of a traditional Japanese hotel and learned the basic steps necessary to run a restaurant in Japan. This included how the clock-in/out system functioned, how schedules are made, food safety precautions, and the daily life of Japanese workers. As a customer traveling around Japan, I frequented various types of accommodations and observed their amenities and customer service. My goal is to show the differences between the Japanese and American hospitality industries as both a guest and staff member.
Title of Work (Global Language):
アメリカと日本の接客業で文化と料理の違い
Abstract (Global Language):
世界の接客業で、様々なホテルとレストランがあり、多様なサービスを提供します。日本で、私のインターンシップの経験や、様々なホテルとレストランで客としての経験から、アメリカと日本の接客業で文化と料理の違いが分かりました。インターンシップ中に、旅館のキッチンで働いて、日本でレストラン経営を学びました。たとえば、出退勤の機能、スケジュールの立て方、食品衛生、日本人従業員の生活などがあります。日本で観光客として旅行している間に、様々な宿泊タイプで、アメニティとカスタマーサービスを体験しました。私の目的は、従業員として、客として、日本とアメリカの接客業の違いを見せます。