Michelle Foote

Enc 1102
The Cheerleaders
Genre Analysis
19 February 2015

What Does the Hospitality Industrys Genre

Value?
Hospitalitynet.org is where industry professionals turn to
stay current in all things falling under the hospitality umbrella. Aspects such
as Food and Beverage, Travel and Tourism, Hotel Operations, and Event
Management. Although the field has many parts, each facet has the same
goal: providing guests with exceptional service. Amy Devitt, a Professor of
English at the University of Kansas explains her theory of genre as, In sum,
genre is a dynamic response to and construction of recurring situation, one
that changes historically and in different social groups, that adapts and
grows as the social context changes (Devitt 580). In other words, genre is
the way in which fields react and evolve to societal changes.
Hospitalitynet.org aids the industry by interviewing the best of those in the
professions currently trending and succeeding. For example, Donna QuadriFelitti, clinical associate professor and academic chair of the Schools
hospitality and tourism program is cited as she shared her excitement
towards having an added course at NYU in the article NYU School of
Professional Studies Tisch Center for Hospitality and Tourisms Offers New
Interactive Course on the Inner Workings of the Wine Business in Spring
2015. The 2015 Food Trends: Predictions from Four Seasons Chefs article
interviews five executive chefs from Four Seasons restaurants nationwide to
provide the meat of the article. And lastly in an article titled UNH Hospitality
Management Program Hosts Nassikas Lecture Series William Nassikas,
president and chief operating officer of Westroc Hospitality talks about
service standards. All three texts use logos, which literarydevices.net defines
as a Greek word meaning logic. Logos is a literary device that can be
defined as a statement, sentence or argument used to convince or persuade
the targeted audience by employing reason or logic Logos mostly employs
the utilization of inductive and deductive reasoning methods to be effective
(literarydevices.net). Logos is used as the hospitality genres foundation of
credibility and evidence. By stating the position someone holds, such as
Andrew Bell, president and cofounder of New York-based American

Sommelier (Hospitalitynet.org 1) we already see Mr. Bell as a qualified

individual whom may provide insight to others in the food and beverage
field.
In addition, the three articles are also similar in that they follow the same
five paragraph format. This is possible because the hospitality industry
values efficiency and clarity. The articles all seem to have a title that stands
out in a slightly bigger sized font than what is used for the body of the
article. Other than that, the articles are fairly uniform, the only features
standing out being the underlined book titles and university logos which are
merged into the right side of each introductory paragraph. This consistent
design may reflect the interdependency between all facets of the hospitality
field.
The audience of these articles are for, but not limited to, the members of the
hospitality field. However, outside members of the discourse community
such as those with a real passion and love for food, sometimes known as
foodies, may also enjoy reading about the predicted food trends for the
upcoming year. The articles provide positive public relations for restaurants
and hotels both in the local community and in establishing them as
destination resorts and restaurants.
Questions this genre answers includes topics of being environmentally
friendly, providing exceptional guest service, and keeping up with consumer
trends and technology. Hotels, for example have responded to this discussion
by implementing linen reuse programs, low flow shower heads, and
occupancy sensors to decrease their environmental footprint while also
increasing company profit margins (globalstewards.org). The Ritz-Carlton as
an additional example, evolved by utilizing its company technology to have
a reservation system that is used worldwide in which each guests
preferences are saved in the system each visit so upon return, the preferable
sheet corner is turned down and beverages of choice from previous visits are
pre stocked before the guest ever has to make the request. The articles
discussed from Hospitalitynet.org serve as examples of how the hospitality
genre discusses key industry goals which in turn brings the industry closer to
the ultimate goal: better serving both the company and its guests.

Works Cited
Chang, Katie. "2015 Food Trends: Predictions from Four Seasons Chefs." Onesearch. N.p., n.d. Web.
"Go Green Hotels: Green Ideas for Hotels and Resorts." Go Green Hotels. N.p., n.d. Web. 19 Feb.
2015.
"Logos - Definition and Examples of Logos." Literary Devices. N.p., 19 Feb. 2014. Web. 19 Feb. 2015.
"NYU School of Professional Studies Tisch Center for Hospitality and Tourisms Offers New
Interactive Course on the Inner Workings of the Wine Business in Spring 2015." (n.d.): n.
pag. Onesearch. Web.
"UNH Hospitality Management Program Hosts Nassikas Lecture Series." Onesearch. N.p., n.d. Web.