Reflective Essay And Investigation Of Certain Events


Write the reflective essay and investigation of certain events.



The reflective essay includes observation and investigation of certain events. This form of learning is much more advancing than any other types of academic processes to learn, though it is more difficult and challenging compared to academic learning. The best way to get educated about the hospitality industries are through experiences which have been accumulated by the internships, and gaining experiencing through practical learning. These types of learning influence the students to step out of their box. As hospitality industries in countries like Australia and other parts of Sri Lanka, etc. consist a huge industrial part. This is because the tourism covers a huge portion of the world. As tourism is directly related to the hospitality service, therefore, it also is studied with great emphasis on the theory as well as hand-on experiences, which would boost up the practical skills of the intern, the students and the employees as well. This is because reflective learning comprises of the expression of emotions, errors, anxieties, and the interactions with different types of people in different parts of the world. This learning process includes the experience and feelings of the individuals who have been accumulated from different good and bad occurrence that have taken place in the working process (Griffith, 2016). The reflective learning on the hospitality industries includes on the experience that has gathered through the works and practical deeds in the hospitality industries of different places where the working process have conducted for internship and working purposes. Therefore, it includes certain features, such as: 1) it integrates both practice and theory- it is to identify the important aspects of the reflection of the experience. The evaluation of the experience and occurrence are to be noted and to be displayed theoretically. 2) It discovers the learning outcome of the experiences- identifications can be done on the errors, and can be sorted out in the next plan for the reflective learning process. "There is no place like home". Though this is for the people, who have not explored the external world out of their sweet home. But my perspective towards this idea is totally different after the reflective learning which I have gone through. During the span of my visit, I have learned various skills which provided great feedbacks. Among variable parts of the world in which I want to go for internships in the hospitality industries for much time of my life, I mostly think of some places like Sri Lanka, Japan, Australia, India, etc. and other parts of the world in general. The countries which have suitable hospitality are the places of much importance to me. Places providing comfortable accommodations, foods, lingual aspects, places and hospitality, which includes flexible working ambience, etc., are the places of preferences for my assignments (Mauroux et al., 2015).


I was fortunate enough to explore and learn different types of factors that are related to the hospitality industries where the assignment has been accommodated. Here, through my internship program, I am aiming to connect the link between the theory and the practice. So, I have to continuously compare the two respectively. Different places of the working include the different impact of the cultures, language, foods, behaviours and professional communications, etc. with huge variations. I have been upgraded with more knowledge on certain subjects with different ideas; the way of visualising the professional world of hospitality has increased to a huge extent. Due to this type of working experiences which I have gone through, I have had the chance of learning different types of languages of a different part of the world. This has helped me to communicate with the people and grasps the cultural values and the working experience. As a result of which the skill of communicating with the people of the other countries influenced my communicative property at my workplace. Therefore, the improvements in education, as well as the external behavior, have been influenced on a positive note. I could acquire a certain informative knowledge about respective hospitality industries of different parts of the world which were included in my working assignments. The cultural variations of different workplaces, in general, have influenced me in gaining knowledge on their respective cultural values and based on their cultural histories (Willen et al., 2013). Such as, the hospitality industrial cultures of Sri Lanka is somewhat differed from cultures of other parts of the world. On another note, the foods and the hospitality etiquettes of Sri Lanka are more or less similar with the southern parts of India. Sri Lanka is associated just adjacent to the southern India on of Indian Ocean, and it also is known as the "pearl of the Indian Ocean".

Due to the advancement of the globalization, it has become more important to understand the industrial difference in variable workplaces, especially the hospitality industries. There were few moments where I was provided with positive supervision by the well-trained supervisors. For example, at dinner a couple was in a dilemma of having which type of cuisine to have, they enquired the suggestion from me as the person in charge at that time. Here I got exposure to deal the situation with high maturity and elegance to suggest the guest with the matter. I asked the couple for traditional or continental foods because my respectable workplace was famous for these two flavours of the cuisine (Armstrong et al., 2014). Likewise, I suggested them to the best stuff which could be served by our chefs, and the hospitality team. Therefore, I could learn the how to express a professional as well as a humble approach towards the guests of any place. This helped me to get knowledge on the behaviours and the way to serving the customers with a positive body language and responsibility. The cultural differences in the world are generally due to the different religions and cultures from variable nationalities. I have gone through various similar cultures too. This is basically due to general topics and religions following same propaganda and same stereotypic mythologies. To adapt these variable types of cultures became very difficult for me with the pros and cons which are included in the religion values. But as correspondence of time, the adoption of the cultural values became easy for me to understand and apply in the practical life. Therefore, the reflections which I have accumulated through these practical assessments include clear and focused knowledge which is much more than the theoretical learning only contained within few pages of books. The sources of evidence which are included as my physical learning are the most important data which I had to collect and put it in a theoretical manner and apply them in suitable situations (Calhoun et al., 2015).

Another valuable aspect of my experience is the harmony and control of the places and countries which are included in the respectable practical learning on hospitality works. For example, Americans have a spotlight on the control and mastery, where as the Chinese are more focused on maintaining the balance and harmony throughout their treatment and hospitality. Therefore, I have come to know the different types of professional etiquettes which apply to different hospitality industries of different parts of the world. On the other hand professionalism and meeting included in the professional world within Asia varies with different countries of the world. Disagreeing the older person may involve an inappropriate impression on the person. I have seen the maintenance of harmony and discipline in the workplaces, in respectable parts of the world which have highlighted the hospital industries on top. I have gained more knowledge on the professional and personal mutualisms across the world. As a result of which I have come to know, several professional rules of Asia and other parts of the World, which would help me to increase the professional values and business etiquettes. Business values would help me to establish by future and may help me to explore various parts of the world for professional purposes with no complicacy. This will eventually much more helpful than the academic learning, which is much more oriented to the books and stipulated concepts (Brotherton, 2012).

Another thing which I came across during my industrial experiences is the individuality and collectivity. While different cultures are included in different work teams, the meaning of team varies from different places. For example, the collective culture of India and China portrays team roles which are shared and fluid, where the people confer a mutual understanding and pitching in wherever and whenever required. Whereas, the mixed cultures in Russia, Germany, Italy, and Brazil, etc. the predilection equal distribution of the rewards. Another well known aspect of the countries of the world where I have been for the learning assignments is the food and more specifically the different traditional cuisine and cooking. I have come across variable cuisine of the various places which reflects the broad diversity of the respectable places. As per the modern population, the traditional cuisines are modified in several places. I have understood that the spices and cooking procedure of countries differ to the high extent (Green et al., 2014).

The learning from the working in the hospitality industries makes a compelling and psychological experience that makes the learner produce an interaction power and responds from the learning environment. The different terms used in the core industrial part can be well identified and discussed through the entire process. The students possessing reflective learning are positively prone to the activities of structured learning. Therefore, I was provided with time to observe, reflect, and think different aspects of the physical hospitality industries, and I was allowed to work in a detailed manner. The theorists act on logically which is mostly on rational structures without methodical explorations and opportunities to work on, at different workplaces. I was supported with liberal vocational on delivering the course. Hence, the practical education has grown to improve the skills to cope with the employment. The subject of tourism combines academic as well as the vocational aspects which have been described as ‘an aggregative approach of education' that has been stated for the employment (Lub et al., 2012). During the work experience in the hospitality industries, I was allocated to different departments such as the banquet kitchen, the guest servicing department, the grade manager, etc. where is got to know about the knowledge of local foods, customer behaviors, work ethics, etc. My duration of the work experience I was able to grasp the atmosphere and the work ethics in each and every department of the industry. I was curious about each and every aspect throughout my experience that I had consulted the executives of different departments to know the problems which can be faced by the guests. Moreover, I have put a strict notice on providing food with good quality to the guests, so that no complaints come from them against the management. I care for people, and I appeared for the customers' requirements and tried to serve with both brain and heart. Though there were language differentiations where I have been, therefore, I always preferred to speak in English with the higher authority of the business associates. I had attended conferences like the hospitality initiative conferences where English was the predominant language. Teamwork is also essential, which I have learned in this practical academic process. The most important factors that I have learned in this process are like team work, efficient and effective working, and fulfilling customer needs maintaining demand of the higher level (N.Torres et al., 2013). My entire team was sufficient enough to adjust to the problematic circumstances which may come in the process of working in the work places. “Practice makes a man perfect” that I believe to get a work satisfaction in the field of hospitality industries. The most important part of the hospitality industry is the management department including the core of hospitality management. It includes the skills or qualifications on manipulating and managing the entire hospitality of a country or a stipulated part of the place. The institution, in which I belong to, provides great support for the internship in my work places. This is because the academic learning was potentially provided by my institute (Kandampully et al., 2015).

The most interesting program which held in the banquet of my work place was a luxurious wedding. I came across various tasks which were important for my exploring skills in the industry. Large amounts ingredients were utilized and being cooked with high quality and processing for the consumption of the guests in the wedding reception. There were many chefs and cooks in the Department of a kitchen for fast assistance. At the end of the event majority of the cooks and the chefs cleaned their respective places, spaces, or station which they used during the preparation of foods, decorating for the respective event. Therefore from the events which I have explored through the work process, I have come across a positive outcome of the managing skills which are very important for me to survive and achieve success in the field of hospitality industries through the world. However, as an outcome of the reflective learning through my work process, I could effectively know the power of branding in the sectors of hotels, hospitality, contract foodservice, and the tourisms, etc. (Karatepe et al., 2013).


I believe that the work experiences have not only polished me to manage things with intelligence, and positive attitudes but also helped me to gain knowledge about other countries as well as my country. The roots of the culture, the specifications of the local cuisine and the behaviour of the people in the work place as well as the local people of the places which I have surfed for work experiences. The ambience of the workplace matters to a potential level. To feel the ambience and to behave accordingly is the best way to survive in the industry genuinely related to the tourism, culture, language, cuisine, and the basic of a respected country (Jones et al., 2016). These experiences will help me not only in graduating but gathering a practical knowledge on the subjects and attributes of the industries. The external challenges which would be solved by the learners of their own have great intensities to increase their ability to make a sudden decision as well as a cleared vision on the industrial cultures and etiquettes pursued in the hospitality industries. The learners can know the skills of excellent employment opportunities. The cultural values differ to a great extent in different countries; therefore, the countries with high traditional and cultural values should be treated with a protocol which is entirely different from the service provided to the countries having western values and of modernised cultures. This shift in the view is only possible when students, learners, interns as well as the employees under go certain exposure to the practical fields and the practical situations. Understanding the facts is not possible with academic learning through books. But it could be easily achieved by the practical learning and hand on knowledge which will effective emphasize on actual state in the industries that I have been grateful to experience through.


Altinay, L., Paraskevas, A., & Jang, S. S. (2015). Planning research in hospitality and tourism. Routledge.

Armstrong, G. A., Kofman, A., Sharpless, J. J., Anthony, D., & Wald, H. S. (2014). Bringing our whole person to whole person care: Fostering reflective capacity with interactive reflective writing in health professions education.International Journal of Whole Person Care, 1(1).

Brotherton, B. (Ed.). (2012). International Hospitality Industry. Routledge.

Buhalis, D., & Crotts, J. (2013). Global alliances in tourism and hospitality management. Routledge.

Calhoun, J., & Douglas, A. (2015). An Analysis of Hospitality and Tourism Research: Learning Organization’s (LO) Influence. Handbook of Research on Global Hospitality and Tourism Management, 359.

Fraj, E., Matute, J., & Melero, I. (2015). Environmental strategies and organizational competitiveness in the hotel industry: The role of learning and innovation as determinants of environmental success. Tourism Management,46, 30-42.

Green, A. J., & Sammons, G. E. (2014). Student learning styles: Assessing active learning in the hospitality learners model. Journal of Hospitality & Tourism Education, 26(1), 29-38.

Jones, P., Hillier, D., & Comfort, D. (2016). Sustainability in the hospitality industry: some personal reflections on corporate challenges and research agendas. International Journal of Contemporary Hospitality Management,28(1).

Kandampully, J., Zhang, T., & Bilgihan, A. (2015). Customer loyalty: a review and future directions with a special focus on the hospitality industry.International Journal of Contemporary Hospitality Management, 27(3), 379-414.

Karatepe, O. M. (2013). High-performance work practices and hotel employee performance: The mediation of work engagement. International Journal of Hospitality Management, 32, 132-140.

Li, L., Gray, D. E., Lockwood, A. J., & Buhalis, D. (2013). Learning about managing the business in the hospitality industry. Human Resource Development Quarterly, 24(4), 525-559.

Lub, X., Nije Bijvank, M., Matthijs Bal, P., Blomme, R., & Schalk, R. (2012). Different or alike? Exploring the psychological contract and commitment of different generations of hospitality workers. International Journal of Contemporary Hospitality Management, 24(4), 553-573.

Mauroux, L., Zufferey, J. D., Rodondi, E., Cattaneo, A., Motta, E., & Gurtner, J. L. (2015). Writing reflective learning journals: promoting the use of learning strategies and supporting the development of professional skills. In Writing for Professional Development (pp. 107-128). Brill.

O'Mahony, B. (2015). Quality in hospitality and tourism education: government dictates versus academic praxis. Quality Assurance in Education, 23(4).

Pantouvakis, A., & Bouranta, N. (2013). The interrelationship between service features, job satisfaction and customer satisfaction: evidence from the transport sector. The TQM Journal, 25(2), 186-201.

Peter Lugosi, Paul Lynch ."Critical Hospitality Management Research". N.p., 2016. Web. 20 May 2016.

Prud’homme, B., & Raymond, L. (2013). Sustainable development practices in the hospitality industry: An empirical study of their impact on customer satisfaction and intentions. International Journal of Hospitality Management,34, 116-126.

ReflectiveEssays-Essays- Library Guides At Griffith University". N.p., 2016. Web. 19 May 2016.

Ruhanen, L., Breakey, N., & Robinson, R. (2012). Knowledge exchange and networks: a new destination for tourism internships?. Current Issues in Tourism, 15(3), 183-196.

Wan, Y. K. P., Wong, I. A., & Kong, W. H. (2014). Student career prospect and industry commitment: The roles of industry attitude, perceived social status, and salary expectations. Tourism Management, 40, 1-14.

Whitelaw, P., Benckendorff, P., Gross, M., Mair, J., & Jose, P. (2015). Tourism, Hospitality & Events Learning and Teaching Academic Standards.

Willen, S. S., & Carpenter-Song, E. (2013). Cultural competence in action:“Lifting the hood” on four case studies in medical education. Culture, Medicine, and Psychiatry, 37(2), 241-252.

Zopiatis, A., Constanti, P., & Theocharous, A. L. (2014). Job involvement, commitment, satisfaction and turnover: Evidence from hotel employees in Cyprus. Tourism Management, 41, 129-140.

How to cite this essay: