TRANSCRIPTS
Earth orbit in Phoenix for ‘only’ 50,000 US dollars. They managed to get a few hundred people interested and collected deposits in the US, Europe and Japan, but in the end there wasn’t enough investment to develop Phoenix further.
As we come closer to our own time,
developments start to speed up. Shimizu Corporation, a major global construction company, chose to forget about how to actually get into space, but designed a space hotel in 1989.
A few years later, in 1993, the first market research survey on space tourism was carried out. More than 3,000 people in Japan filled in a questionnaire. If it showed one thing, it was that the concept of space travel was extremely popular in that country.
Five years later, in 1998, the ‘X Prize’ was announced. This was a $10,000,000 prize for the first person to launch a reusable manned spacecraft into space twice within a two-week period. At a press conference held by NASA, Mr Goldin, administrator of NASA at the time, said: ‘I hope my grandson, who is two years old, will be able to go on a trip to a lunar hotel.’ A few years before that, nobody could have imagined such a speech. From that time on, space tourism became accepted by ‘real’ space industry people. Burt Rutan and SpaceShipOne won the X Prize in October 2004.
In 2001, Dennis Tito became the first paying space tourist. He travelled on board a Russian Soyuz rocket bound for Space Station Alpha. He enjoyed a few days there and returned safely after eight days.
In 2004, Richard Branson of multinational company Virgin presented Virgin Galactic’s plans to build a hotel in space and undertake regular space travel. Tickets were sold for a mere $200,000.
In 2007 NASA and Branson’s Virgin Galactic announced they would collaborate in future manned spaceflight technology, and in 2008 construction of the first space terminal started in New Mexico.
Unit 3, Lesson 1, Exercise B 1.13
A restaurant purchases food, which it prepares, cooks and serves to customers who consume it on site. The prices reflect the investment in the real estate, the equipment – the kitchen equipment, tables, chairs, crockery, cutlery, and so on, and the staff – the chefs, waiters and other staff.
Unit 3, Lesson 2, Exercise B 1.14
Part 1 Today, we’re going to talk about hospitality research. It’s a fairly new research area, but as hospitality represents a huge share of the economies of many countries in the world, it’s worthwhile looking into it. Did you know that last year expenditure on travel and tourism exceeded 6 trillion US dollars globally, according to the WTTC, the World Travel and Tourism Council? You can imagine that hospitality represents a large share of that.
During this lecture, you will see that hospitality has been the subject of much academic research and debate over the past 20 years or so.
First, we’ll briefly look at what it actually means to be hospitable.
Then we’ll consider the history of hospitality research over the past 20 years. We’ll look at the most important researchers of the past and present, and we’ll study the most important theories and approaches or methods they’ve come up with. Even though, as I just indicated, tourism and hospitality are closely linked, we will not focus on tourism really this time round.
Unit 3, Lesson 2, Exercise C 1.15 Part 2
Hospitality has been defined as two very different things. In general terms, it is seen as being hospitable, as the reception and entertainment of guests, visitors, or strangers, with goodwill. Needless to say, hospitality also refers to the hospitality industry: hotels, restaurants, casinos, resorts, clubs and any place or service that deals with tourists and making them feel at home. You could simply define hospitality as ‘providing accommodation, food and drink’, as some researchers do, but as Paul Slattery writes in his article ‘Finding the Hospitality Industry’: ‘Hospitality customers not only buy products, but also facilities and services.’
Let’s look at a restaurant, for instance, he says. ‘A restaurant purchases food, which it prepares and cooks; it serves meals to customers who consume them on site. The prices reflect the investment in the real estate, the kitchen equipment, the chefs, the waiters and other staff, the tables, chairs and the atmosphere by the use of light, sound, colours, art and design and also the form of service. The task for the restaurant is to identify the specific demands of the customers at any time, and to
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