identify, define, establish and preserve the highest level of
hospitality professionalism, ethics, excellence and quality
standards in guest services.
To promote sound
hospitality business practices and procedures.
effective & constructive hospitality and food professional
orientation programs to peers and personnel at all level and in all
corporations staff in developing their knowledge, skills &
To provide peers
with an interface between hospitality, professional training,
education and culture.
nationally recognized guests services standards, protocol and
promote and implement quality measurements & evaluation systems for
the hospitality assessment and control quality in products,
equipment, operations, information, resources, risk management,
health, sanitation, food/beverage, properties management, employees
compensation and rights and guests services.
To recognize the
accomplishments and services of all those who contribute to the
better advancement of hospitality, food and beverage and culinary