Arianna Vallejo

Name: Arianna Vallejo
Major: Hospitality Management
Class Level: Junior

The FIU Study Abroad program at Beaches Turks & Caicos Resort Villages & Spa was a terrific way to learn about how a high-end resort works and get advice from people who work in the hospitality business. I went to the Chaplin School of Hospitality and Tourism Management at Florida International University to study how to run a hotel. I perform most of my work online, but my position in the field gives me a lot of hands-on experience. I currently work at Hilton Miami Downtown, where I’ve learned a lot about how hotels work and how to aid visitors. Because I have worked in hotels before, I was really interested in seeing how a huge tourist resort is different from the hotels I’m used to.

One of the main reasons I chose this program was that it allowed me an opportunity to learn about hotels in a broader way. Most hotels only have rooms and other amenities for guests, but a destination resort like Beaches Turks & Caicos has a lot more departments that work together to make a full vacation. We got to witness and learn from a lot of various departments during the program. These included the front desk, food and drink outlets, housekeeping, and even accounting and cost control. Watching these teams work together helped me understand how important it is to talk to and work with each other to make sure guests have a good time.

I learned a lot about how people plan customer service and experience management during the week. The way guests were welcomed when they got to the resort was one thing that truly stood out to me. As soon as guests got off the shuttle, employees met them with cold towels, smiles, and even a song. This kind of contact produces a wonderful first impression straight away and sets the tone for the rest of the stay. It taught me how hotels and restaurants create events that make guests feel special and excited about their stay.

Another helpful thing about the training was that I got to follow people in the accounting department around. This showed me how the financial side of things can make the passenger experience better behind the scenes. There were people on the team who took care of accounts payable and receivable and a finance manager who was in charge of everything. One thing that particularly stood out to me was how carefully they check money transactions. A lot of steps need to be checked by two or three people to make sure everything is right and accountable. I also learned how the resort saves money, such as by receiving a lot of supply trucks from Miami every week. The crew needs to carefully examine each shipment against the invoices before delivering the documentation to accounting for payment. This experience taught me how crucial it is to manage money efficiently so that the resort can run smoothly.

During the program, I also got to watch how different people led and ran the property. Many of the CEOs we spoke with said that it’s important to work together, be clear when you talk to each other, and have a strong service culture. The readings talked about how hospitality businesses build loyalty by creating strong corporate cultures that benefit both employees and guests. My time at Beaches Turks & Caicos backed this up. When employees are well-trained and have good leaders to aid them, they can deliver the same outstanding experiences to customers every time.

This study abroad program also made me think about what I want to do with my life in the hospitality sector. I learned a lot about how hotels work while working at Hilton Miami Downtown, but coming to a huge resort helped me see how many different positions there are in the hospitality sector. I was most interested in learning more about operational leadership and how huge hospitality firms work efficiently.

By the end of the trip, I learned a lot more about how different departments work together to make sure tourists have a fantastic time. The program taught me more about my area, offered me a new way to think about hospitality leadership, and made me even more enthused about starting a long-term career in the hospitality industry.

Arianna Vallejo HFT 4955

My study abroad experience at Beaches Turks & Caicos Resort Villages & Spa allowed me to see how a large luxury resort operates as a connected system rather than just a collection of individual departments. Throughout the program, we observed multiple areas of the resort, including front office operations, food and beverage outlets, housekeeping, and leadership teams. One of the most interesting opportunities I had was shadowing the accounts department, which gave me a new perspective on how financial management supports the entire guest experience.

Before this experience, I mostly associated hospitality with guest-facing roles such as front desk staff, servers, or housekeeping teams. However, spending time with the accounts department showed me how important behind-the-scenes financial operations are in keeping the resort running smoothly. The team structure included a staff member responsible for accounts receivable, another for accounts payable, and a finance manager who oversees the process. What stood out to me most was how carefully every transaction is reviewed. Their system requires invoices and payments to be checked and verified by two to three different people before being finalized. This process helps ensure financial accuracy, prevent errors, and maintain accountability across the organization.

Cost control is also a major operational focus at the resort. I learned that the property receives three full supply trucks every Monday from Miami. These shipments include food, beverages, and other supplies needed to operate the resort’s restaurants, bars, and guest services. When the shipments arrive, the cost control team must verify that every item matches what was originally ordered. They carefully compare the deliveries with invoices before forwarding the documentation to accounting for payment. Seeing this process made it clear how important coordination is between departments such as purchasing, cost control, food and beverage, and accounting. Without accurate verification and communication, the resort could face financial losses or operational disruptions.

Observing these systems helped me understand how all departments contribute to the guest experience, even if guests never see them directly. For example, the work done by cost control and accounting ensures that restaurants receive the right ingredients, housekeeping receives the necessary cleaning supplies, and the resort maintains the resources needed to operate efficiently. These processes support the guest experience indirectly but are essential for maintaining quality and consistency throughout the resort.

During the program, I also noticed several leadership qualities among the managers and executives we encountered. One important characteristic was strong communication between departments. Managers frequently emphasized teamwork and coordination to ensure that operations run smoothly. Another quality was attention to detail. Whether it was financial verification in accounting or service standards in guest-facing roles, leaders consistently focused on maintaining high standards across every area of the resort. These leadership behaviors help create a culture of accountability and professionalism throughout the organization.

The assigned reading from Skift discusses how hospitality brands earn guest loyalty by creating strong organizational cultures that support both employees and guests. According to the article, leadership and company values play a significant role in shaping how employees perform their roles and interact with guests. My experience at Beaches Turks & Caicos reflected this concept. The teamwork between departments, structured financial processes, and strong leadership presence all contribute to an environment where employees can perform their jobs effectively. When employees are supported by clear systems and strong leadership, they are better able to deliver positive experiences for guests.

This study abroad experience has also influenced my perspective on potential career paths within the hospitality industry. While I have always been interested in guest-facing roles, shadowing the accounts and cost control teams helped me appreciate the importance of operational and financial management within a resort environment. Understanding how resources are managed, tracked, and allocated is critical for the long-term success of hospitality organizations.

Overall, this program helped me see hospitality from a much broader perspective. A luxury resort like Beaches Turks & Caicos operates through the collaboration of many different departments, each playing an important role in delivering a seamless guest experience. Leadership, communication, and well-designed systems are what connect these departments together. This experience not only expanded my knowledge of resort operations but also helped me better understand the many career opportunities available within the hospitality industry.

Arianna Vallejo HFT 4955

When we went to Beaches Turks & Caicos Resort Villages & Spa on our study abroad trip, I learned more about how crucial the rooms division is to the guest experience. Housekeeping, laundry, and environmental health and safety are some of the departments that work behind the scenes, but they are very important for keeping the resort clean, comfortable, and safe for guests. Even if guests don’t talk to these staff directly, their work has a big effect on how people see the resort.

One of the most obvious things about the rooms division was how clean and well-kept the resort looked all the time. The guest rooms, corridors, and public areas were all clean and well-organized, which makes visitors feel more at ease and safe. Guests may rest and feel sure that the resort cares about cleanliness and quality when the rooms are clean. Laundry is also very important because it makes sure that linens, towels, and uniforms are constantly clean and ready for guests and staff. Even though most guests don’t think about these things, they are quite important for keeping the high standards that are anticipated at a luxury resort.

We actually spoke to the housekeeping staff directly late at night when we were there. We called housekeeping because there was a problem in our room and we needed it fixed fast so we could get back to sleep. The personnel acted immediately and professionally in response to the incident. Even though it was late at night, they were still polite and friendly while they worked out the problem. This event taught me how crucial it is for hospitality businesses to be quick to respond. Guests may only engage with housekeeping once in a while, but when they do, how well that interaction goes can have a big impact on how they feel about the resort as a whole.

From a management point of view, cleanliness, safety, and consistency are very important for guest happiness and trust in the brand. If a guest room isn’t cleaned or cared for correctly, it may quickly make the whole resort look bad. This is why many hotels use tight standards for managing their facilities and regular inspections to make sure that all of their rooms are always of the same high grade. Environmental health and safety staff also help lower hazards by keeping an eye on safety rules, cleanliness, and maintenance issues all around the property. Guests feel safe and at ease during their stay when these mechanisms perform well.

According to the article on the hotel guest life cycle, cleanliness and consistency are two of the most important things that affect guest pleasure, online ratings, and long-term loyalty. This is how I felt in Beaches Turks & Caicos. The resort’s high standards of cleanliness and prompt response to our needs made me trust the brand more. People typically judge a hotel by how clean and well-kept their room is. A clean and well-kept hotel makes people want to come back and tell others about it.

One of my top responsibilities as the head of the rooms division would be to make sure that there are good quality control processes in place and that teams talk to each other. To make sure that every room is of the same high quality, there should be regular inspections, staff training, and defined operational standards. I would also stress how important it is to respond to visitor complaints quickly, because doing so can turn a bad experience into a good one. Providing the right training and tools to housekeeping personnel would also help keep things consistent throughout the whole property.

In general, my time at Beaches Turks & Caicos taught me that rooms division operations are the most important part of the guest experience. Even though a lot of this work is done behind the scenes, the housekeeping, laundry, and safety teams immediately affect how guests feel about the resort’s cleanliness, comfort, and value.

Arianna Vallejo HFT 4955

When I studied abroad at Beaches Turks & Caicos Resort Villages & Spa, I discovered how crucial it is for guests to have good food and drink service at a premium resort. Restaurants, bars, kitchens, and stewarding staff all work together to make sure that eating out is a great experience. This is because feeding a lot of people can be hard. Seeing these things in action helped me see how handling food and drinks can help both the guests and the resort.

What really jumped out to me about the resort was the wide range of unusual and creative eating options. We went to two new restaurants while we were there: Butch’s and Pinta. They showed us how to make food and drinks that people will remember in different ways. Pinta is a sophisticated food hall where you can eat four different kinds of food at the same time. This method makes eating more fun and interesting because it lets individuals experience a lot of different foods in one area. But I also saw how hard it can be to run this kind of business. Because more than one individual arrived at our table, it was hard to tell who our main server was. This taught me how crucial it is to be clear about what each individual should do and to talk to each other nicely so that guests have a wonderful experience.

Butch’s, on the other hand, is supposed to be a five-star steakhouse, and the structure and the mood made it plain. The place looked fancy, which fit with the idea of a high-end steakhouse. The personnel were really professional, which stood out to me. For example, the people who brought the food yelled the name of each dish as they put it on the table. This is a simple thing, but it makes the overall eating experience more organized and classy. The waitress also talked about other meals, which indicated that she knew a lot about the menu. This made customers feel more at ease and sure about the food at the restaurant.

We have noticed certain problems that can happen during a soft launch. For instance, they served spaghetti with mushrooms at Pinta even though they had asked not to. This revealed that service could get worse if the kitchen and the front-of-house staff don’t converse with one another well. We also learned that the music, lighting, and temperature at Butch’s didn’t have much of an effect on how everyone felt overall. These simple things reminded me that the whole ambiance, not just the food, can make people feel a certain way at restaurants.

One of the most important things a manager can do in food and beverage management is to find a balance between keeping customers happy and running the business well. Leaders need to make sure that the way people work, the way they are trained to serve, and the way they talk to one another are all good enough to keep things running smoothly. They also need to keep prices reasonable, follow food safety rules, and make sure that the kitchen, service workers, and stewarding teams all operate well together.

The article “Why Experience is the New ROI for Restaurant Success” says that restaurants today compete not only on the quality of their food but also on how well they treat their customers. What I saw in Beaches Turks & Caicos clearly shows this. People’s opinions of a restaurant and whether or not they would go back can be affected by things like good service, knowing the menu, the restaurant’s design, and how effectively the service is coordinated.

If I worked at one of the resort’s pubs or restaurants, I would try to get the front-of-house and kitchen staff to talk to each other more. This is especially important in places like Pinta, where different types of food taste good together. I would also keep working on the sensory parts of restaurants like Butch’s, including the lighting, temperature, and music, to make sure they fit the high-end vibe I want.

Overall, going to Beaches Turks & Caicos made me realize that running a food and drink business is about more than just serving food. They are really well-planned events that need a lot of leadership, coordination, and attention to detail to make sure that everyone has a wonderful time.

Arianna Vallejo HFT4955

During our study abroad trip at Beaches Turks & Caicos Resort Villages & Spa, I saw firsthand how the many front-of-house departments work together to make sure guests have a great time. Before the trip, I had a general idea of how the Front Office, Butler Service, Loyalty & Travel, and Club Sandals worked. But seeing them in action helped me really realize how difficult it is to coordinate and create service in a high-end resort setting.

Getting to the resort was one of the nicest parts of the trip. When we got off the shuttle, staff members were waiting for us with cold towels to help us cool off. The first greeting, a song, created a good and lasting tone right away. This showed how important first impressions are in the hotel business. It made us feel at home right away, which set the tone for the rest of our stay. The front-of-house workers at the resort also usually seemed nice and pleasant. Their upbeat attitude helped make the place feel warm and friendly, which is important for a pleasant guest experience.

The Front Office crew is responsible for checking people in, welcoming them, and answering their queries. Their professionalism and organization help make sure that guests have a nice start to their journey. Another thing that stood out to me was the Butler Service crew. We didn’t have a butler, but we could see how active they were all over the property. A lot of the butlers rode bikes about the property to quickly serve meals, arrange cabanas by the pool, and help clients who were staying at that level of care. They were always on the go around the resort, which showed how dedicated they are to providing fast and customized service. This kind of service lets guests relax and enjoy their vacation without having to worry about making reservations or planning activities themselves.

Club Sandals also improves the stay by offering high-end services, including private check-in areas, concierge help, and VIP lounge areas. The Loyalty & Travel department also aims to build relationships with guests who come back by remembering their preferences and past visits. These divisions work together by sharing information about clients and making sure that services feel personal and the same throughout the whole stay.

From a management point of view, there are a variety of systems that help keep this level of service up. Training is one of the most important things. Employees need to learn how to execute their tasks, how to talk to other people, how to act professionally, and how to comprehend their own sentiments. The personnel at Beaches Turks & Caicos clearly realized how vital it was to make guests feel welcome and cared for. It’s also necessary for departments to talk to each other so that staff can work together to help guests and share information about them. When everyone on staff is on the same page and knows what’s going on, they can deliver a smooth and personalized experience to customers.

According to the Hospitality Net article “The Benefits of Service Design,” hospitality firms need to plan their service systems properly to keep clients happy and coming back. Making sure that every step of the guest’s experience goes well is what service design is all about. I could see this idea very well when I was at Beaches Turks & Caicos. The friendly staff, the way the many departments worked together, and the warm greeting all showed how effective service design can make a guest’s stay better. If guests feel valued and cared for, they are more inclined to return and tell others about the resort.

If I were in charge of one of the front-of-house divisions, I would always put training and communication for employees first. I would also advise the staff to retain the kind atmosphere that I saw during our stay. Small things, like greeting visitors with a smile when they arrive or making their stay special, like we did, can make a big difference in how they remember their stay. By focusing on both operational efficiency and actual hospitality, managers can keep delivering outstanding experiences for guests.

My trip to Beaches Turks & Caicos taught me a lot about how important it is for employees to work together, design outstanding service, and talk to each other well in order to have a successful stay at a luxury hotel.