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Short note of hospitality management
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Hospitality is a people business which use a unique approach to customers. Customers have to come to the property to order to consume the product. The product in hospitality industry is perishable, inseparable, intangible and variable. Depends on the organisation, the product can be delivered to the customers differently. The product that is consumed in hospitality industry not simply just accommodation and food, but also includes the service that is provided by the hospitality staff ‘You cannot invent them. Hospitality comes from inside a human being.’ (Sturman, et.al., 2011, pp. 14) and the unique environment of the organisation itself. The consumption of this “product” will make up the hospitality experience of the customers. The experience that a customer receives from a hospitality organisation will be built around four components. It includes: management operations, aesthetics of …show more content…
2001, The caterer and hotelkeeper guide to money matters for hospitality managers, Butterworth-Heinemann, Oxford. Crouch, G.I, Perdue, R.R, Timmermans, H.J.P & Uysal, M. 2004, Customer psychology of tourism, hospitality and leisure: Volume 3, CABL Publishing, Oxfordshire, United Kingdom. Edwards, P, Edwards, S & Economy P 2005, Home-based business for dummies, 2nd ed, Wiley publishing, Inc, Hoboken, New Jersey. Hertzfeld, E. 2016, ‘How mobile can lift revenue management’, Hotel Management, vol. 231, issue 4, pp. 68. House, B. 2016, ‘6 steps to improve your restaurants’ value’, Restaurant Hospitality, vol. 100, issue 2, pp. 24. Keyt, J.C., Yavas, U., Riecken, G. 1994,"Importance-Performance Analysis”, International Journal of Retail & Distribution Management, Vol. 22 Issue 5 pp. 35 – 40. Kumar, P. 2010, Marketing of hospitality and tourism services, Tata McGraw Hill, New Delhi. Sturman, M.C, Corgel, J.B 7 Verma, R. 2011, The Cornel school of hotel administration on hospitality: Cutting edge thinking and practice, John Wiley & Sons, Inc, Hoboken, New
Dave Thomas an American restaurateur and a philanthropist once said, “It all comes back to the basic. Serve customers the best-tasting food at a good value in a clean, comfortable restaurant, and they'll keep coming back.” (thomas). Everyone can agree on Dave Thomas, but I have a couple more criteria to add to his idea of a great successful restaurant. If I go out to eat I might as well pick a place that, though may be expensive, has scrumptious food because why bother going to spend money on food you can make yourself? A great restaurant has to meet three of my criteria’s: the Décor and atmosphere, impeccable service and cleanliness, and most importantly the food.
Walker, J. R. (2013). Introduction to Hospitality (6th ed.). Upper Saddle River, NJ: Pearson/ Prentice Hall
We recommend Vikram to use service quality framework (SERVQUAL) as a scale to measure and manage hotel guest’s perception of service quality in terms of five dimensions (session2 slide#45), which are (i) Reliability – OV employee’s ability to dependably and accurately perform the promised service to consistently delight its guests (ii) Assurance – Knowledge and courtesy of OV employees, and their ability to convey trust and confidence. (iii) Empathy – OV’s individualized attention and customized care it offers to its guests and understanding the customer to anticipate guest needs, wants and desires to enlighten the service. (iv)Tangibles – Refers to OV’s lavish tents and other physical facilities, equipment, pleasant appearance of OV personal, etc. (v) Responsiveness – OV’s willingness to help customers and provide prompt
Based on these calculations from the departmental income statements, the 310-room hotel in Costa Mesa, California seems to be a productive hospitality establishment that is experiencing ongoing success and profitability. The hotel’s first indicator of productivity is its average percentage of labor costs for rooms and F&B departments, whose ratios are within the normal ranges of 18 and 22 percent and 35 and 44 percent respectively. Secondly, since it is a full-service hotel, the establishment’s percentage of cost of food sold is an indicator of profitability that fall within the range of 35 to 45 percent. The third indicator of its profitability is cost of beverage sold percentage, which fall within the normal range of 20 to 25 percent.
Hilton Worldwide carries out business through three segments: (1) management and franchise; (2) ownership; and (3) time-share. These business segments enable management to capitalize on strengths like brand recognition and economies of scale. The company focuses primarily on the management and franchise segment which consist of 3,918 hotels with 610,413 rooms. Managing the properties, rather than owning them, allows the company t...
As the marketing consultant for a hospitality management company, it is often my responsibility to define target markets for various restaurants and hotels. In fact, I have been tasked with creating a fictional hospitality operation, to utilize as an illustration to define a marketing strategy and target market. In addition, I must identify and analyze the product life cycle of an organization that has been in business for a minimum of twenty-five years.
The hospitality is taken from the term ‘hospice’, meaning a house of rest for pilgrims during medieval times (Grottola, 1988). Hospitality may be defined as the reception of guest and catering to their needs and expectations, these may include food, beverage, lodging, and transportation, activities/Entertainment, shopping and supporting services. Hospitality entails a mixture of tangible and intangible factors that include the behaviors of employees and make available for guest’s security, psychological and physiological comfort (Brotherton, 1999).
Wu, Z., Roboson, S., & Hollis, B. (2013). The application of hospitality elements in hospitals/practitioner application. Journal of Healthcare Management, 58(1), 47-62. Retrieved from: http://ezproxy.aut.ac.nz/login?url=http://search.proquest.com/docview/1287979397?accountid=8440
Before understanding the dynamism of the Budgets and Luxury Hotels in the global industry one must know about what Hospitality is all about. Hospitality could be an act of serving anyone in a warm and welcoming way. It could also be called as a “home away from home”. Giving priority to needs of the guests is a vital aspect of hospitality and service.
Whitla, P., Walters, P., Davies, H. 2007, Global strategies in the international hotel industry, Hospitality Management, vol. 26, pp. 777–792.
I am covering the nuances of resort fees, bags fees and the overall measure of customer satisfaction through websites like Trip Advisor, Yelp and such in this essay. In today’s hyper competitive hospitality market where there is little to no difference in overall services offered, small charges like resort fees and baggage fees make a big impact in customer satisfaction. It can mean the difference between excellent reviews and negative reviews on websites like Trip Advisor and Yelp.
For this assignment I have carried out a job study for the Hotel Management industry.
Last week I went to Gaylord Opryland Resort and Convention Center in Nashville, Tennessee for a visit, I had a chance to shortly interview a staff named Julie Davis. As a student majoring in hospitality management, it was such a great opportunity for me to gain some insight into the tourism and hospitality industry. I started the conversation with general questions, for example, describe her typical day at work, which reasons to work in hospitality, or what influenced her career choice. As a resort and convention center, Opryland provides inclusive and diversified accommodations as well as a wide range of services and facilities. Thus, there are so many different areas such as rooms, food and beverages, events, bar, golf, and fitness and different people in different areas certainly have different typical days.
Successful restaurant makes profit from the difference between menu prices and the cost of ingredients. To attract as much customers as we can we need to choose the right prices. That prices need to be high enough to make as much profit as they can and at the same time they must be favourable for our customers.
“My learning experience, things I can achieve, the decisions I make, the people I meet and befriend and the mistakes I make tells me who I am now and who I will become.” As a child, this was a belief that my parents taught me and, so I grew up with it and became very devoted to follow it. My parents always said to me “Learn all you can.” They also taught me that the decisions I make will help me to build my own destination, and the way I treat others will say the person I am. Until this day, I continue to believe, apply and follow that belief. Today, Hospitality Management is my number one career choice I have chosen to work for the rest of my life. In many different ways, Hospitality Management reflects my third, fourth and fifth of