Economic Rationalization of Hospitality - Example

Introduction The concept of hospitality is also referred to as accommodation sharing. In the learning world, the main approach is the one founded on moneymaking and management, with most of the organizations having their focus on services while others on a retailing viewpoint. Research has identified the major schools of contemplation and pointed out six primary approaches: management, science, relationships, studies, pragmatism and systems (Reid & Bojanic, 2010). However, there are some key tensions, debates and contradictions about modern hospitality management educationalist and hospitality management as an area of study. Poor comprehension of business hospitality is a major barrier to improvement in the industry’s customer fulfillment and growth. This report will explore on hospitality as an experience in a commercial setting (Reid & Bojanic, 2010). Hospitality as an Experience What is the sense of the term hospitality? Different people have given different description of Hospitality. Generally, hospitality is the act of compassion in giving a warm welcome and looking after the fundamental desires of strangers or guests, primarily in relation to drink, food as well as accommodation (Chopra, 2002). A modern enlightenment of Hospitality is the relationship route between a host and a guest. When discussing matters in relation to the Hospitality Industry, it means all those firms or organisations that offer foodstuffs, drinks as well as accommodation to individuals who are far from home. On the other hand, this meaning of the hospitality Industry simply satisfies majority of the situations (Chopra, 2002). In most of the industries, customers are offered with run-of-the-mill goods and services. Out of this, they desire and regularly require innovative choices. To respond to this, most of the industries that are service oriented strive to bring in new features in the products and services that they are offering. The advantages of service innovation are very many. The only challenge is that managers ought to decide on which are the best to implement (Chopra, 2002). In some instances, inventive service offering are important in maintaining an organizations present market share. Managers should execute those innovations that are wanted and needed by customers and at the same time economically valuable to the firm. Hospitality companies like hotels are a good example of a market that could profit from execution of service innovation. From a customer’s observation, the market in the hospitality industry is continuously flooded by many like, regularly simply substitutable service offers (Chopra, 2002). This may cause complexities for managers of the hotels as they endeavor to distinguish a hotel from its competitors. A solution to this is by offering innovative as well as new features to the customers. Due to the changes in the information technology, the hospitality industry is fast changing and managers ought to make sure that they make adjustments as well as positive transformations to impress the customers and give them new experiences to stay in the dynamic environment (Chopra, 2002). Finally yet importantly to give the customers their best experiences, managers must understand the wants of customers and make them a priority to add value to the present service offering. Common attributes between past hospitality and modern hospitality In the past, there was a myth that was said that an individual would not be sure if the stranger knocking at the door would be hospitable or hostile, if they were a god in disguise, or looking from the heavens and passing judgment (Gee & Gee, 1999). Not all this was considered important since mortals cannot see divinity. Hospitality was considered as a way to honor the gods, which was important to civilized living. In real hospitality, whoever the guest is does not matter nor does their condition in life. Even today, hospitality is considered an essential element in better living among people of different types. Matters of training and development of skills and the quality of services are as significant in the contemporary hospitality as they were in the past. Technology has now been put in place to transform the way the management of Human Resources is carried out. Generational transformation and the way in which the past generations and the current generations view employment need latest approaches for the human resources(Gee & Gee, 1999). Outsourcing and casualization will be more prevailing techniques of employment. Strategic human resource management (SHRM) as well as its performances has the elasticity to add significance to potential hospitality company performance. The outlook of the Human Resource Management in the hospitality business will require taking into account the different drifts but will as well be subjective by local situations. Therefore, the same way people welcomed guests without having the knowledge as to whether they are good or bad, modern hotels also take in all types of guests and good service should be given to everybody as long as they have paid for those services (Gee & Gee, 1999). Economic Rationalization of Hospitality Not so many industries are as directly attached to economic circumstances as the resort and hospitality industry. In current trade and economic environment, owners of hotel and lenders face an exclusive; location- motivated real estate market as well as compound transformations in corporate and consumer claim. At the same time, doubts can present openings, which, penetrated into, intelligently, can bring major long-term profits. Hospitality is a many-sided operating industry, different to supplementary real estate savings. Clients require legal advice that recognize the management, ownership as well as compound operational finances of the business and is capable of providing effective results — at the moment as well as into the future (Gee & Gee, 1999). Most significantly, clients require advice who can assist them prioritize and rationalize compound business as well as legal conclusion in which financial effect is the primary metric. As much as hospitality calls for the guest to feel to feel that the host is being hospitable through generosity, contemporary hospitality has somewhat lost that meaning giving way to economic rationalization, regulation and performative behavior. The hospitality has two main sectors that are majorly for profit making and these are accommodation that provides for those people who are away from home as well as food and drinks to commuting, local, tourists and transient customers. In the accommodation sector, hotels are the ones that are well known for this. A hotel is an establishment held out by the owner as presenting a resting accommodation to those individuals presenting themselves and appears to be able and prepared to give a reasonable amount of money for the facilities as well as services offered and who are in the right condition to be received. A hotel is a major form of profit-making accommodation. The hospitality industry has really grown in the past few years and is becoming one the most profitable industries in the world and therefore for it to run effectively, managers have to look at their competitors and work hard at reaching the levels of those who are higher than they are. Therefore, the concept of being generous in this industry has slowly lost its meaning to being a profit as well as moneymaking. Constituents of good customer service Customers and guests hail from different backgrounds frequently have diverse expectations as well as morals of what makes up good customer service. A customer is the most important element in any business and so is a guest in any place and they ought to be treated in the best way possible (Bonar, 2001). When addressing a customer or guest, one is supposed to be focused on the topic of discussion. As much as there might be other issues going on, it is very vital to ignore all the disruptions and center all the concentration on the customer in front or even if it is one on the phone (Bonar, 2001). When talking to a customer on the phone, it is advisable to step away from the computer or any other activities that one might be doing that may cause distractions. It is good to maintain an eye contact with a customer if he or she is present in person. When talking to a customer about a product or service, it is advisable to first have a thorough overview of the product or service. In addition to knowing about the product or service, one increases and personalizes their facts as they listen to the client and discover the effects of their products and services to other people (Bonar, 2001). All contacts with the customers are a knowledge experience and so they have their value to the customers as well as the host. When a host makes a promise to the customer, it is advisable to maintain their integrity by keeping their promises. One should not make a promise that they cannot keep. Good quality customer service is more than just making money. For example if an individual achieves a deal by lying or exaggerating in relation to the benefits of the products or services or leaving out its negative aspects, then the chances of the business to a have long-term success is minimal (Fleisher & Harris, 2003). Impact of globalization on patterns of food consumption The issue of globalization is having a major effect on systems of food around the globe. Food systems are changing, resulting in higher diversity and availability of food, even if having this food is not through natural means. Most of these variations are closely connected with increasing earnings, urbanizations market liberalization as well as foreign direct ventures. Struggle for a market distribution of food acquisition tends to increase with entrance into the structure of influential new players like big international fast food as well as supermarket chains. Various debates have come up due to the globalization on patterns of food consumption. One of these debates is the sustainable consumption debate. This debate finds out into the association between sustainable household use and globalization from the sustainable consumption point of view. In conditions of approach, the debate first discusses and identifies clear positions of globalization in the sustainable consumption. Trade is an important factor determining consumption patterns and the prolonging of consumption. The majority of financial records recognize trade as harmful in the sustainability of utilization because of the spatial as well as the informational separation of consumption and production. The spatial separation directs, of course, to transportation and the related energy use and greenhouse gas emanations. The informational separation, in turn, influences the capability of the end user to make socially and environmentally informed utilization choices. Users of open financial systems are more and more cut off from the cost of their options. The only thing that they are left with is little foundation for their choices beyond cost. This separation happens in part via separating consumption and production choices along four aspects, that is culture, geography, agency as well as bargaining power (Vaidya, 2006). The other debate is the globalization perspective that mostly has its focus on the specific cultural, political and economic changes that arise because of globalization. In the food industry, worldwide public and private authorities achieving advantage over institution and policy building intimidate state dominion. Therefore, compromise exemplifies the growth of worldwide regulatory systems that compromise state rule. Bibliography Reid, R. D. & Bojanic, D. C. 2010. Hospitality Marketing Management. New Jersey: Wiley & Sons. Chopra, M. 2002. Globalization and Food: Implications for the promotion of healthy diets. Geneva: World Health Organization. Vaidya. A. K. 2006. Globalization: Encyclopedia of Trade, Labor, and Politics. California: ABC- CLIO Fleisher, C. S. & Harris, P. 2003. Handbook of Public Affairs. London: Sage Publications. Gee, J. & Gee. V. 1999. Super Service. New York: McGraw-Hill Bonar, S. A. 2001. The Conservation Professional's Guide to Working with People. London: Island Press Read More