Managing Tourism Experience Project - Literature review Example

MANAGING TOURISM EXPERIENCE PROJECT By Name Course Instructor Institution City/State Date Managing Tourism Experience Project Part 1 These days, creating an enjoyable experience’ for the customer in a hospitality setting, indicates more customization, more convenience, more comfort, and advanced methods to remain connected. Besides, a hard-hitting financial system has made the hospitality setting more competitive. For this reason, hotels require the correct technology to deliver improved services to its customers/guests exclusive of loading the business with extra expenses. Notably, the hospitality industry is increasingly determined to develop itself to serve its guests more efficiently and improve experience amongst the customers (Maniu & Marin-Pantelescu, 2012, p.235). Bearing in mind this a technological epoch, one cannot neglect enforcing it in various means or the other to enhance the level of business functionality; thus, the hospitality industry is not excluded. According to He et al. (2011), service is the basis of the hospitality sector; thus, hotels are at the moment implementing automation to make sure their customers/guests are able to experience the finest feasible service. Australia’s hospitality sector can start hotel room automation given that it has already been adopted in India and it has eventually started to gain momentum. Importantly, the automation system permits hotels to enhance their services by ensuring the services more punctual and simply accessible for their customers or guests. What’s more, by enhancing their service level, then hotels can manage to create an enjoyable experience and maximising customer satisfaction as well as ensuring utmost satisfaction for their guests (He et al., 2011, p.595). Part 2 Sexuality labour can be defined as manner in which workers make use of their personified characteristics and abilities to influence the receiver’s senses and to add significance to generate delineation in the midst of workers (Spiess & Waring, 2005, p.194). Basically, with aesthetics in business enterprises, workers aesthetically create and muster their corporeality to enter board and get off so as to achieve their goals. Prospective and available workers offer themselves on the argument that, it is better to be checked than overlooked. Still, the point that needs to be stressed is that sexual labouring in hospitality is for the workers personal gain: to improve their own ability to get employed, career and pay or to catch the attention of a workmate; it is not set out for the profitable gain of the business enterprise. In comparison, while business enterprises aspire to mobilize, improve and commodify workers materiality, these workers turn out to be element of the organization’s aesthetics (Spiess & Waring, 2005, p.198). Considerably, since sexuality labouring for workers lengthens not just entering and boarding, but also getting off; thus, it is logical to presume that this form of labouring may as well be suitable and transformed as sexualized labour was meant for profitable gain. In this regard, hospitality workers looks happen to be sexualized as an managerially approved method of service. Part 3 Trend 1 In the past five decades, the noticeable consumption level of various alcoholic drinks in Australia has changed considerably; especially, pure alcohol percentage obtainable for use in beer form has reduced nearly 34 percent (Hernandez et al., 2013, p.158). On the other hand, the percentage of wine consumption has augmented by roughly 25 percent and spirits by 8 percent. Based on perceptible pure alcohol per capita consumption, the overall consumption has changed in the past five decades. According to Hernandez et al. (2013), apparent per capita alcohol consumption from the early hours of 1960s and beyond augmented progressively, hitting the climax at 13.1lt pure alcohol per head between 1974 and 1975. What’s more, apparent per capita alcohol consumption stayed comparatively stable for the subsequent one decade, after that it declined in the following decade, standing at 9.8lt per head between 1995 and 1996. Afterwards, alcohol consumption progressively heightened to 10.6 litres between 2007 and 2008, prior to its decrease to 10.0 litres per head of pure alcohol between 2010 and 2011. Fig 1: Alcohol Consumption Trends (Source: mja.com.au) Selling Low-Alcohol Wine (Market Opportunity 1) Based on the above trends in alcohol consumption, hotels can take part in reducing the ever increasing level of alcohol consumption in Australia by selling low-alcohol wines. Even though, adopting low-alcohol wine products is a solution to prevalent high alcohol consumption, its market entry effect is yet to be realised, but its percentage consumption is increasing steadily. Moreover, the hospitality industry may start selling a greater wine volume, thus promoting more productivity. Besides, health-conscious drinkers at the moment have the alternative to gulp low-alcohol wines that are friendly to their health. Trend 2 According to the latest research carried out by the Australian vegetable industry, it was discerned that approximately 33 percent of Australian consumers have exhibited “considerable concern” in purchasing more Asian vegetables. In the study, where more than 741 Australian customers were surveyed, it was apparent that Asian vegetables has turned out to be well-liked by most Australians (Pollard et al., 2012). This novel information supports trends existing over the last eight years proving that both the gross production as well as the value of Australia’s Asian vegetables is rising progressively. Traditionally, people use to perceive that Asian vegetables was a market setting furnishing for Asian descent living in Australians, but at the moment roughly 25% of buyers generally are including Asian vegetables into more conventional Australian cooking methods (Pollard et al., 2012, p.297). Evidently, the research discovered that the monthly consumption rate of Asian vegetables was roughly 89 serves, with majority of consumers desiring to buy them separately instead of in packs. Selling Ready Prepared Asian vegetables (Market opportunity 2) Asian vegetables are a growing market in Australia; thus, they provide a novel market opportunity for hospitality industry to introduce them in the menu. Notably, the market for value-added or processed Asian vegetables has incredible future in Australia where its products might turn out to be always available in the shop shelves. Presently, there are various Asian vegetables obtainable in Australia and they contain additional supplements to scores of Australian recipes. The hospitality industry must take note of the increasing Asian vegetables demands, particularly because of increasing health-consciousness, Asian population, as well as the need for food diversity. In a nutshell, the promotion of Asian vegetables in Australia’s hospitality can be extremely unpredictable and, in with the present industry environment, other vegetables sellers must be incredibly conscious of every influence that has an effect on a variety of possible markets. Hotels must for all time try to protect their market and approximate possible income before starting to sell the Asian vegetables. Trend 3 In Australia, healthy’ flavors, like spices and herbs, novel-generation ‘super fruits’ and honey have turned out to be the next “bang” in the international soft drink market. Whereas flavor trends tend to vary noticeably by state, information gathered, points out that that increasing interest in ‘super fruits’ is apparent internationally, with pomegranate still dominating. According to Innova (2013), pomegranate reported nearly 40% of tracked drinks that were launched that featured ‘flavors of super fruit’ between 2008 and 2013. Apparently, new-generation or emerging ‘super fruits’ were led by prickly or cactus pear, soursop or guanabana, as well as marula. Fig 2: Top 10 Super Fruit Flavors (Source: foodsouthaustralia.com.au) Selling 'Healthy' soft drinks flavours (Market Opportunity 3) Selling products with new super fruits flavors offers a novel market opportunity for various hotels across Australia. Developments of novel products in soft drink markets globally were brought about by producers' need to market their products across emerging markets. Hotels must take note of the key drivers for super fruits flavors and the ever-increasing demand for healthy beverage across Australia. Besides, most Australians are in search for soft drinks that are healthier, and the growth of both foreign and local flavors. Regardless of the soft drink producer, hotels in Australia have a chance to start selling healthier drink products that offer their consumers with added value. Part four Satisfaction The customer satisfaction benefits plus the verity that the Australian hospitality industry has full-fledged expansively in the past few years continues to make the notion of customer’s satisfaction more and more imperative. Nevertheless, currently any hotel manager either in Japan or Australia running their business within the hospitality industry may fail to completely comprehend preferences of their customers devoid of taking into consideration their cultural context. Precedent development of the Japan hospitality sector has motivated both customers and producers to spread all through the globe, an occurrence which has as well prove that there is a rising the number of consumers with distinct cultural settings (Altinay, 2007, p.398). Unlike in Japan, Australia’s hotels satisfying customers fails to just rely upon offering an efficient service by providing a customer the correct amenities/services inside the hotel as well as sufficient attention, but as well manner behaviors. Quality Service Generally, high quality brings about customers who are loyal and generates an encouraging setting for new customers. For instance, it is hard to persuade a happy customer in another hotel that the competitor’s hotel is the best. In Japan’s hotels they ensure they satisfy their customers so as to make them loyal by offering quality service and respecting their cultural context. Bt this the customers not only pay much on the services provided, but as well talks extensively concerning the hotel; thus, persuading relatives and friends to as well to try their services in the future (Butnaru & Balcan, 2012, p.429). Contrary to marketing, which is widely practiced in Australia, Japan believes that recommendation by word of mouth provides a more credible and cheap form of marketing that cost nothing to the hotel. Besides, the service quality benefits are emphasized when bearing in mind that one contented customer will recommend it to other five people, but customer who is not satisfied will complain to more than ten individuals. However, both Japan and Australia believe that, a hotel having an attractive image can more marketable through advertisement in Australia and word of mouth in Japan; thus, generating loyal customers as well as new customers come to try the services. Cultural Respect Currently, any hotel-based in Japan or Australia that attempts to offer satisfactory services for customers’ personal desires as well as respecting their cultural background, undeniably wins a great portion of the existing consumers. In Japan, the notion of service quality as well as customer satisfaction attempts to obtain contentment based on hotel customers’ wants and needs. Still, these customers’ wants and needs are greatly based on cultural background bearing in mind that consumers’ insight of what makes up excellent hotel service is as anticipated culture bound. In Australia, they believe that the culture notion interconnects with the customer satisfaction theme, and that is why most hotels in austral believe that cultural beliefs can influence both tourists’ expectations and their views of service quality acquired (He et al., 2011, p.602). Thus, in Australia and unlike Japan the perceptions and expectations are both imperative elements in customer satisfaction. Part 5 Electronic-based Menu Recently, electronic-tablet gadgets changed the modern way of communication; thus, upon realizing the affordances and functionalities of electronic-tablet, most restaurant operators will purchase electronic-tablet gadgets to enhance their service quality. According to Lim et al. (2011), the significance of the integrating technology for marketing will be insightful for both the providers and customers. Probably, technology will reframe, redesign, and redefine the hospitality service process innovatively. In this regard, the electronic-based menu will offer enormous chances for hotel managers and owners to reflect about other possible applicability in hotel management. Given that technology plays a crucial part in management and operation of hospitality industry or hotel business, electronic based menu and tablets will helpful, and without a doubt critical, for hotel managers to remain knowledgeable concerning the advancement of hospitality technology plus its uses. Cloud Services Cloud computing is another technological innovation that will permit administration as well as access of information off-site. Evidently, this points out that no internal IT team, costly set-up costs, or on-site infrastructure will be needed in the hospitality industry (Lim et al., 2011, p.467). This will offer hotel managers with additional time to concentrate on offering their customers or guests with best service, whilst making sure pertinent information is often updated, securely stockpiled, and shared in the midst of diverse teams with no trouble and hastily. Mobility Technology has led to transition from mobile phones to Smartphones and tablet: this will in future enhance the ability of customers to check service provided online or book a room in advance, thus, enhancing customer satisfaction (Korte et al., 2013, p.420). Management of mobile data will substitute traditional manual registration systems; thus, reducing the paperwork and permitting restaurant workers to communicate with customers or guests conveniently. References Read More