Critical Analysis of Consumer Decision-Making Process Model

“Fine dining restaurants are full-service restaurants with an upscale menu and extensive beverage offerings. The restaurants generally have a more sophisticated décor and ambiance, the wait staff is usually highly trained and often wars more formal attire, and there is often a dress code for patrons” (Trends in Fine Dining). Economic downturn caused high-end restaurants decline in sales and even going out of businesses. During the recession period, restaurant operators are facing challenge of food price inflation and consumer’s preference change. Consumers want less tradition, relaxed and less expensive restaurants. Fine dining become unaffordable to most people during the downturn. Also, food price inflation are tighten their budget and operators are trying to balance the cost while generating profit. On the other hand, income stay leveled and did not competing with inflation. Consumers still want good food and services but they are seeking for place they feel connected, comfortable, quick services and affordable price. Fine dining restaurants become a luxury and not affordable to some consumers; operators are facing challenges to attract and retain their consumers.

As a student, technology is an excellent source of information. This research gives us knowledge about the advantages and disadvantages of technology in hospitality management, this helps me in my other subjects especially I’m a student of Hospitality Management course. I learned from my research that technology doesn’t always have positive effect but it also have it’s negative effects, technology is suitable for hospitality management because it is the easiest way to socialize through internet. I think this will further enhance the hospitality management few years from now.

It can be explained as the division between two very important sectors of accommodation and food. People will pay a good amount of money in order to be accommodated somewhere that will provide them with shelter and safety, when away from their usual surroundings. The guests will also need to dine while away from home as they will be unable to prepare their own food each day (Clarke and Chen, 2007; Jones, 2002). In general customers are willing to purchase products from the industry and expect excellent standards of service in return which have been characterized by 4 features. The intangibility, perishability, inseparability and heterogeneity (Kandampully et al, 2001; Sasser et al, 1978; Robinson and Jones, 2012; Kotler et al, 2013; Reif et al,

Abstract In the 21st century, with the increasing levels of globalization in hospitality industry, hotel companies will need to learn different management approaches to survive and develop in environmental circumstances with high levels of uncertainty as well as understand the implication of future impacts, both positive and negative, of the changing environment in which they operate. As international trade and business expand, there is no question that international linkage will become more important for the hotel industry. This essay focuses on globalization in the hotel industry and explains how the increasing levels of

Thus, now a day, restaurants and, more generally, the food industry cope with the obligation of attracting more and more customers, developing loyalty and at the same time keeping their brand image for the customer. The marketing tools used in order to do those obligations are wide-ranging into the general Marketing Mix. But, for instance, as traditional restaurants and fast-foods do not have the same budget to develop their marketing strategy, they have to find new tools beyond the ones they commonly use such as low-prices strategy or timesaving for instance. Indeed, it can be quoted as basic tools already used the low-prices strategy5 mostly used in the fast-food industry and targeting urban workers and students all around the world. For instance, a regular meal at McDonalds costs around 10$6. In other restaurants, prices are also important as it gives a good brand-image: gastronomic restaurants or renowned bakeries can display high prices because they provide high quality products, service, reception and atmosphere. Those two different strategies are indispensable for them to stay competitive on their respective market and to differentiate themselves from the others. It could also be quoted another important tool in the food industry: timesaving. In a fast-food, for instance, the customer will expect to be served as fast as possible because it is one of the aim of that kind of restaurant7. In a traditional restaurant, the customer expects to wait longer because of

The aim of this report is to understand what happened globally in economy for the last 7 years in order to build an affective and precise managerial strategy for Global Hotel in to generate profitability and create a successful business.

In the previous twenty-five years, hotel industry has been gripped the most essential element that actually has positive effect on the development. In the concept regarding modern high-flying marketing strategies, branding is considered as the most imperative factor as the top-notch industries have realized the worth of it. This is the most developed section of hospitality industry that is basically dependent on the pillar of first-rate services. Like various major industries, the base of hotel industry is about the notion of “demand and supply” and its inevitability. Everybody is quite acquainted with the hotel industry’s theory of demand and supply and that is essentially focused on the idea of a place, where customers come to stay, stopover, eat as well as visit alone or with families or friends or colleagues and others. (Kandampully & Suhartanto, 2000)

The hospitality industry is represented in every country in the world and is diverse and complex. It

Ingram, H. (1999). Hospitality: a framework for a millennial review. International Journal of Contemporary Hospitality Management, 11(4), 140-147.

Hospitality industry has shown an important increasing in its growth and diversification in recent years. it is also a service industry which has direct communication with customers. “The rationale of marketing is to know and understand the customer so well that the product or service fits him and sells itself. For successful operation of the firm a customer takes the centre stage in the management policy”(as quoted by Kotler and Armstrong, 2009). As an indispensable part of a hotel, customer satisfaction has become one of the most popular field which is researched by the hotel

Historically, consumer researchers always focus on studying the phenomenon of luxury consumption and hedonic consumption (Hoyer & Stokbuger-Sauer, 2012). With information and communication technology in advances in recent years, the cities and countries of today have become increasingly interconnected (Santi, Teerayut, & Apichon, et al. 2015). The Internet has become an important distribution channel in the hotel industry. Comparing with traditional hotel booking relies on agents, online hotel booking depends on photos, videos, maps, a specific description of hotels’ facilities, infrastructure and convenience location with valuable price and no any additional booking fees (Lien, Wen, Huang & Wu, 2015). As technology development, there are different kinds of accommodation in the hospitality industry including homestay accommodations, such as Airbnb, Couchsurfing and Home Exchange. The Airbnb accommodations effectively increasing in a short time in a large number of European cities and U.S., which impose on the traditional hotel chain within hospitality market (Interian, 2016). Due to these reason, different consumer would have different choice when they purchase accommodation, such as traditional five-star hotel and Airbnb accommodation. Consequently, understanding tourist consumer behavior and marketing is significant for hosts and hotels

In the recent years hospitality industry over the years has expanded their business all around the world. Big hotel chains such as Marriott’s and Accor group are opening their hotels in developing countries such as India, Singapore etc. The process of globalization has played a major role in expanding their profits and laying their business across their own boundaries. Majority countries, around the world have been trying to promote globalization through eliminating barriers and reducing taxes. However, there are various methods through which companies are trying to expand such as licensing, Exporting, joint venture and

The need for brand loyalty in the hotel industry is becoming a debatable issue for the different companies within the hospitality sector (O’Neill and Xiao, 2006). The assignment here focuses on critically analyzing the published article on Hotel Brand Strategy thereby identifying the different explicit and implicit assumptions made within the article along with the relevant evidences. The assignment further focuses on the analysis of the logics behind the assumptions and the soundness of the logics. The major focus of the assignment is to critically assess the agreement and disagreement issues related to the assumptions thus identified in the article.

Cooks can be defined as locals with culture understanding and openness to foreigners. This can be broken into two main market segments; stay at home parents and retirees. Both of these market segments have access to the resources and means (including time and motivation) necessary to prepare and share meals with visiting travellers. Clients can be defined as travellers with the desire to meet locals and experience local culture. This customer group is captured effectively in two market segment segments: young travellers (aged 18 to 25) and middle-aged (aged 25 to 50) travelling couples. Both of these segments represent individuals who are generally open to new experience and are more likely to want to engage in the culture of their destinations.

According to Zeithaml, Parasuraman and Berry (1985), “the ability of the physical environment to influence behaviours and to create an image is particularly apparent for banks, restaurants, and hospitals”. Susskind & Chan (2000) describes that undoubtedly food and decoration are one of the strongest factor related to a highly appreciated and rated restaurants by customers than service. The significance of good food to boost sales, profit and customer satisfaction is undeniable, but, fascinatingly enough, many epicures disagree with the importance of ambience for their satisfaction. However, the décor of any restaurant is one of the major reasons which can influence customer’s perception of what is most important.