Cultural Values of Service Providers: Hotel Escargot Case Study

The seven Four Seasons “service culture standards” expected of all staff and all over the world at all times are playing a role in Four Seasons’ success. The first is the smile. Employees actively greet guests, smile and speak clearly in a friendly manner. The second is the eye contact, even in passing with an acknowledgement. The third is the sense of recognition by using the guest’s name, when known in a natural and discreet manner. The fourth is the voice. Staff will speak to guests in a courteous manner, avoiding pretention and in a clear voice. The fifth is informed. Staff will be well informed about their hotel and the products and services they

Tourism is one of the most international industries. Globalisation is the gradual forging of links between groups and societies until they finally reach around the globe in several directions (Smith, D,2006). Globalization is one of the serious challenges facing managers today. It is critical to develop services that are able to satisfy a highly diverse customer base (Ueltschy et al., 2007) Now to keep up with the rising levels of globalization in the hotel industry, there’s a need to understand not only the positive, but also the negative impacts of globalisation. I’ll also talk about the growth and rise of one of the most respected brands in the hospitality industry - the Hilton Hotels. Throughout the evolution of this famous organization, the Hilton has

The Regal Carnation Hotel is a relatively new semi-beachfront three-star property with 150 standard rooms. Situated across a two-lane road from the seafront, most Regal Carnation guests make use of the beach facilities of other hotels for a certain fee or use the small stretches of unkempt public beach between the adjacent hotels. The Regal Carnation was built after the first wave of hotel-building in Guam in the 1980s when it became apparent that the tourism industry was a growing success. Faced by the current plateau in Guam Tourism life cycle, however, Regal Carnation must now confront its position in the marketplace.

This report analyzes and evaluates the target markets, guest cycle, the property management system of the chain of Radisson Blu hotels, as well as describes the environment required at the front desk area and the staffs interpersonal skills when dealing with new arrivals at a accommodation as well known and experienced as the Radisson Blu. The information obtained for this report is through primary research using the organization 's and a key investor in the organization 's website itself as well as personal experiences with the companies products and services over a certain period of time.

We can realize that the competition among hotels with each other. Hotel top managers are focusing and keeping their head high on service quality because they believe that this is the most important for the customer, if you have good service quality then you’ll have a lot of customers that would make you have a competitive advantage than the other hotels that you have competition with. Service quality has been defined by Zeithaml (1988) as “the judgment of customers about the overall superiority of a product or service.” perceived quality is considered good when the experienced quality of customers meets the expected quality from the brand (Gronroos, 1988) They defined service quality as “a global judgment or attitude relating to the overall excellence or superiority of the service (Zeithaml and Gronroos, 1988)

As mentioned by Rimmington & Morrison (2009), the assistance from different parts of the world presents a new and diverse outlook for future research including theoretical innovations and revelations, cultural and environmental aspects, tourist destination and other ecotourism and recreational aspects of tourism and hospitality industry (Brotherton,

The cultural assessment done for this case study was Guatemala. The homes are made with simplicity with the resources of the community. San Andreas is a community that holds 40,000 and consist of most individuals deriving from Mayan descent (66). San Andreas is a place where roosters wake people up instead of alarm clocks, so this community lives without most luxuries such as that one. There are no fancy kitchens with tiled floors. There is only wood to make the fire and some type of pot or pan to help cook the food. This case study will be describing the challenges of this community from using this type of method to cook.

Over the last few years, unemployment rates in hospitality industry in south east Spain has continued to grow despite the industry registering increase in the number of tourists arriving in that region. This has resulted in socioeconomic problems that cause stress to the economy and the country at large.

The Four Seasons case explores how to manage the differences between the culture of a country and organizational culture. Four Seasons hotels are world renowned luxury hotels that specialize in blending a local, country specific, image with worldwide customer service practices. The seven common cultural standards that the Four Seasons have created and expect to be implemented all over the world include the following: (1) acting friendly toward and smiling at guests, (2) making eye contact with passers-by to acknowledge their presence, (3) creating a sense of recognition with guests by using their first names naturally but discreetly, (4) using a clear and unpretentious voice, (5) being well informed about the hotel, their

This book begins with the author examining why he chose the hotel industry, narrowing down the ethical dilemma in gathering the information needed to conduct the research. The author describes what service is and gives the reader a chance to understand the various relationships involved in a dining experience, whether it be behind the scenes or merely out in the dining area. Narrowing further, the author examines the service given to customers; looking at the serving style of whether to treat the customer as a friend or as a professional, and observing who gets the upper hand, the waiter or customer. Finally, the book wraps up the

This paper is designed for exploring the reasons for the success of Four Seasons Hotels and Resorts in Paris (Four Seasons). Four Seasons Hotels and Resorts is Canadian based international leading operator of midsized luxury hotels. Four Seasons has enabled guests to maximize the value of their time with providing high-quality and truly personalized service. Four Seasons was able to succeed with their unique strategy of dealing with cultural differences, unique corporate culture, and strategy of human

In order to achieve this objective a survey was conducted of 398 managers and supervisors from hospitality organizations in the USA. The research identified 15 work values along with their hierarchical order. Based on it a four dimensional (comfort and security,

If hoteliers have a better understanding of the expectations of their Mainland Chinese tourists, they will be better able to meet and serve this market to ensure guests are satisfied with their stay. (Tsai, Yeung & Yim, 2011).

Service is the most important aspect when it comes to handling a hotel. A hotel’s main objective is to provide the best service and tend to all of the guests’ needs and requirements. If there is no service then there would be no business. When running a business, the costumer is always placed first. Poor services can results in a complaint from a guest. But that complaint can be used to better the business in the future.

managers to France to lead the changeover of the new hotels. In this writing, regarding the Brunt