Global Trends in Hospitality

In relation to hospitality and catering, the non-commercial or “public” sector exists in the form of hospitals and institutes of education. Organisations in the commercial sector are privately owned and exist solely to find a niche to exploit to make money. While money-making is still a factor in the private sector, it is not the main goal. With the primary goal, demographic and expectations of the target audience, along with location and budget, all taken into account, different areas of the hospitality and catering industry begin to differ widely.

Use the syllabus as a framework for discussing the various elements of management (functions of management, approaches to management, leadership, motivation, group behaviour, communication, organisational culture, management of change, etc.

The hospitality and leisure industry hug a variety of sectors and businesses across hotels, restaurants and restaurants, travel and tourism, gaming, sport and leisure. The sector is reliant on the consumer confidence and business sentiment and is facing rising pressure to deliver innovation, value and quality. Hospitality is that business that helps people to feel welcome, relaxed and to enjoy themselves. It is all about customer service and providing the best quality and experience possible for the customers. (Discover Hospitality, 2012)

As we discussed in class, every business is faced with these issues and they are important to managers making strategic decisions. One of the first things learned about business is that if there is no demand for a good or service, the firm that provides it will not continue to exist. Over time the hotel industry has continued to change with market conditions and make itself attractive to business

In this paper I will attempt to explain the strengths and weaknesses of a restaurant. I also will attempt to show one way how they can utilize their strengths and minimize their weaknesses To be competitive. I will further explain how their ability to have Stylish Restaurants with Ever Changing Decor, their online and call in orders, Online and Phone reservations, Premium Cocktails, Ruby Tue Go, Full Service Catering, and Extensive Menu Variety give them a competitive edge in their market. With their online and call ahead service called Ruby Tue GO it gives you the ability to order your food before you lunch hour and stop by to pick it up saving yourself a considerable amount of valuable time. With being able to call ahead or go

The comparison of performance is possible for the bed and breakfast hotel to consider the implementation of smooth changes. The maintenance of the specific database is expected to provide the clear view of the accomplished aspects. The important influence of any sort of changes is on the organisational staff. For evaluating this aspect, it is recommended for the organisation under consideration is considering the importance of possible changes. In case the organisations are growing quicker as compared to the expected company structure, the change is required to be planned for easing the tasks regarding the employees. In the opposite case, the organisation should consider the expected growth with the reduction in employees. All such aspects are required to have a specific back up plan in case of the emergency. The plan of projected

According to the World Bank, the hospitality industry revenue has been the largest contribution to the world GDP, for the sixth consecutive year, outdoing a total of 10.2% (US$7.6 Trillion) in the year 2016. The hospitality industry currently employs around 292 million of people, and that means that 1 in 10 jobs around the globe is linked to the hospitality industry (Oxford Economics for World Travel & Tourism Council, 2017)

Hospitality industry is one of the world¹s largest employers and brings people together in a global community. It is undergoing a significant change with cross-border expansions in high-growth markets and the threat of digital or tech disruptors. This is redefining the roles, responsibilities and capabilities of leaders in the industry and has created a demand for professionals with a strategic mindset, agility, strong leadership skills, and financial sophistication. Moreover, characteristics of the industry such as dynamic travel trends, labour intensive workforce from different cultures, long operating hours, intense competition and fast pace of developments requires a leader to have broad understanding of property-development skills as well as operating skill-sets. Leaders should have a clear understanding of the company’s brands and its strategies as they enter new markets.

Customer care and efficient operations can give hospitality related business a decided competitive advantage, and improved technology in hospitality industry which allows these businesses change in both areas.

This paper analyses and compares two major global hotel chains, Marriott International, Inc. and Starwood Hotels & Resorts Worldwide, Inc. Both chains have extensive investments in and outside the US. They have very strong brand names and are quite competitive. However they differ in their strategies, like the market segment each one targets, the role of technology in the business, the financial efficiency of their systems etc. The paper discusses the extent of globalisation that each firm has taken and what is their strategy in terms of global expansion. The paper also analyses the benefits and demerits each chain faces as a result of the individual strategy they had adopted. They also analysed the effect the recent

Nowadays, almost every industry is undergoing a technology-driven transformation, and the hospitality industry is one of it. By owning the application of technology, industry’s needs are met with greater ease and enhance the performance. Technology has brought the positive impacts no matter is internal impact or external impact in hospitality industry.

Dawson, M., Madera, J. M., & Neal, J. A. (2011). Worldwide Hospitality and Tourism Themes. Managing bilingual employees: communication strategies for hospitality managers, 3(4), 319-334.

As the world gets intricate and complex courtesy of new trends and social waves, no sector of life seems to be left behind. The hospitality industry is faced with one of the greatest challenges ever and all attention and focus is certainly geared toward addressing customer satisfaction. However, without efficient information systems and proper technological applications, the whole efforts are always insufficient-or wasted. The need to upgrade systems and improve operations is the main strategic objective of most restaurant executives. This report is therefore an analysis of the need to apply the modern information systems in the industry and embrace the growing usage of the point of sale system (POS) that has become the industry norm across the world. In a way, most hoteliers and restaurant owners are confronted with unrelenting demand to radically transform operations or to exit the market. To avoid the latter, implementation is inevitable.

In the past few years, international hospitality industry has been affected by globalisation, revolution of information technology, fragmentation of customer demand, and the emergence of economic integration of supplier in the networks. Globalisation means a process to reduce the barriers between one country to another (Brotherthon, 2003). Hence, it is a critical issue in the industry where the essence of the product is international and the encounter with the customer is intercultural.

The hospitality industry relies heavily on tourist activities for its existence. However, as the world’s human population grows exponentially, the loss of pristine land is happening at an alarming rate. Consequently, Singita has a profound impact on various parts of Africa. Singita is a hospitality firm orchestrating an interdependent association between wildlife, communities, and tourism, which ensures high sustainability. The corporation is becoming a trendsetter on the continent as far as sustainability is concerned. Singita operates in South Africa, Tanzania, and Zimbabwe. It practices what it terms as “environmentally conscious hospitality”. Besides the above practices, the business pursues sustainable conservation and local communities’ empowerment. The business entity was incorporated in 1993 as a single lodge (Balfour and Balfour 33). The hospitality firm was built on the family-owned land and has grown to operate in three countries. Today, Singita manages at least half a million acres of immaculate land in Africa. The organization engages community development projects. It runs twelve camps and lodges in the subject countries (Fraser et al. 18).