Marriott International

1732 Words Apr 1st, 2013 7 Pages
Analysis of Marriott International:
A closer look

Marriott International was founded on May 15, 1927 by J. Willard Marriott in Washington D.C. It started out as a root beer stand which grew into a chain of restaurants and hotels (Marriott International Inc., 2013). Now Marriott International has around 3,150 properties for lodging in the United States and 67 in other countries (Marriott International Inc, 2012). The Executive Chairman is Bill Marriott and the President and CEO is Arne Sorenson. Marriott International was also ranked 217 in the Fortune 500 in 2012 but ranked number one in the fortune 500 for its industry (hotels, casinos, resorts) (Cable News Network, 2012). The organizational structure of Marriott International is
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Using SWOT analysis is a good way to analyze the product make up of Marriott International. One of the main strengths for this company is the brand name. Marriott International is a strong brand name and is known for their mid to higher end hotels. All of the nicer hotels bear the Marriott name while the lower end hotels have only the specific hotel name on them (Pashia, 2012). Marriott International has many different brands including: the Ritz-Carlton, Renaissance hotels, AC hotels, JW Marriott, Bulgari hotels and resorts, Edition, Autograph collection, Marriott hotels and resorts, Courtyard by Marriott etc. (Ersayar, 2012). Because of Marriott’s diversified brands and all types of hotels, from luxury and high end to the lower end, it has a strong market presence. Good employee retention is also a strength of Marriott International. The total workforce for this company is over 150,000 with a good promotion program from within (Pashia, 2012). IT solutions are a large way to bring in business and are another one of their strengths. According to Christy Pashia in her Marriot overview article, “Marriott International is upgrading its properties with technology that responds to the needs of business and leisure travelers. It has transformed its public areas to encourage guests to work and socialize through the adoption of the latest design, technology, food and beverage offerings” (Pashia, 2012). With the new