Introduction
The
hospitality productiveness is developing very swiftly
and subsidizing
approximately 10 % of the world’s Gross Domestic Product. In the last eras the
hospitality industry has got an abundant prominence of the dynamic process of
growth and development. Subsequently the hospitality industry is intensifying
worldwide and encouraging its development in a fluctuating multicultural
environment. Hospitality is being erected at regional, nationwide and global
echelons. Intercontinental concerned with hospitality industry with different
companies, contends also locally and regionally. An inordinate number of gauges
demonstrations the emblem of economic development anticipated by the
International Monetary Fund and this development will be disseminated haphazardly in emergent countries with six
percent and two percent in advanced nations. Hospitality industry establishes
many sub sectors; hotels and restaurant is one of the furthermost cradle of
economic development.Marriot hotel was originated in 1927 by Alice S. And J. Willard Marriot. Today it is contended by J.W. Marriott, Jr.It is chairman of the board and chief executive officer and president and chief operating officer. It perseverance is
·
To become the foremost benefactor and
implementer of relaxation and vacation experiences in the world.
·
To augment the lives of our customers by
generating and empowering unsurpassed vacation and relaxation
experiences.
1.1: Product and Services:
The
Marriott Hotel pursues to renovate individuals up the pyramid by proposing them
services along the way. Suspects (those who the Marriott Hotel goals as they
appropriate the target market well) will be accessible a navigated
simulated tour of the hotel by a sentient hotel employee. Predictions
(those who stay the Marriott Hotel website or call or email to express
attentiveness) will, when suitable, be presented smaller rooms at the inferior
end of the price continuum so that they impression a slighter commitment when
they come to stay.Customers (those who have visited the hotel once) will be
presented package deals for numerous night stays, for example, one night free
after a three night stay. Premium customers (those who have stayed at the hotel
more than once) will be offered admittance to the penthouse suite, an option
that cannot be acquired by those who have only stayed at the hotel
once.Champions (those who have remained at the hotel more than twice) will be
requested for a free weekend if they take part in a focus group session to
deliberate the hotel. (Robert, 1999)
Elsewhere
the room offerings, a wide range of supplementary services and conveniences
will be offered, some with additional charge and some free with room charge.
These include:
- In-room dining
- Concierge service
- Complimentary gourmet mainland breakfast and coffee
- Fitness center
- Indoor lap pool
- Valet parking
- Bag service
- Business center (with reservation and additional fee)
- Wireless internet (free throughout the hotel)
- Restaurant and lounge
- Board and meeting rooms (with reservation and
additional fee)
· All of these services and conveniences are accessible to all
visitors at the Marriott Hotel.
1.2: Seasonality Impact on Hospitality
management:
Polital: Political
condition is the situation of government in any country. The government has the
potential to affect any industry with legislation. Changes in the law have an
effect on companies inside the hospitality industry and cannot be controlled.
The regulatory surroundings in the hospitality industry have the ability to change
from time to time and this can have an consequence on the way that airlines,
hotels and restaurants all go on conducting business. For example, a amend in
the tax laws that raise the price of gas will have an effect on tourism and
costs for the hospitality industry also. Hospitality industy demand is
dramatecaly influenced with political crises in the country.
Economic:
factors such like the economic circumstances facing the nation or the world are
amongst the factors that those effective within the industry can have no
control over. As economies go sour, the hospitality industry might suffer since
of a fall in discretionary expenditure. Tourism might go by the wayside throughout
times of tremendous economic complexity, leaving industries inside the
hospitality industry, such as the hotel business, dependent upon the continual support
of the business community.
Social: Social
can be said means people get to gathering, meeting, tours etc. these factors have great ability to effect the
hospitality industry. If a hotel is doing business in an area in which people
like outings, have dinners outside, like to meet friends at hotle, like to
spend few hours in hotel, will progress as opposte to area in which these
circumstances doesn’t exist.
Disadvantages:
Seen as a foremost problematic by
most authors in the tourism sector, seasonality is often professed as conveying
a number of disadvantages to the business themselves as well as to the public
and the district, in relative to employment, budgets and conveniences and
lately raised environmental features. (Richard, 1996)
From a monetary point of assessment,
seasonality can comply any investments into the business due to the short
length of extraordinary season and the unpredictability of return on
revenue.Additionally, there is a great jeopardy of under- and over- utilization
of possessions. It is indispensable to indicate that there is a requirement to cover annual
fixed costs during the high-season and engender proceeds in a limited time,
which requires a respectable quality cash flow management’s a result,
businesses are required to intensify prices during crowning seasons and lessen
rates in assume periods to fascinate customers. This is predominantly upsetting
small businesses, for which seasonal terminations would be the further most
lucrative solution. Another thought fuldelinquent of seasonality is the
consequence of employment. Seasonality creates periodic employment,
underemployment and unemployment. The asymmetrical variations in the mandate,
creates a configuration of employing people on a seasonal basis, which pointers
to a repeatable budget of recruitment and training. The high recruitment costs
instigated by seasonality tips to lessening in remuneration packages. In
addition, the possessions of seasonality upon employment in the sightseeing
industry have been supplementary explored and it is contended that
employees show deficiency in appropriate
training and career opportunities as well as commitment which clues to
difficulties in quality service. An additional area obstructed by seasonality,
environmental protection and protection, has been investigated. The variations
in mandate can male treatment the local environment by generating high level of
air pollution, noise and enlarged possibility of misconduct and intimidation
due to over capacity.It is also discussed in the works that the high demand at
definite times of the year puts a compression on the transport system, heavy
circulation and over tiredness of the infrastructure. (Robert, 1999)
Advantage:
Unquestionably, the literature
delivers an impact that seasonality in tourism is a foremost exertion, seen as
a “’problem’ to be ‘tackled’ at a policy, marketing and operative level”.
However, some authors have distinguished that further the limited research on
the compensations of seasonality to terminus areas, there are assured benefits
of the pattern. One extent of importance is the environmental side, as only the
off-season permits the environmental pressure to be abridged and reserve to be
improved. Further benefits are recognized in relative to rendezvous. The
seasonal stipulation affords a need for unpremeditated and part-time work
permitting locals to earn some additional income. (Richard, 1996)
The local communal can contemplate seasonality
in a positive manner as low-demand seasons deliver residents in time to rest
and this is indispensable for small “family businesses” where owners`
involvement is high. In addition, the compression from over-crowding in the
elevated season on the transportation system is condensed, permitting time for
reconstruction on the substructure if needed.
1.3:
Customer profile:
Backpackers and Solo Travelers
Backpackers
and solo travelers characteristically craving to devote more time discovering
the city than the outlay of time at the hotel. As such, they prize stumpy
prices over conveniences and services. The hotel industry lodges this group of
travelers by submission, bare bones lodgings in exchange for per-night prices
at a division of higher end hotels. Irena Ateljevic elucidates in her book,
"Backpacker Tourism," that solo travelers and backpackers are often
measured "dirty words" in the tourism and hospitality industry, but
she elucidates such tourists can also be the maximum yielding. Because this
group often needs to mingle with other travelers as part of the involvement,
hotels often create common sprawls and collective areas as part of the
property.
Couples
Couples
are another demographic of the hotel diligence. Romantic partners pursue quiet
locations, candlelight restaurants and first-class bedding. Though couples may
verve off-site to appreciate surrounding fascinations, a premium is placed on
room internal and hotel conditions. Numerous lodgings proposed recently wedded
couple bundles in a try to draw honeymooners to stop on the premises. Such
bundles incorporate room administration rebates, on location amusement
arrangements and possible room overhauls. Jessica Salver, creator of
"Brand management in the Hotel Industry," clarifies sterile couples
have more disposable salary than families, accordingly asking for extravagance
products all the more much of the time. (Peter, 1995)
Families
Families
have very precise needs. They entail kid-friendly and low-priced restaurants,
on-site production areas, performing and preferably, discounts for
supplementary rooms in which their kids can halt. Couples with babies require
extra enhancements, for example, supporter seats, wide
stroller-accommodating paths and
changing ranks. Open air spaces are also looked-for for parents with loud,
raucous children. Hotels objective this group of consumers by offering
condensed price child menus and discounts to kid-friendly lures, such as glee
parks.
Business Travelers
Business
voyagers are an appreciated consumer group in the hotel industry because of
their inclination (or, their company's willingness) to pay sophisticated room
prices. This group prizes reckless Internet access, admittance to electronic
devices like fax machines, printers and scanners and induction to parlors. Tom
Powers, writer of the book, "Prologue to the Hospitality Industry,"
refers to an American Hotel and Lodging Association study that designates this group
accounts for 48 percent of guests. They also have a propensity to endure in
their room most of the time, thus necessitating hotels to deliver attention to
feature regarding the excellence of bedding, room service offerings also
outfitting, for example, work areas with Internet access hookup.
Marketing Materials
Marriot
Hotel uses a professional photographer and design firm to produce the following
materials:
·
Web site
·
Email newsletters
·
Direct mail - postcards and letters
·
Newspaper and magazine ads
·
Virtual tour presentation
·
Showcasing pack for corporate
business advancement
The
marketing kit will be modified towards preference travelers and business
travelers by having discrete sets, images, lists of services, case studies, and
testimonials. The simulated tour will also be modified towards desire or
business travelers based on the attentiveness of the prospect. The virtual
visit will be scripted, in spite of the fact that it will comprise room for communication
between the prospect and the journey guide as well as time for questions to be
answered.
Business
Customers: business customers for the
hospitality industry are the organization who arragnge trips, hold event at
hotel or any picnic spot. These are very prestigious for the industry. Hospitality
industry charge differenct prices for different products and sevices offered to
them.
Individual
cutomer: These are the customer who visit
the hospitality industry in theier individual status. If we see the numbers,
individual customers, they are larger than the business customers, but in
volume they less, but nonetheless, they are prestigious too, the hospitality
industry charges differet prices for it.
Good food on
time: availability of services and
products on time is one of the most importat factors that influence the
industry. The other one is quality. Good food on time might be said backbone of
the industry.
1.4: Hotel Management:
Major Departments
The hotel of nowadays is an
extremely organized commercial unit, whether it is the minor owner-managed
hotel or area of a large chain of hotels.
The association of a substantial lodging comprises of a real gathering of offices. (Peter & Michael, 1994)
The association of a substantial lodging comprises of a real gathering of offices. (Peter & Michael, 1994)
Front Office: “FRONT OFFICE” is a soul of a large hotel. The front office is organized conferring to the size of the hotel, the position and the type of client. Before the guests reach, the front office individual concoct for their arrival, and check them in when they emanate. On their Departure, they look at them , and a short time later we have work to do too. (Peter, 1995)
Accounting department:
The AP department typically handles
a variety of vital errands. Such undertakings regularly incorporate invoicing
clients, account receivable monitoring and collections, account
reconciliations, payable processing, amalgamation of more than one entity under
common ownership, capital budgeting, periodic financial reporting and analysis.
2. Housekeeping Department: Includes cleaning and concocting bedrooms, corridors and bathrooms and making definite that they continuously supply of towels, soap and so on. Housekeeping has to make definite that her departments are continuously up to standard and that all her supervise and ensure their work appropriately. (Bob, 1999)
3. Kitchen: Where the food is formed for the guest. It is an imperative department of a hotel. The executive chef is the head of the kitchen.
4. Restaurant: The department, which vends what the kitchen produces. Food and Beverage is assisted in the restaurant. This department is called the “Engine Room” of the establishments of a hotel.
5. Maintenance: It is significant department of a hotel. Because when any delinquent happens in the room of a guest the maintenance department go there and resolve the problem.
6. Safety and Security: It is one of the most imperative departments of the hotel because it the accountability of the hotel to safeguard a guests’ life safety and their possessions security. This department also takes care of the hotel property as well. (Bob, 1999)
SWOT analysis:
Strengths:
·
Country ironic culture inheritance
·
Government sustenance
·
Upsurge in market share
Weaknesses:
·
Poor maintenance substructure
·
Deliberate implementation
·
Vulnerable to political events
Opportunities:
·
Intensifying income
·
Uncluttered sky benefits
·
New business occasions
Threats:
·
Change in worldwide traveler entries
·
Growing competition
Free
movement in Europe: The free movement of people is a basic
right assured to European Union (EU) citizens by the Treaties. It is realised
by the area of security, freedom and justice without interior borders. Lifting
internal boundaries requires strengthen administration of the Union’s external boundaries
as well as regulated admission and residence of non-EU nationals, include
through a ordinary asylum and immigration policy.
Cost
of investment in hospitality industry: cost of
investment in the hospitality industry in very high. It requires big investment
to run a profitable business in the industry. There is high risk involved in
investment in the industry. High risk is associated with high returns. As there
is high risk in the idustory, the investors expect higher returns. In real, a successful hospitality business pay back
higher returns as compared with other industries.
Transporation
and road network: another very important factor for the
flourishment of the industry is transporation facilities and road network. The
areas in which transporation facilities are in good condition and there are
road networks, the hospitality industry will proper in those area.
Conclusion:
Tourism
is now one of the world’s largest industries and one of its fastest growing
economic sectors. In many countries tourism is seen as a main instrument for
local advancement, as it invigorates new monetary exercises. Tourism may have a
positive monetary effect on the equalization of installments, on the job, on
horrible pay and creation, however it might likewise have negative impacts,
especially on the nature. Unplanned and uncontrolled tourism development can
bring about such a weakening of the environment that traveler development can
be bargained. The nature's turf, being the real wellspring of visitor items,
ought to along these lines be secured, keeping in mind the end goal to have
further development of tourism and monetary advancement later on. This is
particularly valid concerning tourism focused around the common habitat and in
addition a verifiable social legacy. Reasonable tourism has three
interconnected angles: natural, socio-social, and financial. Practicality
infers changelessness, so practical tourism incorporates the ideal utilization
of assets, including organic differing qualities; minimization of
environmental, social and social effects; and boost of profits for protection
and nearby groups. It additionally alludes to the administrative structures
that are required to accomplish this. The paper gives a hypothetical structure
to maintainable tourism. It embodies two sections. The principal part displays
general perspectives on tourism and supportable financial advancement, and a
few presumptions on the relationship in the middle of tourism and the earth.
The second part focuses on methods and arrangement instruments.
References:
Bob Brotherton, (1999)
"Towards a definitive view of the nature of hospitality and hospitality
management",International
Journal of Contemporary Hospitality Management,
Vol. 11 Iss: 4, pp.165 – 173
David Kirk, (1995)
"Hard and soft systems: a common paradigm for operations management", International Journal of Contemporary Hospitality Management, Vol. 7 Iss: 5, pp.13 – 16
David Kirk, (1995)
"Environmental management in hotels", International Journal of Contemporary Hospitality Management, Vol. 7 Iss: 6, pp.3 – 8
Peter J. Harris, (1995) "A
development strategy for the hospitality operations management
curriculum",International
Journal of Contemporary Hospitality Management,
Vol. 7 Iss: 5, pp.29 – 32
Peter Jones, Michael Dent, (1994) "Improving
Service: Managing Response Time in Hospitality Operations",International Journal of Operations &
Production Management, Vol. 14 Iss: 5, pp.52 –
58
Peter Jones, Andrew Lockwood, (1995)
"Hospitality operating systems", International Journal of Contemporary
Hospitality Management, Vol. 7 Iss: 5, pp.17 -
20
Richard Teare, (1996)
"Hospitality operations: patterns in management, service improvement and
business performance", International Journal of Contemporary
Hospitality Management, Vol. 8 Iss: 7, pp.63 –
74
Robert Johnston, (1999)
"Service operations management: return to roots", International Journal of Operations & Production Management, Vol. 19 Iss: 2, pp.104 – 124