Essays on Hotel Operators

1. Since food and beverage experiences are very personal, how do food service managers design programs that will please customers and keep them coming back? Ans. The primary purpose of food service managers is to ensure customer satisfaction. They ensure that the quality and standards of food and service are up to the mark and the programs are designed in such a way that the customers keep coming back. The programs should include proper training of the employees, effective and efficient supply change management, monitoring the methods of preparation, portion sizes and presentation of food, ensuring the safety measures, ...

Introduction

In its initial stages, the hotel industry provides renting space for people who were travelling from one place to another. The industry has grown exponentially into a flourishing service sector with revenues of billions of dollars (Prasanna, 2013). The hotel industry has improved its products. While it offered accommodation and food in the earlier years of the hotel industry, the hotel industry in the contemporary environment offers theme parks, conference facilities, lodging, cruise line, restaurants, and transportation among others (Prasanna, 2013). The classification of the hotels using the star system is also partly based on the products, services, and ...

Introduction

Managing talent and employee retention in hospitality and cruise industry sector has become a major concern for 2014. It is presented as ‘the strategic management’ by Baum (2008) in analyzing the influence of labor market on the talent management. The industry faces the highest employee turnover that reduces significantly the competitiveness of companies in this sector. Also, talent management has become vital due to lack of skilled workers and the uncertainties labor market (Chartered Institute of Personnel and Development (CIPD) 2005). Many hotel operators lack powerful strategic plan for managing talents that is critical in promoting brand consistency (Kyriakidis 2010). ...