Hospitality and Tourism Essay Example | Topics and Well Written Essays - 3500 words

Hospitality and Tourism - Essay ExampleHe concludes that there is no one correct definition of unspoiled job performance as the working environment, the type of operation and the type of manager influence how the job components are de prettyd and the criteria for successfully achieving them.Managers depend on an array of tools to gauge workplace success and it can be argued that a balanced set of measuring sticks are call for. Brander Brown and McDonnell3 investigate whether the balanced score-card performance measurement method provides a practical solution. They found that hotel general managers saw benefits in preparing a detailed score-card for each of the areas or departments controlled by senior managers within an somebody hotel, providing the score-cards are reviewed and updated regularly. Yasin and Zimmerer4 link the drill of benchmarking to the hotels ability to achieve its goals in the area of quality improvement. They present a practical framework for this which define s both the operating and avail subsystems of the hotel and propose specific methods for quality improvement in each.Information technology provides a feasible way of harnessing full operational capability and Donaghy et al.5 review the application of yield management to profit maximization. A common use is to compute foodstuff sensitive pricing of fixed hotel room capacity for specific market segments. The authors examine this and provide a structured operational framework for focusing on ten key areas in hospitality operations. The main challenge is to lock up the full potential of information technology and Crichton and Edgar6 argue that the key element in managing complexity is to seek a balance between supply and demand-side technology. Customers And wait on ImprovementThe concept of mass customization has emerged in part, from a decade of debate centred on the mass production of inexpensive, commodity-like products or service of processs (the assembly line approach) on the one hand and premium-priced, individually-tailored and highly differentiated offerings on the other. Hart7 observes that much of the power of mass customization, like total quality management before it, lies in its airy and strategic implications. Its application should enable companies to produce affordable, high-quality goods and services, but with shorter cycle times and lower costs. The key dimensions of his diagnostic framework for assessing the potential for mass customization are node sensitivity, process amenability, competitive environment and organizational readiness. Taylor and Lyon8 discuss the application of mass customization to food service operations and its likely adoption in a speedily maturing marketplace. A compatible step is for management to create an appropriate form of internal customer orientation and Stauss9 notes that a deliberate and sustained effort is needed to create a climate that promotes a customers viewpoint of work activities, processes and no n-standardized support services. Customer orientation also implies a readiness to measure, and where necessary improve, the quality of service and support in keeping with customer expectations. Lee and Hing10 assess the usefulness and application of the SERVQUAL technique in measuring service quality in the fine dining sector. They demonstrate how