...HILTON WORLDWIDE Hilton Worldwide (Hilton) is a leading global hospitality company which was established in the year 1919 by its founder Conrad Hilton. Since then the company has expanded geographically, produced original hotel and travel concepts, and developed innovative technologies to enhance the guest experience. Their 93-year history as pioneers in the industry makes them the number one venue for travelers, developers, partners, and team members alike. The company was until recently known as Hilton Hotels Corporation. The new Hilton Worldwide is now owned by the private equity firm "The Blackstone Group". The name Hilton Worldwide signifies the company’s global breadth and reach. Hilton Worldwide retains a chain of hotels from luxurious full-service hotels and resorts to extended stay suites and mid-priced hotels. This means that Hilton Worldwide is mainly focused on the lodging sector. One of the world's largest hoteliers is operated by Hilton. This includes a lodging empire of over 3,900 hotels and resorts in almost 91 countries. The company provides services that include lodging rooms, health and fitness facilities, and meeting facilities, dining options, swimming pools, exercise facilities, laundry facilities and spa treatments. Hilton operates and maintains a trusted portfolio of brands such as, Waldorf Astoria, Conrad, Doubletree, Embassy Suites, Hilton Garden Inn, Hampton Inn & Suites, and Homewood Suites etc. Additionally, the company also operates...
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...The state of sustainability in the hospitality industry and what the future holds Akram Abubaker HADM 3310 Th 430 Over the past decade, the hotel industry is trying to find ways to become more socially and environmentally acceptable. Hotels alone take up about 5 billion square feet of space and with over 5 million guest rooms. Along with that, they accumulate about $5 billion in energy usage. With people using it for leisure or business trips, they can help contribute to the environment. People traveling for business altogether make around 400 million business trips every year. The lodging industry can make an impact on the environment easily by seeing how much people use it. Most operations in the hotel have trouble implementing energy efficient innovations. Hotels ingest energy for HVAC operations, lighting, cooking fuel, and other miscellaneous things. Hotel can implement innovations by producing renewable energy, using hybrid or alternative fuel transportation fleet, and facility designed with sustainable materials that maximizes energy efficiency. Renewable energy is one of the implementations that is trending and they are doing it through a new program called LEED. LEED is certificate program that promotes transformation of buildings and how they are constructed, maintained, and operated. It takes a more performance-based approach to endorse the comfort of occupants through enhancing the quality their indoor environment. More and more hotels will apply...
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...oWHAT IS HAPPENING TO THE HOSPITALITY INDUSTRY OVER TIME? 10 GLOBAL HOSPITALITY TRENDS IN HOTELS & RESORTS Time to time hospitality industry experiences important changes that impact globally the hotelier industry practices. Currently global economics factors and increase international travel and tourism volumes, driven by the growing BRIC economies. As well mega events in Europe and South America from 2012 through 2016 have impact the global hospitality sector. As result owners and managers are implementing news worldwide practices to enhance value and competitiveness such as sustainability and brand refreshment (Ernst & Young, 2012). This report will present and reveal top ten trends and issues considered to be primary areas of focus in the global hospitality industry at present time. Firstly this essay will start presenting the new emerging trends in hotels and resorts services and practices. Secondly will reveal a key issue for owners’ and hotel chains .Lastly one main trend that has brought opportunities to increase hotel demand in the global market. In order to be more efficient and more competitive hotels services and practices have suffered changes. Firstly there is less service provided by the staff and more service provided by the guest. It starts from making one's own reservation, self checking in to help self-service breakfasts. The second trend is forever changing employees which cause a shortage of 10-15 million skilled workers in this industry. Consequently...
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...Abstract This research will display a review of the significant literature surrounding stakeholder theory to enable a perceptive of the connection between hospitality industry & its stakeholders. After introducing the stakeholder, a detailed & diverse.definition of the hospitality industry & tourism will be discussed. Following this, why it is necessary for firms to manage its stakeholders will be discussed. After that we will discuss the stakeholder relationship management & the stakeholder theories & how these theories are applied in the hospitality industry. After discussing about the identification of the key stakeholders, we will proceed towards our conclusion. INTRODUCTION According to Mitchell, Agle, & Wood, primary stakeholders are those stakeholders who invest some kind of capital or anything of value in a firm or an organization & are those who sand any type of risk as an effect to their investment. These are those stakeholders who if don’t contribute their input, it will be very difficult for the firm to survive. Primary stakeholders consist of customers, employees, the natural environment, community residents, capital suppliers (shareholders) & other resource suppliers. Basically the groups of primary stakeholders consist of the employees of the firm, the shareholders of the firm, the investors of the firm, the customers & the suppliers of the firm. These all are what is defined as public stakeholder groups. These groups are those who are the regulating...
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...Contenporary Contemporary Hospitality Industry Understand the current structure of hospitality industry. Analyse current scale, scope and diversity of hospitality industry. The hospitality industry employs seven percent of the working population. In terms of gross value added (GVA) the sector contributed £40.6bn to the UK economy in 2011 or 4.2 percent of the country’s total GVA. In 2012 there were 181,500 individual business sites operating across UK. Hospitality and tourism is one of the UK’s most diverse sectors all connected to service sector. Besides different size of operations and customers, there are different sub-sectors of the industry: * Pubs, bars and night clubs * Hotels, Hostels and B&B * Restaurants, Bistros, Cafes and Coffee shops * Casinos and Gambling * Take-Always and Mobile catering * Travel services * Tourist Services * Membership clubs * Contract catering * Hospitality services * Events * Visitor attractions According to State of the Nation Report 2013, in 2012 most of the hospitality businesses were private companies (59 %). Following 20 % were sole traders and remaining were mostly partnerships (15 %). Restaurants, hotels, pubs, bars and nightclubs represent the greatest number of businesses and equal 70% GVA. When measured by the number of employees, industry is predominately made up of small businesses; almost half employ less than five people and only one percent of businesses employ 100...
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...Ones and Dilchert’s article: the creation of organizational cultures. Here, we will develop the idea of how culture, value creation, and competitive advantage are linked to environmental sustainability. We will briefly illustrate our arguments with findings from our case-study research in the hospitality industry in 13 Iberoamerican countries.1 1. Ours is research in progress, based on qualitative and mixed research methods. It aims to analyze the role of sustainability in the hospitality sector in Iberoamerica: Spain, Portugal, and Latin America (concretely, in Chile, Brazil, Peru, Argentina, Mexico, Colombia, Venezuela, Uruguay, Costa Rica, Nicaragua, and the Dominican Republic). Organizational culture and sustainability Sustainability and Organizational Culture There is a nascent body of literature that aims to understand how companies can embed sustainability in their organizational cultures (Howard-Grenville & Bertels, 2012). For these authors, culture has been conceptualized as shared norms or values (reinforced through the role of leaders and ‘‘champions,’’ the allocation of resources, the use of incentives, and the existence of corporate policies), as a frame or filter (that is, as recursive connections between people’s day-to-day actions and the meanings associated with them), and as a toolkit (made malleable by individual actors who use cultural resources in new ways). Among the myriad of conceptualizations available, Ulrich and Brockbank...
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...Nicky Gurowicz Research Project December 13th, 2013 FA-13 HM 221 The Art of Design in the Hospitality Industry Abstract Interior design has only just recently become an essential part of the hospitality industry. It gives a sense of brand identity in some cases and in some cases, the design of a hotel may be the sole reason for choosing a certain hotel above others. Thanks to the internet and social media, it has become increasingly easy for customers to make known what they like and don’t. Design is an important factor when it comes to guests choosing where to spend their money. Therefore, hotel designers focus on enhancing guest experience through their designs. Hotels are no longer about just a place to stay, but rather a unique experience that appeals to the preferences of guests. Not to mention, the hotel industry is always changing and coming up with new design innovations. One of the most influential changes recently is the push for designers and hoteliers to go green. Hotels are now striving to generate sustainability to satisfy guests that have become more environmentally and socially aware, as well as to cut costs. Introduction Today, the hospitality industry is about giving guests a complete unique experience, throughout every aspect of their stay. Hotels and restaurants are able to provide these experiences through design, by taking a closer look at their guest’s tastes and preferences. These specific choices include things such as food, art, entertainment...
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...How Can Social Psychology Assist Towards Sustainability in the Hospitality Industry? Human society has developed into a stage where environmental issues have become an international concern. A focus and worry on climate change is completely essential. The U.N. Intergovernmental Panel on Climate Change warns that the planet is warming faster than previously predicted. Madeleen Helmer is Head of the Red Cross and Red Crescent climate change center in the Netherlands. She says problems caused by climate change will not go away and must be addressed (Schlein, 2009). We need to be cautious that it is not a rush to focus on climate change without considering the physical and psychological reasons that have caused it. Figuring out why the problem...
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...--------------------------------------------7-8 7. Recommendations and Justifications --------------------------------------------9-10 8. Conclusion -------------------------------------------------------------------------------10 9. References 10. Appendices [A] Awards of Shangri-La Hotel Group, “Global recognition of excellence” [B] Details timeline of Shangri-La’s external context [C] TABLE 1 – Popular social networking sites (adapted from Luebke, 2010) [D] TABLE 2 – Broad Environment Analysis to Shangri-La hotels’ strategies development [E] Financial Statement 2009-2010 (Sources: 2010 Sustainability Report of Shangri-La Asia Limited, p.9) [F] Commitment of Social Responsibility (CSR) structure & focus areas (Shangri-La) [G] Context of Shangri-La Academy Courses & Work-life balance [H] Employee profile & turnover survey in Shangri-La (Sources: 2010 Sustainability Report of Shangri-La Asia Limited, p.13-15) [I] Shangri-La’s Supplier Code of Code (Sources: Official Website) [J] Shangri-La’s Five Force Analysis Table 1. Introduction In this essay, I will first briefly descript the background of the Shangri-La hotels and resorts. Then, I will in-deep analyze the general environment and organizational...
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...Report on Macville sustainability initiatives Contents 1. Introduction of the business MacVille company is roasting plant and works with five other team members. The plant is located at the back of the MacVille’s main coffee shop. The supervisor is responsible for buying the company’s green beans, roasting team and distributing them to the four other coffee shops owned by MacVille. But they use the cheapest and most efficient method of decaffeination. The low prices have kept him continually coming back for more from these suppliers. The supervisor knows that one of the suppliers use a chemically induced demucilage process in order to speed up production. Since that supplier passes on the benefit in the form of reduced price, and the supervisor always supported them. This report has the objective of develop the sustainable initiatives for MacVille MacVille has the vision to become a national brand within the next 5 years, be accepted as an integral part of the hospitality industry in Australia during the same period and be perceived as a key component in the success hospitality establishments, both large and small. MacVille mission is to provide expresso coffee machines that meet the efficiency, reliability and sustainability needed by the clients. In turn, reward the company with profits that will allow their stakeholders and the communities in which they operate to prosper 2. Purpose of the report (MacVille will be a leading practitioner in triple bottom line...
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...Individual Assessment Cover Sheet / Plagiarism Declaration Form This form must be completed and included with each assessment you submit for marking to the School. Although this assessment is submitted electronically, you must still complete and include this form with your assessment. | | | | | | |Student Number: |201413996 | | | | |Unit Code No.: |HOS201 | | | | |Unit Title: |Operation and Environmental Management | | | | |Assessment No.: |Individual essay ...
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...Contents Introduction to Primary Tourism & Hospitality Sectors: 3 A Review of Tourism and Hospitality Product: Barrack Square 3 Sustainability Cost-Benefit Analysis: 6 Maximizing Benefit, Minimizing Cost: 7 Assessment of Butler’s Life Cycle Model: 8 Sign Off: 10 Works Cited 10 Introduction to Primary Tourism & Hospitality Sectors: Tourism and hospitality are multi-dimensional. According to UNWTO (Understanding Tourism Basic Glossary) Tourism is a social, cultural and economic phenomenon which entails the movement of people to countries or places outside their usual environment for personal or business/professional purposes. These people are called visitors (which may be either tourists or excursionists; residents or non-residents) and tourism has to do with their activities, some of which imply tourism expenditure. The concept of hospitality underpins much of what the tourist experiences when travelling, namely the consumption of food, drink and accommodation away from the home environment (Page & Connell, 2006). It is a broad service industry. It includes lodging, event planning, theme parks, transportation, cruise line and the other factors of tourism industry. The competition and usage rate is an important variable for this sector. A Review of Tourism and Hospitality Product: Barrack Square Barrack Square is situated right on the Swan River. You can find restaurants, shops, Swan Bells and the Barrack street. There is also jetty to catch a ferry...
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...meeting notes taken during a meeting with the CEO Patricia Mees and Mr. Zafar C. from 27 Feb 2014. 1. Existing vision and mission Vision: MacVille is looking forward to become a national accepted brand. The company expects to establish and strengthen its position in the hospitality industry and wants to be recognized as a key component in the success of hospitality establishments, both large and small. Mission: MacVille is a high tech company, specialising in the manufacturing of espresso coffee machines. It is our mission to meet the high level of productivity, consistency and sustainability expected of our clients who, in turn, allow us to prosper and pass on our profits to our stakeholders and the various communities in which MacVille operates. 2. Current approaches • Incorporating innovation • Strategic alliances, goals and benefits • Identify the community MacVille serves • To distribute products or services to a specific industry or a set of customers. • To jointly develop products and services for the local market. • To work with local or regional counterparts to drive a common agenda. Benefits • Provide economical sustainability • Provide wide and lasting benefits to the community • Cooperation in the sharing of production facilities • Combining of knowledge, skills and technology • Marketing...
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...Hospitality companies have an ethical responsibility to go green even at the expense of the bottom line Nowadays it has become fashionable for businesses and organizations to adopt and promote environmentally friendly approach. This adaptation not only helps making these organizations noticeable but also is considered to be cost effective. The expectations and pressures of going green have also affected the hospitality industry as customers are rapidly becoming aware of the environmental concerns that the world is facing and expect the organization that they are associated with to adopt such operational and service management scenarios which are environment friendly.It is not easy to present an argument against healthier work space and environment. This essay will analyze different aspects of adopting ‘green activities’ by the hospitality organizations and will discuss if it is possible for them to maintain healthy revenues while adopting green activities. The word green generally refers towards the activities which are considered to be environmentally responsible by the consumers and stake holders, adopted by the organization in question. Such activities are meant to reduce the environmental foot print of the organization by reducing their use of natural resources and a balanced contribution towards the eco systems (Graci & Dodds, 2009).There are variety of ways to choose from when a company decides to ‘go green’ starting from minor activities to bigger more significant...
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... NAME RUTENDO PAHLA REG NUMBER C1213447Q COURSE SERVICES MARKETING COURSE CODE CUHT 402 LEVEL 4.1 PROGRAMME BACHELOR OF SCIENCE HONOURS IN TOURISM AND HOSPITALITY DUE DATE 31 AUGUST 2015 QUESTION: Innovate or die. Explore the central role played by innovation in achieving sustainability and competitiveness of Zimbabwe’s hospitality and tourism sector. Innovate or die. Explore the central role played by innovation in achieving sustainability and competitiveness of Zimbabwe’s hospitality and tourism sector. Innovation is a new idea, more effective device or process. It is an inbred human quality that has ensured mankind survives the harsh reality of the world that he lives in and thrives despite all the negatives and challenges of his existence. According to the latest statistics from World Economic Forum (2015) Zimbabwe was ranked 115 out of 141 countries in terms of travel and tourism competitiveness. Without innovation Zimbabwe could easily sink further in the rankings. New idea injection and implementation is of an urgent need in...
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