Hospitality Industry Analysis: Trends, Developments, and Challenges

This report delves into the contemporary hospitality industry, examining operational, managerial, and legislative issues. It analyzes the current image of the hospitality sector, emphasizing customer focus and the impact of globalization. The report explores the importance of understanding customer needs and adapting to current trends, highlighting the role of technology and strategic planning. It also discusses potential developments and trends, such as technological advancements and their impact on customer service and business operations. Furthermore, the report highlights the importance of hotels to cater to the needs of their customers and the value of customer satisfaction. The report also includes references to academic research on hospitality and tourism.

The Contemporary Hospitality
Industry
Task 3 and 4

TASK 3
3.1 Operational, managerial and legislative issues that
affects hospitality industry
•Operational issues
•Managerial Issues
•Legislative Issues

3.2 Current image of hospitality
•Current image can be measured by focussing on the facts like customer's focus and
media exposure towards hotels.
•Arrivals of customers can be achieved through proper of hotels and goof
communication among them.
•This hotel always try to reach beyond expectation of customers' needs. Thus, every
human being appreciates its feature.

Cont…
•It has knowledge of different culture, customs and religions and like this it
attracts various customers.
• It has adopted current trends and strategic planning due to globalization. It has
affected this sector widely.
•Qbic always remain aware of potential trends and current status.
• It has developing economic landscape and is optimistic in its services.
•This results in comfortability and simple experience of customers

M3 Sources of information from different size of
businesses
Statistics define that visitors have increased at international level in UK and
recorded up from 18.58 million in 2015. Most visited tourist attraction in 2016
was Barcelona. Average rating of daily hotel rate in Geneva was 242.9 Euros
which has been ranked as biggest leading cities in Europe.

TASK 4

4.1 Potential developments and trends in
hospitality
•Ways of trends and developments can be seen by emphasizing on the features
of hotel sector in hospitality business and commercial enterprises of beverages
and food.
•Prime factor of this management is satisfying customer at any cost. When
hotels face tough challenges then sometimes conclusions may be negative in
nature.
•Nowadays, industries are taking much use of technological advancements for
increasing their business.

4.2 Impact analysis for the predicted developments
and trends
•It is important to consider impact of potential trends and developments on this
sector so that customers' requirement and demands can be focussed properly.
•Various components are present in Qbic to assist advantages of it and promote
its significant existence.
• It is a kind of luxury hotel which scaled with world class infrastructure and
high class amenities. Amenities offer dining experience and lodging to expand
more and provide better catering services to special class.

REFERENCES :
Wu, H.C. and Li, T., 2017. A study of experiential quality, perceived value, heritage image,
experiential satisfaction, and behavioral intentions for heritage tourists. Journal of Hospitality &
Tourism Research. 41(8). pp.904-944.
Geus, S.D., Richards, G. and Toepoel, V., 2016. Conceptualisation and operationalisation of event
and festival experiences: Creation of an event experience scale. Scandinavian Journal of
Hospitality and Tourism. 16(3). pp.274-296.
Khoo-Lattimore, C., Prayag, G. and Cheah, B.L., 2015. Kids on board: Exploring the choice
process and vacation needs of Asian parents with young children in resort hotels. Journal of
Hospitality Marketing & Management. 24(5). pp.511-531.
Fu, H., Ye, B.H. and Law, R., 2014. You do well and I do well? The behavioral consequences of
corporate social responsibility. International Journal of Hospitality Management, 40, pp.62-
70.