An Analysis of McDonaldization in the Tourism Industry

This report delves into the application of McDonaldization principles—efficiency, calculability, predictability, and control—within the tourism industry. It explores how these principles, initially developed for fast-food restaurants, have been adopted and adapted to enhance customer service and experiences in the tourism sector. The report highlights the importance of customer satisfaction and the strategies used to achieve it, including analyzing customer needs and optimizing operational processes. It also discusses the impact of McDonaldization on the authenticity of tourist experiences. The report references key academic sources to support its analysis and provides insights into the evolving nature of the tourism industry.

McDonaldization and Tourism Industry
Student Details
1-1-2020

McDonaldization and Tourism Industry
McDonaldization is defined as the reconceptualization of the process performed by
the fast-food restaurants with a focus on improving the effectiveness of the fast-food industry.
The concept is dependent on the four major principles including efficiency, calculability,
predictability and control. The tourism industry is focused on providing customers with
satisfactory services. The customer service or the hospitality sector has been McDonaldized
in recent years. As the aspects of the concepts help in managing and developing the activities
performed within the organisation (Yolal, 2016).
The concept guides the management so that the activities developed can lead to
improved performance within the industry. The tourism is focused on providing the
customers with the satisfactory services, therefore to provide the customers with effective
services, the management is required to focus upon the ensuring that the activities are being
performed in the effective and optimised manner, also the strategies developed after
effectively predicting and calculating the end results of the process. As to provide the
customer with effective service it is required that the organisation analyse the customer needs
and requirements within the industry and accordingly develop strategies (Zegre, Needham,
Kruger, & Rosenberger, 2012).
The major goal of the organisation in the tourism industry is to provide the providing
the customers with unique and authentic experiences. Therefore, the concept of
McDonaldization helps in improving the performance of the organisation within the tourism
industry. As the concept helps in providing the customers with improved and unique
experiences, also improves the performance of the organisation within the industry.

References
Yolal, M. (2016). Authenticity, Commodification, and McDonaldization of Tourism
Experiences in the Context of Cultural Tourism. The Handbook of Managing and
Marketing Tourism Experiences, 217-233.
Zegre, S. J., Needham, M. D., Kruger, L. E., & Rosenberger, R. S. (2012). McDonaldization
and commercial outdoor recreation and tourism in Alaska. Managing Leisure, 333-
348.