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business
management in the hospitality industry

Questions and Answers of Management In The Hospitality Industry

introduce a categorization system for hospitality-related eco-labels
distinguish the different types of eco-labels pertaining to the hospitality industry
define, discuss and review the development of eco-labels
define certification
GROUP DISCUSSION OR WRITTEN ASSIGNMENT¢ Select an article related to a hotel property or tourism business that discusses their environmental management system. Critically review the article and then
GROUP PROJECT Develop an environmental status review Develop and carry out an environmental status review of your hotel school or the hotel and hospitality department (if it is part of a larger
4 WRITTEN ASSIGNMENT Critically discuss the following statements. Your answer should be about 1500 words long.e Who is responsible for environmental quality? The tourism industry, the hospitality
GROUP DISCUSSION OR GROUP PROJECT e Consider the environmental management concepts and tools, cleaner production, eco-efficiency, industrial ecology and life cycle analysis.e Devise examples of the
2 GROUP PROJECT Develop an EMS training programme Develop an EMS training programme for a small hotel or restaurant in the region. The exercise should involve site visits, a short preliminary
GROUP PROJECT Develop and implement EMS in a hospitality business Ask hotels and restaurants in the region if they would be interested in having a group of students develop an EMS for their business.
draw up a set of recommendations for the successful implementation of an EMS
discuss the implementation of EMS in hospitality
identify the key benefits in establishing an EMS
define environmental management systems (EMS)
GROUP DISCUSSION Multi-stakeholder approaches to sustainable hospitality e |dentify examples of public and private sector collaboration and multistakeholder approaches to sustainability challenges
GROUP DISCUSSION Engaging green travellers as key stakeholders in the future of our industry e Discuss how hospitality businesses can better collaborate with other consumer service and product
GROUP PROJECT Embracing CSR in the hospitality industry e Identify, categorize and describe the key responsibilities a hotel or restaurant takes when embracing corporate social responsibility.
GROUP DISCUSSION OR GROUP PROJECT Non-governmental organizations and hospitality e Find out what is the NGO’s verdict on what is missing from the hospitality sustainability strategy. How much
GROUP DISCUSSION, GROUP PROJECT OR WRITTEN ASSIGNMENT Hospitality stakeholders e Map out who the key internal and external stakeholders are for a hotel or restaurant and identify the potential
identify the relevance of corporate social responsibility to the hospitality industry
identify the underlying principles of sustainable business management
WRITTEN (AND RESEARCH) ASSIGNMENT e If you were a marketing manager in a green hotel, suggest three innovative marketing ideas which could increase room sales, so as to secure consumer loyalty (e.g.
GROUP PROJECT AND PRESENTATION Communication of green efforts¢ Browse three hotel websites which contain information on their green practices.Then, elaborate if those green-related communicative
GROUP PROJECT OR WRITTEN ASSIGNMENT Perception of green hotels¢ Conduct a behavioural study by interviewing a few individuals who are regarded as frequent travellers, to understand their awareness
GROUP PROJECT Motivation to purchase green e Interview your friends or colleagues to discover what are the potential factors motivating them to stay at a hotel practising green operations.
2 GROUP DISCUSSION OR GROUP PROJECT Since ‘green hotel’ is a refreshing new business jargon, write down your idea of a green hotel from the perspective of product/service offerings and management
GROUP DISCUSSION, GROUP PROJECT OR WRITTEN ASSIGNMENT Green consumer typology e This book introduces the typologies of green consumers. Find out if sociodemographic traits can influence the typology.
identify the various types of consumers
examine the changes in consumer behaviour in relation to sustainable development
WRITTEN (AND RESEARCH) ASSIGNMENT Loyalty programmes¢ Compare the loyalty programmes of three green hotels of interest. in the diagnosis, state the similarities and differences in reward provision
GROUP PROJECT AND PRESENTATION Market analysis e Conduct a market analysis on the major players among green hotels from a particular city, region or country. The analysis should reveal the strengths
GROUP PROJECT OR WRITTEN ASSIGNMENT Brand image and green hospitality e Identify an establishment involving green hospitality management and find out how the specific service/product attributes
GROUP PROJECT Communicating the four new Ps e Write a short essay that could be used for a press release, incorporating the concepts of the four new Ps (people, planet, profit and process). Choose
GROUP DISCUSSION OR GROUP PROJECT Being green online e Evaluate the websites of five different hotels undertaking green initiatives and compare the differences and similarities of the green-related
GROUP DISCUSSION, GROUP PROJECT OR WRITTEN ASSIGNMENT Marketing green initiatives in hospitality The history concerning the deployment of green initiatives in the hospitality business is brief.
comprehend the concept of branding in relation to green operations
discuss the four new Ps reflecting a green concept
examine responsible marketing as part of a company’s ethical strategy
provide an understanding of the concept of sustainable development in relation to external communications and responsible marketing
provide an understanding of the importance of openness, honesty and credibility in the responsible marketing context
identify the principles of responsible marketing for hotels and restaurants
define sustainable marketing
GROUP RESEARCH AND DISCUSSION A question of food management Provide answers and critically discuss the following questions:How would you describe sustainable food?What types of food can be considered
GROUP DISCUSSION OR GROUP PROJECT Working with restaurateurs e Visit a local restaurant and find out where the food comes from (sourcing).Develop an action plan for the manager or owner of the
INDIVIDUAL PROJECT AND DISCUSSION My food habits e Make a complete listing of food, food types and food ingredients that you consume over a complete week. Develop a categorization system for the
explain how sustainable wine can be sourced
explain the concept of ‘food miles’
describe organic food and organic food labelling
explain the challenges of modern food production
explain the issues of nutrition and health
define the categories of sustainable food
describe the issues around food security and genetic engineering
explain what sustainable food is
GROUP RESEARCH AND DISCUSSION A question of water Provide answers and critically discuss the following questions:e What are the issues surrounding water availability in tourism and hospitality
GROUP PROJECT OR WRITTEN RESEARCH Water stewardship The United Nations predict that by 2030, 50 per cent of the world’s population will live in water-stressed areas.e Should a hotel find out where,
GROUP DISCUSSION OR GROUP PROJECT Water waste e Find examples of water waste, either in your region or in another country. The focus of the research can be on agricultural, industrial or domestic
GROUP DISCUSSION, GROUP PROJECT OR WRITTEN ASSIGNMENT Simple water management checklist e Create an activity checklist which could be used at a hotel to manage water.Minimum requirements:— one
give examples of pioneering ways to cut down on water use
describe some examples of modern water-saving technology
explain water conservation techniques in hotels
describe the need to consider water availability in the hospitality development process
explain the issues of water conservation
Name three factors to be cautious of in system selection.
What is the difference between a fixed and variable cost?
How do you calculate ROI?
What are the ten steps of implementation?sites?
What are the nine steps of system selection?4 . How would you further the ten steps of implementation to multiple
What is the difference between a RFI and a RFP?
How would you judge if the HSIA endeavor was a success or not?List at least three criteria.
What staff members should be trained on HSIA?
How can technology lead to higher occupancy rates in hotels?
Was Wingate correct in making HSIA standard in its room offerings? Should Wingate have made it a separated amenity? Explain.
Why should understanding business practices come before technology purchases?
What are the three Ps?
How important is your vendor's financial health to your decision to purchase from the vendor? Explain.
Does the vendor provide reliable support in terms of help desk availability, on-site hardware service, and other factors? How often does the customer spend extended periods of time on hold, or wait a
Have software and hardware maintenance fee increases been reasonable and predictable?
Has the vendor supplied the system in accordance with a reliable schedule?
Did the vendor install the system in accordance with the schedule laid out in the proposal, and if not, was the delay caused by the vendor or the customer?
How can hospitality organizations create processes and information technology infrastructures for more effective management and for enhancing performance and productivity? What is required? What
Why should people share information? How does sharing information change its value? What are the ethical considerations involving the use of data and information that managers should take into
What are knowledge management systems, and how do they differ from a series of databases? Why do organizations need them (in other words, what are the driving forces; what are the primary
How is IT raising the bar of accountability, changing the way we manage operations, and contributing to performance of employees and the firm as a whole? How do we, as managers, know what questions
What are the differences between an executive information system(EIS) and a decision support system (DSS)?
What would you consider to be an ideal balanced scorecard for a hospitality organization? What measurement categories and measures would you use and why?
What are the issues associated with data collection of which a hospitality manager should be aware? How can hospitality organizations improve the quality of their data?
Is information the basis of competition in today’s marketplace? Can information provide competitive advantage? If so, how?
What are the core IT infrastructural components to a company's information systems and why are they so important? What roles can the Web and intranets play?
As a hospitality manager in an information economy, what are the important traits for you to possess? What information would you consider essential to perform your job? How would you use this
Why do hospitality managers feel a sense of information overload?How can they cope?
What are the characteristics of and differences between data and information? Why is it important to distinguish between the two, and how can data be converted into usable information?
If you were to design a balanced scorecard approach for measuring and monitoring performance and the overall health of the organization for Richard Sperry’s company, how would you go about it?
Evaluate the technology applications portfolio and infrastructure for Richard Sperry’s company. What are its strengths and limitations? In what ways is technology being used effectively? Where is
Would any of the data require access restriction? If so, who should have access, and to which data?
Before any action is taken, what managerial measures must be implemented for the company’s five goals, and how should these be implemented? What procedural changes are required at each property and
What are the key problems facing Richard Sperry and his organization as described in the above scenario? If you were in Richard’s shoes, how might you go about addressing these challenges? What
Describe restaurant operations for the front of the house.
Outline back-of-the-house operations.
Explain the important aspects of food production.
Calculate basic food cost percentages.

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