Strategy for Development of Hotel and Restaurant Business
Journal Title: Бізнес Інформ - Year 2015, Vol 10, Issue 0
Abstract
The publication is aimed at developing an approach to formation of the strategy for development of hotel and restaurant business, based on analysis and evaluation of the main characteristics of hotels-competitors. As object of the study were chosen three hotels and the complex of «Obiedinennoe gostinichnoe khoziaistvo». An analysis of the inventory, which is different in the quality of hotel services and, respectively, in value, has been conducted. Considering the quality of service, three levels of hotel services (high, medium, sufficient) are suggested. An analysis of the structure of services by the service levels has showed that hotels with small inventory would concentrate their effort on services of higher level. With increasing the number of hotels' inventory, their structure of service changes in the direction of increasing the volumes of lower level services. The analyzed complex in terms of pricing policy is left far behind, as the quality of its services is much lower than of the competition. To ensure the competitiveness of the complex of «Obiedinennoe gostinichnoe khoziaistvo» a strategy has been proposed, aimed at optimization of costs and revenues, developing the business center services, investing in development of inventory, raising the cost of hotel services in accordance with their quality, expansion of markets for sale of hotel and restaurant services making use of marketing tools. Further research should focus on the in-depth study of the behavior of consumer of hospitality services with a view to create services that correspond to the range and quality of consumer demand and the focusing on target sale markets.
Authors and Affiliations
Inna Senenko
Keywords
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