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Hospitality Management Assignment

2968 words - 12 pages

GUILDHALL COLLEGE

BTECH HND IN TRAVEL AND TOURISM MANAGEMENT
UNIT-13: HOSPITALITY MANAGEMENT

THE LECTURER NAME: MOHAMMAD AKHTAR NOORANI
STUDENT NAME:
STUDENT ID:
Intercontinental Park Lane London

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Tourism is vital to the economies of most countries worldwide (Abrahams, 2006).Trends in global tourism have shifted remarkably over the last decade. Information technology supports the increased sophistication of travellers (Chen and Sheldon 1997), who seek greater variety in their travel arrangements and expect personalized services that meet their unique needs (Sheldon 1993). Previously, travellers received information about destinations through books, ...view middle of the document...

Moreover, in 2006, they spend approximately £76m for the refurbishment of intercontinental park lane London. The Intercontinental Hotel Park Lane stands in an enviable location, on the edge of Mayfair, opposite Hyde Park and right next to Hyde Park Corner. On the opposite side of Hyde Park Corner are Green Park and the grounds of Buckingham Palace.

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Surrounding areas of the hotel
The intercontinental follow the policy to greet the guest as soon as they enter and do help whatever you need like any guide line for shopping. Eight rooms have been adapted for accessibility. Room configurations include sixty suites (the largest suit in Europe), two hundred singles, one hundred and eighty seven doubles and two hundred and ten rooms that are non-smoking. Room service is 24 hours and there is a daily maid service. The hotel sates their own restaurant namely Theo Randall at the name of its head chef who used to work in River cafe is been selected once the best Italian restaurant in Europe. What is more, the guest capacity of the restaurant is 120 people. There is a bar of 20 seats capacity which is part of the restaurant.

Accommodation
The most common definition, by the World Tourism Organization (WTO), refers to the category of ‘hotels and similar establishments’ thus: . . . are typified as being arranged in rooms, in number exceeding a specified minimum; as coming under a common management; as providing certain services, including room service, daily bed-making and cleaning of sanitary facilities. The demand for accommodation has developed in response to the rapid advances in transportation, with both business and recreational travel expanding at a phenomenal rate throughout the twentieth century.
Hotels in appropriate locations have developed their goods and services and product to capture the lucrative business market, which sustains high room rates and high profit margins. The executive requires quality accommodation, with private bathroom facilities, telephone and an area for working. The pleasure tourist is more price/sensitive, as visitors are paying from their own pocket and are sensitive to economic conditions at both the point of origin and the point of destination.

1.1 Hospitality outlets:
Usually the owners themselves prepare the breakfast and clean the room etc., but some bed and breakfasts hire staff for cleaning or cooking. Although some bed and breakfast owners hire professional staff, a property which hires professional management is usually no longer considered a bed and breakfast, but enters the category of inn or hotel. In recent years B&Bs in the UK have struggled against budget hotel chains such as Premier Inn and Travelodge. However, in holiday areas the B&B and guest house still prevail. Unlike the hotel chains, they provide a more comprehensive service and breakfast is included in the price, and some who stay regularly may simply like knowing their hosts. The travel and tourism industry is volatile, affected...

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