Introduction To The Global Tourism Hospitality Tourism Essay

Published Date: 23 Mar 2015

travel and tourism, lodging, assemble and event management, restaurant and managed service… Walker 2009. On the whole, these components have interrelated nature because they support each other, together aim at a common target: best customer service.

The outstanding characteristics of hospitality and tourism industry are: long working hours and people have to work in shifts. The most important feature of this sector is that it focuses heavily on customers' satisfaction but it is also intangible and perishable … (Walker, 2009).

As a result, in order to be successful in this highly competitive industry, managers should consider several factors to ensure the success for their hotels, such as: customers focus, understanding of the role of the guest - contact employees; weave a service culture into education and training system (Walker, 2009).

On the other hand, the severity of the market and the economy crisis also encouraged hotel creating the alliance and association to be more successful. For example, Global Hotel Alliance (GHA) is a collection of 15 upscale and luxury regional hotel brands from across the world. Choose from 300 hotels, palaces and resorts in 52 countries around the world, each one reflecting the distinctive culture and traditions of their locations (Walker, 2009). They can gain more profits and saving by sharing the promotions and making chain services between members.

I think in the normal condition, when the social, economic and political environment is stable, hotels tend to compete with each other to expand their markets as well as to generate more revenue. However, when the external environment encounters any changes, such as the recent economic crisis, hotels might want to cooperate to help each other overcome troubles.

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In the future, hoteliers have to deal with several unprecedented issues such as short booking window or develop mobile booking, which never happened in the past (Hotels, 2011). There are more and more new technologies applied in hospitality and tourism to increase productivity and optimize the strategy. The hi-tech equipment will also attract the Y generation who rely much on those devices daily.

Exercise 1

The image Umbrella might symbolize for the square of flat and the speed of opening umbrella. As shown above, Hospitality Industry is a wide segment, which contains many relevant sub - majors. It is even said that under the umbrella of travel and tourism, countless professions are necessary to meet the needs and wants of people away from home (Walker 2009).

All of these majors one by one continually provide customers with necessary services when they are away from home. For instance, people might need a car to travel (Travel and Tourism major's task), then they might want to book a room at 4 star hotel to sleep (Lodging service). After that customers want to visit a park (Recreation service) and finally they book a table at their hotel to have dinner (Restaurant service).

I think in the future, with the development of technology, people will know more about their options and they might have new desire. Thus there will be more professions under the umbrella of hospitality and tourism and they may attach more closely through electronic devices to each other.

Exercise 2

VIETNAM

Figure 1.The number of tourists from 2008 - 2010 in Vietnam

(Source: General statistics Office of Vietnam)

In the graph, the data of outbound customers in Vietnam was not shown for several reasons. The number of tourist growth significant from 2008 to 2010. There is a slight decrease in inbound data in 2009 around 1.5 millions visitors while the figure of domestic rapidly raised more than 3 millions visitors per year.

In fact, only the data on international visitors to Vietnam are published monthly, and data on domestic and total revenue from tourism is often only reported in the six months of the annual meeting of the industry.

Deputy General Director of the General Statistics Office said Tran Thi Hang, program surveys, national statistics, the new unit every 2-3 years she expenditure survey of international visitors to Vietnam, domestic tourists foreign and domestic travel once.(Chile, 2012). Lacking information might prevent the authorities from making policy plan as well as prediction about the long term and short-term development of tourism and the development of market. As a result, the government might not control the domestic tourism and outbound like taxing, foreign exchange, support the customer's right, responsibilities of travel agents, hotels ….

AUSTRALIA

Figure 1. The number of tourists from 2008 - 2010 in Australia

(Sources: Tourism Research Australia, 2012; Australian Bureau of Statistics, 2011; Overseas Arrivals and Departures, 2012)

As can be seen, the tourism market of Australia was stable with slight decreases. The total number of tourists in 2008 was 81,495,000 visitors while there were 79,793,000 visitors in 2010. Meanwhile, the number of Vietnam tourism market rose dramatically over a period of 3 years.

In 2008 and 2009, the tourism sector of Australia was influenced slightly by the economy crisis. However, the data of inbound and domestic customers in Vietnam kept increasing steadily. From my perspective, during the difficult time of economy, people want to redirect their destinations to developing countries to save money.

Table .1 Compare the Employment in tourism by sectors

Vietnam (2010)

Australia (2010)

Direct labour

434, 240

513,900

Accommodation and food services

207,600

232,400

Travel agency and transport

65,800

92,500

Indirect labour

955,350

393,400

Other services

160,840

189,000

Total

1,389,600

907,300

(Source: General Statistics Office of Vietnam, 2011 and Australian Bureau of Statistics, 2011; Tourism Research Australia, 2012)

As can be seen, the total number of people working in Hospitality segment in Vietnam is much higher than the number of Australia (around 1,4 million and 900 thousand respectively). However, the number of direct labour of Vietnam is lower than Australia's (434 thousand and 513 thousand). On the other hand, Vietnam has more people contribute indirectly to hospitality industry than Australia has (about 955 thousand and 393 thousand).

In my opinion, Vietnamese labour force is much abundant than that of Australia and this matter might lead to both strong points and drawbacks. First of all, as for the advantages, hospitality industry might have cheap labour cost, which save them a lot of expense. However, the labour force in Vietnam is not equal in quality and easy to be replaced.

TOPIC 2 - CURRENT ISSUES FOR THE TOURISM AND HOSPITALITY INDUSTRY

A brief history Four Season Hotel

From a small hotel opened in Toronto, Canada, Four Season Corporation becomes a great international hotel group, which provides the most luxurious and satisfactory services to customers. In this exercise, I would like to outline the development and expansion of Four Season globally.

Canada

In 1961 the first Four Seasons hotel opened at Toronto, Canada by Issy Sharp

England

In 1970, Inn on the Park London (later renamed Four Seasons Hotel London) opened.

USA

In 1976, the Four Seasons officially enter the American market

Maui

In 1990, Four Seasons launched its first tropical resort, in Maui.

Asia

In 1992 Four Seasons started their expansion to Asia with the first hotel opened in Tokyo.

In 2002 Four Seasons entered Chinese market with the hotel in Shanghai.

In May 2008, Four Seasons marked its entry into the Indian market Middle East

In 2000, launched the first hotel in the Middle East (Four Seasons Cairo).There followed a prominent extension in the region.

Four Season Hotel today

As shown above, Four Seasons step by step expand its operation and influences to the international hospitality industry. Nowadays, Four Seasons exist in almost continental and one of the most potential markets is Asia since Asian market is developing and it is going to be the biggest market by 2020 (Amadeus report November 2012) < Hotels 2020: Beyond Segmentation, Report by Amadeus, 2010>.

Evaluation

Currently, with 88 hotels and resorts in 35 countries, Four Seasons has strong reputation, which provides high - level services delivered by well -trained staff. I think that one of the reasons make Four Seasons become distinctive among competitors is the responsibility to bring new experience to customers. For example, Four Seasons is going to introduce the first Around-The-World by Private Jet tour trip, a brand new, unique service to customers (Four Seasons Corporate Newsletter A - September 28, 2012).

Four Seasons Hotel group has huge impacts to the global business world in terms of innovative service and technological progress. For example, Four Seasons Hotels and Resorts has been ranked number one in Digital IQ Index: Hotels report for the appliance of digital platform (Four Seasons Corporate Newsletter B - September 28, 2012).

The main global challenges

Speaking of the global strategies, I believe that proving the "memorable experiences for guests and quality relationships with employees and business partners" (According to Michael D. Johnson, the Cornell Hospitality Hotel School's dean) and following its living values are two of the major strategies that Four Seasons apply. The living values include: supporting sustainability, building communities and advancing cancer research.

TOPIC 3 - OWNERSHIP AND MANAGEMENT STRUCTURES AND THE ACCOMMODATION SECTOR

Discussion questions

The different hotel ownership options

Hotel ownership options

Advantages

Disadvantages

Owned by a single entity or group that has hired a hotel management company to operate the property

- A qualified and experienced manager operates the properties.

- Hotel owners and management companies might conflict.

- Lower benefit for owners.

A hotel chain

- Existing good reputation, operation manners, staff training.

- Hotel chain has the same standard quality of services and products.

- Require huge initial resources

- The different hotel in chain might compete with each other.

- A major change in hotel chains need a lot of money and time.

A franchise

- The products and services have already been developed and have reputation.

- The franchisee used the logo, slogan, marketing and financial assistance of the franchisor to start the business, old market, a network of loyal and low-priced supplies.

- The cost opening a franchise need a lot of money for brand, signage,… If your franchise decides to go through a major change. A franchisee may be required to upgrade facilities and signage, all at your expense.

- Reputation: Name recognition is one of the biggest advantages in purchasing a franchise. If the brand's reputation suffers for any reason, however, the franchisees also suffer from poor consumer perception.

- Limited growth potential: a franchisee cannot franchise an operation and must look instead to purchasing additional franchises.

City Hotels in Sydney: Shangri-La Hotel, Four Seasons Hotel, Sheraton, InterContinental….

Resort Hotels in Sydney: Old Sydney Park royal, Parramatta Apartments, Park Lodge Hotel, Renaissance Sydney Hotel, Waldorf Apartment Hotel, Waldorf East Sydney, Woolloomooloo Waters Hotel…

Pricing differences for accommodation packages

- The price for Residential Hotels' accommodation package includes:

+ Room service, maid service, laundry facilities.

+ Cooking facilities, especially for children.

- The price for All Suite Hotels' accommodation package includes:

+ Room service, maid service, laundry facilities.

+ Separate bedroom and living areas and full kitchen

+ Housekeeping service

+ Food and beverage services are available through room service.

- The price for Resort Hotels' accommodation package includes:

+ Accommodation with full experiments.

+ Full facilities such as massage and salon treatment, swimming pool, scuba diving, climbing mountains…

+ Food and beverage service or restaurants with many of choices.

- City Center Hotels:

+ Room service, maid service, breakfast.

+ Food and beverage service in restaurants

- Airport Hotels:

+ Room service, maid service, breakfast.

- Motels:

+ Accommodation with full furniture.

- Transient Hotels:

+ Room service, maid service, breakfast.

- Bed and Breakfast.

+ Room service, breakfast.

The typical guest mix of two types hotel

The city centre hotels have certain advantages like:

+ Convenient locations

+ A variety of accommodation rooms

+ Food and beverage outlets depending on demand and customers

+ Facilities like gift shops, swimming pools, spa and sauna …

+ Convention facilities such as conference rooms, convention equipment

The customers of city centre hotels:

+ Corporate individuals

+ The senior corporate groups

+ Leisure customers

+ Convention and/or association groups

+ Tour groups

+ Government and military travellers

+ Regional getaway or weekend travellers.

The city centre hotels have some advantages like:

+ Rooms with full amenities

+ Providing room service, maid service, laundry facilities

+ Full equipped with cooking facilities and recreational facilities for children

Residential hotels' guest mix might include:

+ Long-term stay guests: military or government employees

+ Leisure travellers or back packers

Compare cruise ships and resort hotels

There are many similarities of cruise ships and resort hotels that make people think cruise is floating resort. Both cruise ships and resort hotels aim at customers who want enjoy a long period holiday. Their infrastructures of cruise ships and resort hotels are the combination of different buildings and facilities inside their areas, such as rooms, restaurants, swimming pool, spa and sauna area, entertains area… Both cruise ships and resort hotels activities rely on climate and season

However, there are many differences between these two kinds of hotels and compare with their expectation to choose the most suitable one for them.

Firstly, the experience between cruise ships and resort hotels is so different. The cruise liner is a passenger ship used for pleasure voyages. An advantage to choosing a cruise line is the unique experience of sailing from island to island(Banks, n.d ). The view from a private balcony on a cruise ship is enough to make anyone feel like a world traveller. Cruise ship spends most of its time on the ocean, customers can entertain many activities which is provided free facilities. It is available both day and night and is generally more engaging than the entertainment that is offered at an all-inclusive resort (Banks, n.d ). The customers can sleep the night away while they are traveling to the next destination, leaving they refreshed to embark on a new adventure(Banks, n.d ). One disadvantage to choosing an all-inclusive resort is that customer will only see one destination(Banks, n.d ). The entertainment at an all-inclusive resort is also usually less diverse than a cruise ship(Banks, n.d ). However, experience of resort might be the favourable climate and wide range of recreational activities(Banks, n.d ). Resort hotels are often located at comfortable climate regions such as beaches, hills or mountains(Banks, n.d ).

Consequently, cruise ships and resort aim at different groups of customers, who have different demand in terms of, experience, services

Case study:

The case study presents the strategy of Royal Hotel about a renovation program. This hotel had a loyal clientele and ranked as a top of the line property.

Hotel do not want to take the risk of losing customers to competitors then managers decided to remain open and keep in operation any rooms or portions of the hotel which did not have to be shut down for construction. Those problems is the cause that the customers complaint about ongoing construction in public areas and hallways, along with the attendant dust, confusion, and noise.

In this situation, some necessary solutions should be given including:

- Isolating construction areas from the rest of the building by signs, advertising background in order to separate the working areas of builders from areas for customers.

- Minimizing the impact of noise, dust, and construction materials.

- Increasing organizational activities, events to disperse the attention of customers from the repairing areas.

- Increasing promotion and other benefits for customers who were affected by the refurbishment.

The conditions needed for the solution include the promotional programs and the budget for negotiation with customers in particular situations. Besides, the renovation program should be speeded up to reduce noise and affects to customers.

TOPIC 4 - ROOMS DIVISION - AN OVERVIEW FROM A GLOBAL PERSPECTIVE

Reading

This article proposes a resort classification system which provide definition stating minimum qualifications for a resort and proposes a classification system based on range and scope of amenities (Brey 2011). However, there are many categorizing resorts made by national governments

About the definition, Focusing on resorts as real estate developments, a definition by Schmitz et al. (2008) requires three primary characteristics: inclusion in master-planned real estate developments, proximity or easy access to significant amenities, and lodging(Brey 2011). In an effort to standardize a diverse group of resorts, the Organization of American States (OAS) placed minimum structural and supplementary requirements to unite individual rating systems throughout the Caribbean (Caribbean Innkeeper 2007). While these clarification activities have successfully served a specific purpose, they lack industry-wide application

As for classification, the first category, destination resort, serve as the primary motivation to visit a destination and have characteristically high levels of service(Brey 2011). Next, intermediate resort, typically located in a rural location, provides a range of activities and amenities that is not as comprehensive as what is found at destination resorts. Lastly, specialized resort, can be found in any location and provide a focused experience around one signature amenity or anchor attribute. We can see the important role of classification its helps the managers can control, evaluate and and make strategy plan for their resort.

The online travel agents bring to the hotel many benefits and drawbacks, they are also important distribution channel to make hotel's inventory available to global audience. Hospitality providers want to use technology to distribute their inventory directly, it is impossible to deny the role of online travel agent currently. Many hotel bookings are implemented through online travel agents and online tools.

As for advantages, the relationship between hotels and the online travel agents called "LOVE". Online intermediaries have evolved to cover different models, reach different market. Hotels and online travel agent need each other, hotel need agent to drive demand and agent need hotels to offer services. Both sides need each other, both hotels and the online travel agents develop and rely on each other to develop. However, hotels loss the power to contribute by themselves, they must share more commissions to pay for agent then fewer profitability. That is the reason why hotels "HATE" the online travel agents.

The love - hate relationship seems to be most intense between large hotel group and large online travel agents. Since the large hotel create a monopoly amongst online agents. In general, online travel agents and intermediaries are now essential part of the industry and as for the hotel, an absolute necessity.

Revenue management and sales staff have close relation with each other because they together make decisions regarding rate, accept group business and forecast. However, they can foster better coordination to minimize the misunderstanding and understand thoroughly the other's main tasks. We understand in some ways that revenue management team include sales and revenue management personnel.

One way to improve group revenue management functions is to expand the collabouration of sales and revenue management personnel, particularly in pricing (Cross, Higbie, and Cross 2009) and forecasting (Milla and Shoemaker 2008).

Revenue management team are responsible for: Whether to accept a group offer and forecast room block utilization to ensure that rooms will be filled or released for sale to transient guests.

Although having the frequency of formal meetings, the two respondent groups are still having certain informal meetings. With regard to formal meetings, the highest mentioned frequencies were daily or one or two times per week. The informal meeting to help communication between the revenue management and sales functions better.

Case Study:

The case study describes the new position for Morgan Black in the Coug Inn. The Cougar- Inn is in a remote location near local university, with 150-room full-service property with several medium-sized conference rooms. After observing, Morgan Black found out some problems of the front desk: the check-in process which still in the traditional process and the poor communication between housekeeping and the font desk. Morgan wants to use the automated property management system, however the front desk manager do not think it is worth money

In my opinion, Morgan should consider a number of issues like employee habit, the ability to budget for the system and the adaptation of employees to work with systems. The proposed check-in time of the font desk Morgan need to determine whether the front desk clerks really need more time to arrange check-in. Which the crunch time which because of the reservation process or complex reservation form or poor communication between the parts such as front desk, reservation and housekeeping by the language or the process?

Morgan should present the solutions for the communication issue between housekeeping and the font desk. There is the needed aware of communication between each department. The international language must be English for business and the hotel should have training English and automated property management system. The manager of housekeeping should have rules to encourage staff using English in work. On the other hand, using automated property management system will help to minimize the mistake in communication; the transmitted information will be more accurate. In the easier way, Morgan should hire new employee who can use international business English in workplace.

The final decision requires the participation of the corporate office, the font desk, reservation and housekeeping. The corporate office will control the budgets, who will decide where the money comes and which is worth for investment. The font desk are the staff for a long time and the corporate office needs to give their ideas and advice before any methods are implemented. The housekeeping must concern for understanding their role in new property management system.

Topic 5 - Food and Beverage

The two basic types of beer and three Australian common brands

Beer is generally categorized into types according to the type of yeast used during fermentation. Ales are beers that use top-fermenting yeast, while lagers are those that use bottom-fermenting yeast. The choice of yeast provides the beer different characteristics, which can alter the look and taste of the brew (Richard, 2007 )

The two types of beer are also different in other ways. For instance, ales are fermented in a warmer temperature, which is why it takes a shorter amount of time to ferment. On the other hand, lagers are fermented in moderate temperatures. The warm fermentation temperature also gives ales a nutty or fruity taste.

Ale

Lager

Thousands of years old

Relatively new

Fermented warm

Fermented cold

Top fermentation

Bottom fermentation

Yeast - Saccharomyces cervisiae

Yeast - Saccharomyces Uvarum

Quick brew cycle - as little as 7 days

Longer brew cycle - up to several months

Usually brewed between 59 - 77 degrees F

Usually brewed between 40 and 55 degrees F

Strong, assertive, and more robust in taste

Smoother, crisper, and more subtle in taste and aroma

Served not too cool, usually 50-55 degrees F, 10-14 degrees C, sometimes called "cellar temperature".

Served cold, usually 40-45 degrees F, 4-7 degrees C.

Table 5.1 The differences between Ale and Lager

(Source: Richard, 2007 'What is the difference between an ale and a lager?')

The two major beer producers

Carlton & United Breweries (CUB) is one of the most iconic beer companies in Australia with our history going back to 1824(Carlton & United Breweries ,n.d,) In 2011, we demerged from our wine arm and became part of the SABMiller group, the second largest brewer in the world. This has allowed us to return to our heritage and core strength as a brewer(Carlton & United Breweries ,n.d,) CUB alcohol beverage sales team services over 17,000 customers across the on-premise and off-premise channels and our national brewing, logistics and sales network delivers to over 20,000 customers including hotels, clubs, liquor stores, restaurants and bars(Carlton & United Breweries ,n.d,)

Victoria Bitter (VB) has long been Australia's favourite beer, and is specially brewed to deliver full flavour when ice cold, making it the ideal beer for the Australian climate(Carlton & United Breweries ,n.d,) VB is a full flavoured, full strength beer at 4.9%; the gentle fruitiness of the aroma compliments the sweet maltiness in the mouth which in turn balances perfectly with the clean hop bitterness of the finish(Carlton & United Breweries ,n.d,);

Crown Lager is Australia's premium lager beer(Carlton & United Breweries ,n.d,) It has a creamy fruitiness with a rich, malty mid-palate, bal­anced with the crisp, clean finish of Pride of Ringwood hops(Carlton & United Breweries ,n.d,) Brewed from the finest malt and hops, using CUB's original and unique strain of brewing yeast, extended storage softens, and rounds out, the flavours produced during fermentation, ALC/VOL: 4.9%(Carlton & United Breweries ,n.d,)

Carlton Draught is a traditional, full-strength lager that is crisp on the mid-palate with a good malt character and smooth full-bodied flavour(Carlton & United Breweries ,n.d,) Clean hop bitterness gives the brew a slightly dry finish. Synonymous with the origins of the brewery itself, Carlton Draught is renowned for tasting as fresh as it did the day it was brewed. And it's that kind of consistency in taste that's been important to Australians for generations. ALC/VOL: 4.6%(Carlton & United Breweries ,n.d,)

Miller Genuine Draft is the original easy drinking beer - cold filtered four times for a crisp, smooth and refreshing taste. MGD contains no additives or preservatives. ALC/VOL: 4.7%(Carlton & United Breweries ,n.d,)

Lion is a beverage company that operates in Australia and New Zealand and produces and markets a range of beer, wine, RTDs and spirits(Lion, n.d)

Tooheys New is the classic, easy-drinking Australian lager brewed with no artificial additives and no preservatives(Lion, n.d). Its lightly hopped, malty character delivers the perfect balance of bitter and sweet beer flavours

XXXX GOLD is a refreshing mid-strength beer that continues the great tradition of FOUREX brewing heritage, by being brewed with the finest Australian malt, barley and unique golden cluster hops. XXXX GOLD has a balanced, smooth flavour and body, complimented by mild bitterness and a trace of sweetness from the extra malt.(Lion, n.d)

Hahn premium beer is only as good as its ingredients. That's why our pioneering team scoured the globe to assemble three special hops, one of which is grown in Germany on the Hersbruck Hills, north of Munich. It's that unwillingness to settle for anything but the best that makes Hahn Premium.(Lion, n.d)

James Squire is produced by the Malt Shovel Brewery in Sydney. The beer is named after the convict brewer James Squire, who is claimed to have created Australia's first commercial brewery.The brewery has won various awards including: Champion Australasian Brewery, 2000 and 2003 (Australian International Beer Awards),[14] and Best Bohemian-Style Pilsener, 2008 (World Beer Cup)(Lion, n.d)

The boutique breweries

Boutique breweries :A small brewery, generally producing fewer than 10,000 barrels of beer and ale a year and frequently selling its products on the premises. Also called microbrewery.

Three Australian boutique beers include:

Carlton and United Breweries owned by Foster's Group - Main Beers: VB, Crown Lager, Carlton Draught, Pure Blonde and Reschs Pilsener

Tooheys owned by Lion Nathan - Main Beers: Tooheys New, Tooheys Old and Tooheys Extra Dry

Castlemaine Perkins owned by Lion Nathan - Main Beers: XXXX Bitter, XXXX Gold, XXXX Light, XXXX Summer Bright Lager

The most popular overseas beers

Heineken is a pale lager beer with 5% alcohol by volume produced by the Dutch brewing company Heineken International.

Aroma: A slight bit of sweet graininess and no hop aroma. As the beer warms up there is more of a malt character present. Again, unlike the almost undrinkable bottle version, the can has the aroma of a nice to style lager.

Appearance: Just like it should be, a light gold colour and crystal clear. Head retention is white and does not persist.

Flavour: Nice and dry, but crisp. There is a definite yeast character that seems to work well with the slight hop bitterness. No hop flavour to speak of. No dactyl, and there is a definite carbonic bite from the carbonation.

Overall: A very drinkable beer that benefits from being packaged in a light and oxygen free can.

Modelo Especial: It is an American lager produced by the produced by Grupo Modelo in 1925

Aroma: Light struck, of course. Other than the skunk, some bready, thin malt profile. Sweet mildly bitter grains, corn.

Appearance: Pale yellow. High clarify. Lots of rising bubbles. No lacing.

Flavour: Better than the aroma. Mild malt sweetness, corn and maybe rice. Some bitter bite at the end

Overall Impression: Very easy to drink, bland and insubstantial

San Miguel Pale Pilsen: produced by San Miguel Corporation from Philippines

Aroma: aroma of malt sweetness, bit of citrus with some grain.

Appearance: a clear golden colour with a billowing head that fades to bits of lacing.

Flavour: taste has a bit of a hops nip with a mild malt sweetness and grain. Mild bitterness and a clean finish

Overall: a substantial grainy body, and some gentle, floral, hops.

Asahi Super Dry: produced by Asahi Breweries Ltd from Japan

Aroma: The aroma is malty with notes of rice. With these aromas is a very light citrus hop aroma

Appearance: Pours a lighter golden colour with a two finger white head. The head fades very fast to leave only a very light patchy lacing.

Flavour: a light sweetness and a malty flavour. The flavours up front are a mixed with some notes of a mild rice flavour. As the taste advances some more sweetness of a more sweet light caramel and corn flavour

Overall: A fairly standard lager style for the most part. Quite easy to drink,

The difference between a 'stubby and a 'tinny'

Both are Australian slangs to describe two types of beer containers. "Tinny' is a can of beer while "Stubby" is a bottle of beer, which is often made of glass.

The five main spirit groups

In Liquorland Summer Hill at 11 Hardie Ave, NSW 2130, they sell many types of spirit. This is five main spirit groups:

Rum is a distilled alcoholic beverage made from sugarcane or molasses, or directly from sugarcane juice, by a process of fermentation and distillation. Rum is made by fermenting sugar and water and is basically divided into two categories: light and dark. Light rums are aged for no longer than 6 months but dark rums can take up to 12 years. In Liquorland Summer Hill, they sell: Bundaberg Up Rum 700ml, Captain Morgan Up Rum 700ml, Bacardi Rum 700ml

Brandy / Cognac is traditionally distilled from fermented grape juice. Nowadays, there are other types of brandy which are made from fermenting fruits such as berries, apples… Brandy is a spirit made by distilling wine and generally packs quite a punch of between 35 - 60% alcohol.Cognac to brandy is like champagne to sparkling wine. The bottle shops have Hardys Black Bottle Brandy 700ml, St Agnes Brandy 700ml

Liqueur is a spirit that has been flavored with fruit, cream, herbs, spices, flowers or nuts and bottled with added sugar. E.g: Baileys Irish Cream 700ml, Kahlua Mexican Liqueur 20% 700ml, Suntory Midori Melon Liqueur 700ml…

Scotch/ Whisky was originally made from malt barley. It must be distilled from water and malted barley and can be fermented using only year. In bottle shop, there are Johnnie Walker Red Scotch Whisky 700m, Chivas Regal 12yo Scotch Whisky 700ml, Black Douglas 40% Scotch Whisky 700ml…

Vodka is one of the most popular spirits. Made solely from water and ethanol, vodka can be fermented from grain, rye, wheat, potatoes, grapes or sugar beet molasses. For example: Smirnoff Red Vodka 700ml, Blue Kube Vodka 700ml, Absolut Vodka 700ml…

The four commonly used liqueurs

A liqueur is a blend of two or more ingredients, which typically include an alcohol base, a sweetener, and sometimes herbs. A flower, fruit or other flavoring may also be added. Flavour types include berry, chocolate, coffee, floral, fruit, herb, nut, crème and cream (wiseGEEK, n.d ).

Kahlúa Coffee Liqueur

Colour: caramel color, dark but not opaque.

Flavour: Sweet, creamy / oily mouth feel intense coffee, first with a cinnamon bite with vanilla and caramel/caramelized sugar overtones. Only mild alcohol aftertaste, smooth and sweet with long sweet lingering finish

Bottle shape:Dark brown glass bottle.

Luxardo Amaretto Liqueur

Colour: bronze,clear as the glass it was poured into.

Flavour: the taste is of a high quality marzipan or almond paste, while sweet, it is nutty.

Bottle shape: Tall or shooters.

Bénédictine Liqueur

Colour:  Golden colour

Flavour: Thick oily entry at first sweet then rapidly getting spicy in a sweetish way (think spice jellybeans) and has pronounced notes of marzipan (almonds), cinnamon, nutmeg, and a host of other spices.

Bottle shape: School handbell shaped bottle, dark green/brown in color.

Galliano Liqueur

Colour: lemon color, brilliant clarity. 

Flavour: Thick almost oily entry, the vanilla which is present in the bouquet, really leaps out with the anise fast on its heels. Rather strong herbal component with lots of sweetness, almonds and vanilla

Bottle shape: Very tall slightly fluted bottle.

Proprietary liqueurs

A liqueur, also called a cordial, is a sweet, flavoured alcohol that is distilled to achieve its unique flavour. A liqueur is a blend of two or more ingredients, which typically include an alcohol base, a sweetener, and sometimes herbs.(wiseGEEK, n.d ) Proprietaries are liqueurs with unique brand names, such as: Kahlua (cocktail: New York City mixologist, Julio De Los Santos, Espresso Martini); Grand Marnier (cocktail: Sidecar, Dirty Harry, B-52)

Generic liqueurs

A liqueur, also called a cordial, is a sweet, flavoured alcohol that is distilled to achieve its unique flavour. A liqueur is a blend of two or more ingredients, which typically include an alcohol base, a sweetener, and sometimes herbs. Generics are the liqueurs that many manufacturers can make, such as crème de menthe (wiseGEEK, n.d )

Grand Marnier: Cordon Rouge is an orange-flavored brandy liqueur created in 1880 by Alexandre Marnier-Lapostolle. It is made from a blend of Cognac brandy, distilled essence of bitter orange, and sugar. Grand Marnier Cordon Rouge is 40% alcohol

The liqueurs go in a brown cow and a Harvey Wallbanger

Cocktail Brown Cow - Ingredients: Kahlua (a Mexican coffee-flavored rum-based liqueur. It is dense and sweet, with the distinct taste of coffee); Cream; Maraschino cherry.

Cocktail Harvey Wallbanger - Ingredients: Galliano(a sweet herbal liqueur); Vodka; Orange juice; Orange slice; Ice cubes.

List five examples of carbonated waters.

Carbonated beverages are drinks which have carbon dioxide dissolved in water. The presence of this gas creates bubbles and fizzing in the liquid. E.g: tonic, fanta, coke, soda, beer.

List three mixed drinks containing fruit juices and the juice used in each

Prince Harry Cocktail - Ingredients: ice, angostura bitters, dark rum, twists, ginger beer, lime juice and ginger.

Hurricane Cocktails - Ingredients: light rum, sour mix, dark rum, orange, superfine sugar, fresh orange juice and grenadine.

Australian Mocktail - Ingredients: kiwi, banana, ice, milk and pineapple juice

A brief description of the major wine growing regions of Australia

The history of wine-making in Australia dates back to the late 1700s when the first European settlers arrived, bringing vines to plant around the coast near Sydney. As settlement spread throughout the country, so did wine-making, and exports of mostly dry red wine became popular in the UK by the late 1800s. World War II brought an even larger influx of European immigrants who began to focus on more quality wine-making practices. By the mid 1990s, the international market was taken by storm and Australian wine became a globalized industry, with many labels recognized throughout the world.

New South Wales wine

New South Wales is Australia's most populous state and its wine consumption far out paces the region's wine production. New South Wales is the second largest wine producing state in Australia, accounting for 30% of the A$5 billion Australian wine industry.

Victoria wine

Since the 1960s, Australia's labeling laws have centered around an appellation system that distinguishes the geographic origins of the grape. Under these laws at least 85% of the grapes must be from the region that is designated on the wine label. In the late 1990s more definitive boundaries were established that divided Australia up into Geographic Indications (GI) known as zones, regions and subregions.The wine zones of Victoria are Central Victoria, North East Victoria, North West Victoria, Western Victoria, Port Phillip and Gippsland.

South Australia wine

The South Australian wine industry is responsible for more than half the production of all Australian wine. South Australia has a vast diversity in geography and climate which allows the state to be able to successfully produce a wide range of grape varieties-from the cool climate Riesling variety in the Clare Valley to the big, full bodied Shiraz wines of the Barossa Valley.

South Australia added a fourth classification known as super zones which include multiple number of nearby zones. Currently only the Adelaide region which includes the Barossa, Fleurieu zones and the area around the Mount Lofty Ranges is designated as a "superzone".

Western Australia wine

Western Australia produces less than 5% of the country's wine output, however in quality terms it is very much near the top

In the late 1960s Winemaking grew in the southern regions of Western Australia with the influence of Antarctic currents and onshore westerlies offering a more temperate climate for grape production. Despite having only around 7 percent of Australia's vineyards and a mere 3 percent of grapes crushed. The winemaking regions of the South-West of the state, recognized as some of Australia's most isolated wine-growing areas attract a large amount of media attention

Describe 10 common grape varieties

Cabernet Sauvignon - These grapes are used to prepare wines from the group of Cabernet Sauvignon. These red grapes are normally strong and small in size. These are also mixed with Merlot grapes to prepare Bordeaux. Usually these grapes are harvested in a large amount in Australia and California. The high percentage of tannin present in these grapes, improves the quality of the red wine.

Merlot - These grapes are one of the components of the famous Bordeaux wines. The grapes offer flavors of honey, cherry or mint in the wines. These widely popular grapes are harvested in Italy, Australia, France and certain states of U.S like Washington, California, Long Island etc.

Syrah or Shiraz - Being a product of France, Australia and California; these grapes are used to make several types of red wines. Sometimes you can also get a spicy and peppery flavor along with minerally and fruity.

Auxerrois - This type of grapes are also known as Cot or Malbec. These grapes are used to create neutral wine, which is comparatively soft and has a fruity flavor. Originally these grapes are from Canada and Luxembourg.

Barbera - It is one of the common types of grapes, which is very widely planted at various places of the world; specially California in United States and Italy. This low-tannin type of grapes is mainly known for the tarry flavor.

Chardonnay - This type of white grapes are used to prepare Chardonnay wine. The fresh and fruity taste of these grapes makes the wine tastes like melon, peach or oaky. Being one of the popular varieties, these grapes are mainly grown in California, Australia, Champagne, Burgundy and South Africa.

Gamay - The famous Beaujolais Nouveau wine is prepared with this type of grapes from France. The wine looks light fruity red, when young and most people prefer to drink at this stage. In United States these grapes are used in Blands.

Grenache - Being mostly used to make the rose wine, these grapes are harvested mainly in Spain, France and California. The Grenache wines are generally sweet and fruity.

Riesling - this dessert wine grape can also produce fruity and crispy wine in honey and musky flavors. The native lands for this special type of grapes are Germany, France, Australia, California etc. The Riesling grapes are also used in preparing Ice wines.

Viognier - Mainly found in the Rhone Valley and California, this rare variety of grapes are known to make floral, apricot, citrus, apple, peach and spice flavors in the wines. Usually these grapes are used to prepare complex wines, having high acid count with medium body.

Topic 6 - The Restaurant Business

Readings

From these readings, I have noticed three main ideas, which might help me in the future career as a manager in hospitality industry.

The first thing is a newcomer should always learn from success and even failure of people who run business first because there always will be valuable things to learn and to avoid. For example, a restaurant often fails because of under-estimation of the difficulty that they have to encounter, a lack of needed specialized knowledge and misunderstanding of a business owner's lifestyle (Camillo, Connolly and Kim 2008). On the other hand, successful participants are often self -motivated positively charged, and emotionally stable (Camillo, Connolly and Kim 2008). They were also hands-on, fair to their staff, customer-focused, and business-minded (Camillo, Connolly and Kim 2008). I think when a person what to run a totally brand new restaurant, he does not only have to prepare the resources but also the readiness to cope with any difficulties during operation.

The second idea that I learn from the readings is customers should always be advised when restaurants/ hotels want to run any new programs or apply new innovations. It is undeniable that applying technology in hospitality operation and management brings about many advantages such as reducing the labour costs, increasing the effectiveness of operation, and it is also a better management tool (Dixon and Kimes and Verma 2009). Besides, technology - based services also satisfy consumers by providing quicker and more efficient service. For instance people do not have to queue in a long line to do the check - in and check - out. With technology, every procedure can be done in a click.

However, the technology - based services can only prove its efficiency if it is applied to the right customers, those who can use and enjoy the convenience of technology. Thus, these innovations is useless annoyed when it is used for elder service, since the old people is more familiar with traditional methods than the electronic ways.

Finally, the idea that I have learnt from the last reading is opening a sibling restaurant should always be considered because of its visible good points. Initially, opening a sibling restaurant is not as costly as the first one since the owners don't have to spend as much on marketing, administration, staff training (Foodservice, 2012). Furthermore, the sibling restaurant, the one with better facility and equipment might be more profitable than the original one. However, from a manager perspective, I think that opening sibling restaurant also has problems if the owner does not allocate the resources between the old restaurant and the new ones carefully. Furthermore, running sibling restaurant in recession brings about high risk to the owner..

Exercise

"Deconstruct" a restaurant website seoulgarden

In this exercise I would like to describe website http://www.seoulgarden.com.vn, the official site of Seoul Garden - a Korean restaurant in Vietnam.

a) Identify the management aims of the site and how well they are fulfilled;

The major management aim of this website is to do marketing, introduce to customers about Seoul Garden restaurant services and products as well as introduce several newly - launched promotion programs. As for the marketing purpose, this website pronounces clearly the important information about prices, promotions, the main product: Grill - Hotpot Buffet and location of different Seoul Garden restaurant in Vietnam. In my opinion, the marketing aim of Seoul Garden website is implemented quite well since the core information is provided specifically and clearly.

b) Identify the target markets, for example - consumers - which segments?

The market segment that Seoul Garden is aiming at is young generation and people who like grilled food. Seoul Garden website and restaurants are designed in a young and dynamic style with yellow and red colour. Besides, the products and services that Seoul Garden provides are also suitable with young people in Vietnam. Normally in Vietnam, the elderly do not often go to grilled - food restaurant except for some special occasions.

c) Note if this an information only site or are products or services offered for sale;If an information site - describe it. If products or services are sold, describe the selling mechanisms, payment methods and options and the security mechanisms embedded in the site, for example encryption;

Seoul Garden restaurants do not provide take - away food, thus products and services are not sold on its website.

d) Describe any interactivity of the site;

The interactivity of http://www.seoulgarden.com.vn is provided through different tabs on website's interface. There are 8 tabs and when people click at each tab, the respective information will be displayed. The first tab is "Home page", which shows some images about Seoul Garden's food and restaurants' interior designs. The second tab is "About us", which presents a short history of Seoul Garden, its mission and vision statement. "Price" tab shows the normal prices at two cities: Hanoi and Ho Chi Minh city while "Promotion" shows the current promotion programs, voucher, discount…The website also posts some articles about Seoul Garden and some images of customers and Seoul Garden's staff. That information will appear when people click at "Gallery" and "Press" tab.

e) Does the site link to external sites? If so which and is this needed?

Yes, This website links to any other external website, including facebook and twiter. As shown above, the majority customers of Seoul Garden is young people, who are very familiar with social network like facebook and twitter nowadays. Thus, in Vietnam many restaurants do their Public Relationship and announce their promotion on facebook to draw young people's attention. Sometimes, restaurant also provides special promotion to people. who like and subscribe its facebook only.

f) Is the site designed to build a customer database and if so, how is this achieved?

No, this site is not designed to build a customer database

g) Does the site provide access to a "human interface", for example by e-mail, and are the response times appropriate?

This website does provide the phone number of different Seoul Garden restaurants and customer might call to that number to book a table or to ask for promotion and price…Besides, email is also provided however, there is no commitment response time.

h) How could the site be improved to meet management aims?

From the perspective of a manager, I think this site is fairly enough to introduce the most basic information about restaurant and its products. However, it should add the reservation system for two reasons. First of all, customers might feel it easier and more convenient to book online instead of calling directly to the restaurants. Furthermore, the website can also built a customer database through reservation system, such as customers' names and emails, how many people often go together to the restaurant, the most visited restaurants.?

Topic 7 - MICE: meetings, incentives, conventions, and exhibitions

7.1. Reading

7.2 Exercise

The list small, medium and large conference venues in Sydney:

Small venue: Harbor Rocks Hotels board room

http://www.harbourrocks.com.au/meetings-functions/board-room/

Medium venue: Australia Technology Park BAY 6 THEATRETTE

http://www.atp.com.au/Conferences---Events/Our-Venue/Bay-6

Large venue: The Sydney Convention and Exhibition Centre- Bayside Grand Hall

http://www.scec.com.au/The-Centre/Our-Rooms/Bayside-Grand-Hall/

The detail of conference rooms:

Harbor Rocks Hotels Board Room

This conference venue is designed to accommodate a group of up to 10 people(Harbor Rocks Hotels, n.d). The original sand stone walls, which date back to the 1850's set the tone and create a unique ambience for delegates(Harbor Rocks Hotels, n.d).Offering flexible floor plans to accommodate your needs, facilities include a screen, non electric whiteboard, markers & eraser, internet access and secretarial services(Harbor Rocks Hotels, n.d). The Board Room is perfect for executive meetings, presentations or a working lunch or dinner(Harbor Rocks Hotels, n.d).

Harbor Rocks Hotels Board Room's target market is small executive meetings, small conference, seminar or function(Harbor Rocks Hotels, n.d).

Australia Technology Park BAY 6 THEATRETTE

This venue is 148m2 large and it can contain up to 137 people. Bay 6B's acoustically designed room with tiered style seating is perfect for use as a small auditorium for groups of up to 137. (Australian Technology Park n.d). The BAY 6 THEATRETTE provides interactive white board, HD video conference equipment, and Internet access, …(Australian Technology Park n.d).

Australia Technology Park BAY 6 THEATRETTE targets at medium - sized music event, educational events, workshop, seminars and medium corporate meetings.(Australian Technology Park n.d).

The Sydney Convention and Exhibition Centre- Bayside Grand Hall

The custom-built Bayside Grand Hall is versatile for staging different types of events, from exhibitions to gala dinners(The Sydney Convention and Exhibition Centre, n.d). Guests can enter directly from the main foyer on the ground level(The Sydney Convention and Exhibition Centre, n.d). The spacious Bayside Grand Hall is custom-built for major celebrations, launches, exhibitions or conferences(The Sydney Convention and Exhibition Centre, n.d). With a semi-circular configuration and lots of flexible options, it will handle ambitious productions with ease(The Sydney Convention and Exhibition Centre, n.d). Located on the ground level of Convention Centre Bayside, guests can enter directly from the main foyer which boasts a two-story glass wall with breath taking views of Darling Harbour. Gross Area: 2,500 square metres=26,910 square feet(The Sydney Convention and Exhibition Centre, n.d).

The Bayside Grand Hall's target markets are: conferences, seminars, product displays, trade shows, celebrations, launches, exhibitions …(The Sydney Convention and Exhibition Centre, n.d).

Strengths

Weaknesses

Harbor Rocks Hotels Board room

- City location

- Easy to manage, set up and sale.

- Lower perishability

- Small initial investment

- Better security solutions

- Limited capacity

- Specific target market

Australia Technology Park BAY 6 THEATRETTE

- City location

- Flexible room plans

- Wide benefial market

- Better security solutions

- Lower capacity

- interaction between attendees and seminar

The Sydney Convention and Exhibition Centre- Bayside Grand Hall

- City location

- High revenue due to the lack of competitors.

- Higher distraction between attendees

- Huge initial investment

-- High perishability

TOPIC 8 - SUSTAINABILITY AND CORPORATE SOCIAL RESPONSIBILITY IN THE GLOBAL HOSPITALITY INDUSTRY

Cost reduction measures

The cost control can be defined as the development and implementation of procedures that track business activity with object of minimizing cost without interfering with efficient operations and long-run business profitability. Cost reduce manager (John, 2009). The areas which applied cost reduction are food and beverage, labour control, other operating.

"Sustainability" is defined as an effort "to meet the needs of the present without compromising the ability of future operations to meet their own needs." The ultimate goal of sustainability is to balance the interests of economic development, social/cultural well being, and the appropriate deployment of environmental resources (Elkington, 1998)

As for food and beverage cost control, there are some main basics keys: food cost percentages and beverage cost percentages. The cost-lowering methods though curtains tactics:

Creating sheets for inventory, standard food and beverage recipes, identify detailed menu costs and find out reasons for cooking mistakes, implement security measures to prevent inventory theft (Walker 2009).

Keep your employees well informed bv educating them on the costs of goods and labour costs (Walker 2009).

Vary the supply from the selected provider food and beverage and take a good partnership with the supliers.

Forecasting the demand.

Consider employee meal costs and credit the food budget tor these costs.

The cost reduction measures will help hotel or restaurant cut down the expenses and avoid any waste. The Chefs or managers can compare the cost of food and beverage operation to setup the plan. However, since cost control bases on forecast, if the forecast is wrong or unanticipated events occur, the cost reduction measures become over control.

In addition, labour cost control (such as: wages, salaries, employee benefits…) is another important factor in hospitality cost control because labour cost often makes up for 30% of all revenue(John, 2009). Managers could apply certain ways to decrease the labour cost, such as: employing only experienced staff to reduce training cost, providing clearly job description, cross training skilled full and part-time employees (Walker 2009). However, intensive labour cost reduction system might also affect negatively to the sustainability of hotel because staff level that are too low can have a negative impact on customer satisfaction and loyalty.

More over, other operating costs which are present all operating costs are not include food, beverage and labour cost (Walker 2009). The average proportion of other operating costs is around 15% revenue. There are certain methods such as monitoring the controllable cost, using the energy-saving devices….

Improved environmental performance

To day, protecting environment is not the responsibility of any individual organization or country. It becomes the responsibility of all people, organizations and sectors, including hospitality industry.

In service sector, hospitality industry makes up for a huge amount of waste for the environment by using a lot of electric, water, papper,… the top-practicing hotels (the Colonly Hotel, the Hotel Bel Air, the Hyatt Regency&Chicago, and the Hyatt Regency Scottsdale) pointed that their environmental performance help them to save cost, increase operating efficiencies, employee retention and recruitment, and bring about better marketing results (Mensah 2006, cited in Hsieh 2012). Hence, we need to change our industry to become greener.

First and foremost, improved environmental performance will help saving natural resources and reduce cost in long term for hotel. For example, the green design of building can have the maximum natural light and using energy saving light bulbs will help saving the electric bill. Further more, traning employees and guilding customers behaviours to use efficient equipment as well as more effective process to save energy and protect environment.

In addition, implementing environmental performance also helps hotel to also improve their image and competitive market position. That is a good strategy for marketing and expands market segments to green thinker customers. The hotel does not only show their business no harmful to the environment, but its operation helps to contribute to customers' mind about "green" industry. The clearly message and attitude about environmental performance of hospitality provider can touch to many customers so that they can recognize it easily and support it. On the other hand, hotels also gain respect and support from local community and improve their image.

As for employees, environmental performance's benefits also encouraging staff loyalty and might increase labour productivity. Every employee wants to work in an eco - friendly environment to protect his or her health and secondly employees often want to work for good reputation companies.

Last but not least, Corporate Social Responsibility of hospitality providers is also contribution for environmental performance. The green business will provide a sustainability future for hospitality industry.

Evaluate Corporate Social Responsibility

Corporate Social Responsibility (CRS), which is also referred to as corporate citizenship, corporate sustainability, corporate responsibility, or responsible business, is about producing public benefit (Business in the Community 2009cited in Zientara and Bohdanowicz 2010)

Corporate Social Responsibility on the whole is about dealing appropriately with all employees, suppliers, and customers. CSR also involves supporting local communities, giving donations to charitable causes and critically promoting environmental sustainability (Dow Jones Sustainability Index 2009; Franklin 2008; Lewis 2003; McIntosh, Thomas, Leipzinger and Coleman 2003 cited in Zientara and Bohdanowicz 2010). All in all, businesses are expected to behave ethical and ecological manner (Porter and Kramer 2006 cited in Zientara and Bohdanowicz 2010).

Hotels should corporate social responsibility programmes by a process. The hotel managers should take the responsibility first, then share the concept to all employees for prove to customers the truth and finally the local communities. For example, Shangri-La's Care for People Project was launched in September 2009. The project committed each hotel to a 10 to 15-year partnership with a chosen beneficiary working on children's health or education programmes. These include infrastructure support, fundraising, life skills training and even hotel apprenticeships. Yearly goals and targets are defined and at the end of 10 to 15 years. This is when children would have finished their higher education, and are capable of caring for themselves and seek employment based on their own merits. (Shangri-la, n.d)

Moreover, Sanctuary program focuses on Shangri-La's Care for Nature Project, which aims to take a concerted effort to ensure that biodiversity conservation and habitat protection is consistent across all resorts. Through Sanctuary, each resort works on an individualized project which will be further developed, tracked and monitored to better engage stakeholders.(Shangri-la, n.d)

In my point of view, there are many ways hotels can do the Corporate Social Responsibility and the most practical way is to consume locally agriculture products such as vegetables and meat from the community .This way will reduce the emission by transporting and saving cost for hotel with a contract in long-term. Lastly, consuming local food increases and enhances communications between hotels and local farmers, which helps to increase both the understanding about the food hotels buy, and enhance the overall food experience (Why Produce and Consume Locally Grown Food? 2012).

TOPIC 9 - FUTURE TRENDS AND CHALLENGES FACING THE GLOBAL HOSPITALITY INDUSTRY

Exercise

"CURRENT AND FUTURE TRENDS IN THE HOTEL SECTOR"

The business environment is an ever-changing phenomenon and the role of management is to respond to, and anticipate, these changes in order to ensure the organisation remains competitive and financially viable.

Over the last decade there have been a number of significant trends, in the business environment that have had, and will continue to have, a major impact on the hotel sector. In this topic of portfolio, we can see a picture of the business environment in Asia and Australia and factors relevant to the hospitality industry

The business environment in Asia and Australia

Asia

Asia will alter the rules of the globalizing process. By having the fastest-growing consumer markets, more firms becoming