Institute to share high-quality research with industry

9 Maria Gebbels MIH
Lecturers, including Maria Gebbels MIH at the University of Greenwich, are encouraging their students to submit research to the Insitute of Hospitality Digest


Calling all hospitality management students. Have your coursework published in the Institute of Hospitality Digest and share it with industry leaders ( first edition deadline is 16 October).

The Institute of Hospitality Digest will be a new online collection of the very best research by student members studying at our international community of universities and colleges. We are now accepting submissions for the first edition.

The aim of the Institute of Hospitality Digest is to collect the very best academic research and share it with the Institute’s wider community of operators and managers.

The Institute’s chief executive Peter Ducker FIH says: “We hope that the Institute of Hospitality Digest plays a role in bringing academia and industry closer together and encourages colleges to undertake research that has a practical application for today’s and tomorrow’s managers.”

The Digest has been welcomed by lecturers. Dr Maria Gebbels MIH, Lecturer in Hospitality Management at the University of Greenwich, says: “This is a brilliant idea and I hope that our students will be excited to share their dissertation research on this e-platform.”

Cora Huen, Head of Program, Division of Tourism and Hospitality, Hong Kong College of Technology, says: “This idea is indeed an effective platform for institutions to showcase the employability credentials of their students.”

Professor Brian King, Hong Kong Polytechnic University, says: “Our students will be greatly encouraged to know that such an outlet is available to disseminate their work.”

The Institute has 75 universities and colleges on its Education Membership Scheme, adding up to more than 3,000 student members across the world.

The Institute of Hospitality Digest welcomes your submissions.
Submit your research now.
Download the submission guidelines

 

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New research into wine ordering

eurochrie-research-winnerThe winners of the Institute of Hospitality Education Research Award 2016 at last year’s EuroCHRIE conference in Budapest were Henri Kuokkanen MIH  (pictured right) and Carlos da Silva MIH for their research into the future of wine ordering in restaurants

Wine can be a source of great pleasure. Yet consumers may perceive selecting wine a risk, and particularly in restaurants the choice can create stress. The solid reputation of a restaurant eases such concerns when patrons can seek advice from expert staff. When combined perfectly with food, wine elevates a meal experience to a new level. Thus wine selection is an essential component of customer experience, and the assistance a restaurant offers is critical.

A wine steward, or sommelier, acts as a facilitator in wine purchases by providing sensory descriptions of wines. While a sommelier directly boosts wine sales, he or she also indirectly augments wine revenue through better staff training. Customers generally perceive extended interaction with staff positively, generating further benefits from hiring a sommelier.

Employing trained sommeliers inevitably increases costs. In an attempt to enhance customer experience without this cost, some restaurants have replaced traditional paper wine lists with electronic tablets.

Tablets as food menus show promise in enhancing the service experience of a customer by providing extended information, but the potential of combining food and wine orders on tablets has yet to be tested. Tablets are beneficial when customers perceive value in them, and wine suggestions may be included in these tools. Restaurant revenue management may also benefit from the use of technology. However, the special role of wine in creating a dining experience calls for extra attention to how wine itself is presented; it should not merely be treated as a sub-component of the food menu.

To read more (the article The Wine Tablet Experience in the current issue of HQ Magazine, the Institute of Hospitality official publication), click here
For the full research paper, please contact Henri Kuokkanen MIH, research and education, Switzerland, email: henri.kuokkanen@gmail.com

Institute Announces New Webinar Season

The Institute of Hospitality launches its new season of webinars with an American perspective on ‘Brexit’s silver lining’. 

For American visitors to the UK, prices are now 30% lower than two years ago thanks to the sharp drop in sterling triggered by the EU referendum result.  In the coming months, there are strong signs that the UK is set to enjoy record-beating levels of inbound tourism. How can operators capitalise on this boom?

Peter Ducker, chief executive, Institute of Hospitality, says: “American tourists have always been our biggest spenders. Now that they will be arriving in greater numbers, there is no better time to fine-tune our customer service skills in order to wow guests and keep them coming back.  We are delighted to kick-start our webinar season with Simon Hudson, a distinguished hospitality expert from the University of South Carolina, who will deliver his unique insights into what American tourists are looking for.”

Institute of Hospitality webinars give busy hospitality professionals a full briefing on a current operational topic in 30-40 minutes. You can also ask questions and receive follow-up materials. Full programme below.

Institute of Hospitality Webinars Autumn 2016

6 September
Capitalising on Brexit’s Silver Lining
The whys and hows of training employees to wow American tourists in order to secure long-term lucrative loyalty
Dr Simon Hudson, College of Hospitality, Retail and Sport Management, University of South Carolina

20 September
We have data but how can we use it?
On average a hotel receives data from more than 12 systems everyday. Get some great tips on how to use this data while still remaining a hotelier and focusing on taking care of guests
Janel Clark, head of consultancy and education, Snapshot

4 October
Make the OTAs work for you
Learn how to embrace the role of OTAS, reduce the commission you pay, adopt an OTA strategy where you are in control and invest wisely in your hotel website
Andrew Plant, digital marketing manager, Journey

18 October
Food Allergens and Customer Excellence
The Food Allergen HACCP and due diligence framework not only helps protect your business but also appeals to a critically wary customer base, who above all want transparency and deserve service excellence like any other customer.
Julian Edwards MIH, director, Allergen Accreditation

1 November
Addressing the risk of human trafficking
The nature and necessities of human trafficking place hotel businesses in a high level of exposure. Identify the vulnerabilities in your business and discover what you can do to prevent, mitigate or eliminate the risk of human trafficking in your business.
Professor Angela Roper FIH, University of West London, and Dr Maureen Brookes, Oxford Brookes University

15 November
The effect of Brexit on employment and immigration rights
What’s the position now and what might change? What are the lessons from the Byron Hamburgers furore this summer? Find out how businesses can get ahead of potential changes.
Jonathan Gray, hospitality, tourism and leisure partner, Pitmans LLP

VisitBritain Market Selector tool helps hospitality businesses identify international markets

Does your business know which international markets look the most promising when it comes to attracting customers?

VisitBritain’s new interactive tool can help you determine which international markets might find your product most appealing – whether you operate accommodation, a pub or a restaurant, manage an attraction or even offer transport services . By specifying 3 categories using the online tool – business type, region/post code and popular area activities or offerings – the tool  calculates which markets look promising.The basis for the Market Selector tool’s outcomes are derived from VisitBritain’s valuable inbound international tourism data alongside their in-house market intelligence. Once you’ve input the 3 categories, VisitBritain’s tool provides you with the top markets for your business or region, based on volume and value. It couldn’t be easier!

For example, a pub in Dorking, Surrey – an area popular with walkers, cyclists and music festival attendees – would have particular appeal to the following international tourists:

Pubs in Dorking, Surrey, might want to focus their tourism marketing efforts on these international markets

In addition to identifying the best potential markets, there is a further link to ‘More Market Insights’ for each one of the identified markets. This detailed data can be particularly insightful about a new market. For example, Belgian visitors are primarily from Brussels, make their travel plans online and prefer 3* and 4* accommodation along with good food.

To identify new custom or to better understand your current customers, use VisitBritain’s new tool and Market Insights at: Market Selector tool

Understanding the ‘New Consumerism’

The pending EU Referendum is causing uncertainty for businesses and consumers as they await the outcome of the UK’s EU Referendum on 23rd June 2016 which will determine whether the UK leaves or remains in the EU.

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Do you understand your customers? Euromonitor explains the New Consumerism.

No matter what happens in the Referendum, hospitality managers need to understand the shifting consumer landscape. A recent report from Euromonitor International analysed global consumer trends and reports on the New Consumerism. According to Euromonitor, there has been a shift in consumers’ priorities. The report identifies eight priorities in the New Consumerism including the sharing economy, sustainability and the importance of experiences.

Consumers of all ages appear to be taking their cues from Millennials and reassessing what really matters in their lives. These lifestyle choices mean changes in consumer spending habits that will have a significant impact across industries. Two of the most obvious industries to be affected are the hospitality and travel sectors where the sharing economy has disrupted old ways of doing business through the likes of AirBnB, Uber, and OneFineStay. However, shakeouts are common for hospitality businesses and start-ups. Despite their apparent popularity, a number of food service businesses built on sharing economy principles have folded recently – some due to a lack of adequate investment – including Spoonrocket, Dinner Lab, Kitchensurfing, and Kitchit.

If you want to better understand your business’s customers and ensure your offer is what today’s customers are seeking, then read about the New Consumerism. It can provide some insights into how your hospitality business – as a part of the experience economy – can meet New Consumers’ needs for ‘doing, seeing and feeling over having more “stuff” ‘.

From disruptive to constructive: a £3.2bn opportunity for the hospitality in the #FeedbackEconomy

Online reviews make up the 'feedback economy'
Online reviews provide valuable insights for businesses as well as consumers in today’s ‘feedback economy’

A new research report from Barclays takes a look at the ‘feedback economy’ and its impact on the hospitality industry. Customer-generated online reviews are increasing and opportunities for significant growth exist for responsive businesses.

The report, ‘The feedback economy: A £3.2bn opportunity for the hospitality and leisure sector’, analyses the respondent’s input by customer age and sector (hotels, restaurants, pubs and bars, etc.) to provide insights into consumers’ use of online reviews and how businesses use the resulting data to set pricing, run operations and develop strategy.

The report’s economic modelling suggests that the hospitality and leisure sector – if it becomes more responsive to online feedback – can reap benefits and potentially ‘boost the economy by £3.2bn by 2026′.

What does this responsiveness involve? The report explains how the online review process is managed by the respondents including, for example, the use of dedicated staff, Customer Relationship Management (CRM) systems and monitoring of online sites. Surprisingly, opportunities are particularly significant for small and independent businesses who appear to be more responsive to customers’ input. Case studies involving the five star Corinthia Hotel London, Villa Plus and Everyman Cinemas illustrate how to successfully manage feedback.

So what can hospitality businesses do to ensure they make the most of the feedback economy? Barclays’ report suggests taking a longer-term view of online reviews. The report’s infographic ‘Strategies for Success’ can help guide businesses in the steps a business can take to reap benefits from the feedback economy.

Barclays has made this report free to download. Find it HERE.

 

 

A new BHA report looks at the UK’s Food Service Management (FSM) sector

The BHA's regular Food Service Management report is a must-read
The BHA’s regular Food Service Management report is a must-read

The British Hospitality Association, the trade association for the UK’s hospitality industry, has produced a 2015 overview of the UK food service management (FSM) sector which highlights insights on current and future trends shaping the sector. A regular publication of the BHA, the FSM report also looks at the sector’s current and prior performance and is the BHA’s 24th FSM-specific report.

The sector’s continued success – as employers, and in terms of its commercial, environmental and community-focused activities, is discussed. The latest findings from Oxford Economics’ research, which was commissioned by the BHA in early 2015, confirms that “the FSM sector’s annual turnover has grown each year since 1998 and has now reached £10.8bn”. The report also examines the sector’s efforts to control food waste and improve sustainability as well as the recruitment and retention of staff.

If you’d like to learn more about the FSM sector, find the FSM report on the BHA’s website where it is available free in a pdf format.