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Essay / Research Paper Abstract
This 10 page paper answers a series of questions set by the student concerning tourism and hotel management. The paper includes consideration of why service is so important in the tourism, the two dimensions of service, why food and drink sales are so important in hotel and tourism, the circumstances that crated hotel chains such as Hilton, the role of the general manager, the accommodations manager and the sales team and the importance of truthfulness in marketing. The bibliography cites 2 sources.
Page Count:
10 pages (~225 words per page)
File: TS14_TEservtour.rtf
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Unformatted sample text from the term paper:
Satisfied tourists are those that have good experiences which are determined by the services they receive. If we look at the characteristics of service provision, such as the fact they
are performed, that the production and consumption are inseparable as they occur at the same time, the locations are fixed and there is only a momentary opportunity that cannot be
stockpiles. If we consider these as the distinguishing features of services they apply very directly to the experience of a tourist. The feature that is remembered is
the experience as a whole, this is used to determined repeat purchases and the level or reported service can also impact on the expectations of the tourists and help to
attract them to the services. If the service levels are poor, even if the central focus of the tourist attractions, for example, historic buildings, wineries or museums, will not give
tourists the same level of satisfaction, making alternative tourist attractions more attractive. Tourism is a leisure pursuit and as such the tourist will seek to maximize their utility for a
service that is not necessary. If one tourist attraction does not give good service then the tourists will go elsewhere. QUESTION #2 What are the two dimensions of
service? Which is harder to measure and why? The two dimensions of service are the technical service which looks at the more tangible aspects of service; this can include factors
such as the staffing, the equipment and resources and can also include measures such as price, timing and quality. The second dimension is that of personal service, this is
the intangible aspect and includes the functional aspects of the service including interaction between the tourist and the supplier of the services and includes such as the promptness, knowledge and
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