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Hospitality: A New Dawn in Sustainability & Service

By (author) Chris Sheppardson

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Price: R 832.95

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Synopsis - It has become almost a clichÃ© when it is said â€œwe are living in momentous timesâ€. It is certainly a time that is challenging everyone in a way that has not happened before but whether it is more momentous than during the Great wars, during the social revolution of the 60s or during the hard economic days of the 70s is for others to debate. Whatever is true about these days, it is acting as a real catalyst to new thinking, new ideas and a greater open mindedness. One can argue that for much of the millennium years has seen quite a narrow focus in business that has, in fact, acted as a barrier to new leaders breaking through as new concepts. Many senior leaders have accepted that business thinking had become too narrow. In hotels, the focus over the last twenty years became dominated by a mentality that focused predominantly on rooms and almost treated hotels as being a retail concept rather than an experience. Suddenly hotels are looking at both new customer services plus also how to maximise revenues in spaces beyond rooms. For restaurants, it is clear that the consumer is seeking genuine, authentic food styles and offers and rejecting some of the brands of the past. In food service, the model has hardly changed for many years and it is now being challenged. Every venue or business today needs to have a food service offer that adds value and makes a difference.