Reference material should be extracted from current periodicals or media (Library database, books, academic journals, professional magazines). If you find it necessary (consult with the faculty) to conduct primary data research, please do it in a professional manner: Set appointments and prepare questions. Do not forget that you are representing GIHE and that your image will open (or not) doors for your future colleagues!
INSTRUCTIONS
Scenario:
Using the library resources and the Internet, you should choose and research 1 topic among the 4 topics listed below. Marks will be given for a critical approach and the use of any evidence to support your work.
Topic 1:
Cost management is useful and requires skills from managers. In today’s economic climate with low demand forecasts, recommend solutions as to how you would save money, in both the short and long term, without reducing customer value and loyalty. Please use two examples from the hospitality industry in your work.
Topic 2:
Quality is key in business. Critically review 3 Quality Management (QM) models. Is there a model that ‘best fits’ hospitality? In other words, would the introduction of a QM strategy into hospitality enable companies to up performance and returns for all stakeholders? Make recommendations on how a small privately-owned hospitality company can develop its own quality systems and techniques. In your answer please show ‘lesson learned’ from larger corporations and other industries.
Topic 3:
How a business performs is a very important indicator. Robert G. Eccles has given academics the ‘performance manifesto’ with a view of changing management perception of performance. Evaluate his arguments whilst commenting on the use of Corporate Social Responsibility policies that have become very popular today. Would you recommend, with full justifications, CSR development in the hospitality industry? Are companies fully CSR or is it just marketing hype?
Topic 4:
Analyze Engel’s generic decision-making model and state its usefulness for hospitality managers. In other words, does it give true insight into the decision-making process for service industries? During these hard-economic times how are hospitality companies making sure their customers stay loyal? What future service trends will develop to attract customers?
Produce the following two elements:
Write a professional paper of 4 content pages (with a further two pages for the title page and reference list) for a group of young journalists wishing to specialize themselves in the Hospitality sector and its key elements (40%)
（The Paper is to have an Introduction, Discussion and Conclusion of 4 pages, and Reference List, written and presented in a clear professional style）.
Produce an8-slide PPT presentation (60%) for the group of young journalists with an integrated recorded narrative for each slide using the following structure:
