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Swiss Hospitality Touch Term Paper


Swiss hospitality touch entails the characteristics that make up a holistic organization that is geared towards meeting the demands of its client and creating a friendly working environment for its employees so as to realize success in the hotelier industry (Gleick 1987). The five known attributes and ethical pactices that ought to be implemented to ensure success in this Swiss Hospitality industry include:

Immaculate precision-is an impeccable exemplary service offered to the customers and it entails doing the right thing at the right time at the convenience of the customers (Kerzner 2010).

Attention to details- where the management is keen to meet all the demands and preferences of its consumers inspite of how big or minute the matter may seem so as to fulfil the demands of its client and create good relationship with their esteemed customers and other stakeholders.

Superior process management-is a management process that will ensure maintenance of high quality work and consistency of the workers. The management should be on the fore front in carrying out the vision, goals and objectives of the business.

Timeliness- the organization has to embrace the attribute of time consciousness if they want to impress and retain its customers. Time is a very critical resource that could be used positively to build the reputation of the hotel or restaurant since most people really value their time hence if served urgently and adequately they will be willing to come back a second time (Lewis 2011).

An example in this sector includes having an efficient hotel management overseeing the daily activities of the hotel and ensuring timely service to all its clients and working towards meeting their demands.

Discreet discipline-this entails observing the ethical codes of conduct in carrying out daily routine. Employees are expected to uphold integrity and behave in a respectable manner both in speech and conduct more so when dealing with the clients.

Discipline and respect should also be embraced between employees and their employers and strictly adhere to the rules that govern the organization, it will be easier for the managers to run the organization and implement their strategic plans and programs if their subjects respect them and comply to their orders and demands.

Perceptive presence-it is being keen, insightful and intuitive on matters of concern to the organization. The workers in the restaurant are expected to be alert and responsive so as to effectively handle any changes that may be effected by top management or by other external micro economics. In being alert and discreet, the employees are able to offer quality services even under pressure.

Balanced work ethics-it involves having a schedule or work plan to enable one have ample time to do all that is expected of them. This instills discipline in one’s works as they venture to accomplish their duties and have time to attend to other pressing issues.

An example in this case is where a hotel management sets strict rules and code of conduct by which the employees are expected to comply with like being courteous and patient with clients even when they chose to be arrogant and abusive. In so doing, the management will ensure that the restaurant’s reputation is not dented and does not lose its customers.

Dependable quality-provision of high quality goods and services to meet the consumers’ wants and preferences. It entails offering fresh, quality, well-prepared food and beverages and giving their clients the best possible services. This will enable the business to retain its clients and build on their reputation.

Culture of execution-the organization oughts to embrace the culture of executing its plans and objectives in the course of meeting their goal of providing high quality standards of goods and services as it is a good thing to plan but most importantly to execute. It calls for an efficient management system and committed employees to carry out the execution of the organization’s strategic plans.

Building things that last-investing in quality systems, machineries and technology amongst other organizational structures is the way to success.

Long lasting quality commodities or goods have a lasting effect on the organization since they will serve for a long period before deteriorating as opposed to the low quality goods that need to be replaced more regularly hence costing the firm more expenses.

Practical innovation- it entails being creative and innovative so as to come up with unique services that are more appealing to the consumers.

This can be achieved by investing more on research and development and motivating employees to be more innovative as this will enable the organization to have an identity and stand out in the market (Uzawa 2003).

Seizing opportunity to create practical solutions-the organization ought to capitalize on any opportunity that presents itself to maximize on its profits and work to seal any loopholes that drag their progress behind. In so doing, the restaurant will be covering milestones in the market and get established in the hotelier industry.

An example in this case could be creatively designing the furnitures in a unique and comfortable way with some cool background music and sterile environment to create a conducive atmosphere for the clients to eat, drink, relax and enjoy.

Professional leadership-where organization ensures that it enrols highly competent employees with professional skills to deliver quality services to its clients and hence increasing productivity of the firm (Leroux 2005).

Compelling modesty-is being decent in speech, character or behaviour. Where employees are modest, clients would like to associate with them and hence creating a good relationship amongst them.

The professional will- where employees are self driven to produce their best of services in every activity they undertake for the good of the firm. When employees are motivated and work harmoniously with the management to meet the needs of the client, then the business will be geared towards success

Execution- it entails implementing strategic plans so as to achieve the intended goals and objectives of the organization. Execution is the most important stage in the running of a business and it involves input and commitment from the managers and the work force in order to accomplish the goals of the organization.

An example in this case could be a case where Swiss hospitality chose to invest in enrolling highly qualified professional personnels to inject their skills and professionalism into the organization so as to boost their productivity in the industry. They will also be instrumental in organizing strategic plans and working towards executing them.

In concusition, for the Swiss hospitality hotel to successfully carryout its errants and excel in the hotelier industry, there is need to address critical and ethical matters that can aid the organization scale to greater heights. These five attributes can be adhered to then the Swiss Hospitality industry will definitely excel in the market.

Reference List

Gleick, J. 1987, Chaos: profit maximization strategy, New York: Penguin.

Kerzner, H. 2010, Project management best practices: achieving global excellence, Hoboken, NJ; John Wiley and Sons, Inc.

Leroux, M. 2005, The human resource, New York: Springer.

Lewis, J. 2011, Project planning, scheduling, and control: a hands-on guide to bringing projects in on time and on budget, New York; McGraw-Hill.

Uzawa, H. 2003, Economic theory and innovations, Cambridge: Cambridge UP.

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IvyPanda. (2019, June 7). Swiss Hospitality Touch. Retrieved from https://ivypanda.com/essays/swiss-hospitality-touch/

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"Swiss Hospitality Touch." IvyPanda, 7 June 2019, ivypanda.com/essays/swiss-hospitality-touch/.

1. IvyPanda. "Swiss Hospitality Touch." June 7, 2019. https://ivypanda.com/essays/swiss-hospitality-touch/.


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IvyPanda. "Swiss Hospitality Touch." June 7, 2019. https://ivypanda.com/essays/swiss-hospitality-touch/.

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IvyPanda. 2019. "Swiss Hospitality Touch." June 7, 2019. https://ivypanda.com/essays/swiss-hospitality-touch/.

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IvyPanda. (2019) 'Swiss Hospitality Touch'. 7 June.

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