Chapter 1  profile of tourism and hospitality
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  • 1. HT101-FUNDAMENTALS OFTOURISM & HOSPITALITYINDUSTRY
  • 2. CHAPTER 1- PROFILE OFTOURISM & HOSPITALITY
  • 3. DEFINITION Tourism Tourism is travel for recreational, leisure or business purposes. The World Tourism Organization defines tourists as people "traveling to and staying in places outside their usual environment for not more than one consecutive year for leisure, business and other purposes".
  • 4.  Tourism industryTourism industry can be defined as a service industry. It includes transportation, accommodation and services.
  • 5.  HospitalityA term implies whereby a guest who is away from home is welcomed by a host where basic necessities are provided such as food, beverages and lodging. The term is derived from the Latin word ‘hospitaire’, which means ‘to receive a guest’.
  • 6.  Hospitality IndustryAn industry comprises business entity of food, beverages, lodging or a combination of these businesses to travellers during their stay in a destination.
  • 7.  Leisure The condition of having ones time free from the demands of work or duty.• Freedom or spare time provided by the cessation of activities;• free time as a result of temporary exemption from work or duties;• a time at ones own command that is free of engagements or responsibilities;
  • 8.  Recreation -Refreshment by means of some pastime, agreeable exercise, or the like. Re-create: to renew or enliven through the influence of pleasurable surroundings; to refresh after wearying toil or anxiety, usually by change or diversion; the act of recreating or the state of being recreated: refreshment of the strength and spirits aftertoil; diversion, play; a means of getting diversion or entertainment.
  • 9. HOTEL PERSPECTIVESDefinition When a person is temporarily away from home, the establishment that he/ she is staying at may be defined as a lodging property. This accommodation is normally regarded as a temporary or permanent home where food and beverages, cleaning services and a whole range of other services are normally provided. In return, the lodger will pay a certain amount of fees for the services offered. In other words, lodging properties may be defined as establishments that charge fees for providing furnished sleeping accommodations to persons who are temporarily away from home. In considering a „package plan offered by a hotel, the manager should determine the number of features, price and time period. The optimum price for a hotel room would be one that maximizes profits.
  • 10. Types of Lodging Establishments(a) Commercial HotelAn establishment that provides overnight accommodation, goods and services to the transient public or temporary guests needing accommodation for a few nights. Example: Hilton, Kuala Lumpur.(b) Residential HotelIn contrast to transient hotels, some hotels have traditionally provided accommodation for long-term guests individuals who consider the hotel as their temporary or permanent home. Example: Ascott, Kuala Lumpur.(c) Resort HotelLodging establishments that feature recreational activities for guests. These activities may be strictly for enjoyment, health purposes or both. Example: Pelangi Beach Resort Langkawi, Malaysia.(d) Airport HotelHotels located near an airport catering to short stopovers or passengers of cancelled flights, providing limousine with pick-up schedules. Example: Pan Pacific KLIA.(e) Economy HotelLodging facilities for cost-conscious travellers. Example: Formule 1, France.(f) Casino HotelTransient hotel that house gaming casinos. They also provide lavish entertainment -nationally known artists and professionally staged shows- as added attractions. Example: Genting Hotels.
  • 11. Classification of Lodging EstablishmentHotels in Malaysia can be categorised according to:(a) Star levels - 1.2.3.4.5 stars(b) Number of rooms - under 150, 150 to 300, 300 to 600 and over 600 rooms(c) Location- city, rural(d) Clientele -business, leisure(e) Facilities and service - Full service, economy(f) Price -luxury, upscale, midprice, economy, budgetMeal Service in Lodging Establishment(a) American Plan - Rates including 3 meals daily: breakfast, lunch and dinner.(b) Modified American Plan - Rates including breakfast and dinner.(c) Breakfast Plan -Rates with full breakfast.(d) Continental Breakfast Plan - Rates with light breakfast.(e) European plan - Rates without meals.Departments in a Hotel(a) Front of the HouseAreas in a hotel where guests come into direct contact such as the lobby, front desk, restaurants, and guests’ rooms.(b) Back of the HouseAreas in a hotel where guests do not come into contact, such as kitchen, laundry, staff cafeteria.(c) Revenue CentreA centre that generates incomes, such as rooms division and food and beverage department.(d) Cost CentreA centre that does not generate income such as maintenance, accounts, marketing and human resources.
  • 12. FOOD AND BEVERAGEPERSPECTIVESDefinitionFood service may be defined as providing fully prepared foods for immediate consumption on or off premises. The word restaurant originated from a French word which meant ‘restorers of energy’. The term was used as early as the mid-1700s to describe public places that offer soup and bread. Characteristics of a Foodservice OperationThe catering market can be divided into 2 main areas:(a) Commercial CateringThe provision of food and beverage to the public with the intention of maximising profit.(b) Mass Institutional CateringThe provision of food and beverage with the intention of breaking even, as part of another business.
  • 13. Types of Foodservice Establishments(a) Commercial Catering(i) Fine Dining RestaurantFoodservice establishments serving high-quality foods expertly prepared and professionally served. Most food is prepared from fresh ingredients, thus typically among the most formal and often among the most expensive. Example: Lafitte, Shangri-La.(ii) Specialty RestaurantRestaurants that specialise in a particular cuisine or theme, for example: Overseas Chinese Restaurant, Shrooms Fusion restaurant.(iii) The BrasserieA small restaurant serving beer and wine as well as food; usually cheap, with limited choice of on or two dishes of the day. The service is fast and efficient. Example, coffee houses in hotels.
  • 14. (iv) CafeteriaAn eating space with usually self-service, offering a wide choice of hot and cold food and drinks, where clients pay at the cashier. Example: Food courts.(v) Snack BarIt offers snacks any time of the day, sometimes prepared in front of customers, and food can be eaten at the counter. Example: Haagen Dazs, Bintang Walk.(vi) Fast FoodEstablishment that serves foods for which there is little or no waiting. Its menu is based on a few products (hamburgers, pizzas, fried chicken) with few variations. Food and drinks are served in disposable tableware, to eat in or take away (drive in). Example: Mc Donald’s.(vii) Transport RestaurantsProvision of food and beverages to people on the move, such as in trains, flights, cruises. It may be in the form of self-service, a tray- meal, a snack bar or a selling trolley. Example: KTM.
  • 15. (b) Institutional Catering(i) Staff CafeteriaCanteen belonging to a company with limited menu choices, usually in the form of self-service. The employees usually pay in the form of food vouchers, or the company provides the meals. Example: hotel staff cafeteria.(ii) Tray CateringFood service essentially conceived for hospitals and old folk’s home. Meals are served on the tray according to different dietary needs of the patients.
  • 16. THE TRAVEL AND TOURISMPERSPECTIVES DefinitionTourism is the collective of industries providing necessary and essential services to the travelling public. These services may include: transportation, accommodation, food and beverage operations, leisure activities and specialist shops. The trend toward time poverty is of concern to all travel suppliers.
  • 17. Travel Agent A professional in the business of selling travel services in a travel agency. Travel agents have the expertise in advising clients about travel and in making the necessary arrangements to meet their travel needs. A travel agent is expected to meet requirements of customers by fulfilling the following travelling needs: air tickets, hotel reservations, transportation, sightseeing, ancillary services. A travel agent is thus an expert, knowledgeable in schedules, routing, lodging, currency, prices, regulation, destinations and other aspects of travel. The travel agent is remunerated from the following sources:- Commission on the sales it makes of its principal services.- Commission earned from ancillary related services such as travel insurance and charges made for services such as travellers’ cheque.- Income earned from short-term investment of money received from his customers as deposits and pre-payments.- Profit from the sale of its own tours if it operates as a tour operator.As for travel agencies, they provide both counseling as well as selling. They are the most pervasive form of travel distribution. Individual agent in the agencies can be certified just like in other professions. They also function as middlemen.
  • 18. Tour Operator Tour operator is a wholesaler that specialises in packaging tours and itineraries. Wholesalers can offer vacation packages to the travelling public at prices lower than an individual traveller can arrange because the services are bought in larger quantities at discounted prices. The tour operator business consists primarily of planning, preparing, and marketing a vacation tour, including making reservations and consolidating transportation and ground services, into a tour assembled for a departure date to a specific destination. Tours are then sold to the public through retail outlets such as travel agents and airline ticketing office.
  • 19. Typical way a tour operator works:A tour operator decides to expand the package holidays it offers in its brochure by adding a new destination: Langkawi Island in Malaysia. A representative from the company travelled to Langkawi on a fact-finding mission.(a) AccommodationHe discusses the room rates with a hotel owner and block books a number of rooms for a specific season for 1 to 2 years.(b) CoachHe finds a local coach operator and discusses the journey from the airport to the hotel in terms of how long it would take and how much the coach operator would charge.(c) SightseeingHe looks around the island searching for possible excursions during the daytime and activities in the evening.(d) TransportationHe reserves the necessary number of seats on charter flights throughout the following season and agrees on a certain price for the entire package.
  • 20. Tourism Attractions The earliest known tourist attractions were the sphinx and three great pyramids of Giza. There is no doubt that attractions are the main motivations for travel. However, as important as attractions are in motivating the tourist to travel, the attraction frequently receives the smallest portion of the tourists’ expenditure. The opportunities for sightseeing, shopping, entertainment, gaming, culture and recreation play an important role in determining the attractiveness of a destination.
  • 21. CHARACTERISTICS OF TOURISM &HOSPITALITY INDUSTRY1) INFLEXIBILITYThe tourism industry is highly inflexible in terms of capacity. The number of beds in a hotel or seats on a flight is fixed so it is not possible to meet sudden upsurges in demand similarly restaurants tables, hotels beds and flights seats remain empty and unused in periods of low demand.2) PERISHABILITYIt is related to the fact that travel products are intended to be consumed as they are produced. For example, an airline has seats to sell on each flight; a hotel has rooms to sell for each night. If the airline is not able to sell all its seats on its flight, or a hotel is not able to sell its rooms for the night then the opportunity to sell the product is lost forever. Service sector cannot keep inventory like products. To overcome this problem, the travel industry has come up with various marketing strategies. One is to overbook. An airline overbooks its seats to a certain extent in anticipation that even though certain customers do not turn up but the flight will be fully seated. Another strategy is multiple distributions. For example a customer can buy an airline ticket from an airline, tour operator or from a travel agent. The chances of perishability are reduced. If the tourist cannot visit the place, the opportunity is lost. Hence, this becomes one of its important characteristics.
  • 22. 3) INCONSISTENCYA general norm is that in Travel and Tourism industry the product or the package of the tourism can be standardized i.e. for example of 2 days 3 night in so and so hotel, but the actual experience of consuming this package is highly inconsistent. We hear a lot of travel stories which becomes a portrayal of a lot of bad experiences for example the tourist guide may not be good, the hotels lodging and boarding was bad etc. Therefore there is high level of inconsistency prevailing.4) INTANGIBILITYTravel products cannot be touched as they include flight experience on an airplane, cruise on an ocean liner, a night’s rest in a hotel, view of the mountains, a visit to a museum, a good time in a night club and much more. These products are experiences. Once they have taken place they can only be recalled and relished.
  • 23. TERMINOLOGIES
  • 24. HISTORY & DEVELOPMENT OFTOURISM & HOSPITALITY INDUSTRYHISTORY MALAYSIA Since the early 1980s, Malaysia has steadily diversified its economy. Major changes include a departure from a reliance on the cultivation and export of raw materials, in particular natural rubber, to a focus on services, manufacturing and tourism. Tourism, in particular, has had a significant impact and, as a generator of foreign exchange, is second only to the oil industry. Increases in employment, development and foreign exchange earnings, however, can burden a tourism infrastructure that is not fully developed.
  • 25.  INTERNATIONAL Wealthy people have always traveled to distant parts of the world, to see great buildings, works of art, learn new languages, experience new cultures and to taste different cuisines. Long ago, at the time of the Roman Republic, places such as Baiae were popular coastal resorts for the rich. The word tourist was used by 1772 and tourism by 1811. In 1936, the League of Nations defined foreign tourist as "someone traveling abroad for at least twenty-four hours". Its successor, the United Nations, amended this definition in 1945, by including a maximum stay of six months.
  • 26. DEVELOPMENT MALAYSIA In tandem with the continuous growth of the tourism industry, the expansion of the hotel industry has boosted the availability of hotel rooms rapidly from as low as 989 hotels in1990 to an almost 80 per cent increment at 1,776 hotels in 2001.
  • 27.  This was due to the influx of new hotels and building of additional rooms in existing hotels to fulfill the increase in tourist arrivals. Meanwhile, the room capacity in the industry increased by almost 3-fold to 130,757 rooms during the implementation of VMY 1990 campaign.
  • 28.  INTERNATIONAL There has been an up trend in tourism over the last few decades, especially in Europe, where international travel for short breaks is common. Tourists have a wide range of budgets and tastes, and a wide variety of resorts and hotels have developed to cater for them. For example, some people prefer simple beach vacations, while others want more specialised holidays, quieter resorts, family-oriented holidays or niche market-targeted destination hotels.
  • 29.  The developments in technology and transport infrastructure, such as jumbo jets, low-cost airlines and more accessible airports have made many types of tourism more affordable. On April 28, 2009 The Guardian noted that "the WHO estimates that up to 500,000 people are on planes at any time”. There have also been changes in lifestyle, for example some retirement-age people sustain year round tourism.
  • 30.  This is facilitated by internet sales of tourist services. Some sites have now started to offer dynamic packaging, in which an inclusive price is quoted for a tailor-made package requested by the customer upon impulse.
  • 31.  Ways to Promote Tourism• To promote tourism in recent years, the government of Malaysia has introduced a number of programs, including domestic tourism, shopping tourism, medi-tourism, edutourism, eco-tourism, agro-tourism, and sport tourism.a. Domestic Tourism– The government emphasizes on promoting domestic tourism.– Cuti-cuti Malaysia is the tagline for domestic tourism. Launched in September 1999, the main objective was to inculcate the value of holiday culture among Malaysians.
  • 32. b. Shopping Tourism– Malaysia offers fantastic shopping deals.– Shopping represents about 21.4 per cent of total tourist spending in Malaysia for 2001.– A program called Mega Sales Carnival made Malaysia a shopping paradise.c. Medi-Tourism– The idea of medi-tourism is to mix leisure with healthcare.– Medi-tourists travel for dual purposes: for treatment (dialysis, cardiology, orthopedics, etc.) and/or preventive healthcare (medical check-up, blood test, etc.).
  • 33. d. Edu-Tourism– To position Malaysia as a centre of academic excellence, Malaysia attracts international students to study in Malaysia while providing them with reasonable and affordable tour packages to visit the country’s scenic spots.e. Eco-Tourism– Eco-tourism is travel to relatively uncontaminated natural areas that conserves the environment and sustains the well being of local people.– Eco-tourism brings benefits to rural communities in terms of increased revenue.
  • 34. f. Agro-Tourism– Agro-tourism in Malaysia includes farm-stays and visits to agricultural parks.– Agro-tourism was developed with the participation of the rural population, who offer accommodation at their homes to tourists at a reasonable price with the choice of either day visits or farm-stays based on the bed and breakfast concept in the West.g. Sport Tourism– Malaysia has been active in promoting international sporting events, including F1 Grand Prix, Le Tour de Langkawi (international cycling event), and Formula One Power Boat Race.
  • 35. Impact of Tourism Industry on theEconomy The tourism industry contributed to economy in at least three areas: foreign exchange earning, employment and creation of jobs, and infrastructure investment stimulation. The tourism industry is acknowledged as one of the leading sectors in generating income via foreign exchange earning of the country. Employment opportunities have grown in tandem with the industry. Tourism induces better infrastructure development. Among these are the improvement of the quality of water systems, electricity, telephony networks, and public transportation networks.