[校园新闻] 肯代尔大学预测2014年酒店业发展趋势！

肯代尔大学预测2014年酒店业发展趋势

2013年10月29日

       2014年酒店将更注重为国际顾客提供的餐饮服务，努力在顾客旅游网站获得高评级，并进一步整合可持续商业实践。所以，芝加哥肯代尔大学酒店管理学院（School of Hospitality Management at Kendall College），本月发布了其对酒店行业发展趋势的史上第一个展望。


       根据肯代尔大学，酒店行业2014年的主要发展趋势如下：


       1.国际化知识紧缺：根据肯代尔大学，国际化知识是酒店行业的第一大趋势，这要求酒店行业专业人士必须拥有不断增长的全球视角以更好地服务越来越多样化的顾客。肯代尔指出：“旅游业目前是全球最大、增长最快的行业之一，预计在2022年将支撑起3.28亿份工作，或10%的劳动力。”


       2.高排名意味着多业务：“以前没有用户生成网络评级系统的企业都已在做这件事情。”肯代尔表示，“21世纪是数字参考时代，通过用户生成评级系统发布到网上的内容——数字宣传所产生的效果能够剧烈影响一个企业的效益。在美国每天24亿个与品牌相关的对话中提到各种品牌33亿次。典型的美国人每周在线上线下的对话中会提到品牌名60次。”


       3.酒吧背后-传统逆转：肯代尔预测2014年茶将在酒店酒吧中扮演重要角色。肯代尔解释道：“经典正流行于当下，如今酒吧正流行供应一些经典和之前禁止的鸡尾酒。丰富的诱人口味、鲜亮的视觉效果。由于美国的调酒师和酒吧正使用茶加强以金酒、朗姆酒和伏特加为基底的鸡尾酒的口味。无论是将木槿花茶加入金酒中，或是将烟熏正山小种红茶加入伏特加中，它们都能作为一种很棒的原料为酒增加有趣微妙感或别样风味。茶能够适应冷饮热饮，或甜鸡尾酒，使饮用者更易接受，能够在市场中吸引更广泛的群众。”


       4.可持续性-新标准： “仅仅在美国，酒店就占据了50多亿平方英尺的空间，大约5百万间客房，每年能源使用将近40亿美金。”根据肯代尔，“这是行业能够并已经对环境产生的巨大影响，我们需要努力使可持续性成为‘新标准’，并更好地吸引具有环保意识的商务游客和休闲游客。事实上，2013年标志着可持续性酒店业的‘临界点’，而同时生态友好型实践成为惯例而非例外，所以期待2014年大家能够看到标准‘绿色’实践、产品、项目和包装。”


       5.客房服务重塑：肯代尔指出，“随着客房服务收益急剧下滑，一些酒店如纽约希尔顿酒店（New York Hilton）今年晚些时候正打算放弃客房舒适度更新，绝大多数酒店都致力于重塑理念——在2011年至2012年间为提供客房服务的酒店贡献了8个百分点的增长。那现在什么最热门呢？知名大厨的名字、概念餐厅、制作精美的菜单、室内用餐数字菜单、网上订餐和外卖服务……‘随时准备为您服务’将不断发展演变以满足顾客对简单、快速和优质服务的需求，客房服务离这一点也不远了。”


 
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Kendall College Forecasts Top Hospitality Trends of 2014


October 29, 2013


Hotels in 2014 will be focused on catering to international guests, achieving high ratings on consumer travel websites and further integrating sustainable business practices. So concludes the School of Hospitality Management at Kendall College in Chicago, which this month released its first-ever trends outlook for hospitality industry.


According to Kendall, the top hospitality trends in 2014 will be:


1. International Knowledge in Demand: The demand for international knowledge is the No. 1 trend in hospitality, according to Kendall, which suggests hospitality professionals must have an increasingly global perspective in order to serve an increasingly diverse mix of guests. “The travel and tourism industry is currently among the largest and fastest-growing industries worldwide, forecasted to support 328 million jobs, or 10 percent of the workforce, by 2022,” Kendall points out.


2. Rankings Mean Business: “Never has a user-generated online rating meant as much as it does now,” Kendall says. “The 21st century is the age of digital referrals, and the power of what’s posted on the web via user-generated review sites — digital word of mouth — can drastically impact a business’ revenue. There are 3.3 billion brand mentions in 2.4 billion brand-related conversations within the U.S. every day, and the typical American mentions brand names 60 times per week in online and offline conversations.”


3. Back at the Bar – Traditional Gets a Twist: “Classic is the new contemporary, with bars serving up a renaissance of classic and pre-prohibition cocktails,” explains Kendall, which predicts that tea will feature prominently in hotel bars in 2014. “With its broad range of appealing flavor profiles and vibrant spectrum of visual characteristics, tea is being elevated to a contemporary status as mixologists and spirit bars across the country are using it to enhance their gin, rum and vodka based cocktails. Whether it is incorporating a floral hibiscus tea to gin or a smoky lapsang souchong tea to vodka, they can add interesting subtle or assertive dimension as a complimentary ingredient. Tea offers adaptability to cold or hot and savory or sweet cocktails making it more user-friendly and appealing to a wider audience in the marketplace.”


4. Sustainability – the New Standard: “In the U.S. alone, hotels represent more than 5 billion square feet of space, nearly 5 million guest rooms and close to $4 billion in annual energy use,” according to Kendall. “That’s a big impact the industry can make and has made on the environment, in an effort to make sustainability the ‘new standard’ and better appeal to environmentally conscious business and leisure travelers. In fact, 2013 marks the ‘tipping point’ for sustainable hospitality, with eco-friendly practices becoming the norm, rather than the exception, so expect 2014 to see standard ‘green’ practices, products, programs and packages.”


5. Room Service Reinvented: “With room service revenue drastically decreasing — and some hotels like The New York Hilton who are forgoing the amenity later this year — the majority of hotels are dedicated to reinventing the concept, contributing to an 8 percent increase in the number of hotels offering room service from 2011-2012,” Kendall points out. “What’s hot? Well known chef names, concept-driven restaurants and artfully crafted menu items to digital in-room dining menus and online ordering to brown-bag meal deliveries … The term ‘at your service’ will continue to evolve to support consumer needs for simple, fast and quality service — room service isn’t going away anytime soon.”


【原文引自】：http://www.gheac.com/thread-4003-1-1.html
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