T HE IMPORTANCE OF S TANDARDS AND B RANDING FOR S MALL H OTELS SUB – SECTOR OF THE REGION
THE IMPORTANCE OF STANDARDS
AND BRANDING FOR SMALL
HOTELS SUB–SECTOR OF THE
REGION
PRESENTATION
The importance and impact of Standards and Branding in general for the small hotel sub-sector
The Brands and Standards of the STEP Programme
Credible Brands and Standards for small properties
Sharing of recommendations based on finding of from the Report Updating Brands and Standards, Small Tourism Enterprise Network (STEN) Project July 2011
INTRODUCTION
Hotels are expected to provide their guests with the best of everything
Small hotels in the Caribbean are aiming to provide the best service they can and the people factor will make the huge difference
It is crucial that the design of the hotel and service it offers, follow concepts of quality standards implementation.
MAINTAINING THE LEVEL OF
SERVICE THAT IS REQUIRED
through understanding guests’ expectations,
setting service standards to meet these expectations,
training the staff to follow these service standards,
guiding the guests’ experiences,
and identifying and closing service gaps.
WHAT IS THE VALUE OF
ESTABLISHING STANDARDS?
To determine the level of performance
required
And how that performance should feel to the guest.
Guests are seeking consistency and quality at the right price
STANDARDS
Standards act as a quality minimum not a steadfast rule
Standards create cohesiveness necessary to the survival of a hotel brand
Standards are critical in creating Brand Equity
Standards are hard to maintain but without them where would the brand be?
SOME CRITICAL AREAS
WHERE STANDARDS CAN BE
APPLIED Reservation services
Arrival services
Check-in
Evening housekeeping
Wake up call
Room service (ordering and delivery)
Check-out
Departure services
IMPORTANCE AND IMPACT OF
STANDARDS
Service standards should be set, implemented, and evaluated or DIM with the guests in mind.
These Standards also help give the guests an idea as to what they should be expecting from the small hotel
The service standards provide the staff with guidelines as to what they should be doing for their guests.
Standards help to identify and close service gaps.
THE SMALL HOTEL
Cottage
Villa
Bed and breakfast
Small resort
Inn
These hotels should hold a certain mystique that invites their guests to continually return
PULL FACTOR: QUALITY
STANDARDS
It is important that the service standards small hotels provide their guests meets or exceeds their expectations, by doing so, the guest will leave satisfied.
Standards are hard to maintain but without them the Brand would be lost
Standards act as a quality minimum not a steadfast rule
Standards are critical to maintaining Brand Equity
Standards create cohesiveness necessary to the survival of a hotel brand
THE CONCEPT OF BRANDS
BRANDING
The term branding has traditionally been used with the
promotion of products
•Modern day meaning “ to implant on the mind”
•American Marketing Association Definition
-“ A name term, sign, symbol or design, or a combination of
them, intended to identify the goods and services of one
seller or group of sellers and to differentiate them from those
of the competition.”
BRANDING DOMINANT TREND
IN THE HOTEL INDUSTRY
Branding/ re-branding can positively impact customer purchase preferences and intentions, satisfaction and loyalty and a firm’s financial performance.
WHAT IS A BRAND
The product or service of a particular supplier which is differentiated by its name or presentation
A brand is actually a promise given by the company to its consumer about what the product can give to the consumer.
HOTEL BRANDS
Travelers expect more than comfort and convenience
Looking for an experience that look and feel different from the traditional branded hotels
Era of Boutique Hotel- experience with members of the hotel staff e.g. A Caribbean small hotel
Effective branding strategies can increase customers’ satisfaction and strengthen customer loyalty, which in turn contribute to a company’s financial performance and as a result a potential source of strategic advantage.
IMPORTANCE AND IMPACT OF
BRANDING
A product brand is not only a name for that product or for a hotel. A brand will always be connected to a company’s identity which will remind the consumer about its performance.
VALUE OF THE BRAND
The value of a brand is based on the awareness of the brand, its quality perception, and overall customer satisfaction (Aaker, 1991).
Satisfied customers of a BRAND tend to buy more, be less price conscious, and to generate positive word-of-mouth, thus contributing to bottom-line profit
From the hotel owner’s perspective, affiliating with an appropriate brand with the correct position can allow them to leverage on the brand’s established name to increase awareness of their property and market value (O’Neill & Xiao, 2006).
This is especially useful if the hotel is rebranding in reaction to changes in market demand or market segment.
Effective hotel branding can also increase the level of reliability and risks associated with the hotel perceived by the consumer, and positively influence their consumption behavior as consumers will tend to purchase from brands they trust and are more familiar with (Bateson & Hoffman, 1999; Berry, 1999).
In turn, owners can enjoy stronger customer loyalty and charge higher rates for greater financial returns (Kayaman & Arasli, 2007).
Due to this intangible nature of the service “product,” consumers are “forced” to anchor their decision based on relatively dependable cues such as the firm’s image and reputation
Brands in the Hotel industry today are more than the concrete symbols associated with them…today they represent a lifestyle choice and create a whole new meaning system
Branding prescribe the look feel and function of the hotel
Brand create a psychological and emotional experience for the guest
THE FOUR CONSTRUCTS OF CUSTOMER-
BASED HOTEL BRAND EQUITY HAVE BEEN
IDENTIFIED TO BE
brand loyalty,
brand awareness,
perceived quality
and brand image (Aaker, 1991; Bailey & Ball, 2006; Prasad & Dev, 2000; Yoo & Donthu, 2001)
BENEFITS OF BRANDING
Introduces stability in the business
Helps guard against competitive imitation
Allows consumers to shop with confidence
Reduces marketing cost
Decreases operating cost
Increases referrals
Provides competitive advantage
Hotel operators should recognize that once they've developed a clearly defined brand, they need to work hard to maintain the standards and qualities associated with it.
CARIBBEAN EXPERIENCES
STEP
The Small Tourism Enterprise Program (STEP) was designed to provide assistance to small tourism enterprises and Hotels to enhance their competitiveness.
STEP provided training in
product and services delivery,
a mechanism to embrace international standards,
avenues for cost-effective marketing.
Updating and Revise The Caribbean Experiences Brand, under Small Tourism Enterprise Network (STEN) Project July 2011
MAJOR FINDINGS
STEP implemented activities and resources were off the radar and most tourism officials in place today were not familiar with the Project or its outputs
That it appeared that there was a waste of resources as stakeholders were not utilizing the resources already in place.
In several of the countries personnel are busy creating standards for the sector without the benefit of the standards produced under the STEP Programme
In terms of STEP project implementation
By the time the Caribbean Experiences Brand Website had been introduced and promoted, many of the smaller properties had already gone ahead and got their individual Web Sites done. There was therefore little or no utilization.
In most of the STEP Countries there was the need for real public/private sector partnership. The term was being applied but in actuality the partnerships were either weak or non-existent
RECOMMENDATIONS
An awareness, education campaign be launched to review/launch STEP/STEN activities – This could be a national campaign using peer leaders, testimonials, flyers and radio and television promotions. The Campaign must emphasize the evocation of a genuine Caribbean Experience.
That the Coordinator role be defined to ensure sustainability. Use of a performance based job description could be used to help to determine the coordinators that are assigned.
That the OAS puts a mechanism in place for performance management of the coordinators to include goals, communication, contact with stakeholders, quarterly reports etc.
A workshop is conducted for key stakeholders on the STEP resources and their uses e.g. Caribbean Experiences, The Innkeeper
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STANDARDS AND BRANDING ARE PRINCIPLES FOR
ATTAINING
WORLD-CLASS STATUS
There must be a shared company vision
Management must do more than simply what is necessary
Managers must know how to play host to all people
The community must value the hotel
Culture must be seen as a resource
Human resources must be treated as assets
Training must be continuous at all levels
Communication must be systematic
The delivery system must meet the promises made by marketing
Details matter
Management must continuously find ways to improve the hotel’s image
CREATE THE BALANCE
THROUGH STANDARDS AND
BRANDING
Balance between marketing, operational procedures, and brand asset value in the small hotel industry sub-sector through great hotel management and leadership
Q AND A