Week 1 Term Paper

Topics: Marketing, Hotel, Customer Pages: 3 (777 words) Published: October 19, 2014

1. What is the vision/mission behind the Good Hotel concept?
The vision/mission behind the Good Hotel concept is to maintain its identity as a “hotel with a conscience” – encompassing a positive attitude, environmental sensitive, and philanthropy. The intent of the vision is to inspire the “good in us all”. (Pearce, 2012, p. 10-1, 10-2)

2. What three alternatives is Pan Janusz considering for her recommendation to the new ownership of Good Hotel? Provide pros and cons of each. General Manager of Good Hotel, Pam Janusz has made great strides in getting to know her staff, guests, and neighborhood over the last six months. She has beat financial forecasts for the first quarter 2010 and guest service is on the rise. (Pearce, 2012, p. 10-2) With these accomplishments, Pam is faced with a challenge. Good Hotel, owned and operated by Joie de Vivre Hotels has decided to sell and Pam Janusz is charged with preparing an evaluation and recommendation to the new ownership. Pam’s recommendation considerations are to continue, expand or discontinue the current concept of Good Hotel. Continue the current concept:

Good Hotel branded as a boutique hotel, one which “provides personalized accommodations and services and facilities”, (Pearce, 2012, p. 10-6) has established itself in the $77-billion market. With demonstrated increased occupancy and revenue from November 2008 through March 2010, Good Hotel has a positive track record to continue its current concept. The downside to this decision is Good Hotel’s position as a green hotel may be perceived to be trendy and trends can change. Customers may no longer be willing to pay a higher price if the Green “wave” changes. To prevent this, Good Hotel must strive for more innovative ways to attract customers. “JdV’s senior vice president of operations and green committee chair, Karlene Holloman, launched the company’s Green Dreams portal, a dedicated page on its Web site where consumers could track the...

References: Brooks, S. (2009). The green consumer, Restaurant Business, September, pp. 20-21
Pearce, & Robinson. (2014). Strategic Management: Planning for Domestic & Global Competition   (13th ed.). McGraw-Hill.
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