Mostrando postagens com marcador hotel service. Mostrar todas as postagens
Mostrando postagens com marcador hotel service. Mostrar todas as postagens

31 agosto 2011

Hotels offer services through tablet PCs

Hotels offer services through tablet PCs

For a night of clubbing in Manhattan on a recent weekend, Seunghee Thomson turned to the iPad in her room at the Mondrian SoHo to ask the hotel’s concierge for a recommendation.

The concierge desk, which received her iPad message, soon called with a name and directions. “While I was waiting, I was thinking maybe I should call back to see if they got my message, but they called me back right away,” says the fashion stylist from McLean, Va. “It’s the first time I’ve had that experience in a hotel.”

Mondrian is one of several hotels — and airlines, too — that are distributing iPads and similar devices to customers in an effort to tap the buzz surrounding tablet computers. The effort is the latest by the travel industry to digitize a range of services that once required picking up the phone.

Using third-party software developers, hotels are introducing apps to order food, browse hotel amenities and local attractions, request wake-up calls, schedule housekeeping, message other guests and arrange car service. The apps are available for iPhone, iPad, BlackBerry and phones and tablets using Android and other operating systems.

It’s a self-service vehicle,” says David Adelson of Intelity, which developed Mondrian’s app and has about 380 hotels using the software. “Most travelers are used to self-service solutions in their daily lives and would rather prefer it.

The hotel industry has been trying to automate guest-service transactions, particularly room service orders, for several years, but has been held back by technological limitations. The surging popularity of apps and smartphones may provide the increased operational efficiency and generate the additional room revenue they’re seeking.

Instead of hotel staffers answering guests’ calls and rerouting requests, orders placed in the software are sent directly to the department handling the service: room service orders to the kitchen, requests for toothpaste to housekeeping.

For a lot of hotels, it’s an extension of the kiosk mentality,” says Michael Planey, a travel technology analyst. “The app economy is about giving people control of their own environment.

Executives at Intelity and its competitors — including Ascension Software and Runtriz — say their apps can generate more sales for hotels as other revenue sources, such as phone and movie charges, are dwindling.

Seeing food photos and other buying options presented in a non-intrusive way often leads to more orders, says Joe Adkisson of Ascension, adding that room service orders at his hotels have increased 15% to 20% with the apps.

Make changes quickly, easily

In embracing the digital format, hotels can also quickly update menu changes and deliver up-to-the-minute information about facilities and deals. The Phoenician in Scottsdale, Ariz., for example, sells a “Dinner on the 9th green” package through its app.

You have our own little Groupon targeted at your guests,” says Matthew Allard, CEO of Runtriz, whose guest-service software is available for about 40 hotels, including the St. Regis in New York, the Beverly Wilshire Four Seasons in Beverly Hills and the Hard Rock Hotel in San Diego.

Several upscale hotels, including the Plaza and Royalton hotels in New York and the Hilton Inn at Penn in Philadelphia, are touting the technology and inviting guests to try it by providing iPads in rooms.

The iPads are “locked” for the hotel services only, and guests aren’t allowed to modify or download other apps, says Adelson of Intelity, which works with the hotels. Guests are charged for the device if they forget to return it.

The Beverly Wilshire offers iPads only for suites. The iPod Touch in all guest rooms at the Conrad hotel in the Maldives makes updating the hotel’s 50-page menus and information about its inventory of wines easier, says Allard of Runtriz, which developed the app.

We can … save a ton of money in printing and shipping,” he says.

Distributing iPads is too expensive and cumbersome for most hotels, says Adkisson of Ascension, which has developed guest-services apps for about 100 properties, including W and Omni hotels. “It sounds cool, but there seem to be issues with cost and keeping them clean from both software and physical standpoints,” he says.

Avaya, an Internet telephone technology developer, is also eyeing the market, introducing its own tablet-size device that’s connected to the hotel room phone and allows guests to order food or request services using touch-screen icons. The device has been installed recently at all rooms in its trial customer, Hotel Ignacio in St. Louis.

Most hotels will ease into the technology with phone apps, while others, such as Wyndham Hotels, have installed the PC-version as the welcome page of their Wi-Fi service.


Source: travel.usatoday.com

12 julho 2011

iPad ganha aplicativo de reservas de hotel

iPad ganha aplicativo de reservas de hotel

Por Reuters
 
 
 
Aplicativo de viagens para o iPad permite pesquisas e reservas de hotéis com assistência de GPS
Nova York - Com as passagens aéreas mantendo preços persistentemente elevados, mais gente está pegando a estrada para as férias de verão, o que torna mais provável que precisem de acesso móvel a recursos de viagem.

A gigante das viagens Orbitz lançou um aplicativo que ela descreve como único aplicativo de viagens para o iPad que permite pesquisas e reservas de hotéis com assistência de GPS.
Barney Harford, presidente-executivo da Orbitz, disse que o novo aplicativo foi projetado "do zero para aproveitar o formato e a interface do iPad". Ele acrescentou que o software permitiria que clientes busquem, comparem e reservem hotéis com mínimo esforço.

Ao desenvolver o aplicativo, a Orbitz levou em conta resultados de pesquisas que demonstravam que mais de metade das mil pessoas entrevistadas havia afirmado que seus aparelhos móveis eram mais úteis para pesquisas e planejar atividades depois que chegavam a um lugar, ante um terço que consideravam seu uso mais útil antes da partida.

Apenas 15 por cento disseram que os aparelhos móveis eram úteis para fazer reservas nas férias. Um dado interessante é que mais de um quarto dos homens disseram ter utilizado um aparelho móvel para reservar viagens, ante apenas oito por cento das mulheres.

Os usuários dos aparelhos móveis também apresentaram probabilidade bem mais elevada de reservar acomodações no mesmo dia do que as pessoas que utilizam o site convencional.

O aplicativo inclui hotéis nos milhares de destinos em todo o mundo que estão disponíveis no site da Orbitz, o qual recebe 10 milhões de visitantes ao mês, e permite filtrar os hotéis por preço, classificação ou localização.

Também permite que os usuários localizem hotéis próximos utilizando as capacidades de GPS do iPad, e que comparem hotéis e preços em um mapa interativo.

26 junho 2011

Three-Quarters of Hotels Are Using Social Media (Here Is How You Can Stand Out)

Tenho observado. Hotelaria e Social Media. Inevitável!!!


via ReviewPro

Three-Quarters of Hotels Are Using Social Media (Here Is How You Can Stand Out)


A recent TravelClick survey reported on HotelMarketing.com that one quarter of hotels are not using social media. Considering how low the barrier to entry is for participating on the social web, it is a remarkable finding – and should remind us how the industry still has a lot of room to grow in this area.
But this finding also means that 3 out of every 4 hotels are using social media. This represents huge progress over the past couple years, when many hotels where skeptical or just planning their first experiments with social networking.
This raises an interesting question: As social media becomes a standard channel for communications in the hotel industry, how can you stand out from your competitors? Simply setting up a profile on Twitter, Facebook or a review website is probably not enough.
  • Do you have a listening tool in place that acts as a 24/7 mystery shopper and allows you to quickly respond to items that come up on the social web?
  • Do you have social media reporting systems in place to give managers for each department insights they can act on?
  • Do you have workflow systems in place to involve key people within your organization in responding to guests and potential customers?
  • Do you use online reputation indexes to benchmark improvements in quality – both internally and against competitors?
  • Are you using semantic analysis to understand guest sentiment and optimize your marketing and advertising?
  • Are you using guest feedback in your website to provide social proof and increase direct bookings?
  • Do you have saved searches setup to identify opportunities to introduce people to your hotel and provide service?
  • Are you leveraging reputation and social media analytics to identify opportunities to maximize distribution and revenue?
As we reach a saturation point in social media for the hotel industry, the way you use social media must evolve to help you retain a competitive advantage

25 junho 2011

The First Step of Service: Be Eager to Serve

Queridos, dicas de serviço na hotelaria. Será que prestam? Abs,

via Hotel and Jobs

The First Step of Service: Be Eager to Serve


Have you ever walked into a hotel or restaurant and left before you were served? That scenario has happened to me multiple times. On past occasions, I left because the staff showed no sense of urgency to be of service. Please note that the business(s) had the product or service I wanted, but I left because there was an obvious sense of apathy among the staff. Yes, your customers can feel the apathy; especially if the majority of the staff look like they would much rather be anywhere else besides work.

Example 1:

I was at a hotel and getting ready to check out. I had two bags with me and while approaching the front desk, I saw the front desk agent and the bellman casually talking. I could tell it was a casual conversation based on their postures. The agent was slouched over the desk, the bellman was leaning on the desk with one elbow, and his feet were crossed. I know that co-workers are often times good friends so casual conversations amongst the staff are to be expected. However, if a customer approaches, PLEASE stop the chit-chat, assume a professional posture, give eye-contact, smile, and welcome the customers as though you have been waiting just for them all day. So as I approached the desk, the front desk agent and bellman continued to chat. Even when I actually got to the desk and looking both of them in their eyes, there was still no change. I (the guest) had to be the one to say “Good Morning”. [Note: If your customer has to acknowledge you first, then you have failed.] Being eager to serve shows that you hardly can wait to serve your customers, and it shows in your eye contact, tone of voice, and overall body language.

Example 2:

The phenomena of the customer being the first one to give a greeting is more common than you may think. On a trip to the shopping mall, I decided to keep track of how many times I said “hello” or “good afternoon” before the store attendant did. Each time, I waited until the attendant saw me, then waited at least 25 seconds while I was directly in front of the attendant. In other words, I gave ample opportunity for the attendants to greet me first. On three different occasions within a 30-minute span, I was the one who had to say hello first in order for someone to acknowledge that I was in their store and needed assistance. Not good.

Example 3:

On a trip to Texas, I was on my way to pick up my rental car at the Austin International Airport. As I was walking to the Enterprise Rent-A-Car parking lot, I noticed one of the employees walking towards my direction. I thought he was going to the airport terminal where I just came from. As it turns out, he was actually walking towards me to greet me! He met me halfway between where I was and the rental car booth. That rental car agent was eager to serve.

Many people believe that the greeting is the first step of service, when in fact, being eager to serve happens before the greeting. Being eager to serve means that you are constantly looking for ways to engage your customers. Many of you reading this have heard of the 10 feet / 4 feet rule (or 3 meters / 1.2 meters). Basically, if a customer is within 10 feet of you, give eye contact, smile…(at the very least, acknowledge that the customer is alive!). If you are within 4 feet, then you initiate dialogue, offer assistance, etc. So if you are in an elevator and a customer comes into the same elevator, you are automatically within the 4-feet rule. This means, you are not allowed to look down at the floor or look at the elevator numbers passing by, hoping that your floor comes soon (so you won’t have to speak). I have seen that transpire many times also.

The purpose of being eager to serve is to show your customers that there is nothing more important, at that moment, than serving them. Your actions should say, I am at your service. So, instead of walking out of a business because of the apathetic staff, the eagerness of the team should pique your interest and have you wondering, “WOW, I can’t wait to experience the rest of the service”. If your goal is to create an exceptional experience for your customers, then you must be attentive…be hospitable…be memorable, and above all, be eager to serve.

Recommended Action Steps:

With input from your team and customers, develop standards that clearly articulates your expectations on “being eager to serve”. For example:
We will answer the phone within three rings and a smile
If someone is within 4 feet (1.2 meters), we will proactively approach the customer and offer assistance
Reply to emails by the end of the business day
Greet others with a smile, whether in a person or on the phone
Give all customers 100% of your time and focus when serving them.
Develop a metric for every standard. For example:
We will answer the phone…(metric: question on customer survey)
If someone is within 4 feet…(metric: random weekly observations per employee)
Regularly audit the standard to ensure that it is happening as planned. Remember, inspect what you expect and give your team feedback.
Ask a randomly selected group of loyal customers to inspect the standard and give you feedback. Of course, you should relay that feedback to your team as soon as possible.
Source: ehotelier.com

Bernice