The Challenges and Solutions to the Development in Hospitality Industry in Nigeria
CHAPTER ONE
OBJECTIVE OF THE STUDY
The main objective of this research exercise is ‘identification of problems hindering hospitality development in Imo state. The specific objectives are:
- To ascertain the constraints hindering hospitality development in Imo state.
- To determine the imperative of hospitality industry development to economic growth of Imo state.
- To identify factors that can enhance growth and development of hospitality industry in Imo state.
- To proffer solutions to the problems affecting development of hospitality industry in Imo state.
CHAPTER TWO
REVIEW OF RELATED LITERATURE
Introduction
The concept of hospitality is reception and entertainment of guest/visitors with liberality and good will Kotler, Bowen,& Markens (2012) The most important aspect of the hospitality refer to warm welcome, reception and cordiality. It is the warm reception, which invariable induces providing a pleasant atmosphere by means of its available facilities and activities (Telfer, 2016). Hospitality service is about creating a sense of well-being to the guests. It is a feeling that their needs are being met and their business are valued. The hospitality industry consists of broad category of fields within the service industry that includes accommodation, restaurants and bars, event planning, parks, transportation, cruise line and additional fields within the travel and tourism industry. Lashley and Morrison (2010) state that, “hospitality is essentially a relationship based on hosts and guests”. Specifically, hospitality industry is part of travel and tourism industry, but accommodation and catering is a part of hospitality industry, which is limited within the periphery of hotels and catering industries. It ranges from small accommodation to star category hotels and restaurant. It is the industry of providing required and necessary service to the travelers to different purpose, especially for leisure/pleasure activities. The success of a hotel company depends on a number of external and internal factors. External factors include several macro-environments such as demographic, economic, natural, technological, etc., therefore, companies have little or no control over these factors (Gursoy & Swanger, 2017). Internal factors include various kinds of knowledge, production equipment, buildings, personnel, capital, marketing capabilities, and other company resources that can influence the company level of success. These internal factors can be labelled company competencies (Harmsen, Grunert, & Bove, (2010). Although the external environment influences company success, sustained competitive advantages derive from the internal resources and capabilities (also referred to as core competencies) that a company controls (Barney et al., 2011). The term “resources” includes competencies, assets, capabilities, resources, information and knowledge (Kim & Oh, 2014). Core competencies are those processes, skills and assets within the firm that it relies on to achieve competitive advantages (Olsen, et al.,2012).Therefore, hotel managers should focus on identifying, creating or developing competitive advantages that can be utilized in order to enhance the company’s growth performance and bottom line. The major competitive methods of the hotel firms include: new product development; strategic alliances; brand repositioning; technological innovation; data base marketing; pricing tactics; diversification; service quality management; employees as important assets; in-room sales and entertainment; conservation/ecology programs; and management information systems (Olsen et al., 2012). Some companies are successful because of the identification of the right success factors and implementation of new competitive methods, while others fail because of their inability to identify and implement the proper strategies. Among the internal strategic factors, the human resources, product development, innovation, technology, customer service, and marketing strategies are considered to have a significant impact on a company’s financial success (Gursoy et al 2017).
CHAPTER THREE
RESEARCH METHODOLOGY
INTRODUCTION
In this chapter, we described the research procedure for this study. A research methodology is a research process adopted or employed to systematically and scientifically present the results of a study to the research audience viz. a vis, the study beneficiaries.
RESEARCH DESIGN
Research designs are perceived to be an overall strategy adopted by the researcher whereby different components of the study are integrated in a logical manner to effectively address a research problem. In this study, the researcher employed the survey research design. This is due to the nature of the study whereby the opinion and views of people are sampled. According to Singleton & Straits, (2009), Survey research can use quantitative research strategies (e.g., using questionnaires with numerically rated items), qualitative research strategies (e.g., using open-ended questions), or both strategies (i.e., mixed methods). As it is often used to describe and explore human behaviour, surveys are therefore frequently used in social and psychological research.
POPULATION OF THE STUDY
According to Udoyen (2019), a study population is a group of elements or individuals as the case may be, who share similar characteristics. These similar features can include location, gender, age, sex or specific interest. The emphasis on study population is that it constitutes of individuals or elements that are homogeneous in description.
This study was carried to examine the challenges and solutions to the development in hospitality industry in Nigeria. Selected hotel in Imo state form the population of the study.
CHAPTER FOUR
DATA PRESENTATION AND ANALYSIS
INTRODUCTION
This chapter presents the analysis of data derived through the questionnaire and key informant interview administered on the respondents in the study area. The analysis and interpretation were derived from the findings of the study. The data analysis depicts the simple frequency and percentage of the respondents as well as interpretation of the information gathered. A total of eighty (80) questionnaires were administered to respondents of which only seventy-seven (77) were returned and validated. This was due to irregular, incomplete and inappropriate responses to some questionnaire. For this study a total of 77 was validated for the analysis.
CHAPTER FIVE
SUMMARY, CONCLUSION AND RECOMMENDATION
Introduction
It is important to ascertain that the objective of this study was to ascertain the challenges and solutions to the development in hospitality industry in Nigeria. In the preceding chapter, the relevant data collected for this study were presented, critically analyzed and appropriate interpretation given. In this chapter, certain recommendations made which in the opinion of the researcher will be of benefits in addressing the challenges and solutions to the development in hospitality industry in Nigeria.
Summary
This study was on the challenges and solutions to the development in hospitality industry in Nigeria. Four objectives were raised which included: To ascertain the constraints hindering hospitality development in Imo state, to determine the imperative of hospitality industry development to economic growth of Imo state, to identify factors that can enhance growth and development of hospitality industry in Imo state and to proffer solutions to the problems affecting development of hospitality industry in Imo state. A total of 77 responses were received and validated from the enrolled participants where all respondents were drawn from selected hotels in Imo state. Hypothesis was tested using Chi-Square statistical tool (SPSS).
Conclusion
The major focus of this study was to investigate the factors influencing the factors hindering the growth and development in hospitality industry. The findings of the study indicate that the growth and development in hospitality industry is influenced by both internal and external factors. The internal factors identified for this study include quality of effective services to the guests/customers. The external factors include finance, competition, infrastructure Liberalization of the economy either leads to retrenchment or closure of industries that minimizes the number of working class who constitute the major customers of hotels
Recommendation
The government should encourage non-financial and financial promotional programs aimed at assisting hotel industry. The government should provide an enabling business environment that is supportive, facilitative and favourable for business activities to thrive. Hotel industry should maintain cleanliness, high quality products, and freshness in order to attract and retain customers. Addressing constraints militating against patronage effectively and regular maintenance of these facilities is a good step in the right direction to ensure profit maximization. Since training enable employee to develop and rise within the organization and increase their market value, more training and retraining programmes should be organized for hotel workers in order for them to develop their potentials in the industry. High productivity will be achieved with strategic management of hotel staff and as such hotels should manage their staff in such as a way as to enhance profitability. Employers of labour and decision makers should endeavour to create enabling training environment and favorable training policies that will give every worker opportunity to attend training. Work ethics and service delivery should be given utmost priority in the hospitality industry so as to internalize such culture in the employees. Training and development programme should be allowed to flourish through adequate funding of the programme and every employee should be given equal opportunity to benefit. The human resource departments of the hospitality industry should draw out an articulated training and development policy so as to be able to avoid the risk of losing its employee to other sectors after being sent on training. The employees in the hospitality industry should be adequately motivated through adequate, fair and commensurate reward system in line with their acquired skills. Periodic review of the programme should be carried out to ascertain the extent to which the programme have been successful with view to reviewing it where and when necessary. The infrastructural facilities in the hospitality industry should be upgraded so as to provide conducive work atmosphere for employees and customers towards greater productivity in the industry.
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