Srivastava, Sandeep (2014) EMERGING TRENDS IN IN–ROOM DINING. In: Hospitality and Tourism Industry: Modernization, Innovations and Opportunities". Gaurav Book Centre. ISBN 9789383316223

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Reducing costs without bringing down the standards as far as guest services are concerned, is the biggest challenge hotels are facing in the entire planet. Next to rooms division, food and beverage is the second most important revenue generating department. Among all the outlets of food and beverage, room service is the only one which runs in loss in majority of the hotels. What is the solution? For every problem there has to be some solution. New York’s Hilton Midtown hotel with 1,981 rooms which charges $200 per night has taken the landmark and historical step of stopping room service since August 2013. They have opened an outlet at the lobby level “Grab a Bite” which caters to the needs of the resident guests. The guests can carry the food of their choice to their rooms and consume it. Second trend which is becoming popular is upgrading room service menu at par with fine dine restaurant’s menu. In fact some Chefs are trying to serve the most popular items like steaks and grills to the guests in the room. Third trend is popularity of organic and locally produced foods in the room service menu as most of the guests are health conscious. Last but not the least is the return of comfort foods in room service specially the desserts. It is an exploratory study based on the articles and journals published on which the findings shall be based. Whatever may be the conclusion the challenge is whether the majority of the guest accepts it or continue with the existing ones?

Item Type: Book Section
Uncontrolled Keywords: Trends, In-room dining, Revenue, Challenge
Subjects: Hotel Management > WGSHA Manipal
Depositing User: WGSHA EPrints Administrator
Date Deposited: 07 Jan 2015 06:49
Last Modified: 07 Jan 2015 06:49
URI: http://eprints.manipal.edu/id/eprint/141464

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