Raising GLO bar : GLO Hotel Art – Kämp Collection Hotels
Le, Dinh Nguyen Phuoc; Vu, Thi Thu Lan (2023)
2023
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2023112331255
https://urn.fi/URN:NBN:fi:amk-2023112331255
Tiivistelmä
After the COVID-19 crisis, the GLO bar of the GLO Hotel Art suffered extremely severe financial and quality losses, from which it has not yet recovered to pre-COVID levels. Recognizing this issue, the authors developed a practice-based thesis to outline the pressing issue and provide suggestions for its resolution.
The theoretical framework comprises bar theories, marketing concepts, product planning, and human resource management in order to gain a comprehensive understanding of how to raise a bar. The authors collected data through quantitative research by conducting a survey of customers and employees regarding issues that managers and employees at the GLO bar need to improve. In addition, authors communicate directly with managers through staff meetings, which serve as a form of semi-interview in qualitative research. In their studies and experiences, the authors document the recent implementation work performed at the GLO bar, as well as subjective comments from managers and objective customer feedback evaluating the appearance. Since then, the authors have proposed future plans for implementation.
Survey results reveal that the authors must develop plans to increase the quantity and quality of services offered at GLO Hotel Art. To raise the bar for the GLO, the authors proposed enhancing food and beverage options, terrace space, and marketing.
The authors of this thesis, who have a strong passion for spirits and happiness in the hospitality industry, hope that their work will not only be read as a report but also considered for future implementation of suggested methods. The fact that the raising GLO bar plan is a synthesis of the majority of the academic knowledge and professional experience the authors have acquired while studying and working.
The theoretical framework comprises bar theories, marketing concepts, product planning, and human resource management in order to gain a comprehensive understanding of how to raise a bar. The authors collected data through quantitative research by conducting a survey of customers and employees regarding issues that managers and employees at the GLO bar need to improve. In addition, authors communicate directly with managers through staff meetings, which serve as a form of semi-interview in qualitative research. In their studies and experiences, the authors document the recent implementation work performed at the GLO bar, as well as subjective comments from managers and objective customer feedback evaluating the appearance. Since then, the authors have proposed future plans for implementation.
Survey results reveal that the authors must develop plans to increase the quantity and quality of services offered at GLO Hotel Art. To raise the bar for the GLO, the authors proposed enhancing food and beverage options, terrace space, and marketing.
The authors of this thesis, who have a strong passion for spirits and happiness in the hospitality industry, hope that their work will not only be read as a report but also considered for future implementation of suggested methods. The fact that the raising GLO bar plan is a synthesis of the majority of the academic knowledge and professional experience the authors have acquired while studying and working.