Research On Methods Of Core Competence Oriented Hotel Standardization&Continuous Improvement

Along with development of domestic economy and tourism industry, Chinamodern hotel industry is facing unprecedented opportunities, but meanwhile foreignbrands are entering Chinese market, and economy hotels are developing rapidly,which have occupied big market share. Therefore, competition among hotels isbecoming fiercer. High star hotels are increasingly aware of the necessity andeagerness of transforming management mode and strengthening inner management.To implement standardized service and continuous improvement are importantcontents of developing company core competence, and are important guarantees tostabilize operation and achieve sustainable development. Especially in the criticalperiod of operation mode transformation, only managers use these two elements tocreate core competence, can hotel get further development. The writer from thisperspective makes analysis towards inside and outside operation environment, andcurrent status of hotel service standardization and continuous improvement ofShandong Silver Plaza Quancheng Hotel where he works. At the end, he puts forwardnew measures of development and operation mode transformation of the hotel undernew state policies.Chapter1analyzes competition status of China’s hotel industry, point outweakness of hotel development, and explains condition of Shandong QuanchengHotel. He puts forwards background and significance of this study, research conceptand methods. Chapter2discusses basic theories and principles of core competence,hotel standardization and continues improvement, which lay the theoreticalfoundation of the paper. Chapter3illustrates hotel profiles, history, and performance,and uses enterprise strategy analysis tools-PEST and Porter five forces, SWOTanalysis method to make detailed analysis towards external and internal operationenvironment. Chapter4and5explain background, method, implementation and effectof service standardization and continuous improvement, and introduces teamoperation concept. Chapter6points out that under new policy, if Hotel wants toachieve sustainable development and create core competence, managers must deepenmanagement and transform development patterns. F&B must build central kitchen to achieve mutual development of hotel, social and leisure F&B, food and beverageproduction and others.