Ambience In The Hotel Industry

The influencing factors of the hotel atmosphere

Abstract

Nowadays more and more people are conscious of that the atmosphere in the hotel is a key point which can evaluate its quality. The aim of this literature review is discussing some factors which can influent the hotel atmosphere and how these factors can change the satisfaction of the guests. The highlight of this essay is analyzing some elements that influent the atmosphere, such as the ambience, service quality and staff teamwork.

Introduction

The atmosphere of the hotel is one of the most important issues is hotel industry. As the rapid improvement of the hotel industry, the atmosphere of the hotel becomes more and more important. For the theme hotel, the atmosphere is becoming one

The first aspect is that it can influent the guests who walked in, Ambience is only regarded as a variable in tourism and hospitality industry, if it produce a reaction in the group of individual visitors and guests. In other words, the ambience is expected to arouse an internal response Conventional wisdom suggests that a guest’s choice of hospitality products is based on two factors: rational and emotional considerations (Kwortnik, 2003), and it may be argued that the perceptions of ambience lead to certain emotions, beliefs, and physiological sensations, which in turning influence

For many countries, the main output production from goods is changing to services in past twenty years, thus becoming predominantly a service economy: now, the services is deemed as more than half of both employment and output in many industrial nations (Gustafsson & Johnson, 2003). Other studies have focused on that the social factors are driving atmosphere, particularly because interactions are becoming a necessary role in the hospitality services—whether among the guests or between the staff and guests (Martin 1986; Marks 1988). By definition, interaction between actors is also a group phenomenon that is of some importance for atmosphere. Design factors, including functional and aesthetic elements, such as architecture, style, and layout, have also been highlighted as drivers of atmosphere in hospitality settings (Baraban and Durocher 2001; Lawson 1976; Lawson 1987; Mamalis, Ness, and Bourlakis 2005). These studies also emphasis that the service is a bidirectional work like communication. After the staff serve to the guest, the guests also motivate staff thought their evaluation and feedback. Schneider (1994) indicated that the customers report outstanding service when employees indicate that they work in a positive atmosphere for service. This kind of atmosphere refers to employee perceptions of the practices, performance and procedures that get accepted, supported and rewarded