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As a process, innovations
can impact a
corporation’s internal
stakeholders (inward-
facing), target end-users
(outward-facing), draw
from outside knowledge
(open innovation) or
respond to vertical
integration and exclusive
control (closed
innovation).
As an outcome,
innovations are defined in
terms of their degree of
newness or radicalness.
Solutions that are new to
an organization are
counted among
‘incremental innovations’.
A ‘radical innovation’
provides solutions that
are ‘new to the world’.
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almost around different categories, restaurant halls, convention centers, provides detailed
information about the hotel business, the system of services and discounts offered.
The concept of “new product” involves significant changes in its consumer properties.
functionality, or in form, design, or even packaging that makes sense to the consumer. Thus, the
main criterion of innovation is that the new product should be so different from the existing
product that the resulting differences can serve as a reliable basis for shaping the attitude of
buyers to it.
Each facility has a standard set of technologies for day-to-day operations and guest
service. But their presence does not give the enterprise a competitive advantage. That’s why
every major hotel management is trying to find new technological developments for their
projects. If a few years ago such technological innovations were associated with a possible
change in operation without the intervention of computer technology, now this process cannot be
imagined without the latest developments in the field of informatics. Many products are
emerging in the market, such as automated management systems that facilitate the work of
employees and increase efficiency.
Austrian scientist I. Shumpetse identified five common changes:
o
support (purchase - sale) of new equipment, new technological processes or a new
market for production.
o
introduction of products with new features.
o
use of new raw materials.
o
organization of production and its material regulations.
o
the emergence of new trade markets.
The use of multimedia technology allows you to quickly provide potential information
about the hotel, thereby allowing you to quickly and accurately select the hotel product that your
guest needs.
The development of management programs for hotels, restaurants and other divisions of
the hotel company will lead to significant changes in management and improve the quality of
service.
Every year, more than four billion people traveling to and from our planet, both inside
and outside the country of residence, need to be at night and demand a high level of security,
previously, often on different continents in connection with terrorism. It is very important that
hotel businesses take safety precautions before taking safety precautions.
To make due in the current states of furious rivalry, the hotel should opportune and
satisfactorily react to changes in the outer environment and innovation for this situation is a
beneficial arrangement.
Imaginative innovation is unquestionably a useful asset in improving the seriousness of
the hotel, addressing the requirements of visitors and expanding pay.
In spite of the incredible open doors that open up for the endeavor, there are additionally
numerous dangers related with the absence of return on development. When turning to such an
apparatus as innovation, it is important to obviously work out the motivation behind their
presentation, the chance of execution, the accessibility of capital, and furthermore to anticipate
the time of their recoupment and further advantages.
References
1.
Vladimirov Z., Williams A. Hotel innovations and performance–The mediating role of
staff related innovations //Tourism management perspectives. – 2018.
2.
Olimovich D. I., Bakhtiyorovich T. M., Salimovna N. G. Improving of personnel training
in hotel bussines //Academy. – 2020. – №. 2 (53).
3.
Nicolau J. L., Santa-María M. J. The effect of innovation on hotel market value
//International Journal of Hospitality Management. – 2013. – Т. 32. – С. 71-79.
4.
Olimovich D. I., Kudratovna F. S., Sayfitdinovich I. B. The importance of marketing
analysis for predicting the prospects of restaurants in Bukhara hotels //Economics. –
2020. – №. 1 (44).
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5.
Olimovich D. I., Khabibovna K. M., Samadovich R. S. Improving tourist season in
Bukhara region //Вестник науки и образования. – 2020. – №. 1-2 (79).
6.
Davronov I. O. Innovative ways of improving excursion service around the touristic
destinations //Мировая наука. – 2019. – №. 4. – С. 508-510.
7.
Olimovich D. I., Temirkulovich U. J., Bakhodirovna M. M. Mechanisms of improving
staff training //Academy. – 2020. – №. 2 (53).
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