Revamping Hospitality Industry Cycle in COVID-19 Scenario: An Indian Perspective

By : Anurodh Godha

Page No: 181-190

Abstract
Hospitality organizations across the industry are struggling; sustainability has been especially hard during the COVID-19 crisis.Permanent and temporary layoffs were inevitable for the survival of many Indian hospitality organizations. The COVID-19 outbreak limited traveller mobility and hotels observed drops in occupancy rates and revenue per available room (RevPar), as people were required to stay at home. It is clear that uncontrollable factors and events in India adversely affected the hospitality industry and its performance. The key to success for all hospitality organizations is to identify early indicators of these consumer actions and provide proper service based on the current customer behaviours (Lee & Ann, n.d.). This paper discusses the effects of COVID-19 on the hotel industry and analyse the seven main revamping strategies in the wake of the COVID-19 pandemic. These strategies are: 1) live update about sanitization, 2) fitness certification of hotel and F&B staff members, 3) use of UV sterilizer and disinfection spray, 4) use of technology, 5) redesign space, 6) avoiding over crowding, and 7) overall hygiene. This paper is based on an overview of the relevant literature on these revamping strategies. The author will investigate how the hospitality industry can recover post COVID-19, and how it can be made sustainable in a dramatically changed world. Anexploratory research design has been used, convenient sampling was employed for data collection, and the appropriate statistical tools were used for analysis. This paper presents a charter for the hospitality industry post COVID-19. The recommended revamping strategies are intended to help hotels recover from the COVID-19 pandemic.

Author :
Anurodh Godha
Assistant Professor of Commerce, School of Commerce and Management, Director, Regional Centre, Ajmer, Vardhman Mahaveer Open University, Kota (Rajasthan) India.
 

DOI: https://doi.org/10.32381/PROD.2021.62.02.8