Managing for Innovation in Hospitality
the hotel business is more complex than not long ago. These facts are new business issues and complicate more things. Some of these business issues are uniquely happening in Spain, but others also happen everywhere in our hospitality industry. However, all of these facts might perfectly happen in other countries as well in a near future. For example, in EEUU, China and other markets in Asia.
PART II: AN INNOVATIVE THEORY AND PRACTICE OF HOSPITALITYMANAGEMENT TO BOOST INNOVATION THROUGH HOSPITALITY OPERATIONS (COLLECTIVE-MANAGEMENT)
Collective Management (C-M) is a vision, philosophy, theoryand practice method of working in hospitality management. Its main purpose is to develop a hospitality organization that constantly learns and advances through all working processes.
C-M breaks with the taylorist view in hospitality management. It focusesits priorities on service workers–and back office workers- on improving capabilities; not only with the purpose of providing good service and better execution of Hotel Standard Operating Procedures, but also to contribute to constantly improving standards by analyzing the job together with his or her managers.
Seminars and Programs in Leadership, Management and Sustainability in the Hospitality Industry. Our mission is to train in managerial and leadership skills the Conscious Managers of today and tomorrow.
We believe that management and leadership must be completely blended together and both areneeded to promote organizational knowledge, learning and innovation in hospitality. These leadership programs focus in how to develop strong values and cultures, teamwork, better managerial skills and boosting creativity.
Sustainability, in this context, is viewed as a never-ending path that requires continuous improvements,new goals and innovation. But first, it requires knowledge and education, thus understanding the principles of environmental stewardship: energy management, water management, waste management, renewable energies, green buildings and architecture, certifications, sustainability in Food & Beverage and what are the rules of this new paradigm called "green marketing".