The Vietnam Hotel Association organised a workshop in Hanoi on March 18 on optimising hotel operating costs.
At the workshop, Do Thi Hong Xoan, Vice President of the Vietnam Tourism Association and President of the Vietnam Hotel Association, said that currently, the tourism industry in general and hotels in particular are facing many difficulties and challenges, especially the prices of raw materials, equipment and food increasing every day.
At the workshop, Dr Tran Huy Duc from the Faculty of Tourism and Hospitality, National Economics University said that hotel business costs are understood as all costs to conduct business activities.
According to Duc, the core factors that create competitive advantages in hotel cost management are low costs, and differentiation to create unique products. To do so, it is necessary to pay attention to service quality, higher efficiency, faster response, feedback and customer satisfaction, and the process of creating and innovating more and more products.
At the workshop, delegates also proposed solutions to optimise operating costs in hotels, emphasising costs related to personnel, food prices, energy, etc.
