MACRO PERSPECTIVE

OF TOURISM AND HOSPITALITY

Zenaida Lansangan-Cruz PhD
-Author-

MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY

 Chapter 4
THE TOURISM AND HOSPITALITY
NETWORK AND SUPPLY COMPONENTS

MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY

 Lesson Contents
Tourism and Hospitality Components. Tourism and
Hospitality Supply Components. Natural Resources.
Infrastructure. Hospitality Resources. Hospitality
Training. Transportation. Superstructure.

MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY

LESSON OBJECTIVES
1. Discuss the direct and indirect components of the tourism
and hospitality network;
2. Explain the tourism and hospitality supply components;
3. Compare the different types of tourist accommodations;
4. Enumerate and describe the classifications of hotels; and
5. Be acquainted with the basic standard requirements for
restaurants.

MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY

DISCUSSION QUESTIONS
1. Explain the direct and indirect components of the tourism and
hospitality network.
2. Name the five major tourism and hospitality supply
components. Explain each and give examples.
3. Define hospitality resources. How can they be improved?
4. Enumerate the different types of tourist accommodations.
Explain each.
5. Describe the different ways of classifying hotels.
6. Discuss the basic standard requirements for restaurants.

MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY

 Tourism and Hospitality Components
• The travel industry is a tourism and hospitality network,
which includes both the public and private sectors.
• Gee, Choy, & Makens (1997) define the travel industry
as “the composite of organizations, both private and
public, that are involved in the development,
production, and marketing of products and services to
serve the needs of the travelers.”
• Businesses and corporations are regarded as
components of the travel industry classified as direct
providers, support services, and developmental
organizations.
MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY
1. The first category, direct providers, include businesses that are
associated with travel, such as airlines, hotels, restaurants, ground
transportation, travel agencies, and retail shops. These businesses
provide services, activities, and products that are consumed and/or
purchased directly by travelers. They represent the sectors of the
industry that are visible to the travelers.
2. The second category, support services, lend support to direct providers.
It includes specialized services such as tour organizers, travel and trade
publications, hotel management firms, and travel research firms. It also
includes basic supplies and services, such as contract laundry and
contract food services. Support services provide goods and services for
both the traveler and for organizations that sell goods and services
directly but not exclusively to tourists.
3. The third category, tourism developmental organizations, is different
from the first two, since it includes planners, government agencies,
financial institutions, real estate developers, and educational and
vocational training institutions.

MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY

 Tourism and Hospitality Supply
1. Natural resources – include elements in an area for the use
and enjoyment of visitors such as climate, landforms, terrain,
flora, fauna, bodies of water, beaches, natural beauty, and
water supply for drinking, sanitation, and similar uses.
2. Infrastructure – consists of all underground and surface
developmental construction such as water supply systems,
sewage disposal systems, gas lines, electrical and
communications systems, drainage systems, and other
constructed facilities such as highways, airports, railroads,
roads, drives, parking lots, parks, night lighting, marinas and
dock facilities, bus and train station facilities, and similar
tourist service installations.

MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY

3. Superstructure – is the above ground facility services such as
airport buildings, passenger traffic terminals, hotels, motels,
resorts, restaurants, shopping centers, places of entertainment,
museums, stores, and similar structures.
4. Transportation and transportation equipment – include items
such as ships, airplanes, trains, buses, limousines, taxis,
automobiles, cog railways, aerial tramway, and similar passenger
transportation facilities.
5. Hospitality resources – include the cultural wealth of an area
which makes possible the successful hosting of tourists. Examples
are the welcoming spirit of tourist business employees, attitudes
of the residents toward visitors, courtesy, friendliness, sincere
interest, willingness to serve and to get better acquainted with
visitors, and other manifestations of warmth and friendliness. Also
included are the cultural resources of an area such as fine arts,
literature, history, music, dramatic art, dancing, and shopping.

MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY

 Hospitality Resources
• Hospitality resources refer to the general feeling of being
welcomed that the visitors receive while visiting a destination
area. It is the way that tourist services are delivered by service
providers, as well as the general feeling of warmth from the
local population.
• Tourists will have a more enjoyable vacation if they feel
welcomed by the host population and will certainly feel
awkward and unhappy if they feel rejected.
• Hospitality resources can be improved by training tourism and
hospitality personnel to be hospitable to encourage positive
feelings toward tourism and hospitality and tourists by the
general public.

MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY

 Different Types of Tourist Accommodations
• Sleeping accommodations range from hotels of international
standards and condominiums to campgrounds and the homes of
relatives and friends.
• A sufficient quantity of accommodations of the right quality should
be provided for the needs of the tourists.
• The type of accommodations provided is also partly determined by
what competitors are providing.
• Appropriate accommodations should be available for all segments
of the market.
• Expensive hotel accommodations may be demanded by those who
want the best and are willing and able to pay accordingly. On the
other hand, tourists who are unable or unwilling to pay for
expensive accommodations should have cheap facilities available.

MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY

 Types of Accommodations
1. Hotels – provide accommodation, meals, and refreshments for those who may reserve
their accommodations in advance but need not do so. In broad terms, they provide
facilities that meet the needs of the modern travelers. They portray an image of
efficiency and service;
2. Condominium – is an apartment or individual dwelling unit owned by an individual but
the management and services, such as maintenance and security, are handled by an
independent company. The company often contracts to rent the condominium when it is
not being used by the owner. Each owner can sell his or her unit independently of the
other owners;
3. Motels or motor hotels – provide bedrooms, bath, and parking to motorists; rooms are
usually accessible from the parking lot. They are usually near the highways;
4. Inns – are lodging establishments catering to transients which do not meet the minimum
requirement of an economy hotel;
5. Apartments – are hotels (Apartelles), buildings, or edifices containing several
independent and furnished or semi-furnished apartments that are regularly leased to
tourists and travelers for dwelling, on a more or less long-term basis and offering basic
services to its tenants similar to hotels;

MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY

6. Paradores – are old convents, monasteries, castles, or fortresses
converted into hotels by the government and operated by a national
tourism office. First- class paradores are found in Spain and Ireland.
They are generally priced reasonably with full-meal plans. They appeal
to tourists who would like to experience the romances and ambiances
of the past in a fifteenth-century Augustinian monastery or a
nineteenth-century mansion;
7. Pensions – are private or family-operated tourist accommodations
similar to boarding houses or guesthouses. They offer food and
lodging to tourists and are well-known for their informal family
atmosphere;
8. Bed-and-breakfast accommodations – provide a room, bath, and a
hearty breakfast to tourists and/or travelers. They are known as B&Bs
and are popular in Britain, Ireland, and the United States;

MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY

9. Hostels – provide minimal amenities such as a bunk bed
and a commonly shared toilet and bathroom. The traveler
provides his or her own bedding. They appeal mostly to
young travelers;
10. Campgrounds – appeal mostly to families who travel in
recreational vehicles (RVs);
11. Health spas – are hostels and resorts which cater to
individuals who go to spas or mineral springs for weight
reduction or medical treatment; and
12. Private homes – provide lodging to tourists when
accommodations are not available during peak periods.

MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY

 Hotel Classifications
• There are different ways of classifying hotels.
• One way is by location, such as city center, suburban, airport,
highway, and resorts.
• Another way is by type of guest, such as commercial, convention,
and resort.
• A more meaningful classification is one based on price such as
economy or budget, standard or midscale, first-class, or deluxe.
• A star rating system is often used to classify hotels in Europe and
other parts of the world outside the United States. Stars are
assigned according to the quality of restaurants, rooms, amenities,
and service.
• The highest is the five-star hotel and the lowest is the one-star
hotel.
• Other classifications are deluxe, first-class, standard, and economy.
MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY
 Basic Standard Requirements for Restaurants
1. The facades and architectural features of the
building shall be appropriately designed. It shall be
provided with a proper entrance and exit. There
shall be an adequate and secured parking space
provided free to customers. A receptionist shall be
available to usher in the guests. A waiting lounge
with a telephone shall also be provided;
2. The dining room shall be adequate in size, with
sufficient and well-maintained furniture;

MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY

3. There shall be cuisine of good quality and presentation and
served with distinction. There shall be a menu book or card which
shall be presentable, clean, and easy to read with the menu items
listed in logical sequence. All tables shall have clean table cloth
and cloth napkins of good quality. No piece of crockery, cutlery,
and tableware in use shall be chipped, cracked, or glazed. The
silverware shall be kept polished and clean at all times; and
4. Adequate number of well-trained, experienced, efficient, and
courteous staff shall be employed. The bar shall be well-stocked
at all times. The kitchen, pantry, and cold storage shall be in good
operating condition at all times and shall be of good quality
fixtures and fitting and provided with running water. Tissue paper,
soap, paper towels, and/or hand drier shall be provided. All main
dining or function rooms shall be fully air-conditioned and/or
well-ventilated.

MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY

LESSON SUMMARY
• The travel industry is a tourism and hospitality network
encompassing both the public and private sectors.
• Businesses and organizations can be thought of as
components of the travel industry and categorized as direct
providers, support services, and tourism developmental
organizations.
• The first category involves organizations that provide services
or products directly to the travelers.
• The second category provides goods and services for both the
travelers and for organizations that send goods and services
directly but not exclusively to tourists.

MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY

LESSON SUMMARY
• The traveler receives the service indirectly through these support services.
• The third category affects the other two categories, both directly and
indirectly, as well as the travelers.
• Tourism and hospitality supply components are classified into five main
categories: natural resources, infrastructure, transportation, superstructure,
and hospitality resources.
• Hospitality resources refer to the general feeling of being welcomed that
tourists receive in a destination area.
• It can be improved by providing a program of hospitality training to tourism
and hospitality personnel and encouraging positive feelings toward tourism
and hospitality and tourists by the general public.
• Transportation includes passenger transportation facilities used on land, air,
and sea.
• Superstructure refers to facilities that are above the ground. Examples are
hostel and other types of accommodation, restaurants, and shopping centers.

MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY

APPLICATION AND ASSESSMENT
1. Visit two popular restaurants in your area. What
concepts and forms of service do they use to
appeal to customers?
2. Taking each mode of transportation, what
specifically can be done to minimize damage to
the environment?
3. Conduct a research on how to alleviate flight
arrival and departure congestion.

MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY

CHAPTER QUIZ. Identify the following:
_______________ 1. Is the general feeling of being welcomed that visitors receive while visiting a
destination
_______________ 2. Refers to the underground and surface construction of a region
_______________ 3. What monasteries, convents, and castles converted into hotels are called
_______________ 4. Are accommodations that provide a room, bath, and breakfast to travelers
_______________ 5. What establishments that serve refreshments and meals to the public are
called
_______________ 6. Is an apartment owned by an individual but managed by an independent
company
_______________ 7. Refers to facilities and services that are above the ground such as hotels,
airports, and shopping centers
_______________ 8. Are family-operated tourist-lodging houses which offer an informal family
atmosphere
_______________ 9. Is a tourism and hospitality supply component which includes climate, lakes,
volcanoes, and flora and fauna
_______________ 10. Is another name for “tourist”

MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY

CHAPTER QUIZ. Enumerate the following:
11–15. The main categories of tourism and hospitality supply
components
16–20. Types of accommodations

MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY