El uso de las tecnologías de la información en el sector hotelero

Escola Universitària de Turisme, Universitat de Girona
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    ABSTRACT: Purpose – There is a consensus about the negative effects of transportation and some activities related to hospitality on the environment. In this sense, several proposals have been pointed out to pursue environmental sustainability of tourism activities and minimize their impact on climate change. In particular, some applications of information and communication technologies (ICT) have a direct contribution to the reduction of the demand of supplies and energy by the hospitality industry. The present paper has a double aim: first, to focus on evaluating the potential of several ICT applications to reduce the environmental impact of hospitality and tourism activities. Second, considering the Spanish tourism industry, the paper aims to analyze the level of development of the environmentally sustainable technologies and the difficulties experienced in their implementation as well as the future challenges. Design/methodology/approach – A content analysis was conducted based on the literature in hospitality. Findings – The use of online promotion and booking, information analysis and report management systems, ERP systems, ICT systems connected to providers, GPS and ambient intelligence, among others, may help hospitality companies to minimize the environmental impact of their activities. Originality/value – Taking into consideration the evidence obtained from Spain, the second tourism destination in the world, the paper provides a set of implications for practitioners and policy makers that may orientate their decisions on ICT for the tourism and hospitality industry.
    Management of Environmental Quality An International Journal 06/2010; 21(4):464-476. DOI:10.1108/14777831011049106
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    ABSTRACT: Enterprise Resource Planning systems (ERP) have emerged as solutions oriented to manage organization's resources in an integrated way. They allowed the automation of its department's activities, made information available to users at the right time, supporting more accurately their decision-making needs. However, although the implementation of these systems has brought considerable benefits to users, they don’t cover all processes from all industries. Many organizations have recognized this limitation, and consequently felt the need to implement specific solutions to their industry, sector or line of business. From the collected case study business drivers and objectives, we then analyzed the advantages and limitations of ERP Systems in the hospitality industry, in order to understand how this industry uses ERP Systems and solves the challenge of integrating information spread through several heterogeneous information systems.
    01/2012; 5:264–272. DOI:10.1016/j.protcy.2012.09.029
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    ABSTRACT: ERP (Enterprise Resource Planning) systems emerged as a tool to automate and add efficiency to repetitive business processes, providing managers with a global vision and timely responses to the ongoing business operations, and at the same time solving information fragmentation and disintegration problems. These problems are felt in the hospitality industry just as much as in any other industry. Implementing an ERP system may imply deep modifications in structure, business processes and even the culture of an organization. Despite some drawbacks, the benefit of these kind of IT (Information Technology) systems are numerous and may bring important contributes to increase business competitiveness. In order to achieve the expected benefits there are some critical success factors that have to be closely looked at. The purpose of this paper (supported by a case study of a Portuguese group of companies) is to identify the major success factors when using this kind of systems in the hospitality industry, as well as factors that may obstruct organizations from being competitive. Another goal is to provide some recommendations for organizations of the same type.