OPPORTUNITIES IN HOSPITALITY INDUSTRY

The Pacific Ocean is almost limitless in its boundaries; the deepest end is about 13km from the surface, a crushing pressure that is unimaginable, a freezing temperature beyond measure since the sun can only penetrate 900 meters into the sea depth. Yet, there are living organisms in the sea bed thriving in those horrific conditions. (Do not take my word, take a dive)

The hotel industry shares some of the sea's characteristics. Contrary to narrow public opinion, the hospitality industry is not limited to hotels alone. Granted that the hotels appear to be the major aspect of the business, the fact is that the industry boasts of far more opportunities in its downstream sector.

Have you considered the local buka, the beer parlour, the mobile food hawkers, the mobile drinks hawkers (yes paraga), the lounges (an upgraded beer parlour), the motels, the night clubs, casinos that they all fall under the hospitality industry? And this represents the downstream sectors where you can play successfully without necessarily mortgaging your inheritance in trying to raise fund.

You can see how unlimited is the depth and spread of the hospitality industry. Dwelling in the impenetrable dark area of the industry is the consultancy side of the industry. It is largely unnoticeable as many eyebrows have been raised at my introduction as an hospitality consultant. The consultant is the guy that regulates the hotel practice, controls the management process and plans the strategic operations of the hotel. It is the engine room of the industry as it helps navigate the various sectors in the uncharted waters of the industry.

Sadly, operators of the downstream sector barely consider the services of a professional consultant in their involvement and investment in this industry. The consultants too hardly pay any attention to this sector for obvious reasons; no consultant wants to be seen consulting for beer parlour! We prefer the high profile hotels for their money and prestige that comes from consulting for them.

In my practice, I have had the opportunity of consulting for both sectors in the industry. The challenges they presented were never the same but the experience has been enriching. The beer parlour and its elite cousin (lounge) have survived crushing economic pressure by sheer gut and appeal to end consumers.

To participate in any of the sectors, you need a business plan drawn by a seasoned hospitality consultant not a downloaded template from the web! You also need an experienced hand in your business set-up, a watchful eye during the gestation period and do not hesitate to call an expert in when in doubt. Remember the sea always appear calm on the surface but deep inside are difficult conditions.