Skip to main content

Still Feeling Reluctant to Adopt a Social Media Strategy? Please Think Again

I attended one industry session about social media in this year’s I-CHRIE Conference. Four industry professionals from White Lodging, Hyatt, Sodexo, and Marriott discussed their experience of using social media to boost bottom line.

Their presentation focused on the “big four” tools --- Facebook, Linkedin, Twitter, and blogs. The content was very similar to the information presented by those event management and human resource management professionals at the Big Event Show and the SHRM Conference. What surprised me in the CHRIE Conference is I still felt the reluctance of adopting social media by the audience.

One voice I heard is “it takes too much time to manage e-mails already; I don’t have time for social media.” I can certainly relate to that because many CHRIE members are college professors and graduate students. Research and teaching have become their top priorities. However, my question is: why can’t college professors use social media tools to enhance teaching and help answer the research questions about social media that are raised by the industry? Researchers are encouraged to conduct “cutting edge” research that has strong practical implications. If they do not understand social media, how can they make significant practical contributions and make any impact? Here, I am not trying to push everyone to do research on social media, but at least, we need to speak the “language” that the industry uses. Social media has become very important even in academia. For tips of how to better manage your time when using social media, please visit my previous discussion of Tactics that Prevent Us from Wasting Time on Social Media

The second reluctant voice is about protecting the “valuable” internal information within an organization. I understand that. My questions are: how well can we control others or the information being shared? Why can’t we share valuable information with others? Good news is supposed to be shared with others, right? If we don’t tell, will others keep our “secrets”? In the Web 2.0 age, people “communicate” with each other at any time. Rather than “protecting” the information, can you reach out and encourage people to share the information we want them to share?

I am a hospitality professional. Yet, I read the news articles from The Wall Street Journal, New York Times, and Inc.com more often than Hotel-Online.com. On August 2, Inc.com just launched a more interactive tool called “AskInc,” encouraging readers to ask questions. Hotel-Online.com has very good hospitality articles, but it does not link with any social media tools. Even if I find some useful information from Hotel-Online.com, how can I share with others? My point is people and companies need to respond to the changes of how people communicate and become more proactive in managing their online reputations. Having a social media presence will allow the stakeholders interact with each other and share more information. I believe the future belongs to those who are willing to share. For more discussion about managing your online reputation, please visit Video from FoxNews.com: Managing Your Online Reputation

If you still feel reluctant to social media, please share your concerns with us. Otherwise, please share your great experience of using social media.

References:
Picture was downloaded from: http://tinyurl.com/linchikwok08052010P

Comments

Popular posts from this blog

Luxury vs. Millennials and Their Technology: The Ritz-Carlton (By Julia Shorr)

Embodying the finest luxury experience, The Ritz-Carlton Hotel Company, LLC has been established since 1983. In 1998, Marriott International purchased the brand offering it more opportunity for growth while being independently owned and operated. They are known for their enhanced service level as the motto states, “Ladies and Gentlemen serving Ladies and Gentlemen”. The luxury brand now carries 97 hotels and resorts internationally and is attempting to keep the aspects of luxury while keeping up with the trends of the technologically improving generations. The Varying Demographics of the Target Market The Ritz-Carlton’s typical target market includes: business executives, corporate, leisure travelers, typically middle-aged persons and elders, and families from the upper and upper-middle class section of society .   This infers a large range of types of travelers in which all are similar in that they are not opposed to spending extra for the luxurious ambiance. However, with

Is It OK for Hotel Staff to Wear Piercings and Tattoos?

Time has changed. I see more and more college students wearing piercings and tattoos nowadays, but is it OK for hotel staff to wear piercings and tattoos? The answer is “no, no, no.” According a report at USAToday.com, customers across the board do not want to see any hotel workers with pierced eyebrow, pierced tongue, tattooed arm, or nose ring. Some may argue that tattooed and pierced workers may seem more acceptable in edgy boutique hotels as compared to the big franchised hotels, but the survey results did not find any differences among a variety of lodging products. Many respondents believe people who wear visible tattoos and piercings are taking a high risk of their professional lives. If you stay in a hotel, do you mind being served by tattooed and/or pierced staff? What if you are the one who makes the hiring decision? References: USAToday.com: http://tinyurl.com/linchikwok08042010 Picture was downloaded from http://tinyurl.com/linchikwok08042010P

Besides helping the environment, what other benefits can restaurants see from green food packages?

Restaurant curbside pickup evolved from the old-fashioned takeout service and has gained momentum since COVID. Restaurateurs embrace the concept, and consumers want it. Curbside pickup will remain an essential restaurant distribution method even after the pandemic. Do off-premises restaurant services add a burden to the environment? The surge of restaurant off-premises services (curbside pickup, takeout, or delivery) could harm the environment because many retailers use food containers and packages made of plastic for one-time usage. Research shows that our world populations produce 130 million tons of single-use plastic a year (including more than food packages here), but in the U.S., only 8% of all plastic products get recycled. Some restaurants have begun using more sustainable materials in food packaging (e.g., disposable containers). Their efforts deserve a round of applause! Nevertheless, it is unclear if their good deeds can also bring them monetary rewards. For example, can gr