Horeq: News for hotels in Technological Equipment Salon
InHoreq 2007, the most important hotel innovations are based on Technology, Access and Emotional Engineering
The Hotel Technological Institute (ITH), will present its ten most outstanding innovation projects for the hotel industry at the Hotel and Restaurant Equipment Show, HOREQ 07, which is due to take place between 24th and 27th November next at Feria de Madrid. All of these projects are important R&D and innovation initiatives that have been designed to boost competitiveness, leadership and efficiency within the industry in all its various different areas.
A good example is provided by the possibility of applying emotional engineering in order to enhance tourism products and services at hotels, effectively incorporating consumers' emotional expectations into business promotion strategies. According to an ITH study, emotions influence 49.6% of the decision to stay at one hotel or another. Even when consumers search for hotels over the Internet, which is becoming increasingly frequent, the emotional conditioning factor comes to 36.7%. In this respect, tools can be developed that are designed to measure personalised emotions in the hotel sector, identifying and evaluating the emotional responses of consumers and, thus, setting Spain's hotel products and services apart.
Users usually prefer to stay in hotels that offer a sense of style (charm), that are concerned about their guests (a comfortable and ordered setting, trustworthy...), that are relaxing (due to their environment and sense of harmony) and that are innovative (technological, design, etc.). In order to appeal to these emotions, hotels can focus on concepts such as "functional", "bright", "spacious", "clean", "fun", "quiet", "cosy", "unique" and "friendly"... depending on their products and services and the aspects they wish to highlight.
These tools can be used to differentiate the products of the Spanish hotel sector. The needs of every hotel can be diagnosed and the emotions of the hotel's guests measured, thus adapting the product to their tastes.
