Productivity in hotel and catering industry: productivity and performance indiactors. So how can we measure the productivity and perfromance in the hotel and restaurants sectors?

Abstract

In general, in Belgium, and in Wallonia in particular, the hotel and catering sector is always in great mutation because of its direct relation with tourism. But, in the last two years, these sectors have been undergoing various changes due to the covid19 sanitary crisis and the floods that took place in Wallonia. During the period of the pandemic, hotels and restaurants were forced to close due to governmental obligations, which necessarily influenced their financial, economic, organizational, and social situation. This research considers these effects and examines the performance and productivity of hotels and restaurants in the Walloon region after this immense crime. Specifically, we are interested in measuring the performance and productivity of these two sectors, and in determining the factors that influence them. First, this research explains the two notions of productivity and performance. Then, the implication of the two notions or their appearance in the hotel and restaurant sector. The study was based on a practical experience where the relationships were studied in the light of the two concepts 'performance' and 'productivity', operationalized by a quantitative study using a questionnaire intended for a very specific sample of hotels and restaurants in the Walloon region. To analyze our results, we used statistical analysis. Our study was based on variables drawn from hypotheses that affect all levels of such an establishment (social, economic, financial, etc.). In addition, the study confirmed the links between a few variables and the performance and productivity of hotels and restaurants in the region studied. Finally, the article provided ideas for research and the resulting implications.