<![CDATA[Hes-So]]>enAiO RSS generatorhttps://www.hevs.ch/_nuxt/img/logo_hesso.4161a9a.svg<![CDATA[Hes-So]]>20440<![CDATA[Sport Innovation Challenge 2023]]>https://www.hevs.ch/en/news/sport-innovation-challenge-2023-208272As part of the Sport Innovation Challenge 2023, Desirée Amacker, Michelle Gattlen, Marie Grosjean, and Ilona Schalbetter, studying tourism at the HES-SO Valais Wallis, were able to travel to Lausanne in mid-December and present their innovative solution to the jury. The opportunity to take part in this challenge was offered to them in the main option of sports management and tourism.

The Sport Innovation Challenge SIC 2023 was organized by ThinkSport and Swiss University Sports. This is an event to develop innovative solutions for current and future challenges in the sports industry. This year's challenge was proposed by Swiss Olympic. Around 48 student teams from 6 different Universities worked for two months on ideas for the possible organization of the Winter Olympics 203X in Switzerland.

The team of four students from the HES-SO Valais Wallis qualified, alongside six other teams from other institutions, for the final, which took place on December 14th in Lausanne.

The SIC offered students a great opportunity to gain experience and expand their network. The teams were coached and supported by mentors during the project phase between October and December and experts from the sports industry were represented at the finale, including Ralf Stöckli, Director of the Olympic Games Department at Swiss Olympic, who was also a member of the jury.

This year's challenge included four questions related to the Winter Olympics 203X in Switzerland, with one team focusing on one question at a time:

  • How can the Olympic Winter Games help create a new generation of leaders and talents?
  • How can the Olympic Winter Games generate long-term benefits for the tourism industry in Switzerland?
  • How can Switzerland help repositioning the Olympic Winter Games and be a game changer?
  • How to manage such complex and decentralized project and major event in a diverse environment like Switzerland?

Desirée, Michelle, Marie and Ilona addressed the question “How can the Olympic Winter Games generate long-term benefits for the tourism industry in Switzerland?”. To this end, they presented a product that is based on the Grand Tour of Switzerland and is intended to encourage tourists to visit more than just the Winter Olympics.

The “Olympic Grand Tour” - a product aimed at destinations and infrastructures rich in Olympic history. The idea is that travelers follow the route to the various Olympic locations, visit them, but also get to know their region and surroundings. The different destinations are complemented by AR, VR experiences or special offers in the region. The aim of this product is to preserve the memory of the Olympic Games in Switzerland and thus contribute to the legacy of these events.


 

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Wed, 20 Dec 2023 14:23:01 +0100https://www.hevs.ch/en/news/sport-innovation-challenge-2023-208272
<![CDATA[How to motivate the population to reduce air travel?]]>https://www.hevs.ch/en/news/how-to-motivate-the-population-to-reduce-air-travel-205309During her Bachelor’s degree in tourism at the University of Applied Sciences of Western Switzerland, Sarah Sandoz has been interested in finding ways to motivate the Swiss French population to reduce their plane trips, with the purpose of decreasing the environmental impact of tourism. First, she reviewed the literature available on the subject and then conducted semi-directed interviews with Swiss individuals who take the plane regularly and with others who have made the decision to stop taking the plane. The interviews were synthesised following six themes: climate impacts, comfort and services, destination offers, price, speed, and other advantages and disadvantages of each type of transport. From the literature review and the interviews synthesis, she then discussed some topics : climate impacts awareness, discrepancies in levels of comfort and services, lack of train destination offers, flying being the cheapest transportation mode and the value of speed.

Context

Nowadays, one cannot dismiss the fact that the planet is in an alarming environmental state. Indeed, global warming and climate change are topics everyone should have heard about, at least once. Many individuals and industries are responsible for this issue, and tourism is no exception. Indeed, travel induces a considerable amount of greenhouse gases, notably from planes. Air trips emit significantly more carbon dioxide than other types of transport for each kilometre done by passenger (European Environment Agency, 2014), and planes are overall responsible for 3.5% of global warming (Lee et al., 2021). Finding ways of reducing carbon dioxide emissions is crucial, so that future generations have a chance at living in a safe environment, with enough resources to cater for their needs. Thus, helping the current population switch from plane trips to less emitting types of transport could be part of the solution to protect the planet better.

Recommendations

The recommendations proposed below are based on the interviews conducted, the literature review and a personal synthesis. They are divided into several categories relating to regulations, train and bus improvements and nudges.. 

The proposed regulations are in line with the third part of the Intergovernmental Panel on Climate Change’s sixth assessment report, published on 4 April 2022. It states that governments should take actions to help citizens reduce their greenhouse gas emissions, for instance in the form of policies and infrastructures. In this thesis, the suggested regulations is to introduce a global tax on plane trips, as well as a carbon quota to create a limit of kilometres travellers are allowed to fly. Even though they might not be well received by the population, these radical measures would significantly decrease emissions stemming from the aviation industry. Another policy could be to forbid domestic flights when fast train connections are possible.

Some recommendations for train improvements are also made, classified by the themes defined in the synthesis of the interviews. For comfort and services, it is suggested to offer snacks and refreshments on trains, especially for long distances, as well as to develop the offer of a luggage service. Moreover, to improve destination offers, expanding the network of night trains and high-speed trains throughout Europe is recommended, along with improving and standardising the booking system. Regarding prices, informing travellers that train tickets are sometimes cheaper than plane tickets would be a good start, even though standardising ticket prices or introducing dynamic prices would further encourage travellers to take the train. Lastly, informing travellers that train trips are sometimes faster than plane trips is also essential, as there seems to be a public misconception on the topic.

Comfort and services seem to be the main issues regarding travelling by buses; thus, several improvements are proposed on this topic, starting with improving the seats in terms of space and cosiness and creating an arrangement for luggage so that travellers do not have to bring it with them but still feel that it is kept somewhere safe. Furthermore, launching some high standard buses with an elevated level of comfort and services, as well as establishing some quiet lines for passengers who desire a calm environment, are two other measures proposed. Finally, offering a food and drink service would also be appreciated. 

The last category of recommendations focuses on nudges. Popularised by Thaler and Sunstein in 2009, who studied how human decisions could be influenced, nudges are helpful to raise awareness or create new habits. Some ideas of nudges developed in this paper are to set the default proposition to trains instead of planes on booking platforms and to display the number of people who switched to a train trip, while providing additional information on the length and price of a train alternative. Other recommendations include introducing paid journey days for travelling by train or bus, developing frequent rider programs, and lastly, informing passengers about how much carbon dioxide their flight would induce.

Full Bachelor Thesis : «Decreasing environmental impacts of tourisme through convenient plane-free travel» (pdf - 2.57 MiB)

Source of the visual: https://cdn.vox-cdn.com/thumbor/BvVmDBWDDd2I3Qd16hGy3jp0BBI=/1400x1400/filters:format(jpeg)/cdn.vox-cdn.com/uploads/chorus_asset/file/18332708/Co2Plane_loop__jpg.jpg

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Fri, 13 Jan 2023 14:14:16 +0100https://www.hevs.ch/en/news/how-to-motivate-the-population-to-reduce-air-travel-205309
<![CDATA[Tourism students at the Montreux International Tourism Forum]]>https://www.hevs.ch/en/news/tourism-students-at-the-montreux-international-tourism-forum-205102The Montreux International Tourism Forum is the leading tourism industry event in western Switzerland where tourism professionals discuss trends and the development of tourism in Switzerland. For the second year in a row, the School of Management took an active part in the discussions. In addition, its third-year Tourism students held a workshop on service design. A valuable experience for these Bachelor students.

Photo credit: MITF l Emmanuel Fragnière, Professor UAS whose 3rd-year students with the Service Design Option participated in the forum. From right to left: Hugo Motthier, Fiona Schaad and Jordan Paronitti.


A valuable experience  

"I would have loved to take part in both days of the Forum," said Nina Baumgartner, a 3rd-year tourism student. She immediately seized this opportunity to show industry professionals how to use service design to integrate sustainable elements into the customer journey of the tourists. "Such events are also part of our studies, just like lectures." 

Photo credit: MITF l Loïc Le Deunff, a 3rd-year Tourism student, answers the questions of a tourism expert from Liechtenstein. «He had never heard of Service Design. Our presentation quickly became a constructive and mutually enriching exchange.»

 


Where students and experts meet  

What impressed the students the most? "The presence of high-level professionals who contribute their knowledge and expertise to address the challenges of the sector and provide new food for thought," explained Hugo Motthier, a tourism student with Service Design and Business eXperience options. He further explained: "The topics addressed were relevant and current. This event gave us a comprehensive picture of the issues the industry is facing." The event was also an excellent opportunity for the 30 students to network with industry professionals.


"It is important that students attend events like this that deal with issues that will shape their future careers. I'm pleased to see that the new generation is innovative and willing to look at things from a different perspective."  
Jean-Marc Imhof, Slow Food Travel Project Designer.

Photo credit: MITF l From left to right: Loïc Le Deunff, a Tourism student at the HES-SO Valais-Wallis, Jean-Marc Imhof, Slow Food Travel Project Designer and Dr Roland Schegg, Professor UAS at the School of Management and scientific coordinator of the Tourism institute in Sierre.  



Preparation for their future career

What did the students learn from participating in this event? "Such an event helps us prepare for our future. In a few years, we might be in their place. We learn a lot, get an insight into the profession and see how MICE (Meetings, Incentives, Conferencing, Exhibitions) works in reality."

According to Emmanuel Fragnière, it's worthwhile for the students to list this experience on their CVs: "They behaved professionally and proved themselves at this event."

 

The HES-SO Valais-Wallis brings its expertise to the MITF 

Emmanuel Fragnière and Roland Schegg took part in last year's MITF. This year, the forum once again engaged speakers from the HES-SO Valais-Wallis: Emmanuel Fragnière spoke about cross-border commuters, Roland Schegg contributed to the discussion on the lack of personnel in the industry, and Stéphane Genoud gave a presentation on the energy crisis in tourism. In parallel to these contributions, the 3rd-year tourism students led a workshop during the two-day forum. On the MITF website, you can find videos of the lectures and discussion panels.  

 

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Tue, 13 Dec 2022 15:27:19 +0100https://www.hevs.ch/en/news/tourism-students-at-the-montreux-international-tourism-forum-205102
<![CDATA[How to adapt a company to the Digital Nomad Lifestyle]]>https://www.hevs.ch/en/news/how-to-adapt-a-company-to-the-digital-nomad-lifestyle-204903During her Bachelor’s degree in tourism at the University of Applied Sciences of Western Switzerland, Selina Hofmann studied the long-term integration of digital nomads in companies. After researching and establishing the existing literature, six qualitative semi-structured interviews were conducted with international companies, ranging from SMEs to large corporations and from on-site to remote. This diversity of opinions and insights aided in developing an action plan that companies can use in order to hire digital nomads as long-term employees.

 Digital nomadism in a nutshell

Globalization and technological progress facilitate many aspects of life such as travelling and innovation. As a result, they also contributed to the creation and evolution of the lifestyle known as digital nomadism. Digital nomads are location-independent individuals who unite digital work and travel (Haking, 2018). More precisely, “the term “digital nomad” refers to a rapidly emerging class of highly mobile professionals, whose work is location independent. Thus, they work while traveling on (semi)permanent basis and vice versa, forming a new mobile lifestyle” (Hannonen, 2020). There are three elements that constitute digital nomadism:
- digital work, which is the use of technologies for professional means;
- location independence, defined as the ability to work from anywhere without spatial restrictions;
- wanderlust, known as the desire to explore the world (Stickel, 2020).
Sometimes considered as an extension of remote work, the purposeful engagement in travel turns the location independent work into a lifestyle (Thompson, 2018; Hannonen, 2020).

A new way of working

This phenomenon is continuously growing, all the more with the COVID-19 pandemic that accelerated the standardization and shift to remote work, amplified the flexible work trend and normalized digital nomadism (de Almeida, Correia, Schneider, & de Souza, 2021; MBO Partners, 2020; Hermann & Paris, 2020)). In fact, firms quickly went through digital transformation and embraced a remote work model which still remains embedded in their work practices today (Savić, 2020). Remote work became the norm and both employers and employees noticed undeniable advantages, out of which the biggest one is flexibility. Ultimately, a shift in people’s mindset took place and they now demand remote work to be permanently part of their work life. This represents a golden opportunity for companies to innovate, differentiate themselves within the market and remain an attractive employer. 

A win-win situation

Although the main reason to become a digital nomad is freedom, it can be restricted with the absence of a long-term employer and a stable income (Haking, 2018; Thompson, 2018). Their implementation in a company could be beneficial to relieve these pain points, but also for businesses in terms of productivity, innovation, and cost savings among other things. Moreover, digital nomads possess an unparalleled skill set which also constitutes a great advantage for employers. Finally, changing to a remote work model would also satisfy employees’ desires, especially those of the new generation entering the workforce (Frick & Marx, 2021; Stickel, 2020).

Conclusively, this work model would represent a win-win situation for employers and employees. Employees would have more freedom and flexibility to travel and live a fulfilling life while earning a stable income, and employers would benefit from all the above-mentioned advantages that remote work and digital nomadism bring. These advantages may also lead to the full achievement of company values as well as the accomplishment of business goals.

The way to the top

By combining thorough research and online interviews, an action plan was developed. It contains five steps for an effective implementation of digital nomads in a business that the latter needs to go through to attain excellence in a remote work model, in the associated business practices and overall, within in the company. 

• Step 1
The first and fundamental step for a company to shift to a remote work model is the adoption of various digital tools, the digitization of work processes and an overall tech-friendliness. These elements are crucial to making remote work function since 100% of the work is done online with the use of technology. For maximum efficiency, different IT-tools should be used each with a specific goals, in order to gain in efficiency. Essentially, digitizing work practices and using new technologies to companies’ advantage is what allows them to work remotely and efficiently.

• Step 2
In order to be a digital nomad-friendly company, there should also be digital nomad-friendly business practices. These include the management of remote work, time zone differences, distinct work hours due to travel, and so on. One of the best practices for remote work and to deal with its related issues is asynchrony, which means that every employee has their own work hours and not everyone is on an 8am-5pm basis. Other digital nomad-friendly business practices include effective written communication, good management, clear expectations, and company benefits that conform with remote work. For example, ensuring a good workspace for their employees by paying for their office setup or offering a membership to a co-working space. Another controversial practice that should be normalized and implemented is the focus on productivity rather than work hours. As long as the expected outcomes are delivered, employees should not be penalized if they complete their task in three hours rather than in eight. Combined with giving employees meaningful work that they like to do, productivity is increased as well as task efficiency. Finally, being in accordance with the law by registering the company in the employees’ host countries for example is also an important component of this step.

• Step 3
The conceptualization of an effective hiring process is the third element of the pyramid. Each company should design their own personalized recruitment process which breaks away from traditional approaches and is aligned with their values in order to increase the chances of finding the most compatible profiles. To identify those profiles, the hiring process should help to show how the candidates like to work, how they function and what they think is necessary. This process should be able to detect the authenticity in people. Possibilities include but are not limited to personality tests, work preference tests, Pymetrics test or simply a casual conversation.

• Step 4
To compensate for the lack of physical communication, an effective strategy for informal communication and social exchanges should be established. One successful approach is the practice of yearly gatherings where the whole team meets and exchanges. Those gatherings usually take place in an international location and serve to build team cohesion, get to know colleagues, and identify more strongly with the company. They can last for a few days during which several team-building activities take place as well as constructive discussions about the company’s practices, what people enjoy and what could be improved. Even though such gatherings come with some costs, it is a highly effective practice that can bring social exchanges among the team. Moreover, the company can customize the conceptualization as well as the occurrence of those gatherings itself, in order to respond to its needs and those of the employees. Other ideas to deal with the lack of social contact could include watching a movie simultaneously with colleagues, practicing sports together remotely, playing an online game together, doing a contest or something else related to their industry.

• Step 5
Last but definitely not least, what completes the whole process is for the company to have the right mindset. A mindset of understanding, openness and most importantly based on flexibility and trust is the key to a highly effective implementation of the digital nomad lifestyle in a company. Supporting employees to reach their full potential (Stickel, 2020), being open to new ways of doing things, and developing a broad knowledge of technology are only some components of that mindset that should be deeply rooted in the company culture. Nonetheless, such a mindset is individual to each company and person and can be adapted according to their values and business model.

Ready for the challenge?

Although each firm should decide themselves whether or not they are ready and have the willingness to include remote workers in their company, the use of technology in today’s world should not be disregarded. Businesses now have to take advantage of technology simply to remain an active player. They needed to shift to a remote work model to assure their survival due to the pandemic. Accordingly, by welcoming trends such as digital nomadism, companies would not only differentiate themselves from other businesses or respond to the workforce’s desires, but also equip themselves with an undeniable advantage to overcome future challenges and be one of the pioneers of the future of work.


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Fri, 25 Nov 2022 09:25:25 +0100https://www.hevs.ch/en/news/how-to-adapt-a-company-to-the-digital-nomad-lifestyle-204903
<link>https://www.hevs.ch/en/news/-204703</link><description><![CDATA[<h2>Congratulations to the 2022 graduates</h2><p>This year, for the first time, the School of Management (HEG) organised a joint graduation ceremony for all its degree programmes. The ceremony took place on 21 October 2022 in the Simplonhalle in Brig.</p><p>The graduates, accompanied by their families, celebrated their well-deserved success and their entry into professional life. Bruno Montani, the retiring director of the HEG, accompanied the graduates through the evening and wished them all the best for the future. Also present were his successor, Dominique Fumeaux, the other members of the HEG management, as well as official representatives. </p><p>During the ceremony, various prizes and gifts donated by HEG's partner companies were also awarded. </p><p>We congratulate all the 2022 award winners and thank our partners for their support.</p><p><strong>Photos of the graduation ceremony: </strong><a href="https://hevs.photoshelter.com/gallery/2022-Haute-Ecole-de-Gestion-Hochschule-fur-Wirtschaft/G0000xOTIhKgOdbU/C0000McJkFp_8LFs" rel="noopener noreferrer" target="_blank">Photo album</a></p><p><br></p><table border="1" cellpadding="22" cellspacing="4" style="width: 100%;"><tbody><tr><td style="width: 28.1463%; background-color: rgb(209, 213, 216);"><paragraphe style="text-align: center;"><strong>Prizes of the Business Administration degree programme</strong></paragraphe></td><td style="width: 33.3333%; background-color: rgb(209, 213, 216);"><strong>Category</strong></td><td style="width: 38.4354%; background-color: rgb(209, 213, 216);"><paragraphe><strong>Laureates</strong></paragraphe></td></tr><tr><td style="width: 28.1463%;"><p><img src="https://www.hevs.ch/media/image/21/hes-so.png" style="width: 189px;" class="fr-fic fr-dii"></p><div style="text-align: center;">Sandra Roth</div></td><td style="width: 33.3333%;">Prix pour la meilleure moyenne générale</td><td style="width: 38.4354%;"><strong>Fournier Line</strong></td></tr><tr><td style="width: 28.1463%;"><div style="text-align: center;"><img src="https://www.hevs.ch/media/image/21/raif.png" style="width: 214px;" class="fr-fic fr-dii"></div></td><td style="width: 33.3333%;">Prix pour la meilleure moyenne générale de la formation à plein temps</td><td style="width: 38.4354%;"><strong>Ansermoz Laure</strong></td></tr><tr><td style="width: 28.1463%;"><div style="text-align: center;"><img src="https://www.hevs.ch/media/image/21/groupemut.png" class="fr-fic fr-dii"></div></td><td style="width: 33.3333%;">Preis für den besten Gesamtdurchschnitt in der Vollzeitausbildung</td><td style="width: 38.4354%;"><strong>Tenud Lionel</strong></td></tr><tr><td style="width: 28.1463%;"><div style="text-align: center;"><img src="https://www.hevs.ch/media/image/21/sierre.png" style="width: 104px;" class="fr-fic fr-dii"></div></td><td style="width: 33.3333%;">Prix pour la meilleure moyenne générale du programme Business Team Academy</td><td style="width: 38.4354%;"><strong>Mathieu Ciara</strong></td></tr><tr><td style="width: 28.1463%;"><div style="text-align: center;"><img src="https://www.hevs.ch/media/image/21/bcvs.jpg" class="fr-fic fr-dii"></div></td><td style="width: 33.3333%;">Prix pour un travail de Bachelor remarquable et une excellente moyenne générale</td><td style="width: 38.4354%;"><strong>Grange Céline</strong></td></tr><tr><td style="width: 28.1463%;"><div style="text-align: center;"><img src="https://www.hevs.ch/media/image/21/sap.png" class="fr-fic fr-dii"></div></td><td style="width: 33.3333%;">Prix pour un excellent résultat dans l'option SAP</td><td style="width: 38.4354%;"><strong>Dénoréaz Lisa</strong></td></tr><tr><td style="width: 28.1463%; text-align: center;"><div style="text-align: center;"><img src="https://www.hevs.ch/media/image/21/cambridge-english-examinations-valais-vaud-east.png" class="fr-fic fr-dii"></div></td><td style="width: 33.3333%;"><p>Prix pour le meilleur résultat BEC H 197 points</p></td><td style="width: 38.4354%;"><strong>De Preux Joseph</strong></td></tr></tbody></table><p> </p><table border="1" cellpadding="22" cellspacing="4" style="width: 100%;"><tbody><tr><td style="width: 28.1463%; background-color: rgb(209, 213, 216);"><paragraphe style="text-align: center;"><strong>Prizes of the Business Information Technology degree programme</strong></paragraphe><paragraphe style="text-align: center;"><br></paragraphe></td><td style="width: 33.3333%; background-color: rgb(209, 213, 216);"><strong>Categories</strong><br></td><td style="width: 38.4354%; background-color: rgb(209, 213, 216);"><paragraphe><strong>Laureates</strong></paragraphe></td></tr><tr><td style="width: 28.1463%;"><p><img data-fr-image-pasted="true" src="https://www.hevs.ch/media/image/21/hes-so.png" style="box-sizing: border-box; border-style: none; cursor: pointer; padding: 0px 1px; max-width: 100%; color: rgb(65, 65, 65); font-family: sans-serif; font-size: 14px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgb(255, 255, 255); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; width: 175px;" class="fr-fic fr-dii"></p><div style="text-align: center;">Sandra Roth</div></td><td style="width: 33.3333%;">Prix pour la meilleure moyenne générale</td><td style="width: 38.4354%;"><strong>Crittin David</strong></td></tr><tr><td style="width: 28.1463%;"><div style="text-align: center;"><img src="https://www.hevs.ch/media/image/21/creditsuisse.png" class="fr-fic fr-dii"></div></td><td style="width: 33.3333%;">Prix pour la meilleure moyenne générale de la formation à plein temps</td><td style="width: 38.4354%;"><strong>Rexhepi Valon</strong></td></tr><tr><td style="width: 28.1463%;"><div style="text-align: center;"><img src="https://www.hevs.ch/media/image/21/ubs.jpg" style="width: 196px;" class="fr-fic fr-dii"></div></td><td style="width: 33.3333%;">Preis für den besten Gesamtdurchschnitt in der Vollzeitausbildung<br></td><td style="width: 38.4354%;"><strong>Hutter Sven</strong></td></tr><tr><td style="width: 28.1463%;"><div style="text-align: center;"><img src="https://www.hevs.ch/media/image/21/icare.png" class="fr-fic fr-dii"></div></td><td style="width: 33.3333%;">Un travail de Bachelor exceptionnel et une excellente moyenne générale</td><td style="width: 38.4354%;"><strong>Gallay Robin</strong></td></tr><tr><td style="width: 28.1463%;"><div style="text-align: center;"><img src="https://www.hevs.ch/media/image/21/groupet2i.png" style="width: 224px;" class="fr-fic fr-dii"></div></td><td style="width: 33.3333%;">Un travail de Bachelor exceptionnel et une excellente moyenne générale</td><td style="width: 38.4354%;"><strong>Aymon Ekaterina</strong></td></tr><tr><td style="width: 28.1463%;"><div style="text-align: center;"><img src="https://www.hevs.ch/media/image/21/zonta.png" class="fr-fic fr-dii"></div></td><td style="width: 33.3333%;">Prix pour la meilleure diplômée féminine / Prix Zonta IT Woman Award 2022</td><td style="width: 38.4354%;"><strong>Gay Cathy</strong></td></tr><tr><td style="width: 28.1463%; text-align: center;"><div style="text-align: center;"><img src="https://www.hevs.ch/media/image/21/cambridge-english-examinations-valais-vaud-east-2.png" class="fr-fic fr-dii"></div></td><td style="width: 33.3333%;"><p>Preis für die beste Prüfung auf Niveau C2 Cambridge Proficiency English l 219 points</p></td><td style="width: 38.4354%;"><strong>Hutter Sven </strong></td></tr></tbody></table><p> </p><table border="1" cellpadding="22" cellspacing="4" style="width: 100%;"><tbody><tr><td style="width: 28.1463%; background-color: rgb(209, 213, 216);"><paragraphe style="text-align: center;"><strong>Prizes of the Tourism degree programme</strong></paragraphe><paragraphe style="text-align: center;"><br></paragraphe></td><td style="width: 33.3654%; background-color: rgb(209, 213, 216);"><strong>Categories</strong></td><td style="width: 38.4615%; background-color: rgb(209, 213, 216);"><paragraphe><strong>Laureates</strong></paragraphe></td></tr><tr><td style="width: 28.1463%; text-align: center;"><p><img data-fr-image-pasted="true" src="https://www.hevs.ch/media/image/21/hes-so.png" style="box-sizing: border-box; border-style: none; cursor: pointer; padding: 0px 1px; max-width: 100%; color: rgb(65, 65, 65); font-family: sans-serif; font-size: 14px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgb(255, 255, 255); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; width: 175px;" class="fr-fic fr-dii"></p><div style="text-align: center;">Sandra Roth</div></td><td style="width: 33.3654%; vertical-align: middle;">Preis für ihr ausgezeichnetes Gesamtergebnis</td><td style="width: 38.4615%;"><strong>Laura Steiner</strong></td></tr><tr><td style="width: 28.1463%;"><div style="text-align: center;"><img src="https://www.hevs.ch/media/image/21/vaud-promotion.png" class="fr-fic fr-dii"></div></td><td style="width: 33.3654%; vertical-align: middle;"><p>Preis für ihre ausgezeichnete Bachelorarbeit</p></td><td style="width: 38.4615%;"><strong>Lehmann Jeannine</strong></td></tr><tr><td style="width: 28.1463%;"><div style="text-align: center;"><img src="https://www.hevs.ch/media/image/21/leukerbad.png" class="fr-fic fr-dii"></div></td><td style="width: 33.3654%; vertical-align: middle;">Prix pour son excellente progression générale</td><td style="width: 38.4615%;"><strong>Boffetti Vanessa</strong></td></tr><tr><td style="width: 28.1463%;"><div style="text-align: center;"><img src="https://www.hevs.ch/media/image/21/lausanne.png" class="fr-fic fr-dii"></div></td><td style="width: 33.3654%; vertical-align: middle;">Preis für ihre zweisprachige Ausbildung D/F</td><td style="width: 38.4615%;"><strong>Horak Lara</strong></td></tr><tr><td style="width: 28.1463%;"><div style="text-align: center;"><img src="https://www.hevs.ch/media/image/21/montreux.png" class="fr-fic fr-dii"></div></td><td style="width: 33.3654%; vertical-align: middle;">Preis für ihre zweisprachige Ausbildung D/F</td><td style="width: 38.4615%;"><strong>Tomene Vanessa</strong></td></tr><tr><td style="width: 28.1463%;"><div style="text-align: center;"><img src="https://www.hevs.ch/media/image/21/fribourg.png" class="fr-fic fr-dii"></div></td><td style="width: 33.3654%; vertical-align: middle;">Preis für seine zweisprachige Ausbildung D/F<br></td><td style="width: 38.4615%;"><strong>Bieler Josua</strong></td></tr><tr><td style="width: 28.1463%;"><img data-fr-image-pasted="true" src="https://www.hevs.ch/media/image/21/bcvs-2.jpg" style="box-sizing: border-box; border-style: none; cursor: pointer; padding: 0px 1px; max-width: calc(100% - 10px); color: rgb(65, 65, 65); font-family: sans-serif; font-size: 14px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: center; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgb(255, 255, 255); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;" class="fr-fic fr-dii"><br></td><td style="width: 33.3654%; vertical-align: middle;">Prix pour la meilleure moyenne générale en classe F<br></td><td style="width: 38.4615%;"><strong>Sauthier Cindy</strong><br></td></tr><tr><td style="width: 28.1463%; text-align: center;"><div style="text-align: center;"><img src="https://www.hevs.ch/media/image/21/bcvs-2.jpg" class="fr-fic fr-dii"></div></td><td style="width: 33.3654%; vertical-align: middle;"><p>Prix pour la meilleure moyenne générale en classe E</p></td><td style="width: 38.4615%;"><strong>Bise Angélique</strong></td></tr><tr><td style="width: 28.1463%; text-align: center;"><img src="https://www.hevs.ch/media/image/21/zermatt.png" class="fr-fic fr-dii"></td><td style="width: 33.3654%; vertical-align: middle;">Prix pour son excellente progression générale</td><td style="width: 38.4615%;"><strong>Stelitano Gabriele</strong></td></tr><tr><td style="width: 28.1463%; text-align: center;"><img src="https://www.hevs.ch/media/image/21/cambridge-english-examinations-valais-vaud-east-3.png" class="fr-fic fr-dii"></td><td style="width: 33.3654%; vertical-align: middle;"><p>Preis für die beste Prüfung auf Niveau C2 Cambridge Proficiency English l 221 points</p></td><td style="width: 38.4615%;"><strong>Liebe Anja Vera</strong></td></tr></tbody></table><p> </p><table class="fr-dashed-borders" style="width: 100%;"><tbody><tr><td class="fr-highlighted" style="width: 28.0288%;"><img src="https://www.hevs.ch/media/image/21/rotary-2.png" class="fr-fic fr-dib"></td><td class="fr-highlighted" style="width: 33.5562%;"><div style="text-align: center;">Prix pour un parcours estudiantin remarquable</div><br></td><td class="fr-highlighted" style="width: 38.2707%;"><div style="text-align: left;"><strong>     Eléonore Fouchault</strong></div><br></td></tr></tbody></table>]]></description><enclosure url="https://www.hevs.ch/media/image/21/normal/remise-diplomes-heg-2022dsc-2305.JPG" type="image/JPG"/><pubDate>Mon, 07 Nov 2022 12:00:44 +0100</pubDate><gid>https://www.hevs.ch/en/news/-204703</gid></item><item><title><![CDATA[A second life for your skis ?]]>https://www.hevs.ch/en/news/a-second-life-for-your-skis--204630A new "season" is starting for the main option Event Management (3rd year specialization course) of the Bachelor in Tourism ! One of the projects on which the students of the option have started to work is in line with the orientation chosen for the Tourism degree programme, which places sustainability at the center of the reflections: it is a "sustainable" event project, realized for the Skibroa Association, located in Verbier. 

Active primarily in the recycling of ski equipment, the association wishes to raise awareness among visitors and skiers to their cause, in particular by proposing ideas for "second life" for their equipment: fittings, decoration, exhibitions. It also organizes an annual event, in the heart of the resort during the summer, with the aim of inviting visitors to share the sustainable, cultural and social values of the association. 

The project team, made up of 5 students (on the picture: Aude-Aline, Léandra, Morgane, Jessica and Lydia) aims to conceptualize a brand new event for the summer of 2023. This event will contribute to improve the visibility of the association and its multiple actions. Raising the awareness of the Swiss public to upcycling actions is a priority and the event will undoubtedly be an ambitious and promising edition for the whole destination. 

Developments and more information on this event to follow in the course of the semester...


Video


Source : www.skibroa.org

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Wed, 26 Oct 2022 13:42:09 +0200https://www.hevs.ch/en/news/a-second-life-for-your-skis--204630
<![CDATA[Focus on live chats and chatbots : current trends in direct communication in the Swiss hotel industry?]]>https://www.hevs.ch/en/news/focus-on-live-chats-and-chatbots--current-trends-in-direct-communication-in-the-swiss-hotel-industry-204531In order to satisfy the need for immediacy, a large number of hotels are equipping themselves with communication tools that allow for a direct and personalized exchange with their customers. 

Alessia Falvert's Bachelor's thesis, conducted between November 2021 and June 2022 in the Tourism program of the HES-SO Valais-Wallis, focused on the technological tools used by Swiss hoteliers to communicate directly with their customers online. A benchmark of the websites and social networks of 201 Swiss hotels (randomly selected and covering all types of establishments) leads to the following observations:

  • 40% of hotel websites ask the visitor to accept cookies, in order to feed their CRM and propose the most appropriate offer;
  • only 23% offer a direct subscription to their newsletter, even though this tool remains one of the main tools for direct communication;
  • 10% still don't have any accounts on the social networks Facebook and Instagram;
  • 3.5% use instant messaging, represented exclusively in this benchmark by WhatsApp, offering it directly on their website using the application's logo;
  • a very small minority (3%) use a live chat to communicate with visitors;
  • only 1 hotel in the sample offers a chatbot to Internet users, which means that this technology is still not very well represented among hotels in Switzerland. 

These figures show that live chats and chatbots are not yet widely used in the Swiss hotel industry. Although they have been successful in other sectors (banks, e-commerce, etc.), these technological tools have not yet managed to convince and assert themselves in hotels. Even though this is only a sample of 201 hotels, these results provide an insight into the current state of direct communication in the Swiss hotel sector. 

The vision of the hoteliers

To complete the comparative analysis, 11 semi-structured interviews (10 hotels from 3 to 5 stars and one non-rated hotel) were conducted. Thus, four hotels using basic direct communication channels, three hotels using live chat as well as four hotels using a chatbot agreed to answer several questions. 

In these interviews, the most used direct communication channel is social networks, which allow a speed and proximity with the customer that other channels do not allow. 

Live chats, despite their low presence in the benchmark, are perceived as a good solution to have a direct contact with customers. Thanks to their instantaneous functionality and their human aspect, these systems seem to be a good compromise between the so-called "traditional" means of communication and chatbots, which are still considered too impersonal. However, having to respond to these online requests 24/7 remains one of the main obstacles

The only communication channel that can respond to guests without requiring the permanent availability of a resource, which can be described as "concierge", is the chatbot. Thanks to the latter, numerous repetitive questions can be handled by the robot, saving time for the hotel team. However, the loss of the human factor and the implementation of this digital solution represent undeniable obstacles to its use. Some hoteliers are not comfortable with the idea of a machine answering for them, as they make a point of creating a relationship of trust with their customers

In general, the biggest issue with direct communication is the time it takes. Other points raised in the interviews were: 

  • live chats and chatbots can also allow for substantial data collection for the institution;
  • the "cost" factor was not mentioned as a disadvantage of implementing new technologies;
  • 2 hotels mentioned that their chatbot helped them keep visitors on their site;
  • the 4 hotels using a chatbot say that it cannot currently replace a human. 

Recommendations for hotels

Based on these findings, several recommendations can be addressed to the Swiss hotel sector. First and foremost, a complete analysis of the hotel's needs should be done before implementing a communication system, be it a live chat or a chatbot. Each channel has its own specificities and it is important to be aware of them before implementing it in a company. Indeed, you should never implement a system without meeting a predefined need or objective. 

According to artificial intelligence expert Jérôme de Nomazy, it is useless to set up a chatbot if an analysis of the hotel's needs and expectations has not been done beforehand. For example, if there are not 5 or 6 repetitive questions that represent 30% of the general requests, then the use of a chatbot will only represent a waste of time for the hotel. Indeed, the hotel will have to take care of the various specific questions that the chatbot cannot answer. 

For the use of a live chat, it is very important to take into account the tone with which the communication team addresses the customer, and to keep the communication codes of the establishment. Indeed, widely used in the private sphere to converse with friends and family, live chat should not be perceived as a communication tool where one allows oneself a familiar or lighter communication. 

Secondly, it seems essential, today, to have an account on social networks, such as Facebook and Instagram. The publication of photos or videos offers a significant visibility for the hotel. In addition, hotels can respond to comments left on the page by Internet users, in a direct and quick way.

Finally, a hybrid system between live chat and chatbot could be a good compromise. This type of technology allows, on one hand, to use a live chat during the opening hours of the establishment, and on the other hand, to activate a chatbot during the closing hours. 

Conclusions

The Swiss hotel sector is not yet very advanced in the use of direct communication technologies. However, it remains essential for any type of hotel to make a complete analysis of its needs before embarking on any of these technological tools. It must offer a digital service that is in line with its values, that it can control and use in order to guarantee a quality experience for its customers. 

Alessia Falvert

Alessia Falvert's Bachelor's thesis (in French only) is available to download hereunder. .

Source of the article illustration : @Shutterstock

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Mon, 24 Oct 2022 08:19:25 +0200https://www.hevs.ch/en/news/focus-on-live-chats-and-chatbots--current-trends-in-direct-communication-in-the-swiss-hotel-industry-204531
<![CDATA[The future of the Tourism degree programme. An interview with Alain Imboden, the new head of the degree programme.]]>https://www.hevs.ch/en/news/the-future-of-the-tourism-degree-programme-an-interview-with-alain-imboden-the-new-head-of-the-degree-programme-204410At the start of the 2022/23 academic year, Alain Imboden officially took up his new position as head of the Tourism degree programme of the HES-SO Valais-Wallis after three years as a lecturer. Tourism crisis, pandemic, sustainability, new framework curriculum, decline in student numbers – we wanted to know more about his vision and his objectives. We met the new head of the degree programme in his office on the Bellevue campus.

What are your vision and your goals for the tourism degree programme?

This degree programme was the first at the School of Management to develop and to introduce a new framework curriculum two and a half years ago. It is focused on multidisciplinarity and skills acquisition rather than the imparting of knowledge related to specific subjects. It will continuously evolve based on feedback from students, lecturers and the tourism industry.

In the medium term, it is an important goal for us to attract students from all over Switzerland and especially from German-speaking Switzerland. The number of German-speaking students is declining and we will actively approach this market.

 

How do you intend to make the degree programme more attractive?

The competition for tourism degree programmes and for tertiary education in general is getting tougher and tougher. We will increase the attractiveness of our degree programme by offering it as a four-year part-time course from autumn 2023, to allow students to work while studying. In the longer term, we plan to introduce an online bachelor's degree. It will be designed as a fully-fledged online degree programme and not a digital adaptation of the existing content. Our goal is to offer this option in the next two to three years.  

We also focus on the quality of the study experience. Customer experience is a concept we teach our students throughout their course. We also apply this principle to our degree programme and strive to provide a quality experience for our future and current students and for our former students through our active alumni network. 

 

The tourism sector is one of the industries that was severely affected by the pandemic. What advice do you have for young people who are hesitant to start training in this sector?

It is true that this sector was directly affected, and it is normal to wonder if it still offers solid job prospects. 

But if we take a step back, we can see that the tourism sector has survived crisis after crisis and that it is a very resilient sector. People have a desire, even a need, to travel. Not necessarily very far, but people have always had the urge to explore the world and they will continue to do so. 

The figures show that tourism is picking up again since the end of the pandemic. Domestic tourism, which increased during the COVID crisis, remains strong, while foreign travel, which is now possible again, shows encouraging growth. Most experts predict a return to pre-pandemic levels by 2024-2025 in most countries.

There is currently a great demand in the tourism industry for people with different – even high – qualifications. Job prospects are good and will improve, both in Valais and abroad. I would also like to point out that even during the pandemic, the employment rate of our graduates was almost 100%.  

 

With this summer's scorching heat, concerns about global warming have increased, particularly among young people who increasingly see tourism as a major cause of climate change. What can you tell them?

During the pandemic, the world realised that reducing travel reduces the negative impact of human activities on the planet. This is a very good thing as it promotes a much-needed more sustainable approach to the economy.

Tourism is often seen as the black sheep in terms of environmental protection. It has become an easy target and suffers from management and development trends that, in the past, have not always put sustainability first. The time has come for tourism to make sustainability, whether economic, social or environmental, the driving force of its development. 

Sustainability is a key element of our new framework curriculum. We are not just offering a course or a module on sustainability, but integrate it as an underlying principle of the entire programme. Thanks to this approach, our students learn to think and decide sustainably and develop the skills to shape the sustainable tourism of tomorrow. 

 

Does the tourism degree programme also offer career opportunities in sectors other than tourism?

Like the graduates of hotel management schools, our graduates do not automatically work in the hospitality or tourism industry later on. They are hired mainly for their social competence and soft skills.   

Nowadays, the ability to build customer relationships, to create customer experiences and to understand customers and their needs is very much in demand. And this is exactly what we teach in our Tourism degree programme. 

We train versatile professionals who can adapt to the needs of other economic sectors. This diversity of our training profile is one of our great strengths.  

 

What message do you have for your students as head of the programme?

I would like to tell them that they have made the right choice for their future. We have received consistently positive feedback for the new curriculum. It is innovative and very well adapted to tomorrow's tourism. The skills acquisition, the continuous improvement of the study programme, the different modules offered, the last year with electives for a more personalised experience – all this makes our degree programme stand out. 

Training is very much oriented towards practical projects with real-life scenarios that are carried out with external partners. The internship during the last two semesters was replaced by a final year with a strong practical focus and supervised modules. Unlike internships, this allows us to achieve clear objectives. I am convinced that the quality of our degree programme is excellent and am proud to be part of it. 

 

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Fri, 07 Oct 2022 08:50:29 +0200https://www.hevs.ch/en/news/the-future-of-the-tourism-degree-programme-an-interview-with-alain-imboden-the-new-head-of-the-degree-programme-204410
<![CDATA[Digital innovations: what customer experience in museums in French-speaking Switzerland ?]]>https://www.hevs.ch/en/news/digital-innovations-what-customer-experience-in-museums-in-french-speaking-switzerland--204253Photo : Lu Changqing - Unsplash

As part of her Bachelor's degree in Tourism, Valentina Musso, a student at the HES-SO Valais-Wallis, conducted a research on the role of digital innovations in the customer experience during a museum visit.

Her study presents the results of a survey articulated around four axes: a benchmark of 53 museums in French-speaking Switzerland, an online survey to identify the museum habits of French-speaking people (133 respondents), interviews with 2 museum representatives and 13 visitors, as well as field observations in three museums, namely the International Red Cross and Red Crescent Museum in Geneva, the Alimentarium in Vevey and the Olympic Museum in Lausanne. 

The role of communication channels in the promotional strategy

A museum's website is the first platform that visitors consult before coming to the museum. According to the survey, 98% of respondents visit the museum's website to find out about opening hours, prices, accessibility and the program. A museum's social networks, such as Instagram and Facebook, with quality, varied and engaging content, can also play an important role in retaining existing customers and attracting new followers. Finally, visitors who have had a dynamic experience at a museum will be more likely to share it on social media. This demonstrates the importance of a regular presence when it comes to communicating through these media in a promotional and sales strategy.

The benefits of digital innovations during the visit

The implementation of digital innovations within the museum's itinerary makes the visit more dynamic and helps the audience remember more elements. Survey respondents said that these tools facilitate understanding (65%), provide additional information (62%) and enriching content (58%), and entertain visitors (47%). A few people indicated that these devices are also interesting because they not only allow visitors to discover the exhibition at their own pace, but also to shape the visit according to their desires and interests. On the other hand, few indicated that these digital innovations are annoying (7%), cumbersome (5%), unnecessary (4%) or difficult to use (3%).

In addition, research shows that visitors who have the opportunity to learn through fun, interactive, and immersive devices will not only feel that they have been part of their own experience in the museum, but will also leave feeling that they have gained new knowledge. Finally, digital innovations help to meet the needs of visitors and indirectly increase the reputation of the museum institution through recommendations from their friends and family or on review platforms such as TripAdvisor.

The importance of cultural mediation that combines tradition and innovation

Several visitors interviewed noted the importance of a cultural mediation that is balanced, presenting both traditional supports, such as explanatory panels, and innovative supports, such as interactive terminals. Thus, digital innovations can be used to make the visit more dynamic, but also to share knowledge specific to the theme on display. Finally, visitors particularly appreciate museum tours that combine traditional and modern media. Therefore, it is fundamental to complement traditional cultural mediation methods rather than replace them, the goal being that all audiences can make the most of the museum experience.

The constraints of using digital innovations

Thanks to their immersive, interactive and playful properties, digital innovations are today essential tools that are difficult to avoid in a museum experience. Thanks to them, it is also possible to awaken the five senses. This undeniably brings added value to museums. Like any technological use, one must however consider the constraining aspects, such as computer breakdowns as well as the costs of purchase and maintenance. Thus, it is important to be aware of the complications that may arise and to plan solutions to deal with them as quickly as possible, to ensure the quality of the museum experience at all times.

Digital is good, but...

The results of this survey revealed that digital innovations are improving the customer experience in museums. They feel fully integrated into the visit and feel they are gaining a lot of knowledge. This motivates them to repeat the experience by visiting museums more.

However, although digital innovations are an asset for these institutions, it is fundamental that they do not take over traditional cultural mediation methods. Digital tools should primarily serve as a medium for disseminating additional information to visitors or for imaging concepts that cannot be displayed otherwise.

[Read the article on the use of new technologies in Swiss museums, a summary of another Bachelor's thesis]. 

The museum situation in French-speaking Switzerland

Museum visits are particularly appreciated by the French-speaking Swiss. The variety and cultural richness offered by the 222 museum institutions in French-speaking Switzerland (in 2020) contribute to attracting many visitors. Seven out of ten people in French-speaking Switzerland go to a museum at least once a year, according to a study conducted by the Federal Statistical Office. In addition, the development of new technologies has made it possible to diversify museum exhibitions and their cultural offerings. The latter is thus better able to respond to the new needs and expectations of the public, which is always looking for memorable experiences to share with its entourage.

A summary of Valentina Musso's bachelor's thesis, as well as its complete version, are available for download below.

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Mon, 26 Sep 2022 11:06:53 +0200https://www.hevs.ch/en/news/digital-innovations-what-customer-experience-in-museums-in-french-speaking-switzerland--204253
<![CDATA[2022 Hotel distribution study results: Revival of direct bookings]]>https://www.hevs.ch/en/news/2022-hotel-distribution-study-results-revival-of-direct-bookings-203255 Crédit photo : Switzerland Tourism / Pascal Bloch

The 5th study on the European hotel distribution market, conducted by HOTREC (European umbrella association of hotels, restaurants and cafés) and the Institute of Tourism at the HES-SO Valais-Wallis, is published today. The results are based on observations from nearly 3900 hotels across Europe, collected between January and April 2022 and with reference to the year 2021 (pandemic year).

Evolutions in the hotel distribution market between 2013 and 2021

HOTREC's distribution study shows that between 2013 and 2021, the market shares of OTAs have steadily increased in the European hotel sector from 19.7% in 2013 to 29.2% in 2019 (weighted results including data from hotel chains). At the same time, the share of direct bookings has decreased across Europe by over 10-percentage points from 57.6% in 2013 to 47% in 2019. The results for 2021 show that hotels' reliance on OTAs remained almost at the same level as 2019 during the pandemic episode, while direct bookings increased significantly. According to the study, the share of OTAs in 2021 was 28.8% while direct bookings increased to 55.2% (+ 8% over 2019).

Who dominates the European Online Travel Agency (OTA) market?

Two players, Booking Holding and to a minor extent Expedia Group, dominate the OTA market, with an aggregated share of nearly 84%. Booking Holding is by far the most influential player. Its dominance has raised over the last 8 years by more than 11%, from 60% in 2013 to 71.2% market share in 2021. During the pandemic, Expedia has seen a decrease in its share, which can be explained by a presence mainly in luxury and business hotels in major cities.

The OTA – hotel relationship

Regarding some aspects of the relations with OTAs, most hoteliers (55%) feel pressured to accept platforms terms and conditions (e.g. regarding cancellation policy, special discounts) that hotels would otherwise voluntarily not offer. As expected, the higher the volumes of room nights generated by OTAs in a hotel, the higher the perceived pressure. The standard commission rate stayed the same for nearly 71% of respondents, but for a significant part of the hotels, 26%, the commission rate increased.

Distribution technology

Compared to 2013, the use of channel managers has increased slightly from 39% to 47% and the proportion of hotels managing rates and availability manually has decreased from 56% to 37% in 2021. In 2021 roughly 80% of respondents in the survey are aware of the integration options with travel meta-search engines and this distribution channel is used by 41% of hotels. In 2021, Hotel Ads by Google is the market leader (73%) followed by TripAdvisor (57%) and Trivago (44%). Back in 2013, TripAdvisor was the dominant meta-search platform with a usage share of 71%. 


This series of study, under the supervision of Prof. Roland Schegg, began in 2014 and its objective is to monitor the evolution of distribution channels within the European hotels industry with a specific focus on the role of online travel agencies (OTA). The present study allows therefore to illustrate the evolution of distribution channels and players for the pre-pandemic years 2013, 2015, 2017 and 2019 as well as for the pandemic year 2021. You can download the entire 2022 study using the link hereunder.


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Fri, 17 Jun 2022 14:24:11 +0200https://www.hevs.ch/en/news/2022-hotel-distribution-study-results-revival-of-direct-bookings-203255