Tags:

Hotel guests value a clean room above anything else

Kerstin  Kühn
Saturday 18 August 2007 07:00
hotel housekeeper

Hotel guests in the UK value room cleanliness above everything else, new research has found.

According to the findings of the report the majority of complaints and compliments received by hotel managers pertain to standards of hygiene in guests’ rooms.

The survey by instant feedback company Fizzback, which is based on data collected from 500 consumers while actually in their rooms, found that a third of room complaints pertained to its cleanliness.

Also, nearly a third (29%) of all positive feedback received was praise for how clean guests' rooms were, with guests particularly valuing a clean bathroom.

Fizzback’s survey also found that service standards in UK hotels are generally considered to be high with only 13% of complaints relating to deficient customer service.

Other bugbears for guests were billing issues (11%), staff issues (3%) and the standard of food and drink provided at the hotel (3%).

Fizzback chief executive Rob Keve said: “Customers value cleanliness above everything else and yet hotels don’t put enough effort into getting this relatively simple thing right. 

“Service levels are good and quality of food and drink is high overall, so hotels should pay more attention to keeping the rooms clean and tidy in order to encourage customer loyalty and repeat stays,” he added.

UK consumers use online reviews to decide hotel and restaurant booking >>

Business confidence amongst restaurateurs and hoteliers soars >>

New independent hotel review and booking site launched >>

By Kerstin Kühn

E-mail your comments to Kerstin Kühn here.

 

The Caterer Blog
Catch up with more news and gossip on the Caterer Blog here
Newswire
For the latest hospitality news, sign up for our e-mail news alerts.

Recommended articles

Articles from the web

 
Profiting from 2012: Case Studies

Slash VAT, Boost business - Sign the petition now!

Latest Video

Foraging – why all the attention?

Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.

Watch here

Best of chef

Best of Chef – now available online

Best of Chef – now available online
View it now

Videos

Video: Foraging – why all the attention? Video: Bordeaux Revisited with Ronan Sayburn Claire John Campbell
Foraging:
why all the attention?
Watch the video here
Bordeaux Revisited
with Ronan Sayburn
Watch the video here
Claire Clark
masterclass
Watch the video here
Interview with John Campbell
at Coworth Park
Watch the video here