Measure Thrice, Cut Once

In my short career in the hospitality industry, I have been a part of 2 distinctly different businesses, which approach culture in 2 completely different ways.

At “Business A”, I was a part of a company that was extremely proactive in measuring their culture multiple times a year. When I was hired at the company, I was given standards training and a background presentation on the culture of Business A. I was polled on my opinion of the company culture after 1 month and every 3 months after that. This was a great measure of what all staff thought of the culture and if the established culture had any effect on the business and its staff members. With this active and constant feedback, staff members were more aware of the company culture and acted accordingly through their work . This company was pleasurable to work for as all staff members worked together as a cohesive unit and were united under a common vision and culture.

At “Company B”, I was a part of a company that was absent in measuring their culture within their staff members. This business trained new staff loosely and with little consistency. This made it difficult to ensure that all staff members were trained the same way and each staff member was educated properly on the company culture. While working at Company B, there were no measurement tools in place at all for staff members and the company culture. The only form of measurement was related to the yearly business report on earnings. From this report the management determined if the company culture was effect within its staff members. This was a difficult company to work for because it felt like staff members were working in different directions and pulling for different end goals with no united vision.

An effective company actively measures it culture across all departments. It is important for companies to value this information, as it is honest feedback on how the company culture is working from the staff members who act on it. If a company doesn’t measure their culture actively, they might as well not even bother developing it in the first place.

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International Flair with a Local Touch

As a world traveler I have experienced a wide variety of cultures and norms. I have enjoyed Parisian baguettes in the gardens of the Louvre to dining on cottage pie in the north of Scotland whilst sipping on 20-year scotch in a rickety old pub. I am open to trying new cuisines from the around the world and trying new traditions from foreign countries abroad. I have long considered the idea of working abroad and spending a fair amount of time away from the Canadian tundra. Many people share this ambition to travel and work abroad to gather new stories, adventures, and knowledge.

Globalization is the increasing connection of business and cultures the world around through many different forms of communication. Globalization is a common factor in international businesses that are successful. Our need for foreign resources and investment has never been higher. The importance of dealing with our foreign neighbours in a respectful manner is a prominent part of modern business and necessary for success.

A form of globalization can be found in most local golf clubs. As professionals in the golf industry, we are always trying to offer the best product at our club for the members and guests. It is commonplace for golf clubs to search similar golf clubs the world over and hand-pick the best attributes from these clubs and bring them together at their location. The intent is to create the ultimate experience, best product and service all at one location.

Member retention is a constant challenge for every club across the country and around the world. By offering globally tested product of a high level of standard, quality, and service, each club will be able to keep the members spending their disposable income at the club for many years to come. The opportunity to offer international flair with a local touch at your club could bring in new customers and keep long-standing customers with your club. An example of this is theme nights at the club. Throughout the golf season the food and beverage department would put on various culture nights offering the corresponding cuisine and entertainment for the members. This helped to keep members spending their money at the club whilst educating them on various cultures from around the world.

There are many different ways to be a part of globalization but the most important aspect of globalization is to be a part of it.