Reflective Blog on Hotel and Hospitality Management

This reflective blog entry elaborates on the mission and goals of Regent Park Resort, the author's experience as Assistant General Manager, and the concepts learned in strategic goals, organisational structure, and hospitality structure. The author reflects on their strengths and weaknesses and the need to work on SMART goals to achieve the organisation's mission and goals.

Running head: HOTEL AND HOSPITALITY MANAGEMENT
Hotel and Hospitality Management
Name of the Student:
Name of the University:
Author note:

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This reflective blog entry shall elaborate on discussing the mission and goals of the
organisation that I work for and would further present my reflection on whether these goals
and missions are lived out by the role players in my organisation. It is to note that the name of
my organisation is Regent Park Resort and I work there as Assistant General Manager
(AGM). Furthermore, I shall also elaborate on what happened and the most interesting about
my entire experience in this organisation. I would further shed light on what I have learned
throughout my serving.
Setting mission and vision is not that easy for an organisation. Regent Park Resort is one
of the most beautiful, luxurious and flagship hotels in Bangladesh. Being an Assistant
General Manager of the organisation, I was allocated with several job responsibilities. While
working in the organisation I understood that the mission of this organisation is to develop
global leaders of tomorrow and it always aims at acting with integrity, collaboratively and in
respectful and caring way to all the Regent family. I therefore worked hard to manage the
regular operations of the company and to ensure positive vibes foster in the working
environment for the staffs (Lee, Hallak & Sardeshmukh, 2016). I used to provide them with
continuous motivation in order to ensure that they are collaboratively working following the
organisational vision. I ensured that we provide outstanding lodging services and facilities to
all our guests and clients (Blayney & Blotnicky, 2017). With the same, ensuring that the
employees are following the all the company policies, strategies and standards and are
cooperating with the company teams were also some of my responsibilities.
From the module 1, I have learnt several concepts on strategic goals, organisational
structure and hospitality structure. I have learnt different levels of goals and their importance.
It is the mission statement of the company that demonstrates the external message and the
remaining organisational goals, tactical goals, strategic goals, all demonstrate the internal
messages. The organisational structure of Regent Park Resort is also divided into twelve

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segments including Front Office, Housekeeping, Beverage department etc. With the same, I
have also learnt that the entire planning process begins with a mission statement that defines
the very basic aim of the company for the external audiences.
During the entire period of my service, I was satisfactorily carrying out all my job duties
right from responding to the customer complaints to doing accounting tasks, I took part in
each and every activities of the discipline. However, I would like to state that I have certain
strengths and weaknesses. I am strong in terms of emotional intelligence and I easily form a
collaborative environment but I am really weak in terms of making action plans. I need to
work on SMART goals in order to ensure that the mission and goals of the organisation are
achieved.

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References:
Blayney, C., & Blotnicky, K. (2017). WOMEN’S REPRESENTATION IN THE HOTEL
INDUSTRY: AN UPDATE FIVE YEARS LATER. International Journal of
Management and Human Resources, 5(1), 49-65. Retrieved from:
https://www.researchgate.net/profile/Candace_Blayney/publication/325825337_WO
MEN
%27S_REPRESENTATION_IN_THE_HOTEL_INDUSTRY_AN_UPDATE_FIVE_
YEARS_LATER/links/5b27c88045851509895c6f9f/WOMENS-
REPRESENTATION-IN-THE-HOTEL-INDUSTRY-AN-UPDATE-FIVE-YEARS-
LATER.pdf
Lee, C., Hallak, R., & Sardeshmukh, S. R. (2016). Innovation, entrepreneurship, and
restaurant performance: A higher-order structural model. Tourism Management, 53,
215-228. Retrieved from:
https://fardapaper.ir/mohavaha/uploads/2017/10/Innovation-entrepreneurship-and-
restaurant-performance-A-higher-order-structural-model.pdf