Factors for Decrease in Revenue Stream

This article discusses the factors that can lead to a decrease in revenue stream and impact the overall performance and productivity of a business. It covers areas such as market area, sales process, and marketing.

Assignment

INTRODUCTION
Food and beverages sector is one of the biggest sector which has earned profits and money
since last few years. Due to the rise of COVID 19, this business has been affected a lot.
Following report discusses about various factors related to the management of any food and
beverages organisation as several changes have been conducted within operations and business
tasks.
TASK 1
A)
Market and competitor analysis
Food and beverages industry and promotional event sector are said to be two crucial
sectors where competing sector within a promotional event that are chosen based on a wide
variety of criteria. In present context, where in a promotional event of Mangozza some of the
crucial conditions that should be considered are presented underneath:
Food and beverages organisation’s size: Considering the competitive food and beverages
organisations where there will be focus on different drinks served by them.
Extra services: Find out what different kinds of facilities are provided by the competing
food and beverages organisations. if company is delivering fresh and fermented drinks, then find
out about the food and beverages organisations that offer more or less the same facilities as food
and beverages organisations do.
Property type: Each property type is clearly not competitor. If food and beverages
organisations are focusing on, as I said earlier, then a food and beverages organisation can't be a
rival.
Star-rating: It's easy to equate the level of quality with a promotional event while doing it
in a hotel or at conference hall.
Place: You will need to take yours and the location of your rivals into account.
Brand Affiliation: under their brand name, the promotional events where offering
Mangozza are affiliated with major food and beverage organisations. And such names tend to be
favoured by customers.
Sales analysis

An unparalleled toll on the food and beverages industry was taken by the coronavirus.
Every single actor has taken decisive steps and cut expenses at the time of writing to keep their
head above water. As a food and beverages organisation, it is must to have most likely had to
make fast and tough decisions to shelter the company from the recession, with an immediacy
aspect that sometimes makes you unable to craft a long-term plan with your nose to the
grindstone. However, even though keeping your company afloat should clearly be the highest
priority, it is difficult to make a sustainable turnaround without worrying about the future of our
market. And after we have hit the end of this tunnel, which is unlikely to come soon, hotels
unable to adjust to this revived industry could risk going straight into another catastrophe. The
Darwinian metaphor may be the most telling: firms that no longer blend into a travel world post-
COVID-19 are destined to become extinct slowly but steadily.
Budget
Review of NPD product/service
Choosing a design that has promise is the first obstacle you encounter when designing
new goods. A good concept is just a first step and, because of prices, manufacturing problems or
regulatory restrictions, is also not feasible. In present context, where there is an event taking
place for Mangozza which is a crucial fermented drink will be offered to the customers and
giving good rivalry to customers. Only ventures should be taken on by your new product
production company for which it can create a secure roadmap through development, and your
team must learn to recognise those products.
Financing- It's pricey and expensive to produce new goods. A new product production
firm needs to ensure that, in accordance with the risk it takes, it can obtain payments. Common
models range from a low-risk one where an inventor pays the company a development fee, to
one where the company arranges financing and receives a share of the profits with its own
resources or with outside investors. In present context, where launch of an event is taking place
for Mangozza there is need to manage the development of new changes in the company for
managing the work in effective manner. The business must not stop because of any problem.
New hotel development is processed due to the management of hotel.
Action plan – The action plan consists of managing the processes and activities in such a
manner that all business operations are conducted in effective manner. There is need to manage

and develop effective ways to generate the essential changes within existing drinks which were
not healthy for human beings.
Potential outcome
B)
Key problems and challenges of marketing plan for proposed NPD product/service in the
industry
Manufacturing
Your current product design firm needs to set constraints on its participation. New product
creation typically does not entail producing goods for trade but does contain support in setting up
the assembly column and preproduction evaluation of the concept. While preparing Mangozza it
is must to prove that the manufactured goods can be manufactured for the price you approximate
and that it will employment as anticipated. You can also create documents and education
manuals for customers.
Advertising
Although you will help define target audiences, create potential marketing concepts and test
marketing, it is characteristically the accountability of your customer corporation or the
corporation that will manage the established goods to carry out the campaign strategy. Your
participation typically ends with a flourishing launch of the Mangozza, although you can
maintain to work in an optional ability, particularly if a share of potential income is incorporated
in your reimbursement.
Team
You possibly have a enduring staff made up of individuals of diverse skills to analyse and
select projects, but you need experts while you are designing a specific product i.e. Mangozza. It
is complicated to collect a group that can administer the concept, create the production designs,
set up production and describe the target customers for a exacting merchandise i.e. Mangozza.
Although the job is fascinating, it is impossible to prepare for the long run, since the project's
success is not certain.
Plan, Design
Your team needs to create Mangozza with description foresee through the creator and interesting
to the target marketplace to ensure a good product creation. You must be capable to deliver the

article at a fair rate, and it must fulfil with security systems. The confront is that all these things
are held in mind by the designers when designing Mangozza that can sell.
C)
Marketing plan
It is known as operational article or blueprint that outlines marketing and advertising
strategies which are implemented by organisation with the motive to generate leads and reach
their target market. It provides help to manage the business initiatives in effective manner. These
help to manage the marketing strategy and overall development of the company. This plan helps
in identifying target market, campaigns to be initiated and value proposition of product and
service offered by the company. In context with Mangozza marketing plan is going to be
developed to target the customers and to bring awareness as well that fermented drinks can be
pretty much healthy as well.
Company Overview- The new food and beverage organisation is providing
accommodation as well as food service to customers. The main objective of this company is to
increase the number of customer satisfaction and engagement. It will enhance the way in which
customers are satisfied and involved within working to promote Mangozza.
Vision- “Working together to create brands people love”.
Mission- The food and beverage company has an objective to help customers by
managing the work effectively.
Objectives- Their purpose is to accomplish enlargement in income by 20% every year,
and enlarge earnings by 15% yearly and to enlarge dividend per share by 7% yearly.
Product Range- Fermented drink i.e. Mangozza.
Market Analysis and Research- A detailed and in-depth study is conducted within
market for managing the work. It helps in innovating the service and Mangozza offered by the
hospitality organisation.
STP Approach- The full form of STP is segmentation, targeting and positioning of
goods or brand in marketplace. This helps in building cohesion among marketplace and
corporation strategies. The main purpose of this process is to develop proper strategy and capture
the new customers.
Segmentation- This marketing segmentation is linked to dividing of customers on the
basis of following areas-

 Psychographic segmentation- The goods are divided on the base of dimension such as
bars, large and small blocks.
 Geographic segmentation- The marketplace segmentation is completed on the basis of
area like rural, urban and semi-urban.
 Behavioural segmentation- On the base of same performance of particular area.
Targeting- A target market is crowd of customer's which establishment will concentrate
on impacting customer performance by analysing the market functioning.
Positioning- There are different tools like promotion. Product, price and place which are
analysed properly for managing new service and Mangozza.
Budget- It is an important part before setting up new manufactured goods or facility in
marketplace. It is incorporated in marketing plan to show how much outgoings will have to be
completed in order to obtain resources for creating final Mangozza and achieve objectives.
Monitoring results of marketing plan- The last step when preparation of marketing
plan is to review performance of plan after implementation it in business organisation. The

monitoring as well as controlling of activities helps to manage the business activities and
operations in an effective manner. There is need to develop and manage the work in such a way
that organisational goals are achieved.
TASK 2
Scenario 1
During the pandemic there will be change in global market to the products and services provided
in the community. There are some changes which will be implemented for building and
restarting business for ensuring customer satisfaction.
When the COVID – 19 pandemic has occurred, there are several changes made within the
hospitality organisation business. Some of the changes are described below –
Operations
Health and safety has become the most important concern for hotels when providing products
and services. There is need to manage the business activities as per the safety regulations. The
key is to offer corporeal proof of the hotel's regard for safety and health. There are several
examples of hotel where terrorist attacks took place by vertical safety checkcs at the hotel gates
along with self and baggage checking in the entrance before contacting the hotel, hotels reacted
assuredly to security concerns. The checks and screening will have to be mounted for health
reasons this time. Through a remote thermometer, the protection will search for fever, shower a
mild mist of sterilizer, hold hand sanitizers at the lobby, elevator lobbies and visitor quarters.
Make sure fresh air ventilation in visitor rooms and show the consistency of the indoor air. The
visitor room will have a "This room has been sanitised for your fitness and welfare" sticker on it.
Now the hospitality organisations are providing proper safety and healthy regulations.
 Hotels would now prepare to do a soft-opening with only necessary services and workers
on one floor or two. Housekeeping, a part of the kitchen, the coffee shop / dining area, a
bar, engineering, front desk and safety will be the basic facilities. This would ensure that
fewer persons are present.
 Experienced, multi-skilled and dedicated workers should be put. That will be a time when
other regular workers will be expected. To offer faith to the visitors, all workers can have
to wear surgical gloves and masks. Instead of a full a la carte menu, food lists must be
alternatives for Table d'hote menus every day.

 The cost of getting heavy food inventories would be avoided. Hotels have to obtain into
description that it will obtain time for supply chain suppliers to respond to maximum
potential. Tables can be spread out in the kitchen. To minimise human touch, self-service
should be promoted to the fullest degree possible.
Technology
 Self-check-in with codes issued for opening owed visitor rooms on the guest 's
smartphone.
 To discontinue using fingers for touch, guest mobile apps should be capable to connect to
all the buttons and switches in the room. It will entail room temperature manage, flipping
on lights, shower hotness control, tv remote, etc.
 Digital views of restaurants, lobby, and bars on TV to see the area and deter crowds
 Have gastronome pantries on the floor with food dispensers. individuals will make better
use of in-room eating.
 Digital bills and food and infusion fees at kiosks that hand out receipts just like ATMs.
 Liquor options in the mini-bar of the guest room that instantly accuses the visitor folio
when bottles are disconnected from the bar.
 Self-service room amenities from the housekeeping store's floor dispenser.
Scenario 2
Reflect upon business framework and compare the expectations to local customers on products
and services.
It has been analysed by me that consumer care is one of the most notable facets of customer
relations. This days, the relevance is undeniable, as many customers judge the business based on
the support they received. Customers hunt for easy answers to any questions they may have.
They try to fix their issues as soon as possible. They want to feel as if with some inquiry or query
they can go to the company. The need for a decent product or service is stronger today than it has
ever been, as well as the consumer experience. Listen to your customers' wishes, provide them
with the best available deals delivered in an open manner, and plan added rewards to best ensure
that your company can be successful. Barriers are being erased between nations, meaning a
business is no longer only dealing with its local counterparts. The speed at which the deals can
be compared makes it too much harder to remain competitive. To get a better outcome, consider
personalising your message and your support. Bear in mind that the clients enjoy emotion-based

conversation and are tired of being handled like machines. Be sure to give them ideas that are
quick and easy, with the right dosage of empathy. It would only favour both you and your guests.
I think there is need to evaluate and analyse effective ways to manage the meeting of customer
expectations at the time of this pandemic too.
Scenario 3
Explain the factors for decrease in revenue stream
There are various factors that will lead to decrease in revenue streams and it will lead to
have direct impact on overall performance and productivity of business. Different factors that
will affect for decrease in revenue stream of business includes market area, sales process,
marketing and many other. The main factor is that due to covid-19 there is need to manage the
profits so that revenue stream is properly managed. In context of pandemic, there is requirement
of conducting the business processes in effective manner for managing and creating new ideas
and implement customer satisfaction. This can occur if your sales increase comes from higher
sales of low-margin items while you suffer a decrease of sales of high-margin products. because
of COVID 19 scenario the sales of business has been influenced and it lead to decrease in
revenues of business. Even during good times, it’s important to track your sales by margins,
territory, distribution channel and sales rep to spot trends that might lead to problems.
Benefits of being ahead of competitors
Any hotel organisation has to be competitive within market so that sustenance in business
environment is possible. There is need to manage the business operations properly and
maintaining competitive advantage. There are different ways to develop competitive advantage.
This is helpful for maintaining effectiveness for the company. There is need to effectively
process all the activities and tasks for managing and enhancing customer satisfaction.
What you will do differently for maintaining products and service delivery
The different thing which hospitality organisation can do is to provide unique way of safety and
healthy environment. This provides help in managing and developing effective services. There is
need to manage the business process effectively for sustaining in market for long period. It 's
important to capitalise on the abilities to automate former pain-inducing processes as utilities
such as IT and HR become mobile devices. For starters, these types of reliable, easily-broken-
down processes can be streamlined into a fresh customer welcome if you have carefully
established onboarding and offboarding. Service delivery technology in general is high return

and low risk, and as more and more service organisations are seeking opportunities to reduce
costs by reducing human interaction and delivering a simpler customer interface. Business
structures Operationally, the organisational system typically defines the organisational
organisation or management structure or can usually outline company policies or an enterprise
can create a mechanism to accomplish a particular purpose or an innovation framework can
outline the company's strategies, processes and management changes to achieve creativity and
growth, etc. The structure includes: priorities and plans, practises, organisation and community,
contracts and agreements for partnerships, market processes, positions, equipment, programmes,
objectives, and initiatives and incentives. A effective business structure provides a corporate
climate in which persons think and behave for themselves, yet work collectively to accomplish
shared objectives and goals. Your enterprise has a limited number of capital, like any
corporation, and you want to use them wisely. Service companies need to be able to monitor
work schedules and skills to consider their existing resource requirements. You will plan in
compliance with current programmes and revenue projections with this insight into the resource
consumption, and ensure that no resource is over- or underused.
Scenario 4
If the product is not successful when and how will you deactivate it or make a change and still
have a positive impact
It's human to make errors, but not learning from your mistakes is a blunder. Instead of playing
dirty politics and accusing each other, it is still safe to admit defeat. The entire company needs to
take action when a product fails. Any businesses prefer to openly wash dirty laundry and this is
one of the most stupid things to do. Instead of wasting customer confidence, sit together and jot
down the factors that contributed to the new product or service failure. Work also on the tiniest
info. If you fail to grasp the causes for the product 's loss, get linked to an external organisation
and ask them to assess the manufacturing pipeline and submit a report that offers a thorough
overview into where you need change and feedback in all fields. Careful examination of the
products of your rival also allows you to consider why your product struggled to outshine other
consumer brands present. Know, your brand name is affected by a product malfunction and end-
users begin to lose their trust in you. Design something interesting that will lure clients to your
brand so that your company does not lose in the long run. It is often easier to accept failures,
observe and move on from them.

Offer to relaunch the goods this time with some new features, extra advantages and more
vigorous marketing. Expand the client base and aim to meet the highest potential buyers.
Understand their standards and make sure this time you don't get a chance to lament.
Explain the measures you will take to ensure that it’s not a hindrance to the organisation in terms
of sustainability and profitability
Uncertainty occurs primarily where there is a lack of information or awareness about the
invention project for those concerned. When they have certain data or information but are unable
to process it, confusion may also occur. Ambiguity (also referred to as 'equivocality') refers to
the various interpretations and perception that individuals have of FEI systems, operations and
priorities. In the most serious state, uncertainty occurs because people involved are unaware that
there are front-end procedures, operations and priorities. There is need to manage the business
operations in effective manner for developing the success of hospitality organisation. There are
several ways by which effective services are provided to the customers.
 Variability is triggered by the degree and strength of market transition that happens. It is
different from ambiguity in that it derives from the disparity between the evident appeal
of a given concept or chance at the moment. Complexity results from the gaps between
people interested in the project's experience, knowledge base, beliefs and assumptions.
The complexity degree is related to the scale of the project and the number of individuals,
tasks and procedures that are interdependent. For example You change the amount of
product declared to be inside a package (net content), but the package dimensions are not
changing. Changes the package dimensions of your product. It is essential for company
modify the branding of your product to replace the existing stock in the supply chain.

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