Case Study Of Entrepreneurship And Innovation

ENTREPRENEURSHIP AND
INNOVATION
NAME OF THE STUDENT
NAME OF THE UNIVERSITY
AUTHOR NOTE

INTRODUCTION
• TO INCREASE THE REVENUE EARNING AND DESIGN THE PHILOSOPHY IN A BETTER WAY
OF THE PRESENT FOOD AND BEVERAGE VENUE IN THE HOTEL OF PIER ONE SYDNEY
HARBOR
• IT WILL HELP TO ENHANCE THE REPUTATION OF THE HOTEL AS A FOODIE
DESTINATION IN SYDNEY, THE CAPITAL CITY OF NEW SOUTH WALES AND ONE OF THE
LARGEST CITIES IN AUSTRALIA
• IT IS BEST KNOWN FOR ITS HARBOR FRONT SYDNEY OPERA HOUSE, BESIDE WHICH THE
HOTEL IS LOCATED

PIER ONE SYDNEY HARBOR
• THE HOTEL IS AN AUTOGRAPH COLLECTION, WHICH ENJOYS THE HERITAGE OF AUSTRALIA AT
EVERY OPPORTUNITY AVAILABLE IN THE HOSPITALITY INDUSTRY
• LOCATED ALONGSIDE THE SYDNEY HARBOR BRIDGE, ONE OF THE NATIONAL HERITAGE SITE
OF THE COUNTRY
• THE HOTEL IS BUILT ON AND OVER THE WATER, ONE OF THE UNIQUE SELLING PROPOSITION
OF THE HOTEL
• IT PROVIDES THE OPPORTUNITY OF MARVELOUS WATER VIEWS FROM SUITES AND GUEST
ROOMS, ALONG WITH THE MEETING AND EVENT SPACES AND FROM THE GANTRY
RESTAURANT

PIER ONE BAR AND
THE KERRIGAN
• THE KERRIGAN IS THE SMOKING HOT FOOD SHACK, LOCATED ALONGSIDE THE SYDNEY
HARBOR
• MATE-STYLE FEASTS ARE PREPARED BY THE HOTEL, WHERE THE CUSTOMERS ARE ABLE TO
PICK AND TASTE VARIOUS KIND OF FOOD AND DRINKS FROM THE OFFERINGS
• IT IS A CUSTOM-MADE CHARCOAL-BURNING GRILL AND ON-SITE SMOKERY
• NO RESERVATIONS ARE REQUIRED FOR THE CUSTOMERS, IT IS JUST WALK IN AND ENJOY
THE MOUTH-WATERING BARBECUE DELIGHTS

THE GANTRY
RESTAURANT
• THIS RESTAURANT ENJOYS THE BEAUTY OF THE LOCATION, AS IT IS LOCATED IN THE
HARBOR SIDE IN WALSH BAY AND BETWEEN THE ROCKS PRECINCT AND THE SYDNEY
HARBOR
• THE PROPERTY IS THE PROUD OWNER OF ONE CHEF HAT FROM THE GOOD FOOD GUIDE
• IT PROVIDES A WIDE ARRAY OF FOOD AND DRINKS FOR THE CUSTOMERS TO DINE-IN
• IT ALSO HELD PRIVATE EVENTS ALONG WITH OTHER CALENDAR EVENTS LIKE CHRISTMAS
AND THE GANTRY DINING IGLOO

THE PIER ONE BAR
• IT OFFERS CREATIVE COCKTAILS ALONG WITH PREMIUM LOCAL WINES IN A FIVE STAR
ARRANGEMENT AND UNFORGETTABLE HOSPITALITY PROVIDED BY THE BAR TENDERS AND
OTHER STAFFS OF THE HOTEL
• ATTRACTIVE PLACES FOR THE THEATRE LOCALS, LOCAL PEOPLE AND INTERNATIONAL
TOURISTS
• A TEMPTING BAR MENU WITH MOUTH-WATERING DISHES AND PLATES AE SERVED ALONG
WITH THE DRINKS

CORPORATE
EVENTS
• THE PIER ONE SYDNEY HARBOR HOTEL ALSO HOSTS A NUMBER OF CORPORATE EVENTS
• IT INCLUDES CORPORATE EVENT SPACES, CORPORATE EVENT SPECIALS, CORPORATE
EVENT PACKAGES, CORPORATE EVENT ENQUIRIES AND EXPERT AUDIO VISUAL
• IT PROVIDES THE EVENTS TO BE HOSTED WITH BREATHTAKING VIEWS OF THE SYDNEY
CITY ALONG WITH THE WATERFRONT VIEW
• THE THREE MODERN CONFERENCE ROOMS INCLUDES BRIDGE @ PIER ONE, WATER @ PIER
ONE AND DAWES POINT

WEDDINGS AND
OCCASIONS
• THE STYLISH AND SOPHISTICATED WATER @ PIER ONE WATERFRONT WEDDING VENUE IS ONE OF
THE MOST POPULAR WEDDING VENUES IN THE CITY OF SYDNEY
• IT PROVIDES AN ACCOMMODATION OF 180 GUESTS IN SIT DOWN EVENTS AND 350 GUESTS IN
COCKTAIL EVENTS
• THE ROMANTIC WEDDING CEREMONY IS MADE MORE BEAUTIFUL WITH SYDNEY HARBOR AS THE
SCENIC BACKDROP
• THERE ARE EXPERT PLANNERS ALONG WITH THE CATERING TEAM IN ORDER TO CREATE THE
WEDDING DAY AND EVENT SPECIAL TO THE BRIDE AND GROOM

MARKET RESEARCH
• TO INCREASE THE REVENUE EARNING OF THIS HOTEL, THE MANAGEMENT NEED TO
PERFORM MARKET RESEARCH IN THE CONTEXT OF FOOD AND BEVERAGES SECTION OF THE
HOTEL
• IT WILL HELP TO KNOW ABOUT THE FRESH REQUIREMENTS AND DAILY NEEDS OF THE
TARGET MARKET
• THE FRESH PREFERENCES OF THE PEOPLE TOWARDS INNOVATIVE DISHES CAN BE KNOWN
THROUGH THIS MARKET RESEARCH
• IT WILL PROVIDE AN IN-DEPTH VIEW OF THE CUSTOMERS AND GUESTS, AND WILL INVOLVE
SOCIAL AND OPINION RESEARCH

INVESTIGATING FACTORS IN MARKET
RESEARCH
• TRENDS IN THE MARKET
• SEGMENTATION OF THE MARKET
• INFORMATION AVAILABLE
• EFFECTIVENESS OF MARKETING
• SWOT ANALYSIS

BENEFITS OF MARKET RESEARCH
• THE BENEFITS OF THE MARKET RESEARCH WILL BE AS FOLLOWS:
• TAPPING OPPORTUNITIES
• ENCOURAGING COMMUNICATION
• MINIMIZATION OF THE RISKS
• ESTABLISH TRENDS AND MARKET STANDING
• TO FIND OUT POSSIBLE PROBLEMS

MARKET RESEARCH TECHNIQUES
• THE MARKET RESEARCH TECHNIQUES THAT CAN BE FOLLOWED BY PIER ONE SYDNEY
HARBOR IN ORDER TO PROVIDE INNOVATION IN THEIR FOOD AND BEVERAGE OFFERINGS
ARE:
• PRIMARY MARKET RESEARCH
• SECONDARY MARKET RESEARCH
• QUALITATIVE RESEARCH
• QUANTITATIVE RESEARCH

BETTER DESIGN PHILOSOPHY
• PIER ONE SYDNEY HARBOR CAN START CATERING SERVICES, WHICH WILL PROVIDE FOOD
AND BEVERAGES TO DIFFERENT EVENTS HELD ACROSS THE CITY OF SYDNEY
• ACCORDING TO THE SUCCESS, THEY CAN EXPAND THEIR CATERING BUSINESS TO OTHER
MAJOR CITIES OF THE COUNTRY OF AUSTRALIA AS WELL
• A CATERING DEPARTMENT CAN COMPLEMENT THE BUSINESS OF THIS HOTEL PROPERTY
AND EXPAND ON THE AMOUNT OF SUCCESS
• THE SUCCESS WILL DEPEND ON THE QUALITY OF FOOD AND BEVERAGES OFFERED ALONG
WITH THE SERVICES PROVIDED TO THE CUSTOMERS AND ABLE TO SATISFY THEIR
EXPECTATIONS

CRUISE SERVICE
• THE HOTEL PROPERTY CAN START FERRY SERVICE FROM THE SYDNEY HARBOR ON A CRUISE
• IT WILL PROVIDE DIFFERENT KINDS OF FOOD AND BEVERAGES, DEPENDING ON THE
SEASON AND CLIMATE
• THE CRUISE WILL PROVIDE FOOD AND BEVERAGES OF DIFFERENT NATIONS, LIKE INDIAN
AND ITALIAN DISHES, WHICH ARE FAMOUS ALL OVER THE WORLD

CONCLUSION
• PIER ONE POSSESS EVERY OPPORTUNITY TO INCREASE THEIR REVENUE AND PROVIDE
INNOVATIVE AND FRESH OFFERINGS IN THEIR FOOD AND BEVERAGE MENU
• THEY HAVE TO MAINTAIN THEIR BRAND IMAGE AND BRAND LOYALTY
• CUSTOMER SATISFACTION LEVEL NEED TO BE MET IT THEIR INNOVATIVE STYLE OF
APPROACHES AND MENU OFFERINGS

REFERENCES
• AZZOPARDI, E. AND NASH, R., 2013. A CRITICAL EVALUATION OF IMPORTANCE–PERFORMANCE
ANALYSIS. TOURISM MANAGEMENT, 35, PP.222-233.
• BAILEY, L.F., 2014. THE ORIGIN AND SUCCESS OF QUALITATIVE RESEARCH. INTERNATIONAL
JOURNAL OF MARKET RESEARCH, 56(2), PP.167-184.
• BARNHAM, C., 2015. QUANTITATIVE AND QUALITATIVE RESEARCH: PERCEPTUAL
FOUNDATIONS. INTERNATIONAL JOURNAL OF MARKET RESEARCH, 57(6), PP.837-854.
• BISP, S., 2014. FOOD-RELATED LIFESTYLE: DEVELOPMENT OF A CROSS-CULTURALLY VALID
INSTRUMENT FOR MARKET SURVEILLANCE. VALUES, LIFESTYLES, AND PSYCHOGRAPHICS,
P.337.
• CAMPELO, A., AITKEN, R., THYNE, M. AND GNOTH, J., 2014. SENSE OF PLACE: THE
IMPORTANCE FOR DESTINATION BRANDING. JOURNAL OF TRAVEL RESEARCH, 53(2),
PP.154-166.
• CANTALLOPS, A.S. AND SALVI, F., 2014. NEW CONSUMER BEHAVIOR: A REVIEW OF
RESEARCH ON EWOM AND HOTELS. INTERNATIONAL JOURNAL OF HOSPITALITY

THANK YOU