Internal and External Factors Affecting Food and Beverage Management: A Case Study of Makati Shangri-Li Manila Hotel and Resorts
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Added on  2023/06/08
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This research discusses the internal and external factors affecting planning, management, and control of food and beverage service operations within Makati Shangri-Li Manila hotel and resorts. The study focuses on staff, control, environment, and economy.
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1 Food and beverage management Name Course Professor School City Date
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2 Executive summary Overview of purpose The purpose of this research is to discuss the internal and external factors on planning, management and control for the food and beverage service operations within Makati Shangri-Li Manila hotel and resorts company(Davis, Lockwood, Alcott and Pantelidis, 2018). The food and beverage industry also regarded as the foodservice industry comprise of the businesses which prepare food for the clients. The number of individuals who are employed in the foodservice is expected to double by 2018 million people (Bayona-Saez et al 2017). An example of a hotel which belongs to this industry which would be discussed in details in the research is Makati Shangri-La Manila. Makati Shangri-La Manila is part of the food and beverage sector (Salim et al 2018). It is a 5 star luxurious hotel that is situated in Makati and it is among the three hotels that have been managed by Shangri-La Hotels and Resort in the Metro Manila, Philippines. This resort was opened on April 27 in 1993(Hsieh, Lee and Lin, 2016). The hotel has approximately 696 rooms and suites. The hotel provides one with the possibility to encounter the heart of the Manila from very centre of the Makati most esteemed business, shopping and the leisure region. Makati Shangri-La, Manila continues to be famous 5 start hotel in the Makati City ( Grekova et al 2014). The hotel have been within the walking distance from many of the most popular shopping malls in the Manila, which include the Glorietta, SM department-store and Greenbelt . The hotel is situated 20 minutes off from the airport which is a luxurious sanctuary to both the business and leisure travellers (Grekova et al 2014). To people who appreciate culture, they might visit the old city of the intramuros or even the Ayala museum to be able to find out more on the Filipino culture in
4 much better concept of the flow of the food via the restaurant , enabling them to cashflow and inventory control a lot more effective(Wu, Huang and Chou, 2014). It is important to have management information system which assists the managers in their management of the hotels. The systems which are set by the management assist the managers in their jobs(Wu, Huang and Chou, 2014). The factors which affect planning, management and control are on the staff, control, economy and environment. According to findings environmental concern has reared its head as significant issues when it comes to social and business agenda. Environment is the core element of the tourism product(Chriqui, Pickel and Story, 2014). The visitors such as tourist are client of the environment, travelling to the producer location, the tourist destination so as to consume the product. Makati Shangri-Li Manila hotel offers an attractive power of destination environment, and this is the primary resource of the climate, scenery, cultural and historic environment. The access to the destination necessitates an infrastructure to the service and this is a crucial factor which is related to the food and beverage industry. Staff is another internal factor which could affect the management, planning and control of the food and beverages service operations(Wood, 2018). The only value this company could build is the value which derives from the client, the one that the organization has presently and ones in the future. Businesses generally succeed by obtaining, retaining and expanding client(Chriqui, Pickel and Story, 2014). The challenge to create a high performance cultures would be to reinforce, inspire high loyalty as well as dedication on the part of the workers to ensure they are much energized to do all their best and at the same time do the things in the right way. This factor has could greatly affect the organization if the manager do not reinforce positive behaviors through rewarding the top performers as well as noting on their weaknesses along with the strengths. In any country if an economy is not favorable it would not favor the operations of this business. This company has
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5 strived well in Philippines since the country is politically stable and the government has offered regulations which favor the business to operate. This has lead to the growth of the economy due to the investors who set up their business in the country. Additionally, control would be discussed as factor which affects this organization. The control could be on the food and beverage control. Control is a difficult proposition due to the perishibility of the beverage and food items. The control could vary based on the customer demand, thus, it is significant to determine beverage list price, in light to the accurate food and beverage cost and food management. Conclusion The services which are offered in this organization comparable to the other business are similar and difference usually occur in the style and responsiveness to the needs of the client, friendliness of the staff, promptness to resolve client complaint and the general atmosphere of the location of the organization. This organization has a competitive advantage to the other business since they offer a unique quality services to various class of the client at an affordable cost for the high as well as sustainable performance. Recommendations It is important for the organization in the food and beverage industry to employ experienced managers to be able to control their businesses. The managers are able to comprehend on the present business environment and be a lot responsive to the present and future requirements of the client to lasting growth. They should offer appropriate quality and profitable services based on the client needs. It is important for the organization to identify on the factors which affect
6 their planning, management and control aspects. Great organizations are great since they are able to forecast and at the same time see what the client would want in the future.
7 References Bayona-Saez, C., Cruz-Cázares, C., GarcĂa-Marco, T. and Sánchez GarcĂa, M., 2017. Open innovation in the food and beverage industry.Management Decision,55(3), pp.526-546. Borges Lopes, R., Freitas, F. and Sousa, I., 2015. Application of lean manufacturing tools in the food and beverage industries.Journal of technology management & innovation,10(3), pp.120- 130. Chriqui, J.F., Pickel, M. and Story, M., 2014. Influence of school competitive food and beverage policies on obesity, consumption, and availability: a systematic review.JAMA pediatrics,168(3), pp.279-286. Davis, B., Lockwood, A., Alcott, P. and Pantelidis, I.S., 2018.Food and beverage management. Routledge. Grekova, K., Bremmers, H.J., Trienekens, J.H., Kemp, R.G.M. and Omta, S.W.F., 2014. Extending environmental management beyond the firm boundaries: An empirical study of Dutch food and beverage firms.International Journal of Production Economics,152, pp.174-187. Hsieh, Y.F., Lee, Y.C. and Lin, S.B., 2016. Rebuilding DEMATEL threshold value: an example of a food and beverage information system.SpringerPlus,5(1), p.1385. Koc, E. and Boz, H., 2015. All-inclusive food and beverage operations.F&B/Restaurant Management, Pearson. Salim, H.K., Padfield, R., Lee, C.T., Syayuti, K., Papargyropoulou, E. and Tham, M.H., 2018. An investigation of the drivers, barriers, and incentives for environmental management systems in the Malaysian food and beverage industry.Clean Technologies and Environmental Policy, 20(3), pp.529-538. Wood, R.C., 2018.Strategic questions in food and beverage management. Routledge. Wu, P.H., Huang, C.Y. and Chou, C.K., 2014. Service expectation, perceived service quality, and customer satisfaction in food and beverage industry.International Journal of Organizational Innovation,7(1).