Forest of Arden Hotel and Country Club

This presentation provides an overview of Forest of Arden Hotel and Country Club, including its background, types of operations, mode of operations, menu and products, marketing efforts, and conclusion.

Forest of Arden Hotel
and Country Club

Table of Content
 Introduction
 Hotel Background
 Type of Operations
 Mode of Operations
 Menu and Products
 Marketing Efforts
 Conclusion
 References

INTRODUCTION
 Hospitality organisation is considers as an corporate entity involve in providing
services related to the hospitality sector.
 This report is based on the case study of FOREST OF ARDEN HOTEL & COUNTRY
CLUB based on the hospitality service.
 In this report hotel background will be briefed. Various types of operations of the
hotel will also discuss in this report.
 Mode of operations will also brief in this report.
 Many and products, marketing efforts and health and safety efforts will also disclose
in this report.

Hotel Background
 FOREST OF ARDEN HOTEL & COUNTRY CLUB is a hotel chain of Marriott Hotel group.
 Hotel is situated in solihull, located in West Midlands.
 Hotel is a prime destination for all the travelling freak as the hotel contains 10000 acres of
archaic pastures that provide a wild life experience to all its guests.
 This hotel is located 6 kms away from Birmingham Airport that also enable guest to reach the
hotel conveniently.
 FOREST OF ARDEN HOTEL & COUNTRY CLUB is a part of four star hotel group that
assures luxury experience to all its guest.
 Hotel also serve the experience of golf courses that also next to the hotel which is called as
Aylesford and Ardan.

Types of Operations
 FOREST OF ARDEN HOTEL & COUNTRY CLUB is a four star category hotel that assures variosu
luxury services to its customers.
 Hotel serves services such as yoga and fitness.
 IT also provide indoor pool that enables luxury experience to its customers.
 Hotel also entitle with the fitness facility to its customers to ensure good health of its customers.
 Fitness facility provides by the hotel management also involve fitness trainer to assure the healthy
travelling experience to its customers.
 Hotel also has its own two tennis court to improve the luxury in the hotel.
 Apart from all the amenities hotel provide luxury rooms to stay.

Mode of Operations
 Mode of operations of the hotel related to the food and beverage facility is divided into self operated and outsourced.
 FOREST OF ARDEN HOTEL & COUNTRY CLUB is a private hotel and management ensure the maximum
profitability out of its services and facilities.
Self operated
 Hotel management prefer to conduct all its services by its own.
 To earn effective profitability hotel management conduct all its operations except the fine dinning services by its own.
 Spa, yoga, room service, customer relationship management and all other services operate by hotel management by its
own.
 Self operated services also involve bar service that hotel management operates on its own to serve effectively.

Conc..
Outsourcing
 Apart from self operated services hotel management also prefer to outsource
some of its service activities to improve the customer experience.
 Management outsource the service of fine dinning to Cast Iron Bar and Grill
Restaurant and also to Zest Restaurant.
 This enables the management to acheive higher customer satisfaction from
hotel services.

Menu and products
 Based on the weather situation hotel management decide its menus.
 Menu of hotel also consider local dices to meet the expectations attached with
local visitors in hotel restaurants.
 Cultural aspect also involve in the menu of the hotel.
 Menu of hotel also consider the health issues customer face as the hotel
management try to offer healthy dines and also to cater hygienic services to its
customers.

Marketing Efforts
 Hotel management try to meet its marketing objectives by applying all effective
marketing methods.
 Management focus over social media marketing campaigns and also campaign run
over internet.
 Management also give advertisements in radio and television on a seasonal basis to
attract its target customer's.
 Marketing efforts of the hotel management look well diversified as it project all the
specialities of the hotel by projecting all the positive aspects of the hotel.

Conc..
 Hotel management are very keen towards managing hygiene in the hotel premises.
 It take control every aspect of the hotel services to be clean and healthy.
 All the staffs needs to go through various safety measures by conducting regular drills on daily
basis.
 Hotel management also ensure all the legislative guidelines by meeting all healthy safety
credentials.
 Arden Marriott Hotel and Country Club Birmingham's operational machinery is also inspected
periodically to maintain the optimum efficiency and to make sure no hazards occur in the hotel
due to accidental malfunctioning of used machinery.

CONCLUSION
 Through this report we study about background of Arden
Marriott Hotel and Country Club Birmingham and its many
varied operations and their modes of operating.
 It also analyse about the hotel's breakfast menu along with
its marketing strategy and safety efforts used to make
smarter guest experiences.

REFERENCES
 Attwood, S., Chesworth, S. and Parkin, B.L., 2020. Menu engineering to encourage sustainable food choices when dining out: An online trial of priced-based decoys. Appetite, p.104601.
 Barrows, C. and Robinson, M., 2018. Food and Beverage.
 Chaffey, D. and Ellis-Chadwick, F., 2019. Digital marketing. Pearson UK.
 Cvelbar, L.K., Grün, B. and Dolnicar, S., 2017. Which hotel guest segments reuse towels? Selling sustainable tourism services through target marketing. Journal of Sustainable Tourism.25(7).
pp.921-934.
 Le, H.S., Lee, J.H. and Lee, H.K., 2016. HOTEL SERVICES PREFERENCES ACROSS CULTURES: A CASE STUDY OF APPLYING OPINION MINING ON VIETNAMESE AND
AMERICAN ONLINE REVIEWS. 한한한한한한한한 한한한한 , pp.137-149.
 Madar, A., 2017. Quality-a competitive advantage on the hotel services market. Case study: Marriott Hotels & Resort versus Radisson Blu. Bulletin of the Transilvania University of Brasov.
Economic Sciences. Series V.10(2). pp.141-146.
 Reinders, M.J. and et.al., 2017. Menu-engineering in restaurants-adapting portion sizes on plates to enhance vegetable consumption: a real-life experiment. International journal of behavioral
nutrition and physical activity. 14(1). p.41.
 Wang, T.C., Tsai, C.L. and Tang, T.W., 2019. Restorative quality in tourist hotel marketing pictures: Natural and built characteristics. Current Issues in Tourism.22(14).pp.1679-1685.