Hotel Operation Management Assignment

Added on - Nov 2020

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HOM
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Define analyse the nature of hospitality product and service areas.....................................11.2 Description on the evaluation of influences of that affects the demand within hospitalityoperations...................................................................................................................................21.3 Explain customer profiles and differ expectation and requirements in terms to hospitalityprovisions...................................................................................................................................31.4 Define the factors affecting average spending power within enterprise..............................32.1 Evaluation on key stages in product and service development applied within a hospitalityoperation......................................................................................................................................42.2 Description on the features that contributes towards the customer perception of productand services................................................................................................................................42.3 Access the opportunities and constraints affecting product and service development withinhospital environment..................................................................................................................52.4 Description on the evaluation on merchandising opportunity for hospitality product andservice.........................................................................................................................................5TASK 2............................................................................................................................................63.1 Evaluation of the different methods of pricing and additional pricing consideration withinthe hospitality organisations.......................................................................................................63.2 Description on access of factors that affects the revenue generation and profitability inhospitality operations.................................................................................................................6TASK 3............................................................................................................................................74.1 Description on the range of performance measure and appraisal techniques to individualaspects of the hospitality operations..........................................................................................74.2 Determine the usefulness and limitation of various quantitative and qualitative appraisaltechniques and their application to the hospitality operations...................................................84.3 Description on the approaches to the business evaluation, planning appropriate to thehospitality operations.................................................................................................................8CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10Online........................................................................................................................................10
INTRODUCTIONThe term hotel operation management refers as to wide area that will be inclusive of thewide range of the skills (Hospitality industry, 2016.). This, it can be considered as multifacetedindustry so that they can able to undertake the operational function in the systematic manner.There are number of the areas as are desk management, housekeeping, food services,accommodation services, customer care assistance. This all things are related to human resourceplanning (Radosavljević, Jevtić and Klimenta, 2016).On the other hand operational function also play the essential role in order to manage theeach activities in the organized manner. Thus, present report is based on the business activities ofthe Hotel Hilton. In addition to this, report will cover the various things as are Role of the hotelproduct and it services and the differed influence that can work as to affecting the hospitalitybusiness in the appropriate manner. In addition to this, the main aim object is to make effectivecomparison between the consumer profiles and their requirements as per the expectations.TASK 11.1 Define analyse the nature of hospitality product and service areas.The main aim of the hospitality industry is to provide effective and efficient services tothe customer after analysing their need and wants. In addition to this, nature of hospitalityproduct and services can be defined in the following manner as are-Tangible and intangible elements-In this, it is essential to maintain the effective serviceswithin the hospitality management. The one of the foremost thing is to manage the qualityparameters of the hospitality firm. In addition to this, tangible and intangible services can berelates to the interior and exterior design of the hotel enterprise and it must be in the wellcondition so that it will be helpful in order to attracting the visitors (Randhawa and et.al., 2016).Perishable-The items as food and beverage cannot be perishable as compare to the otherproducts of the hospitality industry. Thus, this kind of the products can get spoiled soon.Room division-The room uses to be allotted the person as per the need and wants of thecustomers. It is the responsibility of the hotel manager to provide the better accommodationservices so that it can attract the visitor and be satisfy with the services of the enterprise (Van derWagen and Goonetilleke, 2015). In addition to this, there is one generic term that is used by thehospitality industry to unite the coordinated efforts of the front office.1
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