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Hospitality Management Assignment - Sofitel Hotel

   

Added on  2020-10-05

14 Pages4091 Words492 Views
Hospitality Management
Hospitality Management Assignment - Sofitel Hotel_1
Table of ContentsINTRODUCTION.................................................................................................................................3TASK 1.................................................................................................................................................3AC1.1................................................................................................................................................3AC1.2................................................................................................................................................3AC1.3................................................................................................................................................4AC1.4................................................................................................................................................5AC2.1................................................................................................................................................5AC2.2................................................................................................................................................6AC2.3................................................................................................................................................7AC2.4................................................................................................................................................7TASK 2.................................................................................................................................................7AC3.1................................................................................................................................................7AC3.2................................................................................................................................................8TASK 3.................................................................................................................................................9AC4.1................................................................................................................................................9AC4.2..............................................................................................................................................10AC4.3..............................................................................................................................................11CONCLUSION..................................................................................................................................12REFERENCES...................................................................................................................................13
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INTRODUCTIONThe report is written to the operations manager by assistant operations of Sofitel hotelfor making operation manager understand the nature of hospitality operations. Sofitel hotel isa luxury hotel in Paris, France is working worldwide. TASK 1AC1.1Hotel business has the variety of products and services to offer to customers. The products ofthe hotel are very much perishable and the nature of products and services of Sofitel hotel arediscussed below:-Perishable- Perishable goods do not have a long duration and they mostly have theirshelf life. Hospitality products such as food and beverages are perishable. Element of Tangible and intangible- Sofitel hotel deals with both tangible andintangible elements in its product and services. The design of hotel interior and exterior,equipment and the ambiance of the hotel comes under tangible as they are clearable visible tocustomers (Pizam and Holcomb, 2010). The intangible elements are present in the hotel'sresponsiveness to the customers, showing of empathy, reliability, and assurance which isinvisible.Service areas- The services of Sofitel hotel majorly consist of food, beverages,division of customers in a hotel room, conference hall for business meeting and banquetsystem allowing the customer to arrange for lunch and dinner. AC1.2The business of hotel is influenced by many factors which affect the patterns ofdemand and thus the same type of demand is not there in all over year. Factors affectingdemand pattern are here given below:-Healthy living- Some customers are possessive and concern for their health andtherefore always choose the hotel having cleanliness and standard level of sanitation facility.Cultural- Some of the customers also look at the culture before choosing the hotel.These customers do not like to adjust to others culture.
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Regional and ethical- Customers also prefer ethical behavior and preference to theregion and thus select the Sofitel hotel on this basis.Seasonality- Customers have different choice and purpose of traveling such as hikers,climbers, and ramblers etc and this amusement are available in particular season (Morrison,2013). Thus the customers prefer the season where such amusement is present. Time of day and week- Customers such as couples and families also have choices ofweeks in order to prefer traveling and thus the demand of the Sofitel hotel changes with suchpreferences such as weekends customers or weekdays customers.Economic factor- The condition of the economy plays an equal role in demand ofhotel. If the economic condition of both the Sofitel hotel and country of the customer isunfavorable then the demand will be less and if the economy is favorable then demand willbe high.AC1.3Each customer has a different taste, preference, and expectation and thus led to theexistence of a different profile of the customer. Customer profile based on the expectation ofSofitel hotel is as follows:- Spending power- Different customer have different power on spending depending ontheir job and financial condition. The economic condition of the country also has an impacton their spending. Thus customer will prefer five stars or three-star hotel depending onspending power.Type of hospitality business- Hotel business can be for food and beverage,accommodation, and travel and tourism purpose (Mok, and Kadampully, 2013). Sofitel hotelhas mainly accommodation services and the customer comes here to accommodate.Menu/Accommodation- Customers having high demand for accommodation andmenu will prefer hotel having quality accommodation and variety of food. A customer withreasonable expectation will consider low-quality accommodation and less variety of menu.Sofitel hotel is rich in both menu and accommodation.Pricing consideration- Families and couples mostly concerned for services thenprices and thus ready to pay a high price for services.
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