Hospitality Management - High Valley

Hospitality Management
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Table of Contents
INTRODUCTION........................................................................................................... 3
TASK 1........................................................................................................................ 3
AC1.1...........................................................................................................................................3
AC1.2...........................................................................................................................................4
AC1.3...........................................................................................................................................4
AC1.4...........................................................................................................................................5
AC2.1..........................................................................................................................................5
AC2.2..........................................................................................................................................6
AC2.3..........................................................................................................................................6
AC2.4..........................................................................................................................................7
TASK 2 ....................................................................................................................... 7
AC3.1..........................................................................................................................................7
AC3.2...........................................................................................................................................8
TASK 3........................................................................................................................ 9
AC4.1..........................................................................................................................................9
AC4.2........................................................................................................................................11
AC4.3........................................................................................................................................11
CONCLUSION........................................................................................................... 12
REFERENCES........................................................................................................... 13
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INTRODUCTION
High Valley hotel is the multinational business located at Snowdonia national park at
Wales. The major type of customers of the hotel is couples and families. Furthermore, the
interested group among these customers are hikers, climbers, ramblers and other sports
enthusiasts. In order to meet the demand of two national Companies, this report will provide the
approved plan for the expansion of the park. The report will also cover the other aspects of
business in hospitality with reference to High valley hotel such as the way the quality is managed
in the hotel, factors affecting revenue and profits of the operations, different methods utilized for
fixing the price and responsibilities of a manager in the organization of various activities of a
hotel.
TASK 1
AC1.1
Hospitality refers to serving of guest and visitors with the number of approaches and
possesses a welcoming nature. Products in hotels can be food and beverages which are
perishable. On the basis of different criteria the products of a hotel such as High Valley
hospitality products are here given below:-
Perishable- Food and beverages are perishable products and are also not much durable.
Intangible and Tangible products- The quality of service of the hotel includes two
aspects along with strength and weakness (Oskam and Boswijk, 2016). Tangible service includes
exterior and interior design of the hotel, equipment of hotel and ambient condition of the hotel
which is clearly visible to customers. Intangible service factors include responsiveness of
customer, empathy, reliability, and assurance which are not visible.
Area of Services- Main services of a hotel includes food, beverages, dividing customers,
conference hall and discussion in banquet system in order to assist customers in the arrangement
of lunch, dinner and the big feast. The services also include air tickets, traveling facilities and
also providing travel technology.
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AC1.2
The business of a hotel does not have one demand all days within a week or all over year.
There are several factors which vary the demand of the customer. The four influential factors are
described as below: -
 Seasonality- The customers of High Valley hotel are more climber, hiker, and ramblers etc.
(Zikmund, et. al., 2013). These customers prefer warmer season to come to enjoy holidays
and thus demand increases in this season than other seasons.
 Time of Week- Many of customers of High Valley such as couple and families choose a
weekend for traveling and thus these days in the week has high demand.
 Healthy living- Demand of customers also get affected when they are highly concern about
the health and want to live a happy and healthy life which can provide them standard level
sanitation.
 Economic factors- Any national or regional crisis also affects the economy and income of
major customers and thus decreases the demand.
 Living and culture- Some customers do not get adjusted with different cultures and living
and hence choose only the location for traveling which matches with their living and which
ultimately affects the demand.
AC1.3
Different customers have different requirements and expectations and which differentiate
the profile and expectation of customer which are here presented below:-
Hospitality business types- There are three types of hotel business such as food and
beverage purposes, accommodation, travel, and tourism (Xu, 2010). Customers accommodate
the hotel and come mainly to meet the purpose of accommodation in case of High valley hotel.
Consideration of pricing- Since families and couple are the major types of the customer
of High valley hotel. These customers mainly focus on services rather on its cost and which
ultimately lead to high price for services.
Experience of the meal- Meal standards is generally high for the customer. When there
are different customers such as sportsman and its team then the menu of the meal is always high
and not include heavy food.
Expectation requirements- Customers come with different expectations and demand.
With this difference in demand, High valley hotel is successful in meeting their high demand.
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