Hospitality Management - Assignment
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Added on 2021-06-17
Hospitality Management - Assignment
Added on 2021-06-17
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Running head: HOSPITALITY MANAGEMENTHospitality Supervisor and Training SkillName of the Student:Name of the University:Author’s Note:
2HOSPITALITY MANAGEMENTTable of ContentsIntroduction......................................................................................................................................3Question 1........................................................................................................................................3Introduction..................................................................................................................................3a) Identification of the main issues that supervisor needs to consider while planning forGerman delegation visit...............................................................................................................4b) Discussion of the main skill of the supervisor to run the department smoothly.....................5c) Analysis of the motivation techniques that the supervisor could use to ensure the maximumperformance of the team..............................................................................................................6Conclusion...................................................................................................................................8Question 2........................................................................................................................................9Introduction..................................................................................................................................9Actions that the supervisor needs to take to address the situation...............................................9Recommendations of the action plan for the supervisor to bring the required changes............10Conclusion.................................................................................................................................12Conclusion.....................................................................................................................................13Reference List................................................................................................................................14
3HOSPITALITY MANAGEMENTIntroductionHospitality supervision is a crucial area of the hospitality sector. In order to improve thebrand image and the customer satisfaction level, proper supervision in the hotel is required. Forevery hotel, it is important to recruit skilled employees to improve the level of service. One ofthe major important areas of hospitality sector is the food and beverage section or the restaurantdepartment. The quality of food is the major concern of the visitors (Kukanja et al., 2017). Poorquality food often hampers the service as well as the image of the hotel sector. This study dealswith the issues of the restaurant department of Courthouse Hotel. Therefore, the role andresponsibility of the supervisor and the action plan to resolve the problem will be discussed inthis section. Question 1 Introduction The hospitality industry has one of the highest employee attrition rates and the industryalso underscores the significance of having strategies and programs to motivate and train thestaffs. The management team can make every day into a learning experience for the executives.Courthouse Hotel is considered as one of the major hotels in the city. German delegate is comingand the management has to identify the main issues when planning for the event. In thefollowing section, main skills of the supervisor and motivation techniques of the supervisors arediscussed.
4HOSPITALITY MANAGEMENTa) Identification of the main issues that supervisor needs to consider while planning forGerman delegation visitIn the recent years, this hotel has been facing challenges regarding their profitability.They have struggled to maintain their profit margin. However, recession and high level ofcompetition are the major two causes that hamper the profitability margin of the business.However, Courthouse Hotel offers low price but, their service quality is poor. The quality andrange of the food are low that creates an opportunity for the competitors to offer an alternativeproduct to the customers. Apart from the food quality, the accommodation is not good in thisorganisation. In this hotel, the total number of room is less in comparison to other hotels. Thereis a carvery style restaurant and only one function room for the private dinner. There is no largebanquet facility and no option for the room service. As stated by Alhelalat, Mamoun & Twaissi(2017, p.46), ‘employee behaviour plays a significant role in satisfying restaurant customers,however, there is a paucity of research highlighted personal and functional aspects of employeebehaviour and their influence on customer satisfaction’. Less number of part-time employees isanother major issue of Courthouse hotel that needs to consider during the German delegation’svisit. There is only one and two part-time employees and maximum employees are fulltimemembers. However, the managers have the expectation that the workers must work either earlyor late shift. The German delegation will stay at night. Thus, it is important for the hotel torecruit employees for the night shift. However, there are no staffs to work at night as well as inweekend. Hence, the Courthouse will be allocated for the Germans. Due to the poor food qualityof the hotel, it is difficult for this hotel to gain a good review from the guests.If the hotel can provide standard service then they will be able to gain positive publicityand if they fail then their brand image will be hampered. The image of a hotel depends on its
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