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Hospitality Operation Management - Sample Assignment

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Added on  2021-01-02

Hospitality Operation Management - Sample Assignment

   Added on 2021-01-02

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Hospitality operation management
Hospitality Operation Management - Sample Assignment_1
Table of ContentsIntroduction................................................................................................................................5Task 1.........................................................................................................................................5AC1.1 Analyse the nature of hospitality product and service areas.......................................5AC1.2 Evaluate the different influences affecting patterns of demand within hospitalityoperations...............................................................................................................................5AC1.3 Compare customer profiles and their differing expectations and requirements inrespect of hospitality provision..............................................................................................6AC1.4 Analyse factors affecting average spending power (ASP) in hospitality businesses..6AC2.1 Evaluate the key stages in product and service development applied within ahospitality operation...............................................................................................................7AC2.2 Analyse the features which contribute towards the customers’ perception ofproducts and services.............................................................................................................7AC2.3 Assess the opportunities and constraints affecting product and/or servicedevelopment within a hospitality environment...................................................................8AC2.4 Evaluate different merchandising opportunities for hospitality products and services.8Task 2........................................................................................................................................8AC3.1: Choose an organisation and evaluate the different pricing methods it uses..............8AC3.2: Appraisal Of Revenue Generation And Profitability.................................................9Task 3: Report..........................................................................................................................10AC4.1 Apply a range of performance measures and appraisal techniques to individualaspects of hospitality operations, the product and the whole operation.............................10AC4.2 Determine the usefulness and limitations of the various quantitative and qualitativeappraisal techniques and their application to hospitality operations....................................11AC4.3 Apply approaches to business analysis, evaluation and planning appropriate tohospitality operations..........................................................................................................11Conclusion................................................................................................................................11References................................................................................................................................12
Hospitality Operation Management - Sample Assignment_2
Hospitality Operation Management - Sample Assignment_3
Introduction Hospitality operation management can be defined as the administration of business activitiesso that highest level of efficiency can be created within the organisation. As tourism hasbecome a very popular leisure activity over the globe hence the need is to ensure thatHospitality operation management practices are in proper place (Jauhari and Bharwani,2017). The present study has laid emphasis on the operations management practices ofWaldorf Hilton which is the most iconic hotel in London in place since 1908 (The Waldorf,2018). Study focuses on various areas being nature of hospitality product and services;merchandising opportunities; pricing methods among others. Task 1 AC1.1 Analyse the nature of hospitality product and service areas.The nature of hospitality product and service areas offered by Waldorf Hilton,London is asfollows; Dinning - Dining services provide foods and drinks that are of inspired taste and alsohave a presence of expert service offerings (The Waldorf Hilton, London. 2018). Theofferings are usually perishable in nature and do not last for long span of time. Room division – These are in form of guest and executive rooms as well as suites thatare designed for comfort and convenience (Law, Buhalis and Cobanoglu, 2014). Herethe tangible aspects are in form of interior of the room; equipment’s present insideand overall ambience while non-tangible aspects are client responsiveness; trust,responsiveness among others that are not visible directly(Reynolds, 2013)Health and Fitness – these are inclusive of gym, swimming pool, sauna and steamroom that helps the people to stay healthy and fit even during the tour (TheWaldorf, 2018).For business – in order to add convenience to business plans the hotelprovides services such as meeting rooms; video conferencing; facility;audio/visual equipment; as well as business center and office (Jauhari and Bharwani,2017). AC1.2 Evaluate the different influences affecting patterns of demand within hospitalityoperations.Seasonality – The tourism flow to Waldorf Hilton,London are affected by theseasons where March to May is heavily crowded on account of mild temperatures and
Hospitality Operation Management - Sample Assignment_4

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