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Hospitality Operations Management Doc

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Added on  2020-10-04

Hospitality Operations Management Doc

   Added on 2020-10-04

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Hospitality OperationsManagement
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Table of ContentsINTRODUCTION ..........................................................................................................................1TASK 1............................................................................................................................................1AC1.1 The nature of product and services..................................................................................1AC1.2 Different influences affecting pattern of demand............................................................1AC1.3 Comparison of customer profiles and their expectation and requirement.......................2AC1.4 Factor affecting average spending power........................................................................3AC2.1 The key stage of product and development ....................................................................4AC2.2 Features that contributes towards the customer perception.............................................5AC2.3 Different merchandising opportunities. ..........................................................................5TASK2.............................................................................................................................................6AC3.1 Different methods of pricing...........................................................................................6AC3.2 Factors that affect the revenue generation and profitability of hotel...............................6TASK3.............................................................................................................................................7AC4.1 Range of performance measures and appraisal techniques to individual aspects ofHotel............................................................................................................................................7AC4.2 usefulness and Limitations of different appraisal techniques..........................................8AC4.3 Approaches or business analysis.....................................................................................8CONCLUSION ...............................................................................................................................8REFERENCES..............................................................................................................................10
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INTRODUCTION Hospitality can be define as services industry that includes hotels, restaurants, eventplanning, tourism related business and travel providers. Operation management in the hospitalityindustry is the administration of business practice that will create the better working of operationwithin an organisation. In context, Rosewood London one of the most popular hotel in Londoni.e. chosen to understand the importance of management in hospitality (Boella and Goss-Turner,2013).In this project report, various activities are analyse to understand the nature of servicesarea. Different customer profile and their expectation is compared and various factor affectingaverage spending power is analyse. Analyses of key features that contribute toward the customerperception of product and service. Report also shows the Individual research is being done forthe purpose of benchmarking and different question are being asked for the relevant criteria.TASK 1AC1.1 The nature of product and servicesFor growth, every hotel wants to provide better product and services so that more numberof customer are attracted toward particular hotel. The nature of services are inseparability,intangibility and perish-ability. Hotel has various services area that are developed for thefulfilment of customer and making them comfortable so that they might visit again. The differentservices areas are luxury room, food and beverage, conference and banqueting hall etc. Roomdivision department make sure that every room must be clean and hygiene and room service willbe provided on time to time so that customer feel comfortable. Conference hall are used byprofessional so that they might conduct office meeting or seminar related to their work.Rosewood London is famous for their delicious food and unique food product that are offered tovisitor. So this is this is the duty of food and beverage department to ensure that quality andquantity of food must be good otherwise their name of hotel would go down in the market. AC1.2 Different influences affecting pattern of demandThere are different factors that might effect the pattern of demand of Hospitalityorganisation so as Rosewood London such as price fluctuation of room due to seasonality, checkin and check out timing, sociological influence, regional and cultural patterns, food offered andfashion trends, elasticity of demand and other economic factors. In general, the law of demand is
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defines as the quantity demanded move to opposite direction in relation of price and there maybe a downward slope of demand curve. Economical factor have a major impact on the hotelindustry globally and locally especially in UK. It is observed that sudden fluctuation within theeconomic factor can affect the level of demand in Rosewood London Hotel.For example, duringthe time of recession demand of visitor fell because they are forced to cut down on extra cost thatthey were willing to spend to visit hotel (Brown and Bessant, 2013).Similarly, seasonality hasalso one of the major factor influencing pattern of demand to the hotels of London. Such as it isidentified by operation manager that there are two peak season, one between June to Septemberand the other is December because in other part of year there is extreme cold in UK and visitorrarely visit to the nation. 2
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