Hospitality Operations Management : Assignment
13 Pages4541 Words292 Views
Added on 2020-10-23
Hospitality Operations Management : Assignment
Added on 2020-10-23
ShareRelated Documents
Hospitality OperationsManagement
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Analysis of nature of hospitality product and service areas..................................................11.2 Evaluation of various types of demand within hospitality operations..................................21.3 Comparison among customer profiles and their expectations and demand..........................21.4 Analyse factors which affects average spending power (ASP) of customer in hotel..........32.1 Evaluate the key stages in product and service development applied within a hospitalityoperation......................................................................................................................................42.2 Features contributes to customers’ perception of products and services..............................52.3 Assess opportunities and constraints affecting product and/or service development forHotel “Montcalm Royal London House”....................................................................................52.4 Evaluate different merchandising opportunities for hospitality products and services........6TASK 2............................................................................................................................................63.1 Evaluate different methods of pricing taking into account additional pricing considerations.....................................................................................................................................................63.2 Analysis of factors which affect revenue generation and profitability of Hotel “MontcalmRoyal London House”.................................................................................................................7TASK 3............................................................................................................................................84.1 Apply a range of performance measures and appraisal techniques to individual aspects ofhospitality operations, the product and the whole operation.......................................................84.2 Determine advantage and disadvantage of various quantitative and qualitative appraisaltechniques and their application to Hotel “Montcalm Royal London House”............................84.3 Approaches to business analysis, evaluation and planning appropriate for Hotel“Montcalm Royal London House”..............................................................................................9CONCLUSION................................................................................................................................9REFERENCES..............................................................................................................................10
INTRODUCTIONOperations management means a process through which planning, organising andsupervision of business operations can be done in effective and relevant manner. This is the besttechnique through which higher profits can be achieved (B. DiPietro, Cao and Partlow, 2013).Operations management can be done with some required skills such as proper understandingprocess, coordination among departments, creativity, use of technology, etc. Hospitality is theindustry which deals with lodging, event planning, cruise, travelling facilities, amusement park,etc. Hotels, restaurants, space for events, banquet, halls, etc. are some example of hospitalityfacility, etc. This report is based on Hotel “Montcalm Royal London House”. This is one of thefinest hotel in London situated at heart of England. In this report there is discussion aboutoperational and economic characteristics of hospitality operations, environment through whichproduct development can be done, pricing and profitability concept, use of appraisal techniquesare discussed. TASK 11.1 Analysis of nature of hospitality product and service areasHospitality is the sector which provides space for parties, meeting, official or personalmeeting, accommodation, etc. This is the area where person reside to enjoy external region apartfrom their native place. These days people want good and lavish services which are significantand relevant for providing internal peace and satisfaction to customers. Product or services offered by Hotel “Montcalm Royal London House”Perishable- Perishable is the product which does not resist for longer time. Fore e.g.:various food items which can not retain for longer time (Bharwani and Butt, 2012). Tangible/intangible- Apart from food items, there are many other services such as spacefor party, banquet halls, etc. are tangible. While at the same time there are some facilities such aspick and drop service from airport, brand image, logo, excellent ambience, etc. are part ofintangible services offered by Hotel “Montcalm Royal London House”.Service areas of Hotel “Montcalm Royal London House” Food and beverage: Hotel “Montcalm Royal London House” has main aim to servicedishes and beverages to customers. As there is difference in demand of customer's according to1
occasion, taste or geographical background hence it must be considered by managers to makegood brand image in hospitality industry. Conference and banqueting- Hotel “Montcalm Royal London House” has space asbanquet halls. These are offered to customers for meeting, official parties, private dinner, etc.There are big conference halls also with luxurious facilities to clients. 1.2 Evaluation of various types of demand within hospitality operationsThere are varieties of people who come to avail service in hotel. There are varieties ofreason for which hotel services are needed. This is the responsibility of managers to evaluate andanalyse customer demand. This is effective for achieving good brand image in hospitalityindustry because customers are satisfied (Boella and Goss-Turner, 2013). Seasonality- Season of the reason which affects demand of customers. There isdifference in demand for which hotels are booked. For instance: in vacation time, hostels are pre-reserve. While in off season, hotels are unreserved. Time of day/week- At week end, there is more booking by couples, friends, familyfunctions, etc. hence banquet halls are reserved. While in week days, business meeting andconferences are booked, so conference halls, town halls are reserved. Cultural, regional factor- There is difference in culture, religion of customers. Due togeographical reason, there is difference in demand of food as well. Hence this factors must keepin mind by managers of Hotel “Montcalm Royal London House” so they can satisfy customer'sdemand.Economic factors- Finance is one of the biggest factor which affects demand of productand services from Hotel “Montcalm Royal London House”. For instance: Customers having lessbudget does not ask for fitness and Spa facilities. 1.3 Comparison among customer profiles and their expectations and demandThere is difference in expectation of customers because of difference in their desire,expanding power, income level, etc. Operations managers of Hotel “Montcalm Royal LondonHouse” is responsible to manage commercial activities of various departments so satisfaction canbe attained (Cetin and Dincer, 2014). Spending power- Spending power is one of the essential factor of customers whichdiffers among them. For instance, if customer is residing at Hotel “Montcalm Royal LondonHouse”, with family then they have good budget. While vice versa in case of official tours. 2
End of preview
Want to access all the pages? Upload your documents or become a member.
Related Documents
Hospitality operations Management (Pdf)lg...
|13
|4382
|121
Hospitality Operations Management: Sample Assignmentlg...
|13
|3890
|333
Hospitality Operations Management Assignment - (Solved)lg...
|20
|3355
|205
Hospitality Operations Management - Sample Assignmentlg...
|14
|4393
|91
The role of customer expectations and requirements in operating hospitality businesseslg...
|14
|4603
|112
Hospitality Operations Management Solved Assignment (Doc)lg...
|14
|3985
|264