Hospitality Operations Management: Assignment

Added on - Dec 2020

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Hospitality OperationsManagement
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Nature of Hospitality Product and Service Areas.................................................................11.2 Different Influences which Affecting Demand Within Hospitality Operations...................21.3 Compare customer profiles and their differing expectations and requirements....................21.4 Factors Affecting Average Spending Power (ASP) in hospitality businesses......................32.2 Features which contribute towards the customers’ perception of products and services......42.3 Opportunities and constraints affecting product and/or service development within ahospitality environment..............................................................................................................52.4 Different merchandising opportunities for hospitality products and services......................5TASK 2............................................................................................................................................63.1 Various methods of pricing taking account other into consideration of pricing...................63.2 Factors that have an impact on profitability and revenue generation in hospitalityoperations....................................................................................................................................7TASK 3............................................................................................................................................74.1 Range of Performance Measures and Appraisal Techniques to Individual Aspects ofHospitality Operations................................................................................................................74.3 Approaches to business analysis, evaluation and planning appropriate to hospitalityoperations....................................................................................................................................84.2 Usefulness and Limitations of Various Quantitative and Qualitative Appraisal Techniques.....................................................................................................................................................9CONCLUSION................................................................................................................................9REFERENCES..............................................................................................................................10
INTRODUCTIONOperations management in hospitality and tourism sector refers to the activities performin various areas of hotel sector. Hospitality refers to the various positions that deals with visitorsand this mainly consists restaurants, catering, casinos, resorts hotels and many more.Concept ofhospitality cover the relationship between guest and a hotel(Raj and Griffin, 2015). This sectorcreate wealth for shareholders by offer quality services to the customers. The Berkeley hotellocated in London is taken in this report for study. Nature of various products and services ofhospitality and the influences which affect demand pattern of hospitality services is all given inthis report. Further, elements which have a impact on spending power of customers withdifferent stages involve in development of products and services is also mentioned in this. Inaddition to this, various methods of pricing within the hospitality industry and factors whichaffect the profitability of various sectors operate in this sector is all given in this report.TASK 11.1 Nature of Hospitality Product and Service AreasProduct is define as an item which is offered for sale and service is produce by hotel totheir consumers. It can be in tangible or virtual form. There are different nature of product andservice in The Berkeley Hotel, situated in London are as follows:-Product AreasPerishable Elements-It can be describe as a service which cannot be gathered or storedfor sale in upcoming future. For instance: food and beverage products are not durable but theseare perishable.Tangible or Intangible Elements-Tangible goods and services includes exterior andinterior design and equipments of Berkeley Hotel. These all are visible to the customers. It maybe divided into different kinds like quality, style, design, brand name etc. For example: furnitureis tangible, which be seen or touched.Service AreasRoom Division:It is an action or activity which is responsible for clients service, revenueand division forecasting. Thisdepartment play primary roles in providing service to guestsduring a hotel stay. It includes reservations and housekeeping etc.1
Food and Beverage:This service is provided by service manager of The Berkeley Hotelto their guest(García-Lillo, Úbeda-García and Marco-Lajara, 2016). There are different kinds offood and beverage service which include: plate service, Buffet service, Plater service etc. Role ofservice department is to deal with visitors complaints and fulfil special clients' request.1.2 Different Influences which Affecting Demand Within Hospitality OperationsThere are different prospect which affect the patterns of demand in hospitality operations.These are as follows:-Seasonality-Main visitors of The Berkeley Hotel London are hikers, climbers, ramblersetc. All these customers are mainly visit in different seasons. Seasonality is distinguishing of atime series in which there is a daily and predictable changes(Xu and Gursoy, 2015). It play animportant role in identifying behaviour of customers. Seasons are categorised into threeenvironment: Down, Green and High. These are related with various expectations and demand.In high season, demand of the hotel services are automatically high.Time of week-One of the essential groups of customers are famed as families and couple.They primarily choose weekend and other type of holiday like summer and winter vacations totravel. Through this, demand of hotel rooms become high.Healthy Living-It is an important part which directly affect the patterns of demand.Different types of people are living in an environment like high income level group, low incomelevel and some others(Perez and del Bosque, 2014). Most of consumers are health consciousand they select the hotel where they get standard ground of sanitation and healthy food.Culture- Culture is a characteristic of a specific group of citizens which are similar withlanguage, belief, cooking, social habits arts etc. It also affect demand because people mostlyprefer that hotel where they get similarities with their culture.1.3 Compare customer profiles and their differing expectations and requirementsThere are various characteristics which help The Berkeley Hotel London in differentiatecustomer profiles in their expectations and requirement. These are as under:-Customer profilesCharacteristicsPricing consideration: It is an essentialelement that highly impact on customers needsand expectation.Most of the customers in Berkeley hotel arecouple and families. These type of guests areconcerned for their top-grade services rather2
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