Hospitality Operations Management Assignment Sample
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Added on 2020-12-24
Hospitality Operations Management Assignment Sample
Added on 2020-12-24
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Hospitality OperationsManagement
TABLE OF CONTENTSINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Analyzing the nature of different hospitality product and service areas..........................11.2 Evaluating different influences affecting patterns of demand within hospitality operations21.3 Comparing customer profiles and their differing expectations and requirements in respectof hospitality provision...........................................................................................................31.4 Analysing factors affecting Average Spending Power (ASP) in hospitality businesses..42.1 Evaluating the key stages in product and service development applied within a hospitalityoperation.................................................................................................................................42.2 Analysing the features which contribute towards customers’ perception of products andservices...................................................................................................................................52.3 Assessing the opportunities and constraints affecting product and service developmentwithin a hospitality environment............................................................................................52.4 Evaluating different merchandising opportunities for hospitality products and services6TASK 2............................................................................................................................................73.1 Evaluating different methods of pricing taking into account additional pricingconsiderations.........................................................................................................................73.2 Assess the factors which affect revenue generation and profitability in hospitalityoperations...............................................................................................................................7TASK 3............................................................................................................................................84.1 Applying different performance measures and appraisal techniques to individual aspectsof hospitality operations.........................................................................................................84.2 Usefulness and limitations of different quantitative and qualitative appraisal techniquesand their application to hospitality operations........................................................................94.3 Applying approaches to business analysis, evaluation and planning appropriate tohospitality operations..............................................................................................................9CONCLUSION..............................................................................................................................10REFERENCES..............................................................................................................................11
INTRODUCTIONOperation management is an area of management which concerned with designing andcontrolling procedures of production and redesigning the business operations in themanufacturing of products and services. This will offer skill and acumen to work in wide rangeof areas within the multifaceted industry (Brown, Arendt and Bosselman, 2014). Along with this,the concept of hospitality determined the relationship among guests and a hotel. It is that sectorwhich creates wealth for shareholders by providing them best quality services and facilities. Thereport is based on Corinthia Hotel London which offers quality services to their guests. The mainpurpose of this assignment is to understand nature of various products and services of hospitalityas well as influences that directly affect structure of demand in hotel operations. Also, the keystages of product and service development applied in hotel sector are determined in this report.TASK 11.1 Analyzing the nature of different hospitality product and service areasProduct refers to anything which are offered to market in satisfying the desires and needsof customers. It can be in tangible and virtual form. There are various nature of products andservices in the Corinthia Hotel and it is located in London that are described as follows:Product Areas:Perishable Elements – It refers to the type of food with the limited shelf life if they arenot refrigerated. Since perishing is dying, anything perishable could damage and likely to bedamaged. In hotel, products are considered as perishable element because this is damage whenthey are not use it in limited time. Tangible and Intangible Elements – Tangible goods and services involves TV, building,food items of the Corinthia Hotel. This will help organization in gaining attention of largenumber of customers in an easy manner. On the other hand, intangible elements are goodwill andenvironment for the hotel which cannot be seen or touched (Chan and Hsu, 2016). This may bedivided into various types such as quality, design, brand name, style, etc. Service Areas:Food and Beverage – In Corinthia Hotel, this service is provided by the hotel managersto their customers. There are various types of food and beverage facilities that include platter1
system, buffet services, etc. In addition to this, role of service department is to try to solve theircustomer’s complaints and fulfill the guest’s needs or requests effectually. Room division – It comprises with departments and personnel so this is essential for themis to provide appropriate room services to their guests during stay time. In most of the hotels,room division helps in generating income or revenue than other departments. 1.2 Evaluating different influences affecting patterns of demand within hospitality operationsThere are various prospects which directly affect the patterns of demand andrequirements in hospitality operations. Such are described as below:Seasonality – Most of guests who stay in Corinthia Hotel London are visit to seenbeautiful environment and places of country. These customers are mainly travel in differentseason. As per the season, guest demand are change so hotel require to satisfy their customers byproviding them required services which enhance its income. It will play an essential role inrecognizing the customer behavior (Deery and Jago, 2015). In addition to this, seasons aredivided into three environments such as Green, High and Down. Such are associated withalterations in various demands and expectations of customers. In the high season, demand ofhotel facilities increases as compared to other time period. Time of week – In this, most of the customers are considered as family and couples whospend their holidays in different countries. They are mainly select weekend days and holidayssuch as winter and summer vacation for travel. For this, the requirement of hotel rooms arebecame very high. Healthy Living – This is one of the most essential parts which directly impact on patternof demand. There are several types of people who are living in the environment such as highincome level group, low financial gain and so on. In this, there are large number of guests whoare health conscious and they always book that hotel where they get high standard services alongwith healthy surroundings.Culture – The culture considered as a characteristic of particular group which is similarwith language, cooking, social tradition arts, values, etc. This will directly affect demand becausemost of the people prefer hotels where they get similar type of cultural environment (DenizciGuillet and Mohammed, 2015). 2
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