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Hospitality Operations Management ( Doc)

   

Added on  2020-10-22

12 Pages3988 Words104 Views
Hospitality OperationsManagement (HOM)

TABLE OF CONTENTSINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Analysis nature of hospitality products and services areas...................................................11.2 Evaluate different influence affecting patters of demand in operations................................21.3 Comparing profiles of customers their expectations and requirement..................................21.4 Analysing factors affecting average spending power............................................................32.1 Evaluate key stages in product and services development applied.......................................42.2 Analysing features contributing towards customer’s perception of products and services...42.3 Assessing opportunities and constraints affecting product and service development...........52.4 Evaluating different merchandising opportunities for hospitality products and services......5TASK 2............................................................................................................................................53.1 Evaluating different methods of pricing taking into account additional pricingconsideration................................................................................................................................53.2 Assessing factors affecting revenue generation and profitability..........................................6TASK 3............................................................................................................................................64.1 Apply different performance measures and appraisal techniques to individual aspectsproduct and whole operations......................................................................................................64.2 Determining effectiveness of different qualitative and quantitative appraisal technique andtheir application...........................................................................................................................74.3 Apply approaches to business analysis evaluation and planning appropriate to operations.7CONCLUSION................................................................................................................................8REFERENCES................................................................................................................................9

INTRODUCTIONOperations management within hospitality industry is growing with the increasing needand demand of customers which is one of the difficulties task faced by managers (BowieBrookes and Mariussen, 2016). Transformation of any of business input like that of workers,labours and technology with finished goods like services produced will be unique role ofoperation management. Within any 5-star large hotel this will concern with transformation ofmultiple layer of process like that of housekeeping, beverages, food and front office as well.This particular report on hospitality operations management focus on one of the biggest5-star hotel of UK that is Bulgari Hotel and Residences that is included within. This hotel wasopened in 2012 and is the most expensive hotels into London which is having total 85 rooms. Allfactors that affect the pattern of demand within the hospitality industry like that of cultural, timeof day or week and seasonality will be discussed. Then further factors affecting average spendingpower (ASP) in hospitality business will be included like that of size of income or social status. TASK 11.1 Analysis nature of hospitality products and services areasHospitality industry is having one of the most important service which is giving exclusiveexperience to customers who are coming to visit. While the products like food and beveragesneed to be hygienic and healthy as well with keeping in mind freshness of ingredients that arebeen used within (Xu and Gursoy, 2015). Other than these the nature of products and serviceswhich Bulgari Hotel and Residences is giving to all its customers and clients are as follows:Perishable- All the products or services of Bulgari Hotel and Residences will not be too muchdurable like that of food and beverages which they are consuming. These will be very muchperishable as they need to be used as and when it is produced or manufactured if kept for longerduration of time then it could be spoiled and rotten. Tangible and intangible- There are two types which is tangible and intangible as all products ofBulgari Hotel and Residences will be regarded to as tangible which could be seen and touched.While on other hand services which is offered by Bulgari Hotel and Residences will be regardedto as intangible as they could not be touched or seen they could only be felt.Room division- This is the most effective and important parts of Bulgari Hotel and Residenceswhich includes dividing of all rooms and suits while the stay of customers (Styles, Schoenberger1

and Galvez-Martos, 2015). This is the most essential part which is generating huge amount ofprofits and revenue with the joint efforts of housekeeping and front office departments as well.Food and beverages- This involves the producing, cooking, serving and the payment of bills thatof food and beverages within hotel. Food is the most perishable and tangible product of BulgariHotel and Residences which they must keep very good care of while cooking and serving themto its customers.1.2 Evaluate different influence affecting patters of demand in operationsDemand is that which refers to desire and willingness of consumer that he would bepaying for specified price for that product and services. While in context with hospitalityindustry the demand of consumer is not the same throughout the year or at all days of week. Yetthere are various factors which affect the demand of customers varies from time to time and thuseffecting profits and revenue of Bulgari Hotel and Residences (Espino-Rodríguez and Gil-Padilla, 2015). The factors like that of:Time of day or week- This factor also influence the demand of customers of Bulgari Hotel andResidences as the weekend time will be that at which most customer visit hotels rest day likeweekdays people are not having that much time for visiting hotels. Healthy living- If any customer is very much concern about their health and prefer healthy livingwould always search for those hotels which offer them proper sanitation facilities. Thus it wouldalso be impacting demand and preference of customers those who are visiting Bulgari Hotel andResidences.Ethnic influence- The background, culture and ethnicity of person and customer will also impacttheir demand for living and visiting hotels.Seasonality- This is the most impressive part of factors impacting demand of customers ofBulgari Hotel and Residences (Xu and Gursoy, 2015). Like most of the tourist visit Londonduring May till mid of September and December other than this time whole year is non-seasonalfor hospitality industry as well.Economic factors- Any type of economical or financial crisis of nation or global level wouldalso be impacting their demand for choosing and going to hotel.1.3 Comparing profiles of customers their expectations and requirementThere is number of customers who are having different types of profiling that is based ontheir background or level of income and then these would be influencing their expectation within2

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