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Hospitality Operations Management- Doc

   

Added on  2020-10-22

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Hospitality OperationsManagement

Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Analyse Nature Of Hospitality Product And Service Area...................................................11.2 Evaluation of different influences that affect the pattern of demand in hospitality operation.....................................................................................................................................................21.3 Comparison between customer profile and Their expect ion and requirements...................31.4 Factors affecting Average Spending Power (ASP) in Hospitality Business.........................42.1 Evaluation of key stages in product and service development.............................................42.2 Analysis of features that contribute towards the customers’ perception of products andservices........................................................................................................................................52.3 Opportunities and constraints that affect product and service development in hospitalityenvironment.................................................................................................................................62.4 Evaluation of Merchandising Opportunities for Hospitality Products and Services............6TASK 3............................................................................................................................................73.1 Different methods of pricing for consideration of additional pricing...................................73.2 Factors affecting revenue generation and profitability in hospitality operations..................7TASK 3............................................................................................................................................84.1 Range of performance measurement and appraisal techniques to individual aspects ofhospitality operations..................................................................................................................84.2 Usefulness and limitations of quantitative and qualitative appraisal techniques..................84.3 Approaches of business analysis, evaluation and planning appropriate to hospitalityoperations....................................................................................................................................9CONCLUSION..............................................................................................................................10REFERENCES..............................................................................................................................11

INTRODUCTIONHospitality operations management is define as the work perform in the differentdepartments of hotel industry. It involves the relationship process between hotel manager andvisitors. It includes different area like resort, restaurants, casinos, and hotels. They generallydeals with tourists and visitors (Chan and Hsu, 2016). Hospitality is a broad concept which helpsin managing business activities and providing customers service and keeping financial records.This report is based on Marriott Hotel which is a type of hospitality industry. It was founded in1927 by Alice Marriott. Its headquarter is located in US. In this assessment there will be adiscussion about nature of hospitality products and service area with evaluation of patternaffecting demand. Average spending power and key stages in products and service developmentis discuss. Apart from this, evaluation of different merchandising opportunities for hospitalityproducts will discuss. At last, different methods of pricing and factors affecting revenuegeneration and profitability will discuss.TASK 11.1 Analyse Nature Of Hospitality Product And Service AreaProduct refers to an item which is manufactured by hotels or resorts to satisfy the needsof customers. Services refers to a activity of distribution and consumption of goods which isproduce by seller to buyer. Nature of products and services in Marriott Hotel can be determine asfollows:-Perishable elements: Perishable elements or goods are refers to those products andservices which cannot be stored or collect for a long time period or future sale. For instance: foodand beverage and other types of similar goods are perishable in nature. These products can't bestored for the purpose of sale in future. When foods is kept for long time then it become useless.So, Marriott Hotel have to provide best services to their customers.Inseparable Services: It refers to the manufacturing and consuming of services which arenot separable from provider of that service (Davis and et. al., 2018). It consider that productsservices are produced and consumed at the same time in Marriott Hotel. For Instance: service offood serving are provided by staff of hotel and consume by visitors at a same time.Tangible or intangible elements: There are basically two types of products and servicesin hospitality industry i.e. tangible and intangible. Tangible goods are those which can be seen

or touched to the visitors like furniture, foods etc. intangible goods are those which cant bemeasure in quantity and weight. These goods are not seen or touched by client like brand name,quality of goods, design etc.Service Area of Marriott HotelFood and beverage: It is a service which is offered by the hotel manager to their clients.There are different types of services in food and beverage sector such as cooking food, servingfoods, plate and buffet service etc. In this type of services, manager of Marriott Hotel play animportant role to attend the guest and handle their complaints regarding food and service (Evans,2015).Room Division: It is an important activity of hotel management. In this type of serviceoperation department of Marriott Hotel analyse the need of customers and provide them serviceas per their requirements. They also take reservations and and handle the housekeeping services.1.2 Evaluation of different influences that affect the pattern of demand in hospitality operationThere are various factors that affect the pattern of demand in hospitality operation whichare as follows:-Time of the week: It is important for group of customers that refers to families andcouple. Generally, they prefer holiday and weekend for travelling in different areas. In MarriottHotel, there is a high demand of hotel rooms and services in weekend and other holidays.Seasonality: Visitors are prefer to visit on a specific season that is best suitable for aparticular area. In hospitality industry, seasons and weather condition play an important role foraffecting demands of hotels. Seasons can be divided into three parts: high, green and low. Theseare the influences that affects the pattern of demand in Marriott Hotel. In High season whereweather condition is in favour of visitors, demands of hotels become high.Healthy living: Its is an important part which affect the pattern of demand. It refers tothose person who are more health conscious and live healthy life style as per their standard andincome level (Hertzman, Moreo and Wiener, 2015). If persons are more believe in healthy lifethen they will choose that hotel which is more hygienic and serve healthy foods rather than junkfood. Demand of Marriott Hotel is highly affected with lifestyle of consumers.Culture: It refers to the different groups of people who belief their social norms,behaviour and values. Most of people are prefer to select that hotel for living that is similar to

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