Analyse the Nature of Hospitality Product

Added on - 22 Nov 2020

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Hospitality OperationsManagement
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Analyse the nature of hospitality product and service areas............................................11.2 Evaluate the different influences affecting patterns of demand within hospitalityoperations...............................................................................................................................21.3 Compare customer profiles and their differing expectations and requirements in respect ofhospitality provision...............................................................................................................21.4 Analyse factors affecting average spending power (ASP) in hospitality businesses.......32.1 Evaluate the key stages in product and service development applied within a hospitalityoperation.................................................................................................................................42.2 Analyse the features which contribute towards the customers’ perception of products andservices...................................................................................................................................52.3 Assess the opportunities and constraints affecting product and/or service developmentwithin a hospitality environment............................................................................................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 Assess the factors which affect revenue generation and profitability in hospitalityoperations...............................................................................................................................7TASK 3............................................................................................................................................74.1 Apply a range of performance measures and appraisal techniques to individual aspects ofhospitality operations, the product and the whole operation..................................................74.2 Determine the usefulness and limitations of the various quantitative and qualitativeappraisal techniques and their application to hospitality operations......................................84.3 Apply approaches to business analysis, evaluation and planning appropriate to hospitalityoperations, making proposals for action.................................................................................8CONCLUSION................................................................................................................................9REFERENCES..............................................................................................................................10
INTRODUCTIONHospitality Operations Management refers to the work done in distinct areas of hotelindustry including administration of front desk, food and beverage, human resource planning andhousekeeping operations. It may vary from various aspects whether this is business size, whichstrategies are utilized or how processes are respected(Denizci Guille and Mohammed, 2015). Inthe present assignment, chosen organisation is Rosewood London which is a 5-star luxury hotellocated in London, England, United Kingdom. This report covers nature of different product andservice areas in hospitality and factors that affect demand patterns. It also includes elementsaffecting average spending power, key stages in product and service development and differentmerchandising opportunities for hospitality goods and services. Moreover, different methods ofpricing, factors that affect profitability and revenue generation, different performancemeasurement techniques and approaches to business analysis, evaluation and planning arediscussed in this project.TASK 11.1 Analyse the nature of hospitality product and service areasIn hospitality business, products like food and beverages which are very much perishable.Based on distinct criteria, nature of hospitality products and service areas of Hotel RosewoodLondon are defined below:Perishable products:It is the type of food which has limited shelf life. In hotel,perishable product includes food and beverages that are very much perishable(García-Lillo,Úbeda-García and Marco-Lajara, 2016).Tangible and Intangible:In hotel business, service quality has two aspects. In RosewoodLondon, tangible service includes hotel's interior and exterior design, equipment and its ambientcondition which all are very much visible to guests. Whereas, intangible service elements includecustomer responsiveness, empathy, reliability and assurance which all are not visible to guests.Inseparable elements:Service inseparability means that the production or execution ofservices that can't be separated from its producer. It includes the point where service is providedand consumed. Services fall in this category includes room service, accommodation etc. Serviceinseparability means guests are part of product. The service provider as well as customer, bothshould be present for transaction to occur in hospitality service.1
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