(solution) Hospitality Operations Management
13 Pages3920 Words326 Views
Added on 2020-12-09
(solution) Hospitality Operations Management
Added on 2020-12-09
ShareRelated Documents
Hospitality OperationsManagement
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Nature of hospitality product and service areas....................................................................11.2 Different influences affecting patterns of 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.........................32.1 key stages in product and service development...................................................................42.2 Features which contribute towards the customers’ perception of products and services......52.3 Opportunities and constraints affecting product and/or service development within ahospitality environment. .............................................................................................................52.4 Different merchandising opportunities for hospitality products and services......................6TASK 2............................................................................................................................................63.1 Different methods of pricing taking into account additional pricing considerations............63.2 Factors which affect revenue generation and profitability in hospitality operations. ..........7TASK 3............................................................................................................................................84.1 Range of performance measures and appraisal techniques to individual aspects ofhospitality operations..................................................................................................................84.2 Usefulness and limitations of the various quantitative and qualitative appraisal techniques.....................................................................................................................................................84.3 Approaches to business analysis, evaluation and planning appropriate to hospitalityoperations....................................................................................................................................8CONCLUSION................................................................................................................................9REFERNCES.................................................................................................................................10.......................................................................................................................................................10
INTRODUCTIONOperations management is refer as the administration of business practices in order todevelop the highest level of effectiveness which is possible within a hospitality industry. It isrelated with converting labour and materials into services and goods as efficiently as possible toincrease profit of an enterprise (Boella and Goss-Turner, 2013). Hospitality management is aservice sector that has task to create wealth of shareholders by satisfying guests. Main purpose ofthis report is to understand the economic and operational characteristics of hospitality operations.In this report chosen 5 Star hotel is Rosewood London which was founded by Caroline RoseHunt in 1979. This report divided into different tasks which includes concept of pricing andprofitability, product development process and use of appraisal techniques to improveoperational performance of hotel. TASK 11.1 Nature of hospitality product and service areas.A product can be define as an item or a service which is produce by hotel to theircustomers. It can be physical or in cyber or virtual form. In Rosewood London, nature of productand service are different which are determined as under: Perishable elements: It is refer as a key concept and element that describe as servicecannot be collected or stored for sale in future. For example: the beverages and food along withother kind of business products are not more durable and much perishable (Brotherton, 2012).When the best service has actually provided to service user , this specific service irreversiblyvanishes as it was applied by the service users.Tangible or intangible elements: Tangible service can be exterior and interior design ofcompany, equipments of business, ambient condition etc. all which is more visible to the client.In hotel is mainly classified in different nature such as styling, design, brand name, quality andweight. In this visitors could argue about all things in room of hotel are tangible. For example:furniture may be seen and touched but after the analysis there is no tangible good in dealing forthe money spend. Service area of the Rosewood London is also divided in different parts in which some aspectsare shown as under: 1
End of preview
Want to access all the pages? Upload your documents or become a member.
Related Documents
Hospitality Operations Management: Analysis of Product and Service Areas, Demand Patterns, and Customer Perceptionlg...
|14
|4302
|419
Analyse the Nature of Hospitality Productlg...
|14
|4302
|59
Hospitality Operations Management Assignment Samplelg...
|14
|4656
|135
Hospitality Operations Management: Assignmentlg...
|13
|4259
|40
The role of customer expectations and requirements in operating hospitality businesseslg...
|14
|4603
|112
Hospitality Operation Management Naturelg...
|14
|4123
|165