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Hospitality Operations Management : Sampel Assignment

   

Added on  2021-01-03

14 Pages3914 Words23 Views
Hospitality OperationsManagement

Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Identify the nature of hospitality product and services areas................................................11.2 Measure the different influences affecting the patterns of demand within hospitalityoperations....................................................................................................................................11.3 Comparison of customers profile and fulfilling there requirements and needs....................21.4 Factors affecting average spending power ...........................................................................32.1 Stage in product and services development in hospitality operation....................................32.2 Features of customer perception of products and services ...................................................42.3 Asses opportunities and constraints affecting products and services ...................................52.4 Different merchandising opportunities for products and services ......................................5TASK 2............................................................................................................................................63.1 Different methods of pricing ................................................................................................63.2 Factors affecting revenues' generation and profitability.......................................................7TASK 3 ...........................................................................................................................................74.1 Performance measures and appraisal techniques .................................................................74.2 Advantages and Limitation of quantitative and qualitative appraisal techniques ................84.3 Approaches to business analysis, evaluation and planning of operation .............................9CONCLUSION ...............................................................................................................................9REFERENCES .............................................................................................................................10

INTRODUCTIONThe role of operation management in hospitality industry that affects demand patterns,resources scheduling and operational capacity. It is one of the most difficult activity formanaging operations of hospitality business(Xu and Gursoy, 2015). This challenges faces byoperation manager of company. This study is based on Hilton. It is the largest hotel and resort inUK. This assignment will analysis of nature of hospitality products and services. It will evaluatefactors that affecting hospitality operations. It will also compare customers profiles and theirdiffering expectations and requirement in hospitality provisions. It will analysis key stage ofproduct and services development.TASK 11.1 Identify the nature of hospitality product and services areasHospitality industry is considered to be a large part of service providing industryaccording to customer’s need. It is totally based on the concept of customers’ wants andrequirement of both individual and a group of families. Hilton hotel and resort which is one ofthe most well-known hospitality hotel, globally spread over a wider area and centre of attractionfor most of the families as well as travellers which allows the Hilton organisation to generate avery high revenue(Chen and Chen, 2014). Hospitality products are the substance of a hoteldesign which includes various components like accommodation, sightseeing, food andbeverages. Whereas hospitality services refer to the room services, resorts, club, breakfast andlunch services and providing all the needs of the customers. It also includes tangible andintangible elements. As Hilton is a worldwide hotel in hospitality industry it provides manyservices to the customers like it offers Hilton resort, which has well furnished rooms, pools andspa. This also includes online booking of rooms which is an intangible services for thecustomers. Hilton hotels consists of other food and beverages services like it serves differenttypes of dishes at meal, lunch and dinner that are planned according to customers taste andpreferences. The main motive of providing their services to the client is to gain more and morecustomers to the organisation in order to generate a high revenue as well as to spread its entityover a larger area. 1

1.2 Measure the different influences affecting the patterns of demand within hospitalityoperationsThe taste and preferences of each and every person is different so there demands alsochanges according to their requirement. Due to changes in needs and demands of the customersthe hotels also had to give priority to the customer’s postulates in order to meet the needs ofclients. .There are many factors that affects the pattern of demands in Hilton hotel. These factorsare as follows. Seasonality: This factor influences the demand pattern of the Hilton organisation. As thetaste and preferences of every customer is different. For example during summer seasonmost of the travellers as well as families or individuals are attracted to the Hilton resorts,which has the beautifully organised gardens for customers as well as pool facility. Due toseasonal demands by the customers, the management of Hilton hotel had to add variousdishes in there menu planning which are acceptable by the clients during differentseasons(Davis and et. al., 2018). They always had to give priority to the customers tasteand preferences. Through providing good services to the people, it is capable enough toadd multiple numbers of customers to its organisation which in turn will generate anappropriate revenue for them. Healthy leaving: Nowadays, people are getting very conscious about their health.Customers don't want an unbalanced diet in there food which is unhealthier for them orwhich affects negatively to their body. Hilton which is a well organised hotel withtalented food staff always makes sure that the meal lunch or dinner they are serving hasall types of nutrients and balanced diet within it, In order to satisfy the customersrequirement. For example the firm offers nutritious salad during lunch and dinner whichare of good quality and are also healthy for their clients. Through this, the organisation iscapable enough to meet the customers taste and preferences (Hertzman, Moreo andWiener, 2015).Economic factor: This factor is related to the economic condition of consumers whichincludes high inflation rates, supply demand, unemployment etc. if the inflation ratesincreases than organisation also had to increases its products prices and this wouldinfluence the demands of consumers as they will no longer be able to buy the productsaccording to there needs and requirement. If persons is unemployed ,than this would also2

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