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Hospitality Operations Management Assignment - J W Marriott

   

Added on  2020-10-05

13 Pages3854 Words125 Views
HOSPITALITY OPERATIONSMANAGEMENT1
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TABLE OF CONTENTSINTRODUCTION...........................................................................................................................4TASK 1............................................................................................................................................41.1 Nature of hospitality service areas.........................................................................................41.2 Factors affecting patterns of demand ....................................................................................51.3 Compare customer profiles and their differing expectations and requirements....................51.4 Average Spending Power in hospitality businesses...............................................................6AC2.1 Stages in product and service development ....................................................................6AC2.2 Customers’ perception of products and services..............................................................7AC2.3 Product and service development ....................................................................................8AC2.4 Different merchandising opportunities ............................................................................8TASK 2............................................................................................................................................9AC3.1 Different methods of pricing ...........................................................................................9AC3.2 Factors affecting revenue generation and profitability ....................................................9TASK 3..........................................................................................................................................10AC4.1 Performance measures and appraisal techniques ..........................................................10AC4.2 Usefulness and limitations of various quantitative and qualitative appraisal techniques ....................................................................................................................................................11AC4.3 Approaches to business analysis, evaluation and planning ...........................................12CONCLUSION..............................................................................................................................12REFERENCES..............................................................................................................................142
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INTRODUCTIONOperations management is defined as that branch of management which is considered asthe pillars of the hotel industry. It mainly deals with designing, implementing and monitoring ofthe operational activities for providing goods and services (Operation Management, 2018).Furthermore, it puts insights on the entire planning, executing, guiding of the organization’sconversion of staff’s effort to transform the raw materials into presentable edible product orservice. This assignment is going to portray about different factors that has an effect on theservices including varied stages of the product development and customers’ profiles. It will inthis context, JW Marriott Hotel will be considered to recognize a range of operations and itsrelated tasks allocation such as division of rooms, foods and beverages and many more.Moreover, it will also include about the overall assessment of the hospitality environment of JWMarriott Hotel to accomplish earnings and revenues generation in efficient as well as effectivemanner.TASK 11.1 Nature of hospitality service areasThe hospitality sector has many service areas and in specific reference to Marriottt Hotel,division of rooms, foods and beverages etc that have been taken to understand the vitaloperations and tasks allocation among their staff for effective working environment. Moreover,this nature can be categorised on basis of three most important divisions. Firstly, the mostgeneric component is tangible or intangible element of hotel Marriottt. Rooms division have aconcrete presence and visibility to its clients’ that can be sensed using the senses of humans inappropriate manner. Along with this, the intangible traits include architecture, setup and overalllook which cannot be described without use (Hitt, Xu and Carnes, 2016). Next is the perishableelement that definitely comes under all service areas perishable and are easily consumable by theconsumers to target the desired set of people. Example, accessories, furniture etc Lastly, theinseparable element shed light on the quality component and involves a human connect to gainthe empathy and a reliable validation that help in generating profits for this hotel. Along with4
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