Hospitality Management: Challenges and Trends

This assignment delves into the multifaceted world of hospitality management. It examines contemporary challenges and emerging trends shaping the industry, including the impact of technology like digital signage. The assignment also explores crucial aspects such as effective employee performance evaluation, ensuring guest safety and security, and maintaining high standards of hygiene and housekeeping.

INDUSTRY REPORT

TABLE OF CONTENTS
1.0 INTRODUCTION.....................................................................................................................1
1.1 Aim or Purpose.................................................................................................................1
1.2 Background of the writer..................................................................................................1
1.3 Scope................................................................................................................................1
1.4 Limitations........................................................................................................................1
2.0 Property and Position Overview................................................................................................2
2.1 Property or establishment overview.................................................................................2
2.1.1 Park Hyatt Melbourne Hotel.....................................................................................2
2.1.2 Marriott International................................................................................................2
2.2 Position overview.............................................................................................................2
3.0 Foods and Beverage (F&B) Service Standards.........................................................................3
3.1 Comparing service standards in Park Hyatt Melbourne and Marriott Hotel with reference
to food and beverage department...........................................................................................3
3.2 Identifying and describing of ways through which both the establishments evaluate staff
and management to ensure consistency improvement of hotel brand....................................5
3.3 Recommendations............................................................................................................6
4.0 Rooms Division Service Standards............................................................................................6
4.1 Listing and explaining two housekeeping guests' safety and security process along with
significance in relation to guests as well as hotel...................................................................6
4.2 Discussing significance of Maslow's hierarchy of needs along with its application in
concierge department of selected establishments...................................................................8
4.3 Recommendations..........................................................................................................10
5.0 Culinary Techniques and Standards.........................................................................................10
5.1 Kitchen organisational structure used for staffing..........................................................10
5.2 Benefits of HACCP and its compliance with both the properties. ................................11
5.3 Recommendations..........................................................................................................12
6.0 Hospitality Business Software Applications............................................................................13
6.1 Two examples of the application of spreadsheet software in use as well as analysing
effectiveness of these within workplace...............................................................................13

6.2 Assessing connectivity, if any, of the spreadsheet software in use and proposing advises of
ways through which they could be connected, applied as well as utilised via network of the
hotel......................................................................................................................................14
6.3 Recommendations..........................................................................................................15
REFERENCES..............................................................................................................................16

1.0 INTRODUCTION
1.1 Aim or Purpose
At the workplace of every company of each industry strong management is highly
mandatory. The reason behind this is that, proper and effective management helps to the firm for
making overall business process very smooth. Along with this, able to utilise available resources
in optimum direction so that, it can enhance sales, profit and performance in the industry. In the
current project hospitality sector is taken into consideration where analysis and research of them
is to be done. Basic aim of the study is to analyse service standards of different areas of the hotel
along with business software application. Considering to the analysis of two hotels or
establishments appropriate suggestions are given which will support to enhance standards and
performance in the market. For the present project, Park Hyatt Melbourne and Marriott these two
hotels are taken into consideration.
1.2 Background of the writer
A person who carry out overall research in proper way and complete the study is known
as writer of the project. The present assignment is completed by a person who belongs from hotel
management course. Due to completing study in this area, he or she easily able to conduct proper
research and give suitable suggestions to both the establishments.
1.3 Scope
The study will be supportive for other writers and researchers to determine analysis about
Park Hyatt Melbourne and Marriott Hotel. Further, it consists of some appropriate
recommendations which will be supportive for both the hotels in order to make business process
highly strong. Therefore, easily able to provide better services and enhance performance within
hospitality industry worldwide (Davis and et.al., 2013).
1.4 Limitations
The present assignment is very beneficial for every reader to determine information about
Park Hyatt Melbourne and Marriott hotels. However, it has some drawbacks which is like
research consumes more time of the writer. Apart from this, some difficulties are faced for
acquiring specific and proper information about both the hotels which is another limitation of the
project.
1

2.0 Property and Position Overview
2.1 Property or establishment overview
In order to complete the present assignment basically two hotels or establishments are
used which operate globally. These two hotels are like Park Hyatt Melbourne and Marriott
International which described below:
2.1.1 Park Hyatt Melbourne Hotel
Full name of the first selected hotel is Park Hyatt Melbourne which comes under Hyatt
brands where several hotels included. Type of this firm is public where it listed as well as traded
in NYSE stock market. It operates in hospitality industry where it has presence in global market.
This is situated across the world and headquarter is at Hyatt Centre Chicago, Illinois, United
States. It was founded and established on September 27, 1957 US. Key people of this chosen
hotel are Thomas J. Pritzker and Mark S. Hoplamazian who are Executive chairman and
President as well as CEO respectively. When looking at the branding position then it has huge
brand name across the globe with various different brands (Park Hyatt Melbourne, Melbourne.
2016). As per the survey of fiscal year 2015, total 96,627 employees are working in Park Hyatt
Melbourne Hotel.
2.1.2 Marriott International
Another establishment chosen for the project is Marriott hotel which has full name i.e.
Marriott Internationals, Inc. This is a public company and listed in three different stock markets
of the world. Apart from this, it operates in hospitality industry and provides its products and
services worldwide. Marriott is located in the world where headquarter located in Bethesda,
Maryland, United States. It was founded by J. Willard and Alice Marriott on 1927 or 90 years
ago in Washington, D.C., U.S. When considering to branding position then it has higher level of
brand name in hospitality sector worldwide with 30 hotels brands (Marriott International -
Corporate Overview, 2017). Number of people employed in Marriott hotel are 199,929 in
accordance with survey of July 2013.
2.2 Position overview
In order to place and get job in anyone of both the hotels, cooking department is taken
into account. The reason behind this is that, course of hotel management related to cooking is
2

completed by the candidate. Apart from this, position of chef is considered where cooking
process of particular kind dishes will be completed within hotel after placing at there.
3.0 Foods and Beverage (F&B) Service Standards
3.1 Comparing service standards in Park Hyatt Melbourne and Marriott Hotel with reference to
food and beverage department
In order to provide products and services among customers, companies use wide range of
techniques and tools. Along with this, by setting standards and values also the services offered
up to the users. Being firms of hospitality industry it is necessary to provide higher quality of
goods and services among consumers. The reason is that, these things enhance level of
satisfaction of the customers up to a great extent. The selected two establishments i.e. Park Hyatt
Melbourne and Marriott offer better quality of services among consumers using different ways
and standards. On the basis of the current section, service standards of these both the firms are
segregated by considering base of food and beverage outlet (Powell and Nguyen, 2013). For
making this comparison an effective and clear some bases are taken into account. Further,
segregation of food and beverage service standards of Park Hyatt Melbourne and Marriott is
stated below:
Basis of comparison Park Hyatt Melbourne Hotel Marriott Hotel
Mise en place In order to prepare dishes this
company checks quality of all the
ingredients required. Further,
standard of raw materials is
evaluated by professional chef.
Once dish completed then taste
and quality is analysed before
serving to customers.
This particular firm firstly check that
needed ingredients for cooking
specific dish has vitamins, proteins
and other required things or not.
Moreover, hygienic level is to be
analysed of ingredients before
preparing dish. At the time of
serving to consumers, cooked dish is
tasted by chef himself.
Setting and clearing
tables
In this hotel, tables are cleaned
after food taken by the customers.
Further, arrangement of tables is
Herein, cleaning of tables is done
when customers taken food and
when start to take food both.
3

in pair of six is at here
(AbuKhalifeh and Som, 2012).
Further, tables arranged in pair of
two and four both.
Styles of service Style of F&B service provided by
Park Hyatt Melbourne is table
service where waiter gives menu
to customers and serve required
foods.
This provides two kinds of F&B
services to consumers which are like
table and American or plate both
services.
Styles of clearing Herein, plates and tables are
cleaned using proper liquid by
snipers.
At the workplace of this hotel, tables
and plates cleaned with the help of
effective liquid by snipers.
Order taking Order of F&B taken within Park
Hyatt Melbourne hotel by waiters
after entering customers.
This company taking food order
when customers sit on tables and
take some water.
Expectations of
carrying and clearing
plates
Pair of two plates carrying and
clearing by snipers. Further, plates
provided among users are very
clean.
Further, maximum three plates
carrying and then clearing one by
one in proper direction (Powell and
et.al., 2013).
Glassware hygiene Level of hygiene in Park Hyatt
Melbourne hotel of glassware is
very high.
Looking at here then glassware are
highly hygiene because of made by
higher quality of glasses.
Customer greeting
technique
This firm welcome and greet
customers by proving water and
cup of tea or coffee.
Consumers are greeted in Marriott
Hotel by offering water and starters.
Billing methods It uses bill as check and separate
bills method for completing billing
procedure.
Pre-paid and bill with order these
two methods used at here.
Wine service
procedures
Herein, waiter gives bottle of
wines and glasses both up to the
Whereas, in Marriott hotel waiter
serves wines by preparing wine peg
4

tables of customers. Further,
proportion or consistency of
alcohol and water is instructed to
them.
in proper consistency of water and
alcohol both (Chriqui and et.al.,
2013).
Coffee and tea
service
Park Hyatt Melbourne hotel serves
hot and cold both kinds of coffees.
Apart from this, different varieties
of teas offered.
Herein, along with hot and cold
coffees as well as teas Marriott hotel
serves Cappuccino also among
consumers.
3.2 Identifying and describing of ways through which both the establishments evaluate staff and
management to ensure consistency improvement of hotel brand
When an enterprise operate in specific industry or market then go for analysing outcomes
and performance. Basic reason behind this is that, it helps to entrepreneur and owners that
company is whether in profitable situation or not. Therefore, management able to know that
which kinds of strategies are required to implement on the workplace for enhancing
performance. For this, generally performance of employees and management both are analysed
so that overall business position can be determine in an appropriate manner. As per the current
case, Park Hyatt Melbourne hotel and Marriott International both establishments use some ways
to determine that firm improving on consistent basis or not (Buted, Felicen and Manzano, 2014).
These both the companies apply different methods for analysing this specific condition which are
identified and described below:
Park Hyatt Melbourne Hotel
To assess that consistency improvement arisen in the hotel or brand, Park Hyatt
Melbourne Hotel considers major three things. Very first method used by this firm is 360 degree
feedback where it takes review from all the employees properly. Herein, all the workers have
chance to submit their views and contribution towards the firm. Apart from this, reviews and
contribution within the enterprise of other employees are also submitted by the workforce. On
the basis of this, management able to determine that up to which level they are performing and
contributing in the business. As per this method, questionnaire prepared and distributed among
5

employees which is highly effective method for analysing business performance (Rudolph,
2017).
Second method applied by Park Hyatt Melbourne Hotel is checking quality of work
completed by the employees. When they deliver the works assigned to them with higher quality
within deadline that better performance is to be commented. Apart from this, it analysing
punctuality and efficiency of the workforce. Further, methods used by this company are highly
effective. However, it not uses any kind of quantitative measurement for analysing performance
of business and management within hospitality industry.
Marriott International
Looking at the Marriott Hotel then it can be assessed that, it considered major two
method to evaluating management and performance of the company. First method used by it is
quantitative evaluation where it measures various kinds of financial information. For that, it uses
financial statements and compute several standards in against to the employees. Some
quantitative standards taken into consideration which help to assess efficiencies of staff are like
cost, time, income, profit, return on investment, market share, productivity etc (Shepherd, 2016).
Second method used by Marriott Hotel is Peer review where talent, qualification and skills of the
employees are taken as a base. If the workforce is highly qualified, skilled as well as talented as
consistent improvements will occur in the hospitality industry.
3.3 Recommendations
 Considering to the above analysis it can be advised to Park Hyatt Melbourne Hotel that it
should provide very higher quality of services among users. Along with this, it should
offer additional and innovative kind of coffee, tea and other services of F&B outlet.
 Further, management of Marriott Hotel requires continuing with existing products by
making some innovations in it.
 Apart from this, Park Hyatt Melbourne Hotel needs to use quantitative evaluation to
analyse staff and management so that it can easily able to determine outcomes in against
to financial resources incorporated. This particular method relied with analysis of
different financial data and statements of the business.
6

4.0 Rooms Division Service Standards
4.1 Listing and explaining two housekeeping guests' safety and security process along with
significance in relation to guests as well as hotel
A part or department of hotel which takes care about cleaning the guests room, provide
safety as well as security to guests is considered as housekeeping. At the workplace of both the
selected firms, some methods are used by housekeeping for providing safety and security to
guests. Further, these are described below:
Procedure of housekeeping guests' safety
Those conditions which occurrence can be predicted at the workplace of an enterprise are
come under safety. In accordance with this, hotels have idea that particular situation can be came
into consideration within business and affect to guests' satisfaction level. To provide proper
safety to housekeeping guests' management of Park Hyatt Melbourne and Marriott both hotels
using same kind of process. They provide locker system to the guests where customers able to
secure their luggage and some valuable items. Furthermore, hotels doing close supervision on
key control programmes which helps to protect the guests (Seal, 2017). Housekeeping manager
of both establishments provide adequate level of training to employees for making solution if any
theft occurred. The reason is that, when this particular condition comes into consideration then
clients feel insecure. Apart from this, proper cleaning of rooms and wash areas of rooms is also
done using cleansers. On the basis of this, proper and healthy environment will be created where
health related issues not have to face to housekeeping guests. Moreover, proper record of all the
things is maintained by them which helps to provide proper safety to the guests of both the
hotels.
Procedure of housekeeping guests' security
Situations of the firm which occurrence within workplace cannot be predicted or
estimated where security is provided by the hotels to guests. In order to provide appropriate
security among customers, Park Hyatt Melbourne and Marriott hotel uses some equipments and
procedures which are highly effective. Herein, if electricity gone suddenly then proper
alternatives are used by them so that guests will not feel insecure. Two or three employees are
recruited with fix duties as well as responsibilities which are related to security of them. In
addition to this, if any bomb threat come into consideration within hotels then managers of both
7

establishments considering proper precautions and measures (Safety, Security and Housekeeping,
2010). Apart from this, fire can take place at any time in Park Hyatt Melbourne and Marriott
hotels where uses basically two systems. Such methods of fire protection are like portable fire
extinguisher and stationary fire fighting system. These both the techniques are highly effectual
where any housekeeping guests' not burn through fire. Therefore, they will feel that, hotels
providing proper security to them.
Significance of safety and security in relation to guests and hotel
When services of this specific functions are highly proper and adequate then satisfaction
level of customers will enhance up to a great extent. Therefore, Park Hyatt Melbourne and
Marriott Hotels will become capable for attracting huge numbers of customers and improve
performance in hospitality industry. Further, it can be said that safety and security is beneficial
for guests' to live safe and secure in the hotels. On the other side, hotel able to attract more
people which leads to boost up market share in hospitality industry worldwide (Ransley and
Ingram, 2012). Ultimately. Capability of generating sales revenue and become financially sound
will be improved up to a greater extent.
4.2 Discussing significance of Maslow's hierarchy of needs along with its application in
concierge department of selected establishments
A function of hotel which fulfils extra or additional needs and requirements of customers
or guests is considered as concierge department. On the basis of this, clients easily able to
complete their extra needs and fulfil demands in proper manner. In this particular kind of
department of the hotel, an employee is recruited which helps to guest for completed their
additional needs. Extra requirements are like taking guidance for the best place to visit, the best
restaurant, theatre to watch movie etc. For assessing this particular things Maslow's hierarchy
theory is to be taken into consideration in this section. The reason is that, it consists of various
needs which enhance one by one of employees and guests both. This particular discussed theory
is highly significant for the hotels because it helps to meet needs and requirements of the
employees and customers both properly (Mensah and Dei Mensah, 2013). As needs as well as
demands of guests' fulfilled properly then they will think that hotel is highly appropriate.
Moreover, their level of satisfaction will be enhanced up to the higher extent. Once people who
consumed services of concierge department of Marriott and Park Hyatt Melbourne then will
8

propose to others for taking services of these. Hence, it can be said that, needs explained by
Maslow's hierarchy are supportive for selected establishments for satisfying customers and
attracting them. Therefore, brand image will be enhanced in hospitality sector worldwide which
leads to imrove market share and profitability position across the globe.
The theory of Maslow's hierarchy comprises with basic five needs. These all the needs
are always demanded by clients of Park Hyatt Melbourne Hotel and Marriott International.
Further, as one need of the clients is fulfilled by the hotels then second arisen and so on.
Moreover, total five needs of customers of hotel as per the maslow's hierarchy are discussed
below:
Illustration 1: Maslow's hierarchy theory of needs
(Source: Jaume, 2014)
1. Physiological needs: It is utmost need of clients where they demand for some basic and
important facilitates. For example: Air conditioning, heating, water, internet services i.e.
wi-fi, clean rooms etc.
9

2. Protection or safety and security: Once the above needs fulfilled then guests demand for
other which are related to their safety and security. For instance: CCTV systems, firts-aid
kits, safe location, healthy environment, lifeguards etc.
3. Love and belongings: This particular includes need for friends, family, intimacy etc.
These needs occur when hotel provide safety and security in proper and effectual
direction. For instance: specific area for smoking, relaxation place, chill-out area etc.
4. Esteem: Needs under this level are related to respect from others in hotel and establish
proper relations (Jaume, 2014). It includes value, reputation, dignity, status, control, fame
etc.
5. Self-actualisation: This comes to end of last level which related to philosophy as well as
personality of the clients and managers of Park Hyatt Melbourne and Marriott hotel. For
example: sense of achievement, promotion, personal growth etc.
4.3 Recommendations
 It can be advised to Park Hyatt Melbourne and Marriott hotels that these should provide
proper safety and security to the housekeeping guests. The reason is that when the firms
provide these things very properly and adequately then become capable for attracting
them and enhance market share.
 Further, they need to consider effective kind of processes and systems related to safety or
protection and security. Due to this, hotels will be able to sustain them for long period of
time.
 Apart from this, concierge department of both the hotels must fulfil all the additional
needs and requirements of the clients. So that, they can enhance satisfaction level of them
and attract potential customers towards Park Hyatt Melbourne and Marriott
establishments.
5.0 Culinary Techniques and Standards
5.1 Kitchen organisational structure used for staffing.
In any hospitality sector the kitchen organisational structure is very complex as there are
many levels of hierarchy is there. In Park Hyatt Melbourne hotel the various level of kitchen
organisational includes executive chef who is responsible for managing all aspects of kitchen.
10

He is required to check the operational quality, administrative functions. that are to be carried
out properly. Under executive chef comes sous chef who is responsible for day to day
management of kitchen. They are always available in kitchen (Green and et.al., 2015). They are
the last checkpoints between customer and kitchen. Various sections such as pastry chef, chief
steward, baker, etc. under souc chef comes the chef de partie's (CDP's) who manages the overall
functioning of organising a party. Below him there are garde manager, night chef, breakfast chef,
etc. Park Hyatt Melbourne hotel is generally small so there may not chefs available for every
cuisine so the chef are required to manage two sections at one time. This may lead to bad food
quality and therefore it may lead to conflicts among them. Due to excessive workload chefs are
not able to mange their work.
As compared to Park Hyatt Melbourne, Marriott is having a very complex hierarchy of
chef structure. In this executive chef is at top level who is responsible for conceiving menu ideas,
creating receipts, controlling costs and establishing standards. Due to all these they do very little
cooking. manges various chefs and their work. Below it there are many segments i.e. pastry chef
they are solely responsible for sweets and desserts department of restaurants. Under them there
are four segments of shef de partie refers to chef in charge of section such as grill or saute. Now
below every chef de partie they handle one commis thy are the people who are the junior staff in
the kitchen. At last comes the trainee chefs who are currently in training process. In Marriott the
chefs are available for every cuisine therefore there quality is also of top class level. There is
clear and better understanding of work division between each and every chef. Being a large hotel
Marriott is having more number of employees and chefs as compared to Park Hyatt Melbourne
(Schaeffler, 2012). There are more number of chefs and cuisine sections in Marriott because
according to different countries they have to meet the demand of customers. They also have to
ensure hundred percent quality in their food items to maintain their brand. They also have many
new sections of chefs like chef -de-patissier(pastry cook), chef-de-poissonnier(fish cook), chef-
de-boulanger (bakery cook), chef-de-glacier (ice-cream cook),chef-de-petite-de-gunner(break
fast cook) and chef-de-commoner(staff cook).
11

5.2 Benefits of HACCP and its compliance with both the properties.
Both the properties namely, Marriott and Park Hyatt Melbourne has implemented an
effective system of hygiene. For maintaining hygiene of the kitchen both firms conducts a hazard
analysis and determine the critical control points. Afterwards the establish the critical limits for
the kitchen hygiene. After developing the critical limits, both the organisation that is Marriott
and Park Hyatt Melbourne have implemented an effective monitoring systems to control the
hygiene factors. In addition to this, Marriott has established the corrective actions that are to be
taken when any critical control pint fails, however Park Hyatt Melbourne does not have
established it yet (Geier, 2012).
In the hospitality sector, quality of food is regarded as one of the most important factor
to concern about. For this, there are some standards settled by the administrative bodies to ensure
the effective quality of the culinary. This standard operating systems is Hazard analysis and
critical control point (HACCP). It is a preventive approach to control the chemical, biological
and physical harm to the safety of food. It is a risk management system that helps business in
looking for the appropriate handling and developing procedure of food. This, in turn, helps in
ensuring that the produced food is safe to eat or not. Hygiene factor is considered to be
essentially maintained by the hotels . There are various operations that are been performed in the
kitchen of the hotels, this can make the environment contaminated with micro-organisms such as
campylobacter and cross-contamination which will harm the kitchen. There exist various benefits
of HACCP such as it helps in increasing customer satisfaction and confidence. Further, it
provides market protection (Sigala, Christou and Gretzel, 2012). The most important part is, it
increases focus and ownership of the food safety. It has been observed that both the selected
hotels are following the hygiene of the kitchen as per the standards of HACCP.
However, it should be recognise that the application of the HACCP tool should be
effective. The ineffective application method can highly impact on the other kitchen operations.
As per a case study (Sigala, Christou and Gretzel, 2012), the lack of effective training to the
employees about HACCP has failed the overall kitchen effectiveness. Due to this, the hygiene
was not maintained an it leads to contaminations in the other kitchen products. Thus, in this way,
the overall kitchen operations got ruined. This case when came in lights, the overall business
value was decreased.
12

5.3 Recommendations
 It is recommended to the Park Hyatt Melbourne hotel to have different chefs for the
varied culinary arts having specialisation in the relevant sector.
 Further, it is suggested to Marriott hotel to have better supervision on the activities of the
chefs. It will help in observing the actual kitchen practices.
 Park Hyatt Melbourne hotel is suggested to implement effective critical control point on
the HACCP procedure of maintaining hygiene in the premises.
6.0 Hospitality Business Software Applications
6.1 Two examples of the application of spreadsheet software in use as well as analysing
effectiveness of these within workplace
A tool of electronic system where data recorded as well as arranged in rows and columns
of an organisation is considered as spreadsheet. Apart from this, it provides facility of to
manipulate data along with performing proper calculations as well. This system is used or
implementation at the workplace of both selected organisations i.e. Park Hyatt Melbourne Hotel
and Marriott International. Spreadsheet is generally used in finance or accounting department of
any firm whether it operates in hospitality sector or any other. Accountants consider this method
in order to record financial transactions incurred within workplace in form of incomes and
payments within a year (Lu and Stepchenkova, 2015). Apart from this, when financial statements
of an accounting period are required to prepare then also spreadsheet is used by accountants.
Moreover, spreadsheet is used in Park Hyatt Melbourne and Marriott hotels by human resource
department as well. By using this HR manager record days presented by an employee and make
salary of workforce. Herein, manager calculate salary of month end with the help of two
information recorded in spreadsheet i.e. number of days presented and wages per day.
There are various softwares providing spreadsheet to the companies where management
record data and information related to financials. Very basic and widely spread software i.e.
Microsoft (MS) Office Excel providing this specific kind of facilities to the firms. It is one of the
highly used spreadsheet software by most of the businesses across the world (Sigala, Christou
and Gretzel, 2012). Apart from this, AppleWorks software also considered very better
spreadsheet which is considered by major firms. This particular software of spreadsheet comes at
the second position in the world after Microsoft Office. The MS Office spreadsheet is very
13

simple and easy to use as compared to other softwares. When looking at the Park Hyatt
Melbourne Hotel then it uses MS Office spreadsheet for recording financial transactions and
formulating final accounts at the end of an accounting period. On the other side, Marriott Hotel
applies AppleWorks spreadsheet along with the MS Office at the workplace. On the basis of
these both the softwares it completed data related tasks and works. Further, MS Office is mostly
taken into account within Marriott as compared to AppleWorks (Azevedo, Romão and Rebelo,
2012). Other than these both, there are wide range of spreadsheet software available in industry
of information technology, which are listed out below:
 Ability Office Spreadsheet
 Apple iWorks Numbers
 WordPerfect Office Quattro Pro
 EasyOffice EasySpreadsheet
 IBM Lotus Symphony
 Kingsoft Office Spreadsheets 2012
 Lotus SmartSuite Lotus 123
 Quattro Pro
 StarOffice Calc
 Gnumeric
 Kspread
 LibreOffice Calc
6.2 Assessing connectivity, if any, of the spreadsheet software in use and proposing advises of
ways through which they could be connected, applied as well as utilised via network of the
hotel
In the above section various kinds of the software listed out which provide facility of
spreadsheet to the businesses. The both the selected establishments operate worldwide where
they have to connect with outside subsidiaries. In order to share information about the financial
and employee recording from one branch to another branch a strong connectivity needed. The
14

reason is that due to lack of higher level of connectivity an enterprise unable to share information
or data from one branch to another. For this, internet is required which helps to share the
information in proper manner (Green and et.al., 2015). Herein, it is not possible to send or share
one by one information to receiver. For this, spreadsheet in which data recorded is to be saved in
the desktop and then whole document is to be sent. In the existing business procedure, Park
Hyatt Melbourne and Marriott both hotels using MS Office software and all the branches are
connected with each another in an appropriate manner.
Apart from this, to establish an effective and proper kind of connectivity of hotel outside
the operation then some effective methods and techniques are available. Apart from this, there
are wide range of protocols and systems are also available which help to Park Hyatt Melbourne
and Marriott Hotel for sharing information with their other branches. On the basis of this,
management of these establishments can effectually share information in proper way. So that,
manager of the whole group can determine performance and efficiencies of different branches
(Schaeffler, 2012). Therefore, appropriate strategies can be established and improve overall
performance in hospitality sector worldwide.
There are various methods available by which these hotels can connect, apply and utilise
spreadsheet via hotel's network. One of the best technique for this particular condition is VPN
Connection Protocols. It is generally used to establish proper connection between site-to-site. On
the basis of this, Park Hyatt Melbourne and Marriott hotels able to exchange information easily
as well as quickly. Part from this, to provide data about one branch to another than also VPN
system works highly effectually. As per this method, firewall is used which establish connections
among all the branches (Geier, 2012). Hence, it can be recommended to Park Hyatt Melbourne
and Marriott Hotels that they should consider VPN Connection Protocols by which they can be
connected in an effective direction with every branches of the business.
6.3 Recommendations
 Considering to the above analysis it can be suggested to Park Hyatt Melbourne Hotel that
it should continue with the existing software of spreadsheet. Along with this, it must
implement another effective system so that, it able to make broad network.
15

 Further, management of Marriott Hotel needs to use MS Office spreadsheet at most of the
times. The reason is that, it is highly easy as well as simple to operate and run within
workplace.
 In order to establish better connectivity outside the business of Park Hyatt Melbourne and
Marriott Hotel, VPN Connections Protocols will be highly suitable. Thus, these firms
should apply this particular software within workplace only.
16

REFERENCES
Journals and Books
AbuKhalifeh, A. N. and Som, A. P. M., 2012. Service quality management in hotel industry: a
conceptual framework for food and beverage departments. International Journal of
Business and Management. 7(14). p.135.
Azevedo, P. S., Romão, M. and Rebelo, E., 2012. Advantages, limitations and solutions in the
use of ERP systems (Enterprise Resource Planning)–A case study in the hospitality
industry. Procedia Technology. 5. pp.264-272.
Buted, D. R., Felicen, S. S. and Manzano, A. I., 2014. A Correlation Study between Student
Performance in Food and Beverage Services Course and Internship in F&B Department of
Hospitality Business. International Journal of Academic Research in Business and Social
Sciences. 4(6). p.54.
Chriqui, J. F. And et.al., 2013. Association between district and state policies and US public
elementary school competitive food and beverage environments. JAMA pediatrics. 167(8).
pp.714-722.
Davis, B. and et.al., 2013. Food and beverage management. Routledge.
Green, A. J. and et.al., 2015. Student perceptions towards using clickers and lecture software
applications in hospitality lecture courses. Journal of Teaching in Travel & Tourism. 15(1).
pp.29-47.
Lu, W. and Stepchenkova, S., 2015. User-generated content as a research mode in tourism and
hospitality applications: Topics, methods, and software. Journal of Hospitality Marketing
& Management. 24(2). pp.119-154.
Mensah, I. and Dei Mensah, R., 2013. Management of tourism and hospitality services. Xlibris
Corporation.
Powell, L. M. and et.al., 2013. Assessing the potential effectiveness of food and beverage taxes
and subsidies for improving public health: a systematic review of prices, demand and body
weight outcomes. Obesity reviews. 14(2). pp.110-128.
17

Powell, L. M. and Nguyen, B. T., 2013. Fast-food and full-service restaurant consumption
among children and adolescents: effect on energy, beverage, and nutrient intake. JAMA
pediatrics. 167(1). pp.14-20.
Ransley, J. and Ingram, H., 2012. Developing hospitality properties and facilities. Routledge.
Schaeffler, J., 2012. Digital signage: software, networks, advertising, and displays: a primer for
understanding the business. CRC Press.
Sigala, M., Christou, E. and Gretzel, U. eds., 2012. Social media in travel, tourism and
hospitality: Theory, practice and cases. Ashgate Publishing, Ltd.
Online
Geier, E., 2012. How to Connect Multiple Offices with VPN. [Online]. Available through:
<https://www.smallbusinesscomputing.com/webmaster/how-to-connect-multiple-offices-
with-vpn.html>.
Jaume, C., 2014. Maslow’s Hierarchy of Needs in the Hospitality Industry. [Online]. Available
through: <http://www.winhotelsolution.com/en/blog/hotel-news/maslow-hierarchy-
hospitality-industry/>
Marriott International - Corporate Overview. 2017. [Online]. Available through:
<http://www.marriott.com/about/corporate-overview.mi>.
Park Hyatt Melbourne, Melbourne. 2016. [Online]. Available through:
<http://www.wikiaustralia.com/product/9011745/>.
Rudolph, B., 2017. 7 EASY WAYS TO MEASURE EMPLOYEE PERFORMANCE.
[Online]. Available through: <https://www.skywatersearch.com/post/7-easy-ways-
measure-employee-performance>.
Safety, Security and Housekeeping. 2010. [Online]. Available through:
<https://www.cleanindiajournal.com/safety_security_and_housekeeping/>.
Seal, S., 2017. Safety and Security Tips for Hotels. [Online]. Available through:
<http://www.bngkolkata.com/web/safety-security/>.
18