SHA510: Managing Revenue with Service Cycle.

SHA510: Managing Revenue with Service Cycle
The School of Hotel Administration of Cornell University
Managing Revenue with Service Cycle Action Plan
Name of the Student:
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SHA510: Managing Revenue with Service Cycle
The School of Hotel Administration of Cornell University
“Managing Revenue with Service Cycle” Action Plan
Complete the grid below.
Key Business
Problem(s)
The main problem that the restaurant business faces is duration
control which is connected with revenue management. When
the guest comes to the restaurant for dining purpose, then the
hotel staff is not able to ask how long they will stay. After the
research, it is analyzed that duration control is a challenge
which can affect the business revenue. It is seen that the
customers take long time on dining table, therefore tables are
getting reserved and other guests are not able to take their
meal. It is noted as low sales and revenue of the restaurant. It
leads to dissatisfaction and loss of customers as they are not
getting table for dining (Jensen and Ward 2016). Therefore, the
hotel staffs should require to manage time element of
restaurants or measure the meal duration.
A line of customers are waiting for table on weekend evenings
as compared to weekdays. There is also a line on Friday
evening and Saturday nights. Therefore, it will become difficult
to accommodate the guests at last minute reservations
requests, which lead to low revenue because of duration
control. The staffs are not aware of how to handle those issues
at last minute (Melling 2017). Therefore, hotel manager should
implement strategies to overcome with those business
problems.
Strategies As per the duration control problem, it is not possible to ask
the customers regarding time they require to spend in
restaurant. The revenue of restaurant is mainly focused on
duration control, therefore the hotel is required to implement
strategies to overcome the duration control issue. It is
required to reduce time spend by the customers on dining
table without required to cut off the customer’s time.
It is required to reduce meal length as well as provide
efficient service management (Singh, Mindel and Mathiassen
2017). There is required to analyze POS reports and sales
reports to measure the time the customers are spending on
dining table. The customer behavior as well as service
behavior is analyzed to know the customers in better way.
At first it is decided to redesign menu so that the customers
can easily access to the menu after allocated them to a
dining table. After accessing the food menu, the customers
can instantly place the order, and it would save lot of time.
The services should increase by the hotel team, therefore
efficient service to the customers would help to save time
spent on the dining table (Wright 2017). It will help in this
© 2014 eCornell. All rights reserved. All other copyrights, trademarks, trade names, and logos are the sole property of their respective
owners.
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