Business Portfolio: Tourism and Hospitality

This business portfolio is based on the developmental success of B&B Restaurant in the tourism and hospitality industry. The portfolio covers the current business operation, marketing strategies, and recommended future campaigns. The restaurant offers top-notch services with a mixture of cuisines and recipes involved. The establishment provides a cool and serene setting which overlooks the beautiful area to the south of Sydney. The locale is easily accessible to customers. The staff that serve customers are significantly presentable and provide great customer relations. The management of B&B puts a lot of emphasis on ensuring customer have outstanding experiences.

Running head: BUSINESS PORTFOLIO 1
Business Portfolio
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Business Portfolio: Tourism and Hospitality
Introduction
Hospitality and tourism industry refers to a range of businesses and services that are associated
with travel, accommodation, recreation, entertainment, leisure and food. The industry is among
the largest in contribution to global economy. This sector is vital for the comfort, experience and
enjoyment of customers that explore the world of travel (Cook et al 2014).
There are segments that comprise the main aspects in tourism and hospitality. The main aspects
are food and beverages, travel, lodging and recreation. These form vital elements in the tourism
and hospitality industry. Food and beverages sector is understandably the largest part of the
industry. This forms an integral part of services that are offered. Establishments involved in the
sector primarily deal with meals, drinks and snacks. The business under focus in this case is the
restaurant business (Walker 2013).
Current Business Operation
This business portfolio is based on the developmental success of B&B Restaurant. The restaurant
provides several top notch services. B&B offers food and drinks of the highest quality. Meals are
prepared with practitioners that possess far-reaching mastery of international cuisines.
Additionally, the selection of wines and beverages reflects a similarly extensive resume. The
restaurant is furnished with modern equipment for both kitchen and the guest wing which takes
the cooking and eating to another level (Mattel 2015).
B&B serves breakfast, lunch and dinner to its guests. Breakfast includes a range of beverages
and accompanying snacks. The restaurant serves tea, coffee, juice and smoothies. Some snacks
on the breakfast menu are waffle sandwiches, burritos, muffins, toasts, eggs and pudding. The

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meals on the menu for dinner and lunch are also extensive. These are chicken, beef, pork, soup,
fish, rice dishes, meatloaf and sandwiches. Other foods include burgers, pasta and French fries.
The meals are served with salads, vegetables and wine for the dinners. The widely skilled
personnel prepare the meals in many ways and according to the preferences of customers
(Ozdemir and Caliskan 2014).
B&B provides affordable pricing for its products. The margins of pricing do not exceed $58 for
any meal item. This is part of the organization’s plan to be customer friendly and competent at
the same time. B&B has built a firm reputation around high quality services that customers
experience again and again. The restaurant serves persons of diverse nature. The affordability
ensures that customers from varied backgrounds can enjoy meals at the establishment. The
restaurant draws customers of all ages, both local and international (Hair et al 2015).
B&B stands apart due to the mixture of cuisines and recipes involved. The presentation is quite
exquisite. The establishment provide a cool and serene setting which overlooks the beautiful area
to the south of Sydney. The locale is easily accessible to customers. The staff that serve
customers are significantly presentable and provide great customer relations. The management of
B&B puts a lot of emphasis on ensuring customer have outstanding experiences. The outcome of
the rise of B&B can be observed on the value created and the trust built with customers (Kukanja
and Gomezelj 2017).
The main forms of marketing and promotion carried out by the restaurant are radio and television
advertisements. Media has been central to the marketing strategies of the establishment.
Newspapers and brochures have also provided some coverage. There are promotions such as
group offers, family treats and loyalty meals that excite customers and keeps them coming
(Bennett 2017).

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Figure 1 & 2
Figure 3 & 4
Figure 5 & 6

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Figure 7 & 8
Recommended Future Campaign
The future of B&B is as bright as ever. Due to the success that has followed the launch of the
restaurant, more B&B establishments should spring up. The organization will need to increase its
efforts in promotions and marketing. It is imperative that the organization take advantage of
technological developments. The use of traditional media in newspapers, TVs and radios should
be integrated with digital advertising to maximize the efforts in reaching people (English and
Fleishchman 2017)
The internet is the backbone of digital advertising. In addition to aforementioned marketing
platforms, the restaurant will be required to set up a strong presence online. The restaurant
should set up an official website for the business. B&B should establish and maintain an online
profile and encourage reviews of its advertisements in Facebook, Twitter, Google Ads and other
online resources. This should spark more interest and followers. Social networking will make a
great addition to the traditional forms of marketing that the restaurant has utilized before
(Bennett 2017).

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Further Initiatives
The B&B Restaurant has performed remarkably in the hospitality business. However, there is
potential to achieve much more. The restaurant should increase the foods on the menu so as to
draw a larger customer base. This can be done through addition of food items such as sea food,
pizzas, vegan dishes and international cuisines in Spanish, Chinese, Italian and Japanese
cuisines. With entry into e-marketing or digital marketing, the restaurant should online sales of
food items. This should be done through an online platform where consumers can buy food. This
should come with delivery services. It is vital that the restaurant invest in more establishments
across the country.

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Reference List
Walker, J. R. 2013. The Restaurant: From Concept to Operation- Wiley Global Education
English, P. and Fleishchman, D. 2017. Food for Thought in Restaurant Reviews: Lifestyle
journalism or an extension of marketing in UK and Australian newspapers- Journalism Practice-
Taylor & Francis
Kukanja, M. and Gomezelj, O. D. 2017. Ensuring restaurant quality and guests’ loyalty: an
integrative model based on marketing (7P) approach- Taylor & Francis
Bennett, T. M. 2017. Marketing Strategies: How Small Restaurant Businesses use Social Media
Ozdemir, B. and Caliskan, O. 2014. A review of literature on restaurant menus: Specifying the
managerial issues- International Journal of gastronomy and food-Elsevier
Hair, J. F., Wolfinbarger, M., Money, A. H. and Samouel, P. 2015. Essentials of business
research methods- taylorfrancis.com
Mattel, B. 2015. Catering: a guide to managing successful business operation. Books.google.com
Cook, R. A. Hsu, C. H. C and Marqua, J. J. 2014. Tourism: the business of fau hospitality and
travel Fau.edu

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Appendix
Figure 1 & 2: Marketing Materials. Available at Freshdezigns.com/portfolio
Figure 3: Restaurant Setting. Available at Junglerestaurant.com
Figure 4: Seafood. Available at Junglerestaurant.com
Figure 5: Burger. Available at Junglerestaurant.com
Figure 6: Assortment of Dishes. Available at Junglerestaurant.com
Figure 7: Chef Presentation. Available at Junglerestaurant.com
Figure 8: Map of Sydney, Australia. Available at Ontheworldmap.com/australia