Work-Based Learning: Managing a Tie-Up Project for De Vere Hotel

This work-based learning report discusses how to manage a tie-up project for De Vere Hotel, including planning and initiating the project, management and evaluation of project progress, meeting deadlines, and achieving project objectives. The report also includes a Gantt chart showing the flow of tasks throughout the project life cycle.

WORK-BASED LEARNING

TABLE OF CONTENTS
TABLE OF CONTENTS..............................................................................................................2
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
Planning and initiating project by setting targets, aims and objectives......................................3
Management, monitoring and evaluation of project progress.....................................................4
Meeting deadlines and achieving the benefits of aims and objectives at different phases on
project completion.......................................................................................................................6
Reflection and SWOT Analysis..................................................................................................9
CONCLUSION..............................................................................................................................11
REFERENCES..............................................................................................................................12

INTRODUCTION
Work – based learning can be defined as an educational strategy which is helpful for
students in providing real life experiences that allows for applying technical and academic skills
and accordingly, developing employability by merging theory with practice. The present report
will be based on De Vere which is known for leisure and hotel business across London and
various other regions of United Kingdom who is going to tie up with catering business with the
aim of increasing revenue and market share (Zheng, Chen and Shang, 2019). In this report, the
aims, objectives and assumptions related to this project of tie up will be discussed along with
highlighting current operations of the company. Also, this report will discuss all the activities
that would be performed while managing tie up project at different stages of project management
which is meant for managing, monitoring and evaluation of project progress. Furthermore, how
project deadlines will be met at completion and what benefits are derived from project aims and
objectives will be discussed. At last, reflection will be done on gaining of experience and
learning throughout the project with the help of appropriate model like SWOT analysis.
MAIN BODY
Planning and initiating project by setting targets, aims and objectives
Project background
The project is based on how De Vere would be able to enter into catering business by tying up
with F&B business to achieve their aim of enhancing revenue, market share and target new
group of customers. De Vere is among the established hotel chains of UK founded 1762 in
London, United Kingdom. The hotel provides various facilities such as rooms, spa, 24 security,
internet access. However, still its customers are facing problems in getting food for breakfast,
lunch and dinner and in order to resolve their issue, the management is planning to tie up with
catering business, so that their customers can get one of the most important service known as
food services within the hotel premises which is generally expected from hotels and leisure
businesses. This would expect to enhance company's market reach, recognition and performance
(Morris, 2018).
Project aim
To add catering services within De Vere's service portfolio by joining hands with catering
chains in order to diversify business activities.

Project objectives
 To enlarge target segment by catering to the need of new customers to enhance revenue
and market share respectively by 30% at the end of two years post completion of tie up
activities.
 To accomplish tie up project within the budget of £70000.
 To accomplish all the documentation and activities required for tie up within the duration
of 3 months.
Assumptions for the project
 There is no restriction on any type of resources and all the required resources can be
obtained easily.
 The overall budget cost will remains the same throughout the project life cycle.
 The project scope will remain the same right from initiation till completion of tie up
project.
Management, monitoring and evaluation of project progress
Project management involves five different phases within which all the activities
associated with the successful accomplishment of the project has been performed. The five
phases that would be involved within this project are project initiation, project planning, project
execution, project monitoring and controlling and project closure (Aldabbus, 2018). With
reference to current tie up project of De Vere hotel, following activities will be performed within
different phases which allows for proper monitoring and evaluation of project progress through
its life cycle.
Project initiation: In this phase project charter will be delivered which defines cost, timeline,
scope and roles that is to be performed by each team member involved in the project. In the
current project, various activities that has been performed at initiation are setting goals and
objectives followed by identifying who would be the project manager who can lead the whole
team. Then, team members has been selected and their respective roles and responsibilities are
assigned (Ornellas, Falkner and Stålbrandt, 2019). At last, feasibility study has been conduction
to evaluate whether the tie up would be feasible or release the desired results in the end or not.
This phase has been planned to be complete within the duration of 9 days.

Project Planning: At this stage, various planning activities are undertaken where budget has
been developed within which the whole project is needed to be completed. Timeline has been
developed to ensure completion of project on time. After this, various F&B businesses and their
respective proposals are evaluated to select one of the food chain with whom tie up could be
done. In addition to this, stakeholder analysis has been done and their feedback has also been
obtained at different phases to keep project activities on track. All the risk associated with the tie
up has been evaluated and contingency plan has been developed to facilitate how risk could be
minimized or avoided.
Project execution: In this phase, all the selected caterers are examined to ensure whether their
service quality match with the De Vere's service quality or not along with the identification of
how their services would be helpful in meeting their customer demands (Nurtanto, Fawaid and
Sofyan, 2020). Also, various approvals and licensing has been obtained that is needed for adding
and offering food services within De Vere's portfolio of services. Further, caterers who are
selected started providing their services to hotel's customers. Financial resources are also being
arranged to pay for such catering services.
Project monitoring and controlling: De Vere through continuous inspection and supervision
ensures that their customers are getting quality food and the project could be completed within
the set timeline. At this phase, various alternatives are also being determined through which
company can meet the demand of those customers who want to buy food online. Project has been
tracked in order to identify and resolve challenges that are arising during the project course
(Mutakinati, Anwari and Kumano, 2018). Project aims and objectives are then taken into
consideration to compare it with what has been achieved till now. Budget has been reviewed
from time to time in to ensure that costs are kept within the set range.
Project closure: At this phase, it has been determined that whether the project has been kept
within the budget and set timelines or not. Due diligence has been conducted to determine
whether the project has offer desired results or not (Willis, 2021). At last, strengths and
weaknesses of the project has been identified to capitalize on further opportunities available in
the hospitality sector and finally awards are distributed to the whole team concerning the project
who have played noticeable role in making business tie up a successful project.

Meeting deadlines and achieving the benefits of aims and objectives at different phases on
project completion
Project timelines
S. No. Task Name Duration Start Finish Predecessors
1 Project Initiation 8 days Thu 1/6/22 Mon 1/17/22
2 Setting goals and objectives 2 days Thu 1/6/22 Fri 1/7/22
3 Identification of project
manager
1 day Mon 1/10/22 Mon 1/10/22 2
4 Selection of team members 1 day Tue 1/11/22 Tue 1/11/22 3
5 Roles and responsibilities
assignment
2 days Wed 1/12/22 Thu 1/13/22 4
6 Carry out feasibility study 2 days Fri 1/14/22 Mon 1/17/22 5
7 Setting timeline 1 day Fri 1/14/22 Fri 1/14/22 5
8 Project planning 22 days Tue 1/18/22 Wed 2/16/22
9 Budget development 2 days Tue 1/18/22 Wed 1/19/22 7,6
10 Invitation of F&B business
proposals
5 days Thu 1/20/22 Wed 1/26/22 9
11 Evaluation and shortlisting of
caterers
6 days Thu 1/27/22 Thu 2/3/22 10
12 Selection of best caterer 2 days Fri 2/4/22 Mon 2/7/22 11
13 Stakeholder analysis 2 days Fri 2/4/22 Mon 2/7/22 11
14 Risk Identification 3 days Tue 2/8/22 Thu 2/10/22 12
15 Carrying out contingency plan 4 days Fri 2/11/22 Wed 2/16/22 12,13,14
16 Project execution 21 days Thu 2/17/22 Thu 3/17/22
17 Meeting customer demand 7 days Thu 2/17/22 Fri 2/25/22 15
18 Obtaining approvals and
licenses from government
5 days Mon 2/28/22 Fri 3/4/22 15,17
19 Obtain financial resources 4 days Mon 3/7/22 Thu 3/10/22 18
20 Team management and
monitoring timelines
3 days Fri 3/11/22 Tue 3/15/22 18,19
21 Aligning project progress with 2 days Wed 3/16/22 Thu 3/17/22 20

the set objectives
22 Project monitoring and
controlling
39 days Fri 3/18/22 Wed 5/11/22
23 Conducting inspection and
supervision
5 days Fri 3/18/22 Thu 3/24/22 21
24 Measuring service quality 7 days Fri 3/25/22 Mon 4/4/22 23
25 Determination of alternatives
to meet customer demand online
5 days Tue 4/5/22 Mon 4/11/22 24
26 Project tracking 6 days Tue 4/12/22 Tue 4/19/22 24,25
27 Identification and resolution of
challenges
7 days Wed 4/20/22 Thu 4/28/22 26
28 Measuring unmet objectives 4 days Fri 4/29/22 Wed 5/4/22 26,27
29 Reviewing budget 3 days Thu 5/5/22 Mon 5/9/22 28
30 Cost reassessment 2 days Tue 5/10/22 Wed 5/11/22 29
31 Project closure 10 days Thu 5/12/22 Wed 5/25/22
32 Conduct due diligence 4 days Thu 5/12/22 Tue 5/17/22 30
33 Identification of strength and
weaknesses
5 days Wed 5/18/22 Tue 5/24/22 32
34 Reward team members 1 day Wed 5/25/22 Wed 5/25/22 33
Gantt chart showing flow of tasks throughout the project life cycle

In the project pertaining to business tie up as undertaken by De Vere wherein they are
going to add catering services for their customers who staying at their place, the deadlines of the
project are met as per the plan and even it has been completed before 16 days as against the
planned period of 90 days or 3 months. This set deadline of the project is met by undertaking
tasks falling in each phases side by side because the same was not done then the set deadline
would not have met as the duration was expected to increase to 103 days. This was possible only
because of compressing the task duration associated with further activities when the earlier
activities are seemed to be consuming one (Andresen, Boud and Cohen, 2020).
The task that was highly time consuming one was evaluation of different proposal of
catering businesses because it needs high level of skills to measure their respective service
quality and examine their work experience or achievements which is considered to be necessary
while selecting the best alternative out of various options available. At this stage, the project
aims and objectives was seeming to be quite beneficial because at the planning stage itself, it was
determined that the overall budget of business tie up project should not exceed £70000 which
acts as the benchmark while evaluating different proposals of caterers, as only those proposals
are shortlisted whose deal are falling within the set budget (Morris, 2018). Accordingly,
shortlisting becomes easier which in turn saves enough time that could be invest on other
important tasks of the project like risk identification and challenges that could result in project
failure.
However, after shortlisting another time consuming task was seeking licenses and
approvals from government bodies because there are many rules, laws and regulations that are

applicable on F&B businesses which they must abide by in all of their conduct during the course
of business (Battistelli and et.al., 2019). But all such time consuming tasks was compensated by
compressing time taken by those tasks that are under the control of project manager such as
analysing stakeholders and obtaining their feedback, preparing contingency plan, conducting
inspection and supervisory activities, reviewing budget and cost reassessment.
In this way, by setting project deadline while defining aims and objectives of the project,
there are assistance that the project manager and team gets in terms of direction during the course
of project like in how much time they must accomplish a particular tasks and when the results
are termed as budget or time overrun.
Reflection and SWOT Analysis
If any company in the hotel industry plans to provide food and beverages to the guests
arriving in the hotel. The major advantage the hotel will have that it will provide variety and
additional services to their guests according their taste and preferences.
The staff of the hotel is trained and skilled which will give benefit to the management in
fulfilling the requirements of the customers. The hotel has wide area to set up a restaurant so that
guests could enjoy the ambience. It will help the company to expand its market and also
diversify its business(Büyüközkan, and Ilıcak, 2019). The major advantage the company has that
it is located where it crowded which will attract the customers. The hotel also has good relations
with the suppliers which can be beneficial as it cannot face shortages and delays of the products.
Delay in the services and increase in the competition in the hotel industry can be disadvantage to
compete in the market.
If the company is not financially strong as much cost is incurred in research and development as
the customers usually get tired of the same taste offered will allow the customers to look for the
better options which will affect the hotel.
Most of the hotel brands are converting their business online and providing online food delivery
facilities so the hotel can also opt for the opportunists and provide online food delivery for the
customers and also increase the brand image in the market. Choosing among the various options
provides the customer with variety of food options as per their preferences. The company can
also focus on the investing their cost and update new and online ordering systems will help the
customers to get their food without any delay and improves the efficiency of the business.

The major threat that the every business suffers is the increasing competition in the market as
many a times customers chooses the same product and don't have interest in ordering the food
from other restaurants(Lestari, and Yunita, 2020). The other problem for the company is fewer
suppliers so it is important for the company to maintain good relations with suppliers in order to
receive the products timely to able to complete orders in time. Due to the Covid-19 crisis almost
all the business are affected but the still many hotels are offering online services, so the company
should also do the same in order to survive in the industry.
After analysing the business environment and various internal and external factors that
affects the business and it is not easy to operate the business without making timely
modifications in the management including the strategies. After examining the PESTLE
analysis, I increased my own area of knowledge that how the political factors influences the
business such as various government policies and health regarding regulations. I came to know
about the various laws and regulations introduced by the local government and mandatory
guidelines looking at the current pandemic situation(David, 2019). The study helped me to gain
my knowledge regarding the inflation rate and foreign exchange rates and also enhanced my
knowledge regarding how these rates can influence the functioning of the business and affects
the economy. With the changing trends and emergence of the Covid-19 crisis, I observed that
economic conditions of the country and the business is highly affected. This helped to gain the
area and made me aware about how these factors present in the environment can affect the
business. I also observed that with increase in the rate of population and changing the attitude of
people towards health and safety has created awareness in the society as well. With the changing
society and related trends, I observed that the importance of technology is rapidly increasing and
the business is focusing more on updating the latest technology in its operations to meet the
changing trends in the society and also to build its image in the market. Apart from this, I also
gained the strictness of the laws and mandatory provisions imposed by the government and is
also connected to the political factors. The role of law has increased in the society and it covers
all the aspects such as health and other safety laws. I also found out that to survive in the market,
it is important for the business to follow them. I helped me in gaining additional value in terms
of enhancing not only my personal but professional attributes and also skills. It also helped me to

increase my area of knowledge regarding the economy and effects of the uncertainty on the
business as well as on the economic growth of the country.
CONCLUSION
From the above report it has been concluded that how work based learning allows for
gaining those skills and experience that facilitates higher employability. In the present report, it
has been evaluated that how project related to business tie ups should be managed in order to
ensure that all things can be kept within the set budget and deadlines and the business that is
undertaking the project could realise the desired returns. Therefore, within this report aims and
objectives pertaining to the business tie up project undertaken by De Vere has been framed along
with the evaluation of different phases of project management through which the defined aims
and objectives has been achieved. Thereafter, it has been discussed that how project aims and
objectives are helpful in meeting deadlines on project accomplishment. At last, reflection has
been done on skills and experience gained throughout the project life cycle at workplace by
evaluating strengths and weaknesses realized during the project by applying leaned theories and
models such as SWOT analysis model.

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