MGT602 Business Decision Analytics Report: Rydges Hotel Analysis

This report provides a comprehensive business decision analytics analysis of Rydges Hotel, focusing on food quality issues. The report begins with an introduction outlining the hotel's operational context and the problem statement concerning customer complaints about food quality. The methodology employed involves primary data collection through surveys to gather firsthand information. The report then details the data analytic tools used, particularly questionnaires, and explains the decision-making process, including identifying the problem, gathering information, identifying alternatives, analyzing alternatives, selecting options, and recommending actions. Three key decision-making tools – SWOT analysis, cost-benefit analysis, and graphical representation of survey results are presented and discussed. The graphical representations analyze survey responses regarding food hygiene, variety, appeal, service quality, and customer satisfaction. The SWOT analysis identifies the hotel's strengths, weaknesses, opportunities, and threats. The cost-benefit analysis assesses the financial implications of potential improvements. The report concludes with findings and recommendations aimed at improving food quality and customer satisfaction.

Running Head: BUSINESS DECISION ANALYTICS
Rydges hotel
Business decision analytics
Report
Student name
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BUSINESS DECISION ANALYTICS 1
Table of Contents
Introduction......................................................................................................................................2
Problem statement...........................................................................................................................2
Methodology....................................................................................................................................2
Data analytic tool.............................................................................................................................3
Decision making process.................................................................................................................3
Three decision making tool.............................................................................................................5
Tool- Graphical representation....................................................................................................5
SWOT analysis..........................................................................................................................13
Cost-benefit................................................................................................................................14
Findings.........................................................................................................................................15
Conclusion.....................................................................................................................................15

BUSINESS DECISION ANALYTICS 2
Introduction
Rydges hotel is considered one of the best hotels in hospitality industry. This hotel operates it
business in many countries of the world especially Australia, New Zealand and London in
England. Rydges hotel accommodates almost one million guest every year and is continuously
spread their business in terms of market expand. This hotel is basically the subsidiary part of
ASX organization which operates in hospitality and entertainment business (Rydges, 2019). As
per the study, deputy manager plays very important role in development and progress of this
organization in terms of operational excellence. A hospitality industry is always facing lot of
issues related to the hospitality industry like food quality, service, customer satisfaction and so
on (Work able, 2019). As deputy manager of this organization, it is my duty to explore all the
possible factors which can impact the customer satisfaction related to the service of the Rydges
hotel.
Problem statement
Presently Rydges hotel is suffering from the food quality issues in most of its business operation
in Australia. Few customers have complained about taste of the Food and beverage and few has
complained about the quality of the Food and beverage.
Methodology
In this situation, it is better to make use of primary data as resource of collecting information
because it will offer first-hand information which will play very important role in improvement
the presence situation which is being face by the organization (Liddy, Wiens & Hogg, 2011). It
will help in focusing on the exact issues instead of wondering around quality issue in food and
beverage. Primary data will eliminate the chances of manipulation possible in the research

BUSINESS DECISION ANALYTICS 3
process. In addition to this, primary data collection will help in offering reliable outcomes as
compared to secondary data which is completely based on the research of other person (Goeree
et al., 2009). In secondary research it is very difficult to find out the exact intention of the person
who is conducting the research. Intention can be positive as well as negative.
Data analytic tool
In this present situation, I believe that research with the help of survey will be better because it
will offer us opportunity to explore the aspects which are impacting the overall quality service of
the hotel in terms of Food and beverages. The survey will be truly based on the questionnaire
having tens question related to the quality of the food and beverages (Polson et al., 2010).
Questionnaire will act as scientific tool in exploring the factors which are essential for bringing
possible improvement in the present situation. Questionnaire will helps in bringing the scalable
pattern in the research which can be later connected with the practical aspects. In addition to this,
Questionnaire will also offer the advantage of easy analysis which can be interlinked with quality
standards related to food and beverages (Mease et al, 2011). Questionnaire will offer faster result
as compared to other data analytic tool and it will also help in making our research easier
because outcome will be already explored. In addition to this it is one of the most valid
techniques in order to explore the linked data.
Decision making process
In order to bring improvement in the current business operation of Rydges hotel, it is very
important to make effective use of all the seven step process in the decision making process.
These steps will help in understand the correct approach which can be applied in this situation in
order to bring efficiency in the quality service of the hotel.

BUSINESS DECISION ANALYTICS 4
Identify problem
This step will include the main problem which is being faced by Rydges hotel in present
situation such as quality issue related to food and beverage served by the hotel. In addition to
this, this step will also include the number of occurrence regarding the issue whether occurrence
is regular or irregular and timing related to the issue if any (Sanayei, Mousavi & Yazdankhah,
2010).
Gather relevant information
In this step, I will try to gather lot of primary information in order to generate a pool of data
related to the issue. Generating pool of data will offer me opportunity to explore the root cause
linked to the issue (Liberatore & Nydick, 2008). In addition to this, I will make use of primary
data instead of going for secondary that because it is one of the most reliable data which can be
used in research survey.
Identifying the alternatives
In this step, I will try to explore the collection information from the survey and try to develop the
possible alternative in the form of option which can be implementing in this situation for the
better outcome. This step will involve many idea generation tools like brainstorming, sketch
board and so on.
Analyze the alternative according to importance
In this step, I will try to explore each alterative on the base of their importance in order to find
out which option will be better in this situation in order to eliminate any state of confusion
related to the available alternative for this quality improvement service in the hotel. It is

BUSINESS DECISION ANALYTICS 5
important to identify various alternatives. For instance- in order to maintain the quality, the
organization would import raw material from qualified farmers rather than getting it from local
farmers. Another option or alterative can be training the employees to attain appropriate quality.
The restaurant can apply SOP (standard quality processing) so that the issue for coffee quality
can be resolved.
Select option
In this step, I will try to choose the best option available based on its weightage in the
improvement process. In present situation, the organization decides to opt for import farmers
rather than local farmers.
Action and recommendation
In order to improve and maintain good quality food, it is important to create long-term plan and
make smaller steps to achieve the goals. This restaurant should prioritize plans and procedures
that can improve the quality. The restaurant should create a proper understanding of quality
costing. The restaurant has to perform regular analysis and implement automatic statistical
process through the control system. The organization has to maintain high level of supply chain
visibility. The organization should stop using the raw material form local farmers rather it should
opt for accurate labeling, which are imported.
Three decision making tool
After exploring the situation, I believe that the best three decision making tool will be SWOT,
cost benefit analysis and T chart.

BUSINESS DECISION ANALYTICS 6
Tool- Graphical representation
This tool of graphical presentation has been used to analyze the food safety issues in the Rydges
hotels.
(Source: Monkey survey, 2019)
From the above graph, it can be seen that among the 14 respondents, 42.86 percent of people are
male, 50 percent of people are female, and 7.14 percent of people are others. This shows the

BUSINESS DECISION ANALYTICS 7
percent of visitors of Rydges hotels among 14 respondents.
(Source: Monkey survey, 2019)
From the graph given above, it can be seen that none of the 14 respondents visit the restaurant
daily. Whereas, 71.43 percent of the respondents visit restaurant at moderate level. 28.57 percent
of the respondents visit the restaurant very often.

BUSINESS DECISION ANALYTICS 8
(Source: Monkey survey, 2019)
From the data given above, it can be observed that Rydges hotels whether it offers hygienic food
or not. This graph says that 64.29 percent of the respondents are not satisfied with the food
hygienic and food quality. On the other hand, 35.71 percent of the respondents are satisfied with
the hygienic environment. This signifies that maximum number of people are not satisfied.

BUSINESS DECISION ANALYTICS 9
(Source: Monkey survey, 2019)
From the graph, it can be interpreted that 64.29 percent of the people say not to the wide range of
dishes. Whereas, 35.71 percent of the respondents agrees that the restaurant provides wide range
of products.

BUSINESS DECISION ANALYTICS 10
(Source: Monkey survey, 2019)
From the graph, it can be interpreted that 11 out of total 14 people does not agrees to the fact that
food is appealing whereas on the other hand, three out of the total 14 people sas that the food was
nearly appealing.

BUSINESS DECISION ANALYTICS 11
(Source: Monkey survey, 2019)
From the graph, it is observed that 3 out of the total 14 respondents say yes to the service quality
and it offers good quality and at the appropriate temperature. Whereas, 11 out of the total 14
respondents say no to the food which has not been served at the right temperature.