Room Division Report: Analysis of Customer Requirements, Russell Hotel

This report analyzes the room division and management practices of the Russell Hotel, focusing on customer requirements and operational efficiency. The report begins by identifying customer needs for an optimal environment, including cleanliness, aesthetics, and value. It then addresses functional and aesthetic requirements, design issues, and limitations impacting room design. The report details cleaning systems for daily and deep cleaning procedures, including necessary equipment. Staffing requirements for bedroom services are estimated and justified. Key types of maintenance are outlined, and energy-saving measures are proposed. Appendices include a bedroom plan, lighting plan, employee rota, cleaning requirements, and a maintenance log. The report emphasizes the importance of room division in the success of hospitality organizations and provides recommendations for enhancing customer satisfaction and operational efficiency.

Room Division
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TABLE OF CONTENTS
INTRODUCTION................................................................................................................................3
SECTION 1..........................................................................................................................................3
1.1 Customer requirements for the environment specified..............................................................3
1.3 Functional and aesthetic-al requirement for the environment specified....................................3
1.4 Design issues and limitations for the environment specified....................................................3
SECTION 2..........................................................................................................................................4
2.1 System(s) of cleaning to be used in both daily individual cleaning and periodic deep cleaning
procedures........................................................................................................................................4
2.2 Estimation and justification of the staffing required for the servicing of the bedrooms of the
hotel bedrooms only, assuming an off-site laundry contractor is used............................................4
SECTION 3..........................................................................................................................................4
3.1 Key types of maintenance..........................................................................................................4
3.2 Energy saving measures that the maintenance manager could implement................................5
CONCLUSION....................................................................................................................................5
REFERENCES.....................................................................................................................................6
APPENDICES .....................................................................................................................................7
1.2 Bedroom plan.............................................................................................................................7
1.5 Lighting plan..............................................................................................................................7
2.3 Employee rota............................................................................................................................8
2.4 Cleaning requirements...............................................................................................................8
3.3 List a table of items and areas that would need regular maintenance clearly specifying the
frequency of each of these...............................................................................................................8
3.4 Sample of maintenance log sheet...............................................................................................8
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INTRODUCTION
Room Division and management plays a key role in success of hospitality industry so it is
necessary for business organisations to have some measurements about room division activities. In
other aspect, it can be said that it is all about enhancing the operational efficiency of the services in
order to gain competitive advantage (Gayar, 2011). In this report, learning will focus on work culture
of Russell hotel in order to understand the concepts of room division. It will focus on key requirements
of customers requirement which will facilitate in effective design of rooms and provide various
benefits to organisation. It will also have spot light on various critical factors regarding room division
which can influences the overall organisational process.
SECTION 1
1.1 Customer requirements for the environment specified
Customer plays key role in successful operations of Russell hotel so it is necessary for
management to understand the requirements in better way. Customer key need is advanced
environmental conditions in hotel premises so that they can have enhanced level of experience.
Another key requirement of customer is to have optimistic and hygienic hotel premises in order to feel
comfortable and safe (Kim, 2012). Other than this, the design of hotel premises also plays key role in
success of Russell hotel. Customer expect that premises have proper arrangement of furniture and
infrastructure must looks luxuries. Moreover, customer also expect that hotel is providing value for
money services which enhances the customer experience level (Lee, 2010).
1.3 Functional and aesthetic-al requirement for the environment specified.
In respect of functional requirement it can be said that Russell hotel must have proper
arrangement of housekeeping facilities so that quality of services can be maintained. It also facilitates
in proper arrangement of rooms and maintain welcoming environmental conditions. Another functional
need is proper arrangement of receptionist so that better services can be provided to customers. It also
helps in proper allotment of rooms as per customer needs (Voss, 2006). On the other side, the
aesthetic-al requirement means Russell hotel must have proper interior of premises. It is necessary for
management to focus on key factors like artistic design, convenience, etc. Hotel premises must have
proper colour combination in rooms and front office area (Ransley, 2004). More attention over design
of rooms facilitate in provide better satisfaction to customers.
1.4 Design issues and limitations for the environment specified.
It has been spotted that there are number of design issues and limitations which can impact the
overall organisational performance (Abbott, 2014). In this respect, it can be said that if design of rooms
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is not appropriate then it is possible that the flow of lighting will also get impacted which may
influence the customer experiences in negative manner. This indicates that it is necessary for
management of Russell hotel to have effective design of rooms (Bwo-Nung, 2008). Another issue can
be that design must be in appropriate manner so that items can be arranged in better way in order to
meet the satisfaction level of customers.
SECTION 2
2.1 System(s) of cleaning to be used in both daily individual cleaning and periodic deep cleaning
procedures.
In order to have better satisfaction level of customers it is necessary for management of Russell
hotel to focus on cleaning system. It facilitates in maintaining quality standards and improve
environmental conditions. On daily basis the cleaning department will focus on floor care, dusting,
mopping and dry floor cleaning (Dredge, 2011). It will maintain the quality standard within hotel
premises. Number of equipments will be used in this process like vacuum cleaner, attendant trolley,
etc. On the other side, in order to have periodic deep cleaning procedures the cleaning department will
focus on chemical management, floor care, carpet care, pest management, etc (Ingram, 2004). Periodic
deep cleaning needs high level of time consumption but it is also necessary for proper maintenance of
quality.
2.2 Estimation and justification of the staffing required for the servicing of the bedrooms of the hotel
bedrooms only, assuming an off-site laundry contractor is used
It is necessary for management of Hotel to ensure that staffing is properly arranged in order to
provide better bedroom services. In this support, it can be said that business organisation needs staff
members around 50 and off site laundry contractor will be 30. It is essential because the hotel have 30
rooms so it is necessary for management to ensure that proper services must be provided to all guest or
all bedrooms (McLean, 2013). If company will not have proper arrangement of staffing then
management can face some service issues which may impact performance in negative manner.
SECTION 3
3.1 Key types of maintenance
Type Time period
Light maintenance Once in a month
Dust cleaning Daily basis
Bed sheet cleaning Daily basis
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Cur-ten cleaning Once in a week
Other cleaning areas in room As per need
3.2 Energy saving measures that the maintenance manager could implement
Measures Description
Low cost light installation like LED It is necessary for manager of Russell hotel to
ensure that low energy consuming lights been
installed in premises (Parsa, 2006). Such as LED,
it will reduce the every consumption and reduce
the cost of lighting.
Proper monitoring of public areas In order to have reduction in cost of lighting the
manager can have proper monitoring of public
areas and guide employees to ensure that if
lighting is not needed in public areas then
employees must switch it off to reduce cost of
lighting (Finn, 2014).
Automatic electronic system in rooms Moreover, it is also necessary for manager to
ensure that the rooms have automatic electronic
system so if guest leave room the lights will
switch off automatically.
CONCLUSION
As per the above study it can be said that the room division plays a key role in success of every
hospitality organisation so it is necessary for manager of Russell hotel to ensure about room division
concepts. It has been spotted that the design and other factors also plays a key role in bedroom
services. It is necessary for manager to focus on furniture, kitchen utensils, lighting, etc. It helps in
advancement of services and provide better services to meet customer’s need. Moreover, manager of
Russell hotel also need to ensure about staff members so that proper services can be provided in order
to meet customer expectations.
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REFERENCES
Books and Journals
Abbott, A., 2014. The system of professions: An essay on the division of expert labor. University of
Chicago Press.
Bwo-Nung, H., 2008. Tourism Development and Economic Growth: A Nonlinear Approach. Physica:
Statistical Mechanics and Its Applications. 387(22). pp.5535-5542.
Dredge, D., 2011. Event tourism governance and the public sphere. Journal of Sustainable Tourism.
19(4-5). pp. 479-499.
Gayar, E. F. N., 2011. An integrated framework for advanced hotel revenue management. International
Journal of Contemporary Hospitality Management. 23(1).pp.84 – 98.
Ingram, H., 2004. Developing Hospitality Properties and Facilities Hospitality management.
Butterworth-Heinemann.
Kim, H., 2012.The impact of hotel property size in determining the importance of electronic
distribution channels. Journal of Hospitality and Tourism Technology. 3(3). pp.226 – 237.
Lee, J. K., 2010. A comparative study of web site performance. Journal of Hospitality and Tourism
Technology. 1(1). pp.50–67.
McLean, B., 2013. The smartest guys in the room: The amazing rise and scandalous fall of Enron.
Penguin.
Parsa, H.G. 2006. Pricing strategies to maximize revenues in the lodging industry. International
Journal of Hospitality Management. 25(1). Pp.91-107.
Ransley, J., 2004. Developing Hospitality Properties and Facilities Hospitality management.
Butterworth-Heinemann.
Voss, A. C., 2006. Introducing Service Industries in Operations Management Teaching. International
Journal of Operations & Production Management. 6(3).pp.21 – 29.
Online
Finn, A., 2014. Ideas for Hotel Revenue Management. [Online]. Available through:
<http://smallbusiness.chron.com/ideas-hotel-revenue-management-14431.html>. [Accessed On
14th November 2015].
Key roles and functions in hospitality enterprises, 2011. [Online]. Available through:
<http://hsc.csu.edu.au/hospitality/hosp_240/comp_units/SITHIND001B/4372/key_roles.htm>
[Accessed On 14th November 2015].
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APPENDICES
Section 1
1.2 Bedroom plan
Selected item Arrangement Justification
Bed Middle centre of the room As it enhances the view of room
and provide better experience to
customers.
Light lamp Top left to the bed Top left to the bed arrangement
will provide better convenience
to customer in lighting and
provide proper lighting in night.
Flower pot Near window It enhances the environment of
room and make customers feel
eco friendly. It is also beneficial
for providing better experience
to customers.
Television In front of bed Customers can watch television
while using bed which will
provide better comfort and
convenience. It is beneficial for
advanced satisfaction.
Air conditioner Above window It will help in maintain room
temperature in better way and
improve the flow of fresh air.
Phone set Top right to the bed Top left to the bed arrangement
will provide better convenience
to customer and also allows to
access phone while sleeping.
1.5 Lighting plan
Lighting Arrangement Justification
POP lighting POP lighting will be arranged in
proper way on roof borders of
room
It will provide proper lighting in
all over room which will
enhances the customer
experience level.
Light lamp Top left to the bed and two other
light lamps will be installed at
corners of room.
It will enhance the look of room
and provide better support to
POP lighting.
Natural light Natural light will be used in day
by proper design of windows.
In day natural sun light can be
used by proper design of
windows which will save cost of
lighting and provide better
support to customer service.
Section 2
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2.3 Employee rota
Bedroom service
Cleaner 4 hrs for 29 rooms
Bedsheets changer 2: 30 hrs for 29 rooms
Housekeeper 3 hrs for 29 rooms
Maintenance staff 2 hr for lobby, etc.
Restaurant
Chef 4 hrs
Waiter 3: 30 hrs
Cleaner 2 hrs for restaurant premises
Supportive staff 3 hr
Room service
Attended 4 hrs
Receptionist 4 hrs
Supportive staff 4 hrs
2.4 Cleaning requirements
Item Price
Attendant trolley £21.38
Vacuum cleaner £71.49
Bleach and chemicals £35.00
Other supportive items £30.00
Section 3
3.3 List a table of items and areas that would need regular maintenance clearly specifying the
frequency of each of these
Items Frequency
Lights Once in a month
Furniture Once in a month
Electronic maintenance Once in a week
Mattress On daily basis
Plumbing Once in a week
3.4 Sample of maintenance log sheet
Restaurant
Action Problem Reported authority
Repairing of furniture Furniture arrangement Restaurant Manager and
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furniture division
Changes of kitchen utensils and
equipments
Kitchen utensils not working
properly
Hotel Manager
Cleaning and training to
employees
Other issues in restaurant Hotel Manager
Bedrooms
Repairing of furniture Furniture damaged Housekeeping director and
furniture division
Electronic repairing A.C. not working properly Electronic department
Other issues regarding services Plumbing issue Plumbing department and
housekeeping department
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