Principles of Hospitality Operations and Facility Design Report

This report examines the essential factors to consider when designing hospitality facilities, focusing on key issues such as food price inflation, land reformation, manpower, and warehousing. It explores the seven main design considerations, including attractive appearance, efficient plans, good locations, suitable materials, sound financing, workforce development, and competent management. The report also delves into the principles of culinary and hospitality operations management, emphasizing customer satisfaction, warm welcomes, remarkable service, efficiency, and exceeding guest expectations. Furthermore, it discusses workplace culture and green initiatives as crucial elements in the hospitality sector, referencing academic sources to support its findings. The document provides a comprehensive overview of the factors and principles that contribute to successful hospitality facility design and management, with the goal of enhancing the guest experience.

Supervising the Guest
Experience

Table of Content
 Introduction
 Key issues arise while designing hospitality services
 Factors affect the design of hospitality facilities
 Principles of culinary and hospitality operations management
 Theories and industrial practices

Introduction
This presentation is going to demonstrate the factors which are needed to
be considered while designing the hospitality facilities, that may arise
key issues in the same. For this purpose, principles of culinary and
hospitality operations management, in context with commercial
environment is also described.
.

Key issues arise while designing
hospitality services
For designing the food service outlet, one of the main factor that arise key issues is
food price inflation, which is mostly affected due to slowdown of economy, un-
favourable supply-demand conditions and more. Therefore, it is essential to keep focus
on fluctuations and make advance preparations to overcome from such issues in future.
Key issues that may affect operational activities in food service outlet are –
• Reformation of land – Floor space index (FSI), land ceilings, availability of land
are some of the major consideration factors, where operational managers of food
service outlet suffers delays in getting approvals for designing and establishing the
outlet.

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• Manpower issues – Hospitality industry is having the highly labour intensive, but
still there is a lack of trained and experienced chefs, whose presence is essential to meet
customer demands. Along with this, high labour costs and real estate or rental also arise
issues in designing the operations of food service outlet, because when people works on
low salaries then they devote less contribution in achievement of business objectives.
This may affect both profitability and productivity of business.
• Warehousing – Shortage in quality warehousing space arise issues in
shortage system, design and optimal size, which is inadequate for
growing demand of larger space in restaurants.

Factors affect the design of hospitality
facilities
There are seven main factors of design considerations which is essential to focus while
designing hospitality facilities –
• Attractive appearance – All over appearance of food service outlet refers to be
main consideration factor, that must be attractive and reflect the efficient architecture
of area.
• Efficient plan – While designing outlet, plan should be function and overall
services must be designed in such a manner that it meets entire principles of layout.
• Good location – Designing of ambience and other hospitality ambience should be
guided by attractive geographical location like nearby airport, highly populated street
area and more. Floor area must be designed in such a way that arrival of large number
of guests at same time should be handled properly.

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• Suitable Material – Food services design in such a manner, that all raw materials
are available within local market, that helps in reducing cost of production and
increasing margin of gaining high profit and revenue.
• Sound financing – Finance should be available and optimise in appropriate
manner, while designing services.
• Workforce development – Chefs, staff members and entire associated people
should be equipped with high skilled and knowledge so that better services with range
of quality of foods can be provided to customers.
• Competent management – Designing of restaurant services is mainly depended on
management quality, for operating entire activities. For this purpose, quality
management and skilled manpower is essential for sophisticated high-tech gadgets.

Principles of culinary and hospitality
operations management
• In designing the hospitality facilities, it should be considered that efficiency of
same can only be judged by satisfaction level of customers. Therefore, services should
be remarkable and guests perceive positive impression only.
• Friendly and warm welcome of customers, always assure that they can feel more
relaxed while staying in restaurants. This would enhance their dining experience also,
therefore, a warm welcome makes guests feel more appreciated as well as encouraged
them to return also.

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• Remarkable service is always knowledgeable therefore, information about menus,
facilities and entire accommodations that customer will get when they come at outlet
should be provided, through effective marketing campaigns.
• Efficiency is highly essential in working procedures of staff members, that helps guests
in reminding that they will get smooth, timely and better services at outlet of restaurants.
• Another main principles of culinary and hospitality operations management are that
services must exceed guest expectations, with consistency in offering high-quality of
food and services, that bring retention of them in restaurant for longer period of time.

Theories and industrial practices
• Workplace culture – Organisational culture creates conditions for successful
management in hospitality sector, where best practices include fostering the five C’s as
Collegiality, Communication, Cooperation, Compromise and Coaching. This would
help in encouraging staff members at restaurant for being more creative, focused and
delegated to meet customer expectation.
• Green initiatives – Including green initiative practices like creation of goodwill,
positive guest experience, reduce wastages of food and more, including usage of green
cleaning products help in maintaining sustainability in business.

REFERENCES
Hussain, A. and et. al., 2019. What factors affect patient satisfaction in
public sector hospitals: Evidence from an emerging economy.
International journal of environmental research and public health,
16(6), p.994.
Lin, P. M. and et. al., 2019. Hospitality co-creation with mobility-
impaired people. International Journal of Hospitality Management,
77, pp.492-503.
Barrett, P. and Baldry, D., 2009. Facilities management: Towards best
practice. John Wiley & Sons.

Thank you