Fundamentals of Management Report: A Case Study of Hotel Georges

This report offers a thorough analysis of Hotel Georges, focusing on various management principles. It begins with an introduction to management functions and then delves into the specifics of Hotel Georges, including its mission, vision, and values. The report covers organizational structure, stakeholder analysis, differentiation, and competitive advantages. It also incorporates STEEPLE and SWOT analyses, along with Porter's Five Forces. Part B explores strategic planning, operational management, supply chains, project management, and negotiation skills, providing a well-rounded view of the hotel's management strategies and practices. The report aims to provide insights into the hotel's approach to various management aspects.

Fundamentals of
Management

Table of Contents
INTRODUCTION ..........................................................................................................................3
TASK ..............................................................................................................................................4
PART – A........................................................................................................................................4
Q. 1. What are the purpose of organisation ?..............................................................................4
Q.2. Describe organisation structure?.........................................................................................5
Q.3. Stakeholder Analysis?.........................................................................................................5
Q.4. Differentiation and competitive advantage?.......................................................................5
Q.5. STEEPLE analysis?.............................................................................................................5
Q.6. SWOT analysis?..................................................................................................................6
Q.7. Porter's Five Forces?...........................................................................................................7
Q.9. Operation Management and Supply chains ?...........................................................................9
Q.10. Project Management?...........................................................................................................10
Q.11. Negotiation Skills?...............................................................................................................11
CONCLUSION .............................................................................................................................11
REFERENCES..............................................................................................................................13
REFERENCES..............................................................................................................................14

INTRODUCTION
Management is the activity in which all the administrative function are to be performed
by organisation. Some of these functions are planning, organising,directing, staffing controlling
etc. To run the business in efficient and effective manner these principles should be applicable by
smart marketers and also apply these principles in human, financial, informational resources to
achieve the objectives of the business(Chowdhury, 2019) The Hotel that was selected in this
report are Georges hotel. Jeff Mitchell is the chief executive officer of it. The hotel contains
around 163 guest room, approx 65 to 70 workforce, 10 front desk employees. It have 28
employees in housekeeping. The topics that was cover in this assignment in Part A are mission,
vision and values of organisation, organisational structure, analysis of stakeholder,
differentiation as well as competitive advantage,Analysis of STEEPLE, SWOT, Porters five
forces and Part B includes operation management & supply chain, Project management,
negotiation skills, communication & meeting.
TASK
PART – A
Q. 1. What are the purpose of organisation ?
The main purpose of the Hotel George is to provide excellent services to their customers
and satisfy them, in this manner they try to capture the huge customer base that tends to results
business growth and expansion.
Mission: The mission is that to put the hospitality services on the highest level by satisfy
the demands as well as expectations of their guest( Jabbour, 2019)
Vision: To give a memorable experience to each customer in every aspect of their stay.
Tradition is a testament for success but in future they want to embrace the variations that modern

time brings and becomes more attractive in the market and interesting to all their guest(Heagney,
2016).
Values: The Hotel George by improving their structure of hospitality service, they
satisfying the wishes as well as expectations of guests, travel agencies,employees, NGOs,
Suppliers etc.(Lessem, 2016)
Q.2. Describe organisation structure?
Owner and executive managers: The owner of the hotel fix the standards & policies
and delegates the implementation to the general manager. It is the responsibility of general
manager to manage day to day activities and also control the functions of different departments
like house keeping,Food & beverage, Laundry etc.
Assistant manager supporting the General Manager: The responsibilities of General
Manager are handling patron complains, assigning work related schedules, ensuring that the
events of the hotels are well organised.
Departmental Managers: In this assistant managers stands in the position of sales
manager, front desk manager, HR manager, financial manager, Food and beverage manager etc.
To handle room services, regular activities of Hotels bars & restaurants,cleaning. On the other
hand manager of housekeeping overseas cleaning as well as maintaining appearance of the hotel.
Operations and Guest facing staff: It includes chefs, dishwashers, laundry room
attendants, room service waiter, customers representative, guest room attendants. Thus the
customers representatives greet the guest, guide them about their rooms and also relay request to
the front desk.(Lienig, 2019).
Q.3. Stakeholder Analysis?
Directors, CEO, employees, customers, partner & suppliers , competitors, Investors are
the stakeholders of Hotel Georges.
Q.4. Differentiation and competitive advantage?
Any where in the world there is an intense competition prevail. At present industry
growth and expansion in major cities and financial centres is high due to traveller from tourist
group , independent leisure travelers. Competitive position involves cost as well as
differentiation. There is high ranging of product differentiation from budget hotels to deluxe

hotels. Hotel Georges try to exploit to maintain customers loyalty and
differentiation(Nascimento, 2016)
Q.5. STEEPLE analysis?
STEEPLE of HOTEL GEORGE
Basis Particulars
Social As it is related to trends emerging in society.
So Hotel Georges is required to follow these
trends to survive in the market.
Technological As advancement of technology day by day.
Hotel Georges should develop advance
technology to make sure that stay of guest is
safe and comfortable.
Economic These factors include various aspects of
economy. Hotel Georges should prepare
strategies in order to make sure that import and
export rate does not impact on services that
was provided by Hotel Georges.
Environmental Hotel Georges is require to develop waste
management mechanism in order to avoid
wastage of food.
Political Policies of Government regarding taxes is
going to make impact on revenue of Hotel
Georges.
Legal All policies form regarding Hospitality
industry required to be followed by Hotel
Georges
Ethical If ethical code of conduct is not follow than
management as well as business of Hotel

Georges is collapsed.
Q.6. SWOT analysis?
SWOT of Hotel Georges
STRENGTH WEAKNESS
 Well defined concepts with an unique
identity and a modern character is
adopted by Hotel George
 Hotel Georges involve high cost and
expenses for the purpose of
maintenance and staffing.
OPPORTUNITIES THREATS
 Uniqueness: The Hotel Georges if
provide unique experience to their
audience like attractive views, new and
attractive concept of welcome, comfort
level it attract large number audience
towards their Hotel.
 Pandemic of COVID-19 results lock
down in all over the world. It has
negative impact on hospitality industry
most. As Hotel George is going to be in
recession in the upcoming years.
Q.7. Porter's Five Forces?
Five forces of Porter's are describe in detail as follows in respect of Hospitality industry.
 Threat of new entrants:It includes economies of scale that involves size and scope
of operation required to achieve viable cost structure, product differentiation ,
switching cost and customer loyalty created by quality.
 Threat of substitute product: The threat in the hospitality industry is relatively
low. If purchasing power of audience is low they look for best and cheap
accommodation as for this they choose motels, hotels, with relatives(Okumus,
2019). . .
 Bargaining power of Suppliers: The power of supplier is low, to be in league a
hotel has to maintain a cost advantage over its rivals and make innovation to
differentiate itself in its own strategic group.

 Bargaining power of Buyers: there is high power of buyers in the hospitality
industry if buyer concentration is higher than the market players.
 Rivalry against competitors: Rivalry is intense in the respective industry because
the cost of differentiation product and the cost of switching. As if there is high
capital cost , the pressure to sell the capacity by price cutting is high and
competition become intense.
PART-B
Strategic planning: It is the process in which documentation is to be done. Setting the
directions of business by assessing where we are at present and where we want to reach. The
strategic plan gives helps to maintain the record of mission, values & mission. It will also include
long term goals and the action plan the organisation/industry use to reach them. It is the process
of organisation in which strategies and directions is to be define and decisions are to be taken to
allocate or perform diversification to pursue that particular strategy. (Pham, 2018)
Strategic planning is an organisational process of defining its strategy or directions and
making decision on allocation of resources. To pursue this strategy including its capital and
people.
Strategic planning is a process to determine vision, mission, goals of an organisation and map
out objectives to accomplish identified goals. Strategic planning is a systematic and continuous
process of determining goals it includes management fundamental assumption about the future
economics t3echnological and competitive environment ,setting of goal must be achieved with
Specified timeframe, performance of SWOT analysis, selecting main and altyermnative
strategies to achieve the goals, formulating, implementing and monitoring the operational or
tactic plans to achieve interin objectives.
Strategic planning is a coordinated as well as systematic approch for developing a plan
for the overall course of endeavours in order to optimising the respective future potent ion.
Strategic planning is a business process that many company employ to identify critical
success factors that set the course for the future growth and profit.
Importance of strategic planning
 Financial Benefits: The industry that formulate strategic plan have better sales,
high EPS, lower cost, and high profits, If proper plan is prepare by the
organisation than it must be give financial benefits(Shapiro, 2019)

 Guide to organisational activities: In the global world the organisation have
competitive advantage that helps to capture the market and excel in financial
performance. Itb become possible only if they forsee the near future. With the
help of strategic planning prediction oif future can be done.IT helps managers to
anticipate problems in advance so that they can easily take initiative steps to
overcome with problems.
 Competitive advantage: It enable managers to anticipate problems before they
arise and solve them before they become worse(Zhang, 2016)
 minimises risk: Strategic planning provides information to assess risk and frame
strategies to minimise risk and invest huge amount on safe business opportunities,
chances of making mistake and selecting wrong objectives and strategies thus get
eliminated or reduce.
 Promote motivation as well as innovation: strategic planning involves managers
to top management . As they are not only commited to objectives and strategies
but also think some new creative ideas for implementation of strategies. Thus in
this manner it promote innovation as well as motivation.
 Optimum utilisation of resources: If the correct strategy is adopted by the
organisation or industry. As effective allocation and scientific thinking effect the
structure of organisation , cpordination, integration and functional activities and
effective system of control all contribute to successful planning.
Process of Strategic planning
 Parameters that should be measured is to be define
 Target values must be define for the respective parameters.
 Appraisal of performance
 making comparison to the pre defined standards.
 Necessary changes must be made if necessary

Q.9. Operation Management and Supply chains ?
Operation Management: It relates to administration of business practices in that
maximum level of effectiveness is to be achieved. In this appropriate management of material,
technology, machinery and labour is to be perform to produce high standard goods or services
that will benefits the organisation.
Supply chain: It is network that exist between a company and its suppliers to produce
and distribute a particular product to the end-user. Various different activities,
information,people,entities,resources etc are the parts of this network. It is a sequence of various
activities that suppliers and ends with end-users i.e. customers.
Operations- The Hotel Georges have various department and each department perform
different functions. For example The functions of purchase department like procuring the right
products from the appropriate suppliers at the appropriate time and maintaining good and healthy
relation with suppliers. Internal functions is used to convert the raw material/inputs to finished
products.
The hospitality industry as a whole is starting to awaken to the value of supply chain. At
present Hospitality are around two years behind the manufacturing industry. Problems of hotel
industry related to supply chain are:
Material cost: The size of raw material that require is large so their cost is also quite high,
Most of the consumable of Hotel Georges are perishable in nature. The store of hotel include
wide quantity of items with low cost. Huge cost of direct material is invested in the respective
items. Due to perishable nature it cannot make use of economy with bulk purchase.
Material ordering cost: As too many units of various different brands and sizes are
purchase by hotels so it affects negatively on consolidation and raise the base of suppliers and
rising the costing also.
Inventory holding cost: the procurement department due to fear of non availability of
right item on time to user department make stock of huge quantity of material. Large quantity
need large space for storing that tends to increase carrying cost for storing of inventory.
Q.10. Project Management?
Project Management is a set of skill that is beneficial for different business in the industry
of hospitality. It is a complicated competency in the industry of hotels that are characterised by

various type of projects. The commonly seen projects in the respective industry are
seminars,meetings, corporate function, ceremonies, convention, formal parties,etc. Consequently
the manager of hotels should have skill,knowledge and smart techniques. Managers should
prepare competitive strategies so that goals can be achieved easily by the Hotel Georges.
The phases of project management are describe as follows:
 Project Initiation
 Planning of project
 Execution of project
 Monitoring project performance
 the last stage is closure of project
Q.11. Negotiation Skills?
Negotiation skills: It is quality in which a person with their excellent communication
skills and soft skills convince the second party to agree on their terms. It includes persuasion,
communication, planning, cooperating, straitening etc. By deep Understanding of these skills we
become a good negotiator. In the hospitality industry it plays a crucial role to increase the
revenue of the hotels by communicating properly with their respective customers. Smart strategy
of convincing is followed by the company to set their customers in their words. In the hospitality
industry at the time of purchasing goods and raw material the employees deals with suppliers so
with the help of this skills they can easily reduce the cost of raw material or goods. By
appointing employees that has excellent verbal communication and negotiation power Hotel
Georges can easily convince the suppliers in the cost that was set by their smart workforce. For
hotels it is very important to have excellent convincing power as in case if the dinner is
organised before the scheduled meeting it is important to make focus on unformal ton. Even
though during the dinner conversation about the meeting, experienced negotiators with their
excellent skilled approach is trying to get useful information. On the other hand the bad
negotiator or less experienced negotiator,on these dinner are completely leaving on the idle
conversation on the different subjects and also they risk to inconclusively discover confidential
information.
CONCLUSION

After deep study and analysis it is to be conclude that good location & quality of service
are the two factors that on the basis of which this hotels in hospitality industry is to be
differentiate. As the Hotel industry can provide opportunity to cross sell that products which are
profitable like Entertainment, convention services, Food & Beverages. And as per level of
differentiation achieved through location, staff, guest ratios, management. At the time time of
recession in economy, the hotel industry is more durable as compare to tourist market it is due to
variation in the tourist industry. Thus by considering low threat of substitute, less supplier power
over the industry, the hotel industry has face hindrance in successful market growth.

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