SITXMGT002 - Sydney Grand Hotel Staff Relationships Report

This report addresses a case study involving the Sydney Grand Hotel and its Food and Beverage Manager, focusing on improving internal staff relationships between kitchen and restaurant staff. The report explores strategies for fostering teamwork, addressing issues of sub-standard food supplies, and undertaking professional negotiations with suppliers like Green Goods Ltd. It emphasizes the importance of formal business agreements, including legally binding contracts, service agreements, and payment terms, to ensure quality and maintain beneficial outcomes. Furthermore, the report highlights the significance of communicating negotiation results to stakeholders and colleagues to maintain transparency and build strong business relationships. The analysis covers aspects such as negotiation techniques, the importance of clear communication, and the need for professional business communication skills to resolve conflicts and ensure a positive work environment. The report concludes by emphasizing the importance of maintaining staff morale and providing rewards for performance.

Running head: DISCUSSION OF DIPLOMA IN HOSPITALITY
Discussion of Diploma in hospitality
Name of the Student:
Name of the University:
Author Note:

1DISCUSSION OF DIPLOMA IN HOSPITALITY
1. Improvement of Internal Staff Relationships , between the Kitchen and
Restaurant Staff.
To improve the internal staff relationship, there must be a proper and well
defined group work or team work. The kitchen and the Restaurant staff must be
involved in a fruitful team work. Changes can be made while scheduling the
working shifts if the staff members. As the Food and Beverage Manager, I would
have certain responsibilities to perform. The restaurant staff need to managed and
for providing the best customer services they should be financed properly. The
internal staff relationships could be improved if as a manager I could look into
the matters of creating equity with the staff members. In a restaurant business it is
important to keep the morale of the staff members high1. They would be
encouraged to work only if they are rewarded for their performances and they are
not discriminated.
2. How to undertake negotiations in a professional manner?
In order to negotiate with the restaurant staffs in the Kitchen , as a
Manager, I need to possess proper business communication skills. If there is some
problems regarding the quality of the supply of the fruits and vegetables, the
manager is supposed to have a talk with the staff members , find out what is the
real cause behind the degrading quality and what is causing the demoralized
environment and take necessary steps to improve the condition2. Be it financial,
or any other problems, it should be solved with maturity and professionalism and
1 Namasivayam, Karthik, Priyanko Guchait, and Puiwa Lei. "The influence of leader empowering
behaviors and employee psychological empowerment on customer satisfaction." International Journal
of Contemporary Hospitality Management 26.1 (2014): 69-84.
2 Geiger, Ingmar. "A model of negotiation issue–based tactics in business-to-business sales
negotiations." Industrial Marketing Management 64 (2017): 91-106.

2DISCUSSION OF DIPLOMA IN HOSPITALITY
the staff needs must be catered to as soon as possible so that they remain
encouraged to work in a positive environment.
3. Which aspects of Formal Business agreements are needed in order to deal
with the issue of sub-standard delivery
In order to ensure standard delivery of the fresh fruits and vegetable
goods, there are few aspects of formal business agreement sand contracts
which need to be followed. The contracts or agreements must be legally
bound, with essential elements of an offer and an acceptance3. The service
agreements include the provision of services from one organization to another,
as well as the licensing agreements between the organizations or bodies.
Rental supply of products or services must include the territorial coverage and
the term or the period of agreements. Payment terms and the adjustment of the
price, the termination majeure, and any sort of arbitration process are the most
important aspects which as a manager, I need to keep a note of4.
4. Maximisation of benefits through the use of established negotiation
techniques.
The negotiations with the Green Goods Ltd., can create maximum
benefits for the Sydney Grand Hotel only if there is proper negotiation with the
people regarding delivery time, payment terms or the quality of the good.
Negotiating a deal with the suppliers require a proper deal, with proper
objectives. The prime criteria is to understand the nature of the supplier, and
3 Riccobono, Francesca, Manfredi Bruccoleri, and Giovanni Perrone. "Business agreements
objectives and decisions: a field research." Management Research Review 36.5 (2013): 495-527.
4 Qiu, Meng Maggie, Ying Zhou, and Chen Wang. "Systematic analysis of public cloud service level
agreements and related business values." 2013 IEEE International Conference on Services
Computing. IEEE, 2013.

3DISCUSSION OF DIPLOMA IN HOSPITALITY
eventually developing a negotiating strategy with them5. The only key for the
negotiating terms is to establish preferred beneficial outcomes. The after-sales
service must be covered by the contract. Negotiating on price must include the
details of the price and negotiation must always begin from the lowest price.
Maximisation of profits can only happen if there exists clause that states the
supplier’s right to ownership of the goods until they are fully paid for and also a
cause limiting the seller’s contractual liability, taking in consideration the
purchaser’s statutory rights.
5. Importance of communicating results of negotiations to appropriate
colleagues and stakeholders.
The communication of negotiation results to the colleagues is important
because it helps the stakeholders and the colleagues to keep updated of the entire
business procedures and clarity is very important for the business process to be
carried on in a profitable manner6. This also helps to foster and maintain the
business relationships, as the trust is very appropriately created and maintained
between the manager and the stake holders and the staff of the restaurant. In the
long term, the negotiation results help in the organization’s success as it helps to
build relationships between the suppliers and the purchasers.
5 Humphrey, Ronald H. "The benefits of emotional intelligence and empathy to
entrepreneurship." Entrepreneurship Research Journal 3.3 (2013): 287-294.
6 Tretyak, Olga, Marina Weck, and Maria Ivanova. "The importance of cultural adaptation for the trust
development within business relationships." Journal of Business & Industrial Marketing (2013).

4DISCUSSION OF DIPLOMA IN HOSPITALITY
Works cited
Geiger, Ingmar. "A model of negotiation issue–based tactics in business-to-business sales
negotiations." Industrial Marketing Management 64 (2017): 91-106.
Humphrey, Ronald H. "The benefits of emotional intelligence and empathy to
entrepreneurship." Entrepreneurship Research Journal 3.3 (2013): 287-294.
Namasivayam, Karthik, Priyanko Guchait, and Puiwa Lei. "The influence of leader
empowering behaviors and employee psychological empowerment on customer
satisfaction." International Journal of Contemporary Hospitality Management 26.1
(2014): 69-84.
Qiu, Meng Maggie, Ying Zhou, and Chen Wang. "Systematic analysis of public cloud service
level agreements and related business values." 2013 IEEE International Conference
on Services Computing. IEEE, 2013.
Riccobono, Francesca, Manfredi Bruccoleri, and Giovanni Perrone. "Business agreements
objectives and decisions: a field research." Management Research Review 36.5
(2013): 495-527.
Tretyak, Olga, Marina Weck, and Maria Ivanova. "The importance of cultural adaptation for
the trust development within business relationships." Journal of Business & Industrial
Marketing (2013).

5DISCUSSION OF DIPLOMA IN HOSPITALITY