Effective Planning and Management of Hotel Front of House Operations

This report analyzes the critical aspects of front of house management within the hospitality sector, specifically using Clientele Hotel as a case study. It emphasizes the importance of creating a positive first impression through ambience and service quality. The report delves into key areas such as the significance of the front of house area, highlighting ambience, guest relations, and security. It then explores the planning and management of front of house operations, including strategic planning, organizing, coordinating, staffing, leading, and controlling. Finally, it examines operational issues that affect management systems, such as operational, financial, and sales and marketing issues, and offers insights into resolving them. The conclusion stresses the need for effective work and work-culture management to ensure both consumer and employee satisfaction, supported by references to relevant academic research.

TASK 2

INTRODUCTION
The impression a hotel creates in the mind of a consumers is mainly the
ambience and the quality of services being offered by them. Clientele hotel
is needed to have attractive accommodation and appearance. It must have
pleasant environment which will be attractive to the consumers. The
quality services which were being offered by them in kitchen, room
services, housekeeping etc. will help in retaining the large numbers of
consumers.

2.1 Ascertaining the importance of front of
house area
• It is necessary to have the attractive and peaceful environment and the only
thing which affects the consumer’s preferences is the first impression the
business made to them.
• However, in relation with making such successful implications there are
several factors which are need to be considering in developing the front
house area.

CONTINUES…
• Importance of ambience: The main importance of having the fruitful
ambience facilities is to provide the favorable services as well as
memorable experience to the consumers. The location of Clientele hotel is
at most pleasant place which includes various facilities and services that
will be euphoric to clients. The architectural designs in all the rooms and
restaurant area will be classic and attractive as it will be satisfactory to
consumers. The kitchen area need to be clean and hygienic as the main
motive is to use the fresh ingredients in preparing meals for the guests.

CONTINUES…
• Importance of guest relations: It is necessary that the front house managers or
employees must have skills and talent which will create appositive relationship
with consumers. It will be helpful in analyzing their requirements so the
employees will make efforts in satisfying them. The way of communication
and presenting the details about services offered by the firm must be clear and
accurate as one could relay over it.
• Importance of security services: There must be proper arrangements relevant
with the health and safety to the guest and employees. It is essentially requires
that the business must have emergency back-up which will give appropriate
help during such circumstances.

2.2 key planning and management of front
of house area
• There are several terms which will be helpful in managing the staff and work in a
prominent way such as:
• Planning: The best strategic plan will be helpful to the firm in relation with designing
the accurate framework which is needed to be followed by individuals. Clientele hotel
will have plans for the operational practices of the organization in the long run. It
includes assigning jobs or duties to be performed to the employees of the organization.
• Organizing: It includes arranging the job and job roles in accordance with the
requirements and qualifications hold by individuals.
• Coordinating: The internal management of the business has proper coordination which
will be helpful in bringing the adequate harmony at workplace.

CONTINUES
• Staffing: The recruitment of people, as per required jobs to be performed
in the hotel.
• Leading: the management or supervision of work and workforce, which
must be under execution and guidance of a qualified leader. The main role
of a leader is that they must understand the requirements of the employees
and make necessary changes in their job roles.
• Controlling: It indicates the controlling of each and every business aspects
such as kitchen requirements, dining hall needs etc. it ensures that all the
available resources must be fully utilized.

2.3 Analyzing the operational issues which
are affecting the management system in
business.
• There are several issues which were the main reasons that affect the growth
and overall managerial function of a hospitality business. There is need to
have proper availability of all the resources in a adequate quantity or
quality which will be helpful in satisfying the consumers. However, there
are several reasons which are meant to be resolved by the professionals
such as:
• Operational issues within front office
• Financial issues
• Sales and marketing issues

CONCLUSION
• It can be concluded that to manage the hospitality business there is need to
have appropriate management of the work and work-culture in the
organization. It starts with satisfying the consumers and employees for
their means.

REFERENCES
• Chevers, D. and Spencer, A., 2017. Customer satisfaction in Jamaican
hotels through the use of information and communication
technology. Worldwide Hospitality and Tourism Themes. 9(1). pp.70-85.
• Gross, J. and Naik, V., Nokia Solutions and Networks Oy, 2018. Method
and apparatus for management of frequency-division-duplex and time-
division-duplex carrier aggregation. U.S. Patent 9,860,051.
• Durán, G., Rey, P. A. and Wolff, P., 2017. Solving the operating room
scheduling problem with prioritized lists of patients. Annals of Operations
Research. 258(2). pp.395-414

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