Managing Operational Plan: Hotel Futura Project, Analysis & Strategies

This project details the development of an operational plan for Hotel Futura, focusing on utilizing a lobby section for tea services. It includes a SWOT analysis, outlining strengths, weaknesses, opportunities, and threats within the business environment. The project also provides a detailed overview of resource requirements, contingency plans, and evaluation methods. Furthermore, it explores planning resource acquisition, standard operating procedures, and job descriptions. Project 2 involves observing operational procedures, identifying shortfalls, and developing strategies for improvement, including cost factors and critical reflection. The project aims to improve the hotel's service offerings and operational efficiency. The document also outlines the timeframes required for implementation, the consultation requirements, and the key performance indicators for measuring the plan's success.

Running head: MANAGING OPERATIONAL PLAN
Managing Operational Plan
Name of the student
Name of the University
Author Note

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Table of Contents
Introduction......................................................................................................................................3
Project 1...........................................................................................................................................3
PART A Develop operational plan..............................................................................................3
Description of the operation........................................................................................................3
Aim of the operational plan.........................................................................................................4
SWOT analysis of the business environment..............................................................................4
Detailed overview of the resource requirements.........................................................................5
Contingency plan for the operational planning stages.................................................................6
Timeframes required to implement the project...........................................................................6
The consultation requirements and provisions............................................................................6
Evaluation methods for measuring the performance...................................................................8
Part B Planning Resource Acqusition..........................................................................................9
Discussion regarding the findings for the different options........................................................9
Overview of the Standard Operating Procedures........................................................................9
Job description for the role of food service attendant................................................................10
Project 2.........................................................................................................................................10
Part A Observation of operational procedures...........................................................................10
Overview of the workplace........................................................................................................10
Listing of the Standard Procedures............................................................................................11

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Overview of the findings...........................................................................................................11
Identification of shortfalls during task observation...................................................................12
Part B Developing strategies and critical reflection..................................................................12
Strategy implementation for overcoming the shortfalls identified............................................12
Potential cost factors for the suggested procedure....................................................................13
Critical reflection of the project.................................................................................................13
Conclusion.....................................................................................................................................13
Reference.......................................................................................................................................15

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Introduction
The Hotel Futura’s management did the adoption of a plan for doing the utilization of the
sunny indoor section of the lobby. This is being done for being considered as a service point in
respect of morning as well as afternoon teas. Each tea service is operating for 2 hours only, i.e.
10:00am – 12:00pm and 2:30pm – 4:30pm. The room service kitchen does the preparation of the
sandwiches and delivers them to the pass in the pastry section of the main production kitchen.
The two food service attendants do the ordering as well as collecting of food orders for this
outlet from the pastry section pass in the main production kitchen.
Project 1
PART A Develop operational plan
Description of the operation.
The management of Hotel Futura did the adoption of a plan for utilizing a sunny indoor
area of the lobby as a service point in respect of morning as well as afternoon teas. The area will
be serving 250 customers per week and there will be the allocation of two existing food servive
attendants in respect of 2.5 hours regarding each period o service. There will be the requirement
of hiring one food service attendant for ensuring that the operation will be commencing seven
days a week. Each tea service will be operating for 2 hours. The low tables that exist as well as
the comfortable lobby style seating will be getting used. There can occur the utilization of a set
of service fridges in the front kicthen regarding the storage as well as service of chilled alcoholic
as well as non-alcohoic beverages.

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Aim of the operational plan
The aim of the operational plan is to do the installation of a full espresso coffee service
station in the designated as well as doing the utilization of the existing coffee facilities inside the
busy 24 hour coffee shop outlet, located 30 metres diagonally across the foyer.
SWOT analysis of the business environment
Strengths
The strength of Hotel Futura is associated with what it does best, whch includes the
serving of tasty food in its restaurant, providing quality service or providing décor that give
customers a memorable experience.
Weaknesses
The weakness that is associated with the hotel is not providing sufficient staff training
regarding the wait staff, such as showcasing in what ways they should be attending to tables or
explaining to culinary personnel in what ways the preparation as well as presentation of food
should be done (Singal 2015).
Opportunities
The opportunities will include finding ways that will support the restaurant to do the
increasing of profits, like expanding or providing varied kinds of foods as well as beverages.
Also, doing the utilization of a sunny indoor section of the lobby as a service point in respect of
morning as well as afternoon teas. This will be fitting all the legal requirements in relation to the
process regarding the serving of food. The legal requirements include registering the business
name, trademark as well as domian name and also registering the business regarding taxes.

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Threats
The other competing restaurants that are located within the close vicinity of Hotel Futura
might be representing a threat to the business of the hotel, particularly when similar kinds of
food are being sold. Another threat could be consisting of the potential rising price regarding
specific food items (Marane 2013).
Detailed overview of the resource requirements
1. Technology – Technology is required to be used by Hotel Futura for the functioning of certain
type of customer relationship management system. Also, the hotel will be using mobile tablets as
well as smart phones for fiiting their strategic vision as well as operational processes.
2. Human Resources needs – There is the requirement of selecting effcient housekeepers, wait
staffs, chefs or bartenders for improving the hospitality functioning within the hotel. This can be
done by the human resource department through proper recruitment functions. The human
resource department can also assist in the process of retaining the employees at the hotel by
proposing various jncentive options (Patiar 2015).
3. Financial requirements – There is requirement for doing the prediction of the organizational
costs and keeping a track of the financial resources. Also, to undertake the cash flow statements,
as well as regarding cash management and capital expenditures budget (Hemdi 2014).
4. Requirements for intellectual property rights – The requirements for the intellectual
property rights regarding Hotel Futura is to do the prevention of unauthorized third parties to get
benefitted from that right. This will help in strengthening the competitiveness of Hotel Futura
(Tracey 2015).

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Contingency plan for the operational planning stages
The different stages associated with the contingency plan in respect of the operational
planning stages are,
 Analying the risk – There is the requirement for listing out every possible events that will
be disrupting the operations.
 Determining the likelihood and impact of risks – There is the possibility for coming up
with a huge list of potential impacts, but certain events wil be so improbable that it might
not be reasonable to do their inclusion within the plan (Warrick 2015).
 Developing and processing each item – To do disaster recovery, or stages associated with
te safeguarding of individuals as well as property during certain incident. Also, steps for
keeping the business functional when an event is getting addressed.
Timeframes required to implement the project
The overall timeframe required to implement the project will be nine weeks. In the first
week , there will occur the preliminary market analysis. In the second, third and fourh week,
there will occur the development of the preliminary product designs. In the fifth week, there will
occur the development of detailed market plans. In the fifth and sixth week, there will occur the
deevelopment of the detailed product design. In the seventh week, there will occur the finalizing
of the product design. In the seventh and eight week, there will occur the ordering of production
equipment. In the ninth week, there will occur
The consultation requirements and provisions
Week 1 Week 2 Week 3 Week 4 Week 5 Week 6 Week 7 Week 8 Week 9

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A – Doing
preliminary
market
analysis
B –
Developing
preliminary
product
designs
C –
Developing
detailed
market plans
D –
Developing
detailed
product
design
E – Finalizing
product
design

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F – Ordering
production
equipment
G – Installing
production
equipment
Figure 1 Gantt Chart
(Source: Created by Author)
Evaluation methods for measuring the performance
 Feedback – Receiving proper feedback will be helping in the improvement of the
operational plan.
 Monitor – Constant monitoring is very effective to do the measurement of changes
induced by implementation of the appropriate operational plan (Noordzy 2015).
 Key Performance Indicator – The key performance indicators will assist Hotel Futura in
defining as well as measuring the development toward the operational plan. The key
performance indicators will be having three measurement horizons such as monitoring
investment, monitoring adoption as well as monitoring health (Van Der Wagen 2015).

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Part B Planning Resource Acqusition
Discussion regarding the findings for the different options
The different options that have been researched in respect of the coffee machine will be
including the aspect of finding the resource requirements that will be including the technological
requirements, human resource requirements, finanicial requirements as well as requirements for
intellectual property rights. The strengths, weaknesses, opportunities and threats that will be
influencing the operational plan has also been found out. Morever, the timeframes required for
implementing the project as well as the evaluation methods to measure the performance has been
found out as well (Mutindi 2013).
Overview of the Standard Operating Procedures
1. Planning – The various steps need to be found out that are currently done for completing the
project of implementing this operation with staff.
2. First Draft – There the requirement for making a detailed list of the stages in the order in
which they will be done.
3. Internal Review – Input should be received from all the staffs who will now be performing the
process. They should be provided with the first draft and the procedure should be revised as per
the requirement.
4. External Review – There can occur the involvement of the technial advisors and the procedure
should get revised as per requirement.
5. Testing – The procedure should get tested by doing every step as it is stated and the procedure
should get revised as per requirement.

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6. Posting – A final draft will be made regarding the process and posted in the workplace.
7. Training – Training or re-training of the staffs will be done as per the requirement for
following the procedure in an exact manner (Hsiao 2018).
Job description for the role of food service attendant
 Communicating verbally with guests
 Filling the request of guests regarding food and beverages in a timely, effective as well as
polite way.
 Gaining working knowledge of Standard Operating Procedures requireed for the
performance of job functions.
 Ensuring quality relating to finished food product
 Monitoring as well as maintainig portion control (Hodari 2017).
Project 2
Part A Observation of operational procedures
Overview of the workplace
The workplace is comprising of operational procedures that will be including the kitchen
operation, front-office, tourism, events, food and beverage, rooms division or administration.
There is the requirement for monitoring, analyzing as well as reviewing the operational
procedure that will be including the reviewing of the complaints from the customers about
prolonged waiting prriods in respect of check-ins, prolonged waiting periods for food in the
restaurant, as well as frequent errors in reconciliations at the end of the shift in front office.

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Listing of the Standard Procedures
1. Planning – The various steps need to be found out that are currently done for completing the
project of implementing this operation with staff.
2. First Draft – There the requirement for making a detailed list of the stages in the order in
which they will be done.
3. Internal Review – Input should be received from all the staffs who will now be performing the
process. They should be provided with the first draft and the procedure should be revised as per
the requirement.
4. External Review – There can occur the involvement of the technial advisors and the procedure
should get revised as per requirement.
5. Testing – The procedure should get tested by doing every step as it is stated and the procedure
should get revised as per requirement (McDonald 2016).
6. Posting – A final draft will be made regarding the process and posted in the workplace.
7. Training – Training or re-training of the staffs will be done as per the requirement for
following the procedure in an exact manner.
Overview of the findings
The findings will be associated with the process of observing as well as improving the
existing procedures or to do the identification of the new processes for improving the operations.
This will be including the workflow processes, cost effectiveness relating to products as well as
services, issues relating to customer services, procedures relating to check-in and check-out, staff
effectiveness as well as training requirements (El Haddad 2015).

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Identification of shortfalls during task observation
Certain issues were identified that were the reasons for shortfall during task observation.
These are the issues relating to customer services as well as issues relating to staff effectiveness
as well as training requirements. The customer service issues are relating to poor response to
information request, lack of communication, repeated complaints regarding the same food items
(Farzan 2015). The issues relating to staff effectiveness as well as training requirements will be
including inefficient training of staffs regarding skills related with client servicing,
underdevelopment as well as limited using of disciplinary processes, not reviewing the processes
relating to the recruitment as well as selection.
Part B Developing strategies and critical reflection
Strategy implementation for overcoming the shortfalls identified
In respect of issues relating to customer services, certain strategies could be implemented
for overcoming the shortfalls that have been identified such as retraining staffs as to how to
provide responses to the requests of the customers, setting procedures for reducing the wait-time,
training staffs in communication skills so that they can communicate in an effective manner
with the customers. In respect of issues relating to staff effectiveness as well as training
requirements, the strategies that will be implemented will be including the process of ensuring
that the staffs are having a knowledge of the products as well as services, teamwork will be
encouraged and rewards should be provided to the better performing staffs (Tang 2015).
Potential cost factors for the suggested procedure
In respect of the physical resources,
 Planning the use of physical resources

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 Obtaining physical resources
 Ensuring the availability of physical resources
 Monitorin the use of physical resources
In respect of the human resources,
 Planning the use of human resources
 Obtaining human resources
 Ensuring the availability of human resources
 Monitorin the use of human resources
Critical reflection of the project
According to me, the strategies that have been implemented regarding the operation plan
are considerd being very much viable because this will help in overcoming the issues relating to
staff effectiveness as well as training requirements and also, the issues relating to customer
services. The different cost factors have been cited in this regard. I do not think, there would be a
more cost effective option.
Conclusion
To conclude, it can be stated that there has been the development of an organizational
plan, then there has been the outlining of the processes as well as procedures that will be used for
planning as well as managing the required physical as well as human resources. There has been
the observation of operational procedure that have been related with the workflow processes.
Then there has been the development of the strategies that has been implemented to overcome
the shortfalls that have been identified.

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