...11.1 11.2 11.3 11.4 11.5 11.6 11.7 11.8 11.9 11.10 MANAGING HOSPITALITY OPERATIONS: ORGANISED SECTOR Objectives Introduction Types of Accommodation in the Organised Sector Policy Formulation and Strategies Financial Management Product Design Marketing Management Safety and Security Organisation of a Hotel Let Us Sum Up Clues to Answers 11.0 OBJECTIVES After going through this Unit you will be able to explain the: • • • • typology of accommodation in unorganised sector, procedures involved in policy and strategy formulation, application of marketing management in hotels, and role of safety and security in organised accommodation sector. 11.1 INTRODUCTION Ever since man started to travel in search of food, work, better prospects or leisure, there has been a demand for overnight stay. Lodging houses were built to provide accommodation along the trade and caravan route. Missionaries and religious travellers were accommodated by local people in their houses. But the demand for shelter kept on increasing with the development of highways and technological advancements in modes of travelling. As a result inns gave way to hotels. Hospitability industry today is a massive industry providing home facilities away from home to millions of travellers. These travellers can be segmented into various categories like business travellers, tourists, etc. All have different needs and expectations. However, the hospitality industry is so versatile that it is catering to the needs of all...
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...Curtin Business School (CBS) School of Marketing Unit Outline HOSP2000 Hospitality Industry Management Semester 2, 2015 Unit study package code: HOSP2000 Mode of study: Internal Tuition pattern summary: Note: For any specific variations to this tuition pattern and for precise information refer to the Learning Activities section. Seminar: 11 x 3 Hours Semester Fieldwork: 1 x .5 Days Semester This unit contains a fieldwork component. Find out more at the fieldwork education website: ( fieldworkeducation.curtin.edu.au ) Credit Value: 25.0 Pre-requisite units: Nil Co-requisite units: Nil Anti-requisite units: Nil Result type: Grade/Mark Approved incidental fees: Information about approved incidental fees can be obtained from our website. Visit fees.curtin.edu.au/incidental_fees.cfm for details. Unit coordinator: Title: Name: Phone: Email: Building: Room: Dr Jong-Hyeong Kim +618 9266 4389 jong.kim@curtin.edu.au 408 2006C Teaching Staff: Name: Phone: Email: Building: Room: Jong-Hyeong Kim +61 8 9266 4389 Jong.Kim@curtin.edu.au 408 2006C Administrative contact: Name: Phone: Email: Building: Room: Kelly Nowak +618 9266 3882 Mktg@curtin.edu.au 408 2014 Learning Management System: Blackboard (lms.curtin.edu.au) HOSP2000 Hospitality Industry Management Bentley Campus 28 Jul 2015 School of Marketing, Curtin Business School (CBS) Page: 1 of 7 CRICOS Provider...
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...“An Overview of the Hospitality and Restaurant Management Profession” Hospitality & Restaurant Management Doe: i Thesis Statement: A person who wants to become a professional in the Hospitality and Restaurant Management field should consider gaining both experience and an educational degree in order to enjoy a successful career. Purpose: To help the author understand what it will take to become a professional in the HRM field. Audience: Professor Outline: I. Introduction: The HRM profession is multi-faceted a. An Educational Degree is advantageous; Experience is also key b. Responsible for operations of a functioning food establishment c. The field is diverse and covers all demographics and populations II. Body: The HRM profession is multi-faceted because of the nature of the hospitality and restaurant industry. a. Education - A degree from an accredited university or training from a certified program can be advantageous. i. AS in Hospitality & Restaurant Management ii. BS in Culinary Arts Management iii. Business & Marketing iv. Recreation Management b. Experience – with dedication and hard work, a person may be able to work his or her way from bottom up. i. Getting a foot in the door ii. Learning from observation and practice iii. It takes time c. Industry Overview i. Largest Employer ii. The numbers speak for themselves iii. Management Opportunity d. Profession and my assessments i. Appeals to my personality ii. Fits my interests iii. Works with my career...
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...Hospitality Management Competencies: do faculty and students concur on employability skills? Adeniyi, Adeolu Shola GTB Lagos, Nigeria adeolu.adeniyi@mail.com Abstract This paper is one in a series of establishing what competencies the various stakeholders (students, faculty and industry mentors) think are the ideal competencies needed by employees in the hospitality field in places such as hotels, food service providers, restaurants and lodges, compared to those actually displayed by hospitality management students. This particular paper reports on a comparison drawn between what the faculty and students believe are the ideal competencies compared to those that they actually have on completion of their academic studies, prior to the students engaging in their semester of work-integrated learning (WIL). The results would be used by faculty to focus on ensuring students are aware of the employability and management competencies they need in order to conduct themselves in the business world of hospitality with confidence and competently. Key Words: Competencies, hospitality...
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...Keller Graduate School of Management Case Study 1: Guest Satisfaction at the Convention Center Hotel Week 3 Irene Garcia Vilardosa HOSP582 Survey of Hospitality Management Dr. Pratt Introduction In order to be successful in the market it is not sufficient to attract new customers. Managers should also concentrate on retaining existing customers implementing effective policies of customer satisfaction and loyalty. In hotel industry, customer satisfaction is largely hooked upon quality of service. A management approach focused on customer satisfaction can improve customer loyalty, thus increasing the positive image of the touristic destination. Hence, exploring the importance for customers of hotel attributes in hotel selection is indispensable. Problems with front office In order to solve the customers dissatisfaction issues related with check in and check out, Frank should take into account the reservations and have more employees working at front desk when the number of reservations is higher so they do not have to be waiting for a long time. During major arrivals and departures days, the staff has to be increased so that the guests are quickly addressed and they can continue with their trips or business without wasting too long. Problems with housekeeping When dealing with a situation as described in which rooms are not ready, there are usually two possible options to consider. Either the housekeeping staff is not enough considering the number of...
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...Marriott International Reports Fourth Quarter 2015 Results Feb 17, 2016, 16:30 ET from Marriott International, Inc. (http://www.prnewswire.com/news/marriott+international%2C+inc.) BETHESDA, Md., Feb. 17, 2016 /PRNewswire/ HIGHLIGHTS Fourth quarter diluted EPS totaled $0.77, a 13 percent increase over prior year results; On a constant dollar basis, worldwide comparable systemwide RevPAR rose 3.8 percent in the fourth quarter; North American comparable systemwide constant dollar RevPAR rose 4.0 percent in the fourth quarter; For full year 2015, Marriott repurchased 25.7 million shares of the company's common stock for $1.94 billion, including 1.3 million shares for $93 million in the fourth quarter; The company added nearly 52,000 rooms during 2015, including 7,300 rooms converted from competitor brands and 9,600 rooms associated with the Delta transaction; At yearend, the company's worldwide development pipeline increased to more than 270,000 rooms, including approximately 27,000 rooms approved, but not yet subject to signed contracts; The company's full year 2015 adjusted operating income margin increased to 47 percent compared to 42 percent in 2014; Return on invested capital reached a record 49 percent in 2015; Full year 2015 diluted EPS totaled $3.15, a 24 percent increase over prior year results; Adjusted earnings before interest, taxes, depreciation and amortization (EBITDA) for full year 2015 totaled $1...
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...BIO DATA – C A P.G. SUBRAMANIAN- FCA- Membership No. 017575 Fellow member of the Institute of Chartered Accountants of India with over thirty five years of experience at senior level across Industry Verticals covering Manufacturing, Service Sector and hospitality. Having been a person with a flair and interest in knowing and involving myself in all areas of business helped me in handling various portfolios with ease. This trait helped me in my career and all round development as a person such that at later stages I was handling areas which required me to participate as a Core Team Member involved in critical decision making. The following paragraph gives briefly the areas handled by me during my career. INDUSTRY EXPERIENCE: Has over thirty five years experience in the areas of – ➢ Finance including Treasury and Banking Operations including Project Finance ➢ Accounts Including finalization of Accounts, Audit including internal Audit. ➢ Systems & Procedures, Manuals, stock controls, etc., ➢ Cash & debtors and collection management. ➢ Payables management. ➢ Insurance matters. ➢ Direct taxation including Tax Audit, Assessments up to appeal level. ➢ Indirect taxation including excise and sales tax matters. ➢ Human Resources and Administration matters. ➢ Experience of implementing SAP successfully in two organizations. ➢ Legal and secretarial matters including drafting of Board and AGM minutes ➢ Experience of over...
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...| Hospitality and Restaurant Management As an In-Demand Course: | A Survey Study | | Peter Jay Obillo | 10/1/2013 | | CHAPTER I THE PROBLEM Background of the Study In the annual rate of enrollees at Panpacific University North Philippines, The College of Hotel and Restaurant Management takes the place of one of the courses that has a high percentage of enrollments every year in the other courses offered. This result shows that many students are giving interest of taking up Hotel and Restaurant Management course. Hospitality Management is one of the courses that is in-demand in the Philippines and all around the world. The program has a very broad scope of subject and skills to be learned, it may come in many names; these are food and beverage, hospitality management, and travel and tourism business, cruise line and maritime. Here are some factors why Hotel and Restaurant Management course is in-Demand: 1.)Wide Range of Opportunities- Hospitality Industry is very huge. You can find different Hospitality companies anywhere in the globe. Because of this you will Have Unlimited opportunities for your career. You can choose to work in your local or find jobs abroad. 2.)Different Career Path- Graduates who study Hotel and Restaurant Management choose a career based on their expertise or shift to another field related to Hospitality Management. You can be a Restaurant Manager, Hotel Manager or any career that is related in hospitality industry. 3.)High...
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...Rochester Institute of Technology RIT Scholar Works Theses Thesis/Dissertation Collections 1999 Assessing career value of hospitality management curriculum from program alumni James Reid Follow this and additional works at: http://scholarworks.rit.edu/theses Recommended Citation Reid, James, "Assessing career value of hospitality management curriculum from program alumni" (1999). Thesis. Rochester Institute of Technology. Accessed from This Thesis is brought to you for free and open access by the Thesis/Dissertation Collections at RIT Scholar Works. It has been accepted for inclusion in Theses by an authorized administrator of RIT Scholar Works. For more information, please contact ritscholarworks@rit.edu. ASSESSING CAREER VALUE OF FROM HOSPITALITY MANAGEMENT CURRICULUM PROGRAM ALUMNI by James A Faculty of thesis the Food, Re id R. submitted Hotel to the Travel and Management at Rochester in partial Institute fulfillment for the of of Technology the degree of Master of August Science 1999 requirements FORM I ROCHESTER INSTITUTE OF TECHNOLOGY School of Food, Hotel and Travel Management Department or Graduate Studies M.S. Hospitality-Tourism Management Presentation or ThesislProject Findin2S Name: J_am_e_s_R_e_id Title of Research: Date: 7/21/99 SS#: Assessing. Career Value of _ Hospitality Management Curriculum From Program Alumni Specific Recommendations: (Use other side if necessary.) Thesis ~ommittee: (I} _D_r_._R_ic_h_a_r_d_M_a_r_e_c_k_i...
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...Critically evaluate the usefulness of definitions of Human Resource Management in understanding the Hospitality Industry Human Resource Management (HRM) has been placed, at least in terms of prescriptive theory, above all the other primary activities of a business and the importance of HRM to businesses in general has been argued to be central and fundamental in order to better enable their business activities and for the fulfilment of their business objectives. In discussing the Resources, Competences and Strategic Capability of Businesses, Johnson and Scholes (1997, Ch 4, p147), say of HRM - “This is a particularly important area which transcends all primary activities. It is concerned with those activities involved in recruiting, managing, training, developing and rewarding people within the organisation”. Others have found evidence that HRM practices can significantly improve a firms performance and for example Dessler (2000 p18) cites research which claims as much as 30% differences (improvements) in financial performance which were attributed to differences in HR practices in banks. He continues to note a study (p 19) which identifies that in 97 metalwork manufacturing plants “Similar evidence of the HR-Performance link has been found”. Elsewhere, as Redman and Wilkinson, Editors (2001 Ch 1, p10) point out, Strategic Human Resource management (SHRM) theory holds that “an organisation’s human resource assets are potentially the sole source of sustainable competitive...
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...Institute and State University in partial fulfillment of the requirement for the degree of Master of Science In Hospitality and Tourism Management Suzanne K. Murrmann, Chair BeomCheol (Peter) Kim Manisha Singal July 9, 2012 Blacksburg, Virginia Keywords: Service Quality, Restaurant Cleanliness, Culture Customer Perceptions of Restaurant Cleanliness: A Cross Cultural Study Seung Ah Yoo (ABSTRACT) What is a clean restaurant in customers’ viewpoints? Restaurant cleanliness is considered one of the most significant conditions when customers evaluate overall restaurant quality or decide their levels of satisfaction. However, there have been few studies of perceptions of restaurant cleanliness in customers’ eyes. Previous studies were found to use inconsistent concepts of restaurant cleanliness when evaluating restaurant cleanliness. For example, some measurement scale of restaurant quality or customer satisfaction includes only items related to a restaurant’s interior appearance to measure the restaurant cleanliness. Some researchers have also included items related to server’s appearance. In other studies, overall images of a restaurant were used to evaluate its cleanliness. This study attempts to investigate the customers’ perceptions of restaurant cleanliness. Understanding what customers consider when they evaluate a restaurant’s cleanliness can be beneficial for hospitality managers who can use the information to increase their restaurant’s quality and to satisfy their customers...
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...Week 3 Intro to Hospitality Management I read an article on in regard to eating meat “MEAT’S IMPACT” https://www.cspinet.org/nah/pdfs/meatsimpact.pdf And found that the article can potentially impact the restaurant industry if every person that frequents restaurants reads the article, and makes a conscious decision to better their health. The chance of this is likely less than a 2% chance, but if people as a group decide that they wish to benefit from changing their eating habits based on this article then it is likely that there will be a great reduction in the amount of meat that is consumed on a regular basis. The article indicates that there are many adverse effects that occur from the consumption of meat, anywhere from heart attack, cardiovascular disease to stroke, and colon cancer. So in most cases people will initially swear off the meat, but then remember meat is tasty. As with any food that is good to the palette, it is a double edged sword that shows us the product is very desirable, but we just need to remember that moderation is important to maintain a diet that will not end our lives in one way, or another. The article also mention other incentives to reduce the intake of meat such as, the amount of water it takes to produce the product, and the emissions of greenhouse gas caused from the production as well. Now, the last thing people are thinking when they are viewing a menu are things like how much water is required for this...
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...UNIT 11: RESOURCE MANAGEMENT IN HOSPITALITY Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand the principles and application of resource management to commercial operations Methods: selection; acquisition; maintenance; replacement criteria Principles: procurement strategy; specification; supplier identification; selection criteria; working with specialist suppliers; stock control LO2 Understand the suitability of various forms of finance and taxation available to UK business in general and the hospitality sector in particular Internal: managing the elements of working capital to free resources; internally generated funds; retained profits External: short-, medium- and long term; caring; risk and reward Cost of capital: equity and loan capital costs; weighted average cost computations Systems: the main features of income and corporation tax; schedules; rates; personal and capital allowances; tax credits and debits UNIT 11: RESOURCE MANAGEMENT IN HOSPITALITY LO3 Understand how procurement issues and strategies contribute to the achievement of commercial objectives through purchasing power Systems and processes: standard specification; tendering; estimating/quoting; methods of procurement eg centralised, contract, lease; Pareto analysis; ‘just in time’ (JIT); equipment; materials; services; terms and conditions Procurement officer: role; assessing operational needs; selecting suppliers; quality and quantity control; timing; discounts; receipt...
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...Restaurant Practicum Program; 2. To serve as a resource for students in planning the practicum experience in the Hospitality Industry; 3. To articulate the policies and procedures of the Hotel and Restaurant Practicum Program for students and practicum coordinator; and 4. To describe requirements of the Hotel and Restaurant Practicum Program. Additionally, this manual is meant to be used in conjunction with the over-all policies and guidelines of different hotels and restaurants in regard to their practicum Program including requirements, important students policies, and academic policies of the school. There are many procedures, sequences of courses, deadlines, and through their practicum. Each student has an assigned advisor with whom she/he is expected to keep on-going consultation. The student is the one primarily responsible for knowing the information in this manual and keeping apprised of deadlines and on-going requirements and responsible. The Hotel and Restaurant practicum experience is a major testing ground for the student’s knowledge , skills, and values. The student is supported on this experience by the leadership of her/his practicum coordinator. The goals and activities in this presented are intented to provide helpful guidance and structure to aid in a successful practicum experience for the student and to the participating hospitality industry partners. Students’ excellence in learning is improved through techniques, strategies, and innovation which...
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...Hospitality Management Vietnam is ranked as one of the rising destination for Bristish tourists and has recently been listed at No.7 in the top 10 countries that British tourists are likely to travel to in 2013 (Tuyen Phuong, 2013). The reason for the favor of British tourists towards Vietnam underlies Vietnam’s unique tourism offer, particularly the spectacular natural beauty and world-famous cultural heritage (Le Tam, 2012). Therefore, our 7 day and 6 night tour package is going to include Hanoi- one thousand year capital together, world wonder Halong Bay and the moutaineous region with pure beauty Sapa. During the stay in Hanoi, the tourists will be taken to various well-known attractions such as Ngoc Son Temple, Hanoi Old Quarter, Ho Chi Minh Complex… In Sapa, the magnificent Hoang Lien Son mountain range, Cat Cat village of ethnic minority people and the Love market will enable tourists to know more about culture diversity of Vietnam. The tourist sites in Ha Long Bay include caves with outstanding topography as Dau Go Cave, Thien Cung Cave… The specific itinerary is provided at the Appendix section of this report. Regarding the lodging properties, British tourists prefer hotel and similar establishments rather than other types of accomodations such as campsites, dwellings or youth hostels (Schmidt, 2012) Also, British tourists are introvert people and typically not open to others; as a result, the number of tourists assigned in each room is either one or two in order...
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