Hospitality Operations Management

Solution

Introduction This report is about a company named “Multinational Hospitality company” which is basically located in the UK. The company is selling itsproducts and services to its customers by mapping their needs and expectations. The company wants to expand its business operations in the competitive market. The main purpose of the company is to provide quality rating products and services to the clients so that the companywould be able to achieve the sustainability factors. In order to investigate the trends of the hospitality industry, the company hired a manager who will look over each and everybusiness-related aspects of the company. with the help of the manager's leadership skills and analytical ability, the company would proactively able to analyse the current and futuristic demand of the customers, profitability level and pricing strategies (Costing models) within the hospitality industries. The main aim of the company is to improve the business operations, performance and activities so that the company will achievea competitive edge in the market. In the report, products and services (food and beverages, travel and tourism, lodging and recreation) offered by the hospitality sector of the UK are analysed. Further, various factors and patterns which affect (the price of the commodities, price related to good, teste, and preferences, income of the consumer, etc.) the demand of products and service which has been offered by the company. In the report, various aspects which are related to the hospitality products and services are discussed in the report. The report is intended to be developed to analyse the current and futuristictrends of the market in the context of the efficiency and scalability of the product. All the aspects which are related to the hospitalityindustries are analysed and briefly explained in the report so that the company would be sustained in the market by mitigating the coming pitfalls in the business. At the end of the report, a brief conclusion is also mentioned in which overall findings and results of the report are discussed.

Department of Travel, Tourism and Hospitality Management HND Assignment Brief Session: February 2019 Programme title BTEC HND in Hospitality Management Unit number and title 12 Hospitality Operations Management Assignment number & title 1-1 Written coursework Assessor (s) Moghal Baig Issue Date 03 October 2019 Final assignment submission deadline 06 -11 January 2020 Late submission Deadline 13 -18 January 2020 The learners are required to follow the strict deadline set by the College for submissions of assignments in accordance with the BTEC level 4 – 7 submission guidelines and College policy on submissions. They should also refer to Merit and Distinction criteria that require evidence of meeting agreed timelines and ability to plan and organise time effectively without which the learner may not expect to receive a higher grade. Resubmission deadline TBA Feedback This assignment may have an in -class presentation or test towards meeting Merit or Distinction criteria. In-class feedback will be available from formative assessment of the initial submissions based on each learning outcome. Final feedback will be avail able within 2 – 3 weeks of the assignment submission date. General Guidelines  The work you submit must be in your own words . If you use a quote or an illustration from somewhere you must give the source.  Include a list of references at the end of your document. You must give all your sources of information.  Make sure your work is clearly presented and that you use correct grammar.  Wherever possible use a word processor and its “spell - checker” . Internal verifier Nazimudeen Saleem Signature (IV of the brief) * Nazimudeen Saleem Date 30/09 /2019 Department of Travel, Tourism and Hospitality Management ICON College of Technology and Management HND in Hospitality Management Unit 12: Hospitality Operations Man agement Session: September 2019 This unit will be assessed by a written coursework assignment Assignment Context and the Scenario Consider yourself as a recently joined management trainee at a UK -based multinational hospitality company and stationed at its corporate Headquarter. The company is looking into expanding its product and services , including u pmarket food service operations . Your manager has asked to investigate the current trends in the hospitality industry that would he lp the company to understand demand, pricing practices and pr ofitability levels within the hospitality sector industry. You are required to write a report on the topics outlined in four tasks below. This assignment consists of four tasks aimed at hel ping the learner understand the operational characteristics, produ ct development, pricing and profitability concepts and , gain skills to analyse and improve operational performance in hospitality. Although t he tasks in this assignment are all based on the scenario provided above you need to support your discussion with relevant theories and concepts. Hint: A research into large hotels groups such as IHG, Starwood, Marriott etc. to get a more idea of the r ange of product and services offered, the type of customers and the prices charged for the products and services would be helpful. Assignment Tasks ________________________________________ ________________________ LO 1: Task 1 A. Analyse the nature of the different products and services offered in the UK hospitality sector [P1.1] . B. Evaluate the different influences that might affect the patterns of demand for the new prod ucts and services of your company [P1.2]. C. Compare customer profiles a nd their differing expectations and requirements in respect to hospitality products and services and analyse factors affecting average spending in hospitality business in general [P1.3 and 1.4].  M 1: An effective approach to study and research the nature of hospitality sector products and service in the UK ha s been applied [P1.1] .  D 1: All Pass es and Merit requirements have been achieved. LO 2: Task 2 A. Evaluate the key stages in product and service development in the hospitality industry and assess the features which contribute towards the customer’s perception of products and services of your company (you may use your hotel operation as an example). [P 2.1]. Department of Travel, Tourism and Hospitality Management B. Assess the opportunities and constraints that might affect new product and service dev elopment within your hospitality company and evaluate the different merchandising opportunities available to your hotel operations [P 2.2 and P 2.3].  M 2: A range of techniques and methods are used to evaluate the key strategic and operational issues of product and service development in your chosen hospitality company [P2.1] . LO 3: Task 3 A. Evaluate different methods of pricing in the hospitality sector taking into account additional pricing considerations that your company might implement either in the hotel or food service department [P 3.1] . B. Assess the factors which might affect revenue generation and profitability of the new pro ducts and services in the hospitality sector. Give appropriate examples drawn from your company [P3.2] .  M 3: Appropriate structure and approach were used to evaluate the suitability of a range of pricing methods in the hospitality sector industry [P3.1] . LO 4: Task 4 A. Apply different performance measures and appraisal techniques to new products a nd services in your chosen company P4.1] B. Determine the effectiveness of different quantitative and qualitative appraisal techniques and their application in relation to new pro ducts and services of your company [P4.2] C. Apply approaches to business analysis, ev aluation and planning appropriate to new pro ducts and services in your company making proposals for action [P4.3]  D 2: Substantial activities and projects have been planned, managed and organised to apply approaches to business analysis, evaluation and planning appropriate to new products and services in your company [P4.3] .  D 3: Convergent and lateral thinking have been applied when applying performance measures and appraisal techniques to new products and services [P4.1] . Relevant Information 1. Assessment Criteria Related to the Learning Outcomes Learning outcomes Pass LO1 Understand the operational and economic characteristics of hospitality operations 1.1 analyse the nature of different hospitality product and service areas 1.2 evaluate the different influences affecting patterns of demand within hospitality operations 1.3 compare customer profiles and their differing expectations and requirements in respect of hospitality provision 1.4 analyse factors affecting average spending power in hospitality businesses Department of Travel, Tourism and Hospitality Management 2. Merit and Distinction Criteria Merit (M1, M2, M3) Distinction (D1, D2, D3) Descriptors Indicative characteristics Descriptors Indicative characteristics M1 Identify and apply strategies to find appropriate solution M 1: An effective approach to study and research the nature of hospitality sector products and service in the UK has been applied [P1.1]. D1 Use critical reflection to evaluate own work and justify valid conclusions D 1: All Pass and Merit requirements have been achieved. M2 Select/design and apply appropriate methods/ techniq ue M 2: A range of techniques and methods are used to evaluate the key strategic and operational issues of product and service development in your chosen hospitality company [P2.1]. D2 Take responsibility for managing and organising activities D 2: Substantial activities and projects have been planned, managed and organised to apply approaches to business analysis, evaluation and planning appropriate to new products and services in your company[P4.3]. M3 Present and communicate appropriate findings M 3: Appropriate structure and approach were used to evaluate the suitability of a range of pricing methods in the hospitality sector industry [P3.1]. D3 Demonstrate convergent/lateral/crea tive thinking D 3: Convergent and lateral thinking have been applied when applying performance measures and appraisal techniques to new products and services [P4.1]. 3. Preparation guidelines of the Coursework Document a. All coursework must be word processed. b. Document margins must not be more than 2.54 cm (1 inch) or less than 1.9cm (3/4 inch). c. Font size must be within the range of 10 point to 14 point including the headings and LO2 Understand product development within hospitality environments 2.1 evaluate the key stages in product and service development applied within a hospitality operation 2.2 analyse the features which contribute towards the customers’ perception of products and services 2.3 assess the opportunities and constraints affecting product and service development within a hospitality environment 2.4 evaluate different merchandising opportunities for hospitality products and services LO3 Understand pricing and profitability concepts within hospitality operations 3.1 evaluate different methods of pricing taking into account additional pricing considerations 3.2 assess the factors which affect revenue generation and profitability in ho spitality operations L04 Be able to use appraisal techniques to analyse and improve operational performance 4.1 apply different performance measures and appraisal techniques to individual aspects of hospitality operations, the product and the whole operation 4.2 determine the effectiveness of different quantitative and qualitative appraisal techniques and their application to hospitality operations 4.3 apply approaches to business analysis, evaluation and planning appropriate to hospitality operation s, making proposals for action Department of Travel, Tourism and Hospitality Management body text (preferred font size is 11). d. Standard and commonly used type face such as Arial should be used. e. All figures, graphs and tables must be numbered. f. Material taken from external sources must be properly refereed and cited within the text using Harvard standard g. Do not use Wikipedia as a referenc e. h. Word limit must be strictly followed. 4. Plagiarism and Collusion Any act of plagiarism or collusion will be seriously dealt with according to the College regulations. In this context the definition and scope of plagiarism and collusion are presented below: Plagiarism is presenting somebody else’s work as your own. It includes copying information directly from the Web or books without referencing the material; submitting joint coursework as an individual effort. Collusion is copying another student’s coursework; stealing coursework from another student and submitting it as your own work. Suspected plagiarism or collusion will be investigated and if found to have occurred will be dealt with according to the college procedure. (For details on Plagiaris m & Collusion please see the student hand book) 5. Submission a. Initial submission of coursework to the tutors is compulsory in each unit of the course. b. Student must check their assignments on ICON VLE with plagiarism software Turnitin to make sure the similarity index for their assignment stays within the College approved level. A student can check the similarity index of their assignment three times in the Draft Assignment submission point located in the home page of the ICON VLE. c. All Final coursework must be submitted to the Final submission point into the unit ( not to the Tutor). A student would be allowed to submit only once and that is the final submission. d. Any computer files generated such as program code (software), graphic file s that form part of the coursework must be submitted as an attachment to the assignment with all documentation. e. Any portfolio for a unit must be submitted as a hardcopy to examination office. f. The student must attach a tutor’s comment in between the cover p age and the answer in the case of Resubmission. 6. Good practice a. Make backup of your work in different media (hard disk, memory stick etc.) to avoid distress for loss or damage of your original copy. 7. Extension and Late Submission a. If you need an extension for a valid reason, you must request one using an Exceptional Extenuating Circumstances (EEC) form available from the College examination office and ICON VLE. Please note that the lecturers do not have the authority to extend the c oursework deadlines and therefore do not ask them to award a coursework extension. The completed form must be accompanied by evidence such as a medical certificate in the event of you being sick. b. Late submission will be accepted and marked according to th e college procedure. It is noted that late submission may not be graded for Merit and Distinction. c. All Late coursework must be submitted to the Late submission point into the unit ( not to the Tutor). A student would be allowed to submit only once and that is the final submission. 8. Submission deadlines as shown in the first page