Analytical Exercises in Hospitality Management - Case Study Example

Analytical Exercizes in Hospitality Management Week Two The organization in which I work is currently a bed and breakfast, and it is quite busy. Tangible assets include a good building was very nice rooms, a tasty well-prepared breakfast and a good location in Brighton Beach. We have the capacity to serve 55, and generally have at least 33 guests. Guests pay 5 pounds extra for the fancier breakfast on our set menu of three, and outside people pay 10 pounds each. The hotel stays full during the season, and at least two thirds full the rest of the time. Our customers are middle-class to upper-middle-class travelers, and many of them are repeat customers. Any one time, fully half of our customers are domestic, and the other half foreign travelers. Our customers expect clean rooms and dining facilities, comfortable furniture and tasty hot meals delivered with courtesy. We could possibly offering more extensive menu to create an opportunity for customers to spend more. However, the increased cost in servicing a more extensive menu might not justify the change. Other things that we could offer might be shuttle service and baggage storage before room occupancy begins or after it ends a nominal fee. We do have the space to store a bit of baggage, but if we were full, storing baggage for 55 people might present a problem. This would have to be looked into. Shuttle service, on the other hand, would not be terribly difficult and could be provided on a regular basis without much trouble. However, charging for shuttle service might be problematic. We would probably have to raise the room rates instead and include the shuttle service free. Another possibility for increasing our revenue would be to try to attract more business customers. In order to do this, we would have to provide shuttle service, the possibility of renting a meeting room (with or without service) and a reliable broadband data connection. Boella and Goss-Turner say “business was the purpose in 2003 for 22.3 million trips in the UK by UK residents and 7 million trips by overseas visitors. These trips equate to a spend of about £6 billion by UK residents and £3.4 billion by overseas visitors.” (Boella, Michael J., Goss-Turner, Steven 2005) One other suggestion that would maximize our income for the current facility would be to expand the food service to include lunch and supper. It could still be a reasonably limited menu with no more than five set menus, and not require a lot of investment. We would definitely need to invest in and other refrigeration unit and higher extra employees. We would also probably need a chef. However, the ladies currently doing the cooking for breakfast, could elect to become servers, helpers in the kitchen or a hostess for one of the other two meals. The menu items would have to be changed each day in order to induce people to return day after day, especially our occupants. So we would therefore need up to 35 recipes, which could be easily and quickly done, would not require a lot of expensive ingredients in which our customers would enjoy. The food should be much like pub food, not too fancy, but that does not mean it cant be a little different from what is available elsewhere. Even if we had the facilities to create fancy meals, we simply cannot hope to compete with the local upscale five-star restaurants. However, this would maximize the use of our space, incurring little extra cost for the facility itself. References Boella, Michael J., Goss-Turner, Steven , 2005, Human Resource Management In The Hospitality Industry : An Introductory Guide / Amsterdam: Elsevier /Butterworth-Heinemann, 2005 , http://www.apnet.com/bookscat/samples/9780750666367/9780750666367.pdf Week Three Because of the aforementioned trend in business travel, a second outlet of this size, and presumably of the same scope would only generate income if we aimed it primarily at the business traveler. While we would not discourage any travelers from lodging with us, we could provide amenities that would make our hotel, particularly attractive to business travelers. In addition to previously mentioned meeting rooms, shuttle service and wired and wireless broadband connection, there are some companies who might even be willing to pay a monthly fee to guarantee availability of particular accommodations for their employees. One of the meeting rooms might even include a facility for videoconferencing, a fax machine and copier, some printing facilities and rental laptops, installed desktops and one small binding machine and perhaps a small laminator. A photo printer would also be nice, and a large format printer for making posters and such. All equipment would be accessible via a card, which can be loaded at the register with cash or credit. The menu should be simple but varied from day to day. It should include 3-4 set breakfasts, and the same for lunch and supper with a salad bar. The idea is to provide affordable really good tasting food, home cooking style for the traveler away from home. There should also be available variety of finger foods, which can be served by the plate. These could be things like canapés, filled buns, little meat pies that can be eaten like cookies, cheeses with crackers, cold plates, pizza pockets and antipasto and other things that arent too messy. These would be available for the meeting rooms in the office center, the patrons would be reminded to keep the food and drink on the tables away from the computers, printers and such. In addition to equipment meeting space technology, broadband, a nice library would be available with reference books, software manuals, newspapers, business books etc. Patrons could use them in the center or could even check some of them out. A nice touch would be to add a bookshelf for people to donate books and other people to pick them up for free. In this way it is hoped that we will attract not just the business visitor, but local telecommuters since the society is moving towards that with high gas prices. It is not economical for most companies to provide computers and printers for their people at home, though some will provide laptops. Even less feasible for companies is to provide the big business equipment like offset printers, video conferencing space, high-speed broadband, etc. to their telecommuters. By having this equipment available here in a nice surrounding where the patrons can get coffee, tea and food, we could well be developing a niche business, not a cyber café, though we certainly would not turn away well behaved kids, but more like a conferencing Center. It could even become a meeting place, especially if the coffee and tea is very good. Copy shops to present some competition, but not really, as they dont serve food or drink. We would have to have trained staff to aid people with the amenities, and service in the conference room or the office center could be accomplished using tea carts. Though it is a slightly higher cost. It might be a good idea to use good-quality disposable dishes and utensils for the meeting rooms and office center. We could also offer lunches to go, which might get quite popular with people returning home, as they could take a nice lunch along in the car or on the train. Week Five The new outlet would have to have a catchy name, which would be easy to publicize. Perhaps something like PDA’s (or Petey A’s), a play on the personal digital assistant which has become so popular. Of course, this type of outlet is a natural for online advertising, but well-placed ads in local trade papers, entertainment guy needs and on trains or planes in their company magazines. The most expensive of these would be the local trade papers and magazines. Small ads could promote the place as your office away from the office. The print ads should be well placed with coupons to allow the tallying of response. The new restaurant should have a website all its own to announce this new type of hospitality outlet to help the business traveler combine a little pleasure with his work. “PDA’s, where we help you combine business with pleasure, Proper Search Engine Optimization should be done to help the web site achieve a high ranking. New articles about business, travel and our local area should keep visitors to the website coming back and that also helps the rankings. Coupons for extra beverages or free wireless time could be printable from the website. Wireless time on the PDA’s hotspot cards should be given out on coupons freely, as the wireless is there anyway, so it simply drives traffic to us without increasing cost. The restaurant should have a clean but warm look, inviting and friendly, but no flowery prints and ruffles. Good comfortable furniture which is easy to clean should be installed. Small stylized sacks with boxes in the bottom could promote our logo when patrons carry out lunches. We could sell travel cups and provide beverages in go cups with a nice PDA’s logo. References BERTAGNOLI, L., 2007. The Ten-Minute Managers Guide To…targeting New Demographics. Restaurants & institutions, 117(3), pp. 20-21. Week Seven Breakfast Set Menu: #1 Choice of cereals Grapefruit segments Grapefruit or orange juice Croissants, toast or muffins and butter with jam or marmalade Yogurt Tea of coffee All of the above are self serve #2 Full english breakfast: all of the above plus bacon, sausage and eggs with tomatoes, mushrooms and baked beans #3 Same as #1 plus Pancakes or waffles (pancakes can be made without eggs) margarine and syrup, jam or marmalade Berries with yogurt or soy cream Sautéed tomatoes and mushrooms with veggie sausages #4 Same as #1 plus steak and eggs with mushrooms Cheese blintz Luncheon Set Menus #1 Bowl of today’s soup (choice of two daily)\ Sandwich on choice of bread Ham and cheese Tuna salad Chicken salad Egg salad Meatloaf BLT Pastrami and cheese Turkey and tomato Bacon with fried onions Crisps and crackers Choice of fruit (on hand) Daily special dessert (choice of two daily) or cookies, jello or pudding #2 Bowl of today’s soup (choice of two daily) Choice of salads: Ceasar salad Green salad with choice of dressing (ours made fresh) Potato Salad Chef salad with choice of dressing (ours made fresh) Pasta Salad Cole Slaw Choice of fruit (on hand) Crisps and crackers Daily special dessert (choice of two daily) or cookies, jello or pudding #3 Pasta with choice of sauce: meat, mushroom, pesto, Alfredo Choice of salads: Ceasar salad Green salad with choice of dressing (ours made fresh) Potato Salad Chef salad with choice of dressing (ours made fresh) Pasta Salad Cole Slaw Choice of fruit (on hand) Garlic toast Daily special dessert (choice of two daily) or cookies, jello or pudding #4 Chile beans with or without meat Choice of sandwich or salad from sandwich and salad list above Crackers and crisps Choice of fruit (on hand) Daily special dessert (choice of two daily) or cookies, jello or pudding #5 Today’s special luncheon (one different daily made in limited quantities) Choice of fruit (on hand) Daily special dessert (choice of two daily) or cookies, jello or pudding Supper Set Menu #1 Bowl of today’s supper soup (choice of two daily) Choice of salads: Ceasar salad Green salad with choice of dressing (ours made fresh) Potato Salad Chef salad with choice of dressing (ours made fresh) Pasta Salad Cole Slaw Pasta with choice of sauce: meat, mushroom, pesto, Alfredo, served with fresh diced tomatoes and parmeson Garlic toast Green vegetable (choice of two) Daily special supper dessert (choice of two daily) or cookies, jello or pudding #2 Bowl of today’s supper soup (choice of two daily) Choice of salads: Ceasar salad Green salad with choice of dressing (ours made fresh) Potato Salad Chef salad with choice of dressing (ours made fresh) Pasta Salad Cole Slaw Chile with or without meat, served with cheese Garlic toast Green vegetable (choice of two) Daily special supper dessert (choice of two daily) or cookies, jello or pudding #3 Bowl of today’s supper soup (choice of two daily) Choice of salads: Ceasar salad Green salad with choice of dressing (ours made fresh) Potato Salad Chef salad with choice of dressing (ours made fresh) Pasta Salad Cole Slaw Fried Chicken (3 pieces) Mashed potatoes Buscuits Gravy Green vegetable (choice of two) Daily special supper dessert (choice of two daily) or cookies, jello or pudding #4 Bowl of today’s supper soup (choice of two daily) Choice of salads: Ceasar salad Green salad with choice of dressing (ours made fresh) Potato Salad Chef salad with choice of dressing (ours made fresh) Pasta Salad Cole Slaw Vegetable casserole of the day Buscuits Daily special supper dessert (choice of two daily) or cookies, jello or pudding #5 Bowl of today’s supper soup (choice of two daily) Choice of salads: Ceasar salad Green salad with choice of dressing (ours made fresh) Potato Salad Chef salad with choice of dressing (ours made fresh) Pasta Salad Cole Slaw Fish and chips Biscuits Daily special supper dessert (choice of two daily) or cookies, jello or pudding #6 Bowl of today’s supper soup (choice of two daily) Choice of salads: Ceasar salad Green salad with choice of dressing (ours made fresh) Potato Salad Chef salad with choice of dressing (ours made fresh) Pasta Salad Cole Slaw Today’s special main dish Bread, today’s dinner rolls or biscuits Green vegetable (choice of two) Daily special supper dessert (choice of two daily) or cookies, jello or pudding Note: Luncheon special entrée, soup or dessert may be substituted on request if available. For the preceding menus: Four soups will be made daily: two for lunch and two for supper. Leftover soups can be frozen for use later in the week or sent to charity kitchens Green salads will be made in estimated needed quantity Chef’s salad is the green salad in a smaller quantity with cheese, diced meat or chicken, bits of bacon, and other vegetable in season ( the cheese and meats are more expensive, so the salad is smaller One special luncheon entrée will be made daily (this should be freezable and the same entrée should not be repeated during the same week.) One special supper entrée will be made daily (this should be freezable and the same entrée should not be repeated during the same week.) Four special desserts will be made daily: two for lunch and two for supper Green vegetable and today’s soups for lunch and supper will be posted on a board outside along with the special entrees for lunch and supper. This will stimulate more trade as people may see something they especially like posted and decide to dine out. Suggested special entrees: Luncheon: (the luncheon special will be the same price as other set menus) Pot stickers with fried rice Pasties with bubble and squeak Stuffed cabbage rolls Chow Mein Pineapple Pork Kung Pao Chicken Special fish fillet dish Macaroni and cheese Sausages and special potatoes (fried, Lyonnaise, scalloped, mashed with carmelized onions and bacon bits) Whatever the chef can dream up or find on the Internet which uses little meat or expensive ingredients. Supper: The supper special can be slightly higher priced than the other set menus. Roast beef with baby potatoes Fish fillet in season with baby vegetables Seafood in season with baby vegetables Beef brisquet with mashed potatoes and corn (on the cob in season) BBQ pork ribs with corn (on the cob in season) BBQ Beef ribs braised in succulent sauce with corn (on the cob in season) This is my note in the middle: use my username andkarena on M S N messenger so we can finalize this project without many closing and opening of the projects. I will help you revise IF it is necessary, but I really doubt it will be. The username is at hot mail (make that one word.). Pork chops with apple sauce and corn (on the cob in season) Shepherd’s Pie (classic style with ground beef, onions, potatoes and corn Baked Lasagna Mixed Ravioli (meat, spinach and cheese) in choice of pasta sauce Chicken Kiev Baked honeyed ham with pineapple rings Stuffed flank steak Round steak medallions with mushroom medley Turkey with dressing and mashed potatoes and gravy Beef Stroganoff with rice Roast Leg of lam with mint sauce and rice pilaf Whatever the chef can dream up or fid on the Internet which uses moderately priced ingredients. Note: I cannot do the costing or budgeting: I have no access to pricing structures. This must be in your book somewhere. Read More