...UNIT 5: FOOD AND BEVERAGE OPERATIONS MANAGEMENT Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand different food and beverage production and service systems Food production: systems eg traditional, batch cooking, call-order, centralised, assembly kitchens, sous-vide, cook-chill, cook-freeze Service: systems eg table service, counter service, à la carte, table d’hôte, silver service, family service, plate service, guéridon service, specialist food service systems Recipe and menu factors: recipe suitability and modification; customer perceptions; choice of products; flavour and appearance of dishes; nutritional value Cost implications: system costs; equipment; staff; products Staffing implications: system skills and de-skilling; job specifications; training; levels of output Application: within the hospitality industries eg hotels, restaurants, pubs, clubs and nightclubs, contract food services, hospitality services, membership clubs, events and specialist operations, banqueting, fast food, in-flight catering LO2 Understand the financial processes used in food and beverage operations Financial statements: dish costing sheets; cost statements; operating statements; variance analysis; sales records Costs and pricing: dishes; menus; beverage lists; sales mix; net and gross profit; fixed, variable, direct, indirect cost; cost elements; VAT; discounting Purchasing process: requisition of equipment and supplies; purchasing options; purchase specifications;...
Words: 969 - Pages: 4
...UNIT 13: CONFERENCE AND BANQUETING MANAGEMENT Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand the nature of the conference and banqueting sector and the factors influencing its development Diversity of venues: venues eg conference centres, specific conference and banqueting facilities within hotels, multi-functional leisure centres Nature of the industry: size and worth of the industry; types of event Development of the industry: socio-cultural; economic; political; technological; environmental; legal LO2 Understand the key strategic and operational issues involved in the effective management of conference and banqueting events Administrative procedures: function sheets; booking diary; the contract; pricing and packaging; discounting initiatives; space utilisation Financial, legal consideration and marketing consideration: licensing law implications, health and safety legislation eg Health and Safety at Work Act 1974 (HASW); hygiene regulations; product placement, targeting and selling; required profit margins Function etiquette and protocol: religious and cultural guidelines, protocol appropriate to different occasions, weddings, formal dinners, room design, seating plans, role of master of ceremonies Performance and quality: evaluation and review techniques, client and guest evaluation procedures, venue appraisal, profit realisation, closed loop evaluation methods LO3 Understand food production and service systems Food production ...
Words: 764 - Pages: 4
...Student Unit Guide Unit 5: Food and Beverage Operations Management Term – September 2015 Unit Leader – Joseph Nyakairu Copyright St-Patricks College Table of contents Table of contents 2 Aim 3 Unit abstract 3 Learning outcomes 3 Unit content 4 Scheme of work 6 Learning Outcomes and assessment requirements 9 Assignment Brief - General 10 Indicative Marking Scheme Error! Bookmark not defined. Learning Material 14 stponline / Moodle 14 Textbooks 14 Appendix A: Harvard System Referencing 16 Unit 5: Food & Beverage Operations Unit code: L/601/1791 QCF level: 4 Credit value: 15 Aim This unit will enable learners to gain understanding of the day-to-day activities and procedures involved in food and beverage operations, whilst also developing a range of practical operational skills. Unit abstract This unit introduces learners to the practical aspects of food and beverage production and service. Because of the nature of their job, hospitality managers need to have basic levels of practical skills, enabling them to work effectively within different kitchen and restaurant environments. Managers may need to work in kitchen and restaurant environments to support operational staff in times of need or to establish themselves as credible team players. Learners will develop understanding of a range of food...
Words: 3941 - Pages: 16
...UNIT 3: CUSTOMER SERVICE Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand customer service policies within business and services contexts Policies: policies (structure, use, focus, customer requirements/expectations, product and service knowledge, consultation, confidentiality, customer perceptions and satisfaction, monitor customer service and satisfaction, influences affecting implementation, effective communication) Quality of service: methods of assessment; customer expectations; standardised procedures; codes of practice; staff levels (staffing levels, staff competency, flexibility, reliability and responsiveness) Evaluation: purpose; sources of feedback; accuracy; relevance; reliability; validity; methods of data collection; improvements; staff training and development Hospitality industry: industries within the hospitality industry eg hotels, restaurants, pubs, bars and nightclubs, contract food service providers, hospitality services, membership clubs, events LO2 Understand the purpose of promoting a customer-focused culture Communication: types eg verbal, non-verbal body language, written; types of response; use; effect Customer: central role; customer service culture; identifying and analysing customer requirements and expectations; influences of service provision on customer perceptions Benefits of improved service: customer satisfaction, repeat business, improved reputation, increased profit LO3 Be able to investigate customer...
Words: 706 - Pages: 3
...Economics and Management Lund University Department of Business Administration The Use of Management Control Systems in the Hospitality Industry Supervisor: Per-Magnus Andersson Authors: Richard G. Sicari Fredrik J. Söderlund i Abstract Title: Seminar Date: Course: Authors: Advisor: Key Words: The Use of Management Control Systems in the Hospitality Industry 2011-06-01 BUSP02: Master Thesis in Accounting and Management Control Richard G. Sicari and Fredrik J. Söderlund Per-Magnus Andersson Hospitality Industry, Management Control Systems, Performance Measurement, Contingency Approach, Multiple Case Study The purpose of the thesis is to describe and analyze the use of management control systems in the hospitality industry. Purpose: Methodology: The study is mainly a descriptive, multiple case study based on deductive reasoning. However, explanatory elements occur. The nature of the study is to a large extent qualitative and is primarily based on interviews and analysis of current management control tools. The analytical strategy includes pattern matching, explanation building and cross-case synthesis. Theoretical Perspectives: The main text editions included are Anthony and Govindarajan (2003 & 2007), Lindvall (2001), Merchant and Van der Stede (2007) and Samuelsson (2004). Furthermore, the use of management control systems in the hospitality industry is examined using literature such as Harris (1995), as well as other articles. Empirical Foundation: There are four units of analysis...
Words: 36462 - Pages: 146
...SRM UNIVERSITY (Under section 3 of UGC Act, 1956) FACULTY OF MANAGEMENT SCHOOL OF MANAGEMENT MBA FULL TIME CURRICULUM AND SYLLABUS - 2013-14 1 Code MB 13101 MB 13102 MB 13103 MB 13104 MB 13105 MB 13106 SRM University MBA - Revised Curriculum - 2013-14 Semester –I Thinking and Communication Skills (Practical) Accounting for Decision Making Philosophy for Management Economics for Managers Managerial Statistics Managerial Skills (Practical) Semester-II Financial Management Management Information System Marketing Human Resource Management Production And Operation Management Legal Aspects of Business Semester- III Summer Internship (8 weeks)(Practical) Entrepreneurship Strategic Management Business Analytics (Practical) Elective-1 Elective-2 Elective-3 Elective-4 Semester- IV Elective-5 Elective-6 Industrial Elective (Practical) Total Credit L 0 2 3 2 2 0 T 0 4 0 2 4 0 P 4 0 0 0 0 6 C 2 4 3 3 4 3 19 4 3 4 2 4 3 20 2 3 3 2 3 3 3 3 22 3 3 5 11 72 MB 13207 MB 13208 MB 13209 MB 13210 MB 13211 MB 13212 MB 13313 MB 13314 MB 13315 MB 13316 2 2 3 2 3 2 0 2 2 0 2 2 2 2 2 2 0 4 2 2 0 2 2 0 2 2 0 2 2 2 2 2 2 0 0 0 0 0 0 0 4 0 0 4 0 0 0 0 0 0 10 MB 13417 Functional Electives Marketing Finance Systems Human Resource Operations Vertical Electives Pharma Hospitality Enterprise Resource Planning Agriculture Hospital and Health Care Retailing Auto Industry Project Management Media and Communication Banking Financial Service Insurance 2 MB...
Words: 53231 - Pages: 213
...HOTEL MANAGEMENT, AURANGABAD DISCUSS AND EXAMINE THE REWARDS, PAY PLANS, JOB RANKING, JOB RATING OF THE INDIAN HOTEL COMPANY HOSPITALITY HUMAN RESOURCE MANAGEMENT GOPIKRISHNA.R.NAIR (1276731) “Submitted in Fulfillment of the Requirement for BA (Hons.) in Hotel Management” The University Of Huddersfield, UNITED KINGDOM DECEMBER 2013 DECLARATION I declare that my project is the result of my own collective hard work and efforts and it confirms to University, Departmental and Course regulation regarding cheating and plagiarism. No material contained within this project has been used in any other submission by the author for academic reward. Gopikrishna.R.Nair(1276731) ACKNOWLEDGEMENT In spite of all the hard work and efforts that I have put into this assignment, this assignment would not have been possible without the guidance and support of our Module Tutor, Mr.Gautamsen who has always encouraged us to give our best. I am also thankful to IHM-A library staff for their help and guidance. I would also like to thank my school faculty for the unintentional help provided. TABLE OF CONTENT Contents INSTITUTE OF HOTEL MANAGEMENT, 1 AURANGABAD 1 ACKNOWLEDGEMENT 3 TABLE OF CONTENT 4 ABSTRACT 6 Introduction 8 Importance of Human Resource Management 9 Role of Human Resource Management in Hospitality Industry 11 Challenges of Human Resource Management 12 Rules of Human Resource Management: 14 Human Resource Management In Hospitality Industry:...
Words: 5630 - Pages: 23
...programa, valstybinis kodas 612N10003 Marketingo vadybos specializacija Verslo studijų kryptis Vilnius, 2014 Table of Contents Introduction 4 Topic relevance 4 Aims and objectives 5 PART I: Marketing as a concept of market management 6 1.1. Marketing in tourism: the model, concept 6 1.2. Problems in the sector that has became apparent, Hypothesis 9 1.3. Peculiarities modern hotel marketing company 12 1.4. Marketing improvement methodology 15 1.5. Marketing research in tourism sphere 19 1.6. Marketing research 25 PART II: Analysis of organizational and economic activity of hotel business 26 2.1. Segmentation of the hotel business 26 2.2. Activity analysis of hotel ‘‘Novotel’’ 28 2.3. Marketing tools designed to improve tourism and hospitability sector 37 2.4. Competitiveness and positioning of the hotel 45 PART III: Development of marketing improvement activities for hotel business 55 3.1. Development of measurement for the effective marketing activities 55 3.2. Suggestion for marketing improvement in hotel business 61 3.3. Development of measurements for the effective marketing activities of ‘’Novotel’’ 66 Conclusion 66 References 69 Appendices 70 Figure 1 Process of marketing management 14 Figure 2 Main types of situations, depending on the nature of the environmental factors 23 Figure 3 Comparison of nights of year 2011-2012 34 Figure 4 Ratio of group and individual segment in 2011 35 Figure 5 Ratio of group and...
Words: 16806 - Pages: 68
...Sciences 13. Organic Chemistry 14. Biology II 15. Organic Chemistry II 16. Mathematics 17. Practical Physics 18. Use of Library Sub-Total 200 Credits 2 2 2 2 2 2 2 2 2 18 Credits Credits 2 2 2 2 2 2 2 2 1 17 Credits Level 1. 2. 3. 4. 5. 6. 7. 8. First Semester Climatology and Biogeography General Agriculture Anatomy and Physiology of Farm Animals Crop Anatomy, Taxonomy and Physiology Principles of Soil Science Principles of Agricultural Economics Introduction to Forestry Resource Manag~ment Introduction to Biotechnology Sub-Total 8. 9. 10 11. 12. 13. 14. 15. 16. Second Semester Principles of Animal Production Principles of Crop Production Principles of Food Science and Technology Introductory Biochemistry Introduction to Computers Introduction to Fisheries & Wildlife Introductory Statistics Entrepreneurial Studies I Introduction to Home Economics Sub-Total Credits 3 3 2 2 2 2 2 2 18 Credits Credits 2 2 2 2 3 2 2 2 2 19 Credits Total = 37 Credits All courses are core-courses for Agriculture, Fisheries and Forestry. 300 1. 2. 3. 4. 5. 6. 7. 8. Level First Semester l\Ion-ruminant Animal Production Arable Crop Production Introduction to Soil Pedology and Physics Introduction to Agricultural Extension and Rural Sociology Introduction to Farm Machinery Applications of Computer to Agricultural Production Crop Genetics and Breeding Introduction to Farm Management and Production Economics Sub-Total 9. 10. 11. 12. 13. 14. 15. 16....
Words: 20312 - Pages: 82
...Introduction to Hospitality Industry UNIT 1 1.1 1.2 1.3 Meaning and definition Historical evolution and development Hospitality as an Industry 1.1 Introduction Meaning and definition Tourism is not just about the facilities and attractions provided for visitors. It is about people and especially about the relationship between the customer and the individual providing service. Everybody employed in tourism needs to have the knowledge, skills and attitudes to provide the standard of product and service that customers expect. Knowing about the tourism industry, its component parts and especially where you fit in is an important starting point to a successful career in tourism. What Is Tourism? Tourism may be described as the activities of tourists and those who cater for them. It is a highly diversified business with many component parts ranging from airlines to hotels. Tourism is concerned with providing: Travel and transport facilities Accommodation Food and drink Entertainment/recreation Information and assistance Souvenirs Above all, tourism is a hospitality industry providing a service to visitors in a warm and welcoming way. ICHM Page 1 Introduction to Hospitality Industry Who Are Tourists? Tourists are people who for a variety of reasons travel to destinations, where they stay at least one night. Excursionists are also visitors that do not make an over-night stop, such as daytrippers or people on cruises. There are several basic types of tourists: ...
Words: 40041 - Pages: 161
...Table of Contents UNITED STATES SECURITIES AND EXCHANGE COMMISSION WASHINGTON, D.C. 20549 FORM 10-K (Mark One) ANNUAL REPORT PURSUANT TO SECTION 13 OR 15(d) OF THE SECURITIES EXCHANGE ACT OF 1934 For the fiscal year ended December 31, 2012 or ¨ TRANSITION REPORT PURSUANT TO SECTION 13 OR 15(d) OF THE SECURITIES EXCHANGE ACT OF 1934 For the transition period from to COMMISSION FILE NO. 001-32876 WYNDHAM WORLDWIDE CORPORATION (Exact name of registrant as specified in its charter) 20-0052541 (I.R.S. Employer DELAWARE (State or other jurisdiction of incorporation or organization) Identification No.) 22 SYLVAN WAY 07054 PARSIPPANY, NEW JERSEY (Zip Code) (Address of principal executive offices) (973) 753-6000 (Registrant’s telephone number, including area code) Securities registered pursuant to Section 12(b) of the Act: Name of each exchange Title of each Class on which registered Common Stock, Par Value $0.01 per share New York Stock Exchange Securities registered pursuant to Section 12(g) of the Act: None (Title of Class) Indicate by check mark if the registrant is a well-known seasoned issuer, as defined in Rule 405 of the Securities Act. Yes Indicate by check mark if the registrant is not required to file reports pursuant to Section 13 or Section 15(d) of the Act. No ¨ No Yes ¨ Indicate by check mark whether the registrant (1) has filed all reports required to be filed by...
Words: 58885 - Pages: 236
...FACULTY OF BUSINESS, ECONOMICS AND LAW GROUP COURSEWORK COVERSHEET Coursework Details | Module Name and Code | International Hospitality Operation Management(MAN 3092) | Coursework Title | Group Assignment | Deadline | 19/1/2015 | Word Count | | Student Details | Student URNs (7 digit number on Uni card) | 623076062043706213281 | Student Names | Phuoc Gia Khanh NguyenYiyin GanYu Oi Chi | Programme(s) | | Student DeclarationTo be agreed by Students | Please refer to the University of Surrey Regulations for the Conduct of Examinations and Other Forms of Assessments and your departmental Student Programme Handbook for more information on Academic Misconduct and Plagiarism.Declaration:We confirm that the submitted work is our own work and that we have clearly identified and fully acknowledged all material that is entitled to be attributed to others (whether published or unpublished) using the referencing system set out in the programme handbook. We agree that the University may submit our work to means of checking this, such as the plagiarism detection service Turnitin® UK. We confirm that we understand that assessed work that has been shown to have been plagiarised will be penalised.By completing and submitting this form, all group members confirm that:We have read and fully understand the University’s Regulations and guidance on Academic Misconduct and PlagiarismThis submission is our own workAll quotes and sources have been fully and properly attributed...
Words: 4224 - Pages: 17
...Dictionary of Travel, Tourism and Hospitality By the same author Britain – Workshop or Service Centre to the World? The British Hotel and Catering Industry The Business of Hotels (with H. Ingram) Europeans on Holiday Higher Education and Research in Tourism in Western Europe Historical Development of Tourism (with A.J. Burkart) Holiday Surveys Examined The Management of Tourism (with A.J. Burkart eds) Managing Tourism (ed.) A Manual of Hotel Reception (with J.R.S. Beavis) Paying Guests Profile of the Hotel and Catering Industry (with D.W. Airey) Tourism and Hospitality in the 21st Century (with A. Lockwood eds) Tourism and Productivity Tourism Council of the South Pacific Corporate Plan Tourism Employment in Wales Tourism: Past, Present and Future (with A.J. Burkart) Trends in Tourism: World Experience and England’s Prospects Trends in World Tourism Understanding Tourism Your Manpower (with J. Denton) Dictionary of Travel, Tourism and Hospitality S. Medlik Third edition OXFORD AMSTERDAM BOSTON LONDON NEW YORK PARIS SAN DIEGO SAN FRANCISCO SINGAPORE SYDNEY TOKYO Butterworth-Heinemann An imprint of Elsevier Science Linacre House, Jordan Hill, Oxford OX2 8DP 200 Wheeler Road, Burlington MA 01803 First published 1993 Reprinted (with amendments) 1994 Second edition 1996 Third edition 2003 Copyright © 1993, 1996, 2003, S. Medlik. All rights reserved The right of S. Medlik to be identified as the author of this work has been asserted...
Words: 133754 - Pages: 536
...The Tourism Industry in Iraq Development. It was prepared by the joint venture partnership of The Louis Berger Group / The Services Group under Contract # 267-C-00-04-00435-00 The Tourism Industry in Iraq IZDIHAR— USAID Contract #267-C-00-04-00435-00 International Economic Consulting April 17, 2006 The Tourism Industry in Iraq DISCLAIMER The author’s views expressed in this publication do not necessarily reflect the views of the United States Agency for International Development or the United States Government. The IRAQ IZDIHAR project is funded by the United States Agency for International Development (USAID) and implemented by the joint venture partnership of: THE Louis Berger Group, INC. Engineers Planners Scientists Economists THE SERVICES GROUP The Tourism Industry in Iraq IZDIHAR— USAID Contract #267-C-00-04-00435-00 Table of Contents i TABLE OF CONTENTS I. Executive Summary...........................................................................1 II. Tourism: A Global and Regional Perspective...................................3 A. Profile of the Global Tourism Industry................................................................................3 1. Key Trends in Tourism...........................................................................................3 a. Long haul trips on the rise.........................................................................4 b. Safety and security: a growing concern..........
Words: 11153 - Pages: 45
...INDIAN HOTEL INDUSTRY RESEARCH REPORT 2013 Submitted by: 1) Arindam Bagh 2) Arindam Das 3) Pavan Kumar Submitted by: 4) Arindam Bagh 5) Arindam Das 6) Pavan Kumar Table of Contents 1. Executive Summary 5 2. Industry Overview 6 2.1. Key Components of Hospitality Industry 6 2.2. Global overview 6 2.3. Indian overview 7 2.4. Market Structure 10 2.5. Industry metrics 12 3. Challenges faced in the Sector 14 3.1. Global economic uncertainty 14 3.2. Seasonality of demand 14 3.3. Oversupply 15 3.4. High Employee turnover 15 3.5. Lack of MICE related Infrastructure 16 3.6. Inadequate supply of quality talent 16 3.7. Low security 17 3.8. High cost of developing property 17 3.9. Poor Infrastructure 18 3.10. Difficult project financing 18 4. Growth Drivers 18 4.1. International tourist arrivals 18 4.2. MICE Destination (Meetings, Incentives, Conferencing, Exhibitions) 19 4.3. Government spending to boost growth 19 4.4. Improving economic environment 20 4.5. Increasing spending power 21 4.6. Government Support (Non-Monetory) 21 4.7. Offers from Airline Industry 24 5. Emerging Trends in the sector 25 5.1. Premium Hotel’s profitability to hit lows 25 5.2. Increasing revenues from F&B Segment 26 5.3. Development of niche tourism offerings 26 5.4. Growing trend towards service apartments 27 5.5. Growing demand for budget segment 27 5.6. Increasing interest of international operators 28 5...
Words: 10495 - Pages: 42
