...Unit Assignment Assignment front sheet |Qualification |Unit number and title | |Pearson BTEC HND Diploma in Hospitality Management |Unit 6 Rooms Division Operations Management | |Student name |Assessor name | | | | |Date issued |Completion date |Submitted on | |05th January 2015 |08th March 2015 | | | | | |Assignment title |Rooms Division Operations Management | |Learning Outcome |Assessment |In this assessment you will have the opportunity to present evidence |Task no. | | ...
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...INTRODUCTION The practicum training is an integral part of the Bachelor of Science in Hospitality Management and Tourism (BSHMT) program of the City College of Tagaytay (CCT). It is intended to provide students learning experiences and the application of knowledge and skills in hospitality industry settings. The practicum is a co-operative education which aims to achieve an effective blend of classroom study and off-campus work experience in hospitality-related industry. The goal of the practicum is to prepare the student for competent and responsible practice. A successful practicum is one that achieves that goal. The BSHMT program of the City College of Tagaytay considers the practicum training to be among the most important professional preparation activities in which BSHMT students participate. Practicum experiences are intended to allow students to synthesize, apply and refine knowledge and skills learned in their academic experiences. In addition, practicum experiences are one of the primary ways in which department faculty members can observe and evaluate the skills of the student. Because of the importance of students’ practicum, the Department requires the student-trainee to prepare a narrative report of his practicum experiences in hospitality industry. This report was based on the student’s training experiences at the following establishments: Taal Vista Hotel, Taj of Tagaytay and Massimos Ristorante Italiano during the second semester of year 2007-2008 in...
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...UNIT 12: HOSPITALITY OPERATIONS MANAGEMENT Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand the operational and economic characteristics of hospitality operations Nature of hospitality products and services: product and service areas eg food and beverages, rooms division, conference and banqueting; tangible and intangible elements; perishability; marketing and sales; plant; equipment; supplies and commodities Patterns of demand: patterns eg opening hours, seasonality, time of day/week, sociological influences, healthy eating and drinking patterns, food and fashion trends, accommodation trends, cultural, regional and ethnic influences, pricing and economic factors, elasticity of demand Customer profile: characteristics eg spending power, types of hospitality business, menu/accommodation range, pricing considerations, expectations and requirements, the meal experience Management issues: issues eg integrated planning and resourcing, business and operational plans, staffing, finance, decision-making (gathering information and data, analysing and evaluating data, reaching decisions, forecasting), operating procedures and systems, control systems, technical and procedural standards, service standards, quality systems, team working and team leading, scheduling, training LO2 Understand product development within hospitality environments Stages in product development: stages to include market research, market segmentation, idea evaluation, concept development...
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...can be described as a new venture in the growing and trendy wellness hospitality industry, a modern and iconic Wellness Retreat located in the foot of the Himalayas in India. The current analysis will explore the leadership style and organizational structure established by a highly visionary, detailed oriented yet inexperienced CEO. But first, lets start by understanding the market we are in. The Wellness Tourism Industry According to the UNWTO World Tourism Barometer, (World Tourism Organization , 2014) the international hospitality and tourism industry grew by 5% in 2013, reaching 1,087 million arrivals. For 2014, UNWTO forecasts 4% to 4.5% growth. As shown on the graphic below these lines, Asia pacific itself showed an incredible 6% growth for international tourism arrivals. A good segment of the market is trending into an emerging...
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...THE NINTH EDITION The Eighth edition of Induction Material of the Department of Economic Affairs (DEA) was printed in December, 2002. Since then many changes have taken place in the incumbency and work allocation of various Divisions/ Sections. These factors necessitated revision of this document. The ninth edition indicates the position as on October 31, 2009. 2. DEA is the nodal agency of the Union Government to formulate and monitor the country's economic policies and programmes having a bearing on domestic and international aspects of economic management. In May 2009, a major reorganization of the work among the Divisions in DEA was undertaken to deal more effectively and comprehensively with the changing trends, emerging issues and power blocs in the national and international economic scenario. A new Multilateral Institutions Division has been carved out of the erstwhile Fund Bank Division to provide focused and outcome oriented engagement with various multilateral organizations on a host of current and emerging economic/financial issues. Similarly, the responsibilities of the erstwhile Infrastructure Division of DEA has been expanded to include implementation of Investment related policies and procedures. 3. Information in respect of each Division/Section has been organized and presented for easy reading/referencing and to facilitate users in the quick and efficient disposal of day-to-day work. This edition...
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...Summary 3 2. Introduction 4 3. Problem Statement 5 4. Analysis of Identified Problems 7 5. Recommended Solutions 9 6. Bibliography 11 1. Executive Summary This assignment is based on a case study called the Continental Computer Corporation (CCC) who is currently undergoing an exercise to include project management as a profession in the corporation. Whilst CCC is a generally profitable and successfully functioning company, there are many internal problems that could lead to the downfall of CCC if not addressed adequately. There is a clear lack of proper leadership skills within CCC. This is evident by way of all three divisions within the corporation operating individually with no cross communication. Project management process, methodologies and governance are not practiced which leads to unclear project approval processes as well as inadequate resource and budget allocation. All divisions have their own organisational structures therefore there is lack of HR leadership. Job profiling and matching seems to be non-existent and salary grades and earning ranges are different within the three divisions although in some cases, the job description is the same. Below are the recommendations for successful change within CCC which have been further detailed in Section 5 of this report: ...
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...structure. The function of a department will be different; this is because the employee will be separated based on their specialization. So that, each department managers are responsible to report their department’s performance to someone in higher position than them. There are common departments such as accounting, marketing, human resources and purchasing which are organized separately and this may the managers to manage their department independently. Character The characteristics of the functional structure known as deeper development of employees’ skills. The changes based on the surroundings or technology wise is known as slow. The level of the innovation is low and there is a limited view of organizational goals. Other than that, the management between the departments is known as handicapped. Advantage: Specialization People with similar knowledge and skills are grouped together in a functional organization structure. The employees become specialized and much knowledgeable as a result of this. The employees are needed to put up a good performance to enable themselves for promotion, development and for the...
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...BTEC QCF HND in Hospitality Management Investigating Rooms Division Submitted to: Chris Maugino Submitted by: Md Rashedul Hasan, Date: 15.08.2011 1 Acknowledgement I would like to give my special thanks to my course teacher Chris Maugino for giving me such kind of excellent opportunity to prepare the interesting assignment and proper guidance to complete this work. I am grateful to my friends for their help and support when preparing this assignment especially in group study. I also give thanks to the manager of Park Plaza Sherlock Holmes who helped me a lot to make my report on interior design successfully. Other staff also helped me that make my report very easy and interesting. They are such a good person and gave me the full information as well as the data to complete this report. Finally, I like to say that, I have prepared this assignment from own experience. I am ready to accept my unwilling errors and omission which belong to me. 2 Table of content 1. Title Page ...........................................1 2. Table of Content.................................. 3 3. Introduction........................................ 4 4. Activity 2..............................................5 5. Activity 3..............................................17 6. Activity 4 ..............................................22 7. Activity 5...............................................28 8. Activity 7..............................................38 9. Activity...
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...Business Pace University DISNEY IN ASIA, AGAIN? by Raymond H. Lopez, Ph.D. Raymond H. Lopez is Professor of Finance at the Lubin School of Business of Pace University. Introduction INTRODUCTION “We could be getting close to the time for a major Disney attraction in the world’s most populous nation.” 1 “I am completely confident that Chinese people love Mickey no less than they love a Big Mac.” 2 Early in 1999, Michael Eisner, CEO of The Walt Disney Company, voiced his opinions concerning potential markets for his firm’s entertainment products and services. A major thrust for the new millenium would be development in Asia. The firm had now achieved a certain level of experience with owning and/or managing assets and operations outside the United States. They had two competing models that would be utilized to analyze and ascertain the financial and operating structure of their next foray into the global business arena. Their first experience was Tokyo Disneyland. Modeled after Disneyland in California and located six miles from downtown Tokyo, the park opened in 1983 and was literally a cultural and financial success from its start....
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...MARKETING & RETAIL DIVISION MGT9A3: BUSINESS IN THE 21ST CENTURY SCQF Level: 8, SCQF Credit: 22 Pre-requisite: MGT9A2 AUTUMN 2013 Module coordinator: Student support: Teaching Staff: MODULE AIMS Carol Marshall, (3A40) carol.marshall@stir.ac.uk Lynne McCulloch (3B44) l.a.mcculloch@stir.ac.uk K Davies, J Joseph, C Marshall, S Mawson, C Taylor The first two foundation modules examined the firm and the external environment. The emphasis for the module is the management of organisations in the 21st century. As such, this module concentrates on the management of the functional areas of the business, namely operations management, human resource management and marketing within the broader context of the changing organisation and the global economy. MODULE LEARNING OBJECTIVES By the end of this module, through completion of the assessment, attendance at lectures and participation in seminars you will have gained knowledge and understanding of: the changing nature of the global economy and its impact on management, operations management and organisational aspects of the business, the future for managing human resources the changing nature of the market place, marketing and consumer behaviour Also, you will have developed skills in being able to: think critically, conceptually and contextually, select and apply theoretical academic models, search and select appropriate reading material, use case studies to apply theoretical models to real life present...
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...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;...
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...Symbiosis Institute of Management Studies Summer Internship Project Report On Value Addition and Cost Reduction Across Milk Sales Division of MOTHER DAIRY Project Duration: 9th April 2012 to 8th June 2012 PROJECT GUIDE- SUBMITTED BY- Ms Nitya Krishna SUNIL YADAV Assistant Professor HR-CORE SIMS PUNE-20 SIMS 2011-13 CERTIFICATE This is to certify that Mr/Ms SUNIL YADAV PRN no. 11020441063 has completed his project report on the topic “MOTHER DAIRY- AN APPROACH TOWARDS VALUE ADDITION & COST REDUCTION” under my guidance. Prof Nitya Krishna Signature Date DECLARATION I hereby declare that the project entitled “MOTHER DAIRY-AN APPROACH TOWARDS VALUE ADDITION & COST REDUCTION” submitted for the MBA Degree is my original work and the project has not formed the basis for the award of any degree, associate ship, fellowship or any other similar titles. SUNIL YADAV Place: SIMS PUNE Date: 31/7/2012 Acknowledgment Company project study is meant to...
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...Medicom INDEX |Chapter | |Page No | |Introduction Of Samson H. Chowdhury | | |Recognize |2-3 | | |Personal Life | | |Biography Of Samson H. Chowdhury | | |Early Life |4-24 | | |Life In Navy | | | |Job At Post Office | | | |Involvement Of Church | | | |Demise | | | |Position | | ...
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...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...
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...CHAPTER 19: QUALITY, TIME, AND THE THEORY OF CONSTRAINTS TRUE/FALSE 1. Shortening delivery times is a minor part of the quality improvement process. Answer: False Difficulty: 2 Objective: 1 Shortening delivery times is a major part of the quality improvement process. 2. ISO 9000 developed by the International Organization for Standardization is a set of five international standards for quality management adopted by more than 85 countries. Answer: True Difficulty: 2 Objective: 1 3. Quality of design measures how closely the characteristics of products or services meet the needs and wants of customers. Answer: True Difficulty: 2 Objective: 1 4. In the banking industry, depositing a customer's check into the wrong bank account is an example of quality of design failure. Answer: False Difficulty: 2 Objective: 1 This is an example of conformance quality failure. 5. Costs of quality (COQ) reports usually do not consider opportunity costs. Answer: True Difficulty: 2 Objective: 1 6. A control chart identifies potential causes of failures or defects. Answer: False Difficulty: 2 Objective: 2 This is a definition of a Pareto diagram. 7. A cause-and-effect diagram is used to help identify potential causes of defects. Answer: True Difficulty: 2 Objective: 2 8. Allocated cost amounts are an important determinant of the costs of a quality improvement program. Answer: False Difficulty:...
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