SCHOOL OF MANAGEMENT MBA Case Study – Assignment 1 Operations objectives at the Penang Mutiara There are many luxurious hotels in the South-East Asia region but few can compare with the Penang Mutiara, a 440 room top-of-the-market hotel which nestles in the lush greenery of Malaysia’s Indian Ocean Coast. Owned by Pernas-OUE of Malaysia and managed by Singapore Mandarin International Hotels, the hotel’s General Manager is Wernie Eisen, a Swiss hotelier who has managed luxury hotels all over
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RESTAURANT PRACTICUM REPORT On THE MAX’S RESTAURANT Robinson Place Imus Cavite TRAINING PERIOD: November 11, 2014 to February 6, 2015 In Partial Fulfillment of the Requirements for the Course Restaurant Practicum For a Degree in Associate in Hotel and Restaurant Management College of International Hospitality Management University of Perpetual Help System - DALTA Alabang – Zapote Road, Pamplona 3, Las Piñas City SUBMITTED TO: Mr. Wendell B. Aguirre
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Feasibility STUDY: HOTEL FACILITY FEDERAL HOUSING ESTATE BAJABURE YOLA. PREPARED BY: APRIL, 2016 Table of Contents 1. Executive Summary 2 2. Description of Services 2 3. Technology Considerations 2 4. Product/Service Marketplace 3 5. Marketing Strategy 4 6. economic and demographic indicators 4 7. Supply and demand 5 8. Financial Projections 5 9. Findings and Recommendations 6 1. Executive Summary A feasibility study of market demand and operating
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Agricultural Education _____________________________________________ Robert M. Torres, Ph.D., Agricultural Education _____________________________________________ James Groves, Ph.D., Hotel & Restaurant Management _____________________________________________ Seonghee Cho, Ph.D., Hotel & Restaurant Management ACKNOWLEDGMENTS I would like to extend my boundless gratitude to many people. Let me start by thanking God for guiding me through this journey and for giving me the gift of faith, hope
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differs from a restaurant in terms of service and food. When ordering food from a fastfood establishment, an individual has to fall in line at a counter to order, which is the beginning of the process. On the other hand, when diners go to a restaurant, they are seated and a server is present to take the order of the customer. In terms of food, fastfood offers food which doesn’t usually take a lot of time to prepare and is significantly of lower cost compared to the food served in a restaurant.
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Meal experience and Guest loyalty in Zimbabwean hotel restaurants. By Emmanuel Gwata [pic] Department of Tourism and Hospitality Supervisor: Mrs. Nyarota Introduction Background Eating out has become a norm amongst many people’s lifestyles. People eat out for various purposes and this can be out of necessity, enjoyment and even for pleasure Warde and Martens (2000). As a result of the prevailing high demand, the hospitality industry has now been characterised by ever growing
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|SOUTHERN CROSS UNIVERSITY | ASSIGNMENT COVER SHEET For use with online submission of assignments Please complete all of the following details and then make this sheet the first page of each file of your assignment – do not send it as a separate document. Your assignments must be submitted as either Word documents, text documents with .rtf extension or as .pdf documents. If you wish to
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Programme The Pier Hotel Customer Service D30151 Amy McNamara 6/03/13 Table of Contents Introduction 1 Handbook Introduction 2 1. New Employee Orientation Checklist 3 2. Our Believes, Vision and Mission 3 2.1 The Specialist Nature of The Pier Hotel 4 2.2 Core Values 4 2.3 Brand Promise 4 2.4 Our Mission Statement 4 2.5 Our Vision Statement 4 3. Staff Expectations 5 3.1 Expectations of The Pier Hotel as an Employer 5 3.2 Expectations of The Pier Hotel as an Employee
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Sta. Cecilia College 108 Gen. T De leon Valenzuela City A Hotel Practicum Report Bachelor of Science in Hotel and restaurant Management Makati Palace Hotel (Your Royal Address) 5011 P. Burgos corner Caceres Street Makati City Metro Manila Philippines Training period: April/June Submitted by: Anthony F. Yalung Jr Blk #3 Bukid Malinta Valenzuela City Submitted to: Ms. Jinky April D. Macatulad Practicum coordinator 2014-2015 TABLE OF CONTENT Title page................
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Dinesh Kumar, Nilosha Sharma Bahadur Shastri Institute of Management, Delhi Nurture Education Solutions Private Limited, MBA College, Gujarat University, Ahmedabad Email: shikhabirsingh@gmail.com , dineshkumar.kumar02@gmail.com, niloshasharma05@gmail.com 3i1,2Lal ABSTRACT The Marriot group of Hotels launched back in 1983 are one of the largest brand and the world’s 12th largest lodging chain.1 The Marriott had around 8,000 hotels worldwide. The company operated and have franchisees under the
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