OPERATIONAL FACTORS

Food and Beverage and Accommodation Departments



Food and Beverage and Accommodation Departments

Introduction

We can define operations management as the area of Business Administration dedicated to both research and the implementation of all those actions that tend to generate greater value added through the planning, organization, direction and control in the food and beverage and accommodation departments, all aimed at increasing quality, productivity, improve customer satisfaction for customers and reduce costs. In this paper, we will critically analyze business firm from US, which is Holiday Inn hotel (a service firm). The paper will emphasize on Identification of the different types of quality process in the firm and will critically examine whether the firm's approach is sufficiently intended to cater its customers' needs in the mentioned departments. In addition, the paper will critically argue the use of TQM for process strategy, performance management, and supply chain management in the firm that would contribute and add up services for the 80 individually designed bedrooms and suites. The hotel will add up a restaurant and bistro to cater the additional needs of the customers. It will also engage in making a conference and banqueting provision for more than 200 people at a time. Finally, would conduct wedding ceremonies to facilitate its customers and fulfill the financial needs of the hotel. The paper will end up with the evaluation and recommendation for both the firm's mentioned departments.

Discussion

Role of Operation Management in Holiday Inn

The role of the hospitality industry is the accommodation of guests, accompanied in many cases of other services such as room rental, luggage transportation, feeding and drinking within the housing. To perform the functioning of this department in a better way to target to add 80 designed bedrooms and suites, hotels should transform some inputs that are facilities, labor and food, in the services that the Customer (outputs). This function of transformation of resources into goods and services for consumption is the object study of the Directorate of Operations (Heizer 2008, 129).

Comparison of Cost and Staffing Implications in Hotel

Food and Beverage and accommodation departments, like is diverse and dynamic. New menus, newer recipes, new demands and new preferences experienced by the hotels in these departments almost every day. This implies increased cost and staffing requirements in almost all the departments. The total cost of labor has to be matched with the revenues that the departments earn or the earnings of the outlet catering to the business of food and beverages. The labor cost per hour of operations is especially important in this regard. A flexible and permanent workforce gives the greatest productivity, but it needs work to create the structure in the hotel. In the hotel, the number of full-time, part-time and hourly staff determines the total cost of labor. This is important for the food and beverages and accommodation departments to budget their requirements for labor and staff in lieu of their earnings. The Value of accrued tax deductions is important for your cash-flow planning. Staff output per hour also implies significant consideration ...