Unit 12 Hospitality Operations Management

Aim of Unit 12 is Hospitality Operations Management

Unit 12 Hospitality Operations Management mainly aims to develop learning about the methods of hospitality operations. This will be beneficial for learners who have an aim to develop a career in the hospitality sector. A wide range of customer profiles and patterns of demand will allow the learners to develop an idea about the economic and operational characteristics. The learners can develop an insight about product development and the constraints that cause an effect on such development. The ranges of pricing strategy using ICT model can be developed. The Unit also aims to provide the learners an understanding of the hospitality operations processes and how they are interlinked with one another.


Learning Outcomes

LO1 Understand the operational and economic characteristics of hospitality operations

The environment of hospitality goods and services such as conferences, division of rooms should be appropriately developed. The patterns of demand like opening hour’s healthy patterns of eating and drinking, cultural and ethnic trends, elasticity of demands, ethnic influences should be properly studied. Customer profile such as expectations and requirements, pricing strategies favored and types of spending power should be discussed. Management issues relating to staffing, financing and decision making, team work, technical and quality systems has to be assessed and studied appropriately.

LO2 Understand product development within hospitality environments

The different stages in development such as evaluation of ideas, growth of concept, development of product, creating desire and awareness among the consumers, developing brand loyalty should be properly developed. Maintaining a brand image and meeting the necessary dietary requirements should be carried out. Hospitality advertising in different areas like pubs, hotels should be encouraged. The objectives to meet brand development should be met with support materials like websites, promotions and brochures.

LO3 Understand pricing and profitability concepts within hospitality operations

The different methods of measuring prices which are cost and market oriented should be developed. There are different factors which have an effect on the generation of revenues like the power of purchasing by customers, turnover of customers and mix of sales in the market. The different factors affecting the profitability include elasticity of demand, intensity of labor and standardization process.

LO4 Be able to use appraisal techniques to analyze and improve operational performance

There are various approaches to the assessment process such as use of budgets, analysis of information, evaluation of data and information analysis and norms of the industry. Using calculations, changes in price and inflation, measuring the gross profit percentage, interests of the stakeholders would enable appraising the costs, revenues and profits. Appraisals for evaluation of qualitative and quantitative data, management of quality, comparisons in the external environment, measurement of performance techniques would help in appraising operations. Various proposals for action including the proposal for strategic analysis, levels of strategy, making a forecast for requirements of business in future should be analyzed. Different implementation for managing change should be developed.

Unit 12 Hospitality Operations Management

Related Post:- Unit 13 Conference and Banqueting Management