Lodging Industry Products And Services To The Customer
Order ID:89JHGSJE83839 Style:APA/MLA/Harvard/Chicago Pages:5-10 Instructions:
Lodging Industry Products And Services To The Customer
In today’s lodging Industry, there are a wide range of great hotel / motel brands that work tirelessly to deliver their products and services to the customer segments they serve.
For this assignment, you are going to choose one (1) major hotel/motel brand (global brand, regional brand, or boutique brand) and conduct an in-depth research study. This could be a brand you currently work for, a brand you want to work for one day, and a brand you are interested in learning more about.
Write a five to six (5-6) page paper in which you:
Lodging Industry Products And Services To The Customer
- Provide a brief overview of the brand including an overview of its parent company (if applicable), age of the brand and a brief history, number of properties, average number rooms per property, an overview of the brand hallmarks, an overview of the guest loyalty program, and most recent hotel brand performance metrics (i.e., annual ADR, Occ %, RevPAR, and competitive market metrics).
- Determine the brand organizational restructure for their properties, the role / responsibilities for each position, and whether this is the optimal structure for the brand.
- Analyze the portfolio of hotel brands and the different level of services that the parent company offers and determine whether this is the optimal level of brands and services provided. Explain your rationale.
- Analyze the marketing and customer rewards system used by this brand and determine if this is the optimal marketing system to allow for repeat customer reservations and brand loyalty. Explain your rationale.
- Use at least three (3) quality references. Note:Wikipedia and other Websites do not quality as academic resources.
“Individual Reservations” Please respond to the following:
- Imagine you are the owner of an independent, mid-priced hotel in your neighborhood. Discuss the steps you would take to ensure both customer satisfaction and hotel profitability when taking individual reservations.
- Analyze the information contained in a reservation. Make at least one recommendation for an additional piece of information that should be collected and explain how it would benefit both the establishment and the guest.
“Purchase Specifiications” Please respond to the following:
- Describe the potential problems related to purchase specifications. Next, evaluate how optimum quality is related to specififications. Provide specific examples to support your response.
- Discuss the key reasons why hospitality organizations use purchase specifications. Next, provide examples of information that should be included in a purchase specification. You will also need to identify two (2) factors that influence the information included on purchase specifications. Justify your response.
Opening and operating your own restaurant can be an exciting and rewarding business venture. For this assignment, you will design your own restaurant concept utilizing the knowledge you have gained so far in this course.
Go to the United States Census Bureau’s Website, located at http://www.census.gov, to research demographic information and maps for the location of your restaurant.
Write a six to eight (6-8) page paper in which you:
- Create a concept / theme for your restaurant. Identify the key aspects of your concept/theme, the ownership type, and the restaurant type. Provide a rationale for your decisions.
- Outline the business plan for your restaurant. Include a description of your company, basic market analysis, management structure, and financial risk assessment. Provide support for each aspect of your business plan.
- Identify the location of your restaurant, and examine the major advantages and disadvantages of this location for your restaurant concept / theme. Include pertinent demographic information from the United States Census Bureau Website to justify your chosen location.
- Outline the restaurant’s menu. Specify both food and beverage options, and include a sample layout of your menu in the report. Provide a rationale for your food selections.
- Determine both the layout and equipment for your restaurant’s kitchen. Demonstrate the strategic manner in which the kitchen layout and chosen equipment adequately support your menu choices.
- Use at least three (3) quality references. Note: Wikipedia and other Websites do not quality as academic resources.
- Lodging Industry Products And Services To The Customer
RUBRIC
Excellent Quality
95-100%
Introduction 45-41 points
The background and significance of the problem and a clear statement of the research purpose is provided. The search history is mentioned.
Literature Support
91-84 points
The background and significance of the problem and a clear statement of the research purpose is provided. The search history is mentioned.
Methodology
58-53 points
Content is well-organized with headings for each slide and bulleted lists to group related material as needed. Use of font, color, graphics, effects, etc. to enhance readability and presentation content is excellent. Length requirements of 10 slides/pages or less is met.
Average Score
50-85%
40-38 points
More depth/detail for the background and significance is needed, or the research detail is not clear. No search history information is provided.
83-76 points
Review of relevant theoretical literature is evident, but there is little integration of studies into concepts related to problem. Review is partially focused and organized. Supporting and opposing research are included. Summary of information presented is included. Conclusion may not contain a biblical integration.
52-49 points
Content is somewhat organized, but no structure is apparent. The use of font, color, graphics, effects, etc. is occasionally detracting to the presentation content. Length requirements may not be met.
Poor Quality
0-45%
37-1 points
The background and/or significance are missing. No search history information is provided.
75-1 points
Review of relevant theoretical literature is evident, but there is no integration of studies into concepts related to problem. Review is partially focused and organized. Supporting and opposing research are not included in the summary of information presented. Conclusion does not contain a biblical integration.
48-1 points
There is no clear or logical organizational structure. No logical sequence is apparent. The use of font, color, graphics, effects etc. is often detracting to the presentation content. Length requirements may not be met
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