Restaurants in Hotels
The restaurant business is a tough one, and the going can be even tougher for those located in hotels. This paper describes the pros and cons of operating a restaurant in a hotel. It then explains the chances of growth and profitability and makes recommendations for the types of restaurants and operations that are more likely to achieve success.
There are several benefits of having a restaurant in a hotel (Ursin, 1999). The first is having a built-in business from the hotel's guests. The restaurant may also be able to handle the hotel's room service and banquet business to drive extra revenue. A restaurant can often share kitchen facilities and banquet rooms with the hotel's food-and-beverage operation and may be able to derive discounts by ordering some of its supplies in conjunction with the hotel. Further, a restaurant can benefit from things such as a hotel's central reservation system, advertisements in the guest rooms, and joint promotional events.
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Restaurant Management Challenges involved in restaurant management Restaurants are businesses that offer foods and drinks to customers within the hospitality industry. There is a small distinction between restaurants and hotels in the hospitality industry. Few restaurants expand their business to offer other services that are usually for hotels such as accommodation services. A number of hotels also offer restaurant-related services. These similarities in the two sectors categorize them into one industry referred
One of the most important decisions that need to be taken is regarding the number of cleaning employees that are required and the frequency at which the cleaning will be conducted. These are all about the public areas where the house keeping has to be active. They also have to look after the guest room areas. The area near the guest rooms consist of the elevators through which the
Hotel industry is currently in the middle of its economic cycle. The industry tends to be strongly affected by macroeconomic conditions. When the U.S. slipped into recession in 2008-2009, the hotel industry slumped as well. As Turner (2010) notes, "trading volume fell sharply…lodging operating metrics of RevPAR and ADR deteriorated accordingly." While the economy recovery somewhat over the past couple of years, there are signs now that growth is slowing
The organization mainly focused on analyzing the history of the construction of the building by examining its two main sections, floors, and walls. Cause of the Collapse: Following its extensive and detailed investigations, Walter J. Hickey Associates, Inc. presented a report on the possible cause for the collapse of the hotel. After making computations, it was discovered that the load on the cast iron column from the dead load alone was
Hotel Strategy The first strategy is to promote the spa at the Watermark Hotel. The spa is a key strength and competitive advantage of the hotel. Many new hotels have spas in them, but few hotels have exceptional spas, something the Watermark has. A great spa can help attract both business travellers looking for a break after a hard day at work, and recreational travellers looking to relax (Minnini, 2007). Spas, like
In this regard, Neely advises that a "Menu has to deliver the desired target food margin percentage whilst offering a variety of tastes across a range of price points, and conform to the expectations of the brand concept" (252). Storeroom Control. Clearly, without adequate security procedures in place, a hotel's storeroom can turn into a major center for pilferage and other shrinkage. Key control is essential to this security if
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