Hotel

Question 1

(a) Social: Think of hotel staff as the face of hotel business to hotel customers. Several

restaurateurs believe in hiring their employees through a very strict process, while others

believe in a lot of hard work to get them ready. Both of these ways can help you make sure

that the brand's image isn't harmed. When you train hotel employees, you should make sure

that they learn about norms that are in line with the customer experience and brand promise

you want to achieve (Jayakanth and Adalarasu, 2016).

(b) Business The restaurant business isn't just about quality of food that customers get. It's

also about how well the business is run. It's also about the quality of the service and the little

things that aren't tangible but are very noticeable. There are a lot of things that make people

decide to eat at a certain restaurant or not. Factors like customer service, staff behaviour, and

how easy it is for customers to get in and out of the store are some of the things that can't be

measured.

(c) Convenience and time : Make the most of the floor space by having a functional layout

that makes the most of the space. You can save both time and effort if you have a clear

blueprint that fits the vibe of the place. For example, Byg Brewski has a lot of different

sections spread out across the huge space that the restaurant is in. These parts of the store

have different vibes and experiences for the customer.

(d) Atmosphere and service: The look and feel of hotel restaurant can have a big impact on

how hotel customers see hotel brand. When it comes to the inside of a restaurant, it's not just

about the colour or how it looks. It should be able to make the customer feel something and

make him want to come back. A unique dining experience is as much about how the food

looks as it is how well the service is done. In order to make hotel home look better, you don't

have to spend a lot.

(e) Price People might not want to go back to a restaurant where the food isn't worth the

price they charge. It doesn't matter how much the place costs. In that case, it's only a problem

if you serve food that doesn't match how the place feels. This is why you need to think about

food costs first and make sure hotel menu isn't too expensive or is costing you money.

Question 2

Location: If you only want to service a local market, locate all competitors within 50 miles.

Identify hotel competitors' locations and distances from you. Examine all competitors within

15 miles of hotel company. Consider their locations, hours, and experience. These factors

might help you assess the difficulty of starting a comparable firm in the same location (Dr.S.,

2019).

Local market: Keep track of any comparable firms that have lately closed in hotel region.

Poor location, excessive taxes, operating limitations, or insufficient demand for the product

or service in that region may be reasons. Researching local competitors might reveal what

works currently and what hasn't for other firms.

Competition: If you want to sell hotel goods or services nationally or internationally, you

need to look beyond local competitors. To locate less competition, utilise a search engine to

identify firms by industry keywords. The return will show you firms offering comparable

items that are receiving more business from search engines. Visit their websites to discover

what they are offering. If you are unsure of what keywords to employ, utilise free internet

keyword search tools to find out.

Question 3

Sole Proprietorships
A sole proprietorship is a company operated by one person and is one common business

kinds in foodservice sector. A sole proprietorship is popular in small eateries and family-

owned companies (Baldwin, Leung and Rispoli, 2011).

Partnerships

In a partnership, two or more people own the company jointly. Each partner gives money,

skills, or contacts, and gains and losses are shared. Like sole proprietorships, the company

isn't a distinct entity, and the owners file their own taxes.

Cooperatives

Cooperatives are founded when the group of individuals with same professional objectives

decide to launch a company. Cooperatives have no one owner; instead, each member owns a

share of the company and has a vote in how it is governed. Cooperatives are collaborative

than other firms because of ownership structure. It is less widespread in foodservice than in

food processing or farmers markets.

References

Baldwin, J., Leung, D. and Rispoli, L., 2011. Labour Productivity of Unincorporated Sole

Proprietorships and Partnerships: Impact on the Canada-United States Productivity

Gap. SSRN Electronic Journal,.

Dr.S., A., 2019. Customer Complaint Behavior (CCB) in the Hotel Industry- A Perspective of

Chennai Customers. International Journal of Psychosocial Rehabilitation, 23(4),

pp.1493-1501.

Jayakanth, S. and Adalarasu, D., 2016. Dimension of Customer Satisfaction in the Hotel

Business. Bonfring International Journal of Industrial Engineering and Management

Science, 6(4), pp.158-165.