UNIT 2: CONCEPT

GENERATION FOR PLANNING

AND DESIGNING
HOSPITALITY MANAGEMENT
PART 3
FACILITATORS:
AIRA JOY SAMONTAN
SHENRIQUE SAPLAQIO
JOHN MILES SILAO
FOODSERVICE AND LODGING
CUSTOMERS’ NEEDS AND
CHARACTERISTICS
 TIME-CONSCIOUS
Time to wait does not just
serve as a customer
inconvenience but they also
get annoyed with it. When the
time to wait is longer than
usual, guests may lose their
appetite.
 TIME-CONSCIOUS

A fast-food establishment is
one where there is little or no
waiting for food. They are best
known as quick-service
restaurants, reflecting their
speedy service.
 TIME-CONSCIOUS
 Restaurants offers delivery services,
where the customer calls the
restaurant and order from their menu
list.
 In the Philippines, online food
delivery services have altered the
way Filipinos order food. Ordering
food online is convenient.
 TIME-CONSCIOUS

GrabFood and Foodpanda are

two of the country’s leading
food delivery apps
 TIME-CONSCIOUS

Foodpanda was founded in the

Philippines in 2014, and has since
expanded nationwide to over 1,000
partner restaurants.
 TIME-CONSCIOUS
Foodpanda helps customers to
discover food conveniently
around their neighborhood and
order their favorite meals
directly online or via
smartphone.
 TIME-CONSCIOUS
GrabFood is the industry’s relatively
newer participant, launched in the
Philippines in November 2018. It’s a
Singapore-based transport network
business Grab’s food delivery
service.
HEALTH AND NUTRITIOUS-
CONSCIOUS
Customers were never as
conscious and mindful of what
they are eating as they are today.
Throughout the years so much
knowledge has been made
accessible regarding food and
nutrition.
HEALTH AND NUTRITIOUS-
CONSCIOUS
 With customers’ rising health
awareness, caterers serve menus that
set dietary guidelines
 Menu deals include foods with a
restricted percentage of one or more
components such as low calorie food,
low caffeine coffee, low fat, low
sodium desserts, and more.
HEALTH AND NUTRITIOUS-
CONSCIOUS

On the labels of canned and

packaged products, the nutritional
consciousness can be well seen.
HIGHLY-INFORMED
There are consumers in our local
setting using the internet and other
information technology, and they
can quickly compare food prices
and the quality of their food and
services.
ENVIRONMENT-CONSCIOUS

As a result of their concern about the

growing environmental degradation, it is
now important and beneficial for both
lodging and foodservice consumers and
operators to engage in energy conservation,
water conservation, and recycling activities.
ENVIRONMENT-CONSCIOUS

The trend towards recycling is being

driven by the waste disposal crisis. There
is a growing awareness of the adverse
effects of either burning or dumping solid
wastes into some areas.
GLOBAL TASTE

Customers develop a global

taste that is based on
universal quality standards.
They raveling physically and
electronically, and surf via
the Internet.
GLOBAL TASTE
In quality language, this is
known as a cycle of service.
In other words, instead of just
a palatable pizza or the
service of a courteous
bellboy, they pay for the
"total experience."
 SITE SELECTION & OTHER
ELEMENTS FOR CONSIDERATION
SITE SELECTION
 Ingeneral, the city hotels are located in the
business districts, which have very high
property prices.
 If the property is sited in the suburbs, the
cost will be lower. Must the property will be
located in a unique location, the property is
likely to command a higher price like near
mountains resorts, or the beaches.
SITE SELECTION

Site description and assessment are

the initial elements from which the
overall physical development, well-
planned, and visually attractive
accommodation and food service
facilities are determined.
SITE SELECTION

A good site selection should

guarantee accessibility,
visibility, and availability.
SITE SELECTION
When selecting the site,
consideration should be given
to the availability of parking
areas and parking restrictions.
Most important is the
availability of such utilities as
drinking water, gas, and
electricity.
SITE SELECTION

Zoning regulations should

allow the establishments to
operate at the location chosen.
You should not forget the
environmental management
system.
OTHER ELEMENT FOR
CONSIDERATION
It takes a lot of study, patience, and
engagement for foodservice and
lodging concepts to become a
reality. For planning the
foodservice operations, certain
factors such as food, service, cost,
trends, ambience, management,
and culture are considered.
OTHER ELEMENT FOR
CONSIDERATION
 On the other hand, the following elements are to be considered for the
design of the accommodation facilities:
Rooms

Service

Types of lodging
Ownership

Cost

Ambience

Culture