Marketing Report Sample

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Hotel:Celadon Palace Hue City1.


Food & Beverage Summary

1. Overview

Considering some of the Outlets opened later than expected business has increased quite rapidly, during the first nine months of operation. The hotel opened with the La Brasserie, Au Rendezvous, Room Service and Banqueting. Shortly after, the Au Rendezvous.

New assumptions are that the originally planned …………………………………….

As all of the outlets are now open (except the Metro) the current status is that all areas need fine tuning and up grading to achieve a more consistent standard and consequently a greater financial return.

Both the La Brasserie and Au Rendezvous have become popular outlets in Hue City. These two outlets together generated 65% of the total F&B revenue to date. Banqueting business accounted for 25% of the F&B revenue. We can achieve far greater business in Banqueting in all markets. Concentration of this area in 2011 will boast the banqueting business.

Departmental profit for 2011 is forecasted at 36.5%. Overall revenue for 2011 is planned for Vnd 49,771,539,026.

Food Covers are planned for 409,395 (An increase of 135% on 1118 ).


Hotel:Celadon Palace Hue City2.


Food & Beverage Summary

2. Primary Objectives

a) To achieve and exceed the forecast in 2011 with a target of 42% departmental profit

b) To maintain current recognition as the leading hotel in Vietnam, this provides a quality product, outstanding service, together with exceptional value for money.

c) To make the Banqueting rooms the busiest and most profitable function rooms in Hue City

d) To successfully launch the Le Petite Cafe so it is recognized as the best restaurant in Hue City.


Hotel:Celadon Palace Hue City3.


D.Individual Outlet Summary

La Brasserie

La Brasserie is located near the entrance of the hotel at the lobby level. The decor is cozy, warm with a lot of plants and featuring a fixed marble buffet. Maximum seating capacity is approximately 90.

La Brasserie is the all day dining A La Carte restaurant, featuring Buffets. Open for Breakfast, Lunch and Dinner. 75% Asian Specialties with authentic Vietnamese dishes, 25% Western dishes

Market Mix

Breakfast:In-house guest 95%
Local guest 5%
Lunch:Local guest 75%
In-house guest 25%

Dinner:In-house guest 30%

Local guest 70%
Supper:In-house guest 40%
Local guest 60%


- Location & attractive décor
- Open Plan – Customer friendly
-Buffet concepts
-Choice of Food and style.
- Can provide segregated smoking & no smoking sections.
- Outstanding value for money product
- New hotel


- Buffet space limited
- View restrictions
- Possible noise pollution
- Low priced competition (Street Cafes)
- Seating capacity for breakfast when hotel at full occupancy


Hotel:Celadon Palace Hue City4.


The product in 2011

- Review customer feedback and act accordingly
- Monitor the product and service against the pre-determined standard - Build up a base of repeat business with frequent communication of what’s happening at the Celadon Palace - Work closely with suppliers with the aim to reduce costs and improve profitability. - Frequent review of market trends to cater to guest needs - Food Festival

- Introduce and develop further signatures for the La Brasserie. (Food...
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