F&B Revenue Management

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INSTITUTE OF HOTEL MANAGEMENT, AURANGABAD

Synopsis – Food and Beverage Revenue Management: Implementation at „The Westin Hyderabad Mindspace‟ Kussh Raathi (H – 16045)

“Submitted in Fulfilment of the Requirement for B. A. (Hons) in Hotel Management”

THE UNIVERSITY OF HUDDERSFIELD, UNITED KINGDOM July 2010

food & beverage revenue management: implementation at ‘the westin hyderabad mindspace’

july 2010

DISCLAIMER
This is an academic endeavour does not necessarily reflect the view of IHM – A and/or hotel chains discussed herein and are not binding on the Institute and/or the companies in any manner. This report is the intellectual property of the author and/or IHM – A and the same or any part thereof may not be used in any manner whatsoever, without express permission of the author in writing. The assignment does not aim to reveal any information confidential to the hotel companies discussed. No one provided significant professional or personal review assistance to the person signing this disclaimer and report. This is all authors‘ work and does not necessarily represent the views of either IHM – A, India, or University of Huddersfield, United Kingdom, or any other party.

Kussh Raathi (Year 3, H – 16045, Hotel Management, Institute of Hotel Management – Aurangabad) July 31, 2010

raathi, k. (h – 16045)

page 2 of 16

understudy project

food & beverage revenue management: implementation at ‘the westin hyderabad mindspace’

july 2010

ACKNOWLEDGEMENT
As the author sums up the draft of this assignment, he reminisces appreciatively the contribution and extends his heartfelt gratitude to the following persons lacking whose support and help, this report could not have taken its present form: Mr. Anand Iyengar, Understudy Project Mentor and Academic Registrar, Institute of Hotel Management, Aurangabad (IHM–A), for providing me with the opportunity to work on an interesting project like this, for his continuous support, feedback and guidance. A special thanks to Mr. Rahul Upmanyu, Revenue Manager, The Westin Hyderabad Mindspace, who is the most responsible for helping me in the compilation of this project report as well as the challenging research that lies behind it. Without his encouragement and constant guidance, I could not have finished this report. He was always there to meet and talk about my ideas, to proofread and mark up my papers and chapters, and to ask me good questions to help me think through my problems (whether philosophical, analytical or computational). Sincere thanks to the entire executive committee at The Westin Hyderabad Mindspace for their unconditional support, encouragement and guidance.

Kussh Raathi July 31, 2010

raathi, k. (h – 16045)

page 3 of 16

understudy project

food & beverage revenue management: implementation at ‘the westin hyderabad mindspace’

july 2010

ABSTRACT / EXECUTIVE SUMMARY
Purpose – This paper aims to suggest the efficacy of revenue-management levers to improve a restaurants‘ revenue through process control for customer profitability through literature review and Seasonal Tastes as an excellent study site in south-India‘s largest luxury hotel. Design / methodology / approach – The research finds its basing upon a popular/busy coffee shop called Seasonal Tastes at The Westin Hyderabad Mindspace, Andhra Pradesh, India. The study presents the state-of-the-art of the literature review related to restaurant revenue management and a case study of a restaurant with high operational complexity and an extensive customer product and commercial service line. The literature review demonstrates the few empirical studies that have actually addressed the application of revenue management systems in the food and beverage industry. Much of this section comes from the article by Kimes, S. (2004). Findings – Seeking to augment revenue and also to improve customer service, the restaurant analyzed its operations and customers‘ characteristics. It found...
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