Case Study One: People management at Seaside hotel Seaside Hotel is an independently-owned‚ three-star hotel situated in Newquay in Cornwall. It has 108 rooms and permanently employs 30 full-time staff and approximately 40 part-time employees. During the period of peak demand between May to August‚ the hotel virtually doubles its labour force with casual and temporary labour. Cornwall presents a challenging environment for any business‚ particularly those that serve the tourism market. Business
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I. Case Background Serving people is the foremost activity in hospitality‚ and being expertly served is the reasonable expectation of a guests. If there’s any place where customers are likely to be paying attention to the type of service they receive‚ it’s within the hospitality industry. From restaurants to hotels‚ it is the job of the hospitality service provider to maintain customer happiness and satisfaction. Nowadays‚ it is not enough for a hospitality business to know that their guests
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For my ethnography project‚ I will choose to study the life of a restaurant located a couple of blocks from my apartment. The name of the restaurant will be anonymous‚ so I will just refer to it as “Restaurant X‚” in addition‚ I will call the employees in this project by other names to protect their privacy. The main purpose of this ethnography is to compare the norms of the employees when the manager is present at Restaurant X and when he or she is absent. Norms are the behavior within a
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the customers’ mood in restaurants. Therefore‚ this research is to find out how the customers’ mood will be affected by the impact of lighting techniques that need to be implemented in different spaces. Every play in theatre used different types of lighting in order to give good impact and to attract the audience into the plays. These architectural considerations can influence the audience in theatre while watching the play. This research consists of comparison case studies that evaluate the type
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A custom that many Americans enjoy or disapprove committing to is tipping waiters or waitresses in the restaurant business. Tipping restaurant servers is a way of showing them that they achieved their task of providing high quality customer service; however‚ how much tip is given could vary. Some customers give large tips to servers who provide the great service while other customers give small or no tip to servers who provide poor service. Either way‚ a server’s tip is affected if customer service
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turn its desires into reality in the face of intense competition. Setting clear and specific aims and objectives is vital for a business to compete. However‚ a business must also be aware of why it is different to others in the same market. This case study looks at the combination of these elements and shows how Kellogg prepared a successful strategy by setting aims and objectives linked to its unique brand. One of the most powerful tools that organisations use is branding. A brand is a name‚ design
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Executive Summary The restaurant business is highly competitive. Success largely depends on the business’s ability to implement a marketing plan that will give the restaurant the competitive advantage over other businesses. Any restaurant business must understand the marketplace and customers’ needs and wants if it wants to grow and compete effectively. The restaurant in this marketing plan is a dine-in‚ or carries out family owned business specializing in leisure dining. The restaurant has a good reputation
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Vliet Case Study Assignment Dr. Bruno CKA November 16‚ 2012 Vliet1 Teachers conduct their classes in different ways. Each use different strategies and tactics in order to better their students’ learning. They adjust to the different learning styles of the students in their classrooms in hopes of engaging their students fully. The film Stand and Deliver‚ tells the story of how a teacher‚ Jamie Escalante‚ transforms his class from delinquents into AP calculus students. The case‚ “Sandy’s
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submitted by: vargas‚ april eliran‚ mary ann competente‚ abegail zeta‚ Katherine submitted to: mr. Andrew dela cruz ACKNOWLEDGEMENT This study would not have been possible without the complete and accurate books from the Quezon City Hall Library. The smart and industrious friends of us who willingly share their knowledge for this study. Our families‚ especially our parents who understand the times that we go home late because we did this research and some of our instructors in Bestlink
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Yellow Submarine Gourmet Fast-food Restaurant Time Context: Middle of March 2000 Point of View: Paulo M. Lao Central Problem: Sudden decrease in sales due to declined customer traffic during the last 3 days. Statement of Objectives Must Objectives: Completely overhaul the marketing plan of Yellow Submarine. Want Objectives: Formulate major initiatives for growth and long term survival of the business including: Introduction of new product lines Market Penetration Market Development
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