Chevalier: Food and Restaurant
Chevaliers A case study in MIS- Management | June 7
2012
| F and b services | |
LO1 Understand the operational and economic characteristics of hospitality operations 1.1 analyses the nature of the product and service area 1.2 Evaluate the different influences affecting patterns of demand within hospitality operations. 1.3 Compare customer profiles and their differing expectations and requirements in respect of hospitality provision 1.4 Analyze factors affecting average spending power in hospitality business
LO2 understand product development within a hospitality environment
2.1 evaluate the key stages in product and service development applied within a hospitality operations
2.2 analyses the features which contribute towards the customers perception of products and services
2.3 assess the opportunities and constraints affecting product and service development within a hospitality environment
2.4 evaluate different merchandising opportunities for hospitality products and services
LO3 understand pricing and profitability concepts within hospitality operations
3.1 evaluate different methods of pricing taking into account additional pricing considerations
3.2 assess the factors in hospitality operations which affect revenue generation and profitability
LO4 be able to use appraisal techniques to analyse and improve operational performance and make proposals for action
4.1 apply different performances measures and appraisal techniques to individual aspects of hospitality operations the product and the whole operations
4.2 determine the effectiveness of different quantitative and qualitative appraisal techniques and their application to hospitality operations
4.3 apply approaches to business analysis evaluation and planning appropriate to hospitality operation, making proposals for actions.
Introduction
I read out whole case study and I found a chevalier is hospitality establishment which is situated on beach and because of many problems
2012
| F and b services | |
LO1 Understand the operational and economic characteristics of hospitality operations 1.1 analyses the nature of the product and service area 1.2 Evaluate the different influences affecting patterns of demand within hospitality operations. 1.3 Compare customer profiles and their differing expectations and requirements in respect of hospitality provision 1.4 Analyze factors affecting average spending power in hospitality business
LO2 understand product development within a hospitality environment
2.1 evaluate the key stages in product and service development applied within a hospitality operations
2.2 analyses the features which contribute towards the customers perception of products and services
2.3 assess the opportunities and constraints affecting product and service development within a hospitality environment
2.4 evaluate different merchandising opportunities for hospitality products and services
LO3 understand pricing and profitability concepts within hospitality operations
3.1 evaluate different methods of pricing taking into account additional pricing considerations
3.2 assess the factors in hospitality operations which affect revenue generation and profitability
LO4 be able to use appraisal techniques to analyse and improve operational performance and make proposals for action
4.1 apply different performances measures and appraisal techniques to individual aspects of hospitality operations the product and the whole operations
4.2 determine the effectiveness of different quantitative and qualitative appraisal techniques and their application to hospitality operations
4.3 apply approaches to business analysis evaluation and planning appropriate to hospitality operation, making proposals for actions.
Introduction
I read out whole case study and I found a chevalier is hospitality establishment which is situated on beach and because of many problems