Hotel Moulin a Vent
BAIHTM Hospitality and Tourism Management
Sustainable Management of Hospitality Enterprises
Lecturer: Mr Willard Tan
Class: BAHT 1
Matriculation Number: 12010689
Submission Date: 25 April 2013
Words: 3200
Executive summary
A long with large quantities of hotel building and developing, there were many problems formed when the hotels operate by different ways. In this report, my aims are founding main problems from Hotel Moulin a Vent and providing solutions to help Hotel seeking a sustainable way for developing .
In this report, I will expound the Main Issues in the hotel. Using SOWT and PESTL mode to analyze hotel internal environment and external environment, Hotel facilities changed and developed, Evaluate staff/management structure, Suggest a new operational strategy, Assess the winery and vineyard, and Make recommendations.
Content
1. Introduction……………………………………......………….4
2. Identifying main Issues…………….......…….……..…………5
3. SWOT, PESTL and Whole Year Business Case.......... ............8
4.Facilities Improvement ...............................................................12
5.Management Structure and leadership …………………........14.
6.Operational Strategy...................................................................16
7. Winery, Vineyard And Importance of Wine Industry……….17
8. Work Philosophy……………………………………………….18
9. Conclusion....................................................................................19
10.. References List……………………………………………….20
1.Introduction
Hotel Moulin a Vent is a French hotel in burgundy which has 100 years history and has own vineyard and winery. The hotel surrounding is quite good since It is next to beautiful scenery. The hotel facilities has long time unchanged and only one restaurant in the hotel need to handle all dining events. The “single-season business” operational strategy has been used for long time and the hotel losing money in business in recent years. The staffs work
Sustainable Management of Hospitality Enterprises
Lecturer: Mr Willard Tan
Class: BAHT 1
Matriculation Number: 12010689
Submission Date: 25 April 2013
Words: 3200
Executive summary
A long with large quantities of hotel building and developing, there were many problems formed when the hotels operate by different ways. In this report, my aims are founding main problems from Hotel Moulin a Vent and providing solutions to help Hotel seeking a sustainable way for developing .
In this report, I will expound the Main Issues in the hotel. Using SOWT and PESTL mode to analyze hotel internal environment and external environment, Hotel facilities changed and developed, Evaluate staff/management structure, Suggest a new operational strategy, Assess the winery and vineyard, and Make recommendations.
Content
1. Introduction……………………………………......………….4
2. Identifying main Issues…………….......…….……..…………5
3. SWOT, PESTL and Whole Year Business Case.......... ............8
4.Facilities Improvement ...............................................................12
5.Management Structure and leadership …………………........14.
6.Operational Strategy...................................................................16
7. Winery, Vineyard And Importance of Wine Industry……….17
8. Work Philosophy……………………………………………….18
9. Conclusion....................................................................................19
10.. References List……………………………………………….20
1.Introduction
Hotel Moulin a Vent is a French hotel in burgundy which has 100 years history and has own vineyard and winery. The hotel surrounding is quite good since It is next to beautiful scenery. The hotel facilities has long time unchanged and only one restaurant in the hotel need to handle all dining events. The “single-season business” operational strategy has been used for long time and the hotel losing money in business in recent years. The staffs work