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hosp_1015_term_assignment_week_10_1_.docx
inventory_order_form_revised_1017.xlsx
20171104225016managing_the_hotel_guest_experience_scheduling.doc
20171029044508managing_the_hotel_guest_experience.doc
20171028044920part_1.docx
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HOSP 1015 – Managing the Hotel Guest Experience
Term Project
Week 10: Developing a par inventory
DUE: Week 10, Sunday, 11:59 PM Eastern
Value: 35 Points
The brand your hotel franchises has determined that they need to change the
specifications for the sheets, pillows, towels and other terry products in order to
“enhance” the guest perception of the brand. The requirement is that each hotel must
be in full compliance by “X” date, which is rapidly approaching. Your ownership has
given you approval to order the new products to a level that is consistent with your
current approved par inventory.
For the first part of the assignment:
1. Using the spreadsheet provided, prepare the inventory order you will need in
order to convert to the new standard, and have a complete par inventory –
based on your current par inventory standards.
2. Order quantities are determined by the manufacturer, so you will need to place
an order which gets you as close to the par inventory level as you can.
3. Using the prices provided, determine how much this purchase will cost.
For the second part of the assignment:
1. Assume it is now one month after your initially put your new inventory into
service. Your housekeeping supervisor/manager has completed a physical
inventory at the end of the month. You need to place an order for more
inventory in order to bring your hotel back to the established par level
2. Using the excel spreadsheet provided, calculate how much you will need to
purchase.
3. Order quantities are determined by the manufacturer, so you will need to place
an order which gets you as close to the par inventory level as you can.
4. Using the prices provided, determine how much this purchase will cost.
Write a professionally formatted memo to your General Manager which first describes
what you’ve done in the first part of the assignment, and then what you needed to do at
the end of the month as a part of your normal month end inventory and purchase
procedure.
NOTE: When using the Excel spreadsheet for parts of your assignment, you will need to
insert the relevant parts of the spreadsheet into your Word document by copy/paste
function.
FORMAT Requirements (for ALL Sections of the Team Project)
Your paper must meet the following requirements. These are designed to allow you to
submit a professional quality paper.
1. Each paper must have a title page (sample below).
2. Margins must be 1.5 inches on the top and bottom and 1 inch on each side.
3. Each page must be numbered at the bottom of the page, centered, in the footer
section of the page (Use Word Footer functionality). The Title Page is not
numbered.
4. Paper must be double spaced, with each paragraph beginning indented.
5. There must be no spelling and no grammatical errors.
6. The tone of the paper must be professional.
7. Each paper must be submitted through Turnitin using the Turnitin link in the
course as instructed by your professor.
8. When using the Excel spreadsheet for parts of your assignment, you will need to
insert the relevant parts of the spreadsheet into your Word document by
copy/paste function.
Essential Elements:
Each section of your paper must be logically organized, based on the assigned items. It
should be easy to read, and move sequentially through the content you are presenting.
The “why” of your decisions is as important as the “what”. You must be able to describe
and defend the reason/thought process you used to arrive at your decision.
There is not necessarily a “right answer” to many of these points. Your performance on
the paper will be based not so much on what you chose, but WHY you chose it. Was
your choice logical and based on the facts available? Was your choice based on creating
a competitive advantage?
For example, if you are presenting the location of your hotel. Why did you locate your
hotel there? What are the advantages to this location and what will you do to maximize
these? Are there any disadvantages and if so, what could you do to minimize them. It
is important that you use any information that has been presented in the class to date,
along with your knowledge.
Under no circumstances are you to use the term “as stated before” or “as stated above”,
and then repeat what you said earlier. This is both annoying an unprofessional.
Use professional terms, not slang. Assume you are writing this note to your investors
or to your boss.
Title Page Example:
Johnson and Wales University
Title of Paper
Subtitle of Paper (if any)
Team Member 1 name, Team Member 2 name, etc.
Submitted in partial fulfillment of:
Course Number, Course Name
Professor’s Name
Date Submitted
Team Project Part 1 – New Par Inventory for complete Linen/Terry Upgrade
1 Par Unit Count
Linen Products
Blanket Duvet Cover Pillow Cases
1 Ea
1 Ea
4 Ea
Sheets
1 Ea
Bath Towel
4 Ea
Terry Products
Hand Towel Wash Cloth
4 Ea
4 Ea
Bath Mat
1 Ea
This is the number of units in 1 Par.
In Service Inventory:
In Room
On Cart
In Laundry
Total In Service
1,0
1,0
1,5
3,5
1,0
0,1
0,1
1,2
1,0
0,1
0,1
1,2
1,0
1,0
1,5
3,5
1,0
1,0
1,5
3,5
1,0
1,0
1,5
3,5
1,0
1,0
1,5
3,5
1,0
1,0
1,5
3,5
This are the required Par to be in the guestroom.
This are the required Par to be on the Housekeeping Carts
This is the par typically being laundered
This is the total of the 3 rows above. It represents the “in service” Par level
Inventory on Hand in Storage
1,0
0,1
0,2
1,0
1,0
1,0
1,0
1,0
This is the required par to be in storage
0,05
30
20
$24,50
0,01
30
10
$73,25
0,01
60
5
$198,50
0,05
30
20
$12,25
0,07
30
100
$7,25
0,05
30
100
$3,15
0,07
30
100
$1,67
0,03
45
30
$15,30
Other Statistics:
Consumption rate Per Occupied Room
Delivery Time (in Days)
Order Quantity (Units per Case)
Unit Price
Available Rooms
This is a historical consumption average for the past year.
These are the delivery times in calendar days.
Note: Your Order must be placed in multiples of these quantities
This is the price per unit
200
Initial Order Quantity (Units)
Initial Order Quantity (Cases)
Step 1: Calculate the Initial Order Quantity
Calculate the initial order quantity in units
Par Unit Count
Row 5
X Total of In Service and On Hand Par Row 11 Plus Row 13
X Available Rooms
Cell B20
Enter your forumula in Row 22
Step 2: Calculate the Order Quanity in Cases (You can only order by the case)
Initial Order Quantity in Units
Row 22
Divided by Units Per Case
Row 18
Round up if a partial case is calculated Row 23
Your answer here
This is the Initial order units divided by the order quantiy (round up)
Team Project Part 1 -Order Calculation for Monthly Order
1 Par Unit Count
Linen Products
Blanket Duvet Cover Pillow Cases
1 Ea
1 Ea
4 Ea
Sheets
1 Ea
Bath Towel
4 Ea
Terry Products
Hand Towel Wash Cloth
4 Ea
4 Ea
Bath Mat
1 Ea
In Service Inventory:
In Room
On Cart
In Laundry
Total In Service
200
200
235
635
200
20
10
230
200
20
7
227
400
400
200
1000
400
400
485
1285
400
400
501
1301
400
400
332
1132
100
100
104
304
This is assumed
This is based on all carts completely stocked
This was physically counted
This is the sum of Rows 8, 9, and 10
Inventory on Hand in Storage
25
5
10
200
128
116
245
75
This was physically counted
0,05
30
20
$24,50
0,01
30
10
$73,25
0,01
60
5
$198,50
0,05
30
20
$12,25
0,07
30
100
$7,25
0,05
30
100
$3,15
0,07
30
100
$1,67
0,03
45
30
$15,30
Other Statistics:
Consumption rate Per Occupied Room
Delivery Time (in Days)
Order Quantity (units per case)
Unit Price
Available Rooms
Average Monthly Occupancy %
Average Daily Occupied Rooms
Required Par (Row 22 from Initial Order)
Note: Your Order must be placed in multiples of these quantities
200
85%
Calculate based on Cells B20 and B21
Row 22 from the Initial Order Tab
Physical Ending Inventory
– Required Par
= Base Order Quantity
Total of row 11 and row 13
Row 23
Enter formula
Base Order Quantity
+ Consumption during Delivery Time
= Standard Order Quanity
Row 27
Row 16 X Row 17 X Cell B22
Enter formula
Standard Order Quantity
Divided by Units Per Case
= Case Order Quantity
Row 31
Row 18
Enter formula (and round up)
Cost Per Case
Row 19 X Row 35
Cost of Order Placed
Row 35 X Row 37
Step 1: Copy the values you calculated on Row 22 of the Initial Order Tab. This is your required Par.
Step 2: Calculate the Base Order Quantity (See the instructions in Column K
Step 3: Calculate the consumption during the delivery time (See the instructions in Cell K30)
Step 4: Calculate the Case Order Quantity (See instructions in cell K35)
Step 5: Calculate the cost of the Order (See instructions in cell C39)
Johnson and Wales University
Managing the Hotel Guest Experience: Scheduling
Team Member 1 name, Team Member 2 name, etc.
Submitted in partial fulfillment of:
Course Number, Course Name
Professor’s Name
Date Submitted
1
MEMORANDUM
To: General Manager
From: Human Resource Manager
Date: 3/11/2017
Subject: Approval of the New Employee Schedule
Dear General Manager,
It is with great delight that I bring to your attention that the complete schedule for
the first week of operation has been finalized. It has taken keen analysis and strategizing
to ensure that we reach the most optimal schedule that will be friendly to both the
employees and the business venture. The complete schedule is as attached below this
memo.
Firstly, this schedule is of importance to the company because it takes into
account the total man-hours available to the organization according to the number of
employees. This factor ensures that the scheduling is done such that it optimizes on the
use of labor force. In addition, this schedule takes into account the total forecasted
customer flows per day, which has enabled for skillful scheduling that will ensure that the
expected workloads per pay is assigned adequate labor force. Taking into consideration
the total man-hours and the total expected workloads per day have ensured that the manhours per workload ratio is balanced throughout the week. As such, days with more
workloads have been assigned many employees and longer working hours as compared to
the days with few expected customers.
Apart from that, the scheduling is good for the employees because it ensures that
all employees work for strictly 56 hours a week. This is in accordance with the 8 hours
2
seven days a week scheduling. However, the employees work according to two shifts, 12
hours and 8 hours shifts. The employees will be working 12 hours a day shift for four
times a week and 8 hours a day shift for 1 time, totaling to 56 hours a week. Employees
have also been considered and given two resting days each week. This is in consideration
with the fact that they work through the 12 hours per day shift four times, which equally
necessitates enough rest to maintain productivity and efficiency.
In general, it is clear that this schedule has taken into account all the key factors,
ensuring that the schedule is efficient and commands high productivity. The schedule is
also made such that employees get enough rest during the week to enable them perform
their tasks efficiently when on duty. I, therefore, appeal that you approve this schedule
for implementation, and I assure you that you will like the results. looking forward to
your positive feedback and action. Thank you in advance.
Yours Sincerely,
Huma Resources Manager.
HRM.
3
Figure 1: 1 week schedule of the employees in the different departments
HOSP 1015: Scheduling Form
Date
Day
Forecasted Occupancy
Guest Room Attendant – Required Hours
Amy
Brad
Carly
David
Frank
Gretchen
Holly
Isabella
Jake
Kelly
Laura
Mike
Total Scheduled Man Hours
Variance to Staffing Guide (+/-)
Runners – Required Hours
Nathan
Ophelia
Paula
Raymond
Sarah
Total Scheduled Man Hours
Variance to Staffing Guide (+/-)
Laundry Attendants = Required Hours
Tim
Victoria
Walter
Yuni
Zach
Total Scheduled Man Hours
Variance to Staffing Guide (+/-)
10/26
Monday
10/27
Tuesday
10/28
10/29
Wednesday Thursday
10/30
Friday
10/31
Saturday
100
120
120
90
60
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
144.0
144.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
144.0
144.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
8.0
8.0
8.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
48.0
48.0
60.0
60.0
60.0
60.0
48.0
48.0
24.0
24.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
12.0
60.0
60.0
60.0
60.0
48.0
48.0
24.0
24.0
120.0
120.0
12.0
12.0
12.0
12.0
48.0
48.0
4
108.0
108.0
50
11/1
Sunday
40
8.0
8.0
8.0
8.0
8.0
8.0
12.0
12.0
12.0
60.0
60.0
8.0
12.0
12.0
56.0
56.0
8.0
8.0
40.0
40.0
8.0
8.0
8.0
8.0
8.0
24.0
24.0
16.0
16.0
8.0
8.0
8.0
8.0
8.0
24.0
24.0
16.0
16.0
Johnson and Wales University
Managing the Hotel Guest Experience
Subtitle of Paper (if any)
Team Member 1 name, Team Member 2 name, etc.
Submitted in partial fulfillment of:
Course Number, Course Name
Professor’s Name
Date Submitted
MANAGING THE HOTEL GUEST EXPERIENCE
Management Organizational Chart for the Hotel
General Manager
Resort Manager
Director of Human
Resources
Director of
Engineering
Director of SPA
Director of Rooms
Director of Security
Director of Marketing
Director of Golf,
Recreational activities,
and Social Facilities
Director of Finance
Director of Food and
Beverages
Skills and responsibilities for each job position
General Manager (GM)
❖ The main skill required for the GM is Masters in Business Administration (MBA) degree
coupled with effective management capability.
❖ He will be responsible for overseeing the day-to-day operations and goals of the hotel.
❖ Direct the creation of goals and help in drafting execution plans (O’Fallon & Rutherford,
2011).
❖ Ensure there is coordination between managers and directors, and employees.
❖ Oversee the quality of service and products at the hotel.
❖ Formulate and communicate strategy in reaching all goal and objectives (Sangar, 2006).
1
Resort Manager
❖ This position requires associates or bachelor’s degrees in hospitality and effective
management capability.
❖ Will be mandated with overseeing the day-to-day operation of lodging facility (Sangar,
2006).
❖ The oversee product stocking, and direct sales campaigns as well as marketing.
❖ He will also manage and coordinate the directors under him to perform and deliver
quality products and services.
Director of Human Resources
❖ The required skill here is degree in human resources or other equivalent degree.
❖ He will be responsible for overseeing cost effective use of human personnel.
❖ They are also responsible for budgeting, training and development, labor relations,
remuneration, staffing and recruitment (Sangar, 2006).
❖ They plan and design effective use of human resources to propagate the business to the
next level.
Director of Marketing
❖ This position requires a Bachelors or Master’s degree in Marketing
❖ The person will be responsible for creating and implementing the brand strategy.
❖ Creating the marketing strategy for existing and new products and services (Sangar,
2006).
❖ Oversee the marketing strategy including events, campaigns, public relations and digital
marketing.
❖ Working with the sales department to ensure that the goals and targets are met.
2
Director of Golf, Recreational activities, and Social Facilities
❖ The major responsibilities include organizing and planning group and individuals
recreational activities.
❖ Ensure that all rules and regulations are met in regard to playing the various games and
recreational activities.
❖ Ensure there is effective use of safety rules.
❖ Organize for first aid services if needed.
❖ Direct groups in case of any environmental dangers like wildlife.
Director of Finance
❖ This position requires a bachelors or master’s degree in accounting, finance or an
equivalent course.
❖ He will be responsible for guiding the financial planning and budgeting for the company.
❖ Evaluate and asses the company’s financial position and create equivalent means for
sustainability (Sangar, 2006).
❖ Oversee that all accounting and finance employees do their responsibilities as required.
❖ Prepare and display the financial performance as well as financial reports of the hotel.
❖ Make forecasts and foresee expected financial challenges or problems.
Director of Engineering
❖ Oversee all engineering activities and groups including refrigeration, plumbing,
heating/cooling, recycling, electrical, parking areas, painting, carpentry and structural.
❖ He will also be responsible for energy and green initiatives, and fire and life safety.
❖ He will also oversee all maintenance activities of the facility (O’Fallon & Rutherford,
2011).
3
❖ He will be reporting to the general managers, advising on how best to carry out
engineering activities and projects at low costs.
Director of SPA
❖ Ensuing the cleanliness of the SPAs
❖ Ensuring there is customer satisfaction.
❖ Designing new SPA designs and services (Sangar, 2006).
❖ Ensuring that rules and regulations regarding use of SPA is adhered to.
Director of Rooms
❖ They will be responsible for planning effective use of rooms.
❖ Forecasting clients flows to enable for effective planning to capture all clients.
❖ Managing cleanliness and sanitation in the rooms (O’Fallon & Rutherford, 2011).
❖ Managing rooms’ organization and decorations.
Director of Security
❖ The candidate must have a bachelor’s or master’s degree in Public Security or an
equivalent field.
❖ They will be responsible for analyzing security data for any dangers to the organization.
❖ Enforcing and ensuring adherence to set security policies (Sangar, 2006).
❖ Carrying out investigations in regard to security.
❖ Planning for personal and premises security.
❖ Investigating on crimes done in the premises and reporting the culprits to the relevant
authorities.
Director of Food and Beverages
❖ Ensure that quality food is provided.
4
❖ Design new menu designs and food combinations.
❖ Ensure that cleanliness is maintained both in the kitchen and in the hotel.
❖ Engage in budgeting and purchasing to provide all raw materials on a timely basis.
❖ Forecasting food costs and customer turnout.
❖ Manage labor costs in regard to the food and beverages section.
❖ Ensure that all rules and regulations pertaining to food and beverages is followed as
required.
In case there is need to eliminate one management position
In case there arises need for eliminating one of the positions, the Director of SPA would
be the likely position to eliminate. This is because this department does not have extensive
services and responsibilities as compared to the other departments like Food and Beverages,
engineering or say the department of Golf, Recreational activities, and Social Facilities. In
addition, the services offered through the SPA department are highly related with the department
of Golf, Recreational activities, and Social Facilities, enabling for easy elimination of the SPA
department (O’Fallon & Rutherford, 2011).
The services offered under this department can easily be shifted to the department of
Golf, Recreational activities, and Social Facilities. This is because SPA services can be
significantly classified as recreational or social services, thus fitting aptly under this category. As
such, the director of Golf, Recreational activities, and Social Facilities will manage the services
that were initially offered through the SPA department (Sangar, 2006).
5
References
O’Fallon, M. J., & Rutherford, D. G. (2011). Hotel management and operations. Hoboken: John
Wiley & Sons, Inc.
Sangar, J. P. (2006). Hotel management. New Delhi: Anmol.
6
UNIVERSITY:
Managing the Hotel Guest Experience
Subtitle of Paper (if any)
Team Member 1 name, Team Member 2 name, etc.
Subm …
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