Reference no: EM13940038

Learning Outcomes:

1. Describe the basic characteristics of the F&B sector of the hospitality industries and their interactions

2. Identify and analyse the key service issues and service innovation trends affecting Hospitality Industry

3. Apply theoretical perspectives and managerial concepts commonly used in relation to managing supply and demand and distribution
issues facing the hospitality and tourism sectors

4. Identify and analyse the key service issues and service innovation trends affecting these industries

5. Identify the various environmental, economic and socio-cultural impacts often associated with hospitality and tourism sectors and demonstrate a solid understanding of management issues

Assessment instructions:

You are now working for Accor Hotels. They are looking to put in a new hotel in the Margaret River region. You have been given the responsibility to recommend which Accor brand to open. You will need to select a suitable Accor brand and explain your reasons for this choice. The hotel will have 300 rooms, a 200 seat conference centre and a range of F&B outlets aimed at inbound tourists as well as domestic travellers

This is a 2 part report:

Section 1: Destination Review

Research Margaret River (Western Australia) as a tourism and events destination.

Present your key "State of the Market" findings. You should cover the key primary attractions, airline access issues, arrival statistics and their key source markets.

Your report should give a clear presentation on the tourism infrastructure, transport corridors and unique experiences in this region.

Section 2: Hotel Operations

As an Accor brand Hotel Manager, you are now developing the "Pre-opening" information for your new Hotel in the Margaret River region.

1. Brand Choice:

Select a brand from the Accor catalogue. State your reasons for this choice and explain why it will work well in this region. State and explain the brand promise. Describe what aspects of this brand promise would affect the hotel operations.

2. Location:

State where in Margaret River would you locate your hotel (use maps). Give reasons for your chosen area.

3. Service and Facilities:

List the services and facilities that you would make available in your hotel. Ensure they are suitable for your choice of brand and the Margaret River region.

4. F&B:

List 3 types of F&B outlets that you would find in your hotel. Choose one, name it and describe the interior décor and menu style. Ensure this fits with the location and hotel.

5.Management Challenges:

Discuss the CSR challenges from the Green. Globe key 4 criteria and their impact on this hotel's operations.