Medical Hotel Case Study

Improved Essays
As an entrepreneur, it is important to evaluate the potential key challenges of establishing the business in order for it to be effective. The chapter discusses these key challenges that might occur in establishing the Medical Hotel, delineates the business risk management strategy and outlines the action plan to support in successfully establishing the medical hotel.
9.1 Potential Key Challenges

9.1.1 Management

The management is an important component when establishing the medical hotel as this includes managing operations to deliver quality hospitality services to the patient-customers. This is a challenge to the business since it is not only focusing on the hospitality aspect, but it is dealing with patients as well. It is essential
…show more content…
The medical hotel will establish an operating system to ensure the quality of service. In order to do this, Standard Operating Procedure (SOP) is implemented and practised such that employees are guided with the hotel standards they need to comply with. The hand-over and huddle meeting (administered by the hotel manager) are essential as for the medical hotel staff to communicate and address any issues and concerns arise in the workplace. This supports to engage the employees and make them involve in designing best practises of the operations. This will be documented as for the hotel management to assess and decide actions for continual quality improvement for the hotel …show more content…
10), food service contributes to the entire hotel product and as well as to the economic performance of the hotel business. Therefore, the medical hotel will establish suitable purchasing and storage systems that supports to supervise the food supply and suppliers efficiently as this is essential to have the advantage of the contributions that food service can generate. The business will identify and contract high quality suppliers. An inventory management system (Peachtree) is used to monitor this and only the general manager and hotel manager has the visibility on the inventories. In addition, hiring qualified food handling staff and cook are important in this service. The hotel manager will supervise and assess them daily based on the focus areas of their performance (see

Related Documents

  • Improved Essays

    For example, on a mandatory basis, each new employee (intern) should have orienting training designed to familiarize employees with the company 's history, the structure of the hotel, the principles of hospitality, the basics of corporate culture, safety rules. No doubts, the training should be tailored to the specifics of the work, depending on the units and services. However, there are common elements in the training. For example, each employee (as Management Trainee) who works with the guests must follow the standards of behavior and appearance to be able to read and accept the standards and to maintain a certain hotel enterprise. Trainee should know basic principles of hospitality and service to ensure quality of service.…

    • 971 Words
    • 4 Pages
    Improved Essays
  • Great Essays

    They should also have customer communication and customer services skills to work with the public. The staffing requirements for the hospitality industry, hotel industry specifically is given below: A manager for any business is important. The managers of hotels or hospitality industry look/monitor the working and operations on daily basis. The role…

    • 2560 Words
    • 11 Pages
    Great Essays
  • Improved Essays

    This help the governing board of a hospital to confer on the medical staff the power to set up a form of organization by which that staff can give assurance of quality hospital medical care (Taylor, nd). This assignment is helpful for me because it helps me to understand the formation process of hospital staff, their duties, requirement and the rules and regulation they need to follow while providing…

    • 896 Words
    • 4 Pages
    Improved Essays
  • Superior Essays

    (2001) likewise sets that to utilize workers as an upper hand they must be skilled and motivated. We along these lines contend that in the service sector the waiting staff is the primary concern when coming to the client and their desire of the service. In light of these contentions, there is more concentration on the workers in the quest for a strategic Service Marketing tool. As mentioned earlier, in the context of a restaurant the waiting staff is included in the offered package. HRM and Internal Marketing is thereby an important means for a restaurant’s success.…

    • 2981 Words
    • 12 Pages
    Superior Essays
  • Improved Essays

    Learning from mistake is one of the important roles of learning and growing. 2.2 Scope of work Food and Beverage Manager has to look after food production (Chef), restaurants, bars, banquet and catering and room service (Blogberlinmd.com, 2015) See Appendix E 2.2.1 Food production (Chef) Although, food production is one of Food and Beverage Manager scope but mostly in the big organization, Chef reports directly to the General Manager. In this case, Food and Beverage Manager still have to associate with Chef but doesn’t need to take control over him. 2.2.2 Restaurant (1) As a Food and Beverage Manager, he/she must create the perfect menu for restaurant, plan and order the right amount of ingredients. (2) Besides, the connection with kitchen is also important.…

    • 1453 Words
    • 6 Pages
    Improved Essays
  • Superior Essays

    O Dell Strategic Plan

    • 1140 Words
    • 5 Pages

    It is through their training and socialization that they are considered to be a source of critical strategy information since they control resources needed for the execution of strategic plans. Finally, by giving the medical staff the opportunity to have a direct say into the strategic planning, and opening for them the doors of participation in strategic issues, will empower the hospital to “work out…

    • 1140 Words
    • 5 Pages
    Superior Essays
  • Great Essays

    THE FOODSERVICE MANAGER Foodservice Managers are the overseers of foodservice establishments such as restaurants, hotels, and school cafeterias. They direct the daily operations of the establishment to which they’re employed and their authority extends from the kitchen to the dining room. Their duties include recruitment and hiring, training, motivating staff, supervising staff, managing inventory & procurement, ensuring the right equipment and supplies are available, arranging for the maintenance and cleaning of equipment & the establishment, overseeing food preparation, food presentation and portion sizing, ensuring customer satisfaction, as well as applying and ensuring staff exercises food safety and sanitation practices. FOOD SAFETY…

    • 1423 Words
    • 6 Pages
    Great Essays
  • Superior Essays

    In order to further understand the present training for Banquet Employees a detailed analysis is given in each position. Managers are trained or given advice by other managers or directors. The Event Concierge is usually trained by the existing concierge or by a manager. This position is a solo position specializing in guest contact. The position requires extreme attention to detail, excellent communication skills, professional presentation, flexibility, workability, and sustainability.…

    • 1253 Words
    • 5 Pages
    Superior Essays
  • Great Essays

    It is generally important for the general manager to provide feedback on performance to employees to maintain effective restaurant operations and communication. As a manger, it is essential to understand all different types of leadership models, so you can lead a company in the right direction to succession. The four leadership styles present at CJ’s brewing company are, telling, selling, participating, and delegating. The general mangers directs their employees to specific tasks, provide information and communication with followers, work with the group and shares decision-making obligations, and lastly delegating the final…

    • 1355 Words
    • 6 Pages
    Great Essays
  • Improved Essays

    The banquet department will use the BEO to organise the booked event. However, the event co-ordinator team will need to communicate with the client and thoroughly plan with them before sending the BEO to the banquet department. In addition, it is beneficial if the banquet staff has a basic knowledge and skills that are essential to the event management industry. Fletcher et al. (2009) evaluated certain skills that event managers consider that is important to entry-level employees.…

    • 1549 Words
    • 7 Pages
    Improved Essays