Hospitality marketing

By

FAISAL QAYYUM

ALI ADNAN

WASAY MUBASHIR

FAWAD JADOON

Founded: Washington D.C. 1926

Employees: 129,000

Total Revenue: US $11.69 Billion

World Wide Operator & Franchiser

U.S. and 70 other countries and territories

3,545 lodging properties worldwide, with 618,104 rooms

2,043 furnished corporate housing rental units

INTRODUCTION

• “All economic activities whose output is not a physical product or construction, is generally consumed at

the time it is produced, and provides added value in forms (such as convenience, amusement, timeliness,

comfort, or health) that are essentially intangible concerns of its first purchaser.”

SERVICE MARKETING

There are four characteristic of service: Intangibility, Inseparability, Variability and

Perishability (Kotler and Keller, 2007).

Variability service Marriott hotel registration-desk employee

are cheerful and efficient.

Even the quality of a single Marriott

employee's service varies according to his or

her energy level.

They are dealing very friendly with customer

on encounter desk.

Service Intangibility • Marriott vacation clubs international realizes

this, and has made a deliberate effort to create

memorable guest experiences .

• Marriott realizes that a while-water rafting trip

can create memories a family visiting their

mountainside resort in Utah will talk about for

years .

• The fun the family experienced while white-

water rafting ,along with their at the resort , will

make them want to returns

Perishability service

• HESCO bomb proof and shockproof double

security wall .

• Fitness center

• Main entrance is accessible

• Pathway to registration desk is accessible

• Registration desk is accessible

• Route to accessible guest rooms is accessible

• Business center entrance is accessible

• Hotel has on site accessible self-parking

• Meeting spaces some are accessible

• Pool entrances are all accessible

• Restaurants and lounges some are accessible

Inseparability

• Marriott provides services to their guests efficiently

and effectively

• Deliver the quality experience that guests worldwide

have come to expect.

• Marriott tracks customer feedback on an ongoing

basis through the sophisticated Guest Satisfaction

Survey (GSS)

Marriott

service

Common Management Practices

In Savour , Jahangir , Usmania ,and Khewa

restaurants.

Common Management Practices

Manage Product Quality

• Simply by opening their doors, restaurants are promoting the quality of their food and service.

• Be sure to follow through and offer the best quality products possible.

• Enforce food preparation procedures, food storage standards and presentation quality at all times .

• percentage of profit margin is very low. Because these restaurants have a small profit margin,

they need to implement effective food pricing strategies in order to stay in business.

• The prices of competing restaurants and customer demand will help to set menu prices and

dictate what type of profit can be expected

Pricing management

• Effectively In order to run a successful business, the managing costs is critical.

These costs include labor, food and waste costs.

• Keeping an accurate record of all costs and losses will help managers budget funds

for the future and protect profits.

Manage Time Wisely

• Restaurant managers have a lot on their plates. A manager needs to learn to

balance their obligations to avoid burnout and keep the business running smoothly.

• Budget time for scheduling, inventory, ordering, receiving, helping on the line and

other duties throughout the day.

Create a Positive Work Environment

• Do what you can to create a positive environment where people feel they

can trust one another and work together.

• Hire quality people, get to know them and treat them fairly.

• Balance fun with hard work to create a positive environment.

Discipline Consistently

• When you need to discipline an employee, refer to the discipline policies

outlined in your employee handbook.

• Be sure that your employees are familiar with your restaurant's policies, and

maintain consistency and fairness when dealing with inappropriate

behavior.

• Implementing new technology to support restaurants’ food-safety is getting easier with the creation of

various initiatives and devices.

• Educate restaurant workers on food safety, including proper hygiene, safe temperatures for food, and

dangers of food-borne illness.

• By following the program, restaurant owners and employees can greatly reduce the risk of unsafe food

conditions in the restaurant.

Implement new technology for food-safety and cleanness

CONCLUSION

The main common management practices

Product Quality steadiness

Price management

Time management

Positive work environment

Discipline

Hygiene