TVU HOTEL

TVU Hotel

TVU Hotel

Introduction

Information technology can provide hospitality firms with a sustained competitive advantage, provided the technology complements operations. Based on interdisciplinary research findings with regard to the sustainability of IT-enabled competitive advantage, this article provides a framework that can help both hospitality scholars and managers formally analyze existing and proposed IT-dependent strategic initiatives. The chief element in achieving a competitive advantage is to identify the drivers of response lag, which is the time it takes for competitors to imitate an IT initiative--if they are able to do so. (O'Brien, O'Higgins 2000)The drivers can be grouped into one of the following four barriers to erosion of competitive advantage: (1) IT-resources barrier, (2) complementary-resources barrier, (3)IT-project barrier, and (4) preemption barrier. (See Appendices)

Food And Beverage

The Food and Beverage sector within hotels plays a vital and profitable role. This will discuss the importance and influences, challenging factors, future trends and strategic opportunities of a number of key Food and Beverage issues. These issues include providing nutritional information on menus, inventory shrinkage and outsourcing to restaurants. Through the relevant research, a number of findings have been highlighted. Firstly, the option of hotels outsourcing to restaurants can create a beneficial partnership and increase revenue. Secondly, it is evident that the Food and Beverage industry is acknowledging that customers are concerned with the nutritional levels in their meals. Finally, this paper highlights the degree of importance that is related to combating the major issue of preventing inventory shrinkage. In terms of recommending the appropriate strategies, the essay will be referring to the best-suited solutions for the large and TVU Hotel.

The TVU Hotel has created a reputation as one of the city's premier five-star hotels. The establishment is classed as a large hotel, due to number of rooms and facilities. This includes TVU guestrooms, a fully equipped gymnasium, indoor heated swimming pool, a sauna and day spa. As the Director of the Food and Beverage sector, a number of issues have been brought to attention and require solutions in order for the department to remain profitable. These include the need to decide upon which type of outsourcing relationship would be beneficial for the hotel, how menu information can be adequately communicated with customers and which method would effectively decrease inventory shrinkage. In order to determine which strategies should be highly recommended to combat these issues, the importance and influences, challenging factors, future trends, and possible solutions available need to be thoroughly analysed beforehand, in order to generate a justifiable decision.

One definition of hotels that outsource with a restaurateur involves "the subcontracting of services by a corporation ... in order to compete more effectively and deliver products [or] services with the greatest possible value". The importance and influences, challenging factors and future trends in regards to this type of business relationship should firstly be addressed to understand the scope of the issue.

Important and influencing factors are strongly associated with this issue; as traditionally for the past hundreds of years, hotels have provided food for ...