PRESENTATION

ON CASE STUDY
SQUIRE HOTEL
GROUPS

INTRODUCTION

RUNS A CHAIN OF 20 HOTELS.

40-120 BEDROOMS.
LOCATIONS LIKE OXFORD, WARWICK
AND SOUTHPORT.
IT IS CATEGORISED AS A 3* PROPERTY.
MOSTLY DEALS WITH COMMERCIAL
CLIENTS.

Assess the senior manager`s ability to drill down the

organization. Is the senior management out of touch with
reality

THEY INVOLVE THEMSELVES THOROUGHLY..

MENU PLANNING
STAFFING
PURCHASING
MAINTAINING OCCUPANCY RATE

CHARLES HARPER SAID- OUR AIM IS TO PREVENT COMPLAINTS BY ASKING AND

ACTING DURING THE SERVICE.
YES THE SENIOR MANAGEMENT OR THE HEAD OFFICE IS OUT OF THE TOUCH WITH
THE REALITY.
BECAUSE OF THE FOLLOWING REASON
INSUFFICIENT BUDGET
THEY SHOULD ALSO RESPOND TO THE CHANGING DEMAND OF OUR CUSTOMERS IN
TERMS OF SERVICE OF FOOD.

WHAT IMPROVEMENTS WOULD YOU

SUGGESTED ?

THE MANAGERS SHOULD

COMMUNICATE AND KEEP THE SENIOR
MANAGEMENT LEVEL UPDATED ABOUT
EVERYTHING WITH RESPECT TO
OPERATIONS.
THE HEAD OFFICE SHOULD PROVIDE
THE APPROPIATE BUDGET.
CUSTOMER SHOULD FEEL
COMFORTABLE AND HAPPY WITH THE
SERVICE AND STANDARDS.

MANAGEMENT CONTROL DIAGRAM FOR SQUIRE

HOTEL GROUP
FINANCE

RESTAURAN
T
KPM`S

TARGET

LEVERS

KEEP
COST
WITHIN
BUDGET

STAFF COST
FOOD COST
PER MEAL
AS AGREED
WITH THE
HOTEL
MANAGER
MENU
PLANNING
STAFFING
PURCHASING

SERVICE

STYLE
FROM
CARVERY
TO A`LA
CARTE

FOOD

20
STAFF
ON
FOOD

SPEED OF
SPEED OF
SERVICE
SERVICE
15 MINS OF
TAKING THE
ORDER

CHANGE
MENUS
WEEKLY

FACILITIES

20
TABLES
SEATING
CAPACITY
100

TOTAL
STAFF 40
3 TRADITIONAL
&1
VEGETARIAN
CHANGES
WEEKLY

PROPER
MANPOWER

STAFF
TURNOVER
70%

ANY QUESTIONS ..???

PRESENTED BY
SHIVAM SURI
NIKHIL SHETTY