This document discusses common management practices at Marriott hotels and restaurants in Savour, Jahangir, Usmania, and Khewa. It outlines managing product quality, effective pricing strategies, time management, creating a positive work environment, consistent discipline, and implementing new technology for food safety and cleanliness. Marriott tracks customer feedback through surveys to ensure quality service delivery and experiences at their 3,545 lodging properties worldwide.

1. Hospitality marketing
By
FAISAL QAYYUM
ALI ADNAN
WASAY MUBASHIR
FAWAD JADOON

2.  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).

3. 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

4. Common Management
Practices
In Savour , Jahangir ,
Usmania ,and Khewa
restaurants.

5. Common Management
PracticesManage 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

6. • 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.

7. 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.

8. • 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

9. CONCLUSION
The main common management practices
Product Quality steadiness
Price management
Time management
Positive work environment
Discipline
Hygiene