This Presentation will give insights about Operations Management in Hotel Suba International.

1. Operations Management
Project
Hotel Suba
International
By Snehal Nemane
H-91
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2. Table of Contents
1. Introduction
2. Hotel Management Operation Structure
3. Layout
4. Process
5. Purchasing
6. Inventory
7. Capacity
8. Marketing
9. MIS
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3. INTRODUCTION
 Hotel Suba International is one of the hotel of Suba Group
which is situated in Western Mumbai where people step into
a world of Elegance and Luxury to enjoy a whole new
experience of Hotel Hospitality. The Hotel is in close
proximity to Sahar Road.
 The Managing Director of Suba Group of Hotels is Mr.
Mansur Mehta.
 Each room in Suba International has modern amenities
representing Comfort and Convenience as Hallmark
 The hotel has been built with an approximate amount of Rs
45 crore.
 There is Gym located on Top floor for Visitors.
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4. HOTEL MANAGEMENT OPERATION
STRUCTURE
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5. LAYOUT
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6. B1 FLOOR
LiftLift
Material
Lift
Staircase
Gents
Washroom
House
Keeping
Department
Huge Storage
Space
Boiler Room
Locker /
Store Room
Ladies
Washroom
Engineering
Room
Training
Classroom
Manager’s
Room
Namaaz
Room
Store
Room Staff
Meeting
Room
Passage
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7. B2 FLOOR
LiftLift
Material
Lift
Staircase
Store Room
Banquet Hall
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Manager’s
Cabin
Rounded
Stairs
IT
Department
Accounts
Department
Banquet Hall
1
Banquet Hall
2
Banquet Hall
3
Banquet Hall
5
Banquet Hall
4
Passage
Passage
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8. GROUND FLOOR
MainDoor
Reception
LiftLift
Material
Lift
Staircase
Waiting Area
Guest Lobby
Pillar
TravelDesk
Rounded
Stairs
Passage
Wash
room
Wash
room
Dinning Area
Cutlery
Storage
Beverages
Storage
Kitchen
Cold
Storage
Passage
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9. 1ST TO 6TH FLOOR
LiftLift
Material
Lift
Staircase
Deluxe Suite
R-204
Deluxe Suite
R-209
Deluxe Suite
R-212
Deluxe Suite
R-201
R-202
R-203 R-210
R-211
R-205 R-206 R-207 R-208
Passage
Passage
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10. TERRACE
LiftLift
Material
Lift
Staircase
Laundry Area
Ladies
Washroom
Gym
Gents
Washroom
A/C Vent 1
A/C Vent 2
A/C Vent 3
A/C Vent 4
A/C Vent 5
A/C Vent 6
Open Terrace Area
For PartiesPassage
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11. LAYOUT
Maximum space utilization
Food Production area has been kept near
to the dinning hall so that there should fast
delivery of the food to the visitors as per
their order.
Material Lift is the unique thing in Layout.
There is sufficient space for moving of
trucks on the backside of the hotel. The
Food production area and the Storage rooms
are easily accessible when the trucks are
unloaded.
Lobby- It being the first & the last part of
the hotel that the guest sees, thus it is well
designed and spacious
Material Lift and Cold Storage
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13. PROCESS
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18. PURCHASING
 Purchasing committee
 House-Keeping Manager,
 Main Chief,
 Administrative manager,
 Administrative assistant manager,
 Account and financial department supervisor
Purchasing Committee first takes the samples from various Local
vendors and then decides the Vendors. They select the ones who
offers best quality at appropriate cost.
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19.  The purchase orders are recorded in Inventory Management
Software(IMS) with its cost and other details. The IMS gives the
deficit stocks according to the total limit set for each type of
Purchasing. And hence the future Purchase requirements are
forecasted.
Long term Purchasing :
Bed-sheets , Soaps, Shampoos, Towels, Furniture , Electronic
Appliances etc.
Short term Purchasing :
Vegetables , Food Products , Beverages etc.
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20. INVENTORY
 A good inventory management system helps a hotel predict
demand and supply rate with great accuracy and reduces the
chance of error.
 The operations in inventory includes room service orders,
Beverages and food order by visitors, staff food and work
materials ,Kitchen Equipments list , etc.
 Stock management options includes expiry item-wise
inventory, re-order based inventory, minimum and maximum
stock control, IMS classifies in product groups and
subgroups. All the details are maintained Inventory
Management System(IMS).
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21. INVENTORY
 Moving Average Method- used to forecast the Durables Goods
 FIFO method – used for Food products and beverages
 Just in Time(JIT) Method – is used to fulfil the placed customer’s
order by kitchen staff
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22. CAPACITY
 The capacity of the hotel is 72 rooms.
 There are 24 Deluxe King and 48 Executive Suite,
Deluxe Twin Rooms.
 Hotel has six banquet halls, a multi-cuisine
restaurant ‘Cinnamon’, Sheesha lounge, Roof
Garden on the terrace for parties.
 The Pattern of customers visiting the hotel for
staying :-
Daily = Approximate 35
Monthly=35*30 =1050
The maximum number of customers visit hotel
during November to February month.
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23. MARKETING
 Tie-ups with Wipro ,JET Airways and many more.
 Target market :- Business persons, Professionals, Foreigners.
 Customer Loyalty is very high.
 Customer Reviews are recorded on Ipod dock and backend on
database.
 Positioning of the Hotel is such done that they provide the
maximum customer satisfaction.
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24. MARKETING MIX STRATEGY
 PRODUCTS
 Core Services :-
Room, Restaurant and Bar , Meeting room, Banquet Facility ,
Amenities like Gym , Services.
 Special Services :-
iPod dock - Automated Controlling of room,
Free Shuttle Service from and to Airport,
Wi-Fi Access , Taxi and Travel Desk ,Cleaning services ,
Business facilities-Fax/photocopying .
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25. MARKETING MIX STRATEGY
 PRICE
Price is set on the basis of types of room whether its Deluxe
King , Executive Suite and Deluxe Twin. Its also sets its prices
on basis of Business, Leisure and Luxury class amenities they
offer.
The Marketing technique they apply is they cut down their
prices for off-season and when the room occupancy is low.
 PLACE
Advantages : 1) Present near Airport
2) Surrounded by Commercial Hub
Disadvantage : More traffic jams 25

26. MARKETING MIX STRATEGY
 PROMOTION
 Direct Marketing
 Advertising
 Sales Promotion
 Social media promotions
 PEOPLE
Total number of employees -120
Training is given continuously 3 months after joining
Selection process for Employees :
 Direct-interview process
 Supervisor- HSC ,Worker –SSC.
Suba International Social
Media Promotions
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27. MIS
 Point of Sales System :
 Define Menu, Outlets where they are sold, Selling Price at different
times.
 Define Waiters, Order Cancellation Reasons, Selling Price , Types of
Discounts.
 Check cancellation Reasons.
 It allows the user to create and print KOTs at remote locations.
 Integration with Inventory system, Billing, and Orders, Guest details,
Room Occupancy provides management information for reordering,
costing and variance monitoring.
 Central Reservation System (CRS) :-
Central (or computerized) reservation system that controls and
maintains the reservations for several hotels and automatically redirects
the reservation to the required hotel. Example –Suba Group Hotels
Website
 Billing and Accounts
 Human Resource
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