Cobbs Willie Comm 370 Final Project 12 16 09 Wiki Presentation Ppt

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Cobbs Willie Comm 370 Final Project 12 16 09 Wiki Presentation Ppt

  1. 1. WILLIE COBBS COMM 370 Fall 09 Final Assignment Wiki Space Brainstorming, Affinity, and Prioritization 12-16-09
  2. 2. Introduction <ul><li>Background: Holiday Inn Restaurants not Making Profit </li></ul><ul><li>Audience </li></ul><ul><li>CEO of Holiday Inn </li></ul><ul><li>President and Vice President </li></ul><ul><li>Regional Managers </li></ul><ul><li>General Managers </li></ul><ul><li>Human Resources Management </li></ul><ul><li>Food& Beverage Management </li></ul><ul><li>Executive Chef & Sous Chef, </li></ul><ul><li>Restaurant Managers </li></ul><ul><li>Hoilday Inn Corporation LLC </li></ul>
  3. 3. Description of Brainstorming Session <ul><li>Conducted With </li></ul><ul><li>President </li></ul><ul><li>Regional & General Manager </li></ul><ul><li>Executive Chef </li></ul><ul><li>Food Beverage Manager </li></ul><ul><li>Human Resources </li></ul><ul><li>Management </li></ul><ul><li>Communicate Tools </li></ul><ul><li>Audio bridge </li></ul><ul><li>Chat rooms </li></ul><ul><li>Pod casting </li></ul><ul><li>Phone </li></ul><ul><li>Live Meeting </li></ul><ul><li>Emails </li></ul><ul><li>Continued……………… </li></ul>
  4. 4. Brainstorming Session <ul><li>Ways to Solve & improve the Problems </li></ul><ul><li>Ways to improve profits </li></ul><ul><li>Change Vendors </li></ul><ul><li>Change Menu </li></ul><ul><li>Cut Labor </li></ul><ul><li>How will it affected the Customer </li></ul><ul><li>How train and Educate Employee’s </li></ul>
  5. 5. Results & Analysis of Brainstorming Session Part I <ul><li>Name the major functional departments in a hotel </li></ul><ul><li>Describe current competitive conditions in the foodservice industry. </li></ul><ul><li>Identify the basic approaches to increasing profits </li></ul><ul><li>The primary tools used to measure financial results in operations </li></ul><ul><li>Performing ANVOA, Hypothesis Testing </li></ul><ul><li>Using Flow Charts, Diagrams </li></ul><ul><li>Time Frame to Monitor Results </li></ul><ul><li>Eliminate Domestic meats, organic vegetables </li></ul>
  6. 6. Results & Analysis of Brainstorming Session Part II <ul><li>Adding and Changing Menu Makeup </li></ul><ul><li>Identify the four “Ps” that make up the foodservice marketing mix. </li></ul><ul><li>List the advantages and disadvantages of vendors price </li></ul><ul><li>Describe the principal customer types served by the hotel industry </li></ul><ul><li>Training and Education Session </li></ul><ul><li>Customer Services Advantages & Disadvantages of cut labor Costs </li></ul><ul><li>List the principal sources of income and expense by hotel department </li></ul>
  7. 7. AFFINITY DIAGRAM Time Frame to Monitor Results Adding and Changing Menu Makeup Describe the principal customer types served by the hotel industry Advantages & Disadvantages of cut labor Costs List the principal sources of income and expense by hotel department Identify the four “Ps” that make up the foodservice marketing mix. Using Flow Charts, Diagrams Training and Education Session Customer Services Identify the basic approaches to increasing profits Performing ANOVA, Hypothesis Testing Eliminate Domestic meats, organic vegetables The primary tools used to measure financial results in operations List the advantages and disadvantages of vendors price Name the major functional departments in a hotel Describe current competitive conditions in the foodservice industry.
  8. 8. Prioritization Matrix 32.9 0.61 20 5 10 5 Effectiveness 0.16 5.4 1/5 5 1/5 Morale .04 1.3 1/10 1/5 1 Time 0.19 6.2 1/5 5 1 Cost Relative Decimal Raw Total Effectiveness Morale Time Cost Criteria
  9. 9. Conclusion <ul><li>The Culinary Team best solution would be to have each Holiday Inn Hotel Ultimate drop domestic meats and organic vegetables if the vendors can not keep their prices from inflation. </li></ul><ul><li>There are other solution but this process would be easier to implement to instantly restore Holiday Inn restaurants profits </li></ul>
  10. 10. References <ul><li>Boissey Johnson, CEO / President </li></ul><ul><li>Boulder, Colorado </li></ul><ul><li>45 Stockholders, Wall Street </li></ul><ul><li>Scott Wynn, Region Manager </li></ul><ul><li>Chicago, Illinois </li></ul><ul><li>Scott Erickson, General Manager </li></ul><ul><li>Duluth, Minnesota </li></ul><ul><li>Cheryl Dunbar, Human Resources Director </li></ul><ul><li>Duluth, Minnesota </li></ul>
  11. 11. References <ul><li>Mark Crawl, Food & Beverage Manager </li></ul><ul><li>Duluth, Minnesota </li></ul><ul><li>Willie Cobbs, Executive Chef, cobbs01@email.franklin.edu </li></ul><ul><li>Duluth, Minnesota </li></ul><ul><li>Juan Alvarez, Sous Chef </li></ul><ul><li>Duluth, Minnesota </li></ul><ul><li>John Crawford, Restaurant Manager, </li></ul><ul><li>Duluth, Minnesota </li></ul><ul><li>Hoilday Inn, Cooks </li></ul><ul><li>Duluth,Minnesota </li></ul>

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