The paper "County Hotel AA Rosettes Restaurant " is a perfect example of a business case study. Hospitality is made up of two services that are very distinct which include the supply of overnight accommodation for those staying away from home and the supply of food for those eating away from home. The need to eat and sleep is fundamental to the existence of humans which leads to the opening of establishments to meet their needs. A number of issues must be considered when starting hospitality operations and this paper discusses them in regards to AA Rosettes restaurants including how they get their alcohol licensing and other types of licenses to run the business. When planning to start a food and beverage establishment there are several factors that need consideration that eventually determine the success of opening the business.
It is evident that the hospitality industry has changed over time and new trends have emerged together with new governing rules in the industry to ensure it is streamlined while also catering to the needs of the clients. When starting such an establishment one must look into several requirements that are key such as the premises, licenses to operate the business, management of the business, securing a supply chain and economics in regards to the nature of the market and the demands that are there and also internal factors that include the product strategy to be used in the establishment.
Before starting the operation market research should be done so as to find out the current situation of the market in regards to the demand and supply of the services in the hospitality industry.
External and internal factors are considered whereby external factors include the nature of the market and the demand (Jones et al 2002). The costs set the standards for the lower limits of the prices while the market and demand set the standards for the upper limits. Consumers and purchasers balance the prices of products against the benefits and as such marketers need to comprehend the relationship found between the price and the demand for a product.
Jones, P. and Lockwood, A., 2002. The management of hotel operations. Cengage Learning EMEA.
Brown, D.R., 2003. The restaurant manager's handbook: how to set up, operate, and manage a financially successful food service operation (Vol. 1). Atlantic Publishing Company.
Davis, B., Lockwood, A., Pantelidis, I. and Alcott, P., 2013. Food and beverage management. Routledge.
Jones, P., 2002. Introduction to hospitality operations: an indispensable guide to the industry. Cengage Learning EMEA.
Clarke, A. and Chen, W., 2009. International hospitality management. Routledge.
Story, M., Kaphingst, K.M., Robinson-O'Brien, R. and Glanz, K., 2008. Creating healthy food and eating environments: policy and environmental approaches. Annu. Rev. Public Health, 29, pp.253-272.
Ransley, J. and Ingram, H., 2012. Developing hospitality properties and facilities. Routledge.
Maxwell, G.A., 1997. Hotel general management: views from above the glass ceiling. International Journal of Contemporary Hospitality Management, 9(5/6), pp.230-235.
Melia, D., 2010. Critical Success Factors and performance Management and measurement: a hospitality context.
Teare, R., 1996. Hospitality operations: patterns in management, service improvement and business performance. International journal of contemporary hospitality management, 8(7), pp.63-74.