Bachelor Of Applied Business Studies For Auckland Operations Management

Process Portfolio

Discuss about the Bachelor of Applied Business Studies for Auckland Operations Management.

This report has been created from the experience that I have gathered from my tenure visiting various restaurants and hotels in New Zealand. In the period of 10 weeks I have visited more than 20 hotels and restaurants here in New Zealand and have acquired experience in the hospitality segment of the group. The making of the following portfolio is based on my experience in the Operation Management of the food and beverages division. New Zealand has some of the leading brands in the industry and has a long history of providing quality services and products to its citizens. As a result, working for preparing a process portfolio is not only exciting but also an important task.  New Zealand has maintained its status in the industry for over the years and has earned its name as one of the International tourist destination. The tenure of my work during these 10 weeks has its fair share of ups and downs, success and failure, encouragements and learnings and that has contributed to my experience in the industry.

The following portfolio has been created keeping in mind that it would create an understanding of my personal gains and losses from working for the industry. During my working period, I have been extremely observant of all the proceedings around me. This has contributed to my ability to analyze every detail of the work procedure. I have conducted interviews with my senior officers and as well as fellow colleagues and customers whenever I had an opportunity to do so. The following portfolio outlines almost all of my experiences as well as difficulties and challenges I faced during this tenure in the field. There are also details of my growth as a learner as well as how I grew professionally and learned to counterbalance challenges. I have worked in a lot of sections and have enlisted my experience in each of them. The portfolio, however, does contain some limitations. This is because all the experiences and learnings cannot be enlisted in such a short portfolio. Also, the method for obtaining information was not perfect as the time at which I undertook this task was much before I developed my skills for such an operation.

I can confidently say that I have had quite a learning experience by visiting various hotels and restaurants in these 10 weeks. I visited various operation management division of the various hotels and as such, my experience has been directly in the operations of the organizations. Researching in this sector is quite enjoyable as the environment is extremely conducive to growth as an individual. The hotel staffs are quite helpful and friendly. It is quite natural and evident that adapting to the new environment was quite challenging and difficult when I first started visiting the organization (“Portfolio: Hotel Modern, Kamp”, 2007). But I soon grew out of it as I was helped at everything including my understanding of the work portfolio by the operations officer as well as others connected to the various field. The staffs are quite friendly and cooperative they explained to me how things work around there and helped me to get things sorted out. Although I am an extrovert but adapting to a new environment thus needs some help of others so as to speak. They are various instances where the staffs have come forward to help me out in difficult and tricky situations. The staffs are always on their toes so as to preserve their hotel’s brand name in this global hospitality industry. In comparison to most of the exquisite hotels here in Auckland, the Food and beverage division of Skycity stands out tall (Batinic, 2016). In comparison to the top restaurants such as Clooney’s, French café or Pinang, Skycity has a rich line of staffs and equipment which roll out beverages and food which can only make the customers feel themselves in heaven. It is quite a challenging task working in this division of the hotel as the staffs always have to steadfast as a lot depends on this department of the hotel. I found it a bit strenuous as they have to tackle the regular walk-ins are quite huge and they always have to meet out the huge number of order, slacking a bit could leave a stain on their organization’s image. Here I saw that they keep every equipment and furniture to be top notch clean and draped around real nice. The staffs were accurate to re-clean or re-organize anything which is out of place (Morris, 2006). They explained to me that how the presentation can affect or boost the image of a hospitality brand. In these 10 weeks mine, there were very instances where I failed to meet up to meet up my deadlines but made sure that I do not repeat those mistakes again (Stoney, 2000). 

Experience at Various Restaurants and Hotels

Ortega to make sure that the menu was at par and is competitive with the standards of being an international cuisine. In a restaurant such as Ortolana, Depot Eatery & Oyster Bar, Federal Delicatessen or Elliott Stables the cuisine is similar but the Ortega’s standard is much more superior. The kitchen staffs are all well trained and exactly know what they have to deliver. The kitchen staffs are well managed by the chefs who make sure that the Skycity always live up to its expectation (de St. Maurice, 2015). One of the best thing about visiting Ortega we are able to snuggle in some of the most exquisite food in all of New Zealand. I really have no words to explain the standard I am talking about. In a word I can only say that we can get this standard of food only in few places all around the world. Not only the top notch food but the average ones could also boost our imaginations so as to speak. There were also few instances where the visiting customers, who so impressed with the food, would come up to meet the chef (Jenkins, 2004). In the kitchen, I had some key inputs about man and resource management. The preciseness by which the total thing is pulled off is just an art. It’s a quite learning experience that how the all the orders are meet up nicely and efficiently. It would be incomplete not to mention the role of our Head chef under whom all these operations in the kitchen takes place. The head chef is the man in his mid-40s well disciplined, precise and patient. He knew how to get the job done and is well used to make the right decision at the critical times. There were many situations where if the situation was not tackled properly then it might prove to be a chaos. The role of the head chef is quite important and critical as he has to tackle and handle a department which is the lifeblood of the Ortega (Shields, 2011).

The training phase the new staffs were trained to make sure that hotel customers are our first priority and thus should be well looked after. In most training sessions of various hotels, the staffs learned how to greet each problem with a smile and make sure that we efficiently resolve it. The trainers are just experts who have spent a good number of their days in this sector. They are experts who know how to groom the newcomers and make them ready for this marathon of a job (Gazija, 2011). They were of the opinion that we should always treat our fellow persons well whether it is our fellow colleagues or the customers we are serving. The training sessions were quite interactive and the trainee learned some first-hand practical experience about the hotel business. During my visits in the training days, I learned how they manage their work diligently and effectively. During the training sessions, the main priority was given to stress management, how to tackle these situations previously without having a hiccup. One thing they made sure to teach is that if the staffs somewhat panic during the tense situations they might end up making the situation worse so it is better to work out patiently with a cool head (Siddons, Allan, & Russell, 2002).

New Zealand has its own line beverage corners which add its flair in the hospitality sector, there are top names such as Southern Cross Garden Bar Restaurant, The Alex Bar & Eatery, Crowded House Bar & Eatery, The Green Dragon Inn, Soul Bar and Bistro and Tonic which do serve some exquisite beverages. But the staffs of Hawthorn Lounge in the beverage section are at the top of their game. They know how to make the most mouthwatering beverage a customer could only dream off. During my interactions with them, I came to know about some key inputs which help them raise their own bar of the standard. They are always working up to bring out something new and evolve their trade so as to speak (Wilson, Edwards, Maher, Näthe, & Jalali, 2007). The food safety and hygiene is given the utmost importance in Hashigo Zake. There are some strict norms and practices which help keep the standards always at par. All the staffs are well aware of these and also very well know what might happen if we ignored any of the safety standards as the management are very keen and serious about the safety standards. There were very few instances during my visits that I have witnessed any such ignorance or faulty job (Wilson, Edwards, Maher, Näthe, & Jalali, 2007). Hashigo Zake can always boost on its standards as the food safety and hygiene of the hotel is top notch. The management makes sure that the staffs are always coming out with flying colors while doing their duty and the staffs make sure that they always pull off the expectations which are vested on them by their seniors. Thus, all the levels the work is done super efficiently and thus Hashigo Zake stand out at par in comparison to all its competitors (“New food safety hygiene rules proposed”, 2000). 

Conclusion

These 10 weeks of mine visiting various hotels and restaurants in New Zealand would always be a landmark period of my life. The lessons that I learned here would help me out in my future experiences. These 10 weeks were pure learning experiences were I professionally grew as a hospitality expert. All the days were not fun but were interesting. I learned how to keep my head cool and steady in grueling situations and pull out what I am expected to do. There were instances of failure but various persons were there by my side to help me out learn from my failures so as to make sure that I do not repeat the same mistakes again. Working to prepare a hospitality process portfolio was just remarkable.