Impact Of Internal And External Factors On The Planning, Management, And Control Of Food And Beverage Operations At Shangri-La Makati Manila

Overview of Shangri-La Makati Manila

The purpose of this research is to discuss the internal and external factors on planning, management and control for the food and beverage service operations within Makati Shangri-Li Manila hotel and resorts company (Davis, Lockwood, Alcott and Pantelidis, 2018). The food and beverage industry also regarded as the foodservice industry comprise of the businesses which prepare food for the clients. The number of individuals who are employed in the foodservice is expected to double by 2018 million people (Bayona-Saez et al 2017). An example of a hotel which belongs to this industry which would be discussed in details in the research is Makati Shangri-La Manila. Makati Shangri-La Manila is part of the food and beverage sector (Salim et al 2018). It is a 5 star luxurious hotel that is situated in Makati and it is among the three hotels that have been managed by Shangri-La Hotels and Resort in the Metro Manila, Philippines. This resort was opened on April 27 in 1993 (Hsieh, Lee and Lin, 2016).  The hotel has approximately 696 rooms and suites.

The hotel provides one with the possibility to encounter the heart of the Manila from very centre of the Makati most esteemed business, shopping and the leisure region. Makati Shangri-La, Manila continues to be famous 5 start hotel in the Makati City ( Grekova et al 2014). The hotel have been within the walking distance from many of the most popular shopping malls in the Manila, which include the Glorietta, SM department-store and Greenbelt . The hotel is situated 20 minutes off from the airport which is a luxurious sanctuary to both the business and leisure travellers (Grekova et al 2014). To people who appreciate culture, they might visit the old city of the intramuros or even the Ayala museum to be able to find out more on the Filipino culture in addition to history. The main competitors of this hotel are; Hyatt City of the Dreams Manila, Sofitel luxury hotel as well as Penunsula Manila (Grekova et al 2014). These hotels they have offered luxury services such as the Shangri-La hotel and the resorts. The company has the potential growth since it offers the best international buffet at Circles Event café, so they provide you with the freshest seafood and genuine Japanese cuisine at Inagiku ( Grekova et al 2014 ) . With this study it could focus on the affect of the internal and external aspects on the elements for example planning, management and control of the food and beverage services operations within Makati Shangri-La in Manila (Koc and Boz, 2015). These factors could be controlled by the management and the managers are able to adapt on the same. Some of the factors which the report would discuss are staff, control, environment and the economy.

Internal Factors Affecting Planning, Management, and Control

Planning is an important aspect for the food and beverage management and it has become vital with the continual increase to the cost of the food, beverages, labour, energy, maintenance and the overheads (Grekova et al 2014). Demand could have variables of all sorts which could contribute towards the change in the amount of the products which are consumed, seasons, competitors’ sales promotion or perhaps nationwide change to the average incomes (Borges Lopes, Freitas and Sousa, 2015). Planning in the food and the beverage industry could seem nearly impossible with the last minute client making the decision on how much product they require.  Production might never stop when it comes to this industry, and this is an obstacle which many planning team encounter when they attempt to predict the demand. In regards to control aspect it means exercising governing power over the events and situations for example an outcome could be attained or prevent (Grekova et al 2014). In this company, control is a means to computerized best practices that are within the hotel operations. It provides he manager a much better concept of the flow of the food via the restaurant , enabling them to cashflow and inventory control a lot more effective (Wu, Huang and Chou, 2014). It is important to have management information system which assists the managers in their management of the hotels. The systems which are set by the management assist the managers in their jobs (Wu, Huang and Chou, 2014). The factors which affect planning, management and control are on the staff, control, economy and environment. According to findings environmental concern has reared its head as significant issues when it comes to social and business agenda.  Environment is the core element of the tourism product (Chriqui, Pickel and Story, 2014). The visitors such as tourist are client of the environment, travelling to the producer location, the tourist destination so as to consume the product. Makati Shangri-Li Manila hotel offers an attractive power of destination environment, and this is the primary resource of the climate, scenery, cultural and historic environment. The access to the destination necessitates an infrastructure to the service and this is a crucial factor which is related to the food and beverage industry. Staff is another internal factor which could affect the management, planning and control of the food and beverages service operations (Wood, 2018). The only value this company could build is the value which derives from the client, the one that the organization has presently and ones in the future. Businesses generally succeed by obtaining, retaining and expanding client (Chriqui, Pickel and Story, 2014). The challenge to create a high performance cultures would be to reinforce, inspire high loyalty as well as dedication on the part of the workers to ensure they are much energized to do all their best and at the same time do the things in the right way. This factor has could greatly affect the organization if the manager do not reinforce positive behaviors through rewarding the top performers as well as noting on their weaknesses along with the strengths. In any country if an economy is not favorable it would not favor the operations of this business. This company has strived well in Philippines since the country is politically stable and the government has offered regulations which favor the business to operate. This has lead to the growth of the economy due to the investors who set up their business in the country. Additionally, control would be discussed as factor which affects this organization. The control could be on the food and beverage control. Control is a difficult proposition due to the perishibility of the beverage and food items. The control could vary based on the customer demand, thus, it is  significant to determine beverage list price, in light to the accurate food and beverage cost and food management.

External Factors Affecting Planning, Management, and Control

Conclusion

The services which are offered in this organization comparable to the other business are similar and difference usually occur in the style and responsiveness to the needs of the client, friendliness of the staff, promptness to resolve client complaint and the general atmosphere of the location of the organization. This organization has a competitive advantage to the other business since they offer a unique quality services to various class of the client at an affordable cost for the high as well as sustainable performance.

It is important for the organization in the food and beverage industry to employ experienced managers to be able to control their businesses. The managers are able to comprehend on the present business environment and be a lot responsive to the present and future requirements of the client to lasting growth. They should offer appropriate quality and profitable services based on the client needs. It is important for the organization to identify on the factors which affect their planning, management and control aspects. Great organizations are great since they are able to forecast and at the same time see what the client would want in the future.

References

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Wood, R.C., 2018. Strategic questions in food and beverage management. Routledge.

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