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Aplicação de ferramentas de gestão de F&B no restaurante de um hotel - O caso de estudo do Hotel Golden Residence
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 10.72 MB | Adobe PDF |
Authors
Abstract(s)
Apesar do Departamento de Alojamento ser o outlet que gera a maior parte do
rendimento num hotel, somente uma correta gestão de todos os outlets de uma unidade
hoteleira, especialmente no Departamento de F&B, é que se torna possível atingir a
maximização do lucro. Este departamento possui características únicas, pelas quais
justificam a necessidade de ferramentas de gestão de F&B, que estejam direcionadas para a
otimização das operações, maximização da eficiência e fornecimento da informação
necessária para os gestores tomarem as suas decisões.
Ferramentas de gestão como menu engineering, revenue management e key
performance indicators (KPI`s) são cruciais no sector moderno de hotelaria e restauração,
onde grande parte das empresas possuem pouca margem em relação às suas obrigações,
implicando assim uma gestão rigorosa por parte dos gestores.
Neste estudo, procura-se descobrir como é que as ferramentas de gestão de F&B são
aplicadas no restaurante de um hotel, utilizando o Hotel Golden Residence como estudo de
caso. O Departamento de F&B deste hotel está dividido em vários outlets, porém neste
estudo, pretende-se focar somente numa análise à generalidade do departamento e ao seu
restaurante Golden Flavours.
Deste modo, foram formuladas perguntas de investigação e foi utilizada uma
metodologia qualitativa, de forma a apurar que métodos e métricas estão a ser
implementadas no restaurante deste hotel e posteriormente, comparar com o verificado na
revisão da literatura, finalizando com um tableau de bord.
Neste estudo verifica-se um conjunto de KPI’s adicionais pelos quais são uma mais valia a sua implementação na gestão deste restaurante. Após as devidas conclusões tiradas e
de forma a finalizar o estudo, elaboram-se algumas sugestões com vista à melhoria na
aplicação das ferramentas de gestão de F&B e consequentes análises.
Although the Accommodation Department is the outlet that generates most of the revenue in a hotel, only correct management of all outlets in a hotel unit, especially in the F&B Department, will it be possible to maximize profit. This department has unique characteristics, which justify the need for F&B management tools, which are aimed at optimizing operations, maximizing efficiency, and providing the information necessary for managers to make their decisions. Management tools such as menu engineering, revenue management and key performance indicators (KPI’s) are crucial in the modern hotel and restaurant sector, where most companies have little margin in relation to their obligations, thus implying rigorous management on the part of managers. This study aims to explore the application of F&B management tools within the context of a hotel restaurant, with the Hotel Golden Residence serving as a case study. The F&B Department of this hotel comprises several outlets; however, this research focuses specifically on a general analysis of the department and its primary restaurant, Golden Flavours. Research questions were formulated, and a qualitative methodology was employed to identify the methods and metrics implemented in the hotel's restaurant. These findings were then compared with the existing literature, culminating in the development of a dashboard. The study reveals a set of additional KPIs, whose implementation is deemed beneficial for the restaurant's management. Based on the conclusions drawn, the study proposes several recommendations aimed at enhancing the application of F&B management tools and their subsequent analyses.
Although the Accommodation Department is the outlet that generates most of the revenue in a hotel, only correct management of all outlets in a hotel unit, especially in the F&B Department, will it be possible to maximize profit. This department has unique characteristics, which justify the need for F&B management tools, which are aimed at optimizing operations, maximizing efficiency, and providing the information necessary for managers to make their decisions. Management tools such as menu engineering, revenue management and key performance indicators (KPI’s) are crucial in the modern hotel and restaurant sector, where most companies have little margin in relation to their obligations, thus implying rigorous management on the part of managers. This study aims to explore the application of F&B management tools within the context of a hotel restaurant, with the Hotel Golden Residence serving as a case study. The F&B Department of this hotel comprises several outlets; however, this research focuses specifically on a general analysis of the department and its primary restaurant, Golden Flavours. Research questions were formulated, and a qualitative methodology was employed to identify the methods and metrics implemented in the hotel's restaurant. These findings were then compared with the existing literature, culminating in the development of a dashboard. The study reveals a set of additional KPIs, whose implementation is deemed beneficial for the restaurant's management. Based on the conclusions drawn, the study proposes several recommendations aimed at enhancing the application of F&B management tools and their subsequent analyses.
Description
Keywords
Ferramentas de gestão Restaurant revenue management Key performance indicators Menu engineering Food & Beverage Management tools Hotel Golden Residence Madeira (Portugal) Gestão Hoteleira . Escola Superior de Tecnologias e Gestão