Strategic Planning In departmet hotel
Strategic planning in hospitality management is the current
decision-making for the department in a hotel that will be done in the future. Indonesia's decision-making within the
organization should consider the source of power, current conditions and
forecasting of the circumstances that influence the department in the future.To
conduct strategic planning in the board i have to pay attention to four
important aspects of the future and peramalanya, aspects of both internal or
external environment, the next and final target strategies for achieving the
target. institutional organization should have a system of organization is the
means in achieving the goals of the cooperative. Fundamental devices in strategic
planning and the completeness of the organization that is required is a basic
idialisme parameters such as vision, mission, goal, objective,Strategic Plan to
accelerate percapaian i needed:- Specific (specificity)- Measurable (Measured)-
Achieveable (Compulsory)- Rationable (Rational, can be understood)- Timebound
(There is a limit / deadline)
How to prepare a
Strategic Plan ???
Our first strategic plan formulated by the department with 3 answer the
fundamental question:A. Where we
currently reside, and where the direction of the cooperative would we?2. Where our destination, we want to go
where the cooperative.?3. How or
with what we are going cooperative or reach that goal?After we successfully
mejawab to the 3 questions above we will evaluate the organization using the
SWOT analysis.Strategic Plan compiled by stages are as follows.We conduct
SWOT analysis SWOT is intended as
a basis for the formulation of strategy making. SWOT analysis is a pattern of
evaluation is to classify the condition of handle links Streght SWOT (Strength)
Weakness (weakness We) Oportunity (our opportunities) and threat (the threat). Trustees should mengkalsifikasikan
hal2 ditas into a table which is then used as the basis for decision making in
the strategic plan koperasi.Seorang cooperative management should understand
well the condition of the cooperative, the Board should be able to do
forecasting or forecasting future conditions. Of
forecasting is then formulated by the relevant assumptions. Of mapping and permalahan condition is
then formulated weknesses SWOT analysis as well as organizational resources. analysis of external conditions, such
as market conditions, social, economic and cultural opportunities and threats
will Determine the target.After
completion of the cooperative SWOT analyst next target. This phase is one of the most important
satubagian preparation of cooperative strategies. This target is obtained from the
realistic study of the SWOT analysis and a pre-determined target co-operatives
should be believed by all components of the organization of cooperatives, the
cooperative is able to achieve it.Strategy FormulationThis phase is the
preparation of the strategy attempts to resolve the problems of cooperatives as
well as ways of achieving the target of the cooperative.The results are usually
in the form of Cooperative Strategic Plan outlined by the Working program)
which also must be accompanied by Budget and Planning Cooperative Belenja the
formulation of the Strategic Plan will be discussed
FRONT
OFFICE set a target in the department:
1.
Increase the level of room sales
2.
Outstanding service
3.
Increase taste responsiveness in handling employee complaints
In
ways we can do :
1.
Evaluate consumer willingness to periodically up to date
2.
New standards for the advancement of the front office department is not too
rigid but can be a fun way. for
example:
we
can give a warm greeting that is different from other hotel this side of human
psychology can increase our respect for the guests and guests will feel happy
if they like it
3.Select
or placing employees who have high motivation to work and establish themselves
clever. because it is very
important in hotel
4.Subscription
discount to guests
5
Special rewards such as tickets to watch, guest book etc.
6.Special
attention to the guests
7.Excellent
service
Realization:
Do
all times and in monitori by a supervisor or manager and if the employee does
not do so should be given a decisive action and the coming into force of this
training on a periodic basis every week this
does not really need a very large cost only an additional fee for the provision
of training per week
NAME : AGUNG MULYADI
NIM : 2011145042
STP SAHID JAKARTA
Langganan:
Postingan (Atom)
