# data[].attributes.body
Inputs:
-Technology
-Equipment
-Guests
-Staff
-Power

Process:
- Smooth running of check in/check out
- Help staff perform tasks
- Receiving a smooth check in procedure/checking into the correct room
- Checking in guests successfully/providing good customer service
- Ability to use technology
-training

Outputs:
-Customer satisfaction
Department satisfaction
- Good feedback
- Revenue
-Occupancy
-Good hotel reputation

Measures:
reviews
occupancy
Satisfied staff
Customer feedback

Organisational goals:
Achieved Kpi's
High profit
Positive reviews
Higher occupancy

# data[].attributes.body
Inputs:
- Staff
- Ingredients/produce
- materials
- Equipment
- Capital
- power
- Facilities
- customers
- tables/chairs
- kitchen
- design/decoration

Process:
- setting up of tables and chairs
- setting up of kitchen and food preparation
- booking and reservation
- ordering of stock
- wine, coffee, tea
- hosting guests
- offer menu
- staff training/ pre talk
-serving food
-cleaning equipment
- OH&S

Output:
-customer satisfaction
- feedback
-income
-food items
-food waste organisation
-staff knowledge

Goal:
- good experience customer
- Profitability
- efficiency
- sustainability
- high standard
- increase occupancy
- return customers
- grow/expand the business

Measures of Achievement:
- online reviews
- awards
- customer feedback
- customer reviews
- staff satisfaction/moral
- knowledgeable and experienced staff
- financial reports
- social media interaction
- sustainability report
- STR report

Areas that require managerial attention:
- handling complaints (online)
-  managing suppliers
-  create and implement processes
- create and implement procedures
-  Staff training
- OH&S

# data[].attributes.body
Food and Beverage

Inputs - Ingredients, Staff, A kitchen, Utilities, Training, Utensils, customers, dinning area, design (layout, delivery), financing (costs meals, is it profitable), OHS practices.

Process - Food preparation, Setting tables, room service, delivering/ serving of food, stocktaking, cleaning, Taking orders, seating guests, greeting, taking reservations, communication between the different departments

Output - Guests eating the food, income, satisfied customers, waste management, trained and experienced staff.

Measures of achievement - Customer feedback, Turnover rate, restaurant occupancy rates, repeat business, revenue, staff, low level of accidents and incident reports, appraisals, higher star rating.

Goals
- Good reviews (trip-advisor, word of mouth, media) = Repeat and new business, higher demand = Increase of revenue
- Higher marketshare
- Empowered staff = can provide better service
- Safety - creating a safe environment for staff and guests
- Sustainability - not wasting resources

# data[].attributes.body
Gemma-  Sovanrithy- Vivian
* Inputs:
Power, Staff, Equipment, Customers, Cleaning agents, Rooms, Room divisions,
Capital, Time, furniture, sheets, decoration, laundry.
* Process:
Vacuuming the room, changing sheets, refill amenities, cleaning windows, check the mini bar, checking equipment/ facilities (if it not working well, then notify the maintenance), log any lost or forgotten items, pests control final check.
Staff training.
Health and safety. Hygienic.
Follow the SOP.
* Outputs:
Satisfaction of customers
Cleaned rooms follow SOP
Income
Customer experiences
Skilled/ Qualified staff.
* Goals:
Increase customers satisfaction/ occupancy
Efficiency, effective, improve productivity.
High standard, avoid incident (tripping, slipping, fire hazard, etc.)
* Measures of achievement:
Happy staff
Customer feedback/ survey.
Return customers
Positive relationship with guests, staff and public.
Positive feedback in online platforms (Trip advisor, booking.com, etc.)

* Areas would require extra managerial attention:
Process area because it is the part where everything happens. Depend on the "process", we can transform the raw material into the final products for customers.
Besides, the input area also need attention because we need to divide the job to suit the timing and demanding.

# data[].attributes.body
Eg. Sporting, leisure activities, etc..

Karmela, Beth & Alex

Inputs:
- Staff
- Guests
- Equipment
- Buildings/space/location
- Funds
- Suppliers
- Construction
- Electricity (lighting, electricity, air conditioning)

Process:
- Create SOP's
- Preparation
- Setting Up Sporting Activities
- Training Staff
- Constructing Buildings
- Maintenance
- Advertising
- Cleaning
- Opening Times
- Coordination Between Departments (F&B for Snack and Drinks)
- Maintain Safe Work Practices

Outputs:
- Trained Staff (who are able to organise activities)
- Satisfied Social Responsibilities
- Reviews
- Income
- Increased Occupancy
- Increased Staff Morale
- Increased Value
- Staff Feedback
- Higher Star Rating

Organisational Goals:
- Higher Profit
- Higher Customer Satisfaction
- Better Reviews
- Higher Market Share
- Attract More Customers
- Satisfy Social Responsibilities

Measures of Achievement:
- Reviews
- Income
- Increased Occupancy
- Increased Staff Morale
- Increased Value
- Staff Feedback
- Higher Star Rating
- Capture Rate

# data[].attributes.body
input:

-Ingredients/ any supply for food and beverage

-staff

-customers

-kitchen and other utilities and equipment (inventories)

-recipes

process:

-the making/process of making the food and beverage from ingredients

-food and beverage

-setting up table and restaurant area

taking and delivering orders

-staff training

- restaurant service

output:

-income

-customer satisfaction and feedback from staff and customers

-trained staff

-food and beverage waste management

Goal:

Efficiency

profitability

sustainable business

Staff satisfaction

guest satisfaction

safe working environment

Measures of achievement:

Excellent customer feedback by using surveys

Good reputation

Minimum waste

Repeat/coming back customers

increase number of sales

Staff loyalty

Extra Managerial Attention:

- Ensure to give the best service to customers by building relationship and recommending as it affects satisfaction and feedback

- Staff training

- Ensure to minimise wastage of input

- having a good relationship with staff to avoid problems

- OH&S