Hotel and restaurant management.
Business and management courses at undergraduate and graduate levels in hospitality and tourism programs. Corporate in-house programs.
The participants run their hotel and restaurant operations in competition with other teams. They can try and practice with different scenarios as well as analyze the outcomes of their decisions and projections. For each round, the restaurant and hotel management game generates a range of detailed reports that help the teams to analyze and benchmark their performance against their competitors. Financial results are reported according to the Uniform System of Accounts for Restaurants and for the Lodging Industry.
Key learning areas:
Revenue management, sales promotion, menu engineering, housekeeping, staff management and procurement. Holistic understanding of the linkages between different functions and their impact on the bottom line.
Key success factors:
The success of the teams is measured with a number of different financial ratios, including operating profit, net profit, return on assets, and cash flows. Within the hotel operations, revenue management and customer satisfaction are key. Success factors for the restaurant operations include menu engineering, staff management and overall customer experience. In addition, the simulation contains all relevant industry specific ratios.
Better understanding of the complexity of global business operations in a dynamic competitive environment. Comprehension of each of the management-related disciplines and the financial implications of the strategic and operational decisions. Invaluable experiences in teamwork and problem solving.
The hotel and restaurant simulation game is modular which allows instructors to choose whether learners’ play with both lodging and food & beverage operations or play with only one of them. In addition, the system permits the instructors to modify and create their own personalized cases.
English, French, German, Italian, Mandarin Chinese, Portuguese, Spanish.
NYU Preston Robert Tisch Center for Hospitality, Tampere University of Applied Science, School of Hospitality and Culinary Arts NAIT, Estoril Tourism and Hospitality School, Copenhagen Business School, Reims Management School, SKEMA Business School, ESG Management School, Université Paris-Est Marne-la-Vallée, Institut Paul Bocuse, Universidade do Algarve - ESGHT, NH Hotels, Hochschule Harz, Fachhochschule Worms.