Hospitality - Selected Aspects PDF Winter 2024/2025

Hochschule Faculty 14 München Bachelor University of Applied Sciences Hospitality - Selected aspects Winter semester 2024 / 2025 Irmi Eisenbarth [email protected] Quelle: https://www.resmio.com/spoon...

Hochschule Faculty 14 München Bachelor University of Applied Sciences Hospitality - Selected aspects Winter semester 2024 / 2025 Irmi Eisenbarth [email protected] Quelle: https://www.resmio.com/spoon-bytes/fit-fuer-die-zukunft-digitalisierung-in-der- gastronomie/ © Prof. I. Eisenbarth Definition digitalisation Digitalisation means the use of data and algorithmic systems for new or improved processes, products and business models. Sourc: https://www.de.digital/DIGITAL/Navigation/DE/Lagebild/Was-ist-Digitalisierung/was-ist- digitalisierung.html#:~:text=Digitalisierung%20bedeutet%20die%20Verwendung%20von,verbesserte%20Prozesse%2C%20Produkte%20und%20G eschäftsmodelle., retrieved on: 30.09.2023 From a technological point of view, digitalisation describes the transformation of anlogue presentations into digital one. Source: Roth, S. / Corsten, H. (2022): Handbuch Digitalisierung, München, C.H. Beck und Vahlen Verlag Rather, digitalisation is unterstood as a transformation process of companies or entire industries driven or enabled by technological developments, which entails far-reaching, strategic, organisational and socio-cultural changes Source: Petry T. / Jäger, W. (2018): Digital HR – Smarte und agile Systeme, Prozesse und Strukturen im Personalmanagement, Freiburg, Haufe- Lexware. Charcateristics of digitalisation Charcateristics of digitalisation are the virtualisation and networking of the real worrl, the shairng of data and the plattform-based organisation of value chains. Data and data models are not subject to physical war and thea and can therefore be used simultaneously and pepeatedly by several platforms. Source: https://www.de.digital/DIGITAL/Navigation/DE/Lagebild/Was-ist-Digitalisierung/was-ist- digitalisierung.html#:~:text=Digitalisierung%20bedeutet%20die%20Verwendung%20von,verbesserte%20Prozesse%2C%20Produkte%20und%20G eschäftsmodelle., retrieved on: 30.09.2023 To put it simply: Many processes in the company are no longer done with pen and paper, but with bits and bytes. Source: https://www.resmio.com/spoon-bytes/fit-fuer-die-zukunft-digitalisierung-in-der-gastronomie/, abgerufen am: 04.10.2024 R5.42 Hospitality – Selected aspects © Prof. I. Eisenbarth 17 4 Dimensions of digitalisation These are non-physical data-based services that - alone or integrated into Digital physical goods - provide benefits to a customer. products They are usually automated and provided without the direct involvement of humans in the core service process. This is about the data-based representation of reality for the organization and control of processes. A distinction is made between different levels of maturity. Companies have a low level of digital maturity if they can make processes visible by providing data-based information, e.g., about inventories, orders, or Digital resource deployments. Companies have a high level of maturity if they can also processes map complete processes as integrated data models and thus control the company. These "virtual, integrated images" can be used to operate web stores, analyze customers, or fully automate procurement, sales, and production processes. This is about the extent to which individual processes are connected in overall Digital digital systems. This is not limited to internal company processes, but can also networking extend to customers, suppliers and other players in the value chain. Digital Digital products are provided to customers for a fee. The core service processes business and the customer processes themselves are highly digitized and the customer is models involved via process data. Source: https://www.de.digital/DIGITAL/Navigation/DE/Lagebild/Was-ist-Digitalisierung/was-ist- digitalisierung.html#:~:text=Digitalisierung%20bedeutet%20die%20Verwendung%20von,verbesserte%20Prozesse%2C%20Produkte%20und%20Geschäf tsmodelle., retrieved on: 30.09.2023 R5.42 Hospitality – Selected aspects © Prof. I. Eisenbarth 18 Definition digitalisation and digitization SCE Academy https://www.sce.academy/path-player?courseid=digital-transformation-and- entrepreneurship&unit=5b166fe47f6ef413448b4589Unit R5.42 Hospitality – Selected aspects © Prof. I. Eisenbarth 19 Digitalisation index - How digitally advanced is the German economy? https://www.de.digital/DIGITAL/Navigation/DE/Lagebild/Indikatorentool/indikato rentool.html Core results The economy in Germany has become only slightly more digital in 2022 compared with 2021: The digitization index rises from 107.9 to 108.9 points. Following the sharp rise in 2021, digitization stagnates in 2022. While tourism posted the strongest growth in 2021, it recorded the sharpest decline in 2022 with a minus of 7.0 points (index value 2022: 77.4 points). Quelle: https://www.de.digital/DIGITAL/Navigation/DE/Lagebild/Indikatorentool/indikatorentool.html; abgerufen am 30.09.2023 R5.42 Hospitality – Selected aspects © Prof. I. Eisenbarth 20 Digitalisation index - How digitally advanced is the German economy? According to the SME Digitalization Index 2020 / 2021 (commissioned by Deutsche Telekom), the hospitality industry has made strong gains compared to previous years. However, the figures for individual restaurants are still below the industry average compared to providers in the hotel industry. The conclusion: small businesses in particular have some digital catching up to do. However, the average also shows that there is room for improvement: 53% offer an online reservation option for guests 46% work with a digital POS system 33% have a digital menu 23% record guest data digitally for contact tracking (but 36% in individual gastronomy) 19% enable digital ordering of food and drinks Source: https://www.digital-x.eu/de/magazin/digitalisierungsindex/gastgewerbe; 04.10.2024 R5.42 Hospitality – Selected aspects © Prof. I. Eisenbarth 21  Digitalizable processes in the catering industry kitchen monitoring merchandise management accounting and cost management as well as personnel management POS System reservations and marketing table management self ordering guest management Quelle: https://www.resmio.com/spoon-bytes/fit-fuer-die-zukunft-digitalisierung-in-der-gastronomie/, abgerufen am: 04.10.2024 N33T Hospitality – Ausgewählte Aspekte © Prof. I. Eisenbarth 23 Digitalizable processes in the catering industry POS System Feedback emails remind guests to leave a positive restaurant review after their visit. Recommendations from guests are in turn a decisive selection criterion for or against a visit. Guest management Knowledge of guest preferences, such as special requirements, preferences, wishes and any intolerances, enables targeted sales and marketing activities. Against this background, it is advisable to set up a guest database. Self ordering Table management Reservations Quelle: https://www.resmio.com/spoon-bytes/fit-fuer-die-zukunft-digitalisierung-in-der-gastronomie/, abgerufen am: 04.10.2024 N33T Hospitality – Ausgewählte Aspekte © Prof. I. Eisenbarth 24 Digitalizable processes in the catering industry Merchandise & https://www.youtube.com/watch?v=Apn management WoBlM accounting and cost management Personnel management Kitchen monitoring Quelle: https://www.resmio.com/spoon-bytes/fit-fuer-die-zukunft-digitalisierung-in-der-gastronomie/, abgerufen am: 04.10.2024 N33T Hospitality – Ausgewählte Aspekte © Prof. I. Eisenbarth 25 Personal management – Stuff planning Preparation Creation Communication Adaption Follow-up Creation via Notice on the Enter hours and React flexibly to Check vacation Excel by manual notice board absences changes: e.g. employees entry Info to employees manually weather, Check wish Or on paper who are not Calculate absence of book Observe legal present via overtime employees due Check regulations Whatssapp manually to illness bookings/ 4-eyes principle Signed duty Manual entry, forecast/ roster to adjustment and internal event personnel communication Check previous accounting for duty roster and payroll past duty accounting rosters Archive copy in depending on the office special events Check past sales With regard to shift work, observe the statutory regulations, especially on maximum working hours, rest breaks, rest periods, night work and work on Sundays and public holidays (§§ 1 - 12 ArbZG) R5.42 Hospitality – Selected aspects © Prof. I. Eisenbarth 26 Value creation management in the food & beverage sector Guest / Customer Guest / Customer Process 1 Process 2 Process 3 Supplier manufacturer VALUE CHAIN Value creation or the value stream comprises all activities that generate added value from the customer's perspective. R5.42 Hospitality – Selected aspects © Prof. I. Eisenbarth 27 Value creation management in the food & beverage sector Raw material Branded Service Customer articles experience What is the What is the current price of current milk 15 € /kg coffee? price? 2,00 € per 3,00 € per à 12 ct per Espresso Espresso https://www.finanz 1,70 € per litre Espresso en.net/rohstoffe/ka How much milk in a 5,00 € per ffeepreis cappuccino? Cappuccino 2,28 € /kg Assumption: Cup: 150 ml for one Espresso: 1/3 espresso, 2/3 milk 8g and milk foam à 2 ct per For one Cappuccino: 100ml Espresso à 17 ct per Cappuccino The right price is therefore the highest price you receive as long as your customers still feel that the offer is worth the price. R5.42 Hospitality – Selected aspects © Prof. I. Eisenbarth 28 Overview of the cost cycle - control cycle All effective control systems and procedures involve three phases: Planning phase Comparison phase Correction phase never-ending cycle of control For optimal control of food costs from purchase to sale, the control cycle should be applied to the following 8 stages of the cost flow: 1. Purchasing 2. Receipt of goods 3. Storage 4. Goods issue 5. Basic preparation 6. Preparation 7. Service 8. Accounting / Controlling Source: Schaetzing (2013), p. 38. R5.42 Hospitality – Selected aspects © Prof. I. Eisenbarth 29 Overview of the cost cycle - control cycle Purchasing Goods- Production planning / assumption, controlling (calculation & pricing) GOODS -storage, MISSION -issue CONTROL Basic Monthly food preparation and report service Source: Schaetzing (2013), p. 38. R5.42 Hospitality – Selected aspects © Prof. I. Eisenbarth 30 Supply Chain Management - Opportunities for Cost Reduction Reducing costs: starting position, goals, measures, successes Interview with Klaus Kobjoll https://www.youtube.com/watch?v=T_vCJT7M3RI "Pants down" Cost reduction (duration: 11 min.) R5.42 Hospitality – Selected aspects © Prof. I. Eisenbarth 31 Processes in gastronomy are so complex then ever Kitchen Kitchen monitoring Service monitoring Menu planning Digital menu Online ordering Inventory management Inventory control Suppliers interface Cash desk Delivery Mobile payment Dispensing system monitoring Personnel resource planning Digital cash book Event planning R5.42 Hospitality – Selected aspects © Prof. I. Eisenbarth 32 Excursus to the POS: Production planning procedure for the kitchen area - Objective Targeted production planning Due to the cost-intensive production area (even in the age of convenience food), targeted production planning must be used Problem / Challenge Low storage and shelf life of the goods Aim of the production planning process Set quantity so that only minimal overproduction occurs Division of the procedure into 2 parts: 1. advance calculation of the number of 2. quantification of the raw material meals to be sold Quelle: Schaetzing (2013), S. 25 ff. R5.42 Hospitality – Selected aspects 33 © Prof. I. Eisenbarth Production planning processes - basics The forecast of expected daily guests serves as the basis for production planning Forecast factors: Ø Existing reservations, bookings, room occupancy (problem: booking portals, no- shows; problem with Groupon guests) Ø Average length of stay of guests Ø Percentage of last-minute cancellations Ø Percentage of short-term bookings Ø Economic situation, political climate Ø Number of guests at the same time in the past few days / year Ø Consideration of different monthly occupancy rates Ø Weather conditions Ø Special events in the city, surrounding area, country Ø Expected impact of operational marketing measures A detailed sales analysis is required Ø Breakdown by product groups or the offer according to the menu Ø Number of goods sold Cash registers can be read out Ø Degree of popularity of the dishes (% of the total number of guests served) Quelle: Schaetzing (2013), S. 25 ff. R5.42 Hospitality – Selected aspects 34 © Prof. I. Eisenbarth Production planning process - procedure Define requirements (time and quantity) Determination of quality standards Determination of the required quantity Calculation of the desired stock quantity for each item Determine the order quantity (quantity in stock minus the desired quantity) Develop order Carrying out market research and comparing retailers Selecting the supplier and negotiating R5.42 Hospitality – Selected aspects 35 © Prof. I. Eisenbarth Production planning processes - recipe fidelity and AI Optimal order quantity recipe fidelity Sales forecast depending on demand No waste Maximum profit R5.42 Hospitality – Selected aspects 36 © Prof. I. Eisenbarth Production planning process - Sales analysis 01.11.2015 Seite 1 von 1 Number of guests cannot Filiale 1 192.168.100.2 be read from the product Z 8102 - Warengruppen-Bericht monatlich Z 8102 Lesung vom: 01.11.2015 05:30:09 group report >>> Speicher gelöscht !