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ENG-2116

ENG-2116. The logistics team Moncef El Ouriaghli Taniqua “Tee” Ezell Johnny Davis Lydia Clarke Amar Patel. OUTLINE. Introduction. Plan. Qualifications. Approach. Evaluation. Benefits. Introduction.

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ENG-2116

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  1. ENG-2116 The logistics team Moncef El OuriaghliTaniqua “Tee” Ezell Johnny Davis Lydia Clarke Amar Patel

  2. OUTLINE Introduction Plan Qualifications Approach Evaluation Benefits

  3. Introduction • Hilton Hotel chains is one of the biggest largest hotel industry in the United States and internationally. • The Hotels are really well known and as big as the name is the number of employees and guests the chain has. • The Logistics Team, will focus on the Hotel Chains on the East Coast, located in Boston, Massachusetts. • There are 500 guests staying at the Hilton, in which 100 of them are Diamond Reward members. • Diamond Reward members are privileged customers and clients who share some of the benefits entitled to the Hilton’s employees. • No inventory or budget!

  4. Plan • The main objective of this proposal is to gain funding and better track the sales of all incoming and outgoing products. • The Logistics Team is a team compiled of 5 different hotel personnel to work together to gather hotel statistics and examine budget cost and come up with solutions for budgets and hotel operations will focus

  5. Plan • The proposal: • Hire an inventory specialist • Implement four new inventory tracking systems to four computers at the front desk of the hotel, which is right beside the hotel pantry. • Implement a “Free Pantry Service” Budget for employees and Diamond reward members.

  6. Qualifications Lydia Clarke, General Manager Lydia brings over 15 years of hotel management experience to the Logistics Team. In addition to Hilton, she has managed Holiday Inn and Best Suites of America franchises. She currently serves as the General Manager of the Boston location of the Hilton and leads the Logistics Team. She graduated from the University of North Carolina at Charlotte and holds a Bachelor of Science degree in hotel management and administration with a minor in technical writing.

  7. Qualifications Taniqua “Tee” Ezell, Operations Manager A graduate of the University of North Carolina at Charlotte with a degree in operations management and minor in technical writing, Taniqua demonstrates 15 years of operations expertise. She began her career with the Omni hotel before joining the Hilton. After working alongside the general manager for some time she was asked to be a part of the Logistics Team. She manages all operations functions, including payroll, employment, and quality assurance for the Boston location. Additionally she is the creator of the Logistics Team website.

  8. Qualifications Johnny Davis, Guest Service Agent Responsible for guest check in and out and necessary accommodations, Johnny helps create guest satisfaction at the Hilton completely. An expert in service and hospitability, Johnny has worked at numerous hotel branches, including Marriot, Holiday Inn, and the exclusive Ritz –Carlton.

  9. Qualifications MoncefEl Ouriaghli, Accountant A certified accountant, Moncef has over 20 years of senior level accounting and financial experience. A graduate of the University of North Carolina at Charlotte, he holds a Bachelor of Science degree in accounting with a concentration in administration. Moncef worked as a public accountant for two large North Carolina CPA firms. Shortly after joining Hilton, he was asked to join the Logistics Team and work hard to focus on costs and budgets to maximize profitability of the Boston location.

  10. Qualifications AmarPatel, Inventory Specialist Amar’scomprehensive knowledge in management of goods comes with over 15 years of inventory specialist experience. Amar currently serves as the inventory specialist for guest relations at the Boston location of the Hilton and as personnel on the Logistics Team. He manages all inventory goods related the services given to guests and employees. He has previously worked as an inventory specialist for Holiday Inn and Quality Inn and Suites.

  11. Approach Schedule • Form a project team - 2 days • Observe the current approach in handling the free pantry service - 3 days • Put together a proposed plan - 4 weeks • Get the project approved and/or make changes to the existing plan - 1 week to 2 weeks • Hire a new inventory specialist and train the new employee - 2 weeks • Make an order for handheld tracking device, and wait until it reaches the hotel. - 2 weeks • Train and inform the existing hotel employees of new changes - 1 week • Run a trial, and monitor the test and make any changes - 1 week • The proposed plan will take at least 12 weeks before it can be effective in service for the hotel guest.

  12. Approach The budget:

  13. Approach • Management: Below are the roles and responsibilities of each employee in the Logistics Team for the proposal project. • Lydia Clarke - General Manager - Oversees all the aspects of the project from beginning till the end - Analyze the proposed project and then approve or rejected the proposal • Taniqua Ezell - Operations Manager - Give your input for the proposal plan, benefits, and approach - Making sure the tracking service is implemented on time

  14. Approach • Johnny Davis - Guest Service Agent • - Getting the guest feedback of the new service, and then give the possible improvements • - Give your input for the proposal plan and approach • Moncef El Ouriaghli - Accountant • - Making the budget and financial plans for the free pantry service • - Give your input for the proposal approach and evaluation • Amar Patel - Inventory Specialist • - Take data and generate reports and statistics bi-weekly • - Give your input for the proposal plan, approach, and evaluation

  15. Evaluation • Measures the success of the project • Two factors are used • Guest satisfactions • Take customer feedback • Improvement on the budget for the free pantry service • Compare the new budget with the budget prior implementing proposed plan

  16. Benefits 1- Hire an additional inventory specialized :  According to survey responses taken from 18 inventory specialist employees from multiple hotel chains, over 50% responded that they operate by taking inventory of items every day. • he would make tasks more easier to manage and the work would get divided to two workers which will make it more efficient! • In addition one can be a back up to another in case one is ill or on vacation.

  17. Benefits 2- for implementing a tracking system: Over 70% of that same group whom took the survey responded that using the inventory database to track items for budgeting and accurate inventory in-and-out purposes would be really important. • The order for the inventory would be much easier • A strong database not only would include a better organization but a better tracking as well.

  18. Benefits 3- for the free pantry budget: • Without the budget there is no set amount on the balance sheet when recording and preparing budget accounts. • incoming money can be allocated throughout the hotel properly. • It will make sure that guests are receiving their full benefits as a Diamond reward member. • Goo d budget means more Diamond Reward members which will lead eventually to more guests and customers.

  19. Proposal Websites for Additional Examples and Information • http://orsp.umich.edu/proposals/pwg/pwgcontents.html • http://www.pitt.edu/~offres/proposal/propwriting/websites.html • http://www.sba.gov/category/navigation-structure/starting-managing-business

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