Professional Documents
Culture Documents
Claudiaverver(a)gmail.com
Hospitality industry
Real Estate investment group, private equity firms, hedge funds, insurance
companies, international business venturists.
Innovation ideas facility to be copied
Strategy , alignment and adding value
Strategy is not a process, it is a way of thinking
Coalignment principle
Environment events -> Strategy choice -> Firm structure -> Firm performance
= Coalignment
Thinking Strategically
Relationship among Corporate, Business and functional strategies
Macro-environmental scanning
Synergies
Remote
Task
Industry
Firm
Functional
Dimensions
Uncertainy
Complexity
Dimensions examples
Uncertainly Complexity
Prices charged by suppliers & competitors Number and variety of suppliers
Labor force supply & cost Geographic concentration of suppliers
Demand curve for products & services Dispensions of the labor force
Cost of capital & k availability Number of brands in competition
Financing opportunities Environment Number of political bodies affecting market
Competitive methods used by competitors Economic variables creating risk
Regulatory activity in the market area Concentratien of customers
Nex product introductions Number of potential target markets
Nex entrants in the market Potential substitues for products and
Taxation services
Product quality expection
Technology
Safety and security
Competitive advantage
- A business system is the configuration of resources (inputs), activities (throughput) and product /
service offerings (output) intended to create VALUE for customers.
- Competitive advantage : create superior value for customers
o How ? product or service more closely fitted to client needs than rival firm
o Right positioning : price, features, bundling (packages), quality, avaibility
INTERNAL EXTERNAL
Customer base Forces Technology
Market Competences
Distribution Weaknesses (CSF & CM)
Channels Synergies
Competitors Structures
Strategic segmentation
Marketing segmentation
- It consists into a subdivision of the customer base with the purpose of defining
affinities/ links between products/ clients; the aim result is to obtained specific
market segments.
What is going on in our industry ?
- Supply
o Competitors
Direct, indirect and possible new entries
- Demand
o Clients
Main Ratios
Profit ratios – The more efficient the company, the greater is its profitability
Gross profit margin: the gross profit margin simply gives the percentage of sales avaible to
cover general and administrative expenses and other operating costs.
Net profit margin: Net profit margin is the percentage of profit earned on sales. This ratio is
important because businesses need to make a profit to survive in the long run.
Liquidity Ratios
Liquidity is a measure of its ability to meet short-term obligations
- Liquid asset = If it can be readily converted into cash
Current ratio (working capital) claims of short-term creditors are covered by assets that can
be quickly converted into cash. Most companies should have a ratio
Activity ratios
Inventory turnover
= Cost of goods sold/inventory
Days sales outstanding DSO
= Accounts receivable/ (total sales/360)
LEVERAGE RATIOS
A company is said to be highly leveraged if it uses more debt than equity, including stock and
retained earnings.
The balance between debt and equity is called the capital structure
Debt-to-assets ratio
= Total debit/ total assets
Debt to equity ratio
=Total Debit/total equity
Times covered ratio
= Profit before interest and tax/ total interest charges
No change Changes
- Smiling culture - Uniforms are adapted
- The golden rule - Laying out of the property
- Savoir-etre - Employee experience and
- Well-being expertise
- The way to manage
3. Make a detailed list of items on which Four Seasons Service Quality is based. How do you feel
about the way Service Quality is considered in this Group?
Seven standards :
- Employees who are very professional, not pretentious, detail oriented and interested in
people.
- “Just for you” customized service is the most important element of their success
- Employees are going to adapt, to be empathic and anticipate guest needs
- Distance between employee and guest should be small