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Abstract(s)
O presente relatório tem por base o estágio curricular realizado no Porto Coliseum Hotel entre outubro de 2018 a março de 2019, com vista a conclusão do Mestrado em Direção Hoteleira - Direção Comercial e Marketing no Instituto Politécnico do Porto.
No relatório é apresentada uma revisão de literatura acerca das áreas de estudo do Turismo, da Hotelaria e da Gestão de restauração, tal como uma descrição e análise do manual de abertura do bar/rooftop no Porto Coliseum Hotel e das atividades desempenhadas durante o estágio.
O estagio foi realizado no departamento de Food and Beverage (F&B), mais propriamente no bar/rooftop do hotel, tendo sido incluída na equipa como estagiária e participando ativamente nas decisões e nas ações da equipa.
O objetivo principal do estagio centra-se no desenvolvimento de raiz de um manual de abertura de um bar/rooftop, na aquisição e aplicação de conhecimentos referentes à gestão e operação hoteleiras, nomeadamente no que concerne às fases de planeamento, execução, controlo e monitorização, numa
tentativa de melhorar processos futuros e desenvolver competências.
A metodologia assentou em três ferramentas distintas de investigação: numa primeira fase foi realizada a análise de benchmarking, de seguida, foi feita a analise da concorrência e, por fim, a elaboração do questionário online de estudo de mercado.
Através dos resultos obtidos foi possível criar bases e conceitos para a criação e o desenvolvimento do manual de abertura. Desse modo, a conceção do manual revelou-se, de certa forma exigente, principalmente pela pouca informação disponível sobre o assunto. Contudo, o manual teve um papel imprescindível na
abertura do bar, por compilar todos os tópicos necessários a serem seguidos para, assim, se concluir de uma forma correta e eficaz a sua criação.
Com isso, constatou-se que aquilo que os clientes de bares/rooftops em unidades hoteleiras mais procuram tem uma influência direta na importância de algumas características mencionadas, como; um ambiente divertido e descontraído, a vista sobre a cidade, a música ambiente, o atendimento eficaz, a variedade no menu, o preço competitivo e a localização. Verificou-se, ainda, que os comentários nas redes sociais têm uma grande influência nos hábitos de consumo dos inquiridos, sendo ainda a fonte mais recorrente de pesquisa de informação acerca dos bares/rooftops em unidades hoteleiras.
Os resultados alcançados permitiram avaliar a dinâmica colocada em prática, bem como analisar a proposta inicial como um todo, a fim de se conseguir retirar as devidas conclusões.
Por fim, verificou-se que o projeto desenvolvido foi viável, tendo sido possível a sua implementação.
This report is based on the curricular internship held at Porto Coliseum Hotel from October 2018 to March 2019, with a view to completing the Master's Degree in Hotel Management - Commercial Management and Marketing at the Instituto Politécnico do Porto. The report presents a literature review on the study areas of Tourism, Hospitality and Catering Management, as well as a description and analysis of the Porto Coliseum Hotel bar/rooftop opening manual and the activities performed during the internship. The internship was held in the Food and Beverage (F&B) department, more specifically in the hotel bar/rooftop, being included in the team as an intern and actively participating in team decisions and actions. The main objective of the internship focuses on the development of a bar/rooftop opening manual, on the acquisition and application of knowledge related to hotel management and operation, namely regarding the planning, execution, control and monitoring phases, in an attempt to improve future processes and develop skills. The methodology was based on three distinct research tools: in the first phase, the benchmarking analysis was performed, then the competition analysis was performed and, finally, the elaboration of the online market research inquiry. Through the obtained results it was possible to create bases and concepts for the creation and development of the opening manual. Thus, the design of the manual proved somewhat demanding, mainly due to the limited information available on the subject. However, the manual played an indispensable role in opening the bar, as it compiled all the necessary topics to be followed in order to complete its creation correctly and effectively. As a result, it was found that what hotel bar / rooftop customers are most looking for, has a direct bearing on the importance of some of the features mentioned, such as a fun and relaxed atmosphere, city views, background music, effective customer service, menu variety, competitive price and location. lt was also found that comments on social networks have a great influence on the consumption habits of respondents, and is still the most recurring source of research information about bars / rooftops in hotel units. The results achieved made it possible to assess the dynamics put in place and to analyze the initial proposal as a whole in order to draw the appropriate conclusions. Finally, it was found that the project developed was viable and its implementation was possible.
This report is based on the curricular internship held at Porto Coliseum Hotel from October 2018 to March 2019, with a view to completing the Master's Degree in Hotel Management - Commercial Management and Marketing at the Instituto Politécnico do Porto. The report presents a literature review on the study areas of Tourism, Hospitality and Catering Management, as well as a description and analysis of the Porto Coliseum Hotel bar/rooftop opening manual and the activities performed during the internship. The internship was held in the Food and Beverage (F&B) department, more specifically in the hotel bar/rooftop, being included in the team as an intern and actively participating in team decisions and actions. The main objective of the internship focuses on the development of a bar/rooftop opening manual, on the acquisition and application of knowledge related to hotel management and operation, namely regarding the planning, execution, control and monitoring phases, in an attempt to improve future processes and develop skills. The methodology was based on three distinct research tools: in the first phase, the benchmarking analysis was performed, then the competition analysis was performed and, finally, the elaboration of the online market research inquiry. Through the obtained results it was possible to create bases and concepts for the creation and development of the opening manual. Thus, the design of the manual proved somewhat demanding, mainly due to the limited information available on the subject. However, the manual played an indispensable role in opening the bar, as it compiled all the necessary topics to be followed in order to complete its creation correctly and effectively. As a result, it was found that what hotel bar / rooftop customers are most looking for, has a direct bearing on the importance of some of the features mentioned, such as a fun and relaxed atmosphere, city views, background music, effective customer service, menu variety, competitive price and location. lt was also found that comments on social networks have a great influence on the consumption habits of respondents, and is still the most recurring source of research information about bars / rooftops in hotel units. The results achieved made it possible to assess the dynamics put in place and to analyze the initial proposal as a whole in order to draw the appropriate conclusions. Finally, it was found that the project developed was viable and its implementation was possible.
Description
Relatório de estágio
3139
3139
Keywords
Hotelaria e turismo Bares em hotéis Manual de abertura Rooftops F&B Hospitality and tourism Bars in hotels Opening manual