1. Da Vittoria Da Vittoria Da Vittoria
Entourage Hospitality Consulting Group
Da Vittoria
Entourage Hospitality Consulting Group
Da Vittoria
Entourage Hospitality Consulting Group
Sonja Blau
Marina Förch
Fitriani Hidayat
Sarah Rostek

2. Mission Statement
‘Our mission is to build up long lasting relationships with our valued guest by providing them exceptional services through our committed employees. Our value is to combine tradition with innovation to enhance their experience by personalized high quality service and consistency.’

3. Da Vittoria’s Motto
“Where tradition and innovation fuse together to surpass our guests expectations.”

4. Organisational Chart Other staff: 6
Hotel Shop, Healtlh club, Room Service

5. Positioning Strategy
Combination of tradition and innovation with an European ambiance
Targeting business people in 1st and 3rd quater
Targeting leisure customers in summer season
Providing a welcoming, comfortable atmosphere

6. HR (1) Flat organization Improves working atmosphere
Strong focus on team members
No firing
Increased training
36.416$ in 5 years

7. HR (2) Results of training: Less need of department heads Empowerment
Working self dependent

8. HR (3)

9. Financial Results Year Total Assets Growth P&E Value
$ $
$ % $
$ % $
$ % $
$ % $
$ % $

10. F&B (1) 1 Restaurant “La Rosa“ 2 Bars “Viva” and “Bella Mare”
2nd bar built because of high profit
Restaurant revenue:
68% of total (year 5) $

11. F&B (2) Beginning: Menu price: 21 $ Supplier 1; menu type 1 Changes:
Improve menu type & supplier
Increase prices

12. F&B (3)

13. Rooms Divisions (1) Extention of rooms: 290 Bedding mix in year 5:
100 single rooms
250 double rooms
140 king bedded rooms
50 suites

14. Rooms Divisions (2) Occupancy rate July December Year 0 23.06 %
12.79 %
Year 3
67.55 %
52.52 %
Year 5
59.30 %
42.24 %

15. Rooms Divisions (3) Year 0, December: $ 100.12
Year 3, December: $ (Adaptation of price)
Year 5, December: $ (Promotion of specials)

16. Rooms Divisions(4) Refurbishment of Front Office
Year 2: Level 2
Year 4: Level 3
Refurbishment of rooms
Year 2-5: 250 rooms
Guest comfort
Complementary Items (Year 2: Level 4)
Room entertainment (Year 2: Level 4)
Room service (Year 2)

17. Marketing (1) Key Success Factors
Use of product, advertising medium and the weekly expenditure
Increase of weekly expenditure
Cooperative measurements
Seasonality and demand
Application of market research
Widening networks
Create a stronger brand image
Targeting different marketing segments

18. Marketing (2)

19. Marketing (3)

20. Advisable Expenditure
Advisable Methods
Product
Advertising Medium
Present expenditure
Advisable Expenditure
Meals
Direct Mail
Local Weekly Newspaper
3’300
320
6’600
1’280
Liquor
Independent Local Radio
185
1’295
Weekday Rooms
Business Press
Sunday Press
6’750
9’900
13’500
19’800
Weekend Rooms
Conferences
Weddings/Social
Tours

21. Forecast of Market Awareness
Factor
Year 0 –Dec. %
Year 5 –Dec. %
Increase in percentage %
Forecasted percentage (%) in year 10
Market Share
4.35
24.73
20.38
45.11
Market Image Index
8.90
53.88
44.98
98.83
Public Awareness Index
22.91
45.87
22.96
68.83

22. Year Expenditures $ 1’042’780/ $ 26’000’000 = 0.04
0.04 x 100% = 4 % of total Assets
Month
Jan.
Feb.
Mar.
Apr.
May
June
Expenditure
37’300
59’120
84’320
71’720
Month
July
Aug.
Sept.
Oct.
Nov.
Dec.
Expenditure
84’320
71’720
113’120
147’600
133’200
Total Year 5 Expenditure:
$ 1’042’780

23. Key Factors HR: Finance: F&B: Training combines with empowerment
No dismissals
Finance:
Constant investments (rooms)
F&B:
Improving quality
Increasing price

24. Key Factors Rooms: Marketing: Extensions Consistent refurbishments
Increasing guest comfort
Marketing:
Heavy advertisement
Widening networks
Targeting different market segments

25. Business Status
4****
Targeting business customer
Majority weekday rooms
Facilities and service quality above The Palace, pricing strategy below
Market share Year 0 : 4.5%
Year 5 : 25 %

26. Future Plans Further concentration on team members
Different training methods
Continuous investments in refurbishments and technology
Following new food trends
Opening of a second property

27. Future Plans Gradually increase in yearly expenditure
Long term investment
Additional advertising media
Merchandising
Banking affiliations
Airline affiliations
E-commerce
Packaging

28. Comments of Entourage How we became so successful:
About increasing menu and supplier:
“It‘s like eating lobster in a Kebab Shop“
About our employees:
“The most important thing is that our employees have fun!!!“
Our secret recipe:
$ “It‘s just a psychological number“
The psychological number is growing on me“
“Not for conferences because it is serious!“
About money:
“It‘s just one cent“
“We don‘t want cash“
“This program is more intelligent then we thought it was“

29. Mille Grazie