Nhong hotel
NHONG HOTEL
BUSINESS PROPOSAL
Prepared for
Business Communication Course
International University, Ho Chi Minh City, Vietnam
Prepared by
Tran Thi My Hanh
Tran Ngoc Hien
Ngo Le My Ngan
Truong Duc Nguyen
Lai Nguyen Bao Quynh
Nguyen Hoang Quynh
Phan Thi Thu Thao
Le Thi Thuy Phuong
December 24, 2012
MEMORANDUM
DATE:
December 24, 2012.
TO:
Mr. Nguyen Huu Khoa, Lecturer
FORM:
Group BC7
SUBJECT:
NHONG HOTEL BUSINESS PROPOSAL
We are pleased to summit to you the business proposal for Nhong Hotel. We are seeking for an investment of seven and a half billions Vietnam Dong to start this business. We believe that our business can start to make profit in less than three years’ time.
At the beginning, we want to service the demand of the noon nap for the officers working in District 1, specifically in four office buildings: Diamond Plaza, Kumho Asiana Plaza, Vincom Center and
Metropolitan Building. Our mission is to bring the high quality facilities and services to customer’s naps. Moreover, our business aims to create a happy environment for customers to come, share and enjoy our service. Having all these missions in heart, we are trying to become the number one hotel system specializing in serving short naps in Vietnam within six year.
Our business proposal also includes details about problem statement, literatire review, company information, methodology, marketing strategy and some financial analysis.
For more information, please feel free to contact us via email at nhonghotel@gmail.com, via phone at
08.38369551.
Sincerely yours,
ii
EXECUTIVE SUMMARY
Nhong Hotel is the pioneer hotel chain following the new beautiful hospitality concept of accommodation for guests to take short naps. This concept has been applied successfully and become a trend in many countries like Japan, China, ect. Similar to its “sister” and “brother”, Nhong offers a number of extremely small rooms (called capsules or cabins)
BUSINESS PROPOSAL
Prepared for
Business Communication Course
International University, Ho Chi Minh City, Vietnam
Prepared by
Tran Thi My Hanh
Tran Ngoc Hien
Ngo Le My Ngan
Truong Duc Nguyen
Lai Nguyen Bao Quynh
Nguyen Hoang Quynh
Phan Thi Thu Thao
Le Thi Thuy Phuong
December 24, 2012
MEMORANDUM
DATE:
December 24, 2012.
TO:
Mr. Nguyen Huu Khoa, Lecturer
FORM:
Group BC7
SUBJECT:
NHONG HOTEL BUSINESS PROPOSAL
We are pleased to summit to you the business proposal for Nhong Hotel. We are seeking for an investment of seven and a half billions Vietnam Dong to start this business. We believe that our business can start to make profit in less than three years’ time.
At the beginning, we want to service the demand of the noon nap for the officers working in District 1, specifically in four office buildings: Diamond Plaza, Kumho Asiana Plaza, Vincom Center and
Metropolitan Building. Our mission is to bring the high quality facilities and services to customer’s naps. Moreover, our business aims to create a happy environment for customers to come, share and enjoy our service. Having all these missions in heart, we are trying to become the number one hotel system specializing in serving short naps in Vietnam within six year.
Our business proposal also includes details about problem statement, literatire review, company information, methodology, marketing strategy and some financial analysis.
For more information, please feel free to contact us via email at nhonghotel@gmail.com, via phone at
08.38369551.
Sincerely yours,
ii
EXECUTIVE SUMMARY
Nhong Hotel is the pioneer hotel chain following the new beautiful hospitality concept of accommodation for guests to take short naps. This concept has been applied successfully and become a trend in many countries like Japan, China, ect. Similar to its “sister” and “brother”, Nhong offers a number of extremely small rooms (called capsules or cabins)
References: Belch, G. E., & Belch, M. A. (2003). Advertising and promotion: An integrated marketing communications perspective Bitner, M. J., (1990). Evaluating service encounters: the effect of physical surroundings and employee responses Bolton, R. N., & Drew, J. H. (1991). A longitudinal analysis of the impact of service changes on customer attitudes Bryman, A., & Bell, E. (2007). Business Research Methods. (2nd ed.). Oxford, UK: Oxford University Press. Business Insider. (2011, November 11). Việt nam có tốc độ phát triển nhanh thứ 5 thế giới vào năm 2050? Churchill, G. A., & Surprenant, C. (1982). An Investigation into the Determinants of Consumer Satisfaction Cronin, J. J., & Taylor, S. A. (1992). Measuring service quality: a re-examination and extension. Iglesias, M. P., & Guillen, M. J. Y. (2004). Perceived quality and price: their impact on the satisfaction of restaurant customers Jain, S. K., & Gupta, G. (2004). Measuring Service Quality: SERVQUAL vs. SERVPERF Scales. Keller, K. L., (2007). Strategic Brand Management: Building, Measuring, and Managing Brand Equity. Lamb, C. W., Hair, J. F., & McDaniel, C. (2005). Essentials of marketing. (4th ed.). United States of America: South-Western. MB Capital. (2012). Why vietnam?. Retrieved from http://www.mbcapital.com.vn/index.php?option=com_content&view=article&id=74&Itemid=2&lang= satisfaction with personal service and the service setting. Journal of Consumer Marketing, 15(3), 239253. Oliver, R. L., (1980). A cognitive model of the antecedents and consequences of satisfaction decisions. Oliver, R. L., (1981). Measurement and evaluation of satisfaction process in retail settings. Journal of Retailing, 57(Fall), 25-48. Parasuraman, A., Zeithaml, V. A., & Berry, L. L. (1985). A conceptual model of service quality and its implications for future research Parasuraman, A., Zeithaml, V. A., & Berry, L. L. (1988). Reassessment of expectations as a comparison standard in measuring service quality: implications for further research Pearce II, J. A., & Robinson, R. B. (2009). Strategic management: Formulation, implementation, and control Porter, M. E., (1980). Competitive strategy: Techniques for analyzing industries and competitors. New York, USA: The Free Press. Porter, M. E., (1985). Competitive advantage: Creating and sustaining superior performance. New York, USA: The Free Press. Rust, R. T., & Oliver, R. L. (1994). Service quality. Insights and managerial implications. Annals of Tourism Research, 21(4), 745-755. South, S. E., (1981). Competitive advantage: The cornerstone of strategic thinking. Journal of Business Strategy, 1(4), 15-25. Swan, J. E., & Bowers, M. R. (1998). Services quality and satisfaction: The process of people doing things together VnEconomy. (2012, November 28). Kinh tế tp.hcm tăng gấp gần hai lần cả nước. Thời báo Kinh tế Việt Nam Yuksel, A., & Rimmington, M. (1998). Customer-satisfaction mebasurement. Cornell Hotel & Restaurant Administration Quarterly, 39 (6), 60-67. Zeithaml, V. A., Bitner, M. J., & Gremler, D. D. (2006). Services marketing: integrating customer focus across the firm