Consultancy Project for Hospitality Management Research Proposal - The Savoy Hotel

This document is a consultancy project proposal for a research project on hospitality management, specifically focusing on the challenges faced by the hospitality industry. The research will be conducted in collaboration with The Savoy Hotel and aims to provide recommendations for improvement. The document includes an introduction, literature review, research methodology, and proposed actions. The project is being submitted to New Bucks New University and Mont Rose College of Management and Sciences for the degree of Bachelor of Arts (BA Hons) in International Hospitality Management.

Title:: Consultancy Project for
Hospitality Management -
Research Proposal - The Savoy
Hotel
By
Name: …………
ID: …………
A consultancy project proposal submitted to
New Bucks New University
in collaboration with
Mont Rose College of Management and Sciences
for partial fulfilment of the requirement for the degree of
Bachelor of Arts (BA Hons)
in International Hospitality Management
In the Department of Hospitality

Cover Letter
MANAGEMENT CONSULTANCY
My name is Xxxxx Zxxxx a student management consultant that specialises on providing cutting-edge
solution to issues relating to Hospitality management. I am currently undertaking a hospitality
management consultancy project research that is aimed at identifying and Analyse the various issues and
challenges faced by the hospitality industry .
In addition, this research project will analyse the trend and development that is effecting the hospitality .
With my experience in the industry I am convinced my research will be of significant benefit to your
organisation as the outcome and recommendations of the research will be made available to you.
Various practices and structure is reviewed by the consultancy of Savoy hotel Hotel/Restaurant, in the
time of COVID. Conduct the management practices and structure to identify the various issues and
challenges and required actions for the same.
I will appreciate the approval of the management and the pattern of employees in the process of data
collection to ensure the success of the project.
Thank you for your kind consideration approval.
Regards
Xxxxx Zxxxx
Table of Contents
COVER LETTER.................................................................................................................................................................. 1
EXECUTIVE ABSTRACT...................................................................................................................................................... 3
CHAPTER ONE.................................................................................................................................................................. 3
1.0 INTRODUCTION ................................................................................................................................................................... 3
1.1 CASE STUDY ORGANISATION BACKGROUND................................................................................................................................3
1.2 RESEARCH AIM ................................................................................................................................................................... 4
1.3 RESEARCH OBJECTIVES ......................................................................................................................................................... 4
1.4 RESEARCH QUESTIONS ......................................................................................................................................................... 4
CHAPTER TWO – LITERATURE REVIEW.............................................................................................................................. 5
2.1 MANAGEMENT THEORIES AND STYLE.......................................................................................................................................5
2.2 MANAGEMENT CHALLENGES AND ISSUES IN HOSPITALITY INDUSTRY................................................................................................5
2.3 CAUSES AND EFFECT OF MANAGEMENT CHALLENGES AND ISSUES IN HOSPITALITY INDUSTRY................................................................5

2.4 IMPACT OF RANGE OF MANAGEMENT CHALLENGES AND ISSUES ON HOSPITALITY INDUSTRY.................................................................5
2.5 ANALYSIS OF CASE STUDY ORGANISATION MANAGEMENT THEORY/STYLE AND MANAGERIAL PROBLEMS AND ISSUES.................................5
2.6 RECOMMENDATION..............................................................................................................................................................5
2.7 PROPOSED ACTIONS..............................................................................................................................................................5
CHAPTER THREE – RESEARCH METHODOLOGY.................................................................................................................. 5
3.1 RESEARCH APPROACH............................................................................................................................................................5
3.2 RESEARCH DESIGN................................................................................................................................................................6
3.3 RESEARCH TIMEFRAME (GANTT CHART) ..................................................................................................................................6
REFERENCES .................................................................................................................................................................... 6
APPENDICES..................................................................................................................................................................... 6
Executive Abstract
There are various challenges and issued faced by the hospitality sector and for that company
should use the appropriate action to overcome the challenges and meeting the current trend of the
market by hiring the talented employees in the business.

CHAPTER ONE
1.0 Introduction
Management comprises of planing, organising, staffing, directing and controlling the various
functions of the organisation(Higbie, 2018). It plays important role in the hospitality sector as it need
high management functioning and control the various aspects of the business. It also explains the
management theories and style and will explain the impact of management challenges on hospitality
sector.
1.1 Case study organisation background
This report is based on the Savoy Hotel, It is the luxury hotel situated in City of Westminster in
London, England. It is established on 6 august 1889 and it is the first hotel of savoy group of hotel. This
hotel is facing the various management challenges in their business operation.
1.2 Research Aim
To investigate management theories and various issues and challenges faced by the management in
Savoy Hotel and provide feasible recommendations for improvement.
1.3 Research Objectives
 To review management theories, their significance and efforts to managerial problems and issues;
 To examine the reasons and effects of range of managerial challenges and issues in Savoy
Hotel.
 To evaluate the effect of various managerial challenges and issues in Savoy Hotel.
 To give a suggestion so as to develop strategic action plan using different professional
competences. to Savoy hotel.

1.4 Research Questions
 What is the importance and effectiveness of management theories in analysing managerial
problems in Savoy hotel?
 What are the reason and impact of managerial challenges in Savoy hotel?
 What is the effect of range of managerial problem in Savoy hotel?
 What are the specific strategic plans enhanced through professional competences that mainly
proposed to evaluate business practices at Savoy hotel.
CHAPTER TWO – Literature Review
2.1 Management Theories and Style 50
According to Purcell (2019), Managers are seen as the valuable aspect of the business as they are
capable who deals with different management style and lead the company to grow in market. Each
aspect of the business require different management style for their smooth functioning. There are
various type of styles:
 Authoritarian management styles- It refers to the managing the various function in a systematic
manner with the help of clear direction and control. It is also called autocratic style of
management that have full control over decision-making.
 Visionary management styles- This is style which include high emotional IQ and personal
interest in doing a particular task. Leaders who use this leadership style will take the decision
with the consideration of future.

 Transactional management style- It is the style which make the rules and enforce them in order
and also reward the employees for the success and punish them for their failure. They believe in
maintaining the strict code of conduct in operating various business activities.
2.2 Management challenges and issues in hospitality industry
According to Mistry (2020), There are various challenges and issues faced by the hospitality
sector. These issues affect the productivity of the business and It also hurdle the functioning of the
business. Industry is facing hiring and retention of the staff, changing the current trends of the market
and rising cost of daily consume items. According to He, L. and Rong (2019), Hospitality sector is
failing the hiring of potential employees who can give their best in achieving the business goals and also
facing changing taste and preferences of the individual also effecting the functionality of the business.
2.3 Causes and effect of management challenges and issues in
hospitality industry
According to Harmer (2010), Hospitality sector is facing hiring of staff due to decrease in the
number of talented candidate for the specific job role and It also facing the changing current trends of
the market due to changing liking of the customer and consuming the innovative product. Decreasing in
the number of potential employee will leads to decrease the productivity of the business and Changing
current trends of the market will leads to incurred huge loss in the organisation and company will move
to slowdown their business operations.

2.4 Impact of range of management challenges and issues on
hospitality industry
According to Brown (2017), There is a major impact of various challenges faced by hospitality
sector. Company is not able to hire the talented candidate for the specific job role. It effects the
production process and leads to slow down in the business and company is not able to managing the
current trends of the market. It will leads to shift of their potential customer to other brand.
2.5 Analysis of case study organisation management
theory/style and managerial problems and issues
Savoy hotel is using authoritarian management styles which involve the functioning and
controlling the organisation through clear direction and code of conduct. These manager have the
authority in decision-making and it require clear predefined roles that should follow the hierarchies and
accountability to their managers. This hotel is facing challenges in hiring the talented candidate for the
specific job role and not able to meet the current trends of the market and increasing operational cost in
their business operation. Organisation should use the suitable source of recruitment for recruiting and
selecting the potential employees in the organisation that give their best for achieving the business goal.
Swot analysis
Strengths Weaknesses
 They are offering unique product according
to the customer need.
 Hotel is easily accessible to their potential
customers.
 The hotel is limited budget for investment.
 Company is getting the poor review for
their services.
Opportunities Threats
 They do the market research and improve
their services.
 They can use social media to promote their
hotel.
 There is high competition in the market.
 Company is getting poor review that will
leads to decrease the market value of hotel.

2.6 Recommendation
This is recommended that Savoy hotel should make various strategies to meet the challenges like hiring
of potential staff and not meeting the current trends in the market. Hotel should use advance technology
to meet the demand of the targeted customer and offer them exclusive products an services in their hotel.
It will help in getting new group of customer and expand the market size of the business.
2.7 Proposed actions
Company should use the various actions to meet the current customer expectation and should
choose the various method recruiting the potential employees in the organisation. Savoy should
introduce the exclusive technology to entertain the guest and satisfy them.
CHAPTER THREE – Research Methodology
3.1 Research approach
Qualitative approach: This is the approach which focuses on collecting date through open-ended
communication. It is about analysing the facts of the specific discussion. It enables the people to tell
their story in their own words. It can be done by ethnography, narrative, phenomenological, grounded
theory and case study (Burke and Hughes, 2018).
Quantitative approach: This approach is based on analysing and collecting the numerical data to
measure the patterns and averages, test causal relationships, make predictions and general results. It can
be done by descriptive, correlational, casual-comparative and based on experimental research. It is
method of analysing the problem in numerical data.
This report will use the deductive approach to analyse the problem in the research project. It will
help in getting the Numerical figures of all the data and also will do the research with the help of

experiments, casual-comparative and get the exact that will leads to evaluate the various problem of the
business.
3.2 Research design
Exploratory design: This is a type of research which is conducted for the research when there is no past
data and not discussed before. It is a research tool which is used to get the theoretical ideas hypothetical
analysis of the research problem.
Experimental design: It refers to the measuring the different groups in experiment and type of design
that includes independent groups, match pairs designs. This is used for the random packing of people
and analysing their aspects for the research problem(Larson and McClellan, 2017).
Descriptive design: This research is used to get the accurate and systematic description of the specific
situation. This design is used for the wide variety of research method to evaluate the one or more
variables. It can be done by case study, observations and surveys.
3.3 Research Time frame (Gantt Chart)
It is the type of bar chart that is created by Henry Gantt in 1896 which describes the timeline and
progress of the various aspects. It includes vertical axis for tasks to be performed and horizontal axis for
time intervals.

REFERENCES
Larson, J.A. and McClellan, B.E., 2017. The Life and Art of Felrath Hines: From Dark to Light. Indiana
University Press.
Burke, R.J. and Hughes, J.C. eds., 2018. Handbook of human resource management in the tourism and
hospitality industries. Edward Elgar Publishing.
Higbie, T., 2018. Labor's Mind: A History of Working-Class Intellectual Life. University of Illinois
Press.
Larson, J.A. and McClellan, B.E., 2017. Capturing loyalty: how to measure, generate, and profit from
highly satisfied customers. ABC-CLIO.
Röger, M., 2020. Wartime Relations: Intimacy, Violence, and Prostitution in Occupied Poland, 1939-
1945. Oxford University Press.
APPENDICES
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