Assignment Contemporary Hospitality Industry

Added on - 06 Jun 2020

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Contemporary HospitalityIndustry
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Structure of current scale, range and diversity.................................................................11.2 Organisational structure of different hospitality organisation..........................................31.3 Role of hospitality related organisation and professional bodies.....................................7TASK 2...........................................................................................................................................72.1 Requirement of staff in different hospitality industry......................................................72.2 Roles, obligation and qualification necessity of hospitality employees...........................9TASK 3..........................................................................................................................................113.1 Operational, Managerial and legislative issues affecting hospitality industry...............113.2 Current image of industry.............................................................................................12TASK 4..........................................................................................................................................134.1 Future trends and development in hospitality industry..................................................134.2 Impact of predicted trends and developments...............................................................14CONCLUSION..............................................................................................................................15REFERENCES..............................................................................................................................16
INTRODUCTIONContemporary hospitality can be simply defined as relationship between customers andorganisation whereby guest is received by hosts with friendliness involving the reception andrecreation of guests, travellers, etc. It is made up of two distinct services provisions (Woodside,Ramos Mir, and Duque, 2011). First one is all-night accommodation for clients that are livingaway from their homes and second one is giving services of foods for those consumers who arenot cooking their own meal and eat away from their home. This organisation cover hotels,restaurant, bar, club and casino. This organisation includes broad categories of fields that consistof lodging, foo-ding, restaurant, planning of event, theme park, conveyance and many additionalsectors that covers the tourist industry also. The hospitality industry is a several million dollarorganisation that majorly depends on the presence of leisure hours and spendable income.Tourism and hospitality is the most increasingly growing organisation in the globe producingmore than approx 75 million employment with in this industry. There is a broad variety of carrierpossibility or opportunities that are occurring due to growing of electronic commerce andglobalization. The present report is based on contemporary hospitality services of Marriott. Inthis report current scale, scope and diversity of this organisation. The different organisationalstructure is also explained here.TASK 11.1 Structure of current scale, range and diversityThe scope of hospitality industry in United Kingdom is very vast and it is defined byseveral types of businesses that is used to form or create an industry. Organisation that provideservices of food and beverages, catering services involves hotel, restaurant, corporation planningevents, resorts, night club, etc. The scale of Marriott can be estimated by thinking of severalindicators. The scale of this hospitality organisation by the end of 2014 is presented in the formof a table that is designed below:IndicatorScaleNo. of EmployeesHotels: more than 450,000; Restaurant: morethan 1.5 million; contract and in-housecatering: 800,0001
Income from foreignOver 8 billion EuroTotal revenuesMore than 103 billion Euro, that is more than6% of complete GDP.Diversity of organisation differs from the services and goods offered by severalbusinesses, target customers and the standard of services provided. For example, corporationoffering services like accommodation, foo-ding, etc. to their clients. However, hotels of severalstars categories including from one to five stars targeted users of different spending abilities.Every sector faces certain issues in the sector that leads to hampering in the functionality.There are certain issues which are identified by research and they are as follows:Economic issues (Rising fuel cost)Political issues (visa and passport requirement)Disease outbreaks (Foot and Mouth disease)Terrorist attacksDemographic changesIncreasing urbanisationGrowth in population level.These issues has to be dealt with very cautionary approach so that there are less loss andmore profits. The industry have many opportunity and hence its scope its large. It means thereare range of different business within industry that are providing services, products and facilitiesto the consumers (CG Davidson, McPhail, and Barry, 2011). It not just include hotels andrestaurants but also organisation which provide other type of products and services, such ascasinos, clubs, etc. The biggest category within the industry are:Travellers accommodations, hotels, camp sites and hospices.Tour operators, intermediaries, reservation, agents, etc.Restaurants, cafes, bars, etc.Education, betting and gambling, estate, etc.There are many important factors that have impact on the industry and its working. If thecustomer preference changes to different product then industry will need to change its offeringstoo. The services and goods offered by sector is very diverse and contain both type of tangible2
and noon tangible elements. Also these products are so dynamic that they are easy to change andpresented in a changed environment.1.2 Organisational structure of different hospitality organisationThe main motive of organisational structure is to provide the ways that assists inachieving aims and objectives of corporation and co-operating the activities of different teammembers. It also describes working duties, relationship, obligations and channels ofcommunication. There are three main types of organisational structure that is tall, matrix and flat.Each of them is described below:Tall organisational structure:The organisation is following autocratic leadership styleif it is tall where most of the tasks are performed by managers or its management. It hasmany levels of hierarchy. In such type of structure, there are commonly many managersbut each of them has small span of control over them as they are in charge of a mediumgroup of person. These structures tend to be more complicating and tangled. This cannotbe easily understand by their clients and working members also. These give response in avery slow manner to the marketing changes in comparison to managers where they havelarger span of control. In this structure, there are different layers of middle managementbetween the top managements and workers.Here all the layers of management, often create their own norms and processes thatmeans that workers who are working several layers down in the corporation might have vastrules and procedures to precede. This slows the working and made it bureaucratic. This also addscost because some of the functionalities are done by more than of employee. In tall structures,small number of workers are present , this makes the work of supervision more closely and alsomore period of time is giving in training of them. However, satisfaction level among employeesare very less because different layers of bureaucracy and have most rigid norms, so workers aregetting less chances to take on responsibilities (Bill Xu and Chan, 2010). Here decision makingis done very slow as it have to be approved through a large group of people, so managers facedifficulties in accessing executives without through a long line management. The communicationis done in a systematic manner from upward through management chain, managers and thenemployees, due to this all of them face difficulties as they cannot communicate directly.3
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