Contemporary Hospitality Industry Report

This project analyzes the contemporary hospitality industry in the UK, examining its scale, scope, diversity, and organizational structures. It explores the industry's impact on the UK economy and the roles of hospitality-related organizations and professional bodies. The project also includes a PowerPoint presentation on operational, managerial, and legal issues, as well as ongoing trends and developments in the industry.

Contemporary Hospitality Industry

Table of Contents
Introduction................................................................................................................................3
Task 1.........................................................................................................................................3
1.1 Analyse the current scale, scope and diversity of the hospitality industry......................3
1.2 Discuss the organisational structure of different hospitality organisations.....................4
1.3 Assess the role of hospitality related organisations and professional bodies. Give
examples of four different organisations................................................................................4
Task 2.........................................................................................................................................5
2.1 Assess the staffing requirements of different hospitality businesses..........................5
2.2 Discuss the roles, responsibilities and qualification requirements for hospitality
staff. 6

Introduction
Hospitality sector is the one that is involved in provision of food and accommodation services
to the clients. It includes various areas such as clubs, bars, hotels, resorts, restaurant, catering,
and travel companies among others (Holland and Leslie, 2016). Other than this, Oxford
Economics defines hospitality industry as the set of those enterprises that provide services
like accommodation, meals as well as drinks outside the home (Daley, Coyle and Dwyer,
2016). The Hospitality sector of UK has been witnessing a high growth rate in the recent
times as it is being used by the consumers’ at least once or twice a week (Kallio, Kallio and
Blomberg, 2015). Hence the focus of the report is on studying the hospitality industry of UK
where discussion will be carried out on scale, size and scope of the sector. This is followed by
studying organizational structure of Marriott hotel in UK, a theme park as well as catering
company and assessment of the roles played by organizations and professional bodies in this
sector. Other than this a PowerPoint presentation has been made on operational, managerial
and legal issues as well as ongoing trends and developments in the industry.
Task 1
1.1 Analyse the current scale, scope and diversity of the hospitality industry.
Hospitality industry in UK touches everyone on a daily basis starting from a coffee shop on
the way to work or catering in family celebrations or even while having casual drinks with
friends (Bamford and et.al., 2015). The UK hospitality industry is deeply woven into the
fabric of society and is inclusive of many food and beverage businesses; accommodation and
lodging; Pubs, club and bars; catering among others. The ownership in these businesses is
also of diverse types being private, public or sole properitors (Daley, Coyle and Dwyer,
2016). The recent times have seen an exponential growth on account of huge inflow of tourist
to the nation. This is on account of a keenness shown by foreign investors to invest in the
hospitality industry; existence of many events such as Wimbledon Tennis; fireworks on New
Year Eve, cricket matches among others. Overseas visitor numbers made a record of 37.3
million. As per the records released by British Hospitality Association there is a presence of
around 127000 business that provide employment to around 2.9 million people (Rashid and
Ghosh, 2015). Among this, 222000 hotels, guest houses as well as motels are there in UK
followed by 16,000 breakfast restaurants. This number is expected to grow in coming years.
The hospitality sector further accounts to 19 percent of the total national income. It is also

one of the major contributors towards UK economy and has been generating 130 billion
pounds of economic activity. It further pays 38 billion dollars in tax which are then used to
fund local and national services of strategic importance. It has further been regarded as the
3rd largest employer in UK which is double the size of financial services (About UK
Hospitality, 2018).
1.2 Discuss the organisational structure of different hospitality organisations.
There is an existence of several kinds of hospitality structures such as hierarchical, tall, flat,
functional and matrix. A differentiation on different types of organisational structures has
been done by taking examples which are given below;
 5 star hotels – London Heathrow Marriott in UK has been adhering with Hierarchical
Organizational Structure where different positions are defined by adhering with the
principles of distributed authority and hierarchy. Effective communication is also
prevalent with organization followed by an existence of centralization where the firm
has a presence of a head office that has most of the powers in hand and also retains
retain major responsibilities (Kleijnen and et.al., 2014). The general manager of hotel
further has a span of control being 5 people who are the members of executive
committee. As the size of hotel is a massive one hence this structure is best suitable
for the firm. Other than this, the company also adheres with divisional structure which
helps in maintaining cooperation and coordination between the employees so that
decision making can sped up (Bamford and et.al., 2015).
 Catering service - Clerkenwell Green is a well-known catering service provider in UK
that adheres with Functional Organizational Structure which has been quite effective
for the company. The structure has helped in grouping the employees as per the task
to be performed by them such as finance, marketing, Hr etc.
 Theme park- Paultons Park makes use of matrix organizational structure where the
company as well as employees get benefit by violation of unity-of-command
principle. As per the structure, the employees in various sections of company such as
operations, marketing, hr. etc. work in the form of team and carry out a specific
project.
1.3 Assess the role of hospitality related organisations and professional bodies. Give
examples of four different organisations
 The Association of Independent Tour Operators (AITO) – This agency represents 122
best independent tour operators that are present in Britain. The agency maintains

highest level of client satisfaction by ensuring that its members focus on Choice,
Quality and Service. It further carries out the work of financially assessing its
members and they are also required to adhere with code of business practice as set by
the agency.
 UK Hospitality – it has been acting as a powerful voice to represent the broad
hospitality sector of UK which includes coffee shops, catering services, hotels,
attractions, entertainment zones and night clubs. The main aim is to represent as well
as promote the sector in front of the tourists and also create a networking platform for
the members (ABOUT, 2018).
 Association of Leading Visitor Attractions – It represents the iconic museums,
palaces, zoos, historic houses, gardens as well as other leisure attractions that are
spread all over UK. Its role is to provide training sessions, set benchmarks for the
members so that they can improve the visitor experience responsibilities (Kleijnen
and et.al., 2014).
 The British Institute of Inn keeping – it represents the employees who are working
across hospitality industry in UK. It is there to help in promoting professional
standards, managing the businesses and also providing advice to the employees who
are working in the sector (Cleveland, Byrne and Cavanagh, 2015).
 Visit Britain – This has been known as the non-departmental public firm of UK which
also functions as a tourism agency. It is involved in carrying out marketing and
promotional activities for tourism of Britain in the entire world. It further works in
collaboration with many airlines, tour operators and tourism bodies.
Task 2
2.1 Assess the staffing requirements of different hospitality businesses.
Hospitality industry of Uk is highly competitive in nature and has a demand from UK
residents and tourists. Hence it has acted as a huge job creator for the economy. This has
raised the overall importance of staffing as well. Proper staffing is very essential for the
successful running of hospitality business in UK as it makes sure that the frim runs in a
smooth and accurate manner. The need here is to ensure that staff members are placed as per
there skill set and expertise so that best personal service can be provided by them. It is further
a known fact that hospitality sector is a vast one and hence there staffing requirements is very
diverse from each other due to different service offerings done by them (Daley, Coyle and

Dwyer, 2016). For example, catering and restaurants firms usually lay emphasis on recruiting
chef and waiters who can prepare quality food of the highest possible standard and can serve
the clients in the best way. These form the major staff members but others being hr., finance,
cleaners etc. are also needed. Then is the Hotel and accommodation businesses whose main
focus it make the stay of client the best one. The staff members needed in this segment is
housekeeping, consumer service, security, marketing, hr. and finance. Other than this there is
also a need to appoint maintenance and logistics staff as well (Babnik and et.al., 2014).
Then are the tour operators who are in need of travel agents who can organise trips, carry out
bookings and also entertain the consumers. This position mainly requires high school
education but some employers give preference to those candidates who have got some kind of
training or certificates in the travel segment (Corfield and Paton, 2016). Staffs are also
needed in areas such as marketing, consumer service as well as Hr. and finance.
2.2 Discuss the roles, responsibilities and qualification requirements for hospitality staff.
The below mentioned roles, responsibilities and qualification requirements is for a catering
supervisor.
Roles and Responsibilities:
 Planning and coordination of catering areas; meeting clients; working on sanitation.
 Supervise the staff during catered events so that high quality service standard is
delivered.
 Meeting clients to coordinate event details and adhere with special requests to fulfill
client’s expectations responsibilities (Kleijnen and et.al., 2014).
 Adhere with high sanitation and safety standards in catering areas.
 Enhance knowledge about ongoing catering and current food trends.
 Maintain adequate stock of catering equipment’s.
 Hiring and training new catering staff.
 Evaluating the performance of catering staff and providing report to management and
HR.
Minimum Qualifications:
 Graduate with 2 years’ experience in catering firm or related food area.
 Strong interpersonal skills with detailed supervision.
 Effective communication in written and oral format.
 Knowledgeable about food preparation, client service and overall presentation.
 Basic computer skills (Daley, Coyle and Dwyer, 2016).

Conclusion
A conclusion can be drawn from above report that the UK hospitality industry has attained
faster growth in the recent times. This has not only added to overall growth and development
of the economy but also rendered employment opportunities to people. Other than this, there
is also a prevalence of many professional bodies that regulate the overall working of this
sector and is inclusive of UK Hospitality; Association of Leading Visitor Attractions; The
British Institute of Inn keeping; The Association of Independent Tour Operators (AITO).
There is also a variation in Staffing requirements as per the overall operations of the
company. Hence care is to be taken while recruiting staff members as per the overall
operations of company. Food divisions require chefs more as compared to other staff while
tour operators require qualified travel agents.

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