Analysis of Sustainable Operations in Hospitality Industry

The assignment delves into various aspects of sustainable operations in the hospitality industry, including total quality services, environmental impacts, human resource management, and waste management. It also explores the application of modified Delphi techniques in qualitative research and provides organizational charts for hotels, theme parks, and the hospitality sector. The assignment aims to provide a thorough understanding of sustainable practices in the hospitality industry.

Hospitality Business Toolkit

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
Investigate the different principles of managing and monitoring financial performance...........3
TASK 2............................................................................................................................................6
Different stages of HR cycle applied to specific hospitality job role and their importance for
retaining and developing talent ..................................................................................................6
Evaluate the importance of HR life-cycle in relation to strategic talent management................7
Valid judgement and recommendation on how HR processes and documents can be improved
.....................................................................................................................................................8
Performance management plan for specific hospitality job role applying techniques to
resolved.......................................................................................................................................8
TASK 3..........................................................................................................................................10
Identify legislation in hospitality organisation..........................................................................10
Examples illustrate how company, employment and contract law has impact.........................10
Examine the potential implications of regulations, standards and legislation..........................11
Impact of regulations, legislation and ethical principles upon decision making......................11
TASK 4..........................................................................................................................................12
Different functional roles within hospitality sector..................................................................12
Explain different methods of communication, coordination and monitoring...........................14
Analyse how different methods of communication, coordination and monitoring..................14
Critically analyse different methods of communication, coordination and monitoring...........15
CONCLUSION..............................................................................................................................15
.......................................................................................................................................................15
REFERENCES..............................................................................................................................16

INTRODUCTION
Hospitality industry refers to a broad field that provide services to customers as per their
needs and wants. Mainly, it focus on the customers satisfaction by providing them positive
experiences. In hospitality sector business organization are developing as well as implementing
new strategies with the purpose of attaining success at market place. In this management of these
type of business is to manage their financials activities which help them in attaining competitive
advantage from its rivals (Jayawardena and et.al., 2013). Present report is based on Nutritious
diet, which operate their business in London and also offer salads, healthy juice and smoothies to
customers as per their requirements. This report discussed about principle for managing
financials and also include the double entry bookkeeping system in a ledger. Along with this,
various legislations are also discussed here which implement by the hospitality organizations. At
last interrelation of different function in hospitality organisation along with various method for
coordination, communication and monitoring is also mentioned in this project.
TASK 1
Investigate the different principles of managing and monitoring financial performance
Managing as well as monitoring financial performance is important for every business
organization to improve their overall performance level. For this, there are different principles
which followed by Nutritious diet to manage their financial performance. All these can be
understood by following points:
Organize your Finances: It is one of the important step of managing financial
performance of business organization. In this, it is necessary for company to track as well as
manage all the credit cards, bank accounts, personal loans brokerage accounts, mortgages, car
loan and many more (Bowie and et.al., 2016). With the assistance of this, manager can easily
track accounts, and payments which improve the overall performance of the company.
Pay attention to taxes: It is also important for manager to consider the tax within their
financial activities. For this manager of Nutritious diet use the financial planning software which
support in managing all the information related to tax.
(a) Recording all expenditure and income with the help of table:
Incomings Outgoings
Wages Weekly food shopping

Gifts Clothes
Benefits Gifts
Allowances Household utility bills
drinks
Lunch purchases
(b) Explain following terms as pertain in hospitality industry:
In this, there are various terms which can be understood by following points: Sales: This term refers to the exchange of good, services and total amount of capital that
organization receive from the selling of the products. In context of Nutritious diet,
manager sale quality services to its customers for attaining higher profitability level. Purchase: It is one of the important term which used by the business organization with
the aim of acquiring quality products and services to attain set target. In this context,
there are different hospitality industry which includes effective purchasing procedures to
gain desired goals and objectives (Kysilka and Csaba, 2013). In this Nutritious diet use
this type of system to maintain as well as manage purchasing process in order to improve
the performance level. Types of cost: There are various type of cost which implement at the time of running
business activities. Mainly, it is a combination of all kind of expenses that faced by
company while delivering services to its customers. In context of this, Nutritious diet
includes different costs such as fixed cost, variable cost, semi variable cost.
(c) Double entry bookkeeping system of debits and credits to recording:
Double entry book keeping system: It is one of the important system in which all the
business transaction is recorded in twice time in the books. Mainly, it is ensure about the amount
that added in debit side is matching on credit side (Legrand, Chen and Sloan, 2013). Nutritious
diet use this kind of system which help them in evaluating the profitability with all the expenses
within the organization.
Particulars Debit Credit

Cash in hand (Overdraft) 10700
Petty cash expenses 750
Cash sales 3350
Credit card sales 14795
Free issues 575
New kitchen equipments 6540
Food purchase 7900
Beverage purchases 12970
Purchase return 200
Discount received 2300
Credit notes 190
Rent 2850
Utilities 475
Functions and events (Income) 5967
Wages 4590
Debtors 700
Till shortage 152
37502 37502
Balance off rule: This is also an important entry which is related with the end of
accounting year in this all the business activities are closed and their balance are carried to the
next year (Singh2015). Mainly, it is process which is known by balancing off. It help in
analysing information which is entered in the journals and ledgers to ensure whether it is correct
or not. In context of Nutritious diet, it is important for them to balance off all the accounts at the
end of financial year so that entire performance of the company can be analysed appropriately.

Particulars Debit Credit
Bank loan 12000
Cash in hand 11700
Capital 13000
Rates 1880
Trade creditors 11200
Purchases 12400
Sales 14600
Sundry creditors 1620
Debtors 12000
bank loan interest 1400
Other expenses 11020
Vehicles 2020
52420 52420
Particulars Debit Credit Transaction amount
Wages 16489 16489
Gifts 24000 24000
Benefits 25000 25000
Allowances 15900 15900
Weekly food shopping 26415 26415
Clothes 17809 17809
Gifts 15000 15000
Household utility bills 3678 3678

Drinks 10032 10032
Lunch purchases 8455 8455
81389 81389 162778
TASK 2
Overview of issues in talent acquisition and retention
Nutritious diet is facing an issue of talent acquisition and retention. This issue is serious
in the functioning of the firm. The talent and acquisition is increasing at a very high speed from a
past time. The company is facing an issue in talent and acquisition due to the lack of motivation
among the employees. The employees are facing an issue of salary and and increment in
knowledge. They feel that there is nothing to learn which will be beneficial for them in future.
Relating factors to a specific hospitality job.
Nutritious diet should control the cost of its products so that they can use that cost in
another departments. This will help the company in increasing productivity and profitability.
Apart from that, the customers should provided excellent quality in its sector. This will hep it in
increasing the faith of customers also. Thus satisfying their needs and increasing their
profitability also.
Different stages of HR cycle applied to specific hospitality job role and their importance for
retaining and developing talent
Nutritious diet manager conduct evaluation for hiring appropriate and effective
candidates for vacant position of receptionist, that is mentioned below:-
Box 1: For vacant position respective company conduct advertisement on print and social media
and job portals.
Box 2: For deciding effective participant Nutritious diet manger scan resumes and do face to
face interaction.
Box 3: Interview Questions
 Do you confident enough to handle phones call effectively?
 Are you familiar with current software which is use by receptionist or at reception areas?
 Do you think you can handle every situation in effective manner?

 Do you have any experience or certificate of speed typing?
Box 4: For effective induction and on boarding programme manger of Nutritious diet conduct or
organise welcome at which they inform about company and its rules. Along with this company
also design training sessions.
Box 5: For reviewing employees performance in appropriate and effective manner Nutritious
diet conduct comparison and analysis of staff performance.
Box 6: For enhancing learning and development session Nutritious diet conduct training and
development sessions. In this they provide training related to new software and software they are
using, how to attain calls in effective manner and many more.
Box 7: Promotion related to activities by which employees of a company get increment
according to there performance and work. So manager of Nutritious diet evaluate and analysis
performance of employees on regular basis and promote or appraise them accordingly. By this
employees feel motivated and connected.
Box 8: It is a situation when employees feel demotivated and didn't want to work more in same
company, basically they feel disconnected with organisation. For this manger of Nutritious diet
develop strategies to promote employees and retain them for long time. For this conduct
promotional activities, organise parties and many more.
Box 9: Exit interview questions
 Why are you living your position?
 Do you have any advice or suggestion for company?
 What is your likes and dislikes related to job and company?
Evaluate the importance of HR life-cycle in relation to strategic talent management
HR life-cycle is one of the important aspect for every business organization to analyse
workers skills and capabilities with the aim of attaining high profitability level. Along with this,
it also aid in maintaining entire operational activities of the company by hiring as well as
recruiting skilled and talented staff members (Legrand and et.al., 2012). This will aid in
enhancing the positive image of the company. In this context, there are some importance of HR
life cycle for Nutritious diet are as follows:
 Promotion channels provide support business organization to save time through which
company can easily reach their potential customers at market place.

 In interview, organization can easily analysis skills and capabilities of candidates to
evaluate whether they are suitable for job role and activities.
 Good and bad questions help in analysing past experience of the workers in detailed
manner.
 Induction process also contribute in providing information about organizational mission,
vision and its new strategies when they are recruited.
 By reviewing entire performance, HR manager of business organization can easily
analyse workers abilities to perform its activities at workplace.
 Training and development help in improving employees working abilities through which
they can easily attain their set goals and objectives in allotted time frame.
 Promotion is essential stage in which manager of the company analyse workers
performance. By this they easily motivate them towards the working activities.
 Exit is an issue in-front of manager in which they needs to know about employees
leaving issues because it negatively impact on overall performance of the company.
 Exit interview is play vital role in analysing workers needs and wants which can be
satisfied by the company. In this, manager of company ask various questions to workers
in order to identify the issues and its caused as well.
Valid judgement and recommendation on how HR processes and documents can be improved
It is important for business organization to improve HR processes and documents. Thus,
it can be recommended that, effective planning of talent by HR life cycle help in improving the
processes (Nickson, 2013). In context of Nutritious diet, they needs to evaluate entire HR life
cycle so that they can easily analyse workers performance. As there are various documents like
job profile, hierarchy structure, development of business staffing plan and many more. All these
are help in HR life-cycle in order to evaluate the overall performance of the workers at
workplace.
Performance management plan for specific hospitality job role applying techniques to resolved
Performance management plan is a technique and method which help an organisation in
enhancing there employees performance in order to attain goal and objectives in effective and
appropriate manner (Sipe, 2013). Nutritious diet adopt and implement performance management
plan which help them in enhancing performance of employees and now they able to grab

opportunities in effective and appropriate manner. By this they also able to conduct and
accomplish there work in proper way in order to attain goal.
Below role play script is mention which is based on discussion of issues that is rude
behaviour of employees at respective company.
Script 1:
Manager: From past 7 to 8 days I am observing that Mr. Jones is behaving wired with
each and every employees at a company. He is not even handling customers well. Do you have
any idea why he is behaving like this?
Employee: Yes sir, I discussed him, he says that he is feeling over burdened and over
pressure due to work. According to me respective issues is happing to Mr. Jones due to this.
Manager: Okay yes I am feeling this, so do you have suggestion to rescued this
situation?
Employee: Yes sir, According to me you can increase numbers of members in Mr. Jones
teams which reduce his work pressures and he will able to perform in proper and effective
manner.
Manager: Yes I am thinking so and I also want to organize some training and
development session related to overcome stress and work pressures of Mr. Jones and other
employees too.
Employee: Yes sir, this will be great idea and by this every employees will perform
effectively and we able to attain goal in proper manner.
Script 2:
Manager: From past 7 to 8 days I am observing that Mr. Jones is behaving wired with
each and every employees at a company. He is not even handling customers well. Do you have
any idea why he is behaving like this?
Employee: No sir but once I went to ask him about his behaviour.
Manager: Okay then what he reply?
Employee: Mr. Jones says he didn't want to talk to anyone and he didn't care what other
feel about my behaviour. Sir he is behaving very wired and rude to every one no one want to talk
to him.
Manager: Okay this is very wired, kindly inform and drop mail to Mr. Jones that if he
didn't improve his behaviours in next 5 days then company has to take strict action against him.

Employee: Yes, sure sir I will inform Mr. Jones.
TASK 3
Identify legislation in hospitality organisation
There are different legislation which is important for Nutritious diet to follow within their
business activities. All these can be understood by following points:
Equality act, 2010: This type of act help workers from any kind of discrimination at
workplace. Mainly, it states that workers not be discriminated on the basis of culture, gender,
age, sex and many more (Pirani and Arafat, 2014). In case laws and regulations are not followed
by Nutritious diet then it reduce workers motivation at workplace.
Health and safety at work act, 1974: This act is related with the health and safety needs
of the worker at workplace. In this company needs to provide proper training to employees so
that they can easily perform their task and activities at workplace. Along with this, it is also
important for business organisation to ensure about employees health and safety while executing
their activities at workplace.
Minimum wages act, 1998: It is one of the important act in which company needs to
provide minimum wages to workers as per specified terms. In this context, minimum wages for
workers of 25 age is £7.83 per hour, for employees whose age is 21 to 24 is £7.30 per hour and
for 18 to 20 age group of employees is £5.80 per hour. All these wages are important for
company to provide its workers.
Examples illustrate how company, employment and contract law has impact
For every organization it is essential to follow laws and rules which is develop by
government. This will help company in conducting and operating there business in appropriate
and smooth manner. Company has to adopt laws for various activities and it is applicable to all
and for different different purpose company has to develop legalisations accordingly such as
company law, employment law and contract law (Benckendorff and et.al., 2015). Law which is
adopt at workplace is shown as LAW which is according to there staffs. L refers to those
employees who have assure respect and A indicates those employees who have some
responsibility and authority in company. At last W refers to staff who didn't influence by
legislation and regulation directly.

Examine the potential implications of regulations, standards and legislation
Mentioned table focus on companies that have been prevent for offence of various
legislation and in it fines are also mentioned:-
Companies Act and Regulations Result Fine/Penalty
I.C.T.S Ltd. Health and Safety Act
Work Act 1974
Fine £500,000.00
Kent Country Council Control of Asbestos
Regulations 2012
Guilty £200,000.00
Southern Health NHS
Foundation Trust
Health and Safety At
Work Act 1974
Fine £1,050,000.00
Rochdale Metropolitan
Borough Council
Working time
regulation 1998
Guilty £33,500.00
GMG Car Wash Ltd Employability act
2000
Guilty £650.00
Impact of regulations, legislation and ethical principles upon decision making
Regulations, legislation an ethical principles are directly put huge impact on decision
making process of business organization. In this, it can be analysed that all rules and regulations

are not avoid legal action as it related with loyalty among employees, honesty so that workers
can easily get motivated towards the company and its activities as well (Weinstein and Morritt,
2012). Along with this, it is important for Nutritious diet to implement all the laws and regulation
in order to run their business activities smoothly. With the assistance of this, company can easily
reduce the chances of arsing any kind of issues at workplace.
TASK 4
Different functional roles within hospitality sector
Every industry create or develop there organisation chat which help them in conducting
work in proper manner. Some of them are mentioned below:-
Theme Park:-
Illustration 1: Organization chat of theme park
(Source: Organization chat of theme park, 2019)
Hospitality Industry:-

Illustration 2: Organizational chart of Hospitality Industry
(Source: Organization chart of Hospitality Industry, 2019)
Hotel:-
Illustration 3: Organization chart of hotel
(Source: Organization chart of hotel, 2019)

Explain different methods of communication, coordination and monitoring
For communicating, coordinating and monitoring there are various methods are available
which help employer in conveying messages in appropriate and effective manner. Some of
techniques which can be use by hospitality industry are posters, whatsapp chat, picture, graph,
group and individual meeting, verbal and many more (Barrish, 2012). When company use these
method they able convey message in effective manner in order to accomplish work in proper
way.
Analyse how different methods of communication, coordination and monitoring
For communicating, coordinating and monitoring there are various method which can by
a company. Method or technique which is use by Nutritious diet are individual meeting and
whatsapp chat. By using this employees and employer of respective able to communicate and
understand in effective manner (Higgins-Desbiolles, Moskwa and Wijesinghe, 2017). This help
them in coordinating, monitoring, guide in effective manner in order to attain goal and
objectives.

Critically analyse different methods of communication, coordination and monitoring
It can be analysed that different method of communication, coordination and monitoring
in department aid in attaining set goals and objectives in stipulate time frame. In context of
Nutritious diet, company select telephone call technique to communicate with the customers. By
this they easily analyse their needs and wants towards its offerings (Sobaih, Ritchie and Jones,
2012). Along with this, it is one of the effective communication tool by which manager of
company can provide all the necessary information about any kind of programs to its employees.
It help in improving the overall performance of the company.
CONCLUSION
From the above mentioned report, it has been concluded that hospitality industry is a
famous and wider sector which provide various services to customers as per their needs. Mainly,
it includes event planning, theme park, travelling, lodging and many more. All these are directly
contribute in increasing customers satisfaction level at market place. In this context, there are
different stages of HR life cycle that help human resource manager to effectively perform their
activities. Apart from this, importance of HR life cycle is also aid in analysing workers skills ad
capabilities in order to enhance overall productivity level of the company.

REFERENCES
Books and journals
Jayawardena, C., and et.al., 2013. Trends and sustainability in the Canadian tourism and
hospitality industry. Worldwide Hospitality and Tourism Themes. 5(2). pp.132-150.
Bowie, D., and et.al., 2016. Hospitality marketing. Routledge.
Kysilka, D. and Csaba, N., 2013. Employee turnover in the hospitality industry. Anale. Seria
Stiinte Economice. Timisoara, 19, p.377.
Legrand, W., Chen, J.S. and Sloan, P., 2013. Sustainability in the Hospitality Industry 2nd Ed:
Principles of Sustainable Operations. Routledge.
Singh, R., 2015. Empirical examination of the impact of total quality services on hospitality
industry business. Journal of Quality Assurance in Hospitality & Tourism. 16(4).
pp.389-413.
Legrand, W., and et.al., 2012. Making 20 2020 Happen: Is The Hospitality Industry Mitigating
Its Environmental Impacts? The Barriers And Motivators That German Hoteliers Have
To Invest In Sustainable Management Strategies And Technologies And Their
Perceptions Of Online Self Help. WIT Transactions on Ecology and the Environment.
161. pp.115-126.
Nickson, D., 2013. Human resource management for hospitality, tourism and events. Routledge.
Sipe, L.J., 2013. Leadership for innovation in the memories business: A mixed methods study of
a hospitality and tourism marketplace. University of San Diego.
Pirani, S.I. and Arafat, H.A., 2014. Solid waste management in the hospitality industry: A
review. Journal of environmental management. 146. pp.320-336.
Benckendorff, P., and et.al., 2015. Creating educator resources for online simulation-based
pedagogies in tourism and hospitality. CAUTHE 2015: Rising Tides and Sea Changes:
Adaptation and Innovation in Tourism and Hospitality, p.67.
Weinstein, A. and Morritt, R., 2012. Segmentation strategies for hospitality managers: Target
marketing for competitive advantage. Routledge.
Barrish, D., 2012. The Menu: Development, Strategy, and Application. Pearson Higher Ed.
Higgins-Desbiolles, F., Moskwa, E. and Wijesinghe, G., 2017. How sustainable is sustainable
hospitality research? A review of sustainable restaurant literature from 1991 to
2015. Current Issues in Tourism, pp.1-30.
Sobaih, A.E.E., Ritchie, C. and Jones, E., 2012. Consulting the oracle?: Applications of modified
Delphi technique to qualitative research in the hospitality industry. International
Journal of Contemporary Hospitality Management. 24(6). pp.886-906.
Online
Organization chart of hotel. 2019. [Online] Available
through<https://www.kullabs.com/classes/subjects/units/lessons/notes/note-detail/7431>
Organization chart of Theme park. 2019. [Online] Available
through<https://slideplayer.com/slide/5820340/>
Organization chart of Hospitality sector. 2019. [Online] Available
through<https://essaylead.com/the-structure-of-the-hospitality-industry/>