HR Management and Employee Development

This assignment covers various aspects of HR management, including induction programs, performance reviews, learning and development, promotion planning, and exit interviews. It highlights the importance of fair HRM practices, recognizing individual needs and frustrations, rewarding employees, and valuing people to prevent employee exit. The assignment also discusses the role of HR in promoting healthy competition among employees, boosting motivation through rewards, and creating a positive work environment.

Hospitality Business Toolkit

Table of Contents
INTRODUCTION...........................................................................................................................1
P1 Investigating principles of managing and monitoring financial performance.......................1
A) Recording incomings and outgoings for business.................................................................2
B) Explaining three items pertaining to hospitality industry......................................................2
P2 Applying double-entry book-keeping system for recording debits and credits.....................3
P3 Producing basic trial balance applying use of balance off rule for completing ledger..........5
P4 different stage of HR life cycle .............................................................................................6
P5 Performance Development plan ............................................................................................8
P6 Legislation for Hospitality industry.......................................................................................9
P7 company law, employment law and contract law affects business decision making..........10
P8 Description on how functional roles within hospitality sector that interrelates. .................10
P9 Description on different methods of communication, coordination and monitoring within a
specific department...................................................................................................................11
CONCLUSION..............................................................................................................................13
REFERENCES..............................................................................................................................15

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INTRODUCTION
The hospitality industry is one of the high-income generating sector of the UK. Present
report deals with hospitality firm like Flourish Food which will require to will discuss about the
principles of monitoring financial performance, along with preparation of journals, ledgers and
trial balance. Moreover, HR life cycle and techniques for resolving issues in between employees
will be enumerated. On the other side, Performance management plan will be made for the job
role in the best manner possible. Furthermore, Legislation, standards and ethics will be explained
in the report for Flourish food. In addition to this, different functional roles of departments and
its interrelation will be enumerated along with communication methods. Thus, it can be said that
overall hospitality toolkit in the industry is required for enhancing overall performance. Flourish
Food is new business set up which already render healthy salad and smoothie, but it now plan to
expand product line healthy beverage as well.
P1 Investigating principles of managing and monitoring financial performance
The principles of monitoring and managing financial performance in Flourish Food are
listed as under-
Producing financials-
It is termed as the basic need for restaurant as it for ascertaining financial position at a
particular time period (Filimonau and Gherbin, 2017). Financials are required to be made. It
reflects financial position in terms of profit, loss, assets, liabilities and cash flows in effective
manner. It includes major statements such as balance sheet, income statement, cash flow
statement etc for analysing heath of firm. Thus, it can be said that by incorporating proper
financials in effective manner. It will provide company to analyse its financial position and as a
result, decision-making can be enabled in a better manner regarding position.
Producing inventory records-
The inventory such as raw materials, equipments are utilised in Flourish Food. In
addition to this, it is needed to keep and track records of all such items which serves as the
inventory in firm (Al-Najjar, 2017). It is essentially required for overcoming wastage and make
utmost proper utilisation of stock for generating adequate sales. It will help to reduce wastage
and as a result, proper usage of inventory will be made.
Working capital management-

The working capital is termed as excess of current assets over current liabilities. The
basic need of business is to have adequate working capital for meeting daily needs of cash. The
operational tasks are to be attained in flawless manner and it requires quick conversion of current
assets into cash. Hence, managing working capital gets firm to accomplish sales by meeting daily
operational needs.
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Variance analysis-
The budgets are made by company for forthcoming year. It can be said that for meeting
expenditures and generating income, firm may be able to ascertain the budget and then actually
spend the money (Holdsworth and Apeh, 2017). It can be said that actual and budgeted
performance is summarised with the help of variance analysis. Hence, if actual performance is
low in comparison to budgeted one, then, management requires implementing corrective action
for making improvement in effective manner.
A) Recording incomings and outgoings for business
Incomings Outgoings
Benefits and allowances Drinks
Lunch Purchases
It can be ascertained that both incomings and outgoings have been accounted for. In
simple words, sources of income and expenditures are made for end of calendar month in
effective manner.
B) Explaining three items pertaining to hospitality industry
Sales-
Sales can be termed as activities related to selling or number of goods or services in a
given period. Total amount of money that firm receives from the services sold to guests can be
termed as sales in the hospitality industry. Flourish Food which sells juices, smoothies and salads
can effectively accomplish more sales by diversifying its business. Example, 100 bottles of
juices sold at a price of 30 in a month, therefore, sales of 3000 are made in month.
Purchase-
It is termed as purchase of something for providing goods and services for accomplishing
goals in the best manner possible. For example, purchase of raw materials for making it final
product to consumers in hotel can be termed as purchase transaction.
Input cost-
The input cost can be termed as set of series of costs which are incurred for effectively
creating product or service with ease (Lugosi and Jameson, 2017). For example, hotel rooms are
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to be made, then raw materials, labour and overheads are needed for completing the construction
of rooms which can be termed as input cost used for creating rooms in the hotel.
P2 Applying double-entry book-keeping system for recording debits and credits
Ledgers (With imaginary figures)
Lunch Purchases
Date Particulars Amount Date Particulars Amount
31/12/18 Bal b/d 4000
Bal c/d 4000
4000 4000
Benefits and allowances
Date Particulars Amount Date Particulars Amount
31/12/18 Bal b/d 10000
Bal c/d 10000
10000 10000
Drinks
Date Particulars Amount Date Particulars Amount
31/12/18 Bal b/d 6000
Bal c/d 6000
6000 6000
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Loans
Date Particulars Amount Date Particulars Amount
31/12/18 Bal b/d 23714
Bal c/d 23714
23714 23714
Overdraft
Date Particulars Amount Date Particulars Amount
31/12/18 Bal b/d 10000
Bal c/d 10000
10000 10000
Trial balance
Particulars Debit Credit
Cash in hand 10700
Petty cash expenditure 750
Cash Sales 3350
Credit Card Sales 14795
Free issues 575
New Kitchen equipment 6540
Food Purchases 7900
Beverage Purchases 12970
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Purchase Returns 0 200
Discounts Received 0 2300
Credit Notes 190
Rent 2850
Utilities 475
Functions and Events 5967
Wages 4590
Debtors 700
Overdraft 10000
Loans 23714
Drinks 6000
Lunch Purchases 4000
Benefits and allowances 10000
Till Shortages 152
Total 64359 64359
It can be interpreted from the above figures that ledgers have been accounted for in
separate manner and then entries are made in trial balance. Trial balance is quite useful for
making out the arithmetical accuracy in effective manner. The errors are rectified being made in
debit and credit side. Hence, above trial balance is made in effective manner reflecting balance
of debit and credit.
P3 Producing basic trial balance applying use of balance off rule for completing ledger
Trial balance
Particulars Debit Credit
Bank Loan 12000
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Cash 11700
Capital 13000
Rates 1880
Trade Creditor 11200
Purchases 12400
Sales 14600
Sundry Creditor 1620
Debtors 12000
Bank Loan Interest 1400
Other expenses 11020
Vehicles 2020
Total 52420 52420
P4 different stage of HR life cycle
Flourish food HR manager decided to appoint new people at counter attendant position and two
supervisor managers.
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For attended position
HR will interview
only those persons
who are willing to
work in shifts,
capable to stand for
long hours, able to lift
heavy boxes, good
interpersonal skills,
good at calculation
and basic computer
literacy.
Good and Bad question
Good question to
attended position- Tell
about your strength,
weakness and interest
areas.
Bad question- what is
your religion?
Why conduct Induction
program
Give introduction about
working culture, policy,
company background, their
job role, to new employee.
Induction covers
Organization, vision,
mission and value, Pay roll
information, legal
compliance knowledge.
Performance review
Performance review is
managerial activity in
which manager
evaluates employee
actual performance
with desired set result.
To know weak area
where training is
required.
To give appraisal,
feedback and pay rise.
To know weak area.
Learning and development
' It is the process of improve
individual and group
performance by enhancing their
skill and knowledge.
Advantage to organization
High employee engagement,
fewer errors and improved
performance, less supervision
Advantage to employee
Job satisfaction, boost morale,
Help in carrier growth. (Kear,
2018)
Help in carrier growth.
Promotion panning
comprises all the activities
related increase job status
and salary of employee.
Reason for promotion
To encourage healthy
competition among
employee.
To boost motivation of
personnel by rewards
them for their
contribution and efforts.
Reason to leave job
Poor growth
opportunity.
Frequent
conflict.
Work load.
Biased behaviour
and policies
How to avoid
employee exit
By practice fair HRM
practices.
By ask employees
about individual need
and reason of
frustration.
By reward employees
Exit interview
question
What influence
to search new
job?
How would you
describe our
organization in
your next job?

P5 Performance Development plan
Job position Target Area Performance concerns Agreed improvement action
Attended position Number of
orders taken,
number of
conflict, order
delivery time,
relation with
peer group and
customer.
Weather staff is able to
avoid conflict, delivery
order to customer in
given time and healthy
relation. And,
harmonious relation with
co- workers.
On the job Training and development in
required area (Davy, 2018)
Supervisor
managers
Total Sale
generates, store
management,
operational
efficiency rate,
motivation
skill,
observation
skill (Fossati,
2018)
Are managers able to
effective manage
operational activity,
identify the error and
take corrective action on
time. Are managers
identify individual need
to motivate them.
If manager fail to meet in supervisor role
and responsibility , they will also receive
on the job training. Additionally,
manager will be equipped with software
which can help in monitoring. Also,
higher authorities render real life case
study example so that manager get to
know how to handle tough situation.
HR cycle review
HR cycle comprises mainly five stages which are- Recruitment, Education, Motivation
Evaluation and Celebration. Recruitment is all about place the right person at place. Education
starts when selected candidates enters in origination Here, they receive education about
organization culture, job role- responsibility, introduction with key people and peer group. This
stage also known as induction training. Motivation also stimulate by HR manager by offering
them fair compensation, benefits, favorable work environment, recognition and Appreciating for
their extraordinary efforts. Evaluation stage deals with measure the standard performance with
actual performance. It also include give constructive feedback to employee time to time. Lastly,
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HR manager celebrated milestones success with staff member and offer them some unique
benefit for their contribution. These benefits are - extra paid time off, flexible work schedules,
holiday tour packes, gift,
P6 Legislation for Hospitality industry
Health and Safety Act 1974
Health and Safety at Work Act 1974 also known as "HASAWA" instruct arranging all
the necessary requirement to ensure health and safety of internal and external people. Hotel
should maintain the hygiene of premises, tools and foods to avoid unpleasant customer
experience. To ensure it hotel has to ensure cleaning in toilet, gym area, kitchen, rooms and
swimming pool etc.
The Regulatory Reform (Fire Safety) Order 2005
Hospitality organisation should have all the equipment for prevent the fire and explosion. All
employee should receive training for tackle the emergencies. Law also order implementing risk
assessments on continuous basis (Reid, 2018). Flourish Food manager also try to control the anti
environmental emissions in atmosphere. Hotel also purchase retardant furniture guided in act to
avoid domino affect of fire.
The Gas Safety Regulations 1998
Compliance states, restaurants and hotels must check their gas system periodically (at
least once in a year). Hotel boilers also need to take care as they work hard to render hot water
on 24*7*365 basis (Ifijeh, Segun-Adeniran and Igbinola, 2018).
). These check and correction not only require for avoid the major break down even to avoid risk
accrued by gas leak and boiler explosion.
The Energy Performance of Buildings Regulations 2007
This law comes to enhance the building performance, which can be achieve by reduce
carbon emission, hotel need to use minimum energy performance requirement in building,
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regular evaluation of heating system, air conditioner and boilers, acquire energy performance
certificate to give information about when building was constructed and sold out.
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P7 company law, employment law and contract law affects business decision making
Company law set rules and regulation regarding company formation, share capital,
shareholder meeting time and mode, auditing, Constitutional documents etc. this law affects
flourish food in many ways like how company will raise money for long term and short term
purpose, weather manager use electrical mode to conduct meeting with shareholder and manager
has to now keep its financial record up to date for auditing (Broad, Ortiz and Meades, 2019).
And habitability organisation which is registered as food service company, has to follow all the
act which are made to it, according manager made change in it management policies. For
instance flourish manager is committed for health and safety for internal and extremal people by
arrange required safety measures.
Employment law force HR manager to make Hrm policies as per the rule set out by
government. These employment laws are- minimum wages, pension act 2008, working time
regulation 1998 , employment act 1996 and materiality leave. HR manager set salary and wages
which should be not less than minimum wages, manager also contribution in pension fund of
employee to adhere the compliance (Thompson and et.al., 2018). Contract law generally deals
with purchasing and selling of good and service.
Flourish also make so many purchasing and selling decision of food raw material, fitting
and fixtures, clothings etc. for instance manager make clear contract with supplier and vendors in
which mode of payment, clarity defined role responsibilities of both the parties, acceptable
standard of quality of product etc (Glen and Mearns, 2018). hospitality industry has to make
contract like Management Operating Agreements, Franchise-related Contracts, Meeting Space
Contracts and Group Lodging Contracts.
P8 Description on how functional roles within hospitality sector that interrelates.
The hospitality industry is based on the availability of leisure time, compete customer
satisfaction and disposal incomes. There are four segments of hospitality industry and their
function also interrelated with each other. Thus, its defined in following manner as-
Food and beverage- It is one of the popular segment of the hospitality industry. This department
provide lump-sum 50% benefits to entity (Lee and et.al., 2019). It is an establishment that
engaged in services as preparing meals, snakes and beverages to have immediate consumption in
on and off of the premises. Therefore, it has to be given in order to enhance the guest experience
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with help of providing excellent food and first class customer service. The better quality of
products always aids to enhance and develop the brand image of entity.
House keeping department- It is one of the largest department in the hotel properties. In this
department, the number of people are engaged who worked as to clean the guest room, washers
dryers and ironers etc. This department plays the crucial role in hospitality industry as it provide
well and proper clean facilities to customers. Thus, this department has also major role in order
to enhance business function of flourish food.
Human resource department- In order to enhance the profitability of hospitality industry
human resource department also plays crucial role as to hire the skilled and competent
workforce. Thus, HR covers the various activities as interviewing, selecting, hiring, orientations
and advertising. To maintain the employee relation is one of core responsibility of HR. This
department works as to build policies and procedures for hotel so that better services can be
given to customers.
Sales and marketing- This is the department that majorly focus over market groups. It is
department that handles all the sales groups that coming to hotel. IN order to attract the
customers, this department also take initiatives in terms to make better public relation with
customers (Taheri and et.al., 2019).
Travel and tourism- This is department that also plays crucial role in terms to enhance the
hospitality services. Thus, it deals with the services that relates with moving people from one
place to another. Furthermore, buses, cabs, ships, trains these all are the parts of travel industry.
In addition to it, this can be said that leisure travel is the one when person spends money on
things as lodging, food, recreation at time of taking a holiday trip, the business travel termed out
as when a person use to travel for works and spends money on lodging and food. Thus, major
role of tourism is to encourage the people to travel. At time when people uses to travel they use
to spend money on hospitality.
P9 Description on different methods of communication, coordination and monitoring within a
specific department.
The marketing department plays the huge role in hospitality industry as it aids to attract
the customer to hospitality department. The following method of communication in marketing
department as are-
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The written word- The written document still holds the respect in digital age. With help of
billboard to website blogs and message to customer aids to enhance the brand image of
enterprise (Different Methods of Marketing Communication, 2019.). Thus, written message
should be precise, concise and message must be deliver without any confusion.
Image, videos and charts- In this, the visual media also have huge impact on viewers and it also
helps to create lasting impression. At time of paying any videos the customers might not be
100% attentive. In addition to it, customer can seen the television ads and online videos at time
of doing and performing any task.
The power of music- The better music might attract potential clients to actively watching and
reading. By adopting any signature tune related with hospitality will aids to create long lasting
impression in customer mind.
Additional information- Marketing department are largely dependent over multimedia choices
made by firms. Thus, multiple techniques aids to create widely interactive media experience in
the mind of viewers.
Method of coordination- It is process that works as to binding the activities of various
department and person in organisation so that desired aims and objectives can be achieved. The
marketing department needs to coordinate with all other department so that they can have depth
information about the working of each units. In addition to it, management achieve its basic
function of planning, organising, staffing, directing and controlling with help of co-ordination.
Method of monitoring- The process of monitoring has to taken in order to evaluate the
difference between planned and actual activities. This is needed to be carried out on the
following grounds as-
 To check for the changes in sale.
 To have the use of questionnaire method.
 To monitor the progress of planned activities.
 To have better comparison of strategy with the competitors.
 To find out the better evaluation of return on investment.
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CONCLUSION
From the above study it has been concluded that hospitality industry is highly sensitive as
it directly deals with people. So it has to maintain the quality of service and product as per the
legal compliance designed for it. To expand market and product line one should have proper
financial resources, estimation of expense and cash inflow information. Moreover, managers are
responsible to maintain financials according to accounting principle and standards. Every
industry is affected by some common and some industry specific factor that should be taken into
consideration to minimise the risk and disaster decision making. HR manager also adopt the HR
cycle as per the job position requirement which is a good step as every job has different
requirement. Legal compliance should be adhere because customer safety, satisfaction and trust
is very importance in hospitability functional units should practice co- ordination and co-
operation in every business activity to render best overall experience to client, competitor
advantage and large market share. Nowadays organisation rely more on digital mode of
communication, and monitor which also essential as real life information sharing can be
possible on with help of technology.
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