Hospitality: PESTEL Analysis, Policies and Procedures, Service Summaries

Running head: HOSPITALITY 1
Hospitality
Name:
Institution:
Date:

HOSPITALITY 2
Hospitality
PESTEL ANALYSIS
Political factors
The hospitality industry is affected by trends. Current policies are pushing for healthier food
sto be served to customers and for the public to be more conscious of what they eat.
Restaurants are forced to add healthier options on their menus as public policies push for
healthy foods with lower sugar and sodium intakes. Restaurants are now being pushed to
reveal nutritional information of the foods they serve. Additionally, inflation, taxation ,
import and exports costs and the changing health policies influence the foods that this
restaurant offers.
Economic Factors
Consumer spending is healthy in the country therefore the restaurant business is not affected
very much. The convenience of readymade food has allowed people to inculcate the culture
of eating in restaurants (Jauhari & Bharwani, 2017).. This has led to a greater expansion of
restaurants in the country leading to a healthy competition that allows customers to get
cheaper and quality foods. Taxation is also another factors that has affected the hospitality
industry in this country.
Social Factors
The trends in hospitality industry shift depending on what the consumers want. In many
countries the focus has shifted to healthiness. This is pushed by both the consumers and the
authorities as well. Therefore, we are starting to see a rise in whole foods and organic foods
as lifestyle changes and diets come into play. Vegan, pescetarian and vegetarian eating are
becoming more of a lifestyle and less of a fad. The young generation are also preferring to eat

HOSPITALITY 3
in restaurants that have a modern look for example softer lighting, wifi and menu screens
hence the restaurant has to change its look and branding.
Technological Factors
With new technology , hospitality industry has changed very much. It is now easier for
restaurants to reach customers through their websites. Restaurants are now starting to move
big screens into the halls to showcase their menu and also as a way of marketing; the
restaurants do footage of promotional drinks and also give calories information.
Develop policies and procedures of the restaurant
Policies and procedures
.1. The Standardized Operating Procedures for Sanitation (POES)
are those written procedures that describe and explain how to make a task to achieve a
specific goal, in the best possible way. There are several activities and operations, in addition
to cleaning and disinfection, which are carried out in a food processing establishment that is
convenient standardize and leave a written record of this to avoid errors that could Attempt
against the safety of the final product(Jauhari & Bharwani, 2017).
Cross Contamination.- It is known as Cross-contamination to the process whereby food
comes in contact with substances foreign to its composition, generally harmful to health.
Obligatory use of the uniform.- always wear the complete and clean uniform in the case of
cooks wearing a hat that covers the hair completely, the Women also wear mesh and hair
collected. The waiters on the other hand Depending on whether they wear an apron or a vest,
it must be made of washable fabric and be impeccable, many times a dirty uniform leaves a
bad impression on customers. The uniform should never be worn outside the workplace.