Professional Identity and Practice in Hospitality Industry

This report discusses the professional identity and practice in the hospitality industry, with a focus on the hotel 'Premium Inn'. It covers the benefits of ongoing professional and personal development, skills and competencies expected by the employer, learning theories and approaches, and a development plan to enhance chosen skills and competencies.

Professional Identity
and Practice

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
An introduction to and overview of the organization.............................................................3
An evaluation of the benefits and importance of undertaking ongoing professional and
personal development and how it can enhance career prospects...........................................3
The skills and competences expected by the employer for food and beverages department. 4
A critical evaluation of your own skills, abilities and competences......................................5
Learning theories and approaches used for personal and professional development.............6
Learning approaches...............................................................................................................7
Learning theory......................................................................................................................7
Best development approaches to enhance your own professional and personal development.. .8
Construct a development plan to enhance your chosen skills and competencies...................8
Undertaking the job interview for the suitable industry role................................................10
Discussing the key strengths and weaknesses of an applied interview process...................10
CONCLUSION..............................................................................................................................12
REFERENCES:.............................................................................................................................13
Books and Journals...............................................................................................................13

INTRODUCTION
Professional identification is a type of social identification an individual have with a
profession. Professional identity of an individual includes their responsibilities, roles, values and
duties to be consistent in their practice as a professional. It is the sense of oneness developed
with the profession. A degree which defines the ability of an individual to work as a professional
member is an individual's professional identity (Aguilar, Zang, and Fushimi, 2022). This report
is based on the hotel 'Premium Inn'. Premium Inn is a hotel in London that provides hospitality
services to its customers. This report has an overview of the organisation. Further there is a
discussion of benefits, importance of undertaking professional development. The skills needed
by an individual to be an employee in company are discussed. Evaluation of one's abilities,
reviewing range of different theories and the best approaches to enhance professional
development.
MAIN BODY
An introduction to and overview of the organization
Premium Inn is a British limited service chain and the largest hotel brand of U.K. It has
800 hotels spread across U.K. Travel Inn was established by Whitbread as a company to compete
with travelodge. Later, it was merged with Premium lodge to form the existing business, i.e.,
Premium Inn (Coombe, 2020). These hotels are found, generally, in city centres or nearby major
roadways. They are quite professional with their hospitality services. Rooms are tidy, clean and
can be booked online. Its bike friendly nature, free Wi-Fi and tasty food makes it more appealing
to the eyes of the customers and help them attract more of them.
An evaluation of the benefits and importance of undertaking ongoing professional and personal
development and how it can enhance career prospects
Planning should be carried out in proper manner so that organization can achieve their
goals and targets.
Increase retention: In the world where every organization is trying to minimize their
costs in order to increase their profitability, Premium Inn is investing on professional and

personal development of its workers. This helps them build trust among workers that the
organization thinks for their career and future.
The skills and competences expected by the employer for operations managerBuild
confidence and credibility: It is important to enhance the confidence level of an individual so
that they can become more productive. Premier inn focus on activities which boost morale of
their employees.
Motivated staff: Organizations should ensure that they provide various motivating
factors to their employees so that they can achieve their goals and targets (Edghiem, and
Mouzughi, , 2018). Premier inn train their employees by providing development sessions so that
they can carry out operations in effective manner.
Improved efficiency: Personal development of an individual helps them in improvement
of their skills and abilities. Premier inn can maintain accuracy in their operations with the help of
enhanced efficiency so that they can grow in their field.
The skills and competences expected by the employer for food and beverages department
Each and every function in an organization requires particular skills for their
accomplishment (Uen, and et.al 2018). Various skills are necessary for the manager of food and
beverages department so that they can maintain standard in their services. In order to achieve
objects, Premier inn requires different set of skills which assist them in smooth operations. There
are various capabilities and skills which are mentioned below:
Decision making skills: All the operations in food and beverages department requires
decision making skills so that they can work according to the rules and regulations
(Goryushkina, and et.al 2019). Various operations like preparation of food, serving, cleaning and
inventory management requires decisions so that managers can eliminate irrelevant activities.
Duplication of operations can be reduced with the help of effective decision making skills in
Premier inn which results in higher revenue generation.
Leadership ability: Individual have to understand hoe to manage and lead teams of
diversified members so that they can coordinate in better manner. Effective leader can easily
motivate their teams which results in improved productivity. Managers of food and beverages
have to inherit leadership skills which enhance profitability of over all organisation.

Strong negotiation skills: It is important skill which is required during buying of raw
material and other ingredients in food and beverages department. Negotiation helps in
maintaining the effective budget of organisation which results in better growth.
Critical thinking ability: This skill is required in order to solve various problems so that
critical operations can easily handled by managers of food and beverages department
(Hildebrand, 2018). Premier inn focus on developing this skill in their employees so that they
can find best alternatives in difficult situations. It enhances the ability in performing better
manner which is required for growth and development.
A critical evaluation of your own skills, abilities and competences
Self assessment should be conducted by an individual on regular basis so that they can
understand their skills and abilities (Yam, Raybould, and Gordon, 2018). It provides opportunity
to improve the required competences and skills so that one can perform operations in effective
manner. Manager of Premier inn should analyse their strengths and weaknesses with the help of
SWOT analysis which is mentioned below:
Strengths Weaknesses
 Problem solving skills: I can
effectively select best alternative for the
problems which affect the profitability
(Smith, Clement, and Pitts, 2018). It
helps in achievement of goals in
desired manner without any difficulties.
 Communication skills: It plays
important role in sharing information
and messages in effective manner with
the help of communication skills. I can
communicate with other person in
appropriate manner which results in
smooth operations.
 Decision making skills: It is important
to take appropriate decisions so that
management do not face any delay in
operations. It is difficult for me to
formulate decisions which is my
weakness.
 Leadership skills: In order to compete
with competitors it is essential to
influence the mind of employees. I lack
in leading teams which creates chaos in
operations. It affect the profitability and
growth of organisation.
Opportunities Threats
 Hospitality sector is expanding in  Increasing competition may affect the

continuos manner which provides
opportunity in the field of food and
beverages.
 Advanced technologies helped me in
enhancing my knowledge and abilities
in my respective field.
rate of opportunities in my field which
can results in lower growth of my
career.
 Due to pandemic, various hospitality
organisations have reduced their
operations which is negative factor.
Skill Audit
Self assessment of current skills which an individual possess can be understand with the
help of skill audit. Employees can easily enhance and improve their skills with the help of skill
audit which is mentioned below:
Skills and Competencies Score to Self Score by Others
Critical thinking ability 9 10
Strong negotiation skills 8 9
Decision making skills 5 7
Communication skills 9 10
Leadership skills 8 7
From the above carried out self assessment it is clear that some skills require
improvement so that one can achieve their goals and targets. Out of these skills some are very
effective in order to carry out operations in effective manner (Kalyar, Ali, and Shafique, 2021).
Premier inn provide training and development session to their employees so that they can
enhance their required skills in appropriate manner. Food and beverages department requires
various skills in order to complete operations in prescribed manner according to rules and
regulations.
Learning theories and approaches used for personal and professional development
Different theories and practices are essential for the professional development which
improves the personality of an individual. These theories assist Premier inn in improvement of
their productivity so that they can complete their operations in best possible manner. Approaches

are theories should be included in day to day operations so that food and beverages can maintain
the quality of their offerings. To support the learning different theories and approaches are used
which are mentioned below:
Learning approaches
Cognitive: This theory suggest that individuals process information and ideas which
they inherit from their surropundings in order to respond in desired manner according to the
information process. Observations results in changes and modifications in the behaviour of an
individual which they have inherited (Smit, and Melissen,2018). This helps in development of
abilities and skills which are required for the accomplishment of goals and targets. This helps in
retaintion of knowledge because it is based on internal procedure.
Behaviourism: According to this theory learning can be refer as independent process
which can be evolved with the help of past experiences (Kubyshko, , Kruk, and Fedotov, 2018.
Others are not responsible for the learming processes. Behaviour is highly influential by their
inherited habits and traits.
Constructivism: Self perspective is used according to this theory which is based on
individual thoughts. Each and every individual behave according to their perspective and deal in
different manner. There can be seen lot of differences in the learning pattern of individuals which
is different from edach other.
Learning theory
Gibb's learning theory: This theory was established by Garaham Gibb's in 1988. it
shows the proper learning experiences of an individual with the help of reflective cycle.
Different stages helps in understanding the experiences of learning journy which is described in
proper manner. Five stages of reflective cycle are mentioned below:
1. Description
2. Feelings
3. Evaluation
4. Conclusion
5. Action
It has been evaluated that these stages shows different emotions and expressions
throughout the journey. This helps in development of skills which help in developemnet of
career in desired manner.

Kolb's learning cycle: This learning theory includes different steps which helps in
sharing of experiences in better manner (Leung, Wen, and Jiang, 2018). It assist in solving
various problems during learning so that individual can effectively incrtease their knowledge. It
provide modified solutions so that individuals can easily resolve miss understandings.
Best development approaches to enhance your own professional and personal development.
Assessments helps in understanding the weaknesses and strengths which are essential to
identify for the improvement. Individuals require different skills so that they can perform
operations in desired manner (Sergeeva, 2019). Skills which require improvem,ent should be
focused by managers so that they can develop their career. Premier inn uses various ways so that
they assit their employees in personal development which are discussed below:
Coaching: Management of work can be effectively carried out by employees of Premier
inn with the help of effective coaching. Managers should provide various lessons to their
employees so that they can understand the requirements of operations. It assist in improvement
of various skills like problem solving and decision makinh.
Learning from experience: It is important to focus on the past experience because it
helps in the enhancement of skills and knowledge (Melissen, and Sauer, 2018). Experiences
helped me in enhancing various skills such as communication skills and decision making skills.
Taking feedbacks: Managers of Premier inn should communicate with their employees
so that they can gather information. Regular feedbacks helps in improving various abilities and
talents so that growth can be achieved in desired manner.
Construct a development plan to enhance your chosen skills and competencies
Development plan is essential for an individual so that they can inherit and enhance their
required skills. In order to become manager of food and beverages department it is essential to
formulate development plan which is mentioned below:
Skills Importance Actions Taken Time limit
Communication
Skills
It assist in sharing of
various thoughts and
ideas with each other
so that goals can be
accomplished.
Various articles and
online sessions related
to communication
helped a lot in
enhancing this skills.
1 month

Decision-making
Skills
It is important to
formulate decisions so
that food and beverage
manager can achieve
desired and positive
outcomes in most
appropriate manner.
Involving in group
activities and projects
provide opportunity to
take decision on
various topics. All
these activities assist
in improvement of
decision making skills
which is beneficial for
the achievement of
success.
2 months
Leadership skills This skill is
responsible for the
leading and
influencing of member
working in a team so
that smooth operations
can be carried out.
It can be enhanced by
interacting with
different members on
regular basis so that
behaviour of people
can be analysed which
assist in leading them
in desired manner.
2 months
Time management
Skills
It helps in completion
of various activities
and task prior to their
deadlines so that one
can accomplish
operations (Kay,Berry
and Coles, 2019). It
eliminates delay so
that goals can be
achieved in
appropriate manner.
Preparing schedules
according to the
deadlines of the
operations results in
managing time in best
possible manner.
Managing number of
operations at single
time helps in
improvement of this
skill.
1 month

Development plan assist in improvement of talent and skills so that individual can
achieve growth and development (Hulburt, Colaianne and Roeser, 2020). To become efficient
and effective food and beverages manager this development plan help a lot in nurturing talent.
Undertaking the job interview for the suitable industry role
Interview of the food and beverages Manager
Interviewee: “Good Afternoon, Sir”.
Interviewer: “Good Afternoon”
Interviewer: As a food and beverage manager how do you maintain the quality of the food
products ?
Interviewee: To maintain the quality there are various ethical practices which needs to
followed by the employees. The health and safety standards ensures that the quality of the food
products is best. It will significantly attract a lot of potential customers.
Interviewer: What are the skills required to become more in performing the work duties and
responsibilities ?
Interviewee: There are multiple skills which is required as a food and beverage manager. It
includes customer oriented approach, enough experience and excellent communication and
leadership skills. This will help to become more efficient in completing the work
Interviewer: How will you motivate the employees and improve their productivity ?
Interviewee: To improve the productivity of the employees. There are different techniques
which can be used. It includes promotion and recognition methods. This will help them to
maximize the productivity in an effective manner.
Interviewer: “Thank you so much!”
Interviewee: “Thank you for your precious time”. Hoping for the call.
Discussing the key strengths and weaknesses of an applied interview process
The interview will help the management to identify the strengths and weakness of the
individual. On the other hand, the management can evaluate various areas in which the
individual is lacking (Numonjonov, 2020). They asses if the individual is beneficial of the

organisation or not. The strengths and weakness analysed by the management of the Premier Inn
hotel effectively is described below:
Strengths
Direct – This will help to understand the candidate perspective towards their desired role. The
questions will test their knowledge and asses there areas in which they are lacking.
 Question and answer modified – The interviewer modify different questions to test the
knowledge of the individual. This will certainly help the management to know about the
candidate that can work in the organisation.
Weakness
 Time consuming – It takes a lot of time and the management needs to use various tools
to find the talented candidates (Park,and Min, 2020). Premier Inn hotel management is
including new ways to minimize the time and needs to work in a new manner to attract
new potential candidates towards their hotel.
 Difficult to Judge - It is one of the important factor the management might face
difficulty to judge the candidates. There are various barriers which needs to be eliminated
by the organisation. Premier Inn hotel can take tests of the candidates to test their
knowledge. They can judge the person which suitable for the best working position in the
organisation.

CONCLUSION
From the above report it can be concluded that individual should focus on developing
their career in appropriate manner. It is essential to work on skills which are necessary for the
completion of operations. Personal and professional development plays important role in
achievement of growth and success. Various actions should be taken in order to enhance the
required skills and talents. This report will include significance of personal and professional
development and skills required by an individual. Evaluation of skills and abilities are mentioned
in this report along with theories and approaches of professional and personal development.
Development plan is formulated according to the selected skills are mentioned in this report.

REFERENCES:
Books and Journals
Aguilar, J.E.R., Zang, L. and Fushimi, S., 2022. Towards sustainability in hospitality operations:
how is quality of life and work–life balance related?. Worldwide Hospitality and Tourism
Themes, (ahead-of-print).
Coombe, C., 2020. Developing a personal and professional strategic plan. In Professionalizing
Your English Language Teaching (pp. 115-127). Springer, Cham.
Edghiem, F. and Mouzughi, Y., 2018. Knowledge-advanced innovative behaviour: A hospitality
service perspective. International Journal of Contemporary Hospitality Management.
Goryushkina, and et.al 2019. Theoretical aspects of entrepreneurial education for hospitality
industry. Journal of Environmental Management & Tourism, 10(4 (36)), pp.835-841.
Hildebrand, J., 2018. Bridging the gap: A training module in personal and professional
development. Routledge.
Hulburt, K.J., Colaianne, B.A. and Roeser, R.W., 2020. The calm, clear, and kind educator: A
contemplative educational approach to teacher professional identity development.
In Exploring self toward expanding teaching, teacher education and practitioner
research (Vol. 34, pp. 17-36). Emerald Publishing Limited.
Kalyar, M.N., Ali, F. and Shafique, I., 2021. Green mindfulness and green creativity nexus in
hospitality industry: examining the effects of green process engagement and
CSR. International Journal of Contemporary Hospitality Management.
Kay, D., Berry, A. and Coles, N.A., 2019. What experiences in medical school trigger
professional identity development?. Teaching and learning in medicine, 31(1), pp.17-25.
Kubyshko, V.L., Kruk, V.M. and Fedotov, A.Y., 2018. Psychological training: lessons and
prospects in the context of professional and personal development of a
specialist. Psychology and Law, 8(4), pp.219-235.
Leung, X.Y., Wen, H. and Jiang, L., 2018. What do hospitality undergraduates learn in different
countries? An international comparison of curriculum. Journal of Hospitality, Leisure,
Sport & Tourism Education, 22, pp.31-41.
Melissen, F. and Sauer, L., 2018. Improving sustainability in the hospitality industry. Routledge.
Numonjonov, S.D., 2020. Innovative methods of professional training. ISJ Theoretical &
Applied Science, 1(81), pp.747-750.
Park, J. and Min, H.K., 2020. Turnover intention in the hospitality industry: A meta-
analysis. International Journal of Hospitality Management, 90, p.102599.
Sergeeva, M.G., 2019. Formation of economic competence of the head of the educational
organization in terms of professional development. Revista San Gregorio, 1(30).
Smit, B. and Melissen, F., 2018. Sustainable customer experience design: Co-creating
experiences in events, tourism and hospitality. Routledge.
Smith, W.W., Clement, J.C. and Pitts, R.E., 2018. Oh the places they’ll go. Examining the early
career path of hospitality alumni. Journal of Teaching in Travel & Tourism, 18(2),
pp.109-122.
Uen, and et.al 2018. Supervisory mentoring and newcomer innovation performance in the
hospitality industry. International Journal of Hospitality Management, 73, pp.93-101.

Yam, L., Raybould, M. and Gordon, R., 2018. Employment stability and retention in the
hospitality industry: Exploring the role of job embeddedness. Journal of Human
Resources in Hospitality & Tourism, 17(4), pp.445-464.