Impact of Brexit on Hospitality and Catering Sector: A Case Study on Thistle Hotel

This research report analyzes the impact of Brexit on the hospitality and catering sector, focusing on Thistle Hotel. It includes an introduction, research methodology, data analysis, and interpretation. The report concludes with recommendations and alternative methodologies.

Research Report
To analyse the impact of Brexit on hospitality and
catering sector: A case study on: Thistle Hotel

Abstract
In the below report, the major topic which is focus on the “To analyse the impact of
Brexit on hospitality and catering sector: A case study on: Thistle Hotel”. This report consists
of impact of Brexit on the hospitality industry and catering industry. As in this report there is
introduction, in which there is a research background and organisation, then it consists of
research methodology and the literature review. Then there is a data analysis and
interpretation which is done through questionnaire survey. Then at last it consists of
reflection, conclusion, recommendations and alterative methodology which can be used in
this research report.

Table of Contents
Abstract............................................................................................................................................
Section One: Introduction................................................................................................................
1.1 Background of the research..............................................................................................4
1.2 Rationale of the study.......................................................................................................4
1.3 Significance of the study..................................................................................................5
1.4 Structure of the research...................................................................................................5
1.5 Hypothesis theory.............................................................................................................5
1.6 Problem statement............................................................................................................6
1.7 Key Concept:....................................................................................................................6
1.8 Aim...................................................................................................................................6
1.9 Objective...........................................................................................................................6
1.10 Research questions.........................................................................................................7
1.11 Background of the company...........................................................................................7
Chapter two: Research Methodology...............................................................................................
3.1 Introduction......................................................................................................................8
3.2 Research Onion................................................................................................................8
Section Three: Data Analysis and Interpretation...........................................................................
3.1 Questionnaire..................................................................................................................11
Chapter four: Conclusion and Recommendation...........................................................................
4.1 Conclusion......................................................................................................................28
4.2 Recommendation............................................................................................................28
4.3 Analysis and reflection...................................................................................................29
References......................................................................................................................................
Appendices.....................................................................................................................................

Section One: Introduction
1.1 Background of the research
The change in the UK immigrate system which are helpful for considering different
aspect and make sure to work and manage the society. As the new law about the UK
employees that any of the low skilled or Non-UK employee who are earning less than 20,480
euros won’t be allow in UK. This new change will make the high impact on the hospitality
industry of UK, as most of their employee are Non-UK workers to fill the entry level jobs.
Further after facing the impact of covid-19 in UK, many of the employees leave country and
go to their home countries to safeguard themselves (Duong and et.al., 2020). There are lots of
impact which are highly related to the growth and achievement in the companies to work and
manage the sources of different food prices, consume confidence, are declining which make
the declining growth in the hospitality and catering industry. This research will be helpful for
the companies like Thistle hotel to work and manage their valuable staff to gain the
confidence of the employee and make sure to work on the basis of the management and
growth process. Due to the lockdown and many other views of the life it has been related to
make sure for creating a temporary job profile and make a pool of available applicants and try
to overcome the challenges with high labour and employee’s activities.
1.2 Rationale of the study
This research has to be done for helping the hospitality and catering industry in UK,
as this research report will be helpful for the growth and achievement of the company. To
improve the audience support and serve more valuable customer is needed to be done by this
report structure. With the help of this research, many of the hospitality industry are able to
understand effective policies to make the change accordingly (Portes, 2016). This is the main
reason to conduct this study as with the help of this study, the nature and impact of the covid-
19 and brexit policies are evaluable and seems effectively through the major changes and
growth in applicability.
This could be related to the growth and achievement of the companies who are
working and providing their services in hospitality and catering services. Many of the
customer are not that must sure for using outdoor services, but it has been related to the
growth and measurement of the company and work as per the growth and need of the hotels
(Pardo-García and Barac, 2018). Further it could be related to addressing problem solution, to

make the impact of Covid-19 and brexit on the UK based hospitality workforce and issues
face in the market.
1.3 Significance of the study
With the help of this study it has been related to the major changes and growth to
recover the challenges and make sure to work and attract the new customer and employees
for the growth of the sector. The economic output has been slow down in 2020 of the sector
which are highly related to corona various restriction and make a pre-pandemic level in the
growth and objectivity of the growth and level of organisation. One of the major significance
of this research is that many of the government in UK are support the culture and need in the
hospitality sector and make new guidelines for the essential growth and achievement in
marketing concept (Duarte Alonso and Kiat Kok, 2020). With the help of this research, many
of the hotels are able to make empower the team growth, do more with the less resources and
having the better visibility in the hotel industry to make growth and solve problems for the
company and its possible growth.
With the proper research growth and achievement in the complexity of hospitality
industry, it has been related to the growth for the problem’s solution and make more
development opportunities which they can easily get a set up for the achievement and
industry process of the company.
1.4 Structure of the research
The main structure of the report will include the basic assumption and achievement in
the research aim and objective and conclude the basic growth in market. First chapter is
related to the introduction and background of the research. Second will be related to literature
review and third will be related to research method that would be related to major changes
and growth in the market (Hwang, Shan and Looi, 2018). It will make the impact on the
independent and depend variable for the growth of the market research. After that primary
analysis is conducted and make sure to work and manage the effective adaptability to relate
the sources to work the primary outcome and make effective adaptability in the management
and effective sources.
1.5 Hypothesis theory
This sector will be helpful for the company to work and manage the overall impact
and growth that could be related to existing market study of hospitality and make sure for
work and manage sources on the hospitality industry. It could be related to make strategic

changes to make the brexit for the growth of covid-19 and it will lead to the focus on the
management and process of the hotel to lead more success and growth.
1.6 Problem statement
The major change and impact on the brexit and covid-19 in UK and make high strike
in hospitality and catering sector. The chosen research will be able to understand and analysis
the problem for working effectively on this situation and make possible solution for this
(Alexander and et.al., 2018). After seeing the pandemic and covid-19 impact, it has to be
taken that many of the companies are able to work and aspect the basic need of the company
to work and manage the impact. Which are going higher and higher in the hospitality and
catering sector.
1.7 Key Concept:
The main concept of the research are able to explain two major points:
Brexit: It is the combine word for Britain and exit which are highly related to the
growth and achievement in the success factors. This word means that EU are able to leave the
union and make sure to work on the UK for working new and implemented policies.
Covid-19: It is a virus and disease that can be caused by a new strain and make
effective coronavirus which are first seems in 2019. So its name make Covid-19 or the novel
coronavirus.
Import and export policies: These are the policies which are helpful and effective for
the growth of different guidelines and make preferred good impact on the existing market and
value of the covid-19.
1.8 Aim
“To analyse the impact of Brexit on hospitality and catering sector: A case study on:
Thistle Hotel”.
1.9 Objective
 To analyse the impact of Brexit on hospitality and catering sector.
 To discuss the negative and positive impact of Brexit in the market of UK and
Europe.
 To reflect on the changes which have come on import and export due to Brexit in the
country.

 To understand the further measures and techniques which hospitality and catering
sector must take to be able to operate effectively.
To study on the positive and negative impact of Brexit and focus on this aspect and
not Covid-19 which is the current issue which UK is facing. Import and export policies and
laws have changed which also must be addressed so that there is going to be better
operations.
1.10 Research questions
 What impact has Brexit got in hospitality and catering sector in UK?
 What are the positive and negative impact of Brexit in the country and market?
 What recommended measures for hospitality and catering industry to be able to
operate effectively?
1.11 Background of the company
Thistle hotel is the hotel which is run by glh, it is a UK based company which have a
portfolio of 8 central London hotel and one is Dorset. This was established in 1965 and
combine the traditional legacy which are highly related to the major changes and growth in
the hospitality and catering services. In 1997, major companies are able to make stock
exchange to become the Thistle hotel Plc which had value of 620 million euros (Evans and
Yusof, 2020). The main objective of the hotel is to deliver the best service in all over the UK
and earn some major benefits of customer high valuable service in the company to make sure
for earing profit and make changes as per the need and development of the company.
Thistle operate in the many of the luxury hotel in London and manage the source
which are related to the growth and management applicability for the growth of the major for
the growth of the company in UK. The management system of Thistle hotel are controlled by
Neil Gallagher and manage all the operation activities and employee relation with the
management to work and manage for the growth of company (Rodger, 2020). Their main aim
is to provide effective change in management and able to serve the five star luxury hotel in
management of the company and make management to work and growth in market.

Chapter two: Research Methodology
3.1 Introduction
Research methodology is the natural process which are highly effective and used for
the growth for collecting data and make effective strategies to make data interpretation on the
chosen data collection topic. It is the process which are helpful and useful for making
procedural activities’ on the impact of researcher. There are different way and enjoy which
are helpful for the researcher to conduct and analysis the ratio in between each strategies and
choose one single platform and layers in a right way (Huber, 2018). With the help of this
research it could be helpful for the growth and measurement of the researcher to conduct and
make a growth in the success to work and manage the effective changes in the role and
measure the growth in activity. It has majorly six layer which are described for completing
this research in an organised way:
3.2 Research Onion
Research Philosophies: This is the first layer of the research methodology that
actually help the researcher to collect the data with some authorised and collective form.
There are different type of philosophies are used and collected which include positivism,
realism, interpretivism and pragmatism. It is the set of belief which are mainly concerning the
nature e and technique of the outcome which are highly being invested on the different

philosophies. The above mentioned research philosophies are conducted in between
ontological, means face the reality and true faces. Epistemological that will related to the
human knowledge which are highly related to the growth and valid knowledge. Axiological,
is about the level of influence that actually work on the research values and prepositions. In
this research, researcher use positivism research as it will be related to the actual knowledge
based activities and measuring accepted knowledge and result for the world.
Research Approaches: There are mainly two layers which help the researcher to
conduct the research on the basis of positivism approaches. These two approaches are helpful
in influence the decision and try to make effective decision through the world and make
strategic decision on the right bases. Inductive approach is used to make and create the own
theory which are never exist before (Loureiro, Sarmento and do Rosário, 2019). This is
helpful in conducting technical theory and try to put on the basis of management and try to
start it form the starting. Which could be related to major growth and success of the
researcher. But this research include the deductive theory as it is basically related to research
question are put up and make sure to provide research theories and make gather data and
ultimately it will be related to confirmation and rejection of the thesis on the basis of research
theory and data collection which are already established.
Research Strategies: This is basically related to gather the style and make sure to
analysis and collect the data which are helpful for considering the choice and make effective
growth in techniques. There are different way and choice which are helpful for considering
and completing research on the basis of research approaches (Oxford Analytica, 2016). It
could be related to experiments, survey, case study, action, grounded theory, ethnography and
archival research (Keegan, 2019). This could be related to make strategies for the growth of
making management which are essential for experiment and survey which are highly related
to work and manage for the growth of related to work and manage in survey of the data
which are highly related to different group and data analysis in the chosen strategies.
Research Choices: The choice for collecting method and make survey for the data
collection are basically related to the growth and achievement of mono-mixed, mixed and
multi methods. Here the researcher are needed to work and manage the data on multi-mixed
method. As here they can focus on the research and work as per the quantitative and
qualitative method of data collection. It will be helpful in collecting data method and make

sure to find out the gap which are suitable and helpful for filling the gap and make sure to
work and manage the outcome as per the need.
Time horizon: This is the fifth layer of time horizon which are related to make time
horizon methods. There are two different method which are helpful for completing the
research, one is cross sectional and another is longitudinal. In the cross sectional method
qualitative and quantitative method are used and make an observation path to complete this
research and able to work and manage the data at the same point of time (Ryser, 2020).
Whereas longitudinal method are also allow for using both type of research method but this
study is majorly focus on the sample for long period of time. Here, the researcher will be able
to make cross sectional research for the growth of the company to make on different methods
to study and make on the events.
Technique and procedure: Here the different method and collection of the method
are used for conducting different procedure and make sure to manage same things for the
different philosophical approaches (Line and et.al., 2020). Primary and secondary data is
collected and make sure to work for both the type of research and result will overcome the
gap in between the growth of objectivity. With the help of close ended questionnaire 30
respondent will be chosen for completing the research and make effective growth on the
major strength and work culture for the sampling method and its process.
Ethical implication: This will be related to make the research and need to work and
manage the implication for working and deserving the lead and impact on the given research
platform, it will be helpful for the researcher to conduct effective research and basically it
could be related to make sure for growth and achievement in the process to work and manage
the good form of decision and look everyone for conducting researcher and needed to make
sure for presenting effective data and analysis which are effectively related to different source
and measurement and success in the company (Sitkin, 2019). With the need of better
communication, ethical consideration, data collection and having the consent form is helpful
for the researcher to make and collect the data on the basis of management and practice
policy in the research.

Section Three: Data Analysis and Interpretation
3.1 Questionnaire
Q1. Are you aware about the concept of impact of Brexit and covid 19
pandemic has on the hospitality industry and catering industry?
Frequency
a. Yes 25
b. No 2
c. Can’t say 3
Q2. According to you, do you think Brexit has impacted the hospitality
industry?
Frequency
a. Yes 20
b. No 5
c. Not sure 5
Q3. According to you, covid 19 has impacted the Thistle hotel? Frequency
a. Very positive 13
b. Very negative 15
c. Can’t say 2
Q4. According to you, where have you noticed to increase in cost since
Britain voted to leave the EU?
Frequency
a. Increase in labour cost 7
b. Increase in cost of raw material and ingredients 13
c. Increase in equipment cost 7
d. Increase in rent cost 3
Q5. What impact do you think Brexit have on hospitality industry and
catering industry?
Frequency
a. Slightly negative impact 12

b. Slightly positive impact 10
c. Very negative 4
d. Very positive 4
Q6. According to you, what impact do you think Brexit have impacted
on the number of guests coming in the Thistle hotel.
Frequency
a. Slightly negative 20
b. Slightly positive 7
c. Can’t say 3
Q7. According to you, what negative impact of Covid 19 has seen on the
Thistle hotel the most?
Frequency
a. Decrease in profits 10
b. Increase in employee turnover 10
c. Reduction in visiting of number of customers 10
Q8. What are the changes that are being coming of imports and exports
to Brexit in the country?
Frequency
a. Checking on new regulation and rules coming for imports and
exports
15
b. Checking on general licenses 5
c. Checking on additional requirement of excise products 10
Q9. What challenges are being faced by Thistle hotel after the
implementation of Brexit in UK?
Frequency
a. Increase in prices of labour and raw material 10
b. Increase in competition 12
c. Difficulty in bringing high skilled workforce 8

Q10. What safety measures are being implemented by the Thistle hotel
during and after the enactment of covid 19 in their hotel?
Frequency
a. Maintain social distancing 10
b. Using of proper sanitations facility 12
c. Providing healthy and fresh food 8
Q11. What positive impact does Brexit on the hospitality industry and
catering industry finds out?
Frequency
a. Ability to hire local people 12
b. International booking at UK hotel 12
c. Freedom to achieve their trade deals 6
Q12. What negative impact does of the Brexit on hospitality industry and
catering industry finds out?
Frequency
a. Britishers could not influence by international matters 10
b. Lack of skilled workforce 11
c. Increase in the cost of imported goods 9
Q13. Do you think, employees of the Thistle hotel are working
effectively in the organisation and there all demands are being fulfilled?
Frequency
a. Yes 20
b. No 7
c. Not sure 3
Q14. What are the measures and techniques used by hospitality and
catering industry in operating their functions effectively?
Frequency
a. Hotel is offering free cancellation to customers or against local
and international restrictions.
12
b. Hotels providing 24/7 medical care to the customers 10
c. Providing training and development programmes to existing staff 8

Theme 1 Concept of Brexit and covid 19 on hospitality industry
Q1. Are you aware about the concept of impact of Brexit and covid 19
pandemic has on the hospitality industry and catering industry?
Frequency
a. Yes 25
b. No 2
c. Can’t say 3
a. Yes b. No c. Can’t say
25
2 3
Interpretation
From the above graph, it is analysed that 30 respondents. These respondents are from the
employees and staff members of the Thistle hotel (Eaglestone, 2018). Out of 30 respondents,
25 people are saying that yes, they are knowing about the concept and aware about the impact
of Brexit and covid 19 pandemic which is on the hospitality industry. Then about 2 people
out of 30 people said that they did not aware about this impact of hospitality industry. But
rest of the people 3 people are not aware about this impact on catering sector.

Theme 2 Brexit has impacted
Q2. According to you, do you think Brexit has impacted the hospitality
industry?
Frequency
a. Yes 20
b. No 5
c. Not sure 5
1 2 3
0
2
4
6
8
10
12
14
16
18
20
Q2. According to you, do you think Brexit has impacted the hospitality industry?
Frequency
Interpretation
From the above it is concluded that this is conducted between 30 respondents. But 20 out of
30 people are saying that yes, they think that Brexit has impacted the hospitality industry.
Then another 5 people said that no they are not aware about the impact of Brexit on
hospitality and catering industry. Then another 5 people said that they are not aware about
this and they did not sure about this.
Theme 3 Covid 19 has impacted hotel
Q3. According to you, covid 19 has impacted the Thistle hotel? Frequency
a. Very positive 13
b. Very negative 15
c. Can’t say 2

a. Very positive b. Very negative c. Can’t say
0
2
4
6
8
10
12
14
16
13
15
2
Interpretation
It is discussed from above that this survey is conducted between 30 respondents, out of those
30 members, 13 said that they think covid 19 pandemic has more positive impact on the
Thistle hotel. But the next 15 people said that the think covid pandemic has impacted
negative impact on the Thistle hotel. Rest of the other people 2 people said that they think
covid 19 pandemic has impacted the Thistle hotel.
Theme 4 Noticed to increase in cost since Brexit
Q4. According to you, where have you noticed to increase in cost since
Britain voted to leave the EU?
Frequency
a. Increase in labour cost 7
b. Increase in cost of raw material and ingredients 13
c. Increase in equipment cost 7
d. Increase in rent cost 3

a. Increase in
labour cost b. Increase in cost
of raw material
and ingredients
c. Increase in
equipment cost d. Increase in rent
cost
0
2
4
6
8
10
12
14
Interpretation
From the above graph and survey, it is concluded that out of 30 respondents, 7 people thinks
that increase in cost of labour that is noticed at the time of Britain voted to leave EU
(Filimonau, and Magklaropoulou, 2020). Then another 13 people thinks that increase in cost
of raw material and indigents is the most reason which is noticed at the time of when Britain
exit from EU. Then another 7 people thinks of increase in equipment cost of the most which
is seen at the time of Britain exit from EU. Then other 3 people said that increase in rent cost
is the reason that is seen when Britain exit from EU or when Britain voted to leave EU. There
is a lot of people saying that there is a rise in various prices of various products which is seen
at the time Britain exit from Eu.
Theme 5 Impact of Brexit on hospitality industry
Q5. What impact do you think Brexit have on hospitality industry and
catering industry?
Frequency
a. Slightly negative impact 12
b. Slightly positive impact 10
c. Very negative 4
d. Very positive 4

a. Slightly negative
impact b. Slightly positive
impact c. Very negative d. Very positive
0
2
4
6
8
10
12
Interpretation
It is concluded from above graph that out of 30 people or respondents, 12 said that there is a
slightly negative impact of Brexit on the hospitality and catering industry. Then another 10
people said that they think there is a slightly positive impact on the hospitality and catering
industry of Brexit (Line, and et.al., 2020). Other 4 people said that there is very negative
impact of Brexit on the catering and hospitality industry. Then rest of the people 4
respondents, gone with very positive impact of Brexit on the hospitality industry.
Theme 6 Impact of Brexit on number of customers arrive
Q6. According to you, what impact do you think Brexit have impacted
on the number of guests coming in the Thistle hotel.
Frequency
a. Slightly negative 20
b. Slightly positive 7
c. Can’t say 3

a. Slightly negative b. Slightly positive c. Can’t say
0
2
4
6
8
10
12
14
16
18
20
Interpretation
From the above graph, it is concluded that out of 30 respondents, 20 people thinks that there
is a slightly negative impact of Brexit on the number of guest and customers coming in the
Thistle hotel. Then another 7 people thinks that slightly positive impact of Brexit on the
number of arriving customers on the Thistle hotel. Then another 3 people did not know about
the impact of Brexit on the number of customer and guest arriving in the hotel. They are not
aware about the positive and negative impact on the given question.
Theme 7 Negative impact of Covid 19 on Thistle hotel
Q7. According to you, what negative impact of Covid 19 has seen on the
Thistle hotel the most?
Frequency
a. Decrease in profits 10
b. Increase in employee turnover 10
c. Reduction in visiting of number of customers 10

a. Decrease in profits b. Increase in employee
turnover c. Reduction in visiting of
number of customers
0
1
2
3
4
5
6
7
8
9
10
Interpretation
In the above graph, it has been analysed that there could be negative impact of covid
pandemic on the hospitality industry and catering industry. Due to this survey, it is analysed
that out of 10 people are with the concept that there is a decrease in profits due to covid
pandemic as many of the customer are not purchasing food from outside and they are not
going outside due to lockdown (Ndiuini, and Baum, 2021). Another 10 people thinks that
there is an increase in employee turnover due covid pandemic as many of the employees are
being fired by the company and many of the employees left from the organisation so this
could impact negatively their organisations and this results in increasing of the employee’s
turnover. Then rest of the other people gone with the reduction of visiting of number of
customers as customer and guest are coming less in the hotel as compared to regular days.
Theme 8 Change comes in imports and exports after Brexit
Q8. What are the changes that are being coming of imports and exports
to Brexit in the country?
Frequency
a. Checking on new regulation and rules coming for imports and
exports
15
b. Checking on general licenses 5
c. Checking on additional requirement of excise products 10

a. Checking on new
regulation and rules
coming for imports and
exports
b. Checking on general
licenses c. Checking on additional
requirement of excise
products
0
2
4
6
8
10
12
14
16
Interpretation
It has been analysed that there are various changes that are being coming in imports and
exports after the arrival of Brexit. From the above graph, it is seen that out of 15 people
checking on the new regulation a rule from imports and exports are being focus by the
hospitality and catering service centres. Then another 5 people said that checking on the
general licenses is another method which is being used by hospitality and catering industry.
Then other 10 people gone with the checking of additional requirement of excise products
like fuel etc could be check by the hotel managers and catering managers.
Theme 9 Challenges faced by hotel after Brexit
Q9. What challenges are being faced by Thistle hotel after the
implementation of Brexit in UK?
Frequency
a. Increase in prices of labour and raw material 10
b. Increase in competition 12
c. Difficulty in bringing high skilled workforce 8

a. Increase in prices of
labour and raw material b. Increase in
competition c. Difficulty in bringing
high skilled workforce
0
2
4
6
8
10
12
Interpretation
It can be interpreted that there are various challenges which are being faced by Thistle hotel
after the implementation of Brexit in UK. As out of 30 respondents, 10 thinks that increase in
prices of labour and raw material can results in challenges such is being faced by hotel
effectively (Nurmatov, Fernandez, and Coto Millan, 2020). Then another 12 people said that
increase in competition is the most important challenges which is being faced by Thistle hotel
after the implementation of Brexit in UK. Rest of the 8 people gone with difficulty in
bringing high skilled workforce is another reason which is faced by Thistle hotel.
Theme 10 Safety measures made by Thistle hotel
Q10. What safety measures are being implemented by the Thistle hotel
during and after the enactment of covid 19 in their hotel?
Frequency
a. Maintain social distancing 10
b. Using of proper sanitations facility 12
c. Providing healthy and fresh food 8

a. Maintain social
distancing b. Using of proper
sanitations facility c. Providing healthy and
fresh food
0
2
4
6
8
10
12
Interpretation
It is analysed from the above that 10 people gone with maintain social distancing is the
reason which is a measure faced by Thistle hotel. Then another 12 people thinks that using of
proper sanitations facility is the safety measure which is used by Thistle hotel after the
enactment of covid pandemic. Then another 8 people gone with the providing healthy and
fresh food, is another measure that is faced by Thistle hotel.
Theme 11 Positive impact of Brexit on hospitality industry
Q11. What positive impact does Brexit on the hospitality industry and
catering industry finds out?
Frequency
a. Ability to hire local people 12
b. International booking at UK hotel 12
c. Freedom to achieve their trade deals 6

a. Ability to hire local
people b. International booking
at UK hotel c. Freedom to achieve
their trade deals
0
2
4
6
8
10
12
Interpretation
From the above it is concluded that 12 people said that Ability to hire local people is the
positive impact which is seen of the Brexit on the hospitality and catering services. Then
another 12 people are with the international booking at UK hotel is another positive impact
which is found of Brexit on hostility sector. Rest of the other people 6 respondents are with
freedom to achieve their trade deals is the positive impact which is seen of the company.
Theme 12 Negative impact of Brexit on hospitality industry
Q12. What negative impact does of the Brexit on hospitality industry and
catering industry finds out?
Frequency
a. Britishers could not influence by international matters 10
b. Lack of skilled workforce 11
c. Increase in the cost of imported goods 9

a. Britishers could not
influence by international
matters
b. Lack of skilled
workforce c. Increase in the cost of
imported goods
0
2
4
6
8
10
12
Interpretation
It is analysed from above that 10 people are with the Britishers who could not influence by
international trade is the negative impact of Brexit is found. Then another 11 people are with
the lack of skilled workforce which is being found as a negative impact of Brexit and rest of
the other people 9 said that increase in the cost of imported goods and service are the
negative impact which is seen in the organisation (Duman, Erkaya and Topaloglu, 2020).
Theme 13 Employee of hotel working effectively
Q13. Do you think, employees of the Thistle hotel are working
effectively in the organisation and there all demands are being fulfilled?
Frequency
a. Yes 20
b. No 7
c. Not sure 3

a. Yes b. No c. Not sure
0
2
4
6
8
10
12
14
16
18
20
Interpretation
It has been analysed that 20 people are with the yes, they think employees of Thistle hotel are
working effectively in the organisations and all their demands are being fulfilled. Then other
7 people thinks no employee’s demands are not fulfilled. Other 3 people are not sure about
this statement.
Theme 14 Measures and techniques used by hospitality and catering industry
Q14. What are the measures and techniques used by hospitality and
catering industry in operating their functions effectively?
Frequency
a. Hotel is offering free cancellation to customers or against local
and international restrictions.
12
b. Hotels providing 24/7 medical care to the customers 10
c. Providing training and development programmes to existing staff 8

0
2
4
6
8
10
12
Interpretation
In this it is analysed that 12 people said that hotel is offering free cancellation to customers or
against local and international restrictions as a measure. Then other 10 people are with the
hotel providing 24/7 medical care services to the customers, and other 8 people are with the
providing proper training to the staff members of the organisation is the measure used by
hospitality and catering services industry.

Chapter four: Conclusion and Recommendation
4.1 Conclusion
Form the above report it has been relayed for the growth and achievement which are
helpful for working and collecting the data in order to make analysis and put down the
analysis in the form of helpful activities which are essential for the further research and its
applicability. In the hospitality and catering service many of the researcher are able to know
and considered the future growth in this sector. As per the research after 2030, there are
further implication and data collection are used to work and manage as per the need of the
company which are helpful in analysing and making systematic future growth that could be
essential and helpful for working and making growth in the market analysis and future
changes in the company. Thistle hotel are able to complete their policies which are needed to
be done due to covid-19 and brexit impact on the UK (Kanakaratne, Bray and Robson, 2020).
But after facing the so many challenges and downfall in the future activities it has been
related to work and manage the graphs and tried to make future growth and high rate of
success within the society. It could be related to major changes and applicability procedure in
the company to work and assign the task as per the management system in the company.
Many of the hotel lines are able to work and manage the sources in order to manage effective
supply and creativity within hotel industry.
In addition to all of this the research is able to concluded that there are different
sources and abilities which are helpful in managing sites and make creativity on the business
activities. Most of the hotel industry are needed to be shut because of new law of brexit and
covid-19 management issue. All will create lots of challenges and growth in the company
which are helpful in working effective and make sure to manage sources and decline the task
activities in the order to manage proper and effective sources (Barr and Dowding, 2019).
Think positive and it will make the positive appearance and make manage the sources and
which are essential for the empowering the basic responsibility for the action which are
needed to be serve at the best cost of the future growth in hospitality and management sector.
4.2 Recommendation
After completing different sector which are highly related to make sure for the growth
and achievement in hospitality and catering services. There are different sector which are
highly related to makes sure for working and managing different growth and achievement in
the measurement which are highly related to future implication and achievement in the

management process of the hospitality sector. Some of the major recommendation for thistle
hotel are given below:
 They have to make selection of the effective and talented staff which are helpful for
the growth and measurement of the company and make sure to mind the gap and
make effective growth in the company (Michael, James and Michael, 2018). This
could be further helpful in managing the staff and make sure and manage the growth
in different sector of innovation and talent staff which are helpful in achievement to
make effective UK talent for the growth and in the pool of talented people.
 For increasing the customer confidence back they have to make effective changes
which are highlighted and make economy different aspect and growth in different
uncertainty and make sure to work and make expansive which could further different
sector and make sure for the achievement in the management people for the off.
 With the increasing nature and growth in business hospitality were trading and make
comparing across the industry for the management which are highly essential for
temporarily to paused and make trading in the company (Turner-King, 2018). It could
be related to make food and accommodation which are highly related to make
effective jobs as per significantly related to make sure.
 They should be able to make flexible and make approaches to work and manage
different approaches to reopen the circumstances which are essential to the company
and make helpful for the growth in the future resources. With the major changes in
covid-19 and brexit implication this could be helpful for the growth and work culture
of the company.
4.3 Analysis and reflection
From the above report, it has been related to make major changes and growth in the
analysis and make sure to work and manage. With the help of equal opportunities and make
sources to work and manage the activities to work and it could be related to analysis of the
major implication in effective growth and opportunities. Which are helpful and make
essential for working and ability to make workplace planning and rebuilding the concept and
make sure to manage the activities in the growth and essential nature of impact (ROBINSON
and Oriade, 2020). Different employer are majorly looking and role of the different skills and
make needed different approaches which are available to need and manage deliver to work
and manage customer experience.

From the above report, I have been understanding the need and analysis for make
management in order to make brexit the hospitality centre and work and manage the source
for the growth of the company to work and manage the hospitality sector and growth. I have
been understand the nature and it will be associated to the growth and effective growth in the
management process in the growth of applicability and work as per the deciding nature of
sustainability sector in hospitality. Further some major changes are related and analysis while
conducting primary research and to analysis and interpret ate that research would be
beneficial for considering the outcome and major changes as per the need of the filling
possible research gap.

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Appendices
Questionnaire
Q1. Are you aware about the concept of impact of Brexit and covid 19 pandemic has on the
hospitality industry and catering industry?
a) Yes
b) No
c) Can’t say
Q2. According to you, do you think Brexit has impacted the hospitality industry?
a. Yes
b. No
c. Not sure
Q3. According to you, covid 19 has impacted the Thistle hotel?
a. Very positive
b. Very negative
c. Can’t say
Q4. According to you, where have you noticed to increase in cost since Britain voted to
leave the EU?
e. Increase in labour cost
f. Increase in cost of raw material and ingredients
g. Increase in equipment cost
h. Increase in rent cost
Q5. What impact do you think Brexit have on hospitality industry and catering industry?
e. Slightly negative impact
f. Slightly positive impact
g. Very negative
h. Very positive
Q6. According to you, what impact do you think Brexit have on the number or guest
coming in the Thistle hotel.
d. Slightly negative
e. Slightly positive

f. Can’t say
Q7. According to you, what negative impact of Covid 19 has seen on the Thistle hotel the
most?
d. Decrease in profits
e. Increase in employee turnover
f. Reduction in visiting of number of customers
Q8. What are the changes that are being coming of imports and exports to Brexit in the
country?
d. Checking on new regulation and rules coming for imports and exports
e. Checking on general licenses
f. Checking on additional requirement of excise products
Q9. What challenges are being faced by Thistle hotel after the implementation of Brexit in
UK?
d. Increase in prices of labour and raw material
e. Increase in competition
f. Difficulty in bringing high skilled workforce
Q10. What safety measures are being implemented by the Thistle hotel during and after the
enactment of covid 19 in their hotel?
d. Maintain social distancing
e. Using of proper sanitations facility
f. Providing healthy and fresh food
Q11. What positive impact does Brexit on the hospitality industry and catering industry
finds out?
d. Ability to hire local people
e. International booking at UK hotel
f. Freedom to achieve their trade deals
Q12. What negative impact does of the Brexit on hospitality industry and catering industry
finds out?
d. Britishers could not influence by international matters
e. Lack of skilled workforce
f. Increase in the cost of imported goods

Q13. Do you think, employees of the Thistle hotel are working effectively in the
organisation and there all demands are being fulfilled?
d. Yes
e. No
f. Not sure
Q14. What are the measures and techniques used by hospitality and catering industry in
operating their functions effectively?
d. Hotel is offering free cancellation to customers or against local and international
restrictions.
e. Hotels providing 24/7 medical care to the customers
f. Providing training and development programmes to existing staff