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Sample Hospitality Business Toolkit Assignment PDF

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Added on  2021-01-01

Sample Hospitality Business Toolkit Assignment PDF

   Added on 2021-01-01

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Hospitality Business Toolkit
Sample Hospitality Business Toolkit Assignment PDF_1
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................1a) Recording all expenditures and incomes with the help of table.........................................1b) Explaining following terms as pertains in hospitality industry..........................................1c)Double entry book keeping system of debits and credits to record sales and purchasestransactions in general ledger.................................................................................................2d) Basic trial balance applying the use of balance off rule to complete ledger......................3TASK 2............................................................................................................................................4a) Different stages of HR life cycle applied to food and beverage hospitality job role and theirimportance for retaining and developing talent......................................................................4b) Importance of HR life cycle in relation to strategic talent management and overcomingissues of staff retention...........................................................................................................6c) Judgements and recommendations of HR processes and documents can be improved foreffective talent planning throughout HR life cycles...............................................................6d) Performance management plan for hospitality job role and techniques for resolving bothnegative behaviour and overcoming issues of staff retention................................................7TASK 3............................................................................................................................................8a) Specific legislations that a hospitality organisations has to comply and adhere to............8b) Using specific examples illustrating company, employment and contract law potentialimpact upon business decision making in hospitality industry..............................................9c) Examining potential implications of regulations, legislations and standards upon decisionmaking in a hospitality organisation.......................................................................................9d) Critically reflect on potential impacts of regulations, legislations and ethical principlesupon decision making in a hospitality organisation.............................................................10TASK 4..........................................................................................................................................10a) Different functional roles within hospitality sectors........................................................10b) Different methods of communication, coordination and monitoring applied to hospitalityfor strengthening value chain...............................................................................................14
Sample Hospitality Business Toolkit Assignment PDF_2
c) Analyse different methods of communication, coordination and monitoring withindepartment of hospitality organisation for achieving organisational objectives andstrengthening value chains...................................................................................................14d) Critically analyse different methods of communication, coordination and monitoring withindepartment of hospitality organisation and make recommendations...................................15CONCLUSION..............................................................................................................................15REFERENCES..............................................................................................................................16
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