Hospitality Industry Analysis

Table of Contents
P4 Different operational roles arising in the industry............................................................4
P5. Skills requires to perform different roles and shortage of manpower in the industry. ..6
P6 PESTLE analysis of whole industry with ideas...............................................................7
P7 SWOT analysis of Hilton hotel and resorts and its decision-making.............................10
P8 Implications of current and potential trends in hospitality industry...............................12
Different type of hospitality business, its scopes and sold product and services........................1
P6 PESTLE analysis of whole industry with ideas.....................................................................3
P7 SWOT analysis of Hilton hotel and resorts and its decision-making....................................5
P8 Implications of current and potential trends in hospitality industry......................................6
CONCLUSION...........................................................................................................................7
REFERENCES..............................................................................................8

Introduction

P4 Different operational roles arising in the industry
An organisation cannot run smoothly without placing right people and right
resources in the right place. There are certain roles that are to be formed by different
individual in order to facilitates different operations at different levels of the industry some of
the roles are discussed below:
 Catering assistant: Different types of hospitality businesses employ catering
assistants. It involves everything such as organising and preparing foods and
beverages. The roles may also involve washing dishes and polishing glasses and
cutlery and it also involve handling cash. For this, the caterer must have thorough
qualification regarding the different kinds of food and varieties.
 Accountant- They are responsible to maintain and record different activities of the
business that can be used in order to asses their position and also to know about the
financial position of the business in the market. It is responsible to handle and record
different transactions that take place in business. In this, the accountant must have
qualified knowledge regarding the accountancy so that proper inflow and outflow of
cash can be maintained. Apart from this, they must be capable enough to analyse the
profit and loss for the firm. If they tent to perform at good level they can be promoted
to post senior post from being junior accountant to senior accountant.
 Barista: As the interest for drinking is increasing rapidly there is an increase demand
for skilled and efficient barrister which holds good customers service skills (Atwal
and Williams, 2017). It is done in order to give a higher level of satisfaction to
customer by enhancing their experience. The required qualification for this is, that
they must be aware of different styles of making coffees, able to differentiate that how
one coffee is different from another. For instance, they must know difference between
cafe latte and cafe mocha.
 Kitchen staff: Adequate number of workforce is required to meet the need of guest
dining because without competent kitchen staff organisation will not be able to satisfy
customer. With the adequate quantity the quality of food is also of great importance in
order to retain customers. They appear on middle level of hierarchy structure and are
responsible to fulfil the food requirement of customers. They must be qualified
enough that they know which dish is to be served in which utensils or crockery. For
instance, Sizzler must be served in sizzling platter. There are different levels in the
kitchen staff such as chief and executive chief and kitchen manager and the position