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The Contemporary Hospitality Industry - Doc

   

Added on  2020-10-05

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The ContemporaryHospitality Industry
The Contemporary Hospitality Industry - Doc_1
Table of ContentsINTRODUCTION...........................................................................................................................11.1 Examine the current scale, scope and diversity of the hospitality industry.........................11.2 Discuss the organisational structure of different hospitality organisations..........................21.3 Evaluate the role of hospitality organisations and professional bodies................................3TASK 2............................................................................................................................................42.1 Staffing requirement in different hospitality businesses.......................................................42.2 Roles, responsibilities and qualification requirement for hospitality staff...........................5TASK 3............................................................................................................................................63.1 Analyse operational, managerial and legislative issues resulting from recent developmentsaffecting the hospitality industry.................................................................................................63.2 Current image of hospitality industry...................................................................................7TASK 4............................................................................................................................................74.1 Present justification for potential trends and development in hospitality industry...............74.2 Description on impact of predicted trends and development................................................7CONCLUSION................................................................................................................................7REFERENCES................................................................................................................................8
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INTRODUCTIONThe main objective of this report is to provide the wide description of the hospitality industries inUK. In addition to this, it also gives information regarding to scale, size and diversity of differentfirms under this sector (Lopes, 2016). Moreover, this report analyse the current trends and issueswithin the company. Furthermore, it also assesses the staffing requirements of various businessesalong with roles and qualification required for hospitality staff. Analysis of managerial andoperational issues are also prided in this report to identify the impacts of these factors on thebusiness (Radojevic, Stanisic and Stanic, 2015). TASK 11.1 Examine the current scale, scope and diversity of the hospitality industryScale: The hospitality industries are one of the fastest growing sector in market. This sectorcontributes in economic growth. The scope of hospitality industries are very wide and big. Itincludes different sectors as hotels, restaurants, pubs and clubs. These industries are alsoimpacting the social activities in positive manner (Jones, Hillier and Comfort, 2016). In additionto this, It also provides employment to their local people. More than 58% of the employees arefemale. As per the current research, it is concluded that this sector will add 500000 newopportunities of employment by the end of 2021. Scope: Food and service management: Food services are one of the essential facility providedby hospitality industries. They provide food and drink, housekeeping, accommodationand many more. Travel and tourism services: Hospitality industries are related with two differentaspects as travel sectors and tourism services (Huang and et.al., 2016). The coresupporting system of tourism sectors are hospitality industries because person who aretravelling to different destination will require facilities of accommodation, food andbeverages which are provided by those industries only so tourism sectors have to dependon hotels. Diversity:Hospitality businesses are very diverse in nature due to adoption of technologicaladvancement and innovations. In today's market, there are various hotels who are providingdifferent level of services and facilities to their customers. The one most modification inhospitality industries is that they are providing internet facilities, entertainment, swimming pool,1
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night clubs, laundry and shopping facilities (Kim, Vogt and Knutson, 2015). Apart from this,The main diverse factor is that companies are developing the grading system by rating with 1 to5 level of starts according to the facilities and services provided by them to their guests. 1.2 Discuss the organisational structure of different hospitality organisationsTo evaluate the structure of two different sectors, this report is including the smallorganisation as Hamilton's boutique and large entity as Elme Hall Hotel. Organisational structurerefers to the kinship between the guests and various departments of a business. Differentindustries have antithetical structure. Mainly there are two kinds of structure as formal andinformal. There are various organisational structure in formal category as line, divisional, flat,project and matrix (Claveria, Monte and Torra, 2015). Companies are adapting the structure asthere requirement. Line organisational structure has vertical relationship between variousdepartments in business. It helps in boost the decision making process and it is quite easy tounderstand. In addition to this, functional structure it has two types of categories as line positionand staff position. Large organisation are using line and staff structure in there business. Theyhave vertical and direct kinship between different functions. These are specialized in advising,controlling and servicing. Apart from this, divisional organisational structure have differentdepartments as function, product, project and geographic territory (Horng and et.al., 2018). Hamilton's boutique hotel: This hospitality industry is adopting the divisional organisationstructure in there business. There are only two general managers which are primary level instructure and there are sub categorise under this steady. A following diagram is explaining theorganisational structure of Hamilton's boutique hotel as:one of the general manager consist fivedifferent categories like front desk, maintenance,audit, sales and housekeeping (Tresidder, 2015). Inthe other hand, other one is consisting humanresources, food and beverages, sales and marketingand accounting. Theses all sub categories consistdifferent parts as well. 2Illustration 1: Divisional organisationstructureSource: ( Divisional organisation structure,2016)
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