The Hospitality Business Toolkit

This presentation discusses the different functional roles, communication methods, coordination, and effectiveness in the hospitality industry. It explores the importance of effective communication and coordination for better performance. Recommendations are provided to enhance communication and coordination. The conclusion highlights the need for financial preparation and good HR life cycles in the hospitality industry. References are included.

The Hospitality Business
Toolkit
LO4

Introduction
• Under this PPT, discussion will be in the context of smoke& salt, located at
Brixton offering the food and beverages for its target customer is planning to
expand its business at the international path-form by managing the financial
requirements and evaluating the needs to human resource life cycle in the
operation location.

Different functional roles
Their are various different structural department in the hospitality industry and have a
interrelation among these function. Some of the function are stated as follows:
Marketing function : marketing function is about the knowing the needs and
wants of the customer at different levels in the hospitality.

Cont...
HR function: Under this
function, the acquiring
talent is very important for
the organization as most
suitable applicant is chosen
for the company.

Cont...
 Finance department: Under this
department, various financial statements
are prepare, cost controls are look after by
making the budgeting and budgetary
control.

Communication Methods
Communication is the exchange of information between the people which helps in
understanding the needs of the customer and that of the owner of the company.
Communication with the customers: The hospitality industry is know for the
service industry, which needs to have a communication with the service staff so that
they can provide good service to its customer at larger scale.
.

Communication Methods
Communication with the co-workers: The hospitality industry have a
effective communication with the staff and management so they can add value
to service they provide to their target segment.

Coordination
• The coordination with Front office: To have efficient rooming of guests, the
housekeeping and front office has to coordination with each other.
• The coordination with the Food and beverages department: The
housekeeping department coordinates with the restaurants and banquet halls
section so that guest are provided with product and service on demand.

Coordination
 Coordination with the personnel department : The
housekeeping department coordinates with personnel
department to ensure the human resource requirement in
the company.

Cont....
 Coordination with the security department: The
coordination here include the prevention of fire and thefts
and safekeeping of keys and lost property

Effectiveness of the communication and
coordination:
• The hospitality industry have a effective
communication with the staff and management
so they can add value to service they provide
to their target segment.
• The coordination and integration provide the
better functioning of all the department in the
company.

Recommendation to enhance the communication and coordination:
 To increase the productivity at the work place the company needs to have effective
communication at the management levels .
 To have regular meeting so that employees share their point of view with each other.

Recommendation to enhance the communication and coordination
 The manager needs to conduct meeting with each department so that
work can be done smoothly.
 The manager and leader should make the reports to analyses the
performance.

Conclusion
• As per above discussion, it can be conducted that hospitality industry has a good
market in the merging market. This industry has to look after financial
preparation of the accounts to have a proper functioning in the organisation.
Further their should be good HR life cycles in the work environment to have
effective services can be provided to its customer.

References:
Altinay, L., Paraskevas, A. and Jang, S.S., 2015. Planning research in hospitality
and tourism.Routledge.
Bowie, D., Buttle, F.and Mariussen, A., 2016. Hospitality marketing. Routledge.
Filimonau, V. and Delysia, A., 2019. Food waste management in hospitality
operations: Acritical review. Tourism management. 71. pp.234-245.