Contemporary Hospitality Industry: Scale, Scope, and Diversity

This report provides a comprehensive analysis of the contemporary hospitality industry, focusing on its scale, scope, and diversity within the UK. It examines the structure of the industry, including various types of businesses like hotels, restaurants, and catering services, and their impact on the economy. The report delves into the organizational structures of different hospitality businesses, providing examples such as Hilton Hotel, and discusses staffing requirements, roles, and qualifications. Furthermore, it assesses the role of hospitality-related organizations and professional bodies like the British Hospitality Association and the Institute of Hospitality. The report also explores the scope of the hospitality industry, which includes accommodation, food and beverage, and entertainment, and its importance in attracting tourists and generating revenue. The report concludes with a summary of the key findings and references used.

Contemporary Hospitality
Industry

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Analysis of structure of current scale, scope and diversity of hospitality industry..........1
1.2 Organizational structure of different hospitality industries..............................................2
1.3 Assessing the role of hospitality related organisations and professional bodies..............3
Task 2...............................................................................................................................................4
2.1 Assess the staffing requirements of different hospitality businesses...............................4
2.2 Roles, responsibility and qualification requirement of hospitality staff...........................5
Task 3 and 4.....................................................................................................................................6
Covered in PPT.......................................................................................................................6
CONCLUSION................................................................................................................................6
REFERENCES ...............................................................................................................................7

INTRODUCTION
In modern world, hospitality industry plays necessary part which benefits every nation to
gain adequate revenue for economy. These are various firms such as restaurant, hotel, pubs,
catering and so on which contributes large amount to improve economic state of country. Present
report is based on Hilton Hotel which is famous and largest firm which provides different
facilities that is luxury room and services to visitors and guests. Various accommodation such as
clean room and other kinds of facilities such as restaurant are given by hotel to satisfy customers
and make their experience wonderful (Barber, Deale and Goodman, 2011). Structure of current
scale, scope and diversity of hospitality is specified in assignment. Different organisation
structure which are used by hospitality sector in according to goals and objectives. Management
conducts staffing activities and handle issues which influence hospitality firm. Future trends and
development are predicted and their impacts on business to conduct operations in proficient
manner.
TASK 1
1.1 Analysis of structure of current scale, scope and diversity of hospitality industry
In UK, hospitality sector is graded as largest segment which influence society and culture
of nation in positive manner. There are large number of manpower employed in such firms to
deliver quality items and facilities to clients. Accommodation, pub, bars, food, beverage, club
and many other things are provided by hospitality sector. These are various services provided by
firm to attract large number of people and fulfil their demands and requirements.
Scope: Hospitality is big aspect defines various business organisation which executes
operations to deliver appropriate facilities to tourists and travellers (Hertog, Gallouj and Segers,
2011). Hospitality industry includes companies which provide variety of products and services in
respect to needs and wants of people. Food, gaming, transportation, health, safety,
accommodation, beverage, entertainment and security are services provides by firms to grab
attention of large number of visitors.
In modern time period, each and every person have interest and desire to spend vacation
in exploring new places and get different experience by visiting new city or country. This
increases scope and opportunities for hospitality industry to conduct business activities and
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deliver appropriate items and facilities to tourists. Apart from this, advantage government to
develop economic conditions and enhance employment chances for people.
Scale:
Hospitality industry comprises restaurant, caters, event management, entertainment, club,
bar, gaming and pubs. These are different forms of firms which provide facilities to deliver
adequate things and facilities to visitors and travellers. This help government and hospitality
sector firms to gain adequate amount of revenue for enhancing conditions of economy.
Hospitality sector main purpose is to generate large amount of profit for making
contribution in social welfare. Besides this, economic situation are enhanced to improve
conditions of economy by increasing employment opportunities. This help people to indulge
them in job in respect to their skills and abilities; thereby earn adequate money for maintaining
standards and livelihood.
Diversity:
Diversity is an aspect which determine that hospitality industry require to provide
different facilities in respect to visitors and target customers. Organisation have people which
varies with each other in regard to religion, caste and other background tactics. For this,
management responsibility is to provide duties and construct appropriate framework to make
employees function effectively. Both men and women require to get equality and work in
according to their abilities and skills (Boella and Goss-Turner, 2013). Hilton Hotel provide
different types of rooms and designed packages in respect to target large number of people.
1.2 Organizational structure of different hospitality industries
Each and every corporation have scope, size and structure which varies with each other in
according to availability of resources and objectives. Organisation structure is tactic which
determines business activities which require to be executed to deliver appropriate things and
services in market. Administration of hospitality sector firms divide members and distribute
them into various departments so that operations are conducted effectively. Top personnel frame
communication channel that are used to provide information to subordinates about tasks and
targets required to be achieved by them. Thus, these are various type of organisation structure
which are used by hospitality industries are stated below:
Divisional structure: This form of organisation structure is used by firms which are
executing operations at large scale and have outlets established in different nations. Management
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require to utilise resources that is funds, material and manpower so that appropriate items and
services are provided to customers. Hilton Hotel uses divisional organisation structure which
help administration to manage business and branches in various countries. This help seniors to
have large market reach and customer base which benefit firm to enhance sales and profitability.
Functional structure: Human resource, finance, operation, R&D, marketing and sales
are various department which are formulated by top personnel. This help Bartlett Mitchell which
is a catering firm execute business operations in effective manner and deliver quality products
and facilities to people. Variety of food items are provided to people in according to their taste
and preference. Administration divide members and provide duties and tasks to staff in according
to their skills and abilities.
Matrix structure: This organisation structure determine that management have various
projects to be executed to accomplish goals and objectives. Skilled and competent people from
each department are selected and given duties to conduct activities to complete assignment
within defined time. Management of Paultons park uses matrix organisation structure to execute
different projects and provide appropriate facilities to public. Various new programmes are
launched to attract large number of visitors (Brotherton, 2012).
1.3 Assessing the role of hospitality related organisations and professional bodies
Travel (air, rail, coach and auto), lodging (hotel), restaurant, recreation (gaming and park)
are various forms of firms established in hospitality sector of UK. These are organisation which
provide variety of items and services in respect to taste and preference of people; thereby
enhance conditions of economy. Government frame legislations and laws to regulate and
coordinate functioning of hospitality industry are stated beneath:
British Hospitality Association: This professional body is a private organisation which is
related with restaurant, hotel and catering firms. Their main aim is to design framework which
provide appropriate benefits for development of hospitality sector. Policies in respect to taxation,
employment and sustainability of this industry is formulated to direct firms in desired manner.
Education programmes are constructed to inform people and members about opportunities in this
segment. By making individuals aware about skills and capabilities required to execute
operations and deliver appropriate services to visitors. Media is adequate tool used to spread
information in market about existence of company and its facilities.
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Institute of hospitality: This association was established by professional bodies to
provide appropriate conditions and environment to management of hospitality sector. This
industry have various forms of firms that is restaurant, hotel and catering. Different benefits and
help are given to individuals which have desire to become manager. Aim of institute is to
conduct appropriate classes to provide learning to people. Skills and abilities are improved to
make them capable to handle things properly and function effectively.
British institute of Inn keeping: BII is a professional association which provides
registration to firms which are established in hospitality sector (Hertog, Gallouj and Segers,
2011). To regulate and manage companies, license is given to make them execute operations and
deliver appropriate things and facilities to visitors. Programmes are started and various events
and intellectual services to overcome problems and issues faced by people.
British Beer and Pub Association: This organization was constituted by regulatory
bodies to provide adequate framework and benchmarks to beer and pub sector. For safe and
secure execution of operations, it is essential that management design system and implement
appropriate tools and technologies. Campaigning is conducted for building interest of beer
brewers by giving them effective facilities and services.
Task 2
2.1 Assess the staffing requirements of different hospitality businesses
Every organisation require to have adequate manpower, so that business activities are
executed properly and appropriate items and services are delivered to public. Staffing is tactic
which help firms to organise and mange business activities to be conducted smoothly.
Hospitality sector comprises essential role in benefiting and enhancing economic conditions. To
provide quality things and facilities to travellers and visitors, it is necessary that subordinates are
skilled and competent (Chen and Shen, 2012). Food service and housekeeping are various posts
that require to have adequate staff to deliver appropriate things and services to visitors.
Training and development programmes such as sessions, seminars, meeting and
conference are executed by management to enhance skills and abilities of members. Hilton Hotel
require to have staff which are specialist and have capability to provide quality things to clients.
It is necessary that each department that is production, marketing and sales have appropriate
subordinates to deliver adequate facilities to people. Employees skills and knowledge determine
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services given to guests, as they directly communicate with customers. This impacts on image
and reputation of firm in market in respect to other hotels. Along this, attractiveness also depend
upon goodwill of company and reviews of people in website.
2.2 Roles, responsibility and qualification requirement of hospitality staff
Hospitality sector require to have adequate manpower to execute operations in effective
manner. Subordinates plays essential role to maintain and regulate functioning of system.
Management selects and recruit applicants in respect to skills and abilities, so that candidates are
able to execute activities in proficient manner.
Roles and responsibilities of staff in hospitality: These are duties that subordinates
require to perform and complete work timely are as follows:
 Track and have complete information about availability of items and facilities in firm.
 Construct monthly report and forecast orders by providing appropriate things and
services to people (He, Li and Keung Lai, 2011).
 Prepare booking records and adequate dates for close out if there are appropriate number
of clients available. This data is taken from office manager which reserve seats for people
which demanded.
 Modify and update plan and program in respect to orders received in past to make
changes in system and deliver appropriate facilities to clients.
 Set up status report which defines accurate and complete information about demands of
customers which help staff to send message to other members that is office team and
suppliers about requirements of things (Grosbois, 2012).
 Take training programmes to learn new skills and improve capabilities to provide quality
services and facilities to customers.
 Provide appropriate items and things to people in respect to their taste and preferences;
thereby satisfy them and build loyal clients.
Qualification required for a staff in hospitality sector:
 Diploma in nursing
 MBA in hospitality
 Diploma in hospitality
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Task 3 and 4
Covered in PPT
CONCLUSION
As per above report, it can be concluded that hospitality sector is main and essential
segment which improves economy of UK. Hotel, restaurant, catering, pub and many other
business that are constituent of this industry. These are firms which provide various things and
facilities to tourists and travellers to given them appropriate services in respect to their needs and
wants. Operational, managerial and legislation issues are faced by management in respect to
recent development that are made to make system function in according to market conditions.
Training and development programmes such as meeting and conference are executed by seniors
to improve skills and abilities of staff. Thus, firm have skilled and competent people which
provide quality facilities and services to clients.
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REFERENCES
Books and Journals
Barber, N., Deale, C. and Goodman, R., 2011. Environmental sustainability in the hospitality
management curriculum: Perspectives from three groups of stakeholders. Journal of
Hospitality & Tourism Education. 23(1). pp.6-17.
Boella, M. and Goss-Turner, S., 2013. Human resource management in the hospitality industry:
A guide to best practice. Routledge.
Brotherton, B. ed., 2012. International Hospitality Industry. Routledge.
Chen, T. L. and Shen, C. C., 2012. Today's intern, tomorrow's practitioner?—The influence of
internship programmes on students' career development in the Hospitality Industry.
Journal of Hospitality, Leisure, Sport & Tourism Education. 11(1). pp.29-40.
de Grosbois, D., 2012. Corporate social responsibility reporting by the global hotel industry:
Commitment, initiatives and performance. International Journal of Hospitality
Management. 31(3). pp.896-905.
He, Y., Li, W. and Keung Lai, K., 2011. Service climate, employee commitment and customer
satisfaction: evidence from the hospitality industry in China. International Journal of
Contemporary Hospitality Management. 23(5). pp.592-607.
Hertog, P. D., Gallouj, F. and Segers, J., 2011. Measuring innovation in a ‘low-tech’service
industry: the case of the Dutch hospitality industry. The Service Industries Journal.
31(9). pp.1429-1449.
Jones, P., and et. al., 2016. Sustainability in the hospitality industry: some personal reflections on
corporate challenges and research agendas. International Journal of Contemporary
Hospitality Management. 28(1). pp.36-67.
Mok, C., Sparks, B. and Kadampully, J., 2013. Service quality management in hospitality,
tourism, and leisure. Routledge.
Noone, B. M., McGuire, K. A. and Rohlfs, K. V., 2011. Social media meets hotel revenue
management: Opportunities, issues and unanswered questions. Journal of Revenue and
Pricing Management. 10(4). pp.293-305.
Nyheim, P. and Connolly, D., 2011. Technology strategies for the hospitality industry. Prentice
Hall Press.
O’neill, J. W. and Davis, K., 2011. Work stress and well-being in the hotel industry.
International journal of hospitality management. 30(2). pp.385-390.
Rodríguez-Antón, J. M., and et. al., 2012. Use of different sustainability management systems in
the hospitality industry. The case of Spanish hotels. Journal of Cleaner Production.
22(1). pp.76-84.
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