Report on the Contemporary Hospitality Industry in the UK

This report provides a comprehensive analysis of the contemporary hospitality industry, focusing on the United Kingdom. It begins with an introduction to the industry's scope, size, and diversity, highlighting its significant contribution to the UK economy and the wide range of businesses involved, including hotels, restaurants, and event management companies. The report then delves into the organizational structures of different hospitality entities, using Premier Inn as a case study for functional organizational structure and PenniBlack for line structure and Thorpe park for matrix structure. Furthermore, the report examines the roles of various hospitality-related organizations and professional bodies such as the British Hospitality Association, UNWTO, and IATA, detailing their functions and impact. The analysis extends to staffing requirements, roles, responsibilities, and qualifications for different positions within the industry, covering hotels, travel companies, and restaurants. The report concludes with a discussion of potential trends and developments, along with an analysis of their potential impacts, providing a well-rounded overview of the contemporary hospitality landscape.

Contemporary
Hospitality Industry

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Scope, size and diversity of hospitality industry...................................................................1
1.2 Organisational structure of different hospitality entities.......................................................2
1.3 Role of hospitality related organisations and professional bodies........................................3
TASK 2............................................................................................................................................4
2.1 Staffing requirements of different hospitality businesses.....................................................4
2.2 Roles, responsibilities and qualification requirements for hospitality staff..........................5
TASK 3............................................................................................................................................6
3.1 Analyse operational, managerial and legislative issues affecting hospitality industry.........6
Covered in PPT...........................................................................................................................6
3.2 Current image of the hospitality industry..............................................................................6
Covered in PPT...........................................................................................................................6
TASK 4............................................................................................................................................6
4.1 Justified predictions for potential trends and development...................................................6
Covered in PPT...........................................................................................................................6
4.2 Impact analyses for the predicted trends and developments.................................................6
Covered in PPT...........................................................................................................................6
CONCLUSION................................................................................................................................6
REFERENCES................................................................................................................................7

INTRODUCTION
Hospitality industry in contemporary world is a fast paced sector which is growing and
developing frequently, it includes various services and businesses such as rendering
accommodations, food services, event management, arranging concerts and gatherings,
conferencing, banquets etc. In this project report, various aspects and elements of this industry is
studied in order to better understand size and scope of this sector especially in United Kingdom.
Organisational structure of hospitality industry is discussed along with various forms of
organisations engaged in this sector. In order to better understand this sector, a hospitality
organisation is chosen and that Premier Inn. Premier Inn is one of the biggest hotel brand which
has its headquarters in United Kingdom. The main aim of this report is to identify and examine
staffing requirements in this business along with their roles and responsibilities. Several related
organisations and professional bodies are examined in order to to identify their roles which
impacts this industry and business entities involved in this industry.
TASK 1
1.1 Scope, size and diversity of hospitality industry
Hospitality industry is the most developing sector of United Kingdom. UK has a
developed economy due to which there are ample of opportunities present for the businesses
which are engaged in serving comfortable life to the public, this is the reason that size of this
industry is comparatively larger in UK than other countries. There are around 150000
organisations which are engaged in rendering hospitality services. This sector generates 25000
jobs every year and thousands of catering business are serving in this nation. According to the
secondary research, it has been observed that this industry contributes almost 11% of GDP
towards nation's economy. This 11% is approximately 6.5 trillion dollars. Despite of its size,
hospitality sector has a wide scope and diversity. Range of this sector includes numerous
organisation such as restaurants, hotels, camps, hostels, event management companies, tourism
companies, motels, clubs, fast food outlets and may more. Due to fast paced feature of this
sector, the scope of hospitality is continuously growing. There are many services which can be
further introduced as conferencing, banqueting etc. The scope of this industry is broader in
United Kingdom as this nation has a developed economy and public of this country has ample of
reasons to celebrate their success (Deery, 2015).
1

Scope of hospitality industry is relatively broader than any other sector as it involves a
variety and diversified range of services and business which are cafes, hotels, catering services,
camps, hostels, event management, properties, conferencing, travel services, flights and many
more. Hospitality sector involves organisations which can be owned by various parties and some
of the major forms of ownerships are discussed below:
Partnership: Partnership is a form in which two or more parties mutually agree on the
rules and conditions of a partnership deed in order to launch an organisation which is engaged in
rendering hospitality services.
Franchising: Under this form of ownership, a well famous hospitality industry lends
their name to a party which has agreed on all the conditions of franchise agreement.
Leasing: When an owner leases their property to a party against some consideration in
which the party has a intention to run a lawful hospitality business using that property is known
as leasing form of ownership.
Contract: Contact is an agreement where both the parties agree on the financial and non
financial terms and conditions of the contract (Harkison, 2011).
Hospitality industry is levying overall positive impact on United Kingdom's economy has
it contributes around 11% of GDP and thousand of jobs are being generated by this sector.
1.2 Organisational structure of different hospitality entities
Organisational structure is the arrangement by which task allocation can be ascertained.
The primary motive of this structure is to bring clarity in responsibilities and authorities in the
organisation. Every hospitality organisation follow a certain kind of arrangement, various
structures along organisation is discussed below:
Functional organisational structure – Under this structure, whole organisation is
categorised into smaller groups based on the functions they need to perform. Premier Inn is a
five star luxury hotel which follows this arrangement in order to bring a clear sense of direction
in their organisation. This structure is a kind of hierarchy where the top level staff controls
managers of several functional units. These functional units are housekeeping department,
accounts department, security department, maintenance department, marketing and personnel
department.
2

(Source: Functional organisational structure. 2018)
Line organisational structure - According to this structure, authority flows from top
level staff to middle or lower level staff. Catering organisations are engaged in providing and
serving food services to their clients. PenniBlack is catering service organisation, in which
authority flows from the manager or owner to the chiefs and than to the lower level staff such as
workers of the organisation.
Matrix organisational structure – This form of organisational structure is a
arrangement where various grids are developed in order to flow ample of information, this
arrangement is ideal for entities which has numerous employees and data like a theme park.
Thorpe park is theme park service which is established in order to entertain the public. This
organisation follows matrix arrangement and process their information in these grids
(Harrington, 2011).
1.3 Role of hospitality related organisations and professional bodies
Hospitality industry is rapidly growing and there are thousand of business enterprises
who are engaged in this sector. In order to control and restrict unfair practices by these
companies, government and other regulatory bodies has developed several organisations who
look after functioning of hospitality industry. These organisations are the professional bodies,
which has their main agenda to implement, monitor and design public policies. Various
hospitality related organisations along with their roles are discussed below:
British hospitality association: This is a private association which is focused to hotels
and food serving organisations. This association was founded in year 1907 and has main aim to
3

ensure growth of United Kingdom's economy by developing hospitality sector. This organisation
is concerned with the personnel management of these organisation, they ensure that staff is
having appropriate training and wages along with all health services. They work to bring
sustainability in this industry (Nickson, 2013).
UNWTO: United Nations World Tourism Organisation is the organisation which are
tend to develop policies for tourism and travel industry. The main aim of these authority bodies
is to ensure proper functioning of all travel resources including flights, trains, buses and many
more.
IATA: International Aviation transport association is concerned with flights tourism in
which they look after all the services and their quality. Role of this professional body is to ensure
all safety measurements in flights (Crick, 2011).
Professional associations research network: Main aim of this organisation is to ensure
that every hospitality organisation should provide best quality services. They look after that all
entities are registered with appropriate authorities or not.
TASK 2
2.1 Staffing requirements of different hospitality businesses
As a personnel assistant of Premier Inn, it can be said that every organisation has its own
king of personnel requirements. Organisations engaged in hospitality business such as hotels,
restaurants, travel entities has different needs of employees. Various hospitality organisations
along with their staffing requirements are discussed below:
Staffing requirement in hotels
Hotel staff is selected by strategic selection which means to select a suitable person
which are well matched for the service. This is really important for hotels like Premier Inn to
recruit the best person for each kind of the job. Selecting the right candidate is the responsibility
of the HR manager. Various staffing requirements of hotels includes front office executives,
general managers, hostesses, housekeeping staff, sales and marketing executives and many more.
Staff of the hotel should be provided suitable training in order to develop their skills (Pine,
2013).
Staffing requirements in travelling companies
4

Travelling companies such as Cox & Kings has several staffing requirements including
tour escorts, managers, trip planners, itinerary developers etc. which should acquire proper
training to complete their job responsibilities. Selecting best person according to their
qualification and skills can help in fulfilling these personnel needs. Providing training of the
customer services and provide training to enhance the communication skills of the staff.
Staffing requirements in a restaurant
The staff of the restaurant is responsible to provide the quality food services to the
customers. Staff of the cafe is divided in different sub parts like chefs, cooks, waiters etc. These
staff members are vital for any food rendering service and these needs can be fulfilled by proper
staffing process (Prebensen, 2018).
2.2 Roles, responsibilities and qualification requirements for hospitality staff
Roles and responsibilities are the tasks which are needed to be performed by the staff of
the organisations, for which every employee should has certain qualifications. Every hospitality
business entity has few employees such as supervisors, managers, trainee, casual workers etc.
Roles, responsibilities and qualifications of these staff members are discussed below:
Managers – Managers are the upper level staff members who develop plans and policies
for the organisation and makes sure that business is earning profit. They maintain a standard of
their services in order to enhance their brand equity. Their key roles are to train and motivate
their sub ordinates to work better. Managers should posses a management degree and should has
few interpersonal and communication skills which are needed to handle visitors (Williams,
2012).
Supervisor – Supervisor are the middle level staff members who look after all the lower
level employees of the organisation. Their roles and responsibility is to train lower level staff in
order to provide them reliable skills. They has the responsibility to order and manage all the raw
materials required in the entity. Supervisors should has great communication skills and they
should have suitable experience in related industry.
Casual worker – Casual workers are the lower level staff members of an organisation
which are qualified according to the duties assigned to them. Their role is to complete assigned
tasks in the mean time.
5

Trainee – Trainee are the temporary employees of an organisation which needs to follow
all the instructions of trainer or employer. A trainee must be above 16 years of age and should
not be in full time education.
Management trainee – Hospitality organisations such as Premier Inn, has various
management trainee which has roles and responsibilities to assists employer in regular business
operations and should attend all training sessions. Management trainee should pursue any
management degree along with they should possess organisational skills (Yoo, 2011).
TASK 3
3.1 Analyse operational, managerial and legislative issues affecting hospitality industry
Covered in PPT
3.2 Current image of the hospitality industry
Covered in PPT
TASK 4
4.1 Justified predictions for potential trends and development
Covered in PPT
4.2 Impact analyses for the predicted trends and developments
Covered in PPT
CONCLUSION
From the above project report, it has been concluded that hospitality sector is the most
growing and developing industry of United Kingdom. This industry has diversity in its activities
and has a broad scope which includes organisations such as hotels, restaurants, bards, event
planning companies and many more. Every organisation follows a specific organisational
structure which is suitable to its business operations, these arrangements are functional, line,
staff, matrix etc. There are various professional bodies which look after functioning of these
organisations. Every hospitality organisation has its own staffing requirements and these
personnel has few roles and responsibilities which are needed to be performed by them.
6

REFERENCES
Books and Journals:
Deery, M. and Jago, L., 2015. Revisiting talent management, work-life balance and retention
strategies. International Journal of Contemporary Hospitality Management, 27(3).
pp.453-472.
Harkison, T., Poulston, J. and Ginny Kim, J. H., 2011. Hospitality graduates and managers: the
big divide. International Journal of Contemporary Hospitality Management, 23(3).
pp.377-392.
Harrington, R. and C. Ottenbacher, M., 2011. Strategic management: An analysis of its
representation and focus in recent hospitality research. International Journal of
Contemporary Hospitality Management, 23(4). pp.439-462.
Nickson, D., 2013. Human resource management for hospitality, tourism and events. Routledge.
P. Crick, A. and Spencer, A., 2011. Hospitality quality: new directions and new challenges.
International Journal of Contemporary Hospitality Management, 23(4). pp.463-478.
Pine, R. J., Lam, T. and Zhang, H. Q., 2013. Tourism and hotel development in China: From
political to economic success. Routledge.
Prebensen, N. K., Chen, J. S. and Uysal, M. eds., 2018. Creating experience value in tourism.
Cabi.
Williams, A., 2012. Understanding the hospitality consumer. Routledge.
Yoo, M., Lee, S. and Bai, B., 2011. Hospitality marketing research from 2000 to 2009: topics,
methods, and trends. International Journal of Contemporary Hospitality Management,
23(4). pp.517-532.
Zhang, Z., Ye, Q. and Law, R., 2011. Determinants of hotel room price: An exploration of
travelers' hierarchy of accommodation needs. International Journal of Contemporary
Hospitality Management, 23(7). pp.972-981.
Online
Functional organisational structure. 2018. [Online]. Available through:<https://www.project-
management-skills.com/organizational-structure-types.html>.
7