Financial Management & HR Strategies in Hospitality - Report

This report provides a comprehensive overview of essential aspects within the hospitality sector, focusing on financial performance management, the HR life cycle, and legal compliance. It begins by investigating the principles of managing and monitoring financial performance, applying the double-entry bookkeeping system, and producing a basic trial balance. The report then reviews the different stages of the HR life cycle, emphasizing their importance for retaining and developing talent within a specific hospitality job role, and develops a performance management plan to address negative behavior and staff retention issues. Furthermore, it identifies specific legislation impacting hospitality organizations and illustrates the potential impact of company, employment, and contract law on business decision-making. Finally, the report explores the interrelation of different functional roles within the hospitality sector and explains various methods of communication, coordination, and monitoring to strengthen the value chain. The management strategies discussed are relevant to Fresh ‘N’ Funky Catering, highlighting the importance of effective financial and HR practices for maintaining a competitive edge in the marketplace. Desklib offers a variety of resources for students, including past papers and solved assignments.

Hospitality Business
Toolkit

Table of Contents
INTRODUCTION...........................................................................................................................4
TASK 1............................................................................................................................................4
Investigate the principles of managing and monitoring financial performance.....................4
Apply the double entry book-keeping system of debits and credits to record sales and
purchases transactions in a general ledger..............................................................................5
Produce a basic trial balance applying the use of the balance off rule to complete the ledger16
TASK 2..........................................................................................................................................16
Review the different stages of the HR life cycle applied to a specific hospitality job role and
their importance for retaining and developing talent...........................................................16
Develop a performance management plan for a specific hospitality job role applying
techniques to resolve both negative behaviour and overcome issues of staff retention.......17
TASK 3..........................................................................................................................................19
Identify specific legislation that a hospitality organisation has to comply and adhere to....19
Using specific examples illustrate how company, employment and contract law has a potential
impact upon business decision making in the hospitality industry......................................20
TASK 4..........................................................................................................................................21
Explore how different functional roles within the hospitality sector interrelate..................21
Explain the different methods of communication, coordination and monitoring applied within
a specific department of a hospitality organisation to strengthen the value chain...............22
CONCLUSION..............................................................................................................................24
REFERENCES..............................................................................................................................25

INTRODUCTION
A hospitality unit involves restaurant, hotel and entertainment area and as well as several
sections of maintenance of services and direct functions in respect to serve customers in an
effective way. It is a lavish sector that depends on availability of leisure time, usable financial
gain of satisfaction for gaining desirable result. The management consider in this report is Fresh
‘N’ Funky Catering. It has launched a new and effective term of individual packaged meal that
can be offered to groups of individual at home or workplace. The following report covers the
research on the manner to maintain the finance and record transactions in respect to decrease the
cost responsible for hospitality section (Ben-Lulu, and Feldman, 2021). Furthermore, it involves
the manner to maintain the human resource life cycle with HR tactics in respect to be
competitive in marketplace. At last it covers effective effects of legal and ethical consideration
on suitable sector with importance of coordination and integration sort of operations of divisions
in hospitality sector.
TASK 1
Investigate the principles of managing and monitoring financial performance
The fundamental principle of maintaining and monitoring financial performance of
management are discussed below -
Preparation of key financial statements -
Financial report is the fundamental sort of reports for presenting managerial functions in
very effective way. The financial statements involve balance sheets and profit and loss account.
Balance sheet allow the management to admit about their fiscal health and it involves all sort of
assets and liabilities of the business (Borbon, and Ylagan, 2021). The profit and loss represents
the financial situations by presenting the revenue and expense incurred at the time of functions of
business. In respective management it follows specialised field in making the food and beverage
that have suitable purpose to deal by utilising respective techniques that they can acknowledge
about their financial stability.
Analysis of HR -
Human resource evaluate one of an essential asset for business that functions their
activities on a regular basis. If the turnover rate is higher than it is important for business to
finance more in hiring procedure to gain effective results.

Financial transactions of hospitality business
The management that opened the management in the London are specialise in offering
their products to corporate events, office meetings, wedding receptions, anniversaries, birthday
parties, funerals & wakes, TV and film shoots and much more. With the purpose to manage their
financial transactions of hospitality business by managing their balance sheet, income
statements, cash flow statements and shareholders’ equity as well (Čelić, Seočanac, and
Milašinović, 2021). It uses fundamental document that are utilised by management with checks,
invoice, receipts and as well as credit memos. In relation to Fresh ‘N’ Funky Catering, they use
double entry book keeping system that make sure the numerical suitability of books of accounts
in effective manner. The fundamental procedure record to follows the data that are journal
entries that is the fundamental method to record the transactions and receipt of provider invoices.
Apply the double entry book-keeping system of debits and credits to record sales and purchases
transactions in a general ledger
This section involves a similar, opposite account entry for each account section. Debit and credit
are two similar term with corresponding sides of both entry. The right is credit and left one is
debit. This system refers three rules like distinct body in that above followed business that have
an independent corporate structure. Other law is the valuation division as per to that Assets –
liabilities – resources. On the other hand, it also manages transactions that have double result on
double transaction.
In the books of Fresh ‘N’ Funky Catering
Journal Entries
Dat
e Particulars L.
F Debit Credit
1-
Apr
Fresh ‘N’ Funky Catering started business with cash
600,000, cash at Bank of UK 700,000, furniture 200,000.
Cash A/c Dr.
Bank of UK A/c Dr.
Furniture & fixtures A/c Dr.
To Michael's Capital A/c
600,0
00
700,0
00
1,500,0
00

200,0
00
1-
Apr
Purchased Plant & Machinery worth 250,000 by cheque.
Plant & Machinery Dr.
To Bank of America A/c
250,0
00 250,000
25-
Apr
Purchased goods from ABC Ltd worth 800,000 @10% trade
discount.
Purchases A/c Dr.
To ABC Ltd A/c
720,0
00 720,000
5-
Ma
y
Cash Sales 1,000,000 @5% trade discount to XYZ Traders
Cash A/c Dr.
To Sales A/c
950,0
00 950,000
15-
Ma
y
Deposited cash with Bank of UK 500,000.
Bank of UK A/c Dr.
To Cash A/c
500,0
00 500,000
5-
Jun Paid ABC Ltd 300,000 in cash.
ABC Ltd A/c Dr.
To Cash A/c
300,0
00 300,000
10-
Jun Received commission 75,000 by cheque.
Bank of UK A/c Dr.
To Commission received A/c
75,00
0 75,000
25-
Jun Cash Purchases 250,000.
Purchases A/c Dr. 250,0 250,000

To Cash A/c 00
5-
Jul
Sold goods to XYZ Traders 475,000.
XYZ Traders A/c Dr.
To Sales A/c
475,0
00 475,000
15-
Jul Received 275,000 by cheque from XYZ Traders.
Bank of UK A/c Dr.
To XYZ Traders A/c
275,0
00 275,000
5-
Au
g
Loan taken from Bank of UK 200,000
Bank of UK A/c Dr.
To Bank Loan A/c
200,0
00 200,000
25-
Au
g
Purchased goods from ABC Ltd 50,000.
Purchases A/c Dr.
To ABC Ltd A/c
50,00
0 50,000
27-
Au
g
Withdrew cash from bank 10,000.
Cash A/c Dr.
To Bank of UK A/c
10,00
0 10,000
5-
Sep Received commission 55,000 in cash.
Cash A/c Dr.
To Commission received A/c
55,00
0 55,000
10-
Sep Paid ABC Ltd 70,000 by cheque.
ABC Ltd A/c Dr. 70,00 70,000

To Bank of America A/c 0
20-
Sep Received 90,000 in cash from XYZ Traders.
Cash A/c Dr.
To XYZ Traders A/c
90,00
0 90,000
1-
Oct Bank loan repaid 50,000.
Bank Loan A/c Dr.
To Bank of UK A/c
50,00
0 50,000
25-
Oct Cash Purchases 25,000.
Purchases A/c Dr.
To Cash A/c
25,00
0 25,000
5-
No
v
Sold goods to XYZ Traders 47,000.
XYZ Traders A/c Dr.
To Sales A/c
47,00
0 47,000
15-
No
v
Withdrew cash from bank 15,000.
Cash A/c Dr.
To Bank of UK A/c
15,00
0 15,000
5-
De
c
Received interest from bank 5,000.
Bank of America A/c Dr.
To Interest received A/c
5,000
5,000
25-
De
c
Purchased goods from ABC Ltd 75,000.

Purchases A/c Dr.
To ABC Ltd A/c
75,00
0 75,000
5-
Jan Cash Sales 100,000.
Cash A/c Dr.
To Sales A/c
100,0
00 100,000
15-
Jan
Deposited cash with Bank of UK 35,000.
Bank of America A/c Dr.
To Cash A/c
35,00
0 35,000
25-
Feb Cash Purchases 450,000.
Purchases A/c Dr.
To Cash A/c
450,0
00 450,000
28-
Feb
Office was taken on rent in the month of Feb. Office rent
paid in cash 50,000.
Rent A/c Dr.
To Cash A/c
50,00
0 50,000
28-
Feb
Employees were hired in the month of Feb. Paid salary by
cheque 30,000 & cash 30,000 for the month of Feb 20x2.
Salary A/c Dr.
To Bank of America A/c
To Cash A/c
60,00
0 30,000
30,000
5-
Ma
r
Sold goods to XYZ Traders 675,000.
XYZ Traders A/c Dr.
To Sales A/c
675,0
00 675,000
31-
Ma
r Paid office rent by cheque 50,000.

Rent A/c Dr.
To Bank of America A/c
50,00
0 50,000
31-
Ma
r Paid salary in cash 30,000 for the month of March 20x2.
Salary A/c Dr.
To Cash A/c
30,00
0 30,000
Ledger accounts

Produce a basic trial balance applying the use of the balance off rule to complete the ledger
The trial balance is termed for all the executives funds in the business heading. The
following list involves the name or statement of person nominal ledger account. A debit or credit
balance follows to any nominal ledger account (Deng, 2021). To log the procedure, the trial
balance is done effectively or not. If all entities are fair in terms of credit and debit, the audit
report is reliable and all registered procedure are presented on numberless basis. An adjusted trial
balance of all main accounts that are listed in a business's listing. This list will involve the name
of each facelift and the significance of the facelift. A bank balance or credit accounts is kept for
each nominal ledger.

TASK 2
Review the different stages of the HR life cycle applied to a specific hospitality job role and their
importance for retaining and developing talent
In the management HR life cycle is one of an essential term to maintain and examine the
time of individuals in management and their roles at certain section. In relation to the Fresh ‘N’
Funky Catering, they apply several sort of stages of HR life cycle in respect to overcome their
issues of acquisition and retention in business.
 Recruiting and On-boarding -
Recruiting is the series of actions that evaluates employing new individuals, the
fundamental role of HR division in suitable section is to help in recruiting. At the time of
management not suitably guide workers, they are unable to involve oneself with targets and aims
(Fonseca, and Carnicelli, 2021). It is a fact in which turnover is high in initially 60 days of
recruiting so suitable directions and motivation is needed.
In relation to Fresh ‘N’ Funky Catering, management manages their sections to overcome their
issues of talent acquisition and retention by which they follow their skills and capabilities as per
to their system.
 Orientation and career planning -
Orientation is the procedure through which workers become the part of business by
learning new roles, developing relations and so on. Career planning in respective section that
maintains their workers and executives work with the aim of attaining longer term career targets
within management. The role of suitable section in issue of talent acquisition and retention that is
conducting training for their workers regarding their roles and responsibilities and as well as plan
for their development that assist them in creating effective dealings with managerial targets.
 Career development -
It is an opportunity that support to management to keep involved workers with
managerial targets over certain period of time (Jooss, McDonnell, and Burbach, 2021). In
relation to Fresh ‘N’ Funky Catering, management are offering training and growth sessions to
their workers to offer development in their career that directly support to acquire an effective
divisions and hold them for longer period of time.
 Termination and transition -

In the management some workers select the long and effective career path. To offer
suitable termination it will increase honour and faithfulness of the business. In relation to Fresh
‘N’ Funky Catering, by coo-relating the termination they offer career opportunities in another
management.
 Retention -
In price of concept, the best way to continue effective candidates is to give them an
appropriate tool, environment and set their skills that are efficiently managed in a particular
order. Career path should be well – organised with signifying of actual clarity.
Develop a performance management plan for a specific hospitality job role applying techniques
to resolve both negative behaviour and overcome issues of staff retention
PMP is a procedure that allow to involve management by positioning knowledge of
employees and resources to strategically program to make sure managerial short and longer term
aims (Kaveski Peres, and Pacheco Paladini, 2021). It covers the performance management plan
for the job role of Fresh ‘N’ Funky Catering manager that are as follows -
Plan -
In respective section management set priorities by managing expectations for person and
give suitable guidance. In relation of Fresh ‘N’ Funky Catering managers, the primary priorities
for them is to offers customer suitably to increase their level of experience by developing tactics.
Monitor -
In respective section of PMP management and organisation will communicate with Fresh
‘N’ Funky Catering manager in hotel by following key roles and responsibilities on weekly
foundation. In this, it follows priorities of Fresh ‘N’ Funky Catering is to increase customer
experience so it required to present frequent check ins by utilising the approach to gain desirable
results. Hence, organisation supervise or measure performance of a person.
Review -
In chosen section, management review the performance by managing priorities to avail
opportunities. In relation to Fresh ‘N’ Funky Catering, as according to regulate they manages
deadlines to attain certain targets for Fresh ‘N’ Funky Catering's managers.
It has been recommended that in every section of HR life cycle that are required the document is
job description and specification to select one of their potential candidate for their specialised job
opportunities (Kuhzady, and et.al., 2021). In relation to Fresh ‘N’ Funky Catering, management

choose best personnel for Fresh ‘N’ Funky Catering's manager in which they have to specify
abilities and skills with roles and responsibilities in respect to get required results.
SMART Goals -
 To enhance the functional capability of housekeeping executives and hold them for more
than 5 years in the hospitality management for enhancing the consumer satisfaction by
maximising their visit by 20% in the upcoming year.
Performance standards
 Quality - It is the primary obligation of housekeeping executives to work towards
offering qualitative facilities to their users by making sure effective maintenance of room
and services that need by them by which new consumer base can be created. It means that
executives should also be aware about their choice and preferences of the consumer by
which they will be capable to offer comfortable experiences at the time of their stay
(Molina, and et.al., 2021). It will furthermore have resulted in enhancing the skills of
their executives.
 Timeliness - This approach involves that the work is completed with suitable deadlines
before the visit of their consumers of the hotel. Housekeeping executives should make
sure that there is timely completion of their duties by which their targets and aims can be
attained within suitable period.
Coach
It is a procedure that involves the engagement of HR division in the business to the
executives for bringing the engagement in the abilities by offering effective training and growth
courses by which their targets and aims can be effectively attained on time.
It has been recommended that in each section of HR life cycle that required the
documentation in the job description and specification to select one of an effective worker for
their specific job role (Nadeau, Wardley, and Rajabi, 2021). In relation of Fresh ‘N’ Funky
Catering, to choose effective personnel for their managers that they have to certain sections of
the skills and abilities with suitable term of perspective of their roles and responsibilities in
respect to gain desirable results in an effective and efficient.

TASK 3
Identify specific legislation that a hospitality organisation has to comply and adhere to
To regularise the managerial action in suitable way in the hospitality sector that need
some sort of legislation that are equal pay as variations that occurs with holiday pay calculations
in terms of their overtime. It involves National Minimum wage that are also need legislation that
prove problematic such days with health and safety laws to offers one of best situation in that
workers can provide one of their effective efforts (Nisar, and et.al., 2021). The hospitality sector
performs their task as the art, entertainment, recreation, accommodation and food service that are
essential to operate the management. In hospitality, their laws will have linked to their guests and
workers of the business. There is some certain legislation that are linked to the health and safety,
labour laws, environment safety, alcohol licensing laws and several secrecy and contracts. Employee's welfare - In the Fresh ‘N’ Funky Catering, management offers original
aspects in their management. By having effective manner of work and sort of diverse
workers who are present in the industry. To maintain the welfare of their staff faculty it is
essential to understand about their rights, security laws that reliantly secure the workers at
workplace. Client services - In the Fresh ‘N’ Funky Catering, it is effective for management to
manage the lifestyle of their client and if they are unable to done then they are liable for
the failure of the business's development. Client service offers the level from food
preparation, ensuring the fundamental hygiene situation and providing several security
level. Functions in the respective business require to understand about the lawful
obligations and overcome the risk of injury, illness and so on. Legal compliance - In the UK, state and federal laws prescribed for each industry who
are specialise in hospitality that offers several laws that have to be follows by the service
provider. Laws linked to guest- tenant’s relations, maintenance of public wellness,
creating smoke-free zone and several food hygiene standards that are applicable for the
hospitality industry (Qin, 2021).

Using specific examples illustrate how company, employment and contract law has a potential
impact upon business decision making in the hospitality industry
In the management, employment act affects all the frequent term of aspect of the workplace by
identifying an effective right in terms of recruiting of a person, wages and advantages,
discrimination, leave of medical and termination procedure with so on. In relation to Fresh ‘N’
Funky Catering, management follows the employability laws by complying with sort of laws and
rules to neglect an expensive sort of employment court rights. For instance, in hospitality sector
with the support of employment law management could be capable to set the working hours and
pay with sickness absence to coo-relate workers suitably.
Contract law will directly have an impact on the business procedure at significant level in
which management deals with the aim of offering the goods and facilities. Respective law
involved with every purchase, selling and rendering facilities that sold at certain level of pricing
in specific situation (Rosenbaum, Russell-Bennett, and Contreras-Ramírez, 2021). In relation to
Fresh ‘N’ Funky Catering they try to sell the goods in certain price level in particular situation
that will have an impact on their decision – making.
In respect to make the product development in the management and take effective decision, each
management require to follows the laws that will have an impact on the business. As there are
several policies, laws and as well as process that will have an impact on their decision making of
the respective business. In context to the Fresh ‘N’ Funky Catering, to attain their effective
targets and aims they concentrates on the business, employability and contract rules that are as
follows - Company law - This law is linked to the incorporated section of the business, several sort
of solutions are identified with the support of company laws. Company laws support the
management to operate their operations effectively and attain their targets. To make an
effective decision at right time, in business then corporate laws are essential and
significant. Contract law - Contract law refers the several legal entities that are linked to business,
partnership and as well as firms. They should implement the contact to utilise the
facilities and use the documentation (Santos, and et.al., 2021). This contact follows two
or more individuals to make the clarity that are linked to the diverse management.

 Employment law - This law is supportable in the business for maintaining the laws and
rules among the employer and workers. They manage the dealings to maximise the
productivity and effectiveness in the business. In the respected management, it is
essential to create employment laws to operate the management effectively.
It involves ethical issues that directly have an impact on the regulations and laws like toxic
workplace culture and discrimination and as well as harassment which involves two ethical
issues. Respective issues or hazards will directly have an impact on the legislation and their
aspects in which an organisation make changes as per to it. Hence, it is very effectively potential
to create legislation and apply deliberately aspect to them. Legislation allow to enhance the
business and will employ contract by managing their duration for that a worker is recruited for
business and designation specialise individuals in terms of managers, executives and vice
president.
TASK 4
Explore how different functional roles within the hospitality sector interrelate
As there are diverse division of hospitality sector that are coordinate with each other that
are as follows -
 Food and beverage department - It is termed as one of an essential division. In relation
to Fresh ‘N’ Funky Catering, they offer breakfast, lunch and dinner to the consumers.
They also offer another services to the consumer such as live performances and event
management (Shekhar, Gupta, and Valeri, 2021). This division brings higher criteria of
profits to the hotel. They provide varied courses of facilities such as menu, cash and as
well as credit services, Wi-Fi services and indoor pool, free parking and so on. Sales and marketing department – This division plays fundamental role in hotels as their
task will support and promotion of the hotel. It also determines diverse plan of action to
advertise their hospitality services. It also covers several sections in which business of
management perform their job role efficiently and promote their actions and services.
Hence, this division is directly related with finance division because in definite budget
they require to present all the advertisement actions. Human resource department – HR division is the division that is an essential division in
any management or hotel sector. As it is the one who makes the policies and rules in the

hotel that is to be presented by each workers at the time of working in the business
(Sheresheva, and et.al.,2021). In context to Fresh ‘N’ Funky Catering, HR division
perform their job in making a hotel goodwill in the field of the United Kingdom market.
By presenting several actions such as recruiting, directions, training and growth and
performance appraisal programmes.
 Housekeeping and security department - There could be a suitable coordination among
housekeeping and security division of Fresh ‘N’ Funky Catering. Anything mysterious
found in hotel should be informed to security members.
 Housekeeping and stores department - There could be a proper coordination among
housekeeping and store division of hotel Fresh ‘N’ Funky Catering. As every time
housekeeping divisions have to interact fir varied stores divisions for the timely
availability of stock linen and supplies.
 Housekeeping and personal department – It involves present relationship among both
such divisions of Fresh ‘N’ Funky Catering (Sun, and et.al., 2021). As housekeeping
divisions communicate with personal divisions for hiring of HR staff and maintaining
their incentives, managing of the issues, conducting of induction programmes for new
staff faculty and managing of training and growth programmes of the workers.
Explain the different methods of communication, coordination and monitoring applied within a
specific department of a hospitality organisation to strengthen the value chain
It involves effective communication, collaboration, coordination and the fundamental section of
the factors that are used in each management. Communication is termed to the interchanging of
thoughts, speech, thoughts and information from one individual to other. Collaboration is termed
as working together to attain any task or targets to resolve their hard issues and problematic
sections. Effective coordinative terms include both individually that concentrates on
communicative group working. Monitoring is termed to the supervision of the workers who are
performing in the managerial environment.
Communication has several methods that might be verbal, non – verbal, visual and
written. In verbal communication, there is an effective, confident speaking notes. In it there is a
utilisation of the active listening among two or more individuals. As well as on the other hand,
written communication, there is a use of written approaches such as simple terms is most
essential in writing (Yu, and et.al., 2021). As in it individual take time to review their written

communication. In this individual maintain their file of writing and ascertain it easy and
comfortable to maintain and understand it in an effective and efficient manner. Email - It defines to the sort of written communication in that the message are exchanged
among the individual by the channels of utilisation of electronic devises.
 Meetings - It is a sort of verbal communication in that two or more individual come
together and manages about the topic or an issue in the business.
In collaboration there are several sort of the section such as network, movement and
strategical alliances and private public partnership. In network terms, individuals are linked by
having effective dealing. It can be formal and as well as informal both for them. Then in
movement collaboration, collective activities and as well as longer term of vision of social
variations occur. In strategical alliance, partnership between managerial working with the similar
targets manages managerial performance and as well as presentation. Sound planning - It is termed as the procedure by that one is capable to identify the
furthermore activities and their outcomes.
 Clearly defined objectives - The targets and aims of the business should be effective
termed by which each person can contribute in the success of the business.
On the other hand, monitoring techniques are utilised in the business. These are
observation, supervising their work performance of their workers. Then it covers financial
recording, measuring time and schedule to execute the task and their work (Zhang, and et.al.,
2021). In relation to the Fresh ‘N’ Funky Catering, the executives of the hotel measure their term
of the performance of workers and staff members who are working there. They communicate,
coordinate and supervise the performance with their staff members and evaluate what problems
and issue they are facing. By it, they support the staff in taking suitable activities for these issues
that they had faced. It will support the hotel in strengthen the value chain and earning higher
term of profits and revenues and consumer satisfaction.
Performance appraisal - It is termed to the procedure in that worker’s performance and their
global contribution to the business can be known. It can be effectively done as per to annual
basis and it involves promotions, transfer and so on.
Random quality check - It is the procedure by which quality can be supervised by which the
performance of workers can be known. This approach is utilised by Fresh ‘N’ Funky Catering as

it does not offer time to the workers to enhance their actual courses of the performance as
efficiently.
CONCLUSION
From the above mentioned report it has been concluded that, the hospitality management covers
higher amount of consumer base and consumers are also satisfied by the activities of the hotel
functions and operations. Management of hospitality offers several courses of services to their
consumers and it will influence the consumers effectively. Hotel follows diverse set of the tactics
of HR cycle to follows new talents and innovating aspects in the hospitality sector. Staff faculty
also offers very efficient way to the consumers by which they can influence more consumers in
the management. Afterwards, managers of the business concentrates on the performance
management of the workers who are working in the business. It will measure the performance of
staff faculty and enhance their issues and problems. Then hospitality staff have several divisions
that are interrelated with each other and they work with their collaboration, communication and
supervising their worker’s performance on daily basis in an effective and efficient manner.

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