Hospitality Business Toolkit Report: Carnival Corporation Case Study

This report delves into the hospitality business toolkit, providing a comprehensive analysis of various aspects within the industry. It begins with an examination of ledger accounts and trial balances, offering a practical understanding of financial management within a bar setting. The report then moves on to recommend key performance indicators (KPIs) for restaurants, emphasizing the importance of measurable values in achieving business objectives. Furthermore, it explores the HR lifecycle for talent management, detailing the stages of recruitment, education, motivation, evaluation, and celebration. A performance management plan is also presented, illustrating effective communication strategies between managers and employees. The report then examines legal aspects within the hospitality industry, including legal and ethical considerations for Carnival UK. Finally, it analyzes the interaction of different functional roles, communication, coordination, and monitoring methods in the food & beverage sector, providing a holistic view of the industry's operations.

THE
HOSPITALITY
BUSINESS
TOOLKIT

Table of Contents
INTRODUCTION...........................................................................................................................1
ACTIVITY 1....................................................................................................................................1
Ledger Account and trial balance...........................................................................................1
ACTIVITY 2....................................................................................................................................5
Recommendations on key performance indicator for restaurants..........................................5
ACTIVITY 3....................................................................................................................................6
HR life cycle for talent management......................................................................................6
ACTIVITY 4....................................................................................................................................8
Performance management plan..............................................................................................8
ACTIVITY 5....................................................................................................................................9
Law in the hospitality industry...............................................................................................9
ACTIVITY 6....................................................................................................................................9
Legal ans ethical considerations for carnival UK...................................................................9
ACTIVITY 7..................................................................................................................................10
The interaction of different functional roles in the hospitality sector..................................10
ACTIVITY 8..................................................................................................................................13
Critically analyse communication, coordination and monitoring methods in the food &
beverage methods.................................................................................................................13
CONCLUSION..............................................................................................................................13
REFERENCES..............................................................................................................................14

INTRODUCTION
The hospitality industry is a active industry with endless categories but there are
customer service is the centralising factor shared by all the sections of the industry. In the
hospitality industry include different sectors that can provide different types services to customer
such as tourism and hotels, food services (Atkinson, 2012). These sectors can focus on the
satisfaction of the customer and provide specific experiences. It is much more broader than other
industries but they are suffered economic fluctuations compared to its peer industries. To
understand this concept selected company carnival corporation & plc which is a British
American cruise operator. In the particular report focused on different activities which is defined
ledger accounts and trial balance for a bar, recommendations for KPI in the reference of
restaurants. Apart from HR life cycle, negative behaviour and staff retention, law in the
hospitality industry defines in the reference of company. In addition, legal and ethical
consideration for carnival UK, interaction in various functional role and analyse communication,
coordination and monitoring methods.
ACTIVITY 1
Ledger Account and trial balance
Journal Entries
Date Particulars Debit Credit
February, 1 Purchase a/c
To Kate's kitchen a/c
5001
5001
February, 1 Purchase a/c
To Harry's a/c
29552
29552
February, 3 Beverage a/c
To Sales a/c
11203
11203
February, 3 Food a/c
To Sales a/c
1824
1824
February, 1 Kate's kitchen a/c
To Bank a/c
5001
5001
1

February, 10 Beverage a/c
To Sales a/c
8966
8966
February, 10 Food a/c
To Sales a/c
1687
1687
February, 14 Bank a/c
To Megaane a/c
2008
2008
February, 17 Beverage a/c
To Sales a/c
11710
11710
February, 17 Food a/c
To Sales a/c
1611
1611
February, 22 Harry a/c
To bank a/c
29552
29552
February, 22 Food a/c
To Kate a/c
7013
7013
February, 24 Beverage a/c
To Sales a/c
10614
10614
February, 24 Food a/c
To Sales a/c
1715
1715
Ledger Accounts
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Beverage Account
Date Particulars £ Date Particulars £
Feb, 3 To sale 11203 Feb, 28 By balance c/f 42493
Feb, 10 To sale 8966
Feb, 22 To sale 10614
Feb, 17 To sale 11710
Total 42493 Total 42493
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Sales Account
Date Particulars £ Date Particulars £
Feb, 3 By Beverage 11203
Feb, 3 By Food 1824
Feb, 10 By Beverage 8996
Feb, 10 By Food 1687
Feb, 17 By Food 1611
Feb, 17 By Beverage 11710
Feb, 28 To balance c/f 49360 Feb, 22 By Beverage 10614
Feb, 22 By Food 1715
Total 49360 Total 49360
Food Account
Date Particulars £ Date Particulars £
Feb, 3 To sale 1824
Feb, 10 To sale 1687 Feb, 28 By balance c/f 6837
Feb, 22 To sale 1715
Feb, 17 To sale 1611
Total 6837 Total 6837
Meganne Account
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Date Particulars £ Date Particulars £
Feb, 14 By Bank 2008
Feb, 28 To balance c/f 2008
Total 2008 Total 2008
TRIAL BALANCE
S. No Particulars Debit Credit
1 Purchase Account 34553
2 Sales Account 49360
3 Kate's Kitchen Account
4 Harry Account 2008
5 Beverage Account 42493
6 Food Account 6837
7 Bank Account 34553
8 Meganne Account 2008
9 Suspense Account 30
TOTAL 85921 85921
ACTIVITY 2
Recommendations on key performance indicator for restaurants
Key performance indicators – It is a measurable value that presents how efficiently a
company is achieving their key business objectives. A business can apply KPI to determine the
growth of business and achieve their targets. KPI has been applied at different level like at high
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level consider about overall performance of the business on the other hand low level KPI
consider on processes in sections like marketing, sales or a call centre. Mostly organisation
selected to KPI to gain goals and objectives of a company. With the help of KPI marked those
areas where identify lack performance of the workers (Bharwani and Butt, 2012) . A good KPI
can act as scope which can help to understand the right part to executed different activities
towards strategic goals. For effective KPI there must -
 Be well defined and quantifiable
 Be communicated with the help of different companies and sections
 It is applicable on divisional and line of department
 Be crucial to attain goals and objectives
A KPI manager can identified those points which can increase the profit margin like cost
of goods sold, outstanding sales, revenue etc. In the context of carnival corporation plc, top
management consider on employees in order to provide quality services to their clients. The
particular indicators are divided into two parts that are -
Quantitative – The particular approach measure the performance of employees in
number and it can define by manager as a result good or bad. It is good option to analysis the
performance of each employee and it will depend on various tasks and situations (Wu and Ko,
2013). In the context of carnival corporation plc follow the particular approach through rating
and grading system. It can help an organisation to give reward of of selected employees on the
basis of their performance.
Qualitative – On the basis of this approach KPI only analysis the value to employees in
the context of quality of their work. After the customer satisfaction there are providing rating to
employees. As per the scenario of carnival corporation & PLC, rating system can not easily
defined performance of each employees so it will not work effectively. There are manager can
analysis customer service and their satisfaction after that give reward (Chen, and Shen, 2012) .
Recommendations – It is recommended that there are required for the carnival
corporation PLC to measure performance of their employees as per the requirement. To measure
performance there has been set standard for all employees and it will helpful in maximize the
productivity. There are applying key performance indicator for analysis the performance of
employees and reduce cost to gain more profit. The restaurant has been know abilities of their
employees, according to that provide training for future improvements.
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ACTIVITY 3
HR life cycle for talent management
HR life cycle consist of different stages which can related to employees and describe role
of employees on the basis of time and they can properly perform. In HR life cycle include 5
stages which can define how to recruit employees for and their every step in the context of
carnival corporation & plc -
Recruitment – It is a first stage of HR life cycle where HR manager can search employees
for vacant seat. In reference of carnival corporation plc search right people for right job on right
time. For hire candidate there are require to set plan and prepare strategies to recruit people as
per the requirement.
Education – In the second step analysing the education of employees and provide
induction regarding to company. In the step carnival corporation & PLC provide training to new
employees where provide education regarding to their roles and responsibilities.
Motivation – After that every employee work under a mentor who can provide guidelines
regarding to their tasks and make strong relation for motivate them. Through encourage it will
help to improve their work and they are sharing their problem regarding to any tasks (Bowie and
et.al, 2016).
Evaluation – In the particular stage manager of carnival corporation plc analysis the
performance of each employee and their performance in different tasks ans situation. It can help
to determine the improvement in their performance and understand who need to training and
development (Kysilka and Csaba, 2013).
Celebration – In the last stage, organisation can celebrate their improvement as well as
achievement which can make it possible because of their employees. In the case manager of
company provide different advantages like bonus, incentive, rewards etc.
Importance of HR life cycle in context of talent management
As per the above discussion of HR life cycle in the context of carnival corporation plc to
operate their business activities in effective way. Beside of this these stages can help to find out
talented people for an organisation –
 Increase employee performance - Through HR life cycle improve performance of each
employees because there are focusing on every employee. In evaluation stage analysing
their performance if there is need to training & development so it is provided them.
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Different programs in carnival's employee to perform and expand their skills to perform
according to organisation.
 Employees motivation to attain goals – The manager of carnival's company, time to time
provide seminars and work shop to their employees which can motivate them to achieve
their tasks and objectives. Time to time company has provided incentive, bonus and gift
voucher that can motivate them for help to organisation to achieve desirable goals.
 Retain top talent – HR life cycle important because carnival company to retain their
employees with the help of motivation because they are important for company
(Claveria, Monte and Torra, 2015) .
ACTIVITY 4
Performance management plan
Performance management plan prepare for the employees where evaluate the
performance of each employees and analysis their improvements on the basis of tasks. This plan
manage by the manager to show behaviour of every employees. Employees use these skills for
show in productive way to gain more incomes. There is show short conversation in between
manager or employees on the particular situation -
Script 1: The process which should not be adopted:
Manager: Hey Nick.
Nick: Yes Sir.
Manager: I have noticed that you are continuously coming late for the job.
Nick: Sorry sir.
Manager: This type of behaviour will not be tolerated.
Nick: I will try to come on time from tomorrow.
Manager: Okay.
Script 2: The process which should be selected:
(manager calls employee in the cabin)
Nick: May I come in sir?
Manager: Yes. Be sited.
Nick: Thank You sir.
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Manager: Are you in some trouble as I have noticed that you are coming late to the
office. Is everything OK.
Nick: Yes sir everything is fine. This will never happen again. I will come on time to the
office.
Manager: Good. You may leave now.
Nick: Thank you sir (Hall and Howe, 2012).
In every company has faced different conflicts between employees and employer to
behave in effective manner. In different situation employees are feel different according to that
they are behaving. If in employees mind generate negative thoughts so it will affect on business
environment and generate negativity. The manager have concern about the high turn over of
staff. Due to negativity they all against the manageable then it provide negative productivity so
as a result it can affect to profitability of an organisation. So it is responsibility of a manager top
solve all conflicts and contact with employees time to time. There is need to take feedback from
employees on time to time and take valuable suggestions from them. As a result when employees
are satisfied with environment of organisation so it will affect to working condition.
ACTIVITY 5
Law in the hospitality industry
There are various kind of legislations that should be adopted by Carnival UK so as to
operating their business functions in smooth manner (Jurigová and Tucková, 2016) . Some of
these legislations are given as below:
Equality Act, 2010: This act provide protection to the employees from discrimination,
partiality on the basis of cast, religion etc. Therefore, management of Carnival UK have
responsibility to treat their employees in equal manner so that their better performance and
support can be gained for achievement of organisational goals (Jones, Hillier and Comfort,
2014). If company wouldn't adopt this act, employees feels demotivated which is not beneficial
for the brand image of organisation.
Health & Safety Regulation Act, 1981: Management should have duty to adhere health
and safety guidelines so as to preventing the misshapenness from the workplace. In the context
of Carnival, management should implement all safety measures at the workplace like fire
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extinguisher, safety guards, fire exit etc. so that in case of any accidents injury can be prevented
and employees perform their duties in well manner.
Human Right Act, 1981: This act provide the right to employees who are providing
their services in firm. It is main right of each individual who is engaged in the functions of any
organisation. Management of Carnival should provide this right to their each employees so as to
gaining better views and opinions from them in the situations. As a result of it, employees feels
motivated while working in the organisation and provide maximum efforts in achievement of
goals.
ACTIVITY 6
Legal ans ethical considerations for carnival UK
Government of UK has formulated various kind of legislations and these are compulsory
for each firm to adhere them so that business operations would be functioned in smooth manner.
These legislation can also impact the decision making process of firm. Top authority should also
formulate various kind of policies and standards so that better workplace can be formed in the
organisation (Cronin and Parry, 2014). By setting up of effective standards and policies,
management of Carnival Corporation and Plc can easily satisfy the demand of their targetted
customers. When company will adhere above regulations in systematic manner then risk from
workplace will automatically reduced. These legislations also helps the management of Carnival
organisation in achievement of their preset goals and remove the conflicts from the workplace. In
addition, it also enhance brand image of organisation in front of their rivals.
Apart from that, if the managers of Carnival will not adhere these legislations in
systematic manner then heavy penalty would be paid by them which is not beneficial for their
brand image. According to British legislation, 2009 information about the age name background
of customers should be mentioned by the organisation which is operating their business in
hospitality industry. It is also assist the managers in taking effective decisions so that good image
of firm in front of government can be made in easy manner. Management of firm should also
follow the act of equal pay and Employment in paying the salary to their employees so that any
penalty or fine wouldn't be paid by them (Dickinger, Lalicic and Mazanec, 2017).
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ACTIVITY 7
The interaction of different functional roles in the hospitality sector
Organisational structure of Hospitality Industry:
Organisational Structure of Carnival Corporation & PLC:
Organisational Structure of Theme Park:
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There are fout types of function roles that are playing by the HR manager in the context
of hospitality sector: Planning: The particular function of management that consist of several types of
objectives and strategy. Thus it is require to the manager focus on the staff members to
take effective decision. There are preparing strategy for motivate people in efficient way. Organizing: According to this function management focus on the several aspect for
organisational stratucture. In the context of Carnival crporation plc concentrate on the
demand of staff members in respect to get competitive environment. Leading: There are consisting different kind of sources such as informal and social that
directly impact on the team members within the company in a good way. In the respect of
Carnival corporation & Plc corner their leader are very much helpful that plays essential
role in the economy.
 Controlling: It is important function for a company that consist of standrd of
performance, comparison between actual performance. In the context of respective
comoany that can be said that they control their management function within the
hospitality sectors.
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ACTIVITY 8
Critically analyse communication, coordination and monitoring methods in the food & beverage
methods
Carnival corporation plc apply different methods of communication, coordination &
monitoring which are mentioned below -
Infographic – It is a graphical presentation where present different information, thoughts
and ideas. It is a way to provide information to large group organisation. The company has
presented data analysis and short information in this way. It is a good option and people easily
understand in effective way and carnival corporation plc provide all relevant data in the relation
to contact with every employees (Filimonau and Delysia, 2019) .
E – mail – To circulate message to all employees top use this way of communication and
it is effective way coordination with all employees. Management of carnival corporation plc
apply the particular method to provide specific information regarding to task.
There are critically analysis of these reports and it is getting that Both methods can help
to easily communicate with staff members as well as customers. Some time people hacks Email
and become reason of stress.
Importance to methods to achieve targets
It is important for an organisation to apply different type methods of communication, that
can help to contact with different types of employees. With the help of these coordinate with
employees and take feedback from them regarding to their roles and responsibilities. Carnival
corporation plc apply these methods that can provide help achieve desirable gaols and objectives
of a company.
CONCLUSION
As per the above report it has been analysed that hospitality industry is broad industry
and it can provide different type of services. The main of the organisation to provide good
products to customer and satisfy with services. There are produce trial balance and ledger
accounts as well as define of HR life cycle in the context of a company. There are define equality
law and other laws that are related to hospitality industry and follow order to sustain in the
market. There are several methods of communication, coordination and monitoring the strength
the value chain of hospitality industry.
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REFERENCES
Books and Journals
Atkinson, H., 2012. Performance measurement in the international hospitality industry.
In Accounting and financial management (pp. 65-89). Routledge.
Bharwani, S. and Butt, N., 2012. Challenges for the global hospitality industry: an HR
perspective. Worldwide Hospitality and Tourism Themes. 4(2). pp.150-162.
Bowie, D., Buttle, F., Brookes, M. and Mariussen, A., 2016. Hospitality marketing. 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.
Claveria, O., Monte, E. and Torra, S., 2015. A new forecasting approach for the hospitality
industry. International Journal of Contemporary Hospitality Management,. 27(7).
pp.1520-1538.
Hall, G. M. and Howe, J., 2012. Energy from waste and the food processing industry. Process
Safety and Environmental Protection. 90(3). pp.203-212.
Jones, P., Hillier, D. and Comfort, D., 2014. Sustainability in the global hotel
industry. International Journal of Contemporary Hospitality Management. 26(1). pp.5-
17.
Cronin, J. and Parry, K., 2014. How does crisis leadership influence effective crisis readiness
(CR)?. Tourism crisis and disaster management in the Asia-Pacific. 1. p.62.
Dickinger, A., Lalicic, L. and Mazanec, J., 2017. Exploring the generalizability of discriminant
word items and latent topics in online tourist reviews. International Journal of
Contemporary Hospitality Management. 29(2). pp.803-816.
Filimonau, V. and Delysia, A., 2019. Food waste management in hospitality operations: A
critical review. Tourism Management. 71. pp.234-245.
Jurigová, Z. and Tucková, Z., 2016. September. Sustainable tourism in a knowledge based
economy. In European Conference on Knowledge Management (p. 1038). Academic
Conferences International Limited.
Kysilka, D. and Csaba, N., 2013. Employee turnover in the hospitality industry. Anale. Seria
Stiinte Economice. Timisoara. 19. p.377.
Wu, H. C. and Ko, Y. J., 2013. Assessment of service quality in the hotel industry. Journal of
Quality Assurance in Hospitality & Tourism. 14(3). pp.218-244.
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