Analysis of Contemporary Issues in the Hospitality Industry Report

This report provides a comprehensive analysis of the contemporary hospitality industry. It begins by examining the current scale, scope, and diversity of the industry, including its impact on the UK economy and the various types of businesses within it. The report then delves into the organizational structures of different hospitality organizations, using examples like Hilton Hotels and Peni Black catering service to illustrate the concepts. It explores staffing requirements for different sectors, detailing roles, responsibilities, and necessary qualifications. Operational, managerial, and legislative issues related to recent developments are discussed, alongside an analysis of the current image of the industry. Finally, the report presents justified predictions for potential trends and developments, assessing their potential impact. The report includes an introduction, main body, and conclusion, with Harvard referencing throughout.

Contemporary issues in
Hospitality Industry

Table of Contents
INTRODUCTION...........................................................................................................................1
1.1 Analyse current scale, scope, diversity of hospitality industry.............................................1
1.2 Organisation structure in hospitality management................................................................1
1.3 Hospitality related organisation and professional body........................................................2
TASK 2...........................................................................................................................................3
2.1 Staffing Requirement for different hospitality sector...........................................................3
2.2 Roles, responsibility and qualification required for hospitality staff....................................4
TASK 3............................................................................................................................................5
3.1 Analysing operational, managerial and legislative issues related to recent developments...5
3.2 Discuss the current image of the hospitality industry. ........................................................5
TASK 4............................................................................................................................................6
4.1 Present justified predictions for potential trends and developments in hospitality. ............6
4.2 analysing impact of trends and development ......................................................................7
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
The report will cover current scale, scope, diversity of hospitality industry, Organisation
structure in hospitality management and Hospitality related organisation and professional body.
In addition to this, Staffing Requirement for different hospitality sector and roles, responsibility
and qualification required for hospitality staff will be discussed in this report. The report will
also cover operational, managerial and legislative issues related to recent developments along
with current image of the hospitality industry. Finally, the report will demonstrate justified
predictions for potential trends and developments in hospitality and impact of trends and
development.
1.1 Analyse current scale, scope, diversity of hospitality industry
Hospitality industry offer broad range of services. This industry focus on satisfying
customers requirement. It provide specific services to customers. People use these services when
they have free time and money. Hospitality industry offer employment opportunities to people
living remote areas. Customers has different taste and preferences in order to satisfy them they
offer different package. Industry employ more number of people to make there work more
manageable. They offer services like food beverages, event and catering, restaurants, etc.
hospitality industry link with different industry to satisfy customers requirement. UK hospitality
industry has wide scope. It focus on providing unique experience to their customers. People
spend there money and time to plan a vacation and holiday. Hospitality industry is very
profitable industry (Jauhari and Bharwani, 2017). This industry has largest workforce size. They
hire skilled employees to satisfy specific demands of customer. Hospitality industry is among
fastest growing industry. There are various type of diversity in this industry.
Cultural diversity has positive impact on hospitality industry. This facilitates cultural
glory of different country. It is not easy to maintain coordination between employees because
they belong to different cultural backgrounds. This can be managed by maintaining proper
communication with employees. Managers spread awareness among employees to respect
different culture. Employees can be encouraged and motivated to work together as a team. There
are various different ways that hospitality industry can adopt manage diversity. Effective
management of cultural diversity can give company various advantages. Cultural diversity help
in understanding different cultural backgrounds. This motivate employees to create healthy
working environment. Diversity play major role in boosting morale of employees. They work
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hard in to satisfy need of people. Managers train their employees to speak different languages.
Being part of hospitality industry it is important to understand different languages.
1.2 Organisation structure in hospitality management
Organisation structure of hotel help in dividing work in different departments. These
structure organise different activities which help organisation to work effectively. Hilton hotel is
a hospitality company. This is largest private company. This company owns and manage
different franchise all round world. Hilton hotel has adopted formal organisation structure. This
structure provide flexibility to employees. Departments are formed according to skills of
employees. This structure follow proper hierarchy to communicate informations. Top level
management delegate work to lower level. Managers provide employees with guidelines that
help them in performing work effectively.
Peni Black catering service in UK follow centralizes organisation structure. Superiors
are accountable for decision making. Mangers make and implement different plans and strategy
Disadvantage of this structure is, it delay decision making process. This structure is very rigid
and do not give employees right to participate in decision making process. Managers has great
responsibility drafting plans and implementing them. It is very important to train employees for
preparing food (Ladkin and Buhalis, 2016). In this structure weakness of mangers and superiors
can lead to failure of businesses.
Allon tower amusement park is situated in UK. This park follow decentralised structure.
Managers divide work in various departments. Superior supervise work of different departments.
They handle day to day activities of businesses. Mangers motivate employees to actively
participate in decision making process. Style of decision making is democratic, employees are
free to express their opinions. Each department actively perform business activity. It is very
important to have coordination between different departments. Decentralization boost morale of
bottom employees.
1.3 Hospitality related organisation and professional body
Hospitality industry is developing very fast. This industry is divided in various sectors.
There are millions of employees working in this organisation. Professional bodies play major
role in training employees. They suggest activities that are to be carried out to make organisation
successful. Professional bodies support every activity of hospitality industry. They work together
with employees to guide and motivate them. British Hospitality association encourage young
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generation people to achieve target and goals. Hospitality industry provide job opportunity to
people of different age. Professional body provide guideline to hospitality industry. They
promote tourism and hospitality industry. British Institute of Innkeeper support and give advice
to employees whenever required. They solve grievance and problems of people working in
organisation. Professional bodies motivate workers to express their feelings and opinions.
Institute of hospitality is a charity organisation, which promotes hospitality industry. It provide
fund for people those who can not afford to go hospitality school. This will enhance and increase
performance level of employees. They organise free training workshop for people. Organisation
prefer to heir skilled and efficient employees (Liu and Pennington-Gray, 2015). Organisation and
professional bodies are significant for growth of hospitality industry. It provide job opportunities
to people. They train and guide employees. Example of professional bodies are as follows. People 1st is professional body that help in enhancing performance of people. They
suggest people solutions that help them in increasing performance. This act grants
training certificate to hospitality college. People 1st support growth and development of
local bodies. British Hospitality Association play major role in implementing plans and strategy. This
help in creating job opportunities for people. This charity organisation contribute to
export earning of UK. Institute of hospitality it is an educational system that provide knowledge related to
hospitality industry. They support people working in organisation.
 Springboard UK motivate young people to achieve goals. Hospitality industry offer job
opportunities to people.
TASK 2
2.1 Staffing Requirement for different hospitality sector
Hospitality industry is growing rapidly and it consist of large part in economy. After
recession in UK many people and families have taken up travelling businesses. To perform
every functions of hotel, they heir employees. It is important to assign right job to right people.
Managers adopt strategic selection technique, which refers to selecting individual on the basis of
their skills and potential. It is very important to maintain balance between skills and job.
Selection process is planned and calculative. Mangers shot list candidates and select them on
basis of their talent (Neirotti, Raguseo and Paolucci, 2016). Selection process is very
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complicated and expensive process. Effective selection of staff help in increasing profitability of
hotel. After selecting people mangers train and guide them. Different department has different
work, employees are selected according to demand of situations. HR match people efficiency
with job. They lay down process of selection and recruitment.
They provide people with job description, in which they describe department and work
they have to perform. Job description is generally given newspaper or any other reputed media.
People send their bio data to HR, after that mangers select people according to their skills. They
conduct different test like aptitude test, medical health test and stress examination. Managers try
to find resourceful person for hotel. Employees has to fulfil all the requirement mentioned in job
description. Effective selection deals with selecting right people for right job. There are various
strategies adopted by manager in selection process. These strategy play major role in selecting
right employee.
2.2 Roles, responsibility and qualification required for hospitality staff
Roles and responsibility of hospitality staff refer to duties or task they are expected to
perform. Role of hotel managers to offer quality services to customers. Some role and
responsibility of hospitality staff are listed bellow
responsibility and qualification of supervisor
they manage and control different business operation. They select employees on basis of
their skill and talent. Supervisor train employees that help them in increasing performance of
employees (Radojevic, Stanisic and Stanic, 2015). Good communication skills help in
maintaining coordination between different department. supervisor enter organisation with help
of degree. From their experience and knowledge, they provide solutions to employees.
responsibility and qualification of hotel managers
mangers analyse business environment and draft plan on basis of report prepared. They
implement strategy that help them in increasing sale and profit of organisation. Manager play
major role in maintaining standard of hotel. They deliver quality services to their customers.
Mangers motivate and influence behaviour of staff members. They are required to have strong
interpersonal skills that will help in making communication process more effective. They must
have administrative quality in order to control and manage work of employees (Tresidder, 2015).
Responsibility and qualification of apprentice
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position of apprenticeship differ from job to job. Intern must follow all instruction given
by superiors. They must learn and follow all instructions of employer. It is very important to
have interest in chosen field. Apprentice assure safety and security of co-workers. Required age
of apprentice should be 16 or more. They should assist daily operation of business. Hotel
organise training programs for skill development, they must attend those training programs.
Apprentice must have certificate (Sipe and Testa, 2018). They must have strong communication
and interpersonal skills. Cross training in different debarment help in growth and development of
hotel. It help apprentice to gain knowledge of different field.
TASK 3 & 4
Covered in PPT
CONCLUSION
This project conclude that hospitality industry consist of major part in economy. This
provide job opportunity to various people living in remote areas. Main motive of this industry to
satisfy need and desire of customers. Hospitality industry provide pleasant experience to their
customers (Van Niekerk, 2017). They design various tour package according to customers
requirement. Hospitality management follow different type of organisation structure like
functional, centralisation, decentralisation, etc. there are different professional bodies that
provide guideline to hospitality industry. They suggest them activity that they should perform.
Hospitality industry is very vast in order to manage all activity the employ people. This sector
create job opportunities for people of every age group.
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REFERENCES
Books and Journals
Jauhari, V. and Bharwani, S., 2017. An exploratory study of competencies required to cocreate
memorable customer experiences in the hospitality industry. In Hospitality Marketing and
Consumer Behavior (pp. 159-185). Apple Academic Press.
Ladkin, A. and Buhalis, D., 2016. Online and social media recruitment: Hospitality employer
and prospective employee considerations. International Journal of Contemporary
Hospitality Management, 28(2), pp.327-345.
Liu, B. and Pennington-Gray, L., 2015. Bed bugs bite the hospitality industry? A framing
analysis of bed bug news coverage. Tourism Management, 48, pp.33-42.
Neirotti, P., Raguseo, E. and Paolucci, E., 2016. Are customers’ reviews creating value in the
hospitality industry? Exploring the moderating effects of market positioning. International
Journal of Information Management, 36(6), pp.1133-1143.
Radojevic, T., Stanisic, N. and Stanic, N., 2015. Ensuring positive feedback: Factors that
influence customer satisfaction in the contemporary hospitality industry. Tourism
Management, 51, pp.13-21.
Sipe, L.J. and Testa, M.R., 2018. From satisfied to memorable: An empirical study of service
and experience dimensions on guest outcomes in the hospitality industry. Journal of
Hospitality Marketing & Management, 27(2), pp.178-195.
Tresidder, R., 2015. Experiences marketing: A cultural philosophy for contemporary hospitality
marketing studies. Journal of Hospitality Marketing & Management, 24(7), pp.708-726.
Van Niekerk, M., 2017. Contemporary issues in events, festivals and destination
management. International Journal of Contemporary Hospitality Management, 29(3),
pp.842-847.
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