Report: Scale, Scope, and Diversity of Hospitality Industry

This report provides a comprehensive analysis of the contemporary hospitality industry. It begins with an introduction outlining the importance of management and operation within the industry, setting the stage for a detailed examination of the industry's scale, scope, and diversity, particularly within the UK context. The report analyzes the structure of different hospitality organizations, including the InterContinental Hotels Group, and explores various ownership models such as partnerships, contracts, leasing, and franchising. It further delves into the roles of hospitality-related organizations and professional bodies like the British Hospitality Association and the Institute of Hospitality. The report also covers staffing requirements, roles, responsibilities, and qualification needs within hospitality businesses, emphasizing the importance of effective staff management. The report concludes by summarizing key findings and referencing relevant sources to support the analysis.

CONTEMPORARY
HOSPITALITY INDUSTRY

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Scale, scope and diversity of the hospitality industry......................................................1
1.2 Structure of different type of hospitality industries a.....................................................2
1.3 Role of hospitality related organisations and professional bodies...................................3
TASK 2............................................................................................................................................4
2.1 Staffing requirements of various hospitality business......................................................4
2.2 Roles and responsibilities and qualification requirements for hospitality staff...............5
TASK 3............................................................................................................................................6
Covered in PPT.......................................................................................................................6
TASK 4............................................................................................................................................6
Covered in PPT.......................................................................................................................6
CONCLUSION................................................................................................................................6
REFERENCES................................................................................................................................7

INTRODUCTION
Management and operation are essential elements in hospitality industries which assist
the functions and execute the business. This report contains the analysis, scale and diversities of
the hospitality industry (Bharwani and Butt, 2012). Structure of organisation and hospitality
organisations, role of hospitality subject to organisations and professional bodies are also
discussed in the report. Inter Continental hotels group is the chosen organisation to assess the
project. organisation provide luxury accommodation services in the UK and many other
countries. The report is produced in terms of awareness to staff members which are also
considered in this context. Legislative issues resulting form recent developments affect the
hospitality are also considered in the assignment. Predictions and trends are justified and impact
of analysis for predicted trends and developments done in this report.
TASK 1
1.1 Scale, scope and diversity of the hospitality industry
Inter Continental Hotels group (IHC) is a multinational hotel chain which has its
headquarters in United Kingdom. Hospitality industry is a fast paced sector which is rapidly
growing and developing as there is intense competition (Boella and Goss-Turner, 2013). Size
and scope of this industry is relatively vast in UK when compared to other countries as this
nation is a developed economy. Hospitality industry is a diverged sector which includes various
services such as accommodations, airlines, camps, hostels, tourism services and many more.
Size
Size of this industry is comparatively larger in United Kingdom where there are around
130000 hotels, restaurants and other hospitality service providing organisations in UK which
produces thousands of jobs every year. This industry contributes approximately 6.5 trillion
dollars annually towards global business and has 11% of total GDP of UK government.
Scope
Scope and diversity of this sector is well distributed, as there are various services which
are provided by this sector apart from accommodation and food services and managers are event
planning, arranging conferences, providing banquets for indoor & outdoor gathering, numerous
sports & cultural events etc. Overall, this can be said that this industry has a powerful positive
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impact on UK economy as it contributes 11% GDP towards this nation. Hospitality sector is
categorised into various types of ownership which are discussed below:
 Partnership – According to this type of ownership, two or more parties agree towards an
contract to run a legal business which is related to hospitality sector.
 Contract – Under contract, ownership is based on contract. Involved parties agree on
both financial and non financial terms of the organisation.
 Leasing – This form of ownership is the most popular one in hospitality industry. Under
which, original owner leases a property to a party against some consideration.
 Franchising – According to this form, an existing hotel chain lends their name to some
party against some consideration in order to increase number of their hotels and enhance
brand equity.
1.2 Structure of different type of hospitality industries a
Organisational structure of hospitality industry is made of multiple layer of sections and
departments which operates and manage the services accordingly and effectively (Brotherton,
2012). Structure of hospitality industries is bifurcated in major two sections as matrix, flat and
divisional structure etc. Both the structures remain classified and specific according to nature and
scope. Essential objective of organisational structure is to provide a path to execute the functions
and operations of business in smooth manner. A systematic and well designed organisational
structure lead hospitality functions and operations in proper manner without any modification
and change. Flow of information and transactions are also improved with the help of effective
organisational structure.
Flat structure: This is one of the common structure used to create democratic
environment. Responsibilities, roles and duties, work criteria, authorities and medium of
effective communication channels that are the main elements of hospitality industries. Structure
of organisation in hospitality sector vary as per the size, scope and working criteria. As per
current environment of organisational structure it can be understandable that hospitality
industries are understanding the value of effective organisational structure. There is an
organisational structure of Intercontinental hotel group plc is defined below:
Matrix structure: This structure this a combination of autocratic and democratic
leadership which is normally utilised in universities and colleges. Local authorities and social
service organisations use this organisational structure.
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(Source: Hospitality Organisational structure, 2017)
1.3 Role of hospitality related organisations and professional bodies
British Hospitality Association (BHA): This is one of the major authority which create
companies, restaurants and hotels. It is representing British Hospitality industry for more than
100 years. This was established in 1907 and works in four major areas as economy, employment,
intelligent regulations, health (Chen and Shen, 2012). There is a huge contribution given by this
professional body and mainly assisted the management and effective execution of hospitality
industry in the UK. This was also related to resolve the issues and conflicts associated within the
hospitality industry.
Institute of hospitality: Association was formed in 1938 to develop and enhance the
structure of hospitality industries across the country. This mainly provides tactics and structure
for management committee of organisation. Core functions and management of this
associationist is focused around development of hospitality industries working in a country. Type
of membership programs are operated and run by the institute of hospitality and the main
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objective of this program was to develop skills and work ethics in hospitality sector. Personal
associations research networks are also developed by Institute of hospitality.
British Institute of Inn keeping: This is called as BII which was formed to promote the
hospitality standards and manage the business more profitable and effective. Main purpose of
forming the British Institute of Inn keeping is to make employees viable and responsible towards
their roles and responsibilities. Type of roles mainly associated with management and operations
of hospitality in the form of Charitable status, membership benefits and advising the hospitality
industries.
TASK 2
2.1 Staffing requirements of various hospitality business
Proper management and control of staff members is the key factor assist management to
run the business without external barriers and conflicts. Staffing is a terminology of deploying,
acquiring and retaining the quality of the workforce. Creating the a positive impact on the
effectiveness and collaboration of business in the main objective of business. Providing an
effective and efficient structure of business subject to explore and develop the business is the
main objective of staffing process (Cooper, 2012). Hospitality industry has become a primary
sector in respect of generating foreign exchange reserves and the management of authorities. It is
required to form a large personnel with adequate number of staff members. Most of the staff
members are needed to understand the key skills and knowledge about the project and
administrations.
For fulfilling the requirement of staff members hotel industries have to recruit employees
and staff members in bulk. Requirement of staff members and employees differ on the basis of
size, scale and structure. This is the primary reason that employ multi-skill staff members and
bifurcate their work as indicated by their aptitudes and prerequisite. For example in five stars
hospitality industry requires a well organised and managed organisation with effective,
professional and communication skills, whereas a low scale rating hospitality industry required
less amount of staff members with similar skills and knowledgeable employees. The other
fundamental reason can be income of the hospitality, being a three star they can't stand to employ
more staff than clients. In maybe a couple star evaluating inn director assumes the part of
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cooking expert which gives them the motivation to spare their funds and use it in fulfilling client
wants or needs.
2.2 Roles and responsibilities and qualification requirements for hospitality staff
Role and responsibilities defines the work criteria and bifurcate the job responsibilities
for individual people and organisations (Gin Choi, Kwon, and Kim, 2013.). There are type of
hospitality industries hire skilled and developed employees and assign there roles and
responsibilities for smooth execution and operations. Effective employee engagement is the
result of proper bifurcation and classification of roles and responsibilities of employees and staff
members. Main core competitiveness of remain depends upon effective working and
enforcement of staff members.
There is a proper management and operation given subject to roles and responsibilities
assigned them to incorporate and control the functions of hospitality industry. Management of
food and beverage sales, inventory management, supply management are some core areas where
roles and responsibilities of staff members and employees remain bifurcated. Adaptability,
engagement, integrity, managing relationship, prominence and working with other organisation
are centralised areas where organisation functions remain bifurcated. Core duties of
organisations are defined as follows;
 Operating and managing the standard operating procedure made for hospitality industries
 Defining the cleaning schedule and time are carried out according to standards and
policies
 Proper management and supervision of floor levels and ensuring that all staff members
are assigned equal task and projects.
 Assisting the stores managers in order to fulfilment of inventory requirements.
 Ensuring staff complies subject to satisfy programmes as defined in contracts and
agreements
 Evaluation of organisational standards subject that are followed by hospitality industries
as hospitality security procedures, hotel health and safety policies, accident reporting
procedures, hotel bomb scare procedure and code of conduct and operating standards.
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TASK 3
Covered in PPT
TASK 4
Covered in PPT
CONCLUSION
According to the above defined report, it can be summarised that accommodation or
hospitality industry is developing at a quicker rate regarding fulfilling client needs and needs.
Association, for example, BHA, Institute for friendliness go about as improvement bodies which
help cordiality industry bitterly. A huge number of individuals visit London consistently which
gives this segment a reason, to serve the customer in satisfy their longing by offering them such
administrations that invigorates them in a powerful way. In this way, inns are require to deal with
their working valuably that outcomes in winning higher productivity proportion for them.
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REFERENCES
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.
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.
Cooper, C., 2012. Essentials of tourism. Pearson Financial Times/Prentice Hall.
Gin Choi, Y., Kwon, J. and Kim, W., 2013. Effects of attitudes vs experience of workplace fun
on employee behaviors: Focused on Generation Y in the hospitality industry.
International Journal of Contemporary Hospitality Management. 25(3). pp.410-427.
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.
Hoque, K., 2013. Human resource management in the hotel industry: Strategy, innovation and
performance. Routledge.
Kandampully, J., Zhang, T. and Bilgihan, A., 2015. Customer loyalty: a review and future
directions with a special focus on the hospitality industry. International Journal of
Contemporary Hospitality Management. 27(3). pp.379-414.
Legrand, W., Chen, J. S. and Sloan, P., 2013. Sustainability in the Hospitality Industry 2nd Ed:
Principles of Sustainable Operations. Routledge.
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.
Williams, A., 2012. Understanding the hospitality consumer. Routledge.
Books and Journals:
Online
Hospitality Organisational structure, 2017. [online]. Available through:<
https://happyleaders.co.za/the-structure-of-the-hospitality-industry/>.
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