Hospitality Management Report: UK Hospitality Industry Analysis

This report provides a comprehensive overview of the UK hospitality industry, delving into its current scale, scope, and diversity. It examines the organizational structures of various hospitality entities, including small boutique hotels and large conference centers, highlighting the roles and responsibilities within each. The report also analyzes staffing requirements across different hospitality sectors and explores the functions of key professional bodies like the British Hospitality Association (BHA) and Springboard UK, showcasing their impact on the industry and the people they serve. The report concludes by highlighting the importance of the hospitality industry in the UK economy, its role in job creation, and its continuous growth and development.

HOSPITALITY
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Current Scale, Scope and Diversity of Hospitality Industry............................................1
1.2 Organisational structure of different hospitality organisation..........................................3
1.3 Role of Hospitality related organisation and professional bodies....................................6
TASK 2 ...........................................................................................................................................7
2.1 Staffing requirements of different hospitality industries..................................................7
2.3 Roles, responsibilities and qualification requirements for hospitality staff.....................8
TASK 3 .........................................................................................................................................11
Covered in ppt .....................................................................................................................11
TASK 4 .........................................................................................................................................11
Covered in ppt .....................................................................................................................11
CONCLUSION..............................................................................................................................11
REFERENCES..............................................................................................................................12

INTRODUCTION
Hospitality management is much bigger term and will include several things like hotel,
restaurant, transportation, events, health care, tourism, education and many more. Hospitality
does not mean that it is related with food, services and accommodation items instead it is related
to entertaining clients and provide them best experience which will they never forget. As per the
world Travel and Tourism council hospitality and in addition tourism is top industry in
international economy. They set almost 12% GDP at global market and cater around 230 million
occupational opportunities to people. Present report is based on Royal Green Hotel, which is
situated in UK and providing best and effective services to their clients in an adequate way. This
assignment is based on hospitality management which shows their existing scale, scope and in
addition diversity. Each and every firm has their own structure and task is performed on that
basis and instructions as well. This report represents role of organisation as well as professional
body which is associated with hospitality. Apart from this, there are sort of issues faced by firm
like operational, managerial as well as legislative. There existing image is much effective which
helps them to challenge their competencies in competitive world. They are continuously
developing and following trends. As result, profits can be improved and market share.
TASK 1
1.1 Current Scale, Scope and Diversity of Hospitality Industry
In this research, current scope and diversity of hospitality industry along with range if job
roles and employment possibilities (Ali, Amin and Cobanoglu, 2016). An analytic overview will
be made on the current scale, scope and diversity of hospitality industry for further
understanding. Then after, a conclusion will be drawn on scale, scope and diversity of the
tourism in U.K and below are described as under:
 Hospitality services: This segment gives support to several companies which are
indulged from lodge to restaurant. This kind of organisation caters food and in addition
beverages to their customers. Along with this, they render effective services to them
which comprises of housekeeping, security and many more. Education, Retail,
Business, health care, travel, concerts, are some factors which are included in
hospitality management (Armstrong and Matters, 2017). In present scenario,
approximately 250,000 people are doing work in this sector in which approximately
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60% consists of female members. Additionally, it has been noticed that around 91%
person workers are white and rest consist of black and other cultural minority circle. In
this sector, almost 15% individuals are of 15 to 20 age groups, approx 21% are of 21 to
30 age group, 17% employees whose age is between 31 to 40 years, almost 20%
persons are of 41 to 50 years. Moreover, 27% workers compiles of those whose age is
above 51 years.
 Travel and Tourist Services: This segment consists of two parts which are, one is
travel and second one is tourism. Travel administration supports to many companies in
their expansions such as STA, Thomas Cook, TUI and so on. Apart from this, tourist
services provide packages for domestic as well as international tourism which consist
of staying, unique and famous place visits and many more. This segment includes
120,000 individuals in which 60% is taken by female employees. As indicated by
current research, near 11,500 organisations are providing their services in hospitality
sector (Beck and et. al., 2017). It consider both sort of ownership that is private as well
as public.
 Food and Service Management: This segment is connected to hospitality industry
which gives helps to many companies which belongs to traditional business. For
example: Hotel, restaurant etc. These kind of services are given by firm who are
associated with housekeeping, beverages, food and many more and this is not only End,
there are many examples like Aramark, Sodexo and many more. According to current
research, almost 250,000 individuals are working in hospitality management in
approximately 26,000 organisations which again compiles of 91% white community
and rest 9% of black. In this sector, almost 15% individuals are of 15 to 20 age group,
approx 21% people are of 21 to 30 years of age bracket, 17% employees whose age
between 31 to 40 years, almost 20% persons are of 41 to 50 years and in addition 27%
workers are come in this sector whose age is above 51 years. There are many persons
who came from other nations to do job in best firm (Bohle and et. al., 2017).
Therefore, hospitality industry is very vast and beneficial to UK industry along with various
sectors which offers bag of job opportunities and continuous growing trend will affect society in
positive manner and thus will increase rate of development.
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1.2 Organisational structure of different hospitality organisation
In UK, there is at least one hotel in every corner of a street which may consist of large
chains, franchise or private owned facilities. Bureau of Labour statistics reports two thirds of this
industry's occupations are service related. Although each entity may have an overall organisation
structure at corporate level, most individual facilities are based on functional organisational
structure. To discuss about framework of firm, there are two various sorts of hospitality
management which are working small and large scale. It can be stated as below:
Organisational Structure: A small boutique hotel
In United kingdom, there is an enterprise which can be mentioned into this, named
Hamilton's Boutique Hotel. Framework of this company include many sub categories which will
be discussed here. There are two general managers over there and they have to direct certain
people who comes under them (de la Peña and et. al., 2016). Both are doing their work
differently from each other. Five segments comes under one general manager like house keeping,
Audit, sales, front desk and in addition maintenance. Instead of these, another general manager
including five sectors like Food and Beverages, Accounting, Rooms, sales and marketing, and
human resources. There are various sorts of work which are done by them for example like
recruitment, training, laundry, security, store room, purchasing, foods and rooms services and
many more. Picture which is related to this is present as below:
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(Source: Organisational chart of small boutique hotel, 2017)
Organisational Structure: A large non resident centre for conferences and banqueting
There is company related to this sector named, Elme hall Hotel, which is set up in United
Kingdom. It also consists of various kind of sub categories which provide best services to their
customers with effective or high facilities in relation to conducting conferences over there. Along
with that, they have variety of Suite rooms for their prestigious clients which will be booked as
per the requirements (Domingo and et. al., 2016). In result, people will do meeting there in
appropriate manner. Manager of hotel is providing an effective facility to them like presentations
room in which meeting can be conducted and presentation can be held in an appropriate and ease
in manner. As indicated by their organisational framework, there is room division employer who
comes on the top. It consists of three sections which are Front office manager, Guest relation
manager and reservation manager. There is department which is carried by guest relation
manager named as guest service coordinator which make proper coordination with prestigious
customers in an adequate manner. Work of reservation officers are controlled by reservation
manager and they communicate through telephone operators and walkie talkie. Front office
superior provides directions to assistant manager and he gives guidance to senior receptionist.
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Illustration 1: Organisational structure

Task of receptionist is directed through his senior receptionist (Organisational structure. 2017).
Picture in context of this, is presented as below:
Illustration 2: Organisational Structure: A large non resident centre for conferences and
banqueting
(Source: Organisational Structure, 2017)
Both of them ownership and management style is popular in hotel Industry. The solely owned
hotel needs to be promoted more due to lack of knowledge of hotels in market of the people
(Falk, 2016). Unique offers range and quality services are the ways by which customers who has
consumed services should be lured back to visit again and also refers to other guests. On the
other hand, chain hotel should try to maintain standards as compared to competencies chain so
that guest would feel same or more standard of service like in any other chain hotel.
1.3 Role of Hospitality related organisation and professional bodies
This research is about the role of hospitality related organisations and professional bodies
which are very much important to both industry and the people. Major role is played by UK
hospitality industry with helping with job opportunities, training, school's accreditation also
being voice of people put it a set above, thus making this very vast industry more manageable
(Guchait and et. al., 2016). In context to determine many roles which are associated with
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hospitality industry, there are some examples related to two distinctive companies are mentioned
as below:
The British hospitality association (BHA): It is an essential corporation which is connected with
hospitality sector and along with this professional body. There are several roles of them, are
stated as below:
 They promote interest which is linked with operators, owners and brand outside the hotel.
 Facilitating food services to the customers.
 Clubs are being operated to attract numerous guests.
Therefore, to pull many clients towards them they frame a much effective and efficient
organisation. They will assist them to compete their competitors at competitive world and in
addition brand image of the firm is much adequate at international market. Financial position of
this company is very stable and they render employment opportunities to people in broad range.
BHA is operating almost 42,000 hotels, clubs, attractions, restaurants, organisation across globe
(Horng, Tsai and Chung, 2016). Their leadership in market is shown by superiority in hospitality
sector. They provide best suitable services to clients and do their business without breaking any
sort of rules which are developed by regulatory bodies. As result, market share and profits of
company get advance development. Business surrounding of BHA is appropriate and they are
not harming the environment.
Time to time they conduct some programmes which helps in motivation of employees
who requires it. They ran a program named as “Big Hospitality Conversation” which was more
successful and it helped them to beat their competencies level. Their main motto is to give
motivation to younger individuals and their first step will be to provide almost 350,000 new
occupations till 2021 (Jones and et. al., 2016). Along with this, they requested ministry bodies to
increase process related to visa access for United Kingdom so that people will easily reach there.
As a result, they enhance competitiveness in market and in addition decreases rules of VAT.
Springboard UK: Company assists those who do not have any job like young, disabled
and uneducated etc. so that they can get up and can take a lead in their carrier in sector of
hospitality. Hence, it can be proved as best chance because it can aid in improving
unemployment percentage. Fundamental target of Springboard is to promote sector of hospitality
in across the world in order to make an individual experience various kind of occupation. It is
highly important to develop connections with school, colleges, universities and so on. Moreover,
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they can also conduct some form of programmes for young generation because this will help in
enhancement of employment chances and will give growth to the carrier of people. It will help to
increase the economy of country (Kao, Tsaur and Wu, 2016).
TASK 2
2.1 Staffing requirements of different hospitality industries
Staffing requirements for various companies have a high variation due to different needs
of every business. In travel industries, to enable distribution of tasks and responsibilities to
realise a full potential the staffing of hospitality section has a division for this. The tourism
industry is responsible for providing essential services to enable individuals and organisations to
move and get full service hospitality to customers. Hospitality is one of the big branches of the
industries working departments. Responsibilities are taken of accommodation, food service,
travelling service and others (Organisational chart of small boutique hotel. 2015). With this
division, a proper staffing is a requirement to be in position to make the overall department
becomes a success. Similar to this, in hospitality industry manager will require many types of
labours which are emotion as beneath:
Food service Staff: Fundamental duties of these kind of employees is to give best and
effective food services to guests. Staff will be divided as per capabilities and their knowledge by
managers. Training will be given to chefs; thus they will render appropriate services to
customers as this will improve their performance of work and quality. In result, food will be
prepared within appropriate span of time but what reality is that an individual who serves the
food is only responsible for preparing for it as well. It is must for their staff do their work in
accurate manner so that no harm shall be done (Kim, Choi and Li, 2016). In this department,
there is food manager who controls subordinates directly which will make them work in proper
way. It is essential for them to be ensure that there is proper availability of resources or not. They
need to be assure that they have entire items are available or not, so that they will prepare those
food which are included into the menu. Hence, supply of food and beverage will go continuously
without any obstacle. To improve work ability of staff members, head of food division direct
them.
Travel Agent Staff: Workers need to much more efficient who are working in this sector. As a
result, they will plan or organise trips for clients in an adequate manner (Raj and Griffin, 2015).
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Additionally, it will help them to know about several places to visit as it will reduce problems
and difficulties faced by guests. Travel agent will consider as middle man who will provide
guidance to customers to reduce their issues.
Housekeeping Staff: giving facility of housekeeping is important for every kind of hotel to their
clients. Thus to fulfil every customer's needs in effective manner, basic way is to provide training
. Main work of this division is to arrange rooms and items at their place. If their work is done in
an adequate manner it will directly help them to satisfy consumer's wants and needs. As per
research, if manager give them job or practical training, then things will be learned easily. It
helps hotel to improve their profitability and reputation in market place. Along with this, they
can compete their competencies and through this they will acquire goods set of knowledge,
marketing, management and many more (Buhalis and Crotts, 2013).
Basically they are answerable for clients entertainment and make their trip enjoyable. Staff who
come under this section needs to be polite.
2.3 Roles, responsibilities and qualification requirements for hospitality staff
Each and every employee who are doing their work in hospitality industry possess their
own rules, responsibilities as well as qualifications. These are discussed as below:
Hospitality staff Responsibility and qualifications:
Role of Supervisor:  Training should be provided to the employees for long
effect.
 Orders and stock in firm has be managed by firm.
 Directions is rendered by labours.
 Effective communication skills should be present in
leaders.
 They must have some experience.
Qualification:
 An individual need to be enlightened in business
management.
Role of manager:  Profit and sales needs to be planned and examined by
them on regular basis.
 It is important for them to maintain standard of restaurant.
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 Providing training and motivation is the main duty of
them.
 Suitable candidates should be hired.
 Conversation abilities need to be effective.
 Possession of interpersonal capabilities.
Qualification:
 Have certificate or associate grade.
Role of apprentice:  Rules which are developed by an employer of company
needs to be learned and followed by employee.
 They have to show their interest in respect of their
occupation.
 Security should be developed at workplace so that
workers should feel safe within organisation environment
(Pizam, 2012) .
Qualification:
 They do not need education of full time.
 They must have experience of almost 15 years or over.
Role of management trainee:  Daily duties should be accomplished by an individual.
 They need to attend programmes related to training on
regular basis.
 In order to improve skills and knowledge which will
provide growth in carrier, training must be provided in
distinctive division.
Qualification:
 An effective communication abilities.
 Interpersonal capabilities.
 Associate degree or may be certificate.
Role of casual worker:  Duty will be depended on the area in which they will be
working.
Qualification:
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 Not any specific degree required but they need to be
much more competent so that work can be done in an
effective and efficient manner (Mok, Sparks and
Kadampully, 2013).
Role of volunteer:  They provide support to member of group.
 If there is any sort of risk which is determined by them,
them they need to report about it to their manager.
 Person need to be punctual.
 They have to fulfil their responsibilities in an adequate
manner.
Qualification:
 There is no need of any kind of degree or qualification.
Role of full time worker:  After signing the agreement which is must with the firm,
they are bound to follow all standards and rules of
organisation.
Qualification:
 As per their working area.
Role of part time worker:  There duty will be different as per their role or task.
Qualification:
 It will be pending as per area in which an individual
applied.
Role of Foreign worker:  They must possess permission of work.
 It is essential for them to be certified in their particular
area.
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