Research Project: COVID-19 Impact on Talent Management in Hospitality

This research project examines the impact of COVID-19 on talent management practices, specifically focusing on employee retention, retraining, and development within the hospitality sector, using Infuse café in Leytonstone, London, as a case study. The study investigates the effects of the pandemic on the hospitality industry, exploring how health concerns and restrictions have affected business operations and employee satisfaction. The research employs a quantitative methodology, utilizing primary and secondary data, including questionnaires administered to Infuse café employees. The project aims to analyze the challenges faced by hospitality organizations in retaining employees, the role of retraining practices in talent management, and the connection between development and employee retention. Furthermore, it seeks to provide recommendations for Infuse café to maximize employee retention in the face of COVID-19's impact. The literature review highlights the decline in sales, employee dissatisfaction, and restrictions due to the pandemic, referencing key sources. The project includes an approval form outlining the research aims, objectives, questions, and methodology, providing a comprehensive analysis of the challenges and potential solutions for talent management within the hospitality sector during and after the COVID-19 pandemic.

Research Project (RQF
L5) 1 and 11
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INTRODUCTION
Background and overview of study
In hospitality sector the talent management holds up very significant position within the
success of associated organisations, hotels and restaurants. This is so because staff working
within the hospitality sector specially within a restaurant or hotel have a direct interaction with
customers which require them to have better skills and knowledge to deal with the queries and
brain storming of customers. Hence, employee retention is also very much essential for a
restaurant to keep experienced staff along with their training and development. But due to
increasing pandemic COVID 19 this become very much difficult for restaurants to keep their
employee retain. Due to this issue several tourism practices has been stopped which in turn
further reduces the visit of people to restaurant which affected the income of staff members that
is influencing them to seek for new source of income by making their retention difficult for
restaurant. For performing this investigation the Infuse café, Leytonstone of London is taken into
consideration for presenting its impact on hospitality sector.
Aim:
To analyse the impact of COVID 19 on employee retention and re-training and
development practices of talent management at Infuse café, Leytonstone, London.
Objective: -
 To determine the impact of Covid-19 due to health issue on hospitality sector.
 To assess the role of re-training practices within talent management at Infuse café,
Leytonstone, London.
 To assess development and employee retention within Infuse café, Leytonstone,
London.
 ·To make recommendations to Infuse cafe regarding the ways through which the Infuse
Café can deal can get maximum employee retention.
Research questions: -
 What is the impact of Covid-19 due to health issue on hospitality sector?
 Explain about the role of re-training practices within talent management at Infuse café,
Leytonstone, London?
 What is the connection between development and employee retention within Infuse café,
Leytonstone, London. ?
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 What are several ways through which the Infuse Café can deal can get maximum
employee retention?
LITERATURE REVIEW
From the information presented by Luty. J. 2020, the sales of Pub and restaurants are
felling down within UK after the Prime Minister of country has urged the public to avoiding
visiting pubs, clubs, restaurants and social venues for reducing the spread of COVID 19. Due to
this the restaurants have experienced a big fall within their sale. Such situation affected the
profitability of restaurants like Infuse café, Leytonstone which required to cut down the salary of
staff members in order to keep the restaurant sustain by saving up cost. This in turn bring up a
huge dissatisfaction among employees and influencing them to seek for such employment from
where they can get adequate source of fund to maintain their living standard. Hence, making its
difficult fro the restaurants to retain employees as well as work toward the development of
employees.
With regard to the information provided by the Jasmine, C.A., 2019., because of current
health issues related with COVID 19 the working and operations of the hospitality sector is get
highly affected as it lead many restriction in going out in form of sudden lockdown. Thus, it
become major concern for hospitality industry due to the issue created on the travelling and
tourism practices as theses activities are being banned in some of the nation because of this
current health issues. Thus, the current health issue of COVID-19 has lead to a reduction in the
business level in form of thee fact that now hospitality organizations are not getting that much
demand from the customers which is hampering their profitability and service level.
RESEARCH METHODOLOGY
For conducting this investigation effective and presenting the information with more
accuracy the quantitative method of investigation will be consider which allow to gather and
present numerical facts and figure (Flick, 2015). For gathering this information both sources
primary and secondary data collection will be used where secondary information sources like
webpages, blog, journal articles will be used and for primary information questionnaire will be
used (Gioia, Corley and Hamilton, 2013). In order to gather primary information, respondents
will be selected with eth help of probability sampling method where the sample size would be 10
employees of Infuse café, Leytonstone.
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REFERENCES
Books & Journals
Flick, U., 2015. Introducing research methodology: A beginner's guide to doing a research
project. Sage.
Gioia, D. A., Corley, K. G. and Hamilton, A. L., 2013. Seeking qualitative rigor in inductive
research: Notes on the Gioia methodology. Organizational research methods. 16(1).
pp.15-31.
Jasmine, C.A., 2019. Impacts of Covid-19 on Company and Efforts to Support Organization
Adaptable. Dr. David F. Rico, PMP, ACP, CSM, pp.67-70.
Online
Luty. J. 2020. Decline in pub, bar and restaurant sales due to COVID-19 in the UK. [Online]
Available through: < https://www.statista.com/statistics/1105174/uk-pub-and-
restaurant-sales-fall-due-to-covid-19/ >.
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APPENDIX
APPROVAL FORM
Student Name Student ID
Tutor Date
Unit Number:
Research Theme: Talent Management
Research Topic: To study about the impact of Covid-19 over talent management
practices within the hospitality organization.
Section One: Title, aims, objectives
Based on your topic, define and write your research title which should reflect on the aims and set
specific objectives to be achieved from your research (e.g. what is the research question you want to
answer? What do you want to learn or find out? What is assumption or hypothesis you are making and the
problem?):
Aim:
To analyse the impact of COVID 19 on employee retention and re-training and development
practices of talent management at Infuse café, Leytonstone, London.
Objective: -
 To determine the impact of Covid-19 due to health issue on hospitality sector.
 To assess the role of re-training practices within talent management at Infuse café,
Leytonstone, London.
 To assess development and employee retention within Infuse café, Leytonstone, London.
 To make recommendations to Infuse cafe regarding the ways through which the Infuse Café
can deal can get maximum employee retention.
Research questions: -
 What is the impact of Covid-19 due to health issue on hospitality sector?
 Explain about the role of re-training practices within talent management at Infuse café,
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Leytonstone, London?
 What is the connection between development and employee retention within Infuse café,
Leytonstone, London. ?
 What are several ways through which the Infuse Café can deal can get maximum employee
retention?
Section Two: Reasons for choosing this research project
Rationale and Reasons for choosing the project (e.g. links to other subjects you are studying, personal
interest, future plans, knowledge/skills you want to improve, significance of the project and why the topic is
important and):
The main aim behind conducting this investigation is to put an insight over the challenges that Covid-19 has
bring over the organizations operating in hospitality sector and manner in which it is affecting the practices
performed under it. Addition to this the study is also conducted to gather an idea about the challenges that
players of hospitality industry is facing within talent management in term of retaining employees within the
organization for longer as it is highly get affected due to COVID 19 epidemic. Additionally, the study also
aims toward determining the relationship between training and development practices as a part of talents
management in term of retaining employees with an organization. This will support in recommending eth
practices to be adopted to deal with the issues faced by organizations in hospitality sector due to COVID 19
such as talent management and lack of employee retention. This information will support in forming up
effective strategies that can be formed to deal with such issues and manage the operation in effective
manner.
Section Three: Literature sources searched
Use of key literature sources and precedents to support your research question, objective/hypothesis:
 To determine the impact of Covid-19 due to health issue on hospitality sector.
As per the information presented by Jasmine, C.A., 2019., due to this COVID 19 epidemic the hospitality
sector is highly get affected as people are now more concern about their health issues or getting affected
with diseases if they move outside. This is becoming one of the major concerns and also affecting the
hospitality sector. It affected several sectors throughout the world but major influence can be seen within the
hospitality industry as due to this issue the travel and tourism practices are being banned in some of the
nation due to health issues which affected the organizations operating in this sector. This in turn affect
business as well as sales as hospitality organizations are not getting appropriate service demand from the
customers. As a result it become very difficult to manage and maintain the talent within the organization as
they are not able to found any economic stability and also worried about the risk of health. On other side,
according to Djeebet. H., 2020, corona virus has now become a pandemic worldwide and affected the
hospitality industry more heavier than 9/11 SARS and financial crises. This pandemic has restricted
international flights which turn make the hotels and cafe empty. This in turn affected the earning and
profitability of hotels which in turn further affected the management of employees. It also forced cafes to
retrench the employees in order to maintain themselves on economic scale.
 To assess the role of re-training practices within talent management at Infuse café,
Leytonstone, London.
According to the view point of Festing, M. and Schäfer, L., 2014, talent management is a consider to be a
broad approach and practice which is mainly used to ensure that the all the employees get recognized with
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the help of tehri talent and being able to develop tehri talent with the support of organization. Regular training
and development process support in keeping the talent intact for the growth of organization. The training and
development is consider to best talent management practice as it help in keeping the employees motivate
toward their work by providing them an opportunity to growth at personal as well as professional level. This is
so because the integration of learning with talent management support in keeping employee engaged within
organizational affairs.
 To assess development and employee retention within Infuse café, Leytonstone, London.
As per the information presented by Deery, M. and Jago, L., 2015 talent management practices is
become very crucial as per the todays business environment where the external factor brings several
changes as well as challenges in front of an hospitality organisation that make it difficult to keep employees
retained for longer. Therefore, it become very much crucial for the Infuse café to effectively perform the
talent management practices such as training and development practices which help in providing several
opportunities to employees for growth. This in turn further help in keeping the employees motivated and
satisfied woth tehir current job which in turn further help in keeping them retained within the organisation.
REFERENCES
Djeebet. H., 2020. What is the Impact of COVID-19 on the Global Hospitality Industry? [Online]
Available through: <https://www.hospitalitynet.org/opinion/4098062.html>.
Jasmine, C.A., 2019. Impacts of Covid-19 on Company and Efforts to Support Organization Adaptable. Dr.
David F. Rico, PMP, ACP, CSM, pp.67-70.
Festing, M. and Schäfer, L., 2014. Generational challenges to talent management: A framework for talent
retention based on the psychological-contract perspective. Journal of World Business, 49(2), pp.262-271.
Deery, M. and Jago, L., 2015. Revisiting talent management, work-life balance and retention
strategies. International Journal of Contemporary Hospitality Management.
Section Four: Activities and timescales
Activities to be carried out during the research
project (e.g. planning, conducting research,
analysis, write-ups)
How long this will take: (See Gantt Chart below)
Milestone one: .....See Gantt Chart
Target date (set by tutor): .........................................................................................
Milestone two: .........................................................................................
Target date (set by tutor): .........................................................................................
Section Five: Research approach and methodologies
What type of research approach and methodologies (primary/secondary, case study etc.) are you likely to use
and why?
Research methodology is that section of a study which brief about the set of tools and methods used for
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conducting the investigation effectively and reaching up to a valid conclusion that hello in achieving the
objective behind the study. the tools and methods used under this study are explained below:
Research philosophy: The philosophies are of two type that are used within an investigation such as
interpretivism and positivism. Among these two positivism philosophy will be used that help in
evaluating the quantitate data effectively.
Type of investigation: The qualitative and quantitative are two investigation method among them for
current study quantitative method will be used. This si so because it help in collecting quantified facts
and figures that help in getting appropriation about the severity of consequences.
Research approach: The research approaches are of two type such as inductive and deductive.
Among these two the deductive approach will eb used as it is more suitable for quantitative study and
help in analysing the numerical data effectively.
Sources of data collection: There are mainly two kind of sources used for gathering information such
as primary and secondary. For conducting current study effectively both primary and secondary data
collection method will be used. In this secondary information will be gathered using literature review
with the help of gathering data from books, journals, articles using online medium. On other side
primary information will be collected using questionnaire.
Sampling method: For gathering primary information probability sampling method will be used as it
help in avoiding bias behaviour by providing equal opportunity to respondents for being selected. The
sample size of respondents for this study would be 10 employees of Infuse café.
Comments and agreement from tutor
Comments (optional)
I confirm that the project is not work which has been or will be submitted for another qualification and is
appropriate
Agreed Name: Date:
Comments and agreement from project checker (if applicable)
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Gantt Chart:
Milesto
ne
Projective
Activities
W
1
W
3
W
4
W
7
W
8
W1
1
W1
2
W1
6
W1
7
W2
0
W2
1
W2
3
W2
4
M1 Project
formulatio
n and
Project
Planning
M2 Literature
Review
M3 Methodolo
gy
M4 Data
Collection
and
Analysis
M5 Discussion
of the
results,
including
reflection
M6 Report
writing
M7 Presentati
on of the
managem
ent
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Achievement based on Gantt chart (Part of formative assessment)
Week Milestones and Activities to be Carried Out Tutor’s feedback and
date
W3 Problem formulation and Project Planning
Research Problem/issues identification and research
rationale
Research Topic and title
Research aims and objectives
W7 Literature Review
Identify and collect relevant literature
Review of key
W11 Methodology
Identification and selection of methodologies
Evaluation and choice of methodology
Select data collection methods and sampling
Choice of data analytical techniques
W16 Data Collection and Data Analysis
Data collection
Data Analysis
Data presentation and Interpretation
W20 Analysis and Discussion
Analysis and discussion of the findings
Reflection on the outcomes and methods used
Recommendations for improvement
W23 Report writing
Writing-up the report in appropriate format
Presentation in right media
W24 Presentation of the project outcomes to the intended
audience
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Research Ethics Approval Form
All students conducting research activity that involves human participants or the use of data
collected from human participants are required to gain ethical approval before commencing their
research. Please answer all relevant questions and note that your form may be returned if
incomplete.
For further support and guidance please see your respective Unit Tutor.
Before competing this form, we advise that you discuss your proposed research fully
with your Unit Tutor. Please complete this form in good time before your research
project is due to commence.
Section 1 Basic Details
Project title : To study about the impact of Covid-19 over talent management practices within
the hospitality organization. A study on Infuse café, Leytonstone, London.
Student name:
Student ID Number:
Programme:
College:
Intended research start date:
Intended research end date:
Section 2 Project Summary
Please select all research methods that you plan to use as part of your project:
(Copy and paste the tick where applicable)
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Interviews:
Questionnaires:
Observations:
Use of Personal Records:
Data Analysis:
Action Research:
Focus Group:
Other (Please specify):
Section 3: Participants
Please answer the following questions, giving full details where necessary.
Will your research involve human participants?
Yes
Who are the participants? Tick all that apply:
Ages 12-16:  Young People aged 17-18:  Adults: 
How will participants be recruited (identified and approached)?
The participant will be recruited with the help of probability sampling method
Describe the processes you will use to inform participants about what you are doing:
The participant will be approached with eth help of email and consent form and who are
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