Examine the current structure, scope and size of the hospitality industry

Assignment Brief

Higher National Certificate/Diploma in

Hospitality Management

Introduction

Gaining insight into the hospitality industry and how hospitality organisations operate remain the primary purpose of this unit. This coursework assignment therefore consists of tasks aimed at helping the learner understand the nature and structure of the contemporary hospitality industry as well as the scope and scale of hospitality operations. 

The learner will need to understand the hospitality business environment and the external and internal factors which affect its operations. Also, an understanding of the current and potential trends, including the hospitality skills requirements will be needed. 

You are working as a consultant for [named organisation/organisation of your choice – your own place of work if appropriate].The company is planning to expand in Asia and are now looking for new investors. You are required to submit a report to the senior management team to demonstrate your understanding of the hospitality industry and operations and, therefore, your report will have the following items to be addressed under four learning outcomes.

Submission Instructions:

• Reasonable consideration will be given in the case of failure to submit the assignments on time due to any medical reasons (provided sufficient medical proof is made available at the time of exemption).
• Students who are claiming extenuating or mitigating circumstances for resubmission will not be awarded Merit and Distinction grade in a subsequent reassessment of that unit.
• The assignment (LO1 & LO2) should be completed in an appropriate format using 1.5 line spacing, Ariel font style, and font size 12.
• The assignment should be uploaded to the VLE, to the Assignment tab.
• Referencing should be provided using the Harvard Referencing Style. The link below will provide you with the correct way to reference your work:
• https://qualifications.pearson.com/content/dam/pdf/BTEC-Higher-Nationals/Advanced-Practice-in-Early-Years-Education/2016/Specification/Pearson_Guide_to_Harvard_Referencing.pdf
• The assignment (LO3 & LO4) should be prepared as a Microsoft PowerPoint (or Keynote, Prezzi, or equivalent) presentation; this should be uploaded to the VLE, to the Individual Presentation tab

Appendix A: Plagiarism and Collusion

Students are referred to the College’s policy of Plagiarism and Collusion, as detailed during interview and induction and as included in the Students’ Handbook.

Students are reminded that persistent offences in this area will result in the student’s termination.

Any act of plagiarism and collusion will be seriously dealt with according to the regulations. In this context, the definition and scope of plagiarism are presented below:

“Using the work of others without acknowledging source of information or inspiration is regarded as plagiarism. Even if the words are changed or sentences are put in different order, the result is still plagiarism” (Cortell, 2003).

Collusion is the submission of work/assignment produced in collaboration with another student or students.  Where one person shares his/her work with others who submit part or all of it as their own work, then the incidence of collusion is established.

Appendix B: Harvard Referencing System

Any information that is not yours needs to be referenced or else turns to be plagiarism.

The authors and publication information cited within the main body of your work must be listed in the reference list. For example:

Bell, J. (1999) ‘Doing your research Project’. (3rd Ed) Buckingham: Open University Press

For example

According to Bell (1999), as you write up your research you will use a citation to indicate in your text the source of piece of information.

The authors and publication information cited within the main body of your work must be listed in the reference list. For example:

Bell, J. (1999) ‘Doing your research Project’. (3rd Ed) Buckingham: Open University Press

Recommended resources

Textbooks:

BARROWS, W., POWERS, T. and REYNOLDS, D. (2012).Introduction toManagement in the Hospitality Industry. 8th ed. Chichester: Wiley and Sons

BRYMER, R., MALL, L. and BRYMER, R. (2017) Hospitality: An Introduction. 16th ed. Dubuque: Kendall Hunt Publishing.

DAVIS, B. and LOCKWOOD, A. (2012) Food and Beverage Management.5th ed. Oxford: Routledge.

JOHNSTON, R., CLARK, G. and SHULVER, M. (2012) Service Operations Management.Harlow: Pearson Publishing.

MEDLIK, R. and INGRAM, S. (2016) The Business of Hotels. 4th ed. Oxford: Routledge.

Sample Answer

Understanding the Contemporary Hospitality Industry and Expansion Opportunities in Asia

Executive Summary: This report gives an overview of the structure, size, and scope of the hospitality industry, highlighting its economic contribution and internal and external factors affecting it. It also explores the current and future skill needs in the industry and how licensing and franchising have influenced its global growth. The purpose is to inform investors about the industry`s dynamics as the company plans to expand in Asia.

Introduction: The hospitality industry is one of the fastest-growing industries globally. It includes services such as accommodation, food and beverage, travel and tourism, and event management. As a consultant, this report has been prepared to provide investors with a deeper understanding of the industry before supporting the company’s expansion in Asia. The report aims to examine the structure, roles, economic contribution, and skill requirements within the hospitality sector, along with key trends and influencing factors.

LO1: Examine the current structure, scope and size of the hospitality industry

Types of Businesses and Services: The hospitality industry includes:

• Hotels and Lodging: From budget hotels to luxury resorts.

• Food and Beverage Services: Restaurants, cafes, bars, and catering services.

• Travel and Tourism: Airlines, travel agencies, and tour operators.

• Events and Conferences: Conference centres and event planning.

Operational and Functional Departments in a Hotel: Taking a mid-sized hotel as an example, departments include:

• Front Office: Handles reservations, check-ins, and customer service.

• Housekeeping: Ensures rooms and public areas are clean.

• Food and Beverage: Manages restaurants, bars, and room service.

• Sales and Marketing: Promotes the hotel to attract guests.

• Finance and HR: Manages payroll, budgeting, and recruitment.

Contribution to the Economy:

• Local Level: Provides jobs and supports local suppliers.

• National Level: Contributes to GDP through tax and employment.

• International Level: Attracts tourists and foreign investment.

Interrelationship of Units: Departments depend on each other for smooth operations. For example, Front Office must coordinate with Housekeeping to know when rooms are ready for new guests. Food and Beverage services must align with Sales and Marketing to offer seasonal promotions.

Franchising and Licensing: Brands like Hilton and Marriott use franchising to expand globally. This has helped standardise services and grow revenue. Licensing allows the use of a brand name, helping to attract customers in new markets.

Impact on Global Growth: Franchising reduces the risks for companies expanding into new regions. It also helps in training staff to international standards, enhancing the overall value of the industry.

LO2: Explore current and anticipated skills requirements in the hospitality industry

Operational Roles:

• Receptionists: Require communication and IT skills.

• Chefs: Need culinary skills and creativity.

• Housekeepers: Require attention to detail.

• Event Planners: Need organisation and problem-solving skills.

Current Skills Shortages:

• Digital marketing experts.

• Multilingual staff.

• Trained chefs and kitchen staff.

Impact of Skills Gap:

• Reduced service quality.

• Increased employee turnover.

• Poor customer satisfaction.

Solutions:

• Offer training and apprenticeships.

• Partner with hospitality schools.

• Use technology to assist with tasks.