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

Higher National Certificate/Diploma in

Hospitality Management

Assignment Brief

Student Name

 

Student ID Number

 

Unit Number and Title

1 The Contemporary Hospitality Industry (Y/616/1788)

Academic Year

2018/19

Module Leader

 

Unit Tutor

 

Assignment Title

About the Contemporary Hospitality Industry

Distribution Date

W/C 04 May 2020

Submission Date

03 July 2020

IV Name & Date

 


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 Format– LO1 and LO2

The submission will be in the form of a report. The assessment may be prepared in Microsoft Word, or other word-processing software. This is an individual assignment, therefore you are required to work alone. The report must be written in an academic style, using 1.5 line spacing, Arial or Times New Roman font style, and font size 12. Your report must be referenced using the Harvard Referencing System. Your work should make use of graphs, tables, and charts, where relevant, to illustrate your understanding of the contemporary hospitality industry.

The recommended word limit is 2,000 – 2,500 words; however going over the word count will not incur a penalty. The report should be submitted as a single document on the VLE, in the assignment tab.

 

Submission Format – LO 3 and LO4

The submission will take the form of a PowerPoint (Microsoft, Keynote, Prezzi, or equivalent) presentation.

This is an individual presentation therefore you are required to work alone.

Your presentation should not exceed 24 slides.

Your final slide must include all the references that you have used to gather the information (using the Harvard Referencing Style).

 

Unit Learning Outcomes

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

LO2 Explore current and anticipated skills requirements in the hospitality industry

Assignment Brief and Guidance

Scenario and Activity:

You work 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. The group is holding an event to encourage investors to support their new projects in hospitality. The investors would like to know more about the hospitality industry before they invest. Your manager has discussed this with you and asked you to write a report to present to the investors.

In your report, you should:

  • Explore a number of different types of business within the hospitality industry and the diverse products and services that they offer
  • Examine a range of operational and functional departments within a chosen hospitality business
  • Discuss the contribution of the hospitality industry to local, national and international economies
  • Review the interrelationships of the operational and functional units within a chosen hospitality business
  • Assess how the use of franchising and licensing agreements has influenced the global development of the hospitality industry
  • Analyse how global growth, franchising and licensing developments have contributed to the economic worth of the hospitality industry
  • Investigate a range of different operational roles within the hospitality industry
  • Examine the skills required for roles within the hospitality industry and current skills shortages
  • Review the skills gaps within the hospitality industry in relation to a range of different operational roles
  • Analyse the impact that skills gaps have on hospitality businesses and make valid solutions for addressing these skills gaps

 

Unit Learning Outcomes

LO3 Review the internal and external factors that impact the hospitality industry and how they relate to current issues facing the hospitality industry

LO4 Analyse the current and potential trends and developments affecting the hospitality industry

Assignment Brief and Guidance

Scenario and Activity:

After a successful meeting with the investors, your manager has asked you to do a presentation; this will provide the investors with additional information about the hospitality industry and will help them invest in Asia.

Your presentation should contain:

  • An assessment of the political, economic, social, technological, legislative and environmental factors that affect the development of organisations operating within the hospitality industry
  • An example of a SWOT analysis for a hospitality business (of your choice) and review how this can inform the decision-making process
  • An evaluation of the impacts of external factors on the development of organisations operating within the hospitality industry; this should include specific examples
  • An appraisal of the implications of current and potential trends in the hospitality industry; give a range of specific examples
  • An evaluation of the ability of your chosen hospitality business to develop products and services that will meet current trends
  • A critical evaluation of how external factors impact on current and potential trends and developments in the hospitality industry.  Use specific examples to demonstrate how the industry has developed in response to these.


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.


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