...brief description of the hospitality industry in UK along with its size, scope and diversity in order to convince the panel of potential investors to invest in the hospitality industry. My management consultancy firm was asked to produce a formal report focussing on the foreign business people to help them to decide whether to invest or not in particular sector of the industry for the coming London 2012 Olympic games. It will provide them a brief description of different ownership styles, management styles as well as organisational structure of several different sectors of the hospitality industry. Moreover, it will also provide the detail analysis of current trends, issues and recent developments within the industry. There are different sectors in the hospitality industry like hotels, restaurants, clubs and bars, contract catering, casinos etc. The particular sector that I am going to focus is the accommodation sector i.e. hotel and I am presenting the ideas that i have generated while doing the research. INDEX PAGE Executive Summary…………………………………………2 Definition of hospitality industry……………………………4 Scale, scope and diversity…………………………………...5 Organisational Structure……………………………………..6 Contemporary issues…………………………………………7 Changes in last 20 years……………………………………...8 Current trends…………………………………………………9 Conclusion…………………………………………………….9 Bibliography………………………………………………….10 Definition of hospitality industry Hospitality industry is a very broad industry. It is not always easy to...
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...AT A HISTORIC FIVE-STAR HOTEL MOTOTRBO™ SL SERIES RADIOS MAKE THE GUEST EXPERIENCE FIRST CLASS Located in the heart of London, the world-renowned Claridge’s Hotel is famous for its five-star service and premier clientele that includes celebrities, dignitaries and the business elite. Named “Top UK Business Hotel 2009” and “Best UK Hotel for Rooms 2010” by Condé Nast Traveler, providing flawless service is paramount to this historic luxury property. Guests expect extraordinary attentiveness, responsive security and absolute discretion from Claridge’s staff. The challenge facing the hotel was how could it achieve instant, reliable and seamless communication and make it virtually invisible to guests? CUSTOMER PROFILE Company Industry • Hospitality • Claridge’s Hotel Key Features • Five star luxury retreat in busy central London • Majestic Art Deco building, first opened in 1854 • 203 rooms and suites; three restaurants, two bars, business center and health spa • More than 300 staff members • Frequented by celebrities, royalty, statesmen, socialites and business elite CASE STUDY CLARIDGE’S HOTEL, LONDON CLARIDGE’S HOTEL LONDON DISCREET COMMUNICATION, FROM STREET TO SUITE Communication devices for a hotel this sophisticated had to be sleek, discreet and stylish, too. From the street to the penthouse suite, Claridge’s sought a communication tool where function met style. It had to fulfill coverage and reliability requirements and fit neatly under their tailored...
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...help drive revenues. Focusing on the strategy, marketing, HR and IT aspects of services management can help the hospitality industry immensely. This timely book covers the various aspects of the hospitality industry and services management. The first section describes the status of the hospitality industry in India. The first paper gives an overall view of the hospitality industry in India in terms of consumer adaptiveness, brand recognition, consolidation, demand/supply, HR, marketing, finance and infrastructure related aspects. The other papers in this section discuss aspects such as the role of environment safety and security, the role of organisational leadership in the Indian hospitality industry, and the growth and scope of the industry with special reference to the Indian tourism industry. However, there is a lack of flow in the text. The next section deals with HR issues in the hospitality industry, providing a lucid explanation of factors that go into choosing competency modelling techniques in India and the UK. The four papers in this section cover the issues of employee motivation and empowerment, the costs associated with staff turnover in the hospitality sector, and approaches to mapping competencies and identifying appropriate HR strategies in the sector. The third section is devoted to strategic implementation issues involved in the hospitality industry. The first paper explores the practical and research implications of a study undertaken to identify the critical...
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...2.1 History of Hotel and Catering Industry A hotel is an establishment that provides lodging paid on a short-term basis. The provision of basic accommodation, in times past, consisting only of a room with a bed, a cupboard, a small table and a washstand has largely been replaced by rooms with modern facilities, including en-suite bathrooms and air conditioning or climate control. Additional common features found in hotel rooms are a telephone, an alarm clock, a television, a safe, a mini-bar with snack foods and drinks, and facilities for making tea and coffee. Luxury features include bathrobes and slippers, a pillow menu, twin-sink vanities, and Jacuzzi bathtubs. Larger hotels may provide additional guest facilities such as a swimming pool, fitness center, business center, childcare, conference facilities and social function services Hotel rooms are usually numbered (or named in some smaller hotels and B&Bs) to allow guests to identify their room. Some hotels offer meals as part of a room and board arrangement. In the United Kingdom, a hotel is required by law to serve food and drinks to all guests within certain stated hours. In Japan, capsule hotels provide a minimized amount of room space and shared facilities. Caterers and their staff are part of the foodservice industry. Catering services provided vary depending on the event and can include: cooking and delivering food to an outside location; cooking, delivering and serving food; and full-service (preparing food, providing...
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...Economics and Management Lund University Department of Business Administration The Use of Management Control Systems in the Hospitality Industry Supervisor: Per-Magnus Andersson Authors: Richard G. Sicari Fredrik J. Söderlund i Abstract Title: Seminar Date: Course: Authors: Advisor: Key Words: The Use of Management Control Systems in the Hospitality Industry 2011-06-01 BUSP02: Master Thesis in Accounting and Management Control Richard G. Sicari and Fredrik J. Söderlund Per-Magnus Andersson Hospitality Industry, Management Control Systems, Performance Measurement, Contingency Approach, Multiple Case Study The purpose of the thesis is to describe and analyze the use of management control systems in the hospitality industry. Purpose: Methodology: The study is mainly a descriptive, multiple case study based on deductive reasoning. However, explanatory elements occur. The nature of the study is to a large extent qualitative and is primarily based on interviews and analysis of current management control tools. The analytical strategy includes pattern matching, explanation building and cross-case synthesis. Theoretical Perspectives: The main text editions included are Anthony and Govindarajan (2003 & 2007), Lindvall (2001), Merchant and Van der Stede (2007) and Samuelsson (2004). Furthermore, the use of management control systems in the hospitality industry is examined using literature such as Harris (1995), as well as other articles. Empirical Foundation: There are four units of...
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...Teamwork in the Hospitality Industry Teamwork is the primary gear that enables any business to run smooth and efficient. In this paper, the role of teamwork in regards to the food and beverage industry, entertainment, and accommodation will be discussed. Outcomes will be considered, and results of effective teamwork will be analyzed. Ultimately, each component of the industry will be examined in order to conclude how teamwork makes these businesses tick. 1. Food and Beverage The food and beverage industry is often a hectic one, but in order to maintain balance, teamwork, leadership, and communication is required. According to Introduction to Hospitality 6e (Walker), this chain of organization begins with the director of food and beverage. Walker explains that the director is responsible for the overview of restaurants, kitchen, room service, and lounges. In addition, Walker writes that the director must manage the business budget, provide proper leadership for employees, identify trends in the industry, and discover any means of achieving maximum profit capabilities. This may appear as daunting and overwhelming tasks, but none of this can be accomplished without the help of the co-workers. There are many active components within a restaurant that operate in sync to provide the upmost customer satisfaction. The kitchen may be considered to be the most challenging operation within the restaurant. Many individual tasks need to be managed and executed to provide proper customer...
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...Table of Contents: Introduction….………………………………………………………………………………..p. 3 Five Forces Model in Hospitality Industry…………………………………………………..p. 4 Top three companies in Hospitality Industry (Hotels)………..…………………………….p. 5 Marriott International, Inc. Comparative Strategy, Value Chains..……………………....p. 7 Differentiation Strategy of Marriott International, Inc……………………….…………...p. 7 Cost Leadership Strategy of Marriott International, Inc…………………………………..p. 8 Value Chains of Marriott International, Inc………………………………………………p. 8 Primary Activities…………………...……………………………………………….p. 8 Supporting Activities………………………………………………………………...p. 9 Business processes………………………………………………………………….p. 10 Conclusion………………………………………………………………………………….…p. 11 References……………………………………..………………………………………………p.11 “The first rule of any technology used in a business is that automation applied to an efficient operation will magnify the efficiency. The second is that automation applied to an inefficient operation will magnify the inefficiency”. (Bill Gates) Introduction. In the today’s world of competitive markets, information technology has a huge impact on the success of the companies. “The role of IT is constantly evolving and has changed significantly from the days when the IT organization was often referred to as “data processing.” Today, in many industries, IT enables some businesses to differentiate themselves from their competitors. Those companies...
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...including small, medium and big hotels employing 250,000 employees. The Prospects website, UK (2007) confirms that the hospitality industry has high labour turnover mainly because of students and there is a high proportion of part time staff. It further suggests that recruiting, training and retaining of quality staff is the current priority. According to Ogbonna (2002), the hospitality industry is a dull and low skilled sector which prevents the entry of fresh talent and specialized employees. He further comments that only young people and women are being attracted to the industry. Deery and Iverson (1997) and Wildes (2007) have claimed that the employee turnover has become a critical issue in the hospitality industry because of the other job opportunities in the market. However replacements and retention of the current employees are the two big challenges the industry is currently facing. Wildes (2007) further argues that the hospitality industry has become unattractive to many employees, because of long working hours, low pay, instability, seasonal employment and low job status. The associated costs of replacement and retention, turnover can create severe managerial problems such as managing customers and maintaining quality in the customer service. According to the CIPD survey (2007) average employee turnover in UK is 18.1% where hotel Industry has the highest employee turnover rate of 32.6% annually. In the article on employee turnover CIPD (2007) states that employee...
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...Contenporary Contemporary Hospitality Industry Understand the current structure of hospitality industry. Analyse current scale, scope and diversity of hospitality industry. The hospitality industry employs seven percent of the working population. In terms of gross value added (GVA) the sector contributed £40.6bn to the UK economy in 2011 or 4.2 percent of the country’s total GVA. In 2012 there were 181,500 individual business sites operating across UK. Hospitality and tourism is one of the UK’s most diverse sectors all connected to service sector. Besides different size of operations and customers, there are different sub-sectors of the industry: * Pubs, bars and night clubs * Hotels, Hostels and B&B * Restaurants, Bistros, Cafes and Coffee shops * Casinos and Gambling * Take-Always and Mobile catering * Travel services * Tourist Services * Membership clubs * Contract catering * Hospitality services * Events * Visitor attractions According to State of the Nation Report 2013, in 2012 most of the hospitality businesses were private companies (59 %). Following 20 % were sole traders and remaining were mostly partnerships (15 %). Restaurants, hotels, pubs, bars and nightclubs represent the greatest number of businesses and equal 70% GVA. When measured by the number of employees, industry is predominately made up of small businesses; almost half employ less than five people and only one percent of businesses employ 100...
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...Introduction to Hospitality Industry UNIT 1 1.1 1.2 1.3 Meaning and definition Historical evolution and development Hospitality as an Industry 1.1 Introduction Meaning and definition Tourism is not just about the facilities and attractions provided for visitors. It is about people and especially about the relationship between the customer and the individual providing service. Everybody employed in tourism needs to have the knowledge, skills and attitudes to provide the standard of product and service that customers expect. Knowing about the tourism industry, its component parts and especially where you fit in is an important starting point to a successful career in tourism. What Is Tourism? Tourism may be described as the activities of tourists and those who cater for them. It is a highly diversified business with many component parts ranging from airlines to hotels. Tourism is concerned with providing: Travel and transport facilities Accommodation Food and drink Entertainment/recreation Information and assistance Souvenirs Above all, tourism is a hospitality industry providing a service to visitors in a warm and welcoming way. ICHM Page 1 Introduction to Hospitality Industry Who Are Tourists? Tourists are people who for a variety of reasons travel to destinations, where they stay at least one night. Excursionists are also visitors that do not make an over-night stop, such as daytrippers or people on cruises. There are several basic types of tourists: ...
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...The Hospitality Industry – Unit 1, Task1 In this booklet, I am going to be going in to detail of seven different businesses within the Hospitality Industry. I am going to be including; turnover, number of businesses, number of employees, products, services and facilities. The Hospitality Industry in the UK is a broad and varied Industry, ranging from worldwide corporations to single person organisations. People can do more than eighty different jobs within the Industry. There are twelve other different sectors of the Hospitality Industry: Sectors of the Hospitality Industry Hospitality Services Pubs, bars and clubs Gambling Contract catering Membership clubs Hostels Holiday parks Self catering Visitor attractions Tourist services Travel services Events You can see that from the twelve different sectors of the Industry, that it is a very large, vast and broad Industry. Each individual sector is big in itself, meaning that there are many holiday parks, membership clubs, hostels etc. There are different jobs within each sector and many people are employed within each sector. One Hotel: The hotel I have chosen is Q Hotels; they are a budget chain hotel all over the UK with 21 unique 4 star hotels. They are situated in many different areas of the UK, with some in the countryside and others in the heart of the city. The dedicated staff caters to every individuals needs, whether it is the fussy ones or arranging a conference of over 150 people. ...
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...Organisational Behaviour in Hospitality Industry BY GORICA STANISIC NOVEMBER 20, 2013 Lashley and Morrison (2000) have produced definition of hospitality industry; which they see it as, compromises of commercial organisations that specialise in providing accommodation, food and drink through voluntary exchange, and highlighted that the issue of human exchange is a hart of the hospitality concept. Barrows and Powers (2009) have pointed out that hospitality industry includes hotels and restaurants and other kinds of institutions that offer shelter or food or both of them to people away from their homes. Research conducted by Hayes and Ninemeier (2009) have stated that hospitality industry has often been described as a people business. Hospitality industry is UK’S fifth largest employer and plays vital role in UK industry, employing more than 2.4 million people. Hilton Hotels Corporation is the leading global hospitality company with more than 3,000 hotels in over 74 countries (Hilton Worldwide; 2012). Understanding group behaviour in an organisational environment is a challenge and great managerial tasks. A leading author, Mullins (2007) has pointed out that organisational behaviour is concerned with study of the behaviour of the people within organisation. In his research Singh (2007) argued that organisational behaviour is a way of thinking and it is directly concerned with understanding, prediction, and control of human behaviour and application...
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...Overview of the Hospitality and Tourism Industry HTM100 05/28/13 Abstract The Hospitality and Tourism industry changes over the years like people of the world change clothes. Within this paper we are going to look at the overview of those changes and just exactly what makes this industry tic. We will discuss the challenges involved in managing restaurant operations that are specific to my state, as well as how I would address those challenges. Such challenges to the restaurant industry may include regulatory issues, social concerns, competitive issues, and / or demographic and geographic issues. I am also going to determine the impact of computerization on food service and lodging operations within my state, particularly in the areas of reservations, accounting, personnel management, and the recording of sales transactions, I’m also going to consider the quality of technology infrastructure in my state and the degree of technology usage by potential customers visiting or using these services within my state. I will be giving my opinion on all of these topics plus I will also analyze the interdependence of food service, lodging, and meeting segments of the hospitality industry and make two (2) recommendations for how the synergy between the three (3) could be improved, using examples from my state to illustrate my case. I will also explain how I believe these segments can improve their relationships between one another and how they can combine their services in order to be...
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...Technology in hotel industry Introduction Despite a growing of the value of modern, integrated systems, many properties still do not take advantage of them as fully as they might to maximize revenue opportunities. Many also fail to support and secure them to the extent appropriate to the value of their data and to the legal consequences of that data becoming stolen or corrupted.--Hospitality management system have evolved into sophisticated, well integrated, multi-discipline tools capable of helping properties of all types and sizes that attract more guests, generate more revenue and reach much-improved levels of efficiency. However, many properties handicap themselves through hanging on to systems well past their competitively useful life, greatly restricting their ability to implement such revenue-enhancing measures as taking Internet reservations, performing effective rate/revenue management, collecting more detailed guest data for customer relationship management and targeted marketing, and so on. All of these factors encourage the movement towards more professional systems management; either from a corporate resource team shared among many properties or contracted out to a professional third party. STATEMENT OF THE STUDY This study aimed to determine on how a significant factor restricting wider adoption is the challenge of improving the system's ease of use as they continue to grow in functionality, in both operational and guest-facing areas. All of these support a...
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...Hospitality (Hotel) Industry SWOT Analysis Terri Harris Critical Thinking and Decision Making in Business/PHL320 April 13, 2015 Aileen Smith Hospitality (Hotel) Industry SWOT Analysis One of the main reasons in preforming a SWOT analysis on or in any industry is to help form a well-built and secure business approach. A well-built approach depends on knowing the strength and weaknesses of the industry and find a way to turn those weaknesses into strengths. Also it is good to look at the opportunities and threats that come from external things. In determining the strengths, weaknesses, opportunities and threats in the industry one has to remember that the industry is considered short-term lodging and one has to look at the worldwide scope of the industry and how the area is affected by this. The following is a form of displaying the SWOT analysis of the industry. Strengths * Location * Safety * Feeds Local Economy | Weaknesses * High Employee Turnover * Capital Needs * Taxes | Opportunities * Specific Attractions * Seasonal * Websites | Threats * Competition * Changing Economy * Local Conditions | What Are the Strengths of the Hotel Industry? Location is going is a major factor in the strength of the industry. Either it on a long stretch of road where people need to stop and sleep for the night or at a great tourist location. Both of these ideas bring money into the business. Safety is a top priority when traveling away from...
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