...WITHIN THE HOSPITALITY INDUSTRY The hospitality industry is a category of the service industry which offers a product-service mix to guests, including lodging accommodation, food service operations, event planning, visitor attractions, transportation and cruise lines and other operations aimed at hosting or catering to guest needs. While the hospitality industry provides immense benefits to worldwide economy, lifestyle and culture, researchers suggest that the hospitality industry suffers from negative effects associated with turnover rates as this industry is amongst the highest in employee turnover rates. (Lewis, 2012). The high employee turnover in the hospitality industry is believed to be due to the nature of the work, lack of job satisfaction and lack of motivators delivered to employees by employers or organizations (Carver, 2011). While the industry struggles to establish to understand employees and keep them satisfied with their jobs, understanding the industry in necessary in understand the behavior of employees. The exceptionally high turnover rate in the hospitality industry is approximately 20 times the national average for the Unites States of America in employee turnover. The hospitality industry turnover rate sits over 60 percent while the United States of America has an average 3-percent rate in annual turnover of employers, within all industry, excluding hospitality. (Lewis, 2012). One of the primary challenges that the hospitality industry continues...
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...that 8 million people are employed in the travel and tourism industry and the report further reported that 1.2 million are linked directly with international tourists. These statistics confirm just how diverse the workforce composition in the industry has become. Workplace diversity in hospitality and tourism is therefore a key factor in facilitating cultural exchange on a global level. Globalization has enhanced the diversity experienced in the hospitality and tourism industry because of its multicultural nature. Tourism involves the movement of people from their usual surroundings to places of interest either within the country or across international borders for leisure, business, fun or adventure. Hospitality, on the other hand, involves providing services such as travel, accommodation and entertainment to meet the needs of tourists. Hospitality and tourism aims at optimizing the experience of tourists in cultural environments that differ from those of their home countries or regions.Hospitality and tourism present a unique opportunity to understand new cultural experiences for both employees and the tourists. It is important for the personnel to understand and appreciate different cultures to enhance the nature of their interactions with tourists of different cultures, religions, races, creeds, colors, ages, genders and sexual orientations. It is for this reason that businesses plying their trade in this industry must endeavor to train their personnel to appreciate and accommodate...
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...the factors of High Labour Turnover within the Hotel Industry in Johor Bahru 1.0 Introduction The hotel industry in Malaysia was considered the second highest industry that contributed to the national GDP. A report from the Malaysia Insider (2010) stated that 9% of the country’s GDP is contributed by this industry due to the increasing numbers of tourists visiting the nation. This can be seen from a 2010 report by the MTPB which showed 16.4 million tourists arrived in 2005, later the number increased to 23.6 million within 5 years. Thus, an increase in the number of tourist means that there will be more job opportunities for the locals. However according to the report from the Ministry of Human Resource in 2009 it mentioned that the Tourism employee turnover in Malaysia is relatively high at 16% and 8% was contributed by hotel employee turnover. Manpower is crucial to any industry but to the service industry manpower shortage would be the biggest challenge faced by the hotel industry when compounded by the issues of staff retention and job satisfaction. In an increasingly competitive landscape, the hospitality industry must endure upon restructuring especially in aspects of career progression opportunities and matching the industry growth with the talent and service levels as well as monetary and non-monetary reward structures. It has become a necessity to look at the context of labour turnover within the hotel industry and decide on benchmark practices to battle the operational...
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...Hospitality Information Systems and Users Paper Kim Sullins BIS/303 October 26, 2015 Craig Wheeler Hospitality Information Systems and Users Paper Inventory tracking is the controlling and overseeing of storage and the ordering of components that many companies use in producing items. Inventory tracking used also for overseeing and controlling of finished products for sale. A company’s inventory is their investment and a part of their assets that has sold and used in the company as part of its production. Inventories that are mismanaged may create sizeable financial and inventory problems for companies, whether the mismanagement results in an inventory shortage, over inventory and loss in possible sales. The two types of inventory tracking used are Perpetual and Periodic. In a perpetual (usually used in supermarkets or department stores), a continuous flow of inventory count is tracked using a point of sale (POS) check out system. This system is perfect for companies to manage what has sold and reorder when a reorder point has reached. Another advantage of this system is its ability to account for shrinkage (theft) and inventory turnover. The periodic system (used in smaller retailers) used to take a physical count of inventory at periodic intervals to...
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...International Journal of Contemporary Hospitality Management Emerald Article: Teaching human resource management in hospitality and tourism: a critique Tom Baum, Denis Nickson Article information: To cite this document: Tom Baum, Denis Nickson, (1998),"Teaching human resource management in hospitality and tourism: a critique", International Journal of Contemporary Hospitality Management, Vol. 10 Iss: 2 pp. 75 - 79 Permanent link to this document: http://dx.doi.org/10.1108/09596119810207228 Downloaded on: 24-09-2012 References: This document contains references to 19 other documents Citations: This document has been cited by 5 other documents To copy this document: permissions@emeraldinsight.com This document has been downloaded 4078 times since 2005. * Users who downloaded this Article also downloaded: * Tom Baum, Vanessa Amoah, Sheryl Spivack, (1997),"Policy dimensions of human resource management in the tourism and hospitality industries", International Journal of Contemporary Hospitality Management, Vol. 9 Iss: 5 pp. 221 - 229 http://dx.doi.org/10.1108/09596119710172615 Philip Worsfold, (1999),"HRM, performance, commitment and service quality in the hotel industry", International Journal of Contemporary Hospitality Management, Vol. 11 Iss: 7 pp. 340 - 348 http://dx.doi.org/10.1108/09596119910293240 Peter Haynes, Glenda Fryer, (2000),"Human resources, service quality and performance: a case study", International Journal of Contemporary Hospitality Management, Vol. 12 Iss: 4 pp...
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...0TAKORADI POLYTECHNIC SCHOOL OF APPLIED SCIENCE HOSPITALITY MANAGEMENT HND III NAME OF LETURER: MR. JOSEPH FORDJOUR COURES TITLE: HUMAN RESOURCE MANAGEMENT COURSE CODE: SMS 316 NAME OF STUDENT: JULIANA AMOAKOHENE INDEX NO.: 07102017 DATE: 20TH FEB,2013 QUESTION a. The hospitality industry is known to have a high employee turn over. What are the basic characteristics of the industry that makes it have a high employee turnover? b. As a general manager of Protus Hotel, outline ways you could solve this. INTRODUCTION The hospitality industry by dictionary is a cluster of industries comprising of accommodations, food services and recreation, entertainment and amusement sectors. The hospitality industry is dependent on the availability of people‘s leisure time and disposable income. A hospitality unit such as the hotel, restaurant or even an entertainment park consists of multiple groups such as facility maintenance, front office, housekeepers, kitchen workers, bartenders and so on. Management, marketing and human resource come together to serve the customers. Within each of the department, human labor is needed to produce goods and service to customers. Employees are therefore a company’s most valuable assets in every industry including the hospitality industry but worldwide researchers have suggested that, employee turnover is very high in the hospitality industry. Generally speaking, employee turnover is the rate at which an employer gains and requires minimal skill, minimal...
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...Rochester Institute of Technology RIT Scholar Works Theses Thesis/Dissertation Collections 1999 Assessing career value of hospitality management curriculum from program alumni James Reid Follow this and additional works at: http://scholarworks.rit.edu/theses Recommended Citation Reid, James, "Assessing career value of hospitality management curriculum from program alumni" (1999). Thesis. Rochester Institute of Technology. Accessed from This Thesis is brought to you for free and open access by the Thesis/Dissertation Collections at RIT Scholar Works. It has been accepted for inclusion in Theses by an authorized administrator of RIT Scholar Works. For more information, please contact ritscholarworks@rit.edu. ASSESSING CAREER VALUE OF FROM HOSPITALITY MANAGEMENT CURRICULUM PROGRAM ALUMNI by James A Faculty of thesis the Food, Re id R. submitted Hotel to the Travel and Management at Rochester in partial Institute fulfillment for the of of Technology the degree of Master of August Science 1999 requirements FORM I ROCHESTER INSTITUTE OF TECHNOLOGY School of Food, Hotel and Travel Management Department or Graduate Studies M.S. Hospitality-Tourism Management Presentation or ThesislProject Findin2S Name: J_am_e_s_R_e_id Title of Research: Date: 7/21/99 SS#: Assessing. Career Value of _ Hospitality Management Curriculum From Program Alumni Specific Recommendations: (Use other side if necessary.) Thesis ~ommittee: (I} _D_r_...
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...Uganda Address: C/O, P.O BOX 710, Voice of Kigezi, Kabale Tel: +256751918103 Phone: +256775705779 E-mail: fdnuganda@gmail.com By: Owen Phillip M FDN Ventures Hub 5/1/2014 1. Introduction to Project “Gorillas in the Mist” Ecotourism Hotel In this fast paced world, more and more travellers are seeking nature-based experiences such as an adventure into the high misty mountains as part of their holidays and “Gorillas in the Mist” will offer exactly that. “Gorillas in The Mist” Ecotourism Hotel will be a seven million dollars ($7m) budgeted high-end hotel, planned on 11(eleven) acres of land, located at the prime view point of Africa‟s second deepest lake “Bunyonyi” and Mt. Muhavura, surrounded by the famous natural misty forest cover that includes Bwindi Impenetrable forest and Mugahinga national park that accommodated more than half of worlds mountain gorilla population. Not just with unrivaled world standards 100 room occupancy capacity accommodation, sustainable Eco lodges, Sports and Recreation, MICE, Business Hub, Cultural and Artesian, beauty Spas, F&B, Social Hubs, primate museum, among many more competitive facilities, but “Gorillas In The Mist” will offer excellent hospitality experience, quality ecotourism packages and Ecotourism research services too, well packaged for High-End leisure seekers, touring, Business and diplomatic clients. A project destined to be the first of its kind in the entire western and south western region of Uganda and the entire Virunga tourism catchment...
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...UNIT 12: HOSPITALITY OPERATIONS MANAGEMENT Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand the operational and economic characteristics of hospitality operations Nature of hospitality products and services: product and service areas eg food and beverages, rooms division, conference and banqueting; tangible and intangible elements; perishability; marketing and sales; plant; equipment; supplies and commodities Patterns of demand: patterns eg opening hours, seasonality, time of day/week, sociological influences, healthy eating and drinking patterns, food and fashion trends, accommodation trends, cultural, regional and ethnic influences, pricing and economic factors, elasticity of demand Customer profile: characteristics eg spending power, types of hospitality business, menu/accommodation range, pricing considerations, expectations and requirements, the meal experience Management issues: issues eg integrated planning and resourcing, business and operational plans, staffing, finance, decision-making (gathering information and data, analysing and evaluating data, reaching decisions, forecasting), operating procedures and systems, control systems, technical and procedural standards, service standards, quality systems, team working and team leading, scheduling, training LO2 Understand product development within hospitality environments Stages in product development: stages to include market research, market segmentation, idea evaluation, concept development...
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...inter-action and integration between peoples, and ease of conduct of business across geographically spread countries. In creating competitive environments and bringing about reciprocal benefits, nation-states co-operate in facilitating ease of travel, lifting trade barriers for movement of goods and services, facilitating conducive environments for conduct of business, easing entry-exit laws on legal movement of people across national boundaries, and embracing international labour-related laws to tap into human resource talent and filling gaps in labour short-falls. 1.2 EMERGENCE OF THE INTERNATIONAL HOSPITALITY INDUSTRY The globalization of travel creating demand for hospitality services in host countries can be said to be largely instrumental in the development and expansion of the international hospitality industry. The hospitality industry stands as a service...
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...Emerging sales and marketing challenges in the global hospitality industry Author: Rishi, Meghna; Gaur, Sanjaya S Abstract: Purpose - This paper attempts to identify the emerging themes that can shed light on the sales and marketing issues and challenges being faced by global hospitality organizations. Design/methodology/approach - The paper utilizes a multi-method approach for data collection. A thorough literature review, a focus group and personal interviews were conducted to explore the themes and construct a tentative thematic web. Publicly accessible secondary data in the form of customer reviews were drawn from world's leading web site - Tripadvisor.com. A total of 702 reviews of the customers of luxury hotels from the world's top two tourist destinations - France and USA - were analyzed, using thematic analysis. Customers' perspective is juxtaposed with industry's perspective to offer insights on the sales and marketing issues and challenges being faced by hospitality organizations globally. Findings - Marketing challenges, namely personalization/customization of services, service management, creating a strong parent brand, under-utilization of the social media and diverting tourists from heritage properties, are identified as some of the key emerging sales and marketing issues and challenges faced by the global hospitality industry. Practical implications - Analytically identified themes in this research paper provide valuable insights on issues and challenges...
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...UNIT 1: THE CONTEMPORARY HOSPITALITY INDUSTRY Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand the current structure of the hospitality industry Hospitality industry: hotels; restaurants; pubs, bars and nightclubs; contract food service providers; hospitality services; membership clubs and events; brands and businesses Scale and scope: size; types of ownership; turnover; percentage of Gross Domestic Product (GDP); purchasing power Diversity: products and services eg food, drink, accommodation, conference and banqueting, leisure facilities; levels of service; customer base Organisational structure: operational areas eg food preparation, food and beverage services, accommodation services, front of house services; functional eg human resources, finance, marketing, research and development, security, maintenance Hospitality-related organisations and professional bodies: as current at time of delivery, to include People 1st, British Hospitality Association, Institute of Hospitality, British Institute of Innkeepers, Springboard UK LO 2 Understand staffing in the hospitality industry Staff types: functional specialists; operational; craft; skilled/semi-skilled/unskilled; supervisory; management; apprentices; management trainees; full time/part-time; casual; agency; foreign workers; volunteers Hospitality industry: hotels; restaurants; pubs, bars and nightclubs; contract food service providers; hospitality services; membership clubs and events Structures:...
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...HTM 100 Assignment 2 Overview of the Hospitality and Tourism Industry http://homeworkfy.com/downloads/htm-100-assignment-2-overview-of-the-hospitality-and-tourism-industry/ To Get this Tutorial Copy & Paste above URL Into Your Browser Hit Us Email for Any Inquiry at: Homeworkfy@gmail.com Visit our Site for More Tutorials: (http://homeworkfy.com/ ) HTM 100 Assignment 2 “Overview of the Hospitality and Tourism Industry” Due Week 8 and worth 250 points Write a five to six (5-6) page paper in which you: 1. Determine the challenges involved in managing a restaurant operation that are specific to your state, as well as how you would address those challenges. Such challenges to the restaurant industry may include regulatory issues, social concerns, competitive issues, and / or demographic and geographic issues. 2. Determine the impact of computerization on food service and lodging operations in your state, particularly in the areas of reservations, accounting, personnel management, and the recording of sales transactions. Consider the quality of technology infrastructure in your state and the degree of technology usage by potential customers visiting or using these services within your state. 3. 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 your state to illustrate your case. 4....
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...Tasmanian Hospitality Industry Skills Plan June 2012 Contents Foreword Skills Plan Overview Background & Consultation Hospitality Industry Skills Plan Focus Area #1 Recruitment Induction & Retention Focus Area #2 Customer Service Focus Area #3 Career Pathways Focus Area #4 Fostering a Training Culture Detailed Action Plan 3 4 6 9 10 11 12 13 15 Definitions THA VET Tasmanian Hospitality Association Vocational Education and Training RTOs Registered Training Organisations AACs Australian Apprenticeship Centres 2 Hospitality Industry Skills Plan – June 2012 Foreword The hospitality industry employs approximately 20 000 people1, which is equal to approximately 11% of the Tasmanian workforce. The industry is heavily reliant on casual labour with part-time and casual employees making up almost three quarters of the hospitality workforce in Tasmania2. The role and contribution of the industry to both the economy and community is largely unrecognised. This is reflected in the fact that only a small proportion of employees perceive hospitality as a long term career choice. As hospitality is a service based industry, a skilled workforce is a key requirement to ensure quality service delivery to both local and visitor markets. In order to provide quality service employees require access to training which delivers the essential skills and knowledge. Access to training is only one element of the equation. Also essential is venue owners and operators placing more value...
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...Hospitality and Tourism Education and Training A Case Study of Scotland. Geno Trapaidze The Department of Hospitality and Tourism Management University of Strathclyde A thesis submitted in part of the requirements for the degree of MSc in International Hospitality Management September, 2007. ABSTRACT 1 The purpose of this study is to examine the role of education and training and its impact on labour supply to the Scotland hospitality and tourism industry; what are the current issues are there? And how those issues can be minimised? Its also seeks to identify the relation between the customer satisfaction and the service employees via service quality for maintain the growth of the hospitality and tourism industry. It also tries to identify the current labour market issues of the hospitality and tourism sector in Scotland, and how these issues can be minimised. Research will be conducted through five individual interviews. This research should help the hospitality and tourism managers/employers understand the importance of retaining staff. Also it will aim to make educational institutions aware of the gap between the content and the design of their hospitality and tourism courses/degree programmes in relation to industry demand, as highlighted in relation to current labour market issues such as staff turnover rate, retention problems, and the image of the hospitality and tourism industry in Scotland. Key words: Service quality, staff turnover, poor image...
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