...UNIT 1: THE CONTEMPORARY HOSPITALITY INDUSTRY Introduction Travel and tourism industry is growing at a rapid phase and contributing a significant part of the GDP for several developed as well as developing countries. Trends in travel and tourism industry are changing at a fast pace due to which industry players involved in travel & tourism industry are tracking these changes so as to remain in the business. There are several issues faced in the travel and tourism industry from time to time and these issues need considerable attention from the host country government as well as industry players. These issues are currently driving the entire travel & tourism segment. Further there are changes happening in the external environment and travel & tourism segment need to respond to these changes in order to remain in line with the changing trends in the external market. The present paper would analyze the issues faced in the travel and tourism sector in South Africa and there would be three learning objectives which would be accomplished through present paper and can be given as under: LO1 Understand current issues in travel and tourism sector LO3 Understand how the travel and tourism sector respond to change LO4 Understand the impacts of change on travel and tourism sector These three learning objectives would be attained through present paper for discussion of the contemporary issues in travel and tourism industry with specific reference to South Africa. LO1 Understand current...
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...Assignment front sheet |Qualification |Unit number and title | |BTEC Level 5 National Diploma |Unit 1: The Hospitality Industry | |Learner name | Assessor name | | |Hong Luco Jingseng | |Date issued |Completion date |Submitted on | |19th September 2014 |10th November 2014 | | | | | |Assignment title |Analyze the business sectors in hospitality industry | | |Grading criteria |Task | | |Criteria...
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...assignments Please complete all of the following details and then make this sheet the first page of each file of your assignment – do not send it as a separate document. Your assignments must be submitted as either Word documents, text documents with .rtf extension or as .pdf documents. If you wish to submit in any other file format please discuss this with your lecturer well before the assignment submission date. |Student Name: |Samara James | |Student ID No.: |22078393 | |Unit Name: |Tourism and Hospitality Research and Analysis | |Unit Code: |MNG00415 | |Tutor’s name: |Martin Young | |Assignment No.: |2 | |Assignment Title: |Research Proposal and Literature Review | |Due date: |April 11th 2014 | |Date submitted: |April...
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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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...School of Hospitality Management and Tourism 2011 Trends in the Food and Beverage Sector of the Hospitality Industry Detta Melia Dublin Institute of Technology, detta.melia@dit.ie Follow this and additional works at: http://arrow.dit.ie/tfschmtcon Recommended Citation Melia, D.:Trends in the Food and Beverage Sector of the Hospitality Industry. EuroCHRIE Conference, Dubrovnik, Croatia, October 2011. This Conference Paper is brought to you for free and open access by the School of Hospitality Management and Tourism at ARROW@DIT. It has been accepted for inclusion in Conference papers by an authorized administrator of ARROW@DIT. For more information, please contact yvonne.desmond@dit.ie, arrow.admin@dit.ie. This work is licensed under a Creative Commons AttributionNoncommercial-Share Alike 3.0 License Paper Title: TRENDS IN THE FOOD AND BEVERAGE SECTOR OF THE HOSPITALITY INDUSTRY Detta M. Melia School of Hospitality Management and Tourism Dublin Institute of Technology Cathal Brugha Street Dublin 1 Detta.melia@dit.ie Key Words: Trends, Food and Beverage Sector, Hospitality Industry, Drivers for Success 1 Abstract The hospitality sector in Ireland represents an important part of the tourism industry and comprises hotels, restaurants, pubs and clubs, guesthouses and self-catering operations. The largest component within the Irish hospitality sector is hotels. In addition to hotels, food and beverage operations comprise a significant proportion of the industry. These businesses...
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...School (CBS) School of Marketing Unit Outline HOSP2000 Hospitality Industry Management Semester 2, 2015 Unit study package code: HOSP2000 Mode of study: Internal Tuition pattern summary: Note: For any specific variations to this tuition pattern and for precise information refer to the Learning Activities section. Seminar: 11 x 3 Hours Semester Fieldwork: 1 x .5 Days Semester This unit contains a fieldwork component. Find out more at the fieldwork education website: ( fieldworkeducation.curtin.edu.au ) Credit Value: 25.0 Pre-requisite units: Nil Co-requisite units: Nil Anti-requisite units: Nil Result type: Grade/Mark Approved incidental fees: Information about approved incidental fees can be obtained from our website. Visit fees.curtin.edu.au/incidental_fees.cfm for details. Unit coordinator: Title: Name: Phone: Email: Building: Room: Dr Jong-Hyeong Kim +618 9266 4389 jong.kim@curtin.edu.au 408 2006C Teaching Staff: Name: Phone: Email: Building: Room: Jong-Hyeong Kim +61 8 9266 4389 Jong.Kim@curtin.edu.au 408 2006C Administrative contact: Name: Phone: Email: Building: Room: Kelly Nowak +618 9266 3882 Mktg@curtin.edu.au 408 2014 Learning Management System: Blackboard (lms.curtin.edu.au) HOSP2000 Hospitality Industry Management Bentley Campus 28 Jul 2015 School of Marketing, Curtin Business School (CBS) Page: 1 of 7 CRICOS Provider Code 00301J The...
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...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 analysis included in this study: (1) BrewPub København; (2) Färs & Frosta Sparbank...
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...Module Handbook [Strategic Management] [19-6B02-00L] Module Leader: Deborah FitzGerald-Moore 2008-2009 Level [6] Undergraduate (September Intake) Faculty of Organisation and Management Events Management Subject Group Faculty of Organisation and Management Sheffield Hallam University, Howard Street, Sheffield, S1 1WB Contents WHAT’S THIS MODULE ABOUT? 1 MODULE TEAM CONTACT DETAILS 1 MODULE OVERVIEW 2 SCHEDULE OF STUDY 3 READING LIST 6 TASK BRIEF 1 - COURSEWORK 8 TASK BRIEF 2 - COURSEWORK 9 Presentation Assessment Criteria Task 1 11 Assessment Decision - Task 1 -Presentation 15 Assessment Decision - Task 2 - Company Report 16 TASK BRIEF 3 - EXAMINATION 17 What’s This Module About? This module is here to help you better understand how business organisations work. It will help you to consider why certain companies or organizations in your chosen sector are successful and some are not. Whilst it will not give you a crystal ball it will hopefully give you a forward looking perspective on your chosen industry and many of its major companies This module will also allow you to integrate the wealth of knowledge you have gained throughout your course. Strategy is manifest in all the functional activities of the company i.e. marketing, operations, human resource management and finance and at many different levels of the company from the Board of Directors down to Heads of Department. Strategic decision making occurs in all types...
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...Undergraduates' Perceptions of Tourism and Hospitality as a Career Choice Scott A. Richardson Griffith University Gold Coast, Australia E-mail: scott.richardson@griffith.edu.au ABSTRACT This study explored undergraduate tourism and hospitality student’s views of the industry as a career choice. Three hundred and seventy-nine tourism and hospitality students, from eight Australian institutions, completed a questionnaire rating the importance of twenty factors in influencing their choice of career, and then the extent to which they thought tourism and hospitality, as a career, offers these factors. A number of factors have been identified as being significantly different. From the results it is clear that students generally do not believe that a career in tourism and hospitality will offer them the factors that they find important. Key Words: Career choice, Undergraduates, Perceptions, Tourism, Hospitality INTRODUCTION The tourism and hospitality industry worldwide, and in Australia in particular, has been confronted with the problem of attracting and retaining quality employees which has lead to a shortage of skilled personnel to staff the ever-growing number of tourism and hospitality businesses (Andorka, 1996; Bonn & Forbringer, 1992; Breiter, 1991; Deery & Shaw, 1999; Dermady & Holloway, 1998; Emenheiser, Clay, & Palakurthi, 1998; Ferris, Berkson, & Harris, 2002; Freeland, 2000; Heraty & Morley, 1998; Hinkin & Tracey, 2000; McDermid, 1996; Powell, 1999; Tourism Division, 2002)...
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...Page |1 NAME DEGREE Jingjing LI BA (Hons) Business with Human Resource Management TUTOR TITLE Hans Christian Andersen Factors that Influence Employee Turnover in the Hospitality Industry DATE STUDENT March 2012 No: 10037381 Newcastle CAMPUS STUDENT No: 11027894 Project submitted in partial fulfilment Of the requirements of the BA (HONS) BUSINESS WITH HUMAN RESOURCE MANAGEMENT Of Northumbria University Page |2 DECLARATIONS I declare the following: (1) that the material contained in this project is the end result of my own work and that due acknowledgement has been given in the bibliography and references to ALL sources be they printed, electronic or personal. (2) the Word Count of this project is: Section A: 3991 Section B: 6422 Reflective Statement: 508 Total Word Count: 10921 (3) that unless this project has been confirmed as confidential, I agree to an entire electronic copy or sections of the dissertation to being placed on Blackboard, if deemed appropriate, to allow future students the opportunity to see examples of past dissertations. I understand that if displayed on Blackboard it would be made available for no longer than five years and those students would be able to print off copies or download. authorship would remain anonymous. (4) I agree to my project being submitted to a plagiarism detection service, where it will be stored in a database and compared against work submitted from this or any other School or from other institutions...
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...successfully implemented, the report has embraced the current strategy position within the sub unit part of the company. The analytical tools that will be used are PESTLE, Five porters’, SWOT, and value chain analysis. The analysis tends to show a very competitive market structure; faced within the harsh economic times in the hospitality industry. The differentiation strategy, implemented to the company has enabled it to deliver unmatched services to the customers in the UK. This report also analyses the internal and external environment in which premier Inn carries its own business. It will in further analyze the value addition chain of the company in terms of services offered to customers and look at the resources and competencies of the company holds. The industry current and future strategy is analyzed on the prevailing market conditions and the consumer demand .At the end of the report recommendations on the premier Inn will be provided to enable the business to be in a better competitive edge as they solve the current problems. They will solve the current weakness and threats while maximizing on the strengths and opportunities. Table of contents 1. Introduction 4 2. External environment Analysis 4 2.1 PESTEL 5 2.2 Porter’s five forces model 8 3. Internal environmental Analysis 10 4. SWOT Analysis 13 5. Strategic clock analysis 13 6. Conclusion 14 References list 16 Appendices 18 1. Introduction White bread PLC story began around 1972, when the founder Samuel white bread...
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...Written Exam: 70 Internal Assessment: 30 Time: 3 Hours Project Economics and Management Paper Code: 3.1 Unit-1 Concepts of projects; project identification; formulation, analysis, risk, planning, design, report and appraisal; location of an enterprise; factory design and layout. Unit-II Understanding financial analysis; ratio analysis; fund flow analysis; breakeven analysis; social cost-benefit analysis; budgeting and planning process. Unit-III Sources of development finance; institutional finance to entrepreneurs; working capital management; incentives and subsidies; policies governing entrepreneurship; role of a consultancy organization. Unit-IV A review of project performance; post evaluation approach; community participation in projects; SWOT analysis; managing risk and exposure. Suggested Readings: 1. 2. 3. 4. Note: 1. 2. Four case studies will be discussed in a paper by the concerned teacher in the class. Instructions for External Examiner: The question paper will have two sections. Section ‘A’ shall comprise eight questions (two questions from each unit). The candidates will be required to attempt four questions (selecting one question from each unit). Section ‘B’ will contain one CASE STUDY which will be compulsory. All five questions will carry equal marks. Chandra, P., Project Planning Analysis, Selection, Implementation and Review, Tata McGraw Hill, New Delhi. Hedemey, J.W., Control and Management of Capital Projects, John Wiley, New York. Wysocki, R.K., R. Bick...
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...Business model for Premium Hotel ITC ITC's Hotels Business continues to be rated amongst the fastest growing hospitality chains, with over 94 properties in 67 locations, and operating under four distinct brands – ‘ITC Hotel’ for ‘luxury’, ‘WelcomHotel’ in the ‘five star segment’, ‘Fortune’ in the ‘mid-market to upscale segment’ and ‘WelcomHeritage’ in the ‘heritage leisure segment.’ ITC Hotels pioneered the concept of ‘Responsible Luxury’ in the hospitality industry, drawing on the strengths of the Company’s exemplary sustainability practices. Responsible Luxury personifies an ethos that integrates world-class green practices with contemporary design elements to deliver the best of luxury in the greenest possible manner. The Responsible Luxury commitment of ITC Hotels blends elements of nature to deliver a unique value proposition to guests who are conscious of their responsibility to be planet positive. A leader in the premium hospitality segment, ITC Hotels has pioneered several first–of-its-kind offerings, creating new benchmarks with the introduction of value based accommodation brands, branded cuisines and the ‘eco-easy’ model of hoteliering. Today, these unique interventions have made ITC Hotels the ‘greenest luxury hotel chain in the world’ with all its premium luxury hotels LEED (Leadership in Energy and Environmental Design) Platinum certified. Recognising the changing preferences of the business traveller, ITC launched ‘My Fortune’ this year under the ‘Fortune’ brand...
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...TABLE OF CONTENTS TOURISM SECTOR BREAD AND PASTRY PRODUCTION NC II | |Page No. | | | | | | | |SECTION 1 BREAD AND PASTRY PRODUCTION NC II QUALIFICATION |1 | | | | | | | |SECTION 2 COMPETENCY STANDARDS | | | | | |Basic Competencies |2 - 13 | |Common Competencies |14 - 28 | |Core Competencies ...
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...The International Journal of Human Resource Management 9:1 February 1998 HRM strategies and labour turnover in the hotel industry: A comparative study of Australia and Singapore Angeline Cheng and Alan Brown Abstract This study explores the perceptions of HR managers on the strategic management of labour tumover in a selection of large hotels in Australia and Singapore, The main argument is that the effects of labour tumover can be mitigated with strategically managed human resources through the four key HR activities. The hotel industries in both Singapore and Australia revealed a comparable range of HR policies and practices being adopted, with an explicit recognition of the contribution an organization's human resources have on the bottom-line. There was a clear convergence towards minimizing tumover primarily through the recruitment, selection and induction processes. This was despite fundamental social, economic and labour differences between Singapore and Australia, Keywords Introduction In recent years, there has been widening recognition that human resource management (HRM) strategies impact on an organization's perfomiance and bottom-line results, contributing to overall effectiveness (Nankervis and Debrah, 1995). Particularly in the service industry, the effective utilization of human resources can give an organization its competitive edge (Schneider and Bowen, 1993). This has led to an increased interdependency of corporate strategy with human resource management...
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