Contemporary Hospitality Industry

see the attached files:
1. assignment brief – please adhere strictly to ALL instructions, Please read the Learning Objectives requirements and comply.
2 document with guidelines for task 1 (please note that the order is for the complete assignment so please work on all the tasks, please use the bibliography

suggested, it is really important, please use UK not US English in this assignment. Please note the deadline for task 1 is on the 8th of November and for the rest of

the assignment it is 21 of November. Please adhere closely to all the instruction as there will be not much chance for revision.  Please provide references also from

online resources and specialized journals (not provided in suggested bibliography) Please make sure the references are provided in alphabetical order

WHOLE ASSIGNMENT MUST BE IN TIMES NEW ROMAN ( 12 )

A.
Introduction:

Must explain what i understand by the term of hospitality.
One of ( already referenced  )definitions:
The Hospitality Industry consists of all those businesess operations which provide for their customers any combination of the three core services of food, drink, and

accomodation.
( Knowles T (1998 ) Hospitality Management. An Introduction. Harlow FT Pearson )
bla, bla – and then put it in your words, what you understand by term of hospitality.

B.
This have to be made in form of Spider Chart.
Below – what spider chart is:

http://en.wikipedia.org/w/index.php?title=Radar_chart&redirect=no

Hospitality Industry to be placed in the centre of spider net.
Then from the center arrow towards it’s main ingredients, which are:

Accomodation, Food Industry, Drink Industry.

Accomodation consists of:

Self catering ( hostels, camp sides, caravans, apartments )
Serviced ( hotels, B,B, Motels, etc )
Friends and relatives

Food consists of:

Commercial ( restaurants, fast food, take aways, cafes, etc )
Non Commercial ( schools, prisons, hospitals, travelling – ships, planes )

Drink:

Alcoholic ( bars, clubs, pubs, etc )
Non alcoholic

Then, another few arrows straight from Hospitality Industry:

Developments – ( arrow ) Recent, and ( arrow ) potential.

Structure

Staffing – ( arrow ) – Management, and ( arrow ) Operational.

Legislation:

Food Safety
Licensing Registration
Health and Safety

Give 2 names of businesess for each kategory. Names of existing companies pls.

C.
As it stands in Assignment Brief. Must folow instructions straight. Choose 3 names of organisations from the list briefed.

D.
As listed. Pls explain what organisational structure is, and then discuss every all types of ownership/structure, with named examples of each type of business.

E.
Please use example of business. I really need it to reach what we call ‘excellent assignment’ level – means  seriously discuss advantages, and disadvantages of this

structure.

F.
Take it seriously. Pls analize, assess TWO businesess, considering many aspects of requirements within. Compare and Contrast. Justify each conclusion.

G.
I think it’s all pretty clear in Assignment Brief. Just follow directions.

H.
Conclusion – i need it to be ‘well justified’

Assignment Front Sheet

Qualification    Unit Number and Title
Pearson BTEC Level 5 HND Diploma in Hospitality Management    HNHM 101:The Contemporary Hospitality Industry   (Level 5)   (15 credits)
Student Name     Assessor    Internal Verifier

Date issued    Task 1 Submission Date    Task 2 Submission Date
15/09/2014
Assignment title    An in-depth Analysis of the British Hospitality Industry today
Learning Outcome    Assessment Criteria    In this assignment you will have the opportunity to present evidence that shows you are able to:     Task no

Evidence
(Page no)
LO1 The learner will understand the current structure of the hospitality industry
1.1    Analyse the current scale, scope and diversity of the hospitality industry     1
1.2    Discuss the organisational structure of different hospitality organisations     1
1.3    Assess the role of hospitality related organisations and professional bodies     1
LO2 The learner will understand staffing in the hospitality industry
2.1    Assess the staffing requirements of different hospitality industries     1
2.2    Discuss the roles, responsibilities and qualification requirements for hospitality staff     1
LO3 The learner will understand recent developments affecting hospitality
3.1    Analyse operational, managerial and legislative issues resulting from recent developments affecting the hospitality industry     2
3.2    Discuss the current image of the hospitality industry    2
LO4  The learner will be able recognise potential trends and developments in hospitality
4.1    Present justified predictions for trends and developments in hospitality
2
4.2    Produce an impact analysis for the predicted trends and developments     2
Learner declaration

I certify that the work submitted for this assignment is my own and research sources are fully acknowledged.

Student signature:       Date:

Evidence Required
Task 1 – individual written report
Task 2 – group oral presentation with Power Point slides

In addition to the above Pass Criteria, this assignment gives you opportunity to submit evidence in order to achieve the following MERIT and DISTINCTION grades
Grade Descriptor    Indicative characteristic/s    Contextualisation

M1 Identify and apply strategies to find appropriate solutions
Complex problems with more than one variable have been explored.

To achieve M1:
Discussions about hospitality changes and developments are analytical, based on good research and reach sound conclusions.  They consider a range of relevant, inter-

related factors and use specific examples to illustrate points made.
(Task 2)

M2 Select/design and apply appropriate methods/techniques
A range of sources of information has been used.

To achieve M2:
A range of relevant sources of information is used
Range in this context means range in quantity and variety. At this level, you should cite and refer to 10 or more resources (for tasks 1 and 2 combined) from a variety

of sources including books, Internet, journals, etc.
This is shown by clear on-page citation and a bibliography in the Harvard format in both the written report and on the PowerPoint slides.
It is recognised that the contemporary nature of this assignment will result in the Internet being a major source of information.
(Tasks 1 & 2)

M3 Present and communicate appropriate findings
The appropriate structure and approach has been used.

To achieve M3:
The written report is in an appropriate academic report format, i.e. in impersonal academic language, and well structured, with contents page, introduction and

conclusion.
The work is neatly and professionally presented, maintaining the highest academic and professional standard.  It has been checked for spelling errors.
The oral presentation is well structured and logically presented.  PowerPoint is well used to aid your presentation.
All tasks are submitted on time.
(Tasks 1 & 2)

In addition to the above Pass Criteria, this assignment gives you opportunity to submit evidence in order to achieve the following MERIT and DISTINCTION grades
Grade Descriptor    Indicative characteristic/s    Contextualisation

D1  Use critical reflection to evaluate own work and justify valid conclusion
Conclusions have been arrived at through synthesis of ideas and have been justified.

To achieve D1:
Conclusions for the report and presentation are summative, well justified, come directly from the student’s analysis and include critical evaluation.
Evaluation of the significance of future impacts provides evidence of critical reflection.
(Tasks 1 & 2)

D2  Take responsibility for managing and organising activities
Activities have been managed.
To achieve D2:
The student has demonstrated an effective approach to independent research and study throughout this assignment, so ideas in the report and the presentation are well-

developed, clear and logical, demonstrating independent thinking.
There is evidence that the whole assignment has been well planned and completed to a high standard.
The student has regularly attended (80%) and contributed to class sessions.
(Tasks 1 & 2)

D3  Demonstrate convergent / lateral / creative thinking
Self-evaluation has taken place

To achieve D3:
The self-evaluation shows the student’s ability to deeply reflect upon their learning experience by identifying strengths and areas for improvement in relation to the

Contemporary Hospitality Industry unit.
Evaluations of hospitality trends and developments demonstrate in-depth thinking and understanding throughout the oral presentation.
(Task 2)

Assignment Brief
Purpose of the assignment:
The purpose of the assignment is to help you to gain a broad overview of the hospitality industry today.  You will need to carry out your own research for this report

using a range of sources, which may include your personal experience of the hospitality industry.

Task 1: An overview of the structure and staffing of the hospitality industry today.
(LO 1, LO 2: 1.1, 1.2, 1.3, 2.1, 2.2 and M2, M3, D1 & D2) – Due week 9

The findings from task 1 should be submitted in a written report with an introduction at the beginning and a conclusion at the end. The suggested word length for this

report is 2,000 – 2,500 words, excluding any appendices.  Include a bibliography in the Harvard referencing format.  Make sure you write your name on your report and

number all the pages.

Your report should be structured as follows:
a.    Introduction, which includes your explanation of what you understand by the term “hospitality industry”.
b.    Your own spider chart analysing the range of businesses that comprise the hospitality industry, based on the Standard Industrial Classification of the

industries that embrace hospitality.  Include 2 named examples for each type of business and a short paragraph about each type of business, analysing its main

functions.
c.    Select three hospitality related organisations / professional bodies from the following list: People 1st, British Hospitality Association, Institute of

Hospitality, British Institute of Innkeepers and Springboard UK.  Assess the role of each, including the importance of each organisation to the UK hospitality

industry, using information from a range of sources.
d.    Explain what is meant by the term organisational structure.  Discuss the difference in organisational structure between owner-managed, group-managed and

group-franchised hospitality businesses, with named examples of each type of business.
e.    Choose a case study business – either a hotel, restaurant or bar you have worked for or a major international hospitality chain.  Discuss that business’s

internal organisational or staffing structure.  An excellent assignment will evaluate the advantages and disadvantages of this structure for the case study business.
f.    An assessment of the staffing requirements of two different hospitality businesses: e.g. a high-class event catering company, a burger bar, a budget hotel, a

small luxury hotel, a pub and a coffee shop. This assessment should compare and contrast the requirements of each of these businesses.  An excellent assignment will

have all points well justified.
g.    Choose four of the following hospitality jobs – chef, waiter/waitress, bar manager, food and beverage manager, restaurant manager, receptionist, housekeeper,

hotel manager, human resources manager.  For each job, give examples of companies employees are likely to work for, explain what qualifications are likely to be

required, and discuss what the main roles and responsibilities are likely to be.
h.    A conclusion to the report which summarises your learning and evaluates the importance of the hospitality industry in Britain today.  Excellent conclusions

have well justified points.

For M2 citations are clearly present and the bibliography is in the Harvard referencing format.
For M3 the report is well structured, written in impersonal academic language without errors.
For D1 the conclusion is in depth, well justified, demonstrates independent thinking and comes directly from your own analysis.
For D2 there is evidence of independent research and critical evaluation of the structure and staffing of hospitality businesses.  In addition, this task is submitted

on time.

Task 2: Trends and Development Case Study – Oral Presentation – Due week 9
(LO 3, LO 4: 3.1, 3.2, 4.1, 4.2, and M1, M2, M3, D1, D2, D3)

The findings from task 2 should be presented as an oral presentation.  Presentation slides (with a bibliography and self-evaluation) need to be submitted.

You should work in groups of two or three to select the topic and prepare for task 2.  All team members must contribute to the preparation of all assessment criteria

and delivery of the oral presentation.  This presentation should be illustrated by PowerPoint slides.
Your investigation of trends and developments may be in the industry generally or in one sector of the industry with which you are familiar.  You will examine recent

developments in the hospitality industry and possible trends which may well affect it in the future.

Suitable topics include:
?    Food and Drink Trends, e.g. eating out trends, sourcing (local, seasonal, organic, etc.), globalisation, food safety legislation & management, licensing, etc.
?    General Developments, e.g. branding, internationalisation, increasing competition, niche markets, legislation, finance, new business opportunities, etc.
?    Sustainability Developments, e.g. green issues, impact of environmental legislation, impact of market forces, socio-cultural issues, discrimination, influence

of politics, etc.
?    Technology Trends, e.g. new applications for marketing, booking & billing, improving guest experience, improving security, etc., as well as e-commerce

generally

Give a 25-30 minute oral presentation on the specified date about trends and developments in your selected hospitality industry topic.

Your presentation should include the following:
a.    An introduction, which includes a brief description of some recent developments in your selected hospitality industry topic over the past ten years.
b.    Analysis of the role that relevant legislation has had in these developments.
c.    Analysis of the impact of these developments on operations and strategic management in the hospitality industry today.  Analysis of impacts is justified and

based on research in a good presentation. An excellent analysis is critical and shows in-depth thinking.
d.    Discussion of the current image of the hospitality industry generally, using research to compare different views of the industry.
e.    Prediction of some major potential trends and developments that you expect to have an important impact on future management of the hospitality industry.  These

predictions must be justified.  Good justification of predictions is made with reference to published material.  Excellent justifications show that effective research

has been undertaken.
f.    An impact analysis, i.e. identification of the positive and negative impacts of these changes on the hospitality industry.  An excellent presentation includes

critical evaluation of their significance to the hospitality industry of the future.
g.    A conclusion which brings together all that you have learnt.  Excellent conclusions show original thinking and are well-justified.

For M1 discussions about trends and developments are analytical, based on good research from a range of sources and show how different factors and influences are

interrelated.
For M2 citations are clearly present and the bibliography is in the Harvard referencing format.
For M3 the presentation is well structured, logically presented and well aided by visual media.
For D1 the conclusion is in depth and comes directly from your own reflective critical thinking.
For D2 there is evidence of independent research leading to logically developed analysis of the hospitality industry.  The task is submitted on time and attendance is

at least 80% overall.
For D3 there is in-depth evaluation of both what you have learnt and how you have learnt it, both individually and working as a group, with recommendations for future

learning.

Guidelines for assignment submission

The assignment has TWO TASKS.   Please read BOTH TASKS carefully.
Each task has its own submission date.  Please submit assignment tasks ON TIME.
Both tasks MUST be submitted on time to be considered for MERIT grade.
The attendance percentage and participation in class tutorials will contribute towards the achievement of DISTINCTION grade.
All assignments will be subject to PLAGIARISM checks.  PLAGIARISM is a serious academic offence and will automatically lead to ACADEMIC MISCONDUCT PROCEDURES.

In the event of COLLUSION (similar/identical submissions) please note that both students will automatically be subject to ACADEMIC MISCONDUCT PROCEDURES.
When IPADS/TABLETS/MACS are used please make sure documents are saved as .doc. Otherwise the submission will not be valid and may not be marked.

Writing Guidelines
Your evidence for assessment must be handed in with a signed learner declaration.
Make sure that all required Learning Outcomes and Assessment Criteria are covered in the assignment.  You must hand in individual work for assessment for all

tasks.
Written reports must be word-processed report and should use Times New Roman / Arial font and font size 12. Use 1.0 or 1.5 line spacing.  Please ensure that

all pages of your report are numbered and identify your name, ID number and unit number.
You should use your own words and ideas as much as possible.  There must be no plagiarism (see above for consequences)
You must include a BIBLIOGRAPHY of all sources used for the whole assignment, such as books journals, websites, class handouts, etc. The bibliography should be

in the Harvard referencing format and show use of a wide range of sources of up-to-date relevant material.  (See the college guidelines for how to reference

correctly).
Ensure that citations, referencing and bibliography fully acknowledge all sources.  All ideas, quotes, tables, pictures, diagrams, etc. from books, journals or

the Internet must be identified and clearly cited on the same page.
Wikipedia and similar sources must not be used as an academic reference.
Glossary
Analyse: Break an issue into its constituent parts. Look in depth at each part using supporting arguments and evidence for and against as well as how these interrelate

to one another.
Assess:  Evaluate or weigh up the importance, drawing on evidence from a range of sources.
Critically evaluate: Give your verdict as to what extent a statement or findings within a piece of research are true, or to what extent you agree with them. Provide

evidence taken from a wide range of sources which both agree with and contradict an argument. Come to a final conclusion, basing your decision on what you judge to be

the most important factors and justify how you have made your choice.
Discuss: Outline competing points of view; weighing up arguments for and against; drawing on evidence and considering implications.

Bibliography:

Essential Reading

Knowles, T. ( 1998 )Hospitality Management, an Introduction. Harlow. FT Pearson.

Further Reading

Boella, M. & Pannett, A ( 1999 ) Principles of Hospitality Law. London: Continuum.

Davis, B. Lockwood, A., Pantellis, I. And Alcott, P ( 2008 ) Food and Beverage Management. Oxford: Butterworth Heinemann.

Medlik, S. & Ingram, H. ( 2000 ) The Business of Hotels. Oxford: Butterworth Heinemann.

Walker, J.R. ( 2007 ) An Introduction to Hospitality Management. New Jersey: Pearson.

Websites of Hospitality Related Organisation

British Association of Hospitality Accountants – www.baha-uk.org
British Beer and Pub Association – www.beerandpub.com
British Franchise Association – www.thebfa.org
British Hospitality Association – www.bhaorg.uk
British Institute of Inkeeping – http://.bii.bii.org
The Caterer – www.thecaterer.com
Food Standards Agency – www.foodstandards.gov.uk
Institute of Hospitality – www.instituteofhospitality.org
International Hotel and Restaurant Association – www.ih-ra.com
People 1 st – www.people1st.co.uk
Springboard Charitable Trust and Springboard UK – www.springboarduk.net
Wine and Spirit Education Trust – www.wset.co.uk

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