(Adeyemi) Please follow assignment brief , guidelines and student want plagiarism report. Submission Front Sheet Assignment Code: ABRQF0 ABRQF0044H1MO/MP Programme: BTEC HND in Hospitality...

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(Adeyemi) Please follow assignment brief , guidelines and student want plagiarism report.




Submission Front Sheet






















































































Assignment Code:



ABRQF0 ABRQF0044H1MO/MP




Programme:



BTEC HND in Hospitality Management (RQF)




Unit Title and Number:



The Contemporary Hospitality Industry (Unit 1)




RQF Level:



4




Module Code



Y/616/1788




Credit value:




15 credits




Module Tutor:



Martin Oluleye, Dr Michael Palkowski




Module Tutor Email:



[email protected][email protected]




Date Set:



04/05/2021




Distribution Date



/05/2021







Cohort








Student’s name








Registration number








First Submission?








Second Submission?








Word Count








Learner’s statement of authenticity


I certify that the work submitted for this assignment is my own. Where the work of others has been used to support my work then credit has been acknowledged. I have identified and acknowledged all sources used in this assignment and have referenced according to the Harvard referencing system. I have read and understood the Plagiarism and Collusion section provided with the assignment brief and understood the consequences of plagiarising.




Signature








Submission Date

































Key Dates












Distribution Date /05/ 2021


Formative assessment Dropbox opens 07/06 2021


Formative assessment Dropbox – closes 27/06/ 2021


Final submission box opens on 10/07/2021


Final submission box closes on 19/07/2021



Students to note: No Term Break, maximum 2 chances to clear the modules. If any module is not cleared in the 1st submission (which is to be submitted within the final submission date), it will not be eligible for a Merit or Distinction.



The class timings are 9:30 am to 2:00 am for mornings and 6:00 pm to 9:30 pm for evenings and the same are to be strictly adhered to.






Introduction














The aim of this unit is to provide students with knowledge and understanding of the hospitality industry, gaining insight into how hospitality organisations function within the wider business environment.




There are four learning outcomes to this unit:




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


∙ Explore current and anticipated skills requirements in the hospitality industry


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


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




Using relevant information, theories and examples, you need to participate in the different activities which will describe the different types of business within the hospitality industry and the diverse products and services they offer, examine a range of operational and functional departments of different hospitality organisations, discuss the contribution of the hospitality industry to local, national and international economies, 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, assess the political, economic, social, technological, legislative and environmental factors that affect the development of organisations operating within the hospitality industry, undertake a SWOT analysis for a hospitality business and review how this can inform the decision-making process and appraise the implications of current and potential trends in the hospitality industry providing a range of specific examples. It would be good to use current examples from the UK hospitality related organisations (i.e., hotels, restaurant, bar, pubs, etc.) to support your work.




To succeed in this unit, you are required to follow the scenario provided and complete all the required assessment criteria. Your submissions should demonstrate your understanding of how your research links coherently to these aspects of The Contemporary Hospitality Industry. Any work submitted should include evidence of your research with references (Harvard Referencing)

















Submission Format



This submission will be in the form of an individual report.


The recommended length of this submission is 3,500- 4,000 words, although you will not be penalised for exceeding 4,000 words.


Where appropriate, learning theory and additional research must be used, and referenced according to the Harvard Referencing system. The work must include a bibliography for all referenced work using the Harvard referencing system.
















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



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:





You have been employed as a business consultant specialised in the hospitality industry by a group of investors who wish to enter the hospitality market. Your role is to present them with a report which will provide a detailed analysis of the industry so that they can make an informed choice about where they should invest their money and the various challenges that potentially exist for them. Your report should be written in three parts.










Part A


In the first part of your report, you need to
analyse
how global growth, franchising and licensing have contributed to the economic worth of the hospitality industry in local, national and international economies. Within this analysis you should address the different business types within the hospitality industry and the diverse products and services they offer, together with a
review
of the interrelationships of the different operational and functional units within a chosen hospitality business.






Part B


In the second part of your report, you will
analyse
the impact skill gaps have in the hospitality industry with reference to specific operational roles, providing valid solutions for addressing these skill gaps. You will have to
select
a range of specific operational job roles and present an analysis of each role. In the analysis, you will provide a detailed analysis of the skills required in the hospitality industry.






Part C


In the third part of your report, you must
critically evaluate
how external factors (political, economic, social, technological, legislative and environmental) have an impact on potential trends and developments in the hospitality industry. In addition, you need to conduct a SWOT analysis of a specific hospitality business, showing strengths, weaknesses, opportunities and threats that exist. You need to
demonstrate
how the business can develop products and services in response.













































Assessment Criteria




























































































GRADING DETAILS






Achievement of a pass grade


A pass grade is achieved by meeting all the requirements defined in the PASS assessment criteria for each individual unit.





Achievement of a merit grade


All the PASS assessment criteria and MERIT grade criteria need to be completed within a unit to achieve a merit grade.





Achievement of a distinction grade


All the PASS assessment criteria, MERIT and DISTINCTION criteria must be completed within a unit to achieve a distinction grade.







ALL GRADES ARE PROVISIONAL UNTIL INTERNALLY VERIFIED AND UNTIL EXTERNALLY CERTIFIED BY EDEXCEL.



THIS MEANS THAT A GRADE CAN BE CHANGED AT ANY POINT UNTIL EDEXCEL CERTIFIES IT






As per Pearson policy, you are only allowed two submissions per module. One for final submission and another one for referral. Failure to achieve a grade pass after a second submission will result in you having to repeat the module in the next term.






Any re-submission or late submission (unless authorised due to mitigating circumstances) will be capped at a PASS grade only.


















Specification of Assessment



∙ Present your work in one business report style which should include table of
contents, reference list, foot or end notes and appendices if any


∙
Include the reference code of this assignment on your assignment submission front page.


∙ Each page must be numbered at the bottom right-hand side.


∙
Ensure the following information is in the footer on every page:


○
Your name


○
The production date of your submission


○
The code number of your assignment brief


○
The page number


∙ Spell-check the document and make sure there are no grammatical errors.


∙ Complete all the tasks.


∙ Produce clear specific reasoning and arguments in support of your answers.


∙ Submit your work in a single work processed document of not more than 5000 words for all learning Outcomes. This word limit is only for guidelines, and is not applied to grading.


∙ You must include a bibliography at the end to show where your information was sourced.


∙ Your sources must be identified using the
Harvard referencing system. The words used in your bibliography will not be included in your word count.







Extension and Late Submission











If an extension is necessary for a valid reason, requests must be made in writing using a course work extension request form to the head of department. Please note that the lecturers do not have the authority to extend the coursework deadlines and therefore do not ask them to award a coursework extension.




The completed form must be accompanied by evidence such as a medical certificate in the event of you being sick.



Plagiarism and Collusion








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:




‘Plagiarism occurs when a student misrepresents, as his/her own work, the work, written or otherwise, of any other person (including another student) or of any institution. Examples of forms of plagiarism include

[1]

:


∙ the verbatim (word for word) copying of another’s work without appropriate and correctly presented acknowledgement;


∙ the close paraphrasing of another’s work by simply changing a few words or altering the order of presentation, without appropriate and correctly presented acknowledgement;


∙ unacknowledged quotation of phrases from another’s work;


∙ The deliberate and detailed presentation of another’s concept as one’s own.’


All types of work submitted by students are covered by this definition, including, written work, diagrams, designs, engineering drawings and pictures.




‘Collusion occurs when, unless with official approval (e.g. in the case of group projects), two or more students consciously collaborate in the preparation and production of work which is ultimately submitted by each in an identical, or substantially similar, form and/or is represented by each to be the product of his or her individual efforts. Collusion also occurs where there is unauthorised co-operation between a student and another person in the preparation and production of work which is presented as the student’s own.’ (’Carroll, J and Appleton, J. (2001) Plagiarism – A Good Practice Guide. Oxford Brookes University/JISC, Oxford)





All submissions for assessment must be submitted on Moodle in order to generate a Turnitin Report on plagiarism. The maximum Turnitin score admissible is 15% but a submission can be referred with a lower score depending on the size of the submission and size of the text highlighted for similarity. Assignments with high similarity will be automatically referred for reworking and resubmission.



Including pictures of text or any other type of information (diagram for example) when created by the student will trigger an automatic referral.



Any student might be called to seat through a viva with the lecturer to confirm any parts of the module through an interview which will then form part of the summative assessment.






To access any feedback (formative/summative) you will have to access Moodle and open your assignment. You will have to click on the blue comment box in the righthand side and the feedback will appear within the text. You might have to click on the blue bubbles to see the feedback.































HAVE YOUR COVER PAGE FIRST








PUT A CONTENTS PAGE HERE






INTRODUCTION






WRITE ABOUT THE SCOPE OF THE ASSIGNMENT HERE, WHAT YOU PLAN ON COVERING.






DON’T USE BULLET POINTS ANYWHERE.






HOTELS



WRITE ABOUT GUEST HOUSES- THREE POINTS






WRITE ABOUT GRAND HOTELS- THREE POINTS






WRITE ABOUT THEMED HOTELS- THREE POINTS






WRITE ABOUT MOTELS – THREE POINTS






DIFFERENCES IN SERVICE AND PRODUCT



WRITE THREE POINTS









RESTURANTS/PUBS






WRITE ABOUT DIFFERENT PUBS- THREE POINTS






WRITE ABOUT FINE DINING – THREE POINTS






WRITE ABOUT STREET FOOD- THREE POINTS






WRITE ABOUT FAST FOOD- THREE POINTS












INDUSTRIAL/WELFARE CATERING


-
THREE POINTS






RELATED INDUSTRIES


-
TOURISM- THREE POINTS


-
HEALTH AND SOCIAL CARE- TWO POINTS









INTRODUCE CASE STUDY- HOTEL, SHOULD BE SPECIFIC WITH LOCATION






OPERATIONAL DEPARTMENTS- WRITE ABOUT FOUR DIFFERENT OPERATIONAL DEPARTMENTS AND RELATE THEM SPECIFICALLY TO THE HOTEL






FUNCTIONAL DEPARTMENTS- WRITE ABOUT FOUR DIFFERENT FUNCTIONAL DEPARTMENTS AND RELATE THEM SPECIFICALLY TO THE HOTEL.









Contribution of the industry





-
LOCAL



WRITE ABOUT LONDON, SCOTLAND AND WALES- GIVE FACTS ON CONTRIBUTION VIA TAX, EMPLOYMENT FIGURES- FOUR POINTS.



-NATIONAL



WRITE ABOUT THE UK- FOUR POINTS.






INTERNATIONAL



WRITE ABOUT THE EU- FOUR POINTS.


















Current and anticipated skills requirements in the hospitality industry


Introduction



WRITE HERE





Operational roles and required skills


WRITE ABOUT WHAT OPERATIONAL ROLES ARE




Hotel receptionist role and required skills


WRITE ABOUT THIS ROLE, SKILLS REQUIRED FOR THE ROLE AND PROGRESSION OPPORTUNITIES AND IF IT IS SKILLED OR UNSKILLED.





Waiter/waitress role and required skills


WRITE ABOUT THIS ROLE (DAY TO DAY RESPONSIBLITIES) SKILLS REQUIRED FOR THE ROLE AND PROGRESSION OPPORTUNITIES AND IF IT IS SKILLED OR UNSKILLED.



Housekeeping role and required skills


WRITE ABOUT THIS ROLE (DAY TO DAY RESPONSIBLITIES) SKILLS REQUIRED FOR THE ROLE AND PROGRESSION OPPORTUNITIES AND IF IT IS SKILLED OR UNSKILLED.



Concierge in a hotel, the role and skill requirements


WRITE ABOUT THIS ROLE (DAY TO DAY RESPONSIBLITIES) SKILLS REQUIRED FOR THE ROLE AND PROGRESSION OPPORTUNITIES AND IF IT IS SKILLED OR UNSKILLED.



Kitchen manager role and required skills


WRITE ABOUT THIS ROLE (DAY TO DAY RESPONSIBLITIES), SKILLS REQUIRED FOR THE ROLE AND PROGRESSION OPPORTUNITIES AND IF IT IS SKILLED OR UNSKILLED.



Front office manager role and skill requirements


WRITE ABOUT THIS ROLE (DAY TO DAY RESPONSIBLITIES), SKILLS REQUIRED FOR THE ROLE AND PROGRESSION OPPORTUNITIES AND IF IT IS SKILLED OR UNSKILLED.



Skill gaps within the hospitality industry


Heavily reliant on young people


WRITE HERE



Communication skills


WRITE HERE



Technology capability


WRITE HERE



Technical skill (highly experienced managers)


WRITE HERE





The impact of skill shortages on the hospitality industry


WRITE 3 POINTS.




Possible solutions for skill gaps


WRITE THREE POINTS (NOT BULLET POINTS, DESCRIPTIONS)



Conclusion






Internal and external factors that impact the hospitality industry


Introduction






(USE THIS IMAGE FOR IDEAS ON WHAT TO INCLUDE FOR THE POINTS, BUT DELETE BEFORE SUBMITTING REPORT)




PESTEL analysis


INTRODUCE WHAT A PESTLE ANALYSIS IS AND WHAT IT MEANS. REMEMBER THIS NEEDS TO BE ABOUT THE INDUSTRY AS A WHOLE







Political factors


THREE POINTS (NOT BULLET POINTS, DESCRIBE THEM IN DETAIL)



Economic factors


THREE POINTS (NOT BULLET POINTS, DESCRIBE THEM IN DETAIL)



Social factors


THREE POINTS (NOT BULLET POINTS, DESCRIBE THEM IN DETAIL)


Technological factors


THREE POINTS (NOT BULLET POINTS, DESCRIBE THEM IN DETAIL)


Environmental factors


THREE POINTS (NOT BULLET POINTS, DESCRIBE THEM IN DETAIL)


Legal factors


THREE POINTS (NOT BULLET POINTS, DESCRIBE THEM IN DETAIL)




SWOT Analysis


TELL US WHAT A SWOT ANALYSIS IS. THIS MUST BE ABOUT A HOTEL; A BUSINESS AND YOU MUST HAVE A SECTION AT THE END THAT DESCRIBES HOW THE SWOT THAT YOU DO CAN INFLUENCE DECISION MAKING IN THE ORGANISATION/PLANNING/SRTATEGY


SWOT Analysis of CASE STUDY


INTRODUCE YOUR CASE STUDY HERE, BE SPECIFIC ABOUT LOCATION






















WRITE ABOUT THE FACTORS YOU DISPLAY IN THE TABLE ABOVE HERE.








Current and potential trends in the hospitality industry


WRITE ABOUT WHAT TRENDS ARE




Smart guest experience



WRITE ABOUT ROOM KEYS ON YOUR PHONE, AUTOMATED CHECK IN, MOBILE PHONE APPS, SMART ROOM SERVICE,




Artificial intelligence



WRITE ABOUT SERVICE ROBOTS AND AMAZON ECHO DEVICES.




Sustainability


WRITE ABOUT ECO-FRIENDLY APPROACHES TO SUPPLY CHAINS, RECYCLING, CARBON NEUTRAL BUSINESS,




Food trends


WRITE ABOUT DIETS- MORE AWARENESS OF INTOLERANCES, KETO DIET ETC




IMPLICATIONS OF TRENDS



WRITE ABOUT WHAT THE IMPLICATIONS OF THESE TRENDS ARE LONG-TERM, WHAT DOES THIS MEAN FOR OTHER HOTEL OWNERS? WILL THEY NEED TO INNOVATE?



WRITE THREE POINTS.






Conclusion


WRITE HERE





Reference list




contemporary-hospitality-industry-template-adeyemi-jtkxnmx2.docx the-contemporary-hospitality-industry-adeyemi-aphso4my.docx
Answered 3 days AfterJun 09, 2021

Answer To: (Adeyemi) Please follow assignment brief , guidelines and student want plagiarism report. ...

Shalini answered on Jun 13 2021
131 Votes
HOSPITALITY INDUSTRY
Executive Summary
The report focuses on the several aspects related to the hospitality industry. The report focuses on what are the relevant areas related to the hospitality industry that holds on prominent scope for the investors to invest and gradually establish a profitable venture. Seeking on the vast aspect of the industry channelizing any particular area is difficult as comparatively all the areas possess some different characteristics than the other one. This report relevantly shed light on all these aspects.
Table of Contents
Introduction    4
HOTELS    4
DIFFERENCES IN SERVICE AND PRODUCT    5
INTRODUCE CASE STUDY- HOTEL,    7
OPERATIONAL DEPARTMENTS    7
FUNCTIONAL DEPARTMENTS    8
Contribution of the industry    9
Current and anticipated skills requirements in the hospitality industry    10
Operational roles and required skills    11
Skill gaps within the hospitality industry    12
Conclusion    13
Internal and external factors that impact the hospitality industry    14
PESTEL analysis    14
SWOT Analysis    15
Current and potential trends in the hospitality industry    17
IMPLICATIONS OF TRENDS    18
Conclusion    18
Reference list    19
Introduction
Hospitality industry is a very vast industry which accumulates several broad section within it. The range of the industry is wide and it can be understood by the several aspects that come under it whether it is the hotel motel guest house or the restaurants. Being a business consultant of the specialized industry it is my prime concern to evaluate the areas that are most suited from the business point of view and to analyze he current trend of the hospitality industry.
Scope of the Assignment
The scope of this assignment is extended to analyze the several aspects and section of the hospitality industry that would be considerably the best option to make investments. In this assignment I would be channelizing the different section of the hospitality industry including the themed hotels motels and the guest house. In this assignment it is also discussed how the services provided by all these different things are distinct from each other. In the assignment all the aspects would be taken into consideration whether it is the type cast of these places services offered or the treatment given to the consumers.
HOTELS
ABOUT GUEST HOUSES- THREE POINTS
A guest house is generally considered as a type of lodging and it is considered as a cheap staying place. It is generally a smaller and separate building than the big hotels and the restaurants. It is one of the places where both the people and the consumers get the feel of a house.
ABOUT GRAND HOTELS- THREE POINTS
The most basic thing about the grand hotels are they are generally created in big and larger areas. The room capacity of the hotels are generally higher. The one of the most prominent thing about grand hotels are they provide luxurious feeling to the customer right from the living area to the services.
ABOUT THEMED HOTELS- THREE POINTS
The most prominent thing about the themed hotel is it generally portrays a particular theme right from its décor to the dining and personnel. These kind of hotels are generally present in theme parks vacation destinations and in several cities worldwide. The themed hotels are basically preferred for their unique style and approach (Asadi et al., 2020).
ABOUT MOTELS – THREE POINTS
A motel is generally originated from the word motor hotel that turn out to be a motel. Motels generally have a one or two floor layout and guests can access their room directly from the parking lot. A motel is generally created in a lesser space and areas.
DIFFERENCES IN SERVICE AND PRODUCT
RESTURANTS/PUBS
A restaurant is most prominently an eatery is a business that prepares food and serves it to the customers. The one most important thing about the restaurant is it is generally located in main and crowded areas of the city. The restaurant are very much focused upon their ambience as this is the one thing that attracts the customer very much.
ABOUT DIFFERENT PUBS- THREE POINTS
The pubs are generally the establishments and the joints that are licensed to serve alcoholic drinks for the consumption in the premises. The pubs are the places that are open for the public without any kind of membership or residency. The pubs are considered as one of the prominent gathering point by the youths (Baum et al., 2019).
ABOUT FINE DINING – THREE POINTS
In the fine dining places the top-shelf wine and spirits are a major focus. In the fine dine usually the reservations are required to get a spot. They are his typically higher end fancier restaurant that are preferred by the public for having good tasty foods. The fine dines are adamant to provide superior quality foods to its customers.
ABOUT STREET FOOD- THREE POINTS
Streets foods are the normal food that are generally prepared on the street side by the vendors and hawkers. The street food are generally cheaper than the restaurant and the hotel foods. Generally a negativity associated with the street food is the people think that is unhealthy as proper hygiene is not maintained for its preparation.
ABOUT FAST FOOD- THREE POINTS
The fast food are the foods that was generally created to target the busy customers and the commuters. In some cases the fast foods are also the precooked meal kept in readiness for a customer arrival. Though one of the negativities related to the fast food is it is considered unhealthy due to the ingredients involved in it yet it is one of the most liked food by the youngsters (Bowen & Morosan, 2018).
INDUSTRIAL/WELFARE CATERING
· THREE POINTS
The industrial catering generally refers to the shops and the factories where food is made to primarily serve the employee needs. It is one of the most sensitive catering as the quarrels arises in the union often due to the poor catering facilities. The industrial catering includes both the on-site and offsite catering.
RELATED INDUSTRIES
· TOURISM- THREE POINTS
The tourism industry is basically among the one which is selected by the people for travelling purpose. The industry is also particularly refereed as travel and tourism industry. This industry is preferred by the consumers for their vacation purpose (Dogru et al., 2020).
· HEALTH AND SOCIAL CARE- TWO POINTS
The health and social care industry preferably provides the healthcare support to the people for instance the hospital, social care support etc. the health care and social care industry is always in demand as the people often faces several obstacles and health related issues in their day to day life.
INTRODUCE CASE STUDY- HOTEL, SHOULD BE SPECIFIC WITH LOCATION
OPERATIONAL DEPARTMENTS- WRITE ABOUT FOUR DIFFERENT OPERATIONAL DEPARTMENTS AND RELATE THEM SPECIFICALLY TO THE HOTEL
The Four operational department in the hotel are-
Housekeeping Department- this department is very influential in context of the hotels as it is directly related to the experience of the guests. The housekeeping department ensures that common areas, lobbies, guest rooms, restrooms and many similar areas in the hotel are clean and hygienic so the customers did not feel any kind of issue living there. The housekeeping department is responsible to clean the rooms before the check-in and after the check-out of the customers so that the high standards could be maintained in the hotels.
Food Production Department- the food production department is also termed as the kitchen department. This department is responsible for providing healthy and tasty food for the customers living in the hotel. The job roles within this department include the chefs, cook, kitchen manager and the porters. This department ensures that the food is prepared and served following all the safety standards and protocols. Maintaining hygiene during the preparation of the food and also the kitchen area is the prime responsibility of this department. In the hotels food is one of the prime concern of the customers so this department is relevantly important.
Food and Beverage Service Department- the hospitality industry and the hotels are preferably known for their services. The foods that are prepared in the kitchen and the drinks that are prepared in the bar need to reach to the customers within time. And ensuring this work is the prime responsibility of the food and beverages department. This department include the job roles like the waiter, waitress and the staffs involved in the serving. The main responsibility of this department is to ensure that the food and drink ordered by the customers are served to them and in the most hospitable manner (Hao, Xiao & Chon, 2020).
Front Office Department- the front office department is the first point of contact of a hotel guest. Even the guest interact with this department before check-in into the hotel. The main responsibility of the front office department is to ensure that the guest are welcomed in a professional and friendly manner. The front office department also keep a check that the room for the guest are ready and they are allocated the same room they booked for. In case of any complaints or the issues faced by the guests the front office department is the one who deals with it and also provide the information to the customers in case if they have any query. The front office department can be considered as one of the major operational department of the hotels that takes care of the guests’ right from their entry to the exit.
FUNCTIONAL DEPARTMENTS- WRITE ABOUT FOUR DIFFERENT FUNCTIONAL DEPARTMENTS AND RELATE THEM SPECIFICALLY TO THE HOTEL.
The four different functional department of the hotel include-
Marketing Department- among...
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