Contemporary Hospitality Industry in the UK (Essay Sample)

The contemporary hospitality industry
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Contents TOC \o "1-3" \h \z \u Task 1 PAGEREF _Toc421193262 \h 3Develop a table which provides a detailed analysis of the scale, scope and diversity of the hospitality industry here in the UK. PAGEREF _Toc421193263 \h 3Assess the role in the UK hospitality industry of: PAGEREF _Toc421193264 \h 7Task 2 PAGEREF _Toc421193265 \h 10Make assessment of the staffing requirements of; PAGEREF _Toc421193266 \h 10The roles, responsibilities and qualification of staff in; PAGEREF _Toc421193267 \h 11Task 3 PAGEREF _Toc421193268 \h 13Make an analysis of the operational and managerial issues arising from the recent legislative changes listed below PAGEREF _Toc421193269 \h 13Discuss the current public image of the hospitality industry in relation to; PAGEREF _Toc421193270 \h 14Task 4 PAGEREF _Toc421193271 \h 17Carry out some appropriate research which will allow you to make predictions about future trends in: PAGEREF _Toc421193272 \h 17Building on the trends that have been predicted, develop an analysis of the impact those trends are likely to have on the hospitality industry here in the UK. PAGEREF _Toc421193273 \h 18Conclusion PAGEREF _Toc421193274 \h 21References PAGEREF _Toc421193275 \h 22
Task 1
Develop a table which provides a detailed analysis of the scale, scope and diversity of the hospitality industry here in the UK.
The hospitality industry has been present from the beginning of existence of the human societies. It has evolved significantly over the period to become a major industry in the modern world. Presently, it contributes significantly to the economy of the United Kingdom and has thus been a major contributor to the economy in terms of jobs, taxes and availability of services. The catering and hospitality industry has been used for ages to set an amiable environment and atmosphere during trade events, business negotiations, and social events. Fine dining, wining, and accommodation have always formed the key to successful negotiations, peace treaties, and military conquest in battles. The hospitality industry has also grown in leaps and bounds to cover very many other sectors of the economy thus making it a very large industry in the United Kingdom. It is argued that the hospitality industry is an auxiliary industry to almost every other industry and creates a significant component of the basic services that involves food and accommodation. The scale, scope and diversity of the industry has also increased widely in the United Kingdom as shown in the table below.
Type of Outlet

Type of service

Type of food

Main customer

Type of Staff

The Future

Food service in Hotels

All types of food available. Silver service and buffet for banquets and room service.
Accommodation also available.

Different choices and all good quality. Bistro, bars
Set menus and la carte

Business and leisure depending on the location.
Accepts all types of customers.

Highly trained on good service. Are professional and are smartly dressed in uniforms

Will most likely develop to form popular chains of large hotels.

Restaurants

Are relatively small.
Offer plate, family, silver and buffet services

All types of ethnic foods.
Fast foods

Accepts everyone. Families and couples and groups.

The staff are relatively well trained but need some more training

Franchising, branding and cuisine fusion

Staff catering

Counter, self-service

Choice of meals, snacks and drinks, need portion control

Employees and managers of a particular organization

Counter service

Necessary staff welfare

Transport catering

Limitations of service type e.g. on aircraft.
Bulk catering is complex.
Need good hygiene practices.

Cook-chill, tray and packaged.

All types of travelers.

Adaptable qualities e.g. delays

Always need. Keep standards up.

Fast food stores

Focus on fast foods and takeaways.

Limited food choices, fast foods.

All types of customers, mostly town residents.

Relatively high qualities. Adaptable to the locality.

Needed in short time. High qualities. High standards.

Mobile food kiosks

Mostly is a single line of food products.

Limited food choices, fast foods or snacks.

All types of customers, mostly within a specific locality as a park.

High qualities.

Needed in short time

Provide a discussion of the organizational structure of;
* A small boutique hotel
A boutique hotel generally refers to small sized hotels that are found in unique settings with upscale accommodation modes. The genesis of the existence of boutique hotels can be traced to the 1980s in major cities like London and New York. In the United Kingdom, most of these hotels are furnished in a thematic manner with stylish and a manner that is full of aspiration. There has been a tremendous increase in popularity of these hotels such that the big multinational companies have been aiming at capturing their market share.one of the main attributes of these types of hotels is their affordable budget rates (LaBarbera & Mazursky, 2003). These hotels are also very popular in the resort destinations that have exotic amenities such as spas, electronics, and painting classes. Boutique hotels’ intimate size enables them to produce a characteristic personal feeling and a heady ambiance. The compact size has proven to be very popular with some of the guests. One major characteristic of boutique hotels is their reflection of their owners’ passion for a distinctive architectural design and theme. Through the styles could be different from rustic, posh, or quirky, they all have a common aim of creating an exclusive and memorable experience for the guests. The organizational structure of these hotels is based on the following characteristics;
* Highly selective; they have selected and most preferred architectural designs, themes and favorite services.
* Trustworthy; these hotels are built on the trust and reliability that the customers get. In most cases, all the customer demands can be met.
* Value for money; the exclusive services offered are always to the quality that is desired. One of the major scores of these hotels is their low budget demands which make the cost of these services very friendly.
The administrational structure is also characterized by a small number of administrative levels which make addressing of issues fairly easy.
* A large non-resident conference and banqueting center.
Banqueting center refers to a location where it is possible to have large meals or feasts involving a large number of people, often complete with courses and desserts. The historical purpose of banquets was mainly to enable organization of charitable gatherings, ceremonies, or celebrations which is then preceded by speeches. Most hotels and hospitality centers in the United Kingdom offer these services. A non-resident conference and banqueting center is an area designated for conferences, meetings and events, together with banquets, though they do not offer accommodation services as the hotels do. Their organization revolves around proper facilitation of the events-conferences, charitable gatherings, and feasts but not accommodation. One of the arising trends of these centers, however, is their links to hotels to aid customers get the necessary accommodation services.
* Budget hotel with 200 rooms.
Budget hotels are low budget hotels, or hotels of the lowest category that provide rooms and meals at a cheap cost. Budget hotels offer the facilities required for meeting the very basic needs such as daily room service, telephone, television, air conditioning, broadband connection, and pick and drop facilities. The organization of budget hotels always entail relatively small management levels. The main areas of concern for these hotels revolve around room services and the catering departments. A budget hotel with 200 rooms would have a number of room attendants to service the needs of the gusts in each of the rooms. There would also be a number of supervisors to oversee the quality of services in the rooms and to ensure that the customer needs are met.
Assess the role in the UK hospitality industry of:
* The British Hospitality Association.
The British Hospitality Association is a result of the partnership between the government and the tourism and hospitality sector with an aim of improving skills, increasing the quality and quantity of jobs and boosting the enterprise in the industry. The British Hospitality Association acts, to some extent as the industry regulator and ensures that there various issues that revolve around the industry are handled well. These issues include;
* Working conditions; while it is known that work in hotels can be demanding and hectic, the association ensures that the conditions for workers remain conducive and their remuneration is within the acceptable limits. Additionally, it ensures that the quality of services that are offered to the clients are of high quality.
* Employment; through the government partnership, the association aims at creating job opportunities in various industrial sectors. The hotel and accommodation in the UK provided 1.8 million wage and salary jobs in 2004, and this number has been increasing annually.
Generally, the British Hospitality Association provides a forum for the hotel and accommodation industry to address the issues that concern them together.
* Springboard UK
The Springboard UK is an organization the works with, and for, the hospitality and catering industry to improve the perceptions, promote the industry as a great place to w...