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Executive summary

The business format of the International Hospitality Industry is diverse which include direct
ownership by the chains, franchising, management contracts, and consortium. Olsen and
Merna (1998) discussed that the international dimension or the globalization of the hospitality
Industry has added to its complexity. These complexities arise because of difference in the
legislative framework from country to country, economic and financial factors and market
conditions. Hospitality industry is a rapidly growing industry and there are many scopes for
the new entries. Number of employment has also risen up consecutively. In this report, the
aim is to discuss about the different organisation’s structure and their way of business. This
provides a clear view of the present market scenario. Comparative study has revealed
different structure of hotel industries. Size, scope and diversity are there in the market and
thus it creates opportunity for new entrance

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......................................................................................................... Table of Contents Task-1 ....... 4 Task-4 .................................................................................................................................................................................. 3 Task-2 ....................................................................................................................................................................................................... 5 References . 4 Classification System ...................................................................................................... 5 Conclusion ...... 4 Analysis of Various Structures ..................................................................... 4 Operational Areas ....................................................................................................... 6 2 ............................................................................................................................... 4 Task-3 .................................................................................................................................................................................................................................... 3 Staffing and department structure of different organisation ........... 5 Roles of different departments ............................................................................................................................... 3 Hospitality Outlets ............................................................................................................................................

For hotel business staffs are required at the kitchen and as well as in the dining area to serve. 2002). 2015). with an extensive brand portfolio that includes some of the world’s most trusted online travel brands). and food department. Midsummer house is a restaurant offers wide range of foods to customers. As per the data of 2013 the turnover of the restaurant £1000000 was total turnover of the restaurant. Sodexo Prestige is a contract catering company and the company has been awarded for providing best services to the customers. Midsummer House and Sodexo prestige is having different organisational structure and department structure (Jones. as the serving area is big. Hilton Worldwide.org.Task-1 Hospitality Outlets As per the assignment criteria description of ownership. Host. Staffing and department structure of different organisation Holiday Inn. services and facilities of different organisations need to be analysed. On the other hand. cook. authentic Italian food at sensible prices). Expedia. which operate their business in commercial sector in United Kingdom. On the other hand. Hospitality Industry is complex because it is extremely complex. This is the most passionate catering service company in United Kingdom. dishwasher. On the other hand. Fuller’s. In case of hotels service sectors varies from restaurants and catering Services Company. 2012). front office department. Holy Smoke and Sodexo Prestige (Contract catering company) are there restaurants of catering service sector (Brotherton. Merlin Entertainments. in case of departmental structure different departments are there. is one of the world’s leading travel companies. Inc. finance-marketing and administrative department are there. Internal factors such as employees and external factors like suppliers’ influences different organisation for adopting different structures. junior staff and manager are the different types of staffs. Carluccio’s (provides great quality. Mid Summer house.com (Expedia. The net profit of the company is £ 9400 as per financial data of 2011. and Convent Garden hotel are the hotels. Starting from housekeeping department. Holy Smoke is restaurant located in London offer Italian cuisines to the customers. The company offers self-service food including soft and hard services (Instituteofhospitality. These complexities arise because of the Fragmented nature of this Industry and the subsequent strategy of the Hospitality 3 . Compass Group.

Gault Millau is the two restaurant critics having a scale valuing one to twenty. A 3. 4 . 2015). These strategies include Strategic alliances. kitchen manager. Star S is also used for rating (Instituteofhospitality. which gives rating in diamond ratings and through the symbol AA. British tourist authority is the board. Task-3 Operational Areas Hotel London is going to start their business and as the as the deputy manager of the hotel close market research and analysis have been done.org. 2010).establishments for a bigger market share. (Collier and Davis. Accommodation services are going to be provided by the hotel. Consortium. In case of food preparation. According to these authors. cuisine. The hotel is going to provide Italian food as there is lack of hotels providing Italian cuisine in United Kingdom. Michelin Star is the first one and this is given to the restaurant of high standard. Letters for A to F are used to provide rating to the hotels. Another category is “Fork and Knifes”. no restaurants got twenty ratings until date. Franchising. 2010). Egon Rony is one of the food critics and gives ratings. The aim is to provide information to people. 2015). Five star rating represents highest international quality accommodation. A 2 and A 1 are the rating provided to the hotels. Six-classification system are used for this. Analysis of Various Structures As proposed by the deputy manager the organisational structure of the hotel would start form chief executive director and followed by operation manager. growth and entering foreign markets. Task-2 Classification System Classification system is used to give rating to the accommodation. store manager. multiple branding etc. and other experiences (Denizci Guillet and Law. Front house service will also going to be provide by Hotel London. The hotel will provide both food and beverage services to customers (Collier and Davis. Ratings are given form one to five stars. excellent techniques are going to be applied. Management contracts.

As per the Equality Act 2010. success could be gained. There are several scopes in the market to make entry in the sector. 2009). Task-4 Roles of different departments Different departments such as finance. London Hotel is going to start its business and to do this budget is very necessary. Personal information of the employees will remain distinct as per the law. their problem should be solved shortly. investment is done to earn profit. As it is going to be hotel. Conclusion This report has shed a light over hospitality industry in terms of their structure. This structure is also known as hierarchical structure of hotel industry. business.org. marketing and human resources department will be performing different roles. Role of human resource management is very important as it supplies required employees for business and helps in ensuring business. Human resource department would be responsible for recruitment of the staffs. Pricing of the food and calculating profit are the various duties those finance department needs to perform (Brymer. customer’s service. 5 . service crews will be there for the customers. Analysis the power of competitors and developing effective strategies to give tough competition to the competitors is very important to handle. and employee training (Jones P. size of market and diversification. every employee will be provided equal opportunities to enhance their performance.maintenance manager and apart from these main chefs. 2015). In new business. dish washers. Customer’s service department is another important department responsible to offer best services and solve their complaints. Meeting customers’ needs are very important for the hotel. appraisal. which looks after the publicity of the hotel. as it is a rapid growing sector. whenever customers are having issues. Being the deputy manager. providing Italian cuisine role of chefs is very vital. 2002). these should be departmental structure. Carers and the service crew will be responsible to supply food service to the customers (Instituteofhospitality. Marketing department is another important department. Some market gaps have also found throughout the report and by filling up those gaps. Each employee will be performing his or her own rules.

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