unit guide

Assessment

Study Guide

Unit 1: Contemporary Hospitality Industry

Lecturers name: Jaya Govindaraj and Rubina VieiraJune 2013

15-Aug-11 Assignment Brief - General of 17

Assessment

Unit 1: Contemporary Hospitality Industry Unit code: L/601/1788

QCF level: 5Credit value: 15

• Aim

This unit will enable learners to gain understanding of the nature and diversity of hospitality and its constituent industries, including the range of job roles and employment possibilities.

• Unit abstract

Learners will explore the dynamic characteristics of hospitality, concentrating on current topical issues and future trends and developments, building a range of skills including research and the analysis of information, justification of ideas, evaluation and critical thinking.

This unit introduces learners to the scope, scale and diversity of hospitality. It establishes a framework for the industry, using agreed definitions and the Standard Industrial Classification of the industries that encompass hospitality. Centres and their learners may reasonably wish to adopt a national perspective for this unit; however, it is also important for learners to consider local and international aspects to gain a comprehensive and balanced view.

Learners are expected to be knowledgeable about particular businesses, their names, brands and the industries with which they are associated. Learners will examine different forms of business ownership and structure. This will create an opportunity to research contemporary issues and recent developments affecting the industry. It will also allow learners to analyse and evaluate breaking news and unexpected developments.

Learners will investigate the nature and changing situation of hospitality staff. They will examine staff roles and responsibilities in a range of contexts and explore aspects of staff employment. The skills required to recognise and predict future trends and developments likely to affect hospitality operations and management will also be developed. The trends may have an internal industry focus or concentrate on external factors including legislation, political, technical, economic and environmental influences.

Learners will gain an awareness of the organisations and professional bodies associated with the hospitality industry.


Assessment

• Learning outcomes

On successful completion of this unit a learner will:

1 Understand the current structure of the hospitality industry2 Understand staffing in the hospitality industry3 Understand recent developments affecting hospitality4 Be able to recognise potential trends and developments in hospitality.

Unit content

1 Understand the current structure of the hospitality industry

Hospitality industry: hotels; restaurants; pubs, bars and nightclubs; contract food service providers; hospitality services; membership clubs and events; brands and businesses

Scale and scope: size; types of ownership; turnover; percentage of Gross Domestic Product (GDP); purchasing power

Diversity: products and services eg food, drink, accommodation, conference and banqueting, leisure facilities; levels of service; customer base

Organisational structure: operational areas eg food preparation, food and beverage services, accommodation services, front of house services; functional eg human resources, finance, marketing, research and development, security, maintenance

Hospitality-related organisations and professional bodies: as current at time of delivery, to include People 1st, British Hospitality Association, Institute of Hospitality, British Institute of Innkeepers, Springboard UK

2 Understand staffing in the hospitality industry

Staff types: functional specialists; operational; craft; skilled/semi-skilled/unskilled; supervisory; management; apprentices; management trainees; full time/part-time; casual; agency; foreign workers; volunteers

Hospitality industry: hotels; restaurants; pubs, bars and nightclubs; contract food service providers; hospitality services; membership clubs and events

Structures: hierarchy; teams; organisation structures; number of employees; roles eg management, supervisor, craft/operative; responsibilities eg for junior staff, senior managers, team leaders, supervisors; career progression and employment opportunities; staff characteristics eg professional attitude, flexibility, interpersonal skills


Assessment

Qualifications: types to include degrees, awards, certificates and diplomas, BTECs, NVQs; professional and specialist eg food safety, first-aid, licensees, door supervisor; qualification awarding organisations

3 Understand recent developments affecting hospitality

Operational: developments eg standard operating procedures, food safety, service requirements/needs, levels of productivity, employee expectations, recruitment and retention, learning and development, flexible working, workforce competency, transferable competencies, socio-cultural issues, benchmarking, e-commerce, outsourcing services such as human resources, finance, security

Managerial: developments eg key players in the hospitality industry, international aspects, the impact of market forces, performance management, quality assurance and control, branding/re-branding, responding to niche markets, effective implementation of food safety management systems, green environmental issues, security, policy development, project management, relationships with education/training providers

Legislation and regulation: influence and impact of national and European legislation; compliance with legislation eg food safety, tips, minimum wage, working time directive, employment visas, licensing, entertainment, smoking, discrimination, employment protection

Image: popular perception; customer focus and culture; quality improvement; restaurant and hotel guides; kite-marking; media exposure; industry celebritie

4 Be able to recognise potential trends and developments in hospitality

Trends: wide variety eg food fashion trends, food miles, organics, local and seasonal produce, eating trends, entrepreneurial opportunities, boutique hotels, pub ownership, assessment centres, succession planning, work patterns and work-life balance, employee needs, erecruitment, poaching of staff, market saturation, globalisation, technology and its applications, use of foreign language, the learning culture

Developments: wide variety eg competitors and competing sectors, improving/declining industries, hospitality portfolio management, the learning culture, reversal of existing trends, political stability, responding to external events/influences, public/private partnerships, takeovers and amalgamations, application of forecasting techniques, measuring success, new technology


Assessment

SCHEME OF WORK

Unit Title: Contemporary Hospitality Industry

Numbers of Weeks: 10

Course: BTEC Higher National — H

Hours per week: 3+3 hrs.

Section Topics Resources

1

Introduction to the unit

1. Learning outcomes2. Assessments and methods3. Assignment brief

Introduction to the Hospitality IndustryIntroduce:

1. Types of organisation2. Types of ownership3. Structures within the Industry4. Diversity of products and services

within the industry

Unit guide, Scheme of work and assignment brief

Power point,reading and activity worksheet.

2

Types of Hospitality organisations

1. Explore the size of different organisations

2. Identify the popular names of each type

3. Understand the different customer base for each type.

4. Differentiate Products and services for each type of organisation

5. Understand the variation in the organisational structure of each type of Hospitality organisation.

Power points, readings and activity worksheet.

3 Understand the current structure of Hospitality industry:

1. Introduce different types of Hospitality-related organisations and Professional bodies

2. Explore their role within the industry

Power point, reading materials and activity worksheet.


Assessment

Understand staffing in hospitality industry

1. Identify the types of staff in different hospitality organisations

2. Explore the types of qualification required for Hospitality industry

3. Evaluate the various structures within them.

4

Understand recent developments affecting hospitality

Operational developments1. Introduction to Operational

developments2. Explain the types and relate it to

Hospitality industryManagerial developments

1. Introduction to Managerial developments

2. Explain the types and relate it to hospitality industry

Power point, Reading and activity worksheet.

5Term planner/ Assignment workshop Term planners and assignment brief

6

Understand recent developments affecting hospitality

Legislation and Regulation:1. Introduction to legislation and

regulation related to Hospitality industry

2. Discuss the types and its influence and impacts to the industry.

Image1. Discuss the image of the industry

in present context.

Power point, reading materials and activity worksheet.

7

Be able to recognise potential Trends in Hospitality industry

2. Define the term trend3. Identify the various trends in

Hospitality industry4. Analyse the impact it has on the

industry

Readings and activity worksheet

8 Be able to recognise potential Readings and activity worksheet


Assessment

Developments in Hospitality industry1. Define the term development2. Identify the various developments

in Hospitality industry3. Analyse the impact it has on the

industry

9Term planner /revision Term planners

10Assignment workshop Assignment brief, notes and hand-outs

Keys:L – Lecture T – Tutorial D – Discussion W – Workshop


Assessment

Unit Title: Contemporary hospitality industry

Unit Code:

L/601/1788

Date Issued

Student Name Student ID Date Received

Lecturer Name: Jaya Govindaraj

Internal Verifier Name

Rules and regulations:

Plagiarism is presenting somebody else’s work as your own. It includes: copying information directly from the Web or books without referencing the material; submitting joint coursework as an individual effort; copying another student’s coursework; stealing coursework from another student and submitting it as your own work. Suspected plagiarism will be investigated and if found to have occurred will be dealt with according to the procedures set down by the College. Please see your student handbook for further details of what is / isn’t plagiarism.

Coursework Regulations

1 Submission of coursework must be undertaken according to the relevant procedure – whether online or paper-based. Lecturers will give information as to which procedure must be followed, and details of submission procedures and penalty fees can be obtained from Academic Administration or the general student handbook.

2 All coursework must be submitted to the Academic Admin Office and a receipt must be obtained. Under no circumstances can other College staff accept them. Please check the Academic Admin Office opening hours.

3 Late coursework will be accepted by Academic Admin Office and marked according to the guidelines given in your Student Handbook for this year.

4 If you need an extension (even for one day) for a valid reason, you must request one. Collect a coursework extension request form from the Academic Admin Office. Then take the form to your lecturer, along with evidence to back up your request. The completed form must be accompanied by evidence such as a medical certificate in the event of you being sick. The completed form must then be returned to Academic Admin for processing. This is the only way to get an extension.

5 General guidelines for submission of coursework:a) All work must be word-processed and must be of “good” standard.b) Document margins shall not be more than 2.5cm or less than 1.5cmc) Font size in the range of 11 to 14 points distributed to including headings

and body text. Preferred typeface to be of a common standard such as Arial or Times New Roman for the main text.

d) Any computer files generated such as program code (software), graphic files that form part of the course work must be submitted either online with the documentation or on a CD for paper submissions.


Assignment

Brief - General

Assessment

e) The copy of the course work submitted may not be returned to you after marking and you are advised to have your personal copy for your reference.

f) All work completed, including any software constructed may not be used for any purpose other than the purpose of intended study without prior written permission from St Patrick’s International College.

Remember to keep your coursework receipt.


Assessment

Case Study/Background Info LO 1.1

Identify and explain the different types of Hospitality organisations and what products/services they provide. You are required to include all the below mentioned types:

1. Accommodation2. Food &Beverage outlets3. Leisure and Events4. Housekeeping

Individual work Report formatWord count: 750 words

This task should be completed using data only from text books.

FeedbackStrengths

Areas for Improvement

Lecturer Signature: Date:


Assessment

Case Study/Background Info LO 1.2, 1.3, 2.1 and 2.2

Chicken and Chips

1. For each of the staffs mentioned above produce a table indicating the roles, responsibilities and qualifications required. Provide a justification for each.


Owner/

Manager

Employee Employee

Assessment

2. Identify the role of People 1st and explain how their role could affect the operation of the organisations mentioned above.

Individual workWord count: 1000

FeedbackStrengths




Assessment

Case Study/Background Info LO 3.1 and 3.2

Answer the following questions:

Part – A

1. Discuss smoking ban/food safety. 2. Identify how the above mentioned organisations will be affected by

smoking ban/food safety.

Part – B

Watch the following programs: Hotel inspectorFake food

How will this media exposure affect the two organisations mentioned above?

Individual workWord count: 500words

FeedbackStrengths




Assessment

Case Study/Background Info LO4.1 and 4.2

Answer the following questions:

Identify one potential Trend and one potential Development that will affect the industry in the next five years and justify. You are required to identify both positive and negative.

As a consultant what are the plans you put in place in order to deal with the potential Trend and Development.

Individual work Word count: 750words

FeedbackStrengths




Assessment

Learning outcomes and assessment criteria

Learning outcomesOn successful completion of this unit a learner will:

Assessment criteria for passThe learner can:

LO1 Understand the current structure of the hospitality industry

1.1 analyse the current scale, scope and diversity of the hospitality industry1.2 discuss the organisational structure of different hospitality organisations1.3 assess the role of hospitality related organisations and professional bodies

LO2 Understand staffing in the hospitality industry

2.1 assess the staffing requirements of different hospitality industries2.2 discuss the roles, responsibilities and qualification requirements for hospitality staff

LO3 Understand recent developments affectinghospitality

3.1 analyse operational, managerial and legislative issues resulting from recent developments affecting the hospitality industry3.2 discuss the current image of the hospitality industry

LO4 Be able to recognise potential trends anddevelopments in hospitality

4.1 present justified predictions for potential trends and developments in hospitality4.2 produce an impact analysis for the predicted trends and developments


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Assessment

Further readingCaterer and Hotelkeeper (Reed Business Information) Cornell Quarterly Croner’s Catering Magazine (Croner Publications)Current Awareness Bulletin for Hospitality Management (HCIMA — published quarterly)Green Hotelier (www.greenhotelier.com)Hospitality (Reed Business Information)Hospitality Matters (British Hospitality Association)Hospitality Review (Threshold Press — published quarterly)Hospitality Year Book (HCIMA)Hotels (official journal of the International Hotel and Restaurant Association — an online copy is available from www.getfreemag.com)Journal of Hospitality and Tourism Research (International Council on Hotel and Restaurant Education (CHRIE))Voice of the BHA (British Hospitality Association)

Video/DVDBroadcasts of commercial programmes relating to the hospitality industry BBC Learning Zone — hospitality programmes

Websiteswww.bha-online.org.uk British Hospitality Associationwww.bized.ac.uk a business and economics service for learners and tutorswww.caterer.com Caterer and Hotelkeeper websitewww.hcima.org.uk Hotel and Catering International Management Association (provides links to commercial websites)www.ih-ra.com International Hotel and Restaurant Associationwww.people1st.co.uk People1st (formerly Hospitality Training Foundation)
