The industry related to hospitality is one of the fastest growing industries in the current business scenario. Therefore, it means that the organizations are required to be flexible and innovative enough to assure that they manage their relevance in the related industry. Another characteristic that recognizes this industry is the growing diversity in their employees and target customers. The range of hospitality industry involves a wide range of businesses that offer facilities and services like food and beverages, entertainment, accommodation and related merchandise. The term hospitality states the well being and facilities of services with regard to travellers and tourists. The industry related to hospitality is signified in each nation of the world and is complex and diverse in nature. This industry is differentiated under various sectors as per the skill-sets that are needed for the task involved (Walker 2016).
The scope of the hospitality industry of UK is quite huge and is stated by various kinds of businesses that are involved under this industry. It involves the businesses that provide beverages and foods, catering services and events including of restaurants, hotels, resorts, event management companies, night clubs, bars and service providers. It is very crucial to understand the differences and diversity that subsist in the various kinds of businesses under this industry to assure that the suitable employees are engaged for each business (Tao and Huang 2014).
The scale of hospitality industry can be calculated through various indicators. Diversity of hospitality industry differs by the products and services that are offered by various businesses under the industry. For example, hotels provide bed or breakfast or accommodation to their customers. The hotels are also differentiated based on their star classification, that is, from one star to five stars and based on their spending capabilities and target clients (Jones et al. 2016).
Based on the various aspects the structure of the organization can be stated. These aspects involve the functional areas, ownership structures and the hotel’s bureaucracy levels. Organizational structures show responsibility of each member to report to the concerned person. Most of the organizations have their own team that look after a particular area and each of the team is headed by the supervisor. The supervisors in turn are answerable for the daily activities of the team and will have to report to the manager. That is to say, if the if the team member has any issue regarding his task, he will talk to his supervisor (Boella and Goss-Turner 2013).
Various types of hospitality organizations are:
Travel and tourism – One of the major segments of hospitality organization is the travel and tourism. This involves trains, airlines, cruise ships and the respected staffs. Tourism and travel needs knowledgeable and skilled staffs and are considered as the part of hospitality industry.
Accommodations – Bed, Breakfast and hotels enterprises and others that offer lodging facilities symbolize a wide sector of hospitality industry. Travellers prefer a thoughtful behaviour and simple facilities. Only when the customers feel catered and appreciated, they will tell others regarding their experiences (Benavides-Velasco, Quintana-García and Marchante-Lara 2014).
The main objective of the hospitality industry is to take their service to the next level that is from great to outstanding. The examples of hospitality related organizations are (i) travel and tourism (ii) accommodation. The role of the hospitality industry and their professional bodies on the life of individual and their families explains various characteristics that are related to the improvement of services towards the guests (Nerland and Karseth 2015). The other roles of the professional bodies are:
Replying to the requirement of the travellers for an environment like “home away from home”
Protecting the staffs from the overly demanding travellers
Balancing among the generosity and compassion with regard to the goal of maximization of profit
Dealing with health and social issues of the guests
Identifying the change in the food habits of the travellers and take the necessary arrangements (Markova et al. 2013).
Legislative issues – Various issues are there regarding the legislations that involve workers, employers and customers and have a great impact on the hospitality industry. These are related to surroundings, security, cleanliness, office relations and fitness. Hygiene or cleanliness is a crucial matter that influences the industry as the organizations do not consider the cleanliness factor with extreme sincerity. However, the other factors are also the matter of concern as it affects the customer’s turnover.
Managerial issues – Various managerial issues that have a significant impact on the hospitality industries are:
Competition: the main struggle arises from the short occupancies and due to these factor hotels are now-a-days offering complementary branch and other things with the accommodation. Completion demands for modernization of the business.
Short-lived impacts of events: All the events that are believed to have impact on the minds of the travellers’ temporary nature and do not have enduring effects (Cetin, Demirçiftçi and Bilgihan 2016).
Operational issues – Various operational issues that have big impact are:
Scarcity of labour: In most of the nations the development of hospitality industry is not due to the scarcity of resources, but due to the scarcity of labour. An appropriate labour force is the big challenge in the hospitality industry.
Cost suppression: The burden of extra cost requires the managers to consider the methods to run more successfully and to find the ways to minimize the cost in such a way that the visitors will not be affected by that (Robinson et al. 2016).
The current hospitality industry is experiencing a globalization trend, as more travellers can travel without big restrictions. Owing to this fact, the need for safety and security for the travellers also increased for the host nation. It is also required for the employees to be aware of the various cultures to make the conversation easier and the business can attain its goal of having large number of customers, which in turn will enable them to earn big profits. At present, the hospitality industry operates in the active environment to hold their customers and to experience ea competitive edge. Therefore, they always have to search for innovative ways to make the customers satisfy (Legrand, Sloan and Chen 2016).
There is a boost in international level in hospitality and sightseeing mutually in tourism spending and their onsets. The trends that have impact on industry are: (i) Increasing worries about the defence and protection of the tourists (ii) association between value and cost that is significantly crucial for the visitors (iii) using of latest technologies and equipments that can be added to better services towards the visitors.
Owing to the above facts the potential trends can be stated as below:
Eco-friendly accommodation
Intellectual accommodation with better know-hoe
Extra focus on know-how and web facilities
Visitors substantial and fundamental associations is the most excellent controls for accommodation (Law et al.2013).
Various kinds of impact analysis for the potential developments and trends are as follows:
Economic impact – It states the expenses that are linked with the tourism sector of a nation to identify the changes in tax income, sales, occupations, earnings that take place due to the tourism.
Fiscal analysis – It reveals that whether the government can earn profits from the tourism sector from direct charges, taxes and other related resources that are capable of cover up the expenses for the administration and infrastructure services.
Financial analysis – It figures out the whether the profit can be earned from the action or not. Analysis of finance takes decisions about whether the business will create sufficient earnings or not to cover the expenses and generate rational earnings (Mohammed, Guillet and Law 2015).
Conclusion:
The hospitality industry provides wide range of opportunities globally and it is quite predictable that in coming future this industry will appreciably develop. The present scenario represents an exceptional outlook for the successful assurance by the company, government and employee delegates for dealing with the prospect as well as the segment that is managed for paying and confronting as a place of work.
References:
Benavides-Velasco, C.A., Quintana-García, C. and Marchante-Lara, M., 2014. Total quality management, corporate social responsibility and performance in the hotel industry. International Journal of Hospitality Management, 41, pp.77-87.
Boella, M. and Goss-Turner, S., 2013. Human resource management in the hospitality industry: A guide to best practice. Routledge.
Cetin, G., Demirçiftçi, T. and Bilgihan, A., 2016. Meeting revenue management challenges: Knowledge, skills and abilities. International Journal of Hospitality Management, 57, pp.132-142.
Jones, P., Jones, P., Hillier, D., Hillier, D., Comfort, D. and Comfort, D., 2016. Sustainability in the hospitality industry: Some personal reflections on corporate challenges and research agendas. International Journal of Contemporary Hospitality Management, 28(1), pp.36-67.
Law, R., Leung, D., Au, N. and Lee, H.A., 2013. Progress and development of information technology in the hospitality industry: Evidence from Cornell Hospitality Quarterly. Cornell Hospitality Quarterly, 54(1), pp.10-24.
Legrand, W., Sloan, P. and Chen, J.S., 2016. Sustainability in the hospitality industry: Principles of sustainable operations. Routledge.
Markova, G., Ford, R.C., Dickson, D.R. and Bohn, T.M., 2013. Professional associations and members’ benefits: what’s in It for me?. Nonprofit Management and Leadership, 23(4), pp.491-510.
Mohammed, I., Guillet, B.D. and Law, R., 2015. The contributions of economics to hospitality literature: A content analysis of hospitality and tourism journals. International Journal of Hospitality Management, 44, pp.99-110.
Nerland, M. and Karseth, B., 2015. The knowledge work of professional associations: Approaches to standardisation and forms of legitimisation. Journal of Education and Work, 28(1), pp.1-23.
Robinson, P., Fallon, P., Cameron, H. and Crotts, J.C. eds., 2016. Operations management in the travel industry. CABI.
Tao, Y.G. and Huang, Z.F., 2014. Review of accounting for carbon dioxide emissions from tourism at different spatial scales. Acta Ecologica Sinica, 34(5), pp.246-254.
Walker, J.R., 2016. Introduction to hospitality. Pearson Higher Ed.
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