UNIT 1: THE CONTEMPORARY HOSPITALITY INDUSTRY

UNIT 1: THE CONTEMPORARY HOSPITALITY INDUSTRY
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LO1 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
LO 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 Qualifications: types to include degrees, awards, certificates and diplomas, BTECs, NVQs; professional and specialist eg food safety, first-aid, licensees, door supervisor; qualification awarding organizations
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LO 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 celebrities
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LO 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
UNIT 1: THE CONTEMPORARY HOSPITALITY INDUSTRY
Learning outcomes and assessment criteria
Learning outcomes
On successful completion of this unit a learner will:
LO1 Understand the current structure of the hospitality industry
1.1 analyse the current scale, scope and diversity of the hospitality industry
1.2 discuss the organisational structure of different hospitality organisations
1.3 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 industries
2.2 discuss the roles, responsibilities and qualification requirements for hospitality staff

LO3 Understand recent developments affecting hospitality
3.1 analyse operational, managerial and legislative issues resulting from recent developments affecting the hospitality industry
3.2 discuss the current image of the hospitality industry
LO4 Be able to recognise potential trends and developments in hospitality
4.1 present justified predictions for potential trends and developments in hospitality
4.2 produce an impact analysis for the predicted trends and developments
UNIT 1: THE CONTEMPORARY HOSPITALITY INDUSTRY
This unit addresses a wide range of contemporary issues and links with other units in the programme. Tutors should seek to integrate this unit with others to underpin the relevance of the issues being studied. Programme teams must be careful to consider overlap with other units. Many issues may occur naturally as part of other units, but the nature of this unit is to consider the contemporary aspects of these issues, which may not be explored thoroughly in mandatory units. This unit links to the following Management NVQ units:
B2: Map the environment in which your organisation operates
B9: Develop the culture of your organisation
F9: Build your organisation’s understanding of its market and customers.
Essential requirements
Local and national statistics are needed to support learners’ achievement of this unit. Directories, newspapers and local and national guides for the hospitality industry are also needed. Learners must be encouraged to read publications such as Caterer and Hotelkeeper and Hospitality on a regular basis to develop their awareness of the industry, including employment and contemporary issues, as well as specialist industry publications relating to the events industry. Relevant DVD and case study examples focusing on aspects of the hospitality industry, such as jobs, employment and career opportunities as well as ‘reality TV’ programmes, are a relevant important resource.
Employer engagement and vocational contexts
For some learners this could be their introduction to the hospitality industry. Therefore, the unit must be delivered to provide an objective, fair and balanced view of the industry. Emphasising the scope of exciting careers and employment opportunities is important. It can sometimes be easy to dwell on the negative aspects at the expense of the positive ones. If presented well, the unit can influence and promote learners’ choice of career and employment aspirations. Links with industry are critical for the successful delivery of this unit. Visits to hospitality operations and presentations by visiting speakers will provide essential opportunities for debate and may offer suitable opportunities for local study. The employment experiences of learners must also be exploited to illustrate issues and validate the relevance of the unit. Visiting exhibitions such as Hotelympia, The Food and Drink Show and The Event Show will enhance delivery of the unit and will enable learners to make industry contacts and gather firsthand information.
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