Hospitality Management | Hospitality Management Careers | Utalca

Hospitality Management | Hospitality Management Careers | Utalca

Unit 1: The Contemporary Hospitality Industry Unit 2: Finance in the Hospitality Industry Unit 3: Customer Service Unit 4: Research Project Unit 5: Food and Beverage Operations Management Unit 6: Rooms Division Operations Management Unit 7: The Developing Manager Unit 8: Marketing in Hospitality Unit 9: Human Resource Management for Service Industries Unit 10: Work-based Experience Unit 11: Resource Management in Hospitality Unit 12: Hospitality Operations Management Unit 13: Conference and Banqueting Management Unit 14: Hospitality Contract and Event Management Unit 15: On-Licensed Trade Management Unit 16: Sales Development and Merchandising Unit 17: Quality Management in Business Unit 18: Facilities Operations and Management Unit 19: External Business Environment Unit 20: Business Health Check Unit 21: Small Business Enterprise Unit 22: Cellar and Bar Operations Management Unit 23: Law for Licensed Premises

Unit 24: Brewing Science Unit 25: Menu Planning and Product Development

Unit 26: Planning and Managing Food Production and Beverage Service 145 Unit 27: Contemporary Gastronomy Unit 28: World Food Unit 29: Creative Patisserie Unit 30: New Product Development in Food Unit 31: Food Safety Management Unit 32: Nutrition and Diet Unit 33: The Sport and Leisure Sector Unit 34: Heritage and Cultural Tourism Management Unit 35: The Entertainment Industry and Venue Management Unit 36: Sport and Leisure Tourism in the UK Unit 37: The Travel and Tourism Sector Unit 38: Sustainable Tourism Development Unit 39: Tourist Destinations Unit 40: Tour Operations Management Unit 41: Personal and Professional Development Unit 42: Employ ability.

About the Book

Hospitality Management | Hospitality Management Careers | Utalca

Hospitality Management | Hospitality Management Careers | UtalcaHospitality Management the current structure of the Hospitality Management: 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

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 organisations

Hospitality Management | Hospitality Management Careers | Utalca

UNIT 1: THE CONTEMPORARY HOSPITALITY INDUSTRY

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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