Unit 1 Hospitality Provision Tourism Assignment | Frankfinn Hospitality Presentation

Unit 2 Hospitality Provision Tourism Assignment | Hospitality Assignment

Discuss how integration has affected a hospitality business.

Unit 2 Hospitality Provision Tourism Assignment of integration in a hospitality business are mentioned as under,

Economies of scale and market share

Unit 2 Hospitality Provision Tourism Assignment | Hospitality AssignmentUnit 2 Hospitality Provision Tourism Assignment can be significant reduction in the operating costs when there occurs the integration of the organisations. When a hotel is taken over by a tour operator, there will be increased cost associated with investment, however, the beneficial aspects that can be obtained by providing a wider variety of products or services can be observed soon enough. In this respect, integration will be allowing the tour operators for reducing its dependency on other providers of accommodation as most functional aspects can be taken care within the parameters of the organisation. When the tour operations have the will and ability to invest in hotels having more reputation, the more productive it will be from the standpoint of operating cost. The tour operator might reduce the package costs as well as pass the beneficial aspects to the customers. Having the appropriate strategies in place, the share of market will develop and there will occur profit maximization. With the help of integration that occurs horizontally, organisations can do the extension of their present base of clients whereas with the help of vertical integration organisations have the possibility for entering new markets as well as attract a completely different base of customers. (Hayton, 2012)

Standardisation

This is considered to be a complex as well as the method that consumes a lot of time, especially in an industry that includes a significant number of variables. The processes that are automated can most certainly be normalized, but it is very much challenging for standardizing the human elements, even though it is not impossible. Standardisation can be achievable in hotels but there exists certain limitations. The process by which a telephone operator is answering the phone can be standardised and so can the process by which the greeting of the guests can occur when they are checking into the hotel. (Furnham, 2012) There will always occur a concern associated with changeability since the various departments inside the organisation are run by varied individuals who possess their own standards as well as methods to deal with the circumstances.

Quality

There is no conformity that improvement of quality will take place with the help of integration. It is based on how changeable the human element is. There is no guarantee that when a hotel is taken over by another, the new owner will be having an enhanced approach towards the improvement of quality. Staffs might not gel with their new boss since they might feel that the step that has been adopted for the improvement of quality is not feasible or sensible which will increase the threat associated with committing bigger flaws. (Furnham, 2012)
So, in conclusion it can be said that the management of any company does not choose a stringent top-down administration. Management must listen to what the staffs are saying since they are the individuals who are constantly in touch with the consumers, and they have an exact understanding of what the consumers are anticipating from the company. Hotels that exist within similar chain of hotel also face similar crisis situations, albeit it is their topmost agenda for offering quality services the whole time.

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Task 3

3.1 Develop a rationale for your chosen project, clearly justifying decisions linked to target market.

Project name – business analysis of a hotel-cum-restaurant business

For developing a rationale in respect of the hospitality business that will clearly justify the decisions linked to the target market, the following attributes are considered such as,

  • Idea The plan is to open a hotel-cum-restaurant business. This will be located at a destination for tourists in the UK since there is a high demand for hotel-cum-restaurant business from the growing number of tourists who are visiting UK every year. This also showcases that there exists huge potentiality for such businesses. The main aim of the business will be to concentrate on the middle-class tourists and offer them the services at a reduced cost so that they can enjoy their stay in UK within their budget. (Freeman, 2010)
  • Market Research – This whole process will be requiring a lot of market research that needs to be conducted prior to the opening of a new business and its outcome is very much important to decide the success of the business. In this respect, the market research will be consisting of individuals filling the questionnaires in this regard and also conducting personal interviews with the individuals who will be using the services. This will assist in estimating the customer expectation and then the planning related to the service can be done. This will initiate with the finding of the demand for the service that is being planned for being offered at a reasonable price. In this respect, the sample size would be 1500 tourists who will visit UK.
  • Target Market – The target market that already been mentioned are the middle class tourists who will be visiting UK and who do not have the affordability to take high package deals. Thus, the target segment will take into consideration the tourists who want reasonable packages. (Freeman, 2010)
  • Target Location & business size – The targeted geographical location is UK where a huge number of tourists from middle class background will be visiting and the business size will be 200 rooms having amenities such as AC rooms and 100 rooms that so not have AC. This will also have the amenities of offering food.
  • Investment – A certain amount of the investment will be by taking loan from the bank and the rest will be a personal investment. It will be of the 80:20 ratios where the majority of the amount will be taken from the bank as loan. (Frydman, 2013)
  • Licensing– Every aspect of the new business will be undertaken in an appropriate way that will follow every legal aspect that includes the licensing that needs to be conducted which is needed for opening as well as running the business.

3.2 Develop a plan for a hospitality business which includes the operational requirements of the business’ organisational structure in relation to human resource allocation.

Project name – business analysis of a hotel-cum-restaurant business

Unit 2 Hospitality Provision Tourism Assignment | Hospitality Assignment

Stage 1 – Development
  • Idea – The plan is to open a hotel-cum-restaurant business. This will be located at a destination for tourists in the UK since there is a high demand for hotel-cum-restaurant business from the growing number of tourists who are visiting UK every year. This also showcases that there exists huge potentiality for such businesses. The main aim of the business will be to concentrate on the middle-class tourists and offer them the services at a reduced cost so that they can enjoy their stay in UK within their budget. (Freeman, 2010)
  • Market Research – This whole process will be requiring a lot of market research that needs to be conducted prior to the opening of a new business and its outcome is very much important to decide the success of the business. In this respect, the market research will be consisting of individuals filling the questionnaires in this regard and also conducting personal interviews with the individuals who will be using the services. This will assist in estimating the customer expectation and then the planning related to the service can be done. This will initiate with the finding of the demand for the service that is being planned for being offered at a reasonable price. In this respect, the sample size would be 1500 tourists who will visit UK.
  • Target Market – The target market that already been mentioned are the middle class tourists who will be visiting UK and who do not have the affordability to take high package deals. Thus, the target segment will take into consideration the tourists who want reasonable packages. (Freeman, 2010)
  • Target Location & business size – The targeted geographical location is UK where a huge number of tourists from middle class background will be visiting and the business size will be 200 rooms having amenities such as AC rooms and 100 rooms that so not have AC. This will also have the amenities of offering food.
  • Investment – A certain amount of the investment will be by taking loan from the bank and the rest will be a personal investment. It will be of the 80:20 ratios where the majority of the amount will be taken from the bank as loan.
  • Licensing– Every aspect of the new business will be undertaken in an appropriate way that will follow every legal aspect that includes the licensing that needs to be conducted which is needed for opening as well as running the business.

Unit 2 Hospitality Provision Tourism Assignment | Hospitality Assignment

Stage 2 – Design

Ambience and the interior are considered to be the most significant part of the service industry particularly for hotels, spa, restaurants and so on. Therefore, in respect of the hotel that is being planned to get constructed, there should be careful handling of the designing as well as the interior since it plays a significant role to get and sustain the increasing service for the tourists. Since, the focus is on middle class tourists the design should be simple yet luxurious, where the tourists should feel that they are staying in a good quality hotel. The positioning should be done for attracting the middle class tourists. (Freeman, 2010) For providing enhanced service, the staffs are required to get appropriate training so that they will be treating all the guests will proper respect and behaving with them in a polite and friendly manner. For retention of the customers, there should be enhanced service that needs to be provided.

Stage 3 – Operation

The operational part includes in what ways the operations will be handled, who will be handling what, what are the departments that are required and so on. So, the primary part will be recruitment and staffing. Since, this is a big hotel-cum-restaurant, therefore 3 receptionists for the hotel can be recruited and 2 for the restaurant. There will be three managers, 2 for the hotel and 1 for the restaurant. There will also be 3 guides who will be taking care of the tourists in respect of showing them the various places of visitor’s attraction. There is the requirement of 5 to 6 special cooks who will be able to prepare different types of food for the guests. (Fernanado, 2011)

Now, let us decide on the qualification of the various staffs. The receptionists should possess at least a bachelor degree and they should have good skills for communication since they will be directly interacting with the guests. The cooks should possess good culinary skills. There should be the setting of an appropriate human resource management in respect of recruiting staffs, providing them with appropriate training and also for resolving conflicting situations amongst them. The pricing will be less than a 3 star hotel and similar to a 2 star hotel. Promotional activities will take place through radio, newspaper and so on. Also, an official Facebook and Twitter page will be created for the hotel.

Conclusion

This Hospitality Provision Tourism Assignment delves with the aspect of hospitality provision in travel and tourism sector. It has been seen that people travel mainly for three major reasons which are recreation, leisure as well as business. Therefore, for providing the tourists with enhanced and faultless experience, it is required for the hospitality industry to work with the tourism industry.

Reference

Buckley, R., (2011). Tourism and environment. Annual Review of Environment and Resources, 36, pp.397-416.
Conrady, R & Buck, M (2011), Trends and Issues in Global Tourism 2011, Springer Science & Business Media
Fernando, A (2011). Business Environment. Pearson Education India.
Freeman, R (2010). Stakeholder Theory: The State of the Art. Cambridge University Press.
Frydman, R (2013). Rethinking Expectations: The Way forward for Macroeconomics. Princeton University Press.
Furnham, A (2012). The Psychology of Behaviour at Work: The Individual in the Organization. Psychology Press
Hayton, J (2012). Global Human Resource Management Casebook. Taylor & Francis
Lussier, R (2011). Management Fundamentals: Concepts, Applications, Skill Development. CENGAGE Learning
Moutinho, L (2011), Strategic Management in Tourism, CABI.
Mowforth, M & Munt, I (2015), Tourism and Sustainability, Routledge.
Romero, I. and Tejada, P., (2011). A multi-level approach to the study of production chains in the tourism sector. Tourism Management, 32(2), pp.297-306.
Shaw, G., Bailey, A. and Williams, A., (2011). Aspects of service-dominant logic and its implications for tourism management: Examples from the hotel industry. Tourism Management, 32(2), pp.207-214

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