The Scope Of The Hospitality Industry Tourism Essay

The Scope Of The Hospitality Industry Tourism EssayThe scope of the cordial reception industry comprises of a range of businesses that supply go and facilities such as accommodation, solid solid food and potable, entertainment, gaming and related products.The term cordial reception has stick accepted oer the years as a generic word, which describes the well being of function and facilities related to tourists and movelers.The hospitality industry is represented in ein truth country in the world and is diverse and complex. It encompasses a range of free-standing hospitality businesses and is comparablewise a component of a wide range of venues whose primary function is not hospitality.The hospitality industry consists of broad category of fields inside the dish out industry that includes lodging, eating houses, event planning, theme parks, transportation, cruise line, and additional fields within the tourism industry. The hospitality industry is a several billion dollar industry that to the highest degreely depends on the availability of leisure time and disposable income. A hospitality social unit such as a eating place, hotel, or even an amusement park consists of multiple groups such as facility maintenance, direct operations (servers, housekeepers, porters, kitchen attainers, bartenders, etc.), management, marketing, and human resources. /Sources hospitality industry WikipediaThe hospitality industry covers a wide range of organizations offering food service and accommodation. The hospitality industry is divided into sectors according to the skill-sets needed for the work involved. heavenss include accommodation, food and drinking, meeting and events, gaming, entertainment and recreation, tourism service, and visitor training.Usage rate is an important variable for the hospitality industry. Just as a pulverization averer would wish to have his or her productive asset in use as much as possible (as opposed to having to pay wintry co sts while the factory isnt producing), so do restaurants, hotels, and theme parks seek to maximize the sum up of customers they process.Gilmarie Salise 1One of the adherent ascending sectors of the thrift of our time is the hotel industry. The hotel industry alone is a multi-billion dollar and growing enterprise. It is inspiring, never boring and offer unlimited opportunities. The hotel industry in diverse enough for state to work in various atomic derive 18as of interest and still at work within the hotel industry.Twenty first centurys hotels provide modern precise services to their guests. The customers or guests atomic number 18 always right. This principle necessitated application of management principles in the hotel industry and the hotel professionals realized the instrumentality of marketing principles of managing the hotel industry.The approach of total feature management is anchor getting and important function in the marketing management of hotels. The emerging positive trend in the tourism industry indicates that hotel industry is like a reservoir where the foreign telephone exchange flows. This naturally draws our attention on Hotel Management. Like other industries, the hotel industry needs to explore avenues for innovation so that a sporty blending of core and off-base service is made possible. It is not to be forgotten that the leading hotel companies of the world have been intensifying research to enrich their peripheral services with the motto of adding additional attractions to their service mix. It is against this background that we find the service mix more flexible in nature.The recruitment and training programmes argon required to be developed in the features of the technical sophistication. The leading hotel companies have been found promoting an ongoing training programme so that the personnel come to know nigh the use of sophisticated communication technologies.General classification of Hotel IndustryClassification of Ho tels on the basis of standardsLike approximately of the countries in the world, India could be an example and has also hotels divided in different categories depending on their location, facilities, infrastructures and amenities provided. in all the champ hotels in India ar government approved with continuous accountant on the quality on the services offered. fiver Star Hotels the most luxurious and conveniently hotels in India are grouped under Five Star Deluxe categories. Five Star Hotel in India are globally competitive in the quality of services provided, facilities offered and accommodation option. These are the top of the line hotels located mostly in big cities. These hotels provide all the modern facilities for accommodation and recreation matching global standards in hospitality. In such type of hotel HR surgical incision are established separately and to execute and to follow the supposition of HR strictly, HR professionals are hired.Four Star Hotels A rung below five star hotels are Four Star Hotels, these hotels provide all modern amenities to the travellers with a limited budget .Quality of services is almost as high as five stars and above categories. These kinds of hotels are there for the travellers with the limited budget or for the places which might not get the tourist traffic associated with larger cities. In such type of hotel concept of HR is more or less followed.Three Star Hotels These are mainly economy class hotels located in the large and smaller cities and ply to the needs of budget travellers. Lesser in amenities and facilities, these hotels are value for money and gives good accommodation and related services in the reduced price. In such type of hotel concept of HR may or may not be present.Two Star Hotels This type of hotels are most available in the small cities and in the particular areas of larger cities. Catering for the backpacker tourist traffic, these hotels provide all the basic facilities needed for plane tary accommodation and offer the lowest prices. In this type of hotel concept of HR is absent.Gilmarie Salise 2One Star Hotels The hotels with most basic facilities, small number of inhabit location in the fur-flung areas are grouped under one star hotel category. These hotels are best when customers for looking cheapest available accommodation option. In this type of hotel concept of HR is alien words.Organisational organise of Hotel IndustryCore operable DepartmentFood and Beverage (F B) DepartmentF B deals mainly with food and beverage allied activities. Different divisions are there in F B are Restaurants, Speciality Restaurants, Coffee Shop (24hrs), Bar, Banquets, Room Service etc. apart from that they have Utility services (Cleaning) .House tutelage DepartmentThe housekeeping Department is another important plane section in hospitality world. Housekeeping is trusty for cleansing the hotels guest manners and public areas. This surgical incision has the largest staff, consisting of an assistant, room inspectors, room attendants, a house person crew, linen room attendants and personnel in charge of employee uniforms. They may have their own laundry and valet equipment may use it only for hotel linens and uniforms and dismiss guest clothing to an outside service where faeces be handled with specialised equipment.Front voice DepartmentThe front component is the command post for the reservations, registering guests, topic in charge of guest accounts (cashiering/payment), checking out guests. It is the front desk responsible to allocate their designated rooms, distribute their keys, send mails, emails or other information for guests. It is the also the most visible part of the front office area.Food Production DepartmentFood production department handles with the preparation of food. Basically, it is their responsibleness to prepare dishes or menus which are ordered by guest and afterward catered by the F B Department. They weed prepare differe nt kind of culinary art like Chinese, Indian, Thai, Filipino, Western food, Italian and a lot more.Core Functional DepartmentsMarketing and Selling DepartmentSales and marketing has become one of the most vital functions of the hotel business and integral part of modern of hotel management. It includes packaging of selling, sales promotion,, advertising and public relations. The marketing divisions is charged with the tariff of keeping the rooms in the hotel occupied at the right price and with the right mix of guests.Gilmarie Salise 3Safety and Security DepartmentThe security measure of guests, employees, personal topographic point and the hotel itself is an overriding concern for todays hoteliers. In the knightly, most security precautions concentrated on the prevention on thefts from guests and the hotel. However, today such violent crimes as murder and scandalize have become a problem for some hotels. Unfortunately, crime rates in most major cities are arising. Hence today security department also concentrate on these additional criminal activities too.Engineering and Maintenance DepartmentThis department provides on the day-to-day basis the utility services, electricity, hot water, steams, ancestry conditioning and other services and is responsible for repair and maintenance of the equipment, furniture and fixtures in the hotel.Finance, Accounting and Control DepartmentThe finance and accounting department is responsible for keeping track of the galore(postnominal) business transactions that occur in the hotel. Accounting department does the bookkeeping regarding financial matters in an appropriate description. Whereby the control department is concern with cost control guidelines by the way reducing in investment, reduction in operating cost, control of food service cost, control of beverage costs, labour cost control, etc.Administration DepartmentThis department is responsible for all the work with the administration, personnel, manpower, employ ees welfare, medical and health security.Scale, scope and diversity in a Hotel IndustryThe primary purpose of hotels is to provide travellers with shelter, food, refreshment, and similar services and goods, offering on a commercial basis things that are customarily furnished within households but unavailable to people on a journey away from home. Hotel today not only cater to the basic needs of the guest like food and shelter provide much more than that, like personalized services etc. Many more and more people are locomotion not only for business reasons but for leisure as well. As a matter of fact, because of the massive increase on tourism economy, tourism continues to grow as political freedom, economic wherewithal and social equality spread across the whole world. There was a growth in outside(a) travel and thereby growth in hotel industry.Hotel development also involved diversification of hotel types. Most early hotels had been large urban prodigality establishments, but re fresheder variants quickly emerged. Resort hotels, designed to accommodate the rising tide of tourists, were built in panoramic rural landscapes far from the cities. Commercial hotels, more simply furnished and less expensive than the luxury variant, served the growing ranks of travelling salesmen and other commercial workers set in motion by the expanding economy. Railroad hotels were built at regular intervals along track lines to provide passengers and crews with places to eat and rest in the decades before the introduction of sleeping cars. Residential hotels, dedicated to the housing needs of families increasingly unable to afford private houses in expensive urban real estate markets, served as the prototypes for apartment buildings.Gilmarie Salise 4Scale, scope and diversity in a Restaurant IndustryThe restaurant industry, on the other hand, covers fine dining specialty restaurants, fast food outlets, canteens, and food courts. Fine dining and specialty restaurants offer a wid e variety of international cuisines. The restaurant originated in France dating back to 1765 when one A. Boulanger, a soup vendor, opened an establishment advertising restoratives, or restaurants, referring to the soups and broths available within. The institution took its name from the advertisement, and restaurant now denotes a public eating place in English,French, Dutch, Danish, Norwegian, Romanian, and many other languages, with some variations. In the Philippines, a new trend in the restaurant industry is rapidly gaining popularity, that is, eat-all-you-can buffets, which are offered at reasonable prices. A number of restaurants offer buffets with no leftovers at50% off normal buffet prices. /Sources http//dirp3.pids.gov.ph/ris/tapsBased on my own country Philippines, although local entrepreneurs own most fine dining restaurants, an overwhelming number of fast food outlets are American franchises. These outlets, therefore, pose serious competition for local franchises. Particu larly since tastes and preferences of consumers tend to favour international, especially, fast foods and restaurants. Finally, product differentiation exists in the industry. Established firms have brand credit and customer loyalties, which stem from early(prenominal) advertising and customer service.In the Philippines, tourism is one of the major industries that the WTTC noted as positioned at the epicentre of global travel and tourism growth and development. In 1997, tourism contributed 8.7% of the countrys GDP, generating 2.3 million jobs (or one in every nine nationwide), and accounting forsome 10.5% of Philippine investments. According to the Department of Tourism, international arrivals in 1999stood at 2.17 million, a slight increase from the previous years total of 2.15 million visitors. Despite the economic crisis suffered by its Asian markets, the Philippines foreign exchange receipts from tourism went up by 5.83% from $2.41 billion in 1998 to $2.55 billion in 1999. Moreo ver, the Philippines enjoyed the highest repeat visitors in Asia at 54.22 percent, indicating that the tourism sector can go away external threats and competition in the region. As tourism serves as the main market for hotel and restaurant services, increase in visitor traffic over the past ten years resulted in a corresponding boom in the hotel and restaurant industry. During the last decade, the hotel and restaurant industry has flourished even as it struggled to cope with toilsome challenges. New hotels mushroomed in the capital while older hotels have done their best to spruce-up both their interiors and upgrade services. Likewise, the growth of the restaurant sub-sector, the number of players and the variety of services offered, has been notable during the period. /Sources http//dirp3.pids.gov.ph/ris/tapsGilmarie Salise 5People 1stThe Academys roleTo identify, endorse and promote qualifications and learning opportunities which are delivered to National Skills Academy standard s. This delivery may take place in universities, colleges of further education, employer businesses and dedicated hospitality schools. Its role is also toFocus on the areas related to management and leadership, customer service and craft skills which are central to addressing the industry challengesInnovate and provide franchisable solutionsEnsure that funding is available where ever to support excellence in hospitality training.People 1st is the Sector Skills Council for the Hospitality, Leisure, Travel and Tourism Sector. The People 1st sector footprint is defined across 14 separate industries hotels restaurants pubs, bars and nightclubs contract food service providers hospitality providers membership clubs events gambling travel services tourist services visitor attractions youth hostels holiday parks and self-catering accommodation.1It is difficult to undertake a statistical summary of the tourism and hospitality sector as the sector includes a number of different industries as defined by the Standard Industrial Classification (SIC) codes. In the main, statistical analysis is usually concentrated on tourism related industries, the most important of which are hotels and restaurants.Across the UK, People 1st industries generate an one-year turnover of 135 billion and employ 1.9 million in more than 180,000 establishments.According to People 1st, there are 1,585 vacancies in the core hospitality sector, with the largest number of vacancies for kitchen and catering assistants, bar staff, chefs and cooks. Nearly a fifth of hospitality and tourism firms have indicated that they have hard to fill vacancies, and 48% of the unfilled vacancies are attributed to a failure to find individuals with the appropriate skills. A third of employers have reported skills gaps.British Hospitality ManagementThe British Hospitality Association has been representing the hotel, restaurant and catering industry for 100 years. The Association exists to ensure that the views of the British hospitality industry are represented in a forceful, coherent and co-ordinated way to government and indemnity makers in the UK and internationally, in order that its members businesses can flourish.The British Hospitality Association (BHA) was established in 1907 as the Incorporated Hotel Keepers Association. In 1910 it merged with a new and entirely separate organisation called Incorporated Association of Hotels and Restaurants, taking on the latters name.In 1926 it became the Hotel and Restaurant Association of Great Britain, then the British Hotels and Restaurants Association in 1948 and the (ungrammatical) British Hotels, Restaurants and Caterers Association after the uniting with Caterers Association of Great Britain in 1971.It was re-named British Hospitality Association in 1992. Along the way, it lost some of its restaurant memberswhen they broke away to form the Restaurant Association of Great Britain in 1967.Supported by some of the industrys top independent res taurateurs, such as Prue Leith and Robert Carrier, the RAGB afterward The Restaurant Association fought exclusively for the interests of restaurants but the cost of such activity and the need to present a united front to government encouraged the merger with the BHA in 2003.The Restaurant Association retains its own identity as a trading division of the BHA.For a more detailed history, please read the prescribed centenary booklet Hospitality A Portrait. The British Hospitality Association 1907 2007 which gives a fascinating insight into the UK hospitality industry over the course of the past one hundred years. /Sources GoogleAssessmentThe People 1st focuses on the sector skills council for the hospitality, leisure, travel and tourism sector. The tourism and hospitality sector includes a massive number of different industries as defined by the Standard Industrial Classification Code (SIC). The statistical analysis mostly concentrated on the hotels and restaurants industries. Thi s association act significantly on management and leadership, customer skills, job vacancies, innovate and franchisable solutions, and to make assurance that funding is available. Whereas, British Hospitality Management is an association that represents hotel, restaurants and catering industry. British Hospitality Industry are represented by this association to have a forceful, comprehensible, and combined way to UKs government policy makers and internationally, in order that it members businesses can prosper.Gilmarie Salise 7These two different groups of professional bodies in the field of hospitality services are very important inorder to have an complot and fruitful result in building businesses either on a hotel, restaurants, catering etc. The most significant aspect for any associations in hospitality industry is to work together and help with each other, exchanging ideas to give a most fascinating insight into UK industry and worldwide.Organisational social structure/Chart of Hotel IndustryOrganisational Structure of Hotel IndustryCore Operational DepartmentFood and Beverage (F B) DepartmentF B deals mainly with food and beverage allied activities. Different divisions are there in F B are Restaurants, Speciality Restaurants, Coffee Shop (24hrs), Bar, Banquets, Room Service etc. Apart from that they have Utility services (Cleaning) .Housekeeping DepartmentThe housekeeping Department is another important department in hospitality world. Housekeeping is responsible for cleaning the hotels guestrooms and public areas. This department has the largest staff, consisting of an assistant, room inspectors, room attendants, a house person crew, linen room attendants and personnel in charge of employee uniforms. They may have their own laundry and valet equipment may use it only for hotel linens and uniforms and send guest clothing to an outside service where can be handled with specialised equipment.Front Office DepartmentThe front office is the command post f or the reservations, registering guests, take in charge of guest accounts (cashiering/payment), checking out guests. It is the front desk responsible to allocate their designated rooms, distribute their keys, send mails, emails or other information for guests. It is the also the most visible part of the front office area.Gilmarie Salise 8Food Production DepartmentFood production department handles with the preparation of food. Basically, it is their responsibility to prepare dishes or menus which are ordered by guest and afterward catered by the F B Department. They can prepare different kind of Cuisine like Chinese, Indian, Thai, Filipino, Western food, Italian and a lot more.Core Functional DepartmentsMarketing and Selling DepartmentSales and marketing has become one of the most vital functions of the hotel business and integral part of modern of hotel management. It includes packaging of selling, sales promotion,, advertising and public relations. The marketing divisions is char ged with the responsibility of keeping the rooms in the hotel occupied at the right price and with the right mix of guests.Safety and Security DepartmentThe security of guests, employees, personal property and the hotel itself is an overriding concern for todays hoteliers. In the past, most security precautions concentrated on the prevention on thefts from guests and the hotel. However, today such violent crimes as murder and rape have become a problem for some hotels. Unfortunately, crime rates in most major cities are arising. Hence today security department also concentrate on these additional criminal activities too.Engineering and Maintenance DepartmentThis department provides on the day-to-day basis the utility services, electricity, hot water, steams, air conditioning and other services and is responsible for repair and maintenance of the equipment, furniture and fixtures in the hotel.Finance, Accounting and Control DepartmentThe finance and accounting department is responsib le for keeping track of the many business transactions that occur in the hotel. Accounting department does the bookkeeping regarding financial matters in an appropriate description. Whereby the control department is concern with cost control guidelines by the way reducing in investment, reduction in operating cost, control of food service cost, control of beverage costs, labour cost control, etc.Administration DepartmentThis department is responsible for all the work with the administration, personnel, manpower, employees welfare, medical and health security.Gilmarie Salise 9Organisational Structure/Chart of a Restaurant IndustryOrganisational Structure of Restaurant IndustryChief Executive Director (CEO) is in charge of making all closing decisions, concerning the hotels, running meetings and presentations, launching new hotels, and making the final decisions of the operation four-in-hands for individuals hotels.Operations Manager also known as operation directors oversee all o ther manager and report to the owners directly. It is the responsible of the restaurant operation manager to handle various aspects of the restaurants operation. They deal directly with customers and employees and are responsible for a diversity of duties that include financial record keeping and hiring, handling and departure employees. The duties and responsibilities of an operation manager is to generally managing the facility in which all the materials to be use in food preparation are being organised, serving and work properly and so with the employee resources as well.Store Manager a store manager could also be called as store general manager in which they usually at least one assistant manager works for them as well as various department managers and hourly employees. Store manager is responsible to communicate in some area managers department and get their assistance in improving store operation such as service in cleanliness.Kitchen Manager is responsible of overseeing the entire operation of the kitchen. The duties and responsibilities of a kitchen manager include supervising kitchen staff and make sure they are performing their duties very well. The kitchen manager moldiness also make sure that the kitchen area meets health and safety requirements as well as food preparation. To ensure that all food is properly prepared and meet the standards set by the restaurant.Schedule Manager To avoid confusion in creating schedule for multiple employees, the schedule manager must be organised and it is advisable and very helpful to use a typical spreadsheet to easily simplify their work and spend less time in scheduling people and more time managing.Maintenance Manager a maintenance manager or facility manager is responsible for creating and maintaining all enlistment maintenance programs to help keeps the restaurant running smoothly, such as maintaining kitchen equipment, lighting, point of sale system and the physical structure.Service Supervisor Beve rage Manager it is the responsibility of the beverage manager to order, stocking, and managing all alcoholic beverages in the restaurant. In fact, this kind of position must have knowledge in different brands/kind of liquors and wines and can intelligibly explain and recommend selections to customers.Main Chefs The main duty of a chef is to prepare meals for guests according to the restaurant menu. Chefs are required to create recipes that are odd from other restaurants. Chefs should generally follow a specific recipe for each menu item they should prepare to customise the dish to the guests requests. More duties include preparing effortless menu, ordering supplies, and supervising kitchen staff.Gilmarie Salise 10Dishwashers Most of the restaurants uses a machine dishwasher to store all the messed dishes, cups, glasses, cutleries, casseroles, etc. and be washed at one at a time. While small restaurants/business hire a dishwasher to wash manually all the dishes.Service Crews a service crew is a group of co-workers that labour as a team to complete tasks of an employer. Waiters and waitresses are also called as service crews. However, service crews are not only operative in a fast food but they are also working in a banquet and convention services, military, transportation, installation, and maintenance situations.Gilmarie Salise 11RESTAURANTSOperationalFood SafetyFood safety refers to all those hazards, whether chronic or acute, that may make food injurious to the health of the consumer.Food safety is and form a top ten concern for food manufacturers and other food businesses. But a series of major food poisoning outbreaks and contamination incidents is happened in different ways and in several times.In US, the Food and Drug Administration (FDA) was created to protect health by assuring the safety and security of the nations food supply, among many other things. All food facilities including restaurants must be registered with the FDA and must also giv e advance notice to the FDA on shipments of imported goods.Based on my own experience, I worked in a Chinese restaurant and this restaurant also offers take away either in delivery or collection. In every 14 or more purchase it will be delivered for free. I had observed that not all days the restaurant is busy. As a matter of fact, most of the orders are takeaway. The restaurant seems busy only during weekends like Friday and Saturday. In fact, many are also ordering by phone and be delivered. The company must ensure to pass the health and safety regulations including SODEXHO training in which certificates will be given like Food and Hygiene Certificate. All employees must be aware on their own health concern that they are well-fitted enough to work in these kind of industry especially working in a restaurant. For those very sick people like Tuberculosis, they are not allowed or be part of these industry. Moreover, all utensils must be washed properly and make sure that is also bein g sterilised to ensure health and safety.Global sales of food additives were estimated at well in profusion of USD25bn in value terms in 2007. Although the market is dominated by sectors such as flavours and hydrocolloids, recent growth has been most impressive in those additives most relevant to the prevailing trend towards lower-fat foods. In contrast, some sectors have been adversely affected by the effects of rising low-cost Chinese production, which has driven conquer market value in some instances. The Food Additives Market Global Trends Developments is a publication from Leatherhead Food International (now Leatherhead Food Research), which updates the previous edition publish in 2005. The report identifies the major market forces influencing the global additives market, and presents a detailed analysis of trends in the market for 13 different additive categories. In addition to information on applications, market sizes and trends, and the leading companies in the industr y, the report also discusses finished food trends impacting on additives and assesses future prospects for the industry. http//www.leatherheadfood.comManagerialSecuritySecurity in enterprise computing system is not simply a matter of technology and cannot be addressed satisfactorily with hardware and software alone. It also a matter of managing people, establishing and enforcing strong (right and clear) policies, implementing procedures and strengthen security, and periodically checking the effectiveness of the security architecture and making necessary changes. To become a successful security manager, he or she must constantly educate himself or herself and his or her staff.Basically, when we talk about security it is generalised. Not only on computer or system security but accordingly on engineering, security on policies and regulations, security of the place and overall security.Authentication mechanisms are used to identify the identity of subject and so ensu