1. 15-Aug-11 Assignment Brief - General Page 1 of 17
Assessment
Study Guide
Unit 1: Contemporary Hospitality Industry
Lecturers name: Jaya Govindaraj and Rubina Vieira
June 2013
2. 15-Aug-11 Assignment Brief - General Page 2 of 17
Assessment
Unit 1: Contemporary Hospitality Industry
Unit code: L/601/1788
QCF level: 5
Credit value: 15
• Aim
This unit will enable learners to gain understanding of the nature and diversity of
hospitality and its constituent industries, including the range of job roles and
employment possibilities.
• Unit abstract
Learners will explore the dynamic characteristics of hospitality, concentrating on
current topical issues and future trends and developments, building a range of skills
including research and the analysis of information, justification of ideas, evaluation
and critical thinking.
This unit introduces learners to the scope, scale and diversity of hospitality. It
establishes a framework for the industry, using agreed definitions and the Standard
Industrial Classification of the industries that encompass hospitality. Centres and
their learners may reasonably wish to adopt a national perspective for this unit;
however, it is also important for learners to consider local and international aspects to
gain a comprehensive and balanced view.
Learners are expected to be knowledgeable about particular businesses, their
names, brands and the industries with which they are associated. Learners will
examine different forms of business ownership and structure. This will create an
opportunity to research contemporary issues and recent developments affecting the
industry. It will also allow learners to analyse and evaluate breaking news and
unexpected developments.
Learners will investigate the nature and changing situation of hospitality staff. They
will examine staff roles and responsibilities in a range of contexts and explore
aspects of staff employment. The skills required to recognise and predict future
trends and developments likely to affect hospitality operations and management will
also be developed. The trends may have an internal industry focus or concentrate on
external factors including legislation, political, technical, economic and environmental
influences.
Learners will gain an awareness of the organisations and professional bodies
associated with the hospitality industry.
3. 15-Aug-11 Assignment Brief - General Page 3 of 17
Assessment
• Learning outcomes
On successful completion of this unit a learner will:
1 Understand the current structure of the hospitality industry
2 Understand staffing in the hospitality industry
3 Understand recent developments affecting hospitality
4 Be able to recognise potential trends and developments in hospitality.
Unit content
1 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
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
4. 15-Aug-11 Assignment Brief - General Page 4 of 17
Assessment
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
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 celebritie
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
5. 15-Aug-11 Assignment Brief - General Page 5 of 17
Assessment
SCHEME OF WORK
Unit Title: Contemporary Hospitality Industry
Numbers of Weeks: 10
Course: BTEC Higher National — H
Hours per week: 3+3 hrs.
Section Topics Resources
1
Introduction to the unit
1. Learning outcomes
2. Assessments and methods
3. Assignment brief
Introduction to the Hospitality Industry
Introduce:
1. Types of organisation
2. Types of ownership
3. Structures within the Industry
4. Diversity of products and services
within the industry
Unit guide, Scheme of work and
assignment brief
Power point,reading and activity
worksheet.
2
Types of Hospitality organisations
1. Explore the size of different
organisations
2. Identify the popular names of each
type
3. Understand the different customer
base for each type.
4. Differentiate Products and services
for each type of organisation
5. Understand the variation in the
organisational structure of each
type of Hospitality organisation.
Power points, readings and activity
worksheet.
3
Understand the current structure of
Hospitality industry:
1. Introduce different types of
Hospitality-related organisations
and Professional bodies
2. Explore their role within the
industry
Power point, reading materials and activity
worksheet.
6. 15-Aug-11 Assignment Brief - General Page 6 of 17
Assessment
Understand staffing in hospitality
industry
1. Identify the types of staff in
different hospitality organisations
2. Explore the types of qualification
required for Hospitality industry
3. Evaluate the various structures
within them.
4
Understand recent developments
affecting hospitality
Operational developments
1. Introduction to Operational
developments
2. Explain the types and relate it to
Hospitality industry
Managerial developments
1. Introduction to Managerial
developments
2. Explain the types and relate it to
hospitality industry
Power point, Reading and activity
worksheet.
5
Term planner/ Assignment workshop Term planners and assignment brief
6
Understand recent developments
affecting hospitality
Legislation and Regulation:
1. Introduction to legislation and
regulation related to Hospitality
industry
2. Discuss the types and its influence
and impacts to the industry.
Image
1. Discuss the image of the industry
in present context.
Power point, reading materials and activity
worksheet.
7
Be able to recognise potential Trends
in Hospitality industry
2. Define the term trend
3. Identify the various trends in
Hospitality industry
4. Analyse the impact it has on the
industry
Readings and activity worksheet
7. 15-Aug-11 Assignment Brief - General Page 7 of 17
Assessment
8
Be able to recognise potential
Developments in Hospitality industry
1. Define the term development
2. Identify the various developments
in Hospitality industry
3. Analyse the impact it has on the
industry
Readings and activity worksheet
9
Term planner /revision Term planners
10
Assignment workshop Assignment brief, notes and hand-outs
Keys:
L – Lecture T – Tutorial D – Discussion W – Workshop
8. 15-Aug-11 Assignment Brief - General Page 8 of 17
Assessment
Unit Title: Contemporary
hospitality industry
Unit Code:
L/601/1788
Date Issued
Student Name Student ID Date Received
Lecturer Name: Jaya
Govindaraj
Internal Verifier Name
Rules and regulations:
Plagiarism is presenting somebody else’s work as your own. It includes: copying
information directly from the Web or books without referencing the material;
submitting joint coursework as an individual effort; copying another student’s
coursework; stealing coursework from another student and submitting it as your own
work. Suspected plagiarism will be investigated and if found to have occurred will
be dealt with according to the procedures set down by the College. Please see your
student handbook for further details of what is / isn’t plagiarism.
Coursework Regulations
1 Submission of coursework must be undertaken according to the relevant
procedure – whether online or paper-based. Lecturers will give information
as to which procedure must be followed, and details of submission
procedures and penalty fees can be obtained from Academic Administration
or the general student handbook.
2 All coursework must be submitted to the Academic Admin Office and a receipt
must be obtained. Under no circumstances can other College staff accept
them. Please check the Academic Admin Office opening hours.
3 Late coursework will be accepted by Academic Admin Office and marked
according to the guidelines given in your Student Handbook for this year.
4 If you need an extension (even for one day) for a valid reason, you must
request one. Collect a coursework extension request form from the Academic
Admin Office. Then take the form to your lecturer, along with evidence to back
up your request. The completed form must be accompanied by evidence such
as a medical certificate in the event of you being sick. The completed form
must then be returned to Academic Admin for processing. This is the only
way to get an extension.
5 General guidelines for submission of coursework:
a) All work must be word-processed and must be of ―good‖ standard.
b) Document margins shall not be more than 2.5cm or less than 1.5cm
c) Font size in the range of 11 to 14 points distributed to including headings
and body text. Preferred typeface to be of a common standard such as
Arial or Times New Roman for the main text.
d) Any computer files generated such as program code (software), graphic
files that form part of the course work must be submitted either online
with the documentation or on a CD for paper submissions.
Assignment
Brief - General
9. 15-Aug-11 Assignment Brief - General Page 9 of 17
Assessment
e) The copy of the course work submitted may not be returned to you after
marking and you are advised to have your personal copy for your
reference.
f) All work completed, including any software constructed may not be used
for any purpose other than the purpose of intended study without prior
written permission from St Patrick’s International College.
Remember to keep your coursework receipt.
10. 15-Aug-11 Assignment Brief - General Page 10 of 17
Assessment
Case Study/Background Info LO 1.1
Identify and explain the different types of Hospitality organisations and what
products/services they provide. You are required to include all the below mentioned
types:
1. Accommodation
2. Food &Beverage outlets
3. Leisure and Events
4. Housekeeping
Individual work
Report format
Word count: 750 words
This task should be completed using data only from text books.
Feedback
Strengths
Areas for Improvement
Lecturer Signature: Date:
11. 15-Aug-11 Assignment Brief - General Page 11 of 17
Assessment
Case Study/Background Info LO 1.2, 1.3, 2.1 and 2.2
Chicken and Chips
1. For each of the staffs mentioned above produce a table indicating the roles,
responsibilities and qualifications required. Provide a justification for each.
Owner/
Manager
Employee Employee
12. 15-Aug-11 Assignment Brief - General Page 12 of 17
Assessment
2. Identify the role of People 1st
and explain how their role could affect the
operation of the organisations mentioned above.
Individual work
Word count: 1000
Feedback
Strengths
Areas for Improvement
Lecturer Signature: Date:
13. 15-Aug-11 Assignment Brief - General Page 13 of 17
Assessment
Case Study/Background Info LO 3.1 and 3.2
Answer the following questions:
Part – A
1. Discuss smoking ban/food safety.
2. Identify how the above mentioned organisations will be affected by
smoking ban/food safety.
Part – B
Watch the following programs:
Hotel inspector
Fake food
How will this media exposure affect the two organisations mentioned above?
Individual work
Word count: 500words
Feedback
Strengths
Areas for Improvement
Lecturer Signature: Date:
14. 15-Aug-11 Assignment Brief - General Page 14 of 17
Assessment
Case Study/Background Info LO4.1 and 4.2
Answer the following questions:
Identify one potential Trend and one potential Development that will affect the
industry in the next five years and justify. You are required to identify both positive
and negative.
As a consultant what are the plans you put in place in order to deal with the potential
Trend and Development.
Individual work
Word count: 750words
Feedback
Strengths
Areas for Improvement
Lecturer Signature: Date:
15. 15-Aug-11 Assignment Brief - General Page 15 of 17
Assessment
Learning outcomes and assessment criteria
Learning outcomes
On successful completion of this unit a
learner will:
Assessment criteria for pass
The learner can:
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
17. 15-Aug-11 Assignment Brief - General Page 17 of 17
Assessment
Further reading
Caterer and Hotelkeeper (Reed Business Information) Cornell Quarterly
Croner’s Catering Magazine (Croner Publications)
Current Awareness Bulletin for Hospitality Management (HCIMA — published
quarterly)
Green Hotelier (www.greenhotelier.com)
Hospitality (Reed Business Information)
Hospitality Matters (British Hospitality Association)
Hospitality Review (Threshold Press — published quarterly)
Hospitality Year Book (HCIMA)
Hotels (official journal of the International Hotel and Restaurant Association —
an online copy is available from www.getfreemag.com)
Journal of Hospitality and Tourism Research (International Council on Hotel
and Restaurant Education (CHRIE))
Voice of the BHA (British Hospitality Association)
Video/DVD
Broadcasts of commercial programmes relating to the hospitality industry BBC
Learning Zone — hospitality programmes
Websites
www.bha-online.org.uk British Hospitality Association
www.bized.ac.uk a business and economics service for learners and tutors
www.caterer.comCaterer and Hotelkeeper website
www.hcima.org.uk Hotel and Catering International Management Association
(provides links to commercial websites)
www.ih-ra.com International Hotel and Restaurant Association
www.people1st.co.uk People1st (formerly Hospitality Training Foundation)
