Hospitality Management | My Assignment Tutor

Code: ABRQF0018H1MP Internally Verified by Sarkis- 14/09/20ABRQF0018H1MPSubmission Front SheetAssignment Code: ABRQF0018H1MP Programme:Unit Title and Number:BTEC HND in Hospitality Management (RQF)The Contemporary Hospitality Industry (Unit 1)RQF Level and Credit value: 4; 15 credits; Unit Code: Y/616/1788Module Tutor:Email:Date Set:Dr Michael [email protected] September 2020 Name:Registration Number:Date:………………………………………….………………………………………………………………………………………… Is this a Final Submissionor REFERRAL submissionWord CountComplete and copy this page and add it as the front sheet to your online submissionPart 2 Assignment BriefLearner’s statement of authenticityStudent’s Name: _______________________Student’s ID Number: ___________________I certify that the work submitted for this assignment is my own. Where the work of others has beenused to support my work then credit has been acknowledged. I have identified and acknowledgedall sources used in this assignment and have referenced according to the Harvard referencingsystem. I have read and understood the Plagiarism and Collusion section provided with theassignment brief and understood the consequences of plagiarising.Signature: ___________________ Date: ___/___/_____wordsCode: ABRQF0018H1MP Internally Verified by Sarkis- 14/09/20ABRQF0018H1MP Programme:Unit Title and Number:BTEC HND in Hospitality Management (RQF)The Contemporary Hospitality Industry (Unit 1)RQF Level and Credit value: 4; 15 credits; Unit Code: Y/616/1788Module Tutor:Email:Date Set:Dr Michael [email protected] September 2020 Distribution Date 15/09/20Formative assessment dropbox opens: 17/10/2020Formative assessment dropbox closes: 13/11/2020Final submission box opens: 28/11/2020Final submission box closes on: 07/12/2020Final Submission Date: 07/12/2020The aim of this unit is to provide students with knowledge and understanding of the hospitalityindustry, gaining insight into how hospitality organisations function within the wider businessenvironment.There are four learning outcomes to this unit:1.Examine the current structure, scope and size of the hospitality industry2.Explore current and anticipated skills requirements in the hospitality industry3.Review the internal and external factors that impact the hospitality industry and howthey relate to current issues facing the hospitality industry4.Analyse the current and potential trends and developments affecting the hospitalityindustryUsing relevant information, theories and examples, you need to participate in the differentactivities which will describe the different types of business within the hospitality industry andthe diverse products and services they offer, examine a range of operational and functionaldepartments of different hospitality organisations, discuss the contribution of the hospitalityindustry to local, national and international economies, investigate a range of differentoperational roles within the hospitality industry, examine the skills required for roles within thehospitality industry and current skills shortages, assess the political, economic, social,technological, legislative and environmental factors that affect the development of organisationsoperating within the hospitality industry, undertake a SWOT analysis for a hospitality businessand review how this can inform the decision-making process and appraise the implications ofcurrent and potential trends in the hospitality industry providing a range of specific examples.It would be good to use current examples from the UK hospitality related organisations (i.e.hotels, restaurant, bar, pubs, etc.) to support your work.To succeed in this unit, you are required to follow the scenario provided and complete all therequired assessment criteria.Your submissions should demonstrate your understanding of how your research linkscoherently to these aspects of The Contemporary Hospitality Industry. Any work submittedshould include evidence of your research with references (Harvard Referencing)ASSESSMENT FRONT SHEETKey DatesIntroductionCode: ABRQF0018H1MP Internally Verified by Sarkis- 14/09/20ABRQF0018H1MPTask A Submission FormatThis submission will be in the form of a group presentation that is appropriate and suitable for use ata business presentation.The presentation will not exceed 15 minutes and will be supported by presentation notes, with timefor Q&A. Both the presentation and the presentation notes will be submitted online (ideally as a singlePDF). The presentation will be delivered and recorded online.After the presentation you are required to complete a 300-word individual reflection based on yourcontribution, performance and the overall content of the presentation. This should be submitted toTurnitin. Failure to do so will trigger an automatic referral.Feedback and grade will be provided after the presentation and individual reflection has beenassessed. Unit Learning OutcomesLO1 Examine the current structure, scope and size of the hospitality industry Assignment Brief and GuidanceScenario and Activity:You have been employed as a business consultant specialised in the hospitality industry bya group of investors who wish to enter the hospitality market.Your role is to present them with information and options so that they can make an informedchoice about where they should invest and what type of business would be the most subtitlefor them.You have been tasked with producing a presentation to explain the current structure, scopeand size of the hospitality industry to the investors. The presentation is to be presented duringtheir next business meeting and will provide detailed analysis of the hospitality industry.In the presentation you need to analyse how global growth, franchising and licensingdevelopments have contributed to the economic worth of the hospitality industry in local,national and international economies. Within this analysis you should address the differenttypes of business within the hospitality industry and the diverse products and services theyoffer, together with a review the interrelationships of the operational and functional unitswithin a chosen hospitality business. Code: ABRQF0018H1MP Internally Verified by Sarkis- 14/09/20ABRQF0018H1MPTask B Submission FormatThis submission will be in the form of an individual report.The recommended length of this submission is 1000–2000 words, although you will not be penalisedfor exceeding 2000 words.Where appropriate, learning theory and additional research must be used, and referenced accordingto the Harvard Referencing system. The work must include a bibliography for all referenced workusing the Harvard referencing system. Unit Learning OutcomesLO2 Explore current and anticipated skills requirements in the hospitality industry Assignment Brief and GuidanceScenario and Activity:Having presented the whole of the hospitality industry to the group of investors in theprevious task, you now have to describe the type of staff they might need to hire to work intheir hospitality venture.To do so you will have to select a range of specific operational job positions and researchand write a report that will present an analysis of each one of them in order to ensure thatthe future company has the right staff with the right skills to be a successful player in thefast moving, ever changing hospitality industry. The report is to be presented during thefollowing business meeting and will provide detailed analysis of the skills required in thehospitality industry.Your report needs to analyse the impact that skills gaps have on hospitality businessesand make valid solutions for addressing these skills gaps. Code: ABRQF0018H1MP Internally Verified by Sarkis- 14/09/20ABRQF0018H1MPTask C Submission FormatThis submission will be in the form of an individual report.The recommended length of this submission is 1500–2500 words, although you will not be penalisedfor exceeding 2500 words.Where appropriate, learning theory and additional research must be used, and referenced accordingto the Harvard Referencing system. The work must include a bibliography for all referenced workusing the Harvard referencing system. Unit Learning OutcomesLO3 Review the internal and external factors that impact the hospitality industry and how they relateto current issues facing the hospitality industryLO4 Analyse the current and potential trends and developments affecting the hospitality industry Assignment Brief and GuidanceScenario and Activity:In order to complete the mission, you have been hired for, you are required to research andwrite a report that will present an assessment of the internal and external factors togetherwith the potential trends that impact the hospitality industry and how they relate to currentissues facing the hospitality industry.The aim of the report is to provide the group of investors with an analysis of the factorsaffecting the Hospitality industry so that they can decide if there are real opportunities ornot.At the same time, by providing them with a series of trends within the industry, you willprovide them with options regarding he type of product and services the future business willsell.Your report must critically evaluate how external factors impact on current and potentialtrends and developments in the hospitality industry using specific examples summarised asa SWOT. You need to demonstrate how the industry has developed products and servicesin response Code: ABRQF0018H1MP Internally Verified by Sarkis- 14/09/20ABRQF0018H1MP Learning Outcomes and Assessment CriteriaPassMeritDistinctionLO1 Examine the current structure, scope and size of thehospitality industryD1 Analyse how global growth,franchising and licensingdevelopments havecontributed to the economicworth of the hospitality industryP1 Explore the different typesof business within thehospitality industry and thediverse products and servicesthey offerP2 Examine a range ofoperational and functionaldepartments within a chosenhospitality businessP3 Discuss the contribution ofthe hospitality industry to local,national and internationaleconomiesM1 Review theinterrelationships of theoperational and functional unitswithin a chosen hospitalitybusinessM2 Assess how the use offranchising and licensingagreements has influenced theglobal development of thehospitality industryLO2 Explore current and anticipated skills requirements in thehospitality industryD2 Analyse the impact thatskills gaps have on hospitalitybusinesses and make validsolutions for addressing theseskills gapsP4 Investigate a range ofdifferent operational roleswithin the hospitality industryP5 Examine the skills requiredfor roles within the hospitalityindustry and current skillsshortagesM3 Review the skills gapswithin the hospitality industry inrelation to a range of differentoperational rolesLO3 Review the internal and external factors that impact thehospitality industry and how they relate to current issues facingthe hospitality industryD3 Critically evaluate howexternal factors impact oncurrent and potential trendsand developments in thehospitality industry usingspecific examples todemonstrate how the industryhas developed in responseP6 Assess the political,economic, social,technological, legislativeand environmental factorsthat affect the developmentof organisations operatingwithin the hospitalityindustryP7 Undertake a SWOTanalysis for a hospitalitybusiness and review how thiscan inform the decisionmaking processM4 Evaluate the impacts ofexternal factors on thedevelopment of organisationsoperating within the hospitalityindustry, using specificexamplesLO4 Analyse the current and potential trends anddevelopments affecting the hospitality industryD3 Critically evaluate howexternal factors impact oncurrent and potential trendsand developments in theP8 Appraise the implications ofcurrent and potential trends inthe hospitality industryM5 Evaluate the ability of aspecific hospitality business to Code: ABRQF0018H1MP Internally Verified by Sarkis- 14/09/20ABRQF0018H1MP providing a range of specificexamplesdevelop products and servicesto meet current trendshospitality industry usingspecific examples todemonstrate how the industryhas developed in response Achievement of a pass gradeA pass grade is achieved by meeting all the requirements defined in thePASS assessment criteria for each individual unit.Achievement of a merit gradeAll the PASS assessment criteria and MERIT grade criteria need to becompleted within a unit to achieve a merit grade.Achievement of a distinction gradeAll the PASS assessment criteria, MERIT and DISTINCTION criteria mustbe completed within a unit to achieve a distinction grade.Specification of Assessment● Present your work in one business report style which should includetable of contents, reference list, foot or end notes and appendices ifany● Include the reference code of this assignment on yourassignment submission front page.● Each page must be numbered at the bottom right hand side.● Ensure the following information is in the footer on every page:o Your nameo The production date of your submissiono The code number of your assignment briefo The page number● Spell-check the document and make sure there are no grammaticalerrors.● Complete all the tasks.● Produce clear specific reasoning and arguments in support of youranswers.● Submit your work in a single work processed document of not morethan 5000 words for all learning Outcomes. This word limit is only forguidelines, and is not applied to grading.● You must include a bibliography at the end to show where yourinformation was sourced.GRADING DETAILSCode: ABRQF0018H1MP Internally Verified by Sarkis- 14/09/20ABRQF0018H1MP● Your sources must be identified using the Harvard referencingsystem. The words used in your bibliography will not be included inyour word count.As per Pearson policy, you are only allowed twosubmissions per module. One for final submission andanother one for referral. Failure to achieve a grade passafter a second submission will result in you having to repeatthe module in the next term.Any re-submission or late submission (unless authoriseddue to mitigating circumstances) will be capped at a PASSgrade only.If an extension is necessary for a valid reason, requests must me made in writting using a coursework extension request form to the head of department. Please note that the lecturers do not havethe authority to extend the coursework deadlines and therefore do not ask them to award acoursework extension.The completed form must be accompanied by evidence such as a medical certificate in the eventof you being sick.Any act of plagiarism and collusion will be seriously dealt with according to the regulations. In thiscontext, the definition and scope of plagiarism are presented below:‘Plagiarism occurs when a student misrepresents, as his/her own work, the work, written orotherwise, of any other person (including another student) or of any institution. Examples of formsof plagiarism include1:● the verbatim (word for word) copying of another’s work without appropriate and correctlypresented acknowledgement;● the close paraphrasing of another’s work by simply changing a few words or altering the orderof presentation, without appropriate and correctly presented acknowledgement;● unacknowledged quotation of phrases from another’s work;● The deliberate and detailed presentation of another’s concept as one’s own.’All types of work submitted by students are covered by this definition, including, written work,diagrams, designs, engineering drawings and pictures.‘Collusion occurs when, unless with official approval (e.g. in the case of group projects), two ormore students consciously collaborate in the preparation and production of work which isultimately submitted by each in an identical, or substantially similar, form and/or is representedby each to be the product of his or her individual efforts. Collusion also occurs where there isunauthorised co-operation between a student and another person in the preparation andproduction of work which is presented as the student’s own.’ (’Carroll, J and Appleton, J. (2001)Plagiarism – A Good Practice Guide. Oxford Brookes University/JISC, Oxford)1Extension and Late SubmissionPlagiarism and CollusionCode: ABRQF0018H1MP Internally Verified by Sarkis- 14/09/20ABRQF0018H1MPAll work for assessment must be submitted with a Turnitin Report on plagiarism. TheMaximum Turnitin score admissible is 15% (after deduction of 1% & 2% records).Assignments with more that this 15% score will be automatically referred for reworkingand resubmission.Any student might be called to seat through a viva with the lecturer to confirm any partsof the module through an interview which will then form part of the summative assessment.Code: ABRQF0018H1MP Internally Verified by Sarkis- 14/09/20ABRQF0018H1MPTo access any feedback (formative/summative) you will haveto access Moodle and open your assignment. You will have toclick on the blue comment box in the righthand side and thefeedback will appear within the text. You might have to clickon the blue bubbles to see the feedback.Summative Feedback on this coursework will be given onReferral dropbox will open fromReferral submission deadline –Referral result declared –Assignment Resubmission PolicyA Resubmission is any work handed in for final assessment a second time.The Final Deadline is the date on which the whole assignment must be completedand submitted (usually in week 12 at the end of the semester).Work submitted To be Resubmitted1 Referred after Final Deadline Four weeks after the final deadline2 Missed Final Deadline End of next semester3 Missed formative assessment(s) andReferred after Final Deadline End of next semesterCode: ABRQF0018H1MP Internally Verified by Sarkis- 14/09/20ABRQF0018H1MPRecommended resourcesTextbooksBARROWS, W., POWERS, T. and REYNOLDS, D. (2012). Introduction to Management inthe Hospitality Industry. 8th ed. Chichester: Wiley and SonsBRYMER, R., MALL, L. and BRYMER, R. (2017) Hospitality: An Introduction. 16th ed.Dubuque: Kendall Hunt Publishing.DAVIS, B. and LOCKWOOD, A. (2012) Food and Beverage Management. 5th ed.Oxford: Routledge.JOHNSTON, R., CLARK, G. and SHULVER, M. (2012) Service Operations Management.Harlow: Pearson Publishing.MEDLIK, R. and INGRAM, S. (2016) The Business of Hotels. 4th ed. Oxford: Routledge.Websites www.bha.org.ukBritish Hospitality Association News,Articles, Industry(General Reference)www.hospitalitynet.orgHospitality NetInternational News, Hot Topics,Market intelligence(General Reference)www.hotelnewsresource.comHotel News Resource Industrynews(General Reference)www.ih-ra.comInternational Hotel and RestaurantAssociationNews(General Reference) Code: ABRQF0018H1MP Internally Verified by Sarkis- 14/09/20ABRQF0018H1MP www.strglobal.comSTR GlobalHotel market data and benchmarking(General Reference) Part 1 Submission Front Sheet to be included with Final Submission and any Resubmission www.thecaterer.comThe CatererIndustry news for catering andhospitality(General Reference) LinksThis unit links to the following related units:Unit 6: Managing Food and BeverageOperations Unit 7: ManagingAccommodation ServicesUnit 8: Managing Conference andEvents Unit 9: Managing FoodProductionUnit 38: Concepts and Innovation inHospitality Unit 41: Hospitality BusinessStrategy

QUALITY: 100% ORIGINAL PAPER – NO PLAGIARISM – CUSTOM PAPER

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