Essay Writing Help on Managing for the Future

1.0 Introduction

The tourism and hospitality industry is one of the most diverse and highly competed sectors of development in the world. With increase in technology and innovation in almost every sector of development, the hospitality industry is one of the most affected. Diversity in terms of cultural traits, linguistic differences, varying education levels, economic diversification among others are among the key factors affecting the hospitality industry. Developments in the transport and communications sectors have raised demands for more advanced services in the hospitality industry. The contemporary hospitality industry is more unpredictable than ever before. Constant movement of people and commodities from different parts of the world is the key facilitator for to the high volatility in the hospitality industry (Crouch et al., 2004). Such factors related to transportation and migrations include changes in the consumer patterns across the world. These changes also affect the services rendered unto the customers. This research paper discusses the contemporary issues in the hospitality industry. 

1.1 Analysis of the structure of the current scale, scope, and diversity of the hospitality industry

The current world is characterized by globalization, an aspect that is continuously bringing people from different cultural backgrounds together. Increased mobility of people and their goods to different destinations is a significant phenomenon in the world today. As a result, people from different cultural backgrounds can visit places far off from their countries or regions of residence. The effects of this diverse composition of people from different regions diversify the nature of customers in the industry. This form of diversification calls for diversification of the services rendered by the industry. One of the most affected sectors is food provision systems and language, as well as cultural beliefs and practices. Language barrier is a common occurrence in the hospitality industry calling for the service providers to learn a variety of languages in order to communicate effectively with their clients as Cole (2003) discovers. Hotels and restaurants that serve clients are forced to prepare a variety of foods in preferred by different clients. Among the common food, varieties are the Chinese, Indian, Japanese foods as well as USA and UK preferences. English, German, French, Dutch, Spanish and Portuguese are the most common languages preferred in the industry. The more diversified the service providers, the more effective and efficient way of delivering their services.

1.2 The organizational structure of different hospitality industries

The common organizational structure of the hospitality industry has not changed much despite the high levels of diversification. However, significant changes have been noted in the industry to cater for the changes. The above flow diagram depicts a common structure in most hospitality industries across the world. In order to incorporate the changes, more positions of service have been created in various hotels and other service sectors. More complex structures are common in big hotels and restaurants that receive visitors from a wide variety of regions (Walker, 2003). Fewer employees are, however, present in smaller industries. According to Powers & Borrows, (2005) the number of employees in a hospitality industry is dependent on the size of the industry.  

1.3 Assessment of the role of hospitality related organizations and professional bodies in the hospitality industry

The hospitality industry, like any other service provision industries, is concerned with the provision of services to a wide variety of individuals across the world. The hospitality industry is a leisure provision industry, a factor that makes it standoff among the other service industries. The need to provide aesthesis amidst profit making is, for this reason, the greatest requirement. Profit making in the luxury industry, as Hayes & Dredge, (1998) describes is based on how best the industry markets its services around the world. The ability to entertain and satisfy the clients is the primary driving force for service provision and care in the hospitality industry. Different industries provide different services to their clients. The most common services are however related to tourism and leisure spending. Diversification of the kinds of services provided by an industry, however, determines the levels of preference accorded to the respective industries. Many have diversified their services beyond mere hospitality provision to incorporate other services such as the provision of training to students, providing and accommodating conferences among others.

2.0 Assessment of the staffing requirements of different hospitality industries

To meet the diverse needs of the hospitality industry, there is a great need for diversifying the workforce. Employees capabilities in providing the best services to clients based on their experience, knowledge of the industry and diversity levels are the most sort for traits. The theory of the unique selling element highlights that hotels should identify the best selling elements and capitalizes on them. In most cases Goodman, (2000), the ability to converse effectively in different languages, courtesy levels, experience and diversity of knowledge possessed by an employee are the most marketing factors determining the roles played by various persons in the hospitality industry. Staffing requirements are more diverse and accomplishing. Role playing is an important aspect of all staff. Service provision calls for utter dedication and teamwork to be able to meet the varying demands of clients from diverse cultural groups.   

2.1 The roles, responsibilities and qualification requirements of hospitality staff

The roles and responsibilities of all employees in the hospitality industry are purely service-based (Lattin, 2002). High levels of qualification, for this reason, guides how best one can perform in the industry. Different employees specialize in different lines of productivity. The management is to be well equipped with managerial skills and knowledge. Most hotels and restaurants prefer hiring manager with qualifications in hospitality management and great experience in the industry. The accountants must have accounting backgrounds while the chefs require intense training in preparing different types of foods, use of machines and proper hygiene among others. On the other hand, much courtesy, humility, language proficiency, awareness of current affairs etc are among the most sort for qualifications for waiters, bartenders, front office managers and housekeepers (Cole, 2003). However, the general qualifications for most staff in the hospitality industry revolve around their levels of tolerance and hospitability.    

3.0 Current image of the industry

Following the increase in technological development and application in various sectors of the human sphere, the hospitality industry is one of the industries that have experienced tremendous changes to meet the current changing demands. Today, the industry is viewed as a central ground for providing services such as foods, leisure, beverages, accommodation services as well as conferencing facilities to a wide array of clients. Such service areas include bars, hotels, restaurants, and all other types of industries that provide such services. Besides, the sector, today, is considered the largest employer in the world (Chattell, 1995). In the UK, for instance, the hospitality industry offered direct and indirect employment opportunities for up to 62% of the working population by the year 2013. Most countries’ GDPs rely mainly on the hospitality industry with the sector accounting for up to 20.2% of the UK GDP in 2013 fiscal year.

4.0 Conclusion

The hospitality industry is one of the largest sectors of production in the world yet the most diversified of all. Recent developments in technology and innovation have initiated the immense growth and diversification experienced in the hospitality industry. The industry is characterized by service provision in the food, leisure, and beverages to a wide variety of clients from across the globe. Expansions and extension of the transport industry is one of the major contributing factors to the developments in the hospitality sector. Expertise, knowledge and experience are, for this reason, required to satisfy the varied needs of the clients from different assortments of culture. 

5.0 References

Chattel, A., 1995. Managing for the Future. Saint Martin’s Press.

Cole, G., 2003. Management Theory and Practice. Thomson Learning.

Crouch, G. et al., 2004. Consumer Psychology of Tourism, Hospitality and Leisure (Vol. 3). Cabi Publishing.

Goodman, G. S., 2000. Monitoring, Measuring and Managing Customer Service. Jossey Bass Wiley.

Hayes, J., & Dredge, F., 1998. Managing Customer Service. Gower Publishing.

Lattin, G., 2002. The Lodging and Food Service Industry. Amer Hotel and Motel Association.

Powers, T., & Borrows, C., 2005. Introduction to Management in the Hospitality Industry. John Wiley & Sons.

Walker, J., 2003. Introduction to Hospitality Management. Prentice Hall.