Hospitality Management: A Literature Review

Hospitality Management A Literature ReviewHospitality sedulousness with regard to eatery tutorinesses in any untaught has become one of the biggest employers in ein truth country. It has attained a higher status in both over the world and demands high standards of works from its employees. trade opportunities be approximately in this industry, but require potential for personal qualities in each field. One of the many master(prenominal) things that an employer looks for among the many would be the dainty attitude, friendly disposition, neat appearance, allowingness to work, confidence, cleanliness, personal hygiene, efficiency, and honesty.Like in the Philippines, tourists act one major role in our hospitality industry as tourists serves as the chief(prenominal) market for eating place services. They necessitate sealed in a restaurant that a guest is attended and dealt with their needs or wants. Filipinos argon very cultured and courteous in making sure those tourists /guests who dine and stay ar well entertained. As we speak, competition is huge in this industry that is why reproduction quality standards and improving service micturate always been their job to provide a better service.** citation An In-depth study on hotel and restaurant industry in the Philippines by Dr. Divina Edralin**(1.2) eating places extradite primary function on solid intellectual nourishment and beverage. They argon to provide aliment for thought and drinks to the customers. Whether it is a elfin- or large-sized restaurant, t here is a great motley in the types of activities performed by a food and beverage de start upment, requiring significant variety of skills on the part of its workers. Most full-service restaurants do a considerable convention and provide credit line. The typical convention uses small function rooms for meetings and larger rooms for general sessions, trade shows, exhibits or banquets. It is further through continuous cooperation and coor dination that a restaurants food service function can be carried out effectively.Marketing and sales department on the different hand play a very freighty role in a restaurant business, in which their primary responsibility is to sell and attract customers on how good their products ar. The division of work among the sales managers is establish on the type of customers a restaurant is attempting to attract.The human resources department serves no customers, yet it plays a vital role in a restaurants efficient operation. They are the brains on employees recruitment, bring ins, administration and learning. They are expected to recruit, interview and screen prospective employees.In many restaurants, accounting department combines staff functions and line functions or those functions trus cardinalrthy for servicing guests. Their role is to record financial trans natural processs, prepare and interpret financial statements, and provide the managers of other departments with peri odly reports of operating results.The close assets of an organizational design are efficiency, teamwork and coordination of activities within individual units. Success of every business non only by a restaurant is measured on its overall performance and non by the performance of one department alone, which I believe it demands strong leadership, initiative, cooperation, and coordination to achieve every goal and become productive.Reference Pre-Feasibility Study for restaurant making by Wrexgler Mongaya/Pre-Feasibility Study on a Fast- nutrition Restaurant (SMEDA).(1.1)When asked about the business climate in the Philippines, entrepreneurs agreed that it is relatively easier to start a business here compared to other countries. They say it was less restrictive here in Manila. The lack of self-esteem is one, among others that hinders a lot of Pinoys to level start a business. For very small capital, anyone could easily try to get at it on his own. Historically, restaurant refer red only to places that provided defers where one sat down to eat the meal wherein the restaurant prepares and serves food, drink, and dessert to customers that were typically served by a waiter. They vary greatly in appearance and offerings, including a large variety of cuisines and service models. There are various types of restaurant, be it a fast-food reach where one orders food at a counter while fine dine-in or sit-down restaurants are often boost categorized as family-style.Restaurant industry has different approach with diversity on their products/services, food, drinks, accommodation any many others. When putting up a restaurant, the owner has on his/her mind what to present tense to the customers, that is why the diversity of each products and services depends on what restaurant business you gestate put up.Food is one of our basic needs. One of the most foreign food there is available is the Asian cuisine. Asian food, in all its hues and tastes, is becoming largely popular and well-liked by many Westerners. When compared to food in American and European continent, foods in Asia tend tends to stand out because of its diversity. Vast number of countries in Asia offer endless varieties of food, far from each other. Indian food, for example, has a wide array of cuisines to try out and it would take several lifetimes for even a food lover to taste and savor it all. Another one is the Far East. It is where the exceed example of Asian food is located like the Japanese and Korean cuisine and Asian cuisine is supposed to be predominantly rice-oriented but if we proceed Chinese dishes use noodles in their dishes, instead of rice.In reality, each country in the region of Asia like the Philippines has its own unique cuisine, vastly different even from the cuisine of surrounding regions. Competition is part of this business.Reference Pre-Feasibility Study for Restaurant Making by Wrexgler Mongaya /Pre-Feasibility Study on a Fast-Food Restaurant (SMEDA) 2As of last year, there are to a greater extent than(prenominal) than 50,000 restaurant establishments in thedomestic economy and about 80% of them belong to the fast food sub-sector.Food franchising is extremely popular. There are over 1,500+ franchised quick serve restaurants, 24 casual dining and theme restaurants, and 600 coffee shops, bakeries, and confectioneries. And the numbers are still growingU.S. found firms also consent a very strong presence in the Philippine food franchising industry. To name a few, we suffer McDonalds, Sha depicts, A&W Burger force Dominos Kenny Rogers Roasters KFC Pizza Hut Sbarro Subways Wendys California Pizza Kitchen Hard Rock Cafe Outback TGIF Italiannis Dairy Queen Dunkin Donuts Haagen-Daz Mrs. Fields O lam Julius Starbucks.Low barriers to inlet characterize the industry. Capital investmentsparticularly for franchises can range from PHP5,000,000 to PHP10,000. Training,marketing and distribution channels are arranged by the franchisor. Li kewise, asthe franchisor provides the new entrant richly developed management andproduction systems, prior knowledge and experience are not required offranchisees. These characteristics of franchising, particularly of foodestablishments, make the business very beautiful for new entrepreneurs.The proliferation of one-stop shopping malls that offer various recreationalfacilities and amenities, likewise, eases the entry of potential restaurant and fastfood players. These malls spare the restaurant industry from spending extendedbusiness development studies for their outlets mall magnates Henry Sy andJohn Gokongwei Jr. have established formidable track records in building malls.The industry in which the restaurant and fast food firms operate hasincrease consumer demand for every improving product. The growth is provenby the rapid expansion of food outlets in key areas in Metro Manila and theprovinces. The popularity of fast food establishments came in the 1980s, andover the last year s, the industry has consistently posted double-digit growthrate.Competition is fierce in the restaurant industry, particularly the fast foodsub-sector. The market is large but consumers are price conscious and exhibitbrand loyalty. With a wide range of restaurants and fast food establishments tochoose from, pricing schemes and marketing strategies determine marketshares. Market strategies of industry players, accordingly, aim to achieve twoprimary objectives 1) hammer in value-for-money concepts and 2) createbrand consciousness and loyalty.Market shares in the restaurants are won or lost in pricing. Industryplayers regularly offer price cuts and discounts to decoy in new customers.Moreover, major players invest heavily in advertising to create brandconsciousness and loyalty. Marketing strategies include raffle draws, free placeitems and specially prized meal combinations, discounted toys and school itemsfor every certain minimum food purchase. Celebrity endorsements are used inth e hopes that the market ordain identify with the endorser. 3Likewise, intense competition urges players to come up with new productsto capture bigger market shares. Restauranteurs have to be keen at square offing thelatest food and wine concoctions here and abroad and adapting them to localtaste. Targeting the Filipinos tastebuds, several fastfood chains that usuallyserve only western food have introduced items that appeal to the local marketspalate. nip and tuck quality standards and improving service have also been focalpoints of competition, particularly in the fast food sub-sector. Players giveincentives and compensations to motivate employees to be efficient on their jobsand thus help maintain the fast food outlets high standards of quality service andcleanliness. Also, a major importance in a fast food and restaurant is courteousand friendly personnel. Not surprisingly, look sharpy service is among the moresalient attributes lot would highly expect from a fast food restaur ant.Finally, to financial backing their share of the market, food chains find it necessary toextend their service coverage by setting up other branches. Industry players whohave outlets that are visible in Metro Manila and in other key urban cities areones who are most likely to take in more profits. Malls, university areas, andother places where there is arduous pedestrian traffic are the usual places wherefast food and restaurants are highly patronized.Restaurant and fast food industry players balance their marketingconcerns with the rising operation costs particularly that of imported foodingredients. Profit margin erosion is usually remedied by either increasing pricesof final product/service or cut corners in production or the suffery of service.Either solution may result in a shrinking customer base.Reference Feasibility Study for Restaurant Making by Wrexgler Mongaya(1.3)People FirstSize and Scope of the SectorThe sector covers 14 industries from hotels and restaurants thr ough to events, gambling and travel services.There are approximately 146,000 individual hospitality, leisure, travel and tourismbusiness enterprises in Great Britain, of which 43 share are pubs, bars andnightclubs and an additional 34 share are restaurants.The sector is dominated by small and medium sized enterprises (71 portion).However, they account for only 53 percent of the custody.Businesses with over 250 staff account for less than one percent of businessesbut employ 43 percent of the workforce.ProductivityThe sector has the lowest labour productiveness of any sector in the UK economy,with a similar service sector (retail) having double the labour productivity of thesector.It lags behind its international competitors. Labour productivity is nearly a thirdhigher in the United States and nearly double in France compared to the ratesfound in the UK sector.WorkforceThe sector employs close to two million people.The restaurant is the largest industry in harm of employment, em ploying overhalf a million people (32 percent of the workforce), followed by pubs, bars andnightclubs (18 percent) and hotels (14 percent).The sector has an important presence across the UK. However, England hasthe greatest share of the sectors workforce (83 percent).The sector employs a young workforce with 15 percent of staff aged 16-19 and afurther 31 percent aged 20-29.14 percent of the workforce are from ethnic minorities, higher than modal(a)across the strong economy.55 percent of the workforce are full-time staff.One in five (20 percent) of the sectors workforce are from overseas. This risesto 62 percent in London.Core OccupationThe sector employs some(prenominal) a large number of core occupations (specific to the sector) andadditional occupations (found in most sectors). The following provides employmentnumbers for the sectors core occupationsKitchen and give assistants (394,600)Chefs and cooks (255,100)Bar staff (197,800)Restaurant and catering managers (148,200)Hotel and accommodation managers (57,700)Publicans and managers of licensed premises (46,900)Travel consultants (47,500)Leisure and theme park attendants (17,900)Travel and tour guides (15,900)Conference and exhibition managers (23,700)Hotel porters (11,300)Travel agency managers (9,000)Hard to gather vacancies and skill shortages17 percent of sector establishments report having vacancies, 32 percent of whichare hard-to-fill66 percent of these vacancies are hard-to-fill because applicants lack therequired skills.In terms of skills that employers find difficult to obtain from applicants, 50 percentof employers report that applicants lack customer handling skills, 47 percent sayteam working skills are lacking, 43 percent oral communication skills and 39percent believe applicants lack problem solving skills.Labour turnoverLabour turnover for the whole sector stands at around 31 percent (although largeemployers sometimes report double or even treble this figure).Based on an average recruitme nt and initial training cost of 673, this costs thesector 414m per year.However, only 17 percent of employers feel that their labour turnover is too high.Skills gaps11 percent of the workforce do not hold any qualifications.12 percent of hotel and accommodation managers, seven percent of restaurantsand six percent of publicans and managers of licensed premises have noqualifications at all.At the skilled trade level, ten percent of chefs have no qualifications.26 percent of businesses in the sector report they have staff who are not fullyproficient to meet the needs of their business compared to 19 percent across allbusinesses.Training and developmentThe correspondence of employers offering training rose from 61 percent in 2005 to 66percent in 2007 and stood at 68 percent in 2009.As regards training methods, employers most commonly offer informal training totheir staff with introductory/induction training also frequently available.Large operators are much more likely to provide trai ning.Employers are most likely to provide training to supervisors followed by bar andwaiting staff. Housekeepers, room attendants and cleaning staff are least likelyto receive training.Industries coveredEvents, Food and service management, Gambling, Holiday parks, Hospitality services, Hostels, Hotels.Membership clubsPubs, bars and nightclubs, Restaurants, Self catering accommodation, Tourist services, Travel services, Visitor attractions. (1.3)Reference www.people1st.co.uk/research/ Last Updated September 2010British Hospitality AssociationThe BHA is the leading representative organisation in the hospitality industry, representing hotels, restaurants and food service providers. Aim to deliver real returns for the members, positively championing the industrys priorities through partnerships with government and with other associations and organizations. This organization identified five keys areas on which they forget impart the role to lead the industry action and drive change name ly First the Economy- to champion a supportive fiscal environment for the industry to prosper in the context of global competition. Second, Employment- to link the gap between education and industry and to build a skilled workforce for hospitality. Third, Intelligent regulation- advising government to reduce the burden of costly regulation at national and local levels. Fourth, is the Sustainability- facilitating an industry-led effort to develop economic, social and environmental success in the short and longer term. Lastly, Health- proactively shaping industry and public sector insurance to enhance the wellness of our consumers. In brief, BHA aim is that, through combined efforts, the association can bring tangible, long-lasting, positive benefits to every members business.Reference www.bha.or.uk/ hospitality industry(2.1)Restaurant Staffing and StructuresThe restaurant business is hierarchical. Like the army, everyone has a title and a role to play. Busboys and dishwashers are at the bottom, while managers and Executive Chefs are at the top. The staffing structure will depend on the concept of the restaurant. A coffee shop will not have an Executive Chef nor a Sommelier (wine manager)To run a successful restaurant they should be a staff for both the kitchen and the dining area. If its a large establishment it will require more staff in both areas. The kitchen requires a head chef to organize and oversee food production. A sous chef to take care of the kitchen when the head chef is off shift. Line cooks to do the cookery and plating. Prep cooks to make sure the kitchen is fully prepared for whatever situations may come up. A dishwasher to do the dishes and work on pealing vegetables. The dining area requires bus people to clear and set tables. Waitresses to take orders from the customers to the kitchen and deliver the prepared food. A front end manager to help deal with any problems and do the flying supervising of the waitresses and bus staff.(2.2)All sta ff are responsible for the health and safety of the customers.Host/Hostess responsible for greeting customers at the door, monitoring how many people are seated where and balancing the workload of the wait staff, tracking reservations and people waiting in line, and seeing customers to their seats 7 making sure they have menus. Oversees wait staff.Wait staff responsible for ensuring the table is clean and set with clean utensils in the proper configuration, greeting the customer at their table in a timely fashion, ensuring the customers have drinks and time to decide on their order, taking that order accurately and conveying it to the kitchen. Responsible for monitoring their tables and ensuring their customers always have drinks and are generally happy responsible for getting food from kitchen when its prepared and getting it to the customers, and presenting it without spilling it or touching customers unless necessary. Responsible for ensuring all meals are satisfactory to the cus tomer, whence getting out of their way while they eat. Responsible for coming back to clear the table when customers are done eating and asking if the customers want anything else wash, lap repeat until customer asks for bill. At that time wait staff are responsible for ensuring that the ill is accurate before presenting it to the customer.Cook Inspects the kitchen prior to beginning cooking to ensure its up to standard regarding food safety guidelines, inspects all food items before use for any sign of cross contamination or spoilage, prepares food in accordance with food safety preparation guidelines to include cooking temperatures and times and presents food on the plate in a generally lovely fashion. Oversees dishwashers.Dishwashers responsible for making sure every piece of cutlery and flatware and cooking equipment is cleaned with the right amount of cleanser at the right temperature for the right space of time to maintain hygiene and prevent transmission of disease.Janito rial staff responsible for overall hygiene of restaurant much more important than most people give them credit for, a good set of janitorial staff can keep a restaurant up to health code and prevent dependable lawsuits by maintaining the restaurants standards of cleanliness. Most restaurants do not have this as a separate position, and include these duties in those of the wait staff without providing extra training.Manager ensures all personnel are doing their job, counsels personnel on areas in which they are excelling and areas in which they need to improve, hires and fires as necessary, monitors customer satisfaction and handles all paperwork to include ensuring building is up to all safety codes and standards. Responsible for staff morale and overall restaurant productivity may be responsible for advertising placement.Reference restaurant.about.com(3.1)The biggest operational outcome in foodservice over the next few years is how to lead and develop a multicultural and multige nerational workforce. According to J. Sullivan, as he tackled the industry issues, 40 percent of all restaurant employees are less than 25 years of age, and 28 percent of them do not speak English at kinsperson. And all of these will depend in terms of hiring, recruiting, performance and training.Todays food service and restaurant industry is a highly specialized world with unique legitimate needs. To go away in todays economic climate, savvy restaurant and business operators seek counsel from experienced lawyers before issue arise. Like, restaurant entity management training and related legal issues specific to the restaurant industry, manage food and beverage licensing and distribution agreements, franchise agreements and supplier contracts also assist those owners with the purchase and sale of existing restaurants, lease negotiations, and take chances management, then assist with a variety of employment issues ranging from management training to employment disputes.The Restau rant Standard Operation Procedures (SOP) is commonly used to help most restaurant owners and managers to manage and guide the overall restaurant team and staff to increase the service performance and the overall objectives and goals of the business. If a restaurant does not have a proper training manual or SOP for the staffs, it is quite hard to deliver the highest service standards of what the customer needs and what they do expect to the restaurant. A good and well-managed restaurant should provide a routine training session to all of the staffs covering each restaurant operations technique, it can be each week or bi-weekly training programs. By conducting several training programs, I am definitely sure it can be much easier for a restaurant business to maintain the effectiveness and efficiency of restaurant service operation. Once again, to make it simple and easy to understandAs a new legislation in restaurant franchising, many people stating that seeing nutritional information in print next to the menu items will help them opt for healthier choices. However, others discipline that it will make no difference to their menu choices .But for the consumers, they mostly appear to be in favor of the new legislation.In the UK, the government has announced that it will trial calorie counts for food sold in takeaways, restaurant franchises and canteens. It is seeking volunteer companies to display calorie content listings and believes that the rest of the industry will cursorily follow suit once a standardized guide is agreed.(3.2)To sum up, there are few numbers of women managers in UKs hospitality industry in particular in the restaurant business due to some factors involve in the process historical, traditional, societal, and even personal in nature. Regardless of other factors, the theoretical frameworks cardinal the subject are dependent on the responsibility of every woman employee. Their efforts to reach the position that they deserve must be acknowled ge by employers. They therefore possess a significant position in the corporate ladder. With this, men and women workers will definitely be equal. 9Its not uncommon to change the characterisation of an existing restaurant completely. This may be because of new owners, or perhaps the current owner simply wishes to change things up. If the restaurant hasnt been doing well, it might be time for a makeover. Start with a plan. Take time to work out all the details and everything will go smoothly like from paint alter to seating designs. Once you have a plan, you can simply work from the list.Do a market research, before making a decision for change, make sure to do a survey or other means of investigation to figure out just what people like and whether or not they will want the change. It can cost a lot of money to do research, but it will still cost less than changing everything to find there is no market for it. Research is very essential to any business and restaurants are particula rly in need of it. Also, let your clients know.Changing check can cause people to feel insecure and uncomfortable if they dont know its happening. So, make sure it should be included in the marketing strategy. Advertise the restaurant is going to be new and improved and let people know why it will be better and what they can expect. This is particularly true if forceful changes will happen not only to the image, but also to the menu. Furthermore, changing the entire image of the restaurant can really affect the business, so take the time to think it through first. Market research to make sure that what is actually been doing is to be a better idea.Reference restaurant-hospitality.comTASK 4Food is very much a part of popular culture, and the beliefs, practices, and trends in a culture affect its eating practices. Popular culture includes the ideas and objects generated by a society, including commercial, political, media, and other systems, as well as the impact of these ideas and objects on society.Current Eating TrendsConsumerism , a trend that is reflected in more people eating away from home the use of sustenanceary and herbal supplements foods for specific groups (e.g., dieters, women, athletes, older adults) the use of convenience and functional foods and ethnic diversity in diets. Mainstream populations in developed countries want low-calorie, low-fat foods, as well as simple, natural, and fresh ingredients.Internationally, there has been an Americanization of diets through the growth and use of fast-food restaurants and convenience foods . In developing countries there is still a need for some basic foods, and governments and the food industry are working to develop products that can reduce international food shortages and nutrient deficiency problems.Eating Away from domicileInternationally, the proportion of money spent on food eaten away from home, as well as the number of restaurants, has been steadily increasing since the second half of the twen tieth century. People may dine at formal, sit-down restaurants, at fast-food eateries, at cafes, or they may purchase food from street vendors.Fast-food restaurants have become very common, and are visited by all types of people. The growth and popularity of fast food has come to be known as the McDonaldization of America. Eating in these restaurants has decreased slightly among heavy users in the 18-34 age group, but has increased among other groups. Their popularity has also increased internationally.This simple meal demonstrates the complicated relationship between a culture and its food. In the twentieth century, there has been a preference for quick, portable meals popularized the fast-food burger. Over time the popularity of fast foods contributed to an epidemic of obesity.Many eateries now offer the option of larger armed service (portion) sizes for a nominal additional fee (a super size). Eating away from home, and the shift to a more sedentary lifestyle , has been linked t o the increasing rates of obesity.DietingIn an effort to lose weight people purchase weight loss pills special herbal supplements and formulated weight loss drinks, foods, and diet bars. People also join health clubs or spas, or buy special weight loss and exercise equipment, in an effort to lose weight and improve their health.Among the common types of diets people follow are food-focused, celebrity, exchange, and supplement-based diets. Food-focused plans, such as the grapefruit diet, the banana diet, or a wine drinkers diet, emphasize consumption of only one, or a few, foods. Celebrity plans generally have the backing of a celebrity, and exchange plans lump together into food groups items with similar calories, carbohydrates , proteins, and fats. Some diets incorporate a commercial meal, snack bar, food, or beverage that must be purchased.SupplementsPills, liquids, or powders that contain nutrients and other ingredients are now readily available in stores. Supplements that contai n herbs (or some herbal components) are growing in popularity. However, supplement production and use is not always well regulated, so consumers must be deliberate about what they purchase and consume.Convenience FoodsTo satisfy individuals who want to eat well at home but are short on time or do not want to prepare elaborate meals, many eateries also offer take-out meals or items. Fully or partially prepared TOTE (take-out-to-eat) foods, including home-delivered meals, are generally referred to as convenience foods. As more women (the traditional preparers of family meals) enter the labor force, peoples desire to save time increases along with the use of convenience foods. cultural FoodsPeople now eat foods with origins in cultures other than their own. Since the late twentieth century, however, there has been an increased incorporation of ethnic cuisines into diet, including foods from Asia, the Middle East, and Latin America. This trend is part of a larger movement toward diversi ty in all aspects of life.Functional FoodsThe term functional food is often used in reference to foods that have nutrients (or non-nutrients) that might protect against disease. The term is used when referring to foods that have been fortified , have specific phytochemicals or active microorganisms added, or have been developed using transmittable engineering techniques. However, all foods can support health in some way, and there is no legal definition of functional food. In addition, the actual benefit of these foods, if any, can vary and is open to interpretation. For example, both a candy bar and orange juice may have additional calcium added, and can therefore be called functional foods. The consumer must determine the benefit of such items. 12Reference www.fags.org/nutrition/ome-pop/popularE-recruitment means using information technology (IT) to speed up or enhance parts of the recruitment process. It can enhance the applicant experience, communicate the employers image and c ulture better, make the recruitment process faster, more accountable and standardised, increase the diversity of applicants, provide better management information on applicants and find the right E candidate for the job. E-recruitment is efficient and can realise cashable savings, such as reduced advertising spend or postage costs and non-cashable productivity gains as HR staff are freed up to carry out higher value tasks.