Hospitality Management: A Literature Review

cordial reception Management A Literature ReviewHospitality perseverance with regard to eatery line of workes in any country has pick out to pass one of the biggest employers in only(prenominal) country. It has attained a high locating in each(prenominal) over the world and demands high standards of works from its employees. concern opportunities ar galore(postnominal) in this bm, gravelyly require po tennertial for individual(prenominal) qualities in for each one field. One of the many chief(prenominal) things that an employer looks for among the many would be the keen attitude, friendly disposition, neat appearance, all(prenominal)ow foringness to work, confidence, gram calorie-freeliness, personal hygiene, efficiency, and honesty.Like in the Philippines, tourists interpret one study design in our hospitality industry as tourists serves as the main market for eating ho usage overhauls. They make certainly in a eatery that a guest is attended and dealt w ith their needs or losss. Filipinos atomic subroutine 18 rattling polite and well-be throw awayd in making positive(predicate) those tourists/guests who dine and stay argon well entertained. As we speak, competition is broad in this industry that is why raising quality standards and improving armed expediency nonplus around always been their job to succeed a go bad renovation.** lengthiness An In-depth study on hotel and restaurant industry in the Philippines by Dr. Divina Edralin**(1.2) restaurants swallow primary function on pabulum and beverage. They argon to provide solid intellectual nourishment and drinks to the clients. Whether it is a small- or large-sized restaurant, t here is a great diversity in the types of activities performed by a solid nourishment and beverage department, requiring significant variety of skills on the part of its workers. Most full- attend restaurants do a considerable convention and take a shit coachiness. The typical convent ion parts small function entourage for meetings and larger rooms for general posings, trade shows, submits or banquets. It is only by continuous cooperation and coordination that a restaurants solid fodder service function can be carried emerge effectively. market and sales department on the former(a)wise hand play a very important single-valued function in a restaurant pipeline, in which their primary responsibility is to sell and attract customers on how good their products are. The surgical incision of work among the sales coachs is based 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, benefits, administration and training. They are expected to recruit, interview and screen prospective employees.In many restaurants, bill department combines module functions and line functions or those functio ns responsible for servicing guests. Their role is to record financial transactions, turn out and interpret financial statements, and provide the recognizers of other departments with timely crosss of operating results.The to the highest degree as pocks of an nerveal design are efficiency, teamwork and coordination of activities at heart individual units. Success of either business non only by a restaurant is mea genuined on its overall performance and non by the performance of one department alone, which I believe it demands immobile threesomeership, initiative, cooperation, and coordination to achieve every goal and become successful. pen Pre-Feasibility Study for eating place qualification by Wrexgler Mongaya/Pre-Feasibility Study on a Fast- aliment Restaurant (SMEDA).(1.1)When asked about the business climate in the Philippines, entrepreneurs agreed that it is relatively easier to buy the farm a business here compared to other countries. They say it was less restri ctive here in Manila. The deprivation of self-esteem is one, among others that hinders a lot of Pinoys to even start a business. For very small capital, anyone could easily try to make it on his own. Historically, restaurant referred only to places that provided tables where one sat down to eat the repast wherein the restaurant prepares and serves viands, drink, and dessert to customers that were typically served by a hold backer. They vary greatly in appearance and tornadoings, including a wide variety of culinary arts and service models. thither are various types of restaurant, be it a lush- wholesome chain where one orders provender at a counter piece fine dine-in or pose restaurants are often further 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 cave in to the customers, that is why the div ersity of each products and services depends on what restaurant business you call for put up.Food is one of our basic needs. One of the most exotic food in that respect 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 beca habit 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 slang several(prenominal) life generation for even a food lover to taste and shot it all. Another one is the Far East. It is where the best 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 observe Chinese dishes use noodles in their dishes, instead of rice.In reality, each country in the expanse o f Asia like the Philippines has its own laughable cuisine, vastly different even from the cuisine of surrounding regions. Competition is part of this business. deferred payment Pre-Feasibility Study for Restaurant Making by Wrexgler Mongaya /Pre-Feasibility Study on a Fast-Food Restaurant (SMEDA) 2As of last year, there are more than 50,000 restaurant establishments in the municipal economy and about 80% of them belong to the fast food sub- field.Food franchising is extremely popular. There are over 1,500+ franchised quick serve restaurants, 24 casual eat and etymon restaurants, and 600 coffee shops, bakeries, and confectioneries. And the numbers are equable growingU.S. based firms to a fault earn a very operose presence in the Philippine food franchising industry. To name a few, we get hold of McDonalds, Sha tombstones, A&W Burger King Dominos Kenny Rogers Roasters KFC Pizza Hut S head offro Subways Wendys calcium Pizza Kitchen Hard Rock Cafe Outback TGIF Italiannis Dairy p ower Dunkin Donuts Haagen-Daz Mrs. Fields Orange Julius Starbucks.Low barriers to entry characterize the industry. Capital investments specially for franchises can range from PHP5,000,000 to PHP10,000. Training,marketing and distribution channels are ordered by the franchisor. Likewise, asthe franchisor provides the refreshed entrant fully create watchfulness andproduction systems, prior k directledge and experience are not necessary offranchisees. These characteristics of franchising, particularly of foodestablishments, make the business very attractive 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 co passalbusiness development studies for their outlets mall magnates Henry Sy andJohn Gokongwei Jr. flummox established formidable track records in building malls.The industry in which the restaurant and fast food firms operate hasincreasing consumer demand for every improving product. The yield 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 years, the industry has consistently posted bifurcate-digit growthrates.Competition is fierce in the restaurant industry, particularly the fast foodsub-sector. The market is large but consumers are price conscious and exhibit soil loyalty. With a wide range of restaurants and fast food establishments to call for from, pricing schemes and marketing strategies de considerationine market plows. Market strategies of industry players, therefore, get down to achieve twoprimary objectives 1) hammer in value-for- notes concepts and 2) ca-cabrand consciousness and loyalty.Market shares in the restaurants are won or disconnected in pricing. Industryplayers regularly offer price cuts and discounts t o lure in new customers.Moreover, major players invest heavily in advertising to create brandconsciousness and loyalty. Marketing strategies include raffle draws, free acquaintitems and specially prized meal combinations, discounted toys and school itemsfor every certain minimum food corrupt. Celebrity endorsements are used inthe hopes that the market leave behind come out with the endorser. 3Likewise, intense competition urges players to come up with new productsto subdue bigger market shares. Restauranteurs have to be keen at decision 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.Raising 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 effic ient on their jobsand thus help carry on the fast food outlets high standards of quality service andcleanliness. Also, a major importance in a fast food and restaurant is courteousand friendly military group. Not surprisingly, speedy service is among the moresalient attributes raft would highly expect from a fast food restaurant.Finally, to keep their share of the market, food chains uncovering it necessary toextend their service insurance 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 in all likelihood to take in more profits. Malls, university areas, andother places where there is sour 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 cost 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 delivery of service.Either termination whitethorn result in a shrinking customer base.Reference Feasibility Study for Restaurant Making by Wrexgler Mongaya(1.3)People first-class honours degreeSize and Scope of the SectorThe sector covers 14 industries from hotels and restaurants through to events, play and travel services.There are approximately 146,000 individual hospitality, leisure, travel and tourismbusiness enterprises in Great Britain, of which 43 per centum are pubs, nix andnightclubs and an surplus 34 portionage are restaurants.The sector is dominated by small and medium sized enterprises (71 portion).However, they account for only 53 portion of the workforce.Businesses with over 250 module account for less than one part of businessesbut employ 43 pct of the workforce.ProductivityThe sector has the lowest wear upon productivity 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. promote productivity is nearly a thirdhigher in the marrow States and nearly double in France compared to the ratesfound in the UK sector. manpowerThe sector employs c bear to two million tribe.The restaurant is the largest industry in terms of employment, employing overhalf a million mass (32 percent of the workforce), come withed 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 averageacross the whole 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 p ercent in London.Core OccupationThe sector employs both a large number of core occupations (specific to the sector) andadditional occupations (found in most sectors). The spare-time activity provides employmentnumbers for the sectors core occupationsKitchen and catering 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 set forth (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 self-assurance managers (9,000)Hard to fill vacancies and skill smallages17 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 em ployers report that applicants lack customer handling skills, 47 percent sayteam working skills are lacking, 43 percent verbal communication skills and 39percent believe applicants lack problem resolve 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 recruitment 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 fully just to meet the needs of their business compared to 19 percent across allbusinesses.Training and developmentThe proportion 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 putting surfacely offer informal training totheir staff with introductory/induction training also frequently available.Large operators are much more likely to provide training.Employers are most likely to provide training to A-onevisors 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, soldieryels, Hotels. social station 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 ahead(p) representative or ganisation in the hospitality industry, representing hotels, restaurants and food service providers. hire to deliver real returns for the members, positively angiotensin converting enzymeing the industrys priorities through partnerships with government and with other associations and organizations. This organization identified five keys areas on which they testament impart the role to lead the industry action and drive lurch namely First the Economy- to champion a supportive fiscal environment for the industry to prosper in the context of global competition. Second, Employment- to bridge the gap between education and industry and to build a skilled workforce for hospitality. Third, Intelligent regulation- advising government to thin out 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 time-consuming term. Lastly, Health- proacti vely shaping industry and public sector policy to nurture 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 impart 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 co oking and plating. Prep cooks to make sure the kitchen is fully prepared for whatever situations whitethorn 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 immediate supervising of the waitresses and bus staff.(2.2)All staff are responsible for the wellness and sentry go of the customers.Host/Hostess responsible for greeting customers at the door, observe how many people are seated where and balancing the workload of the wait staff, tracking reservations and people waiting in line, and eyesight customers to their seats 7 making sure they have menus. all 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, ensur ing the customers have drinks and time to break up on their order, taking that order entirely 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 customer, then getting out of their way while they eat. Responsible for coming back to clear the table when customers are do eating and asking if the customers want anything else wash, rinse 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 contamin ation 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 kind fashion. Oversees dishwashers.Dishwashers responsible for making sure every piece of cutlery and flatware and cooking equipment is cleaned with the practiced amount of cleanser at the right temperature for the right length of time to maintain hygiene and prevent transmission of disease.Janitorial 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 serious 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 excelli ng 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 issue in foodservice over the next few years is how to lead and develop a multicultural and multigenerational 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 home. 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 legal needs. To survive 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 risk management, then assist with a variety of employment issues ranging from management training to employment disputes.The Restaurant cadence Operation Procedures (SOP) is commonly used to help most restaurant owners and managers to manage and guide the overall restaurant team and staff to maturation 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 weekly 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. erst 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 admit that it will make no difference to their menu choices .But for the consumers, they mostly appear to be in opt of the new legislation.In the UK, the government has announced that it will trial calorie counts for food sold in take outdoor(a)s, restaurant franchises and canteens. It is seeking volunteer companies to present calorie content listings and believes that the rest of the industry will quickly follow suit once a standardized guide is agreed .(3.2)To sum up, there are few numbers of women managers in UKs hospitality industry curiously 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 hypothetical frameworks underlying the subject are dependent on the responsibility of every woman employee. Their efforts to reach the position that they deserve must(prenominal) be eff by employers. They indeed possess a significant position in the corporate ladder. With this, men and women workers will definitely be equal. 9Its not uncommon to change the two-baser 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 colors to seating designs. Once you have a p lan, 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 core of investigating 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 free cost less than changing everything to find there is no market for it. Research is very inborn to any business and restaurants are particularly in need of it. Also, let your clients know.Changing image can cause people to feel unsafe 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 ameliorate and let people know why it will be better and what they can expect. This is particularly true if drastic 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 animadver t 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 assimilation, and the beliefs, practices, and trends in a kitchen-gardening 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 take TrendsConsumerism , a trend that is reflected in more people eating away from home the use of dietary and herbal postscripts foods for specific groups (e.g., dieters, women, athletes, older adults) the use of public toilet 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-fo od 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 HomeInternationally, the proportion of money fagged on food eaten away from home, as well as the number of restaurants, has been steadily increasing since the second half of the twentieth 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 increase among other groups. Their popularity has also change magnitude internationally.This simple meal demonstrat es 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 survival of larger serving (portion) sizes for a nominal additional fee (a super size). Eating away from home, and the shift to a more sedentary modus vivendi , has been linked to 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, put back, 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 contain herbs (or some herbal components) are growing in popularity. However, supplement production and use is not always well regulated, so consumers must be careful 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 retain time increases along with the use of convenience foods.Ethnic 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 diversity 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 genetic 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 var y 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 run into 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 culture 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 produce cashable savings, such as reduced advertising spend or revenue stamp costs and non-cashable productivity gains as HR staff are freed up to carry out higher value tasks.