Transcript Unit 20 - Hospitality Operations in Travel and Tourism

Unit 20 - Hospitality Operations in
Travel and Tourism
P3
Connector
•
• With the person next to you discuss how you
think the recession has affected people going to
for meals or away for weekends to stay in hotels.
Big Picture
• You will investigating the factors that are
currently affecting hospitality operations.
Outcomes
• ALL will be able to complete P3
• MOST should be able to complete M3
P3
• Explain how internal and external factors affect
hospitality operations in travel and tourism
organisations.
Internal factors
•
•
•
•
•
•
•
Products and services offered
Brands
Pricing strategies
Promotional strategies
Location
Image
Appeal (to target customers)
External factors
•
•
•
•
•
•
•
Legislation
Economy
Availability of skilled workforce
Competition (external to the organisation)
Accessibility
Current trends, e.g. healthy eating
Proximity to markets
Legislation
• In some companies the Human Resources
department is responsible for ensuring
legislation is complied with. The department
needs to be aware of all new legislation and may
have to arrange training for employees.
• Disability Discrimination Act 1995 and 2005
• Licensing Bill 2003
• Food safety Act 1990
Current trends
• Customers expectations change according to
current trends. These may be legally imposed or
related to health and fashion. Hospitality
providers provide products and services is
anticipation of them.
• The smoking ban
• Healthy Eating
What to do
• You should give an explanation of at least two
internal and two external factors affecting
hospitality provision in general.
• You should be able to clearly show you are able
to differentiate between internal and external
factors.
• M3 follows on from P3
M3
• Assess how hospitality operations in travel and
tourism organisations have responded to
internal and external factors
• M3 should focus on the actions that hospitality
providers have taken as a result of internal and
external factors. This should follow on from
explanations given in P3. You should focus on
hospitality in general, using real examples you
have researched
• Copies or examples of promotional materials,
press cuttings etc could be included to support
the assessment
• For example, if the effect of the economy has
been one of the factors addressed for P3, you
could now explain different examples of how
specific hotels, restaurants etc have reduced
prices and come up with other initiatives in
order to stimulate bookings (as fewer people
spend money on leisure trips during an
economic recession). You could also assess how
businesses have been forced to close during a
recession.
• Another example is many organisations now
offer a wider range of menus in line with trends
around healthy eating for children. At
(organisation X) they have added fruit and
salads to the menu in the fast food outlet; this
makes it more appealing to parents and
therefore more likely that they will take their
children there again.’