LO1 Critically distinguish between strategies for successfully operating within standard and luxury
sectors.
LO2 Recommend procedures to optimize service delivery systems ensuring guest satisfaction
across a range of hospitality sectors.
LO3 Evaluate a strategy which contributes to quality and cost control management, using
qualitative and quantitative data.
Resources Available:
Reference material should be extracted from current periodicals or media (Library database,
books, academic journals, professional magazines).
Using the library resources and the Internet, you should choose and research 1 topic among
the 4 topics listed below. Marks will be given for a critical approach and the use of any evidence
to support your work.
• TS1 Communication
• TS2 Working with others
• TS3 Information literacy
• TS4 Numeracy skills
Topic 1:
Cost management is useful and requires skills from managers. In today’s economic climate with low demand forecasts, recommend solutions as to how you would save money, in both the short and long term, without reducing customer value and loyalty. Please use two examples from the hospitality industry in your work.
Topic 2:
Quality is key in business. Critically review 3 Quality Management (QM) models. Is there a model that ‘best fits’ hospitality? In other words, would the introduction of a QM strategy into hospitality enable companies to up performance and returns for all stakeholders? Make recommendations on how a small privately-owned hospitality company can develop its own quality systems and
techniques. In your answer please show ‘lesson learned’ from larger corporations and other
industries.
Topic 3:
How a business performs is a very important indicator. Robert G. Eccles has given academics the ‘performance manifesto’ with a view of changing management perception of performance.
Evaluate his arguments whilst commenting on the use of Corporate Social Responsibility policies
that have become very popular today. Would you recommend, with full justifications, CSR
development in the hospitality industry? Are companies fully CSR or is it just marketing hype?
Topic 4:
Analyze Engel’s generic decision-making model and state its usefulness for hospitality managers. In other words, does it give true insight into the decision-making process for service industries? During these hard-economic times how are hospitality companies making sure their customers
stay loyal? What future service trends will develop to attract customers?
Write a professional paper of 4 content pages (with a further two pages for the title page
and reference list) for a group of young journalists wishing to specialize themselves in
the Hospitality sector and its key elements.
Structure or Task:
The Paper is to have an Introduction, Discussion and
Conclusion of 4 pages, and Reference List, written and
presented in a clear professional style.
Side important notes:
- Please make sure you follow the instructions above carefully and closely.
- I put 10 sources but you are in charge of this and can use as many as necessary to have a professional perfect paper.
- Make sure at the end of the written report, you will be able to extract the most useful information from your written report.
- I have attached the APA 7 format that must be followed from the two files here. Thank you.
At the end of writing the report: make sure to include this in one slide ppt and make sure you have the following information; make sure you get each points below as the instructor is strict on this:
- The reason why you chose this topic and the purpose of the
presentation. - The objectives of your presentation and the methodology you are going
to use to reach these objectives. - Explanation of the concept / topic that is being researched.
- Examples that illustrate the information given on the Explanation of the concept / topic that is being researched
- – Critically propose your own suggestions / recommendations for best
industry practice in relation to the topic. - Concluding thoughts
- List of the 6 most important sources used in your research in APA style