Hospitality Management 2021 Overview
An overview of Hospitality Management, covering areas of good practice, areas for improvement, and specific questions related to energy conservation in the industry. The content emphasizes the importance of technology in reducing energy wastage and costs, as well as the impact of technical and management barriers on energy efficiency.
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Presentation Transcript
What you will cover in the presentation An overview of Hospitality Management Areas of good practice Areas for improvement Question definitions & reflective answers
An overview of Hospitality Management Hospitality management is about overseeing the administrative tasks of a hotel or resort As the hospitality manager you would ensure your hotel is: Welcoming Having knowledge of each department Assisting with daily operations Have ability to combine theory and practical elements of the role Understanding of finance, marketing, guest relations, marketing, food & beverage, staff management, accommodation and legislation
Areas of good practice Some learners provided a good, detailed response to certain questions
Areas for development It was evident that further understanding of the role and daily activities would benefit the learner Read the question and understand what it is asking you to do to avoid mis-interpretation Watch for key words such as describe , explain , analyse Do not assume the answer based on just one part/word of the question
Question 1 Energy conservation is an environmental concern and a significant cost factor for the hospitality industry. (a) Describe five ways in which hotels and other accommodation services can use technology to reduce energy wastage and reduce costs. [10] (b) Explain the effect of technical and management barriers (such as cost and investment, risk, reliability, policy and information systems) to energy efficiency in the hospitality industry. [10] Part A Whilst energy conversation and sustainability was answered in the majority of case, the key part of the question was missed The questions asks how technology helps to reduce energy wastage and reduce cost What the examiner was looking for was installing smart thermostats, automatic lights and energy efficient bulbs, smart outlets and plugs Part B Many learners just repeated the question instead of providing an explanation of the effect of technical and management barriers as requested within the question The question provides possible areas to answer, however many learners failed to expand on their understanding and link it clearly back to technical and management barriers
Question 2 (a) Explain the factors to consider when designing and implementing hotel leisure facilities. [10] (b) Discuss the reasons for the development of one specific type of leisure facility in a hotel including costs, constraints and benefits. [10] Part A The emphasis of this question is on requiring an explanation to the factors not just list them Reading the requirements of the question is so important to ensure that there is every opportunity to gain credit for what has been written Part B This question requires you too discuss one specific type of leisure facility which in most cases was not identified by the answer The identification of costs, constraints and benefits was not always sufficiently answered in relation to the question Answers lacked explanation and understanding in many cases
Question 3 Analyse the growing importance of niche markets in the contract catering sector of the hospitality industry (such as prisons, hospitals, factory canteens) and the differences between the private sector and the public sector with regard to such markets. [20] Often there was no separation of public and private sector which made it difficult to mark The difference between the two sectors was not always clear There was often confusion between the two which meant that the analysis content was mixed up Where a question asks you to analyse you expect more than a list Reading the question carefully to ensure accurate understanding
Question 4 The sale of alcoholic drinks in the United Kingdom is controlled by a series of licences under the Licensing Act 1964 (amended 1988). (a) Explain the difference between on-licences and off-licences. [5] (b) Describe five different categories of on-licence including the main permissions and restrictions that apply to licences. [15] Part A Lack of understanding between the two licenses meant that limited marks could be given On licence and off licence often got muddled which showed lack of understanding between the two For a 5 mark question, responses were sometimes very lengthy, although often with irrelevant information Part B There were generally good responses to the different categories, many identifying restaurant, residential, combined and occasional licence The main permissions and restrictions was in many cases not answered
Question 5 (a) Explain the importance of six different types of accommodation in the hospitality marketplace. [12] (b) Explain the reasons for growth of demand in each of the following market segments: (i) Single travellers (ii) Female travellers (iii) Short breaks (iv) Green tourism [8] Part A There was generally a good response to this question relating to listing the different types of accommodation However, the types of accommodation did not always have a sufficient explanation of the importance Part B A limited response given in most cases Many answers related to what the traveller expects rather than what the question asked in relation to reasons for growth of demand for each traveller
Question 6 Demand analysis is an important element of market feasibility studies for proposed new accommodation projects. Explain the importance of conducting both micro- and macro-level analysis when assessing current and future demand generators. [20] This question was not selected often, however when it was there appeared to be little understanding of micro and macro analysis meaning The examiner was looking for a distinct comparison to explain the importance between the two, in particular how to conduct analysis There was a requirement to not only identify the comparison but also analyse and discuss to demonstrate understanding
Question 7 (a) Analyse the evolution and impact of technology on both the structure and marketing practices of hotel firms. [10] (b) Explain the concept and practice of relationship marketing in the hospitality industry. [10] Part A There was lack of analysis undertaken Answers often did not relate to the requirements of the question It would ve been beneficial to differentiate between structure and marketing for a more detailed response The examiner was looking for clarity on the evolution and the impact of technology, this aspect was often missed in the answers given Part B On a few occasions many failed to attempt this part of the question The examiner was looking for a clear explanation of relationship marketing including variety of services, increased tendency to self-employment and franchising
Question 8 Explain the importance of the following factors when establishing a catering facility: (a) Strategy and objectives (b) Costs (c) Layout (d) Materials handling (e) Labour utilisation (f) Hygiene and safety [20] There appeared to be limited understanding of the requirements of this question Responses lacked detail and often provided little relevance to the question requiring the learner to explain the importance The examiner was looking for clarity in the importance of each factor including who the market is in the local population, estimates of volume, stock control and purchasing as well as suitability of design, material access and design flow as well as selection of staff and legal compliance
