TASK 3 AND 4

INTRODUCTION
 In this task, there will be the focus and key discussion on the
developments of the key three elements of the hospitality
industry, trends & development that will occur in the recent
future and their impacts on the industry.
 3.1DEVELOPMENTS IN THE HOSPITALITY INDUSTRY

Development, recent trends and development of the hospitality industry can be described by
the changes in operational, managerial and legislative elements (Brotherton, 2012).

For example, operational elements of this industry are being affected by the food Miles and
change management due to the technological advancement, competition and globalisation
(Strandberg et al., 2016).

Changing taste of the market, staff turnover and skills shortage are few trends in the
managerial element.

Where Brexit, changing tax laws and discriminative laws are few legislative issues affecting
the hospitality industry.
3.1 DEVELOPMENTS IN THE HOSPITALITY INDUSTRY

Operational
Adoption of current automated record systems has Service delivery has increased
increased the efficiency of operations & standard customer satisfaction through faster,
procedures of the hospitality industry error-free

The increased cost of food miles is encouraging

businesses in the hospitality industry to source
raw materials from nearest suppliers and
initiate cost management strategies
 3.1 DEVELOPMENTS IN THE HOSPITALITY INDUSTRY

• Developing strategies & tactics to match the

changing tastes & preferences of the target
Managerial markets (Strandberg et al., 2016)
• Increased employee turnovers

• Brexit will give a new challenge to the

Legislation companies by discouraging people from
different countries to come to the UK.
 3.2 THE CURRENT IMAGE OF THE UK HOSPITALITY INDUSTRY

 Intense competition
 Boosting innovation in the offerings and improving service quality to win market
share (Strandberg et al., 2016).

 International hotels such as Hilton, Marriot and Britannia hotels are focusing on
personalisation, loyalty programs and experience-based services to get customer
loyalty, satisfaction and link customer emotions with the hotel (Brotherton, 2012).
 For example, they are providing electronics to Kids, personal attention to their
parents and more opportunities to the business people through corporate programs
more opportunities.
3.2 THE CURRENT IMAGE OF THE UK HOSPITALITY
INDUSTRY
 A popular perception of customers regarding most of the restaurants and hotels in
the hospitality industry is that they are quite expensive. ]
 People think that there is also cheaper hotels as a cheaper alternative.
 Most of the customers believe that industry celebrities & media have played a
great role in making UK hospitality industry recognized on a global scale
(Strandberg et al., 2016).
 They consider the marketing strategy of the hospitality industry doubles up its
good image.
4.1 PREDICTIONS OF TRENDS AND DEVELOPMENTS FOR THE INDUSTRY
The demand for a
human resource
with new skills
As hospitality industry is
depending on information
technology more, they will
need to hire more people
with skills in IT
(Strandberg et al., 2016).
Crossfield
competition
Increased competition
among businesses within
the field in the hospitality
industry and with those
alternative service firms
that work for the same culinary repertoire & offer
client pool
Fusion cooking
As taste and preferences
of the UK customers are
changing continuously,
chefs of hotels and
restaurant will offer new
foods, expand their
unique and distinct dishes
from their competitors
(Strandberg et al., 2016)
4.2 IMPACTS OF THE PREDICTED TRENDS AND DEVELOPMENTS
Availability of enough staff
members for ensuring
customers’ requirements during
the peak season, avoidance of
over workload of the
employees, reduced work-
related stresses, increased
efficiency in the services by
the hospitality firms
(Brotherton, 2012)
A requirement of huge
finances to recruit, train new
employees and back high
employee turnover and high
costs/loss where all the
employees have to be paid
but there are low revenues in
the low-peak season (British
Hospitality Association, 2018)
4.2 IMPACTS OF THE PREDICTED TRENDS AND DEVELOPMENTS

The development due to the high competition

within and among alternative service
companies in the hospitality industry will
enhance innovation & creativity in their
marketing, offering, & services and greater
satisfaction of the target customers
(Brotherton, 2012).

The negative impacts can be the high

expense of maintaining competition
with longtime required to recover
investment and risk of total collapse
(Strandberg et al., 2016).
4.2 IMPACTS OF THE PREDICTED TRENDS AND DEVELOPMENTS

• The trend of Fusion cooking will satisfy the changing customers’ needs
greatly through new food style & techniques, items and dishes.

• It will increase the innovation in the food offered by the restaurants and
hotels (O'Neill et al., 2018).

• The challenges can be a high investment, failing to change the existing

system, additional training and lack of wide acceptance (Strandberg et
al., 2016).
 CONCLUSION AND RECOMMENDATIONS

 Throughout the assignment, a number of reports have been prepared to portray the
condition, development and future prospects of the hospitality industry of the UK.

 In the reports there has been discussion regarding the present scale, scope,
organisational structure and role of professional bodies & employee requirements in the
hospitality industry.

Finally, key developments in the operational, managerial and legislative elements of the
hospitality industry have been portrayed along with the prediction of future development
& their possible impacts.
 REVIEW OF PERFORMANCE IN RELATION TO DEVELOPING AND
IMPLEMENTING NEW FOOD CONCEPTS (4.4)
 Although various promotional activities were done for informing and attracting
customers about the Pizza, word of mouth worked more to increase the sales of Pizza and
create buzz about the new menu.

 Selling of 1000 Pizza was possible across the chain of restaurants throughout the month.

 Extensive training can improve the operation, performance and efficiency of the Pizza
production by the chefs and staffs. Public relation is needed for increasing the salves of
this new product.
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