Business Health Check

Topics: Citation, Hospitality, Parenthetical referencing Pages: 10 (1682 words) Published: April 17, 2015


Course Details

Course Name
Higher National Diploma (HND) in Hospitality Management
Unit number
20
Unit Name
Business Health Check (Unit 20)
Credit Value
15
Lecturer
Syed Tanvir Hussain
Hand Out/Issue Date
29th January,2015
Submission Deadline

Structure of the Assignment:
The assignment is in three Parts.

Part 1 is in report format combining the requirements of P1, P2, P3, P4, &P5

Part 2 is an essay combining the requirements of P6

Part 3 is a class room activity combining the requirements of P7

Assessment method:
Where ever relevant make use of tables, model-diagrams and key words related to the subject. Go through the ‘Good Practice’ grid at the end the assessment. It will guide you on how to write your assessment in a professional manner. Include reference at the end of your each question; this should include book and journals you have consulted as well as websites. Submission without the list of reference will not be accepted

Task one: Pass, Merit and Distinction Criteria Questions (LO1 & LO2) Assignment (report writing)

Answer the following in report format for your chosen organisations

P1. Analyse the objective a selected service industry (Hotel, Restaurant…)(AC1.1)

(Discuss about the development of hospitality industry based on the industry objectives in context of a chosen hospitality organisation)

M1: Identify tourism and hospitality development network and explain how they serve to achieve the industry objectives. (Make sure you illustrate your answers with examples from hospitality industry Hotel, restaurant, Travel & Tourism, Theme Parks)

P2. Explain factors that impact on a selected service industry business.(AC1.2) (You are required to analyse the indirect and direct effects in which a chosen hospitality organisation operates, analyse the environment in a selected service Industry)

D1: Imagine you are the Business manager who has been asked to formulate a strategy in line with the environmental changes of tourism and hospitality Sector in UK. What strategies and policies you would recommend? (Make sure you illustrate your answers with examples from hospitality industry Hotel, restaurant, Travel & Tourism, Theme Parks)

P3. Determine potential improvements to a selected service industry business.(AC 1.3) (You are required to support your assessment with the help of operational activities in line with the trend of operations in the hospitality sector e.g. the production line approach and the customer participation approach and its effects on the organisations)

P4. Review the effectiveness of a selected service industry business.(AC2.1) (You are required to support your assessment with the help of current service and performance measurement in the modern people centred industry of your choice)

P5. Develop plans to improve the elected service industry business, justifying their value.(AC2.2)(You are required to support your assessment with the help of service quality and customer retention based on the perpetual map in the modern people centred industry of your choice )

Task two: Pass, Merit and Distinction Criteria Questions (LO3) Answer the following is a scenario (Essay format)

Task three: Pass, Merit and Distinction Criteria Questions (LO3) Answer the following is a scenario (Class room activity)

Scenario

Investing in people: at what cost?
Amanda Scott, then General Manager of the Copthorne Hotel in Glasgow, suggests that in many respects IiP embodied what any good manager should be doing – investing in their people. However, she also outlined a number of criticisms. Many companies that have attained the IiP Standard often already have good HR systems and procedures in place so gaining the award may simply be nothing more than a ‘badging’ process. Moreover it is a badging process that generates a lot of paperwork and...

References: According to Bell (1999), as you write up your research you will use a citation to indicate in your text the source of piece of information, ......
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