Contemporary Hospitality Industry

Mont Rose College of Management and Sciences
Table of content with page numbers
Introduction
1.1/P1 Define hospitality industry and its benefits, types of hospitality industry (i.e. hotels, restaurants, pubs, bars, nightclubs, etc.) types of facilities provided by these establishments types of ownerships
1.2/P2 Hospitality organisational structure, operational and functional areas (i.e. food preparation, F & B service, front of the house, HR, Marketing department etc.) better to draw an organisational structure too
1.3/P3 Hospitality related organisations and professional bodies (i.e. People 1st, British Hospitality Association, British Institute of Innkeepers etc.)
2.1/P4 Type of staff (skilled, semiskilled, unskilled) full time, part time, casual, agency, foreign workers, volunteers etc.) needed for particular hospitality organisations
2.2/P5 Types of degrees and qualifications needed for hospitality staff
HND, HNC, Degree, SA, MA, PHD
3.1/P6 PESTEL Analysis of hospitality organisations
3.2/P7 Mainly CSR Issues
4.1/P8 Globalisation, technological, development, changing of food habit (i.e. healthy food, ethnic food, festival food), green issues
4.2/P9 The way forward for hospitality industry, impact analysis forecasting, private – public partnership, customer care issues, quality improvement / assurance issues
Conclusion
References
At least 5 references (2 books and other ones)
P = political
E = economical
S = social
T = technological
E = environmental
L = legal
please put atleast 4 graphics.
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