The hotel and catering industry is an extremely competitive sector of industry. Understanding its working and the manner in which pay and career paths are defined in this competitive business environment becomes extremely useful in providing information to young people taking their first steps towards gaining the necessary skills and knowledge for a successful ad productive life ahead. Such an understanding will also enable the hotel and catering industry to take steps in reducing employee turnover loss that could be arising from low pay structures. This should not be based on hearsay, but rather on hard facts. This research is proposed to be undertaken to provide evidence on the actual pay situation in the hotel and catering industry and the satisfaction of the employees on their rewards package. Literature Review The hotel and catering industry is a very important constituent of the hospitality industry. Large luxury hotels to small cafes are the range of the hotel and catering industry. The hotel and catering industry is among the largest employers in the developed world. In the United Kingdom (UK) it employs almost ten percent of the workforce, which numbers close to 2.5 million people (Yadav, 2002). Yet, the House of Commons North East Regional Committee Third Report of Session 2009 -2010: Tourism in the North East, lays claim to the hotel and catering industry being a sector where low paid work is a common occurrence. In the opinion of Wood 1992, the hotel and catering sector is one with low entry barriers and therefore a fertile ground for the entry of small time entrepreneurs. The low barriers to entry allow small and family businesses to be present in large numbers in the hotel and catering sector and their presence contributes to the low pay image in this sector (Getz, Carlesen & Morrison, 2004). Even in the large hotels competition and the drive to keep costs low reflects on the low wages paid in these hotels (Vanselow, 2008). The low wages and low education and skill level requirements in the hotel and catering sector of the hospitality industry has seen the influx of a large number of immigrants as workers in this sector of industry (Williams & Hall, 2002). Guegnard and Meriot 2008 point out that one of the reasons for low per person average wage in the hotel and catering sector is that the number of managers is low with a very high percentage of blue collar workers and temporary workers. Besides low wages the hotel and catering industry also carries the stigma of high turnover, reflecting either lack of job security or worker satisfaction (Boella & Goss-Turner, 2005). Voss-Dahm 2008 opines that people can be attracted and remain committed to different sectors of industry for reasons other than pay, citing the example of sales people in the retail sales sector. From Malhotra 1997, we understand that people with problems are attracted to the hotel and catering sector for the additional advantage of stay-in facilities, for it allows them to escape from their background or their problems at home. Job choice is influenced by two factors namely the money in it and the convenience it offers. In the hotel and catering industry it is not the money that attracts workers, but the convenience. Convenience needs to be read in several ways (Riley, 1996). The convenience elements are convenient, easy to learn, have variety, gives
Hospitality Research Proposal Title An investigation into whether low paid work is endemic in the hotels and catering sector of the hospitality industry. Introduction and Background The hotel and catering industry sees hundreds of young people seeking a career in it every year…
The intention of this study is Customer Relationship Management, or CRM, that has many perspectives and definitions that illustrate its fundamental thrust, that of trying to present a holistic strategy for managing customer relationships by getting to know the customers and their needs better, communicating with them more effectively and trying to fulfil these needs
Changing demography and evolving global market have significantly impacted the hospitality industry. Kotler et al., (2007) have claimed that demographic compulsions influence market position. The demography changes vis-à-vis increased income, age distribution, population size etc., have tremendous impact on consumer behaviour.
The dissertation is an inquiry into the role of environmental sustainability in the hotel industry, and the ability of the firm to derive a comparative advantage from sustainability strategies and competencies.
The whole research was to be a comparative study that was to investigate the elements of sustainability that existed among hotels and how the implementation of these elements of sustainability led to an increase in the patronage of these hotels. On the point of building competitive advantage, this was going to be dealt with after it had been established that there was indeed a specialized preference for hotels that practiced elements of sustainability.
The 2007-2010 global financial recession was a culmination that emanated from inchoate financial policies that were being used to regulate banking, housing and monetary policies but ended up affecting the rest of the economy in the developed world. Eventually, the consequences of these policies would trickle down to the developing economies and the rest of the world.
Companies are faced with the challenge of outperforming their competitors. Due to such advancements and toughening competition, organizations are challenged to enlist highly competent and qualified individuals. This entails that there is a great pressure for students to perform well.
The discussion commences with a statement of the goals of the research and the research techniques available for the research being undertaken. The research techniques used and the corresponding rationale are elucidated. Finally, the method of data analysis is explained, and a summary of the methodology ends the chapter.
2.1 Awareness of the Problem of Environmental Pollution………………… 2.2 Ways to Manage the Waste……………………………………………... 2.3 Governmental Challenges……………………………………………….. 2.4 New Generational Education and Technologies………………………… 2.5 Environmental Management Account………………………………….
This study focuses on the issue of understanding the concept of corporate social responsibility and customer satisfaction in the hospitality industry. It observes the most recognizable corporate social responsibility (CSR) tasks and recognizes inhibitors and drivers involved in accomplishing those CSR.
Providing services is an essential part of the hospitality and the tourism industry, and are interrelated as tourism is considered the main factor for a successful hospitality industry. Hanan (2004) said that in order to benefit the development of hospitality and tourism, promotion and marketing are of importance.
46 pages (11500 words)Dissertation
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