While Higher National programmes are vocational and flexible, so that the points below are not formal Pearson BTEC requirements, nonetheless for this

Format

While Higher National programmes are vocational and flexible, so that the points below are not formal Pearson BTEC requirements, nonetheless for this assignment it is recommended that you give attention to the following points.

For your  report  it is recommended that as far as possible it should be;

⇒ professional in style, with clear and accurate language, and appropriate formal tone; with key points emphasised concisely, use of headings and subheadings, bullet points, etc.;

⇒ professional in presentation format, for example using bold, text boxes, graphics, etc.;

⇒ with referencing of research sources, using the Harvard referencing system;

⇒ with a separate list of references or bibliography provided at the end; and

⇒ word count of approximately 1,500-2,000 words

(Note that Pearson BTEC does not have formal requirements on word count. You will not be penalised for exceeding or producing less than, the number of words indicated. The intention is to offer a guideline to assist you in producing an assessment that will be considered sufficient to demonstrate your understanding by an objective third party.)

⇒ you will be evaluated over the pass criteria provided in LO1 and LO3.

For your Presentation:

You should try to use slides based on PowerPoint or other software to support a verbal presentation.

⇒ Dress should be appropriate; preferably as if you are giving the presentation in business:

⇒ Business style, with appropriate formal, concise and accurate language, is preferable..

⇒ Harvard referencing should be used, to support and give the sources of all the facts and arguments on which you rely;

⇒ Word count of approximately 500-1000 words (or as you consider sufficient to demonstrate your understanding to an objective third party).

⇒ Classes will be divided into groups in terms of giving their presentations.

⇒ Each group will be assigned a date for the presentation. You can find your presentation date on the charts next page.

⇒ You  MUST  upload  the  soft  copy  of  any  slides  or  supporting  materials  as  part  of  your assignment

⇒ You should expect to have a time of approximately 10 minutes total for the presentation, including the setup of devices (PC, projector, etc.) and any Question & Answer follow-up.

⇒ Your presentation may also be video-recorded.

⇒ You will be evaluated on the assessment criteria provided for LO2 and LO4.

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Assignment Brief and Guidance

Scenario:

London is a truly dynamic city with a range of famous hotels, offering unforgettable experiences. The Savoy, Mandarin Oriental, The Ritz London, Dorchester, Brown’s Hotel, Claridge’s, The Berkeley and The Lanesborough are among the best luxury hotels, located at brilliant places in London with rooms welcoming, superbly equipped and supremely comfortable. They have had at least 100 years to perfect their winning formula of top-notch service, highly competitive dining with some of the world’s best chefs and classically elegant style.

Facilities at these hotels are at premium level, from wellness areas, saunas and steam rooms to well- equipped gyms and treatment rooms. They provide meeting and event planners as well as meeting venues. Service across these hotels is second to none, an impressive combination of easy-going but always polite charm and personality and superb efficiency. Every one of the hotels mentioned above has a rate of nearly 88% occupancy annually, employs around 350 people and their combined revenue is not less than £3.5bn.

Imagine that following your Higher National Diploma in Hospitality Management and a top-up to Degree level, you are hired by one of these hotels on the company’s training programme, during which you undertake several different job rotations (see e.g. the links below). In each rotation you are required to complete certain activities. You are aware that the aim of the programme is to test and develop your business acumen (knowledge and ability to make good business judgements) and to provide experience of certain key areas of business, before giving you management responsibility.

https://www.jobtrain.co.uk/theritz5/displayjob.aspx?jobid=1521/ https://www.accorhotels.jobs/public/Inspire/brochure_inspire.pdf

https://www.mandarinoriental.com/careers/graduate-programmes/food-and-beverage https://www.dorchestercollection.com/en/careers/

Tasks Activity

PART A

Activity 1 – Double-Entry Book-Keeping to Trial Balance

Your first rotation is in the Finance Department. The Finance Manager responsible for this rotation wants to assess your capability for controlling a department’s finances responsibly and effectively.

You are given a list of journal entries coming from the bar in the hotel you have chosen for March of this year. The descriptions and amounts are as follows:

• 1st March, purchase foods from Onur’s Kitchen (new food supplier, 30 days credit) £6,001; buy wines and spirits from Deniz (our long-running drinks supplier, we have good credit) £28,652;
• 3rd March – end of week 1 – sales of beverages £12,203; sales of food £1,924;
• 6th March – pay off Onur’s account in full by bank transfer;
• 10th March – end of week 2 – beverage sales £10,966, food sales £2,687;
• 14th March – Valentine’s Day party – private room hire and catering for Selin £3,008; received payment in full from her debit card same day;
• 17th March – end of week 3 – beverage sales £11,710, food sales £1,611; pay off Deniz;
• 22nd March – place further order for food from Onur (to be delivered at next port), £8,013;
• 24th March – end of week 4 – sales of beverages for week £10,614, food sales £1,905.

You are told to prepare Ledger Accounts and a Trial Balance. You should; use double-entry bookkeeping to record the various sales and purchase transactions correctly in a general ledger, in line with accepted accounting principles;

• complete and balance off the ledger accounts; and
• produce an accurate trial balance.

Activity 2 – Recommending Methods to Measure Financial Performance

Another time, you are asked to contribute to the company’s development of a “dashboard” or “scorecard” for a restaurant in the hotel, by submitting your Recommendations together with some brief Explanatory Notes, in which you;

• recommend any two (2) Key Performance Indicators for Restaurants; and
• explain the principles of managing and monitoring financial performance on which you have based your recommendations.

Activity 3 – Training on Law for the Hospitality Industry

For the next rotation you are placed in the Human Resources Department. Again you are expected to carry out a number of activities.

As part of its work, the HR Department has to deal with a range of legal issues that impact on the day-to- day operations of the company.

It is decided that it would be useful for all participants on your training programme to take part in a Training Seminar on “Law for the Hospitality Industry”, and that everyone on the programme should develop material for this seminar.

You therefore need to supply the HR Manager with a written report in which you;

• identify specific legislation that the hotel you have chosen has to comply with and adhere to; and
• illustrate, using specific examples, how company, employment and contract law has a potential impact on business decision-making in the hospitality industry as a whole.

Activity 4 – Briefing on Legal and Ethical Considerations

The HR Manager wants to evaluate if you can not only deal with legislation and regulation, but also appreciate the potential impact of legal and ethical considerations on the business more widely.

You are instructed to write a Briefing Note on the subject of “Legal and Ethical Considerations for the Hotel”. For this you need to;

• critically reflect on the potential impacts of regulations, legislation and ethical principles on decision-making for the hotel you have chosen, providing specific examples.

PART B ( ALL PRESENTATION)

Activity 5 – Using the HR Life Cycle for Talent Management

The HR Manager responsible for this rotation wants to assess your ability to manage the Human Resources Life Cycle within the context of the organisation’s overall HR strategy.

To this end, you are told to prepare a Presentation in which you; review the different stages of the HR Life Cycle, as applied to the role of a General Manager of a Hotel; and further

• review the importance of these HR Life Cycle stages for Talent Management, focussing on their use for retaining and developing talent.

If you want to strengthen your evaluation of this rotation, you should go on to include;

• an evaluation of the importance of the HR Life Cycle in relation to Strategic Talent Management; and

• your recommendations for how HR processes and documentation can be improved for more effective
Talent Management Planning throughout the HR Life Cycle.

Activity 6 – Performance Planning

You are informed that recently there have been problems with waiters and waitresses in the restaurants / bars within the hotel. Many of the waiters and waitresses have been complaining about the working conditions, grumbling about or refusing to do additional tasks, and are unwilling to cooperate with their team leaders. Management has become concerned about this behaviour and are worried about having a high turnover of staff.

You are asked to produce and add a short Performance Management Plan to your presentation, in which you apply techniques you have learned in Human Resources Management to;

• resolve the negative behaviours of the waiting staff; and
• overcome issues of staff retention. If you can, you should add;
• an evaluation of the importance of the HR Life Cycle for overcoming issues of staff retention.

Activity 7 – Exploring Functional Roles

During your training you have learned about the different sectors and roles in the hospitality industry and you know that there are different departments.

As you come to the end of this rotation then, the HR Manager is checking whether you understand a business as a whole and how all the different aspects are integrated. You are asked to prepare another section for your presentation in which you;

• explore how different functional roles within the hospitality sector interrelate.

Activity 8 – Analysing Communication, Coordination and Monitoring Methods

Finally, before you move on to another department and increased responsibilities, you should be able to explain the importance of coordinating and integrating various functions of departments within the hospitality sector. The last activity you are therefore required to undertake is to finish your presentation to;

• critically analyse different methods of communication, co-ordination and monitoring in the Food & Beverage Department or restaurant of a hotel; and

• explain how these can be used to strengthen the value chain.

Again if you want to strengthen your analysis, you should also;

• analyse how these methods achieve organisational objectives; and

• make justified recommendations to improve them.

Submission

Checklist

 

Evidence required

 

Complete

 

 

 

 

Part A: Written Report

 

 

LO1

Activity 1 – Ledger Accounts and Trial Balance for a Bar /

restaurant at a hotel

Activity 2 – Recommendations and Explanatory Notes for Key

Performance Indicators for Restaurants

 

 

 

LO3

Activity 3 – Material for a Training Seminar on “Law in the

Hospitality Industry”

Activity 4 – Briefing Note (written material with information that

another staff member needs) on “Legal and Ethical Considerations

for the hotel you have chosen”

 

 

 

 

 

Part B:

Presentation

 

 

LO2

Activity 5 – The HR Life Cycle for Talent Management for a

General Manager of a restaurant

Activity 6 – Performance Management Plan for Negative Behaviours and Staff Retention for Waiting Staff 

LO4

Activity 7 – The Interaction of different Functional Roles in the

Hospitality Sector

 

Activity 8:  A Critical Analysis of Communication, Coordination

and Monitoring Methods in the Food & Beverage Department or a restaurant of a hotel