LEARNING OUTCOME FOUR: Be Able To Recognise Potential Trends And Developments In Hospitality11/24/2016 LESSON OBJECTIVE
Assessment Criteria 4.2 Produce an impact analysis for the predicted trends and developments Below are questions pertaining to lesson 9. Please ensure to answer each question correctly. 1. What is the main purpose of the POS? 2. Explain in 2 sentence what is the PMS 3. 3 ways how hospitality systems help to make the industry more efficient. 4. Name 4 jobs that are becoming obsolete because of new systems and technologies.
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LEARNING OUTCOME FOUR: Be Able To Recognise Potential Trends And Developments In Hospitality11/24/2016 LESSON OBJECTIVE
Assessment Criteria 4.1 Present justified predictions for potential trends and developments in hospitality Below are questions pertaining to lesson 8. Please ensure to answer each question correctly. 1. What emerging markets are considered BRIC? 2. Name and explain 4 types of generations 3. Name 3 ways how a hospitality business can become “greener”. 4. What are 3 technologies used in the back-of-the- house. LESSON OBJECTIVE
Assessment Criteria 3.2 Discuss the current image of the hospitality industry Below are questions pertaining to lesson 7. Please ensure to answer each question correctly. 1. Name 3 ways how social media can improve the image of the hospitality industry. 2. How does a customer perceive quality service? 3. Give a broad definition of image. 4. Explain the difference between service and servitude? LESSON OBJECTIVE
Assessment Criteria 3.1 Analyse operational, managerial and legislative issues resulting from recent developments affecting the hospitality industry Below are questions pertaining to lesson 6. Please ensure to answer each question correctly. 1. What are 3 trends that are currently shaping the hospitality industry? 2. State 5 measures which employers can do to lessen labor cost 3. Explain 3 ways in which diversity is healthy for the hospitality industry. 4. Britain has recently voted to exit to leave the European Union, what body are they now trying to strengthen to lessen the impact of Brexit? LESSON OBJECTIVE
Assessment Criteria AC 2.2 Discuss the roles, responsibilities and qualification requirements for hospitality staff Below are questions pertaining to lesson 5. Please ensure to answer each question correctly. 1. What is the most crucial skill that a top manager should posses and why? 2. Name the three types of staff that can be found in the hospitality industry. 3. According to Mintzberg what are three managerial roles? 4. Why does a front-line manager needs to have technical skills? LESSON OBJECTIVE
Assessment Criteria AC 2.1 Assess the staffing requirements of different hospitality industries Below are questions pertaining to lesson 4. Please ensure to answer each question correctly. 1. Can experience substitute for qualification in gaining employment in the hospitality industry. 2. What could be 3 drawbacks and 3 gains for employers who employ causal and part-me within the hospitality sector? 3. Can foreign workers in the industry truly give the guest those local feelings when performing the job, three reasons for your answer? 4. State 5 ways how employers can ensure their unskilled workers are developed into skill ones. LESSON OBJECTIVE
Assessment Criteria AC 1.3 Assess the role of hospitality related organisations and professional bodies Below are questions pertaining to lesson 3. Please ensure to answer each question correctly. 1. What is the difference between a hospitality- related organization and Hospitality bodies? 2. The organization which governs tourism worldwide is________________? 3. A major role of the hospitality-related organization is policy development; give a comprehensive definition for policy. 4. What are three (3) ways in which unions in hospitality can ensure their members are adequate. LESSON OBJECTIVE
Assessment Criteria AC 1.2 Discuss the organisational structure of different hospitality organisations Below are questions pertaining to lesson 2. Please ensure to answer each question correctly. 1. How would you define the “front of the house?” 2. List five employees who you would find at the “front of the house.” 3. Who is often at the head of an organizational chart in the hospitality industry? 4. List 3 ways how an employee should conduct themselves at the “front of the house?” 5. List 3 sectors in the hospitality industry. LESSON OBJECTIVE
Assessment Criteria AC 1.1 Analyse the current scale, scope and diversity of the hospitality industry Below are questions pertaining to lesson 1. Please ensure to answer each question correctly. 1. Give a comprehensive definition of hospitality 2. What are five (5) primary sectors in the hospitality industry? 3. What are three (3) factors which impacts the hospitality industry? 4. Explain briefly the difference between service and servitude 5. As a manager in training what are three (3) roles you are expected to perform? This is a scholarly, higher education and professional forum for Intelligent Conversations. Only Questions, Posts and Scholarly Information related to Unit 1 are allowed. Unit 1 Dialogue Group is a great medium for us to share individual analysis on the importance of gaining an awareness of the organisations and professional bodies associated with the hospitality industry. I will be uploading videos and/or review notes for each week's lesson. You will answer ALL the Review Questions posted weekly for each lesson. There will be Nine (9) Posts in total over the next 12 Weeks. To Earn The 10% Grade from this forum, you MUST answer the review questions by Sunday of each week. You will be penalized for Late Posts. You cannot cut and paste information on my board. These will be deleted promptly and you will be immediately given an 'F' Grade. It is not necessary to cite your own ideas provided, but it is advisable at this level to validate your work through referencing. Plagiarism is a crime punishable by expulsion. I will be using a register to record your excellent and anticipated participation in Unit 1 Dialogue. At the end of the semester, if you answer all weeks and on time you will earn an A Grade - Full Marks. If you miss more 4 or more posts or make 4 late posts, you earn an 'F' Grade. Your commitment and participation in your learning at Colbourne College speaks to your character and ability to meet professional requirements and developments. You will post twice per week. This will be to answer the Review Question or Pose a Question to your peers or the dialogue group moderation. Students can have good cross-discussions among themselves to stimulate critical thinking and build quality conversations. Be Engaged! Be Informed! REMEMBER! If you do not PASS Unit 1 Forum by consistent, robust and sustained dialogue, you WILL fail the entire Unit 3 Course. My only objective is to help you pass UNIT 1. This means posting relevant review questions from each lesson and getting you engaged in the course content. I review all posts that you make. I plan on making your learning and experiences in Unit 1 Dialogue Group focused, diverse, fun, engaging and interactive. By starting this unit and with expectation to Pass the course, you hereby accept this challenge. If you accept, you may begin. ABOUT BTEC L5 CURRICULUM FOR UNIT 1 THE CONTEMPORARY HOSPITALITY INDUSTRY UNIT OVERVIEW Learners will explore the dynamic characteristics of hospitality, concentrating on current topical issues and future trends and developments, building a range of skills including research and the analysis of information, justification of ideas, evaluation and critical thinking. Learners will investigate the nature and changing situation of hospitality staff. They will examine staff roles and responsibilities in a range of contexts and explore aspects of staff employment. The skills required to recognise and predict future trends and developments likely to affect hospitality operations and management will also be developed. The trends may have an internal industry focus or concentrate on external factors including legislation, political, technical, economic and environmental influences. LEARNING OUTCOMES On successful completion of this unit you will: 1 Understand the current structure of the hospitality industry 2 Understand staffing in the hospitality industry 3 Understand recent developments affecting hospitality 4 Be able to recognise potential trends and developments in hospitality. |
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