Unit Booklet

Qualification Pearson BTEC HND in Travel and Tourism management

Unit 12 Hospitality Provision in Travel & Tourism Sector

QCF level 4

Unit code K/601/1751

Block start date 11 September 2017

Issue date 11 September 2017

Assignment submission date 19 November 2017

Lectures and formative 10 Weeks

assessment
Summative assessment and 2 Weeks
Feedback
Guided learning hours 60

Module leader

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 Table of Contents

INTRODUCTION .................................................................................................................................................................. 3
Aim of the unit ....................................................................................................................................................................... 3
Learning Outcomes and assessment criteria: ................................................................................................................. 3
Unit content: .......................................................................................................................................................................... 3
Scheme of work .................................................................................................................................................................... 5
Recommended text and links: ............................................................................................................................................ 8
Teaching and Learning Activities ..................................................................................................................................... 10
Plagiarism: ........................................................................................................................................................................... 11
Assessment:........................................................................................................................................................................ 11
ASSIGNMENT BRIEF ....................................................................................................................................................... 12

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INTRODUCTION
This unit introduces learners to the diversity of the hospitality industry and enables them to investigate
the hospitality industry in a travel and tourism context. Learners will consider the impact of integration
on the hospitality industry and the possible future implications of this in a broader context.
Learners are provided with the opportunity to select an area of interest to design and develop in an
outline format, bringing together theory and practice in the creative design of a hospitality business
reflecting current trends and the needs of selected customer groups.

Aim of the unit

The aim of this unit is to enable learners to gain understanding of the role of the hospitality industry,
the impact of integration, and gain skills to plan hospitality businesses.

Learning Outcomes and assessment criteria:

1. Understand the role of the hospitality industry within the travel and tourism sector
2. Understand the impact of integration within the hospitality industry
3. Be able to plan the development of hospitality businesses.

Unit content:
1. Understand the role of the hospitality industry within the travel and tourism sector
Composition of the hospitality industry: hotels (1 star to 5 star, budget hotels, bed and
breakfast); restaurants (fast food, cafes, coffee shops, mainstream, fine dining); pubs and bars
(managed houses, tenanted or leased pubs, free houses); nightclubs; contract food service
providers (catering outsourced to a contract food service provider); hospitality services (catering
managed in-house); membership clubs; events.
Travel and tourism sector: travel services; tourism services; conferences and events; visitor
attractions; accommodation services; passenger transport.
Interrelationships between hospitality and travel and tourism: the role of hospitality in
underpinning many types of travel and tourism e.g. business travel, aviation, conferences and
exhibitions, visitor attractions, theme parks.

2. Understand the impact of integration within the hospitality industry

Integration: history and development of horizontal and vertical integration, integration via major
organisations (ownership)

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 Impacts: fewer major organisations, reduction of independent businesses, economies of scale,
control of subsectors, increase in market share, standardisation, improved quality
Implications: importance of branding and pricing policies, independent establishments joining
associations to compete with the larger organisations, control and manipulation of the market,
increased globalisation of the industry.

3. Be able to plan the development of hospitality businesses.

Development: concept, market research, target market, location, scale, funding, products and
services e.g. menu, licensing.
Design: ambiance, culture, brand, interior, exterior, functional areas, customer flows; link to
target market, customers with individual needs.
Operation: staffing by functional areas, specialist qualifications, staffing issues related to
seasonality, compliance with legislation, promotional activities, pricing.

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Scheme of work
Accrediting Body: Pearson BTEC
Course: BTEC HND IN TRAVEL AND TOURISM MANAGEMENT
Unit 12: Hospitality Provision in Travel & Tourism Sector
Wk Lecture Schedule Outcome of session Activity/seminar and Resources
. formative assessment
By the end of the session learners
are expected to be able to:
1 Introduction to the module Understand the module content Role play and individual Unit specification
induction, helping to know handouts.
Assessment modes Understand the assessment mode
each other.
and LO Power point
Class discussion and
Group work
assignment guidelines Magazines, travel
2 1.1 Explanation of Describe the main hospitality services Class discussion Power point slides
interrelationships between
Define the hospitality concept in global Case studies
hospitality and wider travel
business environment Hand-outs
industry Questions & Answers
Describe the structure of international
hospitality industry
Identify the main primary hospitality
providers
Explain the hotel classification
Give examples of food & beverage
outlets

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 Identify hospitality within travel and
tourism sector
Explain the hospitality in conferences,
events, in passenger transport
services
3 2.1 Analysis of the implications Understand the nature if integration Class discussion Power point slides
of integration to the hospitality
Explain vertical and horizontal Case studies Power point slides
industry.
integration
Questions & Answers
Understand the principles of
Hand-outs
ownership
4 2.2 A Discussion of how Understand the nature if integration Understand the nature if
integration has affected the integration
Explain vertical and horizontal
hospitality business.
integration Explain vertical and
Integration in Hospitality industry horizontal integration
Understand the principles of
Vertical and Horizontal ownership Understand the principles
integration of ownership
Be able to explain the rationale behind
Ownership the fewer major organisations, the
resultant reduction of independent
Impacts of integration within the
businesses, economies of scale,
Hospitality industry
control of subsectors, increase in
market share, standardisation and
improved quality

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5 Assignment draft of Task 1 Recap and Formative
feedback on LO1

6 Assignment draft of Task 2 Class discussion Power point slides

Questions & Answers Hand-outs
7 3.1 Develop a rationale for a Be able to explain the rationale behind Class discussion Power point slides
selected project clearly justifying the fewer major organisations, the
Case studies
decisions linked to target market resultant reduction of independent
businesses, economies of scale, Group Seminar Hand-outs
control of subsectors, increase in
market share, standardisation and Questions & Answers
improved quality
8 3.2 Develop a plan for a Structure of a Plan to include the Questions & Answers Assignment brief
hospitality business including operational requirements of the Handouts
Questions & Answers
the operational requirements of business.
Power Point
the business organisational
structure in relation to human
resource allocation
Revision and workshop on
business plan
9 Review of business plan Formative Feedback Class discussion Handouts
Assignment Support Review of Questions and Answers Questions & Answers Power Point
all AC 1.1 -2.1 -2.2- 3.1 3.2
10 Assignment submission week

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Recommended text and links:
Barrows, C. W. (2011). Introduction to Hospitality Industry. New York: Wiley & Sons.
Barrows, C.W., Powers, T. & Reynolds, D. (2012). Introduction to Management in the Hospitality
Industry. Hoboken, NJ: Wiley.
Brotherton, B. & Wood, R.C. (2008). The SAGE handbook of Hospitality Management. Los Angeles:
Sage Publishing.
Chon, K. & Yu, L (1999). The International Hospitality Business: Management and Operations.
London: Routledge.
Cook, R., Hsu, C. & Marqua, J. (2013). Tourism: The Business of Hospitality and Travel. London:
Prentice Hall.
Enz, C. (2010). Hospitality Strategic Management: Concepts and Cases. Hoboken, NJ: Wiley.
Enz, C. (2010). The Cornell School of Hotel Administration: Handbook of Applied Hospitality Strategy.
London: Sage Publishing.
Kotler, P., Bowen, J.T. &Makens, J.C. (2010). Marketing for hospitality and tourism. London: Pearson.
Walker, J. (2012). Introduction to Hospitality. London: Prentice Hall.
Journals
International Journal of Hospitality Management
International Journal of Contemporary Hospitality Management
International Journal of Hospitality and Tourism Management
International Journal of Hospitality & Event Management
Journal of Quality Assurance in Tourism & Hospitality
Cornel Hospitality Quarterly
Videos
Relevant videos can be found on the World Wide Web in many different web pages. Browse the web
for videos related to hotel management, hospitality planning, hospitality revenue management,
American Hotel & Lodging Association (AHLA), etc.
Websites
American Hotel & Lodging Educational Institute - https://www.ahlei.org
World Travel & Tourism Council - http://www.wttc.org/
American Hospitality Academy http://www.americanhospitalityacademy.com/
International Hotel & Restaurant Association - www.ih-ra.com/
Hospitality net (online magazine) www.hospitalitynet.org
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Wk. Session Update Date Signature

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Teaching and Learning Activities
The module tutor(s) will aim to combine lectures with tutorial activities. This environment will provide
opportunities for the student to understand the course material through case study and text and to
apply it in a practical way. The intent is to facilitate interactive class activities and discussion about
the significant role of research in a global and local business environment.

Teaching Ethos
The colleges approach towards teaching and learning is simple and effective. The main aim of
UKCBC is to assist learners in maximising their potential by ensuring that they are taught clearly and
effectively. This will enable students to engage in the learning environment and promote success in
both their academic studies and subsequent career.

Methods of Delivery:
LECTURES:
These will be developed around the key concepts as mentioned in the indicative course content and
will use a range of live examples and cases from business practice to demonstrate the application of
theoretical concepts. This method is primarily used to identify and explain key aspects of the subject
so that learners can utilise their private study time more effectively.
SEMINARS:
These are in addition to the lectures. The seminars are designed to give learners the opportunity to
test their understanding of the material covered in the lectures and private study with the help of
reference books. This methodology usually carries a set of questions identified in advance. Seminars
are interactive sessions led by the learners. This method of study gives the learner an excellent
opportunity to clarify any points of difficulty with the tutor and simultaneously develop their oral
communication skills.
CASE STUDIES:
An important learning methodology is the extensive use of case studies. They enable learners to
apply the concepts that they learn in their subjects. The learners have to study the case, analyse the
facts presented and arrive at conclusions and recommendations. This assists in the assessment of
the learners ability to apply to the real world the tools and techniques of analysis which they have
learnt. The case study serves as a supplement to the theoretical knowledge imparted through the
course work.

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Plagiarism:
Any act of plagiarism will be seriously dealt with according to the colleges and awarding bodies
regulations. In this context the definition and scope of plagiarism are presented below:

Plagiarism is presenting someones work as your own. It includes copying information directly from
the web or books without referencing the material; submitting joint coursework as an individual effort;
copying another students coursework; stealing coursework from another student and submitting it as
your own work. Suspected plagiarism will be investigated and if found to have occurred will be dealt
with according to the college procedure. (For further details please refer to the plagiarism policy and
the student code of conduct.)

Assessment:
The module will be assessed meeting all the LO as specified by the awarding body, Pearson BTEC.
Please read the instructions carefully while addressing the tasks specified.
Contribution: 100% of the module
Details enclosed in the assignment brief

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ASSIGNMENT BRIEF
Unit Number and title Unit 12 Hospitality Provision in Travel & Tourism Sector

Qualification BTEC HND Travel and Tourism Management

Start Date 11/09/2017

Issue date 11/09/2017
Deadline/ Hand-in 19/11/2017 (23:59)
Assessor

Task 1
You work as Junior Consultant with PKF hotelexperts, focusing on hotel, tourism & leisure
consulting. You have been asked to by your line manager to write an article to be
published in the forthcoming issue of a leading hospitality magazine explaining the role
of hospitality industry within the travel and tourism sector. Your article should address the
following:
LO1 Understand the role of the hospitality industry within the travel and tourism
sector
1.1 Discuss the interrelationships between hospitality and wider travel and tourism
businesses
Your article should be in word processed and professionally structured with headings,
paragraphs and subheadings as appropriate (approx. 1000 words).
Task 2
Your second task as a Junior Consultant is to analyse the implications of integration to
the hospitality industry and discuss how integration has affected a hospitality business.
Your line manager has given you a note on some of the recent mergers and acquisitions
in the hotel industry, Restaurants & Bars which will help you in preparing the report. The
note makes draws your attention to the takeover of Starwood Hotels & Resorts by Marriot
International, valued at 12,2 billion US$, is the largest transaction of its kind in the hotel
industry since 2007 when private equity firm Blackstone acquired Hilton for 26 Billion US$.
In 2015, Frances AccorHotels bought the Toronto-based parent company of the luxury
Fairmont, Raffles and Swissotel brands for $2.7 billion; Intercontinental Hotels Group
acquired Kimpton Hotels and Restaurants for $430 million; Marriott acquired Delta Hotels
& Resorts for $135 million; and a Wyndham Worldwide subsidiary acquired Dolce Hotels
& Resorts for $57 million. Greene King 773.6m takeover of Spirit, Heineken 403 million
take over Punch Taverns cleared by Competition and Market Authority (CMA).

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You are expected to read recent mergers and integrations taking place in the hospitality
industry from business sections of quality press and hospitality industry reports to ensure
currency of your report.
You are required to produce a written management report on the impact of integration
within the hospitality industry. Firstly, you need to analyse the implications of integration
to the hospitality industry you should include a range of examples from the hospitality
industry (2.1). Secondly, you should discuss how integration has affected a hospitality
business such as Marriot International, AccorHotels, Intercontinental Hotels Group,
Greene King, Marstons Plc, Heineken and Whitbread (2.2). You need to choose a
specific business within the hospitality industry.
You should address the following:
LO2 Understand the impact of integration within the hospitality industry
2.1 analyse the implications of integration to the hospitality industry
2.2 discuss how integration has affected a hospitality business

Task 3
Your final task as a Junior Consultant is to plan the development of hospitality businesses.
Your line manager has given you the opportunity to select an area of interest to design
and develop a plan for the development of small/medium hospitality businesses such as
restaurants (fast food, cafes, coffee shops, mainstream, fine dining), pubs and bars,
hotels, nightclubs, contract food service providers (catering outsourced to a contract food
service provider), hospitality services (catering managed in-house), and events reflecting
current trends and the needs of selected customer groups. Your business plan should be
approx. 1500 words to address 3.1 and 3.2 as follows:
3.1 Develop a rationale for a selected project clearly justifying decisions linked to target
market.
3.2 Develop a plan for a hospitality business which includes the operational requirements
of the business organisational structure in relation to human resource allocation. You
should include an organisational chart.
Additional information towards addressing 3.1 and 3.2
Stages of your hospitality project should be as follows:
Stage 1 - Development:
Concept (what is the general idea, objectives, vision of your business outline
initial concept of your business)
Market research importance, stages, areas and topics to be research, tools and
methods you would like to use,
Target market (evaluate segment using all basic segmentation criteria + any
additional you may think of)
Location be specific, justify your decision,
Scale (size, market),
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 Funding (investors, loans, own budget be realistic)
Products and services provide as many details as possible
Licensing (quality, signs, grading, categorisation, membership etc)
Stage 2 - Design:
Ambiance
Culture
Brand
Interior
Exterior
Functional areas,
Customer flows
Link to target market
Customers with individual needs
Sustainability
Stage 3 - Operation:
Staffing by functional areas,
Specialist qualifications,
Staffing issues related to seasonality
Cultural diversity and ways to deal with conflicts
Recruitment policies and procedures
Compliance with legislation,
Promotional activities (offer promotional mix and justify),
Pricing (pricing strategies, justify)

Assignment Guidelines:
Use a standard report structure where requested, Word-process the report and
use a Normal script of a proper font size 12. Produce evidence as specified for
each task.
Complete the cover page.
It should be uploaded on ULearn platform before the deadline. Assignments
submitted after the deadline will not be accepted unless mitigating circumstances
supported by valid evidence.
Collusion and Plagiarism must be avoided.

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 Start each answer on a new page and pages should be numbered. Highlight each
question clearly.
Your research should be referenced using the Harvard referencing system.
In order to pass you need to address all the LO
In order to get a merit you need to first pass and then address the characteristics
of M1, M2, M3
In order to get a Distinction you need to first pass, address all the merit
characteristics and then address the characteristics of D1, D2 and D3.

Plagiarism:
Any act of plagiarism will be seriously dealt with according to the colleges and awarding
bodies regulations. In this context the definition and scope of plagiarism are presented
below:
Plagiarism is presenting someones work as your own. It includes copying information
directly from the web or books without referencing the material; submitting joint
coursework as an individual effort; copying another students coursework; stealing
coursework from another student and submitting it as your own work. Suspected
plagiarism will be investigated and if found to have occurred will be dealt with according
to the college procedure. (For further details please refer to the plagiarism policy and the
student code of conduct.)

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Commonly used command words

Analyse These tasks require you to explore the different aspects of an issue,
considering the relative significance of each. You would normally need to
explore causal relationships, examining how an action will lead to a
particular reaction. This type of task would not normally require you to
make judgements, but rather to drill down into an issue, exploring
relationships in depth.
Assess This requires you to weigh up the positive and negative aspects of
something. Alternatively it might require you to explore the important and
unimportant aspects of an argument. You should build these strands into
a balanced argument before reaching a final balanced conclusion.
Critically This is when you have to explore the strengths and weaknesses of the
analyse ideas of a theorist or claims made by a professional body before reaching
a final, balanced conclusion. You would normally begin by presenting the
initial idea and arguments in favour of it, before introducing contradictory
arguments. When you present the arguments, you should present their
relative merits (e.g. their strengths and weaknesses) before summarising
your arguments and reaching a final conclusion.
Develop Grow or progress a plan, ideas, skills and understanding
Discuss Consider different aspects of a theme or topic, how they interrelate, and
the extent to which they are important.
Evaluate This type of question will require you to give an opinion on an issue, which
you should support with relevant evidence. You should ensure that your
response provides a balanced view of the issue, exploring points for and
against your argument. This should lead to an overall conclusion where
you summarise your main arguments and explain how you have come to
your final decision.
Justify This requires you to provide arguments in support of a particular
interpretation of or perspective on something. This should be based on
the use of theoretical justifications applied to normal business practice.

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Learning Assessment In this assessment you will have the opportunity to present Task
Criteria evidence that shows you are able to: Number
Outcome
LO1 Understand the role of the 1.1 Discuss the interrelationships between hospitality and wider 1
hospitality industry within the travel and tourism businesses
travel and tourism sector
LO2 Understand the impact of 2.1 Analyse the implications of integration to the hospitality industry 2
integration within the hospitality
industry 2.2 Discuss how integration has affected a hospitality business 2

LO3 Be able to plan the 3.1 Develop a rationale for a selected project clearly justifying 3
development of hospitality decisions linked to target market
businesses
3.2 Develop a plan for a hospitality business including the operational 3
requirements of the business organisational structure in relation
to human resource allocation

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Guidance in addition to the Pass criterias, this assignment gives you the opportunity to submit evidence in order to achieve the
following Merit and Distinction grades. Assessment Grid indicating their pass, merit and distinction:
Outcomes/criteria: Indicative characteristics Possible evidence Contextualisation
In this assessment you will have the opportunity to present evidence
that shows you are able to:
Merit Description:
M1. Identify and apply . Relevant theories and To achieve M1, you will apply relevant theories to analyse the
strategies to find techniques have been applied. implications of integration to the hospitality industry (2.1) and discuss
appropriate solutions. how integration has affected a hospitality business (2.2) or an effective
. An effective approach to study
approach to study with good research skills being used in creating
and research has been used.
written management report on the impact of integration within the
. Effective judgments have hospitality industry. Effective judgments have been made in developing
been made. a plan for a hospitality business (3.2)

M2. Select/design .A range of sources of To achieve M2, you will use of range of sources of information used
and apply appropriate information used. and correctly referenced for example to explore the relationship
methods/ techniques. between hospitality and travel and tourism businesses (1.1), impact of
integration (2.1, 2.2), justifying decisions linked to target market (3.1)
M3. Present and . Appropriate structure and To achieve M3, the work you present should be appropriately
communicate approach has been used. structured and technical language should accurately be used across
appropriate findings. the assignment as specified for example in Task 3.2 business plan
. A range of methods of
including organisational structure. Logical and coherent arguments
presentation has been used.
. Logical and coherent made across the assignment. A range of methods of presentation has
arguments made. been used in assignment for example written article, management
report and business plan is professionally written.

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Distinction
Description:
D1. Use critical . Synthesis has been used to To achieve D1, you will demonstrate an ability to generate and justify
reflection to evaluate generate and justify valid valid conclusions for example in (1.1, 2.1, 2.2, 31, and 3.2) regarding
own work and justify conclusions the relationships between travel, tourism and hospitality and the role of
valid conclusion. integration within hospitality business.

D2. Take Autonomy/independence To achieve D2, you will demonstrate a level of

responsibility for demonstrated autonomy/independence in developing a plan for a hospitality business
managing and (3.2).
organizing activities.

D3. Demonstrate Ideas generate and decisions To achieve D3, you should generate ideas for your project rationale
convergent, lateral taken (3.1) take decisions about operational requirements of the business
and creative thinking organisational structure in relation to human resource allocation (3.2)
and appropriate conclusion/recommendations made.

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Evidence
Summary of evidence required by student Evidence presented
checklist
Task 1 Written article

Task 2 Written management report

Task 3 Business plan

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Achievement Summary
The Following Sections to be completed by the assessor:
HND Travel and Tourism
Management
Qualification Assessor name

12 Hospitality Provision in Travel &

Unit Number and title Tourism Sector Student name

Criteria To achieve the criteria the evidence must show that the student is able to: Achieved?
Reference
(tick)
1.1 Discuss the interrelationships between hospitality and wider travel and tourism
businesses
2.1 Analyse the implications of integration to the hospitality industry
2.2 Discuss how integration has affected a hospitality business
3.1 Develop a rationale for a selected project clearly justifying decisions linked to
target market
3.2 Develop a plan for a hospitality business including the operational
requirements of the business organisational structure in relation to human
resource allocation

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Higher Grade achievements (where applicable)

Grade descriptor Achieved? Grade descriptor Achieved?

(tick) (tick)
M1: Identify and apply strategies to find D1: Use critical reflection to evaluate own
appropriate solutions work and justify valid conclusions
M2: Select/design and apply appropriate D2: Take responsibility for managing and
methods/techniques organising activities

M3: Present and communicate appropriate D3: Demonstrate convergent/lateral/creative

findings thinking

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