Contemporary Hospitality Industry Essay

3311 Words Oct 2nd, 2014 14 Pages
Contenporary Contemporary Hospitality Industry
Understand the current structure of hospitality industry.
Analyse current scale, scope and diversity of hospitality industry.
The hospitality industry employs seven percent of the working population. In terms of gross value added (GVA) the sector contributed £40.6bn to the UK economy in 2011 or 4.2 percent of the country’s total GVA. In 2012 there were 181,500 individual business sites operating across UK.
Hospitality and tourism is one of the UK’s most diverse sectors all connected to service sector. Besides different size of operations and customers, there are different sub-sectors of the industry: * Pubs, bars and night clubs * Hotels, Hostels and B&B * Restaurants,
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Decision-making authority has been centralized; only day to day restaurant running decisions are left to make for branch managers. All the strategic decisions have been reserved for specialized departments in head office, that’s include any changes in menu, local marketing, or employing new line managers. Narrow span of control with distinction on front of the house and back of the house and head chef reporting directly to GM -not to AGM (see below).

Head Chef and GM reporting directly to Area Manager and Area Head chef support BOH. Please see below structure of head office.

Characteristic of BOH
Highly specialized line chefs and kitchen assistants work in different kitchen sections, e.g. wok/ griddle/ fry/ ramen/ preparation, increasing productivity and efficiency,BOH managers and team leaders provide managerial control and coordination and support.
I think the best way to see the difference between FOH and BOH managers is compare key responsibilities from these areas. Head Chef /Senior Sous Chefensure excellent levels of communication between the Front of House and Back of House teamsensure that sufficient stocks of all materials are being kept and stored under the correct conditionsensure all health and safety, food safety standards are adhered to company policy ensure that all staff are constantly trained to effect good portion control and good

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