travel tourism

travel tourism

Assessment Sheet

COURSE: ACCESS TO HIGHER EDUCATION: Travel, Tourism and Hospitality

STUDENT’S NAME: YEAR: 2015-2016
ASSESSMENT DETAILS: Investigating the Hospitality Industry REF NO: (1 of 1)
TUTOR: Vicki Hanks LEVEL: 3 UNIT CREDIT: 3
GRADE DESCRIPTORS: 1, 4 and 7 TYPE: Individual study
LEARNING OUTCOMES & ASSESSMENT CRITERIA: 1.1, 1.2, 2.1, 2.2, 3.1, 3.2
DATE OF ISSUE: 15 October 2015 SUBMISSION DATE: 10 December 2015
Feedback will be on Thursday 17 Dec.
SUBMISSION: A hard copy of this assessment is to be submitted to Fiona Sodha by 2 pm on the 10th December 2015 in room 508.
Work submitted after the deadline will only be considered for a PASS grade

Declaration: I confirm that this assignment is all my own work and that it conforms to the course policy on plagiarism as stated in the course handbook.
Print name: Learner signature: Date:

Overall grade for unit:-
Print name : Assessor signature: Date:

Internal verification: confirmed to be a fair and accurate assessment for the criteria
Print name: Internal Verifiers signature: Date:

UNIT: Investigating the Hospitality Industry

ASSIGNMENT
Individual report: Provide a word processed report (maximum 2000 words ± 10%) that displays your knowledge and understanding of the Hospitality Industry.

For this assignment you are required to consider three different aspects of the hospitality industry: the scale and scope; the organisation and structure of organisations; and the classification systems used.

Before you start, ensure that you are able to access the information needed to carry out all the tasks below. Use the Internet, the Learning Resources Centre and any information sources relevant to carry out your research.
Your report will need a bibliography that uses the Harvard system of referencing.

Please remember that tables and diagrams are included in the word count.
This written report should be no more than 2000 words.

Describe the scale and diversity of the hospitality industry

• What is meant by scale and diversity?
• Identify the scale of the industry separately from the diversity
• Include facts and figures to reinforce the points you make

Analyse the extent to which the scale of hospitality businesses affect the diversity of products and services offered

• What type of products & services are offered?
• Explain the range of products & services available at a typical large/small organisation
• Is there any connection between the scale of the organisation & the diversity of products & services offered? If so, provide evidence to support this
• Will this connection always be the same? If not, explain why not.

Describe the organisation and structure of hospitality businesses and explain the differences between different types of operation
• Identify different types of structure that exist within the industry
• Provide two or three examples of how businesses are organised
• Discuss the main differences between these structures

Describe different types of classification systems used in the hospitality industry
• Identify a number of different systems used
• Give examples of each system
• Explain why there are different systems

Analyse the use of classification systems
• Explain the need for organisations to be classified
• Consider the advantages of using such systems
• What are the limitations of having to classify organisations?

All students should prepare and submit their study in a suitable format on the above topic addressing learning outcomes 1, 2, and 3. Remember to use a suitable professional font and size of font (eg Arial 12) and to leave 1.5 or double line spacing. Please put your name on the top right of each page. All work must be submitted in the required folder.

Please note the following hand in requirement:
In order to help you to manage your study time between now and the end of term, a draft copy of the first two sections of this report need to be handed in via Moodle by Monday 9th November.
Grading information for this assignment
Grade descriptor: 1, understanding of the subject
For a pass you should: Meet the assessment criteria to achieve the learning outcomes for the unit.
For a merit you should: The students work demonstrates a very good grasp of the relevant knowledge.
For a distinction you should: The students work demonstrates an excellent understanding of the different approaches associated with their work.
Additional Guidance notes What this means is that you can use relevant facts in your answers; and show that you have acquired an understanding of relevant knowledge and information.

Grade descriptor: 4, Use of Information
For a pass you should: Meet the assessment criteria to achieve the learning outcomes for the unit.
For a merit you should: The student’s work identifies new information from sources which are generally appropriate.
For a distinction you should: The student’s work identifies new information from sources which are consistently appropriate.
Additional Guidance notes What this means is that you can use material that you have researched from new sources not used in the classroom.

Grade descriptor: 7, Quality
For a pass you should: Meet the assessment criteria to achieve the learning outcomes for the unit
For a merit you should: The student’s work taken as a whole demonstrates a very good response to the demands of the brief/assignment

For a distinction you should: The student’s work taken as a whole demonstrates an excellent response to the demands of the brief/assignment

Additional Guidance notes The use of report format is essential. Use the format discussed. You must demonstrate a clear understanding of the topic. Grammar and spelling are equally important.

STUDENT FEEDBACK:
Learning outcome assessment criteria Comment
1.1 Describe the scale and diversity of the hospitality industry
1.2 Analyse the extent to which the scale of hospitality businesses affect the diversity of products and services offered
2.1 Describe the organisation and structure of hospitality businesses
2.2 Explain the differences between types of operations
3.1 Describe different types of classification systems used in the hospitality industry
3.2 Analyse the use of classification systems

Grade Descriptor Tutor Comments Performance against descriptor
(P/M/D)
1. Understanding of the subject

4. Use of Information

7. Quality
Overall grade for the Assignment

Quality of work including spelling, grammar, punctuation, vocabulary and referencing:
General comments including commitment, effort and advice for improvement:
SIGNED: ASSESSOR DATE:
PRINT NAME: Fiona Sodha
RESUBMISSION DATE (IF APPROPRIATE)

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