ABSTRACT
The topic of the study is factors
affecting Hotel and catering industry (A case study of Merry house Idah Igala).
The researcher used both the primary and secondary data in the course of the
study. The primary data was collected through the instrument of questionnaires
and observation. The secondary data was sources through textbooks, journals,
magazines and Libraries. The research design for the study was the survey
research. The population of the study was 82 employees of the establishment.
The sample size of the study was 63 employees derived using the Yaro Yamani
formula for the determination of sample size. A total number of 63
questionnaires were distributed and returned thereby having a hundred percent
return rate. The researcher used sample percentage and chi-square as
statistical tool for the analysis. The study revealed that the majority of the
workers in this establishment are ignorant on pay determination method which
shows that management does not involve workers in the machinery or the
mechanics of payment determination. The workers role is reduced to that of a
rigid adherence to rules and regulations. The researcher recommended among
others that broad personnel policy study be embraced by employers in the hotel
industry.
CHAPTER ONE
1.0 INTRODUCTION
As an important part of service
industry, catering and food service industry is the important carrier of the
brand and culture for a country or region with the characteristics of wide
market, extensive influence and more employment opportunities. A wide variety
of catering products and different styles of food culture has been shaped in
the background of different regions and cultures (Yang, 2009). On the other
hand, as one of the six elements of tourism activities, “food” has been given
to attention by tourists. Catering and food service industry plays an important
role in the promotion of local food features and culture of tourism destination
through providing catering products and services for tourists. Many countries
have designed and developed catering and food brand with own features and
style, such as the Beer Festival of Munich in German, Pickled Cabbage Festival
in South Korea, series unique meal of cactus and corn in Mexico, Samba Carnival
and characteristic barbecue in Brazil and so on. These unique food resources
and new product ideas not only attract tourists from all over the world, but
also bring considerable catering income (Kang, 2010). In recent years, the
development of global catering and food service industry maintains a rapid and
healthy momentum of development (Table 1). According to Fortune Magazine in the
United States in July 2012, three food service enterprises enter the world top
500, including American McDonald’s Group, the magnate in the snack industry of
the world; British Compass Group, one of biggest food group of the world; and
Sodexo Group, tourism catering service enterprises in France. Rounding out the
top 500 enterprises in the United States was Aramark (the international leading
professional company), Yum Brands (the largest network of worldwide
restaurants), Starbucks (the leading retailer and roaster of specialty coffee
in the world) and Darden Restaurants (the most recognizable and successful
brands in full-service dining). These food service groups provide a fast catering
and food service for the consumers from more than 100 countries and regions all
over the world, accounting for about 5% of global market share (Yang, 2009). It
can be seen from Table 1 that the convenience has gradually become the trend of
the development of catering market with the rapid development of economy and
society.
In China, catering and food industry
shows a steady and rapid growth with the rapid growth of Chinese economy and
increase of urban and rural residents’ incomes since Reformation and Opening.
The retail sales of hotel and catering services were 5.48 billion Yuan in 1978,
exceeded 10 billion Yuan and reached 11.21 billion Yuan in 1983, exceeded 100
billion Yuan and reached 117.5 billion Yuan in 1994 and exceeded 1000 billion
Yuan and reached 1034.6 billion Yuan in 2006. At the end of 2010, it reached
1764.8 billion Yuan produced by over 4.9 million catering and food service
sites, accounting for 11.24% of total retail sales of consumer goods. For top
100 catering enterprises, the gross income, the total assets and profit
respectively reached 139.58 billion Yuan,
1.1 BACKGROUND OF THE RESEARCH
Hospitality industry is one of the
leading industries in the world; It contributes to prosperity creation and
further economic development of a country; it covers hotel, resorts, and travel
as well as restaurant businesses. These services business are mutually depend
increase in tourism will ultimately lead to improvement in resorts,
restaurants, hotel including travel industries. This study basically concerned
with assessing the strategies of the production planning and inventory control
in hospitality. This will consequently access the extent to which stock can be
controlled.
Source: Dennis Oscar. "Humanity
and hospitality" 2011
Since the beginning of recorded
time, people have travelled, and during their travels, have needed shelter.
This consequently encouraged the springing up of some accommodation in form of
inns and small hotels and subsequent larger hospitality suites, to meet such
needs. This thus hospitality is said to be the world’s ‟ second oldest
profession. Just after the civil war in 1970, there was a virtual absence of
hotels and especially, the well-known names in the international hotel industry
in Nigeria. Not until the late 70‟s, during the oil boom era did Nigeria start
experiencing some growth in her hotel industry. In recent years however,
Nigeria hosting of several major international events like the common wealth
heads of government meeting (CHOGM), All African games, carnivals, meeting
including the visits of two American presidents another presidents with their
entourage, has led to the building of several more hotels in Nigeria,
especially in the major cities. This growth is not restricted to Nigeria alone,
example, the American food service industry in 1979 had 110 billion dollars of
bussing for meals away from home and was in fact the third largest industry in
the country in terms of gross retail sales, it employs about 6 million people
and had average of 125. 42 employees in 1995 and yet still needs many
additional employees every year. Nigeria has since seen many important
developments and changes in the relative improvement in the standard of living
of a vast majority of working people. These improvements have come about as a
result of many different factors including greater national productivity,
stronger growth of economy, having more enlightened management and pressures
from trade unions. The contributions made by the hotel and catering industry to
this general rise in standard of living are considerable, providing essential
and leisure services, employment and wealth creation. Hotel development in any
country is a detailed process, requiring a high level of preplanning prior to,
during and after construction. There is still evidence in many places in
Nigeria that this pre-planning has not adequately been carried out, resulting
in some hotels that are unable to meet today’s and tomorrows ever-changing and
increasing customer needs, including the fact that demand far outstrips supply,
with major cities like Lagos having now shortages. Nevertheless, Tourism, of
which the hotel and catering industry is a principal element is said to be a
potential growth sector in Nigeria. The conditions of employment of a large
number of the industry’s staff have not kept pace with those enjoyed by working
people elsewhere, in spite of the technical improvements within the catering
industry itself. The reasons for the slow rate of improvement in the industry’s
condition of employment are considerable including an understandable reluctance
on the part of many proprietors and managers to adjust labour earnings
according to improvements in the industry. Another reason could be that trade
union movements exert little influence in most sectors of the industry, since
moreover most people that make up the industry’s workforce are people who are
not prepared to make a career out of the job. The working conditions of the
industry’s staff are for most cases unattractive. There are intrinsic problems
which are unavoidable such as having to work long evenings and weekends. Other
problems however can certainly be removed or reduced by determined management
action. Such problems are staff reliance on tips, ignorance of workers on
methods of calculating pay and the distribution of service charges, and
management’s reluctance to involve staff in matters that affect their working
lives. Management should therefore evolve a way of bringing out the best in
these groups of ignored members of our workforce. In Nigeria, there are many
organizations that provide catering services and which by their nature can be
termed hotels. It is estimated that there exists about 550 hotels, inns and
commercial guest houses in Nigeria by the year 2008 that employs between 10 and
250 people in line with their sizes. It is said that about 418 – 900 people
were employed in 2003 worldwide.
1.2STATEMENT OF RESEARCH
PROBLEM
Nowadays, the tourism industry has
great development and many countries have managed to improve their situation
and overcome on their economic problems, such as low levels of per capita
income, unemployment frequency and a shortage of foreign exchange revenues.
Surveys conducted in the field of tourism revenues and share of tourism in
total world trade exchanges shows that this share has been modest in recent
decades and although beginning in the 1950s, the share of tourism services in
total world exports was 3.4% (Ledesma-Rodriguez, 2004). The world economy in
the late 1980s witnessed a share of over 8% to tourism services in the total
exports. In 1990 have spent a total of 230 billions of dollars in different
countries of the world and have been recorded 425 million tourists in countries
of the world. In 2000, 661 million tourists were around the world and in 2007
about 900 million. Year 2008 has been announced 994 billion dollars that this
figure is equivalent to 30 percent from world exports of technical and
engineering services and the number of tourists worldwide in 2008, with growth
of two per cent over the previous year has reached to 922 million people. It is
expected that the number of tourists and revenue for this industry will reach
to one billion and 600 million, and two trillion dollars respectively in 2020
(Werthner & et al,2004).
Actually the tourism industry is
industry that nowadays can compete well with industries like automotive and
oil. Countries with tourist attractions regard to the magnificent natural,
culture and civilization, religious and ancient monuments have talents and
abilities in attracting tourists (Lee, & Chang, 2008). The economic impact
of the industry perhaps is one of the most effective reasons of attention and
government attention to tourism in their national development and in fact, the
tourism considered as one from the driving forces of economic growth and
development in countries (Romilly & et al, 1998). While tourism creates a
series of new activities in the community and also tourism is leading to
activation of other economic sectors. Sectors such as transportation, food, fuel
and energy, handicraft and building sectors, which consequently will boost
tourism activities, for this reason, many countries have tried to promote this
industry and provide opportunities necessary to tourism development. Nigeria is
a country of adopting tourism, also it is one of the tourists exporting
countries and always number of outputs of tourists is over the number of inputs
in the country and number of tourist supply with normal passports have a larger
share of total tourist supply (Meraseli,2005).
1.3 OBJECTIVES OF THE STUDY
The researcher embarked on this
study to highlight the economic factors and cultural factors affecting the
hospitality industry basically hotel and catering industry, among others
objectives are:
1.To suggest possible ways to overcome
the issues of cultural facing the industry.
2.To analysis the growth and
survival of the hospitality industry amidst the challenges facing them.
3.Evaluate the economic and social
contribution of the hospitality industry to the nation.
4.To promote the hotel and catering
industry to the nation
1.4 SIGNIFICANCE OF THE STUDY
The outcome of this research work
will help the hotel management and the catering industry to effectively manage
business for optimal production and strategies means of handling the economic
factors and cultural issues affecting their industry. Also, this research work
will be a tool, an academic tools in the hands of the students and other
researchers too.
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