Sunday, February 16, 2020

An Organisational and Strategic Analysis of British Airways Essay

An Organisational and Strategic Analysis of British Airways - Essay Example British Airways realises its strong position on the international airlines market, however, its management is also well aware of the constant competition with other companies. Therefore, over the last decade we were able to follow the well-considered steps of the BA management aimed to hold the position of the company and advance it further of the airlines market. Let’s for example, investigate the technical advancement of the company. Realising that currently the market conditions remain for the greater part unchanged the management of BA decided to perfect in the technical perspective. Thus, Strategic Development British Airways began the expansion of the longhaul fleet of the company. The first step in this was the decision of purchase four Boeing 777-200 ER aircraft, which are supposed to make the first flights in early 2009. These technical advances aim to provide better competitive position of the company on the international market / About British Airways, 2007/. However, in this research I’m not going to dwell on the introduction of technical news and expansion of the air fleet of the company. Instead I would like to discuss the changes, which were introduced in the structure, organisation and management of the company, which are aimed to prompt the development and better performance of the company. British Airways realizes the necessity to improve its management and the qualification level of its employees. Therefore, I can say that BA is indeed able to foresee its future needs by identifying the skills and knowledge requirements to each employee and then match need with opportunity. British Airways views the work as a proper occasion to train its employees. In order to provide decent training and enable the employees to learn the company researches and develops new techniques) and seeks to obtain external

Sunday, February 2, 2020

Population and immigration in relation to hospitality market in the UK Essay

Population and immigration in relation to hospitality market in the UK - Essay Example People1st, the Sector Skills Council (SSC) for the hospitality, leisure, travel, and tourism sector, UK, envisages an additional 15,000 new jobs between 2002 and 2012, in addition to the 846,000 replacement jobs lost through labor turnover. AGCAS also believes industry will require 30,000-35,000 trained people at management and supervisory level year on year until 2010. Meeting labor requirement is a perennial problem in the industry. This essay will examine why this sector is not popular with the British local people and why there are so many immigrants in this industry. The rationale for the labor requirement can partly be attributed to the Olympic Games being held in London in 2012 (People 1st). According to Lockwood and Guernier (1990), Travel and Tourism analysts, hospitality sector in the developed countries are experiencing labor shortages and can expect to face greater shortages in the future (cited by Choi et al, 2000). The world has shrunk due to advanced technologies and hence finding labor round the globe is easier than it used to be. Due to globalization and free market economy, the recruitment strategy too has to undergo change. Migration of labor worldwide in the hospitality industry is very common. According to People 1st, 11 percent employers find it difficult to fill up the vacancies, as there are not enough people interested in the jobs. Not many skilled people can be found in this industry, and this is a customer-driven industry. Customer satisfaction in this industry is vital. This sector traditionally recruits a young workforce yet the biggest challenge that this sector faces is that of skills shortages. Skills in this industry range from the unskilled porter to the highly skilled managers. The majority comprises the unskilled staff including the food and bar service staff, semi-skilled including the commercial and clerical staff and the kitchen staff (Choi et al). While