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nomic performance over the long term as well as a contributor in aiding the raising of living standards. This Report stated that the Government’s objective is to increase productivity in the United Kingdom as a long-term goal. The concern being addressed on productivity in Great Britain is based upon how it ranks against contemporary economies.

Output (productivity), in the United States is 31% higher when compared against Britain, and in France and Germany that figure is 16%. Figures released by the Department of Trade and Industry in France showed that the growth of productivity in the service sector is less than that recorded in manufacturing and it cited that the high proportion of part-time employees is one of the largest factors contributing to this condition.

This Report also stated that because the major percentage of firms in the service sector are small enterprises engaged primarily in business conducted on a local level, they are by and large insulated from fierce international competition, which is not the case in manufacturing. It indicates that because of this broader competitive context manufacturing operations have been forced to conduct studies, make investment in plant, equipment, training and methodologies, with such not being the case in the hospitality and catering sectors except at the upper end of the spectrum which represent huge multi-national chains that account for less than 6% of the total establishments (in number), and employs approximately 50% of the labour.

Recognizing the preceding, the British government enacted the “Competition Act” in March of 2000, a measure which was recommended by the International Labour Organization’s Sectorial Activities Programme, to address this problem. The importance of the service sector in industrial classification is reflected by the fact that this segment accounts for approximately 70% of output in most industrial economies.

The preceding as well as the understanding that bringing about an improvement in productivity rates and certain structure modifications in their respective economies would be inherently more difficult without addressing the service sector and its ability to expand the job creation base, promoted the joint study and cooperation between the United Kingdom and France. As a result of the findings both countries have enacted reforms. The attention being focused upon the industry has been welcomed by the hospitality and catering sector that understands the “tripartite approach” which identifies the three components –employees, employers and government – is the methodology to achieve meaningful long term change.

4.4 Seasonality and other Influences

As the areas impacting upon operations and bottom line performance, seasonality and other economic influences create scheduling high and low troughs in the staff necessary to service demands. To enable firms within the hospitality and catering sector to handle this variable they utilize a combination of part-time, temporary and seasonal or casual workers. The social responsibility aspects related to the foregoing reside in the benefits package and wage scales. Permanent employees are provided with varied combinations of benefits as well as sala本论文由英语论文网提供整理，提供论文代写，英语论文代写，代写论文，代写英语论文，代写留学生论文，代写英文论文，留学生论文代写相关核心关键词搜索。