B Rowson

A franchise by any other name? Tenancy arrangements in the pub sector

Recent changes in ownership and consumption patterns within the market have brought many operators to follow strategies that are more concerned with a retailing orientation. Many of the companies operating pubs are aiming to grow sales, and respond quickly to changes in consumer tastes and fashions. They no longer own brewing facilities and frequently control whole estates of the pubs that are marginal, and where the actions, skills and motivations of local unit managers are crucial for the success or failure of the property. The exploration of different forms of indirect control via tenancy and lease arrangements is recognition of the need to provide more entrepreneurial incentives for those managing these more marginal properties. In many ways, it is possible to view pubs owned by chains operated through both tenancies and leasing as a form of franchising. Certainly the literature and research of franchising hospitality services can help inform a study of leasehold and tenanted relationships in licensed retailing. Franchising in licensed retailing is almost wholly based on the tenanted/leased agreements, which stem from the ‘tie’. This paper argues that in the more retailing and service quality competitive environment pub operating companies will need to use more traditional franchising approaches than have been practised in the past.

Getting IT right: exploring information technology in the hospitality curriculum

Purpose – The paper reports on a research project undertaken for the North West Tourism Skills Network. Design/methodology/approach – The project explored the provision of information technology within hospitality and tourism programmes in educational institutions in the region. Researchers conducted telephone interviews with key specialist staff in 80 per cent of the schools, colleges and universities delivering programmes for introductory, operational and managerial programmes. Findings – Findings suggest that IT provision occurs in all programmes and can now be considered as a core basic skill along with literacy and numeracy. Provision was generally applied to the industry and the specific requirements of the programme. There were several examples of excellent educational practice. However, some smaller colleges and sixth‐form college providers found the high purchase price of industry software a barrier to on‐site resources. That said, many ensured familiarity with industry software through industry partnerships and industrial visits. Practical implications – While research gathered responses from 85 per cent of hospitality and tourism providers in the North West region, the study needs to be replicated nationally because these interviews suggest that information technology skill development is a key requirement for those destined to work in hospitality and tourism occupations. Originality/value – Highlights the importance of information technology in the curriculum.