A Question of Size Available to Purchase

Gives a report on a project to derive a classification of size for the hospitality industry. London hotel and restaurant managers were asked for a subjective impression of their size. These findings were then analysed and an overlap of responses was found. This was evidence of the limited competition monitoring of hospitality managers. The responses was used to develop a small/large classification based on the number of employees. For restaurants the dividing line was placed at 30 employees and for the London hotel sector 80 employees.