Hospitality is dynamic and in a constant state of change. Whether it is the changing guest preferences or the changing business models, hospitality managers at all levels, senior, mid-level, and frontline must be equipped to deal with internal resistance to change. Consider Beer's model for organizational change C = D X M X P > R when answering the following questions:

1. 1 Describe how Beer's formula would be useful to successfully changing a hospitality organization whose culture is not inclusive of all ethnicities.
2. 2 What role would a frontline manager of hospitality play in leading change aimed at creating a more inclusive workplace?