The learning strategy for the module requires students to commit 300 learning hours, of this there will be 75 hours of class support and 225 hours of independent and self directed study.

The lectures will be interactive with student participation in discussion developing critical knowledge in the hotel, catering, restaurant, leisure, travel and tourism. Students will be given case study to review, comment and identify practices and issues. Students will be allocated to small groups for various activities and workshop sessions. Tutorials are used to ensure that students understand the material and its relevance to the programme. Within the module, students will undertake individual presentations. These will be used to highlight understanding of module content, planning and implementation of ideas and innovations, self assessment and reflection, peer/tutor discussion and review.

For each topic, students will engage in preparation and reading prior to each seminar. Students will be asked to share their reading of the topic through discussion with their peer group, present their findings to the seminar group and provide feedback to other students

Topics
Hotel and Catering
- Hotel management and operation
- Organisation
- Roles and responsibility of general manager
- Operations
- Housekeeping
- Engineering
- Security
- Food and beverage

Catering management and operation
- Styles of catering operations and development
- The craft of catering
- Arranging event
- Menus and recipes
- Health and safety

Restaurant and Leisure
Restaurant
- Concept development
- The design process
- Restaurants ingredients for success
Leisure
- Sports and leisure in context
- Design of sport and leisure facilities
- Inventory management
- Operation strategy
- Merchandising and marketing

Travel and Tourism
- Strategic processes
- Internal and External analyses
- Strategic choices
- Strategic implementation

The VLE (NETED)
The Internet
Word Processing software for use in the coursework
Spreadsheet software like EXCEL/SPSS
Printed and electronic journals.

Core Text
O'Fallon, M. J. and Rutherford, D. G.(2010) Hotel Management and Operations
Walker, J. R.(2010) The Restaurant: From Concept to Operation, 6th Edition
Kauffman, R. and Moiseichik, M.L. (2013) Integrated Risk Management for Leisure Services
Becker, E. (2013) Overbooked: The Exploding Business of Travel and Tourism

Recommended Text
Tanji, H. (2012) 170 Hotel Management Training Tutorials: Practical Training Guide for Professional Hoteliers & Hospitality Students...
Michelli, J. (2008) The New Gold Standard: 5 Leadership Principles for Creating a Legendary Customer Experience Courtesy of the Ritz-Carlton...
Shock,P. J., Stefanelli, J.M. and Sgovio, C. (2011) On-Premise Catering: Hotels, Convention Centers, Arenas, Clubs, and More
Plunkett, J. W. (2013) Plunkett's Food Industry Almanac 2013: Food Industry Market Research, Statistics, Trends & Leading Companies
Raghubalan (2011) Hotel Housekeeping: Operations and Management
Lynn, J. (2012) Start Your Own Restaurant and More
Barrows,C.W., Powers, T. and Reynolds D. R. (2011) Introduction to the Hospitality Industry
Bardi, J. A. (2010) Hotel Front Office Management
Sturman, M. C., Corgel, J. B. and Verma, R. (2011)The Cornell School of Hotel Administration on Hospitality: Cutting Edge Thinking and Practice
Thomas, C. (2012) Off-Premise Catering Management
Lambert, S (2012)Hotel Yield Management Skills: Maximizing Revenue
Inghilleri, L., Solomon, M., and Schulze, H. (2010) Exceptional Service, Exceptional Profit: The Secrets of Building a Five-Star Customer Service Organization
Brawley, W. (2011) Restaurant Owners Uncorked: Twenty Owners Share Their Recipes for Success
Wazir, R. (2013) Restaurant Startup: A Practical Guide (2nd Edition)
Masteralexis, L.P., Barr, C. A. and Hums, M. (2011) Principles and Practice of Sport Management, Fourth Edition
Leisure Program Planning and Delivery Russell, R. V. and Jamieson, L. M. (2007)
Torkildsen's Sport and Leisure Management Torkildsen, G. and Taylor, P. (2010)
Pedersen,P.M., Parks,J., Quarterman, J. and Thibault, L. (2010) Contemporary Sport Management With Web Study Guide-4th Edition
Page, S (2011) Tourism Management
Deuschl, D. (2011) Travel and Tourism Public Relations
Goeldner, C. R. and Brent Ritchie, J. R. (2011) Tourism: Principles, Practices, Philosophies

Journals
Emerald | Journal of Hospitality and Tourism Technology information
Emerald | International Journal of Culture, Tourism and Hospitality Management
Academy of Management Journal
British Journal of Management
European Management
International Journal of Hospitality & Tourism Administration
The Journal of Hospitality & Tourism Research
Journal of General Management
Management Today
Sloan Management Review
People Management
Professional Manager

Websites
Cambridge Journals Online - Journal of Hospitality and Tourism Management
http://www.britishcouncil.org/learning-infosheets-hospitality-and-tourism.pdf
http://www.bha.org.uk/summit2013/
http://www.routledge.com/tourism/
www.businessballs.com
www.changingminds.org
www.managementhelp.org
www.themanager.org
www.mindtools.com
www.12manage.com
www.cipd.co.uk
www.leadershipnow.com
www.managementhelp.org
www.managers.org.uk
www.strategicmanagement.net

File of Evidence: (3000 words) 50% Weighting
Investigate a business problem in Hospitality and Tourism Business and report its finding.

LO 1,2

Presentation 50% Weighting

LO 3,4

To pass this module student must obtain overall 50% marks

Pass criteria

Demonstrates ability to systematically describe a specific organisation in terms of management theories and appropriate contemporary practice.
Provides some critical analysis of operational aspects of same organisation. Reflects adequately on potential improvements to same organisation and is well referenced. In order to pass a module, students need to attain at least a minimum of 30% in all elements of assessment.

Distinction criteria,

Evidences a subtle understanding of the position of the organisation in terms of a range of appropriate theory and contemporary practice.
Focuses upon the critical analysis of relevant operational aspects of the organisation, with appropriate contrast with other organisational forms and practice. Provides a well-supported, reasoned and pragmatic set of recommendations. Evidences wide and appropriate reading in the references supplied.