The main focus of this module is for students to have a strong understanding of all aspects of running a hotel/hospitality establishment, from housekeeping and general maintenance to Licensing Law and the Principles of Food and Beverage Management.

Indicative content includes:

Excellence in Guest Service Management (Customer Service)

Principles of Hospitality Law (licensing, weights & measures)

Hotel and Resort Management; links between departments and communications between departments (e.g. reception, maintenance, reception, front of house)

Principles of Food and Beverage Management; difference in menus, types of service- room and restaurant/ fast food, allergies, and religious requirements.

Hot and cold beverages and services styles; profit levels for beverages

International Experience in Hospitality Management

International guests and their requirements; expectations

House Keeping & General Maintenance; room service, cleanliness, accommodation allocation. Yield management
Principles of Hospitality Management



Students will gain the skills and ability to enter the working world, and a 'tool box' that can be applied to a range of careers in the hospitality environment.

As the Hospitality and Hotel Management industry is vast, it is important to start off with you having an understanding of the key concepts and theories around Hospitality and Hotel Management. There are 2 assessments within this module assessment 1 will focus on the theories and concepts and assessment 2 will focus on a key player in the Hospitality and Hotel industry where you will analyse if they are putting the theories and concepts in to practice.


A1: Report: Hospitality and Hotel Management Environment

You are to produce a written report demonstrating your knowledge and understanding of the key issues currently witnessed within the Hospitality and Hotel sector identifying the importance and impact it is having on the overall operation. You should focus on one issue ONLY and use a range of organisations to demonstrate your knowledge and understanding based on the theories and concepts.
Learning Outcome 1


A2: Group Poster: Hospitality and Hotel Management in Practice

Following a field trip as a group you are to conduct an environmental analysis of the organisation, identify the key strengths, weaknesses opportunities and threats within the business. Upon completion you must then focus on making one recommendation per strength, weakness, opportunity and threat.



In essence you should focus on:

strengths - how these can be reinforced,

opportunities – how these can be exploited,

weaknesses - how these can be strengthened

threats – how these can be negated



Your poster (A0) must be professional in appearance and theoretically underpinned throughout.



Learning Outcome 2

The module will be delivered on site and the students will attend a weekly lecture and workshops. Lectures will be researched informed and industry relevant. Lecture materials and additional reading, including a key text written by the module leader will be available on-line via blackboard.

Some workshops will be dedicated towards the assessments.



In addition to the subject and topics that are examined throughout the module, attention will be placed on developing a range of professional skills linked to the industry i.e. within the Hospitality Industry. Concepts will be illustrated using cases and examples.



This module is designed to further develop skills, techniques, and approaches and to seek appropriate solutions based on reasoning and analysis.



Students will also participate in a field trip where they will be able to see the industry in a ‘real-life’ scenario.

The module will draw upon a mixture of activities including lectures, web-based activities, case study analysis, relevant videos and in-class discussions, individual and group problem solving and self-directed learning.

1. Develop an understanding of key concepts and theories around hospitality and hotel management.

Knowledge and Understanding


2. Demonstrate application and analysis of hospitality and hotel management theories to ‘real life’ scenarios.

Learning

Analysis

Communication

The Library

Various Hospitality websites/case studies in industry

Market reports

Journals and books

Alitinay, L. and Brookes, M. (2015). Entrepreneurship in Hospitality and Tourism. Oxford: Goodfellow Publishers.

Barrows, W, Powers, T. and Reynolds, D. (2012) Introduction to Management in the Hospitality Industry. 10th ed. Chichester: John Wiley and Sons.

Dixit, K. (2017) The Routledge Handbook of Consumer Behaviour in Hospitality and Tourism. 1st ed. Oxford: Routledge.

Evangelos, C., Gretzel, U. and Sigala, M. (2016) Social Media in Travel, Tourism and Hospitality. Oxford: Routledge.

Johnston, R., Clark, G. Shulver, M. (2012) Service Operations Management Improving Service Delivery 4th edition.

Knowles, T. (1998) Hospitality Management: An introduction 2nd edition.
Mullins, L. J & Dosser, P (2013) Hospitality Management and Organisational Behaviour 5th edition.
Walker, J. (2015) Exploring the Hospitality Industry. 3rd ed. Hoboken, New Jersey: Pearson.

www.hospitalityguild.co.uk

www.hospa.org

The UN World Tourism Organization (UNWTO) has identified that the industry has had continued growth and diversification to become one of the fastest-growing industries worldwide since COVID.¿Hospitality and Hotel Management is a key contributor to the industry and being one of the most changing sectors, it is key that students have the knowledge and understanding to take forward into real-life work practices. Taking this onboard, studying this module will give you an insight in to the ever changing Hospitality and Hotel Management industry looking at concepts and theories whilst being able to put these in to practice on your placement and seeing them at industry level.