THE HOSPITALITY BUSINESS - 2018/9
Module code: MAN1065
This module introduces students to the study of hospitality from a multi-disciplinary approach. It will demonstrate the size and scope of the industry and its complex nature. It will examine the various sectors within the national and international industry and highlight the concepts, principles, influences and trends on the industry as a whole. The assessment provides students with the opportunity to actually apply these concepts to specific sectors.
Hospitality & Tourism Management
VAN ACHTERBERGH L Dr (Hosp & Tour)
Number of Credits: 15
ECTS Credits: 7.5
Framework: FHEQ Level 4
JACs code: N860
Module cap (Maximum number of students): N/A
Prerequisites / Co-requisites
Indicative content includes:
What is hospitality?
Its historical, cultural, and philosophical roots.
Hospitality as experience, as people, as buildings and hospitality as business.
The Hospitality Industry
Its size, scale and scope – national and international.
Its organisational forms, including, management contracts, franchising.
The various sectors – size, features, companies - including manufacturing, retail, service.
Managing People in Hospitality
Cost Structures in different hospitality operations
Performance Measurement and Productivity
Key Trends in Hospitality
|Assessment type||Unit of assessment||Weighting|
|Coursework||INDIVIDUAL REPORT (2000 WORDS)||70|
Where students fail the group work; an individual 1500 word assignment on a different specific hospitality sector.
The assessment strategy is designed to allow students to demonstrate that they have achieved the seven intended learning outcomes.
Students are required to carry out some secondary research and
Group presentation on a specific hospitality sector in the UK and in an international region (presentation style 10%, research evidence 40%, content 50%)
Individual report on a specific hospitality business (report format 10%, research evidence 40%, content 50%)
The hospitality visits are an assessed component of the module (punctuality 30%, dress code 35%, questions asked during the visit 35%).
Thus, the summative assessment for this module consists of:
A presentation that compares and contrasts an hospitality sector in two different countries
An individual report based on the hotel visit and supporting literature
Assessment deadlines have to remain flexible as this module links with industry who are not always able to meet exact dates.
Formative assessment and feedback
Tutorials provide an opportunity to discuss issues and hotel visits provide Q/A sessions with industry professionals feedback is provided via open debate
- Provide students with a working knowledge of the International Hospitality Industry and its main critical issues.
- It also encourages students to think and compare in an international context the characteristics of different hospitality sectors.
|1||Identify the nature of Hospitality Industry and distinguish between various Hospitality Sectors.||K|
|2||Identify its organisational forms including management contracts and franchising (K)||K|
|3||Understand the key issues in Managing People.||PT|
|4||Evaluate the relevance and significance of Hospitality Marketing.||C|
|5||Understand the cost structure of different Hospitality Operations||CP|
|6||Identify the key issues in Performance Measurement and Productivity||CT|
|7||Identify the current issues and key trends in the Hospitality Industry.||K|
|9||Interactive and group skills||T|
C - Cognitive/analytical
K - Subject knowledge
T - Transferable skills
P - Professional/Practical skills
Overall student workload
Independent Study Hours: 40
Lecture Hours: 20
Tutorial Hours: 20
Methods of Teaching / Learning
The teaching and learning strategy is designed to encourage students to think critically about the management of contemporary issues in hospitality organisations.
The teaching and learning strategy is designed to:
increase students’ understanding of the nature and current issues of the International Hospitality industry
provide students with an up-to-date knowledge and understanding of Hospitality products and services;
increase students ability to analyse and synthesise material from a variety of sources;
increase students’ management of learning.
The learning and teaching methods include:
small group discussion;
visiting local hospitality operations;
repetition and reinforcement;
20 hours lectures, 20 hours tutorials, 60 hours field work (i.e. tutored hotel visits)10 hours presentations, 40 hours independent study
Indicated Lecture Hours (which may also include seminars, tutorials, workshops and other contact time) are approximate and may include in-class tests where one or more of these are an assessment on the module. In-class tests are scheduled/organised separately to taught content and will be published on to student personal timetables, where they apply to taken modules, as soon as they are finalised by central administration. This will usually be after the initial publication of the teaching timetable for the relevant semester.
Reading list for THE HOSPITALITY BUSINESS : http://aspire.surrey.ac.uk/modules/man1065
Programmes this module appears in
|International Hospitality Management BSc (Hons)||2||Compulsory||A weighted aggregate mark of 40% is required to pass the module|
|International Hospitality and Tourism Management BSc (Hons)||2||Compulsory||A weighted aggregate mark of 40% is required to pass the module|
Please note that the information detailed within this record is accurate at the time of publishing and may be subject to change. This record contains information for the most up to date version of the programme / module for the 2018/9 academic year.