UNDERSTANDING THE HOSPITALITY BUSINESS - 2019/0

Module code: MAN1111

Module Overview

The course looks at the types of products and/or services offered by the industry and their characteristics, markets, market share and customers. The module will and consider the structure of the industry and its importance the economy drawing on UK and international statistics.

Module provider

Hospitality, Tourism & Events Management

Module Leader

VAN ACHTERBERGH L Dr (Hosp & Tour)

Number of Credits: 15

ECTS Credits: 7.5

Framework: FHEQ Level 4

JACs code: N862

Module cap (Maximum number of students): N/A

Module Availability

Semester 1

Prerequisites / Co-requisites

None

Module content

Indicative content includes: What is hospitality? Historical, cultural and philosophical roots Hospitality as experience, as people, as property, as a business The Hospitality Industry Scale, scope and significance – national and international. Sectoral comparisons – size, characteristics, major companies etc. Sectors to include: Accommodation: Hotels, apartments, b&b, hostels, resorts, cruise, spas etc. Food: Direct – restaurants (fine dining to QSR), F&B in hotels Indirect – Events, B&I, Education, Travel, Health and Welfare, public Drink: Pubs and bars, nightclubs Support services: Suppliers, HR/recruitment, consultancy, professional bodies The Hospitality Business How do hospitality businesses make money / fail? Volume, costs, space/perishability Cost structures in different sectors – manufacturing/retail and service distinctions Business / operating models Analytical Skills Using descriptive and predictive analysis

Assessment pattern

Assessment type Unit of assessment Weighting
Project (Group/Individual/Dissertation) Team Assignment (1500 words) Industry sector analysis and comparison 40
Project (Group/Individual/Dissertation) Individual Assignment (2000 words) Company comparison 60

Alternative Assessment

Individual reduced industry sector analysis (1200 words)

Assessment Strategy

The assessment strategy is designed to provide students with the opportunity to demonstrate their in-depth understanding of the range, complexity and scale of the international hospitality industry and to analyse secondary data on the industry and the companies within it

Thus, the summative assessment for this module consists of:
• A team assignment worth 40%. This will require the student to research a given sector of the industry in two different countries and to provide a report comparing the size, scale and organisation of this sector in the two countries.
• An individual assignment worth 60%. This will require the student to choose two companies within a given industry sector and to analyse, compare and contrast these against a series of given criteria.

Formative assessment
Individual advice and guidance will be provided through the weekly workshops, online through SurreyLearn and through one to one office hours.

Feedback
Feedback will be provided against a marking rubric through Grademark.

Module aims

  • • provide students with an overview of the International hospitality industry
  • • inform students on the history, size and scope of the industry and its complex nature
  • • consider the structure of the industry and its importance the economy drawing on UK and international statistics
  • • develop a capacity to use descriptive and predictive analytics on industry data

Learning outcomes

Attributes Developed
001 Explain the nature of the hospitality industry and distinguish between various hospitality sectors, products and services K
002 Identify and evaluate the size, scope and characteristics of different industry sectors KC
003 Analyse past and current trends in demand for hospitality products and/or services KCT
004 Explain different organisational forms including management contracts and franchising and their impact on the operation KC
005 Analyse the cost structures of different hospitality operations KC
006 Evaluate the relevance and significance of key data related to the hospitality industry KC
007 Use descriptive and predictive analytical techniques PT

Attributes Developed

C - Cognitive/analytical

K - Subject knowledge

T - Transferable skills

P - Professional/Practical skills

Overall student workload

Independent Study Hours: 117

Lecture Hours: 22

Seminar Hours: 11

Methods of Teaching / Learning

The learning and teaching strategy is designed to:
• provide students with an underpinning knowledge of the international hospitality industry from a theoretical and statistical perspective
• provide students with first-hand experience of the industry through a series of outside speakers and industry visits

The learning and teaching methods include:
• Lectures
• Seminars / workshops
• Outside speakers eg. Sector contributions – food service, IOH – professional body
• Visits – hotels, restaurants, food service management, facility management

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

Reading list for UNDERSTANDING THE HOSPITALITY BUSINESS : http://aspire.surrey.ac.uk/modules/man1111

Other information

None

Programmes this module appears in

Programme Semester Classification Qualifying conditions
International Hospitality Management BSc (Hons) 1 Compulsory A weighted aggregate mark of 40% is required to pass the module
International Hospitality and Tourism Management BSc (Hons) 1 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 2019/0 academic year.