UNDERSTANDING THE HOSPITALITY BUSINESS - 2021/2
Module code: MAN1111
In light of the Covid-19 pandemic, and in a departure from previous academic years and previously published information, the University has had to change the delivery (and in some cases the content) of its programmes, together with certain University services and facilities for the academic year 2020/21.
These changes include the implementation of a hybrid teaching approach during 2020/21. Detailed information on all changes is available at: https://www.surrey.ac.uk/coronavirus/course-changes. This webpage sets out information relating to general University changes, and will also direct you to consider additional specific information relating to your chosen programme.
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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.
Hospitality, Tourism & Events Management
VAN ACHTERBERGH Leon (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
Prerequisites / Co-requisites
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
Using descriptive and predictive analysis
|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|
Individual reduced industry sector analysis (1200 words)
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.
Individual advice and guidance will be provided through the weekly workshops, online through SurreyLearn and through one to one office hours.
Feedback will be provided against a marking rubric through Grademark.
- • 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
|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|
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:
• 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 for UNDERSTANDING THE HOSPITALITY BUSINESS : http://aspire.surrey.ac.uk/modules/man1111
Programmes this module appears in
|International Hospitality 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 2021/2 academic year.