SPECIALITY OPERATIONS IN HOSPITALITY - 2021/2
Module code: MAN1112
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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This module is designed to provide students with insight into the hospitality sector as well as principles, approaches, and applicable strategies for the management of speciality operations in the sector. This module will raise awareness of diversity of hospitality sector, types of service provision, and different operational areas, such as onboard and shoreside functions (cruise line) and on-premises vs. off-premises catering (contract catering). Students will be given opportunities to investigate internal and external factors critical to the success of speciality operations in hospitality in the contexts of marketing and sales, human resources, health, safety, and hygiene, and the provision of quality products/services that meet the needs of customers/clients/guests. This module will expose students to the growing concerns of balancing the social and economic benefits of hospitality businesses and their impacts on the environment.
Hospitality, Tourism & Events Management
REARDON Emma (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
• Overview of speciality operations, which include two of the following:
club operations, cruise line operations, contract catering operations, assisted living operations, etc.
• Demand and supply dynamics and key challenges and trends for strategic planning and management
• Marketing, effective communication, and customer/client relations
• Managing human resources, training and professional development
• Financial management and contract negotiation
• Technology management
• Health, safety, hygiene, and risk assessment
• Social, economic, legal, and environmental contexts of speciality operations, including ethics and sustainability issues
|Assessment type||Unit of assessment||Weighting|
|Coursework||Group written report 2000 word max and video presentation 10 minutes max||50|
|Coursework||Individual written report 2000 word max||50|
Individual written report 2000 word max
The assessment strategy is designed to provide students with the opportunity to demonstrate understanding of the elements and scope of speciality operations in hospitality as well as their social, economic, legal, and environmental contexts. Students will gradually build up their knowledge and understanding about the diversity of the hospitality sector. The module is designed to allow students to evidence their achievement of the learning outcomes. The assessment comprises a “Video Presentation” in which a pair of students will present critical analysis and reflection from a site visit and an "Individual Report" to evaluate students' critical thinking of a specific aspect of operations, such as marketing, human resource management, technology, finance, etc. The first assessment component is a combination of report and video presentation, which requires students to present relevant empirical insights gained from a site visit. The video presentation will not only assess knowledge of the subject area, but also creativity and presentation skills. As part of the second assessment component, individual written report, students need to conduct their own research and critically analyse a specific strategic aspect of operations.
Thus, the summative assessment for this module consists of:
• A group report and video presentation requires students to put together a video and other creative media to add value to their presentation.
• An individual report requires students to critically analyse a specific aspect within specialty operations in hospitality.
Formative assessment and Feedback
• During the first lecture, the assignments and the feedback process is explained.
• In a pre-assignment feedback session, students will work in groups on a task, which reflects the requirements of the assignments and receive feedback on their work.
• Students will be provided with good and bad practice examples. For example, components of good presentation videos will be discussed in class.
• Once marking is completed, students will be provided with detailed generic feedback as well as a breakdown of marks. This will enable students to assess their own performance compared to their peer.
- This module aims to provide each student with core competencies and experiential learning opportunities in preparation for successful management careers and leadership roles in hospitality, which may include one or more of the following sectors of specialty: contract catering, cruise line, club, spa/resort, casino, assisted living, etc. This module will address the scope of strategic and operational decisions that influence the success of an operation.
After attending this module, students will be able to demonstrate knowledge and skills relevant to the operational areas of specialised sectors in hospitality. Students will be able to gain a thorough basic knowledge of the contemporary and global trends and illuminate critical issues associated with specialty operations in hospitality.
|001||Identify and discuss the main characteristics and diversity of speciality operations in hospitality, including elements and scope of the market and different operational functions||CK|
|002||Demonstrate a critical understanding of internal and external factors that affect planning and management of specialised hospitality operations||CK|
|003||Critically assess the importance of customer/client/guest relationship, financial accountability, business generation, and maintenance of assets and facilities in specialised hospitality operations||CKP|
|004||Apply knowledge about service quality and customer/client/guest evaluation||KP|
|005||Identify the legal and regulatory framework of hospitality operations and critically assess the health, safety, and hygiene problems and other security issues that can affect the operational success of specialised hospitality sectors||CKP|
|006||Develop practical skills in data analysis and formally presenting study findings||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:
• Increase students’ critical understanding of key trends and challenges associated with speciality operations in the hospitality sector and how the industry is adapting to them
• Increase students’ understanding of importance of building customer/client relationship and effective communication strategies
• Enhance students’ ability to assess the impacts and implications of speciality operations and understanding the importance of balancing social and economic benefits and impacts on the environment
• Enhance the competence of students in communicating and discussing ideas
• Increase students’ ability to work independently and in groups
The learning and teaching methods include:
• Theoretical lectures with supporting materials from a range of perspectives hospitality to provide students with a holistic framework of knowledge
• In-class exercises, practical examples and topical case studies to critically discuss and apply theoretical knowledge to the real world
• Organised visit(s) to relevant site(s) of speciality operations
• Paired (group of two) video presentation to provide students with opportunity to present findings from site visit(s) and to discuss these findings in appropriate forums
• Formative feedback sessions
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 SPECIALITY OPERATIONS IN HOSPITALITY : http://aspire.surrey.ac.uk/modules/man1112
Programmes this module appears in
|International Hospitality 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 2021/2 academic year.