UNDERSTANDING THE HOSPITALITY BUSINESS - 2022/3

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 Management

Module Leader

VAN ACHTERBERGH Leon (Hosp & Tour)

Number of Credits: 15

ECTS Credits: 7.5

Framework: FHEQ Level 4

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

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

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

https://readinglists.surrey.ac.uk
Upon accessing the reading list, please search for the module using the module code: MAN1111

Other information

None

Programmes this module appears in

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 2022/3 academic year.