UNDERSTANDING THE HOSPITALITY BUSINESS - 2022/3
Module code: MAN1111
In light of the Covid-19 pandemic the University has revised its courses to incorporate the ‘Hybrid Learning Experience’ in a departure from previous academic years and previously published information. The University has changed the delivery (and in some cases the content) of its programmes. Further information on the general principles of hybrid learning can be found at: Hybrid learning experience | University of Surrey.
We have updated key module information regarding the pattern of assessment and overall student workload to inform student module choices. We are currently working on bringing remaining published information up to date to reflect current practice in time for the start of the academic year 2021/22.
This means that some information within the programme and module catalogue will be subject to change. Current students are invited to contact their Programme Leader or Academic Hive with any questions relating to the information available.
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
Overall student workload
Independent Learning Hours: 117
Tutorial Hours: 11
Guided Learning: 11
Captured Content: 11
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|
|Oral exam or presentation||GROUP PRESENTATION||40|
|Coursework||INDIVIDUAL REPORT (2000 WORDS)||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
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.
Upon accessing the reading list, please search for the module using the module code: MAN1111
Programmes this module appears in
|International Hospitality and Tourism Management BSc (Hons)||1||Compulsory||A weighted aggregate mark of 40% is required to pass the module|
|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 2022/3 academic year.