ROOMS DIVISION MANAGEMENT - 2022/3
Module code: MAN2121
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.
This module aims to provide exposure to the working environment of rooms division through practical experience gained at a local hotel which can then be linked through a series of lectures, workshops and directed tasks to the underlying theory and business model in this important area of operations. The emphasis here is on an operational understanding.
Hospitality, Tourism & Events Management
GANBERT Sylvia (Hosp & Tour)
Number of Credits: 15
ECTS Credits: 7.5
Framework: FHEQ Level 5
JACs code: N862
Module cap (Maximum number of students): N/A
Overall student workload
Independent Learning Hours: 106
Lecture Hours: 11
Seminar Hours: 11
Guided Learning: 11
Captured Content: 11
Prerequisites / Co-requisites
Indicative content includes:
The scope and strcuture of rooms division in hotel operations
The customer journey
Front office operations
Property management systems
Employment issues in rooms division
Internal and external communications
Productivity and efficiency in rooms division
Brands standards and standard operating procedures
|Assessment type||Unit of assessment||Weighting|
The assessment strategy is designed to provide students with the opportunity to demonstrate their observational skills and their ability to reflect on the practice they have observed. They will also be able to demonstrate their ability to analyse an existing operation and propose improvements recognising the constraints imposed on the operation for efficiency, customers satisfaction and the maintenance of brand standards.
Thus, the summative assessment for this module consists of:
- An individual report assessing a topic of choice based around the rooms division department (1200 words)
- 1.5 hour examination (closed book)
The exam tests students’ knowledge and understanding of the subject area, along with the application of this through work examples. The exam will focus on measuring the achievement of all module learning.
Formative assessment and feedback
Opportunities for formative feedback will be provided through assignment clinics, workshop situations.
- This module aims to develop students understanding of the rooms division provision within hotel operations and to reflect on the ways in which this area can be managed best to deliver customer service and efficiency.
|1||Review the practical operation of housekeeping and front office in the light of theoretical frameworks and approaches||KCP|
|2||Discuss the role of communications and execution in the effective performance of the rooms division||KCP|
|3||Critique the operational efficiency of housekeeping and front office departments||KCT|
|4||Establish the importance of brand standards in hotel operations||KC|
C - Cognitive/analytical
K - Subject knowledge
T - Transferable skills
P - Professional/Practical skills
Methods of Teaching / Learning
The teaching and learning strategy is designed to:
Combine the theoretical underpinnings of rooms division management with the opportunity to reflect on the day to day operation of the two key departments of housekeeping and front office
Allow students to observe and reflect upon practical experience and associated practical tasks
Provide underpinning theory and knowledge
The teaching and learning methods include:
A lecture series of one hour per week to introduce the underlying theory and knowledge
Two days of practical experience within the rooms division of a branded hotel operation comprising of one day in housekeeping and one day in front office
Practical tasks designed for individual study to reinforce and extend the practical experience
Workshops providing an opportunity to interact within a group environment to explore and discuss topical and critical issues
Students will be scheduled to attend for two days of practical experience over a seven week period. The intention would be for this experience to be scheduled on different days of the week. Each student will therefore be unavailable on two different days only during this seven week period.
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: MAN2121
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 2022/3 academic year.