SPECIALITY OPERATIONS IN HOSPITALITY - 2023/4
Module code: MAN1112
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 in the hospitality sector, types of service provision, and different operational areas, such as onboard and shoreside functions (cruise line), on-premises vs. off-premises catering (contract catering), the spa industry and the health & wellness sector. 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 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
Overall student workload
Independent Learning Hours: 106
Lecture Hours: 22
Seminar Hours: 11
Guided Learning: 11
Prerequisites / Co-requisites
• Overview of speciality operations, including resort operations, cruise line operations, contract catering operations, spa operations and the health & wellness sector.
• 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||INDIVIDUAL COURSEWORK (2000 WORDS + DIAGRAMS/ILLUSTRATIONS)||60|
|Oral exam or presentation||GROUP COURSEWORK (PRESENTATION - 15 MINS MAX)||40|
Individual written report 2000 word max
The assessment strategy is designed to provide students with the opportunity to demonstrate an understanding of the scope of speciality operations in hospitality as well as their social, economic, legal, and environmental contexts. The module is designed to allow students to evidence their achievement of the learning outcomes. The assessment strategy comprises an individual written report and a group presentation in which students will present a critical analysis and reflection of a speciality operator and the sector in which it operates.
Thus, the summative assessment for this module consists of:
- An individual report where students critically analyses a specific speciality sector of the hospitality industry
- A group presentation in which students will present a critical analysis and reflection of a speciality operator in hospitality, preferably from a site visit of their choosing.
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 performance compared to their peers.
- 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 two or more of the following sectors: contract catering, cruise lines, special events, spa operations, health, wellness & wellbeing. This module will address the scope of strategic and operational decisions that influence the success of these specialised sectors.
After completing this module, students will be able to demonstrate an appropriate level of knowledge and skills relevant to the operational areas of these specialised subsectors in hospitality. Students will gain contemporary knowledge and have a greater awareness of global trends and critical issues associated with these specific sectors of 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
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.
Upon accessing the reading list, please search for the module using the module code: 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 2023/4 academic year.