Semester I and Semester 2 

Unit(s) of Assessment 

Weighting towards Module Mark (%) 

Assignment 1 (group) Research a sector of the industry. 
Assessment: Group presentation and report. 
20 Min presentation and 2500 word report. 
Submitted in week 10 autumn semester. 

50%

Assignment 2 (individual) Research a hospitality business. 
Assessment: Individual report.  2500 word report. 
Submission week 12 spring semester. 

50%

Qualifying Condition(s) 

This course aims to provide students with an overview of the International Hospitality Industry.  To provide students with an initial understanding of this multifaceted sector, a wide range of issues will be introduced and investigated.  Amongst these will be: hospitality concepts/products, their characteristics, classifications, markets, market share and customers, processes in the industry, key result areas and employment. 

To provide students with a working knowledge of the International Hospitality Industry and its main critical issues. 

On successfully completing this module, students will be able to: 
·        distinguish between various Hospitality products and services 
·        identify and evaluate characteristics, markets, market share and customers of Hospitality operations 
·        analyse past and current trends in demand for Hospitality products and services 
·        evaluate the relevance and significance of key data related to the Hospitality Industry 
·        understand the issues involved brands 
·        explain the nature of the design process and its scope, and the factors to be considered, including feasibility analysis, when formulating a design concept
·        calculate the costs involved in developing and maintaining hospitality unit operations 
·        distinguish between the employee, managers, clients and customers roles 
Assessment Strategy 
The Assessment Strategy for this module is designed to assess all learning outcome of the module. 
·        Assignment 1 will assess learning outcomes 1, 2, 3 and 4. 
·        Assessment 2 will assess learning outcomes 5, 6, 7 and 8. 
The specific tasks for each assessment will allow students to demonstrate that they have achieved these outcomes. 
Students are required to carry out some secondary research, write a group and individual report and contribute to a presentation. 

Indicative Content 
What is hospitality? 
·              Its historical, cultural, and philosophical roots 
·              Hospitality as experience, as people, as buildings and hospitality as business 
The Hospitality Industry 
·              Its size, scale and scope – , international 
·              Its organisational forms, including , management contracts, franchising 
·              The various sectors – size, features, companies  - including manufacturing, retail, service 
Hospitality Processes and Systems theory to include 
·              Cost structures in hospitality 
·              Procurement and storage 
·              Maintenance / engineering 
·              Environment / waste 
·              Accommodation, Front office and housekeeping 
·              Food and Drink 
·              Food Production and Service 
·              Ordering preparation and production 
·              Holding, transport, regeneration 
·              Restaurants and Bars 
·              Clearing and dishwashing 

The teaching and learning strategy is designed to: 
·              provide students with an up-to-date knowledge and understanding of Hospitality products and services 
·              increase students ability to analyse and synthesise material from a variety of sources 
·              increase students management of learning 
The teaching and learning methods include: 
·              interactive lectures 
·              key areas and signposts 
·              small group discussion 
·              visiting local hospitality operations 
·              repetition and reinforcement 
·              handouts 
·              utilise ULearn 
Assessment Strategy: 

Essential Reading 
Jones, P. (2003) Introduction to Hospitality Operations.  London : Thomson Learning. 
Recommended Reading 
Ball, S., Jones, P., Kirk, D. and Lockwood, A. (2003) Hospitality operations: a systems approach.  London : Thomson Learning.  
Background Reading 
Johnston, R. and Clark, G. (2005) Service operations Management: improving service delivery.  2^nd edn.   Harlow : Financial Times Prentice Hall. 
Dittmer, P.R. (2002) Dimensions of the hospitality industry.  3^rd edn.  New York, Chichester : Wiley. 
Medlik, S. and Ingram, I. (2000) The Business of Hotels.  Oxford : Butterworth Heinemann. 
Magazines
Caterer and Hotelkeeper 
En Passant 
Hospitality 
Restaurant