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2010/1 Module Catalogue
 Module Code: MAN1046 Module Title: THE HOSPITALITY BUSINESS
Module Provider: School of Management Short Name: MAN1046
Level: HE1 Module Co-ordinator: WILLIS AF Dr (SoM)
Number of credits: 20 Number of ECTS credits: 10
Module Availability

Semester I and Semester 2 

Assessment Pattern

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. 




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




Qualifying Condition(s) 

Module Overview

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. 

Module Aims

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

Learning Outcomes

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. 

Module Content

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 

Methods of Teaching/Learning

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

Selected Texts/Journals

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.  2nd edn.   Harlow : Financial Times Prentice Hall. 
Dittmer, P.R. (2002) Dimensions of the hospitality industry.  3rd edn.  New York, Chichester : Wiley. 
Medlik, S. and Ingram, I. (2000) The Business of Hotels.  Oxford : Butterworth Heinemann. 
Caterer and Hotelkeeper 
En Passant 

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