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2011/2 Provisional Module Catalogue - UNDER CONSTRUCTION & SUBJECT TO CHANGE
 Module Code: MAN3064 Module Title: INTERNATIONAL HOSPITALITY OPS MANAGEMENT
Module Provider: School of Management Short Name: MAN3064
Level: HE3 Module Co-ordinator: LOCKWOOD AJ Prof (SoM)
Number of credits: 20 Number of ECTS credits: 10
 
Module Availability

Semester 1 
Assessment Pattern

Unit(s) of Assessment 
Weighting towards Module Mark (%) 

Unit(s) of Assessment

50% 

Group Assignment

50% 

Qualifying Condition(s) 
Module Overview

This module provides for a synthesis of work in the area of operations management through the introduction of key concepts and frameworks drawn from the operations management and hospitality operations literature.   It explores the key concerns of managers who have a senior operations management responsibility within international hospitality concerns and draws on examples and illustrations from all sectors of the industry.
Prerequisites/Co-requisites
None
Module Aims

The aim of the course is to equip students with the approaches, tools and techniques that are required in the management of international hospitality operations and to develop awareness of the importance of the manager's role in the success of a hospitality business, fron an operations, multi-unit and strategic perspective.
Learning Outcomes

On successful completion of this module students will be able to:

  •              Understand the interactions between the various aspects of operations and other management disciplines in hospitality operations.
  •               Evaluate how operations management affects the performance of a hospitality operation and propose solutions for operational problems. 
  •              Justify the application of a particular operations strategy to a specific business situation. 
  •                Appreciate the problems and benefits arising from the management of multi-unit operations. 
Module Content
  • Hospitality operations and technology
  • Asset Management
  • Managing hospitality employees
  • Capacity management
  • Improving productivity
  • Managing income and profitability
  • Delivering service
  • Quality management systems
  • Service firm life cycle
  • Managing the key result areas.
Methods of Teaching/Learning

Each week students will have a lecture which will typically include discussion about a video clip of a real life operation.  This will be supported by a chapter in the recommended text and additional ULearn materials (handouts, weblinks, Powerpoints, and etc.).  Students will also be put into groups to formatively discuss in ULearn their assignment on a week-by-week basis. 
They will receive weekly feedback on this activity.
Assessment Strategy:
Selected Texts/Journals

Essential Reading
Jones, P., Lockwood, A. and Mogendorff, D. (2006) Management of Hospitality Operations.   London : Thomson. 
Recommended Reading 
Background Reading 
Last Updated
08/08/2010