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2011/2 Provisional Module Catalogue - UNDER CONSTRUCTION & SUBJECT TO CHANGE
 Module Code: MAN3092 Module Title: INTERNATIONAL HOSPITALITY OPERATIONS MANAGEMENT
Module Provider: School of Management Short Name: MAN3092
Level: HE3 Module Co-ordinator: JONES PL Prof (SoM)
Number of credits: 15 Number of ECTS credits: 7.5
 
Module Availability
Semester 1
Assessment Pattern

This field is used to indicate how the module is broken down such as into coursework and exams.  See example below. The breakdown will be replicated in SITS. Maximum 2 hours of exam period is allowed for a 15 credit module.

 

Units of Assessment

 
Weighting Towards Module Mark (%)

 

Group assignment (discuss how 2 cases manage 7 KRAs)

 

50

 

End of module exam

 

50

 

 

 

Alternative Assessment

 

Group assignment will be replaced by requiring an individual assignment that discusses two different cases and how they should manage 2 out of 7 key result areas

 

 

Qualifying Condition(s) 

 

A weighted aggregated mark of 40% is required to pass the module.

 

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

This module aims to:

 

  • Identify seven key result areas

     

  • Explain how each of these are managed

     

  • Integrate the management of KRAs into a successful operations strategy for operations across the international hospitality industry

     
Learning Outcomes

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

 

1. understand the interactions between the various aspects of operations and other management disciplines in hospitality operations

 

2. evaluate how operations management affects the performance of a hospitality operation and propose solutions for operational problems

 

3. justify the application of a particular operations strategy to a specific business situation

 
Module Content

•          Asset management and technology

 

•          Managing hospitality employees

 

•          Capacity management

 

•          Improving productivity

 

•          Managing income and profitability

 

•          Delivering service

 

•          Quality management systems

 

•          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:

 

For the Group Assignment students formatively discuss six possible case studies of operations and how each KRA is managed in them.  They are given formative feedback on this throughout the semester.  For the summative assignment they are required to write a report on two of these cases and propose an operations strategy for each.   This tests learning outcomes 2 and 3.

 

The Examination tests learning outcome 1.

 
Selected Texts/Journals

Essential Reading

 

Jones, P., Lockwood, A., and Mogendorff, D., (2006). Management of Hospitality Operations, London : Thomson.

 

 

Recommended Reading

 

Jones, P., (2008). From the Bottom Up: Operations Management in the Hospitality Industry, in Wood, R., and Brotherton, R., (2008). The Sage Handbook of Hospitality Management, London : Sage.

 

 

Jones, P., (2008). Strategy execution and implementation – realising strategy through operations, in Olsen, M., (2008). Handbook of Hospitality Strategic Management, Oxford : Elsevier.

 

 

Jones, P., (ed.) (2008). Handbook of Hospitality Operations and Information Management, Oxford : Elsevier.

 

 

Jones, P., and Siag, A., (2009). A Re-examination of the Factors that Influence Productivity in Hotels: A Study of the Housekeeping Function, Tourism and Hospitality Research, 9, 3, 224-234.

 

 

Background Reading

 

 

Journal articles

 
Last Updated
4/5/2011