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2010/1 Module Catalogue
Module Provider: School of Management Short Name: MANM156
Level: M Module Co-ordinator: LOCKWOOD AJ Prof (SoM)
Number of credits: 15 Number of ECTS credits: 7.5
Module Availability
Assessment Pattern

Unit(s) of Assessment

Weighting Towards Module Mark (%)

Group Assignment


Individual Assignment


Module Overview
This module is designed to provide students with an understanding of the way that hospitality operations function through the adoption of a systems approach. This approach will allow students to analyse a series of hospitality operations, identifying key systems, sub systems and their interrelationships. This will facilitate a critical appraisal of the effectiveness of particular operational types and an evaluation of the potential for improvement. For those students with a background in hospitality, the module will provide a sufficiently distinct approach for them to gain new insights, while offering students without a background in hospitality a framework to facilitate their understanding of new material
Module Aims
The aims of this module are to develop an understanding of systems theory, systems design and system analysis and to apply this to arange of hopitality operations. This will provide a framework that will allow students to evaluate critically the effectiveness of existing or potential operating systems. Adopting a systems approach will allow students from a range of educational backgrounds to consider operations management from a new perspective.
Learning Outcomes

On successful completion of this module, the student will be able to:

  • understand the principles of systems theory, systems analysis and systems design
  • analyse the effectiveness of hospitality systems
  • critically assess the relationships between core technologies and sub-systems
  • identify systems shortcomings and propose appropriate solutions
  • evaluate trends in hospitality systems
Module Content
  • Systems theory, systems design, systems analysis
  • Alternative taxonomies of hospitality systems
  • Process flow charting and related system analysis techniques
  • Core technologies and related subsystems
  • Trends in hospitality systems such as production lining, decoupling, self service
  • Control systems
  • Quality systems
Methods of Teaching/Learning
The teaching and learning strategy is based on developing the students' abilities to use a series of systems analysis techniques on a range of case examples designed to illustrate specific learning points, which can then be applied to 'live' situations

The teaching and learning methods include lectures, workshops and exercises, case discussions and visits as appropriate. Once the basic principles of the systems approach have been established, the focus will be placed on problem diagnosis and solution which will necessitate a teaching approach that will move from exposition to involvement.
Selected Texts/Journals
Selected Text:
Hospitality and Tourism Operating Systems - it is a Cengage customised text

Hitchins D.K. (1992), Putting Systems to Work, Chichester: Wiley

Carter R. Martin J. Mayblin B and Munday M (1988), Systems, Management and Change, London: Paul Chapman Publishing
Flood R.L. and Jackson M.C. (1991), Creative Problem Solving: Total Systems Intervention, Chichester: Wiley
Hoebeke L. (1994), Making Work Systems Better, Chichester: Wiley
Johnston, R. and Clark, G. (2001) Service Operations management, Harlow: Prentice Hall
Jones P. (2001), Introduction to Hospitality Operations London: Continuum
McDermott I. and O'Connor J. (1997), The Art of Systems Thinking, London: Harper Collins

Other Indicative Reading
A range of journal articles will be recommended on a weekly basis
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