This module will (via a computer simulation) cover the following: • Budgeting and revenue management• Sales management (pricing and promotion)• Food and beverage management (menu engineering and procurement)• Housekeeping and maintenance management• Strategic and operational analysis and decision making • Developing and implementing competitive strategies • Critical reflection. This module will enable you to apply your knowledge and skills to professional practice and to critically evaluate both the accommodation and restaurant operational aspects of the industry, and therefore gain a competitive edge and develop your potential when seeking graduate employment. You will relate academic theory to the operational context and demonstrate this through critical evaluation in assessments. You will develop your ability to critically apply and evaluate your learning in a simulated operational context. This module helps you to develop the skills that are necessary for successful postgraduates in the 21st Century and thereafter as part of your continuing professional development.