Modules

Core Module Information
Module title: Hospitality Operations
SCQF level: 07:
SCQF credit value: 20.00
ECTS credit value: 10
Module code: TSM07102
Module leader: Gavin Urie
School The Business School
Subject area group: Tourism and Languages
Prerequisites

This module is only available to student studying single or joint honours in Hospitality.
Description of module content:

Introduction to the hospitality service concept and provision of food, drink and accommodation to satisfy customer needs. The component elements of the catering cycle are examined, eg concept, purchasing, food and drink planning, production and delivery systems, legislation and control. Food production and service principles are taught in practical classes at Edinburgh College Granton Campus.

Learning Outcomes for module:

LO1: Develop and understand the principles and resources involved in the provision of food, drink and accommodation for the hospitality industry.
LO2: understand and apply technical, practical and social skills appropriate to food production and service.
LO3: explain the requirements and application of legislation pertaining to hospitality operations.
LO4: explain systems for the control of hospitality operations.
Full Details of Teaching and Assessment
2023/4, Trimester 2, Face-to-Face, Edinburgh Napier University
VIEW FULL DETAILS
Occurrence: 001
Primary mode of delivery: Face-to-Face
Location of delivery: CRAIGLOCKHAR
Partner: Edinburgh Napier University
Member of staff responsible for delivering module: Gavin Urie
Module Organiser:


Student Activity (Notional Equivalent Study Hours (NESH))
Mode of activityLearning & Teaching ActivityNESH (Study Hours)
Face To Face Practical classes and workshops 48
Face To Face Lecture 12
Independent Learning Guided independent study 132
Face To Face Seminar 8
Total Study Hours200
Expected Total Study Hours for Module200


Assessment
Type of Assessment Weighting % LOs covered Week due Length in Hours/Words
Class Test 10 1 3 HOURS= 0, WORDS= 500
Class Test 10 1 5 HOURS= 0, WORDS= 500
Oral Presentation 10 1 7 , WORDS= 500
Essay 30 3 & 4 13 , WORDS= 1500
Practical Skills Assessment 40 2 1 HOURS= 4, WORDS= 0
Component 1 subtotal: 60
Component 2 subtotal: 40
Module subtotal: 100

Indicative References and Reading List - URL:
Hospitality Operations
 

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