Core Module Information
Module title: Management of Hospitality Systems

SCQF level: 08:
SCQF credit value: 20.00
ECTS credit value: 10

Module code: TSM08122
Module leader: Gavin Urie
School The Business School
Subject area group: Tourism and Languages
Prerequisites

Hospitality Operations (TSM07102)

Description of module content:

The module provides a stimulating programme of study that enables you to develop skills in the design and delivery of food, beverages and accommodation products and services, as well as providing the theoretical input necessary to fully understand the effective planning and operation of a hospitality business from a management perspective.

Description of module content:
Development of operating systems and quality standards for hospitality businesses. Pricing and financial control systems and procedures for accommodation, food and beverages. Principles of customer service and care, and their relationship with quality. Appraising the performance of hospitality operations and making strategic decisions. You will work in teams to complete a hospitality business management simulation programme and develop your skills to effectively manage the operation and maximise sales in a given period.

Learning Outcomes for module:

LO1: To demonstrate an understanding of the principles of planning and designing operational areas in hospitality businesses.
LO2 To evaluate the nature and characteristics of the hospitality consumer experience .
LO3: To apply operating systems, and pricing and financial control procedures, to a variety of hospitality environments..
LO4 To demonstrate the skills necessary to interact as part of a team and make key decisions in relation to managing a hospitality operation.

Full Details of Teaching and Assessment
2022/3, Trimester 1, 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:


Learning, Teaching and Assessment (LTA) Approach:
Learning & teaching methods including their alignment to LOs
LO1-3:The module is taught weekly over a 12 week period and each session includes a 2 hour workshop using a variety of methods including lectures, group discussions and case studies to foster active and collaborative student learning. Audio-visual resources and computer simulation are used covering theoretical aspects of planning of hospitality areas, operating and financial costing and control methods of hospitality businesses.. Directed reading encourages more personalised learning as does the research required for the module assessment.
. LO-4: Students work in competing teams to produce the most cost effective hotel and restaurant operation on a business simulation programme and deliver their results via group presentations
Embedding of employability/PDP/scholarship skills
LO1-4: The range of teaching and learning approaches used within the module not only encourages deeper learning, but also seeks to develop skills such as information retrieval, interpretation and analysis, and oral and written presentation styles. The close alignment of the module to industry through, for example, the use of guest speakers, and the need for students to undertake primary research for the module assessment, helps embed such skills as scholarship, critical thinking, oral communication, numeracy skills, financial data evaluation, information retrieval and academic literacy.
Assessment (formative and summative)
LO1- 3 : Summative assessment of the main theoretical elements of the module is based upon the preparation of an Individual Report for submission in Week 13. The student is required to make contact with a hospitality business of his or her choice with a view to critically reviewing specified aspects of its structure, organisation, operation and management. An assessment workshop is run in order to help ensure the student proceeds to final submission with appropriate feedback, and academic guidance and support.
A further summative assessment covering LO4 are group presentations and are delivered in week 9 with students presenting a reflective commentary of what they have learnt from working through the hotel business simulation programme

Research/ teaching linkages
LO1-4: All members of the module teaching team undertake scholarly activity relating to the operation and management of hospitality businesses. They also all have close connections with industry. The design of the various assessment components fosters the exchange and discussion of individual students’ knowledge and experience, as well as their research findings, in class throughout the module. The Individual Report is heavily dependent upon structured and focused student research.

Supporting equality and diversity
The nature of the module is designed so that the content does not present learning obstacles or barriers to student accessibility and learning. All materials relating to the theoretical element of the module are made available on moodle. Timetabled academic supervision is available each taught week of the module to support students, and arrangements can be made to accommodate special needs as required.

Internationalisation
Whilst the module is primarily taught in the United Kingdom context, international students are actively encouraged to bring their individual social and cultural knowledge and experience to class, as well as industrial examples drawn from their home countries. Moreover, international students may, if they so wish, address the module report assessment in the context of their home country and industry.


Formative Assessment:
The provision of formative feedback is a key component of the LTA approach underpinning this module. Formative feedback opportunities are built into each tutorial where you will be encouraged to engage with and reflect upon module themes via a series of different learning tasks. These provide opportunities for the module tutor to help with your understanding and interpretation of module topics. This formative feedback is delivered in class time in response to student contributions both individually and collectively. Formative feedback arises via the discussion and analysis of tutorial questions, practical examples/cases and associated reflection on a range of learning tasks.

Summative Assessment:
.

Student Activity (Notional Equivalent Study Hours (NESH))
Mode of activityLearning & Teaching ActivityNESH (Study Hours)
Face To Face Lecture 12
Face To Face Tutorial 12
Independent Learning Groupwork (Scheduled) 24
Independent Learning Guided independent study 152
Total Study Hours200
Expected Total Study Hours for Module200


Assessment
Type of Assessment Weighting % LOs covered Week due Length in Hours/Words
Oral Presentation 30 4 9 HOURS= 0.33, WORDS= 0
Report 70 1-3 13 HOURS= 0, WORDS= 2000
Component 1 subtotal: 30
Component 2 subtotal: 70
Module subtotal: 100

Indicative References and Reading List - URL:
Management of Hospitality Systems