Core Module Information
Module title: The Management of Hospitality Systems (Global Online)

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

Module code: TSM08422
Module leader: Gavin Urie
School The Business School
Subject area group: Tourism and Languages
Prerequisites

There are no pre-requisites for this module to be added

Description of module content:

The Management of Hospitality Systems Module develops an in depth understanding of a range issues relating to hospitality management. The module includes, but is not restricted to, a range of skills relating to food, drink and accommodation that are essential within the hospitality workplace environment. The module seeks to identify the expectations of both hospitality consumers and employers. Your role is to meet and understand both sets of expectations and to strongly place yourself within a competitive, complex and ever changing industry that transcends a range of sectors.
TSM08422 is structured around the following units:

Introduction to Accommodation Management

Planning and Design (Restaurant/Bar)

Front Office

Technology

Marketing and Maintaining Customer Relations

Policy Management

Licensing Systems

Legislation and Standard Operating Procedures

Understanding Quality & Standards

Performance Management

Learning Outcomes for module:

LO1: Demonstrate an understanding of the principles of planning and designing operational areas in hospitality businesses.

LO2: Evaluate the nature and characteristics of the hospitality consumer experience.

LO3: Apply operating systems, and pricing and financial control procedures, to a variety of hospitality environments.

LO4 Demonstrate the skills necessary to interact as part of a team and make key decisions in relation to managing a restaurant operation.

Full Details of Teaching and Assessment
2022/3, Trimester 2, ONLINE, Edinburgh Napier University
VIEW FULL DETAILS
Occurrence: 001
Primary mode of delivery: ONLINE
Location of delivery: WORLDWIDE
Partner: Edinburgh Napier University
Member of staff responsible for delivering module: Gavin Urie
Module Organiser:


Learning, Teaching and Assessment (LTA) Approach:
The module includes, but is not restricted to, a range of s kills relating to food, drink and accommodation that are es s ential within the hospitality workplace environment. The module seeks to identify the expectations of both hospitality consumers and employers. Your role is to meet and understand both sets of expectations and to strongly place yourself within a competitive, complex and ever changing industry that transcends a range of sectors.

The module includes 10 units which introduce you to a range of topics related to hospitality management. Each will provide you with selected reading materials, discussion points around each topic, reflective and self-assessment questions and some informative podcasts/articles.

This engagement will be supplemented by a 1 hour per week online tutorial which will be hosted via Webex. This will give you the opportunity to interact on a range of activities with your peers and the Module Leader.

Formative Assessment:
Formative Assessments will take place during the Live Academic Sessions based on the students engagement in tutorial activities.

The Module Leader can also provide formative feedback on drafts of the Assessment.

Summative Assessment:
Assessment A (10%) - Completion of MCQs at the end of each of the 10 units of study.

Assessment B (90%) This is a 3000 word report based on the following:
You are required to undertake a critical evaluation  of  3 specific areas of a Restaurant  or Accommodation  operation.

Assessment weighting is 90% of the module

Student Activity (Notional Equivalent Study Hours (NESH))
Mode of activityLearning & Teaching ActivityNESH (Study Hours)
Independent Learning Guided independent study 190
Online Tutorial 10
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 All 1 HOURS= 05.00
Report 90 All 14/15 , WORDS= 3000
Component 1 subtotal: 10
Component 2 subtotal: 90
Module subtotal: 100

Indicative References and Reading List - URL:
Contact your module leader