Module title: Hospitality Business Development

SCQF level: 09:
SCQF credit value: 20.00
ECTS credit value: 10

Module code: TSM09101
Module leader: Ahmed Hassanien
School The Business School
Subject area group: Tourism and Languages
Prerequisites

Hospitality Systems (TSM08101)

2019/0, Trimester 1, Face-to-Face, Edinburgh Napier University
Occurrence: 001
Primary mode of delivery: Face-to-Face
Location of delivery: CRAIGLOCKHAR
Partner: Edinburgh Napier University
Member of staff responsible for delivering module: Ahmed Hassanien
Module Organiser:


Learning, Teaching and Assessment (LTA) Approach:
LO1-5: Each taught input uses variety of methods including lectures, group discussions and activities. Audio-visual resources and case studies are used to help relate theory to practice. Directed reading and other study tasks encourage more personalised learning, as does research/preparation required by module assessment. Learning further supported by industry speakers/visits.

Embedding of employability/PDP/scholarship skills
LO1-5: Range of T&L approaches used is designed to encourage both deeper learning and skills development. Close alignment of module to industry helps embed such skills.

Assessment (formative and summative)
LO1-2: Formative assessment entails submission of an Essay in Week 7, preceded by preparation of Essay Plan submitted in Week 4. Two hours of tutorial time are designated as related assessment workshops. Other forms of informal formative assessment incorporated into module to underpin student learning. LO3-5: Remainder of formative assessment entails submission of a reflective portfolio in Week 14/15 based upon a limited strategic evaluation of a hospitality business or brand.

Research/teaching linkages
LO1-5: All members of teaching team undertake related scholarly activity and have close industry connections. Successful completion of both pieces of coursework is heavily dependent upon structured and focused student research.

Formative Assessment:
The University is currently undertaking work to improve the quality of information provided on methods of assessment and feedback. Please refer to the section on Learning and Teaching Approaches above for further information about this module’s learning, teaching and assessment practices, including formative and summative approaches.

Summative Assessment:
The University is currently undertaking work to improve the quality of information provided on methods of assessment and feedback. Please refer to the section on Learning and Teaching Approaches above for further information about this module’s learning, teaching and assessment practices, including formative and summative approaches.

Student Activity (Notional Equivalent Study Hours (NESH))
Mode of activityLearning & Teaching ActivityNESH (Study Hours)
Face To Face Lecture 12
Face To Face Seminar 12
Face To Face Seminar 6
Face To Face Seminar 2
Independent Learning Guided independent study 168
Total Study Hours200
Expected Total Study Hours for Module200


Assessment
Type of Assessment Weighting % LOs covered Week due Length in Hours/Words
Project - Written 10 1&2 4 HOURS= 0, WORDS= 500
Essay 40 1-2 7 HOURS= 0, WORDS= 1500
Portfolio 50 3-5 14/15 HOURS= 0, WORDS= 3000
Component 1 subtotal: 50
Component 2 subtotal: 50
Module subtotal: 100

Description of module content:

Nature and characteristics of hospitality products, and their relationship with the consumer. Consideration of consumer behaviour and demand patterns, in context of existing and predicted business provision. Issues entailed in effective market and product research, feasibility and evaluation. Requirements for creative and effective design and delivery in hospitality products, including integration of quality and service. Key role of distinctive and effective differentiation within hospitality industry. Common ownership and operating models. Best practice in planning, resourcing, operation and control of hospitality operations, including performance appraisal and evaluation, and benchmarking. Current issues and trends, and impacts of change, relating to hospitality business development.

Learning Outcomes for module:

LO1: Critically analyse the nature and characteristics of hospitality products as related to the consumer.
LO2: Evaluate the principles entailed in the effective formulation and development of hospitality products.
LO3: Identify and analyse the essential components of successful hospitality product delivery and differentiation.
LO4: Critically appraise strategies for evaluating and improving the performance of hospitality businesses.
LO5: Evaluate alternative ownership and operating models commonly utilised within the hospitality industry.

Indicative References and Reading List - URL:
Hospitality Business Development