Module title: Hospitality Business Development (Online)

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

Module code: TSM09401
Module leader: Ahmed Hassanien
School The Business School
Subject area group: Tourism and Languages


2018/9, Trimester 3, ONLINE,
Occurrence: 001
Primary mode of delivery: ONLINE
Location of delivery: WORLDWIDE
Member of staff responsible for delivering module: Ahmed Hassanien
Module Organiser:

Learning, Teaching and Assessment (LTA) Approach:
Learning & Teaching Methods (including their alignment to learning outcomes)
LO1 - 5 each taught input will use a variety of methods including case studies and
activities in order to foster active student learning. Students will be provided with
engaging and interactive online learning materials. Students will also be directed t a
variety of electronic sources including e-books, e-journals an other web-based
resources, to support their learning.
Audio-visual resources will be used to help students relate theory to practice. Directed
reading and other study tasks will encourage more personalised learning in order to
empower students to take responsibility for their own investigation.
The range of teaching and learning approaches used within the module is designed to
not only encourage deeper learning, but also to develop skills such as information
retrieval, interpretation and analysis, and oral ad written presentation styles. The close
alignment of the module to industry through, for example, the need for students to
undertake primary research for the module assessment, helps embed such skills as
scholarship, critical thinking, oral communication, information retrieval and academic

Formative Assessment:
The module reinforces the importance of formative feedback as a key mechanism to
support and enhance student learning. The formative feedback is delivered in online
office hours in response to student contributions both individually and collectively.
Formative feedback arises via the discussion and analysis of class activities, practical
examples/ cases and associated reflection on a range of learning tasks.
LO1-2: The formative assessment entails the preparation of the first assessment and the
second assessment. Two hours of tutorial time are designated as online assessment
workshops to further help ensure the student proceeds to submission with appropriate
academic guidance and support. In addition, formative feedback will be provided
throughout the module via feedback on the self-assessment questions that will help
students to self-assess their progress and understanding of the topics.

Summative Assessment:
LO1-2 The first assessment is a weekly multiple choice question test (i.e. end Unit test).
Each student has to answer 10 MCQs for every unit. Each unit is deigned to deepen the
student's knowledge and understanding of the process of hospitality business
development, an the associated imperative of appropriate an effective market research
and analysis.
LO3-5: The second assessment is an individual reflective portfolio that is based upon an
evaluation of a hospitality business of the student's choice. It is 4,000 words in length
and based upon the learning undertaken during the module.

Student Activity (Notional Equivalent Study Hours (NESH))
Mode of activityLearning & Teaching ActivityNESH (Study Hours)
Online Practical classes and workshops 4
Online On-demand Webinar 5
Independent Learning Guided independent study 191
Total Study Hours200
Expected Total Study Hours for Module200

Type of Assessment Weighting % LOs covered Week due Length in Hours/Words
Class Test 10 1,2,3,4,5 14/15 HOURS= 5
Portfolio 90 1,2,3,4,5 14/15 , WORDS= 4000
Component 1 subtotal: 10
Component 2 subtotal: 90
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 an 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:

Upon completion of this module you will be able to:
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 fro 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:
Contact your module leader