Module title: Sustainable Development in Hospitality

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

Module code: TSM10112
Module leader: Pauline Gordon
School The Business School
Subject area group: Tourism and Languages
Prerequisites

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2018/9, Trimester 1, Face-to-Face,
Occurrence: 001
Primary mode of delivery: Face-to-Face
Location of delivery: CRAIGLOCKHAR
Partner:
Member of staff responsible for delivering module: Pauline Gordon
Module Organiser:


Learning, Teaching and Assessment (LTA) Approach:
The module is delivered over a 15-week semester period. The teaching and learning programme is structured upon 12 lectures, 12 group tutorial/seminar sessions and 4 presentations from industry professionals. The programme also consists of a weekly directed study and 2 weeks to undertake presentations. A dedicated moodle (VLE) site is used to support the programme of study. Each taught input uses a variety of methods including lectures, group discussions and activities in order to foster active and collaborative student learning. In order to promote active and collaborative student learning each taught element will use a variety of different teaching methods ranging from lectures, seminars, group discussions and presentations from staff and industry professionals. The module will also incorporate the use of case studies to help students relate practice to theory and encourage problem solving and critical thinking skills. Furthermore, directed reading and workshops will be used to encourage more deeper learning, The module assessment encourages students to undertake research and to take responsibility for their own and fellow colleagues learning.

Formative Assessment:
There are two components to this assessment; Component A and Component B. Students will undertake both parts of this project individually and they must apply management theory and problem-solving and academic research skills to their projects. Component A involves students undertaking a management accounting technique known as capital investment appraisal which will be submitted in week 6. Component B involves students undertaking the role of a consultant and will provide a 3,500 word consultancy report which identifies, evaluates and resolves hospitality managerial issues and challenges that are related to a hypothetical underperforming hotel. The hypothetical hotel is in the form of a case study which will be presented to you by your local tutor. Students will aim to restructure existing practices within the hotel and suggest ways in which it can become a sustainable and successful organisation.

Summative Assessment:
Students are required to submit a 10 minute presentation that focusses on the structure and content of Assessment B – Part 2. This is a summative assessment that does not have any weighting. However, the summative assignment is in place to ensure that each student starts their assessment at a reasonable time and also receives valuable feedback from their tutor to ensure that they are approaching the assessment adequately.

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 Guided independent study 176
Total Study Hours200
Expected Total Study Hours for Module200


Assessment
Type of Assessment Weighting % LOs covered Week due Length in Hours/Words
Report 40 All 10 HOURS= 0, WORDS= 1500
Report 60 All 14 HOURS= 0, WORDS= 3500
Component 1 subtotal: 40
Component 2 subtotal: 60
Module subtotal: 100

Description of module content:

In order to provide you with the appropriate knowledge and skills to undertake the role of a sustainable hospitality manager the content will focus on various managerial aspects within the hospitality industry. These will include, the historical background, growth and implementation of sustainable principles, the managerial challenges and issues in implementing sustainable practices at macro and micro level in the hospitality industry. The module will also focus on the managerial issues, the measurement and promotion of sustainable operations in various aspects of the hospitality business, as well as the challenges and issues related to being a corporate and socially responsible business in the hospitality sector. Students will learn to identify, evaluate and resolve a range of hospitality managerial issues and challenges, by applying management theory and problem solving and academic research skills.

Learning Outcomes for module:

Upon completion of this module you will be able to
LO1: The aim of this module is to examine the concepts and theories related to the sustainable and ethical management of the contemporary hospitality industry.
LO2: Critically evaluate the principles and procedures involved in environmental management and sustainable development in the hospitality industry;
LO3: Analyse and apply factors involved in protecting and developing the physical, natural and human assets within hospitality parameters;
LO4: Distinguish the internal and external influences that impact on management decision-making;
LO5: Identify, evaluate and resolve a range of live hospitality managerial issues and challenges, by applying management theory and problem-solving and academic research skills;

Indicative References and Reading List - URL:

Please contact your Module Leader for details
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