Module title: Contemporary Issues in Hospitality Management

SCQF level: 11:
SCQF credit value: 20.00
ECTS credit value: 10

Module code: TSM11107
Module leader: Paul Lynch
School The Business School
Subject area group: Tourism and Languages
Prerequisites

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

2019/0, Trimester 2, 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: Paul Lynch
Module Organiser:


Learning, Teaching and Assessment (LTA) Approach:
Learning & teaching methods including their alignment to LOs
LO1-4: Each taught input uses a variety of methods including lectures, group discussions and activities in order to foster active and collaborative student learning. Audio-visual resources and case studies are used to help students relate theory to practice. Directed reading and other study tasks encourage more personalised learning, as does the research and preparation required by the module assessment, which empowers students to take responsibility for their own investigation. Learning is further supported by industry speakers and visits.

Embedding of employability/PDP/scholarship skills
LO1-4: 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 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 and secondary research for the module formative and summative assessments, helps embed such skills as scholarship, critical thinking, oral communication, information retrieval and academic literacy.

Assessment (formative and summative) LO1-4: The first element of the summative assessment is based upon the preparation of an Essay for submission in Week 9. The assignment is designed to deepen the student’s knowledge and understanding of the identity, nature, effects and implications of a key contemporary issue, of his or her choice, facing hospitality organisations across the world. Two hours of lecture/tutorial time are specifically designed as an essay workshop to prepare students for the essay they will be required to undertake to pass the module. Class exercises, and other forms of informal formative assessment, are also incorporated into the module to underpin student learning. LO1-4: The second element of assessmen

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 24
Face To Face Seminar 12
Independent Learning Guided independent study 164
Total Study Hours200
Expected Total Study Hours for Module200


Assessment
Type of Assessment Weighting % LOs covered Week due Length in Hours/Words
Essay 50 1, 2, 3 & 4 9 HOURS= 0, WORDS= 3000
Centrally Time Tabled Examination 50 1, 2, 3 & 4 14-15 HOURS= 0, WORDS= 0
Component 1 subtotal: 50
Component 2 subtotal: 50
Module subtotal: 100

Description of module content:

Demographic changes and trends in consumer demand and expectations. The increasing role and influence of social media. The pervasive impact of globalisation. New growth sectors such as couchsurfing, pop up hospitality, Air BnB, serviced apartments, Changes in operating patterns, supply chains, management contracts. The industry’s relationship with the environment and issues of sustainable development. Hospitality as an ethical practice. Emerging marketing strategies and distribution challenges. Harnessing the full potential of the information and communication technologies. The changing nature of the hospitality workforce; education and training issues.

Learning Outcomes for module:

LO1: Interpret the breadth and diversity of the range of contemporary issues facing hospitality organisations across the world.
LO2: Critically analyse the nature, effects and implications of each key contemporary issue.
LO3: Synthesise knowledge of the key contemporary issues, and their inter-relationship in the context of hospitality management.
LO4: Critically evaluate the overall impacts of emerging contemporary issues upon the international hospitality business.

Indicative References and Reading List - URL:

Core - LASHLEY, C., LYNCH, P. A. & MORRISON, A. (2007) HOSPITALITY: A SOCIAL LENS: ELSEVIER, 1st ed.
Core - LYNCH, P. A., MCINTOSH, A. & TUCKER, H. (2009) COMMERCIAL HOMES IN TOURISM: AN INTERNATIONAL PERSPECTIVE: ROUTLEDGE, 1st ed.
Core - MOLZ, J. G. & GIBSON, S. (2007) MOBILIZING HOSPITALITY: THE ETHICS OF SOCIAL RELATIONS IN A MOBILE WORLD.: ASHGATE, 1st ed.
Core - WOOD, R. C. (2013) KEY CONCEPTS IN HOSPITALITY MANAGEMENT: SAGE, 1st ed.
Core - ENZ, C. (2010) HOSPITALITY STRATEGIC MANAGEMENT: CONCEPTS AND CASES: WILEY, 2nd ed.
Recommended - ARVIDSSON, A., BAUWENS, M. & PEITERSEN, N. THE CRISIS OF VALUE AND THE ETHICAL ECONOMY. (2008) : JOURNAL OF FUTURE STUDIES Vol. 12, 4th ed.
Recommended - BELL, D. THE HOSPITABLE CITY: SOCIAL RELATIONS IN COMMERCIAL SPACES (2007) : PROGRESS IN HUMAN GEOGRAPHY Vol. 31, 1st ed.
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