Introduction to Hospitality and Tourism Operations
MODULE CODE
CREDIT VALUE
Module Aims
Aim 1
The aim of this module is to provide students with an introduction to the hospitality and tourism sector within a global context. The module will enable students to understand the operational characteristics involved in managing a hospitality and tourism operation.
Module Content
Introduction to the hospitality and tourism Industry
The history of hospitality and tourism sector
The current structure of hospitality and tourism industry in a global context
The hospitality and tourism product: areas may include, hotels, restaurants, bars, conference venues, tour operators, travel agents, cruise operations, attractions, timeshare and airlines operators
Managing hospitality and tourism operations: front office, accommodation, food and beverage and conference and banqueting
Managing resources in hospitality and tourism: human resources, finance, marketing, materials
Managing facilities in hospitality and tourism operations
Managing health, safety and security within hospitality and tourism operations
Careers and destinations within hospitality and tourism
Key issues and trends in the hospitality and tourism sector
Learning Outcomes
On successful completion of this module, a student will be able to:
Teaching Methods
This module will utilise a combination of lectures, seminars and workshops. The seminars and associated research will be used to facilitate the development of students’ understanding of hospitality and tourism operations and their ability to analyse operational techniques. Guest speakers will enable students to further appreciate the hospitality and tourism sectors. Additional learning resources will be available on E-Learn.
Assessment Methods
This module is assessed through one Individual Essay and one Group presentation.
View The Other Course’s Modules
Compulsory
Optional
