Hospitality Industry

BBHM101 The Contemporary Hospitality and Tourism Industry |Duration |Level |Core / Elective |Subject Credits |Course Credits | |1 semester |Year 1 |Core |4. |BBHM: 150 | | | | | |BIHM: 199 | |Timetabled Hours |Personal Study |Total Workload |Mode of Delivery | Pre-requisites | |45 |90 |135 |Face to Face initially | | Purpose of Subject: This subject will enable the student to develop an appropriate understanding of the range and scale of the management of operations in hospitality and tourism.The students will be provided with an overview of the industries including their functions, services, and locations that make up the key characteristics of the international contemporary hospitality and tourism industry. Intended Learning Outcomes: At the conclusion of this subject the student should be able to demonstrate the following key knowledge and skills: 1. Demonstrate an understanding of the global range and scale of the contemporary hospitality and tourism industry. 1.Identify the key operational management characteristics and the range of products and services contemporary hospitality and tourism provides to guests. 2. Understand the history and culture of the hospitality and tourism industries and the relevance to contemporary operations. 3. Identify the importance of the guest in developing contemporary hospitality and tourism products and services. 4. Demonstrate a fundamental understanding of the importance of the contemporary hospitality and tourism industry in terms of the financial, socio-economic and geopolitical characteristics. Indicative Content: 1.Demonstrate an understanding of the global range and scale of the contemporary hospitality and tourism industry. †¢ The scale of global hospitality and tourism industry, contribution to GDP, differences between domestic and international tourism, sources and measurement of the value of the industry. †¢ Nature of international markets, established and emerging destinations, domestic tourism, Southe ast Asia as both an outbound and emerging market. 5. Identify the key operational management characteristics and the range of products and services contemporary hospitality and tourism provides to guests. Key sectors of the industry: hotels, restaurants, resorts, attractions. †¢ Hospitality and tourism products including tangible and intangible elements, accommodation away from home, food and beverages, experiences including the concept of the service encounter. †¢ Common management characteristics including the delivery of the service on demand, managing the guest expectation. 6. Understand the history and culture of the hospitality and tourism industries and the relevance to contemporary operations. The development of the hospitality and tourism industry, the difference between travellers and tourists, provision of food and accommodation away from home †¢ The development of hotels and the relationship with the improvements in travel, from the advent of the railways through air travel, cruise liners and the importance of road travel. 7. Identify the importance of the guest in developing contemporary hospitality and tourism products and services. †¢ Basic needs of the guest, changing guest expectations by circumstances and situations. The diversity of the products and services from budget self-service operations to a full service luxury. 8. Demonstrate an understanding of the importance of the contemporary hospitality and tourism industry in terms of the financial, socio-economic and geopolitical characteristics †¢ The importance of tourism and hospitality to GDP. †¢ The socio-economic impacts of tourism and hospitality development including the cultural as well as the financial implications. †¢ The geopolitical importance of tourism in the development of emerging nations. Assessment Assessment type |When assessed |Assessment weighting |Learning outcomes | | | | |assessed | |Literature Review |Week 5 |20% |1-2 | |Review of cu rrent literature defining the range, scope and | | | | |operational characteristics of one sector of the international | | | | |hospitality industry. | | | |1000 words | | | | |Poster |Week 12 |30% |3-5 | |A group prepared poster for display and discussion at a plenary | | | | |session highlighting one social or economic aspect of the | | | | |hospitality sector as seen from a guest perspective. | | | |Equivalent 1500 words | | | | |Examination |On completion |50% |1-5 | |Equivalent 2000 words | | | | Prescribed and Recommended Readings and Additional Resources Prescribed: Reisinger Y, (2009), International Tourism – Cultures and Behaviour, Butterworth-Heinemann, Oxford, UK Brotherton, Bob. (2003) The International Hospitality Industry; Structure, Characteristics and Issues, Cassell.Recommended: Chadwick S & Beech JG, (2006), Business of Tourism Management, Prentice Hall/Financial Times, Essex. Cochrane J edt. , (2008), Asian Tourism- Growth & Change, Elsevier, UK. Dredge D & Jenkins J, (2007), Tourism Planning and Policy, John Wiley, QLD. Edgell D & Edgell Sr, DL, (2006), Managing Sustainable Tourism: A Legacy for the Future, Haworth Hospitality Press, New York. Edgell DR et al,( 2008), Tourism Policy and Planning, Butterworth-Heinemann, Oxford, UK. Glaesser D, (2006), Crisis Management in the Tourism Industry, 2nd edn, Butterworth-Heinemann, Oxford, UK. Holden A, (2008), Environment and Tourism, 2nd edn, Routledge London. Hsu, C. Killon, L, Brown, G, Gross, M and Huang, S. (2008). Tourism Marketing: an Asia-Pacific perspective. Milton, Queensland: Wiley. Jones, P. ; Lockwood, A. (2002) The Management of Hotel Operations, London: Thomson. Lashley, C. ; Morrison, A. (2000) In Search of Hospitality; Theoretical Perspectives and Debates, Butterworth-Heinemann. Laws, Eric. (2004) Improving Tourism and Hospitality Services, Wallingford: CABI Publishing. Morrison, Alison; Rimmington, M. ; Williams, C. (1998) Entrepreneurship in the Hospitality, Tourism an d Leisure Industries, Oxford: Butterworth-Heinemann. Electronic Resources: IOH Electronic Resources – See Supplementary information http://www. hotelchange. com