- To provide students with knowledge and understanding of the operational skills required within the hospitality industry and the management issues that surround these requirements.
- To enable students to assess the skills and knowledge from the operational function that will assist them in their understanding of operational management of hospitality organisations.
- To ensure students have a clear understanding of the necessary Health and Safety issues that are a necessary requirement for the key operational functions within the hospitality industry.
1. Travel/Tourism and Hospitality: Services for Those Away from Home.
2. The “Secret” of Quality Service.
3. Managers Must Manage.
4. Overview: Hotel, Hotels, Hotels!
5. Full-Service Hotels.
6. Limited-Service Hotels.
7. Extended Stay Hotels.
8. Convention Hotels and Conference Centers.
9. Resorts and Timeshare
24 Lesson hours
15 Preparation Lesson hours
24 Assignments / Homework hours
20 Exam and exam preparation hours
57 Literature (Depending on the length and difficulty of the book) hours
The course uses 320 pages from the book(s) and journal articles where:
- 120 pages easy reading and understanding material – 17 hours
- 200 pages average reading and understanding material – 40 Hours
- Difficult reading and understanding material – 3 pages per hour
- Average reading and understanding material – 5 pages per hour
- Easy reading and understanding material – 7 pages per hour
Total 140 Hours
- Classroom lecturing
- Case study discussions
- Feedback and presentation sessions
- Video and film
- Discussion sessions
- Research Papers
- Hospitality operations – Careers in the World’s Greatest industry, Jack D. Ninemeier, Joe Purdue, 2005: ISBN 0-13-140777-5
- Hotel Operations Management, David K. Hayes, Jack D. Ninemeier, Prentice Hall, ISBN-10: 0131711490, ISBN-13: 9780131711495