HT12 Hospitality Service Management

Module Name: 
Hospitality Service Management
Module Code: 
HT12
Year: 
2
Phase: 
2
Block: 
2
Prerequisite: 
Phase 1 related modules (HT) or equivalent
Introduction: 
In the hospitality sector there are two distinct areas of service management, the commercial and the non-commercial service sectors, mainly related to food services. This module will introduce students to the concepts of food service management, both at a corporate and an SME level
Goals: 
  • Provide students with a keen understanding of a range of current techniques and management strategies of relevance to international food and service management issues
  • Enable students to evaluate the contribution of such techniques and strategies to operational effectiveness and efficiency within the International Hospitality Industry
  • Appraise students of current issues and investment development relevant to the international food and service management sector.
  • Speculate on the styles, trends, values, associated with food and service in a global context
  • Appraise the relationship between brands and eating and drinking styles in different cultural contexts.
  • Assess business and operational framework strategies of food and beverage supply, development and service
  • Explore the ethical, societal values, anthropological debates pertaining to food and beverage in the wide environment of provision. Study the plethora of provision and the impact for future concepts
  • Study the plethora of provision and the impact for future concepts.
  • Evaluate the impact of celebrity status of food and beverage provision and its place in society
  • Embrace world city environments for the delivery of food and beverage
Content: 
  • Overview: Profit-Making (Commercial) Foodservices
  • Food and Beverage Operations in Hotels
  • Upscale Restaurants
  • Casual-Service (Midscale) Restaurants
  • Family-Service Restaurants
  • Quick-Service Restaurants
  • Off-Site Catering
  • Contract Management Companies in Noncommercial Foodservices
  • Foodservices in Educational Organizations
  • Dietary Services in Healthcare Facilities
  • The Business of Business and Industry Foodservices
  • Vending and Office Coffee Services
Instruction / Study Load : 

24   Lesson hours

8  Preparation Lesson hours

20  Assignments / Homework hours

20  Exam and exam preparation hours

40   Literature (Depending on the length and difficulty of the book) hours

The course uses 240 pages from the book(s) and journal articles where:

  • 140 pages easy reading and understanding material – 20 hours
  • 100 pages average reading and understanding material – 20 Hours

Criteria:

  • 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 112 Hours

IBA Final Qualification Mapping: 
Mapped with numbers 1,2,3,4,8,17 and 18 See the EEG for further reference.
Teaching Language: 
English
Teaching Methods: 
  • Classroom lecturing
  • Case study discussions
  • Feedback and presentation sessions
  • Video and film
  • Discussion sessions
  • Research Papers
Module / Lecture and seminar status: 
Compulsory
Testing and assessment: 
Written Examination (1) See the EEG for further reference.
European Credits: 
4
Required literature: 
Hospitality operations – Careers in the World’s Greatest industry, jack D. Ninemeier, Joe Purdue, 2005: ISBN 0-13-140777-5