Introduction to HospitalityModule Details

Module Description

The module introduces students to, and provides them with an overview of, the Hospitality industry and its interface with the tourism and travel industry. It discusses the multidisciplinary and multicultural nature of hospitality management, through focusing on the provision of lodging and food services/. It further introduces the types of hotel and how they are structured and managed, and emphasises the role of service and quality within the industry.  

Module Aim

The module aims to assist students to appreciate how to work in a service-oriented manner within the interdisciplinary context of hospitality management, understand the history and ongoing development within the industry and to develop an awareness of, and respect for, points of view deriving from different social and cultural backgrounds.

Module Learning Outcomes

After completing the module students should be able to:

Describe the structure, nature and operating characteristics of the different sectors of the hospitality industry:

Describe the role of the travel and tourism industry and its economic impact at national and international levels.

Explain the relation of lodging and food service operations to the travel and tourism industry.

Demonstrate knowledge of the history of the lodging and food service industry.

Analyze, evaluate and discuss several developments and trends in the industry.

Describe the effects on the industry of franchising, management contracts and referral organizations and of independent and chain ownership.

Describe the general classifications of hotels and the most distinctive features of each classification.

Describe the seven common divisions or functional areas of the hotel organization (Rooms, Food and Beverage, Engineering and Maintenance, Marketing and Sales, Accounting, Human Resources, and Security) and explain the responsibilities and activities of each.

List departments found in each hotel division.

Outline and explain the main classifications of food service.

Describe the organization, structure and functional areas in commercial and institutional food service operation.

Discuss aspects of food and beverage controls, which pertain to food and beverage sales, payroll planning and production standards.