Run by Bangor Business School

20.000 Credits or 10.000 ECTS Credits

Semester 1 & 2

Organiser: Dr Clair Doloriert

This Introduction to Hospitality Operations module aims to provide you with a solid understanding of the core sectors of the hospitality industry. The module will introduce you to the complexities and sheer diversity of the industry from an operational perspective. It incorporates a number of themes that show you how the hospitality industry as a whole, and accommodation and food & beverage provision specifically, influence and impact on local, national and international society and economies. This holistic approach will provide you with a confident knowledge and understanding of hospitality, events and operations.

• History of the hospitality industry.
• Diversity of the industry, including: o Commercial and non-commercial organisations. o Hotels and other accommodation provision. o Food and beverage provision.
• How hospitality fits into society & local culture.
• Accommodation operation styles.
• Food and beverage operation styles, skills and techniques.
• Factors that may influence hospitality businesses. o Legislation o Accommodation business styles and trends o Food & beverage business styles and trends o Trends in tourism o Local / national economies

threshold

-D (40%)

The student’s understanding of the knowledge and skills base developed through this module is limited, evidenced by the narrow application of theory linked to practice. In addition, the student has demonstrated limited use of references and poor presentation.

good

-B (50%)

The student’s understanding of the knowledge and skills base developed through this module is sound and practical, evidenced by the effective application of theory linked to practice. The student has demonstrated good use of references and presented work to a good standard.

excellent

-A (70%)

The student’s understanding of the knowledge and skills base developed through this module is credible and realistic, consistently evidenced by the rigorous application of theory linked to practice. The student has demonstrated a high degree of personal responsibility and research into the subject showing their full understanding of the subject.

1. Appreciate how hospitality fits into society & local culture.

2. Analyse and categorise the diversity of the hospitality industry within a variety of accommodation and food & beverage contexts

3. Explain and appraise the contribution that both accommodation and food & beverage operations make to the profitability of an organisation.

4. Identify the key concepts and terminology within hospitality, events and operations

5. Explain & appraise the economic contributions of hospitality organisations to local and national economies

6. Understand and evaluate external factors that influence the hospitality industry.

Type	Name	Description	Weight
	Individual Assignment 1		60.00
	Individual Assignment 2		40.00

		Hours
Lecture	Formal taught element - traditional lecture teaching which can include group break-out style discussions, case-study activities and other appropriate lecture activities.	36
Private study	156 hours of private study this includes (but is not limited to): • Preparing for lectures (reading PowerPoint’s in advance of lectures, textbook chapters etc) • Reflection post-lectures (further reading, summarising notes etc) • Further reading around the subject (websites, newspapers, journal articles etc) • Planning & preparing for assignments and exams including revising, researching and writing-up. • Any group work/ team meetings for any summative group work activity	156
Workshop	Assessment Workshops e.g. Assignment preparation workshop semester 1 & exam (or 2nd assignment/ presentation etc) preparation workshop semester 2)	4
One-to-one supervision	This includes formal/ informal email communications, office hour engagements, feedback provided on assignments etc . Meetings can be 1-2-1 or small group discussions/ email/ web-based chat communications etc	4

• Literacy - Proficiency in reading and writing through a variety of media
• Numeracy - Proficiency in using numbers at appropriate levels of accuracy
• Computer Literacy - Proficiency in using a varied range of computer software
• Self-Management - Able to work unsupervised in an efficient, punctual and structured manner. To examine the outcomes of tasks and events, and judge levels of quality and importance
• Exploring - Able to investigate, research and consider alternatives
• Information retrieval - Able to access different and multiple sources of information
• Inter-personal - Able to question, actively listen, examine given answers and interact sentistevely with others
• Presentation - Able to clearly present information and explanations to an audience. Through the written or oral mode of communication accurately and concisely.
• Teamwork - Able to constructively cooperate with others on a common task, and/or be part of a day-to-day working team
• Argument - Able to put forward, debate and justify an opinion or a course of action, with an individual or in a wider group setting
• Self-awareness & Reflectivity - Having an awareness of your own strengths, weaknesses, aims and objectives. Able to regularly review, evaluate and reflect upon the performance of yourself and others

• knowledge of some of the contexts in which accounting can be seen as operating (examples of contexts include the legal, ethical, social and natural environment; the accountancy profession; the business entity; the capital markets; the public sector)
• Abstraction. From the study of economic principles and models, students see how one can abstract the essential features of complex systems and provide a useable framework for evaluation and assessment of the effects of policy or other exogenous events. Through this, the typical student will acquire proficiency in how to simplify while still retaining relevance. This is an approach that they can then apply in other contexts, thereby becoming more effective problem-solvers and decision-makers.
• Analysis, deduction and induction. Economic reasoning is highly deductive, and logical analysis is applied to assumption-based models. However, inductive reasoning is also important. The development of such analytical skills enhances students' problem-solving and decision-making ability.
• Framing. Through the study of economics, a student should learn how to decide what should be taken as given or fixed for the purposes of setting up and solving a problem, i.e. what the important 'parameters' are in constraining the solution to the problem. Learning to think about how and why these parameters might change encourages a student to place the economic problem in its broader social and political context. This 'framing' skill is important in determining the decision-maker's ability to implement the solutions to problems.
• An appreciation of the nature of the contexts in which finance can be seen as operating, including knowledge of the institutional framework necessary for understanding the role, operation and function of markets and financial institutions (e.g. the economic, legal, regulatory and tax environment, both national and international; the firm; the capital markets and the public sector).
• An ability to interpret financial data including that arising in the context of the firm or household from accounting statements and data generated in financial markets. The interpretation may involve analysis using statistical and financial functions and procedures such as are routinely available in spreadsheets (eg Microsoft Excel) and statistical packages. It may assume the skills necessary to manipulate financial data and carry out statistical and econometric tests (e.g. estimation and interpretation of asset pricing models; financial modelling and projections; event studies and residuals analysis; elements of time series analysis, such as serial correlation mean reversion, and stochastic volatility).
• An understanding of the financing arrangements and governance structures of business entities, and an appreciation of how theory and evidence can be combined to assess the effectiveness and efficiency of such arrangements (e.g. decisions as to sources of finance and financial structure; the pricing of corporate securities; the market for corporate control; corporate governance structures and mechanisms; financial planning and international dimensions of finance).
• An ability to understand financial statements, and a basic appreciation of the limitations of financial reporting practices and procedures (eg financial statement analysis; the relation between cash flow accounting and accrual accounting; discretionary accounting practices).
• Research: the ability to analyse and evaluate a range of business data, sources of information and appropriate methodologies, which includes the need for strong digital literacy, and to use that research for evidence-based decision-making.
• Commercial acumen: based on an awareness of the key drivers for business success, causes of failure and the importance of providing customer satisfaction and building customer loyalty.
• Numeracy: the use of quantitative skills to manipulate data, evaluate, estimate and model business problems, functions and phenomena.
• Networking: an awareness of the interpersonal skills of effective listening, negotiating, persuasion and presentation and their use in generating business contacts.
• Ability to work collaboratively both internally and with external customers and an awareness of mutual interdependence.
• Ability to work with people from a range of cultures.
• Articulating and effectively explaining information.
• Building and maintaining relationships.
• Communication and listening including the ability to produce clear, structured business communications in a variety of media.
• Emotional intelligence and empathy.
• Conceptual and critical thinking, analysis, synthesis and evaluation.
• Self-management: a readiness to accept responsibility and flexibility, to be resilient, self-starting and appropriately assertive, to plan, organise and manage time.
• Self reflection: self-analysis and an awareness/sensitivity to diversity in terms of people and cultures. This includes a continuing appetite for development.

• Able to identify basic information and suitable sources, carry out effective searches and bring together the information in a consistent way, ensuring the work is accurate, clear and properly saved.

• Capable of assessing own skills, abilities, personal interests and relate those to employment opportunities.

• Communicates effectively in format appropriate to the discipline and report practical procedures in a clear and concise manner with all relevant information.

• Meets obligations to others (tutors and/or peers).

• Willingness to offer support to others and/or support initiatives.

• Recognises and assesses alternative options .

• Recognises and responds to moral, ethical, sustainability and safety issues which directly pertain to the context of study, including relevant legislation and professional codes of conduct.

• Able to critically analyse and evaluate the defining characteristics of hospitality and events as phenomena.

• Able to critically analyse and reflect upon the origin, meanings and development of hospitality management and leadership, the different cultural concepts of hospitality and events.

• Demonstrate a critical awareness of the boundaries of management, leadership and/or international strategy within travel, tourism and hospitality.

• Able to use technical and interpersonal skills and knowledge to propose and evaluate practical and theoretical solutions to complex problems in the core areas of hospitality & events.

• Proficient in both management and operations of human and technical resources; apply theory to the solution of complex problems; analyse and evaluate food, beverage and/or accommodation service systems; and respective implementation/ operation.

Talis Reading list

http://readinglists.bangor.ac.uk/modules/etb-1002.html

Compulsory in courses:

• N82M: BSc International Bus in Tourism & Hospitality (Franchised) year 1 (BSC/PIBTH)
• N83M: BSc Tourism & Hospitality: Managemt Leadership (Franchised) year 1 (BSC/PTHML)