Syllabus Hospitality Management 405 Yh-points. Approved by Board of Governors: XXXXXX. Business Administration 65.

Transcription

1 Syllabus Hospitality Management 405 Yh-points Approved by Board of Governors: XXXXXX Courses Points Business Administration 65 Degree Project 25 Food and Beverage Management 25 Internship 130 IT-Skills 10 Marketing and Sales 45 Leadership, HR and Organization 35 Project Management 10 Rooms Division, Conference and Event Mgmnt 40 Service Management 10 The Tourism and Hospitality Industry 10 Summa 405

2 Course: Business Administration Points: 65 This course examines the central role played by the overall economy s effects upon the performance of businesses within the Hospitality Industry. It also covers the basic concepts and theories of Micro and Macro Economics. The framework of which is grounded in areas of Micro/Macro economics, the Accounting Function and Financial Analysis. It will provide the student with the tools and knowledge necessary to understand the economic environment and make business decisions. Create of In-house Accounting software package. The tools, techniques and theories available to economist. In-depth, practical techniques and practices in Hospitality economics for improved understanding of the economic environment of the hospitality industry. Decision-making techniques and The Nature of Risk. : Master the mathematical skills required for business analysis. Explain the context in which businesses operate Distinguish between the external and internal influences on businesses Identify the various forms of business Explain the legal, socio-political, financial, economic and technological influences on business Determine the key factors influencing buyers and sellers in different and changing situations Use economic models to understand and anticipate the business market. Explain the nature of cost structure within different business operations Explain the main views of the operation of the economy Be conversant with price formation in the market system Demonstrate an understanding of the nature of the national and multi-national economies Investigate the nature of economic cycles and their impact upon particular industries Explain current issues affecting international trade Demonstrate an understanding of the use of the double entry accruals accounting system Prepare financial statements Explain the fundamental concepts of accounting Operate within the approved accounting framework Create and operate computer based accounting package. Distinguish between financial and management accounting Distinguish between profits and cash flows Analyze and interpret financial statements using ratio analysis Analyze the financial implications on a business Demonstrate an understanding of the strengths and limitations of financial appraisal Use multiple appraisal techniques Identify relevant costs and benefits to facilitate decision making Use current budgeting techniques and select the most appropriate for a variety of organizations Forecast and prepare departmental and master budgets Carry out investment appraisals using a range of techniques Determine the most appropriate sources of capital and their respective costs Create academic papers using proper writing, structure and research techniques.

3 Continued: Business Administration Understand and make decisions based upon the balance between short term economic situations and long term situations. Recognize the influences and impacts that businesses and society have on each other. Understand and apply the fundamental tools and models of economics and their impact upon businesses. Demonstrate an understanding of the function of the market economy and its major components. Understand the major economic theories and the benefits and shortcomings in using each to understand, interpret and anticipate the changing business environment. Utilize mainstream financial investment tools for decision making. Quantify investment alternatives in order to determine probable outcomes and risk analysis. 1 project and 4 papers, 25 % 6 exams 75% Pass (Godkänd) An average of % Pass with merit (Väl godkänd) An average of % Lecture/Discussion Exercises Self driven research from secondary sources with hardcopy and presentation In class handouts Samuelsson, T.J. (2002) Economics, New York: Wilhelm Bros. Winnnocatt, S. & Winnocatt, B. (1991) Economics, Ontario: Wilson Self driven research from secondary sources

4 Course: Food and Beverage Management and Gastronomy Points: 25 Management principles and human resource strategies across a range of Food and Beverage operations. The factors which effect profitability in Food and Beverage operations and enact an appropriate management response. Food and beverage control mechanisms. Appropriate costing, pricing and makeup strategies to suit all levels of operations. The conception and development of Food and Beverage outlet under market consideration. The historical evolution of gastronomy. The implications for the level of service, skills training and staffing. The wide range of food and drink culture. The historical evolution of gastronomy. The marriage of food and wine The main components of Scandinavian and European cuisine. The range, types and opportunities for beverage service within the hospitality industry. The implications for the level of service, skills training and staffing. The variety of operational techniques for this area of work. Describe the issues of management in Food and Beverage Operations especially those of demand planning, the managing of people and resource Demonstrate an understanding of how F&B operations make profit, identify and explain the the elements of and the relationship between cost, price and profit Understand general laws governing food and beverage operations Calculate gross profit percentages and explain their importance Explain the principles of menu engineering in managing margins Explain the importance of labor cost in F&B operations Demonstrate an understanding of control mechanisms including stock management, effective purchasing and staff scheduling. Explain the issues involved in business planning in a F&B context Demonstrate an understanding of control mechanisms including stock management, effective purchasing and staff scheduling. Explain the issues involved in business planning in a F&B context Identify and explain the elements of and the relationship between cost, price and profit Identify the meaning of Gastronomy Relate the concept of gastro-geography to the development of today s national dishes Trace the historical development of food culture and eating habits Explain the concept of PAP (Preparation, Application and Presentation) when dealing with all types of food and beverage operations Demonstrate an understanding of the importance of Food and Drink guides to the hospitality industry and the guest Describe the criteria needed when compiling menus Produce the range of menus and describe the function and importance of them to the customers and the establishment Establish costumer needs and expectations in relation to standards of service and staffing Establish costumer needs and expectations in relation to standards of service and staffing Demonstrate an understanding of correct health, safety and hygiene legal standards in beverage service situations Describe the characteristics, methods of production and origins of the main categories of alcoholic beverages and associated legal requirements

5 Continued: Food and Beverage Management and Gastronomy Project Work Exams Pass (Godkänd) An average of % Pass with merit (Väl godkänd) An average of % PowerPoint delivery underpinning Course Objectives Individual practical exercises Group practical exercises Review exercises Group visits to Food and Beverage Operations Video and DVD Gastronomic and wine In class handout and individual research with secondary sources and primary sources.

6 Course: Degree Project Points: 25 This course will allow the students to further investigate areas of special interest within the Hospitality Industry. The students will have the possibility to choose a statement, make reasearch about the subjects of the statement and make conclusions if the statement is supported or not supported by the research available Learn and practice research methodology and argumentation techniques. Acquire in depth knowledge of the chosen subject area. Synthesize different aspects of the Hospitality Management and apply them to operations. Sharpen presentation and defense skills. The students are required to adhere to the criteria of academic writing and write project paper of pages with their findings. The students should also show evidence of extensive research and that they are able to analyze facts to make appropriate conclusions of the research material. The students must present and defend their own paper as well as read and challenge a fellow student s paper. Pass (Godkänd) Demonstrate in-depth understanding of the key issues and concepts surrounding the chosen subjects. Synthesis of at least two key subject areas. Pass with merit (Väl Godkänd) Meet qualifications for Pass and demonstrate mastery of the subject and the ability to apply the concepts to real world. Lecture/Discussion Individually guided tutorials Research and self-studies Presentation and challenge Appropriate to the topics chosen by the students.

7 Course: Internship Points: 130 The main objective of the trainee internship is to give the students the possibility to get hands-on hospitality management experience and a possibility to pratice the knowledged accuired in the theoretical and practical courses of the programme. The students may individually choose what areas to fucus on, but should get experience from at least two different departments. The internship placement company and duties / departments must be approved by the internship coordinator of the school. Practically carry out the tasks and responsibilities of the departments agreed upon between the student and the internship placement company. Identify, examine and evaluate the supervisor and management role and responsibilities of the departments. The contact person(s) / supervisor(s) of the internship placement company will be asked to evaluate the students during the internship placement and are required to fill out and return the evaluation forms at the end of the internship. The students are also required to write an internship report as well as making a presentation of their experiences during the internship. Pass (Godkänd) Fulfill all participation requirements at a satisfactory level. Pass with Merit (Väl Godkänd) Qualify for Pass and perform beyond normal expectations and be proactive and self-driven. 26 weeks (1040 hours) working within industry On-site training selected by placement company As provided by the internship placement company.

8 Course: IT Skills Points: 25 The use and operation of hospitality software, PMS (Property Management System). The importance of input and output of information in a system. Software in relation to the needs of the industry. New I.T. equipment as it is introduced onto the market. The appropriate forms of presentation techniques for calculations, flow-charts, budgets and ratios. Different types of diagram forms. The creation of presentation materials. Implementing manual routines in the hospitality industry to a PC. Searches through internet. Security issues concerning company and customer information Use specific hospitality industry computer software Understand the importance of input and output of information in a system Use produce appropriate forms of presentation techniques for calculations, flow-charts, budgets and ratios. Understand and produce different types of diagram forms Produce different kinds of presentation materials; with emphasis placed upon appropriate esthetical aspects of presentations. Understand and aware of security issues concerning company and customer information Project/Exam Pass (Godkänd) An average % Pass with Merit (Väl Godkänd) An average % Lectures In-class demonstrations and guided learning on computers Microsoft Office-Word, Excel and PowerPoint In class handouts

9 Course: Leadership and Human Resources and Organizational Management Points: 35 The principles of management within different organizations. Management and organization behavior within the hospitality industry. The historical developments of management theories The contribution of human resources to the effectiveness of the organization. Human resources management skills and techniques. The contribution that human resources management makes to the effective operation of an organization. Environmental and organizational factors that influence human resource planning. How to recruit and develop the staff. Group Dynamics. Relationship management and handling conflict. Critically analyze the various definitions of management and leadership Demonstrate an understanding of the principles of leadership and its operation in a group context, different leadership styles as well as appropriate and productive management/employee interaction. Explain the nature of management functions and activities at various levels of the organization. Be able to outline the historical developments in management thought. Demonstrate an awareness of the importance of people and their management to the success of an organization. Demonstrate interpersonal skills necessary to manage conflict and facilitate problem solving. Analyze the environmental, organizational and cultural influences on human resource management. Develop an organizational structure and estimate human resources requirements and appropriate roles Determine human resources management needs, appropriate techniques and interpersonal skills Match human resources planning to organizational goals Demonstrate an understanding of the recruitment and selection processes within hospitality organizations Assess training and development needs within a hospitality context Describe the process of managing performance in a work environment Appreciate the concepts of industrial relations and processes relating to grievances and disciplinary matters and the role and function of trade unions Be able to explain the issues relating to discrimination and dignity in the workplace Describe basic guidelines for business letters and communication Differentiate different types of C.V.s and describe the main parts that could/should be included in a C.V as well as understanding the importance of structure, format and layout of a C.V. Write a C.V. and covering letter that is appropriate for the purpose and that catches the interest of the reader Exams Presentations Class Participation Preparation of CV and covering letter Pass (Godkänd) An average % Pass with Merit (Väl Godkänd) An average %

10 Lectures & interactive class sessions Group & Class based activities Presentations & discussions In class handouts PowerPoint lecture notes Journal article handouts

11 Course: Marketing and Sales Points: 45 This course includes the main marketing theories and models available to the Industry in order to understand the market and be able to react to it. Market research and other tools and techniques necessary for successful. Develop a professional relationship with executives within the hospitality industry. The students will examine and evaluate the role and practice of Revenue Management as it applies to the operations of hotel, restaurant and conference operations. The students should also acquire basic knowledge about how trends and design evolve and develop and the impacts of them on the industry. Be able to understand the operation of a business within Micro and Macro Marketing Environment. Distinguish between products and services Understand Products and Services and adapt to the Product Lifecycle. Understand the behavior of the clients within the hospitality industry. Emphasizing the similarities and differences between the Business and Leisure segments. Create a Marketing Plan by evaluating the present situation and creating a comprehensive plan for future activities; including campaigns and budgeting. Explain the main Marketing Strategies and apply them to situations within the hospitality industry. Be able to evaluate and use appropriate strategies and tactics in different demand and supply situations. Define marketing and identify the basic marketing functions Trace the development of marketing. Interpret the market and the implications for a range of organizations both commercial and non-commercial Investigate consumer behavior in relation to service organizations. The managers responsibilities of marketing research and other marketing functions. Marketing communications. The mechanisms for the development of sales and promotional goals and budgets. Appropriate skills and attitudes necessary for successful marketing. Comprehensive Marketing Plan. Compile and present hospitality industry marketing reports Information and knowledge gained in previous marketing modules and through specific hospitality operations. Skills and techniques concerned with the process of identifying and satisfying consumer demands on a continuous basis. Strategic planning for given hospitality situations. Cultivate and maintain a professional relationship with executives within the hospitality industry. Three Exams Marketing Audit Marketing Plan Pass (Godkänd) An average % Pass with Merit (Väl Godkänd) An average %

12 Continued : Marketing and Sales Lectures Create Marketing Audit for real industry clients Create Marketing Plan for real industry clients Case studies In class handouts Kotler, P (2004); Principles of Marketing. Prentice Hall Armstrong, G, Saunders, J & Wong, V. (2007) Principles of Marketing, Wiley

13 Course: Project Management Points: 10 This course creates a situation where the student works with the research, planning and development of a new product. Understand project leading. Create an investment proposal. Combine the areas of Marketing, Human Resource Development, legal constraints to create a fully developed investment concept. Self drive the development of a Hospitality Product. Identify the key considerations when seeking financial investment from outside sources. Work within a group with shared responsibilities including project leaders responsibilities. Present an investment proposal to potential investors. Evaluate investment proposals for short term and long term returns. Identify trends within the industry and incorporate them into the hospitality product. Pass (Godkänd) An average % Pass with Merit (Väl Godkänd) An average % Lectures/Discussion Case Studies and Project Creation and Management Learning resources: Self driven research from secondary sources with hardcopy and presentation In class handouts

14 Course: Rooms Division, Conference and Event Management Points: 40 This course examines the central role played by the Front Office, Housekeeping and Conference & Event departments in the success of a hotel. It traces the guest cycle from reservations to departure, evaluation of the functions of each department, the use of technology in connection to guest services provided, the importance of security and the key elements of service in the guest s experience Identify different types of hotels and conference properties within the industry and understand the vital concepts of the organization of the departments Distinguish and illustrate the four stages of the guest cycle and the functions of each department in each stage. Students should also be able to practically carry out the basic guest service functions in a PMS (Property Management System). Identify and differentiate different types of reservations and compare different sources of reservations and explain their implications to both the hotel and guests. Examine the steps in the guest registration process and understand the importance of communication and guest services delivered by the departments in each stage of the guest cycle. Explain the main concepts of Front Office Accounting as well as understanding the importance of departure procedures. Investigate the issues related to security as it relate to the FO, HK and Conference departments. Evaluate the role, function and planning of the HK department. Demonstrate an understanding of the tasks and responsibilities carried out by the HK department on a daily, weekly and monthly basis. Demonstrate an understanding of how to handle inventories within the HK department. Identify the key elements of the procedures concerned with reservations of conference and event facilities and the implications and cooperation needed with other departments. Explain the importance of preparation of arrival of a conference group as well as the service during the stay of the group. Demonstrate an understanding of departure procedures and the importance of follow-up of conference reservations. Explain the four parts of the Revenue Management Cycle and the importance of forecasting as a basis for RM decisions. Calculate Occupancy %, A.R.R., Pot.A.R.R., Yield, RevPAR, Equivilant Occ.%, RevPASH, RevPAF2(M2) and other commonly used industry ratios. Project, 4% (Front Office project) Project, 12% (Event) Quiz, 4% (FO) Exams: 30% (FO and Conf.), 20% (HK),15% (Opera), 15% (Rev. Man.) Pass (Godkänd) An average % Pass with Merit (Väl Godkänd) An average %

15 Continued: Rooms Division, Conference and Event Management Lecture/Discussion Case Studies Exercises Kasavana, M.L., and Brooks, R.M. (2009). Managing Front Office Operations (9th ed). Lansing, MI: AH&LA. ISBN: or Same authors and title but 8 th ed. (2009). ISBN: Handouts from: Nitschke A., Frye W D., (2008). Managing Housekeeping Operations (3 rd ed, revised). Lansing, MI: AH&LA. ISBN: Rogers, T. (2008). Conference and Convention: A Global Industry (2nd ed). Oxford, U.K. ISBN: Internet: e.g. and Ingold, A., McMahon-Beattie, U. and Yeoman, I. (2006). Yield Management. Strategies for the Service Industry Padstow, U.K.: Thomson.

16 Course: Service Management Points: 10 This course examines the importance of effective service management, improvement and quality assurance systems. It evaluates the concepts of CRM and will also describe the importance of effective communication and cross culture communication. Further it will also provide a knowledge base for the internship placement, by providing the students with information on how to write and structure an effective cover letter and C.V. Identify important factors for successful long-term guest relations Suggest strategies and tactics for resolving guest relation problems, both short and long term Explain the key factors in an effective service management system List and evaluate different types of improvement systems as they relate to the hospitality industry Identify the key factors in a quality assurance system for intangible products, such as hotel and food & beverage services Demonstrate an understanding of cross culture communication Project / Case study, 60% Papers: 35% Participation and contribution in class, 5% Mandatory attendance of second and fourth term internship presentations. Lecture/Discussion Case Studies Practical / Exercises Pass (Godkänd) An average % Pass with Merit (Väl Godkänd) An average % Grönroos, C. (2007). Service Management & Marketing: Customer Management in Service Competition (3 rd ed). Chichester, U.K.: John Wiley & Sons Ltd. Handouts from : Hågård C. (2003). CV-boken konsten att marknadsföra din kompetens. Stockholm. McGee P. (2003). Writing a CV that works. 2 nd Ed. Oxford, U.K. Lindsell-Robers L. (2004). Strategic Business Letters and . Houghton & Mifflin, USA.

17 Course: The Tourism and Hospitality Industry Points: 10 The structure, role and interdependence of all the industries and components that make up the travel and tourism industry. Local, national and international developments in the travel and tourism industry. The essential knowledge and understanding of the structure of the hospitality industry. The historical foundations and the development of the industry. Change in the hospitality industry from social, political, economic, technological and legal influences affecting the organizations operate. Describe the key elements that comprise the tourism and hospitality industry Demonstrate a knowledge and understanding of the historical context of the industry's development Recognize and evaluate the complex nature of products and services throughout the sector. Describe the current status and future trends in the local, national, European and global contexts, including being able to identify the factors that have had significant influence upon it Demonstrate an understanding of the economic significance of the tourism and hospitality industry. Identify the significant commercial and governmental organizations operating in the sector Explain how changes in the external environment influence planning and development in the hospitality and tourism industry Class Test Project Work Pass (Godkänd) An average % Pass with Merit (Väl Godkänd) An average % Lectures & interactive class sessions Group & Class based activities Student led presentations & discussion In class handouts and journal material Power Point notes