Global Hospitality Management Today (HLT5057)

Aims: This module will provide the student with an integrated view of managerial approaches and practices within the global hospitality environment, with a focus placed on the impacts from the external environment.

Learning outcomes: By the end of the module, students will be able to:-

  1. Assess how safety, security, sustainability and environmental issues impact on managing in the contemporary hospitality industry
  • Compare and contrast quality, operational and technological systems appropriate to hospitality.
  • Analyze social, dietary and cultural aspects of hospitality servicescapes.
  • Contextualize current hospitality and facilities management theories.
  • Discuss and explain the logistical approaches to rooms and space management
  • Identify the issues involved in the evolution of hospitality business ownership.

Indicative content

  • Environment influences on management decisions and styles within the hospitality industry.
  • Total Quality Management. Technology and the changing the face of hospitality in rooms & food & beverage management systems. Sales, purchasing, negotiating techniques.
  • Consumer behavior, buying patterns, psychology of food choice & dietary requirements.
  • Underlying theories that influences the way we operate hospitality outlets, focusing on facilities management, provision of food & beverage services and supply chain management.
  • The creative use of space and innovate designs and techniques. Logistics in both purchasing, design and acquisitions.
  • Ownership patterns, business startup, partnerships, franchising and multi-function venues.

1

Required reading

  • Alexander K and Atkin B, (2004) Facilities Management, Innovation and Performance. Spon Press Abingdon (Available as an e-book)
  • Ball, S. Horner, S, and Neild, K (2007) Contemporary Hospitality and Tourism Management Issues in China and India: Today’s Dragons and Tigers Butterworth-Heinemann Oxon (Available as an e-book)
  • Barrows, Clayton W. Powers T (2009); Introduction to Management in the Hospitality Industry (9th Edition) John Wiley & Sons Inc. USA
  • Clarke, A and Chen, W (2015) International Hospitality Management Concepts and Cases Routledge, Oxon
  • Feinstein A.H. and Stefanelli, M. (2010) Purchasing, Selection and Procurement for the Hospitality Industry: John Wiley and Sons Inc. USA

Recommended reading

  • Baum, T (2006) Human Resource Management for the Tourism, Hospitality and Leisure: An International Perspective Cengage Learning, Andover
  • Eastham, J. Sharples, L and Ball, S (2011) Food Supply Chain Management: Issues for the Hospitality and Retail Sectors Routledge Abingdon (Available as an e-book)
  • Hassanien, A. Dale, C. Clarke, A. (2010) Hospitality Business Development. Butterworth-Heinemann/Elsevier. Boston (available as an e-book)
  • Sommerville, K.L. (2007) Hospitality employee management & supervision: concept and practical applications. John Wiley & Sons USA (available as an e-book)

The following journals contain papers relevant to this module:

  • Journal of Hospitality Management
  • Journal of International Hospitality Management
  • International Journal of Contemporary Hospitality Management
  • International Journal of Management Studies

The following websites contain papers relevant to this module:

  • http://www.instituteof hospitality.org
  • http://www.hotelschool.cornell.edu/research/chr/

Lecture Program

Lecture 1

-Introduction to module: general overview, delivery method, structure and introduction to assessments.

-Global Economic Climate

Lecture 2

-Sustainable Development & the Hospitality Industry -Assessments brief and suggested report structure -Case study discussion and tutorial questions

Lecture 3

-Top Issues in the global Hospitality sector

2

-Cultures & the Challenges of International Hospitality Management -Case study discussion and tutorial questions

Lecture 4

-Environmental Management Systems & Accountability

-Changing Nature of the Hospitality workforce: managing diversity Case study discussion and tutorial questions

Lecture 5

-Responsible Consumer Behavior

-Facilities management

-Case study discussion and tutorial questions

Lecture 6

Draft assessment 1 consultation and formative feedback

Lecture 7

-Supply Chain management

-Total Quality Management

-Case study discussion and tutorial questions

-Debate preparation

Lecture 8

-Operations Management

-Strategic Planning & International Hospitality

-Case study discussion and tutorial questions

-Debate preparation

Lecture 9

-Sustainable space utilization & eco-design

-Case study discussion and tutorial questions

-Debate preparation

Lecture 10

-Risk & Crisis Management

-Corporate Social Responsibility (CSR)

-Case study discussion and tutorial questions

-Debate preparation

Lecture 11

-Energy & Waste management

-Consumer trends in food & beverage

-Case study discussion and tutorial questions

-Debate preparation

Lecture 12

-Innovation & Technology

-Evaluation & Reflection

-Case study discussion and tutorial questions

-Debate preparation

3

Lecture 13

-Argumentative speech preparation

Lecture 14

Argumentative speech

Lecture 15

Argumentative speech

Assessment 1 – Individual Report (WRIT1 = 60%)

Submission deadlines:

Draft submission in Week 5, Wednesday 14 Oct 2020 by 6.00pm in Turnitin via Moodle Final submission in Week 6, Wednesday 21 Oct 2020 by 06.00 pm in Turnitin via Moodle

Assessment coursework brief

The Hospitality industry is rapidly evolving to better respond to environmental changes and consumers demands. For this 2400 words (+/- 10%) report you need to choose ONE of the following sectors to focus on, whilst critically evaluating the factors likely to impact on it both currently and in the future.

Hotels

Licensed premises

Event hospitality

Restaurants

Cruise liners

Retail Catering

Multi-Purpose venues

Specifically, for this report you are required to include the following

  • An analysis of underlaying Hospitality and Service Industry Management theories focusing on facilities management, provision of food & beverage services and supply chain management.
  • Assess consumer behavior, buying patterns, psychology of food choice & dietary requirements is affecting the delivery and creation of innovative products in the hospitality industry
  • Evaluate how technology is impacting the delivery of product and service in the Hospitality industry
  • Provide clear and specific examples of how the above concepts are been implemented in the industry
  • Conclusion and recommendations
  • Provide a minimum of 10 academic sources which must be presented using the Harvard Referencing System

Additional Submission Guidelines

Students must follow submission guidelines as indicated in the Student Submission Guidelines document uploaded in Moodle.

4

Individual Report – MARKING SCHEME AND FEEDBACK FORM

CriteriaCommentsMarks
   
Draft submission /10
   
An analysis of underlaying /10
Hospitality and Service Industry  
Management theories focusing on  
facilities management, provision of  
food & beverage services and supply  
chain management.  
   
Assess consumer behavior, buying /20
patterns, psychology of food choice  
& dietary requirements is affecting  
the delivery and creation of  
innovative products in the hospitality  
industry  
   
Evaluate how technology is /20
impacting the delivery of product and  
service in the Hospitality industry  
   
Provide clear and specific examples /20
of how the above concepts are been  
implemented in the industry  
   
Conclusion and recommendations /10
   
Depth of reading and correct use of /10
literature to support arguments, use of  
Harvard Referencing System  
   
TOTAL  
  /100
   
 5 

Overall comments:

Assessment 2 – Argumentative speech and written narrative (OTHR1 = 40%)

Submission deadlines:

Draft submission in Week 9, Tuesday 03 Nov 2020 by 6.00 pm in Turnitin via Moodle

Final submission in Week 10, Wednesday 11 Nov 2020 and Friday 13 Nov 2020 in class and by 6.00pm in Moodle.

Assessment coursework brief

You are required to present a 10 minutes argument plus 5 minutes of questions from a panel plus 1600 words (+/- 10%) narrative

The focus of your argument is to:

Considering current global uncertainty about safety and security, Hospitality, Tourism and Events industries are under enormous pressure to reinvent their traditional business models and set up in order to remain viable in the future. The Covid-19 Pandemic is set to reshape the way the industry operates in the future.

Specifically, in your argumentative speech and narrative piece you are required to address the following:

  • Assess how safety, security, sustainability, and environmental issues impact on managing in the contemporary hospitality industry specifically with regards to:

o The creative use of space and innovate designs and techniques. o Logistics of purchasing

o  Approaches to rooms and space management

  • Identify the issues involved in the evolution of hospitality business ownership specifically with regards to:

o Ownership patterns, business startup, partnerships, franchising, and multi-function venues

This is a group submission and your lecturer will allocate groups in week 2 of maximum 4 student per group. The mark allocated will be the same for the group unless it is evident during the argumentative speech that one member has not contributed equally to the discussion

All group members must be present on the speech day as per allocated time slot. The speech will be delivered live online and will be recorded.

Only one member in the group will have to submit the following:

  • a portfolio of evidence of literature consulted to inform their position, minimum 5 academic sources
  • evidence from different media channels to reinforce your arguments and contextualize the theoretical frameworks, minimum 5 factual sources
  • a 1600 words minimum narrative report of your argument also needs to be included and submitted in Moodle by 6pm of same day. The report must include relevant academic and non-academic sources correctly cited and referenced using the Harvard Referencing Style

Additional Submission Guidelines

Students must follow submission guidelines as indicated in the Student Submission Guidelines document uploaded in Moodle.

Argumentative speech – MARKING SCHEME AND FEEDBACK FORM

CriteriaCommentsMarks
   
Presentation File and /10
draft submission  
   
Clear rationale to support /15
your argument  
   
Evidence of relevant and /10
sufficient information  
collection with academic  
integrity  
   
Assessment of safety,  
security, sustainability  
and environmental issues  
impact on managing in  
the contemporary  
hospitality industry  
specifically with regards /30
to:  
Identify the issues /25
involved in the evolution  
of hospitality business  
ownership specifically  
with regards to:  
   
  /10
Adherence to Harvard  
Referencing Style  
   
Overall mark /100
   

Overall comments:

Marking Criteria

90-100% A quite exceptional and outstanding answer, providing insights which would not be available publicly, and would, with some editing, be publishable. In addition to the features of the next section, this range is distinguished by superior organisation, economic use of language and totally comprehensive, given the conditions of the exercise.

80-89% An answer which demonstrates an excellent understanding of the question and of the complexity of the issues involved. There is a sound basis of relevant factual knowledge and/or the theoretical issues involved. Most of the important issues are dealt with in a detailed, specific and systematic way. There is either some measure of original thinking in the answer or an accurate and comprehensive account is given in a way which demonstrates understanding, for example by structuring the material such that it could not have been based just on reproduction of lecture notes and programme material. Evidence of creativity, critical approach, and wide reading beyond the core subject matter.

70-79% As above but a slightly less consistently excellent level. Alternatively, this range of mark may be given for an answer which, while not having original insights, gives comprehensive and accurate coverage of the issues at a high level throughout the answer, without significant omissions or errors.

60-69% An answer which demonstrates a clear understanding of the question and grasp of the complexity of the issues involved. There is a sound basis of relevant factual knowledge and/or of theoretical issues involved, with few significant errors. The issues involved are dealt with in a systematic way. Some of the issues may be limited in critical approach but organised to display a comprehensive understanding and factual information essentially complete.

50-59% An answer which demonstrates an understanding of the major or basic issues in the question. There is a basis of factual knowledge and/or of relevant theoretical issues. Although some errors may be present, the overall framework of the answer is sensible and accurate. Most of all the issues may be dealt with at the level of obviously available programme material given to the student. The answer shows planning in its construction, with a clear train of thought or development of argument present. Average competent performance, well presented, demonstrating understanding of most of the essential issues.

40-49% An answer which demonstrates a limited understanding of the major or basic issues in the question. There is some relevant factual knowledge and/or awareness of theoretical issues, but it is patchy. A few significant errors may be present. The answer is not well planned, with little development of argument, and often much irrelevant material is present. Lacks clarity of expression. The lower range (40-45) would include an answer where relevant factual knowledge and/or awareness of theoretical issues is poor and confused, but not absent. Many significant errors may be present. The answer is poorly planned, with little clear train of thought or development of argument, and much of the answer may be irrelevant.

38-39% An answer which fails to demonstrate any appreciable understanding of the major issues or basic issues of the question. Relevant factual knowledge and/or awareness of theoretical issues, if present at all, is very poor and confused and very limited. Many significant errors may be present. Much or all of the answer may be irrelevant. Poorly organised and very limited in scope.

30-37% Attempts an answer, but relevant factual knowledge and/or awareness of theoretical issues is very poor and confused, and very limited with many significant errors.

10-29% Not clear that an answer is properly attempted. Only a few minor points made at all relevant to the answer and these may be superficial. Most material is irrelevant or incorrect.

1-9% An answer that is so short or irrelevant that only a few marks are justified. For example, one or two points may be made which show some peripheral awareness of certain possibly relevant issues.

Graduate Attributes

It is School policy that Graduate Skills should be embedded into module delivery and assessment. The interactive nature of the seminars fulfil most of the requirements by encouraging discussion, organisation and communication, and group discussion. By examining the assessment criteria, you will note that Graduate Skills are also contained within them. More specifically, the following Skills are included in the module overall:

  • Problem Solving and Analytical Ability
  • Inter-Personal Skills and Networking
  • Global Citizenship (Diversity and Sustainability)
  • Flexibility and Adaptability (Life-Long learning)
  • Effective Communication
  • Creativity and Innovation

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