Syllabus Hospitality Management 405 Yh-points · PDF fileFood and Beverage Management 25...

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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


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Course: Business Administration Points: 65 Course Description 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.

Upon completion:

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.


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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.

Assessment: 1 project and 4 papers, 25 % 6 exams 75% Pass (Godkänd) An average of 60 – 84 % Pass with merit (Väl godkänd) An average of 85 – 100 % Methodology: Lecture/Discussion Exercises Self driven research from secondary sources with hardcopy and presentation Learning Resources: 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


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Telefon: 031-367 31 00

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Course: Food and Beverage Management and Gastronomy Points: 25 Course Description 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 make-up 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.

Upon completion

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


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Continued: Food and Beverage Management and Gastronomy

Assessment: Project Work Exams Pass (Godkänd) An average of 60 – 84 % Pass with merit (Väl godkänd) An average of 85 – 100 % Methodology: 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

Learning Resources: In class handout and individual research with secondary sources and primary sources.


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Telefon: 031-367 31 00

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Course: Degree Project Points: 25 Course Description 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

Upon completion

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.

Assessment: The students are required to adhere to the criteria of academic writing and write project paper of 20-24

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.

Methodology: Lecture/Discussion

Individually guided tutorials

Research and self-studies

Presentation and challenge

Learning Resources: Appropriate to the topics chosen by the students.


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Course: Internship Points: 130 Course Description 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.

Upon completion

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.

Assessment: 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. Methodology: 26 weeks (1040 hours) working within industry On-site training selected by placement company Learning Resources: As provided by the internship placement company.


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Telefon: 031-367 31 00

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Course: IT Skills Points: 25 Course Description 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

Upon completion

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

Assessment: Project/Exam Pass (Godkänd) An average 60 – 84 % Pass with Merit (Väl Godkänd) An average 85 – 100 % Methodology: Lectures In-class demonstrations and guided learning on computers Learning Resources: Microsoft Office-Word, Excel and PowerPoint In class handouts


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Course: Leadership and Human Resources and Organizational Management

Points: 35 Course Description 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.

Upon completion

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 e-mail 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

Assessment: Exams Presentations Class Participation Preparation of CV and covering letter Pass (Godkänd) An average 60 – 84 % Pass with Merit (Väl Godkänd) An average 85 – 100 %


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Methodology: Lectures & interactive class sessions Group & Class based activities Presentations & discussions Learning Resources: In class handouts PowerPoint lecture notes Journal article handouts


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Course: Marketing and Sales Points: 45 Course Description 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.

Upon completion

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. Assessment: Three Exams Marketing Audit Marketing Plan Pass (Godkänd) An average 60 – 84 % Pass with Merit (Väl Godkänd) An average 85 – 100 %


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Telefon: 031-367 31 00

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Continued : Marketing and Sales Methodology: Lectures Create Marketing Audit for real industry clients Create Marketing Plan for real industry clients Case studies Learning Resources: In class handouts

Kotler, P (2004); Principles of Marketing. Prentice Hall Armstrong, G, Saunders, J & Wong, V. (2007) Principles of Marketing, Wiley


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Course: Project Management Points: 10 Course Description This course creates a situation where the student works with the research, planning and development of a new product.

Upon completion

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.

Assessment: Pass (Godkänd) An average 60 – 84 % Pass with Merit (Väl Godkänd) An average 85 – 100 %

Methodology: Lectures/Discussion Case Studies and Project Creation and Management

Learning resources: Self driven research from secondary sources with hardcopy and presentation

In class handouts


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Telefon: 031-367 31 00

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www.yhgbg.se

Course: Rooms Division, Conference and Event Management Points: 40

Course Description 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

Upon completion

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.

Assessment: 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 60 – 84 % Pass with Merit (Väl Godkänd) An average 85 – 100 %


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402 72 Göteborg

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Telefon: 031-367 31 00

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www.yhgbg.se

Continued: Rooms Division, Conference and Event Management Methodology: Lecture/Discussion Case Studies Exercises Learning Resources: Kasavana, M.L., and Brooks, R.M. (2009). Managing Front Office Operations (9th ed). Lansing, MI: AH&LA. ISBN: 978-0133430783 or Same authors and title but 8

th ed. (2009). ISBN: 0-86612-338-9

Handouts from: Nitschke A., Frye W D., (2008). Managing Housekeeping Operations (3rd

ed, revised). Lansing, MI: AH&LA. ISBN: 0-86612-336-9

Rogers, T. (2008). Conference and Convention: A Global Industry (2nd ed). Oxford, U.K. ISBN: 0-7506-8544-3

Internet: e.g. www.hotels.com, www.hosptitalitynet.org and www.visita.se Ingold, A., McMahon-Beattie, U. and Yeoman, I. (2006). Yield Management. Strategies for the Service Industry Padstow, U.K.: Thomson.

http://www.hotels.com/

http://www.hosptitalitynet.org/

http://www.visita.se/


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402 72 Göteborg

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Telefon: 031-367 31 00

Telefax: 031-367 31 20

www.yhgbg.se

Course: Service Management

Points: 10 Course Description 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.

Upon completion

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

Assessment: Project / Case study, 60% Papers: 35% Participation and contribution in class, 5% Mandatory attendance of second and fourth term internship presentations. Methodology: Lecture/Discussion Case Studies Practical / Exercises Pass (Godkänd) An average 60 – 84 % Pass with Merit (Väl Godkänd) An average 85 – 100 %

Learning Resources: 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 E-mail. Houghton & Mifflin, USA.


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Telefon: 031-367 31 00

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www.yhgbg.se

Course: The Tourism and Hospitality Industry Points: 10 Course Description 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.

Upon completion

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

Assessment: Class Test Project Work Pass (Godkänd) An average 60 – 84 % Pass with Merit (Väl Godkänd) An average 85 – 100 %

Methodology: Lectures & interactive class sessions Group & Class based activities Student led presentations & discussion

Learning Resources: In class handouts and journal material Power Point notes

Syllabus Hospitality Management 405 Yh-points · PDF fileFood and Beverage Management 25...

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