Hospitality Resource Management

Module description

This module links the operational management of hospitality facilities such as importance of customer focus, budgeting and yield management, sustainability, design and architecture of buildings with the effective utilisation of IT. You will be asked to appraise the use of human and technological systems in the management of resources. The module builds on other modules and provides the technical and vocational underpinning knowledge needed in the effective management of hospitality facilities.

Full module specification

Module title:Hospitality Resource Management
Module code:BEMM767
Module level:M
Academic year:2018/9
Module lecturers:
  • Dr Suzana Pavic - Convenor
Module credit:15
ECTS value:






Duration of module: Duration (weeks) - term 2:


Module aims

This module focuses on the management of facilities, the analysis of the use of information technology and incorporates the use of human and technological systems in the management of hospitality resources



ILO: Module-specific skills

  • 1. Critically evaluate the factors in the wider environment that influence the management of hospitality resources
  • 2. Apply management techniques to the provision of hospitality facilities and resources.

ILO: Discipline-specific skills

  • 3. Identify the principles in the design of hospitality facilities.
  • 4. Evaluate the appropriate use of technology in the delivery of hospitality services.

ILO: Personal and key skills

  • 5. Demonstrate the ability to work with peers in practical activities.
  • 6. Synthesise, present and summarise a wide range of information in writing and in discussion.
  • 7. Work autonomously and in groups to deliver key outputs in terms of time management, working deadlines, and utilising a variety of sources.

Learning activities and teaching methods (given in hours of study time)

Scheduled Learning and Teaching ActivitiesGuided independent studyPlacement / study abroad

Details of learning activities and teaching methods

CategoryHours of study timeDescription
Contact hours20Lectures
Contact hours5Tutorials

Formative assessment

Form of assessmentSize of the assessment (eg length / duration)ILOs assessedFeedback method
Class discussions5 – 10 minutes in tutorials1-7Verbal
Group presentation of concept development5 minutes in tutorials1-7Verbal and written

Summative assessment (% of credit)

CourseworkWritten examsPractical exams

Details of summative assessment

Form of assessment% of creditSize of the assessment (eg length / duration)ILOs assessedFeedback method
Group report, viva and diary – concept development503,000 words1-7Written
Individual essay – The application of technology501,500 words1-7Written

Details of re-assessment (where required by referral or deferral)

Original form of assessmentForm of re-assessmentILOs re-assessedTimescale for re-assessment
Group ReportIndividual report and diary 3,000 words1,2,3,4,6July
Individual essayIndividual essay 1,500 words1-7July

Re-assessment notes


Syllabus plan

The module will be delivered through blend of lectures and tutorials.


Core lectures will be used to disseminate underpinning theory. Activities in seminars will include group based presentations and case studies.


You will receive directed and supplementary reading to support and extend classroom based delivery.




This module combines operational management with the use of IT. The effective management of facilities in the effective delivery of the hospitality experience will cover such topics as the management of departmental budgets, quality management, health and safety, energy management and the environment, customer care, design/refurbishment of premises, space utilisation and yield management, productivity/performance, inventory management, EPOS and electronic information management. 

Indicative learning resources - Basic reading

Basic Reading:

Allen, C. (2012) The Best of Hospitality and Design: Volume 1
Allen, C. (20015). The Best of Hospitality and Design: Volume 2.
Andrews, S. (2007) Front Office Management and Operations. McGraw Hill Education: New Delhi, India
Doucette, J. Campbell, D. and Scott, J C. (2016). Green Your Hospitality Business: For Accommodations, Tour Operators and Restaurants. Self-Counsel Press Reference.
Foskett, D., Paskins, P. Pennington, A. and Rippington, N. (2016) The Theory of Hospitality and Catering (13th Ed), Hodder Education.
Jones, P. and Lockwood, A. (2004). The Management of Hotel Operations, Thomson
Jones, P. (2012). Managing Technology in the Hospitality Industry
Kasavana, M. (2011). Managing Technology in the Hospitality Industry
Lashley and Morrison (2000). In Search of Hospitality – Theoretical Perspectives and Debates, Butterworth Heinemann
Mullins, L. J. (2013). Hospitality management and Organisational Behaviour, Pearson.
O’Connor, P. (2004). Using Computers in Hospitality, Thomson, you can buy used and new copies on Amazon or similar websites cheaper than the recommended book shop price of £28.
Paskins, P and Farrelly G (2015) Hospitality Supervision and Leadership – Dynamic Learning, Hodder Education
Prins, B. (2016). Insights and Tips for Owning or Managing a Hotel: Hospitality, Kindle Edition
Ransley, J. & Ingram, H. (2004). Developing Hospitality Facilities and Properties, Butterworth Heinemann
Sturman, M. C. and Corgel, J. B. (2011). The Cornell School of Hotel Administration on Hospitality: Cutting Edge Thinking and Practice, Cornell University
Sailer, L (2015). From Apprentice to CEO: A Complete Guide to the Hospitality Industry
Tihany, A. D. (2014). Tihany: Iconic Hotel and Restaurant Interiors: Design and Architecture. Rizzoli.
Verginis and Wood (eds) (1999) Accommodation Management – Perspectives for the International Hotel Industry, Thomson Business Press
Webster, K (2000). Environmental Management for the Hospitality Industry – A Guide for Students and Managers, Cassell



Module has an active ELE page?


Indicative learning resources - Web based and electronic resources


 Internet web sites:  UK based trade press site, has an article search facility, very useful  international hotel industry site, you can sign up for a daily email which tells you what is going on throughout the world UK professional body site, you can be an affiliate member of the HCIMA which entitles you to even more rights to the site. The association is changing its name to the Institute of Hospitality as from April 2007.  a general website for the industry, has a search facility  site which contains a description of the needs of different needs of guests from around the world. features useful source of facts and figures.  background information on UK tourism, accommodation and business tourism facts.



Indicative learning resources - Other resources

Useful Journals:

Caterer and Hotelkeeper
International Journal of Contemporary Hospitality Management
Cornell Hotel and Restaurant Administration Quarterly
Green Hotelier

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Last revision date