Hospitality Resource Management
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|
|Duration of module:||
Duration (weeks) - term 2: |
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 Activities||Guided independent study||Placement / study abroad|
Details of learning activities and teaching methods
|Category||Hours of study time||Description|
|Form of assessment||Size of the assessment (eg length / duration)||ILOs assessed||Feedback method|
|Class discussions||5 10 minutes in tutorials||1-7||Verbal|
|Group presentation of concept development||5 minutes in tutorials||1-7||Verbal and written|
Summative assessment (% of credit)
|Coursework||Written exams||Practical exams|
Details of summative assessment
|Form of assessment||% of credit||Size of the assessment (eg length / duration)||ILOs assessed||Feedback method|
|Group report, viva and diary concept development||50||3,000 words||1-7||Written|
|Individual essay The application of technology||50||1,500 words||1-7||Written|
Details of re-assessment (where required by referral or deferral)
|Original form of assessment||Form of re-assessment||ILOs re-assessed||Timescale for re-assessment|
|Group Report||Individual report and diary 3,000 words||1,2,3,4,6||July|
|Individual essay||Individual essay 1,500 words||1-7||July|
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
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:
www.caterer.com UK based trade press site, has an article search facility, very useful
www.ehotelier.com international hotel industry site, you can sign up for a daily email which tells you what is going on throughout the world
www.instituteofhospitality.org 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.
www.hospitalitynet.org a general website for the industry, has a search facility
www.tourismtrade.org.uk site which contains a description of the needs of different needs of guests from around the world.
www.hotelbenchmark.com/ features useful source of facts and figures.
www.staruk.org.uk background information on UK tourism, accommodation and business tourism facts.
Indicative learning resources - Other resources
Caterer and Hotelkeeper
International Journal of Contemporary Hospitality Management
Cornell Hotel and Restaurant Administration Quarterly
Last revision date