Hospitality Industry

BBHM101 The Contemporary Hospitality and touristry Industry Duration aim Core / Elective Subject Credits Course Credits 1 semester Year 1 Core 4. BBHM 150 BIHM 199 Timetabled Hours Personal Study Total workload Mode of Delivery Pre-requisites 45 90 135 Face to Face initially Purpose of Subject This subject will enable the student to surface an appropriate taste of the range and scale of the concern of operations in hospitality and touristry.The students will be provided with an overview of the industries including their functions, services, and locations that make up the key characteristics of the international modern hospitality and tourism industry. Intended Learning Outcomes At the conclusion of this subject the student should be able to demonstrate the following key knowledge and skills 1. argue an understanding of the global range and scale of the contemporary hospitality and tourism industry. 1.Identify the key operational management characteristics and the r ange of products and services contemporary hospitality and tourism provides to leaf nodes. 2. Understand the history and culture of the hospitality and tourism industries and the relevance to contemporary operations. 3. Identify the importance of the guest in developing contemporary hospitality and tourism products and services. 4. Demonstrate a fundamental understanding of the importance of the contemporary hospitality and tourism industry in terms of the financial, socio-economic and geopolitical characteristics. Indicative Content 1.Demonstrate an understanding of the global range and scale of the contemporary hospitality and tourism industry. The scale of global hospitality and tourism industry, contribution to GDP, differences between domestic and international tourism, sources and measuring of the value of the industry. Nature of international markets, established and emerging destinations, domestic tourism, Southeast Asia as both an outbound and emerging market. 5. Identi fy the key operational management characteristics and the range of products and services contemporary hospitality and tourism provides to guests. Key sectors of the industry hotels, restaurants, resorts, attractions. Hospitality and tourism products including tangible and intangible elements, accommodation away from home, food and beverages, experiences including the innovation of the service encounter. Common management characteristics including the delivery of the service on demand, managing the guest expectation. 6. Understand the history and culture of the hospitality and tourism industries and the relevance to contemporary operations. The schooling of the hospitality and tourism industry, the difference between travellers and tourists, provision of food and accommodation away from home The development of hotels and the relationship with the improvements in travel, from the advent of the railways through behavior travel, cruise liners and the importance of road travel. 7. Identify the importance of the guest in developing contemporary hospitality and tourism products and services. Basic needs of the guest, changing guest expectations by circumstances and situations. The diversity of the products and services from budget self-service operations to a full service luxury. 8. Demonstrate an understanding of the importance of the contemporary hospitality and tourism industry in terms of the financial, socio-economic and geopolitical characteristics The importance of tourism and hospitality to GDP. The socio-economic impacts of tourism and hospitality development including the cultural as well as the financial implications. The geopolitical importance of tourism in the development of emerging nations. Assessment Assessment type When assessed Assessment weighting Learning outcomes assessed Literature look into Week 5 20% 1-2 Review of current literature defining the range, scope and operational characteristics of one sector of the internation al hospitality industry. 1000 lyric Poster Week 12 30% 3-5 A group prepared poster for display and discussion at a plenary session foreground one social or economic aspect of the hospitality sector as seen from a guest perspective. Equivalent 1500 words Examination On consummation 50% 1-5 Equivalent 2000 words Prescribed and Recommended Readings and Additional Resources Prescribed Reisinger Y, (2009), International Tourism Cultures and Behaviour, Butterworth-Heinemann, Oxford, UK Brotherton, Bob. (2003) The International Hospitality Industry Structure, Characteristics and Issues, Cassell.Recommended Chadwick S & Beech JG, (2006), Business of Tourism steering, Prentice Hall/Financial Times, Essex. Cochrane J edt. , (2008), Asian Tourism- Growth & Change, Elsevier, UK. Dredge D & Jenkins J, (2007), Tourism Planning and Policy, John Wiley, QLD. Edgell D & Edgell Sr, DL, (2006), Managing Sustainable Tourism A Legacy for the Future, Haworth Hospita lity Press, New York. Edgell DR et al,( 2008), Tourism Policy and Planning, Butterworth-Heinemann, Oxford, UK. Glaesser D, (2006), Crisis Management in the Tourism Industry, 2nd edn, Butterworth-Heinemann, Oxford, UK. Holden A, (2008), Environment and Tourism, 2nd edn, Routledge London. Hsu, C. Killon, L, Brown, G, Gross, M and Huang, S. (2008). Tourism Marketing an Asia-Pacific perspective. Milton, Queensland Wiley. Jones, P. Lockwood, A. (2002) The Management of Hotel Operations, London Thomson. Lashley, C. Morrison, A. (2000) In Search of Hospitality Theoretical Perspectives and Debates, Butterworth-Heinemann. Laws, Eric. (2004) Improving Tourism and Hospitality Services, Wallingford CABI Publishing. Morrison, Alison Rimmington, M. Williams, C. (1998) Entrepreneurship in the Hospitality, Tourism and Leisure Industries, Oxford Butterworth-Heinemann. Electronic Resources IOH Electronic Resources See ancillary information http//www. hotelchange. com