Intro to Hotel Industry

 

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Main Description show detail >>
 
 
 
Department: Hotel, Culinary and Tourism Module Code: HOSP61001
Level: Level 6 Contact Hours: 36
Duration: 1 Semester Directed Study Hours: 12
Effective Term: 2017/18 Indep. Study Hours: 52
Credits: 5

Prerequisite Knowledge:

  None

Module Description/Aims:

  This module aims to help the student imbrace the hotel industry.  


 
Contact Hours show detail >>
   
 
Contact Type Hours
Lecture3 Per Week


 
Learning Outcomes show detail >>
   
 
On successful completion of the module, the learner will be able to:
No. Description/Learning Outcomes
1Explain the key components of the Tourism industry in Ireland and Internationally.
2Identify the different forms of hotels that are in operation and distinguish between the product and service offerings across the sectors.
3Trace the history of hotels Internationally and in Ireland from the 1900s to present day. Recognise the key personalities and hotel organisations in Ireland and globally.
4Describe and explain the key success factors for hotels.


 
Learning Strategies show detail >>
   
 
Learning Strategies
This module will be delivered using lectures, guest speakers and site visits. The internet will be used to showcase international hotel and resort facilities.


 
Indicative Syllabus Content show detail >>
   
 
Content Detail
Introduction to Tourism • Definitions
• The structure of the Tourism industry in Ireland
• Travel motivations
• Ireland as a tourism destination
Introduction to Hotels• Definition of hotel
• Characteristics of hotels
• Hotel types
• Hotel personnel
• Hotel departments and functions
• Hotel terminology
• Classification and grading of hotels
• The relationship between hotels and the customer
• Hotels in Ireland
• International Hotel groups
• Alternative accommodation e.g. resorts, cruise ships etc.
Development of Hotels• Historical development of hotels internationally.
• Key international and national hotel personalities.
• Historical development of hotels in Ireland (1900 to present).
• Key trends in hotel.
Key Success Factors for Hotels• Organisational structure
• Customer relationship management
• Service quality
• Control


 
Assessment Strategies show detail >>
   
Assessment Strategies
Knowledge and comprehension of module concepts will be assessed by written examination at the end of the semester.
In class tests will be used to assess students comprehension of the lecture topics.


 
Indicative Assessments show detail >>
   
Learning Outcome Assessment Category Assessment Method Additional Information % alloc
1, 2, 3, 4Continuous AssessmentClass Exam30
1, 2, 4Continuous AssessmentAssignment - Out of Class30
1, 2, 3, 4Final Exam (Scheduled)Final Written Exam40


 
Reading List show detail >>
   
 
Type ISBN Title Author Publisher Year Edition Library Link
Recommended9781471807954Food and Beverage Service
Dennis Lillicrap and John Cousins
Hodder Education		20159th Ed-
Recommended9781908999375Principles and Practices of Bar and Beverage Management
James Murphy
Goodfellow		2013-
Recommended0717132293The Travel and Tourism Industry in Ireland
Denise Guiney
Gill and MacMillan		2002-
Recommended9780471747222Resorts: Management and Operations
Robert Christie Mill
Wiley		20113rd-
Recommended027368406xTourism: Principles and Practices
Chris Cooper et al.
Prentice Hall		20053rd -


 
Journals and Websites show detail >>
   
 
Type Description
Course MaterialLecturer notes
JournalHotel and Catering Review
Websitewww.ihf.ie
Websitewww.failteireland.ie
JournalInternational Journal of Contempory Hospitality Management
Websitewww.barkeeper.ie
Websitewww.cateringmentor.co.uk
WebsiteDynamic Learning - Textbook videos
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Curricular information is subject to change