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Critically analyse the notion of international hospitality and its influence on the hotel and restaurant sectors.

Aim and Learning outcomes

This module aims to:

 Critically explore the international hospitality sectors and the practice of management through an entrepreneurial and imagineeringlens.

 Develop an advanced understanding of the issues, trends and managerial imperatives facing organisations in the international hospitality sectors.

 

On successful completion of the module the student will be able to:

 

  • Critically analyse the notion of international hospitality and its influence on the hotel and restaurant sectors.
  • Evaluate emerging trends and issues affecting hospitality and advise on the implications for management and operations.
  • Apply service management tools and theories in an international and organisational context appropriate to hotel and restaurants
  • Critically evaluate the management of hotel and restaurant businesses and their responsiveness to the contemporary environment.

Assessment details

 

Task One (50%)

In groups (2 to 3 students), develop and present (20 mins) an innovative poster that explains how key international trends in the service sector affect hotels and restaurant entrepreneurs (equivalent to 1000 words per student). (Learning outcomes 1 & 2).

 

individual marks may be awarded based on an individual’s qualitative and/or quantitative contribution to achieving the assignment learning outcomes. Students will be informed of the grounds on which individual marks are awarded by the module team.


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