Hospitality operations are complex due to the unique characteristics of the industry and the dynamic environment in which operations are conducted. This unit aims to broaden students understanding of relevant and applicable theories and models of operations management, and equips students with management and operational skills to solve operational problems in specific situations. It focuses on achieving performance objectives and strategies, designing marketable products, services and processes, managing capacity and human resources and improvements, as well as implementing sustainable practices. This unit introduces students to the concepts of strategic analysis, business management and hospitality operational management issues.
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Learning Outcomes
| 1. | Critically review, reflect on and synthesise complex information, problems, concepts and theories and practice of strategic and operation management in the contemporary hospitality industry; | ||
| 2. | Examine the overall scope and structures of hospitality and the factors that affect its operations; | ||
| 3. | Analyse key issues impacting sustainable managerial operation in the contemporary hospitality including ethics, corporate, social and environmental responsibility; and | ||
| 4. | Exemplify workplace case studies to formulate strategies and solve complex managerial problems for industry practitioners. |
Assessment
| Assessment type | Description | Grade |
|---|---|---|
| Essay | Reflective Essay on key concepts and theories of hospitality operations management | 10% |
| Assignment | Individual Report Analyse key issues impacting sustainable managerial operation of a selected hospitality subsector (35%) and Presentation (15%) | 50% |
| Case Study | Group research report focusing on technology and innovation of a hotel, restaurant, facility or any selected hospitality operation. | 40% |
Required reading
Hotel Accommodation Management,
Wood, R.C (2018)
Routledge
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