Hospitality Industry

BBHM101 The Contemporary Hospitality and Tourism Industry Duration aim Core / Elective Subject Credits Course Credits 1 semester Year 1 Core 4. BBHM 150 BIHM 199 Timetabled Hours Personal Study make out Workload Mode of Delivery Pre-requisites 45 90 135 showcase to Face initially Purpose of Subject This subject will modify the student to develop an appropriate reason of the disgorge and scale of measurement of the care of operations in cordial reception and tourism.The students will be provided with an overview of the industries including their functions, services, and locations that make up the secern characteristics of the planetary coetaneous hospitality and tourism industry. Intended attainment Outcomes At the conclusion of this subject the student should be able to show the following key knowledge and skills 1. represent an understanding of the global range and scale of the contemporary hospitality and tourism industry. 1.Identify the key operational fo cusing characteristics and the range of products and services contemporary hospitality and tourism provides to guests. 2. Understand the account and culture of the hospitality and tourism industries and the relevance to contemporary operations. 3. Identify the grandness 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, divergences between domestic and multinational tourism, sources and measurement of the value of the industry. Nature of international markets, established and emerging destinations, domestic tourism, Southeast Asia as both an outboun d and emerging market. 5. Identify 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, trying on away from home, food and beverages, experiences including the concept of the service encounter. Common management characteristics including the address 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 outgrowth of the hospitality and tourism industry, the difference between travellers and tourists, provision of food and accommodation away from home The developing of hotels and the relationship with the improvements in travel, from the advent of the railways through air 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 nearly as the financial implications. The geopolitical importance of tourism in the development of emerging nations. Assessment Assessment type When assessed Assessment weighting accomplishment outcomes assessed Literature Review Week 5 20% 1-2 Review of period literature defining the range, scope and operational characteristics of one sector of the international hospitality industry. 1000 words Poster Week 12 30% 3-5 A group prepared poster for display and discussion at a plenary session highlighting one social or economic aspect of the hospitality sector as seen from a guest perspective. uniform 1500 words Examination On completion 50% 1-5 Equivalent 2000 words Prescribed and Recommended Readings and Additional Resources Prescribed Reisinger Y, (2009), world(prenominal) Tourism Cultures and Behaviour, Butterworth-Heinemann, Oxford, UK Brotherton, Bob. (2003) The International Hospitality Industry Structure, Characteristics and Issues, Cassell.Recommended Chadwick S &038 Beech JG, (2006), Business of Tourism Management, assimilator Hall/Financial Times, Essex. Cochrane J edt. , (2008), Asian Tourism- Growth &038 Change, Elsevier, UK. Dredge D &038 Jenkins J, (2007), Tourism Planning and Policy, John Wiley, QLD. Edgell D &038 Edgell Sr, DL, (2006), Managing Sustainable Touris m A Legacy for the Future, Haworth Hospitality 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) ameliorate 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 Supplementary information http//ww w. hotelchange. com