BE245-6-AU-SO:
Tourism Operations

The details
2020/21
Essex Business School
Southend Campus
Autumn
Undergraduate: Level 6
Current
Thursday 08 October 2020
Friday 18 December 2020
15
03 June 2020

 

Requisites for this module
(none)
(none)
(none)
(none)

 

(none)

Key module for

BSC N832 Tourism Management,
BSC N833 Tourism Management (Including Year Abroad),
BSC N834 Tourism Management (Including Placement Year),
BSC N835 Tourism Management (Including Foundation Year),
BSC N835CO Tourism Management (Including Foundation Year)

Module description

This module concentrates on the broad range of tourism operations, including large scale events pertaining to the meeting, incentive travel, and exhibition sector (MICE). The module addresses the range of roles, functions and managerial tasks required in tourism operations as well as event management which involve, besides food and beverage operations, the organisation of staff, suppliers, and contractors.

By emphasising on a project management approach, this module underlines all the theoretical principles and practices related to financing, funding, sponsoring, marketing, public relations, protocol, and cross-cultural awareness for the sustainable management of tourism operations and events.

Module aims

The aim is to provide students with a solid conceptual framework illustrating the necessary skills required to design, plan, organise, lead, and control tourism operations and events.

Module learning outcomes

On successful completion of the module, students will be able to:

1. Understand lodging and catering business ownership and development via franchising and management contracts as well as classification by type, location, and price

2. Evaluate the relationship between the hospitality sector and other sectors of the tourism industry

3. Explain the aims of the different typologies of meetings, conventions, and expositions that may be organised, as well as the diverse venues in which they could occur and the function of meeting planners

4. Have a critical awareness of service design and improvement as the key element ensuring sustained service superiority and customer satisfaction

Module information

No additional information available.

Learning and teaching methods

The learning and teaching methods for the module will use a combination of: Lectures from the departmental staff and guest speakers Seminars Discussion of case studies and journal articles Class exercises Individual and group work Signposting to additional resources

Bibliography*

  • Cook, Roy A.; Hsu, Cathy H. C.; Taylor, Lorraine. (2017) Tourism: The Business of Hospitality and Travel, Harlow: Pearson Education Limited.
  • Walker, John R.; Walker, Josielyn T. (2014) Introduction to hospitality management, Harlow, Essex: Pearson.
  • Walker, John R. (2016) Introduction to Hospitality Management: Pearson Education (US).

The above list is indicative of the essential reading for the course. The library makes provision for all reading list items, with digital provision where possible, and these resources are shared between students. Further reading can be obtained from this module's reading list.

Assessment items, weightings and deadlines

Coursework / exam Description Deadline Weighting
Coursework   Individual Essay    100% 

Overall assessment

Coursework Exam
100% 0%

Reassessment

Coursework Exam
100% 0%
Module supervisor and teaching staff
Dr Wei Liu, email: w.liu@essex.ac.uk.
Dr Wei Liu
w.liu@essex.ac.uk

 

Availability
Yes
No
No

External examiner

Dr Konstantinos Tomazos
UNIVERSITY OF STRATHCLYDE
SENIOR LECTURER
Resources
Available via Moodle
Of 19 hours, 19 (100%) hours available to students:
0 hours not recorded due to service coverage or fault;
0 hours not recorded due to opt-out by lecturer(s).

 

Further information
Essex Business School

* Please note: due to differing publication schedules, items marked with an asterisk (*) base their information upon the previous academic year.

Disclaimer: The University makes every effort to ensure that this information on its Module Directory is accurate and up-to-date. Exceptionally it can be necessary to make changes, for example to programmes, modules, facilities or fees. Examples of such reasons might include a change of law or regulatory requirements, industrial action, lack of demand, departure of key personnel, change in government policy, or withdrawal/reduction of funding. Changes to modules may for example consist of variations to the content and method of delivery or assessment of modules and other services, to discontinue modules and other services and to merge or combine modules. The University will endeavour to keep such changes to a minimum, and will also keep students informed appropriately by updating our programme specifications and module directory.

The full Procedures, Rules and Regulations of the University governing how it operates are set out in the Charter, Statutes and Ordinances and in the University Regulations, Policy and Procedures.