Tourism Operations

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


Requisites for this module



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


  • 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%


Coursework Exam
100% 0%
Module supervisor and teaching staff
Dr Wei Liu, email:
Dr Wei Liu



External examiner

Dr Konstantinos Tomazos
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.

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