EG103-4-FY-CO:
Industry Context 1
2019/20
Edge Hotel School
Colchester Campus
Full Year
Undergraduate: Level 4
Current
Thursday 03 October 2019
Friday 26 June 2020
15
19 March 2019
Requisites for this module
(none)
(none)
(none)
(none)
(none)
BA N863OS Hotel Management,
FDA N86GSS Hotel Management
This module will enable you to appreciate the history and culture of events and hospitality and to understand the factors in the external environment, which influenced the emergence of the important and diverse industry of today. The module will explain the economic profile of the event and hospitality industry and the issues and trends which continue to provide challenges e.g. skills gaps, proliferation of small businesses. You will be encouraged to monitor developments in the industry as it continues to change and progress, while taking an active part in the industry activities.
This module will aim to enable you to:
1. Demonstrate an understanding of the profile, characteristics, size and structure of the event and hospitality industry.
- Size of the UK and industry;
- Turnover, number of outlets, numbers employed, economic value of industry; diversity of the event industry e.g. products and services, type of customer, ownership;
- History of the events industry and significant people in its development as an international business e.g. Baxter Storey, Compass.
2. Have an understanding of different types of business enterprise and the legal and regulatory framework that impacts on event and hospitality businesses.
- Characteristics and trends – predominantly SMEs, part-time-staff, young age profile, wage issues, inconsistent industry approach to training;
- Types of business enterprise e.g. sole trader, partnership, limited liability companies;
- Types of business model eg. franchising, managed contract.
3. Show knowledge and understanding of supply and demand economics related to the event and hospitality industry.
- Characteristics of supply within the event and hospitality industry;
- Characteristics of demand within the event and hospitality industry;
- Economics of supply and demand related to service industries and in particular the event and hospitality industry.
4. Consider and interpret the issues currently challenging the hotel industry.
- Understand the main components of the external event and hospitality industry business environment and the importance of continuous scanning in order to identify changes likely to impact upon it;
- External factors impacting on event businesses e.g. socio-cultural, economic, political, technological, environmental, local, regional and global influences.
At the conclusion of this module you should be able to:
1. Demonstrate an understanding of the profile, characteristics, size and structure of the hotel and hospitality industry.
2. Have an understanding of different types of business enterprise and the legal and regulatory framework that impacts on hotel and hospitality businesses.
3. Show knowledge and understanding of supply and demand economics related to the hotel and hospitality industry.
4. Consider and interpret the issues currently challenging the hotel and hospitality industry.
No additional information available.
Learning and teaching will take the shape of lectures followed by group seminars where Wivenhoe House will be used to contextualize theory and illustrate practice. Self-managed learning will supplement seminars where you will be provided with guidance on required reading and on-line learning resources
.
- (2016) The Routledge handbook of hotel chain management, Abingdon: Routledge.
- Walker, John R. (2017) Introduction to hospitality, Harlow: Pearson.
- Brotherton, Bob. (c2003) The international hospitality industry: structure, characteristics and issues, Oxford: Butterworth-Heinemann.
- Walker, John R. (2017) Exploring the hospitality industry, Harlow: Pearson Education Ltd.
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 |
Coursework weighting |
| Coursework |
Individual Report |
|
|
| Written Exam |
Exam |
|
|
Exam format definitions
- Remote, open book: Your exam will take place remotely via an online learning platform. You may refer to any physical or electronic materials during the exam.
- In-person, open book: Your exam will take place on campus under invigilation. You may refer to any physical materials such as paper study notes or a textbook during the exam. Electronic devices may not be used in the exam.
- In-person, open book (restricted): The exam will take place on campus under invigilation. You may refer only to specific physical materials such as a named textbook during the exam. Permitted materials will be specified by your department. Electronic devices may not be used in the exam.
- In-person, closed book: The exam will take place on campus under invigilation. You may not refer to any physical materials or electronic devices during the exam. There may be times when a paper dictionary,
for example, may be permitted in an otherwise closed book exam. Any exceptions will be specified by your department.
Your department will provide further guidance before your exams.
Overall assessment
Reassessment
Module supervisor and teaching staff
Ms Jennifer Kaye, email: jennifer.kaye@essex.ac.uk.
Jenny Kaye
Edge Hotel School, ehs@essex.ac.uk
No
No
No
Dr David Graham
Sheffield Hallam University
Principal Lecturer - Hospitality Management ext. 6090
Available via Moodle
Of 41 hours, 28 (68.3%) hours available to students:
13 hours not recorded due to service coverage or fault;
0 hours not recorded due to opt-out by lecturer(s).
Edge Hotel School
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