EG707-7-SP-CO:
Food, Beverage and Accommodation Management for the International Hospitality Industry

The details
2023/24
Edge Hotel School
Colchester Campus
Spring
Postgraduate: Level 7
Current
Monday 15 January 2024
Friday 22 March 2024
20
19 September 2023

 

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

 

(none)

Key module for

MSC N28612 International Hospitality Management,
MSC N286JS International Hospitality Management

Module description

The module will develop students understanding of the operational managerial techniques and processes in the sourcing, purchasing, production and service of food and beverage within the international hospitality industry.

It will also develop students understanding of the accommodation sector and the operational management techniques in the running of commercial accommodation venues.The module will also allow students to gain realistic insight into aspects of food, beverage and accommodation operations through their experience in within and of the Wivenhoe House Hotel.

Module aims

This module aims to provide studentswith an understanding and critical insight into some of the processes, systems and management tools and methods used within the food and beverage and accommodation management sector of the international hospitality industry.

Module learning outcomes

1. Evaluate the impact and contribution of the food, beverage and accommodation sectors to the international hospitality industry focusing on the significance and symbolism of food and beverage in different cultures.
2. Understand and critically evaluate the main systems, technologies and operational processes involved in the sourcing, purchasing, production and service of food and beverage demonstrating an ability to produce a nutritionally evaluated, financially and operationally viable, food and beverage offering designed and conceptualised for a specified market.
3. Review and evaluate a range of the operational processes, techniques and technology used in the management and financial operation of accommodation organisations;
4. Critically evaluate the strategic revenue management plans of selected major organisations within the international hospitality industry, demonstrating an ability to generate an overall revenue management strategy

Module information

Indicative Content

- An introduction to food and beverage operations and the size and scope of food and beverage organisations within the international hospitality industry
- A multi-disciplinary interpretation of food and beverage and its role and function in different cultures and societies.
- An evaluation of the meal experience and the manipulation of tangible, intangible and subliminal components
- Sourcing, provenance, sustainability and production of food and beverage commodities
- Purchasing, storage and stock rotation systems in food and beverage
- Food production and management systems in traditional and `fast food` retailers
- Menus, menu engineering and restaurant design conceptualisation
- Food and beverage revenue management and control systems
- Trends, innovations and developments in the international food and beverage industry sector.
- An analysis of OTAs and the varying sources of demand within the industry
- Study of the major players within the international accommodation market
- Analysis of major hotel chain strategies to increase revenue through managing their supply of accommodation
- Analysis of the contemporary accommodation market and the innovations that will impact it in the future
- An evaluation of technological systems used to monitor, manage and optimise sales in the accommodation sector
- Examples of strategic planning for differing businesses and industries and their effectiveness
- Formulation and design of a strategic revenue management plan for hotel operations

Learning and teaching methods

Lectures and workshops will form the main methods for the delivery of this module and studentswill be expected to access and prepare for such sessions using the virtual learning environment and guided resources. Where relevant, both operational and management information derived from the Wivenhoe House will be used in academic sessions. It is the intention of the academic team to encourage high levels of guided independent learning and as a consequence students will not only be given access to the on-line learning resources of the University, but this will also be supplemented by access to a number of specialist online resources provided via the professional bodies and associations of which EHS is a member (IOH; HOSPA; UKH; ITT etc). Case studies from the hospitality industry as well as complementary industries will be used to compare and contrast different practice.

Bibliography

This module does not appear to have a published bibliography for this year.

Assessment items, weightings and deadlines

Coursework / exam Description Deadline Coursework weighting
Coursework   Presentation  01/03/2024  40% 
Coursework   Report  22/03/2024  60% 

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

Coursework Exam
100% 0%

Reassessment

Coursework Exam
100% 0%
Module supervisor and teaching staff
Mr Dimitri Lera, email: ldimit@essex.ac.uk.
Dr Mostafa Marghany, email: mostafa.marghany@essex.ac.uk.

 

Availability
No
No
No

External examiner

Prof Paul Barron
Edinburgh Napier University
Deputy Dean
Resources
Available via Moodle
Of 22 hours, 22 (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), module, or event type.

 

Further information
Edge Hotel School

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