Food, Beverage and Accommodation Management for the International Hospitality Industry
Edge Hotel School
Postgraduate: Level 7
Monday 15 January 2024
Friday 22 March 2024
19 September 2023
Requisites for this module
MSC N28612 International Hospitality Management,
MSC N286JS International Hospitality Management
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.
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.
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
- 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
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.
This module does not appear to have a published bibliography for this year.
Assessment items, weightings and deadlines
|Coursework / 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.
Module supervisor and teaching staff
Prof Paul Barron
Edinburgh Napier University
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.
Edge Hotel School
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.