EG707-7-SP-CO:
Food, Beverage and Accommodation Management for the International Hospitality Industry
2026/27
Edge Hotel School
Colchester Campus
Spring
Postgraduate: Level 7
Current
Monday 18 January 2027
Thursday 25 March 2027
20
30 March 2026
Requisites for this module
(none)
(none)
(none)
(none)
(none)
MSC N28612 International Hospitality Management,
MSC N28624 International Hospitality Management,
MSC N286JS International Hospitality Management,
MSC N286PJ 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.
The aim of this module is:
- To provide students with 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.
By the end of this module, students will be expected to be able to:
- Design a nutritionally evaluated, financially viable and operationally feasible food menu, informed by research and tailored to a specified cultural context.
- Critically evaluate the cultural impact and significance of food, including dietary norms, religious observance, vegetarianism and other socio-cultural influences on consumption patterns.
- Conduct a comprehensive analysis of the technologies and management techniques used within hotels to manage accommodation operations effectively.
- Critically assess an organisation’s current revenue management approach and justify a well-reasoned alternative strategy.
Indicative Content
- Design a nutritionally evaluated, financially viable and operationally feasible food menu, informed by research and tailored to a specified cultural context.
- Principles of menu planning and menu design
- Nutritional analysis and dietary balance
- Costing and pricing techniques (standard recipes, food cost %, GP%)
- Yield management and portion control
- Cultural food preferences and ingredient selection
- Target market profiling and positioning
- Critically evaluate the cultural impact and significance of food, including dietary norms, religious observance, vegetarianism and other socio-cultural influences on consumption patterns.
- Food as identity, symbolism and cultural expression
- Religious dietary requirements (e.g. Halal, Kosher, fasting traditions)
- Vegetarianism, veganism and ethical consumption
- Social class, tradition and food rituals
- Consumer behaviour and cross-cultural food preferences
- Conduct a comprehensive analysis of the technologies and management techniques used within hotels to manage accommodation operations effectively.
- Front office systems and Property Management Systems (PMS)
- Online booking platforms and distribution channels
- Customer Relationship Management (CRM) systems
- Technology integration and automation in accommodation
- Service quality monitoring and performance indicators
- Occupancy management and forecasting
- Critically assess an organisation’s current revenue management approach and justify a well-reasoned alternative strategy.
- Principles of revenue management in hospitality
- Dynamic pricing and demand forecasting
- Occupancy rate, ADR and RevPAR analysis
- Market segmentation and pricing differentiation
- Evaluation of alternative revenue optimisation strategies
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 |
Description |
Deadline |
Coursework weighting |
| Coursework |
Presentation |
|
40% |
| Coursework |
Report |
|
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
Reassessment
Module supervisor and teaching staff
No
No
No
No external examiner information available for this module.
Available via Moodle
No lecture recording information available for this module.
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.