EG201-4-FY-CO:
Delivering Hotel Operations 1

The details
2019/20
Edge Hotel School
Colchester Campus
Full Year
Undergraduate: Level 4
Current
Thursday 03 October 2019
Friday 26 June 2020
30
12 April 2019

 

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

 

(none)

Key module for

BA N863OS Hotel Management,
BA N863SS Hotel Management,
FDA N86GSS Hotel Management

Module description

This module identifies and supports the development of your technical and professional skills within the various functions of the hotel operation. You will be supported in the application of financial measures, legislation and menu planning and its importance in delivering excellent service to the guest.

Module aims

This module aims to enable you to:
1. Demonstrate and reflect on the efficient use of key resources across the functions of hotel operations.
- Professional knowledge, skills and understanding in the relationships between the operational and guest services and the hotel support services;
- Food preparation and production for fine dining and brasserie operations;
- Kitchen operations;
- Food service preparation;
- Restaurant operations;
- Room service Operations;
- Front and back office operations;
- Housekeeping and support functions;
- Concierge services;
- The marketing function;
- Financial controls;
- Buying, purchasing and storing.

2. Have an understanding of the importance of menu design and its impact on hotel operations.
- Simple business calculations e.g. food gross profit, selling price, operational ratios and unit costings;
- Impact of menus on the smooth running of kitchen and restaurant.

3. Understand and interpret the basic financial and management reports concerning efficient operations.
- Cost behaviour and calculate costs and selling prices;
- Interpreting basic financial documents.

4. Demonstrate an understanding of the range of legislation which impacts on hotel operations.
- Describe the key legislation impacting on a hotel operation including: Health and Safety, Food Health and Safety, Licensing Legislation, Weights and Measures, Data Protection.

5. Recognise good practice concerning contemporary PESTLE issues and their impact on hotel performance.
- Hospitality political, economic, social, technological, legal and environmental issues and their impact on hotel operations.

6. Conform to the requirements of the “Professional Code of Practice”
- Developing the skills required to work in a professional capacity within the hotel industry;
- Develop an understanding of the culture and ethos required to operate professionally to the highest levels of the industry
.

Module learning outcomes

At the conclusion of this module you should be able to:
1. Demonstrate and reflect on the efficient use of key resources across the functions of hotel operations.
2. Have an understanding of the importance of menu design and its impact on hotel operations.
3. Understand and interpret the basic financial and management reports concerning efficient operations.
4. Demonstrate an understanding of the range of legislation which impacts on hotel operations.
5. Recognise good practice concerning contemporary PESTLE issues and their impact on hotel performance.
6. Conform to the requirements of the “Professional Code of Practice”.

Module information

No additional information available.

Learning and teaching methods

Learning and teaching will take the shape of professional practice in all practical areas of the Wivenhoe House supported by the academic and professional practitioner’s feedback and expertise. Wivenhoe House will be used to contextualize theory and illustrate and develop professional practice. Group and /or individual tutorials will be used to support the development of the work based portfolio and on-line learning resources.

Bibliography

This module does not appear to have a published bibliography.

Assessment items, weightings and deadlines

Coursework / exam Description Deadline Weighting
Coursework PPA 1 25%
Coursework Reflective Statement 07/02/2020 50%
Practical PPA 2 25%

Overall assessment

Coursework Exam
100% 0%

Reassessment

Coursework Exam
100% 0%
Module supervisor and teaching staff
Dimitri Lera
Edge Hotel School, ehs@essex.ac.uk

 

Availability
No
No
No

External examiner

Dr David Graham
Sheffield Hallam University
Principal Lecturer - Hospitality Management ext. 6090
Resources
Available via Moodle
No lecture recording information available for this module.

 

Further information
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.