LM3S21 - Sustainable Hotel Operations 01 Sep 2017 - 31 Aug 2027 | Version 1
Associated Module Information
| Module Code: | LM3S21 | ||
|---|---|---|---|
| Module Title: | Sustainable Hotel Operations | ||
| Faculty: | Faculty of Business and Creative Industries | ||
| Faculty Group: | Leadership and Public Services | ||
| Faculty Sub Group: | Leadership and Public Services | ||
| Module Leader: | Laurence Blake | ||
| Module Team: | Sarah Campbell, David Phillips | ||
| First Intended Intake: | SEP 2017 | Final Year of Intake: | |
| Date Closed: | |||
| Credit Value: | 20 | Credit Level: | 6 |
| Language: | English | ||
| Percentage of Module Taught in Welsh: | 0 | ||
| Equivalent Module: | |||
| HECOS codes: | 100084 - hospitality management | ||
| HECOS Code Weighting: | 100 | ||
Document Version Information
| Version | 1 |
|---|---|
| Valid From | 01 Sep 2017 |
| Valid To | 31 Aug 2027 |
Module Aims
To enable students to build a complete operational strategy for a hospitality business with sustainability and quality as the prime drivers.
Content Summary
As the competitive rivalry within the global hospitality industry increases, there is a heightened focus on the effectiveness, efficiency, transparency, sustainability and quality. In this module, a theoretical framework of service operations management, systems analysis and quality management is used to explore a number of contemporary issues in international hospitality operations management
Learning and Teaching Methods
| Activity Type | Hours |
|---|---|
| Lecture | 24 |
| Seminar | 24 |
| Directed Study | 80 |
| Formative Assessment - Scheduled | 36 |
| Formative Assessment - Independent | 36 |
| Total Hours Selected | 200 |
Learning Outcomes
| # | Learning Outcome |
|---|---|
| LO1 | Synthesize and integrate operations management and sustainability theories in international hospitality management. |
| LO2 | Create quality, planning and control methodologies to improve the efficiency and effectiveness of a hospitality operation. |
Module Requisites
N/A
Assessment Criteria
| Assessment Category | Assessment Type | Description | Duration | Word Count | Weight (%) | Best of? | Pass Mark |
|---|---|---|---|---|---|---|---|
| Oral Assessment (EX) | Presentation (EX) 1 | Applying Hexagonal Balanced Scorecard to Hospitality. 10 minutes per student | 10 | N/A | 20 | No | 40 |
| Written Assignment (CW) | Report (CW) 1 | Sustainability in the service industry – a multi stakeholder approach | 0 | 4500 | 80 | No | 40 |
Assessment Matrix
| Assessment Type | Learning Outcomes | ||
|---|---|---|---|
| LO1 | LO2 | ||
| Presentation (EX) 1 | ✔ | ✔ | |
| Report (CW) 1 | ✔ | ✔ | |