Module ETB-1002:
Intro Hospitality, Events & Op
Introduction to Hospitality: Events and Operations 2023-24
ETB-1002
2023-24
Bangor Business School
Module - Semester 1 & 2
20 credits
Module Organiser:
Debbie Gilliland
Overview
- History of the hospitality industry.
- Diversity of the industry, including: o Commercial and non-commercial organisations. o Hotels and other accommodation provision. o Food and beverage provision.
- How hospitality fits into society & local culture.
- Accommodation operation styles.
- Food and beverage operation styles, skills and techniques.
- Factors that may influence hospitality businesses. o Legislation o Accommodation business styles and trends o Food & beverage business styles and trends o Trends in tourism o Local / national economies
Assessment Strategy
-threshold -D- to D+ (40-49%): No major omissions or inaccuracies in the deployment of information/skills. Some grasp of theoretical/conceptual/practical elements. Integration of theory/practice/information present intermittently in pursuit of the assessed work's objectives.
-good -B- to B+ (60-69%): Very good performance Most of the relevant information accurately deployed. Good grasp of theoretical/conceptual/practical elements. Good integration of theory/practice/information in pursuit of the assessed work's objectives. Evidence of the use of creative and reflective skills.
-excellent -A- to A+ (70%+): Outstanding Performance. The relevant information accurately deployed. Excellent grasp of theoretical/conceptual/practice elements. Good integration of theory/practice/information in pursuit of the assessed work's objectives. Strong evidence of the use of creative and reflective skills.
-another level-C- to C+ (50-59%): Much of the relevant information and skills mostly accurately deployed. Adequate grasp of theoretical/conceptual/practical elements. Fair integration of theory/practice/information in the pursuit of the assessed work's objectives. Some evidence of the use of creative and reflective skills.
Learning Outcomes
- Analyse and categorise the diversity of the hospitality industry within a variety of accommodation and food & beverage contexts
- Appreciate how hospitality fits into society & local culture.
- Explain & appraise the economic contributions of hospitality organisations to local and national economies
- Explain and appraise the contribution that both accommodation and food & beverage operations make to the profitability of an organisation.
- Identify the key concepts and terminology within hospitality, events and operations
- Understand and evaluate external factors that influence the hospitality industry.
Assessment method
Essay
Assessment type
Summative
Description
An individual assignment identifying and discussing the diversity of both accommodation and food & beverage operations across a variety of hospitality contexts, explaining the financial and social contributions that hospitality organisations make to local and national economies
Weighting
60%
Assessment method
Individual Presentation
Assessment type
Summative
Description
An individual presentation that will identify and explain how external factors influence and impact all aspects of accommodation, food & beverage and events operations. Twenty minute presentation to include questions
Weighting
40%