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.