MANAGEMENT FOR TOURISM AND HOSPITALITY INDUSTRY

Course Description

Management for the tourism and hospitality industry will provide students with a thorough overview of the tourism and hospitality industry along with the critical management principles that underlie the smooth operation of these operations. Tourism and hospitality represent broad subject areas. This course will cover topics related to the industry, including customer service, marketing, finance, human resources, and operations management. The course will cover operations management, which includes topics such as facility management, supply chain management, and quality management. Students will learn how to manage day-to-day operations effectively, including managing inventory, scheduling staff, and ensuring customer satisfaction.

MANAGEMENT FOR TOURISM AND HOSPITALITY INDUSTRY

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 Ability to recognise and analyse the competencies related to the management of hospitality operations.
2. 02 Ability to describe the interaction of the workforce, organisation and customers in terms of key management result areas.
3. 03 Competence of understanding factors affecting hospitality operations in travel and tourism organisations.
4. 04 Capability of applying the principles of operations management to all aspects of the hospitality enterprise.
5. 05 Competency in hospitality operations management to be able to find strategic solutions to their problems.

Course Syllabus

Reference Books & Course Materials

1. 01 Walker, John R., 2013. Introduction to Hospitality Management, Prentice Hall, Upper Saddle River, New Jersey.
2. 02 Williams, C., Champion, T., & Hall, I. (2011). Mgmt. Cengage Learning.

Learning Outcomes

1. L01 Students will be able to describe the characteristics of the hospitality industry. SOLO 3
2. L02 Students will be able to describe the hotel and lodging industry and its significant contribution to tourism sector. SOLO 3
3. L03 Students will be able to list types of F&B businesses. SOLO 3
4. L04 Students will be able to discuss the concept and development of the leisure sector and the different areas of the leisure sector. SOLO 5
5. L05 Students will be able to explain the meaning and importance of event management. SOLO 4
6. L06 Students will be able to develop a perspective on the operational area in tourism and hospitality management. SOLO 5

Program Outcomes

1. P01 1. Students will be able to adopt theoretical and practical knowledge in a challenging work environment.
2. P02 2. Students will be able to guide teamwork in intercultural and various international working environments.
3. P03 3. Students will be able to obtain the communicative, conceptual and analytical skills necessary for conflict environments.
4. P04 4. Students will be able to recognize the importance of basic competence to create a competitive advantage and achieve a success on a global scale.
5. P05 5. Students will be able to integrate ethical and social responsible practices that are environmentally friendly and applicable both in business and personal life.
6. P06 6. Students will be able to raise awareness about continuous improvement to increase business performance in professional life.
7. P07 7. Students will be able to adopt and apply critical and strategic thinking together with research capabilities for organizational decisions.
8. P08 8. Students will be able to use and manage the information technologies required for the contemporary business world.
9. P09 9. Students will be able to have a knowledge of, at least, one foreign language at basic level in addition to English.
10. P10 10. Students will be able to acquire effective teamwork skills.

Po-Lo Matrix