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MODULE DESCRIPTOR
Module Title
Hospitality Retail Management
Reference BS3159 Version 5
Created April 2017 SCQF Level SCQF 9
Approved May 2008 SCQF Points 15
Amended August 2017 ECTS Points 7.5

Aims of Module
To provide the student with the knowledge and practical techniques used by unit managers, in hospitality retail sectors, and to appraise and evaluate relevant management issues.

Learning Outcomes for Module
On completion of this module, students are expected to be able to:
1 Assess effects of human diversity on the management and delivery of various hospitality services
2 Explain and utilise the business planning process used by unit managers in hospitality retail management
3 Explain and evaluate the nature and unique features of the hospitality retail sectors and their organisational behaviour in conjunction with current industry issues
4 Investigate and critically appraise the management of a particular hospitality retail outlet in relationship to customary best practices of retail management.

Indicative Module Content
The essence of Hospitality and Service, Service Components, Customer Expectations, Organizational Culture, Hospitality Service Quality Management, Operations Management, Staff Motivation, Market Segmentation, New Media, Leadership, and Human Resource Management.

Module Delivery
Key concepts are introduced and illustrated through lectures, student centred learning exercises and directed reading, supplemented with tutorial sesions, guest speakers and study visits.

Indicative Student Workload Full Time Part Time
Contact Hours 54 N/A
Non-Contact Hours 96 N/A
Placement/Work-Based Learning Experience [Notional] Hours N/A N/A
TOTAL 150 N/A
Actual Placement hours for professional, statutory or regulatory body    

ASSESSMENT PLAN
If a major/minor model is used and box is ticked, % weightings below are indicative only.
Component 1
Type: Examination Weighting: 40% Outcomes Assessed: 2, 3
Description:
Component 2
Type: Coursework Weighting: 60% Outcomes Assessed: 1, 4
Description: Group coursework assessment

MODULE PERFORMANCE DESCRIPTOR
Explanatory Text
The Module is assessed by two components: C1 - Examination - 40% weighting. C2 - Coursework - 60% weighting. Module Pass Mark = Grade D (40%)
Module Grade Minimum Requirements to achieve Module Grade:
A At least 70% on weighted aggregate and at least 35% in each component
B At least 60% on weighted aggregate and at least 35% in each component
C At least 50% on weighted aggregate and at least 35% in each component
D At least 40% on weighted aggregate and at least 35% in each component
E At least 35% on weighted aggregate
F Less than 35% on weighted aggregate
NS Non-submission of work by published deadline or non-attendance for examination

Module Requirements
Prerequisites for Module None, in addition to course entry requirements or equivalent.
Corequisites for module None.
Precluded Modules None.

ADDITIONAL NOTES
This module is for delivery at BHMS Luzern, Switzerland

INDICATIVE BIBLIOGRAPHY
1 ARNOLD, J., 2010. Work Psychology: understanding human behaviour in the workplace. 5th ed. Harlow: Financial Times Prentice Hall.
2 CORGEL, J., STURMAN, M. and VERMA, R., 2011. The Cornell School of Hotel Administration on Hospitality: cutting edge thinking and practice. Holboken, NJ: John Wiley and Sons.
3 HASSANIEN, A., DALE, C. and CLARKE, A., 2010. Hospitality business development. Oxford: Butterworth-Heinemann.
4 LASHLEY, C., 2000. Hospitality retail management. Oxford: Butterworth-Heinemann.
5 LASHLEY, C. and LEE-ROSS D., 2003. Organization behaviour for leisure services. Oxford: Butterworth-Heinemann.

Robert Gordon University, Garthdee House, Aberdeen, AB10 7QB, Scotland, UK: a Scottish charity, registration No. SC013781