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MODULE DESCRIPTOR
Module Title
Financial Performance in Hospitality Enterprises
Reference BSM781 Version 3
Created May 2018 SCQF Level SCQF 11
Approved July 2019 SCQF Points 15
Amended July 2019 ECTS Points 7.5

Aims of Module
This module will enable students to explore the theoretical constructs and frameworks available to hospitality managers. Students will have the opportunity to interpret key financial data from the hospitality sector, and apply effective revenue management techniques to resources in a hospitality business.

Learning Outcomes for Module
On completion of this module, students are expected to be able to:
1 Critically appraise the elements that contribute to measuring business performance in hospitality enterprises.
2 Critically evaluate processes involved in the management of revenue in hospitality enterprises.
3 Design a revenue management strategy for a hospitality enterprise.

Indicative Module Content
The module begins by introducing financial statements for hospitality enterprises and the importance of interpreting them. It explores service quality measurement and customer satisfaction in hospitality enterprises, in addition to cost management, contribution and CVP analysis. The concepts and theories of revenue management are anaylsed with a thorough discussion of segmentation, pricing dynamics, pricing strategies and approaches, capacity and yield management applications.

Module Delivery
The module will be taught through a combination of lectures, tutorials and student-led activities, including a variety of case studies.

Indicative Student Workload Full Time Part Time
Contact Hours 30 30
Non-Contact Hours 120 120
Placement/Work-Based Learning Experience [Notional] Hours N/A N/A
TOTAL 150 150
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: Coursework Weighting: 60% Outcomes Assessed: 1, 2
Description: Individual Written Assessment
Component 2
Type: Coursework Weighting: 40% Outcomes Assessed: 3
Description: Group Written Assessment

MODULE PERFORMANCE DESCRIPTOR
Explanatory Text
The Module is assessed by two components: C1 - Individual Coursework - 60% weighting. C2 - Group Coursework - 40% 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.
Corequisites for module None.
Precluded Modules None.

INDICATIVE BIBLIOGRAPHY
1 ADAMS, D., 2011. Management accounting for the hospitality, tourism and leisure industries. 3rd ed. London: Thomson Learning.
2 DAVIS, B., LOCKWOOD, A., PANATELIDIS, I. and ALCOTT, P., 2012. Food and beverage management. 5th ed. Oxford: Butterworth Heinemann.
3 LEON, S.M., 2016. Financial intelligence for supply chain managers : understand the link between operations and corporate financial performance. Old Tappan, New Jersey: Pearson Education.
4 GUILDING, C., 2014. Accounting essentials for hospitality managers. 3rd ed. Florence: Taylor and Francis.
5 TRANTER, K., STUART-HILL, T. and PARKER, J., 2013. Introduction to revenue management for the hospitality industry: principles and practices for the real world. Harlow: Pearson.
6 VOGEL, H., 2016. Travel Industry Economics : a Guide for Financial Analysis. 3rd ed. Cham: Springer International Publishing.

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