Module Database Search
| MODULE DESCRIPTOR | |||
|---|---|---|---|
| Module Title | |||
| Hospitality Facilities: Development and Management | |||
| Reference | CB3007 | Version | 2 |
| Created | May 2022 | SCQF Level | SCQF 9 |
| Approved | June 2018 | SCQF Points | 15 |
| Amended | August 2022 | ECTS Points | 7.5 |
| Aims of Module | |||
|---|---|---|---|
| To provide the student with a deep understanding of the core principles of developing, operating, maintaining, improving and adapting the management of hospitality properties, and the knowledge to propose a range of services which contribute to core hospitality business objectives. | |||
| Learning Outcomes for Module | |
|---|---|
| On completion of this module, students are expected to be able to: | |
| 1 | Discuss the management of hotel facilities in relation to operational needs, building design, management tools and environmental concerns. |
| 2 | Assess a range of facilities to identify feasible business opportunities within a hospitality context. |
| 3 | Develop a hospitality property concept with a focus on market, operations and revenue management. |
| Indicative Module Content |
|---|
| The typologies and roles of buildings and structures in the hotel and hospitality sectors. Space, flexibility, utility and guest experiences. The development of hotel and accommodation concepts, planning design and construction phases. Owner / operator options and SLAs. Facility maintenance, legalities, risk management, safety and security, access control, inspections and quality assurance. The impacts of technology, innovation, and the environmental conscience on hotel design. Procurement, building performance and asset management for sustainability. |
| Module Delivery |
|---|
| Key concepts are introduced and illustrated through lectures, tutorials, seminars, workshops and practicals to develop knowledge and skills. These concepts are reinforced through directed reading and student centred learning. |
| Indicative Student Workload | Full Time | Part Time |
|---|---|---|
| Contact Hours | 54 | 54 |
| Non-Contact Hours | 96 | 96 |
| 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: | Examination | Weighting: | 40% | Outcomes Assessed: | 1 |
| Description: | Closed-book Examination | ||||
| Component 2 | |||||
| Type: | Coursework | Weighting: | 60% | Outcomes Assessed: | 2, 3 |
| Description: | Group Project | ||||
| MODULE PERFORMANCE DESCRIPTOR | ||||||||
|---|---|---|---|---|---|---|---|---|
| Explanatory Text | ||||||||
| The module is assessed by two components: examination 40% weighting (horizontal axis) and coursework 60% weighting (veritical axis). Students must achieve a minimum D grade overall to pass the module | ||||||||
| Examination: | ||||||||
| Coursework: | A | B | C | D | E | F | NS | |
| A | A | A | B | B | C | E | ||
| B | B | B | B | C | C | E | ||
| C | B | C | C | C | D | E | ||
| D | C | C | D | D | D | E | ||
| E | C | D | D | E | E | E | ||
| F | E | E | E | E | F | F | ||
| 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. |
| ADDITIONAL NOTES |
|---|
| This module is for delivery at BHMS Luzern, Switzerland |
| INDICATIVE BIBLIOGRAPHY | |
|---|---|
| 1 | ATKINS, B and BROOKS, A. 2021 Total Facility Management . 5th ed. Chichester: Wiley. |
| 2 | CHIBILI; M.(ed) 2017. Modern Hotel Operations Management. Gronigen: Routledge-Noordhoff. |
| 3 | HAYNES, DK, NINEMEIER, JD and MILLER, A, 2016. Hotel Operations Management. 3rd Ed. Pearson |
| 4 | RANSLEY, J.,INGRAM, H. and ADAMS, D. (eds) 2022. Developing hospitality properties and facilities. 3rd ed. Oxon: Routledge |
| 5 | SLOAN, P, LEGRAND, W and CHEN, JS. 2016. Sustainability in the Hospitality Industry: Principles of Sustainable Operations. 3rd Ed. Oxon: Routeledge. |
| 6 | THIEM, D.S and TAN; T.H. 2020. Facilities Management and the Business of Managing Assets. Oxon: Routledge. |