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MODULE DESCRIPTOR
Module Title
Hospitality Business Concepts
Reference CB3941 Version 1
Created February 2024 SCQF Level SCQF 9
Approved April 2024 SCQF Points 15
Amended ECTS Points 7.5

Aims of Module
To equip students with the skills required to develop an integrated business plan and develop knowledge and understanding of the key elements and concepts underpinning business development in the hotel and wider hospitality sector.

Learning Outcomes for Module
On completion of this module, students are expected to be able to:
1 Analyse a varity of hospitality business concepts.
2 Generate a viable business idea for the Swiss hospitality sector leading to a detailed business plan addressing all resource and marketing requirements.

Indicative Module Content
Key principles of business start-up and entrepreneurship in the hospitality setor, business objectives and mission, market analysis, business planning, strategy formulation, resourcing, and business development. Market research, competitor analysis, value proposition, sales and marketing strategies and communication channels, business finance, pricing, budgets, legal aspects and, resource and training requirements, architectural design principles. Working in small groups, students will undertake extended research to translate a hospitality business idea or hospitality business development concept into a detailed business plan which addresses market,finance and resource requirements. The module engages students with UNESCOs Education for Sustainable Development Thinking Creatively for Future Scenarios and Collaboration through participatory problem-solving and futures visioning.

Module Delivery
The module will be taught through a combination of lecture sessions, tutorials, workshops and student-led activities.

Indicative Student Workload Full Time Part Time
Contact Hours 45 N/A
Non-Contact Hours 105 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: Coursework Weighting: 100% Outcomes Assessed: 1, 2
Description: Group and Individual Portfolio Assessment

MODULE PERFORMANCE DESCRIPTOR
Explanatory Text
The calculation of the overall grade for this module is based on 100% weighting of C1. An overall minimum grade D is required to pass the module.
Module Grade Minimum Requirements to achieve Module Grade:
A The student needs to achieve an A in C1.
B The student needs to achieve a B in C1.
C The student needs to achieve a C in C1.
D The student needs to achieve a D in C1.
E The student achieves an E in C1.
F The student achieves a F in C1.
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 HOLLISTER, S. 2017. Business plan: the right way to create a winning business plan. CreateSpace Independent Publishing
2 KABINGIRE, J. and KORIR, J. 2023. Innovation and creativity in hospitality management. Journal of Hospitality and Tourism. Vol 3. p20-41.
3 SOTIRIADIS, M. (ed). 2018. The emerald handbook of entrepreneurship in tourism, travel and hospitality. Leeds: Emerald Publishing.
4 TIDD, J. and BESSANT, J.R. 2020. Managing innovation: integrating technological, market and organizational change. 7th Ed. Hoboken: Wiley.
5 WILLIAMS, S. 2021. FT guide to business start up 2021-2023. 32nd ed. Harlow: Pearson.

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