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MODULE DESCRIPTOR
Module Title
Financial Performance in Hospitality Enterprises
Reference CBM781 Version 2
Created August 2022 SCQF Level SCQF 11
Approved July 2019 SCQF Points 15
Amended August 2022 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 also explores service quality management, measuring customer satisfaction and loyalty, cost management, contribution and CVP analysis, as well as sustainable and responsible business practices in hospitality businesses. The concepts and theories of revenue management are analyzed with a thorough discussion integrating market segmentation, the dynamics of pricing strategies and approaches whilst incorporating capacity and yield management techniques.

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: 50% Outcomes Assessed: 1, 2
Description: Individual Written Assessment
Component 2
Type: Coursework Weighting: 50% Outcomes Assessed: 3
Description: Individual Written Assessment

MODULE PERFORMANCE DESCRIPTOR
Explanatory Text
The calculation of the overall grade for this module is based on 50% weighting of C1 (vertical axis) and 50% weighting of C2 (horizontal axis)components. An overall minimum grade D is required to pass the module.
Coursework:
Coursework: A B C D E F NS
A A A B B C E
B A B B C C E
C B B C C D E
D B C C D D E
E C C D D E E
F E E E E E 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, Switzerland.

INDICATIVE BIBLIOGRAPHY
1 DAVIS, B., LOCKWOOD, A., PANATELIDIS, I. and ALCOTT, P., 2018. Food and beverage management. 6th ed. Oxford: Butterworth Heinemann.
2 GUILDING, C., 2022. Accounting essentials for hospitality managers. 4th ed. Florence: Taylor and Francis.
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 SZENDE, P. 2021. Hospitality revenue management concepts and practices. Abingdon-on-Thames: Routledge.
5 VOGEL, H., 2022. Travel Industry Economics: a Guide for Financial Analysis. 4th ed. Cham: Springer International Publishing.

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