unit handout tm001

8/7/2019 Unit Handout TM001

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Luzern - KastanienbaumSeeacherweg 1, 6047SwitzerlandWebsite: www.imi-luzern.com

Unit HandoutUnit code: TM001Unit title: The Global Hospitality and Tourism Industry

Unit leader: Mr. Theodore BenetatosOther tutors on this unit:Formal contact hours: 24Credits: 10Pre-requisites NoneCo-requisites None

Course Outline Assignment and Examination ScheduleDate Assignment Weight %

Friday the 8 th ofOctober

Presentation 40

Final Exam 60

Course Coverage

Unit learning outcomesUpon successful completion of this module, students should be able to:

(1) Identify the history and structure of the hospitality and travel industry;

(2) Understand contemporary structure and characteristics of the Tourism & Hotel Industry.

(3) Demonstrate understanding of the main impacts of hospitality and tourism on destinations.

(4) Understand trends and developments in major hospitality & tourism markets.

(5) Demonstrate understanding on future development and global trends.

Curriculum OutlineSession Topic to be covered:

1 Introduction to the unit, curriculum and assessment. Introduction to the hospitalityindustry. Trends in hospitality, lodging and cruisingMINIMUM READING: Core text: chapter 1 & 2

TB SUPPLEMENTARY READING: Moodle Material

2 Elements of Tourism, Trends, Tourism Organizations, Economic Impacts of tourism. TravelIncentives, Sustainable tourism.

TB MINIMUM READING: Page and Connell, chapter oneSUPPLEMENTARY READING: Moodle Material

Part A: Introduction to Hospitality Part B: Introduction to Tourism Part C: Lodging Operations & CruisesPart D: F&B, Restaurant Operations Part E: Attractions, Clubs, Gaming Industry Part F: Event Management & Sports

REVISION
http://www.imi-luzern.com/http://www.imi-luzern.com/http://www.imi-luzern.com/http://www.imi-luzern.com/


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3 Lodging Operations, overview of hotel functions, Property Management Systems (PMS),Trends in lodging operations and hotel development.

TB MINIMUM READING: Core text: chapter 3, 4SUPPLEMENTARY READING: Moodle Material

4 Hotel Management and Operations.TB MINIMUM READING: Core text: chapter 4, 5

SUPPLEMENTARY READING: Moodle Material

5 Hospitality and the Food service Industry. Food and Beverage Management, restaurants,food trends.

TB MINIMUM READING: Core text: chapter 6 and 7 SUPPLEMENTARY READING: Moodle Material

6 Restaurant operations, production, beverage management , the restaurant manager.TB MINIMUM READING: Core Text: chapter 8 SUPPLEMENTARY READING: Moodle Material

7 Managing Attractions, and theme parks, club managementTB MINIMUM READING: Core text: chapter 12


8 Gaming Entertainment, Impacts and prospects, key players, trends and furtherconsiderations.

TB MINIMUM READING: Core text: chapter 11 SUPPLEMENTARY READING: Moodle Material9 Sports tourism and Mega Events, Olympic games, winter games. TB MINIMUM READING: Core Text:


10 Event Management, Meetings, Conventions and ExpositionsTB MINIMUM READING: Core text: chapter 9


11 Globalization and the Future of Hospitality.TB SUPPLEMENTARY READING: Moodle Material

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Revision

Learning Resources & RequirementsCore Text

Chon, K and Maier, T (2010) Welcome to Hospitality: An Introduction, Cengage Learning, 3 rd ed.

Additional Resources -Recommended Readings

Barrows, C and Powers, T (2008) Introduction to Management in the Hospitality Industry: Study Guide, John

Wiley

Brotherton, B (Ed) (2003) International Hospitality Industry: Structure, Characteristics and Issues, Oxford:

Butterworth-Heinemann

Byrmer, R (2001) Hospitality and Tourism: an introduction to the industry, Kendall/Hunt Publishing

Dittmer, P and Griffin G (1997) Dimensions of the hospitality industry: an introduction VNR publication 2 nd

edition

Mill, R C and Morrison A M (2002) The Tourism System, United States: Kendall/Hunt


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Starr, N (2002) An Introduction to Travel, Tourism, and Hospitality, Harlow: Prentice Hall. 4 th ed

Page, S and Conel, J (2010) Tourism a Modern Synthesis, Cengage Learning, 3 rd ed.

Walker, J (2007) Exploring the Hospitality Industry, Harlow, Prentice Hall

Walker J (2008) Introduction to Hospitality, Harlow, Prentice Hall.

E-resourceswww.ahla.comwww.ehotlier.comwww.hospitalitynet.org/index.htmlwww.hotelnewsresource.com/www.hospitalitynet.org/index.htmlwww.ih-ra.com/www.traveldailynews.com/www.unwto.org/index.php

Teaching, Assessment Methods & Learning strategiesSessions of the class will combine a mixture of lectures (with breakout groups) and workshops. These include

traditional lectures and a variety of exercises and case studies where students can examine different examples.

Students are expected to undertake at least the minimum reading and strongly advised to consult theadditional material provided in the suggested reading list as well as the Moddle material, before each session .

Availability of Unit LecturersIMI has a strict policy regarding availability of academic staff. Available office hours for arranging a meeting

with Mr. Benetatos are available and displayed on the respective office doors. At other times, students may

make a mutually convenient appointment with Theodore Benetatos: [email protected] or

in person.

Assessment methods, instruments and gradingThe assessment will be by 60% final examination and 40% coursework to be completed as detailed below.

Assessment is designed to test the extent to which unit learning outcomes (see above) have been met. The

assessments are designed to focus on the Unit s specific learning outcomes as follows.

Learning Outcomes (1) (2) (3) (4) (5)A: Formative assessments

B: Case Study Presentation(40%)

C: Examination (60%)
http://www.ehotlier.com/http://www.hospitalitynet.org/index.htmlhttp://www.hotelnewsresource.com/http://www.hospitalitynet.org/index.htmlhttp://www.traveldailynews.com/http://www.unwto.org/index.phpmailto:[email protected]:[email protected]:[email protected]:[email protected]://www.unwto.org/index.phphttp://www.traveldailynews.com/http://www.hospitalitynet.org/index.htmlhttp://www.hotelnewsresource.com/http://www.hospitalitynet.org/index.htmlhttp://www.ehotlier.com/


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Coursework Marking Criteria In groups of 4 to 5 students should present a case regarding the following report, profiling a major hospitalitymarket choosing one from the following options:

Spa Hotels- Health and Wellness in Asia. Meetings and Exhibitions e.g Geneva Auto Salon. Restaurant Classifications and differences in Service Provision. Ethnic Restaurants and Food chains.

You should select a destination (city, community or country) or a geographic area of focus of your choice andwrite a report providing an analysis of the market commenting on:

Conditions of the market eg competition, products, companies etc Market Size and trends, statistics Future Prospects of the specific market. Strengths and weaknesses in an international context.

Everything has to be supported always by relevant literature and proper referencing where applicable. Thepresentation should be no more than 15 minutes and groups are encouraged to produce presentation handouts.

Presentation Grading StructureAssignment Weight %

Content 40PreparationTechnique

40

Layout andflow

20

Total 100

IMPORTANT DATES TO REMEMBERPresentation Date: Friday 8 th of October 2010

unit handout tm001

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