Principles of Hospitality Services
Main aims of the Unit
The main aims of this unit is to introduce the key areas of hospitality and identify the factors to be considered to develop and provide efficient food and beverage, accommodation, restaurant and front office services. It will also highlight the importance of combining the different service functions in order to provide a total hospitality experience to visitors and guests.
Learning Outcomes for the Unit
Upon successful completion of the course students will be able to:
Learning and teaching methods/strategies used to enable the achievement of learning outcomes:
Learning takes place on a number of levels through lectures, class discussion including problem review and analysis. Formal lectures provide a foundation of information on which the student builds through directed learning and self managed learning outside of the class. The students are actively encouraged to form study groups to discuss course material which fosters a greater depth learning experience.
Relevant experience is taken into consideration for students 21 years of age and over who have not completed any formal qualifications.
Main Topics of Study
Indicative Reading for this Unit
Main Texts and Further Reading
Theory of Hospitality and Catering D. Foskett, P. Paskins, A. Pennington, N. Rippington 13th edition Hodder Education
Food and Beverage Service J. Cousins, D. Lillicrap, S. Weekes 9th edition Hodder Education
Front Office: Procedures, Social Skills and Management P. Abbott, S. Lowry Routledge
Restaurant Service S. Dahmer, K. Kahl John Willey and Sons
Guideline for Teaching and learning time
(10 hours per credit)
Lectures / Seminars / Tutorials / Workshops:
Tutorial support includes feedback on assignments and may vary by college according to local needs and wishes
Advance reading and preparation / Class preparation / Background reading / Group study / Portfolio / Diary etc
Self managed learning:
Working through the course text and completing assignments as required will take up the bulk of the learning time. In addition students are expected to engage with the tutor and other students and to undertake further reading using the web and/or libraries.
Final Examination: 70%