Module Descriptor

Title Hospitality Operations Management

B3128
SHE Level 3 Semester & 1 Credit Rating
Mode of Study
FT
20
SCQF Level 9

Module Co-ordinator Bernie Quinn (QMU), Ms Rakhi Raturi, Mr Parag Yadav (ITM-IHM Nerul),
Mr Osden Ferreira, Mr Dhiraj Patil (ITM-IHM Oshiwara)
Module Team

Pre-requisites None
Co-requisites None
Prohibited Combinations None
Aims

 Identify, evaluate and resolve a range of live hospitality managerial issues and challenges by applying
relevant food, beverage and accommodation management theory
 Evaluate and critically reflect upon professional issues in a range of industrial contexts and scenarios.
Learning Outcomes Assessed in this A B C D
On successful completion of the module the student will be able to: module
L1 Identify the causes and effects of a range of operational Yes X X X X
managerial challenges in specific industrial contexts and use
appropriate theory to analyse and evaluate these in relation to a
given scenario.
L2 Evaluate alternatives and provide solutions to a range of Yes X X X X
contemporary industry related problems

L3 Develop creative and practical solutions to specific industry related Yes X X X X

problems and scenarios

L4 Evaluate the potential success of the proposed solutions and Yes X X X X

defend decisions made through formal oral and written
presentation formats

A – Knowledge and Understanding

B – Intellectual Skills
C – Practical Skills
D – Transferable Skills
Learning Experiences

The module will engage the student in the following types of learning experiences:

10 hours lectures
20 hours seminars
72 hours directed study
110 hours independent learning

Assessment Pattern
Formal Boardroom style Group Presentation 50%
report (2500 words) 50%

Can this Module be Anonymously marked? No to Presentation, Yes to report

Content:
Practical operational management
Development of the wine industry in India
Regional food in an Indian context
Spa and wellness catering
Hospital catering
Fast Food
Obesity and health issues in hospitality
Dining trends
Food on the move
Accommodation trends and issues in Indian hospitality

Suitable reading (students are expected to read widely- there is not one prescriptive text book for this
module)
AGARWAL, M., 2006. Catering Management-outdoor and on-premise. London: Alfa publications.
BAKER, K. and HUYTON, J., 2001. Hospitality Management-an introduction. Oxford: Hospitality Press.
BARRETT, P. and BALDRY, D., 1997. Facilities Management- towards better practice. London: Blackwell
Publishing.
BUTTLE, F., 1986. Hotel and food service marketing- a managerial approach. London: Cassell Educational Ltd.
D’CUNHA, O. and D'CUNHA, G. O., 2005. Hotel accounting and financial control. Dublin: Valley Enterprises.
FULLEN, S., 2007. Controlling restaurant and food service labour costs. London: Atlantic Publishing Group.
JOHNSTON,R. and CLARK, G., 2008. Service Operations Management. Oxford: FT Prentice Hall.
NAGRATH, K., 2006. Banqueting and Catering management. N.Y.: Kanishka Publishers & Distributors.
RAJ, A., 2004. Tourist Behaviors – a psychological perspective. New Delhi: Kanishka Publishers, Distributors.
SHACKLEY, M. 2000. Visitor management- case studies from world heritage sites. Oxford: Butterworth Heinemann.
SHARMA, G. K., 2007. Service quality management in hospitality industry. Delhi: Mangal Deep Publications.
STRIANESE, A.J., 2007. Dining room and banquet management. N.Y.: Delmar Publishers.
WARDE, A., 1997. Consumption, food and taste. London: Sage publications ltd.
WOOD, R. C., 2000. Strategic Questions in F & B Management. Oxford: Butterworth Heinemann.

Other relevant details

Completed by: Bernie Quinn Date: September 2012