Hotel and Hospitality, University 2nd Year (Level 5)

Food and Beverage Supply Chain Management, Students will understand supply chain systems and procedures, and how organisations use these to procure, produce and prepare food and beverages within the hospitality industry, both domestically and globally. This unit demonstrates how supply chain management is essential for efficient operation and for achieving a competitive edge.

Quality Management, Students will be able to understand the concept of quality and quality management and apply it in a hospitality setting. Students will be able to analyse, evaluate and implement a quality management system in a hospitality organisation.

Events and Conference Management, Students will understand the operational issues that underpin successful events and conference management. This unit examines a wide range of events and discusses the processes and considerations involved.

Customer Relations Management, Students will understand the importance of Customer Relationship Management (CRM) to hospitality organisations and recognise the necessary processes to ensure its effectiveness. 

Managing People, Students are able to gain an understanding of the key principles of management behaviour and a range of management styles, roles, responsibilities, characteristics and skills. Students will be able to understand the effectiveness of different organisation structures by studying the design and culture within a hospitality setting. 

Current Issues in HRM, Students will be able to understand the key principles of Human Resource Management (HRM) and the current issues Human Resource (HR) managers have to consider when carrying out their role and responsibilities. Students will also understand how current legislation has an impact on the HR function in Hotel and Hospitality Management. 

Revenue Management Students will be able to understand what the key elements of revenue management are and how this affects the pricing of hotel bedrooms. Students will also be able to implement the practices of yield management in a hotel and set an overbooking policy. 

Corporate Social Responsibility, Students will be able to understand key principles of Corporate Social Responsibility (CSR) and sustainable development. Students will learn about the impact hotels have on social, cultural and environmental factors and how the hotel industry can make a difference by implementing practices and procedures to be more sustainable.

Contemporary Issues, Students will understand the nature and impact of current and potential Contemporary issues that affect the hospitality industry. This unit will demonstrate the need for organisations to be flexible and to adapt to rapidly changing environments and customer demands.

Business Planning Students will understand how to create a business plan for a hotel or hospitality organisation. Students will learn where the business is positioned in the current market, measure the performance and suggest opportunities for growth.