EG201-4-FY-CO:
Delivering Hotel Operations 1
2023/24
Edge Hotel School
Colchester Campus
Full Year
Undergraduate: Level 4
Current
Thursday 05 October 2023
Friday 28 June 2024
30
21 March 2024
Requisites for this module
(none)
(none)
(none)
(none)
(none)
BA N863OS Hotel Management,
FDA N86GSS Hotel Management
This module identifies and supports the development of your technical and professional skills within the various functions of the hotel operation. You will be supported in the application of financial measures, legislation and menu planning and its importance in delivering excellent service to the guest.
This module aims to enable you to:
1. Determine and, where possible, demonstrate and reflect on the efficient use of key resources across the functions of hotel operations.
- Professional knowledge, skills and understanding in the relationships between the operational and guest services and the hotel support services;
- Food preparation and production for fine dining and brasserie operations;
- Kitchen operations;
- Food service preparation;
- Restaurant operations;
- Room service Operations;
- Front and back office operations;
- Housekeeping and support functions;
- Concierge services;
- The marketing function;
- Financial controls;
- Buying, purchasing and storing.
2. Have an understanding of the importance of menu design and its impact on hotel operations.
- Simple business calculations e.g. food gross profit, selling price, operational ratios and unit costings;
- Impact of menus on the smooth running of kitchen and restaurant.
3. Understand and interpret the basic financial and management reports concerning efficient operations.
- Cost behaviour and calculate costs and selling prices;
- Interpreting basic financial documents.
4. Demonstrate an understanding of the range of legislation which impacts on hotel operations.
- Describe the key legislation impacting on a hotel operation including: Health and Safety, Food Health and Safety, Licensing Legislation, Weights and Measures, Data Protection.
5. Recognise good practice concerning contemporary PESTLE issues and their impact on hotel performance.
- Hospitality political, economic, social, technological, legal and environmental issues and their impact on hotel operations.
6. Conform to or demonstrate an understanding of the requirements of the `Professional Code of Practice`
- Developing the skills required to work in a professional capacity within the hotel industry;
- Develop an understanding of the culture and ethos required to operate professionally to the highest levels of the industry
.
At the conclusion of this module you should be able to:
1. Determine and, where possible, demonstrate and reflect on the efficient use of key resources across the functions of hotel operations.
2. Have an understanding of the importance of menu design and its impact on hotel operations.
3. Understand and interpret the basic financial and management reports concerning efficient operations.
4. Demonstrate an understanding of the range of legislation which impacts on hotel operations.
5. Recognise good practice concerning contemporary PESTLE issues and their impact on hotel performance.
6. Conform to or demonstrate an understanding of the requirements of the `Professional Code of Practice`.
No additional information available.
Learning and teaching will take place in either the practical areas of the Wivenhoe House Hotel supported by the academic and professional practitioner's feedback and expertise or via online learning with group and /or individual tutorials being used to support the development of a work based portfolio
This module does not appear to have a published bibliography for this year.
Assessment items, weightings and deadlines
| Coursework / exam |
Description |
Deadline |
Coursework weighting |
| Coursework |
PPA 1 |
|
25% |
| Coursework |
Reflective Statement |
|
50% |
| Practical |
PPA 2 |
|
25% |
Additional coursework information
This module involves a work placement in Wivenhoe House Hotel therefore there is a requirement to complete the requisite number of work placement hours before undertaking assessment. Therefore reassessment of this module may include work placement hours as well as a formal reassessment in the form of a Professional Performance Assessment (PPA).
Exam format definitions
- Remote, open book: Your exam will take place remotely via an online learning platform. You may refer to any physical or electronic materials during the exam.
- In-person, open book: Your exam will take place on campus under invigilation. You may refer to any physical materials such as paper study notes or a textbook during the exam. Electronic devices may not be used in the exam.
- In-person, open book (restricted): The exam will take place on campus under invigilation. You may refer only to specific physical materials such as a named textbook during the exam. Permitted materials will be specified by your department. Electronic devices may not be used in the exam.
- In-person, closed book: The exam will take place on campus under invigilation. You may not refer to any physical materials or electronic devices during the exam. There may be times when a paper dictionary,
for example, may be permitted in an otherwise closed book exam. Any exceptions will be specified by your department.
Your department will provide further guidance before your exams.
Overall assessment
Reassessment
Module supervisor and teaching staff
No
No
No
Available via Moodle
No lecture recording information available for this module.
Edge Hotel School
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