| Title: | Hosp Industry Mgmt Skills |
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| Long Title: | Hosp Industry Mgmt Skills |
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| Field of Study: |
Hospitality
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| Valid From: |
Semester 1 - 2017/18 ( September 2017 ) |
| Module Coordinator: |
Noel Murray |
| Module Author: |
Donagh Davern |
| Module Description: |
As preparation for the Industry placement this module assists in the conceptualisation of management principles, concentrating on the skills needed by new supervisors and managers to operate within a hospitality environment. |
| Learning Outcomes |
| On successful completion of this module the learner will be able to: |
| LO1 |
Identify the key skills and approaches needed to effectively supervise/manage in the hospitality business. |
| LO2 |
Identify the key tasks that a new supervisor/manager is responsible for, and establish criteria for evaluating effectiveness in achieving such tasks. |
| LO3 |
Describe the principal elements of professionalism in the hospitality industry and show how interpersonal skills are used effectively. |
| LO4 |
Evaluate the use of effective plans to resolve conflict with individuals in a team. |
| Pre-requisite learning |
Module Recommendations
This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
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Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list. |
| No incompatible modules listed |
Co-requisite Modules
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| No Co-requisite modules listed |
Requirements
This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.
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| No requirements listed |
Module Content & Assessment
| Indicative Content |
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Key Operational Management Tasks
Defining the key operational management tasks of the supervisor and manager at each level in a hospitality organisation, and identifying the operational success criteria and performance standards required.
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Assuming Responsibility
Making an effective start in a supervisory/management position. Initial introduction to the team, making an effective and positive beginning. Dealing effectively with a diverse team. Work planning, organising, scheduling and rostering. Distributing workloads fairly. Defining tasks to delegate, delegating effectively, evaluating task completion. Delegation to individuals and groups.
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Direct Supervision and Interpersonal Skill
Professionalism in industry. Communication with individuals and teams, the dynamics of issuing instruction, acknowledging performance, negotiation, making effective decisions.
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Managing The Team
Setting performance targets, individual motivation and group motivation, acknowledging performance, setting goals and targets. Managing meetings and group discussions. Liaising with superiors and with other departments and colleagues. Bonus and remuneration.
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| Assessment Breakdown | % |
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| Course Work | 100.00% |
| Course Work |
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| Assessment Type |
Assessment Description |
Outcome addressed |
% of total |
Assessment Date |
| Project |
Individual project to include presentation and Q & A session |
1,2 |
50.0 |
Week 6 |
| Short Answer Questions |
In Class Test |
1,2,3,4 |
50.0 |
Week 12 |
| No End of Module Formal Examination |
| Reassessment Requirement |
Coursework Only
This module is reassessed solely on the basis of re-submitted coursework. There is no repeat written examination.
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The institute reserves the right to alter the nature and timings of assessment
Module Workload
| Workload: Full Time |
| Workload Type |
Workload Description |
Hours |
Frequency |
Average Weekly Learner Workload |
| Lecture |
Application of theory and practice |
3.0 |
Every Week |
3.00 |
| Independent & Directed Learning (Non-contact) |
Independent Study |
4.0 |
Every Week |
4.00 |
| Total Hours |
7.00 |
| Total Weekly Learner Workload |
7.00 |
| Total Weekly Contact Hours |
3.00 |
| Workload: Part Time |
| Workload Type |
Workload Description |
Hours |
Frequency |
Average Weekly Learner Workload |
| Lecture |
Application of Theory and Practice |
3.0 |
Every Week |
3.00 |
| Independent & Directed Learning (Non-contact) |
Independent Study |
4.0 |
Every Week |
4.00 |
| Total Hours |
7.00 |
| Total Weekly Learner Workload |
7.00 |
| Total Weekly Contact Hours |
3.00 |
Module Resources
| Recommended Book Resources |
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- Loren B. Belker, Jim McCormick, Gary S. Topchik 2012, The First-Time Manager, 6th Ed., AMACOM [ISBN: 9780814417836]
- Michael D. Watkins. 2013, The First 90 Days: Proven Strategies for Getting Up to Speed Faster and Smarter, Harvard Business Review Press [ISBN: 9781422188613]
| | Supplementary Book Resources |
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- Patrick Gunnigle, Noreen Heraty and Michael J. Morley 2011, Human Resource Management in Ireland, Fourth Edition Ed., Gill and Macmillan Dublin [ISBN: 9780717149797]
- Peter Hartley and Peter Chatterton 2015, Business Communication - Rethinking Your Professional Practice for the Post-Digital Age, Second Edition Ed., Routledge Oxon [ISBN: 9780415640282]
| | Supplementary Article/Paper Resources |
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- Ashville Media Current Articles on Hospitality Management, Hotel & Catering Review [ISSN: 0332-4400]
| | Other Resources |
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- Website: Irish Hospitality Institutehttp://www.ihi.ie
- Website: Irish Hotels Federationhttp://www.ihf.ie
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Module Delivered in
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