HOSP6020 - Room & Bar Fundamentals

Title:Room & Bar Fundamentals
Long Title:Room & Bar Fundamentals
Module Code:HOSP6020
 
Duration:1 Semester
Credits: 5
NFQ Level:Fundamental
Field of Study: Hospitality
Valid From: Semester 1 - 2017/18 ( September 2017 )
Module Delivered in 2 programme(s)
Module Coordinator: Noel Murray
Module Author: KATHLEEN GRIFFIN
Module Description: This module is an introduction to the nature, concepts and skills involved in the operation of a modern Hospitality Enterprise.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Perform both the task and the interpersonal requirements of service
LO2 Explain the need for and apply effective hygienic procedures in the care and cleaning of public areas and bedrooms at operational level.
LO3 Apply knowledge of the key functional areas of Front Office and create reservation tasks using a Property Management System with related theory.
LO4 Outline and display an awareness of the legal and contemporary issues in the licensed trade industry.
LO5 Perform the day-to-day operational tasks associated with beverage service.
LO6 Identify the production methods and characteristics of popular beverages.
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).

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
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.

All students must be certified in Manual Handling, Ecolab and "Food Safety for You" before taking part in practical elements of the module.
 

Module Content & Assessment

Indicative Content
Front Office - Theory & Practice
The Accommodation Product and the hotel guest. Organisation of hotels. Personal Presentation. Identifying the needs of different types of guest, managing guest service and room rates.
Accommodation - Theory & Practice
Servicing of occupied, vacant and departure rooms and public areas. Identification and reporting of maintenance issues, turndown service, preparation of rooms for specific needs, cleaning equipment and chemicals.
Bar Operations - Theory & Practice
Introduction to the licensed trade industry. Current issues affecting the industry. Responsible service of alcohol and legal requirements.
Bar Operations - Product Knowledge
Introduction to the flavour and palate of Spirits, Liqueurs & Wines. Cocktail and mixed drink ingredients and prepararion. Aperitif & Digestif drinks.
Assessment Breakdown%
Course Work100.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Practical/Skills Evaluation Front Office - Theory & Practice 1,3 34.0 Every Week
Performance Evaluation Accommodation - Theory & Practical 1,2 34.0 Every Week
Other Beverage Operations - In Class Test 4,5 16.0 Week 12
Practical/Skills Evaluation Beverage Service Skills Evaluation 4,5 16.0 Week 12
No End of Module Formal Examination
Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

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
Lab Front Office and Accommodation 4.0 Every Week 4.00
Lecture Bar - Operations 2.0 Every Week 2.00
Independent & Directed Learning (Non-contact) Current trends and articles on Irish Hospitality developments 1.0 Every Week 1.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 6.00
Workload: Part Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lab Front Office & Accommodation 4.0 Every Week 4.00
Lecture Bar Operations 2.0 Every Week 2.00
Independent & Directed Learning (Non-contact) Current trends and articles on Irish Hospitality Developments 1.0 Every Week 1.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 6.00
 

Module Resources

Recommended Book Resources
  • Cousins, J., Lillicrap, D. & Weekes, S. 2014, Food and Beverage Service, 9th Ed., Hodder Education [ISBN: 978-147180795]
  • Gary K. Vallen, Jerome J. Vallen 2013, Check-in Check-out:Managing Hotel Operations, 9th Ed Ed., Pearson Education Ltd [ISBN: 978-013270671]
  • David K. Hayes 2012, Foundations of Lodging Management, Prentice Hall [ISBN: 9780132560894]
  • Adam W. Freeth, Bartending, New Holland [ISBN: 1780090021]
Supplementary Book Resources
  • Jatashankar R. Tewari. 2009, Hotel front office, 1st Ed Ed., Oxford [Oxfordshire]; Oxford University Press [ISBN: 9780195699197]
  • James. A Bardi 2006, Front Office Managemant, 5th Ed Ed., Wiley & Sons [ISBN: 978-047063752]
This module does not have any article/paper resources
Other Resources
 

Module Delivered in

Programme Code Programme Semester Delivery
CR_OHCMA_7 Bachelor of Business in Hospitality Management 1 Mandatory
CR_OHCMA_6 Higher Certificate in Business in Hospitality Management 1 Mandatory