LEARNING RESOURCES Special ICTS Requirements: Additional Requirements:

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1 334Z006 Technology and Innovation Level: 4 Credits: 5 ECTS: 7.5 This unit will explore current and future trends in relation to technology and innovation within the hospitality industry. The theory will reflect the diverse nature of technology and innovation within the industry. Students will be expected to apply theory with sessions supported by industry managers/professional. The evolution of technology. Current applications of technology in the hospitality sector. Anticipating new future market trends. The challenges to integrate technology into operational routines.challenges of dealing with the 'multi personality' digital consumer, Practical application of technology systems and products in the Hospitality industry. Technology and competitive advantage. Technology and future business opportunities. The shift of power through information availability, 'what's trending', Consumer expectations and real time feedback. The concept of Innovation. The development of innovation within a hospitality business. Examples of innovation within hospitality outlets. Innovation and employee engagement. Innovation from the wider business environment.understanding key future consumer attitudes and behaviours. brand re-alignments, strategies and innovations. Innovation and future Hospitality business opportunities to create competitive advantage. Explain the challenges and opportunities of innovation within a range of hospitality business Demonstrate an innovative concept to create competitive advantage within a Hospitality business. Coursework 00 Review Throughout the course students will be exposed to different examples of hospitality innovation. Students will be required to use a range of methods to demonstrate innovation within the hospitality industry. Submission of this assessment will be diverse and presented to a panel. Possible methods could include formal presentation, e content, role-play, poster, media and demonstration. Student competencies and processes for development in this team task will encourage creative thinking. Word count equivalent to 2500 words.

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3 334Z0059 Contemporary Hospitality Level: 4 Credits: 5 ECTS: 7.5 The unit will allow the student to understand the nature and diversity of hospitality and its key components. In addition students will focus on the modern day consumer of hospitality plus trends and niche products. The theory will reflect the diverse nature of the Hospitality industry. It will also encapsulate elements of diversity within the product and brand offerings in the luxury and boutique sector, including the use of fashion trends within hospitality product development. The unit will focus on understanding the modern day consumer of hospitality and market differentiation. The unit will also investigate consumer trends and niche products evolving from the changing nature and culture of hospitality from a hospitality retail perspective. The student will explore different types of hospitality sectors both nationally and internationally. Examples could include luxury brand hotels and hospitality service providers, spa and wellness provision, fine dining restaurants, large hotel groups, entrepreneurial SME's etc. Evaluate the range and importance of luxury and boutique hospitality products Describe how fashion and trends play an important role in the consumption of hospitality Coursework 00 Presentation Analyse real world situations critically Demonstrate professionalism and ethical awareness Work within social, environmental and community contexts Communicate effectively using a range of media Find, evaluate, synthesise and use information Students will develop a Pecha Kucha presentation (20x20second slides) based around contemporary luxury hospitality products and showcase how fashionable trends have an impact on the design of hospitality products and services. Word Count 2500.

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5 335Z0085 Managing Hospitality People and Service Level: 5 Credits: 5 ECTS: 7.5 This unit provides an appreciation of the key issues and varied approaches for the successful management of people and services within the Hospitality Industry. The context in which hospitality organisations operate and its impact upon the management of people. The understanding of legal issues and the management of employee resourcing, performance and employee relations at department or unit management level. Services management in context including the service concept, the product, service design. Marketing and promotion, customer expectations and the service encounter, quality management and service recovery and sustainable service operations. Examine theoretical concepts and frameworks applicable for effective service management within the hospitality industry. Reflect upon the application of theoretical concepts and frameworks within a management or supervisory scenario. Coursework Portfolio Analyse real world situations critically Demonstrate professionalism and ethical awareness Apply teamwork and leadership skills Engage with stakeholder/interdisciplinary perspectives Manage own professional development reflectively Find, evaluate, synthesise and use information Students will develop a portfolio of evidence of the application of theoretical concepts and frameworks of service management within a real world hospitality industry scenario. Word count equivalent to 2500 words.

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7 335Z0078 TOURISM AND THE MEDIA Level: 5 Credits: 5 ECTS: 7.5.This unit provides an opportunity for students to develop an understanding of how various forms of media affect both tourism organisations and tourist destinations..introduction to the media. Introduction to tourism representations in the media Advertising media. Press and public relations. Travel writing.. Reality tv shows and tourism. Consumer generated media. Crisis management, the media and tourism. Television interview role play. Film and TV location induced tourism. Media influences on the image of destinations. use media analysis tools to analyse media representations understand the types of media strategies used by tourism organisations or tourist destinations to help them recover from crises analyse examples of media representations and communicate their key findings in a limited time Coursework 00 Analyse real world situations critically Project Students will be working in groups to put together a media strategy and campaign for a chosen tourism organisation or a tourist destination. While there is a component of group work, each student will be responsible for a certain part and therefore receive an individual mark. The project may contain components of advertising, social media, PR as well as positive and negative scenarios to which the students will have to respond. LEARNING RESOURCES