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Course Unit Description
This course provides an in-depth study of hotel operations management, focusing on the essential aspects of running a successful hotel. Students will gain knowledge and practical skills related to front office operations, housekeeping management, food and beverage service, guest services, and overall hotel administration. Through theoretical instruction, case studies, and practical exercises, students will develop a comprehensive understanding of the key principles and strategies involved in hotel operations management.
Learning Outcomes:
By the end of this course, students will be able to:
- Understand the key concepts, principles, and functions of hotel operations management, including front office operations, housekeeping management, food and beverage service, and overall hotel administration.
- Develop practical skills in managing various aspects of hotel operations, such as front office operations, housekeeping, food and beverage service, and guest services.
- Analyze industry trends and challenges and adapt operational strategies accordingly.
- Develop effective leadership and management skills applicable to hotel operations.
Assessment methods will include a combination of the following:
• Written examinations
• Group projects
• Case studies and scenario analysis
• Practical demonstrations of in-flight procedures
• Reflective journals
• Presentations
• Peer evaluations
- “Tourism: Principles, Practices, Philosophies” by Charles R. Goeldner and J.R. Brent Ritchie
- “Managing Sustainable Tourism: A Legacy for the Future” by David L. Edgell Sr., James R. Barker, and Alan A. Graefe
- “Tourism Management: Analysis, Behaviour and Strategy” by Christopher Holloway and Neil Taylor
- “Operations Management in the Travel Industry” by Peter Robinson
- “Marketing for Tourism” by Philip Kotler, John T. Bowen, and James Makens
- “Hospitality Financial Management” by Robert E. Chatfield and Michael C. Dalbor
