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Luzern - Kastanienbaum

Seeacherweg 1, 6047
Switzerland
Website: www.imi-luzern.com

Unit Handout
Unit code: TM001
Unit title: The Global Hospitality and Tourism Industry
Unit leader: Mr. Theodore Benetatos
Other tutors on this unit:
Formal contact hours: 24
Credits: 10
Pre-requisites None
Co-requisites None
Course Outline Assignment and Examination Schedule
Date Assignment Weight %
th
Friday the 8 of Presentation 40
October
Final Exam 60

Course Coverage
Part A: Introduction to Hospitality
Part B: Introduction to Tourism
Part C: Lodging Operations & Cruises
Part D: F&B, Restaurant Operations
Part E: Attractions, Clubs, Gaming Industry
Part F: Event Management & Sports
REVISION

Unit learning outcomes


Upon successful completion of this module, students should be able to:
(1) Identify the history and structure of the hospitality and travel industry;
(2) Understand contemporary structure and characteristics of the Tourism & Hotel Industry.
(3) Demonstrate understanding of the main impacts of hospitality and tourism on destinations.
(4) Understand trends and developments in major hospitality & tourism markets.
(5) Demonstrate understanding on future development and global trends.

Curriculum Outline
Session Topic to be covered:
1 Introduction to the unit, curriculum and assessment. Introduction to the hospitality
industry. Trends in hospitality, lodging and cruising
MINIMUM READING: Core text: chapter 1 & 2

TB SUPPLEMENTARY READING: Moodle Material

2 Elements of Tourism, Trends, Tourism Organizations, Economic Impacts of tourism. Travel


Incentives, Sustainable tourism.
TB MINIMUM READING: Page and Connell, chapter one
SUPPLEMENTARY READING: Moodle Material
3 Lodging Operations, overview of hotel functions, Property Management Systems (PMS),
Trends in lodging operations and hotel development.
TB MINIMUM READING: Core text: chapter 3, 4
SUPPLEMENTARY READING: Moodle Material

4 Hotel Management and Operations.


TB MINIMUM READING: Core text: chapter 4, 5
SUPPLEMENTARY READING: Moodle Material

5 Hospitality and the Food service Industry. Food and Beverage Management, restaurants,
food trends.
TB MINIMUM READING: Core text: chapter 6 and 7 SUPPLEMENTARY READING: Moodle Material

6 Restaurant operations, production, beverage management, the restaurant manager….


TB MINIMUM READING: Core Text: chapter 8 SUPPLEMENTARY READING: Moodle Material

7 Managing Attractions, and theme parks, club management


TB MINIMUM READING: Core text: chapter 12
SUPPLEMENTARY READING: Moodle Material

8 Gaming Entertainment, Impacts and prospects, key players, trends and further
considerations.
TB MINIMUM READING: Core text: chapter 11 SUPPLEMENTARY READING: Moodle Material

9 Sports tourism and Mega Events, Olympic games, winter games….


TB MINIMUM READING: Core Text:
SUPPLEMENTARY READING: Moodle Material

10 Event Management, Meetings, Conventions and Expositions


TB MINIMUM READING: Core text: chapter 9
SUPPLEMENTARY READING: Moodle Material

11 Globalization and the Future of Hospitality.


TB SUPPLEMENTARY READING: Moodle Material

12 Revision

Learning Resources & Requirements


Core Text
Chon, K and Maier, T (2010) Welcome to Hospitality: An Introduction, Cengage Learning, 3rd ed.
Additional Resources-Recommended Readings
Barrows, C and Powers, T (2008) Introduction to Management in the Hospitality Industry: Study Guide, John
Wiley
Brotherton, B (Ed) (2003) International Hospitality Industry: Structure, Characteristics and Issues, Oxford:
Butterworth-Heinemann
Byrmer, R (2001) Hospitality and Tourism: an introduction to the industry, Kendall/Hunt Publishing
Dittmer, P and Griffin G (1997) Dimensions of the hospitality industry: an introduction VNR publication 2nd
edition
Mill, R C and Morrison A M (2002) The Tourism System, United States: Kendall/Hunt
Starr, N (2002) An Introduction to Travel, Tourism, and Hospitality, Harlow: Prentice Hall. 4th ed
Page, S and Conel, J (2010) Tourism a Modern Synthesis, Cengage Learning, 3rd ed.
Walker, J (2007) Exploring the Hospitality Industry, Harlow, Prentice Hall
Walker J (2008) Introduction to Hospitality, Harlow, Prentice Hall.

E-resources
www.ahla.com
www.ehotlier.com
www.hospitalitynet.org/index.html
www.hotelnewsresource.com/
www.hospitalitynet.org/index.html
www.ih-ra.com/
www.traveldailynews.com/
www.unwto.org/index.php

Teaching, Assessment Methods & Learning strategies


Sessions of the class will combine a mixture of lectures (with breakout groups) and workshops. These include
traditional lectures and a variety of exercises and case studies where students can examine different examples.
Students are expected to undertake at least the minimum reading and strongly advised to consult the
additional material provided in the suggested reading list as well as the Moddle material, before each session.

Availability of Unit Lecturers


IMI has a strict policy regarding availability of academic staff. Available office hours for arranging a meeting
with Mr. Benetatos are available and displayed on the respective office doors. At other times, students may
make a mutually convenient appointment with Theodore Benetatos: theodore.benetatos@imi-luzern.com or
in person.

Assessment methods, instruments and grading


The assessment will be by 60% final examination and 40% coursework to be completed as detailed below.
Assessment is designed to test the extent to which unit learning outcomes (see above) have been met. The
assessments are designed to focus on the Unit’s specific learning outcomes as follows.
Learning Outcomes (1) (2) (3) (4) (5)
A: Formative assessments • • •
B: Case Study Presentation • • • •
(40%)
C: Examination (60%) • • •
Coursework – Marking Criteria
In groups of 4 to 5 students should present a case regarding the following report, profiling a major hospitality
market choosing one from the following options:

 Spa Hotels- Health and Wellness in Asia.


 Meetings and Exhibitions e.g Geneva Auto Salon.
 Restaurant Classifications and differences in Service Provision.
 Ethnic Restaurants and Food chains.

You should select a destination (city, community or country) or a geographic area of focus of your choice and
write a report providing an analysis of the market commenting on:

 Conditions of the market eg competition, products, companies etc


 Market Size and trends, statistics
 Future Prospects of the specific market.
 Strengths and weaknesses in an international context.

Everything has to be supported always by relevant literature and proper referencing where applicable. The
presentation should be no more than 15 minutes and groups are encouraged to produce presentation handouts.

Presentation Grading Structure


Assignment Weight %
Content 40
Preparation 40
Technique
Layout and 20
flow
Total 100

IMPORTANT DATES TO REMEMBER


Presentation Date: Friday 8th of October 2010