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1. COURSE OBJECTIVES
The course is designed for companies in the hospitality industry. The course provides for learners with the basic hotel operation management knowledge and skills applied in hospitality business.
2. COURSE CONTENTS
No.
Contents
Time Allocation
Contribution to CLO
Hour(s) on the class
Essays, exercise,
Assignments...
(3)
Self-study with teacher’s tutorials
(4)
Lecture
(1)
Practice, Seminar…
(2)
1
Overview of Hotel Industry
2
1
1
5
1,2,3,4,5,6,7
2
The Guest Service Imperative
2
1
1
5
1,2,3,5,6,7
3
The Hotel General Manager
2
1
1
5
1,3,4,6,7
4
General Manager are Leaders
2
1
1
5
1,2,4,5,6,7
5
Human Resources
2
1
2
5
1,2,3,4,5,6,7
6
Accounting
2
1
1
5
3,4,5,6,7
7
Revenue Management
2
1
2
5
3,4,5,6,7
8
Sales and Marketing
2
1
2
6
1,2,3,4,5,6,7
9
The Front Office
2
1
1
6
1,2,3,5,6,7
10
Housekeeping
2
1
1
6
1,2,4,5,6,7
11
Food and Beverage
2
1
1
6
3,4,5,6,7
12
Property Operation and Maintenance
2
1
2
6
1,3,4,5,6,7
13
Personal Safety and Property Security
2
1
2
6
1,2,3,4,6,7
14
Franchise Agreements and Management Contracts
2
1
2
6
1,2,3,4,5,6,7
15
Managing in the Global Hotel Industry
2
1
2.5
5.5
1,2,3,4,5,6,7
Total (hour)
30
15
22.5
82.5
3. COURSE ASSESSMENT
- Score ladder: 10
- Type of assessment
Form
Content
Criteria
CLO
Proportion
Formative
Attendance
- Answer question relating to lecturers
The number of attendances and participation in lesson
Bonus points for student’s contribution in class activities and discussions: maximum 2 points added to midterm/final exam.
1,2,3,4
10%
Quiz, midterm test
- Chapter 1-7
Quick test, 30 minutes
5,6,7,8
20%
Report
- Case study
Group assignment
20%
Summative
Final test
- All chapter
MCQ + writing (60 mins)
1, 4,5,7
50%
Total:
100%