MHC602 Introduction to the Hospitality Industry
The aim of this subject is to develop students understanding and expertise in the efficient and effective management of hotel service operations. Students will be provided with practical management skills within an applied context (focusing specifically on food and beverage services) together with the overall theoretical knowledge required to manage a hotel.
The Learning Outcomes for this unit are:
On completing this subject, students will be able to:
- Undertake and reflect critically upon food and beverage management functions;
- Appraise the key characteristics and complexities of the hospitality industry;
- Assess the interdependencies between the hospitality, event, tourism and travel sectors;
- Critically reflect upon the key skills and resources needed and applied in hotel food and beverage operations;
- Critically analyse and utilise the various ownership/management models of the international accommodation sector;
- Evaluate a hotel with regard to its markets, service levels and staffing;
- Evaluate the changing nature of environmental, social, technological; and legal trends, influencing hotel operations;
- Apply the principles of sustainability to food and beverage operations
| Assessment Type | Weighting | Due | Learning Outcomes |
| Learning Portfolio | 60% | Week 6 and 10 | b, c, e, f, g, h. |
| Applied Learning | 40% | Week 5 Group A
Week 6 Group B |
a, b, d, e, h. |
Assessment 1 – Report
The aim of reflection is to develop an action cycle where reflection leads to improvement and / or insight.
Reflective thinking is:
- Presenting an academic position based on prior experience and current learning and defending that argument with research.
- A form of personal response to experiences, situations, events or new information (from class and research), a ‘processing’ phase where thinking and learning takes place’.
- Starts with you. Before you can begin to assess the words and ideas of others (research), you need to pause and identify and examine your own thoughts.
- Involves revisiting your prior experience and knowledge of the topic you are exploring and considering how and why you think the way you do.
- Recognise and clarify the important connections between what you already know and what you are learning.
- A way of helping you to become an active, aware and critical learner, supporting your arguments with evidence
Reflective writing is not:
- just conveying information, instruction or argument
- pure description
- straightforward decision or judgment (e.g. about whether something is right or wrong, good or bad)
- simple problem-solving
- a summary of course notes
- a standard university essay
Presentation Guidelines – as a minimum the portfolio should include:
- Executive Summary/or/Introduction
- Table of Contents
- Topic titles and content clearly defined by headings and sub-headings under each topic
- Reference List
Submission Guidelines:
- Typed in report format as specified (refer to CALS) and uploaded to Turnitin on time of the due date.
- Word count approx. 2,500 per Portfolio part (excluding tables)
- Students must refer, in text, to a minimum of 12 journal articles (for each submission), plus others as required, in order to show competency in the assessment. Failure to meet this standard will result in a fail grade for this assessment.
- All referencing must be in accordance with the school’s Policy (see CALS)
- To be submitted in electronic form in PDF version to turnitin.com
- A school assessment cover-sheet to be submitted with your paper.
- Complete and attach a plagiarism form.
- See marking rubric attached at the end of this document for your reference, but you do not need to attach this rubric to your submissions.
Learning Portfolio Part A
After reading the Heskett, Jones, Loveman, Sasser, & Schlesinger (2008) article “Putting the service-profit chain to work” and watching the Joseph Pine TED talk “The experience economy”.
In your answer you must:
- Analsye how these concepts are imperative for any hospitality manager to use in the hotel industry.
- Provide examples to support the practical application of these concepts within the hotel sector
- Detail the metrics a manager could use to measure the effectiveness of these concepts.
Maximum 2,500 words
Service Profit Chain: https://hbr.org/2008/07/putting-the-service-profit-chain-to-work
The Service Economy: https://www.ted.com/talks/joseph_pine_on_what_consumers_want?language=en
Due Week 6 – Sunday 14 August 2016 at 11.59 pm
Learning Portfolio B
Analyse how food and beverage outlets can use tools such as “Competitive Advantage” and“Value Chain Analysis” to ensure they meet their strategic objectives.
- Define these concepts from a food and beverage perspective
- In your answer examine the competitive nature of the Sydney food and beverage industry
- Detail examples of bars and upmarket restaurants that exemplify these concepts in Australia (not fast food restaurants)
- Analyse how food and beverage outlets use menu engineering to maximise profit.
Maximum 2,500 Words
……Answer preview…………
The theoretical model of the service-profit chain develops a solid linkage between outer service value, customer satisfaction, customer loyalty, and financial development (Heskett et.al, 2008). The service-profit chain builds up connections between profitability, customer loyalty, and worker satisfaction, loyalty, and efficiency. The connections in the chain (which ought to be viewed as suggestions) are as per the following: Profit and development are invigorated essentially ………………
APA
3386 words
