Management Theory and Practice for Hospitality, Travel and Tourism Industries - BIH2001

Assessment 1: Other

Activities providing opportunities for formative assessment will generally be integrated into the teaching and learning process and apply to all components of summative assessment.  The nature of the formative assessment tasks used will be at the discretion of the tutor, to include for example, workshop exercises, quizzes, group discussions.

Other

Assessment 1: Presentation

Presentation

Assessment 2: Written Assignment

Written assignment

The module introduces students to the theory of management by contrasting different approaches to management practice at unit level.
The module is focused at the level of the hospitality unit and introduces students to a range of historical and contemporary management concepts and theories which have evolved from classical to human relations and contemporary approaches.
The module deals specifically with the unit structures and cultures within which interactions take place between leadership, management, staff and customers and through which a variety of management practices are carried out.
Employing this organization and management theoretical foundation students are introduced to a range of contemporary hospitality organization and management service models. This is done in relation to organizing and managing in response to a series of current &#39;hot&#39; issues for hospitality.

Huddersfield Business School

<a href="https://library.hud.ac.uk/readinglists/BIH2001">https://library.hud.ac.uk/readinglists/BIH2001</a>

BIH2001 - Management Theory and Practice for Hospitality, Travel and Tourism Industries

Management Theory and Practice for Hospitality, Travel and Tourism Industries

Illustrate an appropriate hospitality unit organization structure and culture for an existing hospitality unit.

Outline and differentiate between past and present organization and management theories and practices in terms of their relevance for a range of ‘hot’ hospitality organization and management issues, problems and challenges.

Differentiate between a range of contemporary organization and management theories and how these relate to the hospitality industry.

Identify a range of ‘hot’ hospitality organization and management issues, problems and challenges through the application of theory.

Outline the historical development of organization and management theory and practice.

Demonstrate the ways in which current ‘hot’ hospitality organization and management issues, problems and challenges can be addressed in practice through the application of theory.