Module Details

Module Code: HOSP6020
Title: Room & Bar Fundamentals
Long Title: Room & Bar Fundamentals
NFQ Level: Fundamental
Valid From: Semester 1 - 2017/18 ( September 2017 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 1 programme(s)
Module Description: This module is an introduction to the nature, concepts and skills involved in the operation of a modern Hospitality Enterprise.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Perform both the task and the interpersonal requirements of service
LO2 Explain the need for and apply effective hygienic procedures in the care and cleaning of public areas and bedrooms at operational level.
LO3 Apply knowledge of the key functional areas of Front Office and create reservation tasks using a Property Management System with related theory.
LO4 Outline and display an awareness of the legal and contemporary issues in the licensed trade industry.
LO5 Perform the day-to-day operational tasks associated with beverage service.
LO6 Identify the production methods and characteristics of popular beverages.
Dependencies
Module Recommendations

This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.
All students must be certified in Manual Handling, Ecolab and "Food Safety for You" before taking part in practical elements of the module.
 
Indicative Content
Front Office - Theory & Practice
The Accommodation Product and the hotel guest. Organisation of hotels. Personal Presentation. Identifying the needs of different types of guest, managing guest service and room rates.
Accommodation - Theory & Practice
Servicing of occupied, vacant and departure rooms and public areas. Identification and reporting of maintenance issues, turndown service, preparation of rooms for specific needs, cleaning equipment and chemicals.
Bar Operations - Theory & Practice
Introduction to the licensed trade industry. Current issues affecting the industry. Responsible service of alcohol and legal requirements.
Bar Operations - Product Knowledge
Introduction to the flavour and palate of Spirits, Liqueurs & Wines. Cocktail and mixed drink ingredients and prepararion. Aperitif & Digestif drinks.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Practical/Skills Evaluation % of Total Mark 34
Timing Every Week Learning Outcomes 1,3
Assessment Description
Front Office - Theory & Practice
Assessment Type Performance Evaluation % of Total Mark 34
Timing Every Week Learning Outcomes 1,2
Assessment Description
Accommodation - Theory & Practical
Assessment Type Other % of Total Mark 16
Timing Week 12 Learning Outcomes 4,5
Assessment Description
Beverage Operations - In Class Test
Assessment Type Practical/Skills Evaluation % of Total Mark 16
Timing Week 12 Learning Outcomes 4,5
Assessment Description
Beverage Service Skills Evaluation
No End of Module Formal Examination
Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

The University reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lab Contact Front Office and Accommodation Every Week 4.00 4
Lecture Contact Bar - Operations Every Week 2.00 2
Independent & Directed Learning (Non-contact) Non Contact Current trends and articles on Irish Hospitality developments Every Week 1.00 1
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 6.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lab Contact Front Office & Accommodation Every Week 4.00 4
Lecture Contact Bar Operations Every Week 2.00 2
Independent & Directed Learning (Non-contact) Non Contact Current trends and articles on Irish Hospitality Developments Every Week 1.00 1
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 6.00
 
Module Resources
Recommended Book Resources
  • Cousins, J., Lillicrap, D. & Weekes, S.. (2014), Food and Beverage Service, 9th. Hodder Education, [ISBN: 978-147180795].
  • Gary K. Vallen, Jerome J. Vallen. (2013), Check-in Check-out:Managing Hotel Operations, 9th Ed. Pearson Education Ltd, [ISBN: 978-013270671].
  • David K. Hayes. (2012), Foundations of Lodging Management, Prentice Hall, p.456, [ISBN: 9780132560894].
  • Adam W. Freeth. Bartending, New Holland, p.192, [ISBN: 1780090021].
Supplementary Book Resources
  • Jatashankar R. Tewari.. (2009), Hotel front office, 1st Ed. Oxford [Oxfordshire]; Oxford University Press, [ISBN: 9780195699197].
  • James. A Bardi. (2006), Front Office Managemant, 5th Ed. Wiley & Sons, [ISBN: 978-047063752].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OHCMA_6 Higher Certificate in Business in Hospitality Management 1 Mandatory