Module Details

Module Code: HOSP6031
Title: Rooms & Bar Operations
Long Title: Rooms & Bar Operations
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 aims to build on and further develop the skill set required to deliver service in terms of the guest experience and the operation's performance at an intermediate level.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Apply appropriate service levels in terms of the guest experience and the operation's performance
LO2 Apply the principles associated with cellar management and stock control systems
LO3 Competently perform and understand a broad range of Beverage Service and preparation techniques
LO4 Organise and perform the servicing of guest rooms and public areas to the standards required by a commercial accommodation establishment
LO5 Create registration and guest accounting tasks in Front Office using a Property Management System (PMS) with related theory.
LO6 Explain the role Front Office plays in selling hotel services and facilties
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.
Students must have successfully completed Rooms Division and Bar 1 and passed all elements of module before undertaking this module.
 
Indicative Content
Front Office - Theory & Practice
Pre-registration activity, registration records, room and rate assignment and selling. Account folios, maintenance of guests accounts, tracking transactions and account settlement. Recognition of training and communication. Credit control, handling corporate and group sales. Selling skills. Training skills and staff motivation.
Bar Operations - Theory
Cellar management, stock control, cold room facilities management, Use of MICROS and the safe use of equipment.
Bar Operations - Product Knowledge
Types of service. Preparation of Mixed drinks and cocktails.
Accommodation Operations
Organising and supervising the cleaning and maintenance of a section of rooms and public areas, managing key and luggage control, pest control, security and emergency procedures, room service, rooming lists, occupancy forecasts.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Practical/Skills Evaluation % of Total Mark 34
Timing Every Week Learning Outcomes 5
Assessment Description
Front Office - Theory & Practice
Assessment Type Performance Evaluation % of Total Mark 34
Timing Every Week Learning Outcomes 1,4
Assessment Description
Accommodation - Theory & Practice
Assessment Type Short Answer Questions % of Total Mark 16
Timing Sem End Learning Outcomes 2,3
Assessment Description
Beverage Operations
Assessment Type Performance Evaluation % of Total Mark 16
Timing Every Second Week Learning Outcomes 2,3
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
Lecture Contact Bar - Operations Every Week 2.00 2
Lab Contact Front Office and Accommodation Every Week 4.00 4
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
Independent & Directed Learning (Non-contact) Non Contact Current trends and articles on development in Irish hospitality Every Week 1.00 1
Lecture Contact Bar Operations Every Week 2.00 2
Lab Contact Front Office and Accommodation Every Week 4.00 4
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 6.00
 
Module Resources
Recommended Book Resources
  • David K. Hayes. (2012), Foundations of Lodging Management, Prentice Hall, p.456, [ISBN: 9780132560894].
  • Vallen, G. K. & Vallen, J. J.. (2013), Check-in Check-out: Managing Hotel Operations, 9th. Pearson Education, [ISBN: 978013270671].
  • Bardi, J. A.. (2006), Front Office Management, 5th. Wiley & Sons, [ISBN: 978047063752].
  • Adam W. Freeth. (2012), Bartending, New Holland, p.192, [ISBN: 1780090021].
  • Cousins, J., Lillicrap, D. & Weekes, S.. (2014), Food and Beverage Service, 9th. Hodder Education, [ISBN: 1471807959].
Supplementary Book Resources
  • Jatashankar R. Tewari.. (2009), Hotel front office, 1st. Oxford [Oxfordshire]; Oxford University Press, [ISBN: 9780195699197].
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 2 Mandatory