Module Details

Module Code: HOSP6082
Title: Hosp Performance Measurement
Long Title: Hosp Performance Measurement
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 will introduce students to the metrics of hospitality and tourism performance. Students will be introduced to the calculation, analysis and control of hotel specific performance measures.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Present and summarise hospitality performance data in a manner accessible to management.
LO2 Explain the Control Cycle of the Food & Beverage Function and how this impacts on operational performance.
LO3 Calculate, Analyse and Interpret the Key Performance Metrics used in the hospitality industry.
LO4 Assess the importance of Menu Engineering and its relationship to profitability.
LO5 Diagnose and recommend responses for the correction of performance variances.
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.
No requirements listed
 
Indicative Content
Numeracy Fundamentals
Simple industry calculations; turnover; average check; spend calculations; Occupancy %, ADR, REVPAR, productivity calculations for the hospitality sector
The F&B Control Cycle
Introduction to the F&B cycle; Objectives of F&B control; Fundamentals of Control; Calculating F&B Performance
Menu Engineering
Introduction to the concepts of menu engineering and the relationship between menu mix and profitability. Calculation of matrices to analyse menu performance. Corrective actions for poor menu performance
Industry Reporting
Preparation, interpretation and analysis of industry specific performance reports. Comparison of performance over time, variance analysis, corrective action planning and implementation. Trend analysis
Productivity & Performance Measurement
Measuring productivity performance in hospitality. Productivity and standards for functional areas of hospitality, corrective actions.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Essay % of Total Mark 20
Timing Week 5 Learning Outcomes 1,2,4
Assessment Description
Hospitality Performance Analysis Fundamentals
Assessment Type Project % of Total Mark 40
Timing Week 11 Learning Outcomes 1,3,5
Assessment Description
Performance Management Case Study Project
Assessment Type Short Answer Questions % of Total Mark 40
Timing Week 13 Learning Outcomes 1,3
Assessment Description
Hospitality Performance Analysis
No End of Module Formal Examination
Reassessment Requirement
Coursework Only
This module is reassessed solely on the basis of re-submitted coursework. There is no repeat written examination.

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 Hospitality Performance Measurement Every Week 4.00 4
Independent & Directed Learning (Non-contact) Non Contact Independent Study Every Week 3.00 3
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Hospitality Performance Management Every Week 4.00 4
Independent & Directed Learning (Non-contact) Non Contact Independent Study Every Week 3.00 3
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
 
Module Resources
Recommended Book Resources
  • Bernard Davis, Andrew Lockwood, Ioannis Pantelidis, Peter Alcott. Food and Beverage Management, Fifth Edition, Butterworth-Heinemann, p.464, [ISBN: 9780080966700].
Supplementary Book Resources
  • Siobhan Tiernan and Michael J. Morley. (2013), Modern Management - Theory and Practice for Students in Ireland, 4th Edition. Gill and Macmillan, [ISBN: 9780717156320].
  • Alisha A. Miller and David K. Hayes. (2010), Revenue Management for the Hospitality Industry, Wiley, [ISBN: 9780470393086].
Supplementary Article/Paper Resources
  • Journal of Revenue and Pricing Management, [ISSN: 1476-6930].
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OHCMA_6 Higher Certificate in Business in Hospitality Management 2 Mandatory