Module Details

Module Code: HOSP6006
Title: Hospitality and Tourism
Long Title: Hospitality and Tourism
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: The purpose of this module is to examine the structures and operation of the hospitality and tourism industry from both a national and international perspective.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Define and explain the concept of Hospitality as it relates to the tourism and hospitality industry in a national and international context.
LO2 Recall the organisations involved in hospitality industry on a national and international level.
LO3 Determine key tourism facts and statistics related to tourism and hospitality development in Ireland.
LO4 Describe the components involved in the development of a tourism and hospitality industry.
LO5 Identify trends and the impacts of tourism.
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
Introduction to Hospitality and Tourism
Development of the Tourism and Hospitality industry. Definitions. Purpose of tourism. Components of the tourism and hospitality product and industry from a national and international perspective.
Structure of the Tourism Industry
Government role in tourism. Tourism Ireland. Failte Ireland. IHF. IHI. ITIC. Regional tourism. Tourism policy. International organisations involved in tourism and hospitality.
Source Markets
Economic impact of tourism and hospitality. Hospitality trends and patterns in development. Source markets. Tourism facts and statistics: national and international.
Components of the Tourism and Hospitality Product
Source products. Transportation and the travel industry. Attractions.Amenities,Awareness, Accommodation . Distribution. Tourism and the environment.
Impacts and trends in Hospitality and Tourism
Destination management, TALC, Impacts of Tourism
Module Content & Assessment
Assessment Breakdown%
Coursework40.00%
End of Module Formal Examination60.00%

Assessments

Coursework
Assessment Type Short Answer Questions % of Total Mark 20
Timing Week 7 Learning Outcomes 1,2,3
Assessment Description
Knowledge and application of tourism industry and Irish Tourism trends and facts
Assessment Type Project % of Total Mark 20
Timing Week 11 Learning Outcomes 1,2,4,5
Assessment Description
Project based on tourism industry and application of theory studied in class
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 60
Timing End-of-Semester Learning Outcomes 1,2,3,4,5
Assessment Description
End-of-Semester Final 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 Class based Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Project, review of readings Every Week 4.00 4
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Class Based Learning Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Project, review of readings Every Week 4.00 4
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
 
Module Resources
Recommended Book Resources
  • Cooper C, Fletcher J, Fyall A, Gilbert D,Wanhill S. (2008), Tourism Principles and Practice, 4th. Pearson education, Essex, [ISBN: 9780273711261].
  • Fletcher J, Fyall A, Gilbert D, Wanhill J. (2013), Tourism Principles and Practice, 5th. Pearson, United Kingdom, [ISBN: 9780273758273].
Supplementary Book Resources
  • Mehta Glenn. (2007), The Welcome Business Tourism and Travel in Ireland, Gill & Macmillian, Dublin , Ireland, [ISBN: 978 07171 42620].
Recommended Article/Paper Resources
  • Cornell University. Cornell Hotel and Restaurant Quarterly, [ISSN: 19389655].
  • Elsevier. Tourism Management, [ISSN: 02615177].
  • Jemma Publications. Industry Magazine, Hotel and Catering Review.
  • Crowe Horwath Bastow. Annual Report, Ireland and Northern Ireland Hotel Industry Survey.
  • Elsevier. International Journal of Hospitality Management, [ISSN: 02784319].
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OHOST_6 Higher Certificate in Arts in Hospitality Studies 3 Elective