Module Details

Module Code: HOSP6036
Title: Licensed Trade Management
Long Title: Licensed Trade Management
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 develops the learner in the skills required to manage Licensed Trade Operations.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Apply methods of current service techniques.
LO2 Implement Quality Management systems.
LO3 Describe social and ethical practises suitable to the Licensed Trade sector.
LO4 Evaluate effective change management methods.
LO5 Develop strategies for crisis management procedures.
LO6 Apply Customer Relationship Management practises to the Licensed Trade.
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).
n/a
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.
n/a
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
Quality
The management of quality. Customer perceptions of Quality. Satisfying target market requirements. Cost of Quality. Marks of Quality.
Service Concepts in the Licensed Trade Sector
Service sequence. Customer process. Methods of service employed.
Ethics and Social Responsibility
Managerial ethics. Corporate Social Responsibility. Ethical issues for employees. Ethical use of social media.
Change Management
Effective change. Resistance to change. Change triggers. Communication of change. Culture. Change strategies.
Crisis Management
Types of crisis. Crisis Management strategies.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Short Answer Questions % of Total Mark 40
Timing Week 8 Learning Outcomes 1,2,3
Assessment Description
In class exam to assess all learning outcomes.
Assessment Type Project % of Total Mark 60
Timing Sem End Learning Outcomes 1,2,3,4,5,6
Assessment Description
Complete a live case study to asses quality service practises in a licensed premises.
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 Based on module content Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Research in relation to module 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 Based on module content Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Research in relation to module. 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
  • Bernard Davis, Andrew Lockwood, Ioannis Pantelidis, Peter Alcott. (2012), Food and Beverage Management, Fifth Edition, Butterworth-Heinemann, p.464, [ISBN: 9780080966700].
  • Meerman Scott, D.. (2015), The New Rules of Marketing & PR: How to Use Social Media, Online Video, Mobile Applications, Blogs, News Releases, and Viral Marketing to Reach Buyers Directly, John Wiley & Sons, [ISBN: 1119070481].
Supplementary Book Resources
  • La Vella, L.. (2014), Nightclub and Bar Marketing: The Secrets to Succeeding in Today's Nightlife Business, Cold Rock Publishing, [ISBN: 0988103060].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OBARM_7 Bachelor of Business in Beverage Industry Management 6 Elective