Module Details

Module Code: HOSP6079
Title: Hospitality Career Development
Long Title: Hospitality Career Development
NFQ Level: Fundamental
Valid From: Semester 1 - 2023/24 ( September 2023 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 2 programme(s)
Module Description: This module introduces the learner to the operation of hospitality business structures, refining student skills and attitudes required for active participation as part of a hospitality team.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Examine the structures within a hospitality business and assess their functions in the operation of a business.
LO2 Reflect on current skills, competencies and experiences relevant to a role in the hospitality sector.
LO3 Discuss the different standards of hospitality businesses and their impact on the overall service delivery process.
LO4 Evaluate the importance of professionalism and personal etiquette as a member of the hospitality workforce.
LO5 Develop a professional CV and online professional profile as part of preparation for placement and demonstrate effective interview techniques.
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
Structure of the Hospitality industry
Hospitality as a service industry; the hospitality product; the hospitality environment to include the importance of competitor analysis; grading and structures in Irish hotels; shift structures: handover procedures.
Service Delivery
Service quality in hospitality; qervice quality environment; service quality systems; staff-customer interactions; complaint handling; customer retention and loyalty.
Interpersonal and Teamwork Skills
Characteristics of a successful team; personality types; communication skills; identifying weaknesses and strengths; benefits of teamwork; motivation.
Professionalism, Etiquette and Communication Skills
Presentation and personal appearance; CV's, role of professional profiles and preparation for interviews; meeting and interaction skills levels. Employee-employer interactions, employee-customer interactions; the importance of following through. The role of the human resource department.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Reflective Journal % of Total Mark 20
Timing Week 6 Learning Outcomes 4,5
Assessment Description
Reflective assessment of skills and competencies developed in the bar, restaurant, rooms division and food preparation.
Assessment Type Oral Examination/Interview % of Total Mark 20
Timing Week 9 Learning Outcomes 1,2,5
Assessment Description
Students will research a placement property under various headings before going for a mock interview.
Assessment Type Project % of Total Mark 60
Timing Week 13 Learning Outcomes 1,3,5
Assessment Description
Hospitality related assessment. Students visit a number of hotels and evaluate and discuss the hotel environment, customer service, training and development. Highlight any high or poor standards that stood out (2,500 word submission and in-class presentation).
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 Theory Every Week 2.00 2
Lab Contact Hospitality related application Every Week 1.00 1
Independent & Directed Learning (Non-contact) Non Contact Study 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 Theory Every Week 2.00 2
Independent & Directed Learning (Non-contact) Non Contact Study Every Week 4.00 4
Lab Contact Hospitality related application Every Week 1.00 1
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
 
Module Resources
Recommended Book Resources
  • Cottrell, S.. (2021), Skills for Success: Personal Development and Employability, 4th. Bloomsbury Publishing, New York, [ISBN: 9781352011593].
Supplementary Book Resources
  • Hudson S. & Hudson L.. (2022), Customer Service for Hospitality and Tourism, 3rd. Goodfellow Publishers, [ISBN: 9781915097156].
  • O'Fallon, J. & Rutherford, D.G.. (2010), Hotel Management and Operations, 5th. Wiley & Sons, [ISBN: 9780470177143].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OHMGT_8 Bachelor of Business (Honours) in Hospitality Management 2 Mandatory
CR_OHOMA_7 Bachelor of Business in Hospitality Management 2 Mandatory