Module Details

Module Code: HOSP6162
Title: Hotel Performance Measurement
Long Title: Hotel Performance Measurement
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 will introduce students to key performance indicators specific to hospitality management. The module will examine the role of performance measurement and control measures to ensure organisational success.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Discuss the role of performance measurement for hospitality managers.
LO2 Calculate and interpret industry specific key performance indicators.
LO3 Operate Microsoft software for the effective analysis and presentation of management data in a professional manner.
LO4 Use industry data and performance measures to diagnose operational issues.
LO5 Discuss suitable control measures to improve performance in operations.
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 %, Average Daily Rates (ADR), Revenue Per Available Room (RevPAR), productivity calculations for the hospitality sector.
Control Methods in Hospitality
Introduction to the Food and Beverage (F&B) cycle; Objectives of F&B control; Fundamentals of Control; Calculating F&B Performance.
Industry Reporting
Use of Microsoft Office applications for the analysis and interpretation of performance data and the preparation of industry specific performance reports. Comparison of performance over time, variance analysis, trend analysis.
Productivity and 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 Other % of Total Mark 20
Timing Week 6 Learning Outcomes 1,2
Assessment Description
In-Class Test - Students will be tested on their knowledge of theory and ability to calculate KPIs.
Assessment Type Written Report % of Total Mark 40
Timing Week 10 Learning Outcomes 2,3,4,5
Assessment Description
Hospitality Management Case Study - students will be required to apply their knowledge of performance measurement to a hospitality case study, using Microsoft applications to present the data and conduct the analysis, diagnosing performance issues and making recommendations for improvements. Approximate word count 2000 words.
Assessment Type Short Answer Questions % of Total Mark 40
Timing Week 13 Learning Outcomes 1,2,4,5
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 In-Class Lecture Every Week 3.00 3
Lab Contact Microsoft Applications Every Week 1.00 1
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 In-Class Lecture Every Week 3.00 3
Lab Contact Microsoft Office Every Week 1.00 1
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, Peter Alcott and Ioannis Pantelidis. (2018), Food and beverage management, 6th. Routledge, Abingdon, Oxon. ; New York, p.379, [ISBN: 9781138679313].
  • David K. Hayes, David K. Hayes, Peggy A. Hayes. (2021), Revenue management for the hospitality industry, 2nd. John Wiley & Sons, Inc., Hoboken, New Jersey, p.480, [ISBN: 9780470393086].
Supplementary Book Resources
  • Siobhan Tiernan and Michael J. Morley. (2019), Modern management : theory and practice for students in Ireland, 5th. Institute of Public Administration, Dublin, Ireland, p.348, [ISBN: 9781910393277].
Supplementary Article/Paper Resources
  • Journal of Revenue and Pricing Management [ISSN: 1476-6930].
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