Module Details

Module Code: HOSP7077
Title: Sustainability in Hospitality
Long Title: Sustainability in Hospitality
NFQ Level: Intermediate
Valid From: Semester 1 - 2023/24 ( September 2023 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 1 programme(s)
Module Description: The aim of this module is to examine the principles and procedures of sustainable environmental management within the hospitality industry, developing a student's sustainability leadership skills.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Investigate the environmental impacts of the hospitality industry on local, national and international environments.
LO2 Assess national and international certification models for sustainability practices and their use in accurately relaying a company's green vision.
LO3 Appraise and analyse resource efficiency systems within the hospitality industry.
LO4 Identify the importance of modern technologies in the operation of a successful energy management system (EMS).
LO5 Plan for the development of an environmental management team to support a hospitality business to create solutions for present and future sustainability challenges.
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
Global Environmental Issues
Global warming and its impacts. Consumer responsibilities and government policies, deforestation, desertification, water shortage, biodiversity loss, food security, sustainable supply chain & circular economy.
Carbon Footprint
Calculating carbon footprint, carbon off-setting, carbon credits, carbon neutral & carbon zero.
Resource Efficiency
Energy conservation, waste management, energy management systems, water conservation, air management, monitoring & measurement, modern technologies.
Auditing Procedures
Guidelines to conduct an environmental audit in key resource areas of a business: waste, water, energy, food, other.
Green Team
Environmental policy, establishing environmental working group, setting targets, auditing, motivation & training.
Hospitality Sustainability Certification
Types of certification, recognised certifications, benefits of certification, eco labels, communicating your label.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Written Report % of Total Mark 30
Timing Week 6 Learning Outcomes 1,2,3
Assessment Description
Written report (2,500 - 3000 words) on the importance of smart technology in the operation of a successful energy management system (EMS).
Assessment Type Written Report % of Total Mark 40
Timing Week 12 Learning Outcomes 1,2,3,5
Assessment Description
Students will undertake the role of consultant and will provide a consultancy report (3,500 -4000 words) that identifies, evaluates & resolves hospitality sustainability and resource issues that are related to an underperforming hotel. The hotel can be hypothetical in the form of a case study or from a live visit. Students will aim to restructure existing practices within the hotel and suggest ways in which it can become a more sustainable and successful organisation reducing its carbon footprint.
Assessment Type Short Answer Questions % of Total Mark 30
Timing Week 13 Learning Outcomes 1,2,3,5
Assessment Description
In-class exam on the key components of the module.
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 delivery Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Research 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 In-class delivery Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Research 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
  • W Legrand, P Sloan, G Laeis. (2022), Sustainability in the Hospitality Industry: Principles of Sustainable Operations, 4th. Routhledge, p.818, [ISBN: 9780367532505].
Supplementary Book Resources
  • Stephan Gossling & C. Michael Hall. (2022), The Sustainable Chef, 1st. Routhledge, [ISBN: 9781138733732].
Supplementary Article/Paper Resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OHMGT_8 Bachelor of Business (Honours) in Hospitality Management 7 Mandatory