HOSP6009 - Hospitality Service Skills

Module Details

Module Code: HOSP6009
Title: Hospitality Service Skills
Long Title: Hospitality Service Skills
NFQ Level: Fundamental
Valid From: Semester 2 - 2017/18 ( January 2018 )
Duration: 1 Semester
Credits: 5
Field of Study: 8120 - Tourism
Module Delivered in: 1 programme(s)
Module Description: An overview of the hospitality Industry as a component of the tourism product, along with retail sales in tourism business and development of practical service skills.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Describe the components of the hospitality industry in national and international contexts, and identify the principal national and international agencies and their roles in the provision of hospitality services.
LO2 List the principal contributions of hospitality to the tourism product, and outline the principal economic contributors of hospitality components to tourism.
LO3 Examine the role of retail as a component of the tourism product and identify the necessary knowledge and skills required for managing a tourism retail unit.
LO4 Recognise the need for preparation for food/beverage service in a Tourism business including menu planning, allergy & special requests, health & safety aspects and accident procedures.
LO5 Complete a range of service tasks for a food/beverage outlet as part of a tourism business and demonstrate a high standard of customer service including the use of feedback methods and complaint handling.
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.
Hospitality and Tourism Hospitality and Gastronomy Food and Beverage Operations 1
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
Hospitality Industry and its Components
Introduction to the hospitality industry -The interrelationship between the hospitality sector and the tourism industry. The accommodation sector, food and beverage, recreational facilities, MICE tourism etc
Industry structure and Managment Functions
Ownership structures in hospitality and the implications for management of the operational elements of the business. The changing distribution system and its impact on tourism, international franchises, changing role of small independent operators. Current issues and trends in hospitality both nationally and internationally.
Retail Sales in Tourism
Examining the tourism retail product - Retail Sales Techniques, personal selling, inventory management, customer service.
F&B Operations - preparation and planning
Preparing and organising for Food /Beverage service in a Tourism business. Different set-ups and presentation of F&B. Taking orders, clearing & inspection. Menu planning, the customer and trends. Catering for allergens and special requests. Suggestive selling & upselling.
F&B Operations - Service Skills
Safe and hygienic use of service equipment. Preparing different types of beverages and managing portion control. Customer feedback and complaint handling. Health & Safety aspects and accident procedures,. Communication and staff attributes.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Practical/Skills Evaluation % of Total Mark 60
Timing Every Second Week Learning Outcomes 4,5
Assessment Description
F&B Operations
Assessment Type Short Answer Questions % of Total Mark 40
Timing Week 13 Learning Outcomes 1,2,3
Assessment Description
In-Class Test
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 Formal Lecture Every Week 2.00 2
Lab Contact Food & Beverage Service Skills Every Second Week 1.00 2
Independent & Directed Learning (Non-contact) Non Contact Study Every Week 4.00 4
Total Hours 8.00
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 Formal Lecture Every Week 2.00 2
Lab Contact Food & Beverage Service Skills Every Second Week 1.00 2
Independent & Directed Learning (Non-contact) Non Contact Study Every Week 4.00 4
Total Hours 8.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
 
Module Resources
Recommended Book Resources
  • Clayton W. Barrows, Tom Powers & D. Reynolds. (2012), Introduction to the Hospitality Industry, 8.
Supplementary Book Resources
  • D. Jobber, & G. Lancaster. (2009), Selling and Sales Management, Pearson Ed. Limited, Essex, England.
  • Bernard Davis, Andrew Lockwood, Ioannis Pantelidis, Peter Alcott. Food and Beverage Management, Fifth Edition, Butterworth-Heinemann, p.464, [ISBN: 9780080966700].
  • Michael Heppell. Five Star Service, Prentice Hall Business, p.264, [ISBN: 978-027373438].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OHOST_6 Higher Certificate in Arts in Hospitality Studies 2 Elective