Reference no: EM132378604 , Length: word count:500
HLT4048 Principles of Hospitality Assignment - Level 4 - Beacon International College, Singapore, Cardiff Metropolitan University
Aims: The module is to introduce the students to the range of sectors and the diversity within the hospitality industry recognising the interrelationship between public and private organisations.
Learning outcomes: On successful completion of this module, students should be able to:
1. Outline the history and development of the hospitality industry and describe its size and diversity.
2. List and describe the sectors of the hospitality industry and their operational features.
3. Show how PESTLE impacts upon the hospitality industry.
4. State customer typologies and explain associated consumer behaviours.
5. Identify the principles of purchasing and ethical concepts applied within the hospitality industry
Indicative content:
- A historical perspective on the evolution of hospitality and current position of the hospitality industry.
- Sectorisation and definitions of the hospitality industry, it's development and integration and co- reliance.
- Macro external environmental impacts and influences on the hospitality operation.
- Customer motivations and consumer behaviours in differing hospitality social settings.
- Purchasing practices, ethical practices and approaches, costing and control mechanisms, delivery and distribution.
The following journals contain papers relevant to this module:
- The International Journal of Hospitality Management
- The International Journal of Contemporary Hospitality Management
The following trade websites may contain information relevant to this module:
- Caterer
- CHME
- Institute of Hospitality
- People First
- The Publican
Assessment 1 - Sector & Organization - Individual Presentation
The Hospitality Industry is vast with Industry sectors covering hotel, restaurants, accommodation and food service activities and through academic theory delivered in the Principles in Hospitality all sectors will be identified and understanding gained of their composition and functions.
Presentation Criteria - For the purpose of this assessment each student will give a 15-minute presentation and provide a brief outline and development of the hospitality industry as a whole in Singapore and describe its size and diversity. In addition, your presentation MUST focus on one specific sector of your choice amongst Lodging, Food & Beverage and Recreation including its operational facilities, customer typologies and provide an explanation of associated consumer behaviors.
There is no set format on how you chose to do this presentation, but students should be innovative, creative and use a variety of mediums to communicate their message.
Assignment 2 - Hospitality Industry PESTLE Analysis - 3,000 words - Individual written report
Assignment brief - This assignment requires you to conduct an in-depth investigation of the Hospitality Industry in Singapore and conduct a PESTLE analysis of one specific hospitality sector (F&B, Lodging, Recreation, Transport). With this knowledge you are then required to identify entrepreneurial or trend setting initiatives that have contributed to shape the industry
In addition, you need to identify one specific organization in Singapore, who has adopted the practices and explain how. Particular focus should also be given to identify ethical concepts and how these are applied to the Hospitality industry.
Note - just need 10 slides PPT and Speaker notes - need a file that written to be speak in public , the word file- 500 words.
Attachment:- Principles of Hospitality Assignment File.rar