Major Project for Hospitality and Tourism Management is meant exclusively for the development and display of the solution to the problem identified in Major Project for Hospitality and Tourism II (PRJ4033).The Proposal completed in Major Project for Hospitality and Tourism I PRJ 4033, feeds into Major Project for Hospitality and Tourism II PRJ 4034, for your product development, display, and presentation for School of Hospitality and Tourism Management Day (SHTM Day).
This module is designed to develop a cadre of tourism professionals equipped with the
essential competencies required to manage services in the travel retail sector. As such,
learners will value the roles and functions of travel intermediaries; promote travel and
tour products through the unique distribution channels; and develop strategies for
effectively responding to technological changes impacting the travel retail sector.
Lecturer: Nichole Amair
This course will explore the management of hotels and resorts from both a historical and present-day perspective. It will also examine how the development and operations of resorts are managed. Circumstances and trends unique to resorts will be explored.
This module is directed to students in the final year of the Food Service Management programme. It is designed to facilitate students’ understanding of the non-commercial food sector and to equip them with the knowledge and competencies required to facilitate their entry into careers in this segment of the food service industry. They will be required to reflect on prior knowledge and must be prepared to continue the development of their research skills. Lecture discussions, collaborative classroom exercises and field work activities will be used to achieve the desired learning outcomes. Students should feel confident to be engaged in meaningful discussions on all topics in this module.
This module is designed
to enable students to critically analyze the requirements for the effective
management of a restaurant and to be able to evaluate restaurants. Students
should feel confident to be engaged in meaningful discussions on all topics in
this module. Lecture discussions, collaborative classroom exercises and field
work activities will be used to achieve the desired learning outcomes.
This module is designed to assist students in developing a working knowledge of the meeting and convention industry. It will prepare students to competently plan, manage execute and evaluate meetings and conventions. Students will also examine issues facing the industry as well as investigate industry trends.
This course is aimed at developing the awareness
of students to the skills that are needed by facilitators and managers when they
are involved in food service establishment design and layout of equipment or
the instruction of the principles that guide the theoretical and practical
rudiments of foodservice facilities.. The course will also examine the role of
professional input, life cycle costing, capital operations and maintenance
costs for hospitality industry related facilities
- Teacher: Nigel Cooper
This module will look at the principles of cost control systems commonly used in food and beverage entities. Its emphases will be on the implementation of these cost control systems in food and beverage entities without sacrificing product quality but maximizing profitability. This module takes both a theoretical and accounting approach.
- Facilitator: Rosalee Sawyers
This module examines the importance of preserving a region’s cultural and heritage resources and their use in maintaining interest in destinations. It will review visitors’ perceptions of cultural and heritage resources and their use in promoting knowledge, understanding and a favourable image. The influence of post emancipation history will also be examined.