| CODE | TRM3100 | |||||||||
| TITLE | Management of Hospitality Enterprises | |||||||||
| UM LEVEL | 03 - Years 2, 3, 4 in Modular Undergraduate Course | |||||||||
| EQF/MQF LEVEL | Not Applicable | |||||||||
| ECTS CREDITS | 4 | |||||||||
| DEPARTMENT | Tourism Management | |||||||||
| DESCRIPTION | The study-unit introduces students to the principles and practices underpinning the design, operation, and management of hospitality enterprises, with a particular focus on hotels and other forms of tourist accommodation. It examines how physical design, spatial layout, and technical installations shape operational efficiency, guest experience, and commercial performance. As noted in the original document, the unit “considers the design of hotels and other forms of tourism accommodation” and “presents diverse aspects of hotel management”. Students explore the distinctive characteristics of accommodation types differentiated by market segment and location, together with the operational requirements of each. Attention is given to front‑of‑house and back‑of‑house functions, guest rooms and housekeeping, public areas, food and beverage outlets, and function spaces. The study-unit also examines the integration of leisure, wellness, conference, and banqueting facilities as revenue‑generating components within hospitality enterprises. Technical systems—including water supply, drainage, electrical services—are analyzed in relation to guest comfort, safety, and sustainability. The study-unit emphasizes the role of hotels in advancing sustainable practices and reducing environmental impact, reflecting the sector’s evolving responsibilities. Study-unit Aims: 1. Develop students' understanding of how the design and physical configuration of hospitality facilities influence operational workflows, service quality, and managerial decision-making. 2. Build foundational knowledge of hotel operations, including the interdependence of departments and the complexities of managing a service‑intensive enterprise. 3. Foster an appreciation of the commercial realities of hospitality businesses, including cost control, revenue generation, and profitability. 5. Encourage critical engagement with contemporary issues in hospitality management, including sustainability, technological integration, and evolving guest expectations. 6. Equip students with the ability to evaluate accommodation facilities from both a design and management perspective, preparing them for professional roles in the hospitality sector. Learning Outcomes: 1. Knowledge & Understanding By the end of the study-unit the student will be able to: 1. Explain the principles governing the design, layout, and functional organization of hotel and accommodation facilities, including front‑of‑house and back‑of‑house areas; 2. Describe the purpose and operation of key technical installations required in tourist accommodation, such as water systems and electrical services; 3. Analyze the structure and complexity of hotel management operations, including departmental coordination, service delivery processes, and guest experience management; 4.Demonstrate an understanding of hospitality enterprises as commercial entities that must balance service quality with cost efficiency, revenue optimization, and profit maximization; 5. Discuss the role of hotels in promoting environmental sustainability and implementing responsible operational practices. 2. Skills By the end of the study-unit the student will be able to: 1. Critically evaluate the requirements and considerations involved in developing or upgrading tourist accommodation facilities, integrating both design and operational perspectives; 2. Engage in informed discussions on hotel management issues, drawing on theoretical frameworks and real‑world examples; 3. Apply analytical thinking to assess how facility design influences operational performance and guest satisfaction; 4. Communicate effectively about hospitality management concepts in both academic and professional contexts; 5. Reflect on the interrelationship between physical infrastructure, service delivery, and business outcomes within hospitality enterprises. Main Text/s and any supplementary readings: View reading list |
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| STUDY-UNIT TYPE | Lecture | |||||||||
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The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints. Units not attracting a sufficient number of registrations may be withdrawn without notice. It should be noted that all the information in the description above applies to study-units available during the academic year 2026/7. It may be subject to change in subsequent years. |
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