LEVEL 5 DIPLOMA IN HOSPITALITY AND HOTEL MANAGEMENT

LEVEL 5 DIPLOMA IN HOSPITALITY AND HOTEL MANAGEMENT

Credits : 120 Duration : 6 months / 9 months

London School of Planning and Management www.LSPM.org.uk admissions@lspm.org.uk

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About London School of Planning and Management London School of Planning and Management (LSPM) assasaasas

London School of Planning and Management............................................................................www.LSPM.org.uk

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Unit Summary Unit title

Business Planning

EduQual level

Level 5

Total Qualification Time (Hours)

120

Unit aim

Learners will come to know how to create a business plan for a hotel or hospitality organisation. Learners will study where the business is positioned in the present market, measure the performance and suggest opportunities for growth.

Essential resources

It is available from library, database or journal, brochures, case studies, debates,news release, videos, editorials,instruction manuals, internet and intranet,management plans, Vancouver or harvard referencing systems, discussion posts,power point presentations

Delivery and assessment

Tutoring and advising should not be rigid and cater to the needs of students. Regular guidance through direct or online will clear the required theoretical knowledge. To guide students work independently or in groups, analyzing and accumulating datas on the subject. Individual and collective research, case studies, simulations, exercises and debates are distinctive and winsome ways of learning about the different types of consensus. Students probably use tutor cum autonomous study that reflect know-how and proficiency. For latest information and materials updations are available at relevant websites and various Medias. Additional assessment guidance is provided on the sample assignment brief.

London School of Planning and Management............................................................................www.LSPM.org.uk

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Learning Outcome 1: Understand the main components, use and advantages of a business plan for a hotel or hospitality organisation.

Assessment criteria

Indicative content

Delivery

Assessment

On completion of this unit, the learner can 1.1 Briefly describe various Meaning, Reason for need, types of business plans.

Basic plan outlines, Implementation, conditions, examples.

https://articles.bplans.co m/the-different-types-ofbusiness-plans/ https://www.ukessays.co m/essays/management/j ustification-businessplan-hotel-5058.php https://www.britishassessment.co.uk/guides/ the-importance-of-abusiness-plan-and-howto-write-one/ https://www.thebalances mb.com/why-write-abusiness-plan-2948013

1.2 Describe a list of reasons for writing a business plan.

Reasons to write a business plan:- test feasibility of your idea, make opportunity for success, to secure funding, effective business planning, attract investors.

http://articles.bplans.co. uk/starting-abusiness/five-reasonsyou-need-a-businessplan-2/364 https://www.businesswe st.co.uk/blog/writingbusiness-plan-will-teachyou-these-threeimportant-skills

London School of Planning and Management............................................................................www.LSPM.org.uk

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1.3 Discuss the advantages of writing a business plan for a hotel or hospitality organisation.

1.4 Outline the details of a business plan in a hospitality setting.

Benefits:- teaches you patience, focus, uniqueness, make objectives clear, provide new opportunities for business, provide detailed layout for business, help you to prioritise.

https://www.wellersacco untants.co.uk/blog/whatis-the-purpose-of-abusiness-plan

Content:- plan should be short and simple, detailed information on facts & market survey, practical, professional, review.

http://unctad.org/en/doc s/iteiia5_en.pdf https://www.startupdon ut.co.uk/businessplanning/write-abusiness-plan/writing-abusiness-plan

London School of Planning and Management............................................................................www.LSPM.org.uk

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Learning Outcome 2: Be able to investigate the current performance and market position of a hotel or hospitality organisation

Assessment criteria

Indicative content

Delivery

Assessment

On completion of this unit, the learner can: 2.1 Evaluate the present business performance of a hotel or hospitality organisation.

2.2 Compare various business keypoints with similar sized businesses in the same industry.

Meaning, Concept, measure, trends, case study.

Compare and contrast business: finance, products and services, pricing, marketing, promotional mix, technology, customers, human resources etc

2.3 Evaluate the present Current trend, Market survey, market position of the hotel Hotel industry, Customer or hospitality organisation. satisfaction, performance measure.

https://onlinelibrary.wiley .com/doi/abs/10.1111/14 67-8543.00135 https://scholarworks.uma ss.edu/cgi/viewcontent.cg i?referer=https://www.go ogle.co.uk/&httpsredir=1 &article=1435&context=r efereed

http://scindeksclanci.ceon.rs/data/pdf/0 350-0373/2016/035003731601007M.pdf https://www.tandfonline. com/doi/abs/10.1080/13 683500.2014.934211?src =recsys&journalCode=rcit 20

https://www.ibisworld.co .uk/industrytrends/market-researchreports/accommodation-

London School of Planning and Management............................................................................www.LSPM.org.uk

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food-serviceactivities/hotels.html https://www.prnewswire. com/newsreleases/hotels-market--global-industry-analysissize-share-growth-trendsand-forecast-2015--2021300182265.html

2.4 Evaluate the operational components of the hotel or hospitality organisation.

Components:- Accomodation, Transport, Attractions, Travel Agents, Tour operators, Ancillary services, trade associations, tourism development & promotions.

https://www.linkedin.co m/pulse/componentstourism-travel-industryprince-mdusman-fda-baitc-mba-emba

London School of Planning and Management............................................................................www.LSPM.org.uk

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Learning Outcome 3: Be able to propose and implement a revised business plan for a hotel or hospitality organisation

Assessment criteria

Indicative content

Delivery

Assessment

On completion of this unit, the learner can: 3.1 Describe ways in which the hotel or hospitality organisation can improve their performance and can venture into new areas.

Ways to improve performance:- New approach, Technology advancement, Customer retention, correct pricing, improved marketing, attractions(discounts, sight seeing provisions), improved service quality.

https://online.csp.edu/bl og/business/theimportance-of-marketingin-the-hospitality-industry https://www.tandfonline. com/doi/pdf/10.1080/13 636820200200204 https://www.icaew.com/ en/technical/businessresources/businessmanagement-andstrategy/strategyresources/how-to-getyour-pricing-strategyright-and-increasebusiness-profitability

3.2 Mention appropriate actions to overcome any barriers or blocks in taking business forward.

Ways to overcome barriers:Awareness among employee for change, Effective communication, Understanding impact of change, invovement of staffs in change, Bringing the change gradually but swiftly, Sustaining the change.

https://www.researchgat e.net/publication/211392 193_Barriers_and_resista nce_to_change_in_hotel_ firms_An_investigation_a t_unit_level https://www.nibusinessin fo.co.uk/content/barriersorganisational-changemanagement

London School of Planning and Management............................................................................www.LSPM.org.uk

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3.3 Create a one-page revised business plan outlining the new strategies of the hotel or hospitality organisation.

Includes:- purpose panel, customer panel, Finance panel, Competition & risk panel, Operations Panel, Resource panel.

3.4 Mention an action plan to implement the changes effectively.

Action Plan:- Meaning, Goals, Models, Main procedure to follow stepwise, Implementation, Example.

https://www.hiscox.co.uk /business-blog/prepareyour-business-plan-on-asingle-page/ https://articles.bplans.co m/how-to-write-a-onepage-business-plan/ https://q4launch.com/on e-page-marketingstrategy-hotels-bbs/

https://www.kent.ac.uk/c areers/sk/skillsactionplan ning.htm http://www.mondaq.com /uk/x/140370/Operationa l+Performance+Managem ent/Implementing+A+Stra tegic+Plan+Successfully

London School of Planning and Management............................................................................www.LSPM.org.uk

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List of Learner Resources Textbooks  

http://unctad.org/en/docs/iteiia5_en.pdf http://scindeks-clanci.ceon.rs/data/pdf/0350-0373/2016/0350-03731601007M.pdf Journals

Websites                        

https://articles.bplans.com/the-different-types-of-business-plans/ https://www.ukessays.com/essays/management/justification-business-plan-hotel-5058.php https://www.british-assessment.co.uk/guides/the-importance-of-a-business-plan-and-how-to-write-one/ https://www.thebalancesmb.com/why-write-a-business-plan-2948013 http://articles.bplans.co.uk/starting-a-business/five-reasons-you-need-a-business-plan-2/364 https://www.businesswest.co.uk/blog/writing-business-plan-will-teach-you-these-three-important-skills https://www.wellersaccountants.co.uk/blog/what-is-the-purpose-of-a-business-plan https://www.startupdonut.co.uk/business-planning/write-a-business-plan/writing-a-business-plan https://onlinelibrary.wiley.com/doi/abs/10.1111/1467-8543.00135 https://scholarworks.umass.edu/cgi/viewcontent.cgi?referer=https://www.google.co.uk/&httpsredir=1&a rticle=1435&context=refereed https://www.tandfonline.com/doi/abs/10.1080/13683500.2014.934211?src=recsys&journalCode=rcit20 https://www.ibisworld.co.uk/industry-trends/market-research-reports/accommodation-food-serviceactivities/hotels.html https://www.prnewswire.com/news-releases/hotels-market---global-industry-analysis-size-share-growthtrends-and-forecast-2015--2021-300182265.html https://www.linkedin.com/pulse/components-tourism-travel-industry-prince-mdusman-fda-ba-itc-mbaemba https://online.csp.edu/blog/business/the-importance-of-marketing-in-the-hospitality-industry https://www.tandfonline.com/doi/pdf/10.1080/13636820200200204 https://www.icaew.com/en/technical/business-resources/business-management-and-strategy/strategyresources/how-to-get-your-pricing-strategy-right-and-increase-business-profitability https://www.researchgate.net/publication/211392193_Barriers_and_resistance_to_change_in_hotel_fir ms_An_investigation_at_unit_level https://www.nibusinessinfo.co.uk/content/barriers-organisational-change-management https://www.hiscox.co.uk/business-blog/prepare-your-business-plan-on-a-single-page/ https://articles.bplans.com/how-to-write-a-one-page-business-plan/ https://q4launch.com/one-page-marketing-strategy-hotels-bbs/ https://www.kent.ac.uk/careers/sk/skillsactionplanning.htm http://www.mondaq.com/uk/x/140370/Operational+Performance+Management/Implementing+A+Strate gic+Plan+Successfully

London School of Planning and Management............................................................................www.LSPM.org.uk

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Unit Summary Unit title

Contemporary Issues

EduQual level

Level 5

Total Qualification Time (Hours)

120

Unit aim

Learners will recognize the nature and effect of present and potential Contemporary issues that impact the hospitality industry. This unit will show the learners the necessity for organisations to be flexible and to adapt to rapidly changing environments and customer demands.

It is available from library, database or journal, brochures, case studies, debates,news release, videos, editorials,instruction manuals, internet and intranet,management plans, Vancouver or harvard referencing systems, discussion posts,power point presentations

Essential resources

Delivery and assessment

Tutoring and advising should not be rigid and cater to the needs of students. Regular guidance through direct or online will clear the required theoretical knowledge. To guide students work independently or in groups, analyzing and accumulating datas on the subject. Individual and collective research, case studies, simulations, exercises and debates are distinctive and winsome ways of learning about the different types of consensus. Students probably use tutor cum autonomous study that reflect know-how and proficiency. For latest information and materials updations are available at relevant websites and various Medias. Additional assessment guidance is provided on the sample assignment brief.

London School of Planning and Management............................................................................www.LSPM.org.uk

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Learning Outcome 1: Understand present state of markets and recent developments relating to contemporary issues and Hospitality

Assessment criteria

Indicative content

Delivery

Assessment

On completion of this unit, the learner can 1.1Review the present status of the hospitality industry.

1.2Mention the regulatory framework presently in operation within the hospitality industry.

1.3Review common operational processes presently used.

Overview, output, workforce, impact on economy.

https://en.wikipedia.org/ wiki/Hospitality_industry _in_the_United_Kingdo m https://www.statista.co m/topics/3146/hotelindustry-in-the-unitedkingdom-uk/

Laws, rules, regulations, manforce, insurance policy. https://www.assetsure.c om/business/hotelinsurance/hotels-laws/ Processes:- E- purchasing, inventory control, design, supply, planning, environment, technology, customer service. https://www.ukessays.co m/essays/tourism/theoperations-managementof-the-hotel-industrytourism-essay.php

London School of Planning and Management............................................................................www.LSPM.org.uk

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Learning Outcome 2: Be able to identify developing trends and innovations in hospitality

Assessment criteria

Indicative content

Delivery

Assessment

On completion of this unit, the learner can: 2.1 Review and explain potential trends and developments in Hospitality.

2.2 Evaluate key areas of client growth that are likely to affect future developments.

2.3 Descibe areas of the hospitality industry that can be driven by businesses.

Potential trends:Transparency, waste management, faster transportation, robotics,organic food, technology advancement.

Techniques to improve customer satisfaction, improvement on employee retention, working on existing customer. More focus on efficient CRM.

Businesses like Food & beverage, accomodations, travel & tourism can thrive.

http://www.bha.org.uk/w ordpress/wpcontent/uploads/2013/08 /Trends-andDevelopments2012_FINAL.pdf http://blog.winnowsoluti ons.com/6-essentialhospitality-trends-for2018

https://www.globalchang e.com/future-of-travelindustry-tourism-hotelshospitality-and-businesstravel.htm

http://smallbusiness.chro n.com/three-categorieshospitality-industry58524.html

London School of Planning and Management............................................................................www.LSPM.org.uk

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Learning Outcome 3: Understand important external influences on growth of hospitality and evaluate future implications

Assessment criteria

Indicative content

Delivery

Technology Change:- Wi-Fi tech, digital conference, NFT, Smart room keys, Cloud services, Robotics trend, online bookings.

https://www.ukessays.co m/essays/business/impa ct-technologyhospitality-industry5070.php

Assessment

On completion of this unit, the learner can: 3.1 Discuss technological innovations that will affect the future of the industry.

https://www.rentokil.co m/blog/how-technologyis-changing-the-hotelindustry/#.WxeqWu4vy1 s https://link.springer.com /content/pdf/10.1057/pa lgrave.rlp.5090008.pdf 3.2 Discuss steps taken for the adoption of sustainable operation.

Different activities to make hotel green and sustainable.

https://waset.org/public ations/9997483/connectamong-greensustainability-and-hotelindustry-a-prospectivesimulation-study http://erepository.uonbi. ac.ke/bitstream/handle/ 11295/94992/Fadhil_Ad option%20of%20green% 20practices%20in%20hos pitality%20and%20touris m%20industry%20in%20 Lamu%20County%2C.pdf ?sequence=1&isAllowed =y

London School of Planning and Management............................................................................www.LSPM.org.uk

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3.3 Review areas of concern resulting from domestic and international political and social issues.

Meaning, concept, situations, effects, results & solution.

http://pestleanalysis.co m/political-factorsaffecting-business/

London School of Planning and Management............................................................................www.LSPM.org.uk

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List of Learner Resources

Textbooks  

http://www.bha.org.uk/wordpress/wp-content/uploads/2013/08/Trends-and-Developments2012_FINAL.pdf https://link.springer.com/content/pdf/10.1057/palgrave.rlp.5090008.pdf Journals

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http://blog.winnowsolutions.com/6-essential-hospitality-trends-for-2018 Websites

          

https://en.wikipedia.org/wiki/Hospitality_industry_in_the_United_Kingdom https://www.statista.com/topics/3146/hotel-industry-in-the-united-kingdom-uk/ https://www.assetsure.com/business/hotel-insurance/hotels-laws/ https://www.ukessays.com/essays/tourism/the-operations-management-of-the-hotel-industry-tourismessay.php https://www.globalchange.com/future-of-travel-industry-tourism-hotels-hospitality-and-businesstravel.htm http://smallbusiness.chron.com/three-categories-hospitality-industry-58524.html https://www.ukessays.com/essays/business/impact-technology-hospitality-industry-5070.php https://www.rentokil.com/blog/how-technology-is-changing-the-hotel-industry/#.WxeqWu4vy1s https://waset.org/publications/9997483/connect-among-green-sustainability-and-hotel-industry-aprospective-simulation-study http://erepository.uonbi.ac.ke/bitstream/handle/11295/94992/Fadhil_Adoption%20of%20green%20prac tices%20in%20hospitality%20and%20tourism%20industry%20in%20Lamu%20County%2C.pdf?sequence= 1&isAllowed=y http://pestleanalysis.com/political-factors-affecting-business/

London School of Planning and Management............................................................................www.LSPM.org.uk

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Unit Summary Unit title

Corporate Social Responsibility

EduQual level

Level 5

Total Qualification Time (Hours)

120

Unit aim

Learners will recognize main principles of Corporate Social Responsibility (CSR) and sustainable development.

Learners will come to know about the effect hotels have on social, cultural and environmental factors and how the hotel industry can make a difference by implementing practices and procedures to be more sustainable It is available from library, database or journal, brochures, case studies, debates,news release, videos, editorials,instruction manuals, internet and intranet,management plans, Vancouver or harvard referencing systems, discussion posts,power point presentations

Essential resources

Delivery and assessment

Tutoring and advising should not be rigid and cater to the needs of students. Regular guidance through direct or online will clear the required theoretical knowledge. To guide students work independently or in groups, analyzing and accumulating datas on the subject. Individual and collective research, case studies, simulations, exercises and debates are distinctive and winsome ways of learning about the different types of consensus. Students probably use tutor cum autonomous study that reflect know-how and proficiency. For latest information and materials updations are available at relevant websites and various Medias. Additional assessment guidance is provided on the sample assignment brief.

London School of Planning and Management............................................................................www.LSPM.org.uk

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Learning Outcome 1: Understand how the main principles of CSR and sustainable development are applicable in the hospitality industry

Assessment criteria

Indicative content

Delivery

Assessment

On completion of this unit, the learner can 1.1 Explain the main principles of CSR.

1.2 Compare CSR and sustainable development in the hotel industry.

Meaning, Principles, policies, resources, management.

Definition, meaning of CSR , meaning of sustainibilty, importance of both, process followed in both practices, implementation, results, benefits, examples.

https://www.qubushotel .com/en/pressroom/artic le/80/ https://www.montcalm.c o.uk/corporate-socialresponsibility-481.html

https://www.hotelexecu tive.com/feature_focus/ 3465/sustainability-vscsr-whats-best-for-you http://www.greenhotelie r.org/wpcontent/uploads/2015/1 2/Sus-in-Hotel.pdf http://siteresources.worl dbank.org/INTEXPCOMN ET/Resources/CSR_in_to urism_2005.pdf

1.3 State the need and advantages of including CSR as part of a hotel’s business strategy.

Advantages:- lower operating cost, more efficient operations, brand image, creating new business opportunities, government support, risk management, social benefits, community

https://www.ukessays.co m/essays/management/t he-benefits-of-csr-forthe-hotel-organizationmanagement-essay.php https://myassignmenthel p.com/blog/corporatesocial-responsibility-

London School of Planning and Management............................................................................www.LSPM.org.uk

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development, personal development.

advantagesdisadvantages/

London School of Planning and Management............................................................................www.LSPM.org.uk

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Learning Outcome 2: Be able to analyse the negative and positive impact hotels can have on social, cultural and environmental factors

Assessment criteria

Indicative content

Delivery

Impact: history,changing values, cultural heritage, preservation, community development; threats like population growth, climate change, mass extinction of species, water shortages, depletion of resources and accumulations of chemicals

https://projekter.aau.dk/ projekter/files/24292688 1/martin_lorenc_thesis.p df

Assessment

On completion of this unit, the learner can: 2.1 Explain how CSR affects the ethical treatment of the hotel’s society.

2.2 Evaluate how hotels have effects on the environment and cultural heritage.

Change in environment, greening of environment, development in heritage sites, generation of jobs, economic impacts.

https://ac.elscdn.com/S18770428150 44602/1-s2.0S1877042815044602main.pdf?_tid=f68fb3f83295-4512-adab5761bf0e02ca&acdnat=1 528275015_ab815d6338 9f317da090f471aa9964c 0 https://www.ukessays.co m/essays/tourism/touris m-affects-the-localpeople-tourismessay.php

2.3 Review the significance of having a CSR policy in the hospitality industry.

Social, economic, environment, role of CSR in hospitality, strategy.

https://www.ukessays.co m/essays/tourism/impor tance-of-corporatesocial-responsibilitywithin-hospitalityindustry-tourismessay.php

London School of Planning and Management............................................................................www.LSPM.org.uk

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https://www.nibusinessi nfo.co.uk/content/busin ess-benefits-corporatesocial-responsibility

London School of Planning and Management............................................................................www.LSPM.org.uk

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Learning Outcome 3: Understand how to bring about improvements in the way hotels can become more responsible and sustainable

Assessment criteria

Indicative content

Delivery

Assessment

On completion of this unit, the learner can: 3.1 Explain various trends and best practical examples of sustainable development in the hotel industry.

Concept, meaning, elements, benefits, trends, challenges, issues, approaches.

https://www.ukessays.c om/essays/tourism/theconcept-ofsustainability-in-thehotel-industry-tourismessay.php https://ehotelier.com/in sights/2017/07/27/corp orate-socialresponsibility/

3.2 Discuss how hotels can implement practices and methods to reduce energy, water use and waste.

Methods to stop wastage of energy, water and food.

http://www.greenhoteli er.org/ourthemes/energy/simplesteps-to-reducingenergy-consumption/ http://www.greenhoteli er.org/know-howguides/reducing-andmanaging-food-wastein-hotels/ http://www.greenhoteli er.org/know-howguides/watermanagement-andresponsibility-in-hotels/

London School of Planning and Management............................................................................www.LSPM.org.uk

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3.3 Discuss how to implement a CSR policy and framework in hotel industry.

Policy and framework implementation: identify,measure progress, draw up a policy; maintain and encourage staff awareness and communicate results; environmental management, integrate sustainable criteria.

https://orca.cf.ac.uk/18 016/1/Article%2066.pdf http://www.iisd.org/pdf /2007/csr_guide.pdf

London School of Planning and Management............................................................................www.LSPM.org.uk

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List of Learner Resources Textbooks      

http://www.greenhotelier.org/wp-content/uploads/2015/12/Sus-in-Hotel.pdf http://siteresources.worldbank.org/INTEXPCOMNET/Resources/CSR_in_tourism_2005.pdf https://projekter.aau.dk/projekter/files/242926881/martin_lorenc_thesis.pdf https://ac.els-cdn.com/S1877042815044602/1-s2.0-S1877042815044602-main.pdf?_tid=f68fb3f83295-4512-adab-5761bf0e02ca&acdnat=1528275015_ab815d63389f317da090f471aa9964c0 https://orca.cf.ac.uk/18016/1/Article%2066.pdf http://www.iisd.org/pdf/2007/csr_guide.pdf Journals

Websites             

https://www.qubushotel.com/en/pressroom/article/80/ https://www.montcalm.co.uk/corporate-social-responsibility-481.html https://www.hotelexecutive.com/feature_focus/3465/sustainability-vs-csr-whats-best-for-you https://www.ukessays.com/essays/management/the-benefits-of-csr-for-the-hotel-organizationmanagement-essay.php https://myassignmenthelp.com/blog/corporate-social-responsibility-advantages-disadvantages/ https://www.ukessays.com/essays/tourism/tourism-affects-the-local-people-tourism-essay.php https://www.ukessays.com/essays/tourism/importance-of-corporate-social-responsibility-withinhospitality-industry-tourism-essay.php https://www.nibusinessinfo.co.uk/content/business-benefits-corporate-social-responsibility https://www.ukessays.com/essays/tourism/the-concept-of-sustainability-in-the-hotel-industrytourism-essay.php https://ehotelier.com/insights/2017/07/27/corporate-social-responsibility/ http://www.greenhotelier.org/our-themes/energy/simple-steps-to-reducing-energy-consumption/ http://www.greenhotelier.org/know-how-guides/reducing-and-managing-food-waste-in-hotels/ http://www.greenhotelier.org/know-how-guides/water-management-and-responsibility-in-hotels/

London School of Planning and Management............................................................................www.LSPM.org.uk

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Unit Summary Unit title

Current Issues in HRM

EduQual level

Level 5

Total Qualification Time (Hours)

120

Unit aim

Learners will recognize the main principles of Human Resource Management (HRM) and the present issues Human Resource (HR) managers oversee when carrying out their role and responsibilities. Learners will also come to know how current legislation affects the HR function in Hotel and Hospitality Management.

It is available from library, database or journal, brochures, case studies, debates,news release, videos, editorials,instruction manuals, internet and intranet,management plans, Vancouver or harvard referencing systems, discussion posts,power point presentations

Essential resources

Delivery and assessment

Tutoring and advising should not be rigid and cater to the needs of students. Regular guidance through direct or online will clear the required theoretical knowledge. To guide students work independently or in groups, analyzing and accumulating datas on the subject. Individual and collective research, case studies, simulations, exercises and debates are distinctive and winsome ways of learning about the different types of consensus. Students probably use tutor cum autonomous study that reflect know-how and proficiency. For latest information and materials updations are available at relevant websites and various Medias. Additional assessment guidance is provided on the sample assignment brief.

London School of Planning and Management............................................................................www.LSPM.org.uk

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Learning Outcome 1: Understand the main principles of HRM in a hospitality setting

Assessment criteria

Indicative content

Delivery

Definition of HRM,Concept & Meaning of HRM in hospitality sector, Case Study.

https://www.manageme ntstudyguide.com/huma n-resourcemanagement.htm

Assessment

On completion of this unit, the learner can 1.1 Explain the concept of HRM in a hospitality setting.

http://www.economy.go v.ae/Publications/Kim_H oque__Human_Resource _Management_in_the_H otel(BookSee.org).pdf https://www.tandfonline .com/doi/abs/10.1080/1 5332845.2012.690683?sr c=recsys&journalCode=w hrh20 1.2 Discuss functions of HR in a hospitality organisation.

Functions of HR- Recruiting, Retention, Compensation, Liability, Labor, Types of role of HR.

http://www.bbc.co.uk/bi tesize/higher/business_ management/human_re source_management/rol e_importance_human_r esources/revision/1/ http://smallbusiness.chr on.com/role-humanresources-departmenthospitality-organization71891.html

London School of Planning and Management............................................................................www.LSPM.org.uk

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1.3 State the issues the HR function faces in a hospitality organisation

Issues faced by HR- Change management, Leadership development, HR Effectiveness measurement, Training set up.

https://writepass.com/jo urnal/2012/11/humanresource-management/ https://www.villanovau.c om/resources/hr/human -resource-managementchallenges/#.Wxd05u4vy 1s

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Learning Outcome 2: Be able to identify current issues in HR and apply change management to improve practices resolving these issues

Assessment criteria

Indicative content

Delivery

Problems faced are – Training, Customer care, stress management, Employee empowerment, Leadership effects, issues, solutions.

https://www.ukessays.c om/essays/tourism/thecontemporary-issues-inhospitalitymanagement-tourismessay.php

Assessment

On completion of this unit, the learner can: 2.1 Review present problems faced by HR in a hospitality organisation.

https://core.ac.uk/down load/pdf/10826958.pdf 2.2 Evaluate the effect of present problems in HR in hospitality organisations.

Problems faced- Turnover, Recruitment, Training, Morale, Shrinkage.

http://smallbusiness.chr on.com/problems-facedhr-hospitality-sector72422.html https://www.hotelonline.com/News/PR200 4_4th/Dec04_TenIssues. html

2.3 Discuss how to improve current practices with the application of change management

Definition of Change, understand,identify and overcome barriers to change, Succesful Implementation of change, Examples.

https://www.prosci.com /changemanagement/thoughtleadershiplibrary/changemanagement-definition https://www.nice.org.uk /media/default/about/w hat-we-do/intopractice/support-forservice-improvement-

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and-audit/how-tochange-practicebarriers-to-change.pdf https://www.managers. org.uk/insights/news/20 15/july/the-5-greatestexamples-of-changemanagement-inbusiness-history http://www.uhbristol.nh s.uk/files/nhsubht/8%20How%20to% 20implement%20change %20v3.pdf

London School of Planning and Management............................................................................www.LSPM.org.uk

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Learning Outcome 3: Understand how current employment legislation impacts on the HR function in a hospitality organisation

Assessment criteria

Indicative content

Delivery

Components:- Meaning, Reasons for Requirement, Laws, Regulations, Benefits, Conditions.

https://study.com/acade my/lesson/what-isemployment-law-anintroduction-toemployment-law.html

Assessment

On completion of this unit, the learner can: 3.1 State the main components of Employment Law.

http://www.timrussell.co.uk/upimages/e mployment%20guide.pd f

3.2 Evaluate how specific legislation could have impact on recruitment and selection in a hospitality organisation.

Legislation regarding recruitment, Laws, Pros & cons, Solution.

https://uk.practicallaw.t homsonreuters.com/75034973?transitionType=De fault&contextData=(sc.D efault)&firstPage=true& bhcp=1

https://www.sheffield.ac .uk/hr/recruitment/guid ance http://unpan1.un.org/int radoc/groups/public/doc uments/UN/UNPAN0218 14.pdf 3.3 Discuss how specific legislation could have impact on hotel training, development and performance management.

List of rules and regulations for employees, Effect of laws on employee, benefits, disadvantages, solution.

http://www.receptionac ademy.com/uploads/file s/staff-recruitmentselection-policy-andprocedure.pdf

London School of Planning and Management............................................................................www.LSPM.org.uk

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https://assets.publishing .service.gov.uk/governm ent/uploads/system/upl oads/attachment_data/f ile/128792/13-638employer-perceptionsand-the-impact-ofemploymentregulation.pdf

London School of Planning and Management............................................................................www.LSPM.org.uk

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List of Learner Resources Textbooks        

http://www.economy.gov.ae/Publications/Kim_Hoque__Human_Resource_Management_in_the_Hotel( BookSee.org).pdf https://core.ac.uk/download/pdf/10826958.pdf https://www.nice.org.uk/media/default/about/what-we-do/into-practice/support-for-serviceimprovement-and-audit/how-to-change-practice-barriers-to-change.pdf http://www.uhbristol.nhs.uk/files/nhs-ubht/8%20How%20to%20implement%20change%20v3.pdf http://www.tim-russell.co.uk/upimages/employment%20guide.pdf http://unpan1.un.org/intradoc/groups/public/documents/UN/UNPAN021814.pdf http://www.receptionacademy.com/uploads/files/staff-recruitment-selection-policy-and-procedure.pdf https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/128 792/13-638-employer-perceptions-and-the-impact-of-employment-regulation.pdf Journals

Websites              

https://www.managementstudyguide.com/human-resource-management.htm https://www.tandfonline.com/doi/abs/10.1080/15332845.2012.690683?src=recsys&journalCode=whrh2 0 http://www.bbc.co.uk/bitesize/higher/business_management/human_resource_management/role_imp ortance_human_resources/revision/1/ http://smallbusiness.chron.com/role-human-resources-department-hospitality-organization-71891.html https://writepass.com/journal/2012/11/human-resource-management/ https://www.villanovau.com/resources/hr/human-resource-management-challenges/#.Wxd05u4vy1s https://www.ukessays.com/essays/tourism/the-contemporary-issues-in-hospitality-managementtourism-essay.php http://smallbusiness.chron.com/problems-faced-hr-hospitality-sector-72422.html https://www.hotel-online.com/News/PR2004_4th/Dec04_TenIssues.html https://www.prosci.com/change-management/thought-leadership-library/change-managementdefinition https://www.managers.org.uk/insights/news/2015/july/the-5-greatest-examples-of-changemanagement-in-business-history https://study.com/academy/lesson/what-is-employment-law-an-introduction-to-employment-law.html https://uk.practicallaw.thomsonreuters.com/7-5034973?transitionType=Default&contextData=(sc.Default)&firstPage=true&bhcp=1 https://www.sheffield.ac.uk/hr/recruitment/guidance

London School of Planning and Management............................................................................www.LSPM.org.uk

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Unit Summary Unit title

Customer Relations Management

EduQual level

Level 5

Total Qualification Time (Hours)

120

Unit aim

Learners will recognise the significance of Customer Relationship Management (CRM) to hospitality organisations and understand the necessary processes to make certain its effective It is available from library, database or journal, brochures, case studies, debates,news release, videos, editorials,instruction manuals, internet and intranet,management plans, Vancouver or harvard referencing systems, discussion posts,power point presentations

Essential resources

Delivery and assessment

Tutoring and advising should not be rigid and cater to the needs of students. Regular guidance through direct or online will clear the required theoretical knowledge. To guide students work independently or in groups, analyzing and accumulating datas on the subject. Individual and collective research, case studies, simulations, exercises and debates are distinctive and winsome ways of learning about the different types of consensus. Students probably use tutor cum autonomous study that reflect know-how and proficiency. For latest information and materials updations are available at relevant websites and various Medias. Additional assessment guidance is provided on the sample assignment brief.

London School of Planning and Management............................................................................www.LSPM.org.uk

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Learning Outcome 1: Understand the importance of CRM in the hospitality industry

Assessment criteria

Indicative content

Delivery

1.1 Discuss the main elements of effective CRM.

Main elements of CRM: Terms, definitions, techniques, positioning of CRM to organisation.

https://www.ukessays.c om/essays/marketing/ke y-points-in-customerrelationshipmanagement-marketingessay.php

1.2 State the profits to be achieved from successful CRM.

Profits:- Customer satisfaction increase, Increase in long term relation with clients, Better relation with customers , Increase in sales.

Etc.

https://www.ukessays.c om/essays/marketing/an -analysis-of-the-benefitsof-crm-marketingessay.php

Assessment

On completion of this unit, the learner can

https://www.salesforce. com/hub/crm/benefitsof-crm/

1.3 Explain the relationship between quality management systems and CRM.

Customer focus, accessibility, data mining and analysis, customer evaluation, customer segments, Customer needs and expectations.

https://www.ersj.eu/rep ec/ers/papers/13_SISME _p2.pdf http://relationshipwithc ustomer.blogspot.com/2 014/04/impact-ofquality-managementsystems-on.html

London School of Planning and Management............................................................................www.LSPM.org.uk

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Learning Outcome 2: Understand how effective CRM is implemented

Assessment criteria

Indicative content

Delivery

Processes: Communication, Effective database, Questionnaires, website and e-marketing, direct marketing, social networking.

http://www.crmsearch.c om/5-steps-to-crm.php

Assessment

On completion of this unit, the learner can: 2.1 State the step-by-step process needed to achieve effective CRM.

2.2 Explain the role played by employees in sucessful CRM.

Need of effective CRM, Role of employees, training of employees.

https://www.theseus.fi/ bitstream/handle/10024 /43484/oppari.pdf?sequ ence=1 https://www.baass.com/ plusblog/bid/91612/CRM -The-Importance-ofEmployee-Buy-In

2.3 Discuss how external stakeholders can contribute to an effective CRM system.

External stakeholder’s behaviour, CRM related to external stockholders. http://relationshipwithcu stomer.blogspot.com/20 14/04/role-of-externalstakeholdersin_6862.html

London School of Planning and Management............................................................................www.LSPM.org.uk

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Learning Outcome 3: Understand how to improve CRM systems in a hospitality industry

Assessment criteria

Indicative content

Delivery

Existing CRM system in hotels, Need for better system, Tips for better CRM Systems, Case Study.

https://aremorch.com/h otels/why-hotels-needto-rethink-existing-hotelmanagement-systems/

Assessment

On completion of this unit, the learner can: 3.1 Review existing systems and suggest some improvement.

https://www.hotelogix.c om/blog/2017/11/15/8ways-build-customerloyalty-hotel-owners/ https://www.scribd.com /doc/14587797/Custom er-RelationshipManagement-in-HotelIndustry

3.2 Give a proposal for improvements to customer relationship management processes.

3.3 Plan how to formulate the improvements.

Proposals: Estimation of required profitability, targeted marketing campaigns, clear timescales, deadlines, success criteria

Formulation of improvement plan: Gather and analyse data, decision-making processes, monitoring, review, implement, evaluate progress

https://ieeexplore.ieee.o rg/document/6822396/

https://www.gainsight.c om/your-success/howto-improve-customerrelationshipmanagement/ https://www.maximizer. com/blog/top-5-waysto-improve-customer-

London School of Planning and Management............................................................................www.LSPM.org.uk

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relationships-by-usingcrm-software/

London School of Planning and Management............................................................................www.LSPM.org.uk

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List of Learner Resources

Textbooks

Journals  

http://relationshipwithcustomer.blogspot.com/2014/04/impact-of-quality-management-systems-on.html https://www.maximizer.com/blog/top-5-ways-to-improve-customer-relationships-by-using-crm-software/ Websites

           

https://www.ukessays.com/essays/marketing/key-points-in-customer-relationship-managementmarketing-essay.php https://www.ukessays.com/essays/marketing/an-analysis-of-the-benefits-of-crm-marketing-essay.php https://www.salesforce.com/hub/crm/benefits-of-crm/ https://www.ersj.eu/repec/ers/papers/13_SISME_p2.pdf http://www.crmsearch.com/5-steps-to-crm.php https://www.theseus.fi/bitstream/handle/10024/43484/oppari.pdf?sequence=1 https://www.baass.com/plusblog/bid/91612/CRM-The-Importance-of-Employee-BuyInhttp://relationshipwithcustomer.blogspot.com/2014/04/role-of-external-stakeholders-in_6862.html https://aremorch.com/hotels/why-hotels-need-to-rethink-existing-hotel-management-systems/ https://www.hotelogix.com/blog/2017/11/15/8-ways-build-customer-loyalty-hotel-owners/ https://www.scribd.com/doc/14587797/Customer-Relationship-Management-in-Hotel-Industry https://ieeexplore.ieee.org/document/6822396/ https://www.gainsight.com/your-success/how-to-improve-customer-relationship-management/

London School of Planning and Management............................................................................www.LSPM.org.uk

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Unit Summary Unit title

Events and Conference Management

EduQual level

Level 5

Total Qualification Time (Hours)

120

Unit aim

Learners will gain knowledge on the operational issues that underpin successful events and conference management. This unit examines events on a wide range and discusses the processes and considerations involved.

Essential resources

It is available from library, database or journal, brochures, case studies, debates,news release, videos, editorials,instruction manuals, internet and intranet,management plans, Vancouver or harvard referencing systems, discussion posts,power point presentations

Delivery and assessment

Tutoring and advising should not be rigid and cater to the needs of students. Regular guidance through direct or online will clear the required theoretical knowledge. To guide students work independently or in groups, analyzing and accumulating datas on the subject. Individual and collective research, case studies, simulations, exercises and debates are distinctive and winsome ways of learning about the different types of consensus. Students probably use tutor cum autonomous study that reflect know-how and proficiency. For latest information and materials updations are available at relevant websites and various Medias. Additional assessment guidance is provided on the sample assignment brief.

London School of Planning and Management............................................................................www.LSPM.org.uk

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Learning Outcome 1: Understand the nature of the events sector and the factors that influence it

Assessment criteria

Indicative content

Delivery

Natureof the sector: Significance, size and worth of industry, types of events, range of business areas.

http://blog.glion.edu/ind ustry-insights/eventsimportant-hospitalityindustry/

Assessment

On completion of this unit, the learner can 1.1Explain the nature of the events industry and its importance to hospitality operations.

http://www.coris.uniro ma1.it/sites/default/files /12.08.39_Event%20Tou rsm%20_GETZ.pdf 1.2Describe the growth of the event industry and the significance of innovation.

1.3Analyse a variety of venues and the reasons for their selection.

Growth: Historical, importance to learning development, external factors including economic, socio-cultural, political, technological.

Venues: Event planning meaning, Reason for variation, Diversity of sites and types, reasons for choosing them, Effect on client base.

https://www.entreprene ur.com/article/289909 https://www.bartleby.co m/essay/History-of-theEvent-IndustryFKS774KTC

https://whova.com/blog /things-consider-whenchoosing-event-venue/ http://blog.eventfarm.co m/blog/10-factors-forevent-planners-toconsider-whenchoosing-the-rightevent-venue

London School of Planning and Management............................................................................www.LSPM.org.uk

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Learning Outcome 2: Understand the main issues involved in effective management of events and conferences

Assessment criteria

Indicative content

Delivery

Management stages, decision-making, client cooperation, component elements of event, contacts with vendors, marketing, health & safety, law & order..

https://www.brightonsb m.com/news/top-10tips-successful-eventmanagement/

Basic etiquette: Guidelines for cultural and religious events, weddings, public meetings, formal dinners, seating plans, room designs, personnel.

http://www.specialevent s.gatech.edu/resources/ protocol

Assessment

On completion of this unit, the learner can: 2.1 Discuss the administrative considerations for successful event planning.

2.2 State etiquette and protocol requirements for events and conferences.

https://www.eventbrite. co.uk/blog/tips-forevent-preparation-ds00/

http://eventandconferen ce.co.uk/businessetiquette-tips-for-eventmanagers/ http://www.leoisaac.co m/evt/top545.htm

2.3 State the legal and financial aspects of events management.

Costing and pricing techniques,profitability, laws, legal conditions.

https://study.com/acade my/lesson/legal-issuesin-event-planning.html https://www.theseus.fi/ bitstream/handle/10024 /76351/Gurung_Bikash.p df?sequence=1

London School of Planning and Management............................................................................www.LSPM.org.uk

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Learning Outcome 3: Be able to identify the considerations for the organisation and implementation of events and conferences

Assessment criteria

Indicative content

Delivery

Quality: Space utilisation, environment, Quality standards.

http://www.eventandco nferenceco.com.au/qual ity-assurance-standards/

Assessment

On completion of this unit, the learner can: 3.1Evaluate the quality requirements of variety of styles of events and conferences.

https://study.com/acad emy/lesson/qualityassurance-in-eventconferenceplanning.html https://www.iamrecruiti ng.co.uk/tips-andguides/how-to-organisesuccessful-events-10top-tips-for-perfectevents/ 3.2 Discuss methods to analyse performance of managed events.

Steps for Event Evaluation:different methods, coordinating closely with team, feedback.

http://assistmyevent.co m/evaluating-eventperformance/ https://www.gevme.co m/blog/how-toevaluate-an-event/

3.3 State how targets are set for establishing success criteria.

Target setting:- Less ambiguity, specific points, fixed goal, method leniency, quality maintanance, evaluation.

https://www.gevme.co m/blog/develop-rightgoals-event-success/ https://www.eventbrite. co.uk/blog/goal-setting-

London School of Planning and Management............................................................................www.LSPM.org.uk

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for-event-plannersds00/

London School of Planning and Management............................................................................www.LSPM.org.uk

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List of Learner Resources Textbooks 

http://www.coris.uniroma1.it/sites/default/files/12.08.39_Event%20Toursm%20_GETZ.pdf Journals

     

https://whova.com/blog/things-consider-when-choosing-event-venue/ http://blog.eventfarm.com/blog/10-factors-for-event-planners-to-consider-when-choosing-the-rightevent-venue https://www.eventbrite.co.uk/blog/tips-for-event-preparation-ds00/ https://www.gevme.com/blog/how-to-evaluate-an-event/ https://www.gevme.com/blog/develop-right-goals-event-success/ https://www.eventbrite.co.uk/blog/goal-setting-for-event-planners-ds00/ Websites

            

http://blog.glion.edu/industry-insights/events-important-hospitality-industry/ https://www.entrepreneur.com/article/289909 https://www.bartleby.com/essay/History-of-the-Event-Industry-FKS774KTC https://www.brightonsbm.com/news/top-10-tips-successful-event-management/ http://www.specialevents.gatech.edu/resources/protocol http://eventandconference.co.uk/business-etiquette-tips-for-event-managers/ http://www.leoisaac.com/evt/top545.htm https://study.com/academy/lesson/legal-issues-in-event-planning.html https://www.theseus.fi/bitstream/handle/10024/76351/Gurung_Bikash.pdf?sequence=1 http://www.eventandconferenceco.com.au/quality-assurance-standards/ https://study.com/academy/lesson/quality-assurance-in-event-conference-planning.html https://www.iamrecruiting.co.uk/tips-and-guides/how-to-organise-successful-events-10-top-tips-forperfect-events/ http://assistmyevent.com/evaluating-event-performance/

London School of Planning and Management............................................................................www.LSPM.org.uk

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Unit Summary Unit title

Food and Beverage Operations

EduQual level

Level 5

Total Qualification Time (Hours)

120

Unit aim

Learners will have exposure regarding supply chain systems and procedures, and how organisations implement these methods to procure, produce and prepare food and beverages within the hospitality industry, both domestically and globally. This unit demonstrates how supply chain management is important for efficient operation and for gaining a competitive edge.

Essential resources

It is available from library, database or journal, brochures, case studies, debates,news release, videos, editorials,instruction manuals, internet and intranet,management plans, Vancouver or harvard referencing systems, discussion posts,power point presentations

Delivery and assessment

Tutoring and advising should not be rigid and cater to the needs of students. Regular guidance through direct or online will clear the required theoretical knowledge. To guide students work independently or in groups, analyzing and accumulating datas on the subject. Individual and collective research, case studies, simulations, exercises and debates are distinctive and winsome ways of learning about the different types of consensus. Students probably use tutor cum autonomous study that reflect know-how and proficiency. For latest information and materials updations are available at relevant websites and various Medias. Additional assessment guidance is provided on the sample assignment brief.

London School of Planning and Management............................................................................www.LSPM.org.uk

46

Learning Outcome 1: Understand the impact of the supply chain on food production.

Assessment criteria

Indicative content

Delivery

1.1 Discuss how the food and beverage supply chain can develop effectiveness.

Method includes:-production, processing, distribution, consumption, suppliers, supplier evaluation, supplier auditing, importing, inventory optimization.

https://www.llamasoft.co m/nine-ways-food-andbeverage-companies-canuse-supply-chain-designto-drive-competitiveadvantage-white-paper/

1.2 Explain the principles behind food and beverage production.

Principles followed are:Product authenticity, safe storage, Organic farm Produce, Product sustainability.

https://www.foodmanuf acture.co.uk/Article/2018 /01/18/Six-principles-toreshape-the-food-supplysystem-Professor-Elliott

Process involves: Cook & serve, cook then store & serve (e.g. cook-chill), preparation processes (e.g. measuring, mixing, blending, whisking, cutting, chopping), cooking methods (e.g. dry – roasting, grilling, baking, frying; wet – boiling, poaching, braising, steaming, stewing, microwave).

http://nfscfaculty.tamu.e du/talcott/courses/FSTC3 11/Textbook/1Chapter%201%20Principl es%20of%20Food%20Pro cessing.pdf

Assessment

On completion of this unit, the learner can

1.3 Step-by-step explain the processes involved in food manufacturing.

https://scs.si/joomla/images/Food %20processing.pdf

London School of Planning and Management............................................................................www.LSPM.org.uk

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Learning Outcome 2: Understand the operational issues faced by food and beverage suppliers

Assessment criteria

Indicative content

Delivery

It includes: demand and replenishment needs, Warehouse,inventory, transportation,collaborative relations with suppliers

https://www.koganpage .com/media/project_kp/ document/food-supplychain-management-andlogistics-samplechapter.pdf

Assessment

On completion of this unit, the learner can: 2.1 Explain the main reasons of food retailing and food logistics.

2.2 State the issues faced in international food and beverage supply chains.

2.3 Review new technological trends in food supply chains.

Challenges: Contamination, safe storage, food preservation, short supply, product recalls, mitigating risks.

Technology: computerised stock control, temperaturecontrolled supply chains, traceability, online ordering and retailing, distribution and delivery, demand forecasts.

https://enablon.com/blo g/2017/06/01/6challenges-foodbeverage-industry https://alfapeople.com/t he-top-5-challenges-forfood-and-beveragedistribution/ https://www.sciencedire ct.com/science/book/97 81782424475

https://www.foodlogisti cs.com/technology/articl e/12344804/howtechnology-istransforming-the-foodsupply-chain

London School of Planning and Management............................................................................www.LSPM.org.uk

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Learning Outcome 3: Understand the importance of sustainability and its role in future developments

Assessment criteria

Indicative content

Delivery

Regulations:Trading Standards, Weights and Measures, Customs and Excise, key legislation (e.g.

Hotel Proprietors Act, Food and Drugs Act, Trade Descriptions Act, Licensing Acts, Food Safety Act, Food Hygiene (General) Act, European directives on health and safety), reference standards.

https://www.food.gov.uk /businessguidance/general-foodlaw

Assessment

On completion of this unit, the learner can: 3.1 Review food regulation, safety and quality control.

http://www.fao.org/food /food-safetyquality/capacitydevelopment/foodregulations/en/ https://en.wikipedia.org/ wiki/Food_safety

3.2 State sustainability problems created in the food supply chain

Sustainability: Environmental performance, recycling, reuse, responsible purchasing.

http://www.globaltrade mag.com/globallogistics/challengessustainable-food-supplychains https://www.foodethicsc ouncil.org/uploads/public ations/FECscenariosrepor t(web)_0.pdf

3.3 Review future barriers in the food and catering sector.

Future challenges: International food supply chains,economic conditionn, risk management, trends, food security,supply and demand balance.

https://assets.publishing. service.gov.uk/governme nt/uploads/system/uploa ds/attachment_data/file/ 69283/pb11649-fiss2006060411.pdf

London School of Planning and Management............................................................................www.LSPM.org.uk

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List of Learner Resources Textbooks  

http://nfscfaculty.tamu.edu/talcott/courses/FSTC311/Textbook/1Chapter%201%20Principles%20of%20Food%20Processing.pdf https://www.sciencedirect.com/science/book/9781782424475 Journals



https://www.foodlogistics.com/technology/article/12344804/how-technology-is-transforming-the-foodsupply-chain Websites

           

https://www.llamasoft.com/nine-ways-food-and-beverage-companies-can-use-supply-chain-design-todrive-competitive-advantage-white-paper/ https://www.foodmanufacture.co.uk/Article/2018/01/18/Six-principles-to-reshape-the-food-supplysystem-Professor-Elliott https://sc-s.si/joomla/images/Food%20processing.pdf https://www.koganpage.com/media/project_kp/document/food-supply-chain-management-andlogistics-sample-chapter.pdf https://enablon.com/blog/2017/06/01/6-challenges-food-beverage-industry https://alfapeople.com/the-top-5-challenges-for-food-and-beverage-distribution/ https://www.food.gov.uk/business-guidance/general-food-law http://www.fao.org/food/food-safety-quality/capacity-development/food-regulations/en/ https://en.wikipedia.org/wiki/Food_safety http://www.globaltrademag.com/global-logistics/challenges-sustainable-food-supply-chains https://www.foodethicscouncil.org/uploads/publications/FECscenariosreport(web)_0.pdf https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/692 83/pb11649-fiss2006-060411.pdf

London School of Planning and Management............................................................................www.LSPM.org.uk

50

Unit Summary Unit title

Managing People

EduQual level

Level 5

Total Qualification Time (Hours)

120

Unit aim

Learners will come to know about the basic principles of management behaviour and a variety of management styles, roles, responsibilities, characteristics and skills.

Learners will learn the effect of different organisation structures by studying the design and culture within a hospitality setting.

It is available from library, database or journal, brochures, case studies, debates,news release, videos, editorials,instruction manuals, internet and intranet,management plans, Vancouver or harvard referencing systems, discussion posts,power point presentations

Essential resources

Delivery and assessment

Tutoring and advising should not be rigid and cater to the needs of students. Regular guidance through direct or online will clear the required theoretical knowledge. To guide students work independently or in groups, analyzing and accumulating datas on the subject. Individual and collective research, case studies, simulations, exercises and debates are distinctive and winsome ways of learning about the different types of consensus. Students probably use tutor cum autonomous study that reflect know-how and proficiency. For latest information and materials updations are available at relevant websites and various Medias. Additional assessment guidance is provided on the sample assignment brief.

London School of Planning and Management............................................................................www.LSPM.org.uk

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Learning Outcome 1: Understand the main principles of management behaviour including the roles and responsibilities associated with it.

Assessment criteria

Indicative content

Delivery

Management behaviour: Classical theories, History, Modern management;authority and responsibility; approach; assumptions and drawbacks, organization behavior.

http://www.mim.ac.mw /ebook/books/Managem ent%20&%20Organizatio nal%20Behaviour,%207t h%20edition.pdf

Assessment

On completion of this unit, the learner can 1.1 Discuss the basic components of management behaviour.

https://en.wikipedia.org /wiki/Organizational_be havior

1.2 Compare different management styles.

Management stylesDirective, authorative, affliative, participative, pacesetting,coaching.

https://leadersinheels.co m/career/6management-styles-andwhen-best-to-use-themthe-leaders-tool-kit/ https://www.ukessays.c om/essays/business/diff erent-managementstyles-businessessay.php

1.3 Discuss the key roles and responsibilities of a manager in a hospitality establishment.

Roles & ResponsibilitiesBudjet managing, marketing, expenditure control, customer service, Housekeeping, Customer Grievance handling, Maintainanace, Supervision, Security, Co-ordination, Food & Beverage.

http://data.conferencew orld.in/SUSTECH/P849855.pdf

https://www.fnu.edu/5key-hospitalitymanagement-dutiesexpect/ http://www2.sfasu.edu/

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cte/Michelle_Files/HMS _302_Web_Content/302 _Roles_7.html

1.4 Evaluate various leadership skills and characteristics needed in the hospitality industry.

Leadership skills required:adaptability, team-oriented, entrepreneurial, passionate.

Importance of leadership.

https://ohiobusinesscoll ege.edu/blog/4leadership-traits-forhospitality-and-tourismcareers/ https://www.linkedin.co m/pulse/importanceleadership-hospitalityfadi-serhal https://www.michiganst ateuniversityonline.com/ resources/hospitality/th e-5-essentials-ofhospitalityleadership/#.Wxdjcu4vy 1s

London School of Planning and Management............................................................................www.LSPM.org.uk

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Learning Outcome 2: Be able to analyse the role of motivation, communication and teamwork in the effective management of people

Assessment criteria

Indicative content

Delivery

Motivation Methods- Equal treatment, Compliments, Lead by example, Perks, Responsibilities to team, Communication, Flexibility, Listen to employees.

https://realbusiness.co.u k/hr-andmanagement/2015/01/2 6/8-ways-to-keep-yourstaff-motivated-at-work/

Assessment

On completion of this unit, the learner can: 2.1 Review various ways managers could use to motivate their employees.

https://www.roberthalf. co.uk/motivating-yourteam-25-ways-increaseemployee-engagement https://startups.co.uk/1 0-ways-to-motivatestaff/ 2.2 Review the most effective communication methods for different situations.

Communication methods:Remove barriers, Listen, Avoid jargon, open mind, Simple message,Discipline, inspire, reinforce, feedback.

http://www.nationalarc hives.gov.uk/documents /archives/effectivecommunications.pdf https://www.activia.co.u k/blog/4-strategies-toovercomecommunication-barriersin-the-workplace

2.3 Discuss the significance of teamwork in a hospitality organisation

Reasons- Remove blocks and work hurdles, Creates positivity, Customer satisfaction, more flexibility, less hierarchy,

https://hbr.org/2011/08 /eight-ways-to-energizeyour-te

https://www.ukessays.c om/essays/business/the

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-huge-factors-of-teamwork-in-hospitalitybusiness-essay.php http://lisabelldanga.blog spot.com/2012/10/theimportance-ofteamwork-in_17.html https://the-happymanager.com/articles/w hy-is-teamworkimportant/

London School of Planning and Management............................................................................www.LSPM.org.uk

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Learning Outcome 3: Understand how to review own potential as a prospective manager

Assessment criteria

Indicative content

Delivery

Assessment

On completion of this unit, the learner can: 3.1 Evaluate personal management skills by carrying out a list of skills audits.

Skills Audit- methods, process, results, rectification.

https://assets.publishing. service.gov.uk/governme nt/uploads/system/uploa ds/attachment_data/file/ 306403/briefing-paperssa12-hospitality-sporttourism.pdf https://woodcraft.org.uk /sites/default/files/Ladde r%204%20learning%20%20skills%20audit%20no tes.pdf

3.2 Evaluate personal strengths, weaknesses, opportunities and threats(SWOT Analysis).

Types of SWOT analysis, Methods of SWOT analysis, Benefits, Disadvantages.

Results.

https://www.cram.com/ essay/Hospitality-HotelIndustry-SwotAnalysis/P3JNKB6K5J http://www.aalep.eu/sw ot-analysis-hotels-andrestaurants-sector

3.3 Propose a personal development plan which supports a career in hospitality management.

Meaning, Skills required, career development, Plan sketching, Implementing, Assess development.

http://hospitalityschools. com/resources/top-10qualities-of-a-greathospitality-employee https://www.managers.o rg.uk/knowledgebank/personaldevelopment-planning https://www.reed.co.uk/

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career-advice/personaldevelopment-plantemplate/ http://eprints.bournemo uth.ac.uk/27770/9/9781-910158-67-8Ch05.pdf

London School of Planning and Management............................................................................www.LSPM.org.uk

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Learning Outcome 4: Be able to identify organisational structure and culture within a hospitality setting

Assessment criteria

Indicative content

Delivery

Assessment

On completion of this unit, the learner can: 4.1 Discuss various organisational theories and approaches.

Meaning of organisational theory, Types of approach, types of theories.

http://www.essay.uk.co m/freeessays/management/3organizationaltheories.php https://catalogue.pears oned.co.uk/assets/hip/g b/hip_gb_pearsonhigher ed/samplechapter/0273 757342.pdf

4.2 Evaluate the significance of organisational design and structure.

Importance of organisational design- easy communication, better results, increase in customer satisfaction, easy on management, order maintained in organisation.

https://www.ukessays.c om/essays/managemen t/why-is-organizationaldesign-importantmanagement-essay.php https://hbr.org/2011/02 /the-importance-oforganization https://www.ukessays.c om/essays/managemen t/the-importance-oforganizationalstructure-managementessay.php

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4.3 Review the impact of organisational structure and culture on effectiveness of leadership.

Leadership styles, approach, organisation behavior, corelation with leadership.

How leadership and organisational structure are mutually affected, organisational development on the whole.

http://www.cihm.leeds. ac.uk/wpcontent/uploads/2014/0 5/new_nla_paper_leade rship_and_culture__2_. pdf https://eoeleadership.h ee.nhs.uk/sites/default/ files/1317116794_DGgD _organisational_effectiv eness__how_to_make_it_happ .pdf https://businessschool.exeter.ac.uk/doc uments/papers/leaders hip/695.pdf

London School of Planning and Management............................................................................www.LSPM.org.uk

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List of Learner Resources Textbooks          

http://www.mim.ac.mw/ebook/books/Management%20&%20Organizational%20Behaviour,%207th%2 0edition.pdf http://data.conferenceworld.in/SUSTECH/P849-855.pdf http://www.nationalarchives.gov.uk/documents/archives/effective-communications.pdf http://www.cihm.leeds.ac.uk/wpcontent/uploads/2014/05/new_nla_paper_leadership_and_culture__2_.pdf https://eoeleadership.hee.nhs.uk/sites/default/files/1317116794_DGgD_organisational_effectiveness__how_to_make_it_happ.pdf http://eprints.bournemouth.ac.uk/27770/9/978-1-910158-67-8Ch05.pdf https://business-school.exeter.ac.uk/documents/papers/leadership/695.pdf https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/30 6403/briefing-paper-ssa12-hospitality-sport-tourism.pdf https://woodcraft.org.uk/sites/default/files/Ladder%204%20learning%20%20skills%20audit%20notes.pdf https://catalogue.pearsoned.co.uk/assets/hip/gb/hip_gb_pearsonhighered/samplechapter/027375734 2.pdf Journals

Websites

London School of Planning and Management............................................................................www.LSPM.org.uk

60                         

https://en.wikipedia.org/wiki/Organizational_behavior https://leadersinheels.com/career/6-management-styles-and-when-best-to-use-them-the-leaders-toolkit/ https://www.ukessays.com/essays/business/different-management-styles-business-essay.php https://www.fnu.edu/5-key-hospitality-management-duties-expect/ http://www2.sfasu.edu/cte/Michelle_Files/HMS_302_Web_Content/302_Roles_7.html https://ohiobusinesscollege.edu/blog/4-leadership-traits-for-hospitality-and-tourism-careers/ https://www.linkedin.com/pulse/importance-leadership-hospitality-fadi-serhal https://www.michiganstateuniversityonline.com/resources/hospitality/the-5-essentials-of-hospitalityleadership/#.Wxdjcu4vy1s https://realbusiness.co.uk/hr-and-management/2015/01/26/8-ways-to-keep-your-staff-motivated-atwork/ https://www.roberthalf.co.uk/motivating-your-team-25-ways-increase-employee-engagement https://startups.co.uk/10-ways-to-motivate-staff/ https://www.activia.co.uk/blog/4-strategies-to-overcome-communication-barriers-in-the-workplace https://hbr.org/2011/08/eight-ways-to-energize-your-te https://www.ukessays.com/essays/business/the-huge-factors-of-team-work-in-hospitality-businessessay.php http://lisabelldanga.blogspot.com/2012/10/the-importance-of-teamwork-in_17.html https://the-happy-manager.com/articles/why-is-teamwork-important/ https://www.cram.com/essay/Hospitality-Hotel-Industry-Swot-Analysis/P3JNKB6K5J http://www.aalep.eu/swot-analysis-hotels-and-restaurants-sector http://hospitalityschools.com/resources/top-10-qualities-of-a-great-hospitality-employee https://www.managers.org.uk/knowledge-bank/personal-development-planning https://www.reed.co.uk/career-advice/personal-development-plan-template/ http://www.essay.uk.com/free-essays/management/3-organizational-theories.php https://www.ukessays.com/essays/management/why-is-organizational-design-important-managementessay.php https://hbr.org/2011/02/the-importance-of-organization https://www.ukessays.com/essays/management/the-importance-of-organizational-structuremanagement-essay.php

London School of Planning and Management............................................................................www.LSPM.org.uk

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Unit Summary Unit title

Quality Management

EduQual level

Level 5

Total Qualification Time (Hours)

120

Unit aim

Learners will be able to understand the definition of quality and quality management and apply it in a hospitality setting. Learners will be able to analyse, evaluate and implement a quality management system in a hospitality organisation.

It is available from library, database or journal, brochures, case studies, debates,news release, videos, editorials,instruction manuals, internet and intranet,management plans, Vancouver or harvard referencing systems, discussion posts,power point presentations

Essential resources

Delivery and assessment

Tutoring and advising should not be rigid and cater to the needs of students. Regular guidance through direct or online will clear the required theoretical knowledge. To guide students work independently or in groups, analyzing and accumulating datas on the subject. Individual and collective research, case studies, simulations, exercises and debates are distinctive and winsome ways of learning about the different types of consensus. Students probably use tutor cum autonomous study that reflect know-how and proficiency. For latest information and materials updations are available at relevant websites and various Medias. Additional assessment guidance is provided on the sample assignment brief.

London School of Planning and Management............................................................................www.LSPM.org.uk

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Learning Outcome 1: Be able to learn the concept of quality management and its basic components in hospitality.

Assessment criteria

Indicative content

Delivery

1.1 Define quality in the context of hospitality.

Definitions of quality: Apply a variety of academic and industry definitions in a hospitality context, looking at technical and functional quality, brief history of quality

https://www.ukessays.co m/essays/tourism/theimportance-of-quality-intourism-tourismessay.php

1.2 Discuss the main components of quality management in hospitality.

Key components:meeting customer expectations, consistency, standards, understanding needs, fitness for purpose.

1.3 Describe various approaches to quality management in hospitality.

Approaches include:- Articles, Reviews and Notes of different writers and authors.

Assessment

On completion of this unit, the learner can

https://acta.mendelu.cz/ media/pdf/actaun_20130 61072693.pdf http://qualitymanageme ntinhospitality.zohosites. com/total-qualitymanagement-tqm.html

https://www.taylorfranci s.com/books/978113638 6565 https://acta.mendelu.cz/ media/pdf/actaun_20130 61072693.pdf

1.4 Differientiate among the approaches to quality management in hospitality

Compare: Cost, implementation, employee involvement and engagement, use of documentation, applications, focus on customer/staff or organisation, effectiveness to improve quality in a hospitality setting, leadership, initiative,

http://qualitymanageme ntinhospitality.zohosites. com/quality-inhospitality-industry.html https://www.brighthubp m.com/monitoringprojects/70318-lookingat-the-benefits-of-tqm/

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innovative ideas.

London School of Planning and Management............................................................................www.LSPM.org.uk

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Learning Outcome 2: Be able to evaluate the effectiveness of a quality system in a hospitality setting

Assessment criteria

Indicative content

Delivery

Internal:SOP’s, internal customer surveys, ‘centre of excellence’, employee satisfaction surveys etc.

External: such as ISO9000, Investors in People, AA and VB Star Rating, Michelin Stars, Green Tourism Award, Health and Safety, etc.

https://birminghamqual ity.org.uk/role-of-eqa/

Assessment

On completion of this unit, the learner can: 2.1 Describe various internal and external quality management systems.

http://www.rscal.com/i nternal-external-checksquality-assurancecontrol-andassessment-measures/ https://en.wikipedia.org /wiki/ISO_9000

2.2 State the methods of inspection and assurance.

It includes:-Quality identification, Quality measurement, Quality control & maitainanaceand improve quality through specific training.

https://www.ukessays.c om/services/exampleessays/business/qualityassurance-systemsupscale-hotelsector.php http://ir.knust.edu.gh/bi tstream/123456789/484 5/1/EFUA%20DESBORDES%20TURKSON.p df

2.3 Evaluate the level and type of management control and communication during quality inspection and assurance.

Management: Downward, upward and lateral communication, update on performance, share important documentation, facilitate meetings and workshops to encourage suggestions for improvements, notify

https://www.reed.co.uk /careeradvice/managementstyles-what-you-needto-know/ https://www.healthkno wledge.org.uk/public-

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2.4 Analyse how effective is the quality management system.

actions required, accuracy and relevance of records kept.

healthtextbook/organisationmanagement/5aunderstandingitd/effectivecommunication

Benefits of an effective quality system: Benefits within the three KRA’s (Customer, Employee and Organisation), higher satisfaction, increased profits, reduced waste, customer loyalty, low staff turnover, smoother operations, lower costs and saving time

http://www.kv.ef.vu.lt/ wpcontent/uploads/2010/ 10/STRAIPSNIS-ICEM2010Zajar_Ruzevicius_2010.0 4.24.pdf https://www.sqmc.co.u k/news/blog/what-arethe-benefits-of-aquality-managementsystem

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Learning Outcome 3: Understand how to use the principles of quality management to improve the performance in a hospitality organisation

Assessment criteria

Indicative content

Delivery

Continuous improvement: Statistical quality control, quality circles, features of TQM, six sigma, analytical tools, Ishikawa, Deming, processes, lean production.

https://www.wiley.com /legacy/wileychi/innova te/website/pages/atoz/ citools.htm

Assessment

On completion of this unit, the learner can: 3.1 Describe various approaches to continuous improvement.

http://asq.org/learnaboutquality/continuousimprovement/overview /overview.html https://www.nap.edu/r ead/20220/chapter/5

3.2 Evaluate the downfall in quality in a hospitality setting and identify the root cause.

3.3 Give a proposal for new quality systems or modify existing ones which could upgrade quality.

Issues: Cause and effect diagrams, pareto diagrams, why-why analysis to identify root cause of the issue. Issues related to lack of money, staff, materials, equipment, time, product knowledge and communication

New systems: Staff and external consultation, priorities for action, documentation, applying standards, monitoring, action on improvements,

https://www.isixsigma.c om/toolstemplates/causeeffect/determine-rootcause-5-whys/ https://whatis.techtarg et.com/definition/fishb one-diagram https://en.wikipedia.org /wiki/Pareto_chart

https://www.quality.org /knowledge/iso90012015-15-waysquality-improvement

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performance indicators, feedback and review.

3.4 Explain the process for successful implementation of a quality system.

Apply new quality system: Staff consultation, External consultation Deming Cycle (Plan, Do, Study, Act).

https://www.nibusiness info.co.uk/content/how -implement-qualitymanagement-system https://www.greycamp us.com/blog/qualitymanagement/steps-forimplementing-a-qualitymanagement-systemthe-successful-way

London School of Planning and Management............................................................................www.LSPM.org.uk

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List of Learner Resources Textbooks    

https://acta.mendelu.cz/media/pdf/actaun_2013061072693.pdf https://acta.mendelu.cz/media/pdf/actaun_2013061072693.pdf http://ir.knust.edu.gh/bitstream/123456789/4845/1/EFUA%20DES-BORDES%20TURKSON.pdf http://www.kv.ef.vu.lt/wp-content/uploads/2010/10/STRAIPSNIS-ICEM-2010Zajar_Ruzevicius_2010.04.24.pdf Journals

Websites                     

https://www.ukessays.com/essays/tourism/the-importance-of-quality-in-tourism-tourismessay.php http://qualitymanagementinhospitality.zohosites.com/total-quality-management-tqm.html https://www.taylorfrancis.com/books/9781136386565 http://qualitymanagementinhospitality.zohosites.com/quality-in-hospitality-industry.html https://www.brighthubpm.com/monitoring-projects/70318-looking-at-the-benefits-of-tqm/ https://birminghamquality.org.uk/role-of-eqa/ http://www.rscal.com/internal-external-checks-quality-assurance-control-and-assessmentmeasures/ https://en.wikipedia.org/wiki/ISO_9000 https://www.ukessays.com/services/example-essays/business/quality-assurance-systemsupscale-hotel-sector.php https://www.reed.co.uk/career-advice/management-styles-what-you-need-to-know/ https://www.healthknowledge.org.uk/public-health-textbook/organisation-management/5aunderstanding-itd/effective-communication https://www.sqmc.co.uk/news/blog/what-are-the-benefits-of-a-quality-management-system https://www.wiley.com/legacy/wileychi/innovate/website/pages/atoz/citools.htm http://asq.org/learn-about-quality/continuous-improvement/overview/overview.html https://www.nap.edu/read/20220/chapter/5 https://www.isixsigma.com/tools-templates/cause-effect/determine-root-cause-5-whys/ https://whatis.techtarget.com/definition/fishbone-diagram https://en.wikipedia.org/wiki/Pareto_chart https://www.quality.org/knowledge/iso-90012015-15-ways-quality-improvement https://www.nibusinessinfo.co.uk/content/how-implement-quality-management-system https://www.greycampus.com/blog/quality-management/steps-for-implementing-a-qualitymanagement-system-the-successful-way

London School of Planning and Management............................................................................www.LSPM.org.uk

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Unit Summary Unit title

Revenue Management

EduQual level

Level 5

Total Qualification Time (Hours)

120

Unit aim

Learners will recognize the main elements of revenue management and how this impacts the pricing of hotel bedrooms. Learners will also be able to use the practices of yield management in a hotel and set an overbooking policy.

It is available from library, database or journal, brochures, case studies, debates,news release, videos, editorials,instruction manuals, internet and intranet,management plans, Vancouver or harvard referencing systems, discussion posts,power point presentations

Essential resources

Delivery and assessment

Tutoring and advising should not be rigid and cater to the needs of students. Regular guidance through direct or online will clear the required theoretical knowledge. To guide students work independently or in groups, analyzing and accumulating datas on the subject. Individual and collective research, case studies, simulations, exercises and debates are distinctive and winsome ways of learning about the different types of consensus. Students probably use tutor cum autonomous study that reflect know-how and proficiency. For latest information and materials updations are available at relevant websites and various Medias. Additional assessment guidance is provided on the sample assignment brief.

London School of Planning and Management............................................................................www.LSPM.org.uk

70

Learning Outcome 1: Be able to identify the concept and basic principles of revenue management in hotels.

Assessment criteria

Indicative content

Delivery

Assessment

On completion of this unit, the learner can 1.1 Discuss the concept and main principles of revenue management in a hotel sector.

Definition, concept, objectives, principles, implementation.

https://www.xotels.com /en/revenuemanagement/revenuemanagementbook/revenuemanagementingredients http://hospa.org/static/ cms_page_media/5712/ HOSPA%20RM%20eBoo k%20(V2).pdf

1.2 State the skills, roles and responsibilities of a revenue manager in a hotel.

Skills required- Accounting & finance skils, technology skills, Industry analusis skills, Communication skills.

Role of a revenue manager in hospitality sector, what revenue manager do.

1.3 Review various front office Key Performance Indicators and systems to analyse the use of effective revenue management.

Performance indicatorsonline rating, occupancy %, ADR, REVPAR, Customer satisfaction, Advertising ROI.

http://smallbusiness.chr on.com/revenuemanagement-skills26249.html https://www.tnooz.com /article/ten-vital-skillsfor-the-perfect-hotelrevenue-manager/ https://www.hotelonline.com/press_releas es/release/betterunderstanding-for-hotelrevenue-manager-job

https://myplaceconnect. com/key-performanceindicators-for-hotels/

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https://www.xotels.com /en/glossary/kpi-keyperformance-indicators

London School of Planning and Management............................................................................www.LSPM.org.uk

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Learning Outcome 2: Understand various factors while creating a pricing strategy for hotel bedrooms and setting the room’s revenue budget.

Assessment criteria

Indicative content

Delivery

Assessment

On completion of this unit, the learner can: 2.1 Describe various factors which need to be taken into account when setting bedroom tariffs.

2.2 Evaluate various pricing approaches and tactics appropriate to different types of hotels.

Factors:- location, season, day of the week, competitor’s prices, inventory available, market survey.

Approaches & TacticsPurpose, types of hotel room rates, Stategy types, Using technology to find solution.

https://www.slideshare. net/indianchefrecipe/ro om-tariff-in-hotel https://www.analyticbri dge.datasciencecentral.c om/forum/topics/howare-hotel-room-ratesdetermined

https://www.xotels.com /en/revenuemanagement/revenuemanagementbook/hotel-pricing https://ideas.com/5ways-find-right-pricingstrategy-hotel/

2.3 Discuss what revenue managers must analyse for successful forecasting and budget setting for the next year.

Definition of revenue management, definition of forecast, importance of forecast, points to analyse for accurate forecasting.

https://www.siteminder. com/r/hoteldistribution/hotelrevenuemanagement/effectiverevenue-managementstrategies-hotels/ https://www.revfine.co m/forecasting-tipsrevenue-management/

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2.4 List various sales and reservation techniques to maximise (rooms) revenue in the hotel.

Techniques- direct booking, destination marketing, Cross promotional sales, guest rewards sales, Revenue management sales, Impact of techniques,results.

https://www.siteminder. com/r/hoteldistribution/hotelrevenuemanagement/strategiesincrease-hotel-roomsales/ https://guestjoy.com/blo g/how-to-increaserevenue-in-hotels/

London School of Planning and Management............................................................................www.LSPM.org.uk

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Learning Outcome 3: Understand the methods to implement for the practice of yield management in a hotel

Assessment criteria

Indicative content

Delivery

Meaning, Concept, History, Yield management system, use in hospitality industry.

https://www.xotels.com /en/glossary/yieldmanagement

Assessment

On completion of this unit, the learner can: 3.1 Discuss the history and meaning of yield management.

https://wpsre.com/wpcontent/uploads/2016/ 09/The-Basics-of-YieldManagement.pdf https://en.wikipedia.org /wiki/Yield_managemen t

3.2 Illustrate the steps to implement the practice of yield management.

3.3 State the issues a revenue manager faces when implementing yield management.

Concept, meaning, reason for requirement, process followed, results.

https://rategain.com/bl og/yield-managementhospitality-revenuestrategy/ https://www.xotels.com /en/revenuemanagement/revenuemanagementbook/action-steps-3

Issues faced:- expensive skill set, technology not upto par, miscommunication, distribution cost, online sales, Pricing factor, Inflexibility in pricing.

https://blog.netaffinity.c om/revenue-strategyindependent-hotels/

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3.4 Describe what a hotel needs to consider when setting an overbooking policy.

Meaning, reason, How to deal with overbooking, Preparations for overbooking, Implementing.

https://www.xotels.com /en/glossary/overbooki ng http://duettocloud.com /answering-questionshotel-overbookingwalking-guests/

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List of Learner Resources Textbooks  

http://hospa.org/static/cms_page_media/5712/HOSPA%20RM%20eBook%20(V2).pdf https://wpsre.com/wp-content/uploads/2016/09/The-Basics-of-Yield-Management.pdf Journals

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https://guestjoy.com/blog/how-to-increase-revenue-in-hotels/ https://blog.netaffinity.com/revenue-strategy-independent-hotels/ Websites

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