20535. Lodging Management . Group 46

Subject

Name20535 - Lodging Management
Group Grup 46 ( Campus Digital )
Academic Year 2018-19
Credits6 credits
Period Second semester
Language Spanish
Titulació -

Lecturers

LecturerOffice hours for students
Start timeEnd timeDay of the weekStart dateEnd dateLocation/Building
Joaquima Sintes Campos
quima.sintesquima.sintes@uib.esuib.es
You need to book a date with the professor in order to attend a tutorial.

Context

This subject aims to provide students with a general vision about the ways to manage and organize a lodging company.

Lodging is one of the main parts in a tourist package and, consequently, one of the most important areas within the tourism industry of any region.

We will analyse both different types of tourist accommodations and the main models of lodging management. We will pay special attention to the most important business operating models of lodging companies: ownership, franchise, management and leasing.

We will also study the main internal organization, growth and development models of hotel chains; the opening and closing of properties and the use of new technologies into hotel management.

The language of instruction for this course will be English. Students taking this course will learn specific economic/tourism-related vocabulary and develop both their productive and receptive skills in English, and therefore acquire further knowledge of the English language

Requirements

This subject is recommended for students to have successfully completed the following courses:

20505 - Organizational Design and Human Capital
20515 - Tourism Operations Management
20522 - Strategic management

Recommended

This subject is recommended for students to have successfully completed the following courses:

  • 20505 - Organizational Design and Human Capital
  • 20515 - Tourism Operations Management
  • 20522 - Strategic management

Skills

Specific

  • CE-7. Learning to gather, process, analyse and interpret information and to tackle tourism issues through the application of specific skills used by workers employed in different branches of tourism, including the appropriate use of information and communication technologies (ITC).
  • CE-11. Demonstrating a command of a wide range of analytical and observational strategies, developed through usual research methods employed in different scientific fields during his/her academic training and consolidated in the workplace.
  • CE-12. Applying knowledge, methods and techniques in the workplace that have been acquired during his/her undergraduate training and developing them with a high degree of responsibility, ethical commitment and capacity for integration in multidisciplinary teams.

General

  • CG-2: Knowing how to apply technical and methodological knowledge to his/her work and doing so in a professional manner, integrating the different tourism-related subject areas that he/she has studied. Possessing the necessary skills and demonstrating them by putting forward and defending arguments and solving problems in relevant subject areas.
  • CG-4: Being able to get across information, ideas, problems and solutions in any of the tourism-related subject areas to both a specialist and non-specialist public.
  • CG-5: Having developed the necessary learning skills to undertake professional tasks and postgraduate tourism studies with a high degree of independence.

Basic

You may consult the basic competencies students will have to achieve by the end of the degree at the following address: http://www.uib.eu/study/grau/Basic-Competences-In-Bachelors-Degree-Studies/

Content

Thematic content

Chapter 1 1. Introduction to the accommodation industry.
Chapter 2 2. The structure of the hotel industry.
Chapter 3 3. Guest service in the hotel industry.
Chapter 4 4. Managing Lodging Operations.
Chapter 5 5. Staffing the Lodging Operation.
Chapter 6 6. The Front Office Department.
Chapter 7 7. The Sales and Marketing Department.
Chapter 8 8. The Housekeeping Department.
Chapter 9 9. The Maintenance Department.
Chapter 10 10. Food and Beverage Operations in limited service hotels.
Chapter 11 11. Food and Beverage Operations in full service hotels.
Chapter 12 12. The Accounting Department.
Chapter 13 13. Safety and Security.
Chapter 14 14. Careers in the Lodging Industry.

Teaching methodology

This subject combine:

  • Student' participation in class
  • Magistral class
  • Resolution of homeworks, exercices, cases
  • Student' presentations
  • Resolution of homeworks, exercices, cases

Attended activities (2,4 credits, 60 hours)

TypeNameG. typeDescriptionHours
Theory classes Student' participation in class Large group (G)

Student' participation in class

15
Theory classes Magistral class Large group (G)

Magistral class

30
Practical classes Student' presentations Large group (G)

Resolution of homeworks, exercices, cases

Student' presentations

15

At the beginning of the semester the subject schedule will be available to students through the UIBdigital platform. This schedule will at least include the dates for the continuous assessment exams and assignment deadlines. Furthermore, the lecturer will inform students as to whether the subject syllabus will be carried out according to the schedule or otherwise, including Campus Extens.

Non-attended activities (3,6 credits, 90 hours)

TypeNameDescriptionHours
Individual self-study Resolution of homeworks, exercices, cases

Resolution of homeworks, exercices, cases

90

Specific risks and protective measures

The learning activities of this course do not entail specific health or safety risks for the students and therefore no special protective measures are needed.

Student learning assessment

In accordance with article 33 of the Academic Regulations, "regardless of the disciplinary procedure that may be followed against the offending student , the demonstrably fraudulent performance of any of the evaluation elements included in the teaching guides of the subjects will lead, at the discretion of the teacher, to an undervaluation in the qualification that may suppose the qualification of "suspense 0" in the annual evaluation of the subject".

Student' participation in class
Type Theory classes
Technique Observation techniques ( non-retrievable )
Description

Student' participation in class

Assessment criteria

Student' Participation in class

Final grade percentage: 10%

Magistral class
Type Theory classes
Technique Objective tests ( retrievable )
Description

Magistral class

Assessment criteria

Final exam

Minimun grade required: 4 points

Final grade percentage: 40% with minimum grade 4

Student' presentations
Type Practical classes
Technique Objective tests ( non-retrievable )
Description

Resolution of homeworks, exercices, cases

Student' presentations

Assessment criteria

Presentations, resolution of homeworks, exercices, cases, etc ...

Final grade percentage: 25%

Resolution of homeworks, exercices, cases
Type Individual self-study
Technique Objective tests ( non-retrievable )
Description

Resolution of homeworks, exercices, cases

Assessment criteria

Partial (midterm) exam

Final grade percentage: 25%

Resources, bibliography and additional documentation

Basic bibliography

Foundations of Lodging Management: Pearson New International Edition, 2/EDavid K. Hayes, Jack D. Ninemeier, Allisha A. Miller

ISBN-10: 1292026782 ? ISBN-13: 9781292026787

Additional bibliography

Bennis (2003). On becoming a leader.

Coltman (1997). Hospitality Management Accounting, 6th Edition.

Dopson, Hayes, Miller (2001). Food and Beverage Cost Control.

Eyster (1977). The negotiations and administration of hotel management contracts.

Hayes, Niemayer (2006). Hotel Operations Management.

Kasavana, Brooks (2009). Managing Front Office Operations.

Kotler, Bowen, Makens (2013). Marketing for Hospitality and Tourism.

Miller, Porter, Drummond (1998). Supervision in the hospitality industry.

Nebel (1991). Managing hotels effectively.

Pfeffer, Sutton (1999). The Knowing-Doing Gap.

Schmidgall (1997). Managerial Accounting, 4th Edition.

Welch (2001). Straight from the gut.

Welch (2005). Winning.

AH&LEI, Uniform System of Accounts for the Lodging Industry, 10th revised Edition.