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OPERATIONS MANAGEMENT IN HOSPITALITY ENTERPRISES

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Additional Info

  • Type of Module/Course: Elective Stream Module
  • Level of Module / Course: Postgraduate Course
  • Year of Study: 1st
  • Semester: Spring semester
  • Number of credits allocated: 3
  • Number of teaching units: 3
  • Name of lecturer / lecturers: Dr. Alexis Saveriades, Cyprus University of Technology
  • Content outline:

    The course is virtually split in two phases. Phase 1 seeks to investigate the organizational and operational aspects of hospitality and Tourist enterprises. Students are expected to explore, from an operational angle, the various divisions of a Hotel (Rooms, Reservations, Sales, Marketing, Food and Beverage, Housekeeping). Special emphasis will be given to the quality in the provision of service as well as in the ‘value for money’ requirements of today’s demanding customers. Furthermore, students are exposed to the current and future relative to the global hospitality and tourism industry. Phase 2 embraces a managerial approach in an attempt to investigate how these departments are managed. Furthermore, students are exposed to new management techniques applied in the hospitality sector of today, namely ‘Franchising’ and ‘Outsourcing’.

  • Learning outcomes:

    Upon successful completion of this module, students are expected to:

    • Become familiar with the key characteristics of hospitality enterprises
    • Be in a position to understand how these enterprises operate and offer solutions to day-to-day operational concerns
    • Be in a position to understand those internal and external factors at micro and macro level which affect the hospitality business (seasonality, staff turnover, value for money, the economy, etc)
    • Be in a position to discuss and suggest methods – practices towards raising productivity, taking into account pioneer systems in production automation and in managing information
    • Be in a position to discuss (acknowledging both the advantages and disadvantages) new management systems, such as franchising, outsourcing subcontracting etc.
    • Be in a position to discuss the current and future trends which will shape the hospitality and tourism industry of the future.
  • Prerequisites:

    None

  • Module Contents (Syllabus):
    -
  • Recommended Reading:
    Α) Principal Reference:
      • Lecturer’s notes
    Β) Additional References:
      • Λαλούμης Δ (2002), Διοίκηση Ξενοδοχείων – Hotel Management, Εκδόσεις Σταμούλη, ISBN: 960-351-397-7
      • Powers T και  Barrows C.W (2005), Introduction to Management in the Hospitality Industry, 8th edition, John Wiley & Sons, ISBN: 978-0-471-27457-5
      • Walker J (2007), Introduction to Hospitality, 2nd edition, Prentice Hall, ISBN: 978-0-132-36920-6
      • Keiser J (2000), Διοίκηση Ξενοδοχειακών Επιχειρήσεων – Θεωρία & Πράξη (2η έκδοση), Εκδόσεις ΕΛΛΗΝ, ISBN: 960-286-451-6.
      • Καπίκη – Πιπεροπούλου Τ (2004), Υπηρεσία Υποδοχής (2η έκδοση), Εκδόσεις Interbooks, ISBN: 960-390-038-9.
      • Reich A (1999), Εγχειρίδιο Λειτουργίας Εστιατορίου, Εκδόσεις ΕΛΛΗΝ, ISBN: 960-286-372-2.
      • Φουντουλάκης Γ. (2000), Εισαγωγή στη Διοίκηση των Ξενοδοχειακών Επιχειρήσεων, Εκδόσεις ΕΛΛΗΝ, ISBN: 960-286-458-0.
      • Lundberg D (1997), Ξενοδοχειακές & Επισιτιστικές Επιχειρήσεις (6η έκδοση), Εκδόσεις ΕΛΛΗΝ, ISBN: 960-286-179-7.
      • Καραγιάννης Σ. (1992), Οργάνωση & Λειτουργία των Ξενοδοχείων (Τόμοι Α & Β), Εκδόσεις ΕΛΛΗΝ, ISBN: 960-286-015-4.
      • Καταραχιάς Λ (2001), Ποιοτική Εξυπηρέτηση Πελατών στις Ξενοδοχειακές Επιχειρήσεις (2η έκδοση), Εκδόσεις ΕΛΛΗΝ, ISBN: 960-286-717-5.
      • Ομάδα συγγραφέων της Lifeskills International Ltd (2002), Πρώτοι στην εξυπηρέτηση του πελάτη, Εκδόσεις ΚΡΙΤΙΚΗ, ISBN: 960-218-292-Χ.
  • Learning activities and Teaching Methods:

    The teaching of this module is supported with the discussion and analysis of relevant case studies in an effort to amalgamate the theoretical background with the modern business applications and practices.

  • Assessment/Grading Methods:

    Students are assesses on an individual or group Research Assignment accompanied by an oral presentation of the findings.

  • Language of Instruction: Greek
  • Mode of delivery: Face to face
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