School of Business

200994 Hospitality Profitability and Entrepreneurship

Sydney City Session 1 2020
 Unit Details

Unit Code: 200994

Unit Name: Hospitality Profitability and Entrepreneurship
Credit Points: 10
Unit Level: 3
Assumed Knowledge: Introductory level of knowledge in hospitality management

Note: Students with any problems, concerns or doubts should discuss those with the Unit Coordinator as early as they can.

Unit Coordinator
Name: Dr Karina Wardle

Unit Convenor (SCC)

Name: Haitham Abdelrazaq
Email: h.abdelrazaq@city.westernsydney.edu.au
Consultation Arrangement:
Consultation arrangements: Please liaise directly with Haitham as the primary contact for the SCC S1 delivery.
Dedicated consultation times are posted on vUWS or by arrangement via email, However, it is usually best to make
contact with these staff via email.

Program Convenor (SCC)

Name: Daniel Townsend
Phone: 9964 6534
Email: d.townsend@city.westernsydney.edu.au
Consultation Arrangement:
Consultation arrangements: Please liaise directly regarding appropriate consultation times. Dedicated consultation
times are posted on vUWS, However, it is usually best to make contact with these staff via email.

Director of Academic Program

Name: Dr John McGuire (SCC Academic Director)
Phone: 9964 6527
Email: j.mcguire@city.westernsydney.edu.au

Edition: Sydney City Session 1 2020

Copyright ©2020 University Western Sydney trading as Western Sydney University ABN 53 014 069 881 CRICOS Provider No: 00917K No part of this publication may be reproduced or transmitted in any form or by any means,
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Administrative Support
Name: SCC Administration Support
Phone: 8236 8037
Location: Level 4, 255 Elizabeth Street, Sydney City Campus
Email: admin@city.westernsydney.edu.au

Liaison Librarian
Name: Danielle Joffe (Sydney City Librarian) - Dylan Cheung (Sydney City Library Technician)
Phone: 9964 6352
Location: Level 8, 255 Elizabeth Street, Sydney City Campus
Email: Danielle.Joffe@navitas.com (Danielle) - D.Cheung@city.westernsydney.edu.au (Dylan)
Contents
1 About Hospitality Profitability and Entrepreneurship 2
1.1 An Introduction to this Unit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
1.2 What is Expected of You . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
1.3 Changes to Unit as a Result of Past Student Feedback . . . . . . . . . . . . . . . . . . . . . . . . . 3

2 Assessment Information 4
2.1 Unit Learning Outcomes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
2.2 Approach to Learning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
2.3 Assessment Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
2.4 Assessment Details . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
2.4.1 Portfolio . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
2.4.2 Report . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
2.4.3 Presentation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
2.5 General Submission Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

3 Teaching and Learning Activities 14

4 Learning Resources 18
4.1 Recommended Readings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Note: The relevant Learning Guide Companion supplements this document

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1 About Hospitality Profitability and Entrepreneurship

1.1 An Introduction to this Unit

This unit examines operations management in the hospitality sector, as a means to achieve profitability. Students
will develop advanced knowledge and desirable attributes applicable to operational planning, financial management,
risk management and legal compliance, human resource management, business relationship management and sus-
tainability. Special emphasis is placed on providing students with knowledge and skills to make informed decisions to
proceed and develop their own ventures or alternatively be more innovative within existing businesses.

1.2 What is Expected of You

Study Load

A student is expected to study an hour per credit point a week. For example a 10 credit point unit would require 10
hours of study per week. This time includes the time spent within classes during lectures, tutorials or practicals.

Attendance

It is strongly recommended that students attend all scheduled learning activities to support their learning.

Online Learning Requirements

Unit materials will be made available on the unit’s vUWS (E-Learning) site (https://vuws.westernsydney.edu.au/).
You are expected to consult vUWS at least twice a week, as all unit announcements will be made via vUWS. Teaching
and learning materials will be regularly updated and posted online by the teaching team.

Special Requirements

Essential Equipment:
Not Applicable
Legislative Pre-Requisites:
Not Applicable

Policies Related to Teaching and Learning

The University has a number of policies that relate to teaching and learning. Important policies affecting students
include:

– Assessment Policy
– Bullying Prevention Policy and
– Guidelines
– Enrolment Policy
– Examinations Policy
– Review of Grade Policy
– Sexual Harassment Prevention Policy
– Special Consideration Policy
– Student Misconduct Rule
– Teaching and Learning - Fundamental Code
– Student Code of Conduct

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Academic Integrity and Student Misconduct Rule
In submitting assessments, it is essential that you are familiar with the policies listed above and that you understand
the principles of academic integrity. You are expected to act honestly and ethically in the production of all academic
work and assessment tasks, submit work that is your own and acknowledge any contribution to your work made by
others.

Important information about academic integrity, including advice to students is available at https://www.westernsydney.
edu.au/studysmart/home/academic_integrity_and_plagiarism. It is your responsibility to familiarise yourself with
these principles and apply them to all work submitted to the University as your own.

When you submit an assignment or product, you will declare that no part has been: copied from any other stu-
dent’s work or from any other source except where due acknowledgement is made in the assignment; submitted by
you in another (previous or current) assessment, except where appropriately referenced, and with prior permission
from the Unit Coordinator; written/produced for you by any other person except where collaboration has been au-
thorised by the Unit Coordinator.

The Student Misconduct Rule applies to all students of Western Sydney University and makes it an offence for
any student to engage in academic, research or general misconduct as defined in the Rule.

The University considers plagiarism, cheating and collusion as instances of academic misconduct. The University
also considers submitting falsified documentation in support of applications for special consideration, including sitting
of deferred examinations, as instances of general misconduct. You should be aware that changes were made to the
Student Misconduct Rule commencing 1 January 2020 that provide for minimum sanctions that apply to certain
conduct, including the provision of falsified documentation to the University.

You are strongly advised to read the Student Misconduct Rule and the Inappropriate Behaviour Guidelines at the
commencement of each session to familiarise yourself with this process and the expectations of the University in
relation to work submitted for assessment.

1.3 Changes to Unit as a Result of Past Student Feedback

The University values student feedback in order to improve the quality of its educational programs. The feedback
provided helps us improve teaching methods and units of study. The survey results inform unit content and design,
learning guides, teaching methods, assessment processes and teaching materials.

You are welcome to provide feedback that is related to the teaching of this unit. At the end of the semester you will
be given the opportunity to complete a Student Feedback on Unit (SFU) questionnaire to assess the unit. You may
also have the opportunity to complete a Student Feedback on Teaching (SFT) questionnaire to provide feedback for
individual teaching staff.

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2 Assessment Information

2.1 Unit Learning Outcomes

Outcome
1 Formulate strategy, design and improve the delivery system, and use appropriate tools for managing aspects
of a hospitality facility
2 Apply relevant operations management tools and theories to a range of hospitality business case studies and
contemporary operational challenges to identify issues and recommend solutions to problems typically faced
by this industry
3 Critique the interaction between operations and other aspects of hospitality management, including ethical,
strategic and financial considerations
4 Evaluate the styles of leadership and managerial qualities required to function as an effective manager of a
Hospitality enterprise
5 Examine the new service development process and project feasibility analysis

2.2 Approach to Learning

Hospitality Profitability and Entrepreneurship introduces students to the strategic and operational aspects of a service
organisation in the hospitality industry. It combines the three elements of front line service, operational practices
and strategic management of hospitality businesses. It allows students to build an appreciation of the hard and soft
aspects required to provide exemplary service to guests and customers (both internal and external). The approach
to teaching is also predicated on getting students to engage with businesses in the hospitality business and hear
first-hand from industry practitioners through guest lectures and field visits.

The unit is designed so that students get an appreciation of the importance of aspects such as procedures for health,
safety and the environment; financial, legal and asset management; ethical and logistical elements and the role
of business planning for success. Students achieve the learning of theory and its application through assessments
designed to gauge their understanding of the meta-discipline knowledge working individually and collectively to achieve
learning.

All students need to be aware that this unit has been developed in line with the University’s vision for a more flexible
and dynamic approach to learning via online and interactive technologies.

The unit will not have traditional lectures and tutorials. Instead, students will be provided with a suite of weekly
online tools to assist with relevant content, issues and theories. In addition, students will be expected to attend a
scheduled 2-hour tutorial with a learning facilitator to revise content and explore issues and complexities as posed by
the unit requirements.

Students are expected to review online material and complete designated readings prior to the tutorials and be
prepared to ask questions and participate in activities. This approach is designed to encourage active rather than
passive learning. For effective learning of complex material, students who engage and take responsibility for their
own development of knowledge and acquisition of skill tend to outperform those who remain passive or inactive.
Therefore, most of the learning material will be available on vUWS via weekly learning zones that will include access
to lecture pods, assessment guides, homework activities and supplementary materials.

It is recommended that students attend all scheduled classes in order to succeed in this unit. Students may be eligible
to apply for special consideration if illness, bereavement or any other extenuating circumstances affect participation
in scheduled activities(refer to the Special Consideration information on the University website).

4
2.3 Assessment Summary

The assessment items in this unit are designed to enable you to demonstrate that you have achieved the unit
learning outcomes. Completion and submission of all assessment items which have been designated as mandatory or
compulsory is essential to receive a passing grade.

To pass this unit you must:

- Complete all assessment items.

- Achieve an overall mark of at least 50 per cent.

- Attend the two compulsory field visits.

Item Weight Due Date ULOs Assessed Threshold

Portfolio 70% Weeks 3, 5, 6, 8, 11 and 12 1-5 No
Report 20% Week 13 1, 2, 3, 5 No
Presentation 10% Week 13 1, 3, 5 No

Feedback on Assessment

Feedback is an important part of the learning process that can improve your progress towards achieving the learning
outcomes. Feedback is any written or spoken response made in relation to academic work such as an assessment
task, a performance or product. It can be given to you by a teacher, an external assessor or student peer, and may
be given individually or to a group of students. As a Western Sydney University student, it is your responsibility to
seek out and act on feedback that is provided to you as a resource to further your learning.

Before you receive your results for each piece of assessment they may be moderated. Moderation is a process
whereby the unit coordinator regulates the marking of individual markers to achieve consistency in the application of
unit objectives, performance standards and marking criteria. You should note that, consistent with the Criteria and
Standards Based Assessment policy, the final marks for the cohort may be also adjusted if marks are very high or low
or there are inconsistencies between teams. Marks for an individual piece of assessment will not be changed after
you have your moderated results. Note: It is recommended that students complete all available assessment elements
to maximise marks for this assessment item. Students will not, however, automatically fail the unit (receive a Fail
Non-Submit grade) if an element of this assessment is missed.

5
2.4 Assessment Details

2.4.1 Portfolio

Weight: 70%
Type of Collaboration: Individual
Due: Weeks 3, 5, 6, 8, 11 and 12
Submission: To receive a grade you must submit each task prior to the deadline through turnitin.
Separate turnitin links will be established for each task.
Format:
Length: 3,000 words (6 x 500 word equivalent tasks)
Curriculum Mode: Portfolio

Overview

The purpose of the portfolio task is to enhance student skills and employability in the hospitality industry. You will
only develop these skills with deliberate practice and your progress will accelerate with feedback. It is recommended
that students complete all available tasks to maximise marks for this assessment.

Details

There are six portfolio tasks in total each the equivalent of 500 words. They are all of equal value with the final mark
for this assessment scaled to a mark out of 70. There is time dedicated in the tutorials to develop the skills required
for these exercises. Several of the portfolio tasks will require you to use the Virtual Field Trips website.

TASK DETAILS DUE DATE

Task 1: Trends in the Hospitality Industry
Task 2: Human Resource Management
Task 3: WH&S Assessment
Task 4: Budgetary & Financial Management
Task 5: Entrepreneurship & Innovation
Task 6: Reflection on Professional Identity
In the global hospitality industry managers need 9am Friday (week 3)
to stay aware of emerging trends. Describe two
current trends and explain what potential they
have to impact a hospitality operation from the
Virtual Field Trips website. Provide insights
into the longevity of the trends.
Develop a training plan for a new food and 9am Friday (week 5)
beverage employee at the Intercontinental
Double Bay hotel featured on the Virtual Field
Trips website.
Complete a WH&S assessment for one 9am Friday (week 6)
department/zone at Bankwest Stadium. Use
the WHS template located on vUWS.
Complete Assessment Task 1 in the textbook 9am Friday (week 8)
page 442 which requires you to complete a
financial analysis for Begravia Hotel, London.
Provide advice and justification for which
ownership structure you would recommend for
this business.
Prepare a 1 page business proposal for a new 9am Friday (week 11)
innovation at your choice of one of the Virtual
Field Trip businesses.
Write a 500 word reflection about your 9am Friday (week 12)
professional identity. Evaluate the leadership,
managerial and entrepreneurial qualities
required to function as an effective manager of
a Hospitality enterprise and reflect upon what
you need to do to prepare yourself for a
management career.

Resources:

The Virtual Field Trips website: http://www.virtualfieldtrips.edu.au/

6
Marking Criteria:

Individual marking rubrics will be provided on vUWS for these tasks.

7
2.4.2 Report

Weight: 20%
Type of Collaboration: Group
Due: Week 13
Submission: Soft copy through vUWS by one team member by 9am Tuesday Week 13. Hard copy
submitted at the start of class Week 13 which will be given to your client.
Format:
Length: 2,500 words
Curriculum Mode: Report

Overview The Western Sydney University Food Service Operator has commissioned the HPE students to prepare a
strategy for menu innovation spanning various WSU outlets and campuses. They would like you to prepare a report
addressing the following requirements:

1. Evaluate the food offerings across the WSU campuses specifically identifying any gaps that exist in the market.
This evaluation must take into consideration the performance of the current offerings against the ’Mental Health
and Wellbeing Policy’ which emphasises adoption of healthy lifestyle choices for students and staff. To gain a full
appreciation of these offerings, representatives of each group are required to visit specific campuses and attach evi-
dence of this visit in the form of photos featuring students on site as an appendix in the report. Your analysis should
further incorporate a comparison of these WSU offerings with those at other universities and against contemporary
food trends to help inform identification of gaps.

2. Create a sustainable strategy for WSU to identify, trial and integrate new menu items into the operations of WSU
venues. This strategy must address how the new product development process is to be managed from idea generation,
idea screening, concept development and testing, marketing strategy, business analysis and product development for
commercialisation. Engagement of WSU students in the new product development process must be a core focus of
this strategy to align with the values of the university.

Groups of 5 students will be formed from each tutorial in Week 3. This report will have a real world application with
projects being used to inform decisions by the WSU Food Operations Team.

Details - further information available on vUWS

Marks awarded for group work will be moderated by self and peer assessment.

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Marking Criteria:

Report Criteria Detail of Criteria NOT YET COMPETENT SOPHISTICATED

COMPETENT
0-0.5 1-1.5 2
1 Presentation and – Report structure The report is The report is The report is well
writing style – Professional and disorganised and organised and clearly organised and written
creative poorly written. Lacks written. Some in an engaging style.
presentation creativity and creativity integrated Creative and
– Referencing meaningful along with suitable sophisticated
– Photo evidence integration of photo photo evidence. construction of
evidence. Adequate referencing. arguments with good
Inadequate, photo evidence. Well
inappropriate or practiced referencing.
inaccurate
referencing.
0-4 4.5-7 8-9
2 Requirement 1 - Coverage: Unacceptable Fair evaluation and Excellent evaluation
Evaluation – All food offerings evaluation and consideration of food and consideration of
at the required consideration of food offerings. Competent food offerings.
WSU campuses offerings. Basic or no use of relevant Superior application
– Applies relevant
use of relevant theories with gaps of relevant theories
operations
theories with gaps clearly identified. with a sophisticated
management tools
not clearly identified. understanding of
and theories
– Gaps identified gaps.
– Mental Health and
wellbeing Policy
– Other university
offerings and food
trends

0-4 4.5-7 8-9

3 Requirement 2 - Coverage: Poorly developed Well-developed Well-developed,
Strategy – Sustainable strategy which may strategy original and engaging
strategy that will be a copy of an demonstrating some strategy.
improve the existing idea. originality. Sufficient Sophisticated design
current offering Insufficient details details provided with with feasibility and
– Addresses the new
provided with feasibility and sustainability well
product
feasibility and sustainability established.
development
sustainability not established.
phases
– Feasibility is established.
established
– Plan for ongoing
engagement of
WSU students

9
2.4.3 Presentation

Weight: 10%
Type of Collaboration: Group
Due: Week 13
Submission: The presentation is scheduled for Week 13. You will need to submit your poster for
marking following the pitch and poster presentations.
Format:
Length: 10 minutes
Curriculum Mode: Presentation

Overview This presentation is based on the work completed in the group report. This information will be presented
in the form of a three minute pitch and a poster presentation to an audience of WSU students and staff. Student
posters will be displayed around the room and will be evaluated by a panel of WSU academics and food operations
staff.

Details

Groups will be given three minutes to present a brief overview of each stage of the group report to sell your idea
and help contextualise the poster. All group members are not required to present, but all must attend the class.
Presenters should speak without notes/scripts. The only prop available is your poster.

The posters must be affixed to the wall prior to the start of the tutorial by using blue tack/string/easels/sellotape
etc. Note: you must bring these items yourself. The presentation will commence at the start of the tutorial with the
audience then invited to review the posters.

1. Poster sheet size should be approximately 38 x 70 cm. (Can use any material - be innovative, think recycling, eco-friendly etc.)
2. Should not be crammed with writing - BUT you still want to make it very clear what you are recommending.
3. May use printed sheets to represent the information eg tables.
4. Must present Business Information regarding the evaluation stage and strategy feasibility.
5. NO NEED for References (these will be in the group report).
6. Here is the website with great tips on effective posters. Use it http://www.ncsu.edu/project/posters/
7. Ensure your group names are clearly visible as I will take photos of all the posters.
8. HAVE FUN - really look at others work and learn from your peers - it is better than any lecture I can give!

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Marking Criteria:

PRESENTATION CRITERIA NOT YET COMPETENT COMPETENT SOPHISTICATED

0-2 2.5-3.5 4-5
Presentation The presentation is lack lustre and The presentation is engaging. The presentation is convincing and
/5 poorly delivered. There is little There is logic and flow. It is engaging. There is logic, flow and
logic. Provides insufficient detail. substantiated. cohesion. Arguments are clearly
substantiated.
Poster The poster lacks creativity, may The poster is well presented with The poster is creative, of a
/5 contain errors and provides sufficient details on the analysis professional standard and
insufficient detail. and recommendation of the group effectively communicates the
report. analysis and recommendations of
the group report.

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2.5 General Submission Requirements

Submission

– All assignments must be submitted by the specified due date and time.
– Complete your assignment and follow the individual assessment item instructions on how to submit. You must
keep a copy of all assignments submitted for marking.

Turnitin

– The Turnitin plagiarism prevention system may be used within this unit. Turnitin is accessed via logging into
vUWS for the unit. If Turnitin is being used with this unit, this means that your assignments have to be
submitted through the Turnitin system. Turnitin from iParadigms is a web-based text-matching software that
identifies and reports on similarities between documents. It is also widely utilised as a tool to improve academic
writing skills. Turnitin compares electronically submitted papers against the following:
– Current and archived web: Turnitin currently contains over 24 billion web pages including archived pages
– Student papers: including Western Sydney University student submissions since 2007
– Scholarly literature: Turnitin has partnered with leading content publishers, including library databases,
text-book publishers, digital reference collections and subscription-based publications (e.g. Gale, Pro-
quest, Emerald and Sage)

– Turnitin is used by over 30 universities in Australia and is increasingly seen as an industry standard. It is
an important tool to assist students with their academic writing by promoting awareness of plagiarism.By
submitting your assignment to Turnitin you will be certifying that:
– I hold a copy of this assignment if the original is lost or damaged
– No part of this assignment has been copied from any other student’s work or from any other source except
where due acknowledgement is made in the assignment
– No part of the assignment has been written for me by any other person/s
– I have complied with the specified word length for this assignment
– I am aware that this work may be reproduced and submitted to plagiarism detection software programs for
the purpose of detecting possible plagiarism (which may retain a copy on its database for future plagiarism
checking).

Self-Plagiarising

– You are to ensure that no part of any submitted assignment for this unit or product has been submitted by
yourself in another (previous or current) assessment from any unit, except where appropriately referenced, and
with prior permission from the Lecturer/Tutor/Unit Co-ordinator of this unit.

Late Submission

– If you submit a late assessment, without receiving approval for an extension of time, (see next item), you will
be penalised by 10% per day for up to 10 days. In other words, marks equal to 10% of the assignment’s weight
will be deducted from the mark awarded.
– For example, if the highest mark possible is 50, 5 marks will be deducted from your awarded mark for each late
day.
– Saturday and Sunday are counted as one calendar day each.
– Assessments will not be accepted after the marked assessment task has been returned to students.
– This is consistent with Clause 51 of the Western Sydney University’s Assessment Policy - Criteria and Standards-
Based Assessment.

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Extension of Due Date for Submission

Extensions are only granted in exceptional circumstances. To apply for an extension of time, locate an application
form via the Western Sydney University homepage or copy the following link:
https://www.westernsydney.edu.au/currentstudents/current_students/forms

Application forms must be submitted to the Unit Coordinator/Convenor. Requests for extension should be made as
early as possible and submitted within policy deadlines. Appropriate, supporting documentation must be submitted
with the application. An application for an extension does not automatically mean that an extension will be granted.
Assessments will not be accepted after the marked assessment task has been returned to students.

Resubmission

Resubmission of assessment items will not normally be granted if requested.

Application for Special Consideration

It is strongly recommended that you attend all scheduled learning activities to support your learning. If you have
suffered misadventure, illness, or you have experienced exceptional circumstances that have prevented your attendance
at class or your completion and submission of assessment tasks, you may need to apply for Special Consideration via the
Western Sydney University website. http://www.westernsydney.edu.au/currentstudents/current_students/services_
and_facilities/special_consideration2 or the Student Centre/Sydney City Campus Reception. Special Consideration
is not automatically granted. It is your responsibility to ensure that any missed content has been covered. Your
lecturer will give you more information on how this must be done.

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 3 Teaching and Learning Activities

Weeks Topic Preparation Tutorial Assessments Due

Week 1 Operations management in the Students are required to complete the Introduction to unit
09-03-2020 hospitality industry online components in the weekly folders
before attending the tutorial each week.

Read: Chapters 1, 2 and 13 from Activity - Professional Identity

Hospitality management: strategy and
operations by Van der Wagen and
White, 2018.

Review the learning guide. How to use the Virtual Field Trips
website
Week 2 Contemporary issues and trends Review the materials in the week 2 Reports on industry trends
16-03-2020 folder before coming to the tutorial.
14

See vUWS for any additional resources Discussion on contemporary issues

and homework tasks. impacting profitability

Case Study
Week 3 Operational & strategy planning Read: Chapter 3 and 8 from Hospitality Client briefing - Portfolio
23-03-2020 management: strategy and operations
by Van der Wagen and White, 2018.

See vUWS for any additional resources Form groups for the assessment.
and homework tasks.

Activity: Virtual Field Trips

 Weeks Topic Preparation Tutorial Assessments Due
Week 4 Human resource management Read: Chapters 6, 19 and 20 from Note: Compulsory field visit to Dooleys
30-03-2020 Hospitality management: strategy and Lidcombe Catholic Club. Details on
operations by Van der Wagen and vUWS.
White, 2018.

See vUWS for any additional resources

and homework tasks.
Week 5 W&S systems/ Stock and purchasing Read: Chapters 4 and 21 from Note: Compulsory field visit to - Portfolio
06-04-2020 controls Hospitality management: strategy and Bankwest Stadium. Details on vUWS.
operations by Van der Wagen and
White, 2018.

See vUWS for any additional resources

and homework tasks.

Week 6 Revenue management Read: Chapter 17 from Hospitality Activity: industry financial documents - Portfolio
13-04-2020 management: strategy and operations
15

by Van der Wagen and White, 2018.

Dedicated group assessment session
See vUWS for any additional resources
and homework tasks.
Week 7 Budgetary & financial management Read: Chapters 5 and 9 from Activity: Budgetary and Financial
20-04-2020 Hospitality management: strategy and Management exercises - Task 4
operations by Van der Wagen and preparation
White, 2018.

See vUWS for any additional resources

and homework tasks.
Week 8 Asset management Read: Chapter 18 from Hospitality Virtual Field Trips exercise - Portfolio
27-04-2020 management: strategy and operations
by Van der Wagen and Goonetilleke,
2012.
 Weeks Topic Preparation Tutorial Assessments Due
See vUWS for any additional resources Case study: T.I Hospitality
and homework tasks.
Week 9 Legal compliance and risk management Read: Chapters 10 and 14 from Case Studies: Gaming and money
04-05-2020 Hospitality management: strategy and matters
operations by Van der Wagen and
White, 2018. Dedicated group assessment session

Activity: Virtual Field Trips

See vUWS for any additional resources

and homework tasks.

Week 10 Entrepreneurship & innovation Read: Chapter 15 and 16 from New product development phases 
11-05-2020 Hospitality management: strategy and
operations by Van der Wagen and Activity: Virtual Field Trips
White, 2018.
16

See vUWS for any additional resources

and homework tasks.

Week 11 Entrepreneurship & innovation/global Review the materials in the week 11 Case study: Oddle - Portfolio
18-05-2020 operations folder before coming to the tutorial.
Careers Workshop
See vUWS for any additional resources
and homework tasks.

Week 12 Customer service management Read: Chapter 7 from Hospitality Practical skills session - Portfolio
25-05-2020 management: strategy and operations
by Van der Wagen and White, 2018. Unit revision

See vUWS for any additional resources

and homework tasks.
 Weeks Topic Preparation Tutorial Assessments Due
Week 13 Managing business relationships Read: Chapter 11 from Hospitality Presentations during tutorial - Report
01-06-2020 management: strategy and operations - Presentation
by Van der Wagen and White, 2018.

See vUWS for any additional resources

and homework tasks.

Week 14 Note: Due to the Queen’s Birthday

08-06-2020 Public Holiday, please be aware that the
exams week will be from Tuesday 9th
June until Saturday 13th June 2020.

The above timetable should be used as a guide only, as it is subject to change. Students will be advised of any changes as they become known on the unit’s vUWS site.
17
4 Learning Resources

4.1 Recommended Readings

Prescribed Textbook

Van der Wagen, L and White, L 2018, Hospitality management (with online Study tools), 4th edn, CENGAGE. ISBN:
9780170411424

Additional Reading

Barth, SC 2012, Hospitality law: managing legal issues in the hospitality industry, 4th edn, Hoboken, NJ: John
Wiley and Sons.

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