Hotel and Restaurant Management

Hotel and Restaurant Management (10 ECTS)
Course Code: USV150
Level: Bachelor
Prerequisites: None
Lecturer: Helge Jørgensen
Duration: One semester
Term: Autumn 2007
ECTS: 10
Language: English
Assessment: Written home exam

Educational methods: Lectures, discussions, fieldwork and group work.

Purpose: The course is aimed at giving students a thorough introduction to the hotel and restaurant industries and at showing how to develop efficient marked oriented day-to-day management of a hotel. How to develop a good hotel concept is also being discussed. In addition, students will learn how to use different models and analytic tools used for the planning and management of hotels and restaurants. Special emphasis is placed on quality improvement processes, quality control and market-oriented management.

Content: The course is divided into several parts. In the first part, students are given an introduction to the hotel and restaurant industry in general. In the second part, the different departments of a hotel are looked at detail with day-to-day departmental management problems being covered. Departments covered include, reception, housekeeping, sales and booking, conference centre, restaurant and kitchen.


Literature:
Kye-Sung (Kaye) Chon & Raymond T. Sparrowe (2000): Welcome to Hospitality … An introduction, Albany,NY: Delmar Publishing.
Jones & Merricks (1994) The Management of Foodservice Operations, London: Cassel, Material given by lecturer.

Examinations aids: All available materiel