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Hospitality - Management Principles

TFMG1002

Programme Description

This module introduces the learner to the core concepts and theories of effective management essential to the operation of an enterprise in the hospitality industry.

Content

  • Introduction to Management Activity in a Hospitality Organisation: Levels of Management; Types of Managers; Functions of Management; Management Roles; Management Skills; Hospitality Experiential Activity.
  • The Evolution of Management Thought: From Classical to Modern approaches in the Hospitality Industry; Hospitality Experiential Activity.
  • Planning in Hospitality Organisations: The Role of Planning; Types of Planning; the Planning Process; Gantt Chart; PERT Analysis; External and Internal Analysis (SWOT); Decision Making.
  • Forms of Business Organisations: Traditional Structures; Recend Developments in Organisational Structure; Components of Organisational Structure; The Business Environment.
  • Motivation: Motivation and Rewards; Early Views of Motivation; Mc Gregor's Theory X and Theory Y; Need Theory; Summary of other Relevant Theories; Hospitality Experiential Activity.
  • Leadership in Hospitality Organisations: Overview and Critical Evaluation of Leadership Theories; Assessment of Leadership Styles and their Impact on Motivation; UNIT 7, Hospitality Teamwork: Teams and Groups; Group Conflict; Team Development; Team Building; Managers and Teamwork; Belbin's Team Types.
  • Quality Management in Hospitality: Total Quality Management; Approaches to TQM; Quality as a Competitive Strategy; Quality in the Hospitality Industry; Quality Teamwork.
  • Conflict in the Workplace: Defining Conflict; Categories of Conflict; Causes of Conflict; Consequences of Conflict; Managing Conflict; Assessment of Conflict Style.
  • Case study addressing components of the above units.

How to Apply/Enrol

Completed application forms should be returned to the School of Hospitality Management & Tourism.  As the number of places is limited, candidates may be short-listed on the basis of information supplied on the application form. Candidates will be notified of the outcome or of any short-listing procedures.

Entry Requirements

Under 23 years of age

(a) Irish Leaving Certificate in five subjects.  Results must include:

  • At least OD3 in Irish OR English
  • At least OD3 in Mathematics
  • At least Grade OD3 in one of French OR German

OR

(b) an equivalent qualification

Over 23 years of age

Candidates will be considered on a base by case basis.

Examinations / Assessments

One assessment & One Exam

Progression 

The examinations will be considered for exemption from the equivalent subject on the Higher Certificate in Hospitality Services Management programme (Programme Code DT451)  and/or on the BA in Hospitality Management programme (Programme Code: DT460).

Learning Outcome

On completion of this module the learner will be able to:

  • Explain the management process as applied to a variety of functions in a hospitality organisation.
  • Describe and apply management theories from Scientific to TQM.
  • Discuss the functions of management as applied to the hospitality industry.
  • Explain the influence of the external environment on the hospitality industry.
  • Employ tools and techniques of quality management and summarise the role of quality in effective hospitality management practices.
  • Recognise the relationship between management and other subject areas.
  • Identify and address personal learning needs and skills relevant to the module.

Career Opportunities

This module will enhance your career opportunities in the Hospitality and Tourism Industry