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Supervising Lodging Operations and Profitability Planning

Supervising Lodging Operations and Profitability Planning

Code: FES3RB013B
Extent: 5 ECTS (135 h)
Timing: Semester 3-4 (5)
Language: English
Level: Professional studies
Type:  Professional Specialisation Studies

Prerequisites
Basics of Business Mathematics and´Financial Accounting and Reporting.
The course is part of the Professional Specialisation Studies (PSS) Customer Orientated Development in Lodging.

Learning outcomes
The aim of the course is to provide the student with the core supervisory capabilities necessary for front office operations. The student will perceive the hotel entity of different operations and departments from the supervisory point of view. The student will master the traditional managerial accounting techniques and concepts and knows the basic profitability and productivity ratios in the hospitality business.

 Upon successful completion of the course, the student

 • has insight into the middle management expertise, understands the challenges he/she will encounter and is determined to work in a supervisory position

 • knows the inter-relationship between different divisions of the accommodation business

 • knows the principles of collective agreement and can produce a roster

 • can make decisions and justify them

 • possesses good skills and hands-on expertise in cost and profit planning and pricing

 • understands the productivity and key figures of the hotel, restaurant and tourism industry and can put them into practical use

Course contents

 • hotel as a working environment for a front office manager

 • role of the supervisor and challenging working situations

 • managing the efficient use of labor in the hospitality industry

 • front office scheduling process according to certain rules and other issues needed to be considered

 • reports as a supervisory tool

 • cost volume profit (CVP) analysis

 • internal income statement of the hospitality business

 • management ratio analysis

 • pricing

Cooperation with the business community and other organisations 
Students are encouraged to actively present their own thoughts and knowledge from their working experiences.  Students interview actual front office managers. All the assignments are working life related and based on practical cases.

International
Students have to follow international business customs and practices, e.g. Uniform System of Accounts, while analysing effectiveness and profitability.

Teaching and learning methods
It is possible to complete the course based on classroom learning or part time learning:

a) Classroom learning:
Lectures and examinations 56 h
Self-studies 78 h
The assessment of one’s own learning 1 h

b) Part time learning:
Lectures and examinations 36 h
Self-studies 98 h
The assessment of one’s own learning 1 h

Recognition of Prior Learning, RPL  (in Finnish AHOT)
The required skills and competences can be demonstrated by a skills examination.

Teachers with the main responsibility for the course
Nina Niemi
Pekka Heikkilä

Course materials
Bardi, J. 2007. Hotel Front Office Management. John Wiley & Sons, Inc., Hoboken, New Jersey.
Kasavana, M. & Brooks, R. 2005. Managing Front Office Operations.
MaRa Finnish Hospitality Association and Service Union United PAM. Collective agreement for the travel, restaurant and leisure industry – employees 1.4.2010-31.3.2013.
Schmidgall, R. 2005. Hospitality Industry Managerial Accounting. Educational Institute of the American Hotel & Motel Association, USA.
And the other study material announced by teachers.

Assessment
Assignments
Examinations

The impact of different assessment criteria to the final grade will be told during contact hours.

The assessment of one’s own learning does not influence the grade. The assignment is the same for all courses/modules and the answers will also be used for course/module development. The assignment is completed online in WinhaOpaali.

Assessment criteria

Grade 1 
The student knows the role of the supervisor in a hotel. The student can produce a roster and simply give reasons to his decisions. The student can apply basic operational managerial accounting techniques using personal guidance.

Grade 3
The student is able to clarify the role of the supervisor in a hotel. The student can produce a roster nearly without mistakes and can justify the made decisions. The student can solve challenging situations while taking both functional and financial issues into notice. The student can apply operational managerial accounting techniques using given instructions.

Grade 5
The student is able to thoroughly clarify the role of the supervisor in a hotel. The student can produce a roster without mistakes and can justify the made decisions in a many sided way. The student can solve challenging situations while taking both functional and financial issues into notice. The student can skillfully, without help, apply operational managerial accounting techniques.