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Accommodation Business Environment

Accommodation Business Environment

Code: HOT1RZ001
Extent: 9 ECTS (125 h)
Timing: Semester 2
Language: English
Level: Professional studies
Type: Compulsory

Learning objectives
On successful completion of this course, the student will:
•    understand accommodation and food and beverages business as a part of hospitality industry
•    know local and global businesses, organizations, stakeholders and interest group in hotel and restaurant industry
•    know different kinds of tasks and assignments in various organization in accommodation and restaurant business
•    be familiar with the tasks in the industry’s operational level
•    follow the safety and quality standard rules and regulations      

The course addresses the following topics:
1.    Versatility in accommodation & food & beverages business
2.    Different business models in accommodation and food & beverages environment
3.    Working on an operational level in various departments
4.    Breakfast/meals in accommodation units
5.    Safety and quality standards in the accommodations, food and beverage industry

Starting level and linkage with other courses
No prerequisites

Knowledge of craft-level working (service and security) at the front-office, housekeeping, restaurant and bar
Property-management-system (PMS) skills
Knowledge of shift-leading skills

The course is evaluated on a scale excellent (5), very good (4), good (3), satisfactory (2), fair (1), fail (0). The assessment criteria is presented on a scale 1 - 3 - 5.

Upon successful completion the student can:

Grade 1
outline basic skills required at the accommodation environment
outline different kind of customer groups
knows legislation and its practical implementation
can operate in different kind of accommodation environments and knows the lobby environment
knows meals in accommodation units
knows the meaning of laws and safety issues to the industry

Grade 3
organize tasks in accommodation unit during customer service process
illustrate the safety and security in operational level
can serve and prepare the breakfast and work in a lobby environment
understands the importance of laws and safety issues in his/her actions in the industry

Grade 5
can serve and prepare the breakfast and work in a accommodation environment independently
can organize ones work safely and an aesthetic way in a breakfast and lobby environment
analyze and manage the phases and skills of shift-leading
plan and organize customer service process in accommodation environment
develop safe accommodation environment taking into consideration legislation in case study
dispenses the laws in different tasks and understands the importance of the safety issues in the industry

The teachers will provide students with constructive and timely feedback during and after the completion of the learning activities, and students will be asked to complete a feedback form at the end of each course. The courses will be improved based on student feedback.

Working life connections
Industry visits (understanding business models and concepts), guest lectures

Serving international guests and travelers in a multicultural accommodation and f &b environment

Learning methods
Lectures, practical exercises, group work, independent studying
The number of learning hours is divided as follows:144-hours of contact teaching and directed learning
98-hours of self-directed learning
Own learning assessment 1 h

Recognition of Prior Learning (in Finnish AHOT)
Transfer of credit is possible when the student has completed studies generating similar competencies at some other institute of higher education. In other cases, students must otherwise demonstrate the acquired competencies. A student can participate in a demonstration exam for the module once and this demonstration is graded using the same criteria as for the module (on the scale 1 - 5, or fail). The student is expected to demonstrate that s/he has a command of the competencies described in the module handbook.

Teacher responsible
Taina Pallonen, Haaga

Course materials
Below, students can find the materials for this module:
R & Kasavana,M. 2009. Managing Front Office Operations. Publishing by the American Hotel & Educational Institute.
Lattin W, G & Lattin W.T. 2009. The Lodging and Food Service Industry. Publishing by the American Hotel & Educational Institute.
NRAEF ManageFirst. 2007. Food Production. Prentice Hall
Waitstaff Manual. www. a-role-in-the-show.com.
materials in moodle