| CODE | HPH5003 | ||||||||||||
| TITLE | Teaching and Learning in Hospitality | ||||||||||||
| UM LEVEL | 05 - Postgraduate Modular Diploma or Degree Course | ||||||||||||
| MQF LEVEL | 7 | ||||||||||||
| ECTS CREDITS | 5 | ||||||||||||
| DEPARTMENT | Health, Physical Education and Consumer Studies | ||||||||||||
| DESCRIPTION | This study-unit will guide future vocational teachers to effectively implement a variety of learning methods that lead to expected learning outcomes. It will provide an overview of all services and operational aspect of the various departments within the hotel sector through discussions on health and safety legislations, basis of food and beverage service and rooms division operations. Learning will involve formal and non formal approaches, as well as theoretical and practical sessions to demonstrate how to prepare young learners for the employment. Study-Unit Aims: This study-unit aims at teaching the theoretical backgrounds of both the service and operational aspects of various departments. It will provide learners with the skills required to teach their potential students via demonstrations and tactile simulations. This study-unit enables learners to develop methods of various assessment procedures which can include videos, observations, voice recording, and peer to peer feedback. In addition, learners will be trained in formulating the best vocational pedagogy for the context in which they will be teaching. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: - outline strategies for the teaching about potential hazards, health and safety legislation, as well as meeting and tackling customer satisfaction requests in the hospitality setting manner; - outline how different aspects of management, planning, presentation, use, care and costing of different componenets of hospitality context, including rooms, facilities, linen, menus and menu knowledge, and crockery, plates and glassware can be explained taking into consideration the various allergens, diets, and health and environmental concerns as applicable; - identify teaching methodologies to transmit roles and responsibilities, and what is expected by customers from the front office and housekeeping personnel, as well as food and beverage servers. 2. Skills: By the end of the study-unit the student will be able to: - demonstrate the basic sequence of service and procedures, in a restaurant environment and ways to offer opportunities for practice in the classroom; - demonstrate possible safety risks in the work place and create scenarios for students to practice how these can be avoided; - write various samples of observation sheets for evaluation and assesessment in practical scenarios; - interpret the six vocational learning outcomes (routine, expertise, resourcefulness, functional literacy, craftsmanship, businesslike attitude and wider skills for growth) and demonstrate how these can be applied within the classroom scenario. Main Text/s and any supplementary readings: Main Texts: - Branson, J.C., & Lennox, M. (1988) Hotel, Hostel and Hospital Housekeeping (5th ed.). Hodder Education. - Braham, Hotel Front Office 2nd Editon, Stanley Thorns Publishers Limited. - Cousins, J., Lillicrap, D. (2012) Food and Beverage Service, London: Hodder Education Publishers. - Lucas, B., Claxton, G. & Webster, R. (2009). Practical and Vocational Education in the UK: A health check. London: Edge and Centre for Real-World Learning. Supplementary Readings: - Dix, C., & Baird, C. (1998) Front Office Operations (4th ed.) Trans-Atlantic Publication. - Casado, M. (1994) Food and Beverage Service Manual. - Paige, G.M., and Paige, J. (1984) Hotel Receptionist. (2nd Ed.). Cengage Learning EMEA. - Valerie, P, Jones , C., (1988). Housecraft Operations Workbook. Palgrave Macmillan. - Food and Beverage Service, Tutorial points. Available from [online] https://www.tutorialspoint.com/food_and_beverage_services/food_and_beverage_services_basics.htm - Wolf, A. (2011). Review of Vocational Education: The Wolf report. London: Department for Education. - Young, M. (2004). The importance of Vocational pedagogy. Presentation to the research seminar: Vocational pedagogy. City & Guilds. |
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| STUDY-UNIT TYPE | Lecture, Practical & Group Learning | ||||||||||||
| METHOD OF ASSESSMENT |
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| LECTURER/S | Lyanne Agius Stefania Calleja Ruben Benjamin Dimech Paulino Schembri |
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The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints. Units not attracting a sufficient number of registrations may be withdrawn without notice. It should be noted that all the information in the description above applies to study-units available during the academic year 2025/6. It may be subject to change in subsequent years. |
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