| CODE | TTC5104 | ||||||||||||
| TITLE | Principles of Management in Tourism and Hospitality | ||||||||||||
| UM LEVEL | 05 - Postgraduate Modular Diploma or Degree Course | ||||||||||||
| MQF LEVEL | 7 | ||||||||||||
| ECTS CREDITS | 5 | ||||||||||||
| DEPARTMENT | Tourism Management | ||||||||||||
| DESCRIPTION | This study-unit engage students in identifying and understanding basic practices employed in managing tourism and hospitality services. The unit provides the necessary exposure to various implementation methods and tools to measure effective management strategies. Considering the various vectors involved in the tourism and hospitality industry, the study unit will allow for an exploration of the complexity of planning, policy making and the role of different stakeholders in the industry. Study-Unit Aims: 1. To recognise the importance of tourism and hospitality as an employment sector; 2. To give an overview of the overall activities that a manager within the tourism and hospitality sector comes across in the day-to-day activities; 3. To explore the range of tourism organisations and their respective dynamics; 4. To provide the student with insights into management practices that can be adopted within the tourism and hospitality sector; 5. To explore various risks involved in tourism and hospitality sectors and identify ways how these can be mitigated; 6. To familiarise students with the legislation governing tourism and hospitality. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: 1. Identify the possible implications of tourism organisations as employers of people with diverse cultures and diverse backgrounds; 2. Determine the needs and requirements of a diverse workforce; 3. Manage a diverse workforce; 4. Define financial risk in tourism and hospitality; 5. Identify the health and safety issues in the management of tourism and hospitality sector operations from the perspective of both employees and guests and put in place appropriate operational procedures to handle health and safety-related issues in the tourism and hospitality industry; 6. Outline the main points of Maltese and European tourism law. 2. Skills: By the end of the study-unit the student will be able to: 1. Manage people of diverse cultural backgrounds within the tourism and hospitality sectors through the discussion of case studies and personal experiences and learn from shared experiences; 2. Manage financial risk and take appropriate decision in procurement of products and services and or new ventures to be undertaken by the tourism and hospitality organisations; 3. Control the risks to health and safety faced by employees and guests in the tourism and hospitality environment; 4. Apply national and European tourism law, as and when this is required. Main Text/s and any supplementary readings: Main Texts: - Mullins, L. J. and Dossor, P. (2013) Hospitality Management and Organisational Behaviour, Essex: Pearson Education Ltd. - Gilding, C. (2002) Financial Management for Hospitality Decision Makers, Oxford: Taylor & Francis Ltd. - Wilks, J. and Moore F. (2003) Managing Tourist Health and Safety in the New Millennium, Oxford: Taylor & Francis Ltd. Supplementary Readings: Specific Journal articles will be assigned by the individual lecturers. |
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| STUDY-UNIT TYPE | Lecture, Seminar & Independent Study | ||||||||||||
| METHOD OF ASSESSMENT |
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| LECTURER/S | Vanessa Borg |
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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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