Inhalt

Abstract:

Introduction to hospitality management:
The 10 modules of the course are divided in three main areas. Modules 1 and 2 are of introductive nature, modules 3 – 5 describe the operation areas, modules 6 -10 the management areas of a hotel.
In the first sector fundamentals of the hospitality industry are described, its embedment in the touristic environment, always with a specific focus on hotel management. Newest developments and trends in the market like digitalisation and sustainability are also covered in this part, but will be addressed in many other parts of the course.
The operational part describes the catering area with its departments like restaurants or kitchen, the accommodation area with its departments like front office, reservation, etc., as well as the area of minor operating departments like spa or similar. Mainly this last area will be demonstrated with the help of an example hotel.
In the third– with focus on a collegiate education – most voluminous part the management departments and tasks of a hotel will be portrayed. This goes from distribution (sales, marketing, revenue management) via personnel and financial accounting management to investment planning and feasibility studies to a final strategic orientation of an enterprise.

Gliederung:

Module 1: Embedment of hotel businesses in the hospitality and tourism industries
1.1. Definition, integration in the touristic environment, historical background
1.2. Types of hotels – forms of differentiation
1.3. Recent changes in the market
1.4. Definition and services of the hotel operation
1.5. Overview of structures and organisation
1.6. Introduction to our example hotel

Module 2: Developments and Trends on the Market, Sustainability in the Hotel Industry
2.1. Developments, changes and trends in the hotel market
2.1.1. Changed situation after the crisis, changes in customer behaviour
2.1.2. Megatrends
2.2. Sustainability in hospitality industry – definition, meaning and opportunities

Module 3: Food & Beverage Management
3.1. The history and development of catering
3.2. Catering services
3.3. Food & beverage management in a hotel
3.4. Food & beverage systems and processes
3.5. Quality management and sustainability in the F&B sector

Module 4: Accommodation – the Rooms Division
4.1. The accommodation service
4.2. Structural facilities and services
4.3. Different types of business

Module 5: Minor Operating Departments – additional or complementary Services
5.1. Complementary services
5.2. Forms of complementary services
5.3. The operational areas in the example hotel Gut Ising

Module 6: Sales, Marketing, Distribution and Revenue Management
6.1. Where do reservations come from?
6.2. The customer journey
6.3. The hotel website
6.4. The special role of OTAs
6.5. Offline distribution and offline marketing
6.6. Development of Sales & Marketing Management
6.7. Revenue Management

Module 7: Personnel Management
7.1. Personnel management – definition, objectives and specific features in the hotel industry
7.2. Personnel requirement planning and personnel deployment
7.3. Recruitment and employee selection
7.4. Personnel marketing and employer branding
7.5. The psychology of service

Module 8: Revenue and Cost Management, Budgeting
8.1. Business accounting
8.2. The cost problem of the hotel industry, cost type accounting and cost centre accounting
8.3. Application of costing methods
8.4. Budgeting

Module 9: Investment Planning and Feasibility Study
9.1. Basic knowledge investment planning
9.1.1. Hotel investment and investment decision
9.1.2. The investment budget
9.1.3. Financing options
9.2. Execution of a feasibility study
9.2.1. Definition and description
9.2.2. Presentation based on a

Module 10: Strategic Development of a Gastronomic Business
10. 1. Conflict between operational and strategic corporate management
10.2. Strategy, objectives and implementation
10.3. Product market strategy according to Ansoff

Detaillierter Inhalt:

Learning and qualification objectives:
Upon completion of the Hotel Management course, students will have achieved the following learning objectives:
Professional competence:
- the students know and understand basic types of hotels, their service offers, organisational and contractual forms, structures, standards and processes. They are familiar with the current and special challenges of the industry.
- They got to know the most important departments and areas in detail, their tasks, goals and interdepartmental connections.
- Modern distribution, sales and revenue management with their characteristics are known, corresponding procedures and tools were explained.
- The students learn how to use actual analyses, how to collect, understand and evaluate key figures, how to analyse and classify the quality of products and services, and how to deal with external evaluations.

Detailed content description:
Module 1: Embedment of the hotel business in the hospitality industry.
This module describes the history of accommodation and catering, explains terms, and describes different ways of differentiating hotels. The services, the structures and the organisation of a hotel business are also topics of this module.
Module 2: Developments and trends on the market, sustainability
The developments and changes in the hotel market after the crisis, changed customer behaviour as well as the megatrends digitalisation and sustainability are the content of this module.
Module 3: Food & Beverage Management, the catering sector
The history of catering, the different areas, the special features of F&B management within the hotel industry, as well as processes and systems are described.
Module 4: The accommodation sector - Rooms Division
This area of the hotel industry is mainly concerned with the supervision of the structural facilities as well as the execution of services related to the guest's stay.
Module 5: Minor Operating Departments - Complementary Services
The complementary services supplement the main services of the hotel business, accommodation and catering of the guests.
Module 6: Sales, Marketing, Distribution and Revenue Management
Important topics are the hotel website as the most important marketing instrument of the hotelier, as well as the focus on online and offline distribution.
Module 7: Personnel Management
From demand planning to personnel recruitment, employee selection, employer marketing and psychological factors, this module covers this important area (due to the personnel-intensive business).
Module 8: Profit and Cost Management, Budgeting
Business accounting is of crucial importance for the management of a company. This chapter provides insights into costing procedures, budgeting and investment planning.
Module 9: Investment Planning and Feasibility Study
Investment planning is explained in further detail, and the conduct of a feasibility study is described.
Module 10: Strategic Development of a Gastronomic Business
It is shown how to set up a strategy and how to implement it including objectives.

Schwierigkeitsgrad:

Einsteiger

Lehr-/Lernform:

Kurs

Interaktionsformen mit dem System/Betreuer:

E-Mail

Interaktionsformen mit Mitlernenden:

Forum

Kursdemo:

zur Kursdemo

Schlagworte:

Tourismus

Nutzung

Zielgruppe:

Schlüsselqualifikationen für Studierende

Nutzbar im Studiengang:

THD: International Tourism Management/ Health & Medical Tourism (European Campus Pfarrkirchen (Bachelor)
THD: International Tourism Development (European Campus Pfarrkirchen) (Master)
THD: Hotelbetriebswirtschaft und Grundlagen Tourismus (Bachelor)
HS Ansbach: Interkulturelles Management (Campus Rothenburg o.d.Tauber) (Bachelor)
HSM: Hospitality Management (Master)
HSM: Strategie & Innovation im Tourismus (Master)

Geeignet für Berufsfeld:

This course is valid for all students in the area of hotel management, tourism in general as well as in the surrounding field of tourism.

Formale Zugangsvoraussetzungen:

-

Erforderliche Vorkenntnisse:

not applicable

Erforderliche Vorkenntnisse bzgl. Handhabung der Lernplattform:

-

Verantwortlich

Trägerhochschule:

FH Deggendorf

Anbieter:

Prof. Dr. Marcus Herntrei

Autoren:

Anton Leiner

Betreuer:

Anton Leiner

Prüfung

Art der Prüfung:

schriftlicher Leistungsnachweis (Klausur)

Prüfer:

Prof. Dr. Marcus Herntrei

Anmeldeverfahren:

Registration via your university and its corresponding programme.

Prüfungsanmeldefrist:

15.03.2024 00:00 Uhr bis 30.06.2024 23:59 Uhr

Prüfungsabmeldefrist:

–

Kapazität:

–

Prüfungsdatum:

Nach Absprache mit dem Prüfer bis spütestens 31.05.2024

Prüfungsdauer:

45 Minuten

Prüfungsort:

European Campus Pfarrkirchen and Campus Rothenburg o.d.T.

Zustündiges Prüfungsamt:

Execution and examinations regulations: TH Deggendorf/Recognition: Home university of students

Zugelassene Hilfsmittel:

Pocket calculator

Formale Voraussetzungen für die Prüfungsteilnahme:

–

Inhaltliche Voraussetzungen für die Prüfungsteilnahme:

–

Zertifikat:

Ja (Graded certificate of achievement, 2.5 ECTS points)

Anerkennung an folgenden Hochschulen:

FH Deggendorf, FH Ansbach, FH München

Sonstige Anerkennung:

Recognition: Home university of students. Please register at your home university. Examination regulations of your university are valid. Students of other (not partner) universities please find out the procedure with your home university!

Online-Prüfungsan-/-abmeldung:

Nein

Bemerkung:

–

Erforderliche Technik

Browser:

Nutzungsbedingungen

Gebühren:

Nein

Nutzungsentgelte:

für andere Personen als (reguläre) Studenten der vhb Trägerhochschulen nach Maßgabe der Benutzungs- und Entgeltordnung der vhb

Copyright:

-

Hinweise zur Nutzung:

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