Reference no: EM132343344

Managing Operations in Tourism and Hospitality

Unit Purpose and Aim

Knowledge and understanding of operations management; specifically the systems, processes, project and quality management skills associated with this function

An ability to apply operations management knowledge and to the Tourism and Hospitality industries

An appreciation of the value of operations to the Tourism and Hospitality industries

Learning Outcomes

1. Explain the development of operations and the ways in which effective operations management can benefit tourism and hospitality businesses.

1.1 Outline the origins of operations management from manufacturing to the service sector.

1.2 Describe how manufacturing operations management differs from that in a services environment.

1.3 Explain how operations has become a managerial function in the tourism and hospitality industry.

1.4 Analyse the ways in which operations management can be used to create customer value and competitive advantage.

2. Be able to explain the processes, systems and planning methods used in operations management, giving consideration to the influences of the external operating environment.

2.1 Explain systems design and process design and relate this to tourism and hospitality.

2.2 Evaluate the importance of ‘process’ and ‘product’ innovation as it applies to tourism and hospitality organisations.

2.3 Differentiate the role and processes of logistics and the supply chain in the context of tourism and hospitality

3. Be able to apply the concept of systems management to the monitoring and evaluation of operations management in the context of tourism and hospitality.

3.1 Explain the importance of setting standards of operational performance in the tourism and hospitality business environment.

3.2 Compare and contrast methods for gaining feedback, making comparisons
and taking corrective activity in an operational context.

3.3 Explain the roles and responsibilities of employees in monitoring and controlling operational systems in tourism and hospitality setting.

3.4 Analyse how effective systems of management and control can lead to competitive advantage in the tourism and hospitality industry.

4. Be able to demonstrate knowledge of the concepts of quality, quality improvement and quality systems, and to apply these to industry examples.

4.1 Define quality and explain its importance to the tourism and hospitality industries.

4.2 Analyse how quality methodologies are applied to the tourism and hospitality industry

4.4 Apply continuous improvement, ‘total quality management’ and 'quality circles' to tourism and hospitality management.

5. Be able to apply operations management methods to a range of organisations working within the tourism and hospitality industry

5.1 Explain the importance of the external environment in the context of operations management

5.2 Compare and contrast the operational activities of a range of organisations in the tourism and hospitality industry.


5.3 Evaluate the existing and potential impacts of the virtual marketplace on the pattern of tourism and hospitality operational activities.

Assignment Details


Scenario

Choosing a Topic / Organisation

The assignment has been designed to allow you to choose an organisation within the tourism and hospitality industry and not be restricted to any one specific area. You may be interested in travel, tourism and/or hospitality, so the range of organisations can vary from tourism boards, tour operators, travel agents, transport (including air, sea, road and rail) to hoteliers, restaurateurs, conference centres, event management organisations or other businesses (large or small) related to tourism and hospitality.

Candidates are required to produce a 5000 word report that should cover the following:

Candidates should use appropriate theories, models and concepts to analyse and evaluate the

Explain the development of operations and the ways in which effective operations management can benefit tourism and hospitality businesses.

Be able to explain the processes, systems and planning methods used in operations management, giving consideration to the influences of the external operating environment.

Be able to apply the concept of systems management to the monitoring and evaluation of operations management in the context of tourism and hospitality.

Be able to demonstrate knowledge of the concepts of quality, quality improvement and quality systems, and to apply these to industry examples.

Be able to apply operations management methods to a range of organisations working within the tourism
and hospitality industry above issues.

Candidates should then recommend activities available to increase the effectiveness of the selected organisation’s operational activities. All recommendations should be justified drawing on the analysis they have carried out.

The secondary research undertaken should be appended to this assignment. All theories, concepts, models and industry examples must be appropriately referenced using the Harvard System style.

The assignment is designed to cover all learning outcomes and assessment criteria of the unit and help you obtain a clear understanding of the subject in the tourism and hospitality industry, via the research, reading and relevant work experience (if applicable) undertaken during your studies.