Full Title:Introduction to the Industry
Module Code:IDST B7001
Credits: 5
Valid From:Semester 1 - 2014/15 ( September 2014 )
Module Delivered in 7 programme(s)
Module Description:This module will develop the understanding of the size and scope of the hospitality industry globally as it begins investigating the diversity of sectors which shape this exciting and dynamic industry. It will also explore why and how hospitality companies have internationalised and which have been the various modes employed to achieve this.
Learning Outcomes:
On successful completion of this module the learner should be able to
  1. Define 'service'; explain the basic components of the services industry and summarise how service businesses differ from manufacturing
  2. Describe the size, scope and diversity of global hospitality organisations using a range of sources that will be assessed using digital scholarship
  3. Present the various formats under which the global hospitality industry can be classified and operated
  4. Recognise the factors which influence and shape the development of organisations operating within the global hospitality industry, illustrating use of media literacy through the assessment
  5. Summarise and comment on the reflective process and explain the importance of understanding the nature and complexity of the hospitality industry

Module Content & Assessment

Indicative Content
The Interelated Nature of the Hospitality and Tourism Industry
Hospitality Tourism and Events
Sectors of the Global Hospitality Industry
Key Players - The Lodging Industry; Restaurant Industry; Gaming and Casino Hotels; Cruise Liners; Bar Industry; Country Clubs; Theme Parks and Attractions
Global Hospitality
Different types of business development in the hospitality industry Wholly owned; joint-ventures; strategic alliances; licensing/franchising and management contracts
MICE - Meetings Incentives Conferences and Exhibitions
Setting the context; buyers, intermediaries and suppliers; conference demand and supply; marketing conferences;
Introduction to the Hospitality Organisation Support Services
Includes; Human Resource Management; Finance & Accounting, Sales and Marketing; Maintenance and Engineering
Exploring Hospitality Careers
Assessment Breakdown%
Course Work100.00%

Full Time

Course Work
Assessment Type Assessment Description Outcome addressed % of total Marks Out Of Pass Marks Assessment Date Duration
Portfolio Using Maraha, which is an ePortfolio you will demonstrate your learning, skills and development by recording your collection (such as images/photos, blogs, multimedia, videos) of the best industry specific organisations to present to a selected audience. 1,2,3,4 80.00 0 0 Week 8 0
Reflective Journal A reflective journal is a way of thinking about your contribution to your ePortfolio in which you can reflect on your learning and experiences; considering things that went wrong as well as successes, commenting on how it will influence on your future career 5 20.00 0 0 Week 12 0
No Project
No Practical
No End of Module Formal Examination
Reassessment Requirement
A repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

DKIT reserves the right to alter the nature and timings of assessment


Module Workload & Resources

Workload: Full Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Content delivery 2.00 Every Week 2.00
Tutorial Small group workshops to reinforce lecture content; encourage groupwork and communication skills; idea generation platform 1.00 Every Second Week 0.50
Independent Study To promote and encourage the development of personal planning skills and finding additional resources 7.50 Twice per semester 1.00
Directed Reading As directed by module leader 3.00 Every Week 3.00
Independent Study Learners will be required to review material and in online activities 2.00 Every Week 2.00
Online Contact Online discussion forums to exchange views and contribute to collaborative learning 1.00 Every Second Week 0.50
Total Weekly Learner Workload 9.00
Total Weekly Contact Hours 3.00
This course has no Part Time workload.
Supplementary Book Resources
  • Brotherton, Bob 2003, The international hospitality industry: structure, characteristsics and issues, Butterworth-Heinemann Oxford [ISBN: 9780750652957]
  • Glenn A.J. Bowdin 2011, Events management /Glenn A.J. Bowdin ... [et al.], 3rd Ed., Elsevier Butterworth-Heinemann, 2011.. [ISBN: 9781856178181]
  • Holloway, J. Christopher.. Claire Humphreys. 2012, The business of tourism /J. Christopher Holloway, Claire Humphreys., 9th Ed., Pearson, 2012.. [ISBN: 9780273755142]
  • Kaye (Kye-Sung) Chon, Thomas A. Maier. 2010, Welcome to hospitality :an introduction., 3rd Ed., Delmar Cengage Learning, c2010.. Clifton Park, N.Y. : : [ISBN: 9781439057377]
  • Rocco, A. Vladimir, A. 2010, Hospitality Today - an Introduction, 7th Ed., Educational Institute of the American Hotel Motel Assoc. USA [ISBN: 0866123636]
This module does not have any article/paper resources
Other Resources
  • Failte Ireland: www.failteireland.ie
  • Restaurant Association of Ireland: www.rai.ie
  • Irish Hotel Federation: www.ihf.ie
  • Hotel Online: http://www.hotel-online.com/
  • International Hotel & Restaurant Association: http://www.ih-ra.com/

Module Delivered in

Programme Code Programme Semester Delivery
DK_BCULA_7 Bachelor of Arts in Culinary Arts 1 Mandatory
DK_BEVNT_7 Bachelor of Arts in Event Management 1 Mandatory
DK_BHPMG_7 Bachelor of Arts in Hospitality Management 1 Mandatory
DK_HCULA_6 Higher Certificate in Arts in Culinary Arts 1 Mandatory
650 Higher Certificate in Arts in Event Studies 1 Mandatory
653 Higher Certificate in Arts in Hospitality Skills (Exit Award) 1 Mandatory
DK_HHOST_6 Higher Certificate in Arts in Hospitality Studies 1 Mandatory