This module focuses on the evolving hospitality production and consumption patterns, the service scape, related business concepts and customer experiences. It will create an understanding of transformative and innovative business strategy, design and development of unique customer service concepts and experience packages, their delivery and management.
This will also include creating a unique perception of current and future management and leadership trends to bring about the transformation required to maintain a competitive advantage in hospitality facilitated by evolving disruptive technologies. A critical understanding of hospitality challenges, causative factors and related sustainable solutions designed to transform the design and delivery of customer services in the hospitality industry will be pursued.
Transformation and creativity, innovative, diversity and inclusivity theories will be used to facilitate the business development process. In addition, evolving current and future management and leadership trends will be applied and analysed to facilitate innovation. Related innovative management and leadership theories will be explored.
This module seeks to address elements of SDG 8 “Decent Work and Economic Growth”
Relationship to Programme Assessment Strategy
This module builds upon previous studies at levels 4 & 5 where we looked at current issues in the sector, business entrepreneurship, financial planning, sustainability on leisure operations, revenue management and facilities design.
This module seeks to bring all of the prior learning together to investigate what makes an innovation in the sector. We can and will use examples of what we have previously investigated to formulate a strategy and rationale for an innovative concept within the hospitality industry.
On successful completion of the module, students will be able to:
- Design, develop and execute, unique hospitality business concepts, innovative service scapes, customer experience packages and related delivery processes and procedures.
- Enhance innovative development of skills and related practices values and theories in delivering innovative hospitality management and leadership.
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- Concept creativity and innovation with specific reference to hospitality
- Creative development of hospitality business concepts, product design and service concepts
- Performance design and improvement
- Innovative and sustainable production and consumption trends
- Disruptive technologies strategic, operational role in delivering evolving and unique customer experiences to include artificial intelligence, big data, virtual and augmented realities, related digital applications and impact on transforming hospitality service experiences and their management
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- Challenges associated with innovation and their impact within the hospitality industry. Developing creative and sustainable hospitality business solutions
- Creating partnerships and integration of knowledge skills values etc.
- Diversity management and creativity, inclusivity
- Hospitality 4.0. and the technological revolution
Component 1: COURSEWORK
Summary of Assessment Method: Design and development of a unique and innovative hospitality customer experience package and related delivery plan. Create a video to digitally present, promote and justify the customer experience package.
Weighting: 60%
Assesses Learning Outcome: 1
Component 2: COURSEWORK
Summary of Assessment Method: Undertake a critical analysis of current and future innovative management and leadership trends in hospitality based on specific theoretical models. 2000 words
Weighting: 40%
Assesses Learning Outcome: 2
