Course Outline

TS 108- Dimensions of Hospitality

1. SEMESTER/YEAR: Semester 1,23
2. MODE OF DELIVERY/LOCATION: Face to Face/Blended/ Print

3. PRE‐REQUISITES: None

4. COURSE CO‐ORDINATOR: Dr. Vikas Gupta

5. TEACHING TEAM

Name: Dr. Vikas Gupta Name: Ms.Nanise

Office: DTHM Masau
Phone: 9376751 Office: DTHM Phone:
Email: [email protected] Email: [email protected]
Consultation Hours: Open Door Consultation Hours: Open Door

6. LECTURE TIMES & VENUE

Lectures and Tutorials are compulsory and will be Face to Face and on Zoom and you will sign up
to Moodle for your corresponding tutorial. Face to face students must attend a tutorial Face to Face
on campus, however, blended or print mode students can attend these sessions simultaneously on
Zoom. 60% attendance is mandatory for Tutorials to sit in the final exam. Tutorial participation is
worth 10% of your course marks. Please consider COVID regulations and attend wearing a mask.
Do not attend if you are ill i.e., running nose, fever, cough, and contact your course coordinator with
your apologies.
Tutorials: (Zoom links only for Blended and Print mode students)
(Monday, 11-1PM- DTHM Tutorial Room
Zoom link https://usp- fj.zoom.us/j/82128133182?
pwd=UGFvclUrQ00xaDZjOUhQVGZFOWxYQT09
Zoom Host Key 182294
Zoom g%HZdDFj2
Passcode
Thursday, 10-12PM – DTHM Tutorial Room
Zoom link https://usp-fj.zoom.us/j/82544474282?
pwd=a1krQWlOZ3JHenQ2SW1NbGNoL2tzUT09
Zoom Host Key 773583
Zoom Passcode XTrgS!42c
Friday, 11-1PM- DTHM Tutorial Room
Zoom link https://usp-fj.zoom.us/j/88556789151?
pwd=cC9DTElOVVUrcVd4SXdtTEV2MzVVZz09
Zoom Host Key 523065
Zoom Passcode Xe%2BG8fQ
Lectures: (Zoom link only for Blended and Print mode students)
Tuesday, 10-12PM- Room no- 014-025

TS108 Course Outline – Semester I 2023

Zoom link Zoom Host https://usp-fj.zoom.us/j/84534661395?pwd=MVp2TEtTd0E0UlhNYlE4V09ka0JJZz09
Key 523065
Zoom Passcode wkmUFzM%8

TS108 Course Outline – Semester I 2023

7. EMERGENCY CONTACT
Name: Ella Bennion
Phone: 323 2434
Email: [email protected]

8. Course Description
This course provides students with a liberal and reflective orientation to the study of hospitality. To
explain the field of hospitality, the course will draw from a number of disciplines and fields of
enquiry. It exposes students to insights into the study of hospitality that encompass both the private
and commercial provision of hospitality and the hospitality industry. It orientates students to the
hospitality industry and management issues that confront it.

9. COURSE LEARNING OUTCOMES

On completion of this course students will be expected to be able to:

LO1 Define key course concepts and theories in hospitality such as hospitality, hospitality
management, hosts, hospitableness, gastronomy and service.

LO2 Reflect on the behaviour and experiences essential to the knowledge skills, and
attitudes needed by professionals in the hospitality and service industries.

LO3 Demonstrate the key processes that occur in the provision of hospitality including
service design and service delivery.

LO4 Outline the historical background of modern private and commercial hospitality with
particular reference to cultural practices and the provision of hospitality.

LO5 Discuss some of the key employment issues in hospitality such as staff retention, work
conditions, diversity, gender, fair pay and equity, and work life balance.

LO6 Explain the nature and composition of the hospitality workforce identifying the
differences and similarities between various hospitality occupations.

LO7 Examine the impact of hospitality management strategies in the regulation of hospitality
businesses such as entrepreneurship and multinational corporations.

1. STHM GRADUATE OUTCOMES

At the completion of their programs, graduates from the Discipline of Tourism and Hospitality
Management should be able to:

PO1 Apply theoretical knowledge and skills for the sustainable and ethical use of tourism
resources as a tool for development in the Pacific and Internationally.
(USP outcomes: Professionalism, Ethics, Pacific Consciousness)

PO2 Illustrate the nature and impact of international tourism in the Pacific and other regions,
informed by theoretical perspectives and practical applications.
(USP outcomes: Critical thinking, Communication, Pacific consciousness)

TS108 Course Outline – Semester I

PO3 Demonstrate the relationship between the tourism and hospitality industry and the role
of different stakeholders.
(USP outcomes: Critical thinking, Communication)

PO4 Implement tourism and hospitality management and marketing principles to products
and services.
(USP outcomes: Communication, Professionalism, Pacific Consciousness)

PO5 Communicate clearly in a wide range of tourism and hospitality settings in the Pacific in
a manner and language that is appropriate for a local and/or international audience and
context.
(USP outcomes: Communication, Professionalism, Pacific Consciousness).

PO6 Design a tourism/hospitality experience that is ethical, sustainable and culturally

appropriate.
(USP outcomes: Creativity, Professionalism, Ethics)

PO7 Work autonomously and flexibly, individually and in teams, in tourism and hospitality
management, applying the theoretical, practical and professional skills learned in the
program.
(USP graduate outcomes: Teamwork, Communication, Professionalism)

School of Tourism and Hospitality Management

Vision statement

The School of Tourism and Hospitality Management aims to excel as a globally

accomplished center of expertise in international tourism and hospitality management,
maintaining a distinguished profile in education, training, professional practice and research.

Mission statement

The mission of the discipline is four-fold:

1. To equip students and trainees with the necessary professional skills and academic
knowledge to be accomplished practitioners and scholars.

2. To produce high quality research and publication outputs which specialize in advancing
the constructive role of tourism and hospitality in the development of the Pacific region, and
other regions and locals.

3. To provide professional expertise and advice concerning the management and

development of the tourism and hospitality industries, as well as sustaining a productive
relationship with industry stakeholders.

4. To foster knowledge and skills in the ethical use of tourism and hospitality resources and
to centralize innovation and entrepreneurship as core objectives of the work of the discipline.

TS108 Course Outline – Semester I

STUDENT LEARNING SUPPORT (SLS) SERVICES

The University provides other forms of support through the Student Learning Support (SLS) section of the
Centre for Flexible Learning. SLS provides the necessary academic and study skills to assist students with
their course requirements.

There is a range of services that students can participate in or use free of charge. These services are tailor-
made to help students tackle and manage the requirements of tertiary education at USP. These services
include:

· F2F Drop In Support – Students can meet with an SLS Specialist at respective SLS Hubs and staff
offices to seek assistance in assignment planning, essay structure, understanding and selecting relevant
study skills, time management, speaking and reading skills and other related aspects. The initial meeting
or contact should occur at least 3 weeks prior to the assignment due date. Students may email respective
SLS staff for a mutually agreeable meeting time.

· Online Drop In Support – Assistance as above, but facilitated via the SLS Moodle page (discussion
forum and live chat) and the SLS generic email.

· Online Peer Mentoring Support (for selected courses only) – Students can join as mentees in this
programme where high achieving senior students facilitate weekly group activities through which students
are guided on study tips, problem solving, and assessment preparation.

· Academic Skills Workshops – Students are strongly encouraged to access and attempt a variety of self-
paced workshops via the SLS Moodle page. These will be availed 24/7 and will include full notes and
activities for each topic. Some relevant topics include time management, critical reading and writing
skills, avoiding plagiarism, and more.

· English Language Support and Numeracy Support – Students have the opportunity to connect with
dedicated staff/ teams in these respective skill areas via F2F and/or online arrangements.

SLS Specialist Email Phone Location

Joycelyn Devi [email protected] 3231906 Room 032 FBE Building Laucala Campus
Pauline Ryland [email protected] 3232146 Room 015 CELT Building Laucala Campus
Other points of contact include:
· SLS generic email: [email protected]
· SLS Moodle page: https://elearn.usp.ac.fj/course/view.php?id=2641
[Activation of the SLS Moodle page will be announced via Tukutuku]
· CFL SLS webpage: https://www.usp.ac.fj/centre-for-flexible-learning/our-services/student-learning-
support

TS108 Course Outline – Semester I

10. COURSE CONTENT

Focus for Each Area

Week 1: 13-17 February

1 WELCOME TO THE HOSPITALITY INDUSTRY

LEARNING
OUTCOMES
On completion of this programme, students are expected to be able to:
1. Describe the characteristics of the hospitality industry and explain corporate
philosophy.
2. Discuss why service has become such an important facet of the hospitality industry.
3. Identify and discuss promoters of tourism.
4. Outline the important international and domestic tourism organisations.
5. List reasons why people travel.
6. Describe the socio‐cultural, economic and environmental impacts of tourism.
READINGS
Chapter 1 of your textbook.
TUTORIAL EXERCISES
See Tutorial exercises in your study guide 1 Unit 1
YOUTUBE VIDEOS
What's next in service for the hospitality industry, a culture of care: Jan Smith at TEDx
Temecula https://www.youtube.com/watch?v=rlNdbqkglvg
Travel & Tourism ‐ Industry Overview https://www.youtube.com/watch?v=xVRb9EU‐
bkE

2 Week 2: 20-24 February

CAREERS IN HOSPITALITY
LEARNING
OUTCOMES
On completion of this programme, students are expected to be able to:
1. Identify some of the possible career paths available in the hospitality industry.
2. Establish career goals.
3. Assess your own strengths and weaknesses.
4. Review some of the potential careers in the hospitality and tourism industry.
5. Discuss aspects of professionalism.
6. Develop arésumé.
7. Prepare for an interview.
READINGS
Study Guide 1 Unit 2

TS108 Course Outline – Semester I

TUTORIAL EXERCISES
See Tutorial exercises in your study guide 1 Unit 2
Guest Speaker
YOUTUBE VIDEOS
5‐Star Hotel General Manager ‐ "Career Perspectives"
https://www.youtube.com/watch?v=AOiU7S5i7gs
Hospitality Careers – Advice from Hilton worldwide
https://www.youtube.com/watch?v=K8odBS2Xamo
Food and beverage manager – Try it for size
https://www.youtube.com/watch?v=nd4yzJtbBzc&index=7&list=PLZIyhv3iHvag8aZzmC
F09xfyTw_Ldu8iV

3 Week 3: 27 Feb – 3 March

THE HOTEL BUSINESS
LEARNING
OUTCOMES
On completion of this programme, students are expected to be able to:
1. Define the terms hotel franchising, partnerships, leasing, syndicates and
management contracts.
2. Classify hotels by type, location and price.
3. Explain vertical integration.
4. Name some prestigious and unusual hotels.
5. Describe the effects of a global economy on the hotel industry.
READINGS
Chapter 2 of your textbook
Study Guide Reading 3.1: Continued hot timeshare growth expected
Study Guide Reading 3.2: B & Bs: Fundamentally like hotels
TUTORIAL EXERCISE
See Tutorial exercises in your study guide 1 Unit 3
See MOODLE for Tutorial exercise
YOUTUBE VIDEOS
The Future of guest room technology – Are hotel classifications and brand standards
still
relevant? http://www.youtube.com/watch?v=TQ2gCgFl30E
Top 10 Hotel Management Tips for Managers in the Hospitality Industry
https://www.youtube.com/watch?v=nJMfNTo3QgA
Hotel Virtual Tour ‐ careers in the hospitality industry https://www.youtube.com/watch?
v=vCTl0ZV6FiM

4 Week 4: 6 – 10 March
ROOMS DIVISION OPERATIONS
ONLINE REVIEW TEST

TS108 Course Outline – Semester I

LEARNING OUTCOMES
On completion of this programme, students are expected to be able to:
1. Outline the duties and responsibilities of key executives and department heads.
2. Draw an organisational chart of the rooms division of a hotel and identify the
executive committee members.
3. Identify the main functions of the room’s division departments.
4. Describe property management systems and discuss yield management.
5. Calculate occupancy percentages, average daily rates, and the actual percentage
of potential rooms’ revenue.
6. Outline the importance of the reservations and guest services functions.
7. List the complexities and challenges of the concierge, housekeeping, and
security/loss prevention departments.
READINGS
Chapter 3 of your textbook
Study Guide Reading 4.1: Leadership profiles for the new millennium
TUTORIAL EXERCISE
See Tutorial exercises in your study guide 1 Unit 4
Guest Speaker
MOODLE Forum – see Moodle for this discussion
YOUTUBE VIDEOS
The Professional Housekeeper
https://www.youtube.com/watch?v=VpAYml9SkCc
Hotel resort housekeeping – Janet King
https://www.youtube.com/watch?v=zTChLJ4nMdI
National Geographic cruise ship diaries – Honeymoon season
https://www.youtube.com/watch?v=0l_6vJzq21Y

5 Week 5: 13 – 17 March
FOOD AND BEVERAGE OPERATIONS
LEARNING OUTCOMES
On completion of this programme, students are expected to be able to:
1. Describe the duties and responsibilities of a food and beverage director and
other key department heads.
2. Describe a typical food and beverage director’s day.
3. Identify and discuss the functions and responsibilities of the food and beverage
departments.
4. Perform computations using key food and beverage operating ratios.
READINGS
Chapter 4 of your textbook
Study Guide Reading 5.1: The use of enchantment in wine and dining
Study Guide Reading 5.2: Contracting out food and beverage operations in hotels
TUTORIAL EXERCISE
See Tutorial exercises in your study guide 1 Unit 5
See Moodle for Tutorial exercise

TS108 Course Outline – Semester I

YOUTUBE VIDEOS
The food and beverage industry https://www.youtube.com/watch?v=empyVohINNU
Carnival food and beverages http://www.youtube.com/watch?v=T8F8ZwncUD8
Food and beverage service training (Turkish Ministry of Culture)
https://www.youtube.com/watch?v=08p64bZ0b1k Provide food and beverage service
Part I
https://www.youtube.com/watch?v=onELK5RLU5M&list=PLZIyhv3iHvag8aZzmCF09
xfyT w_Ldu8iV&index=19
Provide food and beverage service Part II https://www.youtube.com/watch?v=snRM‐
GdLCQo&index=72&list=PLZIyhv3iHvag8aZzmCF09xfyTw_Ldu8iV

6 Week 6: 20 – 24 March
THE RESTAURANT BUSINESS
ONLINE REVIEW TEST
LEARNING OUTCOMES
On completion of this programme, students are expected to be able to:
Briefly review the history of cuisine.
Describe the different characteristics of chain and independent restaurants and
identify some of the top chain and independent restaurants.
List the classifications of restaurants.
Differentiate between the characteristics of chain and independent restaurants.
Apply forecasting techniques to measure the expected volume of a business.
Describe restaurant operations for the front of house and outline back of house
operations.
Discuss important aspects of food production.
Identify the key areas of a restaurant manager’s job and outline its functional areas
and tasks.
READINGS
Chapter 6 of your textbook
Chapter 7 of your textbook
Study Guide Reading 6.1: A baker’s dozen – thirteen principles for a successful
restaurant
TUTORIAL EXERCISES
See Tutorial exercises in your study guide 1 Unit 6&7
Guest Speaker
YOUTUBE
VIDEOS
What is the restaurant business? https://www.youtube.com/watch?v=g04Dt413VN8
Restaurant service training https://www.youtube.com/watch?v=XIeUV11mTt8
(Restaurant Service Training)
Front of house structure, definitive sales and service with great knowledge and solid
techniques
https://www.youtube.com/watch?v=_m0YrQz9oz0

TS108 Course Outline – Semester I

7 Week 7: 25 – 31 March
IN LECTURE TIME ‐ MID SEMESTER TEST – NO
TUTORIALS
MANAGED SERVICES AND LEADERSHIP

LEARNING OUTCOMES
On completion of this programme, students are expected to be able to:
1. Outline the different managed services segments.
2. Describe the five factors that distinguish managed service operations from
commercial service operations.
3. Explain the need for, and trends in, elementary and secondary school food service.
4. Describe the complexities in college and university food service.
5. Identify characteristics and trends in health care, business and industry, and
leisure and recreation food services.
6. Identify the characteristics and practices of leaders and managers.
7. Define and differentiate between leadership and management.
8. Distinguish between transactional and transformational leadership.
9. Describe the key management functions.
READINGS
Chapter 8 of your textbook
Chapter 14 of your textbook
Study Guide Reading 7.1: Whole brain leadership development for hospitality
managers
TUTORIAL EXERCISES
See Tutorial exercises in your study guide 1 Unit 7
Guest Speaker
YOUTUBE
VIDEOS
Jonathan Sheard: Accor has identified 10 possible UK locations for MGallery brand
https://www.youtube.com/watch?v=93b6eieCQzo&list=PLtvHWzGP90OUqgovdRSHvb2
zhEnld76Ir&index=40
Transaction versus transformation https://www.youtube.com/watch?v=SqOjtO‐
g6QI&list=PLUXlhjLe2ZVyuA6XGSlOYPfuFwTv3pKCM Transactional vs
Transformational Leadership ‐ Lauran Star https://www.youtube.com/watch?
v=tP2La7mTQqY&index=4&list=PLUXlhjLe2ZVyuA6X
GSlOYPfuFwTv3pKCM
MID SEMESTER BREAK
1st April to 9th April
8 Week 8: 10 – 14 April
BEVERAGES
ONLINE REVIEW TEST
LEARNING
OUTCOMES
On completion of this programme, students are expected to be able to:
1. List and describe the main grape varieties.

TS108 Course Outline – Semester I

2. Suggest appropriate pairings of wine with food.
3. Identify the various types of beer.
4. List the types of spirits and their main ingredients.
5. Discuss a restaurant’s liability in terms of serving alcoholic beverages.
READINGS
Chapter 5 of your textbook
Study Guide Reading 8.1: Starbucks: more than a cup of coffee
Study Guide Reading 8.2: Attitudes towards wine service training and its
Influence on restaurant wine sales
TUTORIAL EXERCISES
See Tutorial exercises in your study guide 2 Unit 8
Table setting demonstration and F&B practical skills – Venue TBA
YOUTUBE VIDEOS
Beverage service https://www.youtube.com/watch?v=uWGydhfp1AM
The globalisation of Starbucks https://www.youtube.com/watch?v=c‐KKy‐03O5A
Howard Schultz on Global Reach and Local Relevance at Starbucks
https://www.youtube.com/watch?v=tTbjDoLQQKw
How to make coffee like a real barista https://www.youtube.com/watch?v=D_zIPz5gJCk

9 Week 9: 17 – 21 April
HUMAN RESOURCE MANAGEMENT
MAJOR ASSIGNMENT PARTS I, 2 & 3 Due
LEARNING
OUTCOMES
On completion of this programme, students are expected to be able to:
1. Outline the scope of human resource management.
2. Discuss the importance of job descriptions.
3. Explain how productivity standards are determined.
4. Name and describe the employment related laws.
5. Discuss how to select, recruit, and orient employees.
6. Identify methods of employee appraisal and compensation.
7. Describe employee assistance programmes.
READINGS
Unit 10 of your study Guide
Study Guide Reading 10.1: Unique training: the mood indicator as an
employee’s tool
Study Guide Reading 10.2: The training and retention of chefs
Study Guide Reading 10.3: Beyond room service: legal consequences of sexual
harassment of staff by hotel guests
TUTORIAL EXERCISES
See Tutorial exercises in your study guide 2 Unit 10
Field Trip – The Pearl South Pacific
MOODLE Forum – will be based on your field trip

TS108 Course Outline – Semester I

YOUTUBE VIDEOS
5 Star hotel human resources manager
https://www.youtube.com/watch?v=5UVcY7GtDFA
Best Practice HR Tips from Liane Hornsey, Google VP Operations – Meet The Boss
https://www.youtube.com/watch?v=FRsJbpppvEU
Education & Career in Hospitality & Tourism ‐ TV News @ RTM2 ‐ Hello On Two
https://www.youtube.com/watch?v=1uyRR69U‐MA

10 Week 10: 24 – 28 April

GAMING ENTERTAINMENT
ONLINE REVIEW TEST
LEARNING
OUTCOMES
On completion of this programme, students are expected to be able to:
1. Discuss the relationship of recreation and leisure to wellness.
2. Explain the origins and extent of government sponsored recreation.
3. Name and describe various types of recreational clubs.
4. Identify the major theme parks
5. Describe the operations of various clubs
6. Outline the history of the gaming entertainment industry
7. Describe the various activities related to gaming entertainment.
8. Explain how gaming entertainment is converging with other aspects of
the hospitality business.
9. Discuss the controversies surrounding the gaming entertainment industry.
READINGS
Chapter 11 of your textbook
TUTORIAL EXERCISES
See Tutorial exercises in your study guide 2 Unit 11
YOUTUBE VIDEOS
Top ten theme parks https://www.youtube.com/watch?v=vayGPtphfwQ Las
Vegas travel video https://www.youtube.com/watch?v=6M3NhaSArZk
Counting the cost – Betting on Macao https://www.youtube.com/watch?
v=RYlROKSXkvE

11 Week 11: 1st -5th May

ACCOUNTING AND FINANCE, RATIOS AND COST CONTROL

LEARNING
OUTCOMES
On completion of this programme, students are expected to be able to:
1. Describe the systems of accounts typically used by business organisations in the
restaurant, lodging and club segments of the hospitality industry.
2. Identify various accounting statements and outline the major components of an
income statement, balance sheet and statement of cash flows.
3. Review the basic role of managerial finance in hospitality operations, including ratio
analysis, cash management and budgeting.

TS108 Course Outline – Semester I

4. Describe features of systems used to control major direct operating costs, including
food, beverages, labour and operating costs.
5. Calculate key financial ratios used to analyse the results of operations in hospitality
operations.
READINGS
Unit 11 and 12 of your Study Guide
Study Guide Reading 12.1: For profit’s sake – inventory your beverage cost
TUTORIAL EXERCISES
See Tutorial exercises in your study guide 2 Unit 12
YOUTUBE VIDEOS – OPERA PROPERTY MANAGEMENT SYSTEM TRAINING – HUNTER
COLLEGE
Opera log in https://www.youtube.com/watch?
v=6VulPdR6hEE Opera quick keys
https://www.youtube.com/watch?v=6mn4Ue‐YJtk
Making a reservation in Opera
https://www.youtube.com/watch?v=acts‐sae04g
Checking a guest into Opera
https://www.youtube.com/watch?v=u‐fPGAgrrVs
Opera posting a charge
https://www.youtube.com/watch?v=qvAi88F4eUY

12 Week 12: 8 – 12 May

ACCOUNTING AND FINANCE, RATIOS AND COST CONTROL
CONT’D
ONLINE REVIEW TEST

LEARNING
OUTCOMES
On completion of this programme, students are expected to be able to:
Describe the systems of accounts typically used by business organisations in the
restaurant, lodging and club segments of the hospitality industry.
Identify various accounting statements and outline the major components of an
income statement, balance sheet and statement of cash flows.
Review the basic role of managerial finance in hospitality operations, including ratio
analysis, cash management and budgeting.
Describe features of systems used to control major direct operating costs, including
food, beverages, labour and operating costs.
Calculate key financial ratios used to analyse the results of operations in hospitality
operations.
READINGS
Unit 11 and 12 of your Study Guide
Study Guide Reading 12.1: For profit’s sake – inventory your beverage cost
TUTORIAL EXERCISES
See Tutorial exercises in your study guide 2 Unit 12
YOUTUBE VIDEOS – OPERA PROPERTY MANAGEMENT SYSTEM TRAINING
– HUNTER COLLEGE
Opera fast post
https://www.youtube.com/watch?v=A4NlpY4WMO4
Opera quick check out
TS108 Course Outline – Semester I
TS108 Course Outline – Semester I
https://www.youtube.com/watch?v=rGfP7nTsnbs
Opera check out https://www.youtube.com/watch?
v=79GuAR6QA1o Opera housekeeping rooms
management https://www.youtube.com/watch?
v=be8vAoYnORc Opera end of the day
https://www.youtube.com/watch?v=DoAkX75mVCU

13 Week 13: 15 – 19 May

MICE AND EVENT MANAGEMENT

LEARNING OUTCOMES
On completion of this programme, students are expected to be able to:
1. Name the main hospitality industry associations.
2. Describe the various types of meetings.
3. Define and differentiate between meetings, expositions, reunions and conventions.
4. Describe the role of meeting planners.
5. Explain the primary responsibilities of a convention and visitor’s bureau
or authority.
6. List the steps in event management.
READINGS
Chapter 12 of your textbook
Study Guide Reading 13.1: Managing conferences in regional areas
Study Guide Reading 13.2: Building events into destination
branding Study Guide Reading 13.3: Corporate events
TUTORIAL EXERCISES
See Tutorial exercises in your study guide 2 Unit 13
MOODLE forum – See Moodle for discussion
topic YOUTUBE VIDEOS
Portland catering and event planning https://www.youtube.com/watch?v=ZpI2gsvNzjs
Barbados food, wine and rum festival 2014 https://www.youtube.com/watch?v=chF‐
1H1c0rg
Elite Events Management ‐ Behind the Scenes NYC Exclusive
https://www.youtube.com/watch?v=VRdaHFy0FcY
Explore careers: Events manager https://www.youtube.com/watch?v=UA_UZBXJ2aM

14 22 – 26 May
WEEK 14
Conclusion, Revision and Exam Preparation
Course Evaluation
15 27 May – 4 June
WEEK 15
Study Break
16 12-23 June
WEEK 16
EXAMINATIONS

TS108 Course Outline – Semester I

11. PRESCRIBED TEXT AND OTHER RESOURCES

Textbook: Walker, J. R. (2020). Introduction to hospitality, (8th ed.) Upper Saddle River, New
Jersey: Pearson Prentice Hall.

Gibson, D. (2009). TS108 Study Guide Part 1. Suva: The University of the South Pacific.
Gibson, D. (2009). TS108 Study Guide Part 1. Suva: The University of the South Pacific.

12. ALIGNMENT OF LEARNING OUTCOMES, ACTIVITIES AND ASSESSMENT

The following table demonstrates the alignment of the course learning outcomes to appropriate
activities and assessments and the links to programme and USP graduate outcomes.
Course Learning Outcome Associated Assessment Programme USP Graduate
Teaching and Outcomes Outcomes
Learning
Activities

LO1 Define key Tutorial Mid semester PLO1, PLO2, GO2, GO3, GO4,
course concepts and exercises test PLO3, PLO5 GO5, GO6,
theories in hospitality Case studies Moodle Review
such as hospitality, Site inspections Tests
hospitality management, Field trips Final exam
hosts, hospitableness, Online tests
gastronomy and
service.

LO2 Reflect on the Tutorial Major PLO1, PLO2, GO2, GO3, GO4,
behaviour and discussions assignment PLO3, PLO5 GO6, GO6
experiences essential to Case studies Final exam
the knowledge skills, and Field trip
attitudes needed by Site inspections
professionals in the Industry
hospitality and service speakers
industries.

TS108 Course Outline – Semester I

LO3 Demonstrate the Opera PMS Mid semester PLO4 GO6
key processes that occur training test
in the provision of Moodle Review
hospitality including Tests
service design and Final exam
service delivery.

LO4 Outline the Tutorial Mid semester PLO1, PLO2, GO1, GO2, GO3,
historical background of discussions test PLO3, PLO5 GO4, GO5, GO6
modern private and Case studies Moodle Review
commercial hospitality Field trip Tests
with particular reference Site inspections Final exam
to cultural practices and Industry
the provision of speakers
hospitality.

LO5 Discuss some of Lectures Mid semester PLO1, PLO2, GO1, GO2, GO3,
the key employment Tutorial test PLO3, PLO4, GO4, GO5, GO6
issues in hospitality such discussions Moodle Review PLO5
as staff retention, work Debates Tests
conditions, diversity, Moodle forums Final exam
gender, fair pay and
equity, and work life
balance.

LO6 Explain the Preparation for Mid semester PLO1, PLO2, GO1, GO2, GO3,
nature and composition main assignment test PLO3, PLO5 GO4, GO5, GO6
of the hospitality Tutorial Moodle Review
workforce identifying the discussions Tests Major
differences and Case studies assignment
similarities between Field trip Final exam
various hospitality Site inspections
occupations. Industry
speakers
LO7 Examine the Tutorial Mid semester PLO3, PLO4, GO2, GO3, GO4,
impact of hospitality discussions test PLO5 GO5, GO6, GO7
management strategies Case studies Moodle Review
in the regulation of Site inspections Tests
hospitality businesses Industry Final exam
such as entrepreneurship speakers
and multinational
corporations.

TS108 Course Outline – Semester I

13. ASSESSMENT

14.1 ASSESSMENT PORTFOLIO

TYPE OF WEIGHT Comments/Rationale LEARNING

ASSESSMENT OUTCOME
CONTINUOUS ASSESSMENT – 60%
TS108 Moodle 5% Complete Moodle LO2
Orientation orientation which
includes reading
course outline and
assessment.
Completing
Icebreaker, short quiz
and posting photo.
Mid Semester Test 10% Multiple Choice LO1, LO3, LO4, LO5,
and/or Short answers
‐ Week 7 in LO6, LO7
Lecture time – this is
an offline test on
campus for all
students
Major assignment – 25% Due Date: Week LO2, LO5, LO6
Parts 1, 2 & 3
10
Moodle Review 10% Weeks 4, 6, 8, 10, 12 LO1, LO3, LO4, LO5,
Tests LO6, LO7
– Multiple choice –
Assess understanding
of readings and main
concepts
Tutorial 10% Tutorials begin in LO1, LO2, LO3, LO4,
participation Week 2 and LO5, LO6, LO7
Weeks 2-13
participation is
compulsory. Enrol on
Moodle.
FINAL EXAMINATION – 40%
Multiple choice, LO1, LO3, LO4, LO5,
Final exam On 40% Case study and LO6, LO7
Campus one Essay

Please note: New policy as of S1, 2023: New regulations have been passed by SMT. Therefore, please
note that as of S1 2023 you will be required to get 40% of 60, i.e., at least 24/60 for Continuous
Assessment and 40% of 40 i.e., at least 16/40 in your final exams to successfully pass your course.
Failure to do this will result in a failing grade. In other words, in order to pass the course, students
should get the minimum marks (40%) in both bands (continuous assessment and final exam).

TS108 Course Outline – Semester I

14.2 TS108- MOODLE ORIENTATION
Date: Weeks 1‐4
Value: 5%
Students should complete the TS108 Moodle Orientation as soon as possible, but by Week 4 at the
latest. This involves registering on Moodle, completing the Icebreaker activity, downloading the
TS108 Introduction and Assignment booklet and carefully reading through it, including all
assessments for the semester. You are then required to answer a short test on the information in
the course outline as well as assessment details and due dates.

14.3 MID SEMESTER TEST

Date: Week 7 – 25 – 31 March
Venue: This is an offline test on campus for all students (F2F, Blended, Print) which you will do in
lecture time e.g., 10.00am‐12.00pm.
Value: 10% of your final grade
The Mid‐Semester Test will be held in Week 7. The test will consist of multiple choice and/or
short answer questions from Units 1‐6 of the TS108 Study Guide 1, relevant case studies, your
textbook and lecture notes.

14.4 MAJOR ASSIGNMENT This assignment is in 3 parts but should be submitted as

one assignment.
Total Assignment Value: 25%
Due: Week 10: 24 – 28 April

14.5 PART ONE – CAREER PLANNING

Value: 5% (500 words)
Throughout your textbook there are profiles of people from different careers in the hospitality
industry. Choose a career that interests you.

Identify two academic resources about the chosen career and summarise your findings under key
headings e.g., Types of training requirements, Length of training time, Types of work
opportunities and reference appropriately.

Then, consult two other sources of information about your chosen career (for example,
website/personal contact) and summarise your findings with appropriate referencing. (Either use
Endnotes or consult the DTHM Essay Style Guide which is available on Moodle).

TS108 Course Outline – Semester I

14.6 MAJOR ASSIGNMENT PART TWO – CAREER PLANNING
Due date: Week 9 (17 – 21 April)
Value: 10% of your final grade
Based on the information you have collected in Part One of this assignment, prepare a career plan outline using the following template create a set of career goals for the
next ten years.
Career Plan Outline Name:
Date:
12 months and beyond
3‐4 Months 6‐12 Months
Details of plans that will take more time to implement
Short steps towards goals Tangible actions One year out, what would you like to be doing differently?
Set more ambitious goals
Potential part‐time employment Start on new skill training Building your business network Establishing
Plans should alignyour reputation
with long termDemonstrating
goals leade
Expectations of income Gaining experience Include personal ambitions Identify courses you would
Adding skills to curriculum vitae

Long‐term Goals Consider life beyond your first job or company where you are currently working. This plans should align your goals above. Are there other companies
where you would like to work? Are there skills you lack that would help you grow in the position you want? Do you have self‐employment ambitions – plan for them here. Are there o
transferable skills do you want to develop that will open more doors: Are you ready for a leadership position? Do you want to lead teams?

Personal Goals What are you work/life balance goals? Where do you want to work? Do you want adventure or stability?
Where do you want to work? Do you want to travel? Or move to another city or country? What other parts of yourself do you want to develop beyond your career? If money were not an is

(Source: McElhenney, 2013, cc share http://uber.la )

TS108 Course Outline – Semester I 2023

14.7 MAJOR ASSIGNMENT – PART THREE ‐ CAREER
PLANNING Due date: Week 9 (17 – 21 April)
Value: 10% (1200 words)

Based on the information you have collected in Part One and Two of this assignment,
describe this career and the personal qualities and interpersonal skills your prospective
employer might look for in a prospective employee.

Assess your strengths and weaknesses in relation to this career i.e. conduct a SWOT of
yourself. Discuss the relevance of your study programme to your career choice.

Finally, discuss the opportunities and challenges you are likely to face obtaining a job in your
chosen career when you graduate from USP. Use academic resources and specific examples in
your answer.

14.8 MOODLE REVIEW TESTS

Due date: Continuous ‐ Weeks 4, 6, 9, 11, 13
Value: 10%
This piece of assessment is designed to ensure that you do your recommended readings each
week. It is based on the set readings from your course outline. Each week you are expected to
complete your readings, then you have a week to access Moodle, and sit the relevant test. For
example: The readings for Week 1‐3 will be tested in Week 4; and Week 4‐5 in Week 6 etc.
etc. If you have any problems contact the course co‐ordinator or his assistants. These tests are
timed and you have 20 minutes to complete them. To give you time to settle in, the first three
weeks of tests will all close in Week 6.

Once you sign in to a Moodle test, you only have ONE opportunity to complete it.

14.9 FINAL EXAM 40%

This will assess your understanding of the knowledge you have gained in this course and your
ability to apply this knowledge to different examples. Your exam will consist of multiple
choice, case study and one essay question.

14.10 PASSING THE UNIT

In order to be awarded a pass in this unit, students must:

hand in all pieces of assessment and participate in at least 60% of tutorials.
obtain at least 50% when your continuous assessment mark and your exam mark are
added together.

TS108 Course Outline – Semester I 2023

Page 17
14.11 GRADE DISTRIBUTION

A+ A B+ B C+ C D E
85‐100 78‐84 71‐77 64‐70 57‐63 50‐56 40‐49 0‐39

14.12 ASSESSMENT POLICIES AND REGULATIONS

PLAGIARISM AND DISHONEST PRACTICE

PLAGIARISM
USP regards plagiarism as a serious form of cheating. Plagiarism means presenting someone else’s work as if it is your own. This includes the work of fellow
students as well as published authors, and you are plagiarising even by using just a few of their words or ideas or illustrations without acknowledging them.
Please take note that:
 if you use someone else’s words or ideas in your assignments, you must acknowledge the person (and the publication) you got them from; and
 if you work in a group to discuss an assignment, you must ensure that the final answer which you submit is your own. Similar answers to
an assignment will be seen as plagiarism.

DISHONEST PRACTICE
Dishonest practice is a serious offence for which there are heavy penalties. Dishonest practice covers cheating in exams and tests (which includes copying from
other candidates’ work and bringing into the exam or test room any unauthorised material). Any student found cheating in a test or an exam will be referred to
the Registrar who will refer the matter to the Discipline Committee. Penalties for cheating range from suspension from studies for a period of time to expulsion
from the University.
You can read more about the regulations on Plagiarism and Dishonest practice in the USP Handbook and Calendar. You can enquire at your USP Campus or
Centre or you can access a copy from the USP website http://www.usp.ac.fj/index.php?id=calendar

ACADEMIC HONESTY: POLICY & PROCEDURES

(For USP Students)
POLICY
USP does not condone academic dishonesty. All students are required to prepare and plan adequately for assessment tasks and ensure academic honesty in
their coursework.

All written work submitted for a course, except for acknowledged quotations, must be expressed in the student's own words. Students must not submit
coursework that has been completed dishonestly using any of the dishonest practices described below.

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The University will ensure that all students receive the University Policy of Academic Honesty before they are required to sign online, the University Code of
Academic Honesty.
Every student enrolled in every course and programme offered by USP is required to sign the University Code of Academic Honesty prior to commencing
his/her first course and comply with the rules and regulations of the University as contained in the Official USP Handbook and Calendar.

It is the policy of the University of the South Pacific to penalise students who are proven to use dishonest practices in carrying out their academic coursework
and examinations.

Where a member of USP's academic staff has reasonable grounds to believe that a student is guilty of academic dishonesty in coursework, assignments,
research theses or examinations one or more of the penalties detailed below may be imposed.

ACADEMIC DISHONESTY

Academic Dishonesty includes plagiarism, collusion and cheating when preparing coursework, assignments, research theses or sitting an examination.
Plagiarism
Plagiarism is the copying of another person's creative work and using it as your own – without explicitly giving credit to the original creator. Work copied
without acknowledgement from a book, from another student's work, from the internet or from any other source is plagiarism.

Plagiarism includes the following:

 Copying of the published or unpublished words of another writer without acknowledging the source using acceptable reference citation methods. This
includes ‘cutting and pasting' from internet sources and ‘lifting’ of sentences, ideas and sections of a textual source.
 Lifting or cutting and pasting extracts without quotation marks or appropriate acknowledgement of sources.
 Paraphrasing of content and ideas without proper acknowledgement of the source.
 Mention is made of taking of and use of the published or unpublished words, and later refers to a textual source. It is suggested that the use of images,
diagrams, photographs and material from blogs and social networks should also be included.
 Copying part of or all of another students’ assignment. In this instance ‘student assignment’ refers to a piece of academic work submitted for
assessment purposes for any course, in past or current years at any educational institutional including USP or other University.
Collusion
Collusion means working with someone else to deceive or mislead to gain an unfair academic advantage. It includes:
 Submission of a paper that has been written by an author other than the author credited for that piece of writing. This includes the use of paid
services of a student, or any other person that has been solicited for that purpose.
 Facilitating or enabling another student to plagiarize in any way.

TS108 Course Outline – Semester I

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Cheating
Cheating involves acting in any way that directly contradicts the explicit rules and guiding principles of that form of assessment. It applies to any form of
examination including short tests, quizzes and final examinations.

Cheating includes (inter alia):

 Doing anything to gain an unfair or illicit academic advantage in an examination;
 Possessing, referring to or having access to any material, ‘crib' notes or device containing information directly or indirectly related to the subject
matter under examination other than what is explicitly approved for examination purposes;
 Using a cell phone to communicate with any other student or person inside or outside the examination venue;
 Copying from another student in a test or examination; enabling another student to cheat in a test or examination;
 Soliciting a person to sit a test or final examination in place of the student enrolled; sitting a test or final examination in the place of another
student;
 Manipulation of scores in tests or examination or in any other form of assessment; and
 Enabling another student in any or a combination of any of the above.

PROCEDURE
The internal process to be followed for academic honesty is outlined below:
Plagiarism or Collusion
a) When a marker suspects a student of plagiarism or collusion, the piece of academic work MUST be brought to the attention of the course
coordinator concerned.
b) The course coordinator will endeavor to locate the sources from which this student has plagiarised. When satisfied that the student has plagiarised, the
coordinator will collate the evidence of the breach for record purposes. It will include a copy of the academic work and a list of sources, page
numbers and/or copies of the plagiarised sources.
c) The student will be notified and issued with an official letter stating the allegations giving him/her the opportunity to present his/her case.
d) If the coordinator is satisfied that the student had engaged unknowingly in such behaviors, he/she may implement a penalty according to 6.0
below. Cheating
Every effort must be made to ensure that an acceptable test, examination and assessment environment is provided for such tasks. This includes an
uncrowded adequate seating arrangement and test supervision during such tasks.

a) A student who is found in breach of the rules and regulations of the assessment task assigned

TS108 Course Outline – Semester I

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shall be answerable initially to the coordinator of the course. The supervisor of the activity shall remove the student from the assessment task at the
point of discovery and make a written complaint to the coordinator of the course.
b) A proven case of cheating will be penalised according to the schedule in 6.0 below
Mandatory use of Turnitin – plagiarism detection software
a) Students are required to submit all written work in an appropriate format (not pdf) through Turnitin via Moodle online to check their work for
originality and to ensure that appropriate referencing and citation is used.
b) Students are actively encouraged to use Turnitin to check drafts of their written work to improve their writing and guard against unintentional
plagiarism.
c) All Turnitin reports will be reviewed. A score of 20% or more on Turnitin will trigger a discussion between the course coordinator and student with
consequences if plagiarism is proven.
In some cases work with a score of 20% can still contain significantly plagiarised content i.e. 10-15% from one source, to which penalties will apply if
proven.

PENALTIES
1. A suspected case of academic dishonesty will be reported in writing to the course coordinator, Head of School, and Dean of Faculty.

2. The penalties imposed for proven cases of misconduct vary, based on the seriousness of the case and range across they include but are not limited to:
 Written reprimand of the student;
 Requirement that the student complete further work, or repeat work, for the course;
 Deprivation of credit for a course, or for a component of assessment of the course, to which the academic misconduct relates;
 Cancellation of any previously-credited pass in a course associated with the offence.

3. Significant and repeat offences will be referred to the University’s Student Discipline Committee which can:
 Impose a fine not exceeding $500FJD
 Prohibit the student from using any of the University's library and computing network facilities for a period not exceeding twenty-eight days;
 Recommend to the Vice-Chancellor that a student's enrolment be suspended for any period and on terms considered necessary by the committee;
 Recommend to the Vice-Chancellor that the student's enrolment be terminated, i.e. expulsion from the University.
4. When a finding of misconduct is made against a student, this finding is recorded on his/her student record AND in a Register of Deliberate Academic
Misconduct .
 A Register of Deliberate Academic Misconduct records the details of all cases where students have been proven to have engaged in deliberate
academic misconduct in their coursework and/or examinations, and have received an academic penalty as a result;
 Details of each case are recorded on a paper form, which includes a student declaration, and the student receives a copy of the completed and
signed form once the case is closed. Information from the form is then entered into the electronic Register;

TS108 Course Outline – Semester I

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 After a deliberate offence is confirmed, the Register will be consulted to assist in determination of an appropriate penalty. The Register will be able to
identify repeat offenders, with the risk that these students will receive more severe penalties for repeat offences;
 Use of the Register is covered by strict protocols. Staff access is limited to a small number of authorised users, and there is no student access: The
record of offence will normally remain in the Register until one year after the student graduates.
 Students are permitted to apply for a review of any academic penalty to the Student Discipline Committee or, if the penalty has been imposed by the
Student Discipline Committee itself, to an ad hoc committee of the Academic Standards and Quality Committee of the University.

USP COPYRIGHT COMPLIANCE GUIDELINES

As an educational institution and provider of educational courses of instruction, the University of the South Pacific has a legal obligation to ensure that all
University staff are copyright compliant. All USP staff are required to ensure that they are copyright compliant when using third party copyright material.
As most course materials are prepared in Fiji, these Guidelines are based on the Fiji Copyright Act 1999. Appendix 3 provides information on the copyright
provisions relating to fair dealing use and copying by educational institutions in other countries in the region.

COPYRIGHT COMPLIANCE PROCEDURES

Staff should provide a full bibliographic list of all readings copied for students at the beginning of the course book or reader in which they are contained. This
should include the title of the work, the author and publisher, the country and year in which it was published, the ISBN (where possible), the pages copied and
the number of pages in the work. This list should be forwarded to the Copyright & IP Officer ([email protected]) together with the Copyright Compliance
Certificate (Appendix 2) for sign off before the material is copied and distributed to students.
Material copied for "criticism or review" does not need to be included in the bibliographic list of readings (only acknowledged in the course materials).
Where a direct link is provided through Moodle to Journal articles available through electronic databases held by the library (ProQuest, EBSCOhost), clearance
is not required for the electronic copy, only photocopies made for distribution to students.

A notice should be provided indicating that the copy was made under the provisions of the Fiji Copyright Act 1999 or under licence from rights holders or their
agents. The notice must also state that the material may not be copied further without appropriate authority.
Where the copyright owner has indicated that the material can be freely copied for non-commercial or educational purposes, this should be indicated on the
bibliographic list provided in the course pack or reader. Similarly, where specific authority has been obtained to copy beyond the provisions of the Copyright
Act, then this should be indicated here as well in line with the following suggestions:
CC – Creative Commons; CL - Copied under licence; OA – Open Access; PD – Public Domain
Permission must be obtained to copy or use works beyond the limits set by these guidelines. Clearance can be obtained direct from the publisher or
author or through a copyright collective. The Copyright Clearance Centre (www.copyright.com) in the USA can provide clearance for most works at a cost of
up to 50 cents per page per copy. Alternatively clearance can be sought from the Copyright & IP Officer (email: [email protected]) . Appendix 1 provides a
form which can be used to provide details of the works for which clearance is sought. Only seek clearance where you wish to exceed the copying limits set
out herein.

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14. IMPORTANT DATES

Activit Week Weighting

y (%)
Moodle Orientation 4 5%
Mid Semester Test 7 10%
Major Assignment Part 2 9 25%
Moodle Review Tests 4, 6, 8, 10 & 12 10%

15. ADDITIONAL COURSE ATTENDANCE

16.1 TUTORIALS
Tutorials begin in Week 2 and attendance and participation is compulsory. Failure to attend at least 60% of tutorials may result in a fail grade.
Tutorials will be marked on participation and NOT attendance. This means that you are required to come to tutorials prepared with answers to tutorial
exercises which are available on Moodle or set by the course coordinator or tutor.

16.2 LECTURES
Lecture and Tutorial participation are compulsory and comprises 15% of internal course assessment. Failure to attend 60% of all tutorials will
result in you failing the course. On Campus Blended mode students should also attend all lectures. Tutorials will begin in Week Two.

16.3 LABORATORY SESSIONS

This course has computer laboratory sessions for Opera Property Management Systems and participation is compulsory.

16.4 ONLINE WORK

Tutorial exercises are available on Moodle. There are also compulsory online Review Tests in Weeks 4, 6, 8, 10, 12. Tutorial exercises and videos to watch
before attending lectures and tutorials are available on Moodle. Students are required to complete these and come to class prepared to discuss the exercises
in detail.

16. STUDENT SUPPORT

There are a number of support options open to students. Firstly, you have your course coordinator and teaching assistant, then there are Moodle online
support as well as student learning support staff or relevant peer mentors.

17.1 ONLINE HELP & e‐Learning INFORMATION

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ELECTRONIC COMMUNICATION (MOODLE
Along with the course components listed above, there is also a computer‐based component to this course. Specifically, this course makes use of a web‐
based software package called MOODLE. MOODLE is an important part of this course, where ever you are located, because it will allow you to do
the following:
Download lecture notes and handouts;
Send in your assignments electronically;
Take part in online discussions on course topics; and
Send email messages to your lecturer and fellow students.
At the beginning of the semester, you will receive training in the use of MOODLE. Ask your lecturer or at your local USP Campus or Centre for the
exact dates and times of this training. What you need to get started with MOODLE
To use MOODLE, you need a computer connected to either the USP intranet or to the Internet. The computer you use must also be equipped with a
Web browser such as Netscape Navigator or Microsoft Internet Explorer. Such a computer should be available for your use either in an on‐campus lab
or at your USP centre (if you don’t already have one at home or work).
In addition to the computer you need a user name and password. For this course, your user name will be your USP student ID number (for example,
S01007802). Initially, your password will be the same as your user name. However, you will have the ability to change your password (and you should,
for security reasons) once you are in the MOODLE system.
17.2 FACULTY STUDENT LEARNING SUPPORT (SLS) SERVICES
Student Learning Support (SLS) provides academic support to students so that their learning experience is easier and worthwhile. It equips students with
the necessary academic and study skills to assist students to achieve their goals while they are studying at FBE, USP. There is a range of services that
students can participate in or use free of charge. These services are tailor made to help students tackle and manage the requirements of tertiary
education. The tabs below will lead you to the information on the services provided.
By participating in these services and programmes, students are also given the opportunity to develop their graduate attributes. For example, in the
Senior Peer Mentoring programme, students work with peers from a diverse background as well as enhance leadership and communication skills. In
addition, students may download and/or use the learning resources provided. The Learning Resources page provides access to these. Hard copies of the
Study Guides are also available in the Hub. The SLS Hub is located in Building
091(CELT Building), Room 013, Laucala (Upper) Campus. The operating hours are Mondays ‐
Thursdays: 9am ‐ 5pm, Fridays: 9am – 4pm.

17. EXPECTATIONS OF STUDENTS

It is strongly recommended that Blended students attend all lectures as these will be examined in tests and final exams. Furthermore, in the final
examination for on‐campus students, some of the compulsory questions will be based on material covered in the lectures. If you do not attend them, you will
not know this material. In general, too, there is a very high correlation of failure rates and failure to attend lectures. If you are a Laucala
campus student, your tutorials will be held as regular face to face sessions with your tutor. You are expected to have read the required readings and be
prepared to discuss the tutorial questions provided in the study guide in your tutorials.

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18.1 STUDENT RESPONSIBILITIES
(if applicable, insert details. An example is shown below.)

Students are expected to:

Spend enough time on Moodle and other activities required in the course
Attend all lectures, workshops, team meetings etc. unless hampered by illness in which case you must inform your course coordinator and team
members.
Arrange with the team members to work in their own times on the project.
Maintain proper attire for the laboratory, clothing, shoes etc.
Facilitate the course coordinator with any proof that he/she was sick and unable to attend classes or assessment at the earliest possible time to avoid
getting a zero mark for the missed assessment.

18.2 STUDENT WORKLOAD

TYP Hour Comments

E s
Lectures 2 It is highly recommended that you attend lectures as
they are more detailed than online recordings.
Tutorials 2 These are compulsory and tutorial exercises are available
on Moodle under the relevant weeks. You
should prepare for these in advance as you will be
required to discuss these in class and/or in relevant
Moodle forums.
Self‐directed learning 7 This includes research for tutorial group
discussion meetings, completion of relevant readings,
tutorial exercises, watching of videos, write‐up of
assignment, study for mid semester test and exam.
TOTAL 11

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DISCIPLINE OF TOURISM AND HOSPITALITY MANAGEMENT ASSESSMENT SCHEDULE FOR WRITTEN ASSIGNMENTS
Student: Comments:
Poor ‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐Excellent
Conceptualisation
Essential Content material
Evidence of Reading
Argument
Substantiated Argument
Logical Consistency/ Validity of
Conclusions
Depth of Analysis
Development and Evidence
Appropriate Choice of Examples
Appropriate Use of References
Explicit Links made Between
Ideas
Structure
Clarity of Writing
Organisation of Thought
Introduction
Conclusion
Presentation
Spelling and Punctuation
Grammar
Appropriate Expression
Format of Referencing/ Please consult a guide to essay writing.
Bibliography
Overall Format and Appearance You would benefit from visiting SLS

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Discipline of Tourism and Hospitality Management General Guide to the Grading of Essays
(Adapted from the Writing Guide, Department of American Studies, University of Canterbury and the Essay Style Guide, Human Sciences Division, Lincoln
University)
Conceptualisation Argument Development & Evidence Structur Presentation
e
A Excellent analysis, creative Clear, precise, well‐defined Well‐chosen examples, consistently Introduction shows line of Effective use of English,
ideas going beyond ideas argument; sophisticated in persuasive reasoning used to develop argument and justifies approach; apt choice of words;
discussed in class; shows both statement and insight and support argument; effective use appropriate, clear and smooth correct referencing; few
mastery and understanding of into topic; identification of of reference material; links between linkages between points; clearly grammatical or
tasks required by assignment key critical issues; clear, ideas made explicit; shows good define paragraphs with good topic presentation errors
and course materials; precise thesis statement. critical analysis of issues and source sentences
material
B Shows good understanding Clear, logical argument, Logical argument that identifies and Paragraphs clearly defined, clear Some grammatical or
of the texts, ideas and identifying some of the develops key issues; appropriate linkages between key points. stylistic problems; a few
methods of the assignment clear critical issues for supporting evidence; makes effort to presentation errors
beyond the obvious analysis; clear thesis link rather than stack ideas
statement
C Shows understanding of General thesis is lacking in Partial development of argument; Weakly defined paragraphs Writing not to the point –
basic ideas and information critical reflection; terms lacking in critical analysis; ideas not bringing in too many points; some not concise; containing
involved in the assignment. may be left undefined; fully developed or supported; too awkward transitions; lack of some unclear or awkward
May have a few factual, thesis statement lacking or many generalisations, limited use of critical reflection on structure of sentences; imprecise use
interpretative or conceptual unclear. textual evidence; uncritical reading argument & its importance to of words; some major
errors of sources; tending towards elucidating points and ideas grammatical errors, some
description rather than analysis. effort to reference work
adequately
D Shows little understanding of Vague argument; Description with little or no analysis Paragraphs poorly defined. Some major grammatical
course materials or some important terms not little coherence in the development Illogical arrangement of ideas or proof‐reading errors;
significant factual and defined, no thesis of ideas; insufficient, inappropriate language marred by
conceptual errors; does not statement or awkward use of supporting clichés, colloquialisms,
adequately answer the evidence repeated inexact word
question. choices; inadequate or
inappropriate referencing
E Has not understood Little or no argument Little or no development; may list No links, little, if any definition of Numerous grammatical
assignment or readings facts but shows no understanding; paragraphs, lack of planning. and other presentation
uses no references; plagiarises problems.
material.

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