Hospitality Supervision & Quality Management
- Agricultural Sciences
- 400 level
- 2 credit units
- 146 pages
- 14 units
This course introduces students to hospitality supervision and quality control principles. It covers hotel establishment structures, staff planning, recruitment, training, and leadership styles. The course also explores quality systems management, service quality, communication, human resource management, and total quality management. Students will develop skills to carry out hospitality supervision and quality control duties effectively.
About this course
- Difficulty
- Intermediate
- Study hours
- 150 hours
- Maths
- None
- Content
- Theoretical, case study
- Practical work
- Yes
- Assignments
- Tutor marked assessments
- Final examination
What you'll read
The real module and unit structure of HCM438, taken from the course material NOUN publishes.
One paragraph, so you can see how it reads
HCM438 · UNIT 2: NATURE OF STAFF PLANNING
The best definition of this type, and the most easily understood, is an apartment house with full hotel services. These differ from transient hotels in that they are the official residences of the guests rather than their “home away from home.” In addition, they usually require that the guest sign a lease (Gray & Liguori, 1990).
What you should be able to do
- Explain hotel establishment structures and classifications
- Apply staff planning and recruitment processes
- Evaluate quality systems management
- Apply different leadership styles
- Implement total quality management principles
- Demonstrate effective communication in hospitality settings
What it prepares you for
- Hotel Manager
- Restaurant Manager
- Front Office Manager
- Hospitality Consultant
- Quality Control Supervisor
- Hotels
- Restaurants
- Resorts
- Event Management
- Tourism
Where it gets hard
The units students slow down on, and what makes each one heavy.
- Module 2:
Unit 5: Management Control Systems in the Hotel Industry
Requires understanding of complex statistical analysis and process control methodologies.
- Module 3:
Unit 3: Human Resource Management
Requires understanding of legal frameworks and ethical considerations in employment practices.
A suggested way through it
13 weeks, about 73 hours in total. Yours will differ.
- Week 1Module 1:
Unit 1: Structure and Classification of the Hotel Establishment · 4 hours
Read Unit 1: Understand hotel types, sizes, and locations.. Complete Tutor-Marked Assignment 1: Differentiate between hotels and motels.. Discuss the concept of a corporate structure in the business of hospitality..
Unit 2: Nature of Staff Planning · 3 hours
Read Unit 2: Understand the key elements of staff planning.. Evaluate the benefits of staff planning for business organizations..
Unit 3: Recruitment and Selection Process · 3 hours
Read Unit 3: Understand the purpose of recruitment and selection.. Evaluate the process of recruitment and selection..
- Week 2Module 1:
Unit 4: Importance of Training in Quality Service · 4 hours
Read Unit 4: Understand the training concept.. Evaluate the concept of total quality in training and its influence on improving quality hotel services..
Unit 5: Different Styles of Leading · 3 hours
Read Unit 5: Understand the various leadership theories.. Distinguish between the various popular leadership styles..
- Week 3Module 2:
Unit 1: Nature of Quality · 4 hours
Read Unit 1: Understand the definition of quality.. How would you define quality?.
Unit 2: Importance of Quality Systems Management · 3 hours
Read Unit 2: Understand the quality management techniques.. What are the elements of a quality management system?.
- Week 4Module 2:
Unit 3: Service Quality/Competitive Advantage · 4 hours
Read Unit 3: Understand the definition of competitive advantage.. Discuss the role of the customer in service operations..
Unit 4: Supervision and Quality Control · 3 hours
Read Unit 4: Understand the meaning of supervision and quality control.. What is quality control?.
- Week 5Module 2:
Unit 5: Management Control Systems in the Hotel Industry · 4 hours
Read Unit 5: Understand the definition of control management systems.. Explain the primary types of organisational control..
- Week 6Module 3:
Unit 1: Communication and Formal Organisations · 4 hours
Read Unit 1: Understand the definition of communication.. Discuss the types of communication..
- Week 7Module 3:
Unit 2: Leadership and Management · 4 hours
Read Unit 2: Understand the definition of leadership.. List and explain the types of leadership..
- Week 8Module 3:
Unit 3: Human Resource Management · 4 hours
Read Unit 3: Understand the definition of human resources.. Discuss the functions of human resource management..
- Week 9Module 3:
Unit 4: Job Security and Work Environment · 4 hours
Read Unit 4: Understand the definition of job security.. Discuss the factors that boost job security..
- Week 10Module 3:
Unit 5: Total Quality Management · 4 hours
Read Unit 5: Understand the definition of total quality management.. Explain the objectives of total quality management..
- Week 11Module 1:
Module 1 Revision · 6 hours
Review all Module 1 units and TMAs. Revise key concepts and definitions..
- Week 12Module 2:
Module 2 Revision · 6 hours
Review all Module 2 units and TMAs. Revise key concepts and definitions..
- Week 13Module 3:
Module 3 Revision · 6 hours
Review all Module 3 units and TMAs. Revise key concepts and definitions..
Preparing for the exam
- Create flashcards for key definitions (TQM, HRM, etc.)
- Practice case studies applying leadership styles to scenarios
- Review all Tutor-Marked Assignments (TMAs) thoroughly
- Focus on understanding the differences between management and leadership
- Develop a study schedule allocating time to each module
- Practice answering essay questions on quality control and service management
Questions students ask about this course
What is HCM438 about?
This course introduces students to hospitality supervision and quality control principles. It covers hotel establishment structures, staff planning, recruitment, training, and leadership styles. The course also explores quality systems management, service quality, communication, human resource management, and total quality management. Students will develop skills to carry out hospitality supervision and quality control duties effectively.
How many units does HCM438 have?
HCM438, Hospitality Supervision & Quality Management, has 14 units across 3 modules, over 146 pages of course material. You can read it one unit at a time.
How many credit units is HCM438?
HCM438 carries 2 credit units, at 400 level in Agricultural Sciences.
Is HCM438 hard?
HCM438 is rated intermediate level, with no mathematical content. It is mostly theoretical and case study work, and it has a practical component.
How long does HCM438 take to study?
About 150 hours of study, spread across its 14 units.
How is HCM438 assessed?
HCM438 is assessed by assignments, tutor marked assessments and final examination.
What can I do with HCM438?
Hotel Manager, Restaurant Manager, Front Office Manager, Hospitality Consultant and Quality Control Supervisor.