DLKS1132 — Giám sát khách sạn
Course description
The course "Hotel Supervision" focuses on clarifying the nature and characteristics of management in modern hotel business; it points out the relationship between the leadership role, the tasks, and the responsibilities of hotel supervisors and the achievement of the enterprise's business objectives in order to satisfy the needs of both tourists and the hotel's staff. This course equips learners with the necessary knowledge of the standards, the operational management skills, and the supervision tools of a hotel supervisor in the process of operating and managing the departments in a hotel.
The main content of the course:
Overview of hotel supervision.
The content of hotel supervision activities.
Hotel supervision tools.
Effective hotel supervision measures.
Course requirements
Regulations on conditions for taking the final course examination
The attendance score must reach 5 or above (according to the general regulations of the University)
Method of assessing the attendance score: see rubric 1.
Regulations on class attendance (if any)
- Students are responsible for fully attending all class sessions. In case of absence due to force majeure reasons, they must provide full and reasonable proof documents. Each absence will result in a deduction of 1 process assessment point. Students who are absent for more than 3 sessions, whether with or without reason, will be considered as not having completed the course and must register to retake it.
- Students will be awarded points for each contribution to the lesson, which can compensate for the process score, the test score, and the group assignment score.
- Students who do not submit the group assignment will receive a score of 0 (zero) for the final assignment. Student groups that submit late will be deducted 1 point for each day of late submission.
Regulations on behavior in the classroom (if any)
- The course is conducted on the principle of respecting the learner and the instructor. Any behavior affecting the teaching and learning process is strictly prohibited.
- Students must attend class on time as prescribed. Students who are more than 10 minutes late after the class begins will not be allowed to attend the session.
- Absolutely do not make noise that affects others during the study process.
- Absolutely do not eat or drink, chew gum, or use devices such as phones or music players during class.
- Laptops and tablets may only be used for the purpose of taking lecture notes and performing calculations serving the lecture and exercises, and must absolutely not be used for other purposes.
11. SYLLABUS ADJUSTMENT TIME
June 2024
Learning outcomes and assessment
The training management system automatically assesses the level of CLO attainment according to the University's general algorithm. The learning outcomes of the course are assessed by the students and the University after the final course examination.
Lecturers
- Dr. Tran Huy Duc
- Dr. Pham Thi Thu Phuong
Teaching plan
Week 1
Week 2
Week 3
Learning resources
- Nguyen Van Manh, Hoang Thi Lan Huong, Textbook of Hotel Business Management, reprint, National Economics University Publishing House, 2023
- Superivision in the Hospitality Industry — Jack D.Ninemeier, 6th Edition, 2019
- Jack E. Miller — John R. Walker, McKibbon, Supervision in the Hospitality Industry – Leading Human Resources, 2010
- Supervision: Key link to productivity — Leslie W.Rue & Lloyd L. Byars, 6th edition, 1999