Study Guide

Objective

The student will build a project concerning hospitality management. He will understand and be able to evaluate the demands associated with the duties of hospitality management and catering services. The students' problem-solving and information acquisition abilities as well as communication skills are developed in this type of project studies.

Content

Concepts and methods of project work
- project phases and process
- project plan (time, resource and cost planning)
- possible organisation and interest groups
- changes, risks and problems in project work
- project communication, reporting and presentation
- opposing a course mate’s report and presentation
- concluding the project

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student knows the main project management concepts and methods. The student is able to make a project plan and he has an understanding of the project implementation and management.

Assessment criteria, good (3)

The student knows well the main project concepts and management techniques. The student is able to draw up a project plan and has a good understanding of the project implementation and management. The report and presentation are presented clearly.

Assessment criteria, excellent (5)

The student knows perfectly the main project concepts and methods. The student is able to draw up a functional entity from starting of the project to the project end including analysing the results and outcome. The student has an excellent understanding of the project implementation, management and leadership.