HM 482 – Hospitality project 2

• Dr.Eslam Fathy
• Dr.Ehab Fathy

• Mr.Abdallah Mohamed
• Mr.Hamada Gamal
• Mr. Amr Fouad
• Mr.Adel el metwaly

a1. Explain the different organization charts and describe the job description for each position in the project. (A10) a2. List the principles of human rights, knowledge of legislation and laws regulating the activities of each sector of hospitality industry (A10) a3. Discuss the principles of design and layout in hospitality enterprises (A3) a4. Describe Fixture , furniture and equipment used in hospitality projects.(A13) a5. Outline the critical elements to be considered in financial decision-making, State the purposes, contents, limitations of the balance sheet, income statement, and analyze it using both horizontal and vertical analysis(A19) b1. Examine the statistical analysis of the data for different hospitality facilities according to the scientific literature and employ it in project. (B5) b2. Apply appropriate research methodologies to analyze research data in a systematic way (B5) b3. Link between business needs and community requirements. (B6) b4. Analyze the structure, products, services, and interactions in their tourism and hospitality project. (B1) b5. Examine the appropriate organization structure for hospitality projects (B1) b6. Distinguish between the different decisions according to market needs. (B7) b7. Inspect the appropriate design and layout for the project (B1) b8. Discover the objectives of different stakeholder groups. (B9) b9. Examine carefully the budget for the cost of project. (B14) b10. Evaluate the contributions of the research projects in the hospitality and tourism industry (B6) c1. Design different menus to serve different nationalities (C2) c2. Perform varieties of standard recipes from different food commodities and cooking methods (C2) c3. Perform Food & Beverage analysis including menu pricing, menu engineering , Sales Mix, Popularity index, Expected Number of Customers, and Seat Turnover(C14) c4. Design the organizational chart for the proposed project and relate in different jobs and positions in the hospitality organization to current project)(C14) c5. Design Preopening training program (C9) c6. Prepare schedule staff and work shifts (C9) c7. Perform the project Design and Layout (C16) c8. Equip the project with the appropriate Fixtures, furniture and Equipment(C17) c9. Apply the cost approaches for pricing both rooms and food and beverage items (C8) c10. Perform accounting and financial processes applied in the fields of hospitality by Prepare project Income Statement, Balance Sheet, net cash flow, payback period, and Ratio Calculations (C17) d1- Communicate effectively with colleagues and synergy with other students (D11) d.2 Communicate with the industry/community.(D11) d.3 communicate and react proactively to stakeholders – staff, consumers, government and commercial organizations – in the process of implementing research projects.(D11) d.4 Communicate as part of a team to work independently (D1) d.5- Using Internet on research process. (D12) d.6. Comply official reports and memos related to the project. (D7) d.7- Communicate effectively both written and verbal (D11) d.8- Comply the tasks within a timeframe. (D3) d.9- Practice presentation skills on a business plan for a project.(D11) d.10- Practice the time management skills for plan for a project (D3) d.11-conduct the timed dress rehearsal and feedback (D3)

This course aims to provide students with a comprehensive overview of management skills and opportunities to apply and implement the skills and experiences gained during all other courses studied in the program toward providing a solution to a specific hospitality industry problem. In addition, the hospitality project resembles problems that will face the graduate students at working environment. Moreover, students will be able to implement the market research and accurate fact sheet according to the recommendation of stakeholders and the nature of the hospitality projects. By the end of this course students will be able to implement an accurate menu planning, food and beverage analysis, income statement, facilities, fixture, equipment, human resources plan, design and layout in hospitality industry. Moreover, The graduates will be able to evaluate safety and security procedures in their hospitality project.

Semester course work (50% (50 marks) Final Report and Presentation 50% (50 marks) Total 100%

1. Badiru, A.B. (2012). Project management: Systems, Principles, and Applications. Taylor & Francis Group, LLC. 2. Hass, K.B. (eds)(2009). Managing Complex Projects: A New Model. USA: Management Concepts, Inc. 3. Nicholas, J.M., and Steyn, H. (2008). Project Management for Business, Engineering, and Technology: Principles and practices. Third edition. Butterworth-Heinemann, Elsevier Inc. 4. Jones, P. (2008). Handbook of hospitality operations and IT. First edition. Butterworth-Heinemann.

1. Badiru, A.B. (2012). Project management: Systems, Principles, and Applications. Taylor & Francis Group, LLC. 2. Hass, K.B. (eds)(2009). Managing Complex Projects: A New Model. USA: Management Concepts, Inc. 3. Nicholas, J.M., and Steyn, H. (2008). Project Management for Business, Engineering, and Technology: Principles and practices. Third edition. Butterworth-Heinemann, Elsevier Inc. 4. Jones, P. (2008). Handbook of hospitality operations and IT. First edition. Butterworth-Heinemann.