The simulation game develops the participants’ capabilities in identifying, analyzing, and acting on the key operational & environmental variables that influence hotel and restaurant operations in competitive setting. Furthermore, the simulation enhances fact-based analytical decision making and illuminates the financial implications of operational decisions by linking the decisions to cash flows and bottom line performance. Finally, this dynamic hospitality business simulation excites competitive spirits among participants and creates practical experience in teamwork and problem solving.

Revenue management, sales promotion, menu engineering, housekeeping, staff management and procurement. Holistic understanding of the linkages between different functions and their impact on the bottom line.

Group work. Interactive discussions and analysis during and after the rounds and the whole game.

Participants' Manual.

The participants run their hotel and restaurant operations in competition with other teams. Decisions include revenue management, sales promotion, food & beverage, housekeeping, staff management and procurement. They can practice with different scenarios as well as analyze the outcomes of their decisions and benchmark against the competitors.

Basics of marketing and accounting. Service process in hotel and restaurant.

Assessment criteria - grade 1

• The overall performance of the team is lower than the average on the markets.
• The student is somewhat able to reason decisions made by the team.
• The student is passively participating in the group work.

Assessment criteria - grade 3

• The overall performance of the team is average on the markets.
• The student is able to reason decisions made by the team.
• The student is participating in the group work.

Assessment criteria - grade 5

• The overall performance of the team is above the average on the markets.
• The student is able to reason decisions made by the team in an excellent level.
• The student is actively participating in the group work.