BA and BA (Honours) Hospitality Management

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1 BA and BA (Honours) Hospitality Management Module summaries for Level 1 You will receive a Module Study Guide for each module included in your choice of course route. These should contain details of the aims, learning outcomes and content of the module, along with a weekly course outline and full details of the assessment requirements. These are available from the relevant Module Leaders listed at the front of this handbook and are given out in the first week of teaching. Below is a brief summary of each of the level one modules. Food and Beverage Operations The successful management of an hospitality operation requires an underpinning knowledge of a range of techniques involved in the production and service of food and drink. This module aims to introduce the student the fundamental theory and practical aspects of food and beverage operations Rooms Operations This module introduces the student to the rooms operations functions of a variety of hospitality providers. It addresses the key areas of front office and accommodation operations and helps the students appreciate the importance of understanding and satisfying customer needs. The module is intended to develop awareness of the importance of successful rooms operations to the profitability of an organisation. Students will also develop the key practical skills associated with the operation of a property management system. Personal and Professional Development for Managers This module introduces knowledge and skills to enable the student to better understand their approach to learning and development for a management career in THL and provide them with skills to be more effective learners both within and alongside the curriculum. The module is structured around three themes that explore the transferable nature of management skills: Managing yourself, Managing your learning and Managing others. The use of Personal Development Planning, individual and group activities is aimed at encouraging and motivating students to learn and to take the initiative in identifying their own learning needs and plans for personal and professional development. The Business Environment: Tourism, Hospitality & Leisure in Context (BETHL) This module concerns itself with the environment in which businesses operate. As such, it will examine how external factors within this business environment influence the growth and development of the Tourism and Hospitality industries.

2 It will explore emerging issues at both a national and international level and enable students to understand the framework in which the Tourism and Hospitality industry functions and the context in which managers make their decisions. Management of Information This module provides a foundation course of studies in accounting and statistics in an appropriate industry context. The role of accounting and statistics in the decision making process is stressed. The module includes essential conceptual underpinning as well as practical applications and encourages an appropriately critical approach. The module lays the foundations for level two studies in Management Accounting & Decision-making Food and Drink Studies This module is aimed at establishing an understanding of the classification, production, purchase and control of food and drink. It is important for working in many sectors that you have good product knowledge. This module looks at the different food commodities and how they are used, and studies wines and other alcoholic beverages how they are made, what they are used for and even how they taste! Introduction to Tourism Management This module aims to provide students with a basic understanding of the structure, nature and operating characteristics of the European tourism industry. It will examine the socio-economic significance of tourism as a phenomenon and explore the relationship between the public and private sectors and their involvement in tourism. Languages Pre-requisite: must be able to study language module at appropriate level check with language tutors. All language modules aim to develop spoken and written language skills.

3 Module summaries for Level 2 You will receive a Module Study Guide for each module included in your choice of course route. These should contain details of the aims, learning outcomes and content of the module, along with a weekly course outline and full details of the assessment requirements. These are available from the relevant Module Leaders listed at the front of this handbook and are given out in the first week of teaching. Below is a brief summary of each of the level two modules. Each module name is followed by the name of the pre-requisite module. A pre-requisite module is one that you must have passed before you can study the module in the next level up. If there are no pre-requisites listed then you can study that module without having passed any other specific module. Restaurant and Food Management Pre-requisite: Food and Beverage Operations This module aims to build upon the first year modules and develop the management skills required to plan, execute and evaluate the practical performance of a catering operation. In addition analytical skills of reviewing catering operations will be developed through the use of case studies. Rooms Management Pre-requisite: Rooms Operations Rooms management is at the core of hospitality operations. This module intends to equip the student with a management awareness and understanding of the dynamics of this challenging and continually developing area of operations. Managing People in Practice Pre-requisite: Personal and Professional Development for Managers This module will introduce the essential knowledge and understanding for the management of people in THL organisations. It will be developed through learning derived from experience of a THL work place. It covers key concerns for personnel and development in the THL industry in the main generic areas of resourcing, training and development, motivation and reward. These areas will be considered within the current legal and political environment of the UK. The learning and assessment strategy of this module is aimed at encouraging and motivating students to learn and to take the initiative in identifying their own learning needs. Sales and Marketing for THL Pre-requisite: Business Environment: THL in Context As a career choice, one of the major attractions of the tourism, hospitality and leisure industries is contact with people. This module introduces the students to

4 the factors which influence consumer behaviour in this area, together with the concepts and principles of marketing management. Management Accounting and Decision Making Pre-requisite: Management Information The module will build on the techniques introduced in the pre-requisite module Management Information and is an eclectic combination of management accounting, statistics and an introduction to the fundamental yet key project management technique of network diagrams and the time and cost analysis of projects. The management accounting addresses the important and well used techniques to be found in industry and stresses the ability to be able to report the outcome of such analysis or planning, control and decision-making. The statistics concentrates on the analysis of bivariate data using two popular and useful approaches. Not only can such analytical tools be applied to all aspects of business including accounting, HR and marketing but also enables advanced analysis of research data. Small Business This module requires students in small groups to undertake a practical and realistic feasibility study involving market research, operating policy, finance and promotional strategies for anyone wanting to start their own business. The students will be given the opportunity to develop their management skills through the creation of a business report which will be presented to a panel of interested parties. Corporate and Event Management The focus of this module is on an analysis of why clients use corporate hospitality and of the specialist operational and management issues in the corporate hospitality arena of the hospitality industry. You will look at the needs of the corporate client and how these can be satisfied by conferences and special event catering. Food Diet and Culture Whilst all people have to eat to survive, what they choose to eat is influenced by their social, cultural and personal identities. As such, this module examines food, diet and eating in human society and asks why we eat what we eat and in the way we do. It will consider the familiar experiences of selecting, preparing and sharing food and place people s own habits and choices, preferences and aversions in a broader cultural context.

5 Licensed Retail Management The aim of this module is to enable students to develop knowledge and the skills required for managing liquor operations. To understand the background to the industry and the analysis of the liquor market with the aim of maximising sales and profitability. Tourism Issues Pre-requisite: Introduction to Tourism This module aims to examine a range of contemporary issues appropriate to the travel & tourism industry. The module reviews changing operational characteristics and procedures within the tourism industry and the impact of new transport technologies and innovations. The module builds on introduction to tourism management (taught at level one) and allows for the development of practical work related skills appropriate to a career in the travel & tourism industry. Languages Pre-requisite: must be able to study language module at appropriate level check with language tutors. All language modules aim to develop spoken and written language skills.

6 Module summaries for Level 3 You will receive a Module Study Guide for each module included in your choice of course route. These should contain details of the aims, learning outcomes and content of the module, along with a weekly course outline and full details of the assessment requirements. These are available from the relevant Module Leaders listed at the front of this handbook and are given out in the first week of teaching. Below is a brief summary of each of the level three modules. Each module name is followed by the name of the pre-requisite module or modules. A pre-requisite module is one that you must have passed before you can study the module in the next level up. If there are no pre-requisites listed then you can study that module without having passed any other specific module. Strategic Hospitality Management Pre-requisites: Restaurant and Food Management Rooms Management Managing People in Practice Sales and Marketing for THL Management Accounting and Decision Making The module is aimed at analysing the ever changing and evolving business environment in which the hospitality industry operates. The industry has in recent years emerged as major industry in the world of commerce and is central to the economic growth and prosperity of the UK economy. The module will identify a number of the theoretical frameworks and concepts that will help the business manager in managing a successful operation. Contemporary Issues and the Management of Change Pre-requisites: Restaurant and Food Management Rooms Management Managing People in Practice Sales and Marketing for THL Management Accounting and Decision Making This module is designed to raise awareness of issues that face hospitality managers of today and in the future. The issues included is wide ranging and vary from year to year depending on current and topical issues. The intention is that by utilising knowledge and analytical skills already acquired, students will increase their capability to reason from a multi-disciplinary perspective and will recognise that it is not practical for a manager to view issues in isolation. These issues are set against a theoretical perspective of business ethics and the management of change.

7 Service Industries Dissertation Pre-requisites: Restaurant and Food Management Rooms Management Managing People in Practice Sales and Marketing for THL Management Accounting and Decision Making The dissertation is an opportunity for the student to study a topic that is of personal interest, will develop both their knowledge and skills of that topic and their research skills, and may be beneficial to their future carer plans. The student identifies their area of research and develops research questions to be answered or hypotheses to be tested in the industry context relevant to their course of study. The dissertation that results from this research will be a professionally presented piece of work that demonstrates the student s abilities in critical thinking and writing and their skills in completing an independent self managed piece of research. Global Marketing Pre-requisite: Sales and Marketing for THL This module will examine the opportunities available to hospitality and tourism organisations for economies of scale and enhanced competitiveness through the creation and integration of global marketing strategies that include a globalisation component. International Human Resource Management Pre-requisite: Managing People in Practice The management of employees is key to the sustainable development of Multi- National Enterprises in the THL industry. This module explores the significance and complications of managing human resources in the international THL industry. Students will develop the skills of analysis and critical evaluation through the examination of international human resource issues within the industry utilizing HRM models and frameworks. It is also an opportunity to demonstrate team working, presentation and secondary research skills. Strategic Financial Marketing Pre-requisite: Management Accounting and Decision Making This optional module builds on the techniques developed in the earlier Management Information and Management Accounting and Decision-making modules. It considers financial management at a strategic level with an emphasis on appropriate and applied computations and interpretation, aligned to the hospitality industry.

8 Consultancy Project This module allows groups of students to act as consultants investigating, analysing and recommending solutions to problems commonly encountered in the hospitality industry. It involves working with an industrialist partner to help them work towards a workable solution for some aspect of their business. Hospitality Information Technologies Strategy You will discuss, analyse and critically review InformationTechnologies strategies for competitive advantage used by a range of hospitality orientated organisations. You will also develop, evaluate and present strategic proposals for either case study or live brief scenarios. Hotel Project Management The focus of this module is to explore the design and implementation issues associated with the management of hotel projects. The module uses real case studies and presentations by external professional speakers. Because of the nature of project management a greater part of the module will be studied as part of a team, including planning and controlling the refurbishment of part of an operational hotel. Resort and Casino Management The structure of the module has been designed to allow for the systematic study of the development of tourism and, in particular, the study of resort and casino management. Introductory units will examine the resort product its nature, defining characteristics and history. This is followed by a discussion of how resorts are planned and developed. The link between resort planning and tourism policy will particularly be stressed. Food Policy This module will examine the food chain from farm to fork and as such, consider the complex relationship between the farming industry, the food industries and consumers. It will assess the decision making processes which affect who eats what, when and how. It will investigate the power and control that key actors and players exert on different parts of the global food economy and the dynamics of the policy issues that make up the modern food system. Languages Pre-requisite: must be able to study language module at appropriate level check with language tutors. All language modules aim to develop spoken and written language skills.