UNIT SPECIFICATION FOR EXCHANGE AND STUDY ABROAD

Transcription

1 335Z006 ORGANISATIONAL MANAGEMENT Level: 5 Credits: 5 ECTS: 7.5 This unit provides an appreciation of the key issues and varied approaches for the successful management of people within the service industry, Role of management and human resource function; importance of HRM to the service industry; resourcing the organisation; HR activities, HR regulations, performance and development; employee relations, future of HRM, analyse the external and internal environment of the service industry and the impact on the management of people within the industry. analyse the human resource function within the service industry. Coursework 00 Case Study Communicate effectively using a range of media A case study relating to current issues on human resource management will be provided to the students. The students will be expected to write a 2500 word essay on addressing the case study in relation to HR functions and HRM theories in the context of the tourism/events/hospitality industry. There will be a formative assessment in relation to Harvard referencing and literature search. Breakdown of 50 hours of student learning activity Moodle online resources on study skills Additional Requirements

2 335Z007 Managing Hospitality, People and Service Level: 5 Credits: 5 ECTS: 7.5 This unit provides an appreciation of the key issues and varied approaches for the successful management of people and services within the Hospitality Industry. The context in which hospitality organisations operate and its impact upon the management of people. The understanding of legal issues and the management of employee resourcing, performance and employee relations at department or unit management level. Analyse people management issues within hospitality organisations. Examine the knowledge and skill requirements for the management of employee relations, resourcing, performance and development. Coursework 00 Essay Communicate effectively using a range of media Apply teamwork and leadership skills Engage with stakeholder/interdisciplinary perspectives Work within social, environmental and community contexts The essay will examine a current Hospitality people management issue and identify elements of good practice. Students will be expected to make recommendations to the organisation in relation to the issue examined. The essay will relate to practices and applied theory evidenced from a range of hospitality operations. Word count Breakdown of 50 hours of student learning activity

3 335Z0072 Hospitality Business Entrepreneurship Level: 5 Credits: 5 ECTS: 7.5 Applying entrepreneurial behaviours, attributes and identifying and validating new business ideas in the hospitality sector. Practitioner and academic theory exploring the defining characteristics, behaviours and motivations of small business-owners, intrapreneurs, and entrepreneurial leaders; Differentiating entrepreneur and corporate entrepreneur; Models of business enterprise/ownership; Practical workshops applying creative, lateral and innovative thinking tools for identifying, generating and evaluating feasibility of business idea potential. Application of real world case studies; Industry insights from hospitality entrepreneurs; Practical skills training:- Presentation skills/ giving and receiving feedback/ reflective practice; Formative assessment will be in-class simulations of elements of summative assessment. Analyse concepts and models in entrepreneurship, small business and social enterprise Evaluate new business opportunities using frameworks for idea identification and generation Coursework 00 Presentation Engage with stakeholder/interdisciplinary perspectives Demonstrate professionalism and ethical awareness Communicate effectively using a range of media Apply teamwork and leadership skills Manage own professional development reflectively Use systems and scenario thinking Students will participate and evidence their engagement with entrepreneurial practices, by working in a team and verbally presenting to their peers their performance in identifying, generating, pitching and defending new business ideas. They will individually evaluate the feasibility of their peer's business ideas and provide written evidence of this activity and the giving and receiving of feedback. Summative assessment will require synthesis with entrepreneurial models and frameworks. Formative assessment will be via simulation activities in-class and this will include engaging in team intrapreneurship, using a partially-revealed case study of an existing business. Breakdown of 50 hours of student learning activity

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5 335Z0058 MEETINGS, INCENTIVES, CONFERENCES AND EXHIBITIONS Level: 5 Credits: 5 ECTS: 7.5 This unit will introduce the 4 componants of the MICE industry. It will identify the skills and techniques necessary for the research, creation and management of meetings, incentives, conferences and exhibitions from an Event Managers Perspective. The content of the unit will include: Introduction to the sector, the demand, market segments, trends and developments, The influence and provision of food and beverages facilities will be identified. The unit will look at the growth and development of the MICE industry, competative bidding, commissions, entrepreneurial opportunities and the economic impact of MICE within the economy and to specific industry sectors. Analyse the significance of the MICE sector to the Tourism, Events and Hospitality industry Evaluate and identify the growth of the MICE industry in the last quater century. Coursework 00 Essay Demonstrate professionalism and ethical awareness 2,000 word essay: This essay will require the student identify and discuss the four main components of the MICE industry. The essay will also require the student to reseach and analyise the growth of MICE within in the Events industry within the last 20 years. Breakdown of 50 hours of student learning activity

6 335Z0059 Cultural Festival Management Level: 5 Credits: 5 ECTS: 7.5 This unit enables students to investigate and understand the scope and diversity of the festival industry with a particular focus on a range of impacts and key operational and planning issues. Definition of a festival (social and cultural meaning), Roles and Benefits of Festivals, Trends and Current Market Position, Types and range of festivals (Music, Community, Historic, Cultural, Arts, Food and Drink, Spiritual), Identifying Festival structures management and stakeholders, Changing Agendas in Cultural Politics and Policy, Festival funding and sponsorship, Methods of evaluation and the importance towards future growth, the importance of entrepreneurship in the festival industry Analyse the current scale, scope and diversity of the festival industry. Explain and assess the significance of key impacts and current issues that affect the festival industry Coursework 00 Essay Demonstrate professionalism and ethical awareness Engage with stakeholder/interdisciplinary perspectives Work within social, environmental and community contexts Students will be required to write an essay from a list of current issues within cultural festival management that show an understanding of factors affecting them. (indicative word count 2500) Breakdown of 50 hours of student learning activity

7 335Z0060 FASHION AND EVENTS Level: 5 Credits: 5 ECTS: 7.5 This unit will enable learners to gain an understanding of the fashion industry and a range of strategic and operational decisions which influence on a fashion event's sucess. introduction to the fashion industry (size and structure of industry), role of designers and event organisers, history of fashion - key figures, range and types of fashion events / shows. Planning and operational issues - Importance of communication, stakeholder requirements and event brief, event timing and sequencing, sponsors briefs, importance of networking, customer segmentation, selection of designers and briefs, choice of venue, layout and design of venue, sound / lighting, temperature, health and safety, insurance, VIP guests, make-up and hair management, model management and selection of agency, length of show, music management, designer briefs, casting and running order, security, hospitality requirements, promotion, celebrity endorsement, staffing, use and role of choreographer, show production, the importance of entrepreneurship in the fashion industry, Commercial issues - sponsorship, types of costs types of revenue, cash cycle costs and budget, media value. Investigate the current size, scope and structure of the fashion industry. Understand a range of stakeholder requirements and have the ability to be able to creatively design a fashion event Coursework 00 Presentation Apply teamwork and leadership skills Students will deliver a pitch / presentation (30mins) for a fashion event based on a range of key stakeholder requirements for example event brief, event timing and sequencing, sponsors briefs, customer segmentation, selection of designers and briefs, choice of venue, layout and design of venue, operation issues and the management of stakeholders at the event, show production, types of costs and types of revenue, the overall viability of the business (fashion) idea. Breakdown of 50 hours of student learning activity

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9 335Z0074 RESEARCHING THE TOURIST EXPERIENCE Level: 5 Credits: 5 ECTS: 7.5 The unit analyses tourism as part of the experience economy, in which memorable experiences are key to competitive advantage. Defining the tourist experience and the experience economy; the multi-disciplinarity of tourist experience research (including social psychology, sociology, geography, management studies); tourist types and market segments; case studies of the cocreation and management of the tourist experience. Analyse the multi-disciplinarity of the tourist experience Analyse tourism as part of the experience economy Coursework 00 Essay Engage with stakeholder/interdisciplinary perspectives Students produce an essay (2,000 words) that analyses tourism from a range of study discipline perspectives (LO) as part of the experience economy. It also draws upon market intelligence reports and trade periodicals to highlight notable real world examples from around the world and across the full range of tourism supply sectors (LO2). Formative assessment will be embedded within the taught curriculum to support learning and improve attainment levels through peer mentoring, and individual and group feedback tutorials. Breakdown of 50 hours of student learning activity

10 335Z0094 REVENUE MANAGEMENT AND SALES Level: 5 Credits: 5 ECTS: 7.5 This unit explores the principles of revenue management for the hospitality sector to ensure maximum occupancy at the optimum price This unit introduces the foundations of revenue management for the hospitality sector. It incorporates an introduction to the principles of revenue management, strategic pricing, decision making processes, the role of the revenue manager and relationship with other departments. It explores the principles and practices applied by revenue managers in the accommodation sector, including, demand forecasting, market segmentation, inventory and price management, distribution channel management, digital marketing, consumer behaviour and market intelligence to assist decision making. Explore the principles and practices of revenue management and the complex factors that influence revenue management and operations Apply appropriate revenue management strategy and tactics to the hospitality industry Coursework 00 Case Study Communicate effectively using a range of media This element of assessment will introduce a case study of a revenue management situation related to the hospitality sector. Students will be expected to apply appropriate revenue management strategy and tactics to the case study to optimise revenue. Max word length 2,500 words Breakdown of 50 hours of student learning activity Moodle MCQ for in-class test