The BA (Hons) Hospitality Management is designed to equip you for immediate employment and prepare you for a progressive career in hospitality management. It provides you with a balanced academic and vocational education.
The broad scope of the course lets you understand all the key elements of the hospitality sector and of management practice. You will learn about hospitality as a phenomenon, looking at how the sector emerged and developed. You will also look more specifically at the customer-centred nature of hospitality. You will learn how to understand customer behaviour and how to evaluate customer service.
The course prepares you for managerial roles by introducing you to theories and concepts from various areas of management, including operations management, finance, human resources and strategic management. You will also explore the environment in which businesses work, and you will understand how all these ideas apply directly to the hospitality sector.
You will be able to develop your knowledge and skills in a range of areas and improve your capacity for critical analysis, decision-making and problem-solving. Combined with your insight into the workings of the hospitality industry, this will help to prepare you for an exciting management career.
For every 10 credits, students should engage with around 100 notional hours of learning. This will be approximately 30% direct learning contact, 70% independent student learning.
The course consists of the following modules:
Dissertation (40 credits, compulsory)
In the dissertation module, students will research a topic that interests them. After proposing a title and conducting a literature review for the research proposal, students will put together a dissertation/research project. (Research Proposal 10%, Dissertation 90%)
Strategic Management (20 credits, compulsory)
This module aims to develop an appreciation of the 21st century internal and external environmental issues that affect strategic decision making within organisations. It will explore and develop evaluative skills in the use of frameworks as a tool for strategic decision making within business environments. (Exam 50%, Essay 50%)
Ethics in Events, Hospitality and Tourism Industry (20 credits, compulsory)
The ethics module aims to investigate and evaluate the principles and theories of ethics within events, tourism and hospitality contexts. Theories will be discussed and appraised in order to establish the value of their existence in today’s events, tourism and hospitality climates while both global and local influences will also be discussed in order to recognise the involvement of the various stakeholders within these contexts. (Essay 50%, Seminar/Research paper 30%, Presentation 20%)
Contemporary Issues in Hospitality and Tourism (20 credits, compulsory)
This module critically examines internal and external challenges facing hospitality and tourism organisations in contemporary contexts. The significance and potential impact of contemporary trends and issues in the sector will be critically analysed and evaluated and solutions that aim to effectively manage potential impacts will be discussed alongside the justification for these solutions within an organisational context. (Essay 40%, Case Study 60%)
Creating Food and Drink experiences (20 credits, compulsory)
The module aims to define the food and drink experience economy and critically analyse how and why the food and drink experience economy has been created. Traditional consumer behaviour models and their contemporary equivalents will be analysed. International food and drink trends, social media, marketing, and socio-demographic factors will be appraised. Information will be synthesised to compose and present a creative and innovative food and drink experience concept. (Essay 50%, Business plan 50%)