BA (Hons) Hospitality Management TOP UP

Key Details

  • Available at
    Rhos-on-Sea
  • Level
    6
  • Study Mode
    Part-time, Full-time
  • Programme Area
    International, Hospitality and Catering
  • Course Length

    Full-time: 1 year OR Part-time: 2 years. Also available as individual modules.

  • Course Type
    Degrees (HE)
  • UCAS Codes
    N225
  • Awarding Body
    Bangor University
  • Bilingual
    n/a

Course Description

Would you like a career in the exciting hospitality industry? Are you looking to secure a management position in this sector? Are you educated to Foundation Degree level, and looking to learn more?

If you have already completed the Foundation Degree (FdA) Hospitality Management (or equivalent), then this course gives you the opportunity to progress onto Level 6 and gain a full honours degree.

Additional information

More detailed information on modules is to be found in the ‘Additional Campus/Course Information’ section.

Fees

Visit the Financial Support and Finance page for more information.

Additional Costs Additional costs may be associated with the following: During the Hospitality programme, students gain a student membership to the Institute of Hospitality, which currently has no additional cost to the student. This is subject to change on an annual basis. During the programme, students are encouraged to take up opportunities to become members of the other professional bodies, which can have additional costs. In particular for this programme you are encouraged to become a member of the North Wales Tourism and Hospitality Academy which is an online academy supporting its members with networking and personal development sessions. As part of the programme, external visits may also take place that would require a financial contribution which students should budget approximately £50 for this. These details are given as guidance, and further costs can be incurred depending on opportunities.

More detailed information on other costs associated with your course and work placements/work experience (if applicable) will be outlined in the programme validation document and explained to you at your interview.

Start Date

September

Entry Criteria

Language requirements

  • GCSE in Welsh or English as first language, grade C or above.
  • Any degrees, diplomas or certificates eligible should have been taught and assessed in Welsh or English, or
  • For overseas applicants, for entry onto Level 6 or above, English fluency to IELTS 6.0 or higher (with no element less than 5.5).

Academic requirements

Direct entry onto this level 6 Bachelor Degree (Hons) top up year will be for those progressing students from the GLlM FdA Hospitality Management, after successful completion of the foundation degree. Entry onto level 6 from alternate institutions and programmes will be considered on an individual basis in line with GLlM credit transfer policy, based on previous successful study of 240 credits, 120 credits per level 4 and 5 in a compatible qualification (within the time frame outlined in the policy). Or by supporting their application with the submission of a portfolio for accreditation of prior learning (APL/APEL/RPEL), in accordance with GLlM regulations and policy.

All places are subject to a satisfactory interview.

Delivery

The course is delivered through a blend of the following:

  • Lectures
  • Workshops and practical work
  • Tutorials
  • Guest speakers
  • Student-centred learning
  • Virtual learning environment (MOODLE)

Timetable

  • Full-time: 1 year, typically one long day (9.00am – 9.00pm), or two shorter days (9.00am - 3.30 pm)
  • Part-time: 2 years, infill to full-time programme

Contact:

Michael Garner (Programme Leader): garner1m@gllm.ac.uk

Celine Rea (Administration): rea1c@gllm.ac.uk

Assessment

The course is assessed through a blend of the following:

  • Dissertation
  • Research Proposal
  • Exam
  • Essays
  • Case Study
  • Seminar paper
  • Presentations
  • Business plan

Feedback

Where relevant, assessments will be marked and returned to students with constructive and developmental feedback. Effective feedback combines information which enables students to understand the strengths and limitations of their past performance, and information which enables them to recognise how future performance can be improved. Students will be provided with feedback in a timely manner and this feedback will justify how the grade has been awarded. Students will have the opportunity to reflect on the feedback given and identify their strengths, things they found challenging and areas for development that they will feed forward to their next assessment. Feedback will include linking evidence to assessment criteria to demonstrate how the student will have met the learning outcomes.

Progression

After completing the BA (Hons) Hospitality Management degree, you could begin a management career in the hospitality sector, or you could proceed to further postgraduate or professional qualifications.

The course can lead to employment in a range of organisations including those with a hospitality or customer service focus. Hospitality practitioners work within hotels, restaurants, themed pubs, conference centres, exhibition facilities, corporate and sports centres, catering businesses and other organisations.

Campus Information Rhos-on-Sea

Course Description

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.

Unit information

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:

Level 6

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%)

Would you like to apply for this course?

Part Time

Applications are made through the college.

Rhos-on-Sea

Full Time

Applications are made through the college.

Rhos-on-Sea

Awarding Body