MSc Hotel and Food Services Management

Bournemouth University
In Bournemouth

£7,250
+ VAT
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Important information

Typology Postgraduate
Location Bournemouth
  • Postgraduate
  • Bournemouth
Description

This course is a conversion course, it is ideal for graduates who would like to change subjects or career direction.
This Master's degree is intended to provide you with an advanced understanding of the hotel & food services industries and a managerial perspective of how to run such organisations. It is anticipated that after completing this course, you'll have the capacity to be involved in more analytical, developmental and strategic perspectives of the industries and will develop insights into the issues affecting these industries than at undergraduate level.
The emphasis of this course is on accommodation management, food & drink, and the food service sector. As such, this is a course with an operational management focus, although it will also provide you with the opportunity to identify and engage with selected areas of specialism within these industries such as revenue management, IT applications, and human resource management.
You will also have access to a wide range of extra curricula activities and qualifications, such as our visiting speakers programme including representatives from Hilton International, Shangri-la Hotels, Fairmont Hotels, Le Manior aux Quat Saisons and many more. You will have the opportunity to attend our annual hospitality student conference and to undertake added value courses such as the Wine and Spirits Trust Award, trips to the World Travel and Tourism Market, London and to participate in the HOTS Hotel Simulation package.
Join us for a webinar on Thursday 8 December at 2pm to find out more about this course. Alternatively, please watch the recorded BU Webinar 'Master’s degrees in Tourism & Hospitality'. Presented by Dr Avital Biran and Dr Barbara Neuhofer, this webinar will give you an excellent insight into each of the Master’s courses we offer.

Venues

Where and when

Starts Location
On request
Bournemouth
Fern Barrow, Talbot Campus, BH12 5BB, Dorset, England
Starts On request
Location
Bournemouth
Fern Barrow, Talbot Campus, BH12 5BB, Dorset, England

What you'll learn on the course

Tourism and Hospitality
Hospitality
Food Service
Design
Perspective
International
Tourism
Tourism Hospitality
Hospitality
Tourism
Perspective

Course programme

Course details If you want to study part-time, you’ll study alongside full-time students over two years. You'll be expected to study a minimum of three units per year, along with your dissertation towards the end of your second year. The timetable for when units take place varies each year but the typical delivery for one unit is four hours a week, split between two sessions, so you will be required to be on campus at least two days a week. We can work with you to consider the timetable and make an appropriate individual plan in terms of which order to study which units. Core units Tourism & Hospitality Principles & Practice: This unit is international in nature, drawing on examples and practices from developed and developing countries. You'll appreciate the broad study of tourism as a field in its own right. Business Strategy & Finance: The foundations of strategic analysis and choices that tie into an organisation’s business decisions. This includes Private, Public and Third Sector. You'll study the corporate finance sources of organisations, reporting and interpreting financial data. This will help you understand the dynamics of the tourism, hospitality and leisure sectors. Hospitality Operations Management: Operations management is considerably less tangible in Services Management than in manufacturing. This unit addresses the issues that distinguish hospitality and tourism operations from those in other fields. By focusing on the inter-relationships between systems, services and technical factors, product quality, capacity and productivity, the unit offers a multidisciplinary framework to explore the wider inter-relationships between operations, marketing and accounting. Issues in International Hotel & Food Service Management: Here, you can test ideas and concepts against evidence provided by informed sources. You'll analyse and reflect on the impact these issues on businesses and their management career structures. By the end of this unit, you'll show awareness of the moral, legal and ethical issues in hotel and food service industries. Research Methods: You'll learn how to collect, analyse, interpret and present both qualitative and quantitative data. You will be able to understand the nature of research, and its associated ethics which will provide essential underpinning for your research project. Dissertation: An opportunity to study a subject in-depth, showing your understanding of it. The dissertation is the conclusion of your learning experience, where you'll carry out a research project. You'll use appropriate research methodology to collect and analyse data and present your findings. Your dissertation will be 15,000 words, and you'll be taught about research methods. Option units (choose one) Conference Tourism: Here, you'll reflect on the conference sector's growth, and examine its present state by identifying the size, value, trends and growth of major conference destinations throughout the world. You'll also suggest how destinations and venues can develop a better conference product. Creative Industries in Tourism & Events: This unit will provide an overview of the creative industries highlighting the relationship to tourism and the importance of events (such as think tanks, festivals, etc.) in the creative industries. Entrepreneurship: The process of creating a new entrepreneurial venture, and funding sources for new and upcoming entrepreneurs. There's a focus on identifying and evaluating entrepreneurial opportunities. Entrepreneurial development may cover a single entity, a further investment by a portfolio entrepreneur, a management buy-out, a spin out or a venture in an existing organisation. Food & Drink: Food and drink gives us sustenance, meets our nutritional needs, and forms the basis for many of life’s experiences. It's also central to the hospitality, tourism, retail and events sectors. As such, understanding our relationship with food socially, economically, politically, environmentally and technologically is valuable for strategic and operational areas of expertise. Food, Culture, & Society: Explore the complex relationships among food, culture and society from disciplines in humanities, social sciences and sciences. You'll look at the world of food beyond the commercial context, review all aspects of food studies and debate a wide range of topics. Spatial Design for Retailers & Restaurateurs: A creative exploration of the current trends for retailer and restaurant design, primarily from a consumer perspective. You'll develop visual and verbal forms of argument, communication and validation for design ideas. Economics for Tourism and Hospitality: This unit will equip you with in-depth knowledge of economics and analytical skills to analyse tourism and hospitality data and assess the costs and benefits associated with the expansion of this sector. Please note that option units require minimum numbers in order to run and may only be available on a semester by semester basis. They may also change from year to year. Optional work placement The placement is intended to foster personal and professional development, and to help you to make a connection between academic learning and the working world. You should consider how a range of management theories can be used, and if management in industry could be improved. Programme specification Programme specifications provide definitive records of the University's taught degrees in line with Quality Assurance Agency requirements. Every taught course leading to a BU Award has a programme specification which describes its aims, structure, content and learning outcomes, plus the teaching, learning and assessment methods used. Download the programme specification for MSc Hotel & Food Services Management. Whilst every effort is made to ensure the accuracy of the programme specification, the information is liable to change to take advantage of exciting new approaches to teaching and learning as well as developments in industry. If you have been unable to locate the programme specification for the course you are interested in, it will be available as soon as the latest version is ready. Alternatively please contact us for assistance.

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