BA (HONS) HOSPITALITY MANAGEMENT (TOP UP)

1. Consultancy Project (Capstone)

This module provides students with the opportunity to undertake a Consultancy Project into a specific business challenge, issue or problem culminating in a formal thesis with detailed findings and recommendations.

The module will not only offer potential links with employers, but will also demonstrate the application of research principles to real-world situations. The module will provide students with an integrative bridge between the theoretical areas of their study and the determination of applied solutions and/or evidence-based conclusions.

2. Innovation and Enterprise in the Service Sector

To enable the student to:

· Undertake effective project management, research, analysis and communication and work independently and/or in groups.
·Produce a substantial work of considered business analysis that will impress potential employers. This may take many forms, including business reports on real or simulated management problems, academic dissertations or articles
· Understand how business processes cross disciplines and are required to work together
· Compete with their peers in crowded labour markets

3. Meetings, Incentives, Conferences and Events (MICE)

This module aims to develop an understanding of the organisational and managerial skills needed to operate meetings, incentives, demand for and supply of MICE facilities and services both domestically and internationally. It establishes the service needs of buyers within the various market sectors, and examines how suppliers can meet these needs.

Principles of event management are examined and used to identify appropriate management strategies for the successful planning, management and operation of MICE events. A critical evaluation of venues, facilities and the range of activities which take place in them will be developed. Critical and Strategic skills will be needed in order to consider a range of patterns of supply and demand within the conference and events business and to review the operational and planning requirements.

4. Food, Society and Culture

Where does our food come from? How does the study of food help us understand what we call “society”, “culture” and “identity”? This unit critically investigate the connections between what we eat and who we are through the study of how personal identities and social groups are formed via food production, preparation, and consumption.

The course examines the social context shaping the literal and symbolic production of food. We will discuss the cultural meanings attached to food, the institutional and industrial creation of food, its preparation, and rituals of eating.

5. Visual Merchandising and Psychology

The aim of this module is to provide students with an understanding of the integrated nature of the buying and supply chain management processes within the hospitality industry.

The module will cover topics ranging from; understanding the changes to the hospitality and service environment and sourcing of products by firms, the role of the buyer which has been recognised as pivotal to the achievement of the retailer’s corporate objectives, since buying represents the translation of the companies’ mission into reality through the selection of an appropriate merchandise assortment.

6. Sports and Event Tourism

This module will require students to reflect critically upon the study and evaluation surrounding sport event tourism markets. Embedded in this module will be reflections on the leveraging of sport tourism events from an economic and social perspective.

The module critically profiles the sports event fan as a tourist and examines the recognised variety of experiences (e.g. geographic, rural, adventure, authentic, nostalgia & heritage) through to participation and spectator relationships. The module further reflects upon successful policy integration and management. It examines the challenges of contemporary work in the area and also discusses the direction of future research.