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Faculty of Business & Law

IN COLLABORATION WITH

IMI - INTERNATIONAL MANAGEMENT INSTITUTE

IMI Switzerland Undergraduate Hospitality, Tourism & Events

Management Programmes

Programme Specification

This document provides a concise summary of the main features of the course(s) & associated award(s) offered through this Programme Specification, and includes the learning outcomes that a typical student might reasonably be expected to achieve and demonstrate if s/he takes full advantage of the learning opportunities provided. More detailed information on the learning outcomes, curriculum content, teaching/learning, assessment methods for each unit and on the Programme’s relationship to QAA Subject Benchmark Statements may be found in the dedicated student handbook for the Programme. The accuracy of the information in this document is reviewed periodically by the University and may be subject to verification by the Quality Assurance Agency for Higher Education

_________________________________________________________________________________________________________________________________ CASQE Page 1 of 165 Programme Specification

Versioning of Programme Specification This programme specification is valid for the period of approval confirmed at the time of the approval/last review event and relates to provision approved at that point. Programme specifications are updated on an annual basis to include modifications approved through the University’s quality assurance processes. This version provides a description of the programme as approved for the academic session indicated in section 3 of the following table.

1 Date of initial Approval or last review: December 2014

2 Effective date of Approved/Reviewed Programme Specification:

August 2015- August 2021

3 This Version effective from: September 2016

4 Version number: 2015/ Version 2

Modifications to Programme Specification

Modifications to the programme specification since approval/ last review, and the cohort of students affected by the change, are listed in Section H (Log of Modifications) at the back of the document.

Cross Referencing of Programme Specifications

The following elements of provision included in this document is/ are also included in the following programme specifications

Award Programme Specification

Amendments made to provision listed in this table, must also be reflected in the relevant programme specifications listed above


CENTRE FOR ACADEMIC STANDARDS & QUALITY ENHANCEMENT

Programme Specification

The information in this document is organised into the following sections: Section A – Administrative and Regulatory Information Section B – Outcomes Section C – Structure Section D – Teaching, Learning and Assessment Section E – Programme Management Section F – Mapping Section G – Points of Reference Section H – Log of Modifications

SECTION A – ADMINISTRATIVE AND REGULATORY INFORMATION

1 Overarching Programme Specification Title IMI Switzerland Undergraduate Hospitality, Tourism & Events Management Programmes

2 Brief Summary These programmes are designed to prepare students for International senior management careers within the hospitality industry. On commencement of their programme students gain both theoretical and practical experience across a broad range of management disciplines within the hospitality industry. They then make an informed choice of which of the 5 programme/pathways they find most relevant to their career aims. The delivery of the programmes are based on 10, 15, 20 and 40 credit units of study. Units are mainly classroom based and students benefit from an innovative blended learning approach, authentic assessments, and international work experience to prepare them for the demands of a career within the industry. 3 Awarding institution

Manchester Metropolitan University

4 Home Faculty

Business & Law

5 Home Department/ School/ Institute

School of Tourism, Events and Hospitality Management

6 UCAS/GTTR code(s)

N/A

7 Framework for HE Qualifications position of final award(s)

Certificate (Level 4) Intermediate (Level 5) Honours (Level 6)

8 Alignment with University Curriculum Framework

Flexible Curriculum Framework for Accredited Provision

9 Engagement with University wide Provision

N/A

10 Compliance with University Assessment Regulations

Assessment Regulations for Undergraduate Programmes of Study

11 Approved Variations/Exemptions N/A


from University Assessment Regulations

12

Relationship with Faculty Foundation Year

N/A

Awards

13 Final award title(s)

CertHE in: International Hotel and Tourism Management DipHE in: International Hotel and Tourism Management BA (Hons) in: International Hotel Management International Hotel and Tourism Management International Hotel and Events Management International Tourism and Events Management International Hospitality Entrepreneurship

14 Combined Honours

Combined Honours on the Manchester campus There is no Combined Honours provision within this programme specification

14a

(i) Combined Honours Awards available eg:

BSc/BA (Hons) AB

BSc/BA (Hons) AB and XY

BSc/BA (Hons) AB with XY (ii) Single Honours Awards available

through Combined Honours (ie Named Awards)

(iii) Approved Subject Combinations

administered by this Programme Specification (ie “home” combinations)

N/A

14b Approved Subject Combination administered by other Programme Specifications

Approved Combination Home Programme Specification & Home Dept

N/A

15 Interim exit awards and Subject title(s)

N/A


Arrangements with Partners

16 Approved Collaborative partner(s)

Partner Name Type of Collaborative Partnership

IMI International Management Institute, Switzerland

External validation

17 Articulation Arrangements with Partners

Partner Name Details of Arrangements

N/A

Professional, Statutory and Regulatory Bodies

18 PSRB(s) associated with final award of any route within the programme specification

N/A

19 Date, outcome and period of approval of last PSRB approval/accreditation

N/A

Approval Status

20 Date, outcome and period of approval of most recent MMU review/ approval

(i) Latest review/approval December 2014

(ii) Major Modifications to Programme Specification since last review/approval August 2015

21 Next Scheduled Review Date:

2020/2021

22 Programme Specification effective date:

September 2016

SECTION B - OUTCOMES

23 MMU Graduate Outcomes

On successful completion of their course of study MMU graduates will be able to: GO1. apply skills of critical analysis to real world situations within a defined range of contexts; GO2. demonstrate a high degree of professionalism characterised by initiative, creativity,

motivation, professional practice and self-management; GO3. express ideas effectively and communicate information appropriately and accurately

using a range of media including ICT; GO4. develop working relationships using teamwork and leadership skills, recognising and

respecting different perspectives; GO5. manage their professional development reflecting on progress and taking appropriate

action; GO6. find, evaluate, synthesise and use information from a variety of sources;


GO7. articulate an awareness of the social and community contexts within their disciplinary field.

24 Programme Rationale

According to Deloite (2014) the international travel and tourism industry is expected to add 70 million more jobs over the next 10 years worldwide with the majority of these being in Asia. Employers are actively seeking individuals who possess the ability to cater to sophisticated customers from different cultures. The International Management Institute (IMI) currently attracts students from around 40+ nationalities per calendar year with the majority of these (60%) from Asia. The international perspective of the course is reflected not just in the academic design but also in the student engagement with it, presenting multiple opportunities both formally and informally for students to gain a unique insight into the international hospitality industry from a multi-cultural perspective. During consultation with industry IMI has been able to better understand this demand and this has had a strong influence on the pathways offered and their design. International employers have provided valuable feedback as to the knowledge and skill sets they require from graduates and this has informed the design not just of the pathways focus but also of their content. Feedback from current students was also considered and this allowed a much clearer and objective approach to the development of the proposed programmes. The use of 10/15/20 and 40 credit units has facilitated the development of a curriculum with sufficient breadth and depth to meet both student undergraduate needs and employer requirements. In providing students with this portfolio of specialised pathways to choose from they are able to focus on their specific career interests at an early stage. Students are also exposed to internships, career visits, presentations, and employment opportunities from up to 30 international hospitality employers who visit the campus on a yearly basis this allows them to fully understand the relevance of their education and provides them with networking and employment opportunities from the outset of their programme. 25 QAA Benchmark Statement(s) Hospitality, leisure, sport and tourism

26 Programme Specific Outcomes

(a) Final Award Learning Outcomes On successful completion of the following awards;

BA (Hons) Degree in: International Hotel Management, International Hotel and Tourism Management, International Hotel and Events Management, International Tourism and Events Management, International Hospitality Entrepreneurship

students will be able to:

PLO1 Apply skills of critical analysis to real world situations within a defined range of international contexts PLO2 Demonstrate a high degree of professionalism characterised by initiative, creativity, motivation and self-management PLO3 Apply models, theories and concepts of academic disciplines to deal effectively with managerial situations

http://www.qaa.ac.uk/en/Publications/Documents/Subject-benchmark-statement-Hospitality-leisure-sport-tourism-2008.pdf


PLO4 Express ideas effectively and communicate information appropriately and accurately using a range of media PLO5 Develop working relationships using teamwork and leadership skills, recognising and respecting different perspectives PLO6 Manage their professional development reflecting on progress and taking appropriate action PLO7 Find, evaluate, synthesise and use information from a variety of sources PLO8 Articulate an awareness of the social and community contexts within their disciplinary field PLO9 Critically articulate understanding of sustainability concepts, environmental impacts and ethical issues for the hospitality industry Diploma of Higher Education in: International Hotel and Tourism Management Students will be able to:

PLO1 Develop the knowledge, skills and personal qualities necessary for effective managerial performance within their disciplinary field PLO2 Facilitating access to industrial experience, which will allow students to broaden their perspectives and relate that experience to the intellectual activity of the programme. PLO3 Evaluate the underlying concepts and principles within their disciplinary field and the way in which those principles have developed PLO4 Apply underlying concepts and principles outside the context in which they were first studied, including, the application of those principles in an employment context PLO5 Evaluate the main methods of enquiry within their disciplinary field and select approaches appropriate to solving problems PLO6 Identify the limits of their knowledge, and explain how this influences interpretations based on that knowledge PLO7 Communicate effectively information, arguments, explanations, in a variety of forms, to specialist and non-specialist audiences, and deploy key techniques of the discipline effectively Certificate of Higher Education in: International Hotel and Tourism Management; Students will be able to:

PLO1 Identify underlying concepts and principles associated with Hotel and Tourism Management PLO2 To demonstrate a range of generic, transferable attributes enabling them to communicate and respond effectively, work individually and in teams to deadlines PLO3 Present and interpret qualitative and quantitative data, to develop lines of argument and make sound judgements in accordance with basic theories and concepts of Hospitality PLO4 Communicate the results of their study/work accurately and reliably, and with structured and coherent arguments PLO5 Demonstrate a range of both ‘hard’ and ‘soft’ skills that encapsulate the requirements of 21st Century Hospitality Industry and to demonstrate those with confidence and integrity PLO6 Develop a range of cognitive, practical and transferable skills of value in employment and career development within the Hospitality industry

(b) Combined Honours Learning Outcomes

N/A

(c) Pass Degree Learning Outcomes

Students who do not qualify for the award of a Bachelor’s degree with honours may be eligible for the award of a Pass degree. Criteria for the award of a Pass degree are detailed within the University’s Assessment Regulations for Undergraduate Programmes of Study

27 Interim Award Learning Outcomes

Each of the awards for this programme stand alone, and are not considered interim awards.

http://www.mmu.ac.uk/academic/casqe/regulations/assessment-UG.php


SECTION C – STRUCTURE

28 Structures, modes of delivery (eg FT/PT/DL etc), levels, credits, awards, curriculum map of all units (identifying core/option status, credits, pre or co-requisites) potential entry/exit points and progression/award requirements

OPTION UNITS Option units listed in the following curriculum structures are all approved for delivery but may not all run in any one academic session.

The following programmes are taught in four cohorts per academic year which consist of November, February, May and August intakes.

Level 4 CertHE International Hotel and Tourism Management Core Units

Code Status Unit Title No of credits

33PPD49001 Core Personal and Professional Development 1 10

33RMC49001 Core Restaurant Management and Control 20

33HFO49001 Core Hotel Facilities and Operations 20

33HA49001 Core Hospitality Accounting 1 20

33FSC49001 Core Food Service Concepts 15

33FP49001 Core Food Production 15

33BT49001 Core The Business of Tourism 10

33MCB49001 Core Marketing and Consumer Behaviour 10

33INT49001 Core Internship 1 Pass/Fail

Internship semester (Approximately 6 months): All Level 4 students, unless exempted, will complete an internship. On successful completion of Level 4 – exit award: CertHE in: International Hotel and Tourism Management


Level 5 DipHE International Hotel and Tourism Management

The optional Level 5 units listed above lead on to the more specific awards available at Level 6. Internship semester (Approximately 6 months): All Level 5 students, unless exempted, will complete an internship. On successful completion of Level 5 –exit award: DipHE in: International Hotel and Tourism Management

Level 6 BA (Hons) International Hotel Management

Core Units

Code Status

Unit Title No of credits


33ARH69001 Core Applied Research in the Hospitality, Tourism and Events Industry

10

33IMM69001 Core International Marketing Management 20

33PD69001 Core Pathway Dissertation 40

33HLI69001 Core Hospitality Leadership and Innovation 20

33MIS69001 Core Managing Information Systems 20

On successful completion of Level 6 – exit award BA (Hons) in: International Hotel Management

Core Units

Code Status



33EDP59001 Core Enterprise Development Project 20

33FDM59001 Core Financial Decision Making for Hospitality Professionals

10

33IHO59001 Core International Hospitality Operations Management 20

33HSM59001 Core Hospitality Services Marketing 20

33MPH59001 Core Managing People in the Hospitality Industry 20

33INT59001 Core Internship 2 Pass/Fail

Optional Pathway Units

International Hotel Management

33IHR59001 Optional International Hotel Resort Facilities and Operations 10

33FC59001 Optional Food Costing, Purchasing and Merchandising 10

International Hotel and Events Management

33EO59001 Optional Events Operations 10


International Hospitality Entrepreneurship

33MD59001 Optional Menu Design and New Product Development 10


International Hotel and Tourism Management

33IHR59001 Optional International Hotel Resort Facilities and Operations 10

33TI59001 Optional Tourism Impacts 10

International Tourism and Events

33EO59001 Optional Events Operations 10

33TI59001 Optional Tourism Impacts 10


BA (Hons) International Hotel and Events Management

Core Units

Code Status




10




33EM69001 Core Events Management 20

On successful completion of Level 6 – exit award BA (Hons) in: International Hotel and Events Management BA (Hons) International Hospitality Entrepreneurship

Core Units

Code Status




10



33ECI69001 Core Entrepreneurship, Creativity and Innovation 20

33HBC69001 Core Hospitality Business Across Cultures 20

On successful completion of Level 6 – exit award BA (Hons) in: International Hospitality Entrepreneurship

BA (Hons) International Hotel and Tourism Management

Core Units

Code Status




10




33STP69001 Core Sustainable Tourism Planning and Development

20

On successful completion of Level 6 – exit award BA (Hons) in: International Hotel and Tourism Management


BA (Hons) International Tourism and Events Management

Core Units

Code Status




10



33STP69001 Core Sustainable Tourism Planning and Development

20

33EM69001 Core Events Management 20

On successful completion of Level 6 – exit award BA (Hons) in: International Tourism and Events Management

SECTION D - TEACHING, LEARNING AND ASSESSMENT 29 Articulation of Graduate Prospects IMI has an extensive network of employers who visit the school on a twice yearly basis helping to inform and advise regarding industry trends and associated career prospects. These employers have played a significant role in advising on the curriculum development contained within this review and the learning and teaching approach being taken. The employers who participated in these meetings were: Sandals Resorts International (Caribbean Islands), Accor Hotel Group (France), Frenchman’s Creek Beach and Country Club (USA), HRC International (Netherlands), Viceroy Hotels (USA). The meetings with employers focused on how the existing undergraduate programmes provision could be changed and updated to effect improvements. The main points raised and actioned were that languages should remain available to students even if they were not credit bearing; a reduction from 8 pathways to 5 was supported; the internship experience was felt not to be long enough on the previous programme as students were only exposed to one internship; a broader coverage of facilities management was felt necessary; more focus on financial and revenue management and coverage and exposure to social media tools and their use in industry should be embedded into relevant units. These recommendations amongst others were provided from industry. IMI also has an active Alumni membership who also assist in informing on current and future career prospects of graduates. The School has a Careers and Internships department that works closely with Swiss employers and a broad range of International companies in order to inform current students and graduates on opportunities both in Switzerland and abroad. Further, the programme team updates and is advised, through their active membership of industry professional bodies and industry consortia. These include:

IoH Institute of Hospitality

MPI Meetings Professional International

WACS World Association of Chefs Societies

Luzern Tourism

Pacific Asian Travel Association / PATA

Council for Hospitality Management Education / CHME

Switzerland Tourism

International Tourism Industry – ITI


30 Curriculum Design

Within the context of the MMU Strategy for Learning, Teaching and Assessment, Flexible Curriculum Framework for Accredited Provision, the Assessment Regulations for Undergraduate Programmes of Study and the QAA Subject benchmark statements (Hospitality, leisure, sport and tourism 2008), the teaching and learning methods employed in this Programme aim to produce graduates competent in a range of knowledge, understanding, experience and skills appropriate to their chosen pathway. To ensure the programmes meets the needs of potential students, a range of stakeholders were consulted in the design of the programmes and units, namely international hospitality companies; current students; IMI academic faculty and staff and IMI external examiners. Their inclusion in the design process and their subsequent feedback on the proposed changes provided overwhelming support for the overall award, curriculum, and the experiential industry focused delivery method. This method of delivery allows students to use their own experience and abilities as well as learning from lecturers and peers. The curriculum process resulted in a reduction of pathways from eight to five which were felt to be the most relevant to the industry needs and graduate prospects. These pathways were then broken down into the units that would be taught at each level ensuring that students were able to gain a strong foundation on a broad range of management disciplines at level 4 before selecting the most relevant pathway to their career aims through levels 5 & 6 (See Course Development Plan for detailed information on the redesign process). The pedagogical approach to the delivery of the units has also retained and placed further emphasis on the use of authentic summative and formative assessments which students engage with individually and in groups; industry visits; industry speakers and industry involvement in the delivery of the curriculum. By using this approach students will be exposed to experiential and co-operative learning approaches throughout all levels of the programme and, as they gain knowledge and skills, the final level of the programme challenges them to apply this knowledge through interdisciplinary activities and assessment on a number of the units. Examples of authentic assessments within the programme are:

The training and use of Opera and Micros operating systems embedded in teaching and assessment associated with Food and Beverage Concepts, Restaurant Management and Control and Hotel Facilities and Operations;

Visits to hotel food and beverage outlets and these being the subsequent focus of assessment in Food Costing, Purchasing and Merchandising and Hospitality Leadership and Innovation;

The use and focus on new technologies across the marketing units taught at all levels of the programme;

The planning and staging of live events as part of summative assessment on Events Management and Hospitality Leadership and Innovation;

Students designing or redesigning mobile applications for Swiss hospitality businesses and presented them to industry as part of the Managing Information Systems unit.

Examples of the programmes use of experiential approaches, over and above that of the permanent faculty, are:

Culinary professional visits and demonstrations to students on pastry, baking, chocolate and molecular gastronomy through the Food Production Unit;

Swiss based Entrepreneurs providing guest lectures on their approach to the marketplace on Entrepreneurship, Creativity and Innovation;

International faculty delivering on the Events Management unit curriculum.

http://www.celt.mmu.ac.uk/ltastrategy/

http://www.mmu.ac.uk/academic/casqe/regulations/docs/flexible_curriculum_framework.pdf

http://www.mmu.ac.uk/academic/casqe/regulations/docs/flexible_curriculum_framework.pdf




Examples of Interdisciplinary approaches within assessment are:

Marketing, food and beverage and e-technology skills and knowledge on the Hospitality Leadership and Innovation Unit;

Hospitality product, services and marketing knowledge in the pitch and business plan assessment on Entrepreneurship, Creativity and Innovation unit.

At all levels students personal and professional development is supported through dedicated units which at level 4 aim to develop their academic writing and presentation skills and also to prepare them for their internships; at level 5 the focus is on advanced academic skills to include critical writing, research, and leadership and creativity. Level 6 focuses on preparing them for career opportunities. Personal and Professional Development classes will be delivered to students in their first term regardless of the intake on which their studies commence in order to support their academic and professional development. Each academic level will be delivered over a period of 6 months, broken into two terms, with each unit being delivered in the context of a term. The core units for levels 5 and 6 are central to the needs of graduates operating within a modern day business environment centred within the hospitality, tourism and event industries. The units intended to differentiate pathways have been established in the context of past experiences and the design process outlined above. Option Units Option units listed in the curriculum structures are all approved for delivery, but may not all run in any one academic session.

31 Learning and Teaching

The objective of the IMI’s Learning, Teaching and Assessment (LTA) Policy is to achieve a high degree of directness, clarity and transparency. The institutes approach to LTA in the context of these programmes is outlined below. There are no specific pre-requisites for entry to the programme other than the normal admissions criteria. However, it is anticipated that students will enter from a diverse range of international educational backgrounds. The process by which students acquire and develop the necessary knowledge, analytical and evaluative skills moves from emphasis on lecturer led-input at Level 4 towards active and independent student learning at Level 6 as students gain confidence and the skill sets to take responsibility for their own learning and development. A balance between individual and group work facilitates the broader development of professional and vocational abilities in relation to team working and communication.

The learning and teaching approach undertaken will be a mix of classroom based and practical activities, industry visits, guest lectures, engagement with the IMI Virtual Learning Environment and internship experiences. This learning and teaching approach best suits the needs of both students and industry.

This variety of learning and teaching methods is employed within units and across the programme levels. This diversity of approach is designed to keep students engaged and motivated and enables those with different learning styles to take full advantage of methods that suit their learning preferences. Unit coordinators specify the mode of delivery, timetable of activities and detail the assessment requirements for each unit during the first week and provide on-going support and guidance. The nature of each assessment is clearly articulated in the student handout for each unit, which is presented to students during the first class related to each unit. Additionally IMI’s VLE

(Moodle) is used to facilitate knowledge sharing and questions specific to each unit through the technology already available. Where students ask a question related to the unit the response from


the unit leader is shared automatically with all students enrolled on the unit. A range of formative assessments will be undertaken by students followed by a further range of summative assessments (see unit specifications). The principal contributory factors involved in the promotion and support of student learning and the achievement of intended learning outcomes are:

Unit delivery methods: lectures, tutorials, practical activities, industry visits and field trips, seminars led by industry specialists and employer presentations.

Facilities: The provision of appropriate specialist facilities, including training restaurants and kitchens. Internships: The provision of career development support. IMI places great emphasis on the provision of quality internships. The number of international opportunities is actively being increased to reflect the students’ interests and nature of global developments. Personal and Professional Development: Supporting students in their personal and professional development through dedicated units at all levels of the programme. Staff development activities are regularly undertaken to support the learning and teaching approaches outlined above. Examples of which are: study for additional qualifications; conference attendance; industry and education professional updating and research related to publications. Staff also engage in such development activities to directly support specific units and programme pathways, e.g.

Dissertation marking and moderation seminars.

Moodle training,

Participation at The World Tourism Forum (related to units and programmes with a tourism focus)

International Hospitality Fairs (related to units with a facilities focus and hotel management based programmes).

IMI as an institution demands high standards of ethical and professional behaviour from its students. Students are expected to dress professionally at all time during the working day and for industry speakers, visits and when on internship. Attendance requirements are in place for taught units (this also relates to visa study requirements in Switzerland). Students are introduced to plagiarism detection software from level 4. This is initially used to highlight the importance of academic integrity. PPD 1 provides exercises using the results of mock submissions to highlight the importance of students ensuring their work is their own and free from plagiarism. PPD 1 also supports students in developing their academic writing style and in referencing properly, this encourages student awareness for the need to avoid plagiarism and the ethical issues associated with plagiarism. 32 Assessment The purpose of assessment is to enable all students, as individuals, to demonstrate they have fulfilled the objectives of the programme of study and have achieved a standard sufficient to justify an award. Assessment is an integral part of the learning process and both formative and summative forms will be used. Formative assessment is encouraged in all units to enable students to evaluate their own progress. It is this combination of formative and summative assessment that enables students to meet programme learning outcomes. Students will engage in a variety of modes of assessment over the course of the full diet of MMU programmes of study. Student assessment is through a mix of coursework (group and individually based), presentations (group and individually based), practical assignments (group and individually based) and examinations. The choice of assignment tasks enables students to develop industry


specific skills, i.e. where students work in groups it is promoting teamwork; presentations are an integral part of a manager’s work and the production of formal reports and other forms of writing are again an essential facet of any manager’s role.

In order to support students in fulfilling the aims of summative assessment on the programme formative assessment is used across all units. Formative assessment depends on the learning outcomes and assessments contained within the unit. A variety of approaches will be used to include but are not limited to: verbal feedback on written work from unit leaders and students, presentations on sub-topics, class quizzes and discussions; group exercises aimed at stimulating debate and argument. The exact approach is outlined on each unit specification and elaborated upon within class.

The assessment diet is managed across each academic level and throughout each programme of study to ensure an appropriate balance between a range of assessment methods and group and individual assessment. All assessments are designed to enable students to demonstrate that they have achieved the learning outcomes of a unit and students are provided with full details of how they are to be assessed on a Unit. All assessments are set out in the Unit handout associated with each Unit. The programme assessment strategy has been designed to ensure that:

Different assessment methods are practiced to ensure wide development of skills and maintenance of interest.

There is, where possible, a balance of assessment across the semester to avoid concentration of deadlines workloads (a schedule of assessment is available to students). Each unit handout specifies the deadline date and how the assessment should be submitted to the unit leader.

The assessment method is suited to the particular knowledge, understanding and attributes being developed and assessed each time.

The learning outcomes being assessed and the assessment criteria are set out in guidance and used in grading and marking.

Constructive feedback is provided promptly and where possible coursework is marked and returned by unit leaders to provide additional opportunity for students to gain formal feedback clarification.

Just as academic staff have a responsibility to make clear the nature of each Unit assessment and how students may be assessed, students have a responsibility to ensure they actively engage in assessment activities and to react to assessment feedback provided by tutors. Students must ensure that they submit coursework as required, attend examinations and behave in accordance with examination regulations, ensure that they understand what constitutes academic misconduct (including plagiarism) and ensure they avoid such misconduct. The marking of assessments is an essential part of the work of a University. All assignments and examinations are set by IMI academic staff, moderated by other IMI academic staff and forwarded for approval, by an external examiner, prior to issue or sitting by students. When students submit a coursework assignment or after sitting an exam, the students work is first anonymously marked by an IMI member of staff, second marked and moderated by a different IMI member of staff and then further moderated by an external examiner. This is all to ensure fairness and consistency in marking. All marking is related to clear criteria for marking that are, in turn, related to the learning outcomes for a unit. Should a student fail a unit then opportunities for re-assessment will be offered, subject to conditions related to the nature of the failure.

33 Inclusive Practice

As a consequence of the national and cultural diversity of IMI students, IMI staff have developed considerable expertise in ensuring that students from different nationalities and cultures ‘blend’ in


classroom and group work situations. Some IMI nationality/cultural groups emerge from educational systems that emphasise a didactic approach to teaching, where the teacher is the authoritative figure, whilst other students are accustomed to discursive and explorative systems where students are encouraged to develop investigative approaches to study. IMI academic staff are highly sensitive to such differences and endeavour to ensure that the latter group do not overwhelm the former group in an IMI classroom and study context where an open approach to learning is encouraged. Specific strategies used to encourage inclusive practice include: For both formative and summative group work assessment students are randomly mixed to encourage engagement across nationalities and cultures and to promote both formal and informal learning. Through the design of unit assessments across the programme levels students are assessed partially as groups but also individually as part of the same summative assessment (e.g. Level 6 Applied Research in the Hospitality, Tourism and Events Industry; Events Management and International Marketing Management. Level 5: Enterprise Development Project and Events Operations). This approach allows students to develop negotiation skills based on the focus of the assessment and garners cross cultural teamwork and cooperation invaluable to their future careers. Should a student have a disability that affects academic performance, then special arrangements can be made to help the student with assessment arrangements. However, it is important that a student discloses their disability to IMI so that the most appropriate help can be identified. Students who experience serious personal difficulty in the context of an examination or coursework submission or serious personal circumstances that affect study performance, then consideration of mitigating circumstances may be applied for, i.e., for circumstances that affect performance that are beyond the control of the student. However, the requirements and process for acceptance of any mitigating circumstances are stringent and full documentary evidence must be provided.

34 Technology Enhanced Learning

The use of appropriate technologies in teaching rooms to facilitate a student centred learning network. For example, computer ‘docking stations’ in teaching rooms and offices that facilitate the multi-use of staff laptops. The campus is fully Wi-Fi enabled and all unit materials are available via IMI’s VLE platform `Moodle`, which also serves as an interactive communication forum between students and academic staff and amongst students themselves. The use of social media is encouraged as a communication forum between students. IMI has designed its own application for students which gives students access to academic timetables; the schools VLE platform; the school calendar, students IMI e-mail, hospitality news sites, and also an interactive forum called ‘fan wall’ where students can upload comments and pictures from their mobile devices. A condition of study at IMI is that each student has to come equipped with a laptop installed with Microsoft Windows 7/8 (English version) or, for Apple Mac laptops, installed with Microsoft Office 2010/13 compatible software (English version). At induction all students are required to attend a one to one meeting with a member of the IT team where they are shown how to access Moodle and given a personal password which they can change. Specialist programmes/media bases are available for use in certain subjects (e.g. accounting and finance; food production and service). IMI seeks to provide modern technologies as are appropriate to student learning while conserving those more traditional methods deemed to be effective in promoting a teaching and learning culture.


Support in the use of technology is provided by two IT members of staff who aside from dealing with issues encountered by staff or students also provide regular maintenance of staff laptops and aids students similarly where possible.

35 Placement and/or Work-based Learning Activites IMI is responsible for securing internships and assuring the quality of the learning opportunities that will be provided (including training for/quality assurance of mentors), in accordance with the intended learning outcomes of the internship Units and the MMU Institutional Code of Practice on Work-Based and Placement Learning.

Internships are built into the programme immediately after the Certificate in Higher Education and the Diploma in Higher Education, levels 4 and 5 respectively. This gives students the necessary exposure, experience and opportunities to test their knowledge and skills in a practical environment and allows them to initiate networks, which may prove useful in the future to their professional working lives. Level 4 & 5 units are intended to prepare students for their internship experience through developing abilities and attitudes relevant to the industry, e.g., Food Service Concepts, Restaurant Management and Control, International hospitality Operations and Managing People in the Hospitality Industry. This developmental process is augmented by the IMI internships team, who engage students in a systematic application and preparation process for the internship experiences that involves individual meetings, mock interviews, CV preparation, exposure to careers days and employer presentations and live interviews. The IMI internships team, student and employer remain in close contact before the internship starts and also afterwards. Regular contact is necessary to ensure the internship placement progresses smoothly. Upon completion of the internship, students are required to complete the assessment requirements for the internship placement, which also includes an Employer Evaluation Form. At each level (4 & 5) the internship is guided by a set of distinct learning outcomes and assessments that are suitably aligned to their level of study. The internship unit carries no academic credit but must be passed to enable a student to proceed to the next academic level of study. 36 Engagement with Employers IMI’s engagement with employers occurs on a number of different levels detailed below: Career Visits and Presentations – IMI hosts a minimum of 25 employer visits per calendar year where students are required to attend presentations, are able to interview for internship and full-time positions and have the opportunity to individually engage with the industry through Q&A’s and informal meetings Internship Placements – Students commencing at level 4 are required to complete two 6 month internships (at Level 4 and Level 5) within a hospitality organisation either in Switzerland or abroad as part of their Degree course. This invaluable experience allows students not only to develop future professional networks but also allows them develop their operational skills and knowledge which helps to inform their next level of study. Industry Consultation - IMI went through a rigorous formal process of meeting with employers to introduce the proposed curriculum changes and collect their feedback as to the relevance and suitability of such to student’s future employability. The details of this consultation are available in the curriculum development plan. Industry Visits – Mapped into the curriculum are a number of visits, which help to inform the students of developments in the industry and the relevance of the taught curriculum to the realities

http://www.mmu.ac.uk/academic/casqe/regulations/docs/placement_icp.pdf



of the workplace.

Unit Integration – IMI welcomes a number of industry speakers to provide context and discussion on several units on the programme. These include Events companies; Hospitality consultants; and Swiss hospitality entrepreneurs among others.

37 Personal Development Planning

A personal and professional development (PPD) strand is built into all levels of the programme. The PPD units are seen as a means of supporting teaching and student learning through a diversity of mechanisms including formal skills training, integration of academic and personal goals, and encouraging the development of reflective practice, independence in learning and the ability to develop the capacity for lifelong learning. To ensure that the skills developed through PPD are intrinsically linked to all programme elements students are encouraged to gather a wide range of evidence from their academic, community and industrial experiences in the compilation of their PPD folders. These folders serve as an on-going record of learning and achievement for both educational and future employment purposes.

SECTION E - PROGRAMME MANAGEMENT

38 Programme Specific Admission Requirements

Admission to the programmes shall be subject to the principle that IMI, through the Registrar and Programme Leader, has a reasonable expectation that the applicant will be able to fulfil the learning objectives of the programme chosen and achieve the standard required for the award. Acceptance to a specific level automatically allows students’ admission to all pathway units at that level. In dealing with admissions, the Programme Leader/Registrar and other staff involved shall have regard for such policies as MMU regulations and/or IMI’s Academic Dean may determine. When considering an application to the programme, evidence will be sought of personal, professional and educational experience that provides indications of the applicant’s ability to meet the programme aims, namely: the applicant’s personal statement; supporting references, and; qualifications. All applicants must have a sufficient command of the English language to be able to meet the programme requirements. Standard Entry Requirements Entry to Level 4 Students applying for entry to the Certificate in Higher Education in International Hotel and Tourism Management must:

(a) by the commencement of the course have reached the age of 18 years; (b) possess a high school certificate or equivalent e.g. GCSE O/A Level or IMI’s Foundation

Certificate or equivalent qualification. (c) Have a suitable proficiency in English: 500 TOEFL (paper-based), 61 TOEFL (computer-

based), 5.0 IELTS, or equivalent. Entry to Level 5 Students applying for entry to the Diploma in Higher Education in International Hotel and Tourism Management must:

a) By commencement of the course have reached the age of 18 years; b) possess a recognized minimum qualification equivalent to one year’s Certificate in Higher

Education; and c) have a suitable proficiency in English: 550 TOEFL (paper-based), 71 TOEFL (computer-


based), 5.5 IELTS, or equivalent. Entry to Level 6 Students applying for entry to the Degree (Hons) (choice of 5 pathways) must:

a) By commencement of the course students must have reached a minimum age of 18 years; b) have completed a minimum of 6 months industry work experience relevant to the pathway

selected; c) possess a recognized minimum qualification equivalent to one year’s Diploma in Higher

Education in a commensurate subject to the pathway selected; and d) have a suitable proficiency in English: 550 TOEFL (paper-based), 71 TOEFL (computer-

based), 5.5 IELTS, or equivalent Admission with Exemption At the discretion of the Programme Committee and Programme Leader, an applicant may be admitted with general credit as described providing it is clear that the applicant has fulfilled equivalent assessment and progression requirements and will be able to fulfil the learning outcomes of the programme and attain the standards for the award. At levels 4 and 5 of the programmes, an exemption in one unit may be given in each course upon production of clear and unambiguous evidence that the subjects from which exemption has been sought have been studied to an appropriate, acceptable and equivalent level. Each application for exemption will be considered individually on its own merit. No unit exemptions are granted for the final, level 6 programmes.

39 Programme Specific Management Arrangements

Standard Programme Management arrangements apply to this programme and are outlined in Management of Programme Delivery.

40 Staff Responsibilities

Staff responsibilities for this programme do not differ from those described in the “University’s Management of Programme Delivery. NB: the University’s Management of programme Delivery is available from the CASQE website

41 Programme Specific Academic Student Support

Generic academic student support is provided to all students in line with the guidance outlined in the University’s Student Handbook. The University Student Handbook is available from the MMU website Other IMI specific support provisions apply as described in the IMI student handbook available through the IMI VLE `Moodle`. The Collaborative Partner Student Handbook is available from the CASQE website

42 Programme Specific Student Evaluation

The Programme complies with current institutional evaluation guidance. NB University information on Student Evaluation is available from the CASQE website Student feedback and evaluation is overseen by the Programme Leader.

http://www.mmu.ac.uk/academic/casqe/regulations/docs/programme-management.pdf

http://www.mmu.ac.uk/academic/casqe/regulations/policies.php

http://www.mmu.ac.uk/studenthandbook/

http://www.mmu.ac.uk/academic/casqe/collaborative/docs/CP_Student_Handbook.pdf

http://www.mmu.ac.uk/academic/casqe/experience/voice/docs/evaluation_of_opinion.pdf

____________________________________________________________________________________________________________________________________________________________________________ CASQE Page 19 of 165 Programme Specification

SECTION F – MAPPING MAP I

RELATIONSHIP TO SUBJECT BENCHMARK STATEMENT(S) Map guide: Insert K to indicate Knowledge and Understanding Insert S to indicate Skills

Level 4 Mapping

Level 4

Knowledge and Understanding Mapping (K)

PD

P 1

Re

stau

ran

t M

anag

em

en

t &

C

on

tro

l

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tel F

aci

litie

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cco

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nce

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keti

ng

& C

on

sum

er

Be

hav

iou

r

Leve

l 4

Inte

rnsh

ip

Skills

Mapping (S)

critically reflect upon the origin, meanings and development of hospitality

S

K S

K S

K S

S

S

K S

S

S

research and assess paradigms, theories, principles, concepts and factual information, and apply such skills in explaining and solving problems

analyse and reflect on the different cultural concepts of hospitality

S

K

K

S

K K K S

K S

K

critically assess and evaluate evidence in the context of research methodologies and data sources

demonstrate a critical awareness of the boundaries of hospitality

K S

K S

S

K K S

K S

critically interpret data of different kinds and appraise the strengths and weaknesses of approaches adopted

operate and manage human and technical resources K

K S

K S

K S

K K K S

K S

K describe, synthesise, interpret, analyse and evaluate information and data relevant to a professional or vocational context

apply theory to the solution of complex problems within the core areas of hospitality

S

K S

K S

K S

K S

K S

K S

S

plan, design, execute and communicate a sustained piece of independent intellectual work which provides evidence of critical engagement with, and interpretation of, appropriate data

analyse and evaluate food, beverage and/or accommodation service systems, their implementation and operation.

K S

K S

S

K S

K S

S

K S

K S

apply knowledge to the solution of familiar and unfamiliar problems

appropriate theories and concepts from the generic management

K

K S

K K K K S

develop a sustained reasoned argument, perhaps challenging previously held assumptions


areas of: � operations management � finance and management accounting � human resources and organisational behaviour � services marketing � information systems and technology � strategic management.

display an insight into the structure of the hospitality industry and the contribution that it makes to the global economy

K

K S

K S

K K S

K S

K S

K S

K S

demonstrate effective communication and presentation skills

analyse and reflect upon the environmental influences which impact on hospitality organisations

S

S

K S

S

S

S

K S

S

K S

work effectively independently and with others

evaluate the factors which influence the development of organisations operating within the hospitality industry

S

K S

K S

K S

S

S

K S

K S

S

take and demonstrate responsibility for their own learning and continuing personal and professional development

review and analyse the political, technological, social and economic factors which affect the supply of and demand for hospitality.

S

K S

K S

K S

S

K

K S

self-appraise and reflect on practice

understand and apply the theories and concepts underpinning consumer behaviour within the hospitality context

K K K S

S

K S

plan, design, manage and execute practical activities using appropriate techniques and procedures whilst demonstrating high levels of relevant skills

analyse the needs and expectations of different hospitality consumers and develop appropriate responses

K S

K S

K S

K S

K S

recognise and respond to moral, ethical, sustainability and safety issues which directly pertain to the context of study including relevant legislation and professional codes of conduct

An honours graduate in hospitality will be able to identify and respond appropriately to the diversity that prevails within the hospitality industry in relation to stakeholders, such as: � hospitality consumers � hospitality employees � hospitality organisations � government and external agencies

K

K S

K K K K K K S

undertake fieldwork with continuous regard for safety and risk assessment.

S S S S S demonstrate vocationally relevant managerial skills and knowledge by exposure to professional practice

S S S S S S evaluate and apply vocationally relevant concepts associated with the operational and strategic management of financial, human and physical resources


Level 5 Mapping

Level 5 Core Units

Level 5 Pathway Units


PD

P 2

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rpri

se D

eve

lop

me

nt

Pro

ject

Fin

anci

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eci

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Ind

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Inte

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ote

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sort

Faci

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pe

rati

on

s

Skills Mapping (S)


S

K S

K S

K S

K S

K S

S

S

K S

S

K S

K S



S

K S

S

K S

S

K S

K S

S

K S

S

K K critically assess and evaluate evidence in the context of research methodologies and data sources


K S

K S

K S

K S

K S

K

K

K S

K S


operate and manage human and technical resources S

S

S

S

S

K S

K S

K S

S

S

S

S

describe, synthesise, interpret, analyse and evaluate information and data relevant to a professional or vocational context


S

K S

K S

K S

K S

K S

K S

K S

K S

K S

K S

KS



S

K S

K S

K S

K S

K S

K S

K S

K S

K S

K S

KS


appropriate theories and concepts from the generic management areas of: � operations management � finance and management accounting � human resources and organisational behaviour � services marketing � information systems and technology � strategic management.

S

K S

K S

K S

K S

K S

K

K S

K S

K S

K S

K S



S

K S

K S

K S

K S

K S

K S

K S

K S

K S

K S

K S




K S

S

K S

S

S

K S

S

S

S

K S

S



S

K

K

K

K

K

K S

K

K

K

K K S



S

K

K S

K

K S

K S

K S

K S

K S

K

K S

K S



K

K S

K S

K S

K S

K S

K S

K S

K S

K S

K S

S



S

K S

K S

K S

K S

K S

K S

K S

K S

K S

K S



K S

K

K

K S

K

K S

K S

K S

K

K K


S S S S S S S S S S S demonstrate vocationally relevant managerial skills and knowledge by exposure to professional practice

S S S S S S S S S S S evaluate and apply vocationally relevant concepts associated with the operational and strategic management of financial, human and physical resources


Level 6 Mapping

Level 6 Core Units

Level 6 Pathway Units


PD

P 3

Ap

plie

d R

ese

arch

in t

he

H

osp

ita

lity,

Eve

nts

an

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Man

age

me

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Pat

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ion

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alit

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ip &

In

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Man

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form

atio

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Syst

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s

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To

uri

sm

Pla

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and

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pm

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age

me

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Entr

ep

ren

eu

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reat

ivit

y

& In

no

vati

on

Ho

spit

alit

y B

usi

ne

ss A

cro

ss

Cu

ltu

res

Skills

Mapping (S)


K S

K S

K S

K S

K S

K S

S

K S

k S



S

K S

K S

K S

K S

K S

K S

S

K S

K S

critically assess and evaluate evidence in the context of research methodologies and data sources


S

K S

K S

K S

K S

K

K S

S

K S

K S


operate and manage human and technical resources S

K S

K S

S

K S

K S

K S

K S

K S

K S

describe, synthesise, interpret, analyse and evaluate information and data relevant to a professional or vocational context


S

K S

K S

K S

K S

K S

K S

K S

K S

K S



K S

K S

S

S

K S

K S

K S

K S

K S

K S


appropriate theories and concepts from the generic management areas of: � operations management � finance and management accounting � human resources and organisational behaviour � services marketing � information systems and technology � strategic management.

S

K S

K S

K S

K S

K S

K S

K S

K S



S

K S

K S

K S

K S

K S

K S

K S

K S

K S




S

K S

K S

K S

S

K S

K S

K S

K S

K S



S

K S

K S

K S

K S

K S

K S

K S

K S

K S



S

K S

K S

K S

S S

K S

K S

K S

K S

K S



S

K S

K S

K S

K S

K S

K S

K S

K S

K S



S

K S

K S

K S

K S

K S

K S

K S

K S

K S



K

K S

K S

K S

K S

K S

K S

K S

K S

K S


S S S S S S S S S demonstrate vocationally relevant managerial skills and knowledge by exposure to professional practice

S S S S S S S S S S evaluate and apply vocationally relevant concepts associated with the operational and strategic management of financial, human and physical resources


MAP II ASSESSMENT /OUTCOMES MAP Map guide: GO = MMU Graduate Learning Outcomes (Section 23) PLO – Programme Learning Outcomes (Section 26) – add more lines as appropriate

insert as appropriate

Certificate in Higher Education in International Hotel & Tourism Management

Level 4 Part 1

Unit Title: Personal and Professional Development 1

Unit Title: Restaurant Management & Control Unit Title: Hotel Facilities & Operations Unit Title

Unit Title: The Business of Tourism

Assessment Task: E-Portfolio (100%)

Assessment Task 1: Project (60%)

Assessment Task 2: Presentation (40%)

Assessment Task 1 – Essay (50%)

Assessment Task 2 – Group Design Brief (50%)

Assessment Task 1: Essay (100%)

GO1

GO2

GO3

GO4

GO5

GO6

GO7

PLO1

PLO2

PLO3

PLO4

PLO5

PLO6

Level 4 Part 2

Unit Title: Marketing and Consumer

Behaviour

Unit Title: Food Service Concepts Unit Title: Food Production Unit Title: Hospitality Accounting 1

Assessment Task: Essay (100%)

Assessment Task 1: Practical Exam (80%)

Assessment Task 2: Reflective Report (20%)

Assessment Task 1 – Practical Exam (40%)

Assessment Task 2 –

Assessment Task 1: Pair Group work (40%)

Assessment Task 2: Exam (60%)

GO1

GO2

GO3

GO4

GO5

GO6

GO7


PLO1

PLO2

PLO3

PLO4

PLO5

PLO6


Diploma in Higher Education in International Hotel and Tourism Management

Level 5: Part 1

Unit Title: PDP 2 Unit Title: Enterprise Development Project Unit Title: International Hospitality Operations Management

Unit Title: Financial Decision Making for Hospitality Professionals

Assessment Task: Reflective Journal (100%)





Assessment Task 1: Report (100%)

GO1

GO2

GO3

GO4

GO5

GO6

GO7

PLO1

PLO2

PLO3

PLO4

PLO5

PLO6

PLO7

Level 5 Part 2

Unit Title: International Hotel Resort Facilities and Operations

Unit Title: Hospitality Services Marketing Unit Title: Managing People in the Hospitality Industry Unit Title: Tourism Impacts

Assessment Task: Report (100%)


Assessment Task 2: (Exam 60%)

Assessment Task 1:Essay (50%)



GO1

GO2

GO3

GO4

GO5

GO6

GO7

PLO1

PLO2

PLO3

PLO4

PLO5

PLO6

PLO7


Diploma in Higher Education in International Hotel and Tourism Management International Hotel Management pathway

Level 5: Part 1









GO1

GO2

GO3

GO4

GO5

GO6

GO7

PLO1

PLO2

PLO3

PLO4

PLO5

PLO6

PLO7

Level 5 Part 2

Unit Title: International Hotel Resort Facilities and Operations

Unit Title: Hospitality Services Marketing Unit Title: Managing People in the Hospitality Industry Unit Title: Food Costing Purchasing and Merchandising



Assessment Task 1:Exam (60%)



Assessment Task: : Report (100%)

GO1

GO2

GO3

GO4

GO5

GO6

GO7

PLO1

PLO2

PLO3

PLO4

PLO5

PLO6

PLO7


Diploma in Higher Education in International Hotel and Tourism Management International Hospitality Entrepreneurship pathway

Level 5: Part 1









GO1

GO2

GO3

GO4

GO5

GO6

GO7

PLO1

PLO2

PLO3

PLO4

PLO5

PLO6

PLO7

Level 5 Part 2

Unit Title: Menu Design and New Product Development


Assessment Task : Project (100%)






GO1

GO2

GO3

GO4

GO5

GO6

GO7

PLO1

PLO2

PLO3

PLO4

PLO5

PLO6

PLO7


Diploma in Higher Education in International Hotel and Tourism Management International Hotel and Events Management pathway

Level 5: Part 1









GO1

GO2

GO3

GO4

GO5

GO6

GO7

PLO1

PLO2

PLO3

PLO4

PLO5

PLO6

PLO7

Level 5 Part 2

Unit Title: Events Operations


Assessment Task: Presentation/Report (50%/50%)


Assessment Task 1:Exam (60%)




GO1

GO2

GO3

GO4

GO5

GO6

GO7

PLO1

PLO2

PLO3

PLO4

PLO5


PLO6

PLO7


Diploma in Higher Education in International Hotel and Tourism Management, International Tourism and Events Management pathway

Level 5: Part 1









GO1

GO2

GO3

GO4

GO5

GO6

GO7

PLO1

PLO2

PLO3

PLO4

PLO5

PLO6

PLO7

Level 5 Part 2

Unit Title: Events Operations

Unit Title: Hospitality Services Marketing Unit Title: Managing People in the Hospitality Industry Unit Title: Tourism Impacts

Assessment Task: Presentation/Report (50%/50%)






GO1

GO2

GO3

GO4

GO5

GO6

GO7

PLO1

PLO2

PLO3

PLO4

PLO5

PLO6

PLO7


Degree (Honours) in International Hotel and Tourism Management

Level 6: Part 1

Unit Title: PDP 3 Unit Title: Applied Research in the Hospitality, Tourism and Events Industry

Unit Title: International Marketing Management Unit Title: Dissertation

Assessment Task: Reflective Career Development (100%)

Assessment Task: Presentation & Report (100%)

Assessment Task 1: Essay (50%) Assessment Task 2: Presentation & Report (50%)

Assessment Task: Dissertation (100%)

GO1

GO2

GO3

GO4

GO5

GO6

GO7

PLO8

PLO9

Level 6 Part 2

Unit Title: Hospitality Leadership and Innovation Unit Title: Sustainable Tourism Planning and Development

Assessment Task 1: Essay (30%) Assessment Task 2: Group work (70%) Assessment Task 1: Essay (50%) Assessment Task 2: Presentation (50%)

GO1

GO2

GO3

GO4

GO5

GO6

GO7

PLO8

PLO9


Degree (Honours) in International Hotel Management

Level 6: Part 1







GO1

GO2

GO3

GO4

GO5

GO6

GO7

PLO8

PLO9

Level 6 Part 2

Unit Title: Hospitality Leadership and Innovation Unit Title: Managing Information Systems

Assessment Task 1: Essay (30%) Assessment Task 2: Group work (70%) Assessment Task 1:Presentation (40%) Assessment Task 2: Presentation (40%)

GO1

GO2

GO3

GO4

GO5

GO6

GO7

PLO8

PLO9


Degree (Honours) in International Hospitality Entrepreneurship

Level 6: Part 1







GO1

GO2

GO3

GO4

GO5

GO6

GO7

PLO8

PLO9

Level 6 Part 2

Unit Title: Entrepreneurship, Creativity and Innovation Unit Title: Hospitality Business Across Cultures

Assessment Task 1: Presentation (40%) Assessment Task 2: Business Plan (60%) Assessment Task 1: Report (50%) Assessment Task 2: Presentation (50%)

GO1

GO2

GO3

GO4

GO5

GO6

GO7

PLO8

PLO9


Degree (Honours) in International Hotel and Events Management

Level 6: Part 1







GO1

GO2

GO3

GO4

GO5

GO6

GO7

PLO8

PLO9

Level 6 Part 2

Unit Title: Hospitality Leadership and Innovation Unit Title: Events Management

Assessment Task 1: Essay (30%) Assessment Task 2: Group work (70%) Assessment Task 1: Presentation (20%) Assessment Task 2: Management Plan: (80%)

GO1

GO2

GO3

GO4

GO5

GO6

GO7

PLO8

PLO9


Degree (Honours) in International Tourism and Events Management

Level 6: Part 1







GO1

GO2

GO3

GO4

GO5

GO6

GO7

PLO8

PLO9

Level 6 Part 2

Unit Title: Events Management Unit Title: Sustainable Tourism Planning and Development

Assessment Task 1: Presentation(20%) Assessment Task 2: Management Plan (80%)

Assessment Task 1: Essay (50%) Assessment Task 2: Presentation (50%)

GO1

GO2

GO3

GO4

GO5

GO6

GO7

PLO8

PLO9

_______________________________________________________________________________________________________________________ CASQE Page 38 of 165 Programme Specification

SECTION G – POINTS OF REFERENCE

Internal

University Policy documents:

University Mission and Strategic Aims

Programme Approval, Review and Modification Procedures outlined on the Centre for Academic Standards & Quality Enhancement website

Relevant University Assessment Regulations for Programmes of Study - undergraduate

University Curriculum Framework (undergraduate)

MMU Strategy for Learning, Teaching and Assessment

Institutional Code of Practice for the Assessment of Students

University Standards Descriptors

University’s Equality and Diversity policy

University guidance on collaborative provision

University Academic Ethics Framework

Student Engagement Policy

Programme Handbooks

Management of Programme Delivery

Policy for Accreditation of Prior Learning

ICP for Placement and Work-based Learning

ICP for Collaborative Provision

Recruitment and Admissions Policy

Programme Specific Information:

Previous Programme Approval/Review/Modification Report (18th December 2014)

Staff Research

Departmental Professional/Industrial Advisory Committees

Staff/Student Liaison Committees

External

QAA Subject Benchmark statement Hospitality, leisure, sport and tourism

The UK Quality Code for Higher Education

QAA Frameworks for Higher Education Qualifications in England Wales and Northern Ireland

External examiner reports

http://www.mmu.ac.uk/about/corporate-strategy/

http://www.mmu.ac.uk/academic/casqe/event/

http://www.mmu.ac.uk/academic/casqe/event/

http://www.mmu.ac.uk/academic/casqe/regulations/assessment.php

http://www.mmu.ac.uk/academic/casqe/regulations/curriculum-frameworks.php

http://www.celt.mmu.ac.uk/ltastrategy/index.php

http://www.mmu.ac.uk/academic/casqe/regulations/docs/assessment_icp.pdf

http://www.mmu.ac.uk/academic/casqe/regulations/docs/assessment_procedures.pdf

../../../../../../../../../../../CASQE/QA%20Working%20Documents/REVISED%20FORMS%20AND%20DOCUMENTS/DRAFTS/•%09http:/www.mmu.ac.uk/humanresources/equalities/sesconsultation/appendix-i-mmu-equality-&-diversity-policy.pdf

http://www.mmu.ac.uk/academic/casqe/collaborative/index.php

http://www2.mmu.ac.uk/rke/ethics-forms/

http://www.mmu.ac.uk/academic/casqe/regulations/docs/student_engagement_policy.pdf

http://www.mmu.ac.uk/academic/casqe/regulations/docs/prog_handbooks.pdf

http://www.mmu.ac.uk/academic/casqe/regulations/docs/programme-management.pdf

http://www.mmu.ac.uk/academic/casqe/regulations/docs/APL_policy.pdf


http://www.mmu.ac.uk/academic/casqe/collaborative/docs/collab_icp.pdf

http://www.mmu.ac.uk/academic/casqe/regulations/docs/admissions_policy.pdf

http://www.qaa.ac.uk/en/Publications/Documents/Subject-benchmark-statement-%20%20%20%20%20%20%20%20%20%20%20%20Hospitality-leisure-sport-tourism-2008.pdf

http://www.qaa.ac.uk/assuring-standards-and-quality/the-quality-code

http://www.qaa.ac.uk/publications/information-and-guidance/publication?PubID=2718

http://www.qaa.ac.uk/publications/information-and-guidance/publication?PubID=2718


SECTION H Approved Modifications to Programme Specification since Approval/Last Review The following log provides a cumulative of minor and major modifications made to the Programme Specification since its approval/last review.

FAQSC Reference (or PARM ref for Major Modifications requiring strategic approval)

Programme Specification Title (specify award titles/routes affected by change)

Brief Outline of Minor Modification/ Major Modification (Minor - include level & title of units & a brief description of modification) (Major - include details of change such as new routes, pathways etc)

Date of FAQSC Approval (or PARM event)

Approval effective from:

Details of cohort of students who will be affected by the modification (eg students entering Level 5 wef September 2014 onward)

PARM/15/079

IMI Switzerland Undergraduate Hospitality, Tourism & Events Management Programmes

To change the title of the IMI award BA (Hons) Hospitality Entrepreneurship to BA (Hons) International Hospitality Entrepreneurship. Additionally, the interim/exit awards: (DipHe: International Hotel Management, International Hotel and Tourism Management, International Hotel and Events Management, International Tourism and Events Management, Hospitality Entrepreneurship) are to change to one generic title of DipHE International Hotel and Tourism Management.

12/08/2015 August 2015 L4, wef August 2015 onward

PARM2.2

____________________________________________________________________________________________________________________

CASQE Page 40 of 165 Unit Specification – Collaborative/PG/Flexible

Level 4

Unit Specification (Collaborative/Postgraduate/Flexible Framework Use Only)

Unit Details & Outline

Unit Title

Personal and Professional Development 1

Unit Code

33PPD49001

Unit Occurrence(s)

1-3 = January– March 4-6 = April - June 8-10 = August – October 11-1= November – January

Unit Abbreviation

H4 – PPD1

Level of Study

4

Credit Value

10 ECTS Value 5

Home Department


Home Faculty

Business & Law

Unit Co-ordinator

Arnaud Frapin-Beaugé

Key Words

Professional Development, Personal Development, Self Reflection, Independent, Planning.

Unit Description

Brief Summary

Personal Development Planning (PDP) is a structured and supported process whereby students can plan, monitor and reflect on their academic work and improve their skills.

Indicative Content

The unit will cover the following topics: Effective Curriculum Vitae presentation and design, constructing a letter of motivation, Improving presentation techniques, reflective learning, structuring and organising written work, research skills and referencing, working with others and critical thinking.

Learning Outcomes Unit Learning Outcomes

On successful completion of this unit students will be able to:

1. Reflect on the effectiveness of their own performance, attitude and approach, within the context of the unit.

2. Compile a record of their own learning experiences and achievements.

PARM2.2

____________________________________________________________________________________________________________________


Assessment

Summative Assessment

Element

Type Weighting Learning outcomes assessed

1 E-portfolio 100% 1 and 2

Employability Outcomes

Outcomes

Element of Assessment

Employability

Identify underlying concepts and principles associated with Hotel and Tourism Management.

To demonstrate a range of generic, transferable attributes enabling them to communicate and respond effectively, work individually and in teams to deadlines.

1

Present and interpret qualitative and quantitative data, to develop lines of argument and make sound judgements in accordance with basic theories and concepts of Hospitality.

Communicate the results of their study/work accurately and reliably, and with structured and coherent arguments

1

Demonstrate a range of both ‘hard’ and ‘soft’ skills that encapsulate the requirements of 21st Century Hospitality Industry and to demonstrate those with confidence and integrity

1

Develop a range of cognitive, practical and transferable skills of value in employment and career development within the Hospitality industry.

1

Description of each element of Assessment

Assessment 1 – E-Portfolio (100%) 2500 words Students will be required to submit the following in the form of an E-Portfolio: 1. A professional CV for use in internship applications (500 words) 2. A motivation letter that can be adapted to an appropriate internship job

opportunity (500 words). 3. A personal reflection on your academic and personal strengths and

weaknesses and your targets for improvements this semester in the form of bullet points (500 words).

4. A consolidated outlook of achievement, which carefully considers the personal and academic strengths and weaknesses highlighted at the beginning of the course (1,000 words).

(Assessing Learning Outcomes 1 and 2) Formative assessment will take place in week 2 of the unit where students will be required to submit an appraisal of their current strengths and weaknesses both academically and personally upon which they will be given feedback.

Mandatory Learning &

None

PARM2.2

____________________________________________________________________________________________________________________


Teaching Requirements

Minimum Pass Mark

40%

Learning Activities

Breakdown of Student Learning Activity

Type of Activity Breakdown of 100 hours of student learning activity.

%


25%

Directed Study

25%

Student-centered Learning

50%

Learning Resources Books recommended for purchase by students

Core Textbook as provided in class: Cottrell, S (2011) Critical thinking Skills, Developing Effective Analysis and Argument, 2nd ed, London: Palgrave

Essential Reading/ Resources

Books Lee-Davies, L (2007) Developing Work and Study Skills, London; Thomson IMI (current edition) A Basic Guide to Core Academic Skills Moore, S., Neville, C., Murphy, M., and Connolly, C. (2010) The Ultimate Study Skills Handbook, Maidenhead: McGraw Hill Throop, R K, and Castellucci, M B (2008) Reaching Your Potential: Personal and Professional Development, Boston: Cengage Williams, K, Woolliams, M and Spiro, J (2012) Reflective Writing, Basingstoke: Palgrave Macmillan

Further Reading/ Resources

E-resources www.instituteofhospitality.org (accessed via IMI Moodle) www.emeraldinsight.com (accessed via IMI Moodle) www.sciencedirect.com (accessed via IMI Moodle)

Specialist ICTS Resources

N/A

Additional Requirements

None

Administration JACS Code N862

HESA Academic Cost Centre

134

Date of Approval

Date of Most

http://www.instituteofhospitality.org/

http://www.emeraldinsight.com/

http://www.sciencedirect.com/

PARM2.2

____________________________________________________________________________________________________________________


Recent Consideration

Unit External Examiner

Raoul Bianchi

Unit Assessment Board

PARM2.2

____________________________________________________________________________________________________________________



Unit Details & Outline Unit Title

Restaurant Management and Control

Unit Code

33RMC49001

Unit Occurrence(s)

1-6 = January – June 7-12 = July - December

Unit Abbreviation

H4 – RMC

Level of Study

Diploma

Credit Value

20 ECTS Value 10

Home Department


Home Faculty

Business & Law

Unit Co-ordinator

Anthimos Georgiou

Key Words

Restaurant Management, Cost Control, Menu Development, Pricing, Revenue, Profit & Loss,

Unit Description

Brief Summary

The unit introduces restaurant management approaches to different service concepts; menu development and analysis; beverage sales and control; POS systems; and principles of restaurant design.

Indicative Content

This unit will cover the following topics: An overview of the management skills necessary for the successful running of a commercial restaurant facility. The principles of effectively organising and controlling the human resource. Menu analysis techniques used in the industry. The importance of the menu to facility design and the implications for both the kitchen and restaurant layout. The financial considerations and techniques for maximising the profit available from food and beverage.

Learning Outcomes

Unit Learning Outcomes

Upon successful completion of this unit students will be able to: 1) Explain the principles and approaches to menu development. 2) Understand the control, service and financial importance of food,

beverages and their cost and sales. 3) Discuss the management skills necessary for the operation of a successful

restaurant. 4) Define the variety of service options available to a restaurant and the

implications for menu and facility design.

PARM2.2

____________________________________________________________________________________________________________________


Assessment


Element


1 Individual Project 60% 1,2

2 Individual Presentation

40% 3,4


Outcomes


Employability


1,2


1,2


1,2

Communicate the results of their study/work accurately and reliably, and with structured and coherent arguments.

1, 2


2


1, 2


Assessment 1: Individual Project (60%) 2,500 words: ability to design a commercial food menu and identify suitable beverages to assist in meeting profit objectives; knowledge and understanding of how a food menu impacts on the restaurant layout and design; (Assessing Learning Outcomes 1 & 2) Formative assessment will be in the form of individual tutorials to discuss the project development. Assessment 2: Individual Presentation (40%) 15 minutes: ability to recommend strategies to improve food sales based on menu analysis techniques; understanding and application of appropriate human resource techniques relevant to a theoretical restaurant scenario. (Assessing Learning Outcomes 3 & 4) Formative assessment will be verbal feedback on mini presentations that take place throughout the unit.

Mandatory Learning & Teaching Requirements

PARM2.2

____________________________________________________________________________________________________________________


Minimum Pass Mark

40%

Learning Activities



%

Summative Assessment 25%

Directed Study 25%

Student-centred Learning 50%

Learning Resources

Books recommended for purchase by students

Core Textbook as provided in class: Hayes, D. K., Miller, A. A., Ninemeier, J. D. (2014) The Professional Restaurant Manager, New Jersey: Pearson


Books: Bhatnager, P, Popli, N (2007) Food and Beverage Management, India: SBS Publishers Godsmark, C (2010) Start and run a Restaurant, 2nd ed., Oxford: How to Books Ltd Mill, R C (2006) Restaurant Management: Customers, Operations and Employees, New Jersey: Prentice Hall Plunkett, D and Reid O (2013) Detail in Contemporary Bar and Restaurant Design, London: Lawrence King Publishing Ltd Traster, D (2013) Foundations of Menu Planning, USA: Pearson McVety, P, Ware, B J, and Ware, C L (2008) Fundamentals of Menu Planning, 3rd ed., New Jersey: John Wiley & Sons


E-resources: National Restaurant Association NYT Dining & Wine 50 Best Restaurants Zagat Eater Restaurant Food Cost FSR Magazine Restaurant & Hospitality


Calc Menu Software available to the students


None

Administration

JACS Code N890


134

Date of Approval

http://www.restaurant.org/Home

http://www.nytimes.com/pages/dining/international/index.html

http://www.theworlds50best.com/

http://www.eater.com/

http://www.starchefs.com/cook/business-tips/controlling-restaurant-food-cost

http://www.fsrmagazine.com/

http://restaurant-hospitality.com/

PARM2.2

____________________________________________________________________________________________________________________


Date of Most Recent Consideration



PARM2.2

____________________________________________________________________________________________________________________




Hotel Facilities and Operations

Unit Code

33HFO49001

Unit Occurrence(s)


Unit Abbreviation

H4 – HFO

Level of Study

4

Credit Value

20 ECTS Value 10

Home Department


Home Faculty

Business & Law

Unit Co-ordinator

John Fenby

Key Words

Hotel, Operations, Design, Construction, Maintenance, Management.

Unit Description

Brief Summary

This unit will examine hotel facilities and their design, construction and maintenance and the relationship of these facilities with the operation and management of a hotel.

Indicative Content

The unit curriculum will focus on the different departments that are typically found in the organisational structure of a hotel, e.g., front office, housekeeping, food and beverage, conference and events, and their roles within hotel operations. A focus will be placed on exploring the centrality of the front office to hotel operations and will include a review of the guest cycle and the computerized systems that may be found in a typical hotel. This knowledge of hotel operations will then be used to explore how such operations should determine the design of a hotel, it`s construction, the need to take into account technological and legal issues and the maintenence procedures to be adopted post construction. There will be a focus on the importance of the hotel design brief and subsequent design processes. There will be review of typical hotel construction processes (new build and refurbishment) and the need to select appropriate materials, furniture and equipment if maintenance issues and procedures are to be minimised and hotel operations maintained. Finally, what constitutes a maintenance plan will be explored.

PARM2.2

____________________________________________________________________________________________________________________



On successful completion of this unit students will be able to:

1. Understand and demonstrate knowledge of the role of the different hotel departments within hotel operations.

2. Understand and demonstrate knowledge of the centrality of the front office and associated computerized systems, to hotel operations.

3. Assess how hotel operations impact on the design, construction and maintenance of hotel facilities.

4. Understand and demonstrate knowledge of hotel design, construction and maintenance processes.

Assessment


Element


1 Coursework (Individual)

50% 1 & 2

2 Coursework (Group work)

50% 3 & 4


Outcomes


Employability


1, 2


2


2


1, 2


2


1, 2


Assessment 1: Essay (50%) 2000 words: An individual element of written coursework that explores the students’ knowledge of the role of different hotel departments and explains how the front office is central to the operation of a hotel. The context for the assignment will be a city centre hotel, belonging to an international chain

PARM2.2

____________________________________________________________________________________________________________________


that has an international customer base (Assessing Learning Outcomes 1 and 2). Formative assessment will be in the form of a group presentation that specifically relates to the role of different hotel departments, ie, to gauge level of student understanding of key concepts. Feedback will be provided via comment, at the presentation, and a criteria based feedback sheet. Assessment 2: Group Design Brief (50%) 5000 words. A group based written design brief, based on operational analysis with a consequent indicative plan layout and associated materials/furniture/equipment selection, all related to a facet of an hotel, e.g., bedroom, restaurant, conference room, leisure facility. To ensure expansion of student knowledge and concepts in relation to hotel operations and facilities a front office scenario will be used. The choice of materials, furniture and equipment will be justified through an assessment of the need for maintenance (Assessing Learning Outcomes 3 and 4). Formative assessment will be through a group presentation that outlines the design brief operational analysis, ie, to gauge level of student understanding of key concepts and to ensure other students get a greater insight into the operational activities of a variety of hotel departments. Feedback will be verbal and the students will be expected to make notes in relation to this feedback.


None

Minimum Pass Mark

40%

Learning Activities



%


Directed Study 25%



Core text book as provided in class: Hadyn, I. Ransley, J. (2012) Developing Hospitality Properties and Facilities. Oxford: Butterworth-Heinemann


Books: Adams, L. Penner, H. Rutes, W. (2013) Hotel Design, Planning and Development. London: Routledge Kasavana, M. L. (2009) Effective Front Office Operations. New York:Van

PARM2.2

____________________________________________________________________________________________________________________


Nostrand Reinhold McGregor, W. Shiem-Shin, D. (2010) Facilities Management and the Business of Space. Oxford: Butterworth-Heineman O’fallon, M. J. Rutherford, D. G (2011) Hotel Management and Operations. Oxford: John Wlley & Sons Rogers, T. (2010) Conferences and Conventions: A Global Industry. Oxford: Butterworth-Heinemann Walker, J (2014) The Restaurant from Concept to Operation. Oxford: John Wlley & Sons Journals: International Journal of Hospitality Management e-resources: Emerald Insite (accessed via IMI Moodle) Directory of Open Access Journals (accessed via IMI Moodle) Institute of Hospitality Management (accessed via IMI Moodle) Mintel (accessed via IMI Moodle) Science Direct (accessed via IMI Moodle)


Journals: Journal of Hospitality and Tourism Research

e-resources: The Economist (accessed via IMI Moodle) Time (accessed via IMI Moodle)


None


None



134

Date of Approval




PARM2.2

____________________________________________________________________________________________________________________




Hospitality Accounting 1

Unit Code

33HA49001

Unit Occurrence(s)


Unit Abbreviation

F4 – HA

Level of Study

4

Credit Value

20 ECTS Value 10

Home Department


Home Faculty

Business & Law

Unit Co-ordinator

Matthias Pfeiffer

Key Words

Balance Sheet, Income Statement, Cash Flow, Ratios, Break-Even Analysis, Taxes

Unit Description

Brief Summary

An introduction to the core principals and concepts of managerial accounting and basic financial management areas that are of particular relevance to the hospitality industry.

Indicative Content

The unit provides a sound introduction to the core principals and concepts of managerial accounting and basic financial management areas that are of particular relevance to the hospitality industry. The unit begins with a basic overview of bookkeeping procedures, then covers accounting as an information system for the basic forms of businesses as well as the procedure and functions of financial reporting. Cost and management accounting is crucial to the success of a hospitality business and applied at all levels of management. It is therefore covered in depth and includes costing, cost behaviour, decision accounting and the preparation and analysis of budgets which are typically used in the hospitality industry. The unit also introduces students to the use of a standard international accounting software.

Learning Outcomes


On successful completion of this unit students will be able to: 1. Understand the functions and scope of accounting issues in the hospitality industry; 2. Understand theoretical accounting principles, concepts and conventions; 3. Demonstrate knowledge of book-keeping and accounting procedures in a typical hospitality enterprise;

PARM2.2

____________________________________________________________________________________________________________________


4. Possess an ability to solve an appropriate range of accounting and basic financial management exercises in order to assess and analyse hospitality financial statements.


Element


1 Coursework 40% 1, 2, 3

2 Exam 60% 1, 2, 3 and 4


Outcomes


Employability


1, 2


1, 2


1


1, 2


1


1


Assessment 1: Pair Group work (40%) 2,500 words Students will be required to work together and demonstrate an appropriate depth of understanding, ability and application of an issue related to (1) the interpretation of financial statements and (2) the external financial environment (Assessing Learning Outcomes 1, 2 and 3). Assessment 2: Exam (60%) 2 hours An exam where 2 questions from a choice of 4 will be required to be completed. These questions will challenge students to demonstrate theoretical knowledge and understanding on a wide perspective of accounting and fundamental financial management issues that are relevant to the hospitality industry Assessing Learning Outcomes 1, 2 3, and 4). Formative assessments throughout the unit will be in the form of questioning, research collection and calculation tasks. The feedback of which will be used for open discussions in order to share the experience with other students.


Minimum Pass Mark

40%

PARM2.2

____________________________________________________________________________________________________________________


Learning Activities



%


Directed Study 25%



Core Textbook as provided in class: Chibili, M (2010) Basic Management Accounting for the Hospitality Industry, London: Routledge


Books Guilding, C (2014) Accounting Essentials for Hospitality Managers, 3rd Ed, London: Routledge O’Donoghue, D (2015) Financial Accounting for the Hospitality, Toursim, Leisure and Event Sector, Dublin: Orpen Press

Pizam, A and Tesone, D (2009) Principles of Management for the Hospitality Industry, Oxford: Elsevier Schmidgall, R S (2010) Hospitality Industry Managerial Accounting, 7th Ed, New York: AHLEI Dopson, L R and Hayes, D (2008) Managerial Accounting for the Hospitality Industry, New Jersey: Wiley and Sons E-resources Emerald Insite (accessed via IMI Moodle) Directory of Open Access Journals (accessed via IMI Moodle) Institute of Hospitality Management (accessed via IMI Moodle) Mintel (accessed via IMI Moodle) Science Direct (accessed via IMI Moodle)


Adams, D (2006) Management Accounting for the Hospitality, Tourism and Leisure Industries: A Strategic Approach, 2nd ed, Boston: Cengage Coltman, M (2004) Hospitality Management Accounting, 8th ed, New Jersey: Wiley & Sons, 8th Ed Harris, P ed (2006) Accounting and Financial Management, Developments in the international Hospitality Industry, Oxford: Butterworth-Heinemann Weygandt, J, Kieso, D, Kimmel, P and Defranco, A (2009) Hospitality Financial Accounting, New Jersey: Wiley and Sons


N/A


None


HESA Academic 134

PARM2.2

____________________________________________________________________________________________________________________


Cost Centre

Date of Approval




PARM2.2

____________________________________________________________________________________________________________________




Food Service Concepts

Unit Code

33FSC49001

Unit Occurrence(s)

1-6 = January – June 7-12 = July – December

Unit Abbreviation

H4 – FSC

Level of Study

4

Credit Value

15 ECTS Value 7.5

Home Department


Home Faculty

Business & Law

Unit Co-ordinator

Ariane Haglage

Key Words

Restaurant Operations , Service Styles, POS, Food and Beverage

Unit Description

Brief Summary

This course will involve competence based practical skills in a working restaurant environment. Students are introduced to basic practical skills and then experience different service styles applicable to today’s food and beverage industry.

Indicative Content

This unit will discuss different service styles such as French, English and American Service and current trends in food service. Through practical demonstration it will be outlined how these styles affect the restaurant operations in terms of layout, table set up and the service sequenz, technical equipment and number of staff required. A further focus will be on the use of a POS system. This module aims to deliver knowledge of all practical elements in today’s food service.

Learning Outcomes


On successful completion of this unit students will be able to: 1. demonstrate competence performance in food and beverage practical skills in a working restaurant environment 2. understand the organisation and operational management in the food and beverage department and how this varies depending on the service style adopted.

PARM2.2

____________________________________________________________________________________________________________________



Element


1 Practical Exam 80% 1 & 2

2 Coursework 20% 1 & 2


Outcomes


Employability


2


1, 2



2


1, 2


1, 2


Assessment 1 – Practical Exam (80%) 90 mins

Students will be required to demonstrate proficiency in service within a restaurant environment utilising a named service style. Marks will be awarded for appropriate mise-en-place and mise-en-scene according to the service style, demeanour and appearance, timings, technical skills, health and safety, customer awareness, promptness, and work area organisation (Assessing Learning Outcome 1) Formative assessment will be based on students’ weekly performance in service and will be communicated through debriefing meetings prior to the end of class.

Assessment 2: Reflective Report (20%) 1000 words: Based on students own reflection on their performance in the practical exam they will be required to submit a report with justification which details where improvements could be made based on a set criteria to include: Set Up; Service Delivery, Systems, Clear Down (Assessing Learning Outcome 2) Formative assessment will take the form of tutor led appraisals of the success of the weekly service delivery and discussion amongst the students as to how improvements could be made.


PARM2.2

____________________________________________________________________________________________________________________


Minimum Pass Mark

40%

Learning Activities



%


Directed Study 50%


Learning Resources


Core Textbook as provided in class: Lillicrap, D, Cousins, J (2014) Food & Beverage Service, 9th ed, London: Hodder & Stoughton


Books Culinary Institute of America (2009) Remarkable Service, New Jersey: Wiley and Sons Dahmer, S J and Kahl, K W (2009) Restaurant Service Basics, New Jersey: Wiley and Sons Nenes, M F and LaVilla J (2010) The Wine, Beer and Spirits Handbook, New Jersey: Wiley and Sons Sanders, E E, Giannasio, M, Paz, P C, and Wilkinson, R C (2012) The Professional Server: A Training Manual: Waiter-Waitress Training, 2nd Ed, New Jersey: Prentice Hall


E-Resources http://www.hotel-online.com http://www.hospitalitynet.org http://ehotelier.com/ http://www.tastings.com/



Service Uniform

Administration

JACS Code N861


134

Date of Approval



Unit

http://www.hotel-online.com/

http://www.hospitalitynet.org/

http://ehotelier.com/

http://www.tastings.com/

PARM2.2

____________________________________________________________________________________________________________________


Assessment Board

PARM2.2

____________________________________________________________________________________________________________________




Unit Title

Food Production

Unit Code

33FP49001

Unit Occurrence(s)


Unit Abbreviation

H4 – FP

Level of Study

Level 4

Credit Value

15 ECTS Value 7.5

Home Department


Home Faculty

Business & Law

Unit Co-ordinator

Shaun Leonard

Key Words

Food knowledge, Hygiene, Kitchen skills, Menu composition.

Unit Description

Brief Summary

This unit will explore and develop the students understanding in practical skills, technical skills, equipment and procedures in today’s modern kitchen environment.

Indicative Content

This intensive unit will involve competence based practical skills in a working kitchen environment. Students are introduced to basic technical skills, styles, equipment and procedures, specialized and classical forms of kitchen preparations as well as theoretical issues covering a broad range of food knowledge, basic organization, menu composition and hygiene.

Learning Outcomes


On successful completion of this unit students will be able to: 1. Demonstrate food preparation and practical skills and possess an intrinsic

knowledge in all related food and beverage aspects and issues.

2. Develop a professional kitchen attitude and knowledge in all aspects of food hygiene and gain a wide understanding of all practical linked aspects in food production.

Assessments

PARM2.2

____________________________________________________________________________________________________________________



Element


1 Practical Exam 40 1

2 Group work 60 1, 2


Outcomes


Employability



1, 2



2


1, 2


1, 2


Assessment 1: Practical Exam: Individual (40%) 3 Hours This will consist of the students demonstrating their knowledge and skills in the preparation of mise-en-place for production (Assessing Learning Outcome 1). Formative assessment will involve students demonstrating the skills required on a weekly basis and discussing their approach to the exam with the unit leader. Assessment 2: Group work (60%) This will consist of the students compiling a work plan and then working in a team to create a three course lunch to be served within the Swiss room restaurant. Students will be assessed on their abilities related to the following: Working together in their team; preparation of their selected menu items from the standard recipes they have prepared; and their professional practice. (Assessing Learning Outcomes 1 & 2)

Formative assessment will involve students practicing work plans and receiving feedback from the unit leader prior to the assessment.


N/A

Minimum Pass Mark

40%

PARM2.2

____________________________________________________________________________________________________________________


Learning Activities



%


Directed Study 50%

Student-centered Learning 25%

Learning Resources


Core Textbook as provided in class: Pauli, E (2013) Classical Cooking the Modern Way, methods and techniques, 3rd Edition. London: Wiley


Cordon Bleu (2006) Le Cordon Bleu Kitchen Essentials: The Complete Illustrated Reference to the Ingredients, Equipment, Terms, and Techniques that Ensure Culinary Success, Paris: Carroll & Brown Publishers, Limited Escoffier, A (1991) Le Repertoire de la Cuisine, Revised edition, Biddles Ltd :UK Foskett, D, Campbell, J, Ceserani, V & Paskins, P (2009) Practical Cookery: Foundation Student Book Level 1, Oxon: Hodder Education Foskett, D and Paskins, P (2011) The Theory of Hospitality and Catering, Oxon: Hodder Eduation Gisslen, W (2011) Professional Cooking, New Jersey: Wiley


E- resources

o www.hotel-online.com/Trends/ChiangMaiJun00/MenuAnalysisMifli.html

o http://ryanbromley.com/ o http://www.slowfood.com/ o http://www.nzifst.org.nz/creatingnewfoods/ o http://www.ift.org/knowledge-center/learn-about-food-science/k12-

outreach/video-and-media/from-concept-to-consumer.aspx o http://www.qsrmagazine.com o http://www.qsrmagazine.com/category/microsites/menu-

development o http://stage5foodtech.weebly.com/trends-in-food-presentation-and-

food-styling.html o http://www.thechefsdirectory.com/


N/A


Kitchen uniform IMI

Administration

JACS Code N861


134

http://www.hotel-online.com/Trends/ChiangMaiJun00/MenuAnalysisMifli.html

http://www.hotel-online.com/Trends/ChiangMaiJun00/MenuAnalysisMifli.html

http://ryanbromley.com/

http://www.slowfood.com/

http://www.nzifst.org.nz/creatingnewfoods/

http://www.ift.org/knowledge-center/learn-about-food-science/k12-outreach/video-and-media/from-concept-to-consumer.aspx


http://www.qsrmagazine.com/

http://www.qsrmagazine.com/category/microsites/menu-development


http://stage5foodtech.weebly.com/trends-in-food-presentation-and-food-styling.html

http://stage5foodtech.weebly.com/trends-in-food-presentation-and-food-styling.html

http://www.thechefsdirectory.com/

PARM2.2

____________________________________________________________________________________________________________________


Date of Approval




PARM2.2

____________________________________________________________________________________________________________________




Unit Title

The Business of Tourism

Unit Code

33BT49001

Unit Occurrence(s)


Unit Abbreviation

T4 - TBT

Level of Study

4

Credit Value

10 ECTS Value 5

Home Department


Home Faculty

Business & Law

Unit Co-ordinator


Key Words

Global tourism industry, tourism products, transport for tourism, tourist behaviour, impacts of tourism, tourism marketing.

Unit Description

Brief Summary

The unit aims to introduce the students to key tourism concepts, principles and impacts the unit will also provide them with a clear framework of tourism knowledge and business approaches to tourism.

Indicative Content

The unit will key concepts of the tourism industry to enable students to develop a greater understanding of aspects of domestic and international tourism and impacts. This will include social, environmental and economic impacts of tourism and issues related to business tourism to include events and tourism, travel and tourism, heritage tourism ; and health tourism.


On successful completion of this unit students will be able to: 1. Understand key concepts of tourism and the consequent impacts of tourism 2. Demonstrate knowledge and understanding of tourism as a business activity

PARM2.2

____________________________________________________________________________________________________________________


Assessment


Element


1 Individual essay 100% 1 and 2


Outcomes Element of Assessment

Employability


1



1


1



1


Assessment: Individual Essay (100%) 2000 words An essay that will require students to identify and explain tourism concepts in the context of a particular tourism sector (Assessing Learning Outcomes 1 and 2) Formative assessment will take the form of students in groups providing a poster presentation prior to the submission of the essay which will require them to outline their initial approaches to the topic and feedback will be given via comment at the presentation and a criteria based feedback sheet.


Minimum Pass Mark

40%

Learning Activities

Breakdown of Student Learning


%

PARM2.2

____________________________________________________________________________________________________________________


Activity


Directed Study 25%



Core Textbook as provided in class: Holloway, C and Humphreys, C (2012), The Business of Tourism, Harlow, England: Pearson Education


Books Fletcher, J; Fyall, A; Gilbert, D and Wanhill, S (2013), Tourism: Principles and Practice, Harlow, United Kingdom: Pearson Education Mill, R C and Morrison A M (2002) The Tourism System, United States: Kendall/Hunt Page, S J (2011), Tourism Management, An Introduction, Oxford, United Kingdom: Elsevier


Books Inkson, C and Minnaert (2012), Tourism Management: An Introduction, London: Sage Page, S J and Connell, J (2014) Tourism: a Modern Synthesis, London: Thomson Learning, 4th Edition E-resources www.traveldailynews.com/ www.unwto.org/index.php www.emeraldinsight.com (accessed via IMI Moodle) www.sciencedirect.com (accessed via IMI Moodle)


N/A


None



134

Date of Approval



Raoul Bianchi


http://www.traveldailynews.com/

http://www.unwto.org/index.php

http://www.emeraldinsight.com/

http://www.sciencedirect.com/

PARM2.2

____________________________________________________________________________________________________________________




Unit Title

Marketing and Consumer Behaviour

Unit Code

33MCB49001

Unit Occurrence(s)


Unit Abbreviation

M4 - MCB

Level of Study

4

Credit Value

10 ECTS Value 5

Home Department


Home Faculty

Business & Law

Unit Co-ordinator


Key Words

Consumer Behaviour, Decision Process, Marketing, Hospitality

Unit Description

Brief Summary

The unit introduces the students to basic marketing concepts. It develops into consumer behaviour to enable the students to understand key processes in hospitality decision-making.

Indicative Content

The unit will cover hospitality industry approaches to marketing exploring the use of information communication technologies and social media applications in an attempt to influence modern day consumers behaviour to hospitality purchasing decisions. It emphasizes topical issues such as sustainable marketing, corporate social responsibility and relationship marketing. It also describes the impact that the internet has had on both marketing and hospitality, using a variety of tools including a wide range of internet learning activities.


On successful completion of this unit students will be able to: 1. Explain marketing concepts in the context of consumer behaviour; 2. Assess the impacts of new technologies on consumer purchasing decisions;

PARM2.2

____________________________________________________________________________________________________________________


Assessment


Element


1 Individual essay 100% 1, 2 and 3



Employability


1


1


1


1



1


Assessment: Essay (100%) 2000 words An individual essay that will require students to demonstrate understanding of consumer behaviour as impacted upon by marketing and new technologies (Assessing Learning Outcomes 1 and 2). Formative assessment will require students to give a presentation in groups that demonstrates the impact of a new technology on consumer purchasing behaviour within the hospitality industry. The unit leader and peers will provide verbal comments on the presentation.


Minimum Pass Mark

40%

Learning Activities

Breakdown of Student Learning

Type of Activity

Breakdown of 100 hours of student learning activity.

%

PARM2.2

____________________________________________________________________________________________________________________


Activity Summative Assessment 25%

Directed Study 25%



Core Textbook as provided in class: Swarbrooke, J and Horner, S (2011), Consumer Behaviour in Tourism, England: Routledge


Books Hudson, S (2008), Tourism and Hospitality: A Global Perspective, England: SAGE Publications March, R and Woodside, A G (Eds) (2005), Tourism Behaviour, Travellers’ Decisions and Actions, Massachusetts, USA: CABI Publishing Middleton, V; Fyall, A; Morgan, M and Ranchhod, A (2009); Marketing in Travel and Tourism, Slovenia: Butterworth-Heinemann Weeden, C (2014), Responsible Tourist Behaviour, England: Routledge


Journals International Journal of Hospitality Management Journal of Hospitality and Tourism Research Journal of Vacation Marketing The Service Industries Journal Virtual Marketing


N/A




134

Date of Approval



Raoul Bianchi


PARM2.2

____________________________________________________________________________________________________________________




Unit Title

Internship 1

Unit Code

33INT49001

Unit Occurrence(s)

1-6 = January – June 3-10 = March - October 7-12 = July – December 10 -3= October - March

Unit Abbreviation

H4 - Intern

Level of Study

4

Credit Value

N/A ECTS Value N/A

Home Department


Home Faculty

Business & Law

Unit Co-ordinator

Ms Greta Musu

Key Words

Internship, work placement, in-training, trainee, practical experience

Unit Description

Brief Summary

Students are required to complete a 22-week internship in a hospitality-related environment in order to consolidate the skills acquired through the level 4 taught units.

Indicative Content

By working with the hospitality industry student will learn from experience not only technical skills but also gain an appreciation of the issues affecting day-to-day operations. Students will be supported in their search for suitable employment and in developing job application skills. Delivery is by means of on-the-job training. In addition, students may be required to attend individual career planning sessions with a member of the Careers & Internships Department, as well as other career related workshop sessions or presentations.

Learning Outcomes


On successful completion of this unit students will be able to: 1. Write a clear and succinct report that provides evidence, knowledge and understanding of the organisation in which they are placed. 2. Demonstrate the skills and experience that they have acquired during the internship module and understand the greater contribution that they can now make to the workplace. 3. Evaluate their own strengths and weaknesses as trainees within the

PARM2.2

____________________________________________________________________________________________________________________


organisation.

Assessment


Element


1 Coursework Pass/Fail 1

2 Coursework Pass/Fail 1,2,3


Outcomes


Employability



2


2


2


1, 2


1, 2


Assessment 1: Objectives (Pass/Fail) 250 words: Students are required to set three objectives for their internship by the end of Week 3 of their internship placement (Assessing Learning Outcome 1) Assessment 2: Reflective Report (Pass/Fail) 1,500 words:

a) The Reflective Report consists of a descriptive review of the working environment, a critical overview of the personal engagement of the student and lastly an analysis and reflection on the learning outcomes achieved (Assessing Learning Outcomes 3 and 4).

b) Employers Evaluation Report


Minimum Pass Mark

40%

PARM2.2

____________________________________________________________________________________________________________________


Learning Activities



%


Directed Study 5%


Learning Resources


Core textbook as provided in class: Bolton, G (2014), Reflective Practice: Writing and Professional Development, 4th Edition, London: SAGE Publications Ltd


Archer, C (2010) Significance of Work Experience on a Graduate’s Employability, Hospitality Management Review Student Journal at Sheffield Hallam University, online, 21. Available at: http://research.shu.ac.uk/domino/index.php/HMJ/article/viewFile/10/21 (last accessed 17/11/2014) Brown, T J, Mowen, J C, Donavan, D T, Licata, J W, (2002) The customer orientation of service workers: Personality trait effects on self- and supervisor performance ratings, Journal of Marketing Research, Volume 39, Issue 1, Pages 110–119. Ruetzler, T, Taylor, J, Reynolds, D, Baker, W and Killen, C (2012) What is professional attire today? A conjoint analysis of personal presentation attributes, International Journal of Hospitality Management, Volume 31, Issue 3, Pages 937-943 Xiong, L and King, C (2015) Motivational drivers that fuel employees to champion the hospitality brand, International Journal of Hospitality Management, Volume 44, Pages 58-69 Websites www.ehotelier.com www.hospitalitynet.org www.prospects.ac.uk


Bowden, J (2009), Writing a Report – How to Prepare, Write and Present Really Effective Reports, 8th Edition, Oxford: How To Books Cottrell, S (2010), Skills for Success: Personal Development and Employability, 2nd Edition, Basingstoke: Palgrave Macmillan Covey, S.R (2004), 7 Habits of Highly Effective People, London: Simon & Schuster UK Ltd Fanthome, C (2004), Work Placement – A Survival Guide for Students, Basingstoke: Palgrave Macmillan McCabe, M (2013) How to get an Internship or Work Placement, London: CreateSpace Independent Publishing Platform



Internship placements can be held in Switzerland or internationally. For each location, specific work permit regulations apply. The student will either receive a visit or a phone call during their internship

http://research.shu.ac.uk/domino/index.php/HMJ/article/viewFile/10/21

http://www.ehotelier.com/


http://www.prospects.ac.uk/

PARM2.2

____________________________________________________________________________________________________________________


from a member of the IMI Careers & Internships Department to discuss their performance to date in light of the observations of the employer and their own experiences.

Administration

JACS Code

N862


134

Date of Approval




PARM2.2

____________________________________________________________________________________________________________________




Personal & Professional Development 2

Unit Code

33PPD59001

Unit Occurrence(s)

1-3 = January– March 4-6 = April - June 8-10 = August – October 11-1= November - January

Unit Abbreviation

H5 – PPD2

Level of Study

Level 5

Credit Value

10 ECTS Value 5

Home Department


Home Faculty

Business & Law

Unit Co-ordinator

Professor Theodore Benetatos

Key Words

Personal Development, Career planning, Academic Support.

Unit Description

Brief Summary

This unit develops student reflective practice on career and personal development. Students will recognise academic and personal progression in support of their future career goals.

Indicative Content

This unit develops student’s ability to reflect on their learning in order for students to achieve their academic and career potential. Students will be focused on certain key inter-personal skills required for future employment and during their academic studies. For example, but not limited to; negotiation, problem solving; decision making; leadership; and creativity. This unit is underpinned by the identification and analysis of the appropriateness of different learning strategies for sub-disciplinary analysis and subsequent integration; academic skills; social, communication and life skills (developing personal creativity; feedback; intercultural business and etiquette; negotiation; planning and reflective skills; introduction to career planning; change management; clarifying expectations; goal setting; a good degree of reflection; in addition to tools for analysing and reflecting on basic quantitative methods.

PARM2.2

____________________________________________________________________________________________________________________



On successful completion of this unit students will be able to: 1. Reflect on and review the effectiveness of their own performance, attitude

and approach, within the context of the programme; 2. Identify skills/abilities needed for different careers options.

Assessment


Element


1 Coursework 100% 1, 2


Outcomes


Employability

Develop the knowledge, skills and personal qualities necessary for effective managerial performance within the hospitality industry

1

Facilitating access to industrial experience, which will allow students to broaden their perspectives and relate that experience to the intellectual activity of the programme.

1

Evaluate the underlying concepts and principles within their disciplinary field

1

Apply underlying concepts and principles outside the context in which they were first studied, including, the application of those principles in an employment context.

1

Evaluate the main methods of enquiry within their disciplinary field

Identify the limits of their knowledge, and explain how this influences interpretations based on that knowledge.

1

Communicate effectively information, arguments, explanations, in a variety of forms, to specialist and non-specialist audiences, and deploy key techniques of the discipline effectively.

PARM2.2

____________________________________________________________________________________________________________________



Assessment 1: Reflective Journal (100%), 1500 Words. The assessment for this unit should be a record of a reflective journal where the student records academic achievements and personal development over the Level 5 programme aligned with career goals and supported by appropriate evidence.

The assessment criteria for this unit will focus upon students’ ability to cover the unit learning outcomes in terms of the development of reflective practice through the portfolio. Students will be issued a set of guidelines to steer them through this process and in the context of formative guidance will be expected to engage in open class discussion to express their career goals which should be supported by reference to appropriate evidence (Assessing Learning Outcomes 1 and 2).

Formative assessment will be through textbook exercises from the core text provided to students and unit leader discussion.


N/A

Minimum Pass Mark

40%

Learning Activities Breakdown of Student Learning Activity

Type of Activity Breakdown of 100 hours of student learning activity

%

Summative Assessment 25

Directed Study 25

Student-centered Learning 50

Learning Resources


Core Textbook as provided in class: Cottrell, S (2013), Study Skills Handbook, 4th Edition, London: Cengage


Books Guffey, M E, Loewy, D (2008) Essentials of Business Communication, 9th Edition Ohio: Cengage MacLeod, S and Ferrier, G (2002) Quantitative methods – Study guide, Exeter: Crucial Throop, R K, and Castellucci, M B (2008) Reaching Your Potential: Personal and Professional Development, Boston: Cengage Journals Brodya, D and Hadarb, L (2011) ‘“I speak prose and I now know it.” Personal development trajectories among teacher educators in a professional development community’, Teaching and Teacher Education, Vol 27, Issue 8, pp 1223–1234

PARM2.2

____________________________________________________________________________________________________________________


Lucu, R and Platis, M (2010) ‘Personal and organizational development in education in the context of the economical and technological changes’, Procedia Social and Behavioral Sciences, Vol. 2, Issue 2, pp 1835-1839 E-resources IMI (current edition) Student Handbook Rules and Procedures IMI (current edition) A Basic Guide to Core Academic Performance Skills


Journals Articles Alice H.Y. Hon, Wilco W.H. and Chan, Lin Lu (2013) Overcoming work-related stress and promoting employee creativity in hotel industry: The role of task feedback from supervisor, International Journal of Hospitality Management, Volume 33, June 2013, Pages 416-424. Bennetts, C. Elliston, K. and Maconachie K. (2012) Continuing professional development for public health: An andragogical approach, Public Health, Volume 126, Issue 6, Pages 541-545. McGinley, S et al (2014), A grounded theory approach to developing a career change model in hospitality, International Journal of Hospitality Management, Volume 38, Pages 89-98. Wang, Y , Horng, Cheng, Y and Killman, L (2011) Factors influencing food and beverage employees’ career success: A contextual perspective, International Journal of Hospitality Management, Volume 30, Issue 4, Pages 997-1007. E-Resources http://www.16personalities.com/free-personality-test http://www.humanmetrics.com/cgi-win/jtypes2.asp https://nationalcareersservice.direct.gov.uk/advice/getajob/cvs/Pages/default.aspx http://www.bbc.com/news/business-15573447





134

Date of Approval



Raoul Bianchi


PARM2.2

____________________________________________________________________________________________________________________




Unit Title

Enterprise Development Project

Unit Code

33EDP59001

Unit Occurrence(s)


Unit Abbreviation

H5 – EDP

Level of Study

5

Credit Value

20 ECTS Value 10

Home Department


Home Faculty

Business & Law

Unit Co-ordinator

Matthias Pfeiffer

Key Words

Feasibility Study; Market Segmentation; Marketing Mix; Strategy; Human Resource; Financial Planning; Entrepreneurship

Unit Description

Brief Summary

This unit draws on and builds upon students’ knowledge of marketing, finance and human resources within a hospitality context. Students are engaged throughout the unit with a hospitality business scenario within Switzerland for which they are required to develop a commercial proposal.

Indicative Content

The unit begins with class lectures on the scope, content and format of feasibility studies the content then considers a variety of topics to include tourism research, market analysis, market segmentation, definition of an appropriate market mix, planning the human resources under aspects of a general policy, and operational financial issues which will be combined to evaluate the economic feasibility of a specific hospitality enterprise.


On successful completion of this unit students will be able to: 1. Appraise concepts of economic study within the hospitality industry; 2. Prepare a feasibility study based on a proposed hospitality enterprise; 3. Produce a market analysis suitable to planning for a new enterprise; 4. Outline an operational plan for finances and human resource within the context of the market served by the business.

PARM2.2

____________________________________________________________________________________________________________________


Assessment


Element


1 Coursework 50% 1, 2, 3 and 4

2 Coursework 50% 4



Employability

Develop the knowledge, skills and personal qualities necessary for effective managerial performance within the hospitality industry(E)

1, 2


Evaluate the underlying concepts and principles within their disciplinary field(E)

1, 2


1, 2


1


1, 2


1, 2

PARM2.2

____________________________________________________________________________________________________________________



Assessment 1: Individual Project (50%) 4,000 words

Students will submit a strategic and operational management plan for the new enterprise consisting of individually written sections collated together as a single plan (Assessing Learning Outcomes 1, 2, 3 and 4). Assessment 2: Group Presentation (50%) 15 mins

Students will be required to present their plan for the new enterprise to a panel consisting of academic and industry representatives subsequent to which they will be required to defend their approach based on questions from the panel (Assessing Learning Outcome 4)

There will be a number of formative assessments throughout the unit in the form of research presentation, questioning, and presentation of first and second drafts. The feedback of which will be used for open discussions in order to share the experience within each team and amongst other students.


Minimum Pass Mark

40%

Learning Activities



%


Directed Study 25%



Core Textbook as provided in class: Lee-Ross, D and Lashley, C (2008) Entrepreneurship and Small Business Management, Oxford: Elsevier


Books Boella, M. and Goss-Turner, S. (2013) Human Resource Management in the Hospitality Industry: A Guide to Best Practice: An Introductory Guide, 9th ed., Oxford: Butterworth-Heinemann Guilding, C (2014) Accounting Essentials for Hospitality Managers, 3rd Ed, London: Routledge Hadyn, I. Ransley, J. (2012) Developing Hospitality Properties and Facilities. Oxford: Butterworth-Heinemann Kotler, P, Bowen, J and Makens, J (2013) Marketing for Hospitality and Tourism, New Jersey: Prentice Hall, 6th Ed McNeill, R G and Crotts, J C (2006) Selling Hospitality: A Situational Approach, Thomson Delmar Learning

PARM2.2

____________________________________________________________________________________________________________________


Reid, R and Bojanic, D C (2009) Hospitality Marketing Management, 5th ed, New York: Wiley & Sons

E-Resources Emerald Insite (accessed via IMI Moodle) Directory of Open Access Journals (accessed via IMI Moodle) Institute of Hospitality Management (accessed via IMI Moodle) Mintel (accessed via IMI Moodle) Science Direct (accessed via IMI Moodle)

Journals: Journal of Hospitality and Tourism Research Journal of Sustainable Tourism Tourism Economics


Books

IUCN, (2012) Siting and Design of Hotels and Resorts: Principles and Case Studies for Biodiversity and Conservation. Gland: International Union for Conservation of Nature and Natural Resources. Jones, P (2008), Handbook of Hospitality Operations and IT, Massachusetts, USA: Butterworth-Heinemann Lashley, C. and Lee-Ross, D. (2003) Organization Behaviour for Leisure Services, Oxford: Butterworth Heinemann Nickson, D. (2012) Human Resource Management for Hospitality, Tourism and Events, 2nd ed, Oxford: Butterworth-Heinemann Prideux, B (2009) Resort Destinations: Evolution, Management and Development. London: Routledge


N/A


None



134

Date of Approval




PARM2.2

____________________________________________________________________________________________________________________




Unit Title

Financial Decision Making for Hospitality Professionals

Unit Code

33FDM59001

Unit Occurrence(s)


Unit Abbreviation

F5 – FDMHP

Level of Study

5

Credit Value

10 ECTS Value 5

Home Department


Home Faculty

Business & Law

Unit Co-ordinator

Matthias Pfeiffer

Key Words

Revenue Management, Profit and Loss, Financial Strategy, Financial Statements, Horizontal and Vertical Analysis, Budgets

Unit Description

Brief Summary

The unit aims to provide further depth in a variety of analytical financial management areas that are of particular relevance to the hospitality industry.

Indicative Content

This unit will focus on the application of financial-management concepts useful in analyzing hospitality operations. Managerial accounting tools will be explained, examined, and applied as they relate to the decision-making process. Emphasis will be on communicating and interpreting financial data from a General Manager perspective. Common terminology used by owners, operators and others involved in the development process will be defined and incorporated in an operational analysis. Topics covered will include: Financial and operating ratios ; Balance sheet and income statement tools of analysis; Cost volume profit analysis as it relates to operational decisions; Cost approach to pricing and use of operational and capital budgeting

Learning Outcomes


On successful completion of this unit students will be able to: 1. Interpret, re-use and control financial information 2. Apply a range of financial management techniques in the forecasting and analysis of figures in a variety of hospitality and tourism contexts

Assessment

PARM2.2

____________________________________________________________________________________________________________________



Element





Employability

Develop the knowledge, skills and personal qualities necessary for effective managerial performance within the hospitality industry.

1


Evaluate the underlying concepts and principles within their disciplinary field.

1


1


1


1


1


Assessment 1: Individual Report (100%) 2,000 words Based on a case study this assessment requires students to demonstrate an appropriate depth of understanding, ability and application of an issue related to (1) the interpretation of financial statements and (2) the external financial environment resulting in a set of fully justified recommendations aimed at improving the company’s performance (Assessing Learning Outcomes 1 and 2). There will be a number of formative assessments throughout the unit in the form of questioning, research collection and calculation tasks. The feedback of which will be used for open discussions in order to share the experience with other students.


Minimum Pass Mark

40%

PARM2.2

____________________________________________________________________________________________________________________


Learning Activities



%


Directed Study 25%


Learning Resources


Core Textbook as provided in class: Hales, J A (2010) Accounting and Financial Analysis in the Hospitality Industry, Oxford: Elsevier


Books Atrill, P (2014) Financial Management for Decision Makers, 6th ed, New Jersey: Pearson Guilding, C (2014) Accounting Essentials for Hospitality Managers, 3rd Ed, London: Routledge Hayes, D and Miller A A (2010) Revenue Management for the Hospitality Industry, New Jersey: Wiley and Sons O’Donoghue, D (2015) Financial Accounting for the Hospitality, Toursim, Leisure and Event Sector, Dublin: Orpen Press Schmidgall, R S (2010) Hospitality Industry Managerial Accounting, 7th Ed, New York: AHLEI

E-resources Emerald Insite (accessed via IMI Moodle) Directory of Open Access Journals (accessed via IMI Moodle) Institute of Hospitality Management (accessed via IMI Moodle) Mintel (accessed via IMI Moodle) Science Direct (accessed via IMI Moodle)


Books Coltman, M (2004) Hospitality Management Accounting, 8th ed, New Jersey: Wiley & Sons Dopson, L R and Hayes, D (2008) Managerial Accounting for the Hospitality Industry, New Jersey: Wiley and Sons Harris, P ed (2006) Accounting and Financial Management, Developments in the international Hospitality Industry, Oxford: Butterworth-Heinemann Pizam, A and Tesone, D (2009) Principles of Management for the Hospitality Industry, Oxford: Elsevier Schmidgall, R S (2010) Hospitality Industry Managerial Accounting, 7th Ed, New York: AHLEI Weygandt, J, Kieso, D, Kimmel, P and Defranco, A (2009) Hospitality Financial Accounting, New Jersey: Wiley and Sons


N/A


None

PARM2.2

____________________________________________________________________________________________________________________


Administration

JACS Code N340


134

Date of Approval




PARM2.2

____________________________________________________________________________________________________________________




International Hospitality Operations Management

Unit Code

33IHO59001

Unit Occurrence(s)


Unit Abbreviation

H5 - IHOM

Level of Study

5

Credit Value

20 ECTS Value 10

Home Department


Home Faculty

Business & Law

Unit Co-ordinator


Key Words

Operations management, customer experiences, service provision, team work, communication

Unit Description

Brief Summary

The unit aims to offer students a complete overview of international hospitality operations management based on industry case studies.

Indicative Content

The unit will build on the students’ knowledge of different hospitality departments from an operational management point of view. It will offer specific focus on the management of food and beverage as well as the management of romms divisions. It will consider the growth of ICT as a tool for revenue management and operational control in the hospitality industry


On successful completion of this unit students will be able to: 1. Discuss the importance of managing guest experiences and the concept of the service scape; 2. Understand the role of ICT within hospitality operations management; 3. Assess the need to manage staff and service resources for hospitality operations; 4. Learn from problems and situations

PARM2.2

____________________________________________________________________________________________________________________


Assessment


Element






Employability


1, 2



1


1, 2


1, 2


1, 2


1, 2

PARM2.2

____________________________________________________________________________________________________________________



Assessment 1: Essay (60%) 2000 words The first assessment is an individual essay that will stimulate the students’ reflection on the management of staff and resources in the context of operations management (Assessing Learning Outcomes 3 and 4) Assessment 2 : Group Presentation (40%) 15 minutes The second assessment is a group presentation that will be based on industry case studies and will stimulate the students’ ability to reflect on problems. (Assessing Learning Outcomes 1 and 2) Formative assessment will revolve around reflective activity in which students have to verbally respond to operations management scenarios and feedback will be verbal and students will be required to make note of this feedback.


N/A

Minimum Pass Mark

40%

Learning Activities


Type of Activity

Breakdown of 200 hours of student learning activity

%


Directed Study 25%



Core Textbook as provided in class: Johnston, R, Clark, G and Shulver, M (2012), Service Operations Management, Improving Service Delivery, Harlow, England: Pearson Education


Books Chen, J, Sloan, P and Legrand, W (2012) Sustainability in the Hospitality Industry: Principles of Sustainable Operations, 2nd ed, Oxon: Routledge Gibson, P (2012) Cruise Operations Management: Hospitality Perspective, Abingdon, England: Routledge Jones, P (2008) Handbook of Hospitality Operations and IT, Massachusetts, USA: Butterworth-Heinemann O’Fallon, M J and Rutherford, D G (2011) Hospitality Management and Operations, New Jersey: Wiley and Sons Robinson, P (Ed) (2009) Operations Management in the Travel Industry, Wallingford, United Kingdom: CAB International Journals

PARM2.2

____________________________________________________________________________________________________________________


Journal of Hospitality and Tourism Research International Journal of Hospitality Management




N/A


None



134

Date of Approval




PARM2.2

____________________________________________________________________________________________________________________


Unit Specification (Collaborative/Postgraduate/Flexible Framework Use Only) Unit Details & Outline

Unit Title

Hospitality Services Marketing

Unit Code

33HSM59001

Unit Occurrence(s)


Unit Abbreviation

H5 – HSM

Level of Study

5

Credit Value

20 ECTS Value 10

Home Department


Home Faculty

Business & Law

Unit Co-ordinator


Key Words

Marketing, marketing mix, services marketing, consumer behaviour, pricing, e-marketing, CRM, marketing research, internal marketing, distribution

Unit Description

Brief Summary

This unit uses the students’ academic and work experience to develop their critical understanding of marketing, with specific focus on the service industries.

Indicative Content

The unit aims to introduce students to key marketing concepts as linked to the services industries with particular focus to the marketing mix (Product, Price, Promotion and Place), internal marketing, CRM and marketing research. It is built on the need for students to enhance their understanding through real world industry case studies


On successful completion of this unit students will be able to: 1. Demonstrate a critical awareness of services marketing concepts and the marketing mix in the context of hospitality businesses; 2. Possess an understanding of the role and developments of the Internet and e-commerce as they apply to marketing; 3. Analyse the role that marketing research plays in informing marketing decision making; 4. Demonstrate an insight into the processes that an organisation uses in selecting its target markets;

PARM2.2

____________________________________________________________________________________________________________________


Assessment


Element


1 Group presentation

40% 1,3, 4

2 Examination 60% 2, 3



Employability

Develop the knowledge, skills and personal qualities necessary for effective managerial performance within the hospitality industry.

1, 2


Evaluate the underlying concepts and principles within their disciplinary field.

1, 2


1, 2


1


1, 2


1, 2

PARM2.2

____________________________________________________________________________________________________________________



Assessment 1 – Group Presentation – (40%) 15 mins The students ability in groups to offer critical appraisal of e-marketing initiatives within the hospitality industry (20%) (Assessing Learning Outcomes 1 & 3); And their ability to synthesise current industry events in relation to the theory covered in class (20%) (Assessing Learning Outcomes 1 & 4) Written Exam (60%) 2 hours: The students ability to critically appraise approaches to the marketing of services within a hospitality context. (Assessing Learning Outcomes 2& 3) Formative assessment will take the form of an online questionnaire which tests a student’s understanding of key services marketing concepts


Minimum Pass Mark

40%

Learning Activities


Type of Activity

Breakdown of 200 hours of student learning activity

%


Directed Study 25%



Core Textbook as provided in class: Kotler, P, Bowen, J and Makens, J (2013) Marketing for Hospitality and Tourism, New Jersey: Prentice Hall, 6th Ed


Books Blythe, J (2006) Principles and Practices of Marketing, London, England: Thomson Learning Bowie, D and Buttle, F (2004) Hospitality Marketing: An Introduction, Oxford: Butterworth-Heinemann Fisk, R P, Grove, S J and Joby, J (2014) Services Marketing: An Interactive Approach, 4th Edition, Ohio, USA: Cengage Learning McNeill, R G and Crotts, J C (2006) Selling Hospitality: A Situational Approach, Thomson Delmar Learning Morrison, A M (2010), Hospitality and Travel Marketing, Cengage Learning Palmer, A (2005) Principles of Services Marketing, McGrawHill Reid, R and Bojanic, D C (2009) Hospitality Marketing Management, 5th ed, New York: Wiley Strauss, P; El-Ansary, A and Frost, R (2006) E-Marketing, 4th ed, Pearson

PARM2.2

____________________________________________________________________________________________________________________


Prentice Hall Verhage, B (2014) Marketing, A Global Perspective, Cengage Learning




N/A


None



134

Date of Approval



Raoul Bianchi


PARM2.2

____________________________________________________________________________________________________________________




Managing People in the Hospitality Industry

Unit Code

33MPH59001

Unit Occurrence(s)


Unit Abbreviation

H5 – MPHI

Level of Study

Higher Diploma

Credit Value

20 ECTS Value 10

Home Department


Home Faculty

Business & Law

Unit Co-ordinator

Anthimos Georgiou

Key Words

Human Resource Management (HRM), HRM Functions, Employees, Training and Development, Motivation, Performance

Unit Description

Brief Summary

This unit introduces students to the Human Resource Management. The functions of HRM are discussed and examined in the framework of the Hospitality Industry.

Indicative Content

The unit comprises three main topic areas. An introduction of the organizational context in which human resources management has evolved covering the history, and concepts of organizational theory and behaviour. The basis of traditional human resources management functions. The internationalization of human resources management. Throughout the unit will focus on the application of human resources management to hospitality and tourism.

Learning Outcomes


On successful completion of this unit students will be able to: 1) Explain and interpret core concepts in human resource management and

understand the origins and inter-relationships of such concepts. 2) Select and apply core concepts, methods and skills in human resource

management in terms of suitability to context and fitness of purpose. 3) Examine the nature, role and contribution made by the personnel/human

resource function in hospitality and tourism organizations. 4) Apply knowledge and skills in HRM to practical, hospitality-based situations

through case studies and role-playing exercises.

Assessment

PARM2.2

____________________________________________________________________________________________________________________



Element





Outcomes


Employability


1, 2


1, 2


2


2



1, 2


1, 2


Assessment 1: Essay : Individual (50%) 1,500 words Based on a choice of organisational behaviour topics (Assessing Learning Outcome 1 & 2) Assessment 2: Group Project Presentation (50%) 20 minutes Application of HR management issues to an international hospitality/tourism case study (Assessing Learning Outcome 3 & 4) Formative Assessment will take the form of group meetings with the subject tutor at which the group will have to outline and justify their approach to their presentation based on specific criteria and students will be expected to take notes in relation to the discussion


Minimum Pass Mark

40%

PARM2.2

____________________________________________________________________________________________________________________


Learning Activities



%


Directed Study 25%


Learning Resources


Core Textbook as provided in class: Walker, J.R. and Miller J.E., (2012) Supervision in the Hospitality Industry, 7th ed., New Jersey: Wiley


Books: Biswas, M. (2012) Human Resource Management in Hospitality, Dehli: Oxford University Press Boella, M. and Goss-Turner, S. (2013) Human Resource Management in the Hospitality Industry: A Guide to Best Practice: An Introductory Guide, 9th ed., Oxford: Butterworth-Heinemann Nickson, D. (2012) Human Resource Management for Hospitality, Tourism and Events, 2nd ed., Oxford: Butterworth-Heinemann Lashley, C. and Lee-Ross, D. (2003) Organization Behaviour for Leisure Services, Oxford: Butterworth Heinemann Journals: Davidson, M.C.G., McPhail, R. and Barry S. (2011) Hospitality HRM: past, present and the future. International Journal of Contemporary Hospitality Management Vol. 23 No. 4, 2011 pp. 498-516 Emerald Group Publishing Limited available from: Click Here E-Resources: Emerald Insite (accessed via IMI Moodle) Directory of Open Access Journals (accessed via IMI Moodle) Institute of Hospitality Management (accessed via IMI Moodle) Mintel (accessed via IMI Moodle) Science Direct (accessed via IMI Moodle)


E-resources: HRM Power Point Presentations 50 Websites for HRM Society for HRM Free personality test Jung and Myers Test Leadership Test



None

http://www.academia.edu/7345880/Hospitality_HRM_past_present_and_the_future

http://www.explorehr.org/articles/HR_Powerpoint_Slides/Excellent_HR_Presentation_Series.html

http://www.masters-in-human-resources.org/50-online-resources-for-hr-professionals/

http://www.shrm.org/pages/default.aspx

http://www.16personalities.com/free-personality-test

http://www.humanmetrics.com/cgi-win/JTypes1.htm

http://www.yourleadershiplegacy.com/assessment/assessment.php

PARM2.2

____________________________________________________________________________________________________________________


Administration

JACS Code N862


134

Date of Approval




PARM2.2

____________________________________________________________________________________________________________________




International Hotel Resort Facilities and Operations

Unit Code

33IHR59001

Unit Occurrence(s)


Unit Abbreviation

H5 - IHRFO

Level of Study

5

Credit Value

10 ECTS Value 5

Home Department


Home Faculty

Business & Law

Unit Co-ordinator

John Fenby

Key Words

Resort, Hotel, Facilities, International Resort, Design, Development, Maintenance, Operations, Environment, Sustainable Development.

Unit Description

Brief Summary

This unit will explore the design, development, environmental and maintenance issues associated with international hotel resort facilities in the context of their operation and management.

Indicative Content

The unit will initially focus on the rise of hotel resort developments as an international phenomena. It will review the extent of the operations and facilities, of a typical resort development and explore how these operations and their management impact on the design and maintenance of facilities. incorporated in a resort development. The environmental issues associated with hotel resort developments and their operation will be explored. The diversity of environmental issues will be reviewed in the context of how appropriate facility design solutions can eradicate or minimise environmental concerns and meet related legislative demands.


On successful completion of this unit students will be able to: 1. Evaluate the appropriateness of the design of hotel resort facilities given their intended operation, management and the need for maintenance. 2. Assess the environmental issues that may arise with the development of hotel resort facilities and recognise the appropriateness of design based solutions.

PARM2.2

____________________________________________________________________________________________________________________


Assessment


Element


1 Coursework (Individual)

100% 1 & 2



Employability


1


1


1



1


1


1

PARM2.2

____________________________________________________________________________________________________________________



Assessment Coursework: Individual Report (100%) 2500 words An individual element of written coursework that explores the appropriateness of the design of hotel resort facilities in the context of a given hotel resort operation. Using the same development as an exemplar, an outline of environmental issues will be expected along with an assessment of how improvements to the design of the development could reduce environmental concerns. Evidence of wide reading will be expected. (Assessing Learning Outcomes 1 & 2) Formative assessment will take place through individual tutorials at which each student will outline the approach they are intending to take to the assignment. Feedback will be verbal and students will be expected to make notes in relation to this feedback.


None

Minimum Pass Mark

40%

Learning Activities



%


Directed Study 25%



Core text book as provided in class: Murphy, P. (2009) The Business of Resort Management. London: Routledge


Books: Adams, L. Penner, H. Rutes, W. (2013) Hotel Design, Planning and Development. London: Routledge Bierger, T. Keller, P. (2008) Real Estate and Destination Development in Tourism. Gottigen: Hubert & Co. Chickering, R. Schmitz, A. (2008) Resort Development. Washington: Urban Land Institute. Hadyn, I. Ransley, J. (2012) Developing Hospitality Properties and Facilities. Oxford: Butterworth-Heinemann IUCN, (2012) Siting and Design of Hotels and Resorts: Pronciples and Case Studies for Biodiversity and Conservation. Gland: International Union for Conservation of Nature and Natural Resources. Prideux, B (2009) Resort Destinations: Evolution, Management and

PARM2.2

____________________________________________________________________________________________________________________


Development. London: Routledge Journals: Journal of Hospitality and Tourism Research Journal of Sustainable Tourism Tourism Economics E- Resources: United Nations World Tourism Organisation e-library (accessed via IMI Moodle)


Journals: Journal of Ecotourism Annals of Tourism Research E-resources: Emerald Insite (accessed via IMI Moodle) Directory of Open Access Journals (accessed via IMI Moodle) Institute of Hospitality Management (accessed via IMI Moodle) Mintel (accessed via IMI Moodle) Science Direct (accessed via IMI Moodle) The Economist (accessed via IMI Moodle) Time (accessed via IMI Moodle)





134

Date of Approval




PARM2.2

____________________________________________________________________________________________________________________




Unit Title

Food Costing, Purchasing and Merchandising

Unit Code

33FC59001

Unit Occurrence(s)


Unit Abbreviation

H5 – FCPM

Level of Study

5

Credit Value

10 ECTS Value 5

Home Department


Home Faculty

Business & Law

Unit Co-ordinator

Gareth Currie

Key Words

Purchasing; Distribution; Suppliers; Product Specifications; Audit; Costing; Merchandising

Unit Description

Brief Summary

This unit aims to provide students with knowledge of the key management disciplines required to procure, control and sell menu items effectively.

Indicative Content

The unit aims to provide a sound introduction to the core principals and concepts of food procurement, control, costing and promotion with emphasis on relevance in the hospitality industry. The unit begins with a basic overview of food purchasing goals, procedures and management techniques to ensure a hospitality company achieves best value. It then covers costing principles, concepts and procedures in detail with a strong emphasis on practical application within the industry. Finally merchandising options for the promotion of menu items are examined where students are required to investigate and report on current industry trends.

Learning Outcomes


On successful completion of this unit students will be able to: 1. Critically appraise purchasing, storing, issuing and controlling cycles and merchandising opportunites for food and beverages; and 2. Solve an appropriate range of basic food costing exercises through their understanding of theoretical costing principles; concepts and procedures.

PARM2.2

____________________________________________________________________________________________________________________


Assessment


Element





Employability


1



1


1


1



1

PARM2.2

____________________________________________________________________________________________________________________



Assessment: Individual Report (100%) 2500 words: The report will be made up of the following elements and submitted together: For a local restaurants introduction of nine new a la carte menu items, given in class, students are required to: Identify the food commodities required and appraise a number of local supply options using supplier selection theory in order to justify their selection of food suppliers. (40% of final mark) Assessing Learning Outcome 1 Accurately calculate, using food costing theory, the final cost of each menu item and justify the selling price of each. (30% of final mark) Assessing Learning Outcome 2 Propose and justify three creative merchandising techniques for three separate menu items which would increase the likelihood of the sale of these items. (30% of final mark) Assessing Learning Outcome 1 Formative assessment will involve class quizzes to test the learning of students and from these results the unit leader will emphasise where more engagement with the theory is required.


Minimum Pass Mark

40%

Learning Activities



%


Directed Study 25%


Learning Resources


Core Textbook as provided in class: Ojugo, C (2010) Practical Food and Beverage Cost Control, New York: Cengage Learning


Books Davis, B, Lockwood, A, Pantelidis, I and Alcott, P (2012) Food and Beverage Management, New York: Routledge Garlough, R (2011) Modern Food Service Purchasing: Business Essentials to Procurement, New York: Cengage Learning

PARM2.2

____________________________________________________________________________________________________________________


Hayes, D and Ninemeier, J D (2009) Purchasing: A Guide for Hospitality Professionals, New Jersey: Prentice Hall Websites The Restaurant Association (http://www.bha.org.uk/about/the-restaurant-association/) Journals Cornell Hospitality Quarterly International Journal of Contemporary Hospitality Management International Journal of Hospitality Management


Books Dittmer, P R and Keefe, D J, (2009) Principles of Food, Beverage, and Labor Cost Controls, New Jersey: John Wiley & Sons Feinstein, A H and Stefanelli, J M (2008) Purchasing, Selection and Procurement for the Hospitality Industry, New Jersey, Wiley & Sons Lynch, F T (2011) The Book of Yields: Accuracy in Food Costing and Purchasing, 8th ed, New Jersey: Wiley & Sons

E-resources

Emerald Insite (accessed via IMI Moodle) Directory of Open Access Journals (accessed via IMI Moodle) Institute of Hospitality Management (accessed via IMI Moodle) Mintel (accessed via IMI Moodle) Science Direct (accessed via IMI Moodle)



None



134

Date of Approval




http://www.bha.org.uk/about/the-restaurant-association/

http://www.bha.org.uk/about/the-restaurant-association/

PARM2.2

____________________________________________________________________________________________________________________




Unit Title

Event Operations

Unit Code

33EO59001

Unit Occurrence(s)


Unit Abbreviation

E5 – EO

Level of Study

5

Credit Value

10 ECTS Value 5

Home Department


Home Faculty

Business & Law

Unit Co-ordinator

Gareth Currie

Key Words

Impacts; Classifications; Operations; Supply Chain; Risk; Site Plan.

Unit Description

Brief Summary

This unit allows students to apply theories that relate to the events management sector by offering them the opportunity to undertake some operational management responsibilities through the planning and organisation of the operation of an event.

Indicative Content

This unit investigates a range of disciplines required to run an event, these include: site planning; risk management; management of support services; site and attendee management. It then allows students to put this theory into practice by having their plans subjected to a range of scenarios simulating the actual challenges facing events operators.

Learning Outcomes


On successful completion of this unit students will be able to: 1. Demonstrate knowledge and understanding of the event planning process and utilise this knowledge by applying it to an event concept. 2. Analyse and evaluate the different components involved in organising and running an event.

PARM2.2

____________________________________________________________________________________________________________________


Assessment


Element




Outcomes


Employability


1



1


1


1


1


1

PARM2.2

____________________________________________________________________________________________________________________



Assessment: Presentation and Report (100%): The presentation and submission of report will occur at the same time and made up of the following: Group Presentation (50%) 15 minutes Demonstrate the appropriate level of planning and organisation sufficient to professionally deliver a specified event clearly addressing the operational scenarios provided in class. Individual Report (50%) 1,000 words A written report which sets out the operations plan of the allocated management section for the given event. Formative assessment will occur at the end of each management area taught session where students will receive verbal feedback from the unit leader based on short presentations they deliver on that area.


Minimum Pass Mark

40%

Learning Activities



%


Directed Study 25%


Learning Resources


Core Textbook as provided in class: Shone, A and Parry, B (2013) Successful Event Management: A Practical Handbook, 4th ed, New York: Cengage Learning


Books Beech, J, Kaiser, S and Kaspar R eds (2014) The Business of Events Management, Harlow: Pearson Education Limited Bowdin, G, McDonnell, I, Allen, J and O’Toole, W (2011) Events Management, 2nd ed, Oxford: Butterworth-Heinnemann Ferdinand, N and Kitchin, P J eds (2012) Events Management: An International Approach, London: Sage Rutherford-Silvers, J (2012) Professional Event Co-Ordination, New York: Wiley & Sons E-resources

PARM2.2

____________________________________________________________________________________________________________________


Tum, J, Norton, P and Wright, N J (2006) Management of Event Operations, Oxford: Butterworth-Heinnemann: available from http://www.sciencedirect.com/science/book/9780750663625 Meeting Professionals International: (http://www.mpiweb.org) Meetingsnet: (http://meetingsnet.com) Event Management Body of Knowledge: (http://www.embok.org)


Books Conway, D G (2009) The Event Managers Bible: The Complete Guide to Planning and Organising a Voluntary or Public Event, 3rd ed, Oxford: How to Books Ltd Jones, M (2009) Sustainable Event Management: A Practical Guide Oxon: Earthscan E-Resources Emerald Insite (accessed via IMI Moodle) Directory of Open Access Journals (accessed via IMI Moodle) Institute of Hospitality Management (accessed via IMI Moodle) Mintel (accessed via IMI Moodle) Science Direct (accessed via IMI Moodle)


N/A


None

Administration

JACS Code N820


134

Date of Approval



Raoul Bianchi


http://www.sciencedirect.com/science/book/9780750663625

http://www.mpiweb.org/

http://meetingsnet.com/

http://www.embok.org/

PARM2.2

____________________________________________________________________________________________________________________




Unit Title

Menu Design and New Product Development

Unit Code

33MD59001

Unit Occurrence(s)


Unit Abbreviation

H5 – MDNPD

Level of Study

Diploma

Credit Value

10 ECTS Value 5

Home Department


Home Faculty

Business & Law

Unit Co-ordinator

Anthimos Georgiou

Key Words

Menu Design, New Product Development, Standard Recipe, Food Cost, Pricing, Marketing

Unit Description

Brief Summary

This unit focuses on theoretical approaches to menu analysis, design and development. The theory of new product development will be explored and connected with marketing.

Indicative Content

The unit will cover the following topics: An overview of the importance of the menu to meeting the business objectives of a restaurant. The menu’s role as a marketing tool in attracting customers. The theory of New Menu Development. Menu design required in menu development.

Learning Outcomes


Upon successful completion of this unit students will be able to: 1) Critically appraise commercial food and beverage menus with a view to

improving their effectiveness and contributing to the customer meal experience.

2) Understand the theoretical and practical process through which new food products/menus are developed and promoted to the commercial marketplace.

Assessment


Element


1 Coursework 100% 1

Employability Outcomes Element of

PARM2.2

____________________________________________________________________________________________________________________


Outcomes

Assessment

Employability


1


1


1


1


1



1


Assessment 1: Individual Project (100%) 2000 words The students’ application of NPD theory in proposing a new food product or menu and the justification for the viability of the product within an identified commercial food marketplace (Assessing Learning Outcome 2). Formative assessment will be based on class based presentations and workshops where students will be required to prepare material for discussion with peers and the unit leader


Minimum Pass Mark

40%

Learning Activities



%


Directed Study 25%


PARM2.2

____________________________________________________________________________________________________________________


Learning Resources


Core Textbook as provided in class: Traster, D (2013) Foundations of Menu Planning, USA: Pearson


Books: Fuller, G. W (2011) New Food Product Development: From Concept to Marketplace, Florida: Taylor & Francis Gimenez, M (2012) Menu Design: What's for Lunch?, Barcelona: Instituto Monsa de Ediciones Ashley, S (2012) Restaurant and Bistro Menu Planning - Power Words: Menu Design for Success, Topbooks Walter-Oqurek, J (2001) The Menu Maker's Guide to Restaurant Menu Design, Epsom: Calico McVety, P, Ware, B J, and Ware, C L (2008) Fundamentals of Menu Planning, 3rd Edition, New Jersey: John Wiley & Sons E-resources: Earle, M D and Earle R L (n.d) Creating New Foods, The Product Developers Guide, New Zealand Institute of Food Science & Technology Inc, online, Available from: http://www.nzifst.org.nz/creatingnewfoods/


ee E-resources: Emerald Insite (accessed via IMI Moodle) Directory of Open Access Journals (accessed via IMI Moodle) Institute of Hospitality Management (accessed via IMI Moodle) Mintel (accessed via IMI Moodle) Science Direct (accessed via IMI Moodle)

Hotel Online - Menu Development Trends Video from concept to consumer QSR Magazine Menu Innovations Menu Design and Psychology Food Network NYT Dining and Wine Section (check every Wednesday)



Calc Menu Software available to the students for free

Administration

JACS Code D600


134

Date of Approval

Date of Most

http://www.nzifst.org.nz/creatingnewfoods/

http://www.hotelonline.com/Trends/ChiangMaiJun00/MenuAnalysisMifli.html


http://www.qsrmagazine.com/


http://itsmyingredient.com/menu-design-menu-psychology/

http://www.foodnetwork.com/

http://www.nytimes.com/pages/dining/index.html

PARM2.2

____________________________________________________________________________________________________________________


Recent Consideration



PARM2.2

____________________________________________________________________________________________________________________




Unit Title

Tourism Impacts

Unit Code

33TI59001

Unit Occurrence(s)


Unit Abbreviation

T5 – TI

Level of Study

5

Credit Value

10 ECTS Value 5

Home Department


Home Faculty

Business & Law

Unit Co-ordinator

John Fenby

Key Words

Tourism Impacts, Economic, Socio Cultural, Environmental, Development, Heritage, Urban, Dark, Nature, Island, Coastal, Positive Impacts, Negative Impacts.

Unit Description

Brief Summary

This unit will explore the impacts of tourism development in relation to a variety of destination contexts. Methods of controlling or maximizing such impacts will be assessed.

Indicative Content

The unit commences with an overview of the economic, socio-cultural and environmental impacts of tourism development. Indicative positive and negative consequences of tourism development, in the context of economic, socio-cultural and environmental effects are reviewed. Case studies related to heritage, urban, dark, nature, island and coastal tourism are examined and stakeholder perspectives explored. The focus then moves to identifying possible techniques to control negative impacts and maximize positive impacts in the context of the case studies.


On successful completion of this unit students will be able to: 1. identify and assess the level of economic, socio-cultural and environmental impacts of a tourism development. 2. Evaluate and recommend methods to control the negative impacts and maximise the positive impacts of a tourism development.

PARM2.2

____________________________________________________________________________________________________________________


Assessment


Element




Outcomes


Employability


1


1


1


1


1


1


1

PARM2.2

____________________________________________________________________________________________________________________



Assessment 1: Report (100%) Individual, 2,500 words Students will focus on a specific tourist development, in their home country, and identify and assess the economic, socio-cultural and environmental impacts of this development. In the context of this development students will make reasoned recommendations to control negative impacts and maximize positive impacts. Evidence of wide reading will be expected. Assessing Learning Outcomes 1 and 2) Formative assessment will be a preliminary presentation to peers, where an outline of identified economic, socio-cultural and environmental impacts are presented in conjunction with indicative proposals to minimise negative impacts and maximise positive impacts. Feedback will be provided via comment, at the presentation, and a criteria based feedback sheet.


None

Minimum Pass Mark

40%

Learning Activities



%


Directed Study 25%



Core text book as provided in class: Mason, P. (2008) Tourism Impacts, Planning and Management. Oxford: Butterworth Heinemann


Books: Dallen, T. (2011) Cultural Heritage and Tourism. Bristol: Channel View Publications Holden, A. (2008) Environment and Tourism. London: Routledge Johnson, L. Schroeder, B. (2012) Sustainable Coastal Tourism in North East Michigan. Michigan: MICHU Newsome, D. Moore, S. (2012) Natural Area Tourism: Ecology, Impacts and Management. Bristol: Channel View Publications. Sharpley, S. Stone, P.R. (2009) The Darker side of Travel. Bristol: Channel View Publications Spirou, C. (2010) Urban Tourism and Urban Change: Cities in a Global Economy. Abingdon:Taylor Francis

PARM2.2

____________________________________________________________________________________________________________________


Journals: Journal of Sustainable Tourism Journal of Ecotourism Tourism Economics e-resources: Emerald Insite (accessed via IMI Moodle) Directory of Open Access Journals (accessed via IMI Moodle) Institute of Hospitality Management (accessed via IMI Moodle) Mintel (accessed via IMI Moodle) Science Direct (accessed via IMI Moodle) United Nations World Tourism Organisation e-library (accessed via IMI Moodle)


Journals: Journal of Hospitality and Tourism Research Annals of Tourism Research

e-resources: The Economist (accessed via IMI Moodle) Time (accessed via IMI Moodle)


None


None



134

Date of Approval



Raoul Bianchi


PARM2.2

____________________________________________________________________________________________________________________




Unit Title

Internship 2

Unit Code

33INT59001

Unit Occurrence(s)

1-6 = January – June 3-10 = March - October 7-12 = July – December 10 -3= October – March

Unit Abbreviation

H5 – Intern

Level of Study

5

Credit Value

N/A ECTS Value N/A

Home Department


Home Faculty

Business & Law

Unit Co-ordinator

Ms Greta Musu

Key Words

Internship, work placement, in-training, trainee, practical experience

Unit Description

Brief Summary

Students are required to complete a 22-week internship in a hospitality-related environment in order to consolidate the skills acquired through the level 5 taught units.

Indicative Content

By working with the hospitality industry students will learn from experience not only technical skills but also an appreciate of the issues affecting day-to-day operations as well as being encouraged to take a more strategic view of the sector of the industry in which they are working. Students will be supported in their search for suitable employment and in developing job application skills. Delivery is by means of on-the-job training. In addition, students may be required to attend individual career planning sessions with a member of the Careers & Internships Department, as well as other career related workshop sessions or presentations.

Learning Outcomes


On successful completion of this unit students will be able to: 1. Demonstrate capacity for reflection and analysis in relation to professional and personal development. 2. Demonstrate an understanding of key organisational practices and the wider sector of industry the business operates within. 3. Evaluate the key competences required for successful management practice

PARM2.2

____________________________________________________________________________________________________________________


and how these apply to organisational settings in hospitality and tourism.

Assessment


Element


1 Coursework Pass/Fail 1

2 Coursework Pass/Fail 1,2,3


Outcomes


Employability


2


2



2




2

PARM2.2

____________________________________________________________________________________________________________________



Assessment 1: Report (Pass/Fail) 250 words Coursework: Setting Objectives for the Internship. Students are required to set 3 objectives for their internship by the end of Week 3 of their internship placement. Assessment 2: Reflective Report (3,000 words) Reflective Report and Employer Evaluation Form. The reflective report consists of three elements, two of which are the responsibility of the student to submit:

a) A review of skills acquired in the internship and how these will be beneficial for the future (1,000 words)

b) A critical review and appraisal of the current approach to leadership in the organisation with recommendations for improvement (2,000 words)

c) Employers Evaluation Form


Minimum Pass Mark

40%

Learning Activities


Type of Activity %


Directed Study 25%

Student-centered Learning Minimum 22 weeks full-time work

Learning Resources


Core textbook as provided in class: Bolton, G (2014), Reflective Practice: Writing and Professional Development, 4th Edition, London: SAGE Publications Ltd


Archer, C (2010) Significance of Work Experience on a Graduate’s Employability, Hospitality Management Review Student Journal at Sheffield Hallam University, online, 21. Available at: http://research.shu.ac.uk/domino/index.php/HMJ/article/viewFile/10/21 (last accessed 17/11/2014) Kwok, L, Adams, C R and Du Feng (2012) A comparison of graduating seniors who receive job offers and those who do not according to hospitality recruiters’ selection criteria, International Journal of Hospitality Management, Volume 31, Issue 2, Pages 500-510. Richardson, S (2009) Undergraduates’ perceptions of tourism and hospitality as a career choice, International Journal of Hospitality Management, Volume 28, Issue 3, Pages 382-388.

http://research.shu.ac.uk/domino/index.php/HMJ/article/viewFile/10/21

PARM2.2

____________________________________________________________________________________________________________________


E-resources www.ehotelier.com www.hospitalitynet.org www.prospects.ac.uk


Books Bowden, J (2009), Writing a Report – How to Prepare, Write and Present Really Effective Reports, 8th Edition, Oxford: How To Books Cottrell, S (2010), Skills for Success: Personal Development and Employability, 2nd Edition, Basingstoke: Palgrave Macmillan Covey, S.R (2004), 7 Habits of Highly Effective People, London: Simon & Schuster UK Ltd Fanthome, C (2004), Work Placement – A Survival Guide for Students, Basingstoke: Palgrave Macmillan McCabe, M (2013) How to get an Internship or Work Placement, London: CreateSpace Independent Publishing Platform



Internship placements can be held in Switzerland or internationally. For each location, specific work permit regulations apply. The student will wither receive a visit or a phone call during their internship from a member of the IMI Careers & Internships Department to discuss their performance to date in light of the observations of the employer and their own experiences.

Administration

JACS Code N862


134

Date of Approval






http://www.prospects.ac.uk/

PARM2.2

____________________________________________________________________________________________________________________




Unit Title

Personal & Professional Development 3

Unit Code

33PPD69001

Unit Occurrence(s)

1-3 = January– March 4-6 = April - June 8-10 = August – October 11-1= November - January

Unit Abbreviation

H6 – PPD3

Level of Study

6

Credit Value

10 ECTS Value 5

Home Department


Home Faculty

Business & Law

Unit Co-ordinator

Greta Musu

Key Words

Career Path, Industry, Employment Application, Skills’ Development, Networking, Contracts, Negotiation, Career Planning.

Unit Description

Brief Summary

This unit allows students to reflect on their academic and personal progression throughout the course based on the evidence collected and guides them through professional approaches to the collation of information for employment applications; and interview skills.

Indicative Content

The unit builds on Personal & Professional Development 1 and 2 and continues to develop student’s ability to reflect on their career potential and future planning. Students will be focused on skills required for seeking and securing future employment during their academic studies. The unit will cover topics related to the following: career planning, seeking employment, employment applications, interview techniques, career vision and success. This unit is underpinned by: social, communication and life skills, planning skills, clarifying expectations and goal setting, networking and a high degree of reflection.

Learning Outcomes


On successful completion of this unit students will be able to: 1. Reflect on and appraise the effectiveness of their own performance, attitude and approach, within the context of their future career plans. 2. Evaluate their own strengths and weaknesses, based on appropriate evidence, in relation to their career plans and job application strategies.

Assessment

PARM2.2

____________________________________________________________________________________________________________________



Element


1 Reflective Career Statement, Cover Letter and Curriculum Vitae (CV)

100% 1, 2

Employability & Sustainability Outcomes

Outcomes


Employability

Apply skills of critical analysis to real world situations within a defined range of contexts. (E)

1

Demonstrate a high degree of professionalism. (E) 1

Express ideas effectively and communicate information appropriately and accurately using a range of media including ICT. (E)

1

Develop working relationships using teamwork and leadership skills, recognising and respecting different perspectives. (E)

Manage their professional development reflecting on progress and taking appropriate action. (E)

1

Find, evaluate, synthesise and use information from a variety of sources. (E)

1

Articulate an awareness of the social and community contexts within their disciplinary field.

Sustainability

Use systems and scenario thinking.

Engage with stakeholder/interdisciplinary perspectives.


Assessment 1 - Reflective career statement (1,000 words), Cover Letter and Curriculum Vitae (CV) – 100% The assessment for this unit will focus upon students’ ability to reflect upon a range of personal and professional development issues related to their career planning and future professional and personal management. Students are required to submit a cover letter in response to a job advert of their choice (15%). In the reflective career statement, students should outline the challenges they expect to face in their first 12 months of their career and identify ways in which these will be approached (25%). In addition, students will submit a revised CV based on the learning outcomes of the class with accompanying justification (60%) (Assessing Learning Outcomes 1 and 2). Formative assessment will require students to reflect on their current CV and based on the guidance given in class use this as a foundation on which to improve

Mandatory

PARM2.2

____________________________________________________________________________________________________________________


Learning & Teaching Requirements

Minimum Pass Mark

40%

Learning Activities


Type of Activity %


Directed Study 25%


Learning Resources


Core Textbook as provided in class: Cottrell, S (2010), Skills for Success: Personal Development and Employability, 2nd Edition, Basingstoke: Palgrave Macmillan


Journal Articles Brown, E A, Arendt, S W and Bosselman, R H (2014) Hospitality management graduates’ perceptions of career factor importance and career factor experience, International Journal of Hospitality Management, Volume 37, Pages 58-67, Deery, M (2008) Talent management, work‐life balance and retention strategies, International Journal of Contemporary Hospitality Management, Vol. 20 Iss: 7, pp.792 - 806 Garavan, T N, O’Brien, F and O’Hanlon, D (2006), Career advancement of hotel managers since graduation: a comparative study, Personnel Review, Vol. 35 Iss: 3, pp.252 - 280 Kwok, L, Adams, C R, Du Feng (2012) A comparison of graduating seniors who receive job offers and those who do not according to hospitality recruiters’ selection criteria, International Journal of Hospitality Management, Volume 31, Issue 2, Pages 500-510 Scott, B and Revis, S (2008), Talent management in hospitality: graduate career success and strategies, International Journal of Contemporary Hospitality Management, Vol. 20 Iss: 7, pp.781 - 791 Testa, M R and Sipe, L (2012) Service-leadership competencies for hospitality and tourism management, International Journal of Hospitality Management, Volume 31, Issue 3, Pages 648-658


Books Barrows, C W, Powers, T and Reynolds, D R (2011), Introduction to Management in the Hospitality Industry, 10th Edition, London :Wiley Cottrell, S (2011) Critical Thinking Skills, Developing Effective Analysis and Argument, 2nd Edition. London: Palgrave Macmillan Covey, S.R (2004), 7 Habits of Highly Effective People, London: Simon & Schuster UK Ltd Maher, A & Graves, S (2008), Graduate Employability: Can Higher Education Deliver?, Newbury: Threshold Press

PARM2.2

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Mullins, L J (2010) Management and Organisational Behaviour, 9th Edition, Harlow: Pearson Education Pedler, M, Burgoyne, J and Boydell, T (2013), A Manager’s Guide to Selr-Development, 6th Edition. Maidenhead: McGraw-Hill Throop, R K, and Castellucci, M B (2011) Reaching Your Potential: Personal and Professional Development, Boston: Cengage Walker, J R & Miller, J E (2012), Supervision in the Hospitality Industry, 7th Edition, London :Wiley


N/A


N/A

Administration

JACS Code

N862


134

Date of Approval



Raoul Bianchi


PARM2.2

____________________________________________________________________________________________________________________




Unit Title

Applied Research in the Hospitality, Tourism and Events Industry

Unit Code

33ARH69001

Unit Occurrence(s)


Unit Abbreviation

H6 – ARHTE

Level of Study

6

Credit Value

10 ECTS Value 5

Home Department


Home Faculty

Business & Law

Unit Co-ordinator

Ioannis Evagelou / Anthimos Georgiou

Key Words

Research, Research Methods, Business Research, Business Research Methods

Unit Description

Brief Summary

The unit explores research frameworks and philosophies, methodologies and data analysis techniques to support the various stages of dissertation writing.

Indicative Content

The unit comprises three main topic areas, which are scheduled to support the various stages of dissertation writing: 1. Frameworks and principles of research and writing: concepts, hypotheses,

mapping sentences, classification systems, typologies, writing the proposal and introduction chapter, writing the literature review, conclusions, recommendations and finishing touches;

2. Research methodologies: secondary research, quantitative vs. qualitative methods, sampling, questionnaires, interviews, measurement, attitudes, scales and miscellaneous methods; and,

3. Data analysis: description, analysis and presentation, inference and fact, and statistical analysis using excel.


On successful completion of this unit students will be able to: 1. Explain the basic and fundamental philosophies underlying research methods

and relevant techniques in developing a research framework 2. Acquire a set of essential conceptual and applied skills to develop and refine

a research proposal to be executed in the form of a dissertation.

PARM2.2

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Assessment


Element


1 Coursework 100 1-2



Employability


1



1


1


1


1


Sustainability

Use systems and scenario thinking. 1

Engage with stakeholder/interdisciplinary perspectives. 1


Assessment: Pair Presentation and Individual Report (100%) The report will be made up of the following elements and submitted together: Pair Presentation (50%) 15mins Students will be required to present in pairs, based upon the design and execution of a real-world research project. The presentation would involve students discussing their approach to the research problem with justification, and presenting the results of the research with relevant critical analysis and conclusions (Assessing Learning Outcomes 1, 2, and 3). Reflective Analysis Individual Report (50%) (1,000 words) The reflective analysis is an individual piece of work which will enable the students to examine the skills they have developed as part of the Pair Research Project and more importantly, those that they have identified as requiring further development (Assessing Learning Outcome 1) Formative assessment will involve the students negotiating the focus and their approach with the unit leader in order to gain approval.

Mandatory Learning & Teaching

PARM2.2

____________________________________________________________________________________________________________________


Requirements

Minimum Pass Mark

40%

Learning Activities


Type of Activity %


Directed Study 25


Learning Resources


Core Textbook as provided in class: Saunders, M, Lewis, P and Thornhill, A (2012) Research Methods for Business Students, 6th ed, Harlow: Pearson Education


Books Blaxter, L, Hughes, C. & Tight, M. (2010) How to research, 4th ed, Maidenhead: Open University Press Brotherton, B. (2008) Researching hospitality and tourism: a student guide, London: SAGE Bryman, A. (2012) Social research methods, 4th ed, Oxford: Oxford University Press Creswell, J W (2014) Research design: qualitative, quantitative, and mixed methods approaches, 4th ed, London: SAGE Denscombe, M. (2010) The good research guide for small scale research projects 4th ed., Maidenhead: McGraw-Hill Open University Press Greetham, B (2009) How to write your undergraduate dissertation, Basingstoke: Palgrave Macmillan Jesson, J. (2011) Doing your literature review : traditional and systematic techniques, London: Sage Silverman, D. (2009) Doing qualitative research, 3rd ed., London: Sage. Smith, S. L. J. (2010) Practical tourism research. Oxford: CAB International. Veal, A. J. (2011) Research methods for leisure and tourism: a practical guide. 4th ed., Harlow: Pearson Education. E-resources SAGE Research Methods Online Platform http://www.sagepub.com/aboutSRMO.sp Journals Hospitality, Tourism & Events Periodicals (the following journals are indicative only): Annals of Tourism Research International Journal of Hospitality Management Journal of Convention and Event Tourism Journal of Ecotourism Journal of Sustainable Tourism

http://www.sagepub.com/aboutSRMO.sp

PARM2.2

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E-resources: Emerald Insite (accessed via IMI Moodle) Directory of Open Access Journals (accessed via IMI Moodle) Institute of Hospitality Management (accessed via IMI Moodle) Mintel (accessed via IMI Moodle) Science Direct (accessed via IMI Moodle)


Books Collis and Hussey, (2003), Business Research: A Practical Guide for Undergraduate and Postgraduate Students, 2nd ed., Palgrave MacMillan Egan, D. (2009), Researching Your Industry Sector, Pearson. Finn, M. and Elliott-White, M. (2000), Tourism and leisure research methods: data collection, analysis and interpretation, London: Longman Long, J. (2007), Researching leisure, sport and tourism: the essential guide, London: Sage O'Dochartaigh, N. (2002) The Internet Research Handbook: a practical guide for students and researchers in the social sciences, London: Sage. Silverman, D., & Marvasti, A. (2008). Doing qualitative research: A comprehensive guide. Thousand Oaks, CA: Sage.


N/A


None

Administration

JACS Code

N800


134

Date of Approval



Raoul Bianchi


PARM2.2

____________________________________________________________________________________________________________________




Unit Title

International Marketing Management

Unit Code

33IMM69001

Unit Occurrence(s)


Unit Abbreviation

M6 - ISM

Level of Study

6

Credit Value

20 ECTS Value 10

Home Department


Home Faculty

Business & Law

Unit Co-ordinator

Theodore Benetatos

Key Words

International Marketing, Culture, Consumer Behaviour, Services, Strategy.

Unit Description

Brief Summary

This unit develops International Marketing concepts and aims to develop critical understanding of marketing principles and practices in international hospitality and services contexts.

Indicative Content

The unit introduces basic theory relating to delivering services in an international setting. This involves a critical analysis of cultural implications in the formulation of consumer behavior, service delivery and also relates to challenges connected with service quality. International market entry strategies and challenges are analysed connecting also to Environmental factors affecting international marketing. The unit also covers latest trends international CRM and integrated services marketing communications for an international audience.

Learning Outcomes


On successful completion of this unit students will be able to: 1. Assess the attractiveness and particularities of various international markets 2. Critically review the impact of cultural, social, political and economic factors

on marketing strategies, 3. Determine when to use different market entry and penetration strategies, 4. Examine the different skills and systems required to implement marketing

strategies across country borders

Assessment

PARM2.2

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Element


1 Coursework 50% 1,2

2 Coursework 50% 2, 3,4


Outcomes


Employability


1, 2



2


2


2


1, 2


2

Sustainability




Assessment 1 – Individual Essay (50%), 2000 words: The first assessment will be a 2000 words essay providing a critical review on topics referring to an assessment of current international markets with regards to hospitality trends. (Assessing Learning Outcomes 1 and 2) Formative Assessment will require students to compile a referencing list of the secondary sources they propose to engage with in the writing of the essay. Assessment 2 – Group Presentation and Report (50%) 20 minutes and 3000 words:

For the final assessment the students will be required to create an international market entry plan for services in a chosen destination. This will be in the form of a group presentation and group report. 20% of the mark will be based on personal performance and the 30% will assess the group performance and the report(Assessing Learning Outcomes 3 and 4)

Formative assessment will be in the form of discussion with the tutor on the chosen destination and the basis for the entry plan.

Mandatory

PARM2.2

____________________________________________________________________________________________________________________


Learning & Teaching Requirements

Minimum Pass Mark

40%

Learning Activities


Type of Activity %


Directed Study 25%


Learning Resources


Core Textbook as provided in class: Czinkota, M and Ronkainen, I (2013) International Marketing, Cengage Learning; 10th edition.


Books Baack, D and Harris, E (2012) International Marketing, Sage Publications Cateora, P and Gilly, M (2010) International Marketing, McGraw-Hill/Irwin; 15 edition Chitty, W (2012) Service Marketing, Oxford University Press Ghauri, P and Cateora, P (2014) International Marketing, McGraw-Hill Higher Education; 4th Revised edition. Keegan, W and Green, M (2012) Global Marketing, Prentice Hall; 7 edition Kotler, P and Bowen, J (2013) Marketing for Hospitality and Tourism, Prentice Hall,6th Edition. Lovelock, C (2010) Services Marketing: People, Technology, Strategy, Prentice Hall; 7 edition Hall, M (2014) Tourism and Social Marketing, Routledge International Series in Tourism, Business and Management Journals Chan, E (2014) Managing green marketing: Hong Kong hotel managers’ perspective, International Journal of Hospitality Management, Volume 34, Pages 442-461 Huang, Y and Rundle-Thiele, S (2014) The moderating effect of cultural congruence on the internal marketing practice and employee satisfaction relationship: An empirical examination of Australian and Taiwanese born tourism employees, Tourism Management, Volume 42, Pages 196-206. Šerić, M, Saura, I and Molina, M (2014) How can integrated marketing communications and advanced technology influence the creation of customer-based brand equity? Evidence from the hospitality industry, International Journal of Hospitality Management, Volume 39, Pages 144-156. Pike, S and Page, S (2014) Destination Marketing Organizations and destination marketing: A narrative analysis of the literature, Tourism Management, Volume 41, Pages 202-227. E-Resources

PARM2.2

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Emerald Insite (accessed via IMI Moodle) Directory of Open Access Journals (accessed via IMI Moodle) Institute of Hospitality Management (accessed via IMI Moodle) Mintel (accessed via IMI Moodle) Science Direct (accessed via IMI Moodle)


E-Resources www.ehotelier.com www.hospitalitynet.org/index.html www.hotelnewsresource.com/ www.hospitalitynet.org/index.html www.traveldailynews.com/ http://www.marketingprofs.com/topic/all/international-marketing


N/A


None

Administration

JACS Code

N550


134

Date of Approval



Raoul Bianchi


http://www.marketingprofs.com/topic/all/international-marketing

PARM2.2

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Pathway Dissertation

Unit Code

33PD69001

Unit Occurrence(s)


Unit Abbreviation

H6 – PD

Level of Study

6

Credit Value

40 ECTS Value 20

Home Department


Home Faculty

Business & Law

Unit Co-ordinator

Anthimos Georgiou

Key Words

Dissertation, Independent Study, Applied Research, Literature Review, Methodology, Data Analysis, Research Proposal

Unit Description

Brief Summary

The dissertation is a sustained, in-depth and independent piece of research into a self-selected topic which reflects the students pathway specialisation including a Research Proposal.

Indicative Content

The first part of this unit is the design of the research that is going to be presented in a research proposal. Then, the dissertation is produced indepentantly with the guidance of a supervisor that is assigned to the student at the beginning of the term.

Learning Outcomes


At the end of this unit, students will have attained or demonstrated an ability to: 1) plan, design, execute and communicate a sustained piece of independent

intellectual work; 2) describe, synthesise, interpret, analyse and evaluate information and data

relevant to their selected topic; 3) critically interpret data of different kinds and appraise the strengths and

weaknesses of approaches adopted; 4) critically assess and evaluate evidence in the context of research

methodologies and data sources; 5) develop sustained and reasoned conclusions.

Assessment

PARM2.2

____________________________________________________________________________________________________________________



Element


1 Dissertation 100% 1,2,3,4,5


Outcomes


Employability


1



1



1


1


1

Sustainability




Assessment: Dissertation – Maximum 12000 words

The dissertation is by 100% individual work and should meet the aims and objectives outlined in the proposal. It should clearly appraise current and relevant literature on the topic under research and discuss and justify the research methodology adopted. A clear analysis of results and findings should be evidenced along with well-expressed conclusions and recommendations. Evidence of wide reading should be apparent with references clearly identified. Formative feedback is given on each chapter during the course of the semester by the assigned supervisor. (Assessing learning outcomes 1, 2, 3, 4 and 5)

Formative assessment will be the submission of a dissertation proposal to the student supervisor prior to commencement of the dissertation. The proposal will include the aim and associated objectives and outline the approach to the secondary and primary research including a list of secondary sources. The supervisor will provide face to face feedback in which the student is expected to engage in discussion and take notes.


PARM2.2

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Minimum Pass Mark

40%

Learning Activities


Type of Activity %


Directed Study 10%


Learning Resources


Core Textbook to be provided in class: Saunders, M, Lewis, P and Thornhill, A (2012) Research Methods for Business Students, 6th Ed, Harlow: Pearson Education


Books Mason, P (2014) Researching Tourism, Leisure and Hospitality for Dissertation, Oxford: Goodfellow Publishers Mayo, F (2013) Planning an Applied Research Project in Hospitality, Tourism, and Sports, London: Wiley Sirakayia-Turk, E, Uysal, M, Hammit, W and Vaske, J J (2011) Research Methods for Leisure, Recreation and Tourism, Cambridge: CABI. Veal, A J (2011) Research Methods for Leisure & Tourism, 4th Ed, Essex: Pearson, E-resources Emerald Insite (accessed via IMI Moodle) Directory of Open Access Journals (accessed via IMI Moodle) Institute of Hospitality Management (accessed via IMI Moodle) Mintel (accessed via IMI Moodle) Science Direct (accessed via IMI Moodle) An electronic copy of IMI’s Dissertation Guide is made available to all level 6 students at the commencement of the semester on IMI Moodle . Additional support materials are to be found in the Applied Research Methods Moodle page.


Dependent upon student topic


N/A


None

Administration

JACS Code N861


134

PARM2.2

____________________________________________________________________________________________________________________


Date of Approval




PARM2.2

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Hospitality Leadership and Innovation

Unit Code

33HLI69001

Unit Occurrence(s)


Unit Abbreviation

H6 – HLI

Level of Study

6

Credit Value

20 ECTS Value 10

Home Department


Home Faculty

Business & Law

Unit Co-ordinator

Gareth Currie

Key Words

Leadership; Innovation; Hospitality; Services; Organisations;

Unit Description

Brief Summary

This unit examines the relevant theories and practices of effective hospitality leadership and innovation. It considers how we might more effectively address the challenge of creating and sustaining competitiveness within hospitality organisations through the mechanisms of both leadership and innovation.

Indicative Content

In this unit students will learn about a range of different leadership theories and their relevance to, and impacts upon, organisations and employees. The emphasis will be upon developing an appreciation of the basis of dynamic, effective leadership and its role in creating and sustaining competitiveness through an organisation's capacity to engage in successful innovatation within their organisation The majority of the unit's content concerns the process and practice of effective innovation. Commencing with an overview of the nature of innovation and the innovation process, the major emphasis will be upon students developing a sound grasp and understanding of how organisations might most effectively deploy the activities associated with innovation and to harness their full potential for improving performance within the context of the products and services they offer.

Learning Outcomes


On successful completion of this unit students will be able to: 1. Critically appraise the main theories associated with leadership and their potential impacts within hospitality organisations.

PARM2.2

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2. Critique the role of innovation within the context of hospitality organisations. 3. Identify and critically assess the current and potential impacts of innovations based upon opportunities involving products and services within hospitality organisations

4. Critically assess the importance of effective (a) leadership and (b) innovation upon the performance of hospitality organisations.

Assessment


Element






Employability


1, 2



2


2


2


1, 2


2

Sustainability


Engage with stakeholder/interdisciplinary perspectives. 1, 2

PARM2.2

____________________________________________________________________________________________________________________



Assessment 1: Individual Essay (30%) 1,500 words Students are required to complete an essay in class which will require them to identify and review elements of leadership best practice within a hospitality context (Assesssing Learning Outcomes 1 & 4). Formative Assessment will require students to compile a referencing list of the secondary sources they propose to engage with in the examination. Assessment 2: Groupwork (70%)

Working in groups of 6-8, students will be required to critique an existing hospitality organisations food and beverage provision and based on this critique plan, organise and launch a more innovative alternative which will better meet the needs of the organisations target market and in turn better satisfy profit objectives. Students will be required to provide a critical reflection of the launch and how the proposed changes might be better adapted to the organisation in question (Assessing Learning Outcomes 2, 3 & 4).

Marks will be awarded on the following basis:

Action Plan (5,000 words) 50% (Group mark)

Critical Reflection (2,000 words) 20% (Group mark)

Formative assessment will be two group meetings with the tutor to discuss progress to date and outline the activities and task that remain to be completed.


Minimum Pass Mark

40%

Learning Activities


Type of Activity %


Directed Study 25%


Learning Resources


Core Textbook as provided in class: Cutler, A (2010) Aspire to Inspire: Inspirational Leadership within the Hospitality, Leisure, Travel and Tourism Industries, Coventry: Hospitality Leadership Ltd.


Books Agarwal, R, Selen, W, Rood, G and Green, R eds (2015) The Handbook of Service Innovation, New York: Springer Bettencourt, L (2010) Service Innovation: How to Go from Customer Needs to Breakthrough Services, New York: McGraw-Hill

PARM2.2

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Parsa, H G and Narpareddy, V eds (2015) Sustainability, Social Responsibility and Innovations in the Hospitality Industry, New Jersey: Apple Academic Press Storey, J (2011) Leadership in Organisations, Current Issues and Key Trends, Abingdon: Routledge Sheppardson, C and Gibson, H (2011) Leadership and Entrepreneurship in the Hospitality Industry, Oxford: Goodfellow Publishers Ltd Siquaw, J and Smith, R (2010) Strategic Hospitality Leadership: The Asian Initiative: Voices from Asia, Singapore: Wiley & Sons Journals Journal of Human Resources in Hospitality and Tourism Cornell Hospitality Quarterly International Journal of Hospitality Management Journal of Hospitality & Tourism Research E-resources Emerald Insite (accessed via IMI Moodle) Directory of Open Access Journals (accessed via IMI Moodle) Institute of Hospitality Management (accessed via IMI Moodle) Mintel (accessed via IMI Moodle) Science Direct (accessed via IMI Moodle)


Books Adair, J.E. (2009) Effective Leadership, 2nd ed, Aldershot: Gower Kraft, R and Difillippo, S (2013) It's All about the Guest: Exceeding Expectations in Business and in Life, the Davio's Way, Guilford: Lyons Press Kuiper, G and Smit, B (2014) Imagineering: Innovation in the Experience Economy, Wallingford: CABI Mair, T A (2012) Hospitality Leadership Lessons in French Gastronomy: The Story of Guy and Franck Savoy, Bloomington: Authorhouse

Siquaw, J and Smith, R (2010) Strategic Hospitality Leadership: The Asian Initiative: Voices from Asia, Singapore: Wiley & Sons Tesone, D and Pizam, A (2009) Principles of Management for the Hospitality Industry, Oxford: Elsevier


N/A


None

Administration

JACS Code N862


134

Date of Approval



PARM2.2

____________________________________________________________________________________________________________________



PARM2.2

____________________________________________________________________________________________________________________




Managing Information Systems

Unit Code

33MIS69001

Unit Occurrence(s)


Unit Abbreviation

H6 – MIS

Level of Study

Degree

Credit Value

20 ECTS Value 10

Home Department


Home Faculty

Business & Law

Unit Co-ordinator

Anthimos Georgiou

Key Words

Managing Information Systems, Information Communication Technologies, Social Networks, E-Marketing, Search Engine Optimization, Mobile apps, Website design, Customer Relationship Management

Unit Description

Brief Summary

This information system unit is designed to manage various information technologies within the hospitality industry. This unit examines current and future systems and technological trends.

Indicative Content

The unit will cover the following topics: Traditional MIS models and standard software and hardware used in hospitality organizations, including CRM, ERP, security, property management, point-of-sale and yield management applications. New technology trends including online customer service, pre arrival checking, e-concierge, e-folio, social websites, e-breaks, eCRM’s, airline business online, e-learning , Social Networks, SEO and the rationale for the hospitality industry to move into virtual worlds. How the internet has impacted on hospitality stakeholder collaboration and marketing functions and critical analysis of consumer behaviour trends in response to MIS developments

Learning Outcomes


On successful completion of this unit students will be able to: 1) Critically appraise various MIS concepts and their component parts and

identify fundamentals of information technology. 2) Evaluate hospitality-specific information systems including their design,

deployment and management. 3) Design mobile applications and websites, utilizing marketing techniques

and social networks. 4) Recognize trends in information systems and apply them to the hospitality

PARM2.2

____________________________________________________________________________________________________________________


industry

Assessment


Element


1 Group Presentation

40% 1, 3

2 Group Presentation and

Wiki

60% 2, 3



Employability


1, 2

Demonstrate a high degree of professionalism. (E) 1,2


1, 2


1, 2


2


1, 2


1

Sustainability

Use systems and scenario thinking. 1, 2



Assessment 1: Group Project Presentation (40%) 20 minutes: The creation and demonstration of a mobile application for use in a local food and beverage outlet. Students will be assessed on the complexity of technical skills applied, professional standard of delivered product, demonstration of teamwork and professional project management and group work ability (Assessing Learning Outcomes 1,3) Formative Assessment will be two meetings of the group with the unit leader to discuss progress to date. Assessment 2: Group Project Presentation (60%) 20 minutes: Students’ will propose a redesign of an existing hospitality website showing evidence of extensive research, clear assessment of the use and value of the

PARM2.2

____________________________________________________________________________________________________________________


selected website, clear evaluation of its features with supporting evidence shown in a Wiki (40%). Students will additionally be awarded marks on their development of the website based on their Wiki contributions (20%). (Assessing Learning Outcomes 2,3, 4) Formative assessment will take the form of deadlines for Wiki contributions by individuals in each group the content of which is justified to the Unit Leader.


Minimum Pass Mark

40%

Learning Activities


Type of Activity %


Directed Study 25%


Learning Resources


E-resources: Online Book – Intro to MIS Online Guide to Internet Marketing by Hubpost The Essential Guide to Internet Marketing by Saylor.org


E-resources: MIS Wiki Page Emerald Insite (accessed via IMI Moodle) Directory of Open Access Journals (accessed via IMI Moodle) Institute of Hospitality Management (accessed via IMI Moodle) Mintel (accessed via IMI Moodle) Science Direct (accessed via IMI Moodle)


E-resources: http://www.hospitalitynet.org http://www.trendwatching.com http://discovermobilelife.com/ http://www.ted.com/ http://mashable.com/ http://socialmediatoday.com/ http://www.fastcompany.com/ http://dontapscott.com/ http://sethgodin.typepad.com/


WIX platform for web design Ibuildapp platform for Mobile app design


Create Gmail account for acess to the Wiki Create ibuildapp.com account for creating mobile application

http://www.google.ch/url?sa=t&rct=j&q=&esrc=s&source=web&cd=5&ved=0CDoQFjAE&url=http%3A%2F%2Fwww.saylor.org%2Fsite%2Ftextbooks%2FBusiness%2520Information%2520Systems.pdf&ei=9bBkVM3LBMTuyQP4kYKABw&usg=AFQjCNENVkP0idzvU18MsLm1ZrfeXoIwoA&sig2=oaq2hRhMT0uoYBdx-VLtKA&bvm=bv.79189006,d.bGQ&cad=rja

http://www.google.ch/url?sa=t&rct=j&q=&esrc=s&source=web&cd=4&ved=0CDwQFjAD&url=http%3A%2F%2Fcdn2.hubspot.net%2Fhub%2F53%2Fblog%2Fdocs%2Febooks%2Fthe_essential_guide_to_internet_marketing.pdf&ei=uLJkVODMDKHOygPC0oDABg&usg=AFQjCNGK6cHyDJAiey_poTtKXfDo8KAd_A&sig2=fKgiKHsDIqxOnHkM-9Ou5w&bvm=bv.79189006,d.bGQ&cad=rja

http://www.google.ch/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CCwQFjAA&url=http%3A%2F%2Fwww.saylor.org%2Fsite%2Ftextbooks%2FeMarketing%2520-%2520The%2520Essential%2520Guide%2520to%2520Online%2520Marketing.pdf&ei=uLJkVODMDKHOygPC0oDABg&usg=AFQjCNEVp4Rx8m5wchGEyteKiRUTEp9bpw&sig2=kyg7bjpVWOy0dWzmp-LL1A&bvm=bv.79189006,d.bGQ&cad=rja

https://sites.google.com/site/imihosp/?pli=1


http://www.trendwatching.com/

http://discovermobilelife.com/

PARM2.2

____________________________________________________________________________________________________________________


Create wix.com account for creating web site

Administration

JACS Code

I200


134

Date of Approval



Raoul Bianchi


PARM2.2

____________________________________________________________________________________________________________________




Sustainable Tourism Planning and Development

Unit Code

33STP69001

Unit Occurrence(s)


Unit Abbreviation

T6 – STPD

Level of Study

6

Credit Value

20 ECTS Value 10

Home Department


Home Faculty

Business & Law

Unit Co-ordinator

Prof. Theodore Benetatos

Key Words

Sustainability, Tourism Management, Planning, Community Development.

Unit Description

Brief Summary

The unit is designed to provide students with a critical framework for analysing tourism planning and development at international level within the context of sustainability.

Indicative Content

This unit will develop a critical understanding of the concept of international tourism development through the lens of sustainability. For this different interpretations of core sustainability and sustainable tourism concepts are analysed. Theoretical and empirical interpretations of sustainable tourism are discussed with special focus on ecological, economical, social, and cultural impacts on society. Furthermore the unit will provide a critical view on tourism policy frameworks paradigms and the role of tourism in sustainable community developlent. A number of cases are used in a comparative perspective to analyse the potentials of sustainable tourism within tourism development and management. The syllabus is divided into 2 sections: Section 1 consequences of international tourism development and niche concepts of fair-trade, community based and alternative forms of tourism models are reviewed in different settings. Section 2 focuses specifically on the foundations of planning and development and relates the concepts of Section 1 within a ‘planning for sustainability framework’ with the development of a sustainable tourism development plan.

PARM2.2

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On successful completion of this unit students will be able to: 1) demonstrate a critical understanding of the business, political , social

technological and environmental factors influencing the development of international tourism;

2) critically assess the practical role of ‘niche’ concepts such as community based tourism, ecotourism and other sustainable tourism forms as part of a broader sustainable development strategy;

3) Assess development needs, impacts and conflicts in a diverse range of tourism destination contexts;

4) Propose and justify appropriate policy and planning concepts to achieve sustainable destination development goals.

Assessment


Element






Employability


1, 2



2


2


2


1, 2


1, 2

Sustainability




Assessment 1 – Essay (50%) 2000 words The first assessment will be an essay providing a critical review of topics, referring to current international developments regarding sustainability and sustainable tourism planning practices (Assessing Learning Outcomes 1 and 2). Formative assessment will require students to construct a structure for the essay topic and discuss this approach with the unit leader.

PARM2.2

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Assessment 2 –Group Presentation with Individual Element (50%) 20 minutes For the final assessment the students will be required to create a sustainable tourism development plan for a chosen destination. This will be in the form of a group presentation along with a 3000 word group report. 20% of the mark will be allocated to all group members performance and the 30% will assess the group performance and the associated report (Assessing Learning Outcome 3 and 4). Formative assessment will involve students meeting in groups with the unit leader to outline and justify their choice of destination and their approach to the presentation.


Minimum Pass Mark

40%

Learning Activities


Type of Activity %


Directed Study 25



Core Textbook as provided in class: Chris Cooper (2012) Essentials of Tourism, Financial Times Press


Books Anthony S. Travis (2011) Planning for Tourism, Leisure and Sustainability: International Case Studies, Cabi Publications Dredge, D, Jenkins, J and Whitford, M (2011), Tourism planning and policy: historical development and contemporary challenges, in D Dredge & J Jenkins (eds.), Stories of practice: tourism policy and planning, Ashgate, Farnham, UK, pp. 13-35. Fennell, D (2014) Ecotourism, Routledge; 4th edition. Gunn C.A. and Var T. (2002): Tourism Planning (4th ed.). Routledge, London. Hall, C M (2008) Tourism Planning: Policies, Processes and Relationships, 2nd Ed, Harlow: Pearson Hannam, K and Knox, D (2010) Understanding Tourism: A Critical Introduction, Sage Publications Ltd Inskeep, E (1994) National and Regional Tourism Planning: Methodologies and Case Studies, London: Routledge/WTO Lanier, P (2013) Sustainable Tourism: A Small Business Handbook for Success, CreateSpace Independent Publishing Platform.

http://www.amazon.com/Kevin-Hannam/e/B003NP1TU4/ref=ntt_athr_dp_pel_1

http://www.amazon.com/s/ref=ntt_athr_dp_sr_2?_encoding=UTF8&sort=relevancerank&search-alias=books&ie=UTF8&field-author=Dan%20Knox

PARM2.2

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Novelli, M (2005) Niche Tourism: Contemporary Issues, Trends and Cases, Oxford: Butterworth Heinemann Journals Castellani V. and S. Sala (2010) Sustainable performance index for tourism policy development, Tourism Management, Vol 31, Issue 6, pp 871–880 Delgado, A and Palomeque, F (2014) Measuring sustainable tourism at the municipal level, Annals of Tourism Research, Volume 49, Pages 122-137. Phillips, P and Moutinho, L (2014) Critical review of strategic planning research in hospitality and tourism, Annals of Tourism Research, Volume 48, Pages 96-120. Scheyvens, R (2002) Tourism for Development: Empowering Communities, Harlow: Pearson E-Resources Emerald Insite (accessed via IMI Moodle) Directory of Open Access Journals (accessed via IMI Moodle) Institute of Hospitality Management (accessed via IMI Moodle) Mintel (accessed via IMI Moodle) Science Direct (accessed via IMI Moodle)


E-resources www.academicearth.org www.socialimpactassessment.org www.wttc.org www.awish-hellas.org www.traveldailynews.com www.ttra.com www.world-tourism.com www.httc.org www.ehotlier.com www.hospitalitynet.org/index.html www.hotelnewsresource.com/ www.hospitalitynet.org/index.html www.traveldailynews.com/ www.unwto.org/index.php http://www.gstcouncil.org/ http://ec.europa.eu/enterprise/sectors/tourism/sustainable-tourism/index_en.htm


N/A


None



134

Date of Approval

Date of Most Recent

http://www.sciencedirect.com/science/journal/02615177

http://www.sciencedirect.com/science/journal/02615177/31/6

PARM2.2

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Consideration


Raoul Bianchi


PARM2.2

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Events Management

Unit Code

33EM69001

Unit Occurrence(s)


Unit Abbreviation

E6 – EM

Level of Study

6

Credit Value

20 ECTS Value 10

Home Department


Home Faculty

Business & Law

Unit Co-ordinator

Gareth Currie

Key Words

Events Management; Strategy; Design; Programming; Bidding; Services; Suppliers; Workforce; Leadership; Project Planning; Budgets; Crowd Management; Health & Safety; Audiences & Motivations; Impacts; Sustainability; Evaluation

Unit Description

Brief Summary

This unit focuses on the structure and organisation of the events industry and the operational knowledge required for the management of events through their various stages.

Indicative Content

The unit begins with an introduction to core features of the events markets and the range of products offered by various business sectors. The focus then moves to examining the processes and skills necessary for successful event management, specifically exploring event planning, bidding, sponsorship, operations and evaluation. Supplies, logistics and the implications of in-house vs contractual models are explored. Students are then tasked with designing, bidding, programming and operating their own event before finally evaluating the entire process

Learning Outcomes


On successful completion of this unit students will be able to: 1. Apply creative aptitude and skills necessary to bid for, plan, and develop an event concept; 2. Prepare and execute a live event within a competitive environment; and 3. Formulate a strategic and operational event management plan recognising and evaluating alternative solutions to complex problems associated with consequences of a live event

PARM2.2

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Assessment


Element


1 Coursework 20% 1




Employability


1, 2

Demonstrate a high degree of professionalism. (E) 1, 2


1, 2


1, 2


1, 2


1, 2


2

Sustainability




Assessment 1: Group Presentation (20%)15 mins Students will present their initial event concept together with a briefing paper which outlines their progress to date. To include aspects of programming, innovation, and initial plans for services, supplies and labour. (Assessing Learning Outcome 1) Formative assessment will take the form of meeting with subject tutor to discuss the practicality viability of the concept proposed Assessment 2: Strategic and Operational Event Management Plan and Delivery (80%) Students will submit a strategic and operational event management plan consisting of individually written sections collated together as a single plan. The foundation for the strategic and operational event management plan will be based on the summative and formative feedback given from the event proposal presentation. Each section of the plan will provide 'core elements' that consider and critically analyse relevant academic management theory and operational practices to successfully deliver the event proposal. Students will also be marked on how successfully they apply and manage their 'core

PARM2.2

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elements' throughout the live event process. Marks will be awarded on the following basis:

Plan Section (4,000 words) 40% (Individual)

Management of Core Elements 40% (Individual)

(Assessing Learning Outcomes 2 and 3) Formative assessment will take the form of tutor group meetings where students will provide updates on their progress based on given criteria.


Minimum Pass Mark

40%

Learning Activities


Type of Activity %


Directed Study 25%


Learning Resources


Core Text as provided in class: Bowdin, G, McDonnell, I, Allen, J, and O’Toole, W (2011) Events Management, 3rd ed, Oxford: Butterworth-Heinemann


Books Allen, J (2009) Event Planning: The Ultimate Guide to Successful Meetings, Corporate Events, Fundraising Galas, Conferences, Conventions, Incentives and Other Special Events, 2nd ed, Ontario: Wiley & Sons Ferdinand, N and Kitchin, P J (2012) Events Management: An International Approach, SAGE Publications Ltd

Lindsey, K (2011) Planning and Managing a Corporate Event, Oxford: How To Books Preston, C A (2012) Event Marketing: How to Successfully Promote Events, Festivals, Conventions, and Expositions, New Jersey: Wiley & Sons Silvers, J R (2008) Risk Management for Meetings and Events. Abingdon: Routledge Rogers, T (2007) Conferences and Conventions, a Global Industry, 2nd Ed, Oxford: Butterworth-Heinemann E-resources Tum, J, Norton, P and Wright, N J (2006) Management of Event Operations, Oxford: Butterworth-Heinnemann: available from http://www.sciencedirect.com/science/book/9780750663625 Meeting Professionals International: (http://www.mpiweb.org) Meetingsnet: (http://meetingsnet.com)

http://www.sciencedirect.com/science/book/9780750663625

http://www.mpiweb.org/

http://meetingsnet.com/

PARM2.2

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Event Management Body of Knowledge: (http://www.embok.org)


Books Conway, D G (2009) The Event Managers Bible: The Complete Guide to Planning and Organising a Voluntary or Public Event, 3rd ed, Oxford: How to Books Ltd Jones, M (2009) Sustainable Event Management: A Practical Guide Oxon: Earthscan E- Resources Emerald Insite (accessed via IMI Moodle) Directory of Open Access Journals (accessed via IMI Moodle) Institute of Hospitality Management (accessed via IMI Moodle) Mintel (accessed via IMI Moodle) Science Direct (accessed via IMI Moodle)


N/A


None

Administration JACS Code

N820


134

Date of Approval



Raoul Bianchi


http://www.embok.org/

PARM2.2

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Entrepreneurship, Creativity and Innovation

Unit Code

33ECI69001

Unit Occurrence(s)


Unit Abbreviation

H6 – ECI

Level of Study

6

Credit Value

20 ECTS Value 10

Home Department


Home Faculty

Business & Law

Unit Co-ordinator

Ioannis Evagelou

Key Words

Entrepreneurship, Start-ups, Innovation, Creativity, New Ventures, Business Ideas, Business Concepts, Business Plans

Unit Description

Brief Summary

This unit will integrate entrepreneurship, creativity and innovation as critical factors for success in the global hospitality industry in the context of new venture creation.

Indicative Content

This unit will cover the following: theoretical foundations of entrepreneurship, creativity and innovation; Applied innovation and creativity within the tourism and hospitality industries; Transforming an idea to a business concept to a product/service; Start-ups: current trends and developments; Pitching your idea in front of a panel of investors: elevator pitch events; Funding and financing your concept idea and start-up; Developing a Business Plan: structure, contents and philosophy; Financial evaluation, Project Management and Sustainability of start-up companies; Business Plan Presentation


On successful completion of this unit students will be able to: 1. Appreciate of the theory of entrepreneurship, creativity and innovation and

an ability to relate this to practice. 2. Analyze and synthesize relevant data to evaluate new ideas/solutions. 3. Demonstrate critical thinking/creativity and manage the creative processes in

themselves and others. 4. Prepare, present and critically appraise a business plan for a given idea in

order to seek funding from external sources and reflect ‘best practice’.

PARM2.2

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Assessment


Element



2 Coursework 60% 2, 3,4



Employability


1, 2

Demonstrate a high degree of professionalism. (E) 1, 2


1, 2


1, 2


1, 2


1, 2


1, 2

Sustainability




Assessment 1: Presentation (40%) 15 minutes: Students will be required to work in groups on this presentation-based assessment with no written report. Assessment will be based on a verbal presentation in the form of an elevator pitch. The students are expected to augment the provided information in relation to a new business concept idea and its transformation to a product and/or service. The presentation should elaborate on the business description, the attributes of the product/service, customer needs and applications, value proposition, market size, fit and opportunity, competition, marketing strategy and initial start-up capital requirements and possible sources of financing. (Assessing Learning Outcomes 3 and 4)

Assessment 2: Business Plan (60%) 3,000 words Groups of students will be required to develop a full and comprehensive Business Plan for the product or service, which they have selected (40% of assessment mark) Individual students will be required to defend a facet of the plan to a panel of academics (20% of assessment mark). (Assessing Learning Outcomes 1 and 2) Formative assessment will take to the form of groups meeting with the tutor and discussing their progress based to date based on a set criteria. The tutor will provide verbal feedback based on the development of the plan.

PARM2.2

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Minimum Pass Mark

40%

Learning Activities


Type of Activity %


Directed Study 25



Core Textbook as provided in class: Spinelli, S. Jr & Adams, R. (2012) New Venture Creation: Entrepreneurship for the 21st Century, McGraw-Hill International Edition


Books Blanchard, Z J, (2010) Creativity, Innovation, and Entrepreneurship, Needle Rat Business. Drucker, P.F. (2004) Innovation and Entrepreneurship, Harper Collins e-books. Gee, C Y (2008) International Hotels: Development and Management, 2nd ed., Educational Institute of American Hotel & Mot. Lee-Ross, D. and Lashley, C. (2009) Entrepreneurship & Small Business Management in the Hospitality Industry. Oxford: Butterworth-Heinemann. Lumsdaine, E. & Binks, M., (2006) Entrepreneurship from Creativity to Innovation: Effective Thinking Skills for a Changing World, Trafford Publishing. Sheppardson, C. and Gibson, H. (2011) Leadership and Entrepreneurship in the Hospitality Industry, Goodfellow Publishers. E-resources: Emerald Insite (accessed via IMI Moodle) Directory of Open Access Journals (accessed via IMI Moodle) Institute of Hospitality Management (accessed via IMI Moodle) Mintel (accessed via IMI Moodle) Science Direct (accessed via IMI Moodle) http://www.ehotelier.com http://www.entrepreneur.com http://www.hospitalitynet.org http://www.inc.com https://www.khanacademy.org/about http://online.wsj.com/europe http://www.tnooz.com http://www.entrepreneur.com/article/237608 http://www.tnooz.com/article-category/startups-2/


http://www.entrepreneur.com/


http://www.inc.com/

https://www.khanacademy.org/about

http://online.wsj.com/europe

http://www.tnooz.com/

http://www.entrepreneur.com/article/237608

http://www.tnooz.com/article-category/startups-2/

PARM2.2

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Journals Getz, D. and Petersen, T., (2005) Growth and profit-oriented entrepreneurship among family business owners in the tourism and hospitality industry, International Journal of Hospitality Management, 24(2), pp. 219-242. Hjalager, A.-M. (2013) 100 Innovations that Transformed Tourism, Journal of Travel Research, 30 December 2013 [online] Available from: http://jtr.sagepub.com/content/early/2013/12/27/0047287513516390


Books Stokes, D. and Wilson, N. (2006) Small Business Management and Entrepreneurship, 5th edition, Thomson, London. Tidd, J., Bessant, J. and Pavitt, K. (2005) Managing Innovation, 3rd edition, Wiley & Sons, Chichester. Wickham, P. A. (2004) Strategic Entrepreneurship, 3rd edition, Prentice-Hall, London. Journals Johnson, K. (2009) ‘Corporate sperm counts and boiled frogs seeds of ideas to kindle innovation in students’, International Journal of Contemporary Hospitality Management, 21(2), pp. 179-190. Klonowski, D., Power, J. and Linton, D. (2008) ‘The Development of Franchise Operations in Emerging markets: The Case of a Poland-Based Restaurant Operator’, Cornell Hospitality Quarterly, 49(4), pp. 436-449. E-resources http://www.hbr.org


N/A


None


N862


134

Date of Approval




http://jtr.sagepub.com/content/early/2013/12/27/0047287513516390

http://www.hbr.org/

PARM2.2

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Unit Title

Hospitality Business Across Cultures

Unit Code

33HBC69001

Unit Occurrence(s)


Unit Abbreviation

H6 – HBAC

Level of Study

6

Credit Value

20 ECTS Value 10

Home Department


Home Faculty

Business & Law

Unit Co-ordinator

Ioannis Evagelou

Key Words

National Cultures, Cross-Cultural Management, Hospitality Management, Management Across Cultures, Business Communications, Cultural Differences

Unit Description

Brief Summary

The unit aims to introduce students to cross-cultural hospitality business particularities and essential insights on national cultures in the context of hospitality companies expanding abroad.

Indicative Content

This course will cover the following topics: the global tourism and hospitality industry, globalization effects, national cultures and cultural dimensions, cross-cultural business communications, cross-cultural sensitivity and competences, hospitalityy companies expanding overseas, modes of entry, key emerging markets, case studies, feasibility and sustainability issues.


On successful completion of this unit students will be able to: 1. Assess the impacts of globalisation and its effects on the international

hospitality industry. 2. Identify with national cultures and cross-cultural dimensions on key

emerging markets. 3. Understand cultural particularities and relevant insights when hospitality

companies are expanding their business overseas 4. Effectively work with different cultures in international business

environments.

Assessment

PARM2.2

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Element


1 Coursework 50% 1-2

2 Coursework 50% 3-4


Outcomes


Employability


1, 2



1, 2


2


2


1, 2


1, 2

Sustainability




Assessment 1: Individual Report (50%) 1,500 words: Students are required to choose a country (other than their own) and prepare an individual report on the country’s national culture and business environment. The report should provide comprehensive insights on the country’s hospitality sector but also its main cultural characteristics, with particular emphasis and commenting on whether the country is a favorable, or not, place for foreign companies to expand (Assessing Learning Outcomes 1 and 2) Formative assessment will require students to produce a report structure for approval by the unit leader.

Assessment 2: Group Research Project (50%) 3,500 words: Students will be required to work on a research project, based on market and industry’s data as well as other published sources, through which they will investigate and propose the expansion of a hospitality company overseas. More specifically, the context of this research project is to investigate the fit between the company’s plans of expansion and the country’s national culture and business environment. Students are required to critically discuss and comment on whether the country could be an appropriate location for the company’s expansion plans and which mode of entry would be more suitable to be followed (Assessing Learning Outcomes 3 and 4) Formative assessment will be two meetings where groups are required to produce an account of their progress to date to the unit leader

PARM2.2

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Minimum Pass Mark

40%

Learning Activities


Type of Activity %


Directed Study 25



Trompenaars, F. and Hampden-Turner, C. (2012) Riding the Waves of Culture: Understanding Cultural Diversity in Business, London: McGraw-Hill Education


Books Chuck Yim Gee (2008) International Hotels: Development and Management, Educational Institute of American Hotel & Motel. Knudsen, B.T. and A.M. Wade (2010) Re-Investing Authenticity: Tourism, Place and Emotions. Bristol: Channel View Publications Hofstede, G. (2001), Culture’s Consequences: Comparing Values, Behaviors, Institutions and Organizations Across Nations, 2nd ed., Thousand Oaks, CA: Sage. Peng, W. M. (2009) Global Business, Canada: South-Western Cengage Learning Reisinger, Y and L.W. Turner (2003) Cross Cultural Behaviour in Tourism. Oxford: Butterworth Heinemann Timmons, J and Spinelli, S (2008) New Venture Creation – Entrepreneurship for the 21st Century, 7th ed., McGraw-Hill International Edition. Wietasch, B. (2012) Global Management: Dancing with Icebergs, Vienna: Linde Verlag Wien Yvette Reisinger, (2008) International Tourism: Cultures and Behaviour, Oxford: Butterworth-Heinemann. E-resources Baum, T. and Hearns, N. (2009) ‘Resource Guide: Cultural Awareness for Hospitality and Tourism’, Hospitality, Leisure, Sport and Tourism Network, [Online] https://www.heacademy.ac.uk/sites/default/files/cultural_awareness_hosp_tourism.pdf Boyken, D. R. (no date) ‘Overcoming Cultural Differences in International Hotel Development’, Hotel Executive [Online] http://hotelexecutive.com/business_review/1750/overcoming-cultural-differences-in-international-hotel-development Intercultural Communication Challenges in the Hospitality Industry [Blog]

https://www.heacademy.ac.uk/sites/default/files/cultural_awareness_hosp_tourism.pdf

https://www.heacademy.ac.uk/sites/default/files/cultural_awareness_hosp_tourism.pdf

http://hotelexecutive.com/business_review/1750/overcoming-cultural-differences-in-international-hotel-development

http://hotelexecutive.com/business_review/1750/overcoming-cultural-differences-in-international-hotel-development

PARM2.2

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http://sherwoodfleming.com/aboutsherwood/ Journal Articles Chevrier, S. (2009) ‘Is national culture still relevant to management in a global context? The case of Switzerland’, International Journal of Cross Cultural Management, 9(2), pp. 169–84. Lee, S. J. and Shah-Hosseini, S. (2013) ‘How does an international company ensure that its culture remains intact while also be flexible enough to cater to local behaviors?’ Cornell University, ILR, [Online] http://digitalcommons.ilr.cornell.edu/cgi/viewcontent.cgi?article=1022&context=student Velo, V. and Mittaz, C. (2006) ‘Breaking into emerging international hotel markets: Skills needed to face this challenge and ways to develop them in hospitality management students’, International Journal of Contemporary Hospitality Management, 18(6), pp. 496-508. [Online] http://www.utsc.utoronto.ca/~phanira/WebIntl/moscow%20aerostar%20adapting%20systems%20to%20in%20russian%20culture.pdf


Journals Barinaga, E. (2007), ‘Cultural diversity’ at work: “national culture” as a discourse organizing an international project group’, Human Relations, 60(2), pp. 315–40. Brannen, M.Y. and J. Salk (2000) ‘Partnering across borders: negotiating organizational culture in a German-Japanese joint venture’, Human Relations, 52(4), pp. 451–87. Devine, F. Baum, T., Hearns, N. and Devine, A. (2007) ‘Cultural Diversity in Hospitality Work: The Northern Ireland Experience’, International Journal of Human Resource Management. 18 (2), pp. 333-349. Gertsen Cardel,M. and A.-M. Søderberg (2010),‘Expatriate stories about culturalencounters – a narrative approach to cultural learning processes in multinationalcompanies’, Scandinavian Journal of Management, 26(3), pp. 248–57. Tsang, N. K. F. (2011) ‘Dimensions of Chinese culture values in relation to service provision in hospitality and tourism industry’, International Journal of Hospitality Management, 30(3), pp. 670-679. E-Resources Emerald Insite (accessed via IMI Moodle) Directory of Open Access Journals (accessed via IMI Moodle) Institute of Hospitality Management (accessed via IMI Moodle) Mintel (accessed via IMI Moodle) Science Direct (accessed via IMI Moodle)


N/A


None


N862

http://sherwoodfleming.com/aboutsherwood/

http://digitalcommons.ilr.cornell.edu/cgi/viewcontent.cgi?article=1022&context=student

http://digitalcommons.ilr.cornell.edu/cgi/viewcontent.cgi?article=1022&context=student

http://www.utsc.utoronto.ca/~phanira/WebIntl/moscow%20aerostar%20adapting%20systems%20to%20in%20russian%20culture.pdf

http://www.utsc.utoronto.ca/~phanira/WebIntl/moscow%20aerostar%20adapting%20systems%20to%20in%20russian%20culture.pdf

PARM2.2

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134

Date of Approval


