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Report of ProgrammeValidation Panel

Named Award: Bachelor of Arts (Honours)Programme Title(s): Bachelor of Arts (Hons) in Event ManagementExit Award(s): Not applicableAward Type: Honours Bachelor DegreeAward Class: MajorNFQ Level: 8ECTS / ACCS Credits: 60First Intake: September 2014

Named Award: Bachelor of ArtsHigher Certificate in Arts

Programme Title(s): Bachelor of Arts in Event ManagementExit Award(s): Higher Certificate in Arts in Event StudiesAward Type: Ordinary Bachelor Degree

Higher CertificateAward Class: MajorNFQ Level: 7,6ECTS / ACCS Credits: 180, 120First Intake: September 2014

Programme Development Team

Dr Patricia Moriarty (Head of School) Rosemary Leonard Colin CooneyBrianian Erraught (Head of Section) Michelle O’Shea Elizabeth MurrayAlan McCabe Aidan Hoare James BrowneLorraine Dunne Michael McNamara Karen ComminsMaria Roddy Freyne Vicky LeahyKaren Commins Mairead McKiernanColette Kelly Brian Boyd

Named Award: Bachelor of Arts (Honours)Programme Title(s): Bachelor of Arts (Hons) in Hospitality ManagementExit Award(s): Not applicableAward Type: Honours Bachelor DegreeAward Class: MajorNFQ Level: 8ECTS / ACCS Credits: 60First Intake: September 2014Named Award: Bachelor of Arts (Honours)


Bachelor of ArtsHigher Certificate in Arts

Programme Title(s): Bachelor of Arts (Hons) in Hospitality ManagementBachelor of Arts in Hospitality Management

Exit Award(s): Higher Certificate in Arts in Hospitality SkillsAward Type: Honours Bachelor Degree

Ordinary Bachelor DegreeHigher Certificate

Award Class: MajorNFQ Level: 7,6ECTS / ACCS Credits: 180, 120First Intake: September 2014


Dr Patricia Moriarty (Headof School)

Michael McNamara

Brianian Erraught (Head ofSection)

Brian Boyd

Alan McCabe Colin CooneyLorraine Dunne Mara Roddy-FreyneRosemary Leonard Colette KellyMichelle O’Shea James BrowneAidan Hoare Karen Commins

Panel Members

Mr. Terry Twomey Chair Vice-President, Limerick Institute ofTechnology (LIT)

Mr. John O'Hara External Academic Head of Department of Hospitality,Tourism and Leisure, Athlone Instituteof Technology (AIT)

Mr. Adrian Gregan External Academic Head of Department of Tourism andHospitality Studies, Cork Institute ofTechnology (CIT)

Mr. Michael Dalton Industry Representative Groups and Incentives Manager,Moloney and Kelly Travel

Ms. Karen Devine Industry Representative WhiteLight ConsultingDr. Brendan Ryder Secretary Assistant Registrar, Dundalk Institute of

Technology (DkIT)


1 Introduction

The following report to Academic Council is a validation panel report from an expert panel ofassessors on a proposal from the Section of Hospitality Studies in the School of Business andHumanities at Dundalk Institute of Technology to design the following programme(s):

Bachelor of Arts (Hons) in Event Management Bachelor of Arts in Event Management Higher Certificate in Arts in Event Studies Bachelor of Arts (Hons) in Hospitality Management Bachelor of Arts in Hospitality Management Higher Certificate in Arts in Hospitality Skills

The evaluators would like to thank the members of the development team for engaginggenerously and openly with the review process.

The report is divided into the following sections:

Background to Proposed Programme General Findings of the Validation Panel Programme-Level Findings Module-Level Findings

2 Background to Proposed Programme

See programme submission for more detailed information.

3 General Findings of the Validation Panel

The panel would like to commend the programme development team on the passion exhibitedfor their discipline area and for the positive responses that they provided to the panel duringthe course of the day. It was clearly evident that a significant amount of self-reflection andevaluation was conducted by the programme development team (the presentation at thebeginning of the session provided very good context for the panel). There was a very strongsense of teamwork and ownership throughout the entire event.

The panel would also like to commend the following:

The clear commitment of the Institute and the Section to continuing professionaldevelopment (CPD) as evidenced by the intensity of interaction with the Institute’s Centrefor Excellence in Learning and Teaching (CELT). The panel particularly note the number ofacademic staff (12+) in the Section that have either completed or are completing the M.A.in Learning and Teaching within the Institute.

The introduction by the Institute of stage and programme co-ordinators (including firstyear convenors) and the clear benefits that they are bringing to planning, managementand communication within the Section of Hospitality Studies.

The balance between theory and practice on the programme. The integrated approach being adopted in the event management, planning and execution

modules that form the backbone of the programme. This demonstrates a commitment tobalancing the student assessment workload.


The planning and management of the work placement (over 500 to date within theSection) with the effective co-operation of the Institute’s work placement office.

The incorporation of study trips to international destinations (e.g. London, Paris, Lyon andothers) that clearly enrich the student experience and enhance the students employmentprospects

The innovation demonstrated by the programme development team as evidenced by theuse of Technology-Enhanced Learning (TEL) (including blended learning).

Having considered the documentation provided and discussed it with the programmedevelopment team, the validation panel recommends the following:

Bachelor of Arts (Hons) in Event Management

Accredited for the next five academic years or until the next programmatic review,whichever occurs soonerAccredited subject to conditions and/or recommendations XRe-designed and re-submitted to the same validation panel after additionaldevelopmental workNot Accredited

Bachelor of Arts in Event ManagementHigher Certificate in Arts in Event Studies


Bachelor of Arts (Hons) in Hospitality Management


Bachelor of Arts in Hospitality ManagementHigher Certificate in Arts in Hospitality Skills



Note:

Conditions and recommendations described for the parent award apply equally for thehigher certificate(s) as appropriate.

Approval is conditional on the submission of a revised programme document that takesaccount of the conditions and recommendations outlined below and a response documentdescribing the actions of the Department to address the conditions and recommendationsmade by the programme validation panel. In this report, the term Condition is used to indicatean action or amendment which in the view of the validation panel must be undertaken priorto the commencement of the programme. Conditions are mandatory if the programme is to beapproved. The term Recommendation indicates an item to which the Programme Boardshould give serious consideration for implementation at an early stage and which should bethe subject of on-going monitoring.

4 Programme-Level Findings

This section of the report addresses the following programme level considerations:

Demand Award Institute strategy alignment Entry requirements Access, transfer and progression Standards and Outcomes Programme structure Teaching and Learning Strategies Assessment Strategy Resource requirements Quality Assurance.

4.1 Demand

Validation Criterion: Is there a convincing need for the programme and has evidencebeen provided to support it?

Overall Finding: Yes

Condition(s):

None.

Recommendation(s):

None.

4.2 Award

Validation Criterion: Is the level and type of the award appropriate?Overall Finding: Yes


Condition(s):

None.

Recommendation(s):

None.

4.3 Institute Strategy Alignment

Validation Criterion: Is the proposed programme aligned to the Institute’s strategy andare the strategic themes of entrepreneurship, sustainability andinternationalisation embedded in the proposed programme asappropriate?


Condition(s):

None.

Recommendation(s):

None.

4.4 Entry Requirements

Validation Criterion: Are the entry requirements for the proposed programme clear andappropriate?


Condition(s):

None.

Recommendation(s):

None.

4.5 Access, Transfer and Progression

Validation Criterion: Does the proposed programme incorporate the procedures foraccess, transfer and progression that have been established by theNQAI and does it accommodate a variety of access and entryrequirements?

Overall Finding: Yes, with recommendation(s)

Condition(s):

None.


Recommendation(s):

The panel would encourage the programme development team to consider providing theopportunities for students to progress to either Level 8 degree (Event Management orHospitality) in consideration of the level of commonality in the L7 degrees.

The Institute might consider an academic discussion around the Institute’s requirementfor progression from a Level 7 programme to a Level 8 programme (50% currently). Thepanel note that this is not a requirement in other Institutes.

4.6 Standards and Outcomes

Validation Criterion: Does the proposed programme meet the required award standardsfor programmes at the proposed NFQ level (i.e. conform to QQIAward Standards)?

For parent award? YesFor exit award (if applicable)? Yes


The awards standards requirements for programmes on the NFQ Framework can be found athttp://www.hetac.ie/publications_pol01.htm

Condition(s):

None.

Recommendation(s):

The programme development team needs to clarify the level of the modules in Stage 1 and2 of the programmes presented. The team was not clear on the differentiation between themodule levels.

4.7 Programme Structure

Validation Criterion: Is the programme structure logical and well designed and can thestated proposed programme outcomes in terms of employmentskills and career opportunities be met by this programme?


Condition(s):

None.

Recommendation(s):

Stage 3 programme schedules need to be amended to show the correct mandatory andelective modules:


o The programme schedule for Stage 3, Semester 1 of the Event Management degreeis incorrect.

o The module Event Production Management currently in Stage 3, Semester 1 of theEvent Management degree should be in Stage 3 Semester 2 (i.e. Semester 6).

o The module Revenue Management for the Hospitality Industry currently listed as anelective in Stage 3, Semester 1 of the Hospitality Management degree should be amandatory module.

There needs to be greater clarity around the credits for the Preparation for Placementmodule.

4.8 Teaching and Learning Strategies

Validation Criterion: Have appropriate teaching and learning strategies been providedfor the proposed programme?


Condition(s):

None.

Recommendation(s):

None.

4.9 Assessment Strategies

ValidationCriterion:

Have appropriate programme assessment strategies been provided forthe proposed programme (as outlined in the QQI/HETAC Assessmentand Guidelines, 2009)?


Assessment strategies are required in line with HETAC’s Assessment and Standards andshould form a substantial part of the documentation to be considered by the programmevalidation panel. See (HETAC (2009) Assessment and Standards, Section 4.6.1, page 33).Accordingly the assessment strategy should address the following (See (HETAC (2009)Assessment and Standards, Section 2.2.5, page 13) :

Description and Rationale for the choice of assessment tasks, criteria and procedures. Thisshould address fairness and consistency, specifically their validity, reliability andauthenticity;

Describe any special regulations; Regulate, build upon and integrate the module assessment strategies; Provide contingent strategy for cases where learners claim exemption from modules,

including recognition of prior learning; Ensure the programme’s continuous assessment workload is appropriately balanced; Relate to the teaching and learning strategy;


Demonstrate how grading criteria will be developed to relate to the Institutional gradingsystem.

The Institute resource entitled Assessment and Learning: A Policy for Dundalk Institute ofTechnology (Nov 2010) (https://www.dkit.ie/celt/documents-and-policies/assessment-and-learning-guidelines-dundalk-institute-technology) should also be consulted.

Condition(s):

None.

Recommendation(s):

None.

4.10Resource Requirements


Does the Institute possess the resources and facilities necessary todeliver the proposed programme?


Condition(s):

None.

Recommendation(s):

None.

4.11Quality Assurance


Does the proposed programme demonstrate how the Institute’squality assurance procedures have been applied and that satisfactoryprocedures exist for the on-going monitoring and periodic review ofprogrammes?


The Institute’s Quality Assurance Procedures are published in the Academic QualityAssurance Manual available at: https://www.dkit.ie/registrar/policies/academic-quality-manual and include approved procedures for the on-going monitoring and periodic review ofProgrammes.

Condition(s):

None.

Recommendation(s):

None.


4.12Module-Level Findings

Condition(s):

None.

Recommendation(s):

Reconsider module titles for the event management programmes wherever they refer onlyto hospitality.

Examine the module title for the Advanced Food and Beverage module (BA in EventManagement) and whether the word “advanced” is appropriate.

Consider whether the economics content fits better in Stage 3 or Stage 4 of the programmeand whether the word “economics” needs to be included in the module title. The panelwere of the view that not enough economics is present in the module as currentlypresented.

4.13Assessment Strategies


Have appropriate module assessment strategies been included in theproposed programme?

Overall Finding:

Condition(s):

None.

Recommendation(s):

None.

4.14Other Findings

Condition(s)

None.

Recommendation(s):

None.

Report of Validation Panel Page 1/11

Response to the Reportof the Programme Validation Panel

Date: 8th May 2014

Named Award: Bachelor of Arts (Honours)Programme Title(s): Bachelor of Arts (Hons) in Event ManagementExit Award(s): Not applicableAward Type: Honours Bachelor DegreeAward Class: MajorNFQ Level: 8ECTS / ACCS Credits: 60First Intake: September 2014

Named Award: Bachelor of ArtsHigher Certificate in Arts

Programme Title(s): Bachelor of Arts in Event ManagementExit Award(s): Higher Certificate in Arts in Event StudiesAward Type: Ordinary Bachelor Degree

Higher CertificateAward Class: MajorNFQ Level: 7,6ECTS / ACCS Credits: 180, 120First Intake: September 2014


Dr Patricia Moriarty (Head of School) Rosemary Leonard Colin CooneyBrianian Erraught (Head of Section) Michelle O’Shea Elizabeth MurrayAlan McCabe Aidan Hoare James BrowneLorraine Dunne Michael McNamara Karen ComminsMaria Roddy Freyne Vicky LeahyKaren Commins Mairead McKiernanColette Kelly Brian Boyd

Named Award: Bachelor of Arts (Honours)Programme Title(s): Bachelor of Arts (Hons) in Hospitality ManagementExit Award(s): Not applicableAward Type: Honours Bachelor DegreeAward Class: MajorNFQ Level: 8


ECTS / ACCS Credits: 60First Intake: September 2014

Named Award: Bachelor of Arts (Honours)Bachelor of ArtsHigher Certificate in Arts

Programme Title(s): Bachelor of Arts (Hons) in Hospitality ManagementBachelor of Arts in Hospitality Management

Exit Award(s): Higher Certificate in Arts in Hospitality SkillsAward Type: Honours Bachelor Degree

Ordinary Bachelor DegreeHigher Certificate

Award Class: MajorNFQ Level: 8,7,6ECTS / ACCS Credits: 60, 180, 120First Intake: September 2014


Dr Patricia Moriarty (Headof School)

Michael McNamara

Brianian Erraught (Head ofSection)

Brian Boyd

Alan McCabe Colin CooneyLorraine Dunne Mara Roddy-FreyneRosemary Leonard Colette KellyMichelle O’Shea James BrowneAidan Hoare Karen Commins

Panel Members

Mr. Terry Twomey Chair Vice-President, Limerick Institute ofTechnology (LIT)

Mr. John O'Hara External Academic Head of Department of Hospitality,Tourism and Leisure, Athlone Instituteof Technology (AIT)

Mr. Adrian Gregan External Academic Head of Department of Tourism andHospitality Studies, Cork Institute ofTechnology (CIT)

Mr. Michael Dalton Industry Representative Groups and Incentives Manager,Moloney and Kelly Travel

Ms. Karen Devine Industry Representative WhiteLight ConsultingDr. Brendan Ryder Secretary Assistant Registrar, Dundalk Institute of

Technology (DkIT)


1 Introduction

The following report to Academic Council is a validation panel report from an expert panel ofassessors on a proposal from the Section of Hospitality Studies in the School of Business andHumanities at Dundalk Institute of Technology to design the following programme(s):

Bachelor of Arts (Hons) in Event Management Bachelor of Arts in Event Management Higher Certificate in Arts in Event Studies Bachelor of Arts (Hons) in Hospitality Management Bachelor of Arts in Hospitality Management Higher Certificate in Arts in Hospitality Skills

The evaluators would like to thank the members of the development team for engaginggenerously and openly with the review process.

The report is divided into the following sections:

Background to Proposed Programme General Findings of the Validation Panel Programme-Level Findings Module-Level Findings

2 Background to Proposed Programme

See programme submission for more detailed information.

3 General Findings of the Validation Panel

The panel would like to commend the programme development team on the passion exhibitedfor their discipline area and for the positive responses that they provided to the panel duringthe course of the day. It was clearly evident that a significant amount of self-reflection andevaluation was conducted by the programme development team (the presentation at thebeginning of the session provided very good context for the panel). There was a very strongsense of teamwork and ownership throughout the entire event.

The panel would also like to commend the following:

The clear commitment of the Institute and the Section to continuing professionaldevelopment (CPD) as evidenced by the intensity of interaction with the Institute’s Centrefor Excellence in Learning and Teaching (CELT). The panel particularly note the number ofacademic staff (12+) in the Section that have either completed or are completing the M.A.in Learning and Teaching within the Institute.

The introduction by the Institute of stage and programme co-ordinators (including firstyear convenors) and the clear benefits that they are bringing to planning, managementand communication within the Section of Hospitality Studies.

The balance between theory and practice on the programme. The integrated approach being adopted in the event management, planning and execution

modules that form the backbone of the programme. This demonstrates a commitment tobalancing the student assessment workload.


The planning and management of the work placement (over 500 to date within theSection) with the effective co-operation of the Institute’s work placement office.

The incorporation of study trips to international destinations (e.g. London, Paris, Lyon andothers) that clearly enrich the student experience and enhance the students employmentprospects

The innovation demonstrated by the programme development team as evidenced by theuse of Technology-Enhanced Learning (TEL) (including blended learning).

Having considered the documentation provided and discussed it with the programmedevelopment team, the validation panel recommends the following:

Bachelor of Arts (Hons) in Event Management


Bachelor of Arts in Event ManagementHigher Certificate in Arts in Event Studies


Bachelor of Arts (Hons) in Hospitality Management


Bachelor of Arts in Hospitality ManagementHigher Certificate in Arts in Hospitality Skills



Note:

Conditions and recommendations described for the parent award apply equally for thehigher certificate(s) as appropriate.

Approval is conditional on the submission of a revised programme document that takesaccount of the conditions and recommendations outlined below and a response documentdescribing the actions of the Department to address the conditions and recommendationsmade by the programme validation panel. In this report, the term Condition is used to indicatean action or amendment which in the view of the validation panel must be undertaken priorto the commencement of the programme. Conditions are mandatory if the programme is to beapproved. The term Recommendation indicates an item to which the Programme Boardshould give serious consideration for implementation at an early stage and which should bethe subject of on-going monitoring.

4 Programme-Level Findings

This section of the report addresses the following programme level considerations:

Demand Award Institute strategy alignment Entry requirements Access, transfer and progression Standards and Outcomes Programme structure Teaching and Learning Strategies Assessment Strategy Resource requirements Quality Assurance.

4.1 Demand

Validation Criterion: Is there a convincing need for the programme and has evidencebeen provided to support it?


Condition(s):

None.

Recommendation(s):

None.

4.2 Award

Validation Criterion: Is the level and type of the award appropriate?Overall Finding: Yes


Condition(s):

None.

Recommendation(s):

None.

4.3 Institute Strategy Alignment

Validation Criterion: Is the proposed programme aligned to the Institute’s strategy andare the strategic themes of entrepreneurship, sustainability andinternationalisation embedded in the proposed programme asappropriate?


Condition(s):

None.

Recommendation(s):

None.

4.4 Entry Requirements

Validation Criterion: Are the entry requirements for the proposed programme clear andappropriate?


Condition(s):

None.

Recommendation(s):

None.

4.5 Access, Transfer and Progression

Validation Criterion: Does the proposed programme incorporate the procedures foraccess, transfer and progression that have been established by theNQAI and does it accommodate a variety of access and entryrequirements?


Condition(s):

None.


Recommendation(s):

The panel would encourage the programme development team to consider providing theopportunities for students to progress to either Level 8 degree (Event Management orHospitality) in consideration of the level of commonality in the L7 degrees.

The Institute might consider an academic discussion around the Institute’s requirementfor progression from a Level 7 programme to a Level 8 programme (50% currently). Thepanel note that this is not a requirement in other Institutes.

Response

The programme entry requirement has been adjusted to provide the opportunity forstudents to progress to either level 8 programmes

The progression requirement of 50% will be deliberated on by the programme board andbrought to the Academic Council for further discussion.

4.6 Standards and Outcomes

Validation Criterion: Does the proposed programme meet the required award standardsfor programmes at the proposed NFQ level (i.e. conform to QQIAward Standards)?

For parent award? YesFor exit award (if applicable)? Yes


The awards standards requirements for programmes on the NFQ Framework can be found athttp://www.hetac.ie/publications_pol01.htm

Condition(s):

None.

Recommendation(s):

The programme development team needs to clarify the level of the modules in Stage 1 and2 of the programmes presented. The team was not clear on the differentiation between themodule levels.

Response

The programme development team have designed the programmes at level six for yearsone and two and level seven for year three. All modules designed by the developmentteam are at level six in years one and two and at level seven in year three.

4.7 Programme Structure

Validation Criterion: Is the programme structure logical and well designed and can thestated proposed programme outcomes in terms of employment


skills and career opportunities be met by this programme?Overall Finding: Yes, with recommendation(s)

Condition(s):

None.

Recommendation(s):

Stage 3 programme schedules need to be amended to show the correct mandatory andelective modules:

o The programme schedule for Stage 3, Semester 1 of the Event Management degreeis incorrect.

o The module Event Production Management currently in Stage 3, Semester 1 of theEvent Management degree should be in Stage 3 Semester 2 (i.e. Semester 6).

o The module Revenue Management for the Hospitality Industry currently listed as anelective in Stage 3, Semester 1 of the Hospitality Management degree should be amandatory module.

There needs to be greater clarity around the credits for the Preparation for Placementmodule.

Response

The Programme schedule has been amended to show the correct mandatory and electivemodules.

The Schedule for year three of the Event Management programme has been amended,showing the modules in the correct order across semesters five and six.

The status of the Revenue Management Module for the Hospitality Industry has been fromelective to mandatory.

The Preparation for Placement Module is a non- credit module, which accounts for 20% ofthe mark for the Placement module. The programme board will review the Preparation forPlacement module with a view ensuring clarity around the grading of this module.

4.8 Teaching and Learning Strategies

Validation Criterion: Have appropriate teaching and learning strategies been providedfor the proposed programme?


Condition(s):

None.


Recommendation(s):

None.

4.9 Assessment Strategies


Have appropriate programme assessment strategies been provided forthe proposed programme (as outlined in the QQI/HETAC Assessmentand Guidelines, 2009)?


Assessment strategies are required in line with HETAC’s Assessment and Standards andshould form a substantial part of the documentation to be considered by the programmevalidation panel. See (HETAC (2009) Assessment and Standards, Section 4.6.1, page 33).Accordingly the assessment strategy should address the following (See (HETAC (2009)Assessment and Standards, Section 2.2.5, page 13) :

Description and Rationale for the choice of assessment tasks, criteria and procedures. Thisshould address fairness and consistency, specifically their validity, reliability andauthenticity;

Describe any special regulations; Regulate, build upon and integrate the module assessment strategies; Provide contingent strategy for cases where learners claim exemption from modules,

including recognition of prior learning; Ensure the programme’s continuous assessment workload is appropriately balanced; Relate to the teaching and learning strategy; Demonstrate how grading criteria will be developed to relate to the Institutional grading

system.

The Institute resource entitled Assessment and Learning: A Policy for Dundalk Institute ofTechnology (Nov 2010) (https://www.dkit.ie/celt/documents-and-policies/assessment-and-learning-guidelines-dundalk-institute-technology) should also be consulted.

Condition(s):

None.

Recommendation(s):

None.

4.10Resource Requirements


Does the Institute possess the resources and facilities necessary todeliver the proposed programme?


Condition(s):

None.


Recommendation(s):

None.

4.11Quality Assurance


Does the proposed programme demonstrate how the Institute’squality assurance procedures have been applied and that satisfactoryprocedures exist for the on-going monitoring and periodic review ofprogrammes?


The Institute’s Quality Assurance Procedures are published in the Academic QualityAssurance Manual available at: https://www.dkit.ie/registrar/policies/academic-quality-manual and include approved procedures for the on-going monitoring and periodic review ofProgrammes.

Condition(s):

None.

Recommendation(s):

None.

4.12Module-Level Findings

Condition(s):

None.

Recommendation(s):

Reconsider module titles for the event management programmes wherever they refer onlyto hospitality.

Examine the module title for the Advanced Food and Beverage module (BA in EventManagement) and whether the word “advanced” is appropriate.

Consider whether the economics content fits better in Stage 3 or Stage 4 of the programmeand whether the word “economics” needs to be included in the module title. The panelwere of the view that not enough economics is present in the module as currentlypresented.

Response

Modules titles will be considered by the programme board to ensure the most appropriatetitle is used on each module.

The word ‘Advanced’ has been removed from the title of the Food and Beverage Modules(BA in Event Management, Semester 3).


The modules Economics and Management Accounting will be reviewed by thedevelopment team and the title of this module reconsidered.

4.13Assessment Strategies


Have appropriate module assessment strategies been included in theproposed programme?

Overall Finding:

Condition(s):

None.

Recommendation(s):

None.

4.14Other Findings

Condition(s)

None.

Recommendation(s):

None.

Response Report Approved By:

Signed:

_____________________________________________Dr Patricia Moriarty,Head of School of Business and Humanities.

Date:

Programme nocode29 - Bachelor of Arts in Event Management · 30 May 2014

Page 1 of 120

DRAFT

Bachelor of Arts in Event ManagementAwards

Ordinary Bachelor Degree

Programme Code: nocode29

Mode of Delivery: Full Time, Part Time

No. of Semesters: 6

NFQ Level: 7

Embedded Award: No

Language of Instruction: English

Valid From: Semester 1 - 2014/15 ( September 2014 )

Department: Hospitality Section

Programme Co-ordinator:

Educational Aim of Programme: The Bachelor of Arts in Event Management aims to prepare students for a successful career in the events conference and corporate hospitality industry, through a focus onapplicable skills, specialist knowledge, and contemporary management issues. With a focus on creativity, innovation, personal and professional development, the programmewill support learners in the development of their academic and professional qualities enabling them to work as professionals at management level in the events industry


Page 2 of 120

Programme OutcomesOn successful completion of this programme the learner should be able to :

PO1 Knowledge - Breadth

(a) Specialised knowledge across a variety of areas

(b) Knowledge and understanding of the relevant sectors of the Event and Hospitality industry

(c) Awareness of the critical and contextual domain of the Events Industry

(d) Knowledge of the major developments and current research in the Events industry

(e) Through knowledge of health and safety and good working practices

(f) Knowledge and understanding of sustainability and the importance of meeting today's industry needs while protecting and enhancing the human and natural resources for future generations.

PO2 Knowledge - Kind

(a) Recognition of limitations of current knowledge and familiarity with sources of new knowledge; integration of concepts across a variety of areas.

(b) Detailed knowledge of the provision of Event industry services, including operational provision and standards, human resources management, marketing, legislation and organisational skills.

(c) Capacity to make informed decisions in the context of Event operations

(d) Knowledge of current developments/ research in a particular sub-field of the events industry sector

(e) Address issues with cultural sensitivity and with a professional international orientation

(f) Demonstrate personal attributes and skills that form the basis of an entrepreneurial mindset

PO3 Skill - Range

(a) Demonstrate Specialised technical, creative or conceptual skills and tools across an area of study

(b) Demonstrate an ability to communicate to both peers and supervisors , on technical matters relating to a particular sub-field of the Events industry.

(c) Develop the Specialised technical knowledge relevant to the events industry.

(d) Possess the skills required to organize and manage a successful event enterprise

PO4 Skill - Selectivity


Page 3 of 120

(a) Exercise appropriate judgement in planning, design, technical and/or supervisory functions related to products, services, operations or processes.

(b) Demonstrate the ability to apply integrated solutions to events industry issues

(c) Demonstrate an understanding of the inter-relatedness of the different aspects of the events industry including operations, sales and marketing, finance and management both at a departmental and business unitlevel

(d) Anticipate and engage with change

PO5 Competence - Context

(a) Utilize diagnostic and creative skills in a range fo functions in a wide variety of contexts

(b) Ability to evaluate and analyse data and propose solutions to specific event business problems

(c) Demonstrate an ability to supervise specific work tasks

PO6 Competence - Role

(a) Accept accountability for determining and achieving personal and / or group outcomes; take significant or supervisory responsibility for the work of others in defined areas of work.

(b) Ability to take direction, accept criticism and use feedback to enhance own performance and that of others.

(c) Identify how resourcefulness and entrepreneurial skills can support individual practice , or the practice of others.

(d) Self-directed in terms of time, motivation and planning; and self awareness to be open and sensitive to others.

PO7 Competence - Learning to Learn

(a) Take initiative to identify and address learning needs and interact effectively in learning groups.

(b) Ability to integrate knowledge and work/ life experience.

(c) Ability for autonmous, independent learning

(d) Identify learning needs and strengths and engage with gaps in knowledge

PO8 Competence - Insight

(a) Express an internalized personal world view, manifesting solidarity with others

(b) Appreciation of social, community and ethical issues in the events industry


Page 4 of 120

(c) Engage in debate from a personal point of view, while simultaneously acknowledging and taking into account the broader issues.


Page 5 of 120

Semester SchedulesStage 1 / Semester 1

Mandatory

Mod Code Module Title Co-ordinator Level Credits FT ContactHours

PT ContactHours

CourseWork

End ofModuleFormalExamination

ADMN B7Z02 Essential Office Applications (Approved) Larry Murphy 7 5 3.00 2.00 100 0

NOCODE47 Introduction to the Industry (Draft) Kevin Burns 6 5 3.00 0.00 100 0

NOCODE46 Communication Skills for Success (Draft) Brianain Erraught 6 5 3.00 0.00 100 0

NOCODE45 Event Industry Operations (Draft) Brianain Erraught 6 10 5.00 0.00 100 0

Elective


PT ContactHours

CourseWork


NOCODE50 Introduction to the Global Tourism Industry (Draft) Lorraine Dunne 6 5 3.00 0.00 100 0

NOCODE15 English 1 (Approved) Cathriona Connor 7 5 4.00 2.00 100 0

CHIN B7001 Chinese 1 (Approved) Ping Cao 7 5 4.00 2.00 100 0

SPAN B7Z01 Spanish 1 (Approved) Johdi Quinn 7 5 4.00 2.00 60 40

NOCDE48 French 1 (Approved) Vicky Leahy 7 5 4.00 2.00 60 40

NOCODE49 French and Cultural Competence (Approved) Brianain Erraught 6 5 3.00 0.00 100 0


Page 6 of 120

Stage 1 / Semester 2

Mandatory


PT ContactHours

CourseWork


NOCODE54 Communications and Professional Development for the Service Industry(Approved)

Brianain Erraught 6 5 3.00 0.00 100 0

NOCODE51 Fundamentals of Accounting (Draft) Brianain Erraught 6 5 3.00 0.00 40 60

NOCODE52 Marketing for Hospitality and Events (Draft) Brianain Erraught 6 5 3.00 0.00 40 60

NOCODE53 Event Industry Operations 2 (Draft) Brianain Erraught 6 10 5.00 0.00 100 0

Elective


PT ContactHours

CourseWork


TOUR B7001 The Geography of Travel and Tourism (Draft) Lorraine Dunne 6 5 3.00 0.00 100 0




NOCODE34 French 2 (Approved) Vicky Leahy 7 5 4.00 2.00 60 40

NOCODE55 German and Cultural Competence (Approved) Brianain Erraught 6 5 3.00 0.00 100 0


Page 7 of 120


Mandatory


PT ContactHours

CourseWork


No Code Yet Placement Preparation For Hospitality (Draft) Brianain Erraught 6 0 2.00 0.00 100 0

NOCODE58 Financially Based Decision Making (Draft) Brianain Erraught 6 5 4.00 0.00 100 0

NOCODE57 Event Industry Specific I.T (Draft) Brianain Erraught 6 5 3.00 0.00 100 0

NOCODE56 Sales and Customer Service Operations (Draft) Brianain Erraught 6 5 3.00 0.00 100 0

NOCODE79 Food and Beverage Service Management (Draft) Brianain Erraught 6 10 9.00 0.00 50 50

Elective


PT ContactHours

CourseWork


MGMT P7Z04 Tourism Operations Management (Draft) Lorraine Dunne 6 5 3.00 0.00 40 60



SPAN B7Z03 Spanish 3 (Approved) Miriam Vaquero 7 5 4.00 2.00 60 40


NOCODE60 Spanish and Cultural Competence (Approved) Brianain Erraught 6 5 3.00 0.00 100 0


Page 8 of 120


Mandatory


PT ContactHours

CourseWork


No Code Yet Placement for Hospitality Section (Degree) (Draft) Brianain Erraught 6 30 38.07 0.00 100 0


Page 9 of 120


Mandatory


PT ContactHours

CourseWork


NOCODE63 Economics and Management Accounting (Draft) Brianain Erraught 7 5 4.00 0.00 50 50

NOCODE64 Event Planning (Draft) Brianain Erraught 7 10 6.00 0.00 100 0

LAW B7005 Applied Law for Event Management (Approved) Brianain Erraught 7 5 3.00 0.00 50 50

No Code Yet Contemporary Management for the Hospitality and Event Industry (Draft) Brianain Erraught 7 5 3.00 0.00 40 60

Elective


PT ContactHours

CourseWork


NOCODE3 Erasmus English 1 (Approved) Mary Kennedy 7 5 4.00 2.00 100 0


STAB B7Z01 Studies Abroad (Approved) Brianain Erraught 7 30 12.00 0.00 100 0



NOCODE66 French 5 (Approved) Mary Kennedy 7 5 4.00 2.00 70 30

NOCODE67 Perception and Cultural Understanding (Approved) Brianain Erraught 7 5 3.00 0.00 100 0

TOUR P7Z01 International Tourism Policy and Planning (Approved) Kevin Burns 7 5 3.00 2.00 100 0


Page 10 of 120


Mandatory


PT ContactHours

CourseWork


NOCODE68 Human Resource Management for Hospitality and Events (Approved) Brianain Erraught 7 5 3.00 0.00 40 60

NOCODE69 Event Execution (Draft) Brianain Erraught 7 5 3.00 0.00 100 0

No Code Yet Applied Marketing for Hospitality & Events Management (Draft) Lorraine Dunne 6 5 3.00 0.00 50 50

EVNT B8004 Event Production Management (Draft) Maria RoddyFreyne 7 10 3.00 0.00 50 50

Elective


PT ContactHours

CourseWork


TOUR H7003 Contemporary Issues in Tourism (Draft) Kevin Burns 7 5 3.00 2.00 40 60





NOCODE72 French 6 (Approved) Cathal Kearney 7 5 4.00 2.00 70 30

NOCODE73 Intercultural Communications (Approved) Brianain Erraught 7 5 3.00 0.00 100 0


Page 11 of 120

PO Delivery Using DETAILED MappingsProgramme Outcomes PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8

M/E Supporting Modules

1 ADMN B7Z02: Essential Office Applications

3 4 4 3 4 5 2 2

1 NOCODE47: Introduction to the Industry

5 5 4 4 4 4 3 3

1 NOCODE46: Communication Skills for Success

4 4 4 3 3 3 4 4

1 NOCODE45: Event Industry Operations

4 3 5 4 3 3 4 4

1 NOCODE54: Communications and Professional Development for the Service Industry

4 4 4 4 4 4 4 4

1 NOCODE51: Fundamentals of Accounting

2 3 6 6 6 6 6 6

1 NOCODE52: Marketing for Hospitality and Events

4 6 3 5 4 4 4 5

1 NOCODE53: Event Industry Operations 2

3 3 6 5 4 3 4 4

1 Placement Preparation For Hospitality

5 6 5 5 5 5 4 5

1 NOCODE58: Financially Based Decision Making

5 5 5 5 5 5 5 5


Page 12 of 120

1 NOCODE57: Event Industry Specific I.T

3 3 3 2 3 3 4 1

1 NOCODE56: Sales and Customer Service Operations

4 4 5 4 4 5 4 4

1 NOCODE79: Food and Beverage Service Management

5 5 5 5 5 5 5 5

1 Placement for Hospitality Section (Degree)

4 3 4 3 4 4 4 3

1 NOCODE63: Economics and Management Accounting

6 6 6 6 6 6 6 6

1 NOCODE64: Event Planning

7 7 7 7 7 7 7 7

1 LAW B7005: Applied Law for Event Management

5 5 5 5 5 5 5 5

1 Contemporary Management for the Hospitality and Event Industry

4 4 4 4 4 4

1 NOCODE68: Human Resource Management for Hospitality and Events

5 5 5 5 5 5 6 6

1 NOCODE69: Event Execution

4 4 4 4 4 4 4 4

1 Applied Marketing for Hospitality & Events Management

4 4 4 3 4 4 4 5


Page 13 of 120

1 EVNT B8004: Event Production Management

5 5 5 5 5 5 5 5

8 NOCODE50: Introduction to the Global Tourism Industry

3 4 3 3 4 4 3 3

8 NOCODE15: English 1

1 3

1 3 5 1

8 CHIN B7001: Chinese 1

1 2 5 2 2 5 5 5

8 SPAN B7Z01: Spanish 1

2 4 1 3 3 3 3 3

8 NOCDE48: French 1

2 1 1 1

1

8 NOCODE49: French and Cultural Competence

1 1 1

8 TOUR B7001: The Geography of Travel and Tourism

3 3 3 3 3 3 3 3


2 2

4 5 2


1 1 2 1 4 5 5 5


3 4 3 3 5 3 3 3


Page 14 of 120

8 NOCODE34: French 2

1 2 1 1

1

8 NOCODE55: German and Cultural Competence

1 1 1

8 MGMT P7Z04: Tourism Operations Management

4 4 3 4 4 4 3 5


1 1

2 5 2


2 2 3 2 5 5 5 5


2 3 2 4 3 2 2 3


1 1 1 1

1

8 NOCODE60: Spanish and Cultural Competence

1 1 1

1

2 1

8 NOCODE3: Erasmus English 1

4 3

6 4 7 7


2 2

1 5 5 1

8 STAB B7Z01: Studies Abroad


3 4 5 5 1 5 5 5


Page 15 of 120


1 3 1 2 2 2 3 2


1 2

4 6 3

8 NOCODE67: Perception and Cultural Understanding

1

1

2

8 TOUR P7Z01: International Tourism Policy and Planning

5 5 5 5 5 5 5 5

8 TOUR H7003: Contemporary Issues in Tourism

3 3 3 3 3 3 3 3


3 4

4 4 7 7


2 3

1

6 3


5 5 4 3 5 5 5 5


5 2 2 2 2 1 3 2


1 2

6 6 4

8 NOCODE73: Intercultural Communications

1

1

2


Page 16 of 120

PO1. Knowledge - Breadth:(a) Specialised knowledge across a variety of areas(b) Knowledge and understanding of the relevant sectors of the Event and Hospitality industry(c) Awareness of the critical and contextual domain of the Events Industry(d) Knowledge of the major developments and current research in the Events industry(e) Through knowledge of health and safety and good working practices(f) Knowledge and understanding of sustainability and the importance of meeting today's industry needs while protecting and enhancing the human and natural resources for futuregenerations.

Supporting Modules

ADMN B7Z02 - Essential Office ApplicationsLO 1: Employ a selection of proprietary, open source and cloud based software tools in an integrated manner toprocess information, while observing the rules of good digital citizenship.

LO 2: Create high quality documents, including professional letters, memos, leaflets and small brochures as well asmulti-page documents such as reports or theses to a standard compatible with business requirements.

LO 3: Design spreadsheets to analyse a set of numerical data using calculations, formula, functions and charts.

NOCODE47 - Introduction to the IndustryLO 1: Define 'service'; explain the basic components of the services industry and summarise how service businessesdiffer from manufacturing

LO 2: Describe the size, scope and diversity of global hospitality organisations using a range of sources that will beassessed using digital scholarship

LO 3: Present the various formats under which the global hospitality industry can be classified and operated

LO 4: Recognise the factors which influence and shape the development of organisations operating within the globalhospitality industry, illustrating use of media literacy through the assessment

LO 5: Summarise and comment on the reflective process and explain the importance of understanding the nature andcomplexity of the hospitality industry


Page 17 of 120

Supporting Modules

NOCODE46 - Communication Skills for SuccessLO 1: Identify and develop different learning styles and apply effective techniques to ensure maximum benefit from thelearning environment.

LO 3: Appraise the value of information, identify available and appropriate resources. To 'Give Credit where Credit isDue'; to be able to apply correct methods of citation and understand the issues surrounding academic integrityeg.plagiarism

LO 4: Recognise the importance of self awareness and acquire the skills of self appraisal in order to deal confidentlywith difficult situations in a learning and work environment

LO 5: Demonstrate a knowledge of Communication methods and in particular apply the skills necessary for successfulpractice of written communication in Higher Education

NOCODE45 - Event Industry OperationsLO 1: Develop an understanding of the events industry.

LO 2: Recognise the impacts of an event.

LO 3: Demonstrate knowledge of the planning, organising and staging of an event.

LO 4: Understand the importance of event evaluation.

NOCODE50 - Introduction to the Global Tourism IndustryLO 1: Define tourism and express the development of tourism as an economic industry

LO 2: Illustrate the tourism system and describe the elements of this system

LO 3: Explain the key components of the tourism industry

CHIN B7001 - Chinese 1LO 6: Discuss the differences between Chinese and Irish culture

SPAN B7Z01 - Spanish 1LO 1: Communicate both face to face and electronically, with native speakers on topics such as personalcircumstances and interests

LO 6: Describe aspects of contemporary Spanish and Latin American society


Page 18 of 120

Supporting Modules

NOCODE49 - French and Cultural CompetenceLO 2: Employ a range of strategies to comprehend a variety of authentic aural and written materials in French.

NOCODE54 - Communications and Professional Development for the Service IndustryLO 1: Demonstrate the knowledge and apply the necessary skills for successful written, oral and non-verbalcommunication in the business context

LO 2: Recognise the growing importance of inter cultural communication in the workplace

LO 3: Discern how his/her 'Professional skills' are perceived by and impact upon customers and colleagues

LO 4: Create opportunities to support a 'Welcome Business'

NOCODE51 - Fundamentals of AccountingLO 1: Explain the importance of financial accounting within the hospitality, tourism and leisure business sectors.

LO 2: Describe and apply the fundamental accounting concepts that underlie accounting practices.

NOCODE52 - Marketing for Hospitality and EventsLO 1: Define and explain the core elements of the concepts of marketing

LO 2: Determine the contribution of marketing in gaining new customers, their satisfaction and retention.

LO 3: Understand the marketing environment

LO 5: Understand the importance of current and future marketing strategies.

NOCODE53 - Event Industry Operations 2LO 1: Demonstrate operational knowledge and skills required in the events industry.

LO 3: Understand the role of finance in the overall operations of an event.

LO 6: Appreciate the practices of sustainability within the event industry.


Page 19 of 120

Supporting Modules

TOUR B7001 - The Geography of Travel and TourismLO 1: Understand the linkages of tourism demand and supply

LO 2: Recognise and explain the geography of transport in tourism

LO 3: Identify the models of tourism flows relevant to the industry

CHIN B7002 - Chinese 2LO 5: Demonstrate knowledge of Chinese culture and civilization to reduce the cultural obstacles to Chinese languagelearning

SPAN B7Z02 - Spanish 2LO 1: Interact with native Spanish speakers from Spain and Latin America on a range of familiar topics, and make ashort presentation

LO 2: Use communication strategies for social interaction

LO 6: Describe further aspects of contemporary life in Spain and Latin America

NOCODE55 - German and Cultural CompetenceLO 2: Employ a range of strategies to comprehend a variety of authentic aural and written materials in German.

Placement Preparation For HospitalityLO 1: Express an understanding of the value of work placement for future employability

LO 2: Identify and comply with the process through which the work placement is organised, approved and assessed

LO 3: Express personal strengths and weaknesses and be able to communicate them in relation to their specificprofessional field

LO 4: Recognise the professional requirements for their specific professional field, and competently express them in awritten and oral context

LO 5: Develop a personal set of work placement learning objectives


Page 20 of 120

Supporting Modules

NOCODE58 - Financially Based Decision MakingLO 1: Identify and describe the elements of costs and the various cost classification systems.

LO 2: Describe the process of overhead allocation and absorption costing, and calculate the full cost of aproduct/service within the hospitality, tourism and leisure sectors

LO 3: Describe the relationship between cost, volume and profit and prepare and present various cost volume profitand break-even analyses.

LO 4: Describe, explain and use the concept of relevant costs and revenues for decision making

LO 5: Explain the importance of pricing and the factors that influence the pricing decision. and be able to calculateselling price of various hospitality, tourism and leisure based products and services applying appropriate accountingmodels such as cost- plus, break-even and profit oriented pricing.

NOCODE57 - Event Industry Specific I.TLO 1: Understand the core modules within an Event management software package

LO 2: Create an event within the software system utilising all the core modules

LO 4: Utilise an RFP (Request for Proposal) online system.

NOCODE56 - Sales and Customer Service OperationsLO 1: Explain the role of sales in an organisation's customer service environment.

LO 2: Understand sales strategies and techniques which can be applied in the service industry.

LO 3: Recognise the unique challenges of the services marketing environment.

LO 4: Appreciate the customer as a significant factor in the service industry.


Page 21 of 120

Supporting Modules

NOCODE79 - Food and Beverage Service ManagementLO 1: Understand the management of changes in consumer behaviour and identify the types of engaged consumersin relation to sustainable development in food and beverage service areas

LO 2: Describe professionally categories of and a variety of alcoholic and non-alcoholic beverages and apply theprinciples of Cellar management.

LO 3: Identify and demonstrate the technical and management skills required for specialised forms of food andbeverage service

LO 4: Comprehend and implement cost control management measures within the food and beverage service areas

LO 5: Identify and apply the main types of technologies, software programs and factors to consider when choosingtechnology for food and beverage service areas

MGMT P7Z04 - Tourism Operations ManagementLO 1: Describe a number of service operations management techniques and their application to the tourism industry

LO 2: Understand the importance of effective tourism marketing

LO 3: Recognise the importance of Quality Assurance in the tourism industry

LO 4: Evaluate the role of various intermediaries impacting on the tourism sector.

CHIN B7003 - Chinese 3LO 3: Read simple textual materials related to daily and school life and identify the main information

LO 4: Write short email /notice in Chinese on the familiar subjects

SPAN B7Z03 - Spanish 3LO 1: Interact in spoken Spanish in situations relevant to students.

LO 5: Show an appreciation of culture-specific aspects of Spanish and Latin American society.

NOCODE60 - Spanish and Cultural CompetenceLO 2: Employ a range of strategies to comprehend a variety of authentic aural and written materials in Spanish.


Page 22 of 120

Supporting Modules

Placement for Hospitality Section (Degree)LO 1: Prepare an appropriate curriculum vitae and develop interview skills expected by placement and graduaterecruiters

LO 2: Achieve appropriate standards of performance in the workplace.

LO 3: Prepare a portfolio analysing learning from the workplace

LO 4: Relate and critically examine selected academic knowledge and skills to specific industry situations

NOCODE63 - Economics and Management AccountingLO 1: Outline the basic micro-economic theories.

LO 2: Be aware of the relevance of economics for their industry.

LO 3: Identify and use key forecasting variables to develop projected financial statements for hospitality, tourism andleisure business entities and outline the factors to consider when forecasting these variables.

LO 4: Prepare forecast budgeted financial statements for organisations within the hospitality, tourism and leisuresectors and explain their usefulness for decision-making purposes.

LO 5: Describe how standard costing relates to budgetary control and variance analysis including calculating andevaluating variances based on standard costing data.

LO 6: Prepare, analyse and appraise key financial performance indicators under the headings of profitability and costanalysis, management efficiency and operations, liquidity and capital structure, focusing on key performanceindicators for the hospitality, tourism and leisure sectors.


Page 23 of 120

Supporting Modules

NOCODE64 - Event PlanningLO 1: Conceptualise, create and present an event proposal

LO 2: Apply the techniques and tactics learned to develop a PR and Marketing campaign for a live event in Semester6

LO 3: Utilise relevent industry IT - project management software as a planning tool for the management of an event,software to develop a website, an evaluation instrument and an e-portfolio

LO 4: Discuss project management and its phases as an approach to the management of events

LO 5: Utilise the EMBOK (Event Management Body of Knowledge) areas to plan an event using project managementtechniques

LO 6: Comment on the limitations of the project management approach in event management and describe theproject manager’s place in the event management structure

LO 7: Develop a risk assessment for an event

LAW B7005 - Applied Law for Event ManagementLO 1: Identify the legal issues relevant to the event manager in the supply of event management services.

LO 2: Describe the potential liability of the event manager under the law on occupiers liability.

LO 3: Explain the general contractual responsibilities of the event manager in relation to performers, suppliers,sponsors and volunteers.

LO 4: Describe the legal responsibilities of the event manager as employee and as employer.

LO 5: Identify the appropriate form of business organisation for an event management business

Contemporary Management for the Hospitality and Event IndustryLO 1: Appraise the business environment and identify the components of a competitive analysis

LO 2: Establish an appreciation of strategic management process

LO 3: Evaluate organisational structure and design

LO 4: Identify managerial functions and roles of planning, decision making, motivating, leading and the managementof change


Page 24 of 120

Supporting Modules

CHIN B7005 - Chinese 5LO 1: Conduct conversations with native Chinese speakers on a range of familiar topics clearly and with a certaindegree of coherence;

LO 3: Describe further aspects of contemporary Chinese society

LO 5: Demonstrate understanding of formal and informal speech and identify the speaker's aim and intentions

SPAN B7Z05 - Spanish 5LO 2: Lead and engage in discussion on a wide range of contemporary topics in Spanish

NOCODE67 - Perception and Cultural UnderstandingLO 1: Explain the nature and role of perception and culture in communication

TOUR P7Z01 - International Tourism Policy and PlanningLO 1: Evaluate the relationship between tourism and government policy in a range of different contexts

LO 2: Critically reflect on the rationale of government involvement in tourism management and planning

LO 3: Critically evaluate on the roles of different stakeholders in tourism policy in different destinations

LO 4: Demonstrate the importance of planning for sustainable tourism development

LO 5: Determine the impact of international organisations on tourism planning and development

NOCODE68 - Human Resource Management for Hospitality and EventsLO 2: Recognise the respective role of specialists and general managers in the management of people in theHospitality/Events sector organisations.

LO 3: Evaluate the concept of flexibility and its application to a prescribed Hospitality/Events business context.

LO 4: Apply their knowledge of pay and reward management systems to a given Hospitality/Events business situation.

LO 5: Identify the contribution training and development can make, leading to sustainable competitive advantage forhospitality and event organisations

LO 6: recognise the events industry as a distinct part of the Tourism and Hospitality industry and consider thechallenges of managing a volunteer workforce


Page 25 of 120

Supporting Modules

NOCODE69 - Event ExecutionLO 1: Implement the PR & marketing campaign (including chosen media) which they have developed in Semester 1.

LO 2: Demonstrate proficiency in planning and organisational skills by planning and implementing the event using avarity of planning tools.

LO 3: Create an event website,a risk assesment and an evaluation tool for their event

LO 4: Develop an e-portfolio to create a collection of digital objects to showcase their event

Applied Marketing for Hospitality & Events ManagementLO 1: Analyse a business environment by examining key determining factors.

LO 2: Create a marketing strategy for a business within the hospitality and events industry.

LO 3: Devise a strategic marketing plan

LO 4: Evaluate the global marketplace,

EVNT B8004 - Event Production ManagementLO 1: Understand the costing, procurement and contracting process and its implications for the event industry

LO 2: Evaluate the importance of revenue management as a strategic management technique and its potentialbenefits to the events industry

LO 3: Describe the human resource polices and procedures required in event production

LO 4: Identify methods of implementing green practices into meetings and events.

LO 5: Analyse the technical and practical tasks of event production: creativity, management of finances, riskassesment, lighting, presentation technology, audio visual, entertainment and special effects

TOUR H7003 - Contemporary Issues in TourismLO 1: Critique the distinctive challenges and issues influencing the global tourism industry.

LO 2: Evaluate various strategic management practices and operational strategies to respond to the most significantcontemporary issues in tourism management

LO 3: Appraise strategic management concepts and techniques dealing with tourism's drivers of change.


Page 26 of 120

Supporting Modules

CHIN B7006 - Chinese 6LO 1: apply communication strategies for social interaction with native Chinese speakers on a range of familiar topics

LO 2: make a short presentation on familiar topics

LO 3: write in well-informed sentences to give a brief description or explanation on familiar topics

LO 4: demonstrate comprehension of general authentic materials encountered on certain occasions

LO 5: analyze the aspects of Chinese life and society

SPAN B7Z06 - Spanish 6LO 1: Understand the costing, procurement and contracting process and its implications for the event industry





NOCODE73 - Intercultural CommunicationsLO 1: Describe the role of culture in society


Page 27 of 120

PO2. Knowledge - Kind:(a) Recognition of limitations of current knowledge and familiarity with sources of new knowledge; integration of concepts across a variety of areas.(b) Detailed knowledge of the provision of Event industry services, including operational provision and standards, human resources management, marketing, legislation andorganisational skills.(c) Capacity to make informed decisions in the context of Event operations(d) Knowledge of current developments/ research in a particular sub-field of the events industry sector(e) Address issues with cultural sensitivity and with a professional international orientation(f) Demonstrate personal attributes and skills that form the basis of an entrepreneurial mindset

Supporting Modules




LO 4: Create an interactive electronic slideshow that incorporates such features as pictures, tables, and animationthat may be used to support a professional presentation.







Page 28 of 120

Supporting Modules











LO 5: Explain the economic and environmental impacts of tourism.

NOCODE15 - English 1LO 3: Demonstrate an understanding of academic and non-academic texts (printed and audio) at intermediate (B1)level, including articles and lectures.

CHIN B7001 - Chinese 1LO 5: Memorise simple social etiquette and custom in Chinese culture

LO 6: Discuss the differences between Chinese and Irish culture


Page 29 of 120

Supporting Modules


LO 2: Understand the main points of clear, standard speech on a range of familiar topics

LO 4: Plan, structure and produce a short piece of writing in Spanish


NOCDE48 - French 1LO 2: Understand the main points of clear standard speech on a range of familiar topics.

LO 4: Demonstrate comprehension of short documents.

NOCODE49 - French and Cultural CompetenceLO 1: Identify aspects of Francophone culture, society and geography.







LO 3: Understand the basic principles of double entry and prepare and present the basic financial statements.


Page 30 of 120

Supporting Modules




LO 4: Describe the basic tools of the marketing process


LO 6: Identify the service characteristics of hospitality and event marketing


LO 4: Explain the core legal elements relating to the planning and execution of an event.



LO 4: Describe and interpret the linkages of climate and tourism

LO 5: Describe the key geographical resources of a tourism location


LO 5: Converse comfortably in situations relevant to daily, academic life.



Page 31 of 120

Supporting Modules



LO 4: Demonstrate understanding of both gist and detail of an authentic Spanish text on a familiar topic


NOCODE34 - French 2LO 4: Demonstrate understanding of both gist and detail of an authentic French text on a familiar topic.

NOCODE55 - German and Cultural CompetenceLO 1: Identify aspects of German culture, society and geography.






LO 6: Recognise and apply appropriate professional responses to work based challenges


Page 32 of 120

Supporting Modules








LO 3: Create profiles and event group bookings within a hospitality Property Management System

NOCODE56 - Sales and Customer Service OperationsLO 3: Recognise the unique challenges of the services marketing environment.


LO 5: Identify key strategies for dealing with customers in the Hospitality and Event Industry

LO 6: Develop a customer care programme for the service industry


Page 33 of 120

Supporting Modules








LO 5: Recognise and assess the internal and external variables which influence the tourism operation.

LO 6: Apply the key principles of sustainability to tourism operations

NOCODE18 - English 3LO 1: Demonstrate an understanding of key points, detail and inference in a variety of general and academic texts(printed and audio) at B2 level.

CHIN B7003 - Chinese 3LO 3: Read simple textual materials related to daily and school life and identify the main information

LO 5: Demonstrate a clear understanding of Chinese culture through course study


LO 4: Demonstrate comprehension of authentic aural and written material.



Page 34 of 120

Supporting Modules

NOCODE35 - French 3LO 3: Understand authentic aural and written material.

NOCODE60 - Spanish and Cultural CompetenceLO 1: Identify aspects of Spanish and Latin American culture, society and geography.



LO 5: Critically evaluate their own performance and learning experiences throughout a range of areas in theirplacement site.








Page 35 of 120

Supporting Modules


















Page 36 of 120

Supporting Modules

NOCODE3 - Erasmus English 1LO 1: Make a presentation in English

LO 2: Lead a discussion in English and engage in wide-ranging discussion of topics studied

LO 3: Work and solve problems with students of other nationalities

LO 6: Produce e-mails, formal and informal pieces of writing in the appropriate register

NOCODE65 - English 5LO 1: Read with good comprehension a range of academic texts at C1 level, including questionnaires, survey resultsand research reports.

LO 3: Listen to spoken academic discourse at C1 level with good comprehension of key points and detail.

CHIN B7005 - Chinese 5LO 2: Identify the main points and key information in authentic written material on general occasions


LO 4: Write in a structured and cohesive manner to express one's personal opinion and point of view



LO 5: Demonstrate understanding of authentic articles from Spanish and Latin American media sources

LO 6: Compare and contrast aspects of Spanish / Latin American and Irish society and culture both through writtenand oral competences

NOCODE66 - French 5LO 6: Compare and contrast aspects of French and Irish culture and business both orally and in writing.


Page 37 of 120

Supporting Modules






NOCODE68 - Human Resource Management for Hospitality and EventsLO 1: Describe the key activities, policies and procedures in human resource management for Hospitality and events










Page 38 of 120

Supporting Modules




LO 5: Appraise the use of sustainability within marketing.









NOCODE5 - Erasmus English 2LO 1: Conduct field research on a range of topics relating to Irish culture and society

LO 2: Present, analyse, evaluate and compare the findings

LO 3: Lead and engage in discussion of topics studied, using appropriate discursive structures for exposition,argument and exressing opinions


Page 39 of 120

Supporting Modules

NOCODE71 - English 6LO 3: Comprehend a broad range of C1-level language in spoken and written English, in academic and general texts.

LO 5: Host an academic seminar, where he/she interacts with other students to share ideas, knowledge,understanding and express views.






SPAN B7Z06 - Spanish 6LO 2: Lead and engage in discussion on a wide range of course-related topics

LO 6: Analyse aspects of Spanish and Latin American culture using written and oral competences

NOCODE72 - French 6LO 6: Analyse aspects of Fench culture and business both orally and in writing.


Page 40 of 120

PO3. Skill - Range:(a) Demonstrate Specialised technical, creative or conceptual skills and tools across an area of study(b) Demonstrate an ability to communicate to both peers and supervisors , on technical matters relating to a particular sub-field of the Events industry.(c) Develop the Specialised technical knowledge relevant to the events industry.(d) Possess the skills required to organize and manage a successful event enterprise

Supporting Modules










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Supporting Modules









LO 5: Actively particate in the delivery of an event.



LO 4: Define the motivations of tourists and apply this to consumer motivations and choice


Page 42 of 120

Supporting Modules

NOCODE15 - English 1LO 3: Use a (fairly broad) range of intermediate (B1) level vocabulary and grammar with reasonable accuracy in theirspoken and written language in academic and general contexts.

LO 4: Complete short writing tasks using correct sentence structure, appropriate language and formality, on a varietyof genres relevant to the student's immediate needs, including emails to lecturers and fellow students aboutcoursework.


CHIN B7001 - Chinese 1LO 1: Understand the costing, procurement and contracting process and its implications for the event industry






NOCDE48 - French 1LO 1: Communicate both face to face and electronically with native speakers on topics such as personalcircumstances and interests.

NOCODE49 - French and Cultural CompetenceLO 3: Produce French in oral form in an appropriate manner, drawing on vocabulary and grammatical structuresdeveloped and consolidated throughout the course.


Page 43 of 120

Supporting Modules








LO 4: Prepare the final accounts of a sole proprietor within the hospitality, tourism and leisure sectors, fromtransactions, through trial balance and final accounts, while applying adjustments to those accounts.

LO 5: Differentiate between capital and revenue income and expenditure, income and expenses, and describe eachone's effect on the final accounts of a hospitality, tourism or leisure business.

LO 6: Describe, and account for value added tax with specific reference to the hospitality, tourism and leisure sectors





Page 44 of 120

Supporting Modules


LO 2: Apply the principles of event marketing.



LO 5: Understand the concept of logistics and its place in event management





NOCODE17 - English 2LO 2: Write a short academic composition and a short report using basic referencing techniques, good paragraphingand cohesive devices.


CHIN B7002 - Chinese 2LO 3: Form new sentences with at least 30 learned basic sentence structures

LO 5: Demonstrate knowledge of Chinese culture and civilization to reduce the cultural obstacles to Chinese languagelearning





Page 45 of 120

Supporting Modules

NOCODE34 - French 2LO 1: Interact with native French speakers on a range of familiar topics & make a short presentation.

LO 2: Use communication strategies for social interaction.

NOCODE55 - German and Cultural CompetenceLO 3: Produce German in oral form in an appropriate manner, drawing on vocabulary and grammatical structuresdeveloped and consolidated throughout the course.












Page 46 of 120

Supporting Modules


















Page 47 of 120

Supporting Modules

NOCODE18 - English 3LO 4: Speak with accuracy and some fluency in a job interview using a range of appropriate lexis and grammar at B2level.

CHIN B7003 - Chinese 3LO 1: Demonstrate the understanding of speech intonations patters and tone changes within daily settings

LO 2: Identify basic information in small talk, introductions or phone conversation




NOCODE35 - French 3LO 1: Interact in spoken French in situations relevant to preparing a study visit to France.

NOCODE60 - Spanish and Cultural CompetenceLO 3: Produce Spanish in oral form in an appropriate manner, drawing on vocabulary and grammatical structuresdeveloped and consolidated throughout the course.






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Supporting Modules















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Supporting Modules

LAW B7005 - Applied Law for Event ManagementLO 1: Understand the costing, procurement and contracting process and its implications for the event industry












NOCODE65 - English 5LO 2: Write a short report on the findings of their mini-project, using appropriate academic language (vocabulary andgrammar) at C1 level.



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Supporting Modules


LO 2: Identify the main points and key information in authentic written material on general occasions





NOCODE66 - French 5LO 1: Make a 20-minute presentation in French on an article fom the French media.

LO 2: Lead and engage in discussion on a wide range of contemporary topics.

NOCODE67 - Perception and Cultural UnderstandingLO 3: Apply the knowledge and skills learned to their own work lives







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Supporting Modules


LO 2: Recognise the respective role of specialists and general managers in the management of people in theHospitality/Events sector organisations.













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Supporting Modules












LO 7: Use English fluently and with precision in relation to grammar, idiom, pronunciation, intonation


LO 4: Speak fluently, accurately and with clear pronunciation using C1-level English on certain topics in general andacademic conversation.



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Supporting Modules







NOCODE72 - French 6LO 1: Make a 20-minute presentation in French on a topic related to their course.

LO 2: Lead and engage in discussion on a wide range of course-related topics.

NOCODE73 - Intercultural CommunicationsLO 3: Demonstrate how to apply knowledge, awareness and skill to deal with cross cultural experiences


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PO4. Skill - Selectivity:(a) Exercise appropriate judgement in planning, design, technical and/or supervisory functions related to products, services, operations or processes.(b) Demonstrate the ability to apply integrated solutions to events industry issues(c) Demonstrate an understanding of the inter-relatedness of the different aspects of the events industry including operations, sales and marketing, finance and management both ata departmental and business unit level(d) Anticipate and engage with change

Supporting Modules

ADMN B7Z02 - Essential Office ApplicationsLO 2: Create high quality documents, including professional letters, memos, leaflets and small brochures as well asmulti-page documents such as reports or theses to a standard compatible with business requirements.











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Supporting Modules

NOCODE45 - Event Industry OperationsLO 2: Recognise the impacts of an event.












NOCDE48 - French 1LO 3: Plan structure and produce a short piece of writing in French.


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Supporting Modules











NOCODE52 - Marketing for Hospitality and EventsLO 2: Determine the contribution of marketing in gaining new customers, their satisfaction and retention.






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Supporting Modules

NOCODE53 - Event Industry Operations 2LO 2: Apply the principles of event marketing.












NOCODE34 - French 2LO 5: Write in a structured and cohesive manner.


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Supporting Modules














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Supporting Modules














CHIN B7003 - Chinese 3LO 2: Identify basic information in small talk, introductions or phone conversation



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Supporting Modules


LO 3: Write simple connected text about personal experiences and impressions.



NOCODE35 - French 3LO 4: Write short factual messages such as emails and longer descriptive texts.











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Supporting Modules














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Supporting Modules


















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Supporting Modules














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Supporting Modules















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PO5. Competence - Context:(a) Utilize diagnostic and creative skills in a range fo functions in a wide variety of contexts(b) Ability to evaluate and analyse data and propose solutions to specific event business problems(c) Demonstrate an ability to supervise specific work tasks

Supporting Modules













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Supporting Modules









CHIN B7001 - Chinese 1LO 3: Write 50 Simplified Chinese characters with correct stokes.

LO 4: Repeat, retell and recite learned words and sentences.




NOCDE48 - French 1LO 5: Understand the principle of syllabic equality in French pronounciation.


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Supporting Modules
















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Supporting Modules


LO 2: Apply the principles of event marketing.



TOUR B7001 - The Geography of Travel and TourismLO 2: Recognise and explain the geography of transport in tourism



CHIN B7002 - Chinese 2LO 2: Recognize 200 Chinese Characters

LO 3: Form new sentences with at least 30 learned basic sentence structures

LO 4: Write basic characters from memory to introduce the family or personal life in the format of letters or diaries





LO 5: Write in a structured and cohesive manner



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Supporting Modules

NOCODE34 - French 2LO 3: Apply the principle of syllabic equality when speaking.















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Supporting Modules










MGMT P7Z04 - Tourism Operations ManagementLO 2: Understand the importance of effective tourism marketing





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Supporting Modules









NOCODE35 - French 3LO 2: Understand and reproduce features of French pronunciation such as intonation and rhythmic groups.







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Supporting Modules















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Supporting Modules













LO 5: Read and understand texts from a range of non-fiction and fiction sources.


LO 7: Use a range of grammatical and lexical structures.



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Supporting Modules

CHIN B7005 - Chinese 5LO 5: Demonstrate understanding of formal and informal speech and identify the speaker's aim and intentions

SPAN B7Z05 - Spanish 5LO 4: Answer questions in Spanish on material from audiovisual sources in Spanish













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Supporting Modules


















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Supporting Modules











SPAN B7Z06 - Spanish 6LO 4: Answer questions on material from audiovisual sources

LO 5: Demonstrate understanding of course-related articles from the Spanish media


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PO6. Competence - Role:(a) Accept accountability for determining and achieving personal and / or group outcomes; take significant or supervisory responsibility for the work of others in defined areas ofwork.(b) Ability to take direction, accept criticism and use feedback to enhance own performance and that of others.(c) Identify how resourcefulness and entrepreneurial skills can support individual practice , or the practice of others.(d) Self-directed in terms of time, motivation and planning; and self awareness to be open and sensitive to others.

Supporting Modules

ADMN B7Z02 - Essential Office ApplicationsLO 1: Understand the costing, procurement and contracting process and its implications for the event industry





NOCODE47 - Introduction to the IndustryLO 2: Describe the size, scope and diversity of global hospitality organisations using a range of sources that will beassessed using digital scholarship





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Supporting Modules




NOCODE45 - Event Industry OperationsLO 3: Demonstrate knowledge of the planning, organising and staging of an event.







NOCODE15 - English 1LO 1: Employ effective language learning strategies, such as self-correction of errors and building a personalvocabulary record.




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Supporting Modules














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Supporting Modules











NOCODE53 - Event Industry Operations 2LO 2: Apply the principles of event marketing.







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Supporting Modules


LO 3: Demonstrate an understanding of academic and non-academic texts (printed and audio) at intermediate (B1)level, including articles and lectures.


LO 5: Employ effective language learning strategies, including keeping a grammar log and self-correction of errors.










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Supporting Modules















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Supporting Modules
















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Supporting Modules


LO 5: Proofread and self-correct their own written work.













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Supporting Modules















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Supporting Modules















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Supporting Modules


LO 2: Write a short report on the findings of their mini-project, using appropriate academic language (vocabulary andgrammar) at C1 level.


LO 4: Interview (or survey) participants for a small-scale research project using appropriate academic language(vocabulary and grammar) at C1 level.

LO 5: Analyse own language use, identifying strengths and weaknesses.






SPAN B7Z05 - Spanish 5LO 1: Design and give a presentation in Spanish from an article in the Spanish media

LO 2: Lead and engage in discussion on a wide range of contemporary topics in Spanish



LO 3: Identify their grammatical weaknesses and apply strategies to eliminate them.

LO 6: Compare and contrast aspects of French and Irish culture and business both orally and in writing.


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Supporting Modules

TOUR P7Z01 - International Tourism Policy and PlanningLO 1: Understand the costing, procurement and contracting process and its implications for the event industry















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Supporting Modules


















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Supporting Modules










LO 4: Answer questions on material from audiovisual sources.

LO 5: Demonstrate understanding of course-related articles from the Fench press.

LO 6: Analyse aspects of Fench culture and business both orally and in writing.


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PO7. Competence - Learning to Learn:(a) Take initiative to identify and address learning needs and interact effectively in learning groups.(b) Ability to integrate knowledge and work/ life experience.(c) Ability for autonmous, independent learning(d) Identify learning needs and strengths and engage with gaps in knowledge

Supporting Modules











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Supporting Modules










LO 3: Use a (fairly broad) range of intermediate (B1) level vocabulary and grammar with reasonable accuracy in theirspoken and written language in academic and general contexts.




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Supporting Modules














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Supporting Modules















TOUR B7001 - The Geography of Travel and TourismLO 2: Recognise and explain the geography of transport in tourism




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Supporting Modules

NOCODE17 - English 2LO 1: Use a broad range of intermediate (B1) level vocabulary and grammar with reasonable accuracy in their spokenand written language in academic and general contexts.

LO 2: Write a short academic composition and a short report using basic referencing techniques, good paragraphingand cohesive devices.













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Supporting Modules













LO 4: Utilise an RFP (Request for Proposal) online system.


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Supporting Modules














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Supporting Modules


LO 2: Use a broad range of B2-level vocabulary and grammar with reasonable accuracy in their spoken and writtenlanguage in academic and general contexts.

LO 3: Write a CV and job application letter or email with accuracy and appropriate language and register.

LO 4: Speak with accuracy and some fluency in a job interview using a range of appropriate lexis and grammar at B2level.










LO 3: Produce Spanish in oral form in an appropriate manner, drawing on vocabulary and grammatical structuresdeveloped and consolidated throughout the course.


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Supporting Modules












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Supporting Modules














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Supporting Modules




LO 4: Understand a range of complex listening material including conversations, lectures, extracts from T.V. and radio





LO 2: Write a short report on the findings of their mini-project, using appropriate academic language (vocabulary andgrammar) at C1 level.





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Supporting Modules







LO 3: Identify his/her grammatical weaknesses and apply strategies to eliminate them





LO 4: Answer questions on material from authentic audiovisual sources.

LO 5: Demonstrate understanding of authentic business articles from the French press.



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Supporting Modules

















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Supporting Modules














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Supporting Modules





LO 5: Read and understand texts from a range of non-fiction and fiction sources

LO 6: Write in a variety of styles and registers


NOCODE71 - English 6LO 1: Use a broad range of C1-level vocabulary and grammar with considerable accuracy in their spoken and writtenlanguage in academic and general contexts.

LO 2: Complete a variety of writing tasks with considerable accuracy using a broad range of C1-level grammar andvocabulary.

LO 3: Comprehend a broad range of C1-level language in spoken and written English, in academic and general texts.



LO 6: Use self-access material to fill noticed gaps in their developing interlanguage.


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Supporting Modules







LO 3: Identify his / her grammatical weaknesses and apply strategies to eliminate them









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PO8. Competence Insight:(a) Express an internalized personal world view, manifesting solidarity with others(b) Appreciation of social, community and ethical issues in the events industry(c) Engage in debate from a personal point of view, while simultaneously acknowledging and taking into account the broader issues.

Supporting Modules











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Supporting Modules








NOCODE15 - English 1LO 5: Converse comfortably in situations relevant to daily, academic life.










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Supporting Modules

NOCDE48 - French 1LO 6: Describe aspects of contemporary French society.

















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Supporting Modules
















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Supporting Modules




NOCODE34 - French 2LO 6: Describe further aspects of contemporary French society.












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Supporting Modules

















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Supporting Modules


LO 2: Use a broad range of B2-level vocabulary and grammar with reasonable accuracy in their spoken and writtenlanguage in academic and general contexts.









NOCODE35 - French 3LO 5: Demonstrate knowledge of aspects of French life and society.



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Supporting Modules











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Supporting Modules














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Supporting Modules

















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Supporting Modules




NOCODE67 - Perception and Cultural UnderstandingLO 2: Demonstrate awareness, knowledge and skills in intercultural understanding

LO 4: Discuss the relevance of cultural understanding in intercultural communications













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Supporting Modules
















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Supporting Modules















Page 120 of 120

Supporting Modules












NOCODE73 - Intercultural CommunicationsLO 2: Identify and explain how to overcome barriers to intercultural communication

LO 4: Discuss differences in national cultures using Hofstede's framework of analysis

Programme nocode32 - Bachelor of Arts in Hospitality Management · 30 May 2014

Page 1 of 98

DRAFT

Bachelor of Arts in Hospitality ManagementAwards

Ordinary Bachelor Degree

Programme Code: nocode32

Mode of Delivery: Full Time, Part Time

No. of Semesters: 6

NFQ Level: 7

Embedded Award: No

Language of Instruction: English

Valid From: Semester 1 - 2014/15 ( September 2014 )

Department: Hospitality Section

Programme Co-ordinator:

Educational Aim of Programme: The Bachelor of Arts in Hospitality Management aims to prepare students for a successful career in the hospitality industry, through a focus on applicable skills, specialistknowledge, and contemporary management issues. With a focus on creativity, innovation, personal and professional development, the programme will support learners in thedevelopment of their academic and professional qualities enabling them to work as professionals at junior management level in the hospitality industry.


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Programme OutcomesOn successful completion of this programme the learner should be able to :

PO1 Knowledge - Breadth

(a) Specialised knowledge across a variety of areas

(b) Knowledge and understanding of the relevant sectors of the Hospitality Industry

(c) Awareness of the critical and contextual domain of the hospitality Industry

(d) Knowledge of the major developments and current research in the hospitality industry

(e) Through knowledge of health and safety and good working practices

(f) Knowledge and understanding of sustainability and the importance of meeting today's industry needs while protecting and enhancing the human and natural resources for future generations.

PO2 Knowledge - Kind

(a) Recognition of limitations of current knowledge and familiarity with sources if new knowledge: integration of concepts across a variety of areas

(b) Detailed knowledge of the provision of hospitality services, including operational provision and standards, marketing , human resource management, organisational skills and finance.

(c) Capacity to make informed decisions in the context of hospitality operations

(d) Knowledge of current development/research in a particular sub-field of the hospitality industry

(e) Address issues with cultural sensitivity and with a professional international orientation

PO3 Skill - Range

(a) Demonstrate specialised technical, creative or conceptual skills and tools across an area of study

(b) Demonstrate an ability to communicate to both peers and supervisors, on technical matters relating to a particular sub-field of hospitality.

(c) Develop the specialist technical knowledge relevant to the hospitality industry

(d) Possess the skills required to organise and manage a successful hospitality enterprise

(e) Demonstrate personal attributes and skills that form the basis of an entrepreneurial mindset

PO4 Skill - Selectivity


Page 3 of 98

(a) Exercise appropriate judgement in planning, design, technical and/or supervisory functions related to products, services, operations or processes.

(b) Demonstrate the ability to apply integrated solutions to hospitality industry issues

(c) Demonstrate an understanding of the inter- relatedness of the different aspect of a hospitality business , including operations, sales and marketing, H.R.M, finance and management both at a departmental andbusiness unit level

(d) Anticipate and respond to change

PO5 Competence - Context

(a) Utilise diagnostic and creative skills in a range of functions in a wide variety of contexts

(b) Ability to evaluate and analyse data and propose solutions to specific hospitality business problems

(c) Demonstrate an ability to supervise specific work tasks.

PO6 Competence - Role

(a) Accept accountability for determining and achieving personal and/or group outcomes: take significant or supervisory responsibility for the work of others in defined areas of work

(b) Ability to take direction, accept criticism and use feedback to enhance own performance and that of others.

(c) Identify how resourcefulness and entrepreneurial skills can support individual practice, or the practice of others

(d) Self directed in terms of time, motivation and planning: and self awareness to be open and sensitive to others.

PO7 Competence - Learning to Learn

(a) Take initiative to identify and address learning needs and interact effectively in a learning group

(b) Ability to integrate knowledge and work-life experiences

(c) Ability for autonomous, independent learning

PO8 Competence - Insight

(a) Express an internalised personal world view, manifesting solidarity with others

(b) Appreciation of social, community and ethical issues in the hospitality industry

(c) Engage in debate from a personal point of view, while simultaneously acknowledging and taking into account the broader issues


Page 4 of 98

Semester SchedulesStage 1 / Semester 1

Mandatory


PT ContactHours

CourseWork


ADMN B7Z02 Essential Office Applications (Approved) Larry Murphy 7 5 3.00 2.00 100 0

NOCODE47 Introduction to the Industry (Draft) Kevin Burns 6 5 3.00 0.00 100 0

NOCODE46 Communication Skills for Success (Draft) Brianain Erraught 6 5 3.00 0.00 100 0

NOCODE76 Fundamentals of Hospitality Operations 1 (Draft) Brianain Erraught 6 10 10.00 0.00 100 0

Elective


PT ContactHours

CourseWork


NOCODE50 Introduction to the Global Tourism Industry (Draft) Lorraine Dunne 6 5 3.00 0.00 100 0




NOCDE48 French 1 (Approved) Vicky Leahy 7 5 4.00 2.00 60 40

NOCODE49 French and Cultural Competence (Approved) Brianain Erraught 6 5 3.00 0.00 100 0


Page 5 of 98


Mandatory


PT ContactHours

CourseWork


NOCODE54 Communications and Professional Development for the Service Industry(Approved)

Brianain Erraught 6 5 3.00 0.00 100 0

NOCODE51 Fundamentals of Accounting (Draft) Brianain Erraught 6 5 3.00 0.00 40 60

NOCODE52 Marketing for Hospitality and Events (Draft) Brianain Erraught 6 5 3.00 0.00 40 60

NOCODE77 Fundamentals of Hospitality Operations 2 (Draft) Brianain Erraught 6 10 12.00 0.00 100 0

Elective


PT ContactHours

CourseWork


TOUR B7001 The Geography of Travel and Tourism (Draft) Lorraine Dunne 6 5 3.00 0.00 100 0





NOCODE55 German and Cultural Competence (Approved) Brianain Erraught 6 5 3.00 0.00 100 0


Page 6 of 98


Mandatory


PT ContactHours

CourseWork


No Code Yet Placement Preparation For Hospitality (Draft) Brianain Erraught 6 0 2.00 0.00 100 0

NOCODE58 Financially Based Decision Making (Draft) Brianain Erraught 6 5 4.00 0.00 100 0

NOCODE56 Sales and Customer Service Operations (Draft) Brianain Erraught 6 5 3.00 0.00 100 0

NOCODE79 Food and Beverage Service Management (Draft) Brianain Erraught 6 10 9.00 0.00 50 50

NOCODE78 Hospitality Industry I.T (Draft) Brianain Erraught 6 5 3.00 0.00 100 0

Elective


PT ContactHours

CourseWork


MGMT P7Z04 Tourism Operations Management (Draft) Lorraine Dunne 6 5 3.00 0.00 40 60


SPAN B7Z03 Spanish 3 (Approved) Miriam Vaquero 7 5 4.00 2.00 60 40



NOCODE60 Spanish and Cultural Competence (Approved) Brianain Erraught 6 5 3.00 0.00 100 0


Page 7 of 98


Mandatory


PT ContactHours

CourseWork


No Code Yet Placement for Hospitality Section (Degree) (Draft) Brianain Erraught 6 30 38.07 0.00 100 0


Page 8 of 98


Mandatory


PT ContactHours

CourseWork


NOCODE63 Economics and Management Accounting (Draft) Brianain Erraught 7 5 4.00 0.00 50 50

LAW H7005 Applied Law for the Hospitality Industry (Approved) Brianain Erraught 7 5 3.00 0.00 50 50

No Code Yet Hospitality Enterprise Development (Draft) Brianain Erraught 7 10 5.00 0.00 50 50

NOCODE81 Revenue Management for the Hospitality Industry (Approved) Brianain Erraught 7 5 3.00 0.00 50 50

Elective


PT ContactHours

CourseWork



STAB B7Z01 Studies Abroad (Approved) Brianain Erraught 7 30 12.00 0.00 100 0



NOCODE66 French 5 (Approved) Mary Kennedy 7 5 4.00 2.00 70 30

NOCODE67 Perception and Cultural Understanding (Approved) Brianain Erraught 7 5 3.00 0.00 100 0

TOUR P7Z01 International Tourism Policy and Planning (Approved) Kevin Burns 7 5 3.00 2.00 100 0



Page 9 of 98


Mandatory


PT ContactHours

CourseWork


NOCODE68 Human Resource Management for Hospitality and Events (Approved) Brianain Erraught 7 5 3.00 0.00 40 60

NOCODE82 Hospitality Event Production (Approved) Brianain Erraught 7 10 6.00 0.00 100 0

No Code Yet Applied Marketing for Hospitality & Events Management (Draft) Lorraine Dunne 6 5 3.00 0.00 50 50

No Code Yet Contemporary Management for the Hospitality and Event Industry (Draft) Brianain Erraught 7 5 3.00 0.00 40 60

Elective


PT ContactHours

CourseWork


TOUR H7003 Contemporary Issues in Tourism (Draft) Kevin Burns 7 5 3.00 2.00 40 60




NOCODE72 French 6 (Approved) Cathal Kearney 7 5 4.00 2.00 70 30

NOCODE73 Intercultural Communications (Approved) Brianain Erraught 7 5 3.00 0.00 100 0



Page 10 of 98

PO Delivery Using DETAILED MappingsProgramme Outcomes PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8

M/E Supporting Modules

1 ADMN B7Z02: Essential Office Applications

1

4 3 4 3 1 1

1 NOCODE47: Introduction to the Industry

5 5 5 5 5 5 5 5

1 NOCODE46: Communication Skills for Success

4 4 4 4 4 4 4 4

1 NOCODE76: Fundamentals of Hospitality Operations 1

5 5 5 5 5 5 5 5

1 NOCODE54: Communications and Professional Development for the Service Industry

4 4 4 4 4 4 4 4

1 NOCODE51: Fundamentals of Accounting

6 6 6 6 6 6 6 6

1 NOCODE52: Marketing for Hospitality and Events

6 6 5

5

6

1 NOCODE77: Fundamentals of Hospitality Operations 2

5

4 3

5

1 Placement Preparation For Hospitality

6 6 6 6 6 6 6 6

1 NOCODE58: Financially Based Decision Making

5 5 5 5 5 5 5 5


Page 11 of 98

1 NOCODE56: Sales and Customer Service Operations

6 4 4 6

6

1 NOCODE79: Food and Beverage Service Management

1 NOCODE78: Hospitality Industry I.T

1 Placement for Hospitality Section (Degree)

5 5 5 5 5 5 5 5

1 NOCODE63: Economics and Management Accounting

6 6 6 6 6 6 6 6

1 LAW H7005: Applied Law for the Hospitality Industry

4 4 4 3 4 3 4 4

1 Hospitality Enterprise Development

1 NOCODE81: Revenue Management for the Hospitality Industry

4 4 4 4 4 4 4 4

1 NOCODE68: Human Resource Management for Hospitality and Events

5 6 6 6

5 5 6

1 NOCODE82: Hospitality Event Production

2 1 2 2 2 3 1 2

1 Applied Marketing for Hospitality & Events Management

5 5 5 5 5 5 5 5

1 Contemporary Management for the Hospitality and Event Industry

4 4 4 4 4 2 2 4

8 NOCODE50: Introduction to the Global Tourism Industry

5 5

2

4


Page 12 of 98


1

1

3 2 2


2

1 2

1 1


1 4 2 5 3 1 2

8 NOCDE48: French 1

2 1 1 1

1

8 NOCODE49: French and Cultural Competence

1 1 1

8 TOUR B7001: The Geography of Travel and Tourism


1 1 1

3 2 1


1 2 2 3

1 1


2 3 4

3 1 5


1 2 1

1

8 NOCODE55: German and Cultural Competence

1 1 1

8 MGMT P7Z04: Tourism Operations Management

6 6

6 6

6


Page 13 of 98


1

2

2 1 1


2 4 3 3 3 1 3


1 1 1 3

2 1


2 1 1 1

1

8 NOCODE60: Spanish and Cultural Competence

1 1 1


1

2

3 2

8 STAB B7Z01: Studies Abroad


1 4 3

3 5 3


2 1 4 3

1 1


1 6

4 6 3

8 NOCODE67: Perception and Cultural Understanding

1

1

2

8 TOUR P7Z01: International Tourism Policy and Planning

5 5 5 5 5 3 5 5


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4 3

5 4 7 7

8 TOUR H7003: Contemporary Issues in Tourism

3 3 3 3 3 3 3 3


1 1 2

1 3 2 1


1 5 3 4 3 3 5


1

2 3 1 3 1


1 2

6 6 4

8 NOCODE73: Intercultural Communications

1

1

2


3 4

4 4 7 7


Page 15 of 98

PO1. Knowledge - Breadth:(a) Specialised knowledge across a variety of areas(b) Knowledge and understanding of the relevant sectors of the Hospitality Industry(c) Awareness of the critical and contextual domain of the hospitality Industry(d) Knowledge of the major developments and current research in the hospitality industry(e) Through knowledge of health and safety and good working practices(f) Knowledge and understanding of sustainability and the importance of meeting today's industry needs while protecting and enhancing the human and natural resources for futuregenerations.

Supporting Modules












Page 16 of 98

Supporting Modules

NOCODE76 - Fundamentals of Hospitality Operations 1LO 1: Apply a range of key skills, knowledge and techniques specific to food preparation, food service and front office.

LO 2: Recognise how values, teamwork and positive attitudes contribute to professional practice.

LO 3: Discuss and identify the health and safety issues involved in the management of hospitality operations from theperspective of both employees and customers.

LO 4: Describe and explain the basic function, duties and tasks necessary to operate the front office department on aday to day basis.

LO 5: Identify variances in customer expectations, requirements and the resulting implications.









SPAN B7Z01 - Spanish 1

NOCODE49 - French and Cultural CompetenceLO 2: Employ a range of strategies to comprehend a variety of authentic aural and written materials in French.


Page 17 of 98

Supporting Modules


















Page 18 of 98

Supporting Modules

NOCODE77 - Fundamentals of Hospitality Operations 2LO 1: Demonstrate a competent level of skills specific to food and beverage production and service.

LO 2: Examine a range of food, beverage and production systems from both a theoretical viewpoint and in practice

LO 3: Understand the principles of dish compilation and menu design and appreciate the factors influencing foodchoices from food production and service perspectives.

LO 4: Employ HACCP and food safety considerations in dish compilation.

LO 5: Evaluate and demonstrate the operational aspects of the accommodation and ancillary services in the roomdivision department, including property occupation and management- interior design,maintenance




NOCODE55 - German and Cultural CompetenceLO 2: Employ a range of strategies to comprehend a variety of authentic aural and written materials in German.


Page 19 of 98

Supporting Modules













Page 20 of 98

Supporting Modules















CHIN B7003 - Chinese 3LO 5: Demonstrate a clear understanding of Chinese culture through course study



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Supporting Modules












LAW H7005 - Applied Law for the Hospitality IndustryLO 1: Describe the legal obligations of the hospitality entrepreneur in commencing a business.

LO 2: Identify the general legal issues relevant to those operating in the hospitality industry.

LO 3: Describe the duties of hospitality managers towards their patrons.

LO 4: Describe the legal responsibilities of those in the hospitality industry as employers and employees.


Page 22 of 98

Supporting Modules

NOCODE81 - Revenue Management for the Hospitality IndustryLO 1: Evaluate the importance of revenue management as a strategic management technique and its potentialbenefits to the hospitality industry

LO 2: Understand the main concepts and practices behind Revenue Management and evaluate how it can be used toimprove performance in the hospitality industry

LO 3: Calculate and interpret key financial ratios and performance indicators

LO 4: Utilise an industry Property Management system to manage rate availability and groups



CHIN B7005 - Chinese 5LO 3: Describe further aspects of contemporary Chinese society


NOCODE67 - Perception and Cultural UnderstandingLO 1: Explain the nature and role of perception and culture in communication







Page 23 of 98

Supporting Modules

NOCODE68 - Human Resource Management for Hospitality and EventsLO 2: Recognise the respective role of specialists and general managers in the management of people in theHospitality/Events sector organisations.





NOCODE82 - Hospitality Event ProductionLO 2: Demonstrate proficiency in planning and organisational skills by planning and delivering a food & beverageevent using a variety of planning tools.

LO 4: Develop an e-portfolio to create a collection of digital objects to showcase their event.







Page 24 of 98

Supporting Modules










CHIN B7006 - Chinese 6LO 5: analyze the aspects of Chinese life and society

NOCODE73 - Intercultural CommunicationsLO 1: Describe the role of culture in society


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PO2. Knowledge - Kind:(a) Recognition of limitations of current knowledge and familiarity with sources if new knowledge: integration of concepts across a variety of areas(b) Detailed knowledge of the provision of hospitality services, including operational provision and standards, marketing , human resource management, organisational skills andfinance.(c) Capacity to make informed decisions in the context of hospitality operations(d) Knowledge of current development/research in a particular sub-field of the hospitality industry(e) Address issues with cultural sensitivity and with a professional international orientation

Supporting Modules

ADMN B7Z02 - Essential Office Applications











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Supporting Modules











CHIN B7001 - Chinese 1

SPAN B7Z01 - Spanish 1LO 2: Understand the main points of clear, standard speech on a range of familiar topics

NOCDE48 - French 1LO 2: Understand the main points of clear standard speech on a range of familiar topics.

LO 4: Demonstrate comprehension of short documents.

NOCODE49 - French and Cultural CompetenceLO 1: Identify aspects of Francophone culture, society and geography.


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Supporting Modules


















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Supporting Modules


CHIN B7002 - Chinese 2LO 3: Form new sentences with at least 30 learned basic sentence structures

LO 4: Write basic characters from memory to introduce the family or personal life in the format of letters or diaries

SPAN B7Z02 - Spanish 2LO 3: Apply the principles of syllabic equality when speaking


NOCODE34 - French 2LO 4: Demonstrate understanding of both gist and detail of an authentic French text on a familiar topic.

NOCODE55 - German and Cultural CompetenceLO 1: Identify aspects of German culture, society and geography.








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Supporting Modules

















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Supporting Modules

SPAN B7Z03 - Spanish 3LO 4: Demonstrate comprehension of authentic aural and written material.


CHIN B7003 - Chinese 3LO 5: Demonstrate a clear understanding of Chinese culture through course study

NOCODE35 - French 3LO 3: Understand authentic aural and written material.

LO 5: Demonstrate knowledge of aspects of French life and society.








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Supporting Modules















SPAN B7Z05 - Spanish 5LO 3: Identify his/her grammatical weaknesses and apply strategies to eliminate them


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Supporting Modules


NOCODE66 - French 5LO 6: Compare and contrast aspects of French and Irish culture and business both orally and in writing.











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Supporting Modules







NOCODE82 - Hospitality Event ProductionLO 3: Create an event website, a risk assessment and an evaluation tool for their event.











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Supporting Modules





SPAN B7Z06 - Spanish 6LO 3: Identify his / her grammatical weaknesses and apply strategies to eliminate them


NOCODE72 - French 6LO 6: Analyse aspects of Fench culture and business both orally and in writing.





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PO3. Skill - Range:(a) Demonstrate specialised technical, creative or conceptual skills and tools across an area of study(b) Demonstrate an ability to communicate to both peers and supervisors, on technical matters relating to a particular sub-field of hospitality.(c) Develop the specialist technical knowledge relevant to the hospitality industry(d) Possess the skills required to organise and manage a successful hospitality enterprise(e) Demonstrate personal attributes and skills that form the basis of an entrepreneurial mindset

Supporting Modules











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Supporting Modules













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Supporting Modules


LO 3: Translate short and simple authentic texts



NOCDE48 - French 1LO 1: Communicate both face to face and electronically with native speakers on topics such as personalcircumstances and interests.

NOCODE49 - French and Cultural CompetenceLO 3: Produce French in oral form in an appropriate manner, drawing on vocabulary and grammatical structuresdeveloped and consolidated throughout the course.






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Supporting Modules


















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Supporting Modules

CHIN B7002 - Chinese 2LO 4: Write basic characters from memory to introduce the family or personal life in the format of letters or diaries





NOCODE34 - French 2LO 1: Interact with native French speakers on a range of familiar topics & make a short presentation.

LO 2: Use communication strategies for social interaction.

NOCODE55 - German and Cultural CompetenceLO 3: Produce German in oral form in an appropriate manner, drawing on vocabulary and grammatical structuresdeveloped and consolidated throughout the course.








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Supporting Modules










NOCODE18 - English 3LO 2: Use a broad range of B2-level vocabulary and grammar with reasonable accuracy in their spoken and writtenlanguage in academic and general contexts.

LO 4: Speak with accuracy and some fluency in a job interview using a range of appropriate lexis and grammar at B2level.

SPAN B7Z03 - Spanish 3LO 2: Understand and reproduce features of Spanish pronunciation such as intonation and rhythmic groups.





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Supporting Modules

CHIN B7003 - Chinese 3LO 2: Identify basic information in small talk, introductions or phone conversation

NOCODE35 - French 3LO 1: Interact in spoken French in situations relevant to preparing a study visit to France.

NOCODE60 - Spanish and Cultural CompetenceLO 3: Produce Spanish in oral form in an appropriate manner, drawing on vocabulary and grammatical structuresdeveloped and consolidated throughout the course.













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Supporting Modules

LAW H7005 - Applied Law for the Hospitality IndustryLO 1: Employ a selection of proprietary, open source and cloud based software tools in an integrated manner toprocess information, while observing the rules of good digital citizenship.











LO 4: Answer questions in Spanish on material from audiovisual sources in Spanish




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Supporting Modules

CHIN B7005 - Chinese 5LO 1: Employ a selection of proprietary, open source and cloud based software tools in an integrated manner toprocess information, while observing the rules of good digital citizenship.










NOCODE67 - Perception and Cultural UnderstandingLO 3: Apply the knowledge and skills learned to their own work lives







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Supporting Modules










NOCODE82 - Hospitality Event ProductionLO 1: Implement a PR campaign including the application of relevant media.








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Supporting Modules








NOCODE71 - English 6LO 4: Speak fluently, accurately and with clear pronunciation using C1-level English on certain topics in general andacademic conversation.


SPAN B7Z06 - Spanish 6LO 1: Make a 20-minute presentation in Spanish on a topic related to their course

LO 2: Lead and engage in discussion on a wide range of course-related topics

LO 4: Answer questions on material from audiovisual sources




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Supporting Modules





NOCODE73 - Intercultural CommunicationsLO 3: Demonstrate how to apply knowledge, awareness and skill to deal with cross cultural experiences






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PO4. Skill - Selectivity:(a) Exercise appropriate judgement in planning, design, technical and/or supervisory functions related to products, services, operations or processes.(b) Demonstrate the ability to apply integrated solutions to hospitality industry issues(c) Demonstrate an understanding of the inter- relatedness of the different aspect of a hospitality business , including operations, sales and marketing, H.R.M, finance andmanagement both at a departmental and business unit level(d) Anticipate and respond to change

Supporting Modules

ADMN B7Z02 - Essential Office ApplicationsLO 2: Create high quality documents, including professional letters, memos, leaflets and small brochures as well asmulti-page documents such as reports or theses to a standard compatible with business requirements.









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Supporting Modules












SPAN B7Z01 - Spanish 1LO 4: Plan, structure and produce a short piece of writing in Spanish


NOCDE48 - French 1LO 3: Plan structure and produce a short piece of writing in French.


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Supporting Modules











NOCODE77 - Fundamentals of Hospitality Operations 2LO 3: Understand the principles of dish compilation and menu design and appreciate the factors influencing foodchoices from food production and service perspectives.




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Supporting Modules

CHIN B7002 - Chinese 2LO 2: Create high quality documents, including professional letters, memos, leaflets and small brochures as well asmulti-page documents such as reports or theses to a standard compatible with business requirements.



SPAN B7Z02 - Spanish 2LO 2: Use communication strategies for social interaction

LO 3: Apply the principles of syllabic equality when speaking



NOCODE34 - French 2LO 3: Apply the principle of syllabic equality when speaking.








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Supporting Modules













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Supporting Modules













NOCODE35 - French 3LO 4: Write short factual messages such as emails and longer descriptive texts.


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Supporting Modules












LAW H7005 - Applied Law for the Hospitality IndustryLO 2: Create high quality documents, including professional letters, memos, leaflets and small brochures as well asmulti-page documents such as reports or theses to a standard compatible with business requirements.




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Supporting Modules





SPAN B7Z05 - Spanish 5LO 2: Create high quality documents, including professional letters, memos, leaflets and small brochures as well asmulti-page documents such as reports or theses to a standard compatible with business requirements.












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Supporting Modules








LO 3: Create an event website, a risk assessment and an evaluation tool for their event.







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Supporting Modules








SPAN B7Z06 - Spanish 6LO 2: Create high quality documents, including professional letters, memos, leaflets and small brochures as well asmulti-page documents such as reports or theses to a standard compatible with business requirements.







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PO5. Competence - Context:(a) Utilise diagnostic and creative skills in a range of functions in a wide variety of contexts(b) Ability to evaluate and analyse data and propose solutions to specific hospitality business problems(c) Demonstrate an ability to supervise specific work tasks.

Supporting Modules











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Supporting Modules












LO 3: Translate short and simple authentic texts


LO 5: Explain the principles of syllabic equality in Spanish pronunciation



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Supporting Modules

NOCDE48 - French 1LO 5: Understand the principle of syllabic equality in French pronounciation.

















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Supporting Modules















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Supporting Modules











NOCODE35 - French 3LO 2: Understand and reproduce features of French pronunciation such as intonation and rhythmic groups.







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Supporting Modules

















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Supporting Modules















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Supporting Modules













NOCODE71 - English 6LO 5: Host an academic seminar, where he/she interacts with other students to share ideas, knowledge,understanding and express views.


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Supporting Modules





CHIN B7006 - Chinese 6LO 5: analyze the aspects of Chinese life and society






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PO6. Competence - Role:(a) Accept accountability for determining and achieving personal and/or group outcomes: take significant or supervisory responsibility for the work of others in defined areas of work(b) Ability to take direction, accept criticism and use feedback to enhance own performance and that of others.(c) Identify how resourcefulness and entrepreneurial skills can support individual practice, or the practice of others(d) Self directed in terms of time, motivation and planning: and self awareness to be open and sensitive to others.

Supporting Modules

ADMN B7Z02 - Essential Office ApplicationsLO 1: Employ effective language learning strategies, such as self-correction of errors and building a personalvocabulary record.









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Supporting Modules

CHIN B7001 - Chinese 1LO 6: Discuss the differences between Chinese and Irish culture

SPAN B7Z01 - Spanish 1LO 1: Employ effective language learning strategies, such as self-correction of errors and building a personalvocabulary record.














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Supporting Modules



LO 3: Understand the principles of dish compilation and menu design and appreciate the factors influencing foodchoices from food production and service perspectives.











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Supporting Modules















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Supporting Modules




CHIN B7003 - Chinese 3LO 4: Write short email /notice in Chinese on the familiar subjects








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Supporting Modules







LAW H7005 - Applied Law for the Hospitality IndustryLO 1: Employ effective language learning strategies, such as self-correction of errors and building a personalvocabulary record.








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Supporting Modules












TOUR P7Z01 - International Tourism Policy and PlanningLO 1: Employ effective language learning strategies, such as self-correction of errors and building a personalvocabulary record.




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Supporting Modules











LO 2: Demonstrate proficiency in planning and organisational skills by planning and delivering a food & beverageevent using a variety of planning tools.



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Supporting Modules











NOCODE71 - English 6LO 2: Complete a variety of writing tasks with considerable accuracy using a broad range of C1-level grammar andvocabulary.




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Supporting Modules




CHIN B7006 - Chinese 6LO 1: Employ effective language learning strategies, such as self-correction of errors and building a personalvocabulary record.










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PO7. Competence - Learning to Learn:(a) Take initiative to identify and address learning needs and interact effectively in a learning group(b) Ability to integrate knowledge and work-life experiences(c) Ability for autonomous, independent learning

Supporting Modules












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SPAN B7Z01 - Spanish 1LO 1: Employ a selection of proprietary, open source and cloud based software tools in an integrated manner toprocess information, while observing the rules of good digital citizenship.






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Supporting Modules












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NOCODE18 - English 3LO 5: Proofread and self-correct their own written work.









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Supporting Modules

NOCODE65 - English 5LO 4: Interview (or survey) participants for a small-scale research project using appropriate academic language(vocabulary and grammar) at C1 level.



LO 3: Identify his/her grammatical weaknesses and apply strategies to eliminate them

LO 4: Answer questions in Spanish on material from audiovisual sources in Spanish











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Supporting Modules



















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NOCODE71 - English 6LO 5: Host an academic seminar, where he/she interacts with other students to share ideas, knowledge,understanding and express views.



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Supporting Modules

SPAN B7Z06 - Spanish 6LO 4: Answer questions on material from audiovisual sources


















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PO8. Competence Insight:(a) Express an internalised personal world view, manifesting solidarity with others(b) Appreciation of social, community and ethical issues in the hospitality industry(c) Engage in debate from a personal point of view, while simultaneously acknowledging and taking into account the broader issues

Supporting Modules












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NOCODE15 - English 1LO 4: Complete short writing tasks using correct sentence structure, appropriate language and formality, on a varietyof genres relevant to the student's immediate needs, including emails to lecturers and fellow students aboutcoursework.





NOCDE48 - French 1LO 6: Describe aspects of contemporary French society.


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LO 3: Apply the principles of syllabic equality when speaking




NOCODE34 - French 2LO 6: Describe further aspects of contemporary French society.








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Supporting Modules


NOCODE35 - French 3LO 5: Demonstrate knowledge of aspects of French life and society.













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Supporting Modules

NOCODE67 - Perception and Cultural UnderstandingLO 2: Demonstrate awareness, knowledge and skills in intercultural understanding

LO 4: Discuss the relevance of cultural understanding in intercultural communications














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Supporting Modules







NOCODE82 - Hospitality Event ProductionLO 3: Create an event website, a risk assessment and an evaluation tool for their event.








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Supporting Modules








NOCODE71 - English 6LO 4: Speak fluently, accurately and with clear pronunciation using C1-level English on certain topics in general andacademic conversation.








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Supporting Modules





NOCODE73 - Intercultural CommunicationsLO 2: Identify and explain how to overcome barriers to intercultural communication

LO 4: Discuss differences in national cultures using Hofstede's framework of analysis








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