· web viewin addition, all sandwich honours degree programmes will have a named, full time,...

MANCHESTER METROPOLITAN UNIVERSITY PS1

PROGRAMME SPECIFICATION

0 Brief Overview

(i) Brief Descriptive Summary

The Hospitality honours degree programmes will provide students with a critical insight into the hospitality industry and associated sectors and equip them with the necessary knowledge and intellectual and vocational skills to gain employment at a managerial level.

In addition, all sandwich honours degree programmes will have a named, full time, final year associated honours degree route. This will offer further opportunities for recruitment of students with prior relevant work experience. Final year sandwich honours and full time students will be taught together. These final year named awards will provide a clearly defined route for UK and overseas students with appropriate HND, Foundation Degree or international equivalent level 5 entry qualifications.

Students without the required entry requirements may have to opportunity to study this programme by first completing a linked Faculty Foundation Year (Level 3).

(ii) Articulation of Graduate Prospects

Extensive Industry ContactsPlacement YearVocational Focus the Programmes Alumni of ex-students working in the industry

General Information

1 Overarching Programme Specification Title

Hospitality Management

2 Final award(s)/title(s)(including any PSRB final awards conferred – mark these as “PSRB Award”)

BSc (Hons) Hospitality Management BA (Hons) Hospitality Management with Culinary Arts.BA (Hons) Hospitality with Event Management BA (Hons) International Hospitality Management

All programmes with sandwich and full-time award option

3 Combined Honours Subject(s)offered through the programme specification together with associated final award(s)(where relevant)

Subject(s):

Final Awards:

4 Interim exit award(s)/title(s)(including Combined Honours interim exit awards)

Certificate (Level 4)Cert. HE Hospitality Management, Cert. HE Hospitality Management with Culinary Arts, Cert. HE Hospitality with Event Management,Cert. HE International Hospitality Management

Intermediate (Level 5)Dip HE Hospitality Management,

Programme Specification Author: Hospitality Programme Team

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Dip. HE Hospitality Management with Culinary Arts,Dip. HE Hospitality with Event Management, Dip. HE International Hospitality Management Honours (Level 6)BSc (Hons) Hospitality ManagementBA (Hons) Hospitality Management with Culinary Arts.BA (Hons) Hospitality with Event ManagementBA (Hons) International Hospitality Management

5 Mode(s) (only include duration where there is a PSRB requirement for limited duration )

All the above programmes are offered in;Sandwich and Full-time modes

The above programmes for home and EU students will have a part-time mode at level 6. At level 6 the three EQAL units will be delivered to SW/FT students and the dissertation unit will be completed from June to December with the student graduating in June the following year.

Existing programmes which include Hospitality with Licensed Retail Management, Hospitality Business Management & Hospitality Management with Tourism will also have a part-time route at level 6 until these programmes are discontinued..

6 FHEQ position of final award(s)

Honours (Level 6)

Hospitality ManagementHospitality Management with Culinary Arts.Hospitality with Event ManagementInternational Hospitality Management

7 Awarding institution (include PSRBs which confer a joint or additional qualification on successful completion of programme)

The Manchester Metropolitan University

8 Teaching institution(s)(include collaborative partners where appropriate – if more than one award in programme specification, indicate which are taught by partner)

The Manchester Metropolitan University

9 Relationship with Foundation Year(if more than one award in programme specification, indicate which have links with Foundation Year)

Successful completion of the Faculty Foundation Year will allow entry into all Level 4 Hospitality Programmes:BSc (Hons) Hospitality ManagementBA (Hons) Hospitality Management with Culinary Arts.BA (Hons) Hospitality with Event ManagementBA (Hons) International Hospitality Management

Administrative Details

10 Home Department/ School/ Institute

Department of Food and Tourism Management

11 Home Faculty Hollings Faculty: Food, Clothing and Tourism Management (FCT)


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12 UCAS code(s)N220 Hospitality ManagementN221 Hospitality Management with Culinary Arts. N893 Hospitality with Event ManagementN222 International Hospitality Management

Collaborative Arrangements (where relevant)

13 Approved Collaborative partner(s) (provide name of partner(s) and type of partnership)

Partner Name Type of Collaborative Partnership

N/A N/A

14 Other Approved Academic Partner Name Type of Academic PartnershipN/A N/A

Approval Status

15 Date and outcome of most recent MMU review/ approval

(i) Latest review/approval June 2008Foundation Year 2nd May 2012

(ii) Major Modifications to Programme Specification

16 Next Scheduled Review Date: May 2013

17 PS/1 effective date:(ie date from which the outcome of approval or last review is effective OR the date from which amendments to the programme specification are effective)

September 2012

External References/Relationships

18 QAA Benchmark Statement(s) Hospitality, Leisure, Sport and Tourism 2008

19 PSRB(s) associated with final award of any route within the programme specification(ie those which offer professional status/membership/license to practise as result of successful completion of the final award as included in the University PSRB database)

20 Date and outcome of last PSRB approval(s)

N/A

Programme Information

21 University and Programme Educational Aims

(i) University Educational Aims

To develop flexible approaches to programme delivery and student support which reflect the needs and expectations of our students.


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To provide a supportive and inclusive learning environment which will enable success for all learners

To encourage the development of students’ intellectual and imaginative powers, creativity, independence, critical self-awareness, imagination and skills that will enhance global employment opportunities on graduation in all programmes.

To establish a culture of constant improvement in learning, teaching and assessment that is anticipatory, enabling, supportive, rewarding and fully aligned with the University’s vision and strategic objectives.

To provide a learning experience that is informed by research, scholarship, reflective practice and engagement with industry and the professions.

(ii) Programme Educational Aims

The aims of all hospitality honours degree programmes are to:

offer opportunities to students who wish to pursue managerial careers in the hospitality industry and its associated sectors, and who are capable of benefiting from the experience.

assist students to realise their potential by providing a challenging and appropriately resourced learning environment.

enable students to develop those intellectual, vocational and personal skills relevant to further learning challenges and to management careers in the hospitality and associated sectors.

produce high calibre graduates capable of successful management careers in the hospitality industry

22 Final Learning Outcomes

MMU Educational Outcomes

On successful completion of their course of study MMU graduates will be able to:

apply skills of critical analysis to real world situations within a defined range of contexts

demonstrate a high degree of professionalism characterised by initiative, creativity, motivation and self management

express ideas effectively and communicate information appropriately and accurately using a range of media including ICT,

develop working relationships using teamwork and leadership skills, recognising and respecting different perspectives

manage their professional development reflecting on progress and taking appropriate action

find, evaluate, synthesise and use information from a variety of sources articulate an awareness of the social and community contexts within their disciplinary

field

Programme Specific Outcomes

(i) Final Award Learning Outcomes

Graduates of all honours degree hospitality programmes will be able to:

Critically review developments in the hospitality industry. Evaluate the need for both a multi-disciplinary and inter-disciplinary approach to

study, drawing, as appropriate, from service, research and professional contexts. Critically review the key aspects of hospitality management through both academic


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and professional reflective practice. Research, critical review and problem-solving abilities by critically understanding

methods of acquiring, interpreting and analysing information appropriate to the hospitality industry

Apply critically the moral, ethical, environmental, safety and legal issues which underpin best practice in the hospitality industry.

Apply key transferable skills needed in the hospitality industry Take responsibility for their own learning and continuing professional development. Confidently use vocationally relevant management skills and knowledge by exposure

to professional practice in food production, service and other hospitality contexts. Place the consumer at the centre of hospitality operations. Ensure that inclusive practice is integrated into hospitality operations.

Learning outcomes of specific programmes: Upon completion of these programmes students will also be able to:

Hospitality Management: Analyse and assess issues associated with food and beverage commodities. Evaluate food production operations, equipment and the importance of food product

design in the context of different sectors of the industry including the accommodation sector, restaurants, contract catering and event catering etc.

Enhance production efficiencies and food safety standards through the understanding, use and evaluation of modern food production equipment.

Evaluate policy development in the hospitality industry in the context of different sectors.

Evaluate the issues relating to the management of people, facilities and supply chains within the hospitality industry

Hospitality Management with Culinary Arts: Understand and assess issues associated with food and beverage product

development and sourcing. Solve problems related to managing food production and service in the restaurant

sector Demonstrate high levels of competence, innovation and creativity in relation to food

product development. Analyse and evaluate the significance of gastronomy within the cultural framework of

global culinary customs Apply product innovation to a specific culture.

Hospitality with Event Management: Analyse and evaluate the key elements of successful event organisation in differing

sectors of the events industry Promote inclusive practice in the events industry. Apply key management principles in relation to the management of people, finances,

marketing, facilities and resources in event related operations and services. Evaluate the operational and management requirements for an event and identify

business opportunities Analyse and evaluate the strategic issues associated with event management and

the organisation of major events.International Hospitality Management:

Manage a team of multi-national staff with sensitivity to the international dimensions of the hospitality industry

Apply key management principles in relation to the management of people, finances, marketing, facilities and resources within international hospitality operations and services.

Examine and evaluate the factors which will enhance international management and


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cultural synergy in hospitality organisations which cross borders. Analyse and evaluate issues associated with international services marketing in the

context of the hospitality industry.

(ii) Pass Degree Learning Outcomes

Students qualifying for the award of a pass degree will be able to:

Explore developments in various sectors of the hospitality industry. Recognise the need for both a multi-disciplinary and inter-disciplinary approach to

study, drawing, as appropriate, from service, research and professional contexts. Review the key aspects of hospitality management through both academic and

professional reflective practice. Research and solve problems by understanding methods of acquiring, interpreting

and analysing information appropriate to their context of study. Apply the moral, ethical, environmental, safety and legal issues which underpin best

practice in the hospitality industry. Apply key transferable skills needed in the hospitality industry Take responsibility for their own learning and continuing professional development. Confidently use vocationally relevant management skills and knowledge by exposure

to professional practice in food production, service and other hospitality contexts. Place the consumer at the centre of hospitality operations Ensure that inclusive practice is integrated into hospitality operations.

Upon completion of the following programmes students will also be able to:

Hospitality Management: Explore issues associated with food and beverage commodities. Explore food production operations, equipment and the importance of food product

design in the context of different sectors of the industry including the accommodation sector, restaurants, contract catering and event catering etc.

Enhance production efficiencies and food safety standards through the understanding, and use of modern food production equipment.

Appreciate policy development in the hospitality industry in the context of different sectors.

Appreciate the issues relating to the management of people, facilities and supply chains within the hospitality industry

Hospitality Management with Culinary Arts:

Explore issues associated with food and beverage product development and sourcing.

Solve problems related to managing food production and service in the restaurant sector

Demonstrate high levels of competence, innovation and creativity in relation to food product development.

Appreciate the significance of gastronomy within the cultural framework of global culinary customs

Apply product innovation to a specific culture.

Hospitality with Event Management: Appreciate the key elements of successful event organisation in differing sectors of

the events industry Promote inclusive practice in the events industry. Apply key management principles in relation to the management of people, finances,

marketing, facilities and resources in event related operations and services. Appreciate the operational and management requirements for an event and identify

business opportunities


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Explore issues associated with event management and the organisation of major events.

International Hospitality Management: Manage a team of multi-national staff with sensitivity to the international dimensions

of the hospitality industry Appreciate management principles in relation to the management of people, finances,

marketing, facilities and resources within international hospitality operations and services.

Examine the factors which will enhance international management and cultural synergy in hospitality organisations which cross borders.

Explore the issues associated with international services marketing in the context of the hospitality industry.

(iii) Foundation Year Learning Outcomes

It is recognised that the University’s General Educational Outcomes will be met in full on completion of the total student experience over the period of study towards a degree. On successful completion of the University Foundation Year a student will be able to: Demonstrate knowledge in the subject matter of their units appropriate to Level 3 and

apply what has been learned; Engage in discussion on topics/issues related to contemporary debate in the subject

matter of their units; Demonstrate safe and effective use of specific media/equipment/material where

appropriate; Extract, summarise and synthesise relevant information; Produce a coherent and structured piece of written work; Demonstrate a readiness for lifelong learning and personal development; Participate effectively in group working and team activities; Demonstrate communication and presentation skills by clear and effective use of

speech, writing and other appropriate methods; Demonstrate a basic level of critical thought; Apply a range of study skills methods to enhance their academic development; Demonstrate numeracy skills in both everyday situations and in their specific subject

areas where appropriate; Demonstrate basic IT skills relating to word processing, spread sheets, simple data

bases and the Internet; Demonstrate an awareness of the programme of study in a wider context.

23 Interim Award Learning Outcomeseg for BA/BSc (Hons) – include Level 4 and 5 but NOT Level 6; for Level 7- PGCert & PGDip but NOT MA/MSc

Students who have successfully completed Level 4 studies will be able to:

Identify underlying concepts and principles associated with their area(s) of study, and interpret these within the context of that area of study.

Present and interpret qualitative and quantitative data, to develop lines of argument and make sound judgements in accordance with basic theories and concepts of their subject(s) of study.

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

Demonstrate transferable skills in the areas of food and beverage production and service, financial management and marketing, and facilities management.


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And will eligible for a Certificate in Higher Education in the appropriate route

Students who have successfully completed Level 5 studies will be able to:

Evaluate the underlying concepts and principles of their area(s) of study, and the way in which those principles have developed.

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

Evaluate the main methods of enquiry in their subject(s), and select approaches appropriate to solving problems in the field of study.

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

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

And will eligible for a Diploma in Higher education in the appropriate route

24 Teaching/Learning and Assessment Strategy

(i) Curriculum Design

For students studying on the Faculty Foundation Year at Level 3 the Academic Skills for Higher Education Unit is provided to acclimatise students to HE study.

The process by which students acquire necessary analytical and evaluative skills will be based upon a strategy which ensures that responsibility for learning is accepted by students as their programme of study progresses. Initially, emphasis will be on the learning of principles and techniques alongside raising awareness and understanding through tutor-led delivery. In addition, those professional and transferable skills necessary for the work-place will be developed and students encouraged to build on their intellectual abilities and to cultivate interpersonal skills, self-confidence and independence as they progress through different levels of the programme. The strategies and teaching techniques described have been selected to progress effective learning at each level. The active participation of students as individuals and in teams will be a major factor in their development from being a recipient of knowledge at entry, to an independent learner on graduation. This should equip them well for further degree studies or employment. Moderation by the programme team will ensure the learning outcomes are met. All teaching and learning will be supported by unit material, some interactive, hosted through the university VLE

(ii) Programme Specific Assessment Criteria

Assessment is perceived as an integral part of the learning process. The instruments therefore will not only confirm that learning outcomes have been met but also provide an additional challenge to students to demonstrate their range of skills. Demands will increase with each level as students are tasked to reveal their ability to work independently or in teams. Feedback on student assessments from external and internal examiners and internal moderators will ensure that work is consistently at the right level of challenge and also enables the programme to confirm that outcomes have been achieved.

Assessment practices will vary, but examples include: examinations, written coursework assignments in essay form, business reports, business plans, cultural portfolios, spreadsheet generated financial models, CAD based assignments, WEB-based assignments, case study analyses, seminar presentations, and seen case studies / publications.


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25 Programme Structure

(i) Engagement with the University’s Uniwide Language Provision

No 15 credit language unit has been offered. The main reason for this decision is the need to preserve the essential elements on the core of the programmes with the management and vocational skills and this only leaves only 30 credits for the field and cannot be diluted any further. All the programmes have a common first year to address the context of hospitality on the multi-disciplinary vocational courses. There are employer expectations (equivalent to PSRB requirements) that students have a background in the legal issues surrounding hospitality provision, in fact you could argue this is more important than any particular skill. In addition, offering a 15 credit language would also reduce a unit in the core or field to 15 and disadvantage students who would need the learning outcomes as a pre-requisite for levels above.

(ii) Structures, levels, credits, awards, curriculum map of all units (identifying core/option status, credits, pre or co-requisites) potential entry/exit points and progression/award requirements

Level 3 – Foundation Year

Core Units

Code Status Unit Title No of credits

313Z0001 Core The Fashion Business* 30323Z0001 Core Marketing and Advertising* 30333Z0001 Core An Introduction to Industry-Services in Tourism,

Hospitality and Events Management*30

333Z0002 Core Academic Skills for Higher Education ** 30

International students will replace one of the above units* (the least relevant to their intended degree subject area) with:

Core English and Academic Practice 30

European Union students will replace one of the above units* (the least relevant to their intended degree subject area) with:

Core English for Academic Studies 30

** denotes the unit for which this programme specification is responsible for review and modification purpose. Level 4

Core Units

Code Status (if applicable)ie- Pre/Co-requisites- Excluded units

Unit Title No of credits

334Z0001 Mandatory Business & Enterprise 1 30334Z0002 Mandatory Food & Beverage Operations 30334Z0003 Mandatory Management of People and Facilities 30334Z0004 Mandatory Hospitality Professional Practice 30


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On successful completion of Level 4 – interim exit award: Cert. HE Hospitality Management, Cert. HE Hospitality Management with Culinary Arts, Cert. HE Hospitality with Event Management, Cert. HE International Hospitality Management

Level 5

Hospitality ManagementCore Units



335Z0006 Mandatory Services Marketing, Financial Management and Operational Management

30

335Z0007 Mandatory Food & Beverage Management 30335Z0008 Mandatory People Management & Development 30335Z0009 Field Unit Nutrition & Product Development 30

Hospitality Management with Culinary ArtsCore Units




30

335Z0007 Mandatory Food & Beverage Management 30335Z0008 Mandatory People Management & Development 30335Z0010 Field Unit Food Art, Design & Product Innovation 30

Hospitality with Events ManagementCore Units




30

335Z0007 Mandatory Food & Beverage Management 30335Z0008 Mandatory People Management & Development 30335Z0012 Field Unit Hospitality & Event Operation 30

International Hospitality ManagementCore Units




30

335Z0007 Mandatory Food & Beverage Management 30335Z0008 Mandatory People Management & Development 30335Z0011 Field Unit Dimensions on Culture International Travel

Management30

On successful completion of Levels 4 & 5 – interim exit award: Dip HE Hospitality Management, Dip. HE Hospitality Management with Culinary Arts, Dip. HE Hospitality with Event Management, Dip. HE International Hospitality Management


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Placement Year

All hospitality students will be expected to undertake a placement or provide verified evidence of industrial experience.

33PLX001 Placement Year Practice Credits

Student undertaking the placement year which is offered across the department and will graduate with a sandwich award, student who are granted exemption on the basis of prior experience with eligible for the full-time award.

Student will be supported by a full-time placement co-ordinator and administrator. Individual support will be given all year by appointed placement tutors who will visit the student while on placement.

Students are expected to:

Undertake a 48 week full time (37½ hrs min) work in an approved placement location. This is the minimum requirement for a sandwich degree but also will fulfil a contractual arrangement as agreed between the employer, the department and the student prior to commencing the placement.Complete and submit a Personal Development Portfolio.

Complete a Business Analysis Investigation showing the student’s understanding of the nature, type, size and structure of the organisation they are working in.

Achieve a satisfactory overall review of performance and development. This appraisal will take place during a tutor visit and at the end of the placement.

Level 6 (From September 2013)




336Z0005 Mandatory Globalisation, Innovation & Strategy 30336Z0006 Mandatory Hospitality Operations Strategy 30336Z0015 Mandatory Dissertation 30336Z0011 Field Unit Food Policy & Quality Management 30




336Z0005 Mandatory Globalisation, Innovation & Strategy 30336Z0006 Mandatory Hospitality Operations Strategy 30336Z0015 Mandatory Dissertation 30336Z0010 Field Unit Strategic Food & Beverage Development 30


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336Z0005 Mandatory Globalisation, Innovation & Strategy 30336Z0006 Mandatory Hospitality Operations Strategy 30336Z0015 Mandatory Dissertation 30336Z0008 Field Unit Events Consultancy Project 30




336Z0005 Mandatory Globalisation, Innovation & Strategy 30336Z0006 Mandatory Hospitality Operations Strategy 30336Z0015 Mandatory Dissertation 30336Z0009 Field Unit Global Mobility & Talent Management 30

On successful completion of Level 6 – Final exit award: BSc (Hons) Hospitality Management, BA (Hons) Hospitality Management with Culinary Arts, BA (Hons) Hospitality with Event Management, BA (Hons) International Hospitality Management,

Level 6 (September 2012)

These are pre-EQAL units




33SM3001 Mandatory Strategic Management 2033OS3001 Mandatory Operational Strategy 2033HP3001 Mandatory Dissertation 4033SA3002 Field Unit Systems Approach to Quality

Management20

33FI3001 Field Unit Food in Society 20Hospitality Management with Culinary Arts

Core Units



33SM3001 Mandatory Strategic Management 2033OS3001 Mandatory Operational Strategy 20


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33HP3001 Mandatory Dissertation 4033PD3001 Field Unit Product Development & Cultural Issues 2033GA3030 Field Unit Gastronomy 20




33SM3001 Mandatory Strategic Management 2033OS3001 Mandatory Operational Strategy 2033HP3001 Mandatory Dissertation 4033SS3001 Field Unit Sustainability & Strategic issues for Events 2033SF3001 Field Unit Sponsorship & Funding 20




33SM3001 Mandatory Strategic Management 2033OS3001 Mandatory Operational Strategy 2033HP3001 Mandatory Dissertation 4033IH3001 Field Unit International Human Resource

Management or Language20

33IS3001 Field Unit International Service Marketing 20Hospitality Business Management

Core UnitsCode Status (if

applicable)ie- Pre/Co-requisites- Excluded units


33SM3001 Mandatory Strategic Management 2033OS3001 Mandatory Operational Strategy 2033HP3001 Mandatory Dissertation 4033GB3005 Field Unit Globalisation 2033IS3001 Field Unit International Service Marketing 20

Hospitality Management with TourismCore UnitsCode Status (if



33SM3001 Mandatory Strategic Management 2033OS3001 Mandatory Operational Strategy 2033HP3001 Mandatory Dissertation 4033TD3001 Field Unit Tourism Development 2033TD3302 Field Unit Tourism Diversity 20

Hospitality with Licensed Retail ManagementCore UnitsCode Status (if



33SM3001 Mandatory Strategic Management 2033OS3001 Mandatory Operational Strategy 2033HP3001 Mandatory Dissertation 40


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33GC3001 Field Unit Group Consultancy Project-Licensed Retail Management

20

33SM3001 Field Unit Strategic Issues in the Licensed Retail Industry

20

On successful completion of Level 6 – Final exit award: BSc (Hons) Hospitality Management, BA (Hons) Hospitality Management with Culinary Arts, BA (Hons) Hospitality with Event Management, BA (Hons) International Hospitality Management, BA (Hons) Hospitality Business Management, BA (Hons) Hospitality Management with Tourism, BA (Hons) Hospitality with Licensed Retail Management

Part-Time (2013)

Entrance requirements for the Part-time programme are: Foundation degree/HND or equivalent and hospitality industry experience.

The units are the Hospitality Degree Programme equivalent, but the dissertation will run from June till December and the student will graduate June the following year.




336Z0005 Mandatory Globalisation, Innovation & Strategy 30336Z0006 Mandatory Hospitality Operations Strategy 30336Z0015 Mandatory Dissertation 30336Z0011 Field Unit Food Policy & Quality Management 30




336Z0005 Mandatory Globalisation, Innovation & Strategy 30336Z0006 Mandatory Hospitality Operations Strategy 30336Z0015 Mandatory Dissertation 30336Z0010 Field Unit Strategic Food & Beverage Development 30




336Z0005 Mandatory Globalisation, Innovation & Strategy 30336Z0006 Mandatory Hospitality Operations Strategy 30336Z0015 Mandatory Dissertation 30336Z0008 Field Unit Events Consultancy Project 30




336Z0005 Mandatory Globalisation, Innovation & Strategy 30336Z0006 Mandatory Hospitality Operations Strategy 30336Z0015 Mandatory Dissertation 30336Z0009 Field Unit Global Mobility & Talent Management 30


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On successful completion of Part-time programmes – Final exit award: BSc (Hons) Hospitality Management, BA (Hons) Hospitality Management with Culinary Arts, BA (Hons) Hospitality with Event Management, BA (Hons) International Hospitality Management,

Part-Time Level 6 (September 2012)

These are pre-EQAL units




33SM3001 Mandatory Strategic Management 2033OS3001 Mandatory Operational Strategy 2033HP3001 Mandatory Dissertation 4033SA3002 Field Unit Systems Approach to Quality

Management20

33FI3001 Field Unit Food in Society 20




33SM3001 Mandatory Strategic Management 2033OS3001 Mandatory Operational Strategy 2033HP3001 Mandatory Dissertation 4033PD3001 Field Unit Product Development & Cultural Issues 2033GA3030 Field Unit Gastronomy 20




33SM3001 Mandatory Strategic Management 2033OS3001 Mandatory Operational Strategy 2033HP3001 Mandatory Dissertation 4033SS3001 Field Unit Sustainability & Strategic issues for Events 2033SF3001 Field Unit Sponsorship & Funding 20




33SM3001 Mandatory Strategic Management 2033OS3001 Mandatory Operational Strategy 2033HP3001 Mandatory Dissertation 4033IH3001 Field Unit International Human Resource 20


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Management or Language33IS3001 Field Unit International Service Marketing 20

Hospitality Business ManagementCore UnitsCode Status (if



33SM3001 Mandatory Strategic Management 2033OS3001 Mandatory Operational Strategy 2033HP3001 Mandatory Dissertation 4033GB3005 Field Unit Globalisation 2033IS3001 Field Unit International Service Marketing 20

Hospitality Management with TourismCore UnitsCode Status (if



33SM3001 Mandatory Strategic Management 2033OS3001 Mandatory Operational Strategy 2033HP3001 Mandatory Dissertation 4033TD3001 Field Unit Tourism Development 2033TD3302 Field Unit Tourism Diversity 20

Hospitality with Licensed Retail ManagementCore UnitsCode Status (if



33SM3001 Mandatory Strategic Management 2033OS3001 Mandatory Operational Strategy 2033HP3001 Mandatory Dissertation 4033GC3001 Field Unit Group Consultancy Project-Licensed Retail

Management20

33SM3001 Field Unit Strategic Issues in the Licensed Retail Industry

20

On successful completion of Part-time programme – Final exit award: BSc (Hons) Hospitality Management, BA (Hons) Hospitality Management with Culinary Arts, BA (Hons) Hospitality with Event Management, BA (Hons) International Hospitality Management, BA (Hons) Hospitality Business Management, BA (Hons) Hospitality Management with Tourism, BA (Hons) Hospitality with Licensed Retail Management

26 Personal Development Planning

Certain key skills e.g. managing self; communication; numeracy etc will be developed and assessed through the assessment package. Students will be made aware of the ‘mapping’ of skills within the programme of study but encouraged to gather evidence of their skills from within the University and for outside activities. These activities will include skills obtained during part-time work, voluntary work, hobbies, study abroad or working as a student representative or ambassador.

As part of the People Management and Development unit at level 5 students will analyse external and internal hospitality environment. Explore how organisations attract, develop,


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manage an effective workforce. Examine competencies required to enhance employability and support career development.

In addition, students studying on the Level 3 Foundation Year will be supported via the Academic Skills for Higher Education Unit.

27 Placement and Work-based Learning

All sandwich students will be expected to undertake a 48 week period of placement learning. This will take place during their third year of study after they have successfully completed taught units on level 4 and 5. Whilst on placement students will undertake assessments which are linked to their placement experience (details are available in the placement unit specification).

The placement unit builds upon all sandwich degree vocational elements and provides a practical application of the methods of enquiry required for level 6 units. The placement year offers the opportunity to gain practical experience in a relevant industry to apply academic knowledge and understanding to the work place whilst developing skills and networking opportunities. The content and nature of the learning experiences are designed to develop the students’ personal and practical skills and provide them with the competences deemed necessary to achieve success academically and also professionally whilst in industry.

28 Programme Specific Admission RequirementsIf these are standard University admission requirements indicate this by including “Standard University Admission Requirements”. If different from standard, provide details for each award in addition to programme level requirements.

Successful completion of the foundation year (level 3) will lead to direct entry to hospitality programmes at level 4. Alternatively UCAS points as determined by the programme team. GCSE Maths and English grade C (or equivalent) and Students wishing to enter by the full-time route may be considered providing they have adequate relevant work experience. Exceptional students may be considered for direct entry at level 5 or 6 providing evidence of completion of the learning outcomes can be demonstrated.Graduates of FdA Hospitality Management have the opportunity to progress, on a part-time basis only, to level 6.

29 Approved Variations/Exemptions from University Regulations

30 Programme Management ArrangementsIndicate any additional responsibilities over and above those outlined in the Programme Management Section of the Academic Regulations and Procedures Handbook – in particular how any approved collaborative partner arrangements will feed into the home MMU programme management arrangements.

The Programme Leaders are responsible for the day to day management of the programme including (with the assistance of a designated admissions tutor from within the programme team if desired) admissions decisions. The programme leaders will also be


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responsible for continuous monitoring and improvement

There are a number of collaborative partners who deliver Hospitality Management Foundation Degree Programmes. To support this activity the department has appointed a number of link tutors whose role is to ensure that the MMU programme regulations are adhered to.

This applies to the Level 3 Faculty Foundation Year as well as the Honours Degree programme.

31 Staff Responsibilitiesindicate additional responsibilities over and above those outlined in the Programme Management Section of the Academic Regulations and Procedures Handbook – in particular include details of responsibilities relating to any approved collaborative partner associated with the MMU home programme.

All academic staff who teach on the hospitality programmes are members of the programme team and may be allocated specific responsibilities relating to the organisation of the programme. These might include, group or year tutor ships, admissions, presentations at open days etc.

Management Roles

Overview of Programme Management

The Principal Lecturers support the Programmes Leaders and the departmental strategy. Each Programme Leader has one or more group tutors and Unit Leaders supporting each programme or across programmes. The responsibilities are a guide for colleagues and additional activities and task may be included as part of the PDR agreed by the HoD.

Programme Leaders are responsible for:

The efficient operation of the programme; Chairing Programme Committee Meetings (PCMs); Advising the Programme Committee on the continuing development of the


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HoD

Programme Leaders

Group Tutors

Placement Tutor

Unit Leaders

Subject Tutors

Principal Lecturers

programme; Liaising with the Dean and other staff on behalf of the Programme Committee; On behalf of the Programme Committee, taking any reasonable action relating to the

proper functioning of the programme; Preparing the Continuous Improvement Plan (CIP) as part of the Annual Monitoring

Exercise; All other matters relating to the day-to-day operation of the programme.

Group Tutors are responsible for:

Advising and supporting the Programme Leaders; Ensuring that Programme Leaders are able to carry out their duties and

responsibilities; Organising Group Tutors meetings at least twice per term; Assisting the Programme Leaders as required. Ensuring students have all relevant information regarding their programme of study,

the Department, the Faculty and the University; Pastoral and academic counselling of their student group; General administrative management of their groups Preparing student feedback for programme leaders to use in the Continuous

Monitoring and Improvement report.

Unit Leaders are responsible for:

Overseeing the unit; Co-ordinating with all staff teaching on the unit; Preparing the main and supplementary Unit Handbooks, including all the

assessments; Ensuring an electronic copy of the Unit Handbook is available; Issuing the main Unit Handbook to students; Collating student marks and presenting them to the Examination Board; Ensuring that Unit marks have been put on the database; Preparing the Unit Leader Report AME.

Subject Tutors are responsible for:

Preparing and delivering a co-ordinated lecture programme; Writing assignment briefs and examination questions, including all re-sits; Liaising with the Unit Leader on preparation of the Unit Handbooks; Collecting all work for marking from the Student Life Office, including extensions and

re-sit work; Providing feedback to students on their work; Returning marked work to students; Entering marks in the database; Attending Examination Board meetings.

Programme Leader Forum

The programme leaders meet on a regular basis at a forum led by the principal lecturers, with specific responsibility for programme support. These meetings ensure that all programmes conform to the same Faculty and University requirements. They are also used to bounce new ideas off each other and as a self-help group at stressful times



20/10/2011

In addition, the Foundation Year Faculty Lead will be responsible for overseeing the management and organisation of the Foundation Year.

32 Student Support Strategy

Group Tutors (level 4 and 5) are the students’ first point of call and have a duty to ensure students are given all the relevant information about their teaching programme.

In level 6 dissertation supervisors are the students’ first point of call for assistance relating to personal issues or difficulties with their programme

Programme handbooks and unit handbooks give students relevant information on learning, teaching and assessment.

Induction programmes ensure that students are given information and advice on using the Library facilities. IT facilities and Support Services.

Student group representatives are elected to the Programme Committee and are able to voice any general concerns regarding learning and teaching.

Unit tutors are available with specific advice regarding their part of the syllabus. Group tutors are available on an appointment basis and students are ensured

confidentiality when requested. Tutors will guide the student to the most appropriate help. Students are introduced to Student Services and are encouraged to seek the most

appropriate help. Within the Faculty, the Faculty Student Support Officer provides an invaluable service

ranging from one to one tutorials to regular workshops (such as time management, stress management, examination revision).

Placement students are supported by a full-time placement co-ordinator, placement administrator and appointed placement tutor. Placement students have access to the support team by all normal communication channels.


33 Student Evaluation

Student feedback is essential to programme development and student comments are used to enhance both the successful management of the programme and the teaching/ learning strategies.

Student observations are considered through the tutorial systems and through the student voice on Programme Committees. An annual questionnaire survey takes place towards the end of term 2 which assesses the students’ opinions of respective units undertaken. Students are also strongly encouraged to take part in the National Student Survey. These sources of information feed into the programmes Quality Action Plan.


20/10/2011

34 Engagement with Employers

In undertaking the delivery of a vocational programme it is very important to develop and maintain links with employers. The placement officers continually aim to develop employer links, by consulting and visiting potential employers and by inviting placement employers to give presentations to students. Within the review period local employers have been invited in for consultation on programme’s content they were more than happy with the content and outcomes. Relationships with employers have also led to short term employment and consultancy opportunities for students. Employers are invited regularly to provide guest lectures linked to specific subject areas in units and they also visit to deliver careers talks and offer graduate employment opportunities to students.

35 Points of Reference

Internal

University Mission and Strategic Aims Regulations for the Academic Awards of the University University Regulations for Undergraduate or Taught Postgraduate Programmes of Study Academic Regulations and Procedures Handbook Faculty Programme Approval/Review/Modification Report (date) University Learning, Teaching and Assessment Strategic Framework University Assessment Framework Staff research Departmental Professional/Industrial Advisory Committee Staff/Student Liaison Committee

External

QAA Subject Benchmark statement QAA Framework for HE Qualifications QAA Code of Practice QAA Subject Review report PSRB visit report External examiner reports:-

Appropriate consultation with Dr Judy Gannon has been carried out and she has approved the above programmes.

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


20/10/2011

MMU Programme Specification: Hospitality Management__________________________________________________________________________________________

Appendix 1

TABLES OF QAA BENCHMARK STATEMENT LEARNING OUTCOMES IN RELATION TO UNITS:MANDATORY CORE UNIT NUMBERS AND TITLES:

MANDATORY CORE UNITS NUMBERS AND TITLES:

LEVEL 4:1: Business & Enterprise 12: Food & Beverage Operations3: Management of People & Facilities4: Hospitality Professional Practice

LEVEL 5:5: Services Marketing, Financial Management and Operational Management6: Food & Beverage Management 7: People Management & Development

8: PLACEMENT

LEVEL 6:9: Globalisation, Innovation & Strategy 10: Hospitality Operations Strategy11: Dissertation

MANDATORY FIELD UNITS NUMBERS AND TITLES:

12: Food Art, Design & Product Innovation (Hospitality Management with Culinary Arts)13: Nutrition & Product Development (Hospitality Management)14: Hospitality & Events Operations (Hospitality Management with Events)15: Dimensions on Culture & International Travel Management (International Hospitality Management)16: Strategic Food & Beverage Development (Hospitality Management with Culinary Arts)17: Food Policy & Quality Management (Hospitality Management)18: Events Consultancy Project (Hospitality Management with Events)19: Global Mobility & Talent Management (International Hospitality Management

BA (HONS) HOSPITALITY MANAGEMENT


GENERIC LEARNING OUTCOMES: MANDATORY CORE: ALL LEVELS

A graduate of a hospitality based programme will have developed a range of skills and aptitudes, including their being able to:

1 2 3 4 5 6 7 8 9 10 11

L4 L4 L4 L4 L5 L5 L5 PL L6 L6 L6research and assess paradigms, theories, principles, concepts, factual information, and apply such skills to them in explaining and solving problems

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

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

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

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

apply knowledge to the solution of familiar and unfamiliar problems

develop a sustained reasoned argument, perhaps challenging previously held assumptions

demonstrate effective communication and presentation skills

work effectively independently and with others

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

to self-appraise and reflect on practice

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

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

undertake fieldwork with continuous regard for safety and risk assessment

MANAGEMENT PROGRAMMES LEARNING OUTCOMES: MANDATORY CORE: ALL LEVELS



Where a programme title contains the word 'management' then it should among other things enable students to:

1 2 3 4 5 6 7 8 9 10 11

L4 L4 L4 L4 L5 L5 L5 PL L6 L6 L6demonstrate vocationally relevant managerial skills and knowledge by exposure to professional practice

Evaluate and apply vocationally relevant concepts associated with the operational and strategic management of financial, human and physical resources and/or understand and apply concepts associated with the allocation of resources in the community.

HOSPITALITY PROGRAMMES LEARNING OUTCOMES: MANDATORY CORE: ALL LEVELS

An honours graduate in hospitality will be able to use technical and interpersonal skills and knowledge to propose and evaluate practical and theoretical solutions to complex problems in the core areas of hospitality, including being able to:

1 2 3 4 5 6 7 8 9 10 11

L4 L4 L4 L4 L5 L5 L5 PL L6 L6 L6

operate and manage human and technical resources

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

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



An honours graduate in hospitality will be able to recognise and value the centrality of the hospitality consumer and meet and respond to their needs, including being able to:

1 2 3 4 5 6 7 8 9 10 11

L4 L4 L4 L4 L5 L5 L5 PL L6 L6 L6

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

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

analyse the quality of the service encounter and its impact on the hospitality consumer and the service provider.

An honours graduate in hospitality will be able to identify and respond appropriately to the diversity that prevails within the hospitality industry in relation to stakeholders such as:

1 2 3 4 5 6 7 8 9 10 11

L4 L4 L4 L4 L5 L5 L5 PL L6 L6 L6

hospitality consumers. hospitality employees. hospitality organisations. government and external agencies.

An honours graduate in hospitality will be able to evaluate and apply, within the hospitality context, appropriate theories and concepts from the generic management areas of:

1 2 3 4 5 6 7 8 9 10 11

L4 L4 L4 L4 L5 L5 L5 PL L6 L6 L6

operations management. finance and management accounting.

human resources and organisational behaviour.

services marketing. information systems and technology

strategic management.



An honours graduate in hospitality will be able to analyse and evaluate the defining characteristics of hospitality as a phenomenon, including being able to:

1 2 3 4 5 6 7 8 9 10 11

L4 L4 L4 L4 L5 L5 L5 PL L6 L6 L6

critically reflect upon the origin, meanings and development of hospitality.

analyse and reflect on the different cultural concepts of hospitality.

demonstrate a critical awareness of the boundaries of hospitality.

An honours graduate in hospitality will be able to analyse and evaluate the business environment and its impact on the hospitality industry, including being able to:

1 2 3 4 5 6 7 8 9 10 11

L4 L4 L4 L4 L5 L5 L5 PL L6 L6 L6

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

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

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

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

GENERIC LEARNING STANDARDS: MANDATORY FIELD LEVEL 5



Graduates of hospitality programmes will have developed a range of skills and aptitudes, including their being able to:

12 13 14 15

CA HM HEM IHM

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

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

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

plan, design, execute and communicate a sustained piece of independent intellectual work which provides evidence of critical engagement with and interpretation of, appropriate data.apply knowledge to the solution of familiar and unfamiliar problems.

Develop a sustained reasoned argument, perhaps challenging previously held assumptions.

demonstrate effective communication and presentation skills.

work effectively independently and with others. take and demonstrate responsibility for their own learning and continuing personal and professional development.

to self-appraise and reflect on practice. plan, design, manage and execute practical activities using appropriate techniques and procedures whilst demonstrating high levels of relevant skills.


undertake fieldwork with continuous regard for safety and risk assessment.

MANAGEMENT PROGRAMMES STANDARDS: MANDATORY FIELD: LEVEL 5

Where a programme title contains the word 'management' then it should inter alia enable students to:

12 13 14 15

CA HM HEM IHM

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

evaluate and apply vocationally relevant concepts associated with the operational and strategic management of financial, human and physical resources and/or understand and apply concepts associated with the allocation of resources in the community.

HOSPITALITY PROGRAMMES STANDARDS: MANDATORY FIELD: LEVEL5




12 13 14 15

CA HM HEM IHM





12 13 14 15

CA HM HEM IHM





12 13 14 15

CA HM HEM IHM


An honours graduate in hospitality be will able to evaluate and apply, within the hospitality context, appropriate theories and concepts from the generic management areas of:

12 13 14 15



CA HM HEM IHM

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


12 13 14 15

CA HM HEM IHM





12 13 14 15

CA HM HEM IHM


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



GENERIC LEARNING STANDARDS: MANDATORY FIELD: LEVEL 6

Graduates of hospitality programmes will have developed a range of skills and aptitudes, including their being able to:

16 17 18 19

CA HM HEM IHM

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



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

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

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

plan, design, execute and communicate a sustained piece of independent intellectual work which provides evidence of critical engagement with and interpretation of, appropriate data.apply knowledge to the solution of familiar and unfamiliar problems.

develop a sustained reasoned argument, perhaps challenging previously held assumptions.

demonstrate effective communication and presentation skills.

work effectively independently and with others. take and demonstrate responsibility for their own learning and continuing personal and professional development.

to self-appraise and reflect on practice. plan, design, manage and execute practical activities using appropriate techniques and procedures whilst demonstrating high levels of relevant skills.


undertake fieldwork with continuous regard for safety and risk assessment.

MANAGEMENT PROGRAMMES STANDARDS: MANDATORY FIELD: LEVEL6

Where a programme title contains the word 'management' then it should inter alia enable students to:

16 17 18 19

CA HM HEM IHM

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



evaluate and apply vocationally relevant concepts associated with the operational and strategic management of financial, human and physical resources and/or understand and apply concepts associated with the allocation of resources in the community.

HOSPITALITY PROGRAMMES STANDARDS: MANDATORY FIELD: LEVEL 6


16 17 18 19

CA HM HEM IHM





16 17 18 19

CA HM HEM IHM





16 17 18 19

CA HM HEM IHM




An honours graduate in hospitality be will able to evaluate and apply, within the hospitality context, appropriate theories and concepts from the generic management areas of:

16 17 18 19

CA HM HEM IHM

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


16 17 18 19

CA HM HEM IHM





16 17 18 19

CA HM HEM IHM


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





Appendix 2:

Employability and Sustainability Outcomes

Bus

ines

s &

Ent

erpr

ise

1

Food

& B

ever

age

Ope

ratio

ns

Man

agem

ent o

f Peo

ple

& F

acili

ties

Hos

pita

lity

Prof

essi

onal

Pra

ctic

e

Serv

ices

Mar

ketin

g, F

inan

cial

Man

agem

ent

and

Ope

ratio

nal M

anag

emen

t

Food

& B

ever

age

Man

agem

ent

Peop

le M

anag

emen

t & D

evel

opm

ent

Food

Art

, Des

ign

& P

rodu

ct In

nova

tion

N

utrit

ion

& P

rodu

ct D

evel

opm

ent

Hos

pita

lity

& E

vent

Ope

ratio

ns

Dim

ensi

ons

on C

ultu

re &

Inte

rnat

iona

l Tra

vel

Man

agem

ent

Plac

emen

ts

Glo

balis

atio

n, In

nova

tion

& S

trat

egy

Hos

pita

lity

Ope

ratio

ns S

trat

egy

Dis

sert

atio

n

Stra

tegi

c Fo

od &

Bev

erag

e D

evel

opm

ent

Food

Pol

icy

& Q

ualit

y M

anag

emen

t

Even

ts C

onsu

ltanc

y Pr

ojec

t

Glo

bal M

obili

ty &

Tal

ent M

anag

emen

t

Level4 4 4 4 5 5 5 5 5 5 5 PL 6 6 6 6 6 6 6

Index Unit No1 2 3 4 5 6 7 12 13 14 15 8 9 10 11 16 17 18 19

Programme

Gen

eric

Gen

eric

Gen

eric

Gen

eric

Gen

eric

Gen

eric

Gen

eric

HM

CA

HM

HEM

IHM

Gen

eric

Gen

eric

Gen

eric

Gen

eric

HM

CA

HM

HEM

IHM



Outcomes

Analyse real world situations critically

Demonstrate professionalism and ethical awareness

Communicate effectively using a range of media

Apply teamwork and leadership skills

Manage own professional development reflectively

Find, evaluate, synthesise and use information

Work within social, environmental and community contexts

Use systems and scenario thinking

Engage with stakeholder/interdisciplinary perspectives

Appendix 3:

BA (Hons) HOSPITALITY MANAGEMENT (PDP Skills Matrix)

Bus

ines

s &

Ent

erpr

ise

1

Food

& B

ever

age

Ope

ratio

ns

Man

agem

ent o

f Peo

ple

& F

acili

ties

Hos

pita

lity

Prof

essi

onal

Pra

ctic

e

Serv

ices

Mar

ketin

g, F

inan

cial

Man

agem

ent

and

Ope

ratio

nal M

anag

emen

t

Food

& B

ever

age

Man

agem

ent

Peop

le M

anag

emen

t & D

evel

opm

ent

Food

Art

, Des

ign

& P

rodu

ct In

nova

tion

N

utrit

ion

& P

rodu

ct D

evel

opm

ent

Hos

pita

lity

& E

vent

Ope

ratio

n

Dim

ensi

ons

on C

ultu

re &

Inte

rnat

iona

l Tra

vel

Man

agem

ent

Plac

emen

ts

Glo

balis

atio

n, In

nova

tion

& S

trat

egy

Hos

pita

lity

Ope

ratio

ns S

trat

egy

Dis

sert

atio

n

Stra

tegi

c Fo

od &

Bev

erag

e D

evel

opm

ent

Food

Pol

icy

& Q

ualit

y M

anag

emen

t

Even

ts C

onsu

ltanc

y Pr

ojec

t

Glo

bal M

obili

ty &

Tal

ent M

anag

emen

t

Level4 4 4 4 5 5 5 5 5 5 5 PL 6 6 6 6 6 6 6

Index Unit No1 2 3 4 5 6 7 12 13 14 15 8 9 10 11 16 17 18 19



Programme

Gen

eric

Gen

eric

Gen

eric

Gen

eric

Gen

eric

Gen

eric

Gen

eric

HM

CA

HM

HEM

IHM

Gen

eric

Gen

eric

Gen

eric

Gen

eric

HM

CA

HM

HEM

IHM

Skills

DEMONSTRATE SELF MANAGEMENT OF LEARNING

COMMUNICATE EFFECTIVELY

PARTICIPATE IN TEAMWORK

ENGAGE IN PROBLEM SOLVING

DEMONSTRSTE APPROPRIATE NUMERICAL SKILLS

USE INFORMATION TECHNOLOGY COMPETENTLY

Appendix 4:

BA (HONS) HOSPITALITY MANAGEMENT: ASSESSMENT MATRIX

Writ

ten

Ass

ignm

ent

Gro

up W

ork

Pres

enta

tion

Tim

eC

onst

rain

edA

sses

smen

tFo

rmal

Exam

inat

ion

Stud

ent P

roje

ctLevel 3 Assessment

The Fashion Business Marketing and Advertising An Introduction to Industry Services in Tourism, Hospitality and Event Management Academic Skills for Higher Education



Bus

ines

s &

Ent

erpr

ise

1

Food

& B

ever

age

Ope

ratio

ns

Man

agem

ent o

f Peo

ple

& F

acili

ties

Hos

pita

lity

Prof

essi

onal

Pra

ctic

e

Serv

ices

Mar

ketin

g, F

inan

cial

Man

agem

ent

and

Ope

ratio

nal M

anag

emen

t

Food

& B

ever

age

man

agem

ent

Peop

le M

anag

emen

t & D

evel

opm

ent

Food

Art

, Des

ign

& P

rodu

ct In

nova

tion

N

utrit

ion

& P

rodu

ct D

evel

opm

ent

Hos

pita

lity

& E

vent

Ope

ratio

n

Dim

ensi

ons

on C

ultu

re &

Inte

rnat

iona

l Tra

vel

Man

agem

ent

Plac

emen

ts

Glo

balis

atio

n, In

nova

tion

& S

trat

egy

Hos

pita

lity

Ope

ratio

ns S

trat

egy

Dis

sert

atio

n

Stra

tegi

c Fo

od &

Bev

erag

e D

evel

opm

ent

Food

Pol

icy

& Q

ualit

y M

anag

emen

t

Even

ts C

onsu

ltanc

y Pr

ojec

t

Glo

bal M

obili

ty &

Tal

ent M

anag

emen

t

Level4 4 4 4 5 5 5 5 5 5 5 PL 6 6 6 6 6 6 6

Index Unit No1 2 3 4 5 6 7 12 13 14 15 8 9 10 11 16 17 18 19

Programme

Gen

eric

Gen

eric

Gen

eric

Gen

eric

Gen

eric

Gen

eric

Gen

eric

HM

CA

HM

HEM

IHM

Gen

eric

Gen

eric

Gen

eric

Gen

eric

HM

CA

HM

HEM

IHM

Assessment Method

Essay

Report

Exam

Practical Portfolio of Evidence

Quantitative Methods

Case Study

Presentation

In Class Test



Appendix 5:EQAL Programme Profile

Programme: Hospitality Management ProgrammesLevel: 4

Quality control Time Tabling Administration

Unit Name Code Credit Leader Moderator Delivery Term 1

Delivery Term 2

Assessment Type & Weighting

1 2

Submission

1 2 3

Formative Assessment

Y/N-Ass Wk

Business Enterprise 1 334Z0001 30 Amanda White Neil Symon L 1 S 2 L 1 S 2 Case Study 30% Case Study

70% 20 34 Yes 6 & 8

Food & Beverage Operations

334Z0002 30 Ian Ainscough Maurice Palin

L 2 P 4 P 5 Written/ Practical

50% Practical 50% 15/20 31 Yes On Going

Management of People and Facilities

334Z0003 30 Sonia Anderson

JohnFenby

L 1 S 1 L 1 S 1 Group Design

50% Exam 50% 26 40 Yes On Going

Hospitality Professional Practice

334Z0004 30 Chris Mitchell Richard Smith

L 2 S 1 L 2 S 1 Portfolio 50% Exam 50% 34 40 Yes-1

14 & 29

Moderator-Internal moderator for reviewing samples of work and minor modificationsDelivery -Lecture/Seminar/Practical & contact hours per weekAssessment Type-As per assessment framework (http://www.celt.mmu.ac.uk/assessment/framework/) and Threshold Framework (http://www.celt.mmu.ac.uk/qe/Threshold_policy_2293_final.pdf)Assessment submissions-Sequenced assessment hand in datesFormative Assessment-At least one formative piece as per student experience framework (http://www.celt.mmu.ac.uk/assessment/framework/)

EQAL Programme Profile


http://www.celt.mmu.ac.uk/assessment/framework/

http://www.celt.mmu.ac.uk/qe/Threshold_policy_2293_final.pdf



Programme: Hospitality Management Programmes Level: 5Quality control Time Tabling Administration


Delivery Term 2


1 2

Submission

1 2 3


Y/N-Ass Wk

Service marketing, Fin/Operations Mgt

335Z0006 30

Food & Beverage Management

335Z0007 30

People Management & development

335Z0008 30

Field Units

Food Art, Design & Product Innovation

335Z0010 30

Nutrition & Product development

335Z0009 30

Hospitality & Events Operation

335Z0012 30

Dimensions on Culture & International Travel

Management

335Z0011 30

Moderator-Internal moderator for reviewing samples of work and minor modificationsDelivery -Lecture/Seminar/Practical & contact hours per weekAssessment Type-As per assessment framework (http://www.celt.mmu.ac.uk/assessment/framework/) and Threshold Framework (http://www.celt.mmu.ac.uk/qe/Threshold_policy_2293_final.pdf)Assessment submissions-Sequenced assessment hand in dates

EQAL Programme Profile





Programme: Hospitality Management Programmes Level: 6Quality control Time Tabling Administration


Delivery Term 2


1 2

Submission

1 2 3


Y/N-Ass Wk

Globalisation, Innovation & Strategy

336Z0005 30

Hospitality Operations Strategy

336Z0006 30

Dissertation 336Z0001 30

Field Units

Strategic Food & Beverage

Development

336Z0010 30

Food Policy & Quality Management

336Z0011 30

Events Consultancy project

336Z0008 30

Global Mobility & Talent Management

336Z0009 30

Moderator-Internal moderator for reviewing samples of work and minor modificationsDelivery -Lecture/Seminar/Practical & contact hours per weekAssessment Type-As per assessment framework (http://www.celt.mmu.ac.uk/assessment/framework/) and Threshold Framework (http://www.celt.mmu.ac.uk/qe/Threshold_policy_2293_final.pdf)Assessment submissions-Sequenced assessment hand in dates

Formative Assessment-At least one formative piece as per student experience framework (http://www.celt.mmu.ac.uk/assessment/framework/





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