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Faculty of Business & Law

BA (Hons) Hospitality Business Management

PROGRAMME SPECIFICATION

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

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

1 Date of initial Approval or last review: November 20142 Effective date of Approved/Reviewed Programme Specification: 1 September 2015 – 31 August

2021 3 This Version effective from: September 20174 Version number: 2014/ Version 4

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

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

N/A Programme SpecificationFoundation Year Units Marketing Operations and Digital Business

Undergraduate Programmes Business Management (334Z0029) BA (Hons) Events Management

BA (Hons) Tourism ManagementInto Industry (335Z1090) BA (Hons) Events Management Dissertation (336Z0017) BA (Hons) Tourism Management

BA (Hons) Events Management BA (Hons) Hospitality Management

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

CENTRE FOR ACADEMIC STANDARDS & QUALITY ENHANCEMENT Programme Specification The information in this document is organised into the following sections: Section A – Administrative and Regulatory Information Section B – Outcomes Section C – Structure Section D – Teaching, Learning and Assessment Section E – Programme Management Section F – Mapping Section G – Log of Modifications

SECTION A – ADMINISTRATIVE AND REGULATORY INFORMATION 1 Overarching Programme Specification Title BA (Hons) Hospitality Business Management2 Brief SummaryThis course is designed to prepare students for a senior management career in the UK and international hospitality industries. The new BA (Hons) Hospitality Business Management degree focusses on providing students with an exciting and stimulating learning experience by combining academic theory, contemporary industry knowledge and practical management experience. This innovative course has industry embedded into the design, delivery and assessment methods. The course adopts a blended delivery approach that uses a range of hospitality workplaces in addition to MMU that allows students the opportunity to experience a broad range of skills, competences and behaviours. These industry based experiential learning opportunities use a range of case studies and guest lectures, giving students an insight into the real-life challenges that occur in the hospitality work environment. Students studying the BA (Hons) Hospitality Business Management will engage in a challenging, exciting, academically rigorous and relevant programme of study. All of the units on this course have been co-written and

endorsed by an extensive range of key hospitality industry partners. Therefore, the degree offers strong opportunities for progression onto recognised industry graduate schemes. Students will benefit from extensive links with the global hospitality business sector via an MMU Hospitality recruitment event, intensive industry sessions delivered by experts, diverse networking opportunities, placements and a range of educational visits and competitions. Furthermore, the professionalism of the industry will be a key focus, with the programme aiming to develop future management graduates’ personal integrity and image. The programme aim is to cultivate creative and entrepreneurial approaches to management that will enable students to recognise and fulfil their own potential. 3 Awarding institution Manchester Metropolitan University4 Home Faculty Faculty of Business & Law5 Home Department/ School/ Institute School of Tourism, Events and Hospitality Management6 UCAS/GTTR code(s) N2207 Framework for HE Qualifications

position of final award(s)Honours (Level 6)

8 Alignment with University Curriculum Framework

Undergraduate

9 Engagement with the University- wide Provision

This BA (Hons) Business Management course offers opportunities to engage with University-wide language provision.

10 Compliance with University Assessment Regulations

Undergraduate

11 Approved Variations/Exemptions from University Assessment Regulations

None

12 Relationship with Faculty Foundation Year

Successful completion of the Faculty Foundation Year entitles students to enter level 4 of BA (Hons) Hospitality Business Management

Awards 13 Final award title(s) BA (Hons) Hospitality Business Management.

14 Combined HonoursThere is no Combined Honours provision within this programme specification

14a (i) Combined Honours Awards available N/A

(ii) Single Honours Awards available through Combined Honours

N/A

(iii) Approved Subject Combinations administered by this Programme Specification

N/A

14b Approved Subject Combination administered by other Programme Specifications

Approved Combination

Home Programme Specification & Home Dept

N/A N/A15 Interim exit awards and Subject title(s) Certificate (Level 4)

Cert HE Hospitality Business Management, Diploma (Level 5) Dip HE Hospitality Business Management,

Arrangements with Partners 16 Approved Collaborative partner(s) Partner Name Type of Collaborative Partnership

N/A N/A17 Articulation Arrangements with Partners Partner Name Details of Arrangements

N/A N/A

Professional, Statutory and Regulatory Bodies 18 PSRB(s) associated with final award of

any route within the programme specification

Institute of Enterprise Entrepreneurs.

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

February 2015

Graduates that have undertaken the accredited units will be eligible to apply for certification from the institute. This recognition applies to cohorts from February 2015 – January 2018. Accredited unit is 335Z0065: Hospitality Business Entrepreneurship.

Approval Status 20 Date, outcome & period of approval of

most recent MMU review/ approval (i) Latest review/approval The programme was reviewed on 12 November 2014 (ii) Major Modifications to Programme Specification since

last review/approval N/A

21 Next Scheduled Review Date: 2020/202122 Programme Specification effective date: September 2017

SECTION B - OUTCOMES23 MMU Graduate OutcomesOn successful completion of their course of study MMU graduates will be able to:GO1. Apply skills of critical analysis to real world situations within a defined range of contexts; GO2. demonstrate a high degree of professionalism characterised by initiative, creativity, motivation and self-

management; GO3. express ideas effectively and communicate information appropriately and accurately using a range of

media including ICT; GO4. develop working relationships using teamwork and leadership skills, recognising and respecting different

perspectives; GO5. manage their professional development reflecting on progress and taking appropriate action; GO6. find, evaluate, synthesise and use information from a variety of sources; GO7. articulate an awareness of the social and community contexts within their disciplinary field.

Foundation Year 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: FY1. Demonstrate knowledge in the subject matter of their units appropriate to Level 3 and apply what has

been learned; FY2. Engage in discussion on topics/issues related to contemporary debate in the subject matter of their

units; FY3. Demonstrate safe and effective use of specific media/equipment/material where appropriate; FY4. Extract, summarise and synthesise relevant information; FY5. Produce a coherent and structured piece of written work; FY6. Demonstrate a readiness for lifelong learning and personal development;

FY7. Participate effectively in group working and team activities; FY8. Demonstrate communication and presentation skills by clear and effective use of speech, writing and

other appropriate methods; FY9. Demonstrate a basic level of critical thought; FY10. Apply a range of study skills methods to enhance their academic development; FY11. Demonstrate numeracy skills in both everyday situations and in their specific subject areas where

appropriate; FY12. Demonstrate basic IT skills relating to word processing, spread sheets, simple databases and the

Internet; FY13. Demonstrate an awareness of the programme of study in a wider context.

24 Programme RationaleRecent research from People 1st (2014) suggest that employers are reporting certain vacancies have become hard to fill and in particular management positions. Furthermore, the People 1st Report (2014) details that unless employers take a different approach to their recruitment, the hospitality industry will be facing a major recruitment problem within the next ten years. Additionally, the Institute of Hospitality (2014) also report that businesses from other sectors such as banks, are actively seeking hospitality graduates whose education is service minded. The European Hospitality market is also growing with the hospitality sector in 2010 supporting approximately 16.6m jobs, or one out of every 13 jobs in Europe (Ernst & Young 2010). Internationally, new tourist destinations worldwide are also facing skills gaps in hospitality as inbound tourism industries grow for example the Gulf States. The Hospitality market is dynamic and has changed since the last programme review in November 2012. The relocation to the All Saints Campus offers an opportunity to forge links with key industry stakeholders and embed core practice based skills and knowledge within the new programme. The BA (Hons) Hospitality Business Management course represents a change in focus from the existing food and beverage oriented approach to a management-focused course. The new programme will develop students’ knowledge, skills and personal qualities necessary for effective leadership and managerial performance within the hospitality industry. To facilitate this, the design of the programme has been strongly influenced by an advisory board consisting of a range of General Managers and key stakeholders from leading and innovative hospitality outlets, both nationally and internationally. The hospitality team feel it is essential for the course to be supported by industry practitioners who understand the skills, knowledge and attributes that would be required by future MMU hospitality graduates. Therefore, all units on the course have been co-written and endorsed by leading hospitality businesses. The hospitality sector in Manchester is diverse and growing. For example, the amount of hotel rooms in Manchester has grown 58% from 4,990 in 2006 to 7,860 in 2013 (Manchester Confidential). This growth across the hospitality sector in Manchester offers the BA (Hons) Hospitality Business Management course a unique opportunity linked to industry engagement and a range of delivery methods. Therefore, the transferable skills, competences and behaviours required by any future hospitality business management graduate will be developed through a range of innovative industry based delivery sessions in a range of hospitality outlets. The team and industry advisory board felt this would be a strong unique selling point of the new course as essentially industry will give students an appreciation of high quality service in the workplace and the diverse range of issues a management graduate may expect to encounter. The programme will also include innovative methods of embedding work experience within the curriculum, for example master classes, industry based seminars and case studies. Students will be also be exposed to the international hospitality environment via virtual experiences with leading figures from industry, field trips, international competitions and international placement opportunities. In addition, a range of industry based short courses and competitions will be provided to support operational knowledge and competencies within the work place. This will help students network with key contacts from the hospitality industry and allow the development of their employability and CVs.

25 QAA Benchmark Statement(s)Hospitality, leisure, sport and tourism

26 Programme Specific Outcomes(a) Final Award Learning OutcomesOn successful completion of BA (Hons) Hospitality Business Management, students will be able to: PLO1. Apply skills of critical analysis to real world situations within a defined range of UK and international

contexts PLO2. Demonstrate a high degree of professionalism characterised by initiative, creativity, motivation and self-

management PLO3. Apply models, theories and concepts of academic disciplines to deal effectively with managerial

situations. PLO4. Express ideas effectively and communicate information appropriately and accurately using a range of

media PLO5. Develop working relationships using teamwork and leadership skills, recognising and respecting different

perspectives PLO6. Manage their professional development reflecting on progress and taking appropriate action PLO7. Find, evaluate, synthesise and use information from a variety of sources PLO8. Articulate an awareness of the social and community contexts within their disciplinary field PLO9. Provide understanding of sustainability concepts, environmental impacts and ethical issues for the

hospitality industry

(b) Combined Honours Learning Outcomes N/A

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

27 Interim Award Learning OutcomesOn successful completion of Level 4 Cert HE Hospitality Business Management, students will be able to: PLO1 Identify underlying concepts and principles associated with Hospitality Business Management PLO2 To demonstrate a range of generic, transferable attributes enabling them to communicate and respond

effectively, work individually and in teams to deadlines PLO3 Present and interpret qualitative and quantitative data, to develop lines of argument and make sound

judgements in accordance with basic theories and concepts of Hospitality PLO4 Communicate the results of their study/work accurately and reliably, and with structured and coherent

arguments PLO5 Demonstrate a range of both ‘hard’ and ‘soft’ skills that encapsulate the requirements of 21st Century

Hospitality Business manager and to demonstrate those with confidence and integrity PLO6 Develop a range of cognitive, practical and transferable skills of value in employment and career

development within the Hospitality industry

On successful completion of Level 5 DipHE Hospitality Business Management, students will be able to: PLO1 Develop the knowledge, skills and personal qualities necessary for effective managerial performance

within the hospitality industry PLO2 Facilitate access to industrial experience, which will allow students to broaden their perspectives and

relate that experience to the intellectual activity of the programme PLO3 Evaluate the underlying concepts and principles of Hospitality Business Management and the ways in

which those principles have developed PLO4 Apply underlying concepts and principles outside the context in which they were first studied, including,

the application of those principles in an employment context PLO5 Evaluate the main methods of enquiry in Hospitality and select approaches appropriate to solving

problems PLO6 Identify the limits of their knowledge, and explain how this influences interpretations based on that

knowledge PLO7 Communicate effectively information, arguments, explanations, in a variety of forms, to specialist and

non-specialist audiences, and deploy key techniques of the discipline effectively

SECTION C – STRUCTURE 28 Structures, modes of delivery (eg FT/PT/DL etc), levels, credits, awards, curriculum map of all units

(identifying core/option status, credits, pre or co-requisites) potential entry/exit points and progression/award requirements


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

Level 3 –Foundation YearMandatory Core UnitsCode - Pre/Co-

requisites Unit Title No of

credits 5U3Z0003 None Business Intelligence 305U3Z0004 None Academic Skills for Higher Education 305U3Z0002 None Introduction to Business 30333Z0007 None Services in Tourism, Events and Hospitality Management 30

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

N/A None English and Academic Practice 30European Union students will replace one of the above units (the least relevant to their intended degree subject area) with:

N/A None English for Academic Studies 30

Successful completion of the Foundation Year entitles access to BA (Hons) Hospitality Business Management.

Level 4Core UnitsCode - Pre/Co-


credits 334Z0029 None Business Management 30334Z0046 None Hospitality Operations 30334Z0047 None Technology and Innovation 30Optional Units students must choose 30 credits from the following:334Z0048 None Contemporary Hospitality 30334Z0049 Uniwide Contemporary Hospitality (with a Language) 15N/A 334Z0049 Uniwide Language 15

On successful completion of Level 4 – interim exit award: CertHE Hospitality Business Management

Level 5Core UnitsCode - Pre/Co-


credits 335Z0090 None Into Industry 30335Z0064 None Managing Hospitality People and Service 30335Z0065 None Hospitality Business Entrepreneurship 30Optional Units students must choose 30 credits from the following:335Z0093 None Revenue Management, Sales and Hotel Analytics 30335Z0094 Uniwide Revenue Management and Sales (with a Language) 15N/A 335Z0067 Uniwide Language 15

On successful completion of Levels 4 & 5 – interim exit award: DipHE Hospitality Business Management

Level 5 – Student Mobility

Students on the Student Mobility scheme will study the same curriculum as MMU home students. 15 credit unit specifications have been developed to accommodate students studying at MMU for less than a full academic year. These 15 credit units will be delivered in semester 1.

Core UnitsCode - Pre/Co-


credits 335Z0071 None Managing Hospitality People and Service (Student Mobility) 15335Z0072 None Hospitality Business Entrepreneurship (Student Mobility) 15334Z0061 None Technology and Innovation (Term 2 Student Mobility) 15334Z0059 None Contemporary Hospitality (Term 2 Student Mobility) 15335Z0085 None Managing Hospitality People and Service (Term 2 Student Mobility) 15334Z0059 None Contemporary Hospitality (Term 2 Student Mobility) 15

Units with a 334 prefix can only be taken by students from George Brown College Toronto. Inbound students may only take one 334 prefixed unit together with three units with a 335 prefix.

Level 6 Core UnitsCode Pre/Co-


credits 336Z0061 None Hotel Operations Tactics & Strategy 30336Z0060 None Responsible Hospitality Management 30336Z0017 None Dissertation 30Optional Units students must choose 30 credits from the following:336Z0062 None Leadership & International Management 30336Z0063 Uniwide Leadership & International Management (with a Language) 15N/A 336Z0063 Uniwide Language 15

On successful completion of Level 6 – Final exit award: BA (Hons) Hospitality Business Management

SECTION D - TEACHING, LEARNING AND ASSESSMENT 29 Articulation of Graduate ProspectsThe hospitality team sources information on current and future career prospects of their graduates within its local and broader network of key stakeholders. The hospitality programme team work very closely with the Placement and Careers & Employability services who help to provide current practices and national survey information on the destinations of graduates, detailing a high employability rate of leavers going into employment and /or higher degree education. Further, the Programme leader is also updated by senior management within the faculty by the Principal lecturers responsible for Employability and the Student Experience. Further, the hospitality programme team updates and is advised, through their active membership of industry professional bodies and industry consortia. These include: • IoH Institute of Hospitality • BII British Institute of Innkeeping • CIEH Chartered Institute of Environmental Health • CIPD Chartered institute of Personnel & Development • Manchester Hoteliers Association • World Class Service An example of utilising these bodies more overtly in teaching, learning and assessment is in the range of ‘bolt-on’ professional body qualifications that we also offer on our ‘Passport to Hospitality’ series of certificated courses. These are largely legal issue based certifications that add value to the degree to enhance hospitality graduate career progression. Crucially, the programme team have long established links with an array of employing organisations in the local, national and international hospitality industry and their related sectors. Many of the managers within these

organisations have been integral in providing feedback for this review and for the development of the curriculum content and the learning and teaching approach being taken. Our industry partners were asked to input into the new degree programme information regarding the knowledge, skills and personal competencies that will be required to meet current and future challenges. This input was drawn from a range of people, including those we currently work with in delivery via:

guest speakers/ guest workshop facilitators consultancy project mentors and/or assessors field trip venues research dissertations placement providers (local and international)

However, we have also made excellent use of engaging with our successful alumni – (connections globally via Linked-in and other social media forums); and we have sought new and diverse industry contacts and advisers from across national borders. Indeed, it is a significant database of employers and industry based organisations with whom we have engaged comprehensively to ensure the curriculum design and its delivery is relevant and is evidence based. 30 Curriculum DesignOPTION UNITSOption units listed in the following curriculum structures are all approved for delivery but may not all run in any one academic session.

Within the context of the MMU Strategy for Learning, Teaching and Assessment, the MMU Curriculum Framework for Undergraduate Programmes of Study and the QAA Subject benchmark statements (Hospitality, leisure, sport and tourism), the teaching and learning methods employed in this Programme aim to produce graduates competent in a range of knowledge, understanding, experience and skills appropriate to hospitality business management. To ensure the course meets the needs of potential students, a range of stakeholders involved in hospitality were consulted in the design of the course and units. Feedback detailed overwhelming support for the overall award, curriculum, and the experiential industry focused delivery method. This unique method of delivery allows students to use their own experience and abilities as well as learning from lecturers and peers. A six stage consultation process was followed that ensures the Hospitality team are confident that students will experience vocationally relevant managerial skills and knowledge through exposure to real world learning environments. The consultation process is detailed below: * A review of secondary literature (both academic and industry) to establish current and future trends in the sector. * A significant number of interviews were held with a range of key hospitality professionals that represented the diverse nature of the sector to establish the key themes for the course. * Visits to hospitality locations and key businesses were undertaken to experience and understand the latest trends and themes in Hospitality. These locations included Manchester, London and New York. In addition, a staff member attended the LS:N global event. * Using a table-top exercise, the hospitality staff used these key themes to establish the unit titles and establish an overview of unit content. * Key industry representatives, including senior management and industry consultants, were then approached to co-write the units alongside the MMU Hospitality team. As a result, all units on the BA (Hons) Hospitality Business Management course have been written and endorsed by industry. * Industry consultations were taken further by sourcing a number of partners who would host the experiential industry focused sessions. In addition a range of industry consultants were also sourced who will deliver elements of the course units in intensive study blocks. In total over 40 leading industry professionals and industry experts have been consulted in the above process. A key theme identified by industry feedback was the need for sustainability to be incorporated into the BA (Hons) Hospitality Business Management course. A clear message was the need for future hospitality graduates to know how sustainable management systems can be integrated into their businesses while maintaining and hopefully improving the bottom line. The department is currently developing a suite of responsible business qualifications. This departmental knowledge and experience will be invaluable in the delivery of the “Responsible Hospitality Management” unit. The internationalisation of the curriculum was an important theme in the design of the curriculum. The team perceive this as a current area of strength within the department. Current practises evident within the BA

(Hons) Business Management course are as follows:* The department currently has international links with a number of partners. These links are in the form of international collaborations and externally validated partners that allow the opportunity for both staff and students to experience international hospitality through regular exchange visits. This knowledge is then exchanged between partner institutions and disseminated at course level. * In addition, a number of field visits and competitions are held. For example, the Level 6 student visit to the Emirates Academy of Hospitality in Dubai for the academic year 2014/15. In addition, students have the opportunity for Erasmus study exchange learning at Level 5. Entrepreneurship is recognised as an important attribute for any potential Hospitality graduate. Entrepreneurship is a key driver in the economy and entrepreneurial skills enhance an individual’s ability to turn ideas into action, to be innovative and take initiative. These skills were the key drivers in the design of the Hospitality Business Entrepreneurship unit.

Student Mobility Students on the Student Mobility scheme will study the same curriculum as MMU home students. Where appropriate, 15 credit unit specifications (based on the same curriculum content) have been development to accommodate students study at MMU for less than a full academic year.31 Learning and Teaching The course follows the MMU Strategy for Learning Teaching and Assessment. The approach to teaching and learning on the BA (Hons) Hospitality Business Management course is participative, whereby students can contribute from their own experience and abilities as well as learning from lecturers and peers. This action learning approach including learning sets will include real life problems and encourage students to share common experiences in hospitality. Therefore, the teaching and learning strategies employed in the programme place great emphasis on the contextualisation of the management and theoretical issues facing the contemporary hospitality industry. Learning is no longer considered a preparatory stage prior to employment, but is increasingly seen as a constituent part of working life (Nijhof and Nieuwenhuis, 2008). Therefore, a great deal of emphasis will be given to experiential learning through regular field trips, optional placements, live case studies, industry networking events and guest lectures delivered by industry experts. The process by which students acquire the 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 both industry and tutor-led delivery. At Level 5, the approach will build on the earlier work by promoting more active student participation in learning and developing their management and supervisory appreciation of a range of key management issues. The objectives of Level 6 can then be achieved through a student-centred approach in which higher level skills are needed for the analysis of complex issues and organisations, and also for research on a current programme-specific issue. The active participation of students as individuals and in teams will be a major factor in their development, from being a recipient of knowledge to a pro-active participant and generating knowledge. This active learning approach will be employed at all Levels (4-6) and will help to scaffold engagement and develop autonomous learning. The opportunity for students to apply and synthesise their developing knowledge is available through work-based learning in their unit assessments and formative assessments. A range of delivery approaches will be used on the course that support work based learning. For example, at Levels 4 and 5 a number of sessions will be delivered in the workplace at a range of differing hospitality industry locations. These industry locations will represent the diverse hospitality industry (both locally and nationally). Therefore, the curriculum and teaching material have been designed to link directly with industry requirements and provide potential students the opportunity to work on Hospitality related issues within their own workplace, or examples given in the experiential industry based sessions. These industry-based sessions will also support the evidence based development of personal e-portfolios in Levels 4 & 5. In addition, the MMU Hospitality team organise a recruitment event for the students within a few weeks of joining the course. This event will feature a broad range of hospitality employers who will offer the students the chance to gain part time employment within the hospitality industry. This combination of industry-based learning allows students the opportunity to experience a broad range of transferable skills, competences and behaviours through the use of industry-based practise, industry case studies and guest lectures. In the delivery of each unit, there will an opportunity for students to receive formative feedback on their progress, and the experiential industry based sessions will provide regular input from industry guest lecturers and their peers. Formative feedback will help to clarify understanding of the unit outcomes, to consolidate learning, to confirm academic standards and to receive academic advice to inform summative assessments.

Depending upon the nature of the unit and of the assessment, formative feedback may be verbal, written, usingtechnology and be provided in a tutorial, in a seminar or workshop setting, to an individual or to a group. In addition, peer assessment and self-evaluation will also be used as formative methods of assessment. All student learning is supported by access to the University’s Virtual Learning Environment ‘Moodle’ which provides access to unit, programme, and library learning resources as well as access to aspects of students support materials and information. In addition Moodle will allow opportunities for exchange and the sharing of information between students linked to the students own workplace experiences.

Student Mobility Students on the Student Mobility scheme will study the same curriculum as MMU home students. Where appropriate, 15 credit unit specifications have been developed to accommodate students studying at MMU for less than a full academic year. The content of the Level 5, 15 credit units will be a truncated version of the existing unit. 32 Assessment The assessment strategy for the BA (Hons) Hospitality Business Management course has been developed in line with the Curriculum Framework for Undergraduate Programmes of Study, the Institutional Code of Practice for the Assessment of Students and the MMU Strategy for Learning, Teaching and Assessment. The aim is to develop an assessment strategy, which is comprehensive, valid and reliable and enhances the overall student learning experience. Assessment instruments will confirm that the learning outcomes have been met and allow demonstration of a range of industry based knowledge and skills. The assessment diet is managed across each academic level and throughout each programme of study to ensure an appropriate balance between a range of assessment methods and group and individual assessment. Students are assessed in a range of ways that progressively challenge them and encourage achievement at the highest levels as they move through the programme. Assessments have been designed, in consultation with industry professionals. Industry feedback detailed that an effective method of assessment should incorporate a project based assessment philosophy that includes an action learning approach whereby students can support each other. In addition, this action learning approach will provide students with the opportunities to share and develop their ideas and projects. Therefore, the use of project-based assessments that challenge the student to engage, investigate and understand a range of hospitality issues is a common assessment method used on the course. Many of the project-based assessment themes require the use of inquiry and innovation, whereby students will be required to think outside the box as they create and innovate. Providing students with a public and authentic audience is also crucial in the design of a good Project Based Learning unit and therefore the use of industry panels will be a common theme in the assessments on the course. Other assessment methods include reports, e books, industry pitches and presentations, portfolio of evidence, exams, essays and business simulations (Hotel Operations, Tactics and Strategy). This range of assessment tools allows students to demonstrate their acquisition of knowledge and understanding and allows them to develop as professionals. A number of the assessments will contribute to an overall course based portfolio which will form part of the student’s personal development plan. This portfolio will allow the student to build a professional identity that could be shared with peers and industry experts. Assessment is an integral part of the learning process and both formative and summative forms will be used. Formative assessment is encouraged in all units to enable students to evaluate their own progress. The nature of the industry-based delivery, supported by industry professionals, will link with some elements of the formative assessment strategy and e-portfolio to support knowledge development and application of theory in the workplace. Feedback on student assessments, from external examiners and internal moderators, will ensure that work is consistently at the correct level of challenge. Assessment strategies will be inclusive and varied so that all students have the opportunity to achieve. Every effort will be made to create assignment briefs, which stimulate and test ability to meet programme and module learning outcomes. The assignments will also help students to develop their cognitive, intellectual and subject specific skills, whilst enabling effective and rigorous differentiation between the attainments of weaker and stronger students. Industry will play an integral part in the assessment design through the use of the advisory boards, whereby current themes and challenges can be highlighted and then embedded into the design of assessments. The course advisory boards will take place through official MMU Hospitality advisory boards and by the Hospitality team membership of industry associations and professional bodies. Industry contacts will also be sent the assessment briefs as part of the moderation. Course work submission dates will be clearly defined in advance to encourage forward planning and time management skills. The marking criteria for each assignment is clearly explained in the Course and Unit Handbooks, together with the assignment brief and assessment criteria. The marking criteria will follow the

Policies and Procedures for the Management of Assessment - Assessment Grading, Criteria and Marking. Student work will be marked and internally moderated within four working weeks.

Student Mobility Students following the optional 15 credit units will be assessed via types of assessment other than formal written examinations. Where students complete their assessment outside the standard timescale for consideration by Board of Examiners, Chair’s Action will be taken to confirm the outcome of their assessment. 33 Inclusive Practice

MMU uses the definition of inclusive practice Inclusive curriculum refers to “the process of developing, designing, and delivering programmes of study to minimise the barriers that students, regardless of educational, dispositional, circumstantial, or cultural background, may face in accessing and engaging with the curriculum” (adapted from Gravestock 2009, Thomas and May 2010, and NUS 2011). The course will address and support the needs of people from diverse cultures, and values their unique contribution. Staff at MMU are encouraged to be responsive to the teaching and learning needs of all students. However, disabled students may have some additional educational needs. The programme utilises existing framework at MMU to offer staff guidance on helping students, and support for disabled students that can be embedded throughout all stages of a student’s university experience. The department has a departmental disability coordinator (DDC) who supports students and staff with adjustments that have been identified in the student’s personal learning plan to ensure that they are effective. The DDC alongside the Disability Service can offer support for disabled people, and give staff information of particular barriers (e.g. physical adjustments that they might require). The teaching staff and DDC monitor the progress of students making sure that their personal learning plans are effective and make reasonable adjustments when required. The DDC organizes training via the Disability Service for teaching staff in how to deal with students who disclose a disability and how to make sure that teaching practice supports students with personal learning plans. The course follows the MMU Equality and Diversity policy. 34 Technology Enhanced LearningThe programme and units will be supported by synchronous and asynchronous communication tools within Moodle (MMU VLE), such as announcements, blogs and interactive discussion boards. Moodle will also support assessment through online submission and formative/summative quizzes. Students will also be encouraged to reflect on the theory and application elements of the programme delivered in industry using discussions boards in Moodle. This will allow students to share their personal work experiences with peers in relation to the models presented in theory and through examples preselected by industry professionals. All units will have e-books to support access to core reading material and access to key e-journals. Moodle will also support the delivery on every unit with access to unit material and tutors. Various units have a number of technologies built in to the delivery and assessment to support the development of key business technology and media skills. These range from highly visual presentations, e-content development, online business simulations and e-portfolios. Hospitality Business Management students will be expected to collaborate in groups during the programme and communicate with industry professionals. The programme will encourage students to engage with a number of business communication tool, such as, LinkedIn and Twitter to support the development of professional communication skills using social media. 35 Placement and/or Work-based Learning ActivitiesThe placement is an optional year for students on the BA (Hons) Hospitality Business Management course. Those completing the placement year will be awarded the Sandwich degree award. The placement unit underpins all units at level four and five and provides a basic understanding of the methods of enquiry required for level 6 units. The content and nature of the learning experiences is designed to develop the students’ personal skills and provide them with the skills and competences deemed necessary to achieve success academically and also professionally whilst in industry. The industry-based sessions at levels four & five will produce evidence based development of personal e-portfolios link to the development of CVs to support placement applications. The placement period (48 weeks) is designed to provide students with the opportunity to evaluate and develop their personal transferable skills and attributes within a real work environment. Whilst performing as a valuable employee, the student also develops skills for lifelong learning whilst gaining industry experience, an understanding to the work place and embracing networking opportunities within industry.

The standard of the placement is continuously monitored throughout. The systems utilised are many and varied. MMU has a stringent code of practice (see appendix) in terms of student support, health and safety and

overall monitoring of the student and placement opportunity.

Codes of practice include:

(i) Faculty Placement Team - The placement team comprises of both academic and administration members, both play an integral part in the support mechanism to the students. Academics being student and employer facing with every day contact, administration providing the vital reports and record keeping of pre and current placement student activity. (ii) Employer - The Placement team inform and confirm with employers their expected role and support to the student during their year as an employee. The employer is requested to provide in advance of the placement commencement: : • A letter of appointment/contract • Copy of the employers employee insurance policy • A job description stating departments offered • Clear details of terms and conditions of employment including start date,

hours of work and pay rates (This will usually be in the form of a written contract) • Clear details of health and safety standards dress code and other company Policies • Completed the University Health & Safety (HSE advised) checklist

Conduct Health and Safety, and fire training with the student within 2 weeks of employment commencement.

• Identify, and agree with the student, a placement mentor to discuss learning contracts, and give advice throughout the placement year.

The employer is required to provide induction on the first day of employment covering the terms and conditions of employment, introduction to appropriate staff and mentor, identification of health & safety and fire training, application of planned learning programme, grievance/disciplinary procedures and welfare arrangements. The student will also be provided with an Industry mentor who will be responsible for the student during the period of work experience, and will be fully conversant with the aims and expected learning outcomes of the period.

(iii) Student

Students have extensive support during level 5 to enable them to research, apply and secure a placement opportunity. Support is in the form of lectures and seminars, employer presentation and 1:1 tutorials with the placement academics. During the placement year students are allocated an academic mentor whose role is to support the student academically, pastorally and visit the placement employer on site at least once during the year for UK based students and provide that support via Skype for Internationally based students. Tutors are required to complete and return to the placement manager a report after such a visit / Skype meeting, which includes a review of the students coursework, company working conditions, meeting and report from the employer re students’ performance, Review Health & Safety provision and Comments/action for future placements.

The student will submit two packages for assessment of their learning outcomes. It is from these documents that the visiting tutor and the placement Manager will gain a clearer picture and a deeper understanding as to the qualitative nature of the position for purposes of developing the required transferable skills. The employer is required to give a reflective report on the experiential Learning opportunities that the student was exposed to during their placement year, this serves to feedback the qualitative nature of transferable skills being acquired and the appropriateness of the Industrial placement for future use.

Contact made by student and/or employer responses to areas of concern are actioned very quickly. An investigation can be started immediately from within the placement office. This may take the form of telephone calls, one-to-one discussions, or personal visits made by the visiting tutor or the placement manager.

36 Engagement with Employers To ensure the course meets the needs of potential students, a range of stakeholders involved in hospitality were consulted in the design of the course and units. Feedback detailed overwhelming support for the overall award, curriculum, and the experiential industry focused delivery method. A six stage consultation process was followed

that ensures the Hospitality team are confident that students will experience vocationally relevant managerial skills and knowledge through exposure to real world learning environments. Please see section 30 for further details.

A range of delivery approaches will be used on the course to support work based learning. For example, at Levels 4 and 5 a number of sessions will be delivered in the workplace at a range of hospitality industry locations. These industry locations will represent the diverse hospitality industry (both locally and nationally). Therefore, the curriculum and teaching material have been designed to link directly with industry requirements and provide potential students the opportunity to work on hospitality related issues within their own workplace, or examples given in the experiential industry based sessions. In addition, the MMU Hospitality team organises a recruitment event for the students within a few weeks of joining the course. This event will feature a broad range of hospitality employers who will offer the students the chance to gain part time employment within the hospitality industry. This combination of industry-based learning allows students the opportunity to experience a broad range of transferable skills, competences and behaviours through the use of industry-based practise, industry case studies and guest lectures. 37 Personal Development PlanningThe programme adheres to the university wide policy and implementation of personal development planning. It refers the QAA terms of reference and guidelines provided by MMU CELT (Centre for Excellence in Learning and Teaching) at the CELT website. As part of their Level 4 unit (Hospitality Operations) and Level 5 unit (Into Industry & Managing Hospitality People & Service), students are required to participate in a process of self-evaluation, reflection and forward planning. Personal development planning (PDP) is initiated by a pre-entry employability skills audit which students are required to complete and bring to an employability event, which is part of induction activities. The pre-entry skills audit provides insight to the students’ prior experience, prior knowledge and their skill set upon entry. This facilitates an informed personal tutorial discussion very early in the programme and is used to pre-empt study issues and to highlight, for the student, the wider departmental and institutional opportunities for support in active personal development planning. The skills-audit is the first step whereby students will develop a portfolio of work which facilities their move into the hospitality industry. This portfolio will also include the suite of professional short courses completed at Level 4 on the course. In addition, there will be opportunities to contribute to the portfolio within the “Hospitality Operations” unit at Level 4 and the “Managing Hospitality People and Service” and “Into Industry” unit at Level 5. The portfolio will also be linked to the Critical Reflective Reports completed as part of the Level 6 Leadership Development Centre. All the above mentioned documentation will contribute to an overall course based portfolio which will form part of the students personal development plan. This portfolio will allow the student to build a professional identity that could be shared with peers and industry experts.

SECTION E - PROGRAMME MANAGEMENT38 Programme Specific Admission RequirementsAll applicants shall be considered in line with the MMU Equality and Diversity Policy and such anti-discrimination legislation as may be in force. The programme admissions regulations and entry requirements comply with the MMU Recruitment and Admissions Policy, and the Policy for Accreditation of Prior Learning. Admission to the programme is based on the reasonable expectation that the student will be able to fulfil the objectives of the programme and achieve the standard required for the award. Candidates must have a sufficient command of the language in which the programme is taught to be able to meet the requirements of the programme in every respect. Applications for admission without prior subject related learning but with a good level of prior experiential learning, will be considered on an individual basis. NB Minimum admission points for entry to the University are reviewed on an annual basis. For entry requirements refer to the current University on-line prospectus39 Programme Specific Management ArrangementsStandard Programme Management arrangements apply to this programme and are outlined in the document Management of Programme Delivery available from the CASQE (Centre for Academic Standard and Quality Enhancement) webpage.

Into Industry Unit Management: This unit will be delivered on a programme specific basis. Delivery of the unit will be by a member of the

programme teaching team. They will work alongside staff from other programmes in the planning of the unit to allow for greater interaction between courses and the sharing of best practice. 40 Staff ResponsibilitiesStaff responsibilities for this programme do not differ from those described in the University’s Management of Programme Delivery41 Programme Specific Academic Student Support Generic academic student support is provided to all students in line with the guidance outlined in the University’s Student Handbook. 42 Programme Specific Student EvaluationThe Programme complies with current institutional evaluation guidance. University information on Student Evaluation is available from the CASQE website

Student feedback and evaluation for the Department is overseen by the Principal Lecturer for Student Experience.

MAP I SECTION F – MAPPING RELATIONSHIP TO SUBJECT BENCHMARK STATEMENT(S)

Map guide: Insert K to indicate Knowledge and Understanding Insert S to indicate Skills

Level 4 Level 5 Level 6

Knowledge and Understanding

Mapping (K) Bu

sine

ss M

anag

emen

t

Hosp

italit

y O

pera

tions

Tech

nolo

gy a

nd In

nova

tion

Cont

empo

rary

Hos

pita

lity

Into

Indu

stry

Man

agin

g Ho

spita

lity

Peop

le

and

Serv

ice

Hosp

italit

y Bu

sine

ss

Entr

epre

neur

ship

Reve

nue

Man

agem

ent,

Sale

s an

d Ho

tel A

naly

tics

Diss

erta

tion

Hote

l Ope

ratio

ns T

actic

s &

Stra

tegy

Resp

onsi

ble

Hosp

italit

y M

anag

emen

t

Lead

ersh

ip a

nd In

tern

atio

nal

Man

agem

ent

Skills

Mapping (S)

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

K S

K K S S

K S

K S S S S

KS

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

analyse and reflect on the different cultural concepts of hospitality

S K S S

K S S

K S

K S S S

K S

KS

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

demonstrate a critical awareness of the boundaries of hospitality S

K S

K S

K S

K S

K K S S S

K S

KS

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

operate and manage human and technical resources

k S

K S

K S S

K S

K S

K S

K S

K S S

KS

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



Mapping (K)

Busi

ness

Man

agem

ent

Hosp

italit

y O

pera

tions

Tech

nolo

gy a

nd In

nova

tion

Cont

empo

rary

Hos

pita

lity

Into

Indu

stry

Man

agin

g Ho

spita

lity

Peop

le

and

Serv

ice

Hosp

italit

y Bu

sine

ss

Entr

epre

neur

ship

Reve

nue

Man

agem

ent,

Sale

s an

d Ho

tel A

naly

tics

Diss

erta

tion

Hote

l Ope

ratio

ns T

actic

s &

Stra

tegy

Resp

onsi

ble

Hosp

italit

y M

anag

emen

t

Lead

ersh

ip a

nd In

tern

atio

nal

Man

agem

ent

Skills

Mapping (S)

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

K K S

K S S

K S

K S

K S

K S

K S

K S

KS

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

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

K S

K S S

K S

K S

K S

K S S

K S

K S

KS

apply knowledge to the solution of familiar and unfamiliar problems

appropriate theories and concepts from the generic management areas of: operations management finance and management accounting human resources and organisational

behaviour services marketing information systems and technology strategic management.

K S

K S

K S

K S

K S

K S

K S

K K S

KS

develop a sustained reasoned argument, perhaps challenging previously held assumptions

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

K K S

K S

K S S

K S

K S S

K S

KS

demonstrate effective communication and presentation skills



Mapping (K)

Busi

ness

Man

agem

ent

Hosp

italit

y O

pera

tions

Tech

nolo

gy a

nd In

nova

tion

Cont

empo

rary

Hos

pita

lity

Into

Indu

stry

Man

agin

g Ho

spita

lity

Peop

le

and

Serv

ice

Hosp

italit

y Bu

sine

ss

Entr

epre

neur

ship

Reve

nue

Man

agem

ent,

Sale

s an

d Ho

tel A

naly

tics

Diss

erta

tion

Hote

l Ope

ratio

ns T

actic

s &

Stra

tegy

Resp

onsi

ble

Hosp

italit

y M

anag

emen

t

Lead

ersh

ip a

nd In

tern

atio

nal

Man

agem

ent

Skills

Mapping (S)

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

K K S

K S

K S S

K S

K S

K S

K S

K S

KS

work effectively independently and with others

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

K S

K S

K S

K S S

K S

K S

K S

K S

K S

KS

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

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

K K S

K S

K S

S K S

K S

K K K KS

self-appraise and reflect on practice

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

K K S

K S

K S

K S

K K S

K K K KS

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

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

S K S

K S

K S

K S

K S

K S

K S

K S

K S

KS

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



Mapping (K)

Busi

ness

Man

agem

ent

Hosp

italit

y O

pera

tions

Tech

nolo

gy a

nd In

nova

tion

Cont

empo

rary

Hos

pita

lity

Into

Indu

stry

Man

agin

g Ho

spita

lity

Peop

le a

nd

Serv

ice

Hosp

italit

y Bu

sine

ss

Entr

epre

neur

ship

Reve

nue

Man

agem

ent,

Sale

s an

d Ho

tel A

naly

tics

Diss

erta

tion

Hote

l Ope

ratio

ns T

actic

s &

Stra

tegy

Resp

onsi

ble

Hosp

italit

y M

anag

emen

t

Lead

ersh

ip a

nd In

tern

atio

nal

Man

agem

ent

Skills

Mapping (S)

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

K K S

K S

K K S

K K S

K K K S

KS

undertake fieldwork with continuous regard for safety and risk assessment.

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

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

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

Foundation Year

Level 3 Introduction to Business Business Intelligence Services in Tourism, Events and Hospitality Management

Academic Skills for Higher Education

Assignment task 1 (Coursework-essay, 2,000 words - 50%)

Assignment task 2 (Group Presentation – 50%)

Assignment task 1 (Exam – MCQ and Essay - 50%)

Assignment task 2 (Group Report –50%)

Assignment task 1 (Coursework-Essay, 2,000 words - 50%)

Assignment task 2 (Coursework-Blog, 2,000 words - 50%)

Assignment task 1 (Coursework- 2,000 words - 40%)

Assignment task 2 (Examination – Seen – 60%)

FYO 1 FYO 2 FYO 3 FYO 4 FYO 5 FYO 6 FYO 7 FYO 8 FYO 9 FYO 10 FYO 11 FYO 12 FYO 13

BA (Hons) Hospitality Business Management Level 4

Level 4 Unit title: Business Management Unit title: Hospitality Operations Unit title: Contemporary Hospitality Unit title: Technology and Innovation

Assignment task 1

(Coursework 1 – Report 40%)

Assignment task 2

(Exam 60% 2 hours)

Assignment task 1

(Portfolio 50%)

Assignment task 2

(Portfolio 50%)

Assignment task 1

(Essay 50%)

Assignment task 2

(Presentation 50%)

Assignment task 1

(Web Based 50%)

Assignment task 2

(Review 50%)

GO 1 GO 2 GO 3 GO 4 GO 5 GO 6 GO 7 PLO 1 PLO 2 PLO 3 PLO 4 PLO 5 PLO 6

ASSESSMENT /OUTCOMES MAP

Map guide: GO = MMU Graduate Learning Outcomes (Section 23) PLO – Programme Learning Outcomes (Section 26) – add more lines as appropriate insert as appropriate

BA (Hons) Hospitality Business Management Level 5 (September 2017)

Level 5 Unit title: Into Industry Unit title: Managing Hospitality People and Service

Unit title: Hospitality Business Entrepreneurship

Unit title: Revenue Management, Sales and Hotel Analytics

Assignment task 1

(Portfolio - 40%)

Assignment task 2

(Project - 60%)

Assignment task 1

(Essay 50%)

Assignment task 2

(Portfolio 50%)

Assignment task 1

(Presentation 40%)

Assignment task 2

(Portfolio 60%)

Assignment task 1

(Case Study – 50%)

Assignment task 2

(In – class test 50%)

GO 1 GO 2 GO 3 GO 4 GO 5 GO 6 GO 7 PLO 1 PLO 2 PLO 3 PLO 4 PLO 5 PLO 6 PLO 7

BA (Hons) Hospitality Business Management Level 5 (September 2018)

Level 5 Unit title: Into Industry * Unit title: Managing Hospitality People and Service

Unit title: Hospitality Business Entrepreneurship

Unit title: Revenue Management, Sales and Hotel Analytics

Assignment task 1

(Portfolio - 40%)

Assignment task 2

(Project - 60%)

Assignment task 1

(Portfolio 50%)

Assignment task 2

(Examination 50%)

Assignment task 1

(Presentation 40%)

Assignment task 2

(Portfolio 60%)

Assignment task 1

(Case Study – 50%)

Assignment task 2

(In – class test 50%)

GO 1 GO 2 GO 3 GO 4 GO 5 GO 6 GO 7 PLO 1 PLO 2 PLO 3 PLO 4 PLO 5 PLO 6 PLO 7

*Managing Hospitality People and Service – changes to type of assessment from September 2018

BA (HON

S) HOSPITALITY BU

SINESS M

ANAGEM

ENT STU

DENT M

OBILITY ASSESSM

ENT M

AP

Managing Hospitality People and Service (Inbound Student Mobility)

Hospitality Business Entrepreneurship (Inbound Student Mobility)

Hospitality Operations (Term 1 Inbound Student Mobility)

Technology and Innovation (Term 1 Inbound Student Mobility)

Technology and Innovation (Term 2 Inbound Student Mobility)

Contemporary Hospitality (Term 1 Inbound Student

Contemporary Hospitality (Term 2 Inbound Student Mobility)

Managing Hospitality People and Service (Term 2 Inbound Student Mobility)

Essay

Report

Exam

Practical Portfolio of Evidence

Case Study

Presentation

Proposal

Critical Analysis

Project

Web based

review

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

BA (Hons) Hospitality Business Management Level 6

Level 6 Unit title: Dissertation

Unit title: Hotel Operations Tactics & Strategy

Unit title: Responsible Hospitality Management

Unit title: Leadership and International Management

Assignment task 1

(Dissertation 100%)

Assignment task 1

(Report 50%)

Assignment task 2

(Exam 50%)

Assignment task 1

(Portfolio 50%)

Assignment task 2

(Essay 50%)

Assignment task 1

(Portfolio 50%)

Assignment task 2

(Exam 50%)

GO 1 GO 2 GO 3 GO 4 GO 5 GO 6 GO 7 PLO 1 PLO 2 PLO 3 PLO 4 PLO 5 PLO 6 PLO 7 PLO 8 PLO 9

SECTION G

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

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

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

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

Date of FAQSC Approval (or PARM event)

Approval effective from:

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

1415-15 BA (Hons) Hospitality Management/ BA (Hons) Hospitality Business Management

To replace the Challenges in Hospitality Management (336Z0032) unit with the Responsible Hospitality Management (336Z0060) unit.

10/06/2015 September 2015 Students entering Level 6 from September 2015 onwards.

1415-18 BA (Hons) Fashion Buying & Merchandising BA (Hons) International Fashion Promotion BA (Hons) Fashion Design & Technology BA (Hons) Events Management BA (Hons) Tourism Management BA (Hons) Food Business Entrepreneurship BA (Hons) Fashion Business and Management

To discontinue Synergy 315Z0057 unit. To introduce Synergy 335Z1000 stranded unit.

10/06/15 September 2015 Students entering Level 5 from September 2015 onwards.

1516-9 (report to FAQSC)


-Hospitality Business Entrepreneurship 335Z0065 (update to indicative content)-Hospitality Design and Feasibility (15 credits) 335Z0067 (update to assessment description)-Hospitality Design and Feasibility 335Z0066 (update to both assessment descriptions)-Hospitality Operations 334Z0046 (update to indicative content and assessment 1

01/03/2016 March 2016 Students following named units with effect from September 2016







description)-Leadership and International Management (15 credits) 336Z0063 (update to assessment description)-Leadership and International Management 336Z0062 (update to assessment description)-Technology and Innovation 334Z0047 (update to indicative content and 2nd assessment description)-Managing Hospitality People & Service 335Z0064 (update to indicative content and assessment description)-Contemporary Hospitality 334Z0048 (update to indicative content)-Contemporary Hospitality (15 credits) 334Z0049 (update to indicative content)Amendments to the indicative content and assessment descriptions of the units listed above to facilitate delivery of the units at Vedatya Institute in India. The amendments involve the removal of reference to UK specific regulations and requirements that do not work in an international context (for example COSHH and HACCP).

1516-9 BA (Hons) Events Management, BA (Hons) Hospitality Management, BA (Hons) Tourism Management

Industrial Placement unit (Hospitality, Events and Tourism Management) 33PLX001, placement duration updated to 36 weeks and update to assessment from Personal Development Portfolio and Business Report to Reflective Journal.

29/02/2016 (FAQSC Sub-Committee)

September 2016 Students entering the placement year with effect from September 2016.

1516-15 BA Tourism Management, BA (Hons) Events Management, BA (Hons) Hospitality Business Management

Creation of the following 15 credit units to facilitate student mobility:

334Z0065 Events Industry and Special Events (Term 2 Student Mobility)

31st May 2016 September 2016 All student mobility students with effect from September 2016.







335Z0086 Cultural Festival Management (Term 2 Student Mobility)

334Z0059 Contemporary Hospitality (Term 2 Student Mobility)

334Z0061 Technology and Innovation (Term 2 Student Mobility)

335Z0085 Managing Hospitality People and Service (Term 2 Student Mobility)

WORLDWIDE DESTINATIONS (Term 2 Student Mobility) 334Z0067

TOURISM AND THE MEDIA (Term 2 Student Mobility) 335Z0078

PARM-16-146 BA Hospitality Business Management

Major Modification: A creation for a Personal Development module. The module will be delivered as a co-curricular module, both using an integrated assessment model to underpin engagement with the content and lead to measurable personal development outcomes.

16 December 2016

September 2017 Students entering level 4

PARM-16-141 BA Hospitality Business Management

Major Modification: To incorporate the Business School units to the Foundation Year and amendment to one STEHM unit for the Foundation Year: 5U3Z0003 Business Intelligence, 5U3Z0004 Academic skills for Higher Education and 5U3Z0002 Introduction to Business. 333Z0007: Services in Tourism, Events and Hospitality Management is a new unit.

7 December 2016 September 2017 Students entering level 3

FAQSC_16-17_144

BA Hospitality Business Management

Minor Modification: To replace a core unit Synergy 335Z1000 with Into Industry 335Z0090

16 December 2016


FAQSC_16-17_143


Minor Modification: To replace two option units: Hospitality Design and Feasibility (30

16 December 2016








credits) 335Z0066 with Revenue Management, Sales and Hotel analytics (30 credits) 335Z0093. And Hospitality Design and Feasibility (15 credits) 335Z0067 with Revenue Management and Sales (15 credits) 335Z0094

FAQSC_16-17_184


Non-material modification: Responsible Hospitality Management 336Z0060. Change of assessment description, learning outcomes and curriculum content

05/05/17 September 2017 Students entering level 6

FAQSC_16-17_185


Material modification change: Managing Hospitality People and Service 335Z0064. Change assessment 2 from coursework to Exam. Change assessment 1 from Essay to Portfolio

15/06/17 September 2018 Students entering level 5

ba (hons) hospitality business management€¦ · dissertation (336z0017) ba (hons) tourism...

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