Programme Specification
Where appropriate outcome statements have be referenced to the appropriate Benchmarking Statement ...
-     Appropriate theories and concepts from the generic management areas applied to
         the hospitality context
   -...
improved learning and offer diagnosis of strengths and weakness to develop reflective
    practice.

     Assessment throu...
context of the research process from initial planning, through literature review, selection
    and support of appropriate...
Principles of Information and Communication Technology, Principles of Investigation.
     These skills are adopted and dev...
As the student moves through the programme there is an incremental progression in terms
of intellectual challenge: from kn...
Level   Module Name       Credits   Core/route/   Potential
                                    option        Award
1     ...
Specific Professional Specifications
    N/A

13 Support for students and their learning

        -   Induction programme ...
demonstrate capability for sustained study.




15 Methods for evaluating and improving the quality and standards of teach...
-    Embedding enhancement led practice
       -    Staff involvement in research which feeds into teaching
       -    St...
Mapping of Learning Outcomes


                             YEAR 1                                      MODULES




      ...
S – Studied and/or applied                          A – Assessed




Mapping of Learning Outcomes contd.


               ...
D8 Plan and manage learning, and work to deadlines   P P P P P P P P

D9 Work and learn independently                     ...
Mapping of Learning Outcomes


                             YEAR 2                                      MODULES




      ...
S – Studied and/or applied                          A – Assessed




Mapping of Learning Outcomes contd.


               ...
D8 Plan and manage learning, and work to deadlines                       P P P P P P P P

D9 Work and learn independently ...
B1 Research and assess subject specific facts, theories, paradigms, p                        p p p p p p p p p p p p p p p...
On completion of the Degree students will be able to:

D1 Communicate and present information effectively in oral,        ...
A5 The application of technical, managerial and interpersonal       a a a a a a a a a a
      skills and knowledge to prop...
C1                                                                    p p p p p p p p p p
     Plan, design and execute pr...
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BA/BA (Hons) International Hospitality Management

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BA/BA (Hons) International Hospitality Management

  1. 1. Programme Specification Where appropriate outcome statements have be referenced to the appropriate Benchmarking Statement (BS) 1 Awarding Institution Queen Margaret University 2 Teaching Institution Queen Margaret University 3 Work-based learning N/A 4 Programme accredited by N/A 5 BA/BA (Hons) Final Award 6 Programme International Hospitality Management 7 UCAS code N220 8 SCQF Level 7 - 10 Date of validation/review March 2007 9 Educational Aims of the programme - To prepare and develop graduates for a management career in the Hospitality industry - To develop understanding and knowledge of the nature of hospitality, and the organisations, management and impacts (social, ethical and sustainable environmental) associated with the provision and consumption of hospitality in a contemporary global environment - To develop students’ intellectual capabilities of analysis and interpretation, critical evaluation; selection and synthesis; reasoned argument; research and problem solving - To develop graduates who can demonstrate effective management, technical, IT, numerical, communication and research skill - To produce graduates who have a range of generic transferable attributes enabling them to communicate effectively, work individually and in teams to deadlines, be innovative and adaptable to change, manage and reflect on their own learning; and who can contribute and respond effectively to the demands of their chosen profession 10 Benchmark statements/professional and statutory body requirements covered by the programme - QAA Subject Benchmarks - HLST subject LTSN guide to good practice - Scottish Credit Qualifications Framework 11 Learning Outcomes of the Programme A Knowledge and understanding On completion of the programme the students will have demonstrated knowledge and understanding of: - The defining characteristics of hospitality in the modern world - The central role of the hospitality consumer - The impact of the business environment upon the hospitality industry
  2. 2. - Appropriate theories and concepts from the generic management areas applied to the hospitality context - The application of technical, managerial and interpersonal skills and knowledge to propose and evaluate practical and theoretical solutions to complex problems in the hospitality arena - The diversity of the requirements of the hospitality stakeholders - The moral, ethical and safety issues which directly pertain to the subject domain including relevant legislation and professional codes of conduct Teaching/learning methods and strategies The School learning and teaching strategy places the student at the centre of the learning process. The School strives to develop a range of knowledge based, intellectual, practical and transferable graduate attributes that prepare students for employment in their professional careers, and at the same time, engender positive attitudes towards lifelong learning. The international hospitality management degree programme is characterised by a core in the curriculum which addresses the management of food, beverages and accommodation in a service context, but which is contextualised to include the diversity of the hospitality industry. The debates on these themes of globalisation and diversity are developed throughout the programme. The international hospitality management degree engages students in debates about the nature and scope of the concepts of hospitality and the nature of the contemporary hospitality industry. The management of technical operations such as food and beverages, accommodation and facilities, and their applications in specific contexts such as in restaurants, hotels, events, the licensed retail trade or resorts is developed and applied throughout the programme. Moreover, the management disciplines and their applications to the context of the provision and consumption of hospitality are central to the development of this hospitality management degree. In the modern world, the provision of hospitality has important social dimensions beyond meeting the physiological requirements of shelter and the satisfaction of hunger. The concept of hospitality embraces much more than production and consumption of a utility product. Today, these products have become cultural and lifestyle products and services that are consumed for many social, cultural and emotional satisfactions. Dining out, travel and staying away from home have become regular activities of contemporary leisure that are pursued for pleasure.. For these reasons, our degree programme has evolved to provide an overarching approach that seeks to address the issues of the social and cultural functions of hospitality. This approach is supported by the research interests of a number of staff in the HTL subject group. Assessment The school assessment strategy is designed to provide students with practice and opportunities to demonstrate their mastery of learning outcomes, provide feedback for
  3. 3. improved learning and offer diagnosis of strengths and weakness to develop reflective practice. Assessment throughout the programme is both formative and summative and is designed to encourage deep rather than superficial learning. Examinations take a number of forms including unseen questions, case study analysis and open book. Coursework is assessed through essays, management reports, individual and group presentations, poster presentations, reflective portfolios, project proposals and the Honours Project. These assessment tools allow students to demonstrate their acquisition of knowledge and understanding through a variety of approaches. B Intellectual (thinking) skills On completion of this programme students will be able to: - Research and assess subject specific facts, theories, paradigms, principles and concepts - Select, summarise, and synthesise evidence - Describe, analyse and evaluate data - Critically interpret data and text from a range of academic and empirical sources - Select and apply appropriate knowledge, methodologies and theories to the solution of familiar and unfamiliar problems - Develop a reasoned argument and challenge assumptions - Take responsibility for own learning and continuing professional development Teaching/learning methods and strategies The development of intellectual skills is an inherent part of the teaching and learning programme. All modules, irrespective of content or delivery format, encourage students to take a critical and evaluative approach to the study of the cognate area of hospitality management. This is developed from year 1 with approaches that engage students in the processes of identification, selection and summary, to those that involve analysis, evaluation, critique and synthesis, the development of defended argument, engagement with non standard problems, and an increasingly independent and student centred research led mode of learning. The research methods theme running through the programme provides the underpinning for intellectual skill development of students in collecting and evaluating a variety of forms of data and for planning and conducting their own research. Group work, case studies, student-led seminars, tutorials and live projects provide a flexible learning environment within which issues can be debated and challenged and creative solutions to problems can be proposed. All learners receive guidance on issues for good scholarship and academic study: how to identify, locate and use material in libraries, through the internet and elsewhere. Guidelines for the production of essays/reports and for undertaking projects are provided. Assessment Demonstration of a critical, analytical and evaluative approach is assessed through written coursework (essays, reports, seminar papers) and examinations (open and closed, case study). Originality and creativity is readily demonstrated and assessed in solutions provided by students to issues for contemporary hospitality production and consumption. The Honours Project demonstrates a wide array of skills developed in the
  4. 4. context of the research process from initial planning, through literature review, selection and support of appropriate methodological tools, data collection, data analysis, to the final interpretation and presentation of findings. C Practical skills On completing the programme the students will be able to: - Plan, design and execute practical activities using appropriate techniques and procedures - Operate effectively as a member of a team - Undertake laboratory or fieldwork with due regard for safety and risk assessment - Plan, design, execute and communicate a sustained piece of independent intellectual work using appropriate media - Use information technology appropriately in the hospitality work place and in the analysis of findings and presentation of work Teaching/learning methods and strategies Practical skills are developed through a variety of teaching and learning approaches including workshop exercises, laboratory sessions, filed trip and industry visits, computer workshops, student-led seminars, individual/group topic presentations, and independent learning exercises. The training kitchen and restaurant experience and the supervised work placement are a core part of this practical skill development. ICT skills and research skills are acquired throughout the four years of the research methods theme within the course. Workbooks have been produced to help develop the ICT skills of individual learners to suit their own pace. Assessment Assessment of practical skills is mainly through coursework submitted as reports, reflective portfolios, analysis of case studies, findings of investigations/mini-projects, presentations and simulations of real life situations, and the production of new products. Again the Honours Project allows a range of skills to be demonstrated within the context of planning, conduct and presentation of findings from a major research investigation D Transferable skills On completing the programme the students will be able to: - Communicate and present information effectively in oral, written and electronic formats; - Apply numeracy and IT skills accurately and effectively; - Successfully interact with others and work as a team; - Identify and address complex problems; - Take innovative approaches and adapt to changing circumstances; - Identify appropriate sources and apply research techniques effectively; - Reflect on own practice; - Plan and manage learning, and work to deadlines; and - Work and learn independently. Teaching/learning methods and strategies Transferable generic skill are developed form year 1 and throughout the degree programme. In year 1, students are introduced to a range of appropriate study skills that provide a foundation for future effective learning. At level 1 the include Study Skills,
  5. 5. Principles of Information and Communication Technology, Principles of Investigation. These skills are adopted and developed by the learner as the programme proceeds from Level 2 to Level 4. Generic skills include, IT, interpersonal communication, teamwork, leadership, information retrieval skills, and presentation skills. Written work, student presentations, group and individual assignments, seminar debates and group discussions are regular features of the curriculum. Time management and working to deadlines is a learned rather than a taught skills. Students must manage busy schedules and meet deadlines for presentations, seminars, contributions to tutorials and submission of assessed material and thus become responsible for their own agenda. The Increased emphasis on students taking responsibility for their learning as their programme develops ensures active participation in information collection and selection, career path development, curriculum choice and problem solving activities. Presentation of work or material is encouraged, and expected, to be of a high professional standard. . Assessment Transferable skills contribute to the overall content, quality and presentation of coursework submitted in written format or through individual/group presentations. Student-led seminars provide a challenging environment in which cases can be argued and defended. The ability to work effectively as an individual, or within teams, is reflected in the overall nature and quality of material presented for assessment. 12 Programme structures and features, curriculum units (modules), credits and award requirements The programme is offered as a four year honours degree. It has very flexible entry points so that students may enter at any level depending on their qualifications and experience. Each level is credited at 120 Scotcat points and articulates with the Scottish Credit Qualification Framework. Similarly, there are flexible exit points at each level from Certificate, Diploma and Degree to Honours Degree. Full and part-time study are available, and the new structure is designed to facilitate growth for part time access. The programme structure is based around six 20 credit point modules per level. Students may study for a single honours degree or a combination of two subjects as a joint degree. The curriculum is structured so that a core programme of 40 credits of management is followed at each of the four levels of the course by all students. In the first two years of each programme, the students study 40 credits of core management modules, 40 credits of their first subject, and 40 credits of a second subject or 40 credits of free choice. In this way, students are able to choose one of three degree pathways in year 3: one of either of the two chosen subjects as a single honours degree, or a joint degree in both subjects. In this way the structure provides each student with a degree of choice and flexibility within and across programmes. The programme embeds the dimensions of the school philosophy and its learning, teaching and assessment strategy, to offer a range of cognitive, practical and professional transferable skills that develop graduates that are ethical, entrepreneurial leaders, who will go out into their industries and wider global societies to make a difference. Core transferable graduate and management skills (including research skills) are embedded in the core management modules, whilst the route specific modules of this programme have specific focus on a 21st century recognition of International Hospitality requirements.
  6. 6. As the student moves through the programme there is an incremental progression in terms of intellectual challenge: from knowledge and operations in the early years to analysis, evaluation, conceptualisation, synthesis and strategy in the later. Although modules are normally 20 credits in size and delivered over 1 semester, the Honours Project at year 4 is 40 credit points and is supported by a 20 credit research methods module. Delivery of all modules follows a semester system and there are normally 2 semesters of 15 weeks in each academic year. Modules are normally completed within a semester framework, with the exception of the Honours Project module which runs across the two semesters. Each 20 credit point equivalent of study is allocated 200 hours of study time. This is divided inter alia between class contact with staff and students, student managed group activities, computer mediated interactions, field trips, industry visits, research, directed and independent study, and the completion of assignments. Details for each module are provided in the module descriptor. The modules in the current programme are shown in the following section.
  7. 7. Level Module Name Credits Core/route/ Potential option Award 1 History and 20 R Concepts of Hospitality and Food 1 Option 20 R 1 Markets and 20 C Customers 1 Introduction to 20 R the Hospitality Environment 1 Option 20 R 1 Foundations of 20 C Cert HE (120 Management credits) Option Level 2 Food and 20 R Beverage Project Management 2 Option 20 R 2 Managing 20 C Resources 2 Business Issues 20 R for Hospitality Managers 2 Option 20 R 2 People in 20 C Dip HE (240 Organisations credits) Level 3 Managing 20 R Hospitality Enterprises 3 Option 20 R 3 Strategic 20 C Management 3 Sustainable 20 R Hospitality Management 3 Option 20 R 3 Business 20 C BA Degree Management (360 credits) Consultancy and Research Level 4 Culinary 20 R Cultures 4 Research 20 C Methods 4 Business 20 C
  8. 8. Specific Professional Specifications N/A 13 Support for students and their learning - Induction programme for course and facilities orientation ( IT and library and services). Individual Programme Handbooks and Module Descriptor Handbooks provided. - Induction and further support, both general and specific (e.g. Library, IT, Study Skills), is made for direct entrants into later years of the course. - Course website (http://qmuc.ac.uk/courses/ug_const.htm) provides full information on the programme - Honours Projects (Level 4) are supported by individual supervision, briefing sessions, student handbooks and examples of previous student work. - University Student Handbook provides information on QMU policies and regulations. - Programme Undergraduate Student Handbook provides information about student support facilities, contact mechanisms, Faculty and School guidance relating to student responsibilities, policies, practices and procedures, course structure and content, course regulations. - Students have open access to extensive central IT resources. - Extensive library resources are available including access to relevant electronic information sources and journals (on and off site). - Students are allocated a Personal Academic Tutor who provides academic guidance and support. A record of meetings between students and their PATs is kept in the student file. - Programme Leader co-ordinates the teaching and learning experience of students and provides an additional contact for guidance and support. - Student representatives participate in a Student Staff Consultative Committee and an Undergraduate Taught Programme Committee in support of the teaching and learning experience. - E-mail access is available to teaching and administrative staff and the Course Leader. - University Student Support Services include a Student Counsellor and a Careers Advisor. - English Language unit provides support for students whose first language is not English. - An Academic Disabled Student Co-ordinator supports students with special needs 14 Criteria for admission Typical entry profiles are – Scottish Higher: BBB (180 UCAS Tariff points); A Level: BC (180 UCAS Tariff points). (The Institutional minimum entry requirement is currently set at CCC (Scottish Higher) and EE (A-Level). English is required at S/Intermediate 2/GCSE level.) Access courses: Appropriate hospitality or food and beverage management courses at further education colleges. Students may enter directly into years 2 and 3 with a successfully completed appropriate HNC or HND. Consideration will be given to applicants with other qualifications. Mature applicants (over 21) may be admitted without the usual formal qualifications as long as they can
  9. 9. demonstrate capability for sustained study. 15 Methods for evaluating and improving the quality and standards of teaching and learning Mechanisms for review and evaluation of teaching, learning, assessment, the curriculum and outcome standards - School-wide quality evaluation includes module and programme review through student questionnaire feedback, student staff consultative committee , staff reporting and external examiner comment - Annual Programme Review prepared by Programme Leader for consideration by Undergraduate Taught Programme Committee and Faculty Academic Board. - Sample second marking of student work and external verification of the assessment process. - Double marking of all Honours Projects (Level 4). - In the short-term changes/ modifications/ improvements to programmes are made, in response to the above, through the committee system. - Medium to long term review and revalidation (usually on a five year cycle) involving panel members from other faculties plus external academic reviewers. - Annual staff appraisal support developments in teaching and assessment - External examiners reports (feed into annual course review and module review) Committees with responsibility for monitoring and evaluating quality and standards - Student Staff Consultative Committee (majority student members; chair and secretary are students) - Undergraduate Taught Programme Committee - Faculty Academic Board. - Educational Policy Committee. - School Assessment Board (meets June and September to consider marks, progression, awards and other quality issues). Mechanisms for gaining student feedback on the quality of teaching and their learning experience - Student Staff Consultative Committee and student representation on Undergraduate Taught Programme Committee - Anonymous Module Evaluation Forms are used for collecting quantitative and qualitative feedback from all modules - Annual University-wide questionnaire - Informal feedback administered in classes - Feedback from Personal Academic Tutor/student meetings and Programme Leader/Student meetings Staff development priorities include
  10. 10. - Embedding enhancement led practice - Staff involvement in research which feeds into teaching - Staff involvement in consultancy/commercial activities with external clients - Staff involvement in Centre for Academic Practice, LTSN, QAA learning and teaching initiatives - Staff registration with ILT/Higher Education Academy - Staff involvement with external professional organisations, agencies and other HE institutions - Staff updating their knowledge and skills in networked learning eg using WebCT - Staff working in teams to develop new methods of teaching and enabling student learning - Staff appraisal scheme and University development courses - Liaison between the School of Business and Enterprise and the Centre for Academic Practice 16 Material used in designing the programme - QAA Subject benchmarks - HLST subject LTSN guide to good practice - Scottish Credit Qualifications Framework 17 Key sources of information about the programme can be found in The School of Business and Enterprise Undergraduate programmes – definitive document. 2007
  11. 11. Mapping of Learning Outcomes YEAR 1 MODULES Introduction to Hospitality Environments Foundations of management Option Option FoodHistory & Concepts of hospitality & Markets & Customers LEARNING OBJECTIVES S A S A S A S A S A S A S A S A S A S A A Knowledge and Understanding On completion of the Degree students will have gained knowledge and understanding of: A1 The defining characteristics of hospitality in the modern w w w w world A2 The central role of the hospitality consumer T TT T A3 The impact of the business environment upon the hospitality i i i i i i i industry A4 Appropriate theories and concepts from the generic m mm m m m m m management areas applied to the hospitality context A5 The application of technical, managerial and interpersonal a aa a a a a a skills and knowledge to propose and evaluate practical and theoretical solutions to complex problems in the hospitality arena A6 The diversity of the requirements of the hospitality s s s s stakeholders A7 The moral, ethical and safety issues which directly pertain to p p p the subject domain including relevant legislation and professional codes of conduct B Intellectual (Thinking) Skills On completion of the Degree students will be able to: B1 Research and assess subject specific facts, theories, paradigms, p pp p p p p p principles and concepts B2 Select, summarise, and synthesise evidence S SS S S S S S B3 Describe, analyse and evaluate data D D D D D D D D B4 Select and apply appropriate knowledge, methodologies and t t t t t t t t theories to the solution of familiar and unfamiliar problems B5 Develop a reasoned argument and challenge assumptions D D D D D D D D B6 Take responsibility for own learning and continuing p p p p p p p p professional development
  12. 12. S – Studied and/or applied A – Assessed Mapping of Learning Outcomes contd. YEAR 1 MODULES Introduction to Hospitality Environments Foundations of management Option Option FoodHistory & Concepts of hospitality & Markets & Customers LEARNING OBJECTIVES S A S A S A S A S A S A S A S A S A S A C Practical Skills On completion of the Degree students will be able to: C1 p pp p Plan, design and execute practical activities using appropriate techniques and procedures C2 Operate effectively as a member of a team O OO O O O C3 Undertake laboratory or fieldwork with due regard for safety a aa a and risk assessment C4 Plan, design, execute and communicate a sustained piece of independent intellectual work using appropriate media C5 Use information technology appropriately in the hospitality w ww w w w w w work place and in the analysis of findings and presentation of work D Transferable On completion of the Degree students will be able to: D1 Communicate and present information effectively in oral, w ww w w w w w written and electronic formats; D2 Apply numeracy and IT skills accurately and effectively; A AA A A A D3 Successfully interact with others and work as a team; S SS S S S S S D4 Identify and address complex problems I I I I I D5 Take innovative approaches and adapt to changing c cc c circumstances D6 Identify appropriate sources and apply research techniques e ee e e e e e effectively D7 Reflect on own practice R R R R R
  13. 13. D8 Plan and manage learning, and work to deadlines P P P P P P P P D9 Work and learn independently WWWWWWWW
  14. 14. Mapping of Learning Outcomes YEAR 2 MODULES Managing Resources People in Organisations (SWE/WBL) Option Option Food & beverage Project Management ManagersBusiness Issues for Hospitality LEARNING OBJECTIVES S A S A S A S A S A S A S A S A S A S A A Knowledge and Understanding On completion of the Degree students will have gained knowledge and understanding of: A1 The defining characteristics of hospitality in the mm m modern world A2 The central role of the hospitality consumer T T T T A3 The impact of the business environment upon the hospitality i i i i i i i industry A4 Appropriate theories and concepts from the generic mmmmmmmm management areas applied to the hospitality context A5 The application of technical, managerial and interpersonal a a a a a a a a skills and knowledge to propose and evaluate practical and theoretical solutions to complex problems in the hospitality arena A6 The diversity of the requirements of the hospitality s s s s s s s s stakeholders A7 The moral, ethical and safety issues which directly pertain to p p p p p the subject domain including relevant legislation and professional codes of conduct B Intellectual (Thinking) Skills On completion of the Degree students will be able to: B1 Research and assess subject specific facts, theories, paradigms, p p p p p p p p principles and concepts B2 Select, summarise, and synthesise evidence S S S S S S S S B3 Describe, analyse and evaluate data D D D D D D D D B4 Select and apply appropriate knowledge, methodologies and t t t t t t t t theories to the solution of familiar and unfamiliar problems B5 Develop a reasoned argument and challenge assumptions D D D D D D D D B6 Take responsibility for own learning and continuing p p p p p p p p professional development
  15. 15. S – Studied and/or applied A – Assessed Mapping of Learning Outcomes contd. YEAR 2 MODULES Managing Resources People in Organisations (SWE/WBL) Option Option Food & beverage Project Management ManagersBusiness Issues for Hospitality LEARNING OBJECTIVES S A S A S A S A S A S A S A S A S A S A C Practical Skills On completion of the Degree students will be able to: C1 p p p p p p p p Plan, design and execute practical activities using appropriate techniques and procedures C2 Operate effectively as a member of a team O O O O O C3 Undertake laboratory or fieldwork with due regard for safety a a a a a a and risk assessment C4 Plan, design, execute and communicate a sustained piece of independent intellectual work using appropriate media C5 Use information technology appropriately in the hospitality w w w w w w w w work place and in the analysis of findings and presentation of work D Transferable On completion of the Degree students will be able to: D1 Communicate and present information effectively in oral, w w w w w w w w written and electronic formats; D2 Apply numeracy and IT skills accurately and effectively; A A A A A A A D3 Successfully interact with others and work as a team; S S S S S S D4 Identify and address complex problems I I I I I I I I D5 Take innovative approaches and adapt to changing c c c c circumstances D6 Identify appropriate sources and apply research techniques e e e e e e e e effectively D7 Reflect on own practice R R R R R R
  16. 16. D8 Plan and manage learning, and work to deadlines P P P P P P P P D9 Work and learn independently WWWWWWWW Mapping of Learning Outcomes YEAR 3 MODULES Sustainable Hospitality Management Managing Hospitality Enterprises Human resource Management Research Business & Management Consultancy and New Enterprise Creation Customer Service Contemporary Food & drink E- Business Marketing Planning Strategic Management LEARNING OBJECTIVES S A S A S A S A S A S A S A S A S A S A A Knowledge and Understanding On completion of the Degree students will have gained knowledge and understanding of: A1 The defining characteristics of hospitality in the mmmm mm modern world A2 The central role of the hospitality consumer T T T T T T A3 The impact of the business environment upon the hospitality i i i i i i i i i i i i industry A4 Appropriate theories and concepts from the generic mmmmmmmm mm management areas applied to the hospitality context A5 The application of technical, managerial and interpersonal a a a a a a a a a a a a skills and knowledge to propose and evaluate practical and theoretical solutions to complex problems in the hospitality arena A6 The diversity of the requirements of the hospitality s s s s s s s s s s stakeholders A7 The moral, ethical and safety issues which directly pertain to p p p p p p p p p p p p p p p p p p p the subject domain including relevant legislation and professional codes of conduct B Intellectual (Thinking) Skills On completion of the Degree students will be able to:
  17. 17. B1 Research and assess subject specific facts, theories, paradigms, p p p p p p p p p p p p p p p p p p p p principles and concepts B2 Select, summarise, and synthesise evidence S S S S S S S S S S S S S S S S S S S S B3 Describe, analyse and evaluate data D D D D D D D D D D D D D D D D D D D D B4 Select and apply appropriate knowledge, methodologies and t t t t t t t t t t t t t t t t t t t t theories to the solution of familiar and unfamiliar problems B5 Develop a reasoned argument and challenge assumptions D D D D D D D D D D D D D D D D D D D D B6 Take responsibility for own learning and continuing p p p p p p p p p p p p p p p p p p p p professional development S – Studied and/or applied A – Assessed Mapping of Learning Outcomes contd. YEAR 3 MODULES Sustainable Hospitality Management Managing Hospitality Enterprises Human resource Management Research Business & Management Consultancy and New Enterprise Creation Customer Care Contemporary Food & drink E- Business Marketing Planning Strategic Management LEARNING OBJECTIVES S A S A S A S A S A S A S A S A S A S A C Practical Skills On completion of the Degree students will be able to: C1 p p p p p p p p p p p p Plan, design and execute practical activities using appropriate techniques and procedures C2 Operate effectively as a member of a team O O O O O O OO O O C3 Undertake laboratory or fieldwork with due regard for safety a a a a a a a a a a and risk assessment C4 Plan, design, execute and communicate a sustained piece of independent intellectual work using appropriate media C5 Use information technology appropriately in the hospitality w w w w w w w w w w w w w w w w w w w w work place and in the analysis of findings and presentation of work D Transferable
  18. 18. On completion of the Degree students will be able to: D1 Communicate and present information effectively in oral, w w w w w w w w w w w w w w w w w w w w written and electronic formats; D2 Apply numeracy and IT skills accurately and effectively; A A A A A A A A A A A A A A A A A A A A D3 Successfully interact with others and work as a team; S S S S S S S S S S S S S S S D4 Identify and address complex problems I I I I I I I I I I I I I I I I I I I I D5 Take innovative approaches and adapt to changing c c c c c c c c c c c c c c c c c c c c circumstances D6 Identify appropriate sources and apply research techniques e e e e e e e e e e e e e e e e e e e e effectively D7 Reflect on own practice R R R R R R R R R R R R R D8 Plan and manage learning, and work to deadlines P P P P P P P P P P P P P P P P P P P P D9 Work and learn independently WWWWWWWWWWWWWWWWWWWW Mapping of Learning Outcomes YEAR 4 MODULES Culinary Cultures Research Methods Business Excellence ManagementStrategic Issues in Hospitality Dissertation LEARNING OBJECTIVES S A S A S A S A S A S A S A S A S A S A A Knowledge and Understanding On completion of the Degree students will have gained knowledge and understanding of: A1 The defining characteristics of hospitality in the mmmm mm modern world A2 The central role of the hospitality consumer T T T T A3 The impact of the business environment upon the hospitality i i i i i i i i i i industry A4 Appropriate theories and concepts from the generic mmmmmm mm management areas applied to the hospitality context
  19. 19. A5 The application of technical, managerial and interpersonal a a a a a a a a a a skills and knowledge to propose and evaluate practical and theoretical solutions to complex problems in the hospitality arena A6 The diversity of the requirements of the hospitality s s s s s s s s s s stakeholders A7 The moral, ethical and safety issues which directly pertain to p p p p p p p p p p the subject domain including relevant legislation and professional codes of conduct B Intellectual (Thinking) Skills On completion of the Degree students will be able to: B1 Research and assess subject specific facts, theories, paradigms, p p p p p p p p p p principles and concepts B2 Select, summarise, and synthesise evidence S S S S S S S S S S B3 Describe, analyse and evaluate data D D D D D D D D D D B4 Select and apply appropriate knowledge, methodologies and t t t t t t t t t t theories to the solution of familiar and unfamiliar problems B5 Develop a reasoned argument and challenge assumptions D D D D D D D D D D B6 Take responsibility for own learning and continuing p p p p p p p p p p professional development S – Studied and/or applied A – Assessed Mapping of Learning Outcomes contd. YEAR 4 MODULES Culinary Cultures Research Methods Business Excellence ManagementStrategic Issues in Hospitality Dissertation LEARNING OBJECTIVES S A S A S A S A S A S A S A S A S A S A C Practical Skills On completion of the Degree students will be able to:
  20. 20. C1 p p p p p p p p p p Plan, design and execute practical activities using appropriate techniques and procedures C2 Operate effectively as a member of a team O O O O C3 Undertake laboratory or fieldwork with due regard for safety a a a a and risk assessment C4 Plan, design, execute and communicate a sustained piece of i i i i i i independent intellectual work using appropriate media C5 Use information technology appropriately in the hospitality w w w w w w w w w w work place and in the analysis of findings and presentation of work D Transferable On completion of the Degree students will be able to: D1 Communicate and present information effectively in oral, w w w w w w w w w w written and electronic formats; D2 Apply numeracy and IT skills accurately and effectively; A A A A A A A A A A D3 Successfully interact with others and work as a team; S S S S D4 Identify and address complex problems I I I I I I I I I I D5 Take innovative approaches and adapt to changing c c c c c c c c circumstances D6 Identify appropriate sources and apply research techniques e e e e e e e e e e effectively D7 Reflect on own practice R R R R R R R R R R D8 Plan and manage learning, and work to deadlines P P P P P P P P P P D9 Work and learn independently WWWWWWWWWW

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