International Hospitality Management BA(Hons) 5 Oct 2013 open day
Upcoming SlideShare
Loading in...5

International Hospitality Management BA(Hons) 5 Oct 2013 open day



International Hospitality Management BA(Hons) 5 Oct 2013 open day presentation

International Hospitality Management BA(Hons) 5 Oct 2013 open day presentation



Total Views
Views on SlideShare
Embed Views



2 Embeds 177 164 13


Upload Details

Uploaded via as Microsoft PowerPoint

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
Post Comment
Edit your comment

International Hospitality Management BA(Hons) 5 Oct 2013 open day International Hospitality Management BA(Hons) 5 Oct 2013 open day Presentation Transcript

  • International Hospitality Management BA(Hons) Gillian Parfitt – Course Leader
  • What is Hospitality ? • The friendly and generous reception and entertainment of guests, visitors, or strangers • The provision of food, drink and accommodation to those away from home
  • What is Management? The manager is the dynamic, life giving element in every business. Without his leadership the „ resources of production „ remain resources and never become production. In a competitive economy, above all the quality and performance of managers determine the success of a business, indeed determine its survival. Peter Drucker 1955
  • Level Four Food and Drink Operations The International Hospitality Business Hospitality Operations Marketing Principles Economics and the Business Environment Professional Development
  • Food and drink operations • food production and service • nutrition awareness • dietary awareness • customer care • table top architecture • menu design • team work • organising events • budgets and finance
  • The International Hospitality Business • Hotels from 5 star to Bed and Breakfast, boutique, budget and niche • food and dining from fast food to fine dining • transport, cruise, trains, boats and planes! • welfare, schools, hospitals • custodial, offshore • conferences, events, celebrations, weddings, parties • key characters, Michelin, Ray Kroc, Conrad Hilton, Cesar Ritz • location and branding • hospitality legislation
  • Hospitality Operations • the service encounter • facilities management • accessibility • environmental issues • customer care • administration ( reservation and legislation) • safety and security • technology developments( e marketing, advertising and semiotics, social media ) • dealing with conflict
  • Professional development • IT development - spreadsheets, databases, graphs, charts, webpage design and photo and graphic manipulation • academic development - writing better essays and reports, giving presentations, research skills • personal and professional development, personal branding, career development, volunteering, employability, guest speakers , alumni discussions
  • Level Five • Understanding and managing people • Managerial accounting • Research methods • Hospitality design and the environment • Hospitality in action • Hospitality resourcing and business performance
  • • Interactive lectures • Seminar work and presentations • Group discussion • Large key note lectures • Virtual Learning Environment VLE (Studentcentral) • On line quizzes • Practical workshops • Reading and personal research • Tutorials How will I learn?
  • Assessment is specific to each module and may be a mixture of group and individual work. • Assessment methods may include not only:- • Essays, exams, written reports • but also: • Poster presentations • Practical demonstrations • Use of contemporary digital media • Oral group presentations How will I be assessed?
  • • Normally this will be within 20 days of the hand in and may be: • Written, as a hard copy • Online, via Turn It In • Audio, via Podcast, audio on Turn It In or separate MP3 file • Tutorials • Feedback may be on-going (formative) as well as at the end of each assessment task (summative) • All 1st years will get feedback on a piece of work within 6 weeks of starting their course How will I get feedback?
  • Employability. “A set of achievements, skills, understandings and personal attributes that makes graduates more likely to gain employment and be successful in their chosen occupations” (Yorke 2006) Employability as a core philosophy is embedded in ALL of our courses Ongoing development of an outlook and competences including: personal self management, communication, enterprise, research and critical thinking. Employability in the School of Sport and Service Management
  • Employability development • Personal and professional development • Placement opportunities from full year to short blocks • Live consultancy projects, working with clients to solve problems and presenting solutions. Research field trips both in UK and abroad • Operating live events in Level 4 and 5 • Students are actively encouraged to participate in community projects and activities
  • • Visiting speakers from industry and academia also involved in mentoring and assessing students • Opportunity to joining industry and sectoral bodies such as BASES, NCTJ, ITT, ITM, IoH • Ongoing CV development through participation in University schemes for volunteering, mentoring, teaching etc • Supported by SASM Employability Centre in Hillbrow Employability
  • • 48 weeks approved, supervised placement • sessions each week in level five • employers give presentations on campus and interview • paid placements • forms the honours element of degree • personal and academic development, CV, networking • costs! Placements
  • • Park Plaza Hotels • Q Hotels • Drake and Morgan Wine Bars • Firmdale Hotels • Rick Stein Organisation • Corney and Barrow Wine Bars • Sea Pines Resort South Carolina • Walt Disney World Orlando • Holiday Inn • Hilton Doubletrees • Dinner by Heston Blumenthal at the Mandarin Oriental • Captain‟s Inn Cape Cod • Penny Hill Park Hotel • Doyle Collection Hotels • Castle Hotel Taunton • Missoni Hotels • Florida Country Clubs • Marcus Wareing Restaurants
  • Level Six Dissertation or placement project ( 40 credits) Contemporary Issues in Hospitality ( 20 credits) Business Strategy ( 20 credits) plus your choice of optional subjects (40 CATS points)- Food Society and Culture, Gastronomy, Financial issues in the International Hospitality Industry, Public Relations, Service Quality, International Management, Niche Destination Management, Wine marketing, Customer Relationship Marketing
  • And finally, some of last years prizewinners before the graduation ceremony!
  • and beyond..... Nick Levens managing director of Life‟s Kitchen event catering company, Nick previously managed the catering for Andrew Lloyd Webbers „Really Useful Theatre Group. Steven Randolph director of Randolphs Butlers and Recruitment, Steven regularly takes our students to Royal Ascot to work on prestigious events. Andrew Lawson - Head of People for Drake and Morgan Wine Bars.
  • Anne Marie Hannan -Marriott Director of Human Resources Sales and Reward, Middle East and Africa Giles Fry - previously area manager for T.G.I Friday‟s London restaurants , now proprietor of The Snug Bars Douglas Acton - previously with Jumierah Hotels and The Morgan Hotel Group and Von Essen Hotels London now Director of Sales and Marketing for the Sol Melia Hotel Group