International Hospitality Management BA(Hons) open day presentation
International HospitalityManagement BA(Hons)Gillian Parfitt
Level fourFood and Drink OperationsThe International Hospitality BusinessHospitality OperationsMarketing PrinciplesEconomics and the Business EnvironmentProfessional Development
Professional developmentIT development -spreadsheets, databases, graphs, charts, webpagedesign and photo, and graphic manipulation. Academic development - writing better essays andreports, giving presentations, research skills.Personal and professional development, personalbranding, careerdevelopment, volunteering, employability, guestspeakers , alumni discussions.
Food and drink operations• Food production and service• Nutrition awareness• Dietary awareness• Customer care• Able top architecture• Menu design• Team work• Organising events• Budgets and finance
The International HospitalityBusiness• Hotels from five 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 and the internet (marketing, advertising and semiotics)• dealing with conflict
Level five• Understanding and managing people• Managerial accounting• Research methods• Hospitality design and the environment• Hospitality in action• Hospitality resourcing and business performance
Placements• 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
Placement destinations• 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
Level six• Dissertation or placement project ( 40 credits)• Contemporary Issues in Hospitality ( 20 credits)• Business Strategy ( 20 credits)• Plus your choice of electives (40 CATS points) - Food Society and Culture, Gastronomy, Oenology, Financial issues in the International Hospitality Industry, Public Relations, Service Quality, International management, Niche destination management
Contemporary Issues in Hospitality• Formal Business Exhibition
And finally, some of lastyears prizewinners beforethe graduation ceremony!
Andrew Lawson - Head of People forDrake and Morgan Wine BarsSteven Randolph, director ofRandolphs Butlers andrecruitment, Steven regularly takes ourstudents to Royal Ascot to work onprestigious eventsNick Leven is managing directorof Life’s Kitchen event cateringcompany, Nick previouslymanaged the catering for all ofAndrew Lloyd Webbers ‘ReallyUseful Theatre Group’.
Anne Marie Hannan- Director of Human Resources Sales and Reward, Middle East and AfricaGiles Fry - previously area manager forT.G.I Friday’s London restaurants , nowproprietor of The Snug BarsDouglas Acton - previously with JumierahHotels and The Morgan Hotel Group andVon essen Hotels London now Director ofSales and Marketing for the Sol Melia HotelGroup