Foundation Degree (Arts) International Hospitality Management

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1 Foundation Degree (Arts) International Programme Specification Programme Code: 2C44 Programme valid from September 2014 Valid for delivery at: University of Derby Derby College (from September 2015)

2 CONTENTS Page Number Section 1 General Information 2 Section 2 Overview Information 3 Overview 3 Programme Aims 4 Section 3 Programme Learning Outcomes 5 Section 4 Programme Structure 7 Structure and Curriculum 7 Personal Development Planning 9 Section 5 Programme Delivery 10 Learning and Teaching Methods 10 Assessment 12 Section 6 Admissions 12 Section 7 Student Support and Guidance 13 Section 8 Post Programme Opportunities 13 Section 9 Employer Links 13 Curriculum Map (FdA International ) 14 FdA Int Hosp Mgt ProgSpec 2C44 V2 July 2015 final 1

3 SECTION ONE: GENERAL INFORMATION Programme Title FdA International Award title and interim awards FdA in International Certificate of Higher Education in International Mode of Study Full-Time Programme start date and period of validation Start Date: September 2014 Period of validation: Indefinite Awarding Institution University of Derby Department Managing the Programme Department of Hotel Resort and Spa Institutions Delivering the Programme University of Derby Derby College Relevant External Subject Benchmark Statement The programme design has used the Foundation Degree Qualification Benchmark (QAA 2010); the framework for higher education qualifications in England, Wales and Northern Ireland (QAA); the subject benchmarks for, Leisure, Sport and Tourism (QAA 2008); and the National Occupational Standards related to this area of study. External Accreditation/Recognition The programme will seek to be recognised and accredited by the Institute of for students studying at the Buxton campus. JACS Code: N862 Programme Specification Last Updated Validation (amended to include delivery at Derby College) FdA Int Hosp Mgt ProgSpec 2C44 V2 July 2015 final 2

4 SECTION TWO: OVERVIEW AND PROGRAMME AIMS Overview The hospitality industry is probably the world s fastest-growing, job-creating profession and employs one in ten people world-wide. In the UK alone, the industry employs over 1.8 million people, about 6% of total working population. It is estimated that the industry will require 30,000-35,000 trained people at management and supervisory level year on year if it is to fulfil its potential. (www.chefsworld.net 2012) Over the past 5 years, People 1 st tracked an increased focus on the recruitment of managers, including a 9% increase in restaurant and catering managers. In addition, the large number of transient workers at operational levels makes promoting staff within a business challenging. The State of the Nation 2011 report (People 1 st ) states that there is an increase in the number of employers who do not believe that their manager has the necessary skills and also that there needs to be a new approach which ensures that new managers are entering the sector with the required skills. Furthermore, People 1 st also report that recruiting managers continues to be a particular problem and appears to be much worse than across the economy as a whole; and although there are a large number of students studying sector-specific courses in higher education, the challenge is to ensure that students are supported through structured development to widen their skills and experience. Programmes concerned with are characterised by a core, which addresses the management of food, beverage and accommodation. Foundation Degrees integrate academic and work-based learning and are designed to enable progression to employment, further management training and higher levels of study, (for example, to level 6, the final stage, of the BA in International programme). Foundation degrees are also designed to offer an alternative route into higher education by providing access for learners from different starting points and with different entry qualifications, e.g. apprenticeships, access programmes, NVQs and diplomas. A key aspect of Foundation degrees is that they are developed through close collaboration between employers and programme providers. The FdA International programme aims to address these issues by enabling students to develop the supervisory management skills, as well technical skills and knowledge required in the hospitality sector. To achieve these aims students will develop their technical skills to National Occupational Standards (NOP) at operational and supervisory management levels. Alongside this, students will develop the academic and professional skills and attributes that will enable them to progress into employment at supervisory or trainee management level and higher levels of study. FdA Int Hosp Mgt ProgSpec 2C44 V2 July 2015 final 3

5 The degree will develop students supervisory management expertise within four core areas: 1. Supervisory and business management skills; 2. Professional and academic development; 3. Technical skills development; 4. Subject specific underpinning knowledge and understanding. At both levels of the programme students will have opportunities to undertake experiential learning within a realistic working environment in the commercial areas operated by the University of Derby, as well as with industry partners. This includes the opportunity to participate in a range of conference and banqueting event, as well as in the food and beverage outlets managed by the Operations team at the University. Programmes Aims The programme aims to produce graduates who can: demonstrate knowledge and critical understanding of the principles hospitality supervisory management; successfully apply to hospitality operations the range of knowledge and skills learnt throughout the programme; critically evaluate, synthesise and apply knowledge and understanding to professional practice; demonstrate the qualities and transferable skills necessary for employment; plan, design and supervise hospitality operations using appropriate techniques and procedures, whilst demonstrating high levels of relevant skills; recognise and value the centrality of the customer and meet and respond to their needs; analyse and evaluate the characteristics of the hospitality industry; demonstrate the appropriate attitudes and professional behaviours required by supervisory managers in the hospitality industry; critically appraise the complex relationship between the hospitality industry and the wider leisure and tourism sector; demonstrate autonomous and inter-dependant lifelong learning skills through critical, reflective and evaluative study; FdA Int Hosp Mgt ProgSpec 2C44 V2 July 2015 final 4

6 exhibit the leadership and entrepreneurial skills required to respond to a fast growing industry. SECTION THREE: PROGRAMME LEARNING OUTCOMES The programme learning outcomes for FdA take into consideration the: Foundation Degree Qualification Benchmark (QAA 2010); The Framework for Higher Education Qualifications in England, Wales and Northern Ireland (FHEQ); the subject benchmarks for, Leisure, Sport and Tourism (QAA 2008); and the National Occupational Standards related to this area of study. A typical graduate from the FdA International programme will possess the following qualities. Knowledge and understanding of: the theories and concepts which underpin the core elements of supervisory management; the legal, ethical and sustainability issues associated with the wider hospitality industry within a national and international context; the role of the hospitality supervisor in responding to consumer expectations and trends; historical, social, political, legal, economic and technological context of hospitality management; the dynamic nature of the hospitality industry in modern societies and a critical perspective of intercultural dimensions; the contribution that research plays within the development of the hospitality industry. Intellectual skills which will enable them to: identify and understand processes and problems related to the specialised area of supervisory management; undertake research to identify and critically appraise theories, concepts, and factual information, critically evaluate and use different approaches to operational problems; critically assess and evaluate research methodologies, methods and data sources; analyse and evaluate management information in order to effectively supervise a hospitality operation; develop a reasoned argument and challenge assumptions; generate ideas through analysis of information and creative thinking. FdA Int Hosp Mgt ProgSpec 2C44 V2 July 2015 final 5

7 Subject specific skills which will enable them to: plan, supervise and evaluate hospitality operations; exercise initiative and personal responsibility, as well as decision making in unpredictable and complex contexts; identify and undertake continuous personal and professional development; evaluate and apply vocationally relevant concepts associated with the operational management of financial, human and physical resources; to provide direction to people in a clearly and formally defined area or part of an organisation and motivate and support them to achieve objectives of the area; Transferable skills that will enable them to: demonstrate numerical and quantitative skills; work effectively independently and inter-dependently; demonstrate effective communication and presentation skills; demonstrate responsibility for their own learning and continuing personal and professional development; articulate and communicate ideas effectively in a variety of forms to different audiences; employ information technology for searching for and interpreting information. FdA Int Hosp Mgt ProgSpec 2C44 V2 July 2015 final 6

8 SECTION FOUR: PROGRAMME STRUCTURE Structure and Curriculum FdA International Level Four Semester 1 Academic Study Skills Operations Delivering the Customer The Sector Semester 2 Level Five Human Resource for Service Finance in the Service Level Five Semester 1 Research Skills Planning and Leading Operations Supervising the Customer Marketing in the Service Semester 2 Facilities Business Development FdA Int Hosp Mgt ProgSpec 2C44 V2 July 2015 final 7

9 FdA International Matrix of themes and skills, Years 1-2 Concepts, themes, skills and CPD 1 st year (level 4) 2 nd year (level 5) Managerial skills and development Professional and Academic Development Technical Skills Development Subject Specific underpinning knowledge and understanding Human Resource for Service Finance in the Service Academic Study Skills Delivering the Customer Operations Delivering the Customer The Sector Delivering the Customer Marketing in the Service Business Development Research Skills Supervising the Customer Planning and Leading Operations Supervising the Customer Facilities Supervising the Customer FdA Int Hosp Mgt ProgSpec 2C44 V2 July 2015 final 8

10 The table above outlines the four themes for the International foundation degree that provide the structure reflecting current understanding and the future of hospitality management as a subject discipline and development process. Throughout the programme the focus of students learning will be the development and application of the underpinning knowledge and skills necessary for working independently and interdependently within hospitality supervision and management. Students will gain the skills and attitude to be work ready with both the knowledge and experience that is required by employers. Students will work alongside students studying events, culinary arts, spa and tourism management, which helps in understanding different perspectives of the associated service sectors. In academic terms the modules by stage introduce, explain and then provide the vehicles to critically evaluate operational and management issues, as well as enabling students to develop operational management and leadership skills and attributes. Throughout there will be an overarching theme of personal development, real world learning and employability. In order to achieve the qualification students need to achieve 240 credits, 120 at level 4 and 120 at level 5. Personal Development Planning (PDP) The University has created a Personal Development Planning (PDP), process to help students get the maximum benefit from their time studying on the programme. PDP provides a structured opportunity for students to reflect on their academic and personal ambitions and the skills needed to achieve them. Students are encouraged to develop a full record of their progress and achievements. It helps to plan for the future and provides an opportunity for students to: Reflect on the distinctive nature of their degree. Reflect on the key stages of decision making through their degree programme. Audit transferable and academic skills. Provide a record of career development skills. Provide a reflective record of placement or exchange experience. Audit and reflect on extra-curricula activities and work experience. Prepare for employment or further study through the creation of an effective CV. The PDP element of the FdA International is embedded within the four modules, which run as through modules in both semesters. The National Occupational Standards will be achieved by the students through training and practical application achieving the highest possible professional standards to enable the students to not only take on higher level roles within the RWE areas on campus but also within quality establishments within the community. FdA Int Hosp Mgt ProgSpec 2C44 V2 July 2015 final 9

11 SECTION FIVE: PROGRAMME DELIVERY FdA International Learning, Teaching and Assessment matrix Learning, Teaching and Assessment Methods Group work Independent Research Blended Learning and on-line presence Oral and visual presentations, posters Essays and reports Exam and time constrained tests Practical assessment Portfolios Individual projects Year 1 (Level 4) Delivering the Customer Delivering the Customer Academic Study Skills Human Resource for Service The Sector Planning and Leading Operations Academic Study Skills The Sector Delivering the Customer Human Resource for Service Academic Study Skills Operations Finance in the Service Human Resource for Service The Sector Academic Study Skills Operations Delivering the Customer Delivering the Customer Year 2 (Level 5) Facilities Planning and Leading Operations Research Skills Facilities Marketing in the Service Business Development Supervising the Customer Business Development Facilities Planning and Leading Operations Facilities Marketing in the Service Business Development Supervising the Customer Supervising the Customer Research Skills Research Skills Planning and Leading Operations Facilities Learning and Teaching Strategy The FdA in International integrates academic and work-based learning through close collaboration between employers and programme providers and is intended to equip students with the skills, FdA Int Hosp Mgt ProgSpec 2C44 V2 July 2015 final 10

12 aptitudes and knowledge relevant to their employment. It is designed to appeal to students wishing to enter a profession in the hospitality industry as well as those seeking continuing professional development to progress to complete the level 6 top-up to achieve a BA (Hons) in International. The programme has four themes that span the stages; technical skill acquisition, academic development, subject specific knowledge and managerial skills. These themes are introduced at level four and further developed at level five. However, recognition is also given to the knowledge, skills and understanding that an applicant has already developed particularly in the qualities and transferable skills necessary for employment and progression to other qualifications requiring the exercise of personal responsibility and decision-making. To achieve the programme aims and learning outcomes, the FdA in International has been designed with a main spine of modules that enable students to develop the professional skills, knowledge and understanding required to operate effectively in the hospitality industry. This spine consists of two 20 credit modules (known as through modules) that will run through both semesters These modules represent the core themes of subject specific skills in hospitality operations and customer experience and will underpin the academic understanding of the industry whilst offering opportunities for the application of this knowledge. The level 5 modules extend the students vocational knowledge and skills, whilst providing sufficient opportunity for self-directed learning and reflection. Students receive feedback and coaching to support the development of their professional and academic skills. Practical learning activities are designed to enable students to develop the skills required to meet hospitality industry National Occupational Standards at operational and supervisory levels. All practical learning activities are linked to class based sessions, during which theoretical concepts relevant to the practical learning are introduced and explored. Every week students also have the opportunity in class to work with student colleagues and teaching staff to plan upcoming practical activities and reflect on the learning developed during recent activities. Complementing the main spine of modules are two sets of modules: managerial skills and academic development. Managerial skills are developed through four business modules at each stage (4 x 20 credits) that look at marketing, finance, human resources and operations management. The modules are delivered over three hours and consist of a formal lecture, a tutorial and problem based learning (PBL) exercise. Academic development is further delivered via two 20 credit modules at each stage, one of which develops and extends a knowledge and understanding of the theoretical underpinning of the subject area, while the other supports the development of academic skills; in stage one the focus is on study skills and in stage two, research skills. These modules also ensure that graduates of the programmes are fully prepared for further study at level six if they choose to do so. FdA Int Hosp Mgt ProgSpec 2C44 V2 July 2015 final 11

13 Throughout the programme students are allocated a personal tutor who acts as a mentor. Students have the opportunity to meet their personal tutor regularly in order to evaluate and plan their academic and professional development. The learning and teaching strategy is also supported by guest speakers from industry and professional visits. Students participate in a UK based residential trip during years one and two as well as having an opportunity to participate in an optional international trip each year. This supports the students learning by providing them with greater insight into the diverse and exciting industry that they are entering. Throughout the programme, the emphasis is on experiential learning, a blended approach that seeks to ensure students are able to contextualise their study within the relevant subject workplace. Through all the modules great emphasis is placed not just on the acquisition of knowledge and understanding, but also on the application of learning in a real world context. Therefore, where appropriate learning activities in these modules are linked to the professional development modules. Where this is not possible, case studies developed with industry partners, or realistic simulations are used. Throughout the programme a variety of delivery modes are integrated with work-based learning to reinforce industry practice. Assessment The assessment methods in the FdA International programme include assignments, practical assessments, individual and group presentations, on-line assessments and research projects, along with the assessment of work based learning to reflect the type of student and nature of the industry that they are entering. Formative and summative assessments have been designed to ensure that students can demonstrate skills, knowledge and understanding required by industry. All students are required to comply with research governance and ethics principles whilst undertaking their programme of study. This is of particular importance when conducting research involving other people e.g. for module assessments or independent projects. Information on these principles can be found on the University web site at This programme operates within the University s Regulatory Framework and conforms with its regulations on assessment SECTION SIX: ADMISSIONS Entry requirements Up-to-date entry requirements are available at Entry to the programme will include an interview as this is seen as essential in the development of PDP FdA Int Hosp Mgt ProgSpec 2C44 V2 July 2015 final 12

14 SECTION SEVEN: STUDENT SUPPORT AND GUIDANCE Students have access to a range of resources to aid the transition into university life, guidance throughout their studies and support upon graduating and future employability. This pro-active approach is based on an Institutional stance around specific entitlements and experience. At programme level, a personal tutor and academic counselling is provided to support subject specialism and tutors are available on an appointment system. Further support is available from the Devonshire Library team, Work Placement Office, Student Wellbeing Service, the Student Liaison Officer, International Student Centre and the Chaplaincy. Each programme also has democratically peer elected Programme Reps to represent the cohort s views to ensure a transparent and student led approach is adopted at all times, managed and coordinated by the Students Union. A detailed range of support services including contact details are available in the Programme Handbook and via the University s website: SECTION EIGHT: POST PROGRAMME OPPORTUNITIES The knowledge and skills developed through this programme will provide students with opportunities to progress in a range of exciting careers in the hospitality and associated industries. Careers could be in supervisory or junior management roles within hotels, restaurants, licensed retailing, contract catering, meetings and events venues and cruise ships. Upon completion of the programme with a merit profile, students can progress to the final year of the BA (Hons) International. SECTION NINE: EMPLOYER LINKS On-going relations with employers are evidenced through various activities which include the use of guest speakers across a range of modules, involvement in assessment and provide case study material. National and international employers are represented via employer forums held at the University which are structured to encourage views on the design, content and delivery of hospitality management programmes. Many of the employers that we work with are increasingly recruiting hospitality students via the employer days and it is evident that employers are actively sourcing potential graduates for a variety of posts throughout the year. The University works closely with local, national and international employers such as Marriott Hotels and Resorts, Kempinski Hotels, Skibo Castle, Gleneagles, Intercontinental Hotels, H10 Hotels and The Ritz London. FdA Int Hosp Mgt ProgSpec 2C44 V2 July 2015 final 13

15 Curriculum Map (FdA International ) Programme learning outcomes for entire award (Level 4 modules) Knowledge and Understanding The theories and concepts which underpin the core elements of supervisory management. The legal, ethical and sustainability issues associated with the wider hospitality industry within a national and international context. The role of the hospitality supervisor in responding to consumer expectations and trends. Historical, social, political, legal, economic and technological context of hospitality management. The dynamic nature of the hospitality industry in modern societies and a critical perspective of intercultural dimensions. The contribution that research plays within the development of the hospitality industry. Academic Study Skills Delivering the Customer Finance in the Service Operations Human Resource for Service The Sector Intellectual Skills to Identify and understand processes and problems related to the specialised area of supervisory management. Undertake research to identify and critically appraise theories, concepts, and factual information. Critically evaluate and use different approaches to operational problems. Critically assess and evaluate research methodologies, methods and data sources. Analyse and evaluate management information in order to effectively supervise a hospitality operation Develop a reasoned argument and challenge assumptions Generate ideas through analysis of information and creative FdA Int Hosp Mgt ProgSpec 2C44 V2 July 2015 final 14

16 Programme learning outcomes for entire award (Level 4 modules) thinking. Academic Study Skills Delivering the Customer Finance in the Service Operations Human Resource for Service The Sector Subject Specific Skills to Plan, supervise and evaluate hospitality operations. Exercise initiative and personal responsibility, as well as decision making in unpredictable and complex contexts. Identify and undertake continuous personal and professional development. Evaluate and apply vocationally relevant concepts associated with the operational management of financial, human and physical resources. To provide direction to people in a clearly and formally defined area or part of an organisation and motivate and support them to achieve objectives of the area. Transferable Skills to Demonstrate numerical and quantitative skills. Work effectively independently and inter-dependently. Demonstrate effective communication and presentation skills. Demonstrate responsibility for own learning and continuing personal and professional development. Articulate and communicate ideas effectively in a variety of forms to different audiences Employ information technology for searching for and interpreting information. FdA Int Hosp Mgt ProgSpec 2C44 V2 July 2015 final 15

17 Programme learning outcomes for entire award (Level 5 modules) Knowledge and Understanding The theories and concepts which underpin the core elements of supervisory management. The legal, ethical and sustainability issues associated with the wider hospitality industry within a national and international context. The role of the hospitality supervisor in responding to consumer expectations and trends. Historical, social, political, legal, economic and technological context of hospitality management. The dynamic nature of the hospitality industry in modern societies and a critical perspective of intercultural dimensions. The contribution that research plays within the development of the hospitality industry. Intellectual Skills to Identify and understand processes and problems related to the specialised area of supervisory management. Undertake research to identify and critically appraise theories, concepts, and factual information. Critically evaluate and use different approaches to operational problems. Critically assess and evaluate research methodologies, methods and data sources. Business Development Facilities Marketing in the Service Planning and Leading Operations Research Skills Supervising the Customer Analyse and evaluate management information in order to effectively supervise a hospitality operation Develop a reasoned argument and challenge assumptions Generate ideas through analysis of information and creative thinking. FdA Int Hosp Mgt ProgSpec 2C44 V2 July 2015 final 16

18 Programme learning outcomes for entire award (Level 5 modules) Business Development Facilities Marketing in the Service Planning and Leading Operations Research Skills Supervising the Customer Subject Specific Skills to Plan, supervise and evaluate hospitality operations. Exercise initiative and personal responsibility, as well as decision making in unpredictable and complex contexts. Identify and undertake continuous personal and professional development. Evaluate and apply vocationally relevant concepts associated with the operational management of financial, human and physical resources. To provide direction to people in a clearly and formally defined area or part of an organisation and motivate and support them to achieve objectives of the area. Transferable Skills to Demonstrate numerical and quantitative skills. Work effectively independently and inter-dependently. Demonstrate effective communication and presentation skills. Demonstrate responsibility for their own learning and continuing personal and professional development. Articulate and communicate ideas effectively in a variety of forms to different audiences Employ information technology for searching for and interpreting information. FdA Int Hosp Mgt ProgSpec 2C44 V2 July 2015 final 17

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