Foundation Degree: Events and Hospitality Management

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1 Programme Specification Foundation Degree: Events and Hospitality Management A programme specification is a concise description of the intended outcomes of learning from a higher education programme, and the means by which these outcomes are achieved and demonstrated. QUALIFICATION Award: Awarding Institution/Body: Teaching Institution: Programme Accredited by: UCAS code: QAA benchmarking group: Foundation Degree in Event and Hospitality Management University of Chichester Chichester College University of Chichester N890 Unit 25 Hospitality, Leisure, Sport and Tourism Approval: August 2011 PROGRAMME RATIONALE This Foundation Degree in Event and Hospitality Management is a two-year full-time Higher Education programme. It is open to applicants who satisfy the entry requirements, whether through certified education points or APL from industry experience. This qualification is designed to offer a challenging academic curriculum interwoven with a high level of relevant skills training. An integral part of the foundation degree is the emphasis on practical vocational experiences and direct contact with both industry professionals and real industry situations. The programme is a mixture of academic and industry-led vocational learning. Year one of the course is primarily concerned with developing students academic and managerial skills and introducing them to the scope, scale and diversity of the hospitality and events industry. The modules will be taught using lectures to present concepts, theories, techniques and relevant contextual information with extensive use of experiential learning through activities, projects, presentations, simulations and industry experience. Workbased learning will support the programme and visits to industry will enhance study. During year two the students will carry out more independent study and will have the 1

2 opportunity to apply their knowledge and skills through the planning and management of a live event. The foundation degree is increasingly highly regarded in its own right and is suitable not only for people who have already worked in the hospitality or events industry and who wish to develop their skills and gain a higher level qualification, but also for those intending to begin a career in this field. The programme is also intended to be a direct progression route to an honours degree and has the added benefit of providing students with the skills needed to make an immediate contribution to employment. Hospitality is the relationship between the customer or guest and the host and the notion that you as the host will be hospitable to the customer, offering them a range of services which could include hotels, restaurants, resorts, clubs etc. Events looks at the aspects such as the brand, identifying the target audience, devising and planning the event including logistics and technical aspects.ie concerts, exhibitions. By studying both events and hospitality you have the knowledge to then advise prospective customers on the full range. DESTINCTIVE FEATURES Collaboration between the University of Chichester and Chichester College enabling students to benefit from the facilities, resources and expertise of both campuses. Progression route to the final year can include a range of university courses or employment. Experienced teaching staff with relevant and diverse industry sector backgrounds. Access to on-site facilities and resources including library, ICT equipment, industrystandard customer training restaurants and kitchens Integration with the local and regional hospitality and events industry Flexible work placement opportunities for students Additional trade qualifications available, including the BII National Certificate for Personal Licence Holders and RSPH Food Safety for Supervisors Established local and national employer links and employment opportunities Cosmopolitan student intake international students, students from the work place and from various educational routes including A levels and other level 3 programmes On-campus and host family accommodation Attractive college and local environment AIMS OF THE PROGRAMME The Foundation Degree aims to deliver a quality programme of vocational education and training that prepares students for a successful management career in the hospitality and events industry. This is a challenging programme that seeks to develop a high level of personal, intellectual and technical skills and enable students to apply these skills in the hospitality and events industry. It is designed to reflect the special features of this industry and the dynamic approach required by its staff. It also focuses on developing management skills to prepare students for employment in this sector 2

3 KEY AIMS: Promote an enquiring and critical analysis of theories and concepts appropriate to the industry Enable students to develop and extend their understanding of the process of research and methodical enquiry in the context of the industry Develop confidence in the effective application of knowledge and skills Facilitate student competence in the development of active, reflective and independent learning Enable students to acquire and develop competence in a range of key and transferable skills that will enhance their opportunities for study, life-long learning and progressive employment Involve employers in the design and assessment of the programme Meet the staffing and skills needs of local, national and international employers Promote an awareness of moral and ethical considerations that underpin professional practice in the hospitality and events business Understand the operation and management of physical, financial, human and technical resources in events and hospitality management YEAR 1 MODULE SUMMARY INTRODUCTION TO EVENT OPERATIONS The module has been designed to raise your awareness of the diverse nature of the hospitality and events industry. There will be opportunities for you to participate in a range of industry-related visits, both locally and nationally, aimed at increasing your knowledge of the different sectors. QUALITY SYSTEM AND CUSTOMER SERVICE This module examines ways of reviewing and developing products and services within our restaurant. It will help you to develop the personal and interpersonal skills necessary to deliver superior customer service and increase customer loyalty. HUMAN RESOURCE MANAGEMENT The effective management of staff is crucial to a successful business. This module will enable you to gain skills related to the recruitment, selection and management of employees and volunteers in the workplace. FOOD PRODUCTION STUDIES Can you cook? No? Don t worry, we will teach you how to produce quality food for customers. The systems and controls used for the safe production of food in different contexts are studied, together with the underpinning legislation. RESTAURANT AND BANQUETING STUDIES This is a very practical module based in our restaurant. This module links with Food Production Studies and Quality Systems & Customer Service and will enable you to be assessed in a real working environment. Such assessment will ensure that students are working to the level of competency required by the hospitality industry. 3

4 STUDY SKILLS AND RESEARCH METHODS This is an introductory module that concentrates on effective study techniques and research methods. These skills will enable students to produce professional, academic work for all modules. PERSONAL DEVELOPMENT 1 This module is designed to enable students to acquire and develop the practical workplace skills essential for employees of the events and hospitality industries. Students are expected to secure employment and voluntary work and record and reflect on their experiences. YEAR 2 MODULE SUMMARY ROOMS DIVISION This module allows you to be imaginative and creative in designing a detailed plan and mood board for a reception area. The knowledge gained will allow you to investigate the factors of effective management within Front Office Accommodations. MANAGEMENT SKILLS AND DEVELOPMENT This module examines and evaluates the skills required to be an effective manager, with each student devising a personal evaluation of their own management skills and a development plan for their professional development. EVENTS MANAGEMENT Working as part of a team, this module will give you the opportunity to apply the knowledge and skills you have gained to organise and manage an event. This is your chance to demonstrate your ability to work as part of a team; to show your skills in organisation, communication and problem solving; to show your initiative and creativity. MARKETING AND SALES DEVELOPMENT This module is designed to develop skills in recognising the need for marketing to successfully manage a business activity in hospitality and event management. Students will review examples and develop marketing strategies of their own with the emphasis on developing selling techniques for the future. FINANCIAL MANAGEMENT This will give an introduction to financial management within the industry with the emphasis on developing a critical approach to the use of basic methods and techniques. WORK BASED PROJECT This module is an opportunity for students to select a particular aspect of the events and hospitality industries that they would like to research in depth. Placed in the final semester, it allows students to undertake research equipped with the knowledge, skills and experiences acquired during the programme. 4

5 PERSONAL DEVELOPMENT 2 The reflective log started in Personal Development 1 continues here. This module then moves on to examine personal and career development planning. Based on individual experiences, students will develop personal plans to meet their aims and fulfil their ambitions. STANDARD DIAGRAM - ROUTE REQUIREMENTS YEAR 1 / CERTIFICATE (LEVEL CREDITS) Semester 1 Introduction to Event Operations Quality Systems and Customer Service Semester 2 Human Resource Management Personal Development 1 (15 credits) Progression Requirements Successful completion of all certificate level modules will gain entry to year 2 (120 credits) Study Skills and Research Methods Food Production Studies (25 credits) Restaurant and Banqueting Studies (25 credits) YEAR 2 / INTERMEDIATE (LEVEL CREDITS) Semester 1 Marketing and Sales Development Financial Management (15 Credits) Semester 2 Management Skills and Development Rooms Division Work Based Project Award Requirements Successful completion of all certificate and intermediate level modules (240 credits) Events Management (30 credits) Personal Development 2 5

6 PROGRESSION TO HONOURS Progression will depend on level of achievement and its suitability for the desired top-up degree programme. PROGRAMME MODULES YEAR 1 Level 1 Modules Credits Sem1 Sem2 HEM1 Introduction to Event Operations 15 3hr HEM2 Quality Systems and Customer Service 15 3hr HEM3 Human Resource Management 15 3hr HEM4 Food Production Studies (H&S, CIEH3) hr 1.5hr Practical (6hr alt) (6hr alt) HEM5 Restaurant and Banqueting Studies hr 1.5hr (BII, WSET) Practical (6hr alt) (6hr alt) HEM12 Study Skills and Research Methods hr 1.5hr HEM 13 Personal Development (1) 10 1hr 1hr 6

7 YEAR 2 Level 2 Modules Credits Sem1 Sem2 HEM6 Rooms Division 15 3hr HEM7 Management Skills and Development 15 3hr HEM8 Events Management 30 3hr 3hr HEM9 Marketing and Sales Development 15 3hr HEM10 Financial Management 15 3hr HEM11 Work Based Project 15 3hr HEM14 Personal Development (2) 15 1hr 1hr INTENDED LEARNING OUTCOMES The programme provides opportunities for students to develop and demonstrate achievement of the following, in line with National Benchmark for hospitality, leisure, sport and tourism: SUBJECT KNOWLEDGE Use technical language, interpersonal skills and knowledge to propose and evaluate practical and theoretical solutions to problems in core areas of hospitality and events Recognise and value the centrality of the customer and respond to their needs and expectations Recognise and evaluate the defining characteristics of the hospitality and events industry and its stakeholders Recognise the legislative requirements of business practice, employment and specialist operations Operate policies, procedures and practices used within business Understand the theory and practice of management for the sector Evaluate corporate ethical and social responsibility issues 7

8 Teaching and Learning Strategies and Methods: Classroom teaching and learning Directed Research Self-directed study Work experience Group activities Industry speakers and visits local, national and international Industry related technology - equipment and software Assessment: Formative and summative module assessment Team and individual presentations Case study analysis Professional discussions INTELLECTUAL/PRACTICAL SKILLS Identify and respond appropriately to the diversity that prevails within the hospitality and events industry in relation to customers, employees, organisations and external agencies Evaluate and apply appropriate management theories and concepts to the core business and functional departments in different contexts Analyse and evaluate the business environment and its impact on the hospitality and events industry Operate effectively as part of a team or as a team leader and acknowledge the interdependence of teams and the co-ordination necessary for successful business outcomes Analyse and evaluate business systems, control their operation and devise solutions for complex problems generated Respond to moral, ethical, environmental and safety issues which directly pertain to the hospitality and events industry Abide by and apply relevant legislation and professional codes of conduct Demonstrate competent practical craft skills in different environments and contexts Demonstrate effective interpersonal, leadership and management skills Teaching and Learning Strategies and Methods: Case studies and challenging situations Directed research and personalised learning Classroom teaching and learning Self-directed study Work experience Group work activities Industry speakers and visits Realistic working environments kitchen, restaurant, bar, reception and events Assessment: 8

9 Formative and summative module assessment Time constrained class activities Professional discussions Real and simulated working environments TRANSFERABLE SKILLS Demonstrate the competent application and transfer of essential skills: Numeracy ICT Communication and presentation Interactive and group skills Problem solving and decision making Time management Self-appraisal and reflection Self management Personal evaluation and reflection Independent research and learning Self-reliance Planning and organisation Research and synthesis of data and information Teaching and Learning Strategies and Methods: These skills are embedded in the programme modules. Techniques used include: Case studies Problem solving exercises Team-working in a range of situations and response to authority Team supervision activities Role play and simulated situations ICT based presentations Work placement feedback to allow personal evaluation Assessment Formative and summative module assessment Team and individual presentations Critical reflection and evaluations Evidence of self-management QUALITY INDICATORS The quality of this programme is monitored by the following methods: Student tutorial feedback Student Voice 9

10 Internal student questionnaire results Student representatives Programme meetings Boards of Examiners meetings Course Review and Evaluation Chichester College lesson observation procedure Chichester Learning Model for teaching and learning External Examiners feedback Liaison Tutor reports Work experience employer feedback Course Leader reviews Module Subject Tutor evaluations COURSE MANAGEMENT Students joining the FdA in Events and Hospitality Managment are provided with a Course Handbook. This is a version controlled document fully detailing the course structure, key course dates and what is expected of students. The latest version of these documents can be found on the college Moodle system (chionline). It is the intention that students can confidently rely on their course handbook for semester dates, module delivery dates, timetabling information and assignment hand-in dates. Staff undertake not to change dates or details found in the course handbook without agreement from course representatives and the publication of a new version of the handbook on the college Moodle system (chionline). PROGRESSION Successful completion allows students to progress onto the final year of the degree at Chichester University or into employment in management in hospitality and events, UK or worldwide. An events management and hospitality qualification opens many career doors. For example, our students go on to employment with prestigious organisations such as The Ritz, The Hilton and many more well-known organisations. Many go on to work on a cruise ship to see the world, some work overseas and others set up their own businesses. 10