FdA Hospitality Management

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1 FdA Hospitality Management Programme Specification Primary Purpose Course management, monitoring and quality assurance. Secondary Purpose Detailed information for students, staff and employers. Current students should refer to the related Course Handbook for further detail. Disclaimer The University of Portsmouth has checked the information given in this Programme Specification and believes it to be correct. We will endeavour to deliver the course in keeping with this Programme Specification but reserve the right to change the content, timetabling and administration of the course whilst maintaining equivalent academic standards and quality. Copyright The contents of this document are the copyright of the University of Portsmouth and all rights are reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means electronic, mechanical, photocopying, recording or otherwise, without the prior consent of the University of Portsmouth.

2 Contents Programme Specification. Named Awards.... Course Code (and UCAS Code if applicable) Awarding Body Teaching Institution Accrediting Body QAA Benchmark Groups Document Control Information Effective Session Author Faculty.... Department.... Educational Aims Reference Points Learning Outcomes... A. Knowledge and Understanding of:... 3 B. Cognitive (Intellectual or Thinking) Skills, able to:... 3 C. Practical (Professional or Subject) Skills, able to:... 4 D. Transferable (Graduate and Employability) Skills, able to: Course Structure, Progression and Award Requirements Employability Statement Support for Student Learning... Error! Bookmark not defined. 8. Admissions Criteria... 7 A. Academic Admissions Criteria... 7 B. Disability Evaluation and Enhancement of Standards and Quality in Learning and Teaching... 7 A. Mechanisms for Review and Evaluation... 8 B. Responsibilities for Monitoring and Evaluation... 8 C. Mechanisms for Gaining Student Feedback... 8 D. Staff Development Priorities Assessment Strategy Assessment Regulations Role of Externals Indicators of Standards and Quality... A. Professional Accreditation/Recognition... B. Periodic Programme Review (or equivalent)... C. Quality Assurance Agency... D. Others Other Sources of Information...

3 Programme Specification. Named Awards FdA Hospitality Management. Course Code (and UCAS Code if applicable) R0345 N 3. Awarding Body University of Portsmouth 4. Teaching Institution Highbury College 5. Accrediting Body 6. QAA Benchmark Groups Hospitality, Leisure, Sport and Tourism 7. Document Control Information 8. Effective Session Author Sue Holmes Highbury Penny Dossor Portsmouth Business School 0. Faculty Portsmouth Business School. Department General Business. Educational Aims a. The General aims of the Programme: To provide a challenging and stimulating study environment. To provide a framework within which academic knowledge and understanding is integrated with vocational skills and competency. To offer an accessible, flexible and coherent programme in which work based learning is an integral part. To develop a range of skills including key skills, that are of direct relevance to employment. Programme Specification for Course Title Page

4 To develop strategies that will support lifelong learning, employability and flexibility in the context of changing labour markets. b. The aims of the Foundation Degree: Provide a vocationally relevant programme that enables students to obtain nationally recognised qualifications in hospitality management. Develop the range of knowledge, skills and abilities that assist students to make an immediate contribution to employment and/or progression to Honours level study or vocationally specific, industry-related courses Develop and equip students with a range of flexible and transferable skills for working or further study in the hospitality, travel or tourism industry. Provide HE opportunities to all students (local, regional, national or international) who are qualified and fall within the auspices of the Widening Participation criteria and capable of benefiting from the experience and who wish to have junior or managerial careers in the hospitality industry Develop and deliver curricula that are informed by, and pertinent to, the present and ever changing needs of the hospitality industry Provide academic and pastoral care that facilitates achievements for all students Maintain and continue to build, close and collaborative links with appropriate industry sectors and professional bodies to ensure contemporary relevance and focus of programmes offered Provide vocationally relevant resources and materials to support the learning experience and the achievement of intended learning outcomes Review the provision continuously in order to maintain continuous improvements for students learning experience 3. Reference Points University of Portsmouth Curricula Framework Document (September 008) QAA Code of Practice for the Assurance of Academic Quality and Standards in Higher Education Framework for Higher Education Qualifications (FHEQ) QAA Foundation Degree qualifications benchmark National Qualifications Framework Benchmark statements for Hospitality, Leisure, Tourism and Sport 008 Sector Skills Councils framework People st UoP Policy for Placement Learning Local and national Hospitality employers 4. Learning Outcomes On successful completion of the Foundation degree in Hospitality Management students will be able to demonstrate: Knowledge of a range of business functions The ability to identify business problems and propose appropriate solutions from a range of possible alternatives The ability to manage and reflect upon their learning in a working environment Competence in a range of business and management techniques Programme Specification for Course Title Page

5 A. Knowledge and Understanding of: A. The diversity of sectors operating within the hospitality industry A. The impact of the political, economic, social and technological environment within which the hospitality industry operates A3. The internal and external facing functions of hospitality management A4. The roles and responsibilities of hospitality managers A5. The desirable personal qualities and skills sought by the modern Hospitality employer. A6. The legal, social and ethical considerations that impact the operation and management of the hospitality industry. Learning and Teaching Strategies and Methods This degree will use class-based activities together with the opportunity to apply learning within the workplace. The main methods include lectures, seminars, workshops, academic tutorials, problembased learning, practical sessions, guest lectures, visits, role plays, live projects, on-line learning and blended learning. Extensive use is made of experiential approaches to learning through activities, projects, presentations, simulations and the week industrial secondment. Through discussions, seminars and presentations students are encouraged to explore and challenge ideas, to draw on their own experiences and to explore issues or problems from different perspectives. Students are encouraged to critically reflect upon the origin, meanings and developments of the hospitality industry, analyse and reflect on the different cultural concepts, and demonstrate a critical awareness of operating systems. Assessment Assessment will include: Coursework assignments (A, A, A3, A4, A6) Time constrained class activities (A, A, A3, A4, A6) Event planning, operation and evaluation (A3, A4, A5) Observation of practical work (A3, A4, A5) Research project ( A, A3, A4, A6) Case studies (A, A, A3, A4, A5,A6) Presentations (A, A, A3, A4, A6) Personal Learning Logs (A, A3, A4, A5) Extensive use will be made of real life, or simulated projects that enable students to apply theory to actual problems B. Cognitive (Intellectual or Thinking) Skills, able to: B. Compare and contrast the theoretical frameworks in which hospitality management styles, systems and operational procedures can be categorised B. Demonstrate competence in research theory, technique and procedure B3. Devise and sustain arguments, and to solve problems, familiar and unfamiliar, using ideas and techniques urrent within the disciplines of the Hospitality Industry. B4. Contextually apply theory to practice offering an evaluative approach to the theory, policy and practice Learning and Teaching Strategies and Methods The programmes aims to ensure that all students are provided with student centred learning opportunities which develop their cognitive, practical subject specific skills. Teaching methods Programme Specification for Course Title Page 3

6 encourage students to take responsibility for their own learning and to develop practical and applied awareness of the challenges and issues of the contemporary business world. All modules place emphasis on students applying classroom learning to workplace activity and there is a high degree of employer engagement on the programme. Students are also encouraged to reflect on their learning and development needs through their personal development planning Assessment Assessment: Assessment will include: Coursework assignments (B, B, B3,B4) Time constrained class activities (B, B3, B4) Event planning, operation and evaluation (B, B3, B4) Observation of practical work (B, B3, B4) Research project (B, B, B3, B4) Case studies (B, B, B3, B4) Presentations (B, B, B3, B4) Personal Learning Logs (B, B, B3, B4) C. Practical (Professional or Subject) Skills, able to: C. Participate in work-based, industry related learning. C. Organise and manage self-directed projects within a given time and budgetary constraints. C3. Demonstrate a sound understanding of the core Hospitality business disciplines and apply these in a practical context. C4. Develop transferable personal and practical skills necessary for working within a fast-moving and demanding hospitality environment. C5. Demonstrate the ability to manage their own learning within the hospitality environment C6. Recognise and value the centrality of the Hospitality consumer and meet and respond to their needs. Learning and Teaching Strategies and Methods Extensive use will be made of experiential approaches to learning through practical work, case studies, presentations, simulations and work- experience. Overall modules provide a very sound understanding of the principles of the hospitality industry and the large element of work-related learning allows students to demonstrate that they can apply these principles more widely, evaluate the appropriateness of different approaches to solving problems and exercise personal responsibility and decision-making. Assessment Assessment will include: Coursework assignments (C, C, C3, C4, C5, C6) Time constrained class activities (C, C3, C6) Event planning, operation and evaluation (C, C, C4, C5, C6) Observation of practical work (C, C3, C4, C5, C6) Research project (C, C, C3, C4, C5, C6) Case studies (C, C, C3, C4, C5, C6) Presentations (C, C, C3, C4, C5, C6) Personal Learning Logs (C, C3, C4, C5, C6) Programme Specification for Course Title Page 4

7 D. Transferable (Graduate and Employability) Skills, able to: D. Develop appropriate effective written and oral communication skills D. Demonstrate the ability to work effectively as part of a group D3. Use organisation skills (including task and time management) both individually and in a group situation D4. Utilise problem solving skills D5. Apply numeracy and IT skills accurately and effectively D6. Develop the ability to self appraise and reflect on practice in order to improve future performance Learning and Teaching Strategies and Methods Transferable and key skills are developed throughout the programme through lectures, seminars, practical workshops, work experience, case studies and the research project. ICT skills are taught within the course structure. All assessment will explicitly require the testing of the ability of the students to apply the skills and attributes identified above. This is especially so in the case of assessments which focus on role play, team work and work based tasks Assessment Assessment will include: Coursework assignments (D, D, D3, D4, D5, D6) Time constrained class activities (D, D, D3, D4, D5) Event planning, operation and evaluation (D, D, D3, D4, D5, D6) Observation of practical work (D, D, D3, D4, D6) Research project (D, D, D3, D4, D5, D6) Case studies (D, D, D3, D4, D5, D6) Presentations (D, D, D3, D4, D5, D6) Personal Learning Logs (D, D, D3, D4, D5, D6) 5. Course Structure, Progression and Award Requirements Overview The Foundation Degree in Hospitality Management is a two-year sandwich programme. Students will complete a week work placement from the middle of May in year one until the end of October in year. The Foundation Degree award requires 40 credits of which 0 must be at Level as specified by the University of Portsmouth s Regulations. Candidates obtaining a weighted mean of 70% in Level modules will be awarded the Foundation Degree with Distinction. Candidates achieving 0 credits at Level One will be awarded a Certificate in Higher Education. It is also intended as a progression route to honours degree. To top -up a FD to an Honours Degree will require a further years of study (if taken full-time). The progression routes available will be to the UoP BA Hospitality Management or the BA Hospitality with Tourism Management level with pass/merit profile or level 3 with a merit/distinction profile. Programme Specification for Course Title Page 5

8 There has been and continues to be a close liaison with industry in designing and evolving the programme, seeking input from specialists from many sectors of the hospitality industry including contract catering, events, licensed trade and hotels. Three of our employers panel members are former HE students who were able to comment on the strengths of our provision and offer advice as to how it could be improved.. Employability Statement The degree of work related learning and employer engagement is a key strength of the programme. In general, the curriculum is designed to equip graduates with the skills and knowledge need to pursue a career in travel and tourism or travel and tourism management. Work Experience is a key element of both degrees and is therefore a central part of both programmes in years and.(levels 4and 5) Students engage fully in the preparation for work placement, including setting aims and objectives for their development based on a skills analysis completed in class. Whilst on placement they are required to complete a reflective journal and when they return to College, in semester three, they must evaluate their experience. The reflective journal contains critical reflections on work experience and encourages students to make connections between their academic studies and their workplace experience. Students are encouraged to reflect on their own current (or prior) experience of the business world, as consumers or employees and to integrate this into their learning. Extensive use is made of experiential approaches to learning through activities, projects, presentations, simulations and industrial experience. For example, in Year, students are encouraged to use their own work place when critically analysing the leadership styles of two managers. In Year the students carry out a Mystery Shopping audit and report on their own experiences as a customer. In addition, they are encouraged to reflect on their learning and development needs through their personal development planning in Semesters and. Students will also have the opportunity to gain appropriate professional qualifications in health safety and hygiene, licensing, and first aid. Guest speakers from industry and external visits to various industry outlets to academic conferences and exhibitions, enhance the currency of knowledge and understanding. The use of assignments set in partnership with employers enables students to see directly the relevance of their work to their own future employment prospects and therefore creates an element of realism and immediacy. All modules now have at least one assignment that is directly related to the workplace. The use of live industry project work will enhance the student learning experience and ensures that they are able to undertake active and secondary research about a range of relevant topics; the strong industry links and involvement with the student learning is a major strength of the department. 7. Support for Student Learning The Course is managed by a Course Leader Collaborative programmes are managed on a day-to-day basis by the University Contact who may or may not be the Course Leader Extensive induction programme introduces the student to the College, University and their course Each student has a personal tutor, responsible for pastoral support and guidance University support services include careers, financial advice, housing, counselling etc The Academic Skills Unit (ASK) Programme Specification for Course Title Page 6

9 The Additional Support and Disability Advice Centre (ASDAC) Excellent library facilities Student course and unit handbooks provide information about the course structure and University regulations etc Feedback is provided for all assessments Personal Development Planning (PDP) for all awards 8. Admissions Criteria A. Academic Admissions Criteria Applicants will be expected to provide satisfactory evidence of ability to pursue successfully the Foundation Degree programme. In the case of applicants who will not have attained years of age on entry, this will normally be expected to be a UCAS tariff of 80: They must have completed a full level 3 qualification, at the start of the course, together with GSCE grade C in English. Qualifications which will normally be accepted for entry include: NCVQ recognized awards, including relevant NVQ at level 3 BTEC National Diploma A recognized Access course or a link Foundation course AVCE A level in any subject (grade D) or equivalent Advanced Modern Apprenticeship with Level 3 qualifications Other International/overseas qualifications may be acceptable for entry. Entry Criteria: For Mature students over age (who do not meet the above requirements) In local employment within the Hospitality Industry. Significant experience (normally years) within the industry at senior operative, supervisory or middle management levels IELTS6 ( 5.5 in written compenent) requirements (overseas students) A diagnostic test to be sat and passed by all participants (numeracy and communication skills) B. Disability The University makes no distinction in its admissions policy with regard to disability and will endeavour to make all reasonable adjustments in order to make it possible for students to study at Portsmouth on a course of their choice. It may be, however, that some forms of disability could preclude students from undertaking course units which would require them to work in special environments which would create health and safety risks for themselves and other students and staff. Should such instances arise, specialist advice would be sought from the University and/or Highbury College Disability Advisor Programme Specification for Course Title Page 7

10 9. Evaluation and Enhancement of Standards and Quality in Learning and Teaching A. Mechanisms for Review and Evaluation Course Leader s Annual Standards and Quality Evaluative Review Head of Undergraduate Programmes Annual Standards and Quality Evaluative Review Unit and Course Level student feedback considered at Board of Studies Unit Assessment Board consideration of student performance for each programme Annual Standards and Quality Reports to Board of Studies, including consideration of Subject and Award External Examiner Reports Periodic Programme Review Student Representatives and Student/Staff Consultative Committees National Student Survey National Postgraduate Taught Experience Survey Staff Performance and Development Review Peer Review and Development Framework Faculty Learning and Teaching Committee B. Responsibilities for Monitoring and Evaluation Unit Co-ordinators for unit content and delivery Course Leader for day-to-day running of course Deputy Course Leader for day-to-day running of Combined Honours route University Academic Contact for day-to-day running of course Partner Institution Academic Contact Board of Studies with overall responsibilities for operation and content of course Combined Honours Management Board Head of Undergraduate Programmes Associate Dean (Academic) Associate Dean (Students) Quality Assurance Committee Unit, Award and Progression Board of Examiners C. Mechanisms for Gaining Student Feedback Student Representation on Board of Studies Student Staff Consultative Committees Unit and Course level student feedback questionnaires University participates in external student surveys, eg National Student Survey (NSS), Postgraduate Taught Experience Survey (PTES), Postgraduate Research Experience Survey (PRES) and International Student Barometer (ISB) D. Staff Development Priorities Academic staff undertake activities related to research, scholarship, teaching and learning and student support and guidance Annual staff performance and development reviews match development to needs Managers undertake a variety of management development programmes New academic staff required to undertake appropriate University of Portsmouth learning and teaching programmes All academic staff encouraged to seek Higher Education Academy membership Programme Specification for Course Title Page 8

11 Academic staff new to teaching required to undertake Initial Professional Development Programme (iprof) Support staff are encouraged to attend short courses in areas such as minute taking, and specific IT packages 0. Assessment Strategy The assessment strategy has been developed to develop effective, reflective, thinking hospitality practitioners of the future. The aim is to provide students with the opportunity to demonstrate their capabilities in an accessible, structured manner. The overall assessment strategy is centred on the application of essential skills, knowledge and understanding to realistic situations. In many cases assignments are developed in concert with industry using live case studies and involving industry representatives in the assessment process. Assessment includes both formative and summative assessment. Summative assessment is through tests, oral presentations, group projects, individual projects, reports and portfolios. In all cases, summative assessment will be against individual learning and achievement. Formative assessment provides an opportunity to reflect on progress and to receive feedback on work. Weightings for each assessment element will vary to reflect the nature of the module. Assessment will take different forms to reflect a balance between assessing academic knowledge and cognitive and vocational skills. Recognising that the course needs to assess the ability to work with others, group work has been incorporated where possible. However, although it is recognised that the ability to work in a group is valuable in future employment, the importance of fair, individual assessment marks is recognised by the teaching team. Therefore all modules contain individual assessment elements. The assessment process also offers opportunities for peer group assessment for some modules. Students are obliged to complete a teamwork diary to show their contribution to the task. In order to prevent peaks and toughs of pressure on students, the course team is at pains to ensure an appropriate spread of assignments through the course, a diary of assessment is given to students in the early stages of their academic year. Grading criteria will be included in every assessment. This will give each student the opportunity to achieve the maximum marks their ability allows and helps to achieve consistency of marking. Work Experience is a key element of both Foundation Degrees and is therefore a central part of the assessment strategy in years and. In Semester students secure a placement set learning objectives. In Semester 3 students review their learning and evaluate the worth of the placement The planned progression between levels and in the course content is reflected in the delivery of the course and the work required for assessment. Level Assessment at Level has been designed to allow students to exhibit a knowledge and understanding of fundamental principles of Hospitality Organisations in the contemporary environment. The course tutors are instrumental in directing much of the learning process and much of the assessment is based on the student s ability to apply knowledge and theory to industry practice by, for example, the completion of case studies or industry investigations. In achieving their goals, students will have had to develop data collecting skills, analytical skills and the ability to communicate at a threshold level in both written and spoken formats. Moreover, their ability to work effectively in pairs and small teams as well as independently will have been established. Students produce a personal development journal in year. This is intended to enable them to acquire the habit of critical reflection and to develop a range of transferable skills related to personal, work and career development. Formative work is included within a number of units, especially the coursework for Personal and Professional Development and Work Experience, the event for Introduction to Hospitality Skills and the presentations for Hospitality Operations. Programme Specification for Course Title Page 9

12 Level At level students are required to progress to a higher level of performance in terms of their technical knowledge and understanding of a full range of organisational concepts from Quality Systems and Customer Service, through Marketing and Revenue Management. Students are encouraged to develop the ability to work independently and to reflect on, analyse and critically evaluate key practices, policies and initiatives that influence the industry. They are expected to apply managerial concepts to real situations; to collect and analyse data and draw appropriate conclusions and to communicate their decisions and recommendations confidently. Formative assessment is installed in a number of units, notably Marketing, Licensed Trade and Contemporary Issues where students complete projects for industry.. Assessment Regulations Standard university rules apply (see Assessment and Regulations). a. Assessment and Classification Rules Standard university rules apply. In summary, the main points relating to assessment are as follows but the regulations must be consulted for a full description. These can be accessed at Unit overall pass mark is 40%. Referral is allowed to a student (in all or some assessment components), who has failed a unit or units at the first attempt to limits prescribed in the regulations with unit overall marks capped at 40%. Repeat assessment is allowed to students who fail a unit or units after referral. Such students must attempt all the assessment components specified in the assessment schedule and are usually expected to attend all class sessions. On passing the unit the unit marks will be capped unless the student chooses to repeat the entire stage. At the final stage units, to limits prescribed in the regulations, failed at the first attempt may be compensated at the discretion of the Award/Progression Board. Special provision may be made in approved Extenuating Circumstances cases, usually by allowing the affected assessment to be undertaken again, as if for the first time. b. Interpretation of Marks in Classification The Foundation Degree in Hospitality Management will consist of units graded fail/pass and credits obtained via AP(E)L. Therefore they will be graded on a fail/pass basis. Transcripts will indicate the level of achievement in individual units.. Role of Externals Subject External Examiners who will: oversee unit assessment and usually attend Unit Assessment Boards; review unit assessment strategy; sample assessment artefacts; present report to Unit Assessment Boards. Award External Examiners (usually also a Subject External Examiner) who will: oversee and attend Award/Progression Boards; scrutinise and endorse the outcomes of assessment; ensure that the standard of the award is maintained at a level comparable with that of similar awards elsewhere in the United Kingdom. Programme Specification for Course Title Page 0

13 3. Indicators of Standards and Quality A. Professional Accreditation/Recognition B. Periodic Programme Review (or equivalent) Previous Subject Review (or equivalent): QAA Subject Review Hospitality, Leisure, Recreation, Sport and Tourism, May 00 The grades awarded as a result of the review were: The quality of education in hospitality, leisure, recreation, sport and tourism at Highbury College, Portsmouth was approved ( for full report see Periodic Programme Review (or equivalent) Interim review of for FdAs in Hospitality Management and Travel and Tourism Management 04 C. Quality Assurance Agency QAA Institutional Audit, December 008, broad confidence (for full report see QAA Institutional Audit: University of Portsmouth 008). IQER Developmental Engagement on Assessment June 008 : no essential or advisable recommendations; strengths identified for FdAs in Hospitality Management and Travel and Tourism Management l IQER Developmental Engagement on Enhancing Employability May 009: no essential or advisable recommendations; strengths identified for FdAs in Hospitality Management and Travel and Tourism Management D. Others None. 4. Other Sources of Information Other sources of information may be found in: Course Approval Document Student Handbook University of Portsmouth Curriculum Framework Document University of Portsmouth Undergraduate Prospectus Assessment Regulations University of Portsmouth and School/Department websites Programme Specification for Course Title Page

14 Unit Assessment Map UNITS COURSEWORK EXAMINATION Level Description Unit Credits Delivery Type Personal and Professional Development Total % Type of Artefact HT 0 C 00% Personal & Professional Development Journal Data Handling HT 0 C 50% report Business and Employment Law HT3 0 C 00% essay group report Managing People and Teams HT4 0 C 50% report Operational Skills for Hospitality H 0 C 00% individual report Organising an event Business Environment HT5 0 C 00% individual report Safe Practice in Hospitality, Travel and Tourism HT6 0 C 60% group report report examining legal issues Management Accounts HT7 0 C 70% report and master budget Hospitality Operations Management H 0 C 60% PowerPoint Presentation Duration/ Length Weighting % 3,000 words 00%,000 word 00%,000 word 3,000 word 5% 75%,500 word 00%,000 word 40% 60% 3,000 word 00% 3,000 word,000 word 60% 40% Total % Open/ Closed Duration (hrs) 50% Closed ½ hours 50% Open ½ hours,500 word 00% 30% Closed ½ hours 0 minute 40% Open hour Weighting % =Teaching Block (Sep-Dec); =Teaching Block (Jan-Mar); Year=Both (Sep-Mar) C=Core; O=Option; S=Subject Core Option Unit Assessment Map for Course Title Page

15 Work Experience HT8 0 C 00% and report Personal Development,000 word 00% Research Project HT9 0 C 00% Quality Systems and Customer Service Contemporary Issues in Hospitality, Travel & Tourism HT0 0 C 40% HT 0 C 00% Work Experience HT 0 C 00% research project 6,000 word 00% Mystery Shopping report and reflection individual report to potential investor group presentation individual presentation and evaluation of placement Professional Development Journal Marketing and Consumer Behaviour HT3 0 C 00% individual case study presentation and report Revenue Management HT4 0 C 70% Individual case study Special Events, Conferences and Meetings HT5 0 C 80% Managing in the Service Sector HT6 0 C 00% Organising, planning, running and evaluating an event,000 word 00%,500 words fifteen minutes 0 minute & 500 word,500 words 3000 word 0 minute 60 % 40% 40% 60% 60% 40% 500 word 00% 00% Individual report 000 word 00% 60% Open ½ hours 30% Open ½ hours 0% Open hour Food Hygiene Management H3 0 C 00% Closed hours Licensed Trade Management H4 0 O 00% Small Business Enterprise H5 0 O 00% A group presentation and proposal A feasibility study and business plan 00% 00% Unit Assessment Map for Course Title Page

16 Unit Learning Outcomes Map 3 UNITS LEARNING OUTCOMES Level Description Unit Credits Delivery Type A A A3 A4 A5 A6 B B B3 B4 B5 B6 C C C3 C4 C5 C6 D D D3 D4 D5 D6 Level Personal and ProProfessional Development HT 0 C x x x x x x x x x x x x Data Handling D Data Handling HT 0 C x x x x x x x x x x Business and EEBusiness and Employment Law HT3 0 C x x x x x x x x x x x x Managing People and Teams HT4 0 C x x x x x x x x x x x x x x x x Operational Skills for Hospitality H 0 C x x x x x x x x x x x x x x x x x x x x Business Environment HT5 0 C x x x x x x x x x x x x x x x x Safe Practice in Hospitality, Travel and Tourism HT6 0 C x x x x x x x x x x x x x x x x x x Management Accounts HT7 0 C x x x x x x x x x x x Hospitality Operations Management H 0 C x x x x x x x x x x x x x x x x x x x x x Work Experience HT8 0 C x x x x x x x x x x x x x x x Level Research Project HT9 0 C x x x x x x x x x x x Quality Systems and Customer Service HT0 0 C x x x x x x x x x x x x x x x 3 A = Knowledge and Understanding; B = Cognitive (Intellectual) Skills; C = Practical (Subject Specific) Skills; D = Transferable Skills Unit Learning Outcomes Map for Course Title Page

17 Contemporary Issues in Hospitality, Travel & Tourism HT 0 C x x x x x x x x x x x x x x x x x Work Experience HT 0 C x x x x x x x x x x x x x x x Marketing and Consumer Behaviour HT3 0 C x x x x x x x x x x x x x x Revenue Management HT4 0 C x x x x x x x x x x x x x x x x Special Events, Conferences and Meetings HT5 0 C x x x x x x x x x x x x x x x x x x Managing in the Service Sector HT6 0 C x x x x x x x x x x x x Food Hygiene Management H3 0 C x x x x x x x x Licensed Trade Management H4 0 O x x x x x x x x x x x x x x x x x Small Business Enterprise H5 0 O x x x x x x x x x x x x x x x Unit Learning Outcomes Map for Course Title Page

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