Hotel Management (FdA) An award of the University of Essex. The information contained within this course specification is correct as at June 2016

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1 Course: Hotel Management (FdA) An award of the University of Essex. The information contained within this course specification is correct as at June 2016 UCAS Course Codes Institutional code FdA E41 N86G Course Summary This programme is distinctive because it develops innovative professional leaders for the hospitality industry in a practice-led, commercially sustainable learning environment which understands the centrality of the guest as the focus for every activity within it. The advantages to be gained from working in a real work environment will be strengthened by the learning process. Students will work in teams comprising members from each level of the programme. Students will deliver the full range of guest needs for the duration of their use of the hotel and its services rather than work individually in a series of functional areas as is more usual in hotel and catering management programmes. As well as strengthening their team working and supervisory skills this will enable students to develop a more holistic understanding of hospitality operations and an integrated approach to applying their learning in practice. This process will be facilitated by academic practitioners, professional practitioners, peer support and personal reflection. The most important values which inform this programme are sustained professional excellence and fulfilling individual potential. Programme Aims This is focussed on practice-led work based learning designed to provide students with the opportunity to develop and enhance l management, professional and technical skills and knowledge in a sustainable commercial hotel environment. The accelerated provision opportunities are reflected in the nature of the programme delivery. 1) To provide a practice-led programme of study, where work-based learning takes place in the context of a commercial hotel with the highest level of operational standards. 2) To provide a programme of study that is built upon a partnership with employers, meets the needs of the modern industry, and provides for the enhancement of professional practice in a changing and complex business environment. 3) To provide a relevant, engaging and academically rigorous programme of study that focuses upon key operational and management processes, and encourages personal and professional development through reflective practice. 4) To provide a programme of study that develops: an innovative approach to problem solving; the confidence to work in multi-disciplinary teams in a variety of situations; a pride in and commitment to professional conduct; a passion for the industry; and the aspiration to contribute to its future. 5) To produce graduates who have: a sound knowledge and awareness of the theory and practice of management; an acquired range of transferable professional skills; and an appreciation of the local and global, social, political, ethical and technological environment in which management operates. 6) To provide a programme of study that will: constitute a basis for students lifelong learning; and provide opportunities for progression to more advanced study in hospitality and allied disciplines.

2 Entry Requirements The Edge Hotel School prepares you for a career in the hospitality industry by providing a combination of theory and professional experience. To be accepted onto our fast track Hotel Management degree or its progression routes, you will therefore need the potential to succeed both academically and practically. Unfortunately, at this stage we are unable to accept applications from international students. For entry in September 2016 and February 2017: UK and EU applicants should have, or expect to have, both: 160 UCAS tariff points, from a minimum of one full A Level or equivalent, and the equivalent of at least five GCSEs at grades A-C, including Maths and English. For entry in September 2017 onwards (following implementation of revised UCAS tariff tables): UK and EU applicants should have, or expect to have, both: 64 UCAS tariff points, from a minimum of one full A Level or equivalent, and the equivalent of at least five GCSEs at grades A-C, including Maths and English. Subject to satisfactory academic and professional assessment, candidates will have the opportunity to progress to the BA (Hons) degree after 16 months. Other qualifications and experience Applicants with vocationally relevant level 3 or above qualifications will be considered on individual merit for the Foundation degree. English Language requirement If English is not your first language, you will need to have written and spoken English to IELTS Level 6.0 or equivalent. Course aims Module Framework The programme provides opportunities for Students to develop and demonstrate knowledge and understanding and skills. Module title Level Credits Status Industry Context Compulsory Hotel Operations Compulsory Delivering Hotel Operations Compulsory The Guest Experience Compulsory Delivering the Guest Experience Compulsory Professional and Personal Development Compulsory Industry Context Compulsory Hotel Operations Compulsory Delivering Hotel Operations Compulsory The Guest Experience Compulsory Delivering the Guest Experience Compulsory

3 Professional and Personal Development Compulsory 240 Knowledge and Understanding Intellectual or cognitive skills Subject specific and practical skills Sound knowledge and understanding of the history and culture of the industry and the changing global, economic, political, social and professional context in which it operates. (A1) Sound knowledge and critical understanding of the operational characteristics of a luxury hotel and the art and science of excellent operational and management performance. (A2) Sound knowledge of the measurement of the performance of the business and the relationships between revenue and profit. (A3) Sound knowledge and understanding of functions, processes and legal frameworks impacting on contemporary management of people, finance, materials and information. (A4) Understanding the centrality of the guest and the guest experience and the significance of meeting and exceeding guest expectations. (A5) Knowledge and understanding of the principles of art and design and its impact on space. (A6) Understand contemporary issues such as innovation, sustainability, ethics of business and social responsibility, globalization and diversity in the context of managing an operation. (A7) Knowledge and understanding of the importance of continued personal and professional development in the pursuit of professional excellence and the fulfilment of individual potential. (A8) Reformatting a range of ideas and/or information towards a given purpose. (B1) Evaluate and develop innovative and entrepreneurial ideas and solutions in the appropriate context. (B2) Identify problems and using appropriate judgement to design and implement solutions. (B3) Incorporate a sound awareness moral, ethical and safety issues in their work. (B4) Accept responsibility within broad parameters for determining and achieving personal and /or group outcomes. (B5) Recognise and develop professional skills at the highest level of professional expectations. (C1) Exercise appropriate judgement in planning, organizing and delivering guest requirements in a variety of appropriate contexts using valid techniques, systems and procedures. (C2) Using communication and information technology effectively in the operation and management of the business. (C3) Using appropriate and effective supervisory techniques including

4 working autonomously in planning and management resources. (C4) Key skills Researching, retrieving, analysing and selecting appropriate information from a variety of sources. (D1) Ability to communicate information, ideas, plans, conclusions and feedback clearly, cogently, accurately and successfully using different and appropriate methods. (D2) Ability to listen actively and summarise information received accurately to enable a meaningful response. (D3) Ability to work independently or as part of a team utilizing a range of relevant interpersonal skills (D4) Ability to exercise initiative and take personal responsibility. (D5) Ability to apply appropriate techniques, gained through reflection or research to enable appropriate and timely solutions to business problems. (D6) Ability to demonstrate appropriate professional behaviour at all times through effective time management, conduct, appearance and commitment to colleagues and the industry. (D7) Ability to use IT effectively for personal, learning and business operations e.g. word processing, spreadsheets, learning platforms. (D8) Ability to compile, understand, interpret, and act upon numeric data in reviewing performance of financial, materials, resources, sales and other data relevant to sustained successful commercial performance. (D9) Ability to review, reflect upon, evaluate and enhance own learning. (D10) Ability to engage in independent study setting personal goals, managing own workloads and meeting deadlines. (D11) Ability to undertake further training be that, professional and or academic, to develop existing skills, knowledge and acquire new competences to contribute to organizations and the industry in the future. (D12) Teaching, Learning and Assessment Assessment Assessment is fully supported by the academic team. It focuses on:

5 Knowledge and understanding Professional practical skills Intellectual and cognitive skills Key/transferable skills The Hotel Management degree has been designed to provide a mix of assessment approaches, including: Professional Performance Written Reports Presentations Time-constrained assessments (exams) (Level 4 only) Personal Development Portfolio There are two modules that have examinations both of which are in Level 4. In many of the assessments, you ll be expected to demonstrate the connection between theory and its professional application. Professional Performance assessment is a key feature of the programme - enabling you to demonstrate your understanding and competence in the real hotel setting through observations and behavioural interviews. A common assessment thread throughout the course is the Professional Code of Conduct, which is based on the employability skills required of managers within the hospitality industry and includes such things as professional appearance and behaviour, attendance, punctuality and preparation for work, plus team working. Recording your progress Recording and reflecting on your learning is a key part of the Hotel Management course and will help demonstrate your skills and experience to future employers. Professional Portfolio - As you gain professional skills and develop your understanding of the theory behind hotel operations, your Professional Portfolio will help you to keep track of your learning experience. Incorporating a variety of content such as video clips, photographs, guest comments and your own reflections, it will serve as a reference both during and after your studies. Personal Journal - We also encourage you to write regular diary entries that reflect on your personal learning journey. These can contribute to the Reflective Statements you are required to submit, summarising your learning at each level. Course Delivery Timetable The courses are delivered on the University of Essex Colchester Campus and in Wivenhoe House hotel also based in grounds of the Colchester Campus. Your fast track Hotel Management degree will be divided into 8-week rotations, each designed to provide the best possible preparation for

6 the realities of a job - and ultimately a successful career - in the hospitality industry. After your induction, each rotation commences with a week of teaching (Monday - Friday), followed by four weeks of putting your learning into practice in the hotel, and a study week to complete your assignments. The rotation concludes with a final week of teaching and assessments. After a short break, you ll be back to start your next rotation. Your lectures and seminars, led by the academic team, will encompass a variety of different formats, from traditional delivery to seminars and workshops to individual and group presentations, as well as professional activities. They enable you to explore and absorb the relevant theory behind the experiences you will gain in each rotation area. Work Based Learning As a student at the Edge Hotel School, you re as closely linked to the hospitality industry as you can be within the UK higher education environment. Students will be working in a real hotel, serving real customers and facing real challenges, but the course itself has been designed to offer students as much exposure to the industry and its current practices as possible. Some of the best-known names in hospitality have joined the School as patrons, sponsors and friends, sharing their mastery of hotel management, as well as their business wisdom and entrepreneurial skills. It all adds up to an invaluable resource of industry experience and contacts for the future. Sponsors include Laurent Perrier, Hilton Worldwide, Milsom Hotels and Restaurants, the Savoy Educational Trust, Marriott, Exclusive Hotels, and Baxter Storey. Industry stars provide master classes on site, and leading suppliers such as Churchill China try out their latest products at Wivenhoe House, giving the students a unique opportunity to participate in testing new items and ideas before they hit the market. Sponsored Rooms A number of the rooms in Wivenhoe House are sponsored by industry leaders such as Milsom Hotels & Restaurants, Portico, BaxterStorey, Exclusive Hotels, Hilton Worldwide and Marriott International Inc. Each is designed and furnished as one of the sponsor s own rooms, giving students useful relevant experience to offer prospective employers. Patrons We are fortunate to work with many of the most respected figures from the hotel, restaurant, leisure and catering sectors, all of whom publicly support the Edge Hotel School with advice, assistance and practical participation Tutorial and Study The Edge Hotel School and University of Essex have a comprehensive

7 Support range of support services that are designed to help students achieve their full potential and get the most out of their studies here. These form a co-ordinated network of support and are an important part of the overall student experience. Each student is assigned a personal tutor, with whom they meet on a regular basis. Your tutor is there to guide and support you through your entire course. Student Support Student Support within the Edge Hotel School and the University of Essex offers advice on many welfare issues, including finance and funding, entitlement to benefits and immigration issues. They also administer hardship funds, and provide support to disabled students. Opportunities on completion of the course The graduates of these programmes will have had the opportunity to develop into self confident individuals with enhanced professional skills, who respect diversity and understand cultural differences and are able to take a holistic view of the industry and hospitality related operations. These graduates will be highly sought after by industry as they will have become professionals in their specialist field and have demonstrated that they can make a real difference to any business situation. Alternative format Should you require this course specification in an alternative format, please contact us on Edge Hotel School reserves the right to amend the information in the course specification as and when required.

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