Programme Specification: BA (Hons) Hotel, Resort and Tourism Management

Transcription

1 Programme Specification: BA (Hons) Hotel, Resort and Tourism About the course 1 Name of course and highest award 2 Level of highest award (according to FHEQ) 3 Possible interim awards 4 Awarding/validating institution 5 Teaching institution BA (Hons) Hotel, Resort and Tourism 6 CertHE, DipHE, BA Ordinary University of Gloucestershire University of Gloucestershire 6 Faculty responsible Applied Sciences 7 Mode of study (fulltime, part-time, etc) Full time Part time 8 QAA Subject Benchmarks where relevant 9 Recognition by Professional, Statutory or Regulatory Body (PSRB), to include definition of the recognition 10 Other external points of reference 11 Date of initial validation March Date(s) of revision 13 Course aims For students to develop: Hospitality, Leisure, Sport and Tourism (2008) People1st (2010) National Skills Strategy for the hospitality, leisure, travel and tourism sector SkillsActive (2007) Sector Qualifications Strategy for Active Leisure and Learning 1. the vocational and professional skills required at the cutting edge of the tourism and hospitality industries to be able to effectively manage a tourist hotel or resort of national or international significance; 2. into thoughtful, reflective and self-directed graduates who can theorise, practice and apply, their skills, knowledge and understanding with breadth and depth, to be effective managers in hospitality and tourism; 3. competence to apply management concepts relating to hospitality and tourism, including considerations of resources, operations, impacts, and long

2 term business success of tourist hotels or resorts 4. a detailed critical awareness of the economic, political and socio-cultural structures influencing the development of tourist hotels and resorts ; 5. an in-depth understanding of the structure of the hotel and resort sector and wider tourism industry, the nature of hotels and resorts as part of the tourism and hospitality product and their strategic significance to tourism. 14 Learning outcomes of the course Knowledge and understanding: students should be able to demonstrate an awareness of 1. The contribution and impacts of tourism in its historical, socio-cultural, political, economic and technological context. 2. The operational and strategic management of tourism, resort and hotel provision in their natural, built and cultural environment. 3. The patterns and characteristics of demand for hospitality and tourism. 4. The nature of interaction between tourists, facility and service providers, host communities and the tourism destination. 5. The role of hospitality and tourism managers and their own personal and career development in relation to industry requirements and reflection on practice. 6. The range of generic and specialist management skills needed for the operation, promotion and strategic development of destinations, tourist resorts and hotels. 7. Individual and organisational responsibilities in relation to sensitive and sustainable planning and use of a destination s resources for hotel, resort and tourist activities. 8. Significant contemporary issues facing both the tourism and hospitality industries Intellectual (thinking) skills students should be able to: 9. Plan, design and execute research activities using appropriate techniques and procedures. 10. Critically assess and evaluate information and evidence and synthesise new constructs and meanings. 11. Develop reasoned arguments for new ideas, and challenge their assumptions. 12. Take and demonstrate responsibility for their own learning and their continuing personal and professional development Subject specific (practical and professional) skills students should be able to: 13. Understand, explain and challenge the multi- and inter-disciplinary nature of hospitality and tourism management, and the development of resort tourism. 14. Explain the nature, structure and functions of the hotel and tourism sectors. 15. Evaluate approaches to managing the development of tourism through concepts of policy and planning. 16. Demonstrate an awareness of the dynamic nature of tourism and hospitality as global phenomena and personal experiences. 17. Reflect on their own practical experience of tourism and hospitality, from the

3 perspectives of operations, customers and staff. Transferable/key skills students should be able to: 18. Apply a range of numerical skills and techniques. 19. Effectively communicate ideas through the use of written, oral and visual presentation skills. 20. Use ICT skills to access and present relevant data and evidence. 21. Contribute effectively and fully to group-based learning activities and assessed tasks. 22. Reflect on and appraise their own academic and professional development. 23. Effectively plan and manage their independent learning experience. 15 Learning and teaching strategy In accordance with the University of Gloucestershire s Learning and Teaching Strategy ( ) all School of Leisure degree programmes focus on the following four key educational priorities: Independent and collaborative learning Learning for life and employment Learning for the future Research/practice informed learning and teaching Implementation of, and exposure to these priorities, will contribute to the development of a set of associated attributes that aid graduates to be: independent and collaborative learners prepared for life and employment adaptable and critical thinkers reflective in planning and taking actions The course s approach to learning and teaching, including via blended learning, which enable learning outcomes to be achieved and demonstrated by the student. There is a focus on relevance to application in the work place and on career development, whilst maintain academic standards through incorporation of theory and modelling of tourism structures and business and policy environments. A wide range of teaching and learning methods are used on the course, including lectures, seminars, tutorials, group work, guided reading, field related activities, independent study tasks, and personal development programmes. The course is broadly contextualised in Level 4 Understanding Consumers in Society and specifically with, with regard to hospitality and tourism, in the modules: Introduction to the Hotel and Resort Sector and Tourism in the World respectively. The Level 5 tourism modules add a more analytical depth to students understanding of the operation of the tourism sector. The practical vocational element is developed early on with the compulsory Skills in the Work Place module that is built around seeking, completing and reflecting on 90 hours of work in a tourism business. This is developed further through Hotel and Resort Operations, then, at Level 5 the rooms, food and beverage management and resort operations modules. The compulsory 48 week Industrial Placement and its support programme aim to draw this operational knowledge and skills together

4 with application practical settings. Knowledge gained in these various contexts allows for an informed final year at Level 6 where students critical understanding of tourism management is extended and applied in Critical Issues in Tourism and International Hotel and Resort. An ever more critical exploration of business management threads throughout the course beginning at Level 4 with Principles of Resource, then at Level 5 with Applied Resource and the optional module Marketing the Leisure Experience. Finally the threads are completed at Level 6, through the core HR, Finance and Marketing modules and the optional New Business Development. Independent learning is specifically developed through the self -directed study tasks within each module, whilst investigative skills will grow from the personal development programme introduced at Level 4. These are formalised and supported academically through the Research Methods module, and ultimately the Dissertation or Investigative Study. 16 Learning and teaching methods HEFCE requires that the University s Key Information Set (KIS) indicates the proportion of time in each year of study that students can expect to engage in the following activities (express as a percentage for each level). Scheduled learning and teaching activities (including lectures, seminars, tutorials, dissertation meetings, demonstration, practical workshops, fieldwork, external visits, work-based learning); Guided independent learning; Placement and study abroad Level 4 Level 5 Third Year of Study Programme Level 6 Scheduled learning and 25% teaching activities Guided independent learning 70% Placement and study abroad 5% Scheduled learning and 25% teaching activities Guided independent learning 75% Placement and study abroad 100% Scheduled learning and 25% teaching activities Guided independent learning 75% 17 Assessment strategy The course s approach to assessment which enable learning outcomes to be achieved and demonstrated by the student. Assessment reflects the diversity of teaching and learning indicated above. Methods used include essays, projects, reports, portfolios, seen and unseen exams, case studies, reflective diaries and seminars. These ensure that you can demonstrate your knowledge, understanding and cognitive (thinking) skills in a range of appropriate ways. At Level 6, Dissertation or Investigative Study assessments develop your ability to plan and conduct a sustained piece of independent study. The use of assessed group project work and individual case study reports in compulsory and core modules, ensures that you will have the

5 opportunity to demonstrate those team working skills and problem solving capabilities that are essential in the tourism industry. 18 Assessment methods HEFCE requires that the University s Key Information Set (KIS) indicates the proportion of summative assessment in each year of study that will derive from the following: Written exams Practical exams Coursework Level 4 Written exams 6 % Practical exams 0 % Coursework 94 % Level 5 Written exams 6 % Practical exams 0 % Coursework 94 % Level 6 Written exams 12 % Practical exams 0 % Coursework 88 % 19 Location(s) of the course s delivery 20 Admissions requirements 21 Career and employability opportunities - details of any work experience, workbased learning, sandwich year or year abroad Oxstalls Campus 240 points on UCAS Tariff The course offers significant opportunities to enhance employability through compulsory structured work experience at Levels 4 and 5. These take the form of a Skills in the Workplace module at Level 4 where students undertake 90 hours of industry-based work on a voluntary basis, Hotel and Resort Operations and the year-long (48 week) Industrial Placement at Level 5, before progressing to final year. At Level 6, students have the option of undertaking a research project for a tourism management organisation, blending academic investigation and practical involvement in the industry. A series of refresher workshops operate at Level 6 where employability elements are presented to students to highlight key strategies in finding employment, responding to job advertisements and key dates when the leisure sector seems to hunt for graduates and when students should undertake employability tasks such as CV building and contacting companies. 22 of Quality and Standards the means by which the quality and standards of the course are assured at course, Faculty and University level is made by reference to the Quality Assurance Handbook, Academic Regulations for Taught

6 Provision and associated guidance. This guidance comes from internal scrutiny of assessment appropriateness through the School of Leisure Assessment Standing Panel and external scrutiny via the External Examiner. All assessed course work is sampled and this double marked by the Module teaching team. The sample is then scrutinised further by the External Examiner. The University operates an Appeal System where student grades can be challenged if an irregularity in due process can be proven to not have taken place. 23 Support for Students and for Student Learning At University level, students are able to access information, advice and guidance on a range of issues as well as contacting most Student Services teams through the campus based Helpzones, either in person, accessing materials and advice via the website or by telephone/ contact see Available support specific to their studies includes Student Employability (careers advice and guidance and placement related activity), Disability, Dyslexia and Learning Support team and the Student Achievement team (including study skills tutors for academic and numeracy skills). Full details of all Student Services is available at - Further general and programme specific support is available through the Libraries, Information Communication Technology Service Department and Learning Enhancement and Technological Support Department. Library and Information Services (LIS) support student learning by delivering effective, efficient and learnerfocused services via the three campus libraries. These include traditional academic library resources, electronic information resources, open access IT and media facilities, integrated learner support, enquiry services, a choice of study spaces and access to the Archives and special collections. Students have access to expert help and advice in using the full range of resources to support their studies, whether they are working on or off campus. Full details of all LIS services are available at At Course level students are allocated an Academic Review Tutor, whose role is to be of academic and pastoral support throughout the student s entire University experience (at Levels 4, 5 and 6). They encourage students to engage in all learning activities and offer high quality support throughout the student s University life. Additionally all modules have allocated module tutors, who deliver a high quality learning experience, which includes lectures, individual and group tutorials as well as contextual career advice.

7 24 Current Course Map Hotel, Resort and Tourism (Single Honours Degree) Course Leader: Senior Tutor: Richard Harper Notes: To achieve your intended award you must meet the overall award requirements and the Course requirements. Award Requirements For Single Honours Degree (with 120 CAT placement) Take 480 CATS including a 120 CAT placement module, plus 120 other CATS at each Level and at least 270 CATS from the Course map below Pass the 120 CAT placement module plus another 300 CATS in total with 210 CATS at Levels 5 and 6 Achieve 30% in the remaining 60 CATS for them to be condoned In addition to the Placement module, pass at least 240 CATS from the Course map below with at least 75 CATS at each Level Pass compulsory and core modules from the Course map below Course Requirements: LEVEL 4 To complete your programme you must pass the following compulsory modules: LE4201 Hotel and Resort Operations 30 CATS Year LE4400 Tourism in the World 30 CATS Year LE4001 Understanding Consumers in Society 15 CATS SEM 1 LE4000 Principles of Resource 15 CATS SEM 2 LE4002 Skills in the Workplace 15 CATS Year LE4202 Introduction to the Hotel and Resort Sector 15 CATS LEVEL 5 To complete your programme you must pass the following compulsory modules: LE5200 The Business of Hotel and Resort 15 CATS LE5402 Tour Operations 15 CATS SEM 2 LE5404 International Destination 15 CATS SEM 1 LE5003 Research Methods 15 CATS YEAR LE5000 Applied Resource 15 CATS SEM 1/2 To complete your programme you must pass a minimum of 15 CATS from the following core modules: LE5201 Rooms 15 CATS LE5202 Food and Beverage 15 CATS LE5203 Resort Operations 15 CATS LE5400 Tourism Impacts 15 CATS SEM 2

8 Other modules which can count towards the requirements of your Course are: LE5001 Marketing the Leisure Experience 15 CATS SEM 2 LE5004 Risk and Legal Issues 15 CATS SEM 1 LE5401 Managing Cultural Diversity 15 CATS SEM 2 LEVEL 6 To complete your programme you must pass the following compulsory modules: LE6200 International Hotel and Resort 15 CATS LE6300 Policy and Strategy Appraisal 15 CATS SEM 1 To complete your programme you must only choose one from either of the following two choices: LE6003 Dissertation 30 CATS YEAR LE6004 Investigative Study 15 CATS SEM 2 To complete your programme you must pass a minimum of 15 CATS from the following core modules: LE6006 Strategic Financial 15 CATS SEM 2 LE6001 Marketing and Communication 15 CATS SEM 1 LE6000 Strategic Human Resource 15 CATS SEM 2 LE6005 Career Perspectives 15 CATS SEM 1 Other modules which can count towards the requirements of your Course are: LE6201 Critical Issues in Hotel and Resort, or 15 CATS SEM 2 LE6401 Critical Issue in Tourism 15 CATS SEM 2 LE6008 New Business Development 30 CATS YEAR LE6400 Tourism and Ethics 15 CATS SEM 1 * The semester details will be generated out of the timetabling system and are not subject to validation.

9 Level 4 Modules 2012/13 BA (Hons) Hotel, Resort and Tourism, Appendix to Programme Specification Section 15 Programme Outcomes LE4000 Principles of Resource LE4001 Understanding Consumers in Society LE4002 Skills in the Workplace LE4400 Tourism in the World LE4201 Hotel and Resort Operations LE4202 Introduction to the Hotel and Resort Sector

10 Level 5 Modules 2012/ LE5000 Applied Resource LE5001 Marketing The Leisure Experience LE5003 Research Methods LE5004 Risk and Legal Issues LE5006 Industrial Placement LE5200 The Business of Hotel and Resort LE5201 Rooms LE5202 Food and Beverage

11 LE5203 Resort Operations LE5400 Tourism Impacts LE5402 Tour Operations LE5404 International Destination LE5401 Managing Cultural Diversity

12 Level 6 Modules 2012/ LE6003 Dissertation LE6004 Investigative Study LE6005 Career Perspectives LE6300 Policy and Strategy Appraisal LE6400 Tourism and Ethics LE6401 Critical Issues in Tourism LE6401 Critical Issues in Hotel and Resort LE6000 Strategic Human Resource LE6001 Marketing and Communications

13 LE6006 Strategic Financial LE6008 New Business Development

14 Modules 2012/13 Assessment Matrix Hotel, Resort and Tourism Assessment Type Individual Essay Individual Report Individual Portfolio Individual Presentation Group Report Group Presentation Level 4 Principles of Resource Understanding Consumers in Society Skills in the Workplace Introduction to the Hotel and Resort Sector Hotel and Resort Operations Tourism in the World Applied Resource Research Methods The Business of Hotel and Resort Tour Operations Level 5 International Destination Tourism Impacts Rooms Food and Beverage Resort Operations Marketing the Leisure Experience Group Event Exams

15 Modules 2012/13 Risk and Legal Issues Industrial Placement Assessment Type Individual Essay Individual Report Individual Portfolio Individual Presentation Group Report Group Presentation Level 6 Strategic Human Resource Marketing and Communications Dissertation Investigative Study Career Perspectives Strategic Financial New Business Development International Hotel and Resort Critical Issues in Hotel and Resort Critical Issues in Tourism Tourism and Ethics Group Event Exam

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