How To Become A Hotelier

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1 Programme Specification BSc (Hons) International Hospitality Management Valid from: September 2015 Faculty of Business

2 SECTION 1: GENERAL INFORMATION Awarding body: Teaching institution and location: Final award: Programme title: Interim exit awards and award titles: Brookes course code: UCAS/UKPASS code: Oxford Brookes University Oxford Brookes University BSc Hons International Hospitality Management Degree without Honours Named Diploma in Higher Education Diploma in Higher Education Certificate of Higher Education BSc/HO BSc/HO N201 JACS code: N 800 Mode of delivery: Mode/s of study: Language of study: Relevant QAA subject benchmark statement: Faculty managing the programme: Date of production (or most recent revision) of specification: On Campus Full-time / Part-time English Subject benchmark statement: Hospitality, leisure, sport and tourism (2008) Business January 2015

3 SECTION 2: OVERVIEW AND PROGRAMME AIMS 2.1 Rationale for/distinctiveness of the programme The Oxford School of Hospitality Management (OSHM) has a truly distinctive culture, one that is welcoming, nurturing and creative. It is firmly established as a leading provider of hospitality management education as evidenced by the success of its alumni worldwide, its strong reputation in the industry and its excellent international research record that underpins teaching and learning. Students studying International Hospitality Management will engage in a challenging, exciting, academically rigorous and relevant programme of study. The programme reflects the values of the Oxford School of Hospitality Management. These values promoting an ethical future, care for our environment, relevance to stakeholder groups, a truly international perspective, and personal and professional development are embedded within the programme, ensuring that education is driven by the principles of personal development and responsible business practice. 2.2 Aims of the programme This programme is designed according to the principles of the Business Faculty mission of blending critical enquiry with practical insight. It provides graduates with the knowledge, skills and attributes appropriate for effective and ethical management and leadership roles in the international hospitality industry. It is attuned to the needs of an industry that provides unique opportunities for talented and intellectually able graduates. The programme cultivates creative and entrepreneurial approaches to management and enables students to recognise and fulfil their own potential. On completion of the programme graduates will have developed the intellectual capacity to gather, critically evaluate and synthesise information as well as the ability to manage their ongoing personal and professional development. Faculty within the School are committed to providing an educational experience that is transformative, exciting and highly relevant to the international hospitality industry. Graduates from the programme will be able to: critically evaluate information, including relevant management theory, in order to present reasoned arguments, and to assist with decision making in both personal and professional contexts operate effectively in international environments, drawing on cultural awareness and skills in intercultural communication display a range of transferable skills required for personal and professional progression within the context of the international hospitality and tourism industries including; working effectively both in teams and autonomously; developing academic and digital literacies; abilities in self-reflection and self-directed learning; high levels of verbal and written communication and numeracy display knowledge and understanding required for securing graduate-level employment in the international hospitality industry, with specific reference to industry characteristics; managerial disciplines; corporate social responsibility and sustainability; and cross-cultural, moral, ethical, environmental and legal issues that underpin effective managerial and leadership practice The School offers a wide range of modules from which students can construct a programme that suits their particular interests and career aspirations. The programme comprises compulsory modules that progressively build students understanding and knowledge in core management disciplines alongside developing their research skills. Elective modules provide an opportunity for students to tailor their programme and to expand their knowledge base into areas that reflect their own ambitions and that draw on the specialist expertise of Faculty members (see Section 4 for further details).

4 SECTION 3: PROGRAMME LEARNING OUTCOMES The programme level learning outcomes detail the knowledge, understanding, professional and transferable skills graduates will have attained on completion of the BSc (Hons) International Hospitality Management. An overview of how programme learning outcomes are delivered within the programme is given in Section 5. Knowledge, understanding and skills: 3.1 Academic literacy 1. Demonstrate an understanding of the dynamic nature of the international hospitality industry and its defining characteristics 2. Demonstrate an understanding of the management disciplines of marketing, human resources management, operations and accounting within the context of the international hospitality industry 3. Have a sound understanding of the principles of corporate social responsibility and sustainability, and their application within the context of the international hospitality industry 4. Evaluate the central role of the hospitality consumer in an international service context 3.2 Research literacy 5. Critically evaluate relevant management and leadership theories and their application in the international hospitality industry 6. Collect and critically analyse information to present reasoned arguments that demonstrate knowledge and understanding of the international hospitality industry 7. Identify and evaluate information for decision making in both personal and professional situations 8. Demonstrate knowledge and understanding of different research methods required to carry out sustained research 9. Execute research showing clearly defined aims, selectivity in the choice of material, data collection, analysis and evaluation, and presenting reasoned conclusions and recommendations applicable to the international hospitality industry 10. Demonstrate the ability to identify the main features of a problem and develop strategies for its resolution 11. Demonstrate the ability to organise and manage own work and research 3.3 Critical self-awareness and personal literacy 12. Demonstrate an understanding and awareness of the cross cultural, moral, ethical, environmental and legal issues that underpin best practice in the international hospitality industry 13. Demonstrate an ability to reflect on practical work and/or study experiences in an international context 14. Demonstrate the ability to effectively manage personal learning and development 3.4 Digital and information literacy 15. Demonstrate the ability to express ideas and opinions, with confidence and clarity in an appropriate manner, to a variety of audiences for a variety of purposes and using a variety of different media 16. Demonstrate an understanding of the application of C&IT within the context of the international hospitality industry 17. Demonstrate the ability to deal confidently with C&IT and numerical data in order to generate and manipulate information using a range of media

5 3.5 Active citizenship 18. Identify and evaluate the global environmental influences that impact the international hospitality industry 19. Demonstrate an appreciation of diversity and cultural issues in both work and customer groups 20. Demonstrate the ability to work productively in different kinds of team (for example informal, formal and multicultural groups) 21. Demonstrate commercial awareness regarding the international hospitality business environment SECTION 4: PROGRAMME STRUCTURE AND CURRICULUM Programme structure and curriculum LEVEL 4/YEAR 1 8 module credits 6 compulsory credits and 2 elective credits Module Module title Credits Status Semester code U54000 Management in International Hospitality & Tourism 15 Compulsory 1 U54003 Hospitality Operations 30 Compulsory 1&2 U54004 Operational Finance for Hospitality & Tourism 15 Compulsory 2 U54005 Personal and Professional Development 15 Compulsory 1&2 U57200 Context of International Tourism 15 Compulsory 1 U50003 Essential Information Skills 15 Recommended 1or2 U55002 Foundations of Marketing 15 Recommended 1or2 U58003 Global Business Communications 15 Recommended 1or2 U58004 Planning a Successful Event 15 Recommended 1 LEVEL 4/YEAR 2 non-credit work experience module U54010 Supervised Work Experience Year n/a Compulsory 1&2 LEVEL 5/YEAR 3 8 module credits 6 compulsory credits and 2 acceptable elective credits U54022 Financial Management for Hospitality & Tourism 15 Compulsory* 1 U54024 Evaluating Professional Practice 15 Compulsory* 1 U54027 International Marketing of Hospitality & Tourism 15 Compulsory* 1 Services U54028 People Management in Hospitality & Tourism 15 Compulsory* 1 U54029 Revenue Management & Pricing 15 Compulsory* 2 U54042 Methods of Enquiry for Hospitality & Tourism 15 Alternative 2 Compulsory** U51050 Managing Knowledge for Competitive Advantage 15 Acceptable 1 U51056 Environmentally Sustainable Business 15 Acceptable 2 U51069 Independent Study (Community Engagement) 15 Acceptable 1or2 U54023 emarketing for Service Industries 15 Acceptable 2 U54025 Festival & Cultural Events Management 15 Acceptable 2 U54026 Food, Drink and Culture 15 Acceptable 2 U55036 Customer Relationship Management 15 Acceptable 2 U57266 Tourism Impact Analysis 15 Acceptable 2 U57269 Tourist Behaviour 15 Acceptable 1 U58020 Creativity and Innovation 15 Acceptable 2 U58023 Ethics in Business 15 Acceptable 1 U58031 Research Methods 15 Alternative 1or2 Compulsory** Plus up to 2 language modules (see list below) Acceptable LEVEL 6/YEAR 4 8 module credits 5 compulsory credits and 1 acceptable honours plus 2 elective credits at level 5 or 6

6 U54072 Hospitality Events Management 30 Compulsory*** 1&2 U54074 Leadership & Professional Development 30 Compulsory*** 1&2 U54075 Research Project 30 Acceptable 1&2 U54070 Entrepreneurship and Creativity in Hospitality and 15 Acceptable 1 Tourism U54071 Financial Decision Making for Hospitality and 15 Acceptable 2 Tourism U54073 International Business Strategies in Hospitality & 15 Acceptable 1 Tourism U54080 Intercultural Management for Hospitality and 15 Acceptable 2 Tourism U57274 Tourism Synthesis and Futures 15 Acceptable 2 U58088 Independent Study 15 Acceptable 1or2 Acceptable language electives - up to 2 module credits please note level 4 acceptable modules will not count in calculating honours classification U61512 French B1 (1) U61513 French B1 (2) U61514 French 4A U61515 French 4B U61520 French 5A U61521 French 5B U62012 German B1 (1) U62013 German B1 (2) U62712 Mandarin Chinese 2 A U62713 Mandarin Chinese 2 B U63012 Japanese 2 A U63512 Spanish B1 (1) U63514 Spanish 4A U63528 Spanish 5A U70923 Academic English for Business Purposes * Compulsory for Named Dip HE, Degree and Honours Degree ** Alternative Compulsory for Degree and Honours Degree *** Compulsory for Honours Degree U63013 Japanese 2 B U63513 Spanish B1 (2) U63515 Spanish 4B U63529 Spanish 5B U70924 Higher Academic English Language Skills SECTION 5: PROGRAMME DELIVERY 5.1 Teaching, Learning and Assessment The Oxford School of Hospitality Management prides itself on delivering an excellent student experience, one that is intellectually stretching, academically rigorous, and based on cutting edge research. The quality of teaching, the rigour and reputation of our academic research and our frequent interactions with industry creates a vibrant and exciting learning environment. The programme learning outcomes detailed in Section 3 are delivered through a variety of core modules, and the course is designed to become progressively more challenging over each year. Oxford Brookes University categorises student learning under 5 core graduate attributes, each of which is outlined below and perfectly captures how the aims and values of programme are delivered. 1. Academic Literacy Academic literacy relates to the development of specialist knowledge about international hospitality management and how students learn to behave as a member of that disciplinary and professional community. The programme reflects the multidisciplinary nature of international hospitality management and the development of academic literacy is embedded through the study of core management disciplines of operations, finance, human resource and marketing. Specialist elective modules reflect the expertise and research interests of Faculty, and current issues facing industry, and can be used to create bespoke programmes of study. Learning, teaching and assessment approaches focus on developing students knowledge but also pay particular attention to enhancing critical thinking skills with a curriculum and learning environment that encourages students to question received wisdom, analyse actual management practice and propose solutions to industry problems. Communication skills are vital for success in the people-intensive business of international hospitality. Through the development of students academic literacies they will be given the opportunity to develop high level communication

7 skills through engagement with academics and professionals who form part of their learning community. 2. Research Literacy The School encourages students to genuinely value research and the programme helps them develop the skills to be active and successful participants in the research process. A research-informed curriculum together with teaching approaches that encourage debate and discussion are underpinned by dedicated research skills training and practice in core modules. At Level 4 students are introduced to research frameworks and approaches, and are encouraged to practice and reflect on their use of different research skills in core modules. At level 5 there is a dedicated module that further develops students knowledge of research methods and methodology, and core and elective modules provide additional opportunities to develop research skills. At level 6 students are expected to have research skills that are sufficiently well-developed to facilitate more independent learning, to enable them to synthesise knowledge, and to ensure they can effectively apply knowledge to a range of business scenarios through capstone modules such as Hospitality Events Management and Leadership & Professional Development. 3. Critical self- awareness and personal literacy The development of critical self-awareness and personal literacy is a core feature of the programme. Starting with an evaluation of personal efficacy, learning styles and emotional intelligence in the first year, students are provided with the tools required for effective study and personal transformation. Students capacity for reflective thinking is addressed in the professional development strand of the programme (comprising modules Personal & Professional Development, Supervised Work Experience Year, Evaluating Professional Practice, and Leadership & Professional Development) with a focus on developing students to become reflective practitioners. The ability to work collaboratively and function well in diverse groups is another important aspect of self-awareness and personal literacy addressed in the programme. In the School we believe that being able to work well in groups stimulates creativity, reflects the nature of real working environments, underpins employability and can promote skills development in areas such as negotiation, influencing skills and cross-cultural communication. As such students are provided with progressive development opportunities to work in teams at each level of the programme. 4. Digital and information literacy Digital and information literacy refers to the development of skills that enable students to become confident and agile users of a range of technologies for personal, academic and professional purposes. Clearly, high levels of digital and information literacy are essential if students are to succeed academically and professionally. The programme has been constructed to ensure staged progression of digital and information literacy skills (including library skills), specifically through module content, assessment and learning tasks. Information technology is essential to the effective functioning of the international hospitality industry and the programme reflects this by equipping students with the skills that enable them to make both tactical and strategic use of a range of generic and industry specific information and communication technologies. Use of industry-specific techniques such as revenue management, and technologies such as property management and point-of-sale systems, are incorporated within compulsory operations, accounting, and revenue management modules. The use of social media and on-line communication technologies is embedded in each year and students are engaged in real-world learning through, blogging, on-line discussion forums, entering on-line competitions and through managing their professional external profile (through Linked-In for example). 5. Active citizenship Hospitality is a truly global industry and both the programme and School reflect this international focus. Our international culture is enhanced by the diversity of our students and faculty members, our extensive range of international educational and commercial partnerships, opportunities for our students to study abroad and to undertake international work placements and field trips as part of their programme. Students are encouraged to explore and view the world from different perspectives, sharing personal and cultural experiences and drawing on research expertise from within the School and beyond. The learning environment and learning experiences are specifically designed to help students develop international and inclusive perspectives, particularly the mentoring and work experience elements of the curriculum. Opportunities for international volunteering in places such as Romania and Kenya offer our students unique insights into social enterprise and business development in rural and emerging economies and greatly enhance their appreciation of the positive impact tourism and hospitality can have

8 on communities. TEACHING METHODS A wide variety of teaching and learning methods are employed within modules and across the programme. This diversity of approach is designed to keep students engaged and motivated and enables those with different learning styles to take full advantage of methods that suit their learning preferences. Module leaders will specify the mode of delivery, timetable of activities and detail the assessment requirements for each module during the first week, and will provide ongoing support and guidance throughout. In addition to the more traditional teaching approaches such as lectures, small group seminars and oneto-one tutorials, Brookes Restaurant provides a learning environment in which students can develop their operational skills and management competencies. Students undertake compulsory modules in their first and final years of study that are specifically based in Brookes Restaurant and students are allowed to make full use of the state-of-the-art facilities to deliver award-winning cuisine to the public. A great deal of emphasis is also given to real-world learning through regular field trips, live case studies, industry networking events and guest lectures delivered by industry experts. ICT is used to further enhance and support the student experience through blended learning opportunities that incorporate face-to-face and online activities. ASSESSMENT METHODS Students are assessed in a range of ways that progressively challenge them and encourage achievement at the highest levels as they move through the programme. Research expertise on workbased learning from within the School has been used to design rigorous assessment methods for measuring intellectual and professional achievements in the workplace, and as such learning during the work placement year contributes directly to a student s final degree award. The majority of modules are assessed through coursework assignments. The variety of assessment methods ensure that students experience a range of different types of assessment, including, written reports and essays, case studies, on-line tests, portfolios and presentations in addition to time constrained exams. The programme assessment strategy has been informed by the Brookes Assessment Compact to ensure that: - Different assessment methods are practiced to ensure wide development of skills and maintenance of interest - There is, where possible, a balance of assessment across the semester to avoid concentration of deadlines workloads (a schedule of assessment is available to students) - The assessment method is suited to the particular knowledge, understanding and attributes being developed and assessed each time - The learning outcomes being assessed and the assessment criteria are set out in guidance and used in grading and marking - Constructive feedback is provided promptly and where possible coursework is marked and returned by seminar leaders to provide additional opportunity for students to gain clarification on feedback if desired - Opportunities are provided for students to engage in assessment via marking activities, self test exercises etc. STUDY HOURS and CLASS CONTACT Each single module is worth 15 credits at either level 4, 5 or 6, with double module being worth 30 credits. Each single module requires 150 hours of study effort (double modules 300 hours) which will be comprised of formal teaching activities, guided self-study and assessment activities. Typically

9 students will complete four modules in each semester and therefore be engaged in 600 hours of study per semester. The scheduled class hours for each module will differ, but typically a student can expect to be in class for around 2 to 3 hours per week for each module. Students undertaking modules that involve using Brookes Restaurant will typically require higher levels of contact time. For example, the first year Hospitality Operations module will require students to work 1 full day per week (8 hours) for 12 weeks in each semester with additional time spent learning about information technology and how to use a property management system (an additional 3 hours per week for 12 weeks). Some modules also incorporate field trips which may involve students in activities taking place for periods of between several hours to several days. Students are given detailed information at the beginning of each module about the way study hours a divided up and how class time and activities are scheduled. Guided support and learning resources is also provided on the Brookes Virtual site for each module and module tutors provide additional support outside of class through tutorials and arranged meetings with students. SUPERVISED WORK EXPERIENCE The development of students employability skills, through work-based learning and engagement with external organisations, forms a critically important element of the programme. In the second year of the programme students are required to undertake a paid work experience year in the hospitality industry. Students are supported by a dedicated team of academics and administration staff ensure that they secure a placement that matches their aspirations and abilities. We realise the importance of matching students with the right placement and our team have extensive experience of matching students with appropriate employers. Students are guided in understanding the competences employers value and in how to articulate their achievements through job application and interview stages. Students are therefore not left to find their own placement but are instead guided towards employment opportunities by our highly experienced tutors. All students will be interviewed by the team here at Oxford Brookes in their first semester and in semester 2 will be matched to specific employers from our extensive network of employers (for examples of recent work placement organisations see section 9). Our range of placement employers is diverse and extensive, so we can ensure that we have something to suit most students. During the placement year support includes workplace visits and on-going advice and encouragement from dedicated academics allocated as placement tutors. EXTRA and CO-CURRICULA OPPORTUNITIES There are a very wide range of extra and co-curricula learning opportunities within the School, and students are very much encouraged to take full advantage of these. Learning experiences are greatly enhanced for those students who engage in activities such as the volunteering programme in Romania, international field trips to Kenya and Europe, attending lectures and events with guest speakers, panel discussions or external conferences, or by organising student events, assisting with staff consultancy, working with our employer mentors, or mentoring less experienced students. 5.2 Assessment regulations The programme conforms to the University s Academic Regulations; section B2 Undergraduate Modular Programme Regulations SECTION 6: ADMISSIONS 6.1 Entry criteria Typical offers

10 A-level: BBC or equivalent IB Diploma: 30 points 2 AS-levels will be recognised in place of a maximum of 1 A-level; may include a 12-unit vocational A-level BTEC national diploma DMM Specific entry requirements GCSE: Mathematics and English (grade C or above) Part-time/holiday work within the industry is advantageous, especially for those who wish to undertake work experience abroad. Please also see the university's general entry requirements. English language requirements Please see the university's standard English language requirements. SECTION 7: STUDENT SUPPORT AND GUIDANCE Induction An induction programme is provided before teaching begins in the first semester, providing the opportunity to meet fellow students outside the classroom situation. It also introduces the philosophy of the programme, the rationale for its design and delivery, and provides insight into what is expected of students. People A number of people are available to support, guide and assist personal development during the programme. The Programme Lead and Programme Administrator work as a team to ensure the programme runs smoothly. The Module Leaders and Module Tutors provide academic tutoring and answer subject specific queries during modules. Each student is allocated an Academic Adviser from within the School and is invited to regular and structured meetings throughout the programme to review progress and get help with academic development. The Student Support Coordinators can provide one-to-one support, advice and guidance on a range of issues, such as personal and family problems, disability or sickness, learning difficulties and money worries. They offer the opportunity to talk to someone who is not connected to academic studies and can refer students to other services available within the University, which include: Counselling, Student Disability and Dyslexia Service, Medical Centre, International Students Advisory Service, plus specific support for mature students. Study skills support is provided by the University s Upgrade service, which provides bookable tutorials and a drop-in service on all campuses plus an online directory of study skills resources. English language support is also available. Programme and Module Guides Handbooks are provided for both the programme and for each module. The Module Guide provides: Contact details of the Module Leader and Tutors Specific content and learning outcomes Week by week topics and activities Details of required class preparation Recommended and required reading Coursework assessment including the task, learning outcomes, assessment criteria and deadlines. Unique to the School are our two mentoring schemes:

11 First year students are paired with a final year student through the OSHM Mentoring Programme, this enables first year students to receive additional support from more experienced fellow students and the final year students benefit through developing their networking and mentoring skills. In the final year students are allocated a mentor who is a senior figure from the hospitality industry. This provides students with invaluable additional support. Industry mentors offer guidance, affect introductions to influential individuals and external professional networks, and enhance students understanding of working life. Both schemes have proven hugely effective in helping first years in their transition into the University and by enabling final year students to make an effective transition into the graduate labour market. The University Careers Service offers guidance on career planning as well as practical advice on CV writing, mock interviews and assessment centres, tutorials and careers counselling. Its online vacancies database Talent Bank details internship and graduate job opportunities plus volunteering and project work. SECTION 8: GRADUATE EMPLOYABILITY Graduates of the Oxford School of Hospitality Management enjoy a very strong reputation for being extremely employable. Our extensive range of industry links offer unparalleled opportunities for students to network and secure exciting and challenging graduate positions. Our students have the intellectual capacity and the skills and experience that employers want and many companies only come to recruit from Oxford Brookes in the UK. This gives our students exclusive access to many organisations and an opportunity to be recruited directly on campus in their final semester of study. Our first destination statistics show a very high proportion of our hospitality graduates are in employment within 6 months of graduating and above average compared to our subject nationally. Graduates go on to a wide range of graduate jobs and many are hugely successful in their careers, taking up leadership positions in many industry sectors and many setting up their own businesses. The fact that our students are required to undertake a compulsory supervised work placement year is particularly attractive to employers who are seeking to recruit graduates with a combination of intellectual and practical skills. We focus on preparing our students to be in the best position to take advantage of the best opportunities the global hospitality industry has to offer and here are just a few of the positions taken by recent graduates: Director of Sales Marriott Hotel, Sydney Harbour Yield Analyst The Dorchester Hotel, Park Lane, London Corporate Communications Manager Hilton Worldwide, UK Human Resources Director, Marriott International, China Events Manager Richmond Creative Events Sales and Marketing Project Analyst Landmark Mandarin Oriental, Hong Kong Sustainable Development Researcher Kittian Hill, St. Kitts and Nevis, Caribbean General Manager, Vacharin, London Graduate Management Trainee Soho House, London Client Manager, Financial Services, SAS Airlines Hotel Manager, The Westin San Fransisco, USA International Management Trainee, Swire Hotels, Hong Kong Guest Services Trainer, Coworth Park (The Dorchester Collection) Graduate Management Trainee, The Breakers, Palm Beach, Florida Sales and Event Manager, British Medical Association Group Manager Europe, BaxterStorey Revenue and Reservations Manager, Intercontiental Hotels Group SECTION 9: LINKS WITH EMPLOYERS Our excellent industry links enable us to provide unique opportunities for our students to engage in activities that greatly enhance their educational experience. Hospitality industry representatives from

12 a wide range of organisations have an active involvement in student learning through for example, guest lectures and panel discussions, providing opportunities for in-company research, mentoring undergraduate students, and on-campus careers presentations. The School also hosts a variety of exclusive networking events throughout the year in Oxford and London at which students benefit from the opportunity to communicate directly with senior members of the hospitality industry. Not only does this develop students communication skills and confidence, but it also provides opportunities for them to develop a strong professional network of industry contacts that is incredibly valuable for their career. In the second year of the programme students are required to undertake a paid work experience year in the hospitality industry. In the first year students are supported by a dedicated team of academics and administration staff ensure that they secure a placement that matches their aspirations and abilities. Our range of placement employers is diverse and extensive so we can ensure that we have something to suit most students. We realise the importance of matching students with the right placement and our team have extensive experience of matching students with appropriate employers. Students are guided in understanding the competences employers value and in how to articulate their achievements through job application and interview stages. Students are therefore not left on their own to find a placement but are instead guided towards employment opportunities by our highly experienced tutors. All students will be interviewed by the team here at Oxford Brookes and will be matched to specific employers from our extensive network. In addition to work placement the School hosts a regular programme of graduate careers events throughout the year, with weekly company recruitment presentations throughout semester 2. Each year around 30 companies come directly to the School to recruit graduates, some of whom will recruit on campus and exclusively from the Oxford School of Hospitality Management in the UK. Employer partners for graduate recruitment and work experience include major international groups such as Four Seasons, Intercontinental Hotels Group, Marriott International, Hilton, Rezidor, Fairmont Hotels & Resorts, Shangri-La Hotels, Swire Hotels and Westin Hotels & Resorts. We also enjoy extensive links with UK-based companies including British Airways, The Dorchester Collection, D&D Restaurants, Malmaison and Hotel du Vin, Lexington Catering, the Concerto Group and Richmond Events. We also have links with employers in prestigious owner-managed properties such as Rick Stein s business empire in Padstow, Le Manoir aux Quat' Saisons in Oxfordshire, The Admirable Crichton in London and The Breakers in Palm Beach Florida. This list represents just a fraction of our industry network from which our students can benefit. In addition to staff-organised activities, our Bacchus Society is a vibrant organisation that organises a wide range of educational and social events throughout the year. In addition to enhancing the identity of student cohorts it provides students with further opportunities to meet with alumni and senior industry representatives. On graduation students remain members of the Bacchus Society, as alumni, and join a worldwide network of graduates, friends and associates of the School. It is with the support of this association that the Bacchus mentoring programme, linking final year students with senior figures in industry, has become such a huge success. Relationships and networks developed through this scheme are seen to be rewarding and of immense value to both students and industry mentors. That so many alumni want to stay connected is testament to the quality of the educational experiences offered, and that so many employers want to be part of the students experience further testament to the regard in which the School is held within the industry. The School is proud to offer over twenty prizes for student achievement which are sponsored by alumni and industry partners, these include for example: The Bespoke Entrepreneur of the Year for the best Dragons Den Elevator Pitch on the entrepreneurship module The Alan Hopper Prize for the most outstanding financial management student The D & D London Prize - for the most creative event and best management performance on the final year event module Oxford Gastronomica is a specialist centre for the study of food, drink and culture that is recognised internationally and has developed relationships with many well-known and respected patrons. Its key objectives are to provide a forum for the study of food and drink and their place in culture. It is an open and accessible organisation, bringing together the public, academics, students, food industry professionals, and those working in the creative arts providing industry expertise within the curriculum.

13 SECTION 10: QUALITY MANAGEMENT The formal and informal relationships with external organisations in the higher education and commercial sectors inform the development of this programme. The Oxford School of Hospitality Management works closely with the Institute of Hospitality, the British Hospitality Association, People 1 st, The Council for Hospitality Management Education and EuroCHRIE. The reputation of the Faculty of Business is underpinned through programme accreditations received from the Association of MBAs; professional associations such as the Chartered Institute of Personnel and Development and the European Foundation for Management Development. The Business School is widely regarded as one of the best within its peer group. The Faculty of Business's programmes benefit from rigorous quality assurance procedures and regularly receive excellent feedback from external examiners, employers, students and professional bodies. Quality assurance of the Programme is addressed in a number of ways:- Subject Committee meetings held once a semester to enable staff and students to feedback on the programme A rigorous annual and periodic review process to ensure the currency of the programme An external examining process that follows the university guidelines - asa/apqo/external-examining/handbook/role/ Systematic end of module and end of programme monitoring and evaluation