BA (Honours) Hotel (Two year degree) Annex E Programme specification Programme Code: 2W89 Programme valid from January 2014 for an indefinite period Valid for delivery at: University of Derby BA Hotel Mgt (2Yr) Prog Spec 2W89 V1 Sept 2014 final
CONTENTS PAGE Page Number Section 1 General Information 2 Section 2 Overview and Programme Aims 3 Overview 3 Programme Aims 5 Section 3 Programme Learning Outcomes 6 Section 4 Programme Structure 7 Structure and Curriculum 9 Section 5 Programme Delivery 10 Learning and Teaching Strategy 10 Assessment Professional Development Planning 11 11 Section 6 Admissions 13 Section 7 Student Support and Guidance 14 Section 8 Post Programme Opportunities 15 Section 9 Employer Links 15 BA Hotel Mgt (2Yr) Prog Spec 2W89 V1 Sept 2014 final 1
SECTION ONE: GENERAL INFORMATION Programme Title BA (Honours) Hotel Award title and interim awards BA (Honours) in Hotel Diploma of Higher Education in Hotel (240 Credits) Certificate of Higher Education in Hotel (120 Credits) Mode of Study Full-Time, Two Year Degree Programme start date and period of validation January 2014 For indefinite validation. Awarding Institution University of Derby. Department Managing the Programme Department of Hotel Resort and Spa Institution(s) Delivering the Programme/Joint Honours Subject University of Derby Relevant external subject benchmark statement(s) The design of the programme has taken account of, and where appropriate incorporated the following benchmarks: Quality Assurance Agency for Higher Education (QAA) subject benchmarks for Hospitality, Leisure, Sport and Tourism (2008) External Accreditation/Recognition Institute of Hospitality JACS Code(s) N862 Programme specification last updated March 2014 BA Hotel Mgt (2Yr) Prog Spec 2W89 V1 Sept 2014 final 2
SECTION TWO: OVERVIEW AND PROGRAMME AIMS Overview This programme is part of a suite of two year degrees offered at the University of Derby. A two year degree is delivered over three trimesters taking advantage of the summer period where traditionally students do not attend university. By studying during two summer breaks students can complete their degree in two years rather than the traditional three years without losing any of the teaching and studying time. The two year degrees have a strong emphasis on application of knowledge in a real world context. Students learn the professional skills in a work context; for example, on this programme students are placed in a hotel where they gain a good understanding of how the theory learnt in the classroom applies in the context of the work place. The two year degrees bring together theory and practice and encourage active learning. The growth in competition for graduate jobs means that degree programmes need to include more work-related elements and improve the development of graduate employability skills. According to the CBI report 1 work experience is a key factor for twothirds of graduate recruiters. The two year degree programmes have been developed to address the knowledge and skills shortage identified by industry. The two year degrees are offered in partnership with local employers who provide learning opportunities for students. These employers form part of a suite of University learning laboratories 2 which uses local organisations as a real world learning venue for applied professional learning supported by staff from the organisation in the on-the-job training. A learning laboratory also presents the opportunity for students to engage in live project work that can support an organisation in delivering its strategic and operational goals. 2012 saw over a billion international tourists 3 an increase of over 30% since the beginning of the millennium. Despite the downturn in the global economy, tourism and hospitality remains the buoyant growth sector, a sector that makes a major contribution to global GDP and is one of the largest employers. The World Tourism Organisation estimates that 1 in every 12 jobs is in tourism and hospitality and that one new job is created every minute somewhere in the world. As the hospitality industry continues to grow and its structure becomes more complex, there is a greater need for qualified hospitality graduates. The Council for Hospitality Education reports that qualifications have a strong impact on the career development of managers and as their roles in hospitality organisations become more complex, the nature of the unit 1 CBI/Pearson (2012), Learning to grow: what employers need from education and skills education and skill survey 2012 2 Rawlinson, S and Dewhurst, P How can effective university-industry partnerships be developed? 2013 3 UNWTO Tourism Highlights 2012 Edition BA Hotel Mgt (2Yr) Prog Spec 2W89 V1 Sept 2014 final 3
management role will increasingly require the skills and knowledge that graduates bring. Hospitality graduates were preferred for a number of reasons including their understanding of the way the industry works, the fact that they are more likely to stay the course and in general for their passion for, and commitment to, the industry. At the recent British Hospitality Association Summit, Sir John Armitt CBE, Chairman, Olympic Delivery Authority; Chairman City & Guilds made the point that; The current education system has not been doing enough to ensure young people are fit for work; there is a continued obsession with academic education which is limiting. This echoes the point that Sir Rocco Forte, Chairman of Rocco Forte Hotels, said recently, As an employer...the problem is that although they may be academically qualified they do not have the skills to do the job... The need for professional skilled staff is from entry level to future managing directors. In the UK for example, it is estimated 4 that the industry has a need for 47,000 new entrants at management level by 2017. Furthermore, published research 5 by the British Hospitality Association suggests continuing growth in the branded and in luxury independent hotel segments. The hotel industry therefore, needs graduates with a combination of academic understanding and skills and attributes that include generic management skills, alongside specific professional skills. We provide graduates that not only have the skills and knowledge required by the hotel industry but can demonstrate those skills and knowledge to employers. We offer students a high quality educational experience and develop the intellectual and professional skills required to enable them to be employable and successful in their chosen career path. This programme has been designed to ensure students graduate with knowledge, skills and professional expertise in order to gain employment in the international hotel industry. We provide a unique opportunity for students to combine real world learning with the academic rigour of a university degree. Students on this programme learn in a commercial hotel environment on placements to gain the professional skills and experience sought by industry. The OECD report Learning for Jobs 6 highlights the value of experiential learning within the real world when it states: 4 People 1 st - State of the Nation Report 2012 5 British Hospitality: Trends and Developments 2011, British Hospitality Association BA Hotel Mgt (2Yr) Prog Spec 2W89 V1 Sept 2014 final 4
The workplace provides a strong learning environment, developing hard skills on modern equipment and soft skills through the real-world experiences of teamwork, communication and negotiation Work-based and experiential learning is regarded by the Quality Assurance Agency (QAA) as: learning that is integral to a higher education programme and is usually achieved and demonstrated through engagement with a workplace environment, the assessment of reflective practice and the designation of appropriate outcomes. (7) Programme Aims The programme aims to provide students with the professional skills and attributes gained from the learning experiences of working in the hotel industry and to produce graduates with: abilities to evaluate and apply vocationally and professionally relevant concepts associated with the operational and strategic management of financial, human and physical resources within an international hospitality management context; understanding of and ability to apply concepts associated with the allocation of available resources within a global hospitality business; professional and vocationally relevant managerial skills and knowledge by exposure to the real world learning environments; a range of intellectual, analytical and managerial skills and knowledge appropriate for obtaining positions in the contemporary hotel sector; the transferable skills that will empower them to pursue other career options and to adapt to changing patterns of employment. 6 OECD report, learning for jobs, Summary Policy Messages, published 2009 7 QAA Code of Practice for the assurance of academic quality and standards in higher education, Section 9 Sept 2007 BA Hotel Mgt (2Yr) Prog Spec 2W89 V1 Sept 2014 final 5
SECTION THREE: PROGRAMME LEARNING OUTCOMES The programme learning outcomes for BA (Hons) Hotel take into consideration the Framework for Higher Education (FHEQ), Quality Assurance Agency for Higher Education (QAA) subject benchmarks for Hospitality, Leisure, Sport and Tourism (2008). As the hotel industry draws upon a variety of professional, analytical and management skills, it is essential that the subject develops a balance between these various skills. The programme starts with the acquisition of operational knowledge and skills and will provide the opportunity to apply theory into practice, while developing further in-depth knowledge and understanding in professional areas. Towards the end of the programme students are expected to develop critical analytic skills and formulate strategies that make the best use of available resources. Throughout the programme students will develop professional and transferable skills through a variety of real world learning activities and module assessments. On completion of the programme, students will have: Knowledge and understanding of The core management disciplines and methods of working and apply them to the hotel industry context The moral, ethical and legal issues underpinning good management practice Relevant managerial skills and knowledge developed experientially through professional practice The planning, design and execution of practical activities using appropriate techniques and procedures Intellectual skills to Assess and evaluate evidence to successfully apply knowledge in the solving of familiar and unfamiliar problems Analyse and evaluate activities, in a variety of situations, to develop reasoned arguments and challenge assumptions Interpret data and text in the analysis of the business problems Evaluate the appropriateness of different approaches to solving problems and critically assess and evaluate a range of strategic options Subject specific skills to Demonstrate a critical understanding of the forces influencing the development of the international hotel industry Identify best practice in the production and service of food and beverages BA Hotel Mgt (2Yr) Prog Spec 2W89 V1 Sept 2014 final 6
Efficiently manage and control human, technical and financial resources Critically evaluate the operation and management of accommodation providers Demonstrate a sound understanding of the business environment and concept of value to the hotel consumer within the guest experience Evaluate the role of the core management functions as they apply to the contemporary hotel industry and their contribution to quality and performance Develop strategic plans that respond to the diversity that prevails in the international hotel industry; giving consideration to stakeholders as well as the moral, ethical and legal issues Recognise and value and the centrality of the hotel consumer in service provision Transferable skills to Demonstrate competence in a range of IT skills in order to operate in the hotel Industry Apply a range of statistical analysis methods Communicate effectively and with confidence by oral, written and visual means Solve complex problems using appropriate techniques Work successfully in collaboration with others, adopting a leadership role where and when appropriate Demonstrate problem solving skills and the application of knowledge across disciplines Manage their time successfully, setting appropriate and achievable goals Analyse numerical information within the context of their industry using appropriate techniques in order to make judgements and solve problems SECTION FOUR: PROGRAMME STRUCTURE This programme is offered as a two year degree. Universities were encouraged to develop two year degrees in the 2003 government White Paper The future of higher education and more recently affirmed in Higher Ambitions: the future of universities in a knowledge economy 8 Two year degree programmes are designed in the same way as Bachelor s degree programmes which allow progress from level four to level six, accruing 120 credits at each level to a minimum total of 360 credits. Step off points on achievement of the general credit requirements at levels four and five may be awarded Certificate of Higher Education (CertHE) or Diploma of Higher Education (DipHE) respectively. However, these degrees enable students to complete their degree in two years instead of three by continuing their studies during a third term where traditionally students take a long summer break. 8 BIS (2009) Higher Ambitions: the future of universities in a knowledge economy BA Hotel Mgt (2Yr) Prog Spec 2W89 V1 Sept 2014 final 7
A standard academic year for a full-time undergraduate honours degree student equates to 120 credits (1200 notional hours). A two year degree student will complete 180 credits (1800 notional hours) in a standard academic year. This programme has been designed around a spine of modules that enable students to develop the professional skills, knowledge and understanding required to deliver, supervise and manage hotel operations. These modules represent the core themes of hotel operations: food and beverage management; rooms division management; and conference and banqueting management. Throughout these modules great emphasis is placed the centrality of the customer and the importance of meeting and exceeding customers needs and expectations. Great emphasis is also placed on the development of students leadership skills. This approach reflects the requirement in industry for customer focused and technically competent managers, who can successfully lead others in order to achieve business objectives. In order to achieve the two year degree attributes and the required programme aims and outcomes set as they are in a commercial professional context, the students will be required to conform to a standard or code of professional practice that mirrors and meets the expectations of professional culture within the industry. The development of a professional culture is an integral part of the students personal and professional development and will require students to conform to; attendance, punctuality, professional dress and behaviour, cooperation in team working and appropriate preparation for work. Alongside the development of these important professional skills, students study business and management modules which enable them to develop essential managerial, business development and entrepreneurial skills. The business and management knowledge and understanding is acquired at level 4 and 5 and consolidated in the Business Development and Entrepreneurship module and then progressed at level 6 in the Strategic module. Students also gain a deeper understanding of the wider hospitality industry through modules relating to hospitality concepts and contemporary issues. The programme comprises of three stages: stage one - level 4 (operational focus); stage two - level 5 (supervisory focus); stage three - level 6 (managerial focus). Students have an option to extend the programme to three years by undertaking a placement at the end of the programme. BA Hotel Mgt (2Yr) Prog Spec 2W89 V1 Sept 2014 final 8
BA (Hons) Hotel (2 year degree) Stage 1: Level 4 Year 1 Trimester 1 Sep-Dec Year 1 Trimester 2 Jan - Apr Academic Study Skills 20 Credits/ Prescribed Human Resource for Service Industries 20 Credits/ Prescribed Rooms Division Operations 20 Credits Prescribed Delivering the Customer Experience 20 Credits Prescribed Hospitality Concepts 20 Credits/ Prescribed Finance in the Service Industries 20 Credits/ Prescribed Stage 2: Level 5 Year 1 Trimester 3 Planning and Leading Hotel Operations 20 Credits/ Prescribed Conference and Banqueting 20 Credits/ Prescribed May - Jul Year 2 Trimester 1 Sep - Dec Stage 3: Level 6 Research Skills 20 Credits/ Prescribed Hospitality Facilities 20 Credits/ Prescribed Marketing in the Service Industries 20 Credits/ Prescribed Business Development and Entrepreneurship 20 Credits/ Prescribed Year 2 Trimester 2 Jan - Apr Year 2 Independent Study 40 credits Option A Managing the Hotel Guest Experience International Resort 20 Credit/Prescribed Contemporary Issues 20 Credits/ Prescribed Strategic Trimester 3 May - Jul Stage 3: Level 6 (Optional) 20 Credits / Prescribed 20 Credits/ Prescribed Year 3 Trimesters 1,2 and 3 Work Placement Based Independent Study Co-taught with 3 yr or Fd programme Delivered stand alone Co-taught across 2 year programmes Co-taught with Prof Culinary Mgt 2 yr degree 40 credits BA Hotel Mgt (2Yr) Prog Option Spec 2W89 V1 Sept 2014 final 9
SECTION FIVE: PROGRAMME DELIVERY Learning and Teaching Strategy The programme integrates academic and work-based learning through close collaboration between employers and programme providers and is intended to equip students with the skills, aptitudes and knowledge relevant to their employment. The programme has four themes that span the stages; technical skill acquisition, academic development, subject specific knowledge and managerial skills. These themes are introduced at level four, further developed at level five and critically evaluated at level six. Recognition is also given to the knowledge, skills and understanding that an applicant has already developed particularly in the qualities and transferable skills necessary for employment and progression to other qualifications requiring the exercise of personal responsibility and decision-making. To achieve the programme aims and learning outcomes, the programme has been designed with a main spine of modules that enable students to develop the professional skills, knowledge and understanding required to operate effectively in the tourism industry. This spine consists of six 20 credit modules that are delivered with industry partners and/or in the University s commercial facilities on-campus at level four and are completed in a work placement at level five and six. These modules represent the core professional skills in hotel operations management and will underpin the academic understanding of the industry whilst offering opportunities for the application of this knowledge. Students receive feedback and coaching to support the development of their professional and academic skills. All practical learning activities are linked to class based sessions, during which theoretical concepts relevant to the practical learning are introduced and explored. Every week students also have the opportunity in class to work with student colleagues and teaching staff to plan upcoming practical activities and reflect on the learning developed during recent activities. Complementing the main spine of modules are two sets of modules: managerial skills and academic development. Managerial skills are developed through two business modules at each stage (2 x 20 credits) that look at marketing, finance, human resources and strategic management. The modules are delivered over three hours and consist of a formal lecture, a tutorial and problem based learning (PBL) exercise. Academic development is further delivered via two 20 credit modules, one of which develops and extends a knowledge and understanding of the theoretical underpinning of the subject area, while the other supports the development of academic skills; in level BA Hotel Mgt (2Yr) Prog Spec 2W89 V1 Sept 2014 final 10
four the focus is on study skills and in level five, research skills. These modules also ensure that graduates of the programmes are fully prepared for the independent study at level six Assessment Students are assessed through a combination of individual written assignments, practical assessments, group or individual presentations and individual or group projects. Assessments have been designed to reflect the teaching and learning strategy and the context within which the students are learning. Case studies, problem based learning activities, professional development portfolios, reflective logs and projects set within the context of hotel operations are all used as an integral part of the programme s assessment strategy. This programme operates within the University s Undergraduate Regulatory Framework and conforms to its regulations on assessment. All students are required to comply with research governance and ethics principles whilst undertaking their programme of study. This is of particular importance when conducting research involving other people e.g. for module assessments or Independent Studies. Information on these principles can be found on the University web site at www.derby.ac.uk/research/ethics Personal Development Planning (PDP) PDP is integral to the programme and provides student with an opportunity to develop the skills required to meet hotel industry professional standards at operational, supervisory and management level. Formal professional development is explicit within the events operationally focused modules and implicit in the others. Becoming a true hotel management professional is more than just the acquisition of the appropriate knowledge and skills but the development of confidence, an appreciation of design and form and attention to detail through observation and a critical understanding what makes an appropriate hotel guest experience. Professional development opportunities are provided through work placement. There are two compulsory periods of work placement, typically of four week duration during the summer semesters. Students can also take the opportunity at the end of the programme to complete an independent study project on behalf of an employer. This option would extend the two year degree to two years plus an additional semester. Placement opportunities are provided by the University in negotiation with the student. During the two periods of compulsory work placement, students will be supported by a member of the programme team who will visit them in placement and provide academic support to complete the assessments for the summer modules. BA Hotel Mgt (2Yr) Prog Spec 2W89 V1 Sept 2014 final 11
Students can choose between studying the traditional Independent Study and complete their programme in two years or undertake the Work Placement Based Independent Study which includes a placement. Students will be supported in securing a suitable placement by their supervisor, in addition the student, the placement provider and the University, will agree the term of the placement period prior to the student commencing the placement. The work placement approach would benefit those students who wish to further develop their sector specific work experience and the work placement will also enhance students employability, as well as potentially providing a route into employment. Professional development opportunities are also provided through visiting professors, industry guest speaker, employer s forums, specialist workshops and student visits to local and national culinary organisations. Students will create a full record of their professional development to present to employers and their achievements will be recorded on the student s Higher Education Achievement Report (HEAR). Professional development is an integrated part of the overall student experience, and provides the opportunity for students to develop a comprehensive understanding of the technical knowledge and skills required to be recognised as a professional hotelier. As students progress through the programme in the development of their professional skills they will take on supervisory and managerial responsibilities that will reflect the development of those skills and also take responsibility for the transfer of professional skills on a peer to peer basis. The opportunity to learn by teaching is a valuable addition in the development of professional competence and skills. The specific objectives are: Attaining professional standards of competence that are expected of those at operator, supervisory and junior management level. Understanding and achieving, the legal and technical requirements of operating within a hotel environment including health and safety and food safety, as well as hotel operating standards and the appropriate guest service standards. Developing the understanding of the culture, values and ethos to be recognised as a hotel professional. Developing confidence to take responsibility for the outcomes of teams within the hotel industry. Developing a wider understanding of the complex set of attributes that required in order to provide hospitality. Understanding the rules of social behaviour in the hotel context. BA Hotel Mgt (2Yr) Prog Spec 2W89 V1 Sept 2014 final 12
Understanding the changing situational behaviours of guests. Recognising guest expectations and aspiring to exceed them. Developing confidence in taking decisions based on complex operational variables. Developing the art and science of observation and attention to professional details. Attaining these objectives is based on learning by doing in a controlled professional commercial environment. Students will have the opportunity to address and achieve these objectives during the scheduled work experience component of the programme. The students will reflect on their progress in achieving these objectives and the very specific technical and professional competencies required, on a regular basis. This activity provides an opportunity for students to: Reflect on the distinctive nature of their degree. Reflect on the key stages of decision making through their degree programme. Audit the acquisition of professional, transferable and academic skills. Provide a record of career development skills for CV development. Provide a reflective record of their professional development. Audit and reflect on extra-curricula activities and work experience. Prepare for employment or further study through the creation of an effective CV by the end of the programme. Develop key managerial skills relevant to the hotel sector. By electing to take an alternative independent study module students can extend their programme to include a further period of work placement. The work placement is an excellent opportunity for students to enrich their studies and further develop their professional skills and employability. Students have the opportunity to take a period of paid work placement in one of the University s partner organisations. The University works with a number of world class hospitality businesses which are able to offer placement opportunities, including, Marriott, Kempinski Hotels, Skibo Castle, Gleneagles, Intercontinental Hotels, and H10 Hotels. SECTION SIX: ADMISSIONS UCAS points made up of the following (See the University website for current requirements: http://www.derby.ac.uk/general-entry-requirements BA Hotel Mgt (2Yr) Prog Spec 2W89 V1 Sept 2014 final 13
SECTION SEVEN: STUDENT SUPPORT AND GUIDANCE Students have access to a range of resources to aid the transition into university life, to provide guidance throughout their studies and support future employability. This proactive approach is based on an institutional stance focussed on student entitlements and experience. Throughout the programme students are allocated a personal tutor who acts as a mentor. Students have the opportunity to meet their personal tutor regularly in order to evaluate and plan their academic and professional development. Each programme also has democratically elected programme representative to represent student s views and ensure a transparent and student led approach is adopted at all times. This is managed and coordinated by the student union. Further academic support may be accessed from the Devonshire Library team, who can help students to get the best out of the library and the institution s online academic resources. The Faculty has a dedicated placement office and online Employability Portal which provides students with access to opportunities such as work placements, internships, volunteering projects, employment, and guest lectures. Students will be supported by a placement tutor who will monitor their progress and provide mentorship and guidance throughout the placement period. The Student Wellbeing Service provides accessible and confidential support for all students and is staffed by advisors, nurses and counsellors. It provides a wide array of support including financial, welfare and disability support. It also provides support for students with additional needs and works with them to ensure arrangements and reasonable adjustments are made. Students who have a disability, long term health condition, specific learning difficulty or mental illness are invited to a two day event called Get Ahead, which aims to give them the best possible start to their studies at the University of Derby. The Faculty also offers a Programme Advisory Service which can give students help and guidance throughout their course, advising on progression and dealing with any programme queries. The School also has a Student Liaison Officer, who can provide students with information about how the University works and help them find the most appropriate source of specialist advice. The Faculty offers a comprehensive range of support for international students including personal and academic counsellors and a dedicated International Student Centre to help with any issues they may face. BA Hotel Mgt (2Yr) Prog Spec 2W89 V1 Sept 2014 final 14
The Chaplaincy is for people of all faiths and also includes students who do not have a faith. They offer general support, encouragement and a confidential listening ear as well as individual opportunities for prayer and spiritual help. Students seeking advocacy and representational support can access the student union, an independent organisation offering pro-active opportunities to maximise and enhance the student experience. A detailed range of support services with contact details is listed in the Programme Handbook and on the University s website: http://www.derby.ac.uk/student-life/supporting-you SECTION EIGHT: POST PROGRAMME OPPORTUNITIES The programme will provide students with the graduate attributes that are identified as essential in obtaining careers in a diverse range of organisational settings in the hotel sector and within the wider hospitality industry, as well as enabling progression to postgraduate study opportunities.. This is strengthened by the diverse nature of the programme, resulting in students being able to obtain specific careers in their chosen subject area. As outlined in the overview, the hospitality industry as a whole is rapidly expanding and there is a challenge for employers to manage the skills gap that has also been identified. This programme has been designed to provide students with specific skills in hotel management which will enhance their employability in a diverse industry. The research/evaluative/analytical skills obtained in this subject specific area also enables students to access initial training for consultancy and graduate training programmes as well as entrepreneurial private enterprise. SECTION NINE: EMPLOYER LINKS On-going relations with employers are evidenced through various activities which include the use of guest speakers across a range of modules, involvement in assessment and post placement activity to provide case study material. National and international employers are represented via employer forums held at the University which are structured to encourage views on the design, content and delivery of hospitality and culinary management programmes. Placement providers offer an additional opportunity to seek industry views on a range of curriculum issues. Many of the employers worked with are increasingly recruiting hospitality students via the employer days and it is evident that employers are actively sourcing potential graduates for a variety of posts throughout the year. BA Hotel Mgt (2Yr) Prog Spec 2W89 V1 Sept 2014 final 15
The University works closely with local, national and international employers such as Gleneagles, White Manor Country Club USA, Upper Montclair Country Club USA, Carnegie Club (Skibo Castle), Hilton International, and Marriott. The suite of programmes being delivered in Hospitality and Hotel, as well as in Professional Culinary Arts and, are accredited by, the professionally recognised, Institute of Hospitality. This programme will be added to this portfolio upon validation. BA Hotel Mgt (2Yr) Prog Spec 2W89 V1 Sept 2014 final 16
Curriculum Map BA (Hons) Hotel (Two Year Degree) Programme learning outcomes for entire award (Level 4 modules) Knowledge and Understanding of The core management disciplines and methods of working and apply them to the hotel industry context The moral, ethical and legal issues underpinning good management practice Relevant managerial skills and knowledge developed experientially through professional practice The planning, design and execution of practical activities using appropriate techniques and procedures Intellectual Skills to Assess and evaluate evidence to successfully apply knowledge in the solving of familiar and unfamiliar problems Analyse and evaluate activities, in a variety of situations, to develop reasoned arguments and challenge assumptions Interpret data and text in the analysis of the business problems Evaluate the appropriateness of different approaches to solving problems and critically assess and evaluate a range of strategic options Subject Specific Skills to Academic Study Skills Finance in the Service Industries Delivering the Customer Experience Hospitality Concepts Human Resource for Service Industries Room Division Operations Demonstrate a critical understanding of the BA Hotel Mgt (2Yr) Prog Spec 2W89 V1 Sept 2014 final
Programme learning outcomes for entire award (Level 4 modules) forces influencing the development of the international hotel industry Identify best practice in the production and service of food and beverages Efficiently manage and control human, technical and financial resources Critically evaluate the operation and management of accommodation providers Demonstrate a sound understanding of the business environment and concept of value to the hotel consumer within the guest experience Evaluate the role of the core management functions as they apply to the contemporary hotel industry and their contribution to quality and performance Develop strategic plans that respond to the diversity that prevails in the international hotel industry; giving consideration to stakeholders as well as the moral, ethical and legal issues Academic Study Skills Finance in the Service Industries Delivering the Customer Experience Hospitality Concepts Human Resource for Service Industries Room Division Operations Recognise and value and the centrality of the hotel consumer in service provision Transferable Skills to Demonstrate competence in a range of IT skills in order to operate comfortably in a working environment within the hotel Industry Apply a range of statistical analysis methods Communicate effectively and with confidence by BA Hotel Mgt (2Yr) Prog Spec 2W89 V1 Sept 2014 final 18
Programme learning outcomes for entire award (Level 4 modules) oral, written and visual means Solve complex problems using appropriate techniques Work successfully in collaboration with others, adopting a leadership role where and when appropriate Demonstrate problem solving skills and the application of knowledge across disciplines Manage their time successfully, setting appropriate and achievable goals Analyse numerical information within the context of their industry using appropriate techniques in order to make judgements and solve problems Academic Study Skills Finance in the Service Industries Delivering the Customer Experience Hospitality Concepts Human Resource for Service Industries Room Division Operations BA Hotel Mgt (2Yr) Prog Spec 2W89 V1 Sept 2014 final 19
Programme learning outcomes for entire award (Level 5 modules) Business Development and Entrepreneurship Conferencing and Banqueting Hospitality Facilities Marketing in the Service Industries Planning and Leading Hotel Operations Research Skills Knowledge and Understanding of The core management disciplines and methods of working and apply them to the hotel industry context The moral, ethical and legal issues underpinning good management practice Relevant managerial skills and knowledge developed experientially through professional practice The planning, design and execution of practical activities using appropriate techniques and procedures Intellectual Skills to Assess and evaluate evidence to successfully apply knowledge in the solving of familiar and unfamiliar problems Analyse and evaluate activities, in a variety of situations, to develop reasoned arguments and challenge assumptions Interpret data and text in the analysis of the business problems Evaluate the appropriateness of different approaches to solving problems and critically assess and evaluate a range of strategic options Assess and evaluate evidence to successfully apply knowledge in the solving of familiar and unfamiliar problems BA Hotel Mgt (2Yr) Prog Spec 2W89 V1 Sept 2014 final 20
Programme learning outcomes for entire award (Level 5 modules) Business Development and Entrepreneurship Conferencing and Banqueting Hospitality Facilities Marketing in the Service Industries Planning and Leading Hotel Operations Research Skills Subject Specific Skills to Demonstrate a critical understanding of the forces influencing the development of the international hotel industry Identify best practice in the production and service of food and beverages Efficiently manage and control human, technical and financial resources Critically evaluate the operation and management of accommodation providers Demonstrate a sound understanding of the business environment and concept of value to the hotel consumer within the guest experience Evaluate the role of the core management functions as they apply to the contemporary hotel industry and their contribution to quality and performance Develop strategic plans that respond to the diversity that prevails in the international hotel industry; giving consideration to stakeholders as well as the moral, ethical and legal issues Recognise and value and the centrality of the hotel consumer in service provision Transferable Skills to Demonstrate competence in a range of IT skills in order to operate comfortably in a BA Hotel Mgt (2Yr) Prog Spec 2W89 V1 Sept 2014 final 21
Programme learning outcomes for entire award (Level 5 modules) Business Development and Entrepreneurship Conferencing and Banqueting Hospitality Facilities Marketing in the Service Industries Planning and Leading Hotel Operations Research Skills working environment within the hotel Industry Apply a range of statistical analysis methods Communicate effectively and with confidence by oral, written and visual means Solve complex problems using appropriate techniques Work successfully in collaboration with others, adopting a leadership role where and when appropriate Demonstrate problem solving skills and the application of knowledge across disciplines Manage their time successfully, setting appropriate and achievable goals Analyse numerical information within the context of their industry using appropriate techniques in order to make judgements and solve problems BA Hotel Mgt (2Yr) Prog Spec 2W89 V1 Sept 2014 final 22
Programme learning outcomes for entire award (Level 6 modules) Knowledge and Understanding of Contemporary Issues Independent Study International Resort Managing the Hotel Guest Experience Strategic Work Placement Independent Study The core management disciplines and methods of working and apply them to the hotel industry context The moral, ethical and legal issues underpinning good management practice Relevant managerial skills and knowledge developed experientially through professional practice The planning, design and execution of practical activities using appropriate techniques and procedures Intellectual Skills to Assess and evaluate evidence to successfully apply knowledge in the solving of familiar and unfamiliar problems Analyse and evaluate activities, in a variety of situations, to develop reasoned arguments and challenge assumptions Interpret data and text in the analysis of the business problems Evaluate the appropriateness of different approaches to solving problems and critically assess and evaluate a range of strategic BA Hotel Mgt (2Yr) Prog Spec 2W89 V1 Sept 2014 final 23
Programme learning outcomes for entire award (Level 6 modules) options Subject Specific Skills to Contemporary Issues Independent Study International Resort Managing the Hotel Guest Experience Strategic Work Placement Independent Study Demonstrate a critical understanding of the forces influencing the development of the international hotel industry Identify best practice in the production and service of food and beverages Efficiently manage and control human, technical and financial resources Critically evaluate the operation and management of accommodation providers Demonstrate a sound understanding of the business environment and concept of value to the hotel consumer within the guest experience Evaluate the role of the core management functions as they apply to the contemporary hotel industry and their contribution to quality and performance Develop strategic plans that respond to the diversity that prevails in the international hotel industry; giving consideration to stakeholders as well as the moral, ethical and legal issues Recognise and value and the BA Hotel Mgt (2Yr) Prog Spec 2W89 V1 Sept 2014 final 24
Programme learning outcomes for entire award (Level 6 modules) centrality of the hotel consumer in service provision. Contemporary Issues Independent Study International Resort Managing the Hotel Guest Experience Strategic Work Placement Independent Study Transferable Skills to Demonstrate competence in a range of IT skills in order to operate comfortably in a working environment within the hotel Industry Apply a range of statistical analysis methods Communicate effectively and with confidence by oral, written and visual means Solve complex problems using appropriate techniques Work successfully in collaboration with others, adopting a leadership role where and when appropriate Demonstrate problem solving skills and the application of knowledge across disciplines Manage their time successfully, setting appropriate and achievable goals Analyse numerical information within the context of their industry using appropriate techniques in order to make judgements and solve problems BA Hotel Mgt (2Yr) Prog Spec 2W89 V1 Sept 2014 final 25