Developing Academic and Professional Skills (DAPS) (20 credits)
The aim of the module is to enable you to become more independent, reflective and self-managed in your approach to study, learning and time management. Additionally, the orientation module aims to build on pre-existing skills and experience to make for a smooth transition to Higher Education and the challenges it presents. Furthermore, the aim is to introduce you to the meaning and purpose of research, and to introduce a range of ideas and techniques enabling you to conduct and present basic research themselves within the context of tourism.
Introduction to Hospitality (20 credits)
The aims of the module are introduce students to the key concepts of Hospitality management, explore the different areas and range of hospitality organisations, to Identify important areas of legislation and regulation that affect the hospitality industry and to evaluate the impacts of hospitality industry.
Current Trends in Issues in Tourism, Events and Hospitality (20 credits)
The module aims to identify key internal and external factors shaping the contemporary tourism, events and hospitality industries. Topics typically covered in this module are, crisis management, facilities management, Airbnb, adventure tourism, food and culture, religious events and tourism, dark tourism, film and television events and tourism. These will provide the framework from which to identify contemporary issues emerging within the tourism events and hospitality industries. This module is designed to respond flexibly to current affairs and events throughout the world.
Marketing Principles and Practice for Tourism, Events, Sport and Hospitality (20 credits)
The aim of this module is to provide you with an introduction to marketing, its basic concepts and an overview of marketing theories within the context of the tourism, leisure and events industries. You will explore the development of the marketing concept and examine the ways in which it differs from the production, product, and sales approaches to business. This will develop into a wider understanding of the differences between the operational role of marketing and how it is applied as an organisational focus.
Introduction to Accounting for Tourism, Events, Sport and Hospitality (20 credits)
The module will introduce you to the basic forms of financial recording, double entry bookkeeping, and how figures need to be adjusted to produce a trial balance at the end of an accounting period. The trial balance will lead to the production of the two main financial statements, the balance sheet and profit and loss account for a sole trader. You will also be able to develop an understanding of accounting concepts and regulations within the context of tourism.
Contemporary Language (20 credits)
You will have the opportunity to study a contemporary language. You may be able to either continue a language which you have previously studied or start a new language.
Residential Fieldtrip 1 (20 credits)
This module offers you a chance to study hospitality in practice during your free overseas residential field trip in year one. You will typically stay in a major/mainstream tourist destination and carry our fieldwork in the daytime and present your findings to tutors in the evenings. You will complete all the assessed coursework while you are on the trip so when you return to the UK, this module is finished.
Research Methods in Action (20 credits)
The aim of this module is to build on Developing Academic and Professional Skills from the first year, and to provide you with an understanding of the research process as well as the various methods that can be employed to collect and analyse data within the context of tourism, events, sport and/or hospitality. To achieve this, the module strives to encourages you to understand the theoretical underpinnings of research methodologies, and also to apply it to address a range of research scenarios; thus, providing a sound basis for the preparation of a Research Project or an Individual Study in your third year.
Hospitality Operations Management (20 credits)
The aim of the module is to provides a critical understanding of Hospitality Operations Management as the central activity in the management of resources and provision of goods in services in hotels, restaurants, visitor attractions, retail and service businesses. It also examines some of the more challenging management issues, with a particular focus on the efficient and effective use of resources to provide a quality of customer service as the basis for creating stakeholder values.
Project Management for Tourism, Events, Sport and Hospitality (20 credits)
All events are projects that need to be managed and the aim of the module is to provide you with an understanding of project management and its role within contemporary tourism, events, sport and hospitality environments. Through this module you will explore the role of the project manager and project management team, analyse the different ways in which projects can be organised and apply project planning methodologies to a team based assignment.
Services Marketing Management for Tourism, Events, Sport and Hospitality (20 credits)
The module aims to develop your understanding of the nature and complexity of Service Marketing Management in the tourism, events, sport and hospitality industries in the 21st century. The intangible nature of tourism, events, sport and hospitality means that managers have to have unique thinking and strategies in place in order to compete in these global, fast markets. This module typically analyses service management concepts such as technology, capacity management and complaint management. In addition it aims to provide you with a thorough grounding in marketing theories placing them in the context of the increasingly competitive and dynamic tourism, event, sport and hospitality environments. Typically a wide range of public and private sector providers, such as visitor attractions, destination marketing organisations, event organisations, accommodation providers and local authorities will be studied during this module.
Individual Study (40 credits) or Research Project (20 Credits)
The module aims to provide you with the opportunity to undertake a research project in the tourism, events, sport and hospitality environment which develops your analysis, problem-solving, research and synthesis skills. Using research skills developed in the first and second years of study, you will design and execute your own piece of original research.
Gastronomy and Menu Design (20 credits)
The aim of the module are to develop and explore the relationship between food and culture, to identify the art of preparing and serving rich, delicate and appetizing food in style of a particular region or country and to understand the art and science of good eating.
Likely optional modules
Venues and Facilities Management (20 credits)
The aim of the module is to focus of the course is on the operational and administrative functions of the venue/facility manager’s role. You will address the broad responsibilities and duties of a facilities manager and investigate the legal, health, safety and environmental obligations that fall within the remit of venue/facilities operations. You will gain understanding of the professional scope and practice of contemporary facilities management.
Managing Business Performance (20 credits)
The aim of the module is to introduce and develop an understanding of the fundamental concepts and techniques of management accounting and apply these techniques to tourism, events, sport and hospitality in an appropriate way whilst, appreciating their strengths and limitations. It also aims to help you to understand how management accounting information may be used for purposes of planning, decision making, performance measurement and control within organisations, in order to further the organisation’s strategic objectives.
Event Staging (20 credits)
The main aim of this module is to provide you with a grounding of knowledge of staging an event. Many parts of the tourism industry use events in their policies to encourage and boost tourism numbers. Having a basic knowledge of event management usually benefits tourism students. A range of different operational examples and impacts of events are studied. As well as learning how to theme and successfully pitch for an event. Projects and the detailed tasks involved in implementing the event lifecycle will also be considered.
Tourism and Events Policy and Development (20 credits)
This module aims to provide you with an understanding of the nature and basis of tourism and events policies as well as examining the policy making process and the factors which influence this at a variety of geographical scales. Through providing an understanding of the role of tourism and events as a means of development and sustainability.
Work Based Learning (20 credits)
The aim of the module is to enable and encourage you to develop and put into practice the employability skills you need to develop to secure a good quality graduate/professional job when you graduate from your Tourism Management degree. You will work in groups with an employer on a ‘live’ task and finish project.
Contemporary Language (20 credits)
If you enjoyed studying a contemporary language in year one, you will have the option to continue with it in year two.
Visitor Attraction and Venue Management (20 credits)
The module aims to offer students a wide and comprehensive understanding of how visitor attraction management is concerned with minimizing the pressure and negative impact of visitor concentration within a destination attraction and/or event. The emphasis will be on the main techniques of how visitor management ensures that the sheer number of visitors does not detract from the general enjoyment of the attraction and/or event, prevent a proper appreciation of it or cause physical harm to historic resources.
Business Professional Ethics and Law for Tourism, Events, Sport and Hospitality (20 credits)
The aim of this module is to help you develop an understanding of ethical theory, the ability to evaluate the relationship between business and society, and to encourage students to develop their own individual perspective as ethical decision makers. You are encouraged to critically evaluate business ethics and law-making polices within the context of the tourism industry.
Strategic Financial Management (20 credits)
The aim of this module is to develop your understanding of financial investment techniques and develop awareness and knowledge of changes that exist in organisational strategic management. If you wish to continue your studies in financial matters within a tourism, environment, you may find this module interesting.
Project Management 2 for Tourism, Events, Sport and Hospitality (20 credits)
Building on the second year Project Management module you will continue to develop your project management skills but this time not only working in groups, but also managing a ‘live’ project on an individual basis.
Tourism, Conservation and Development (20 credits)
This module examines and evaluates debates concerning the development and conservation claims made for ecotourism, and the development of large resorts. Concepts explored typically include community participation and the multiplier process.
Contemporary Language (20 credits)
If you enjoyed studying a contemporary language in year one and year two, you will have the option to continue in year three.