DEVELOPING PROFESSIONALS - 2018/9

Module code: MAN1087

Module Overview

Professional Development is a fundamental aspect of the personal and professional development of students as they progress through their University degree. This module provides the required foundation for students embarking upon a career in either the hospitality, events or tourism industries.

Adopting a subject-specific approach, it offers students the opportunity to develop and refine both academic and professional skills and values as they strive to become professional, employable graduates. Drawing together the skills and expertise of the School of Hospitality and Tourism Management, SPLASH and select industry partners, the module provides a tailored induction into professional development for students studying on hospitality and tourism degree programmes. This is the first module in a set of tailored Professional Development modules which runs throughout their degree starting in Level 4 and culminating in Level 6. 

Module provider

Hospitality & Tourism Management

Module Leader

LAWLEY KM Miss (Hosp & Tour)

Number of Credits: 15

ECTS Credits: 7.5

Framework: FHEQ Level 4

JACs code: N890

Module cap (Maximum number of students): N/A

Module Availability

Semester 1

Prerequisites / Co-requisites

None

Module content

The thematic areas that the module focuses on include: 

Academic and Transferable Skill Development:


Information technology skills (including: Word processing (MS word), presentations (MS PowerPoint) 
Verbal and non-verbal communication skills (including: presentation skills, group working, business report writing, online communication techniques, self-reflection and feedback)
Study skills (including: reading, note-taking, proof-reading, time management, reflection, academic writing, use of library resources, and academic integrity)


Applied Professional Development for Hospitality, Events and Tourism:


Employability: general and sector-specific skill set requirements
Developing professional identity, CVs and covering letters and online profiles
Working with others and learning from experience (self and others)
Ethics and corporate social responsibility
Business awareness and acumen

Assessment pattern

Assessment type Unit of assessment Weighting
Coursework INDIVIDUAL REPORT (2000 WORDS) 40
Project (Group/Individual/Dissertation) GROUP PROJECT (PRESENTATION) 60

Alternative Assessment

In the event that a group project will not be suitable for reassessment, an individual essay will be assigned.

Assessment Strategy

The assessment methods for this module consists of:


A group presentation. Select an aspirational and appropriate graduate level role. Reflect on the professional steps to be taken during the students university career to develop the skills, attributes and required experiences to be eligible for such a role. Outline the job specification, roles and responsibilities for this position in either the hospitality, events or tourism industry upon graduation.  (Learning outcomes 1, 3 & 4). 
An individual report. Student will reflect upon their varied skills to date and their career aspirations within the hospitality, events and tourism sectors (learning outcomes 2, 3 & 4), and they will develop a skills audit, a skills action plan and an analysis of the steps required to improve their current professional skill levels. A CV is required as part of this assignment. 


All students will be required to demonstrate proficiency with Microsoft programmes as a component of this module (learning outcome 1). Unmarked formative feedback will be provided to students through a range of approaches, including question and answer sessions in class and discussions using Surrey Learn.

Module aims

  • Are able to develop the transferable skills, attitudes and abilities that will enable them to study effectively throughout their academic career, including: academic work, internships, work experience, professional training year and subsequently develop these further into their graduate career,
  • Develop a sound understanding of the key skills, values, characteristics and behaviours potential employers expect of a hospitality, events and tourism graduate,
  • Acquire the communication skills (verbal and non-verbal within individual and group contexts) required to perform effectively and succeed in academic and professional environments,
  • Demonstrate appropriate information technology skills required for academic and professional success

Learning outcomes

Attributes Developed
001 Understand the basic concepts of information communication technology as applied in academic and professional environments and be confident in applying such skills (e.g. writing CVs, covering letters, etc) KCP
002 Adopt an independent, motivated, self-directed approach to academic learning and professional development by understanding how they learn and the relationship this has to the wider business environment KCPT
003 Improve study and career management skills PT
004 Clearly articulate personal goals and evaluate progress towards their achievement KCPT

Attributes Developed

C - Cognitive/analytical

K - Subject knowledge

T - Transferable skills

P - Professional/Practical skills

Overall student workload

Independent Study Hours: 110

Lecture Hours: 11

Seminar Hours: 14

Methods of Teaching / Learning

The key teaching and learning strategy is designed to encourage students to reflect upon the key skills and values required to develop a strong professional identity and successful career in the hospitality, tourism and events industries.

The module is co-delivered with SPLASH and will draw upon a range of teaching and learning techniques to encourage students to actively engage and reflect upon their position as students and as future professionals in the hospitality and tourism industries. This will reflect the aims and learning outcomes above and will comprise of a range of classroom-based techniques including: lectures, class discussion and debates, presentations, case study analysis, role play scenarios, industry mentor visits from alumni and industry partners, that are designed explicitly to develop students’ critical ability and comprehension of the issues addressed. 

Classes and workshops will be delivered in central teaching rooms and PC labs and tutors will encourage all students to actively engage in the prepared activity. Additional readings, activities, online resources, and lecture slides will be available on SurreyLearn.

Indicated Lecture Hours (which may also include seminars, tutorials, workshops and other contact time) are approximate and may include in-class tests where one or more of these are an assessment on the module. In-class tests are scheduled/organised separately to taught content and will be published on to student personal timetables, where they apply to taken modules, as soon as they are finalised by central administration. This will usually be after the initial publication of the teaching timetable for the relevant semester.

Reading list

Reading list for DEVELOPING PROFESSIONALS : http://aspire.surrey.ac.uk/modules/man1087

Programmes this module appears in

Programme Semester Classification Qualifying conditions
International Hospitality Management BSc (Hons) 1 Compulsory A weighted aggregate mark of 40% is required to pass the module
International Hospitality and Tourism Management BSc (Hons) 1 Compulsory A weighted aggregate mark of 40% is required to pass the module
International Event Management BSc (Hons) 1 Compulsory A weighted aggregate mark of 40% is required to pass the module
International Tourism Management BSc (Hons) 1 Compulsory A weighted aggregate mark of 40% is required to pass the module

Please note that the information detailed within this record is accurate at the time of publishing and may be subject to change. This record contains information for the most up to date version of the programme / module for the 2018/9 academic year.