BUSINESS IMPACTS - 2018/9
Module code: MAN1088
This module considers the nature; history and likely impacts on the natural environment, societies, cultures, economies and political systems of the tourism, events and hospitality sectors. The lectures will cover the different types of impacts tourism, events and hospitality can have: economic, social and environmental. Given the variety of topics covered in this module, two lectures are scheduled every week for 11 weeks, including a two-hour session and a one-hour session per week. In the second one , the lecture themes will be applied to examples and case studies.
Hospitality, Tourism & Events Management
GANBERT Sylvia (Hosp & Tour)
Number of Credits: 15
ECTS Credits: 7.5
Framework: FHEQ Level 4
JACs code: N100
Module cap (Maximum number of students): N/A
Prerequisites / Co-requisites
- Economic impacts
- Social impacts
- Environmental impacts
- Impacts of mega-events
- Field trip
- Sustainable operations
- Futures and challenges
|Assessment type||Unit of assessment||Weighting|
|Coursework||GROUP REPORT (3000 WORDS)||50|
|Examination||1 HOUR MULTIPLE CHOICE EXAM (CLOSED BOOK)||50|
Where a group project resit is not possible, an appropriate alternative would be an individual essay of 1500 words.
The assessment strategy is designed to provide students with an opportunity to demonstrate their knowledge of the context of tourism and hospitality, and the extent to which they have been able to evaluate the issues impacting on these sectors
The assessment methods are:
- A group project evaluating the impacts based on the field trip (50%).
- A closed-book examination of multiple choice questions
Formative assessment and feedback
Unmarked formative feedback will be provided to students through a range of approaches, including question and answer sessions, feed-forward sessions in class and discussions using Surrey Learn.
- The module discusses approaches to maximise positive benefits, whilst minimising negative impacts. It also highlights challenges in managing the tourism industry in a resource-constrained future.
|1||Understand the nature and historical development of the tourism, events and hospitality sectors||KC|
|2||Demonstrate examples of the impacts of tourism, events and hospitality||KC|
|3||Suggest ways to promote sustainable tourism and hospitality operations||KC|
|4||Apply knowledge to a case study||CPT|
|5||Improve analytical skills through information gathering, material synthesis and report writing||PT|
C - Cognitive/analytical
K - Subject knowledge
T - Transferable skills
P - Professional/Practical skills
Overall student workload
Independent Study Hours: 115
Lecture Hours: 22
Seminar Hours: 2
Tutorial Hours: 11
Methods of Teaching / Learning
The teaching and learning strategy is designed to explore the multi-various impacts of the expansion of the tourism, events and hospitality sectors and consider ways in which tourism/hospitality managers can better manage the industry in the future.
The teaching and learning methods include weekly 2 hour lectures, designed to provide a framework of knowledge. These will be accompanied by 1 hour lecture later in the week that focus on case studies and examples. Case studies will ensure students appreciate the relevance of the material to the current industry trends. Two additional sessions (seminars) dedicated to assignments will be provided in weeks: 3 and 5.
The teaching and learning strategy aims to allow students to develop their learning both individually and in a group, to discuss their views based on a critical understanding of issues, to present their ideas with confidence and to manage and critically reflect on their learning.
The teaching and learning methods include interactive lectures, scheduled for a length of 2 hours, supported with 1 hour lecture sessions based on case study examples as well as two seminars focusing on assessment guidance. A site visit will provide a link between theory and practice.
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 for BUSINESS IMPACTS : http://aspire.surrey.ac.uk/modules/man1088
Programmes this module appears in
|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 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|
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.