PROFESSIONAL DEVELOPMENT IN PRACTICE - 2018/9
Module code: MAN2127
Professional Development is a fundamental aspect of the personal and professional development of students as they progress through their University degree. Building on from the employability foundations learnt through the Developing Professionals module in HE4, this module provides the opportunity for students embarking upon a career in either the hospitality or tourism industries to engage directly with industry through volunteering initiatives and short internships. It therefore offers students the opportunity to apply the skills and knowledge they have developed through their first year of study as they strive to become professional, employable graduates.
Hospitality & Tourism Management
WATSON J Prof (Hosp & Tour)
Number of Credits: 15
ECTS Credits: 7.5
Framework: FHEQ Level 5
JACs code: N212
Module cap (Maximum number of students): 40
Prerequisites / Co-requisites
None Also, due to logistical requirements, this module is capped at a capacity of 40 students. This module has a capped number and may not be available to ERASMUS and other international exchange students. Please check with the Global Engagement Office exchange and study abroad team.
Indicative content includes:
Tourism and hospitality management and operations
Tourism and hospitality customer service delivery
Tourism and hospitality marketing, branding and market research
Tourism, hospitality and IT, Ecommerce
Tourism and hospitality ethics and sustainability
Tourism and hospitality finance, commercial and yield
Tourism policy and development
Tourism and hospitality HR
Students will also be introduced to:
Available volunteering and internship opportunities
Support on securing independent volunteering and internship opportunities
Logistics of appropriately engaging with organisations:
Health and safety at work, contracts and agreements, risk assessments, training requirements for non-office work
Responsibilities of volunteering/internship providers, responsibilities of students, responsibilities of SHTM
Working with and being accountable to industry based line managers
Reflection and reflective writing
Professional report and executive summary writing
|Assessment type||Unit of assessment||Weighting|
|Project (Group/Individual/Dissertation)||Group (30%) and individual(10%) assessment||40|
|Coursework||INDIVIDUAL REFLECTIVE ESSAY (1500 WORDS)||60|
Individual assignment - 2000 words
The assessment methods for this module consists of:
A group assessment involving all aspects of non-profit volunteering, students will develop a charity for either hospitality, tourism or events. 30% of the assessment will be group, 10% will be individual. Additionally students will undertake unmarked formative peer feedback for this assessment. Students who are unable to participate in Group assessment will undertake an individual assessment of 1500 words
individual reflective essay (this will require students to reflect upon their experience of volunteering and evaluate their understanding of the requirements of a professional graduate within the hospitality and tourism industry and what steps they feel they must now take in order to further improve their position as a professional graduate including a personal skills audit).
Unmarked formative feedback will be provided to students through a range of approaches, including question and answer sessions in class and discussions using SurreyLearn.
- Apply and further develop the employability, transferable skills, attitudes and abilities introduced within their studies to date.
- Experience and demonstrate, first-hand the importance of the key skills, values, characteristics and behaviours potential employers require of a hospitality and tourism graduate.
- Further develop the communication skills (verbal and non-verbal within individual and group contexts) required to perform effectively and succeed in academic and professional environments,
- Gain first-hand experience of working in the tourism or hospitality industry through volunteering and short internships.
- Develop an ability to reflect upon personal and professional development through applied learning in the workplace.
|1||Apply and further develop transferable skills, attitudes and abilities in an applied, professional context||KPT|
|2||Identify the key skills, values, characteristics and behaviours employers require from hospitality and tourism graduates and identify these skills within their own personal and professional identity||KCPT|
|3||Through experience, understand the key communication skills required to be a professional graduate||KPT|
|4||Reflect upon personal experience of working in the tourism and hospitality industry to position their current traits, skills and characteristics alongside that which they aspire to become and to develop||KCPT|
C - Cognitive/analytical
K - Subject knowledge
T - Transferable skills
P - Professional/Practical skills
Overall student workload
Independent Study Hours: 120
Lecture Hours: 18
Seminar Hours: 12
Methods of Teaching / Learning
The key teaching and learning strategy is designed to encourage students to support themselves as they engage in a short period of volunteering/internship within the hospitality or tourism industry in order to further develop the key skills and values required to develop a strong professional identity and successful career in these industries. As such, the module will support students in securing and engaging in volunteering and internship opportunities. Teaching will therefore be delivered via a series of seminars and will draw upon a range of teaching and learning techniques to encourage students to actively engage with and reflect upon their position as students and as future professionals in the hospitality and tourism industries and help in identifying where their current skills are at and how engaging in work experience/internships will help bridge any employability skills gaps.
This will reflect the aims and learning outcomes above and will comprise of a range of classroom-based techniques including: lectures, class discussion, case study analysis, that are designed explicitly to develop students’ critical ability and comprehension of the issues addressed within the classroom and also those that may arise during the course of students’ time within industry. Additional readings, activities, online resources, and lecture slides will be available on SurreyLearn.
The module is centred on a period of volunteering or short internship activity. Students will be required to engage in approximately 2 weeks of volunteering activity during semester one. This may comprise of weekly or bi-weekly periods of volunteering, or alternatively can take place over the winter vacation period as a 2-week block. It is important that flexibility is retained within the logistics of volunteering to ensure students have access to a wide range of opportunities across the hospitality and tourism industries.
NB. Due to logistical requirements, this module is capped at a capacity of 40 students.
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 PROFESSIONAL DEVELOPMENT IN PRACTICE : http://aspire.surrey.ac.uk/modules/man2127
Programmes this module appears in
|International Tourism Management MBus||1||Optional||A weighted aggregate mark of 40% is required to pass the module|
|International Event Management BSc (Hons)||1||Optional||A weighted aggregate mark of 40% is required to pass the module|
|International Hospitality and Tourism Management BSc (Hons)||1||Optional||A weighted aggregate mark of 40% is required to pass the module|
|International Hospitality Management BSc (Hons)||1||Optional||A weighted aggregate mark of 40% is required to pass the module|
|International Hospitality Management MBus||1||Optional||A weighted aggregate mark of 40% is required to pass the module|
|International Tourism Management BSc (Hons)||1||Optional||A weighted aggregate mark of 40% is required to pass the module|
|International Tourism Management (Dual Degree with SII DUFE) BSc (Hons)||1||Optional||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.