Module code: MAN2128

Module Overview

The module is centred on a domestic (UK-based) fieldtrip to a hospitality destination. This may include locations where hotels and food service businesses are significant sources of income and also where hospitality businesses are an important part of the local economy. It will give students the opportunity to see the complex issues involved in hospitality and food service, including ethics, marketing and sustainability.

Module provider

Hospitality, Tourism & Events Management

Module Leader

GANBERT Sylvia (Hosp & Tour)

Number of Credits: 15

ECTS Credits: 7.5

Framework: FHEQ Level 5

JACs code: N862

Module cap (Maximum number of students): 45

Module Availability

Semester 2

Prerequisites / Co-requisites

Due to capacity restraints on this module there is a cap of 40 students. Allocation is made on a first-come-first-serve basis at time of optional module selection 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.

Module content

The module focuses on:

  • Hospitality management (e.g. service providers, visitor attractions, industry regulation, monitoring)

  • Hospitality business planning and development

  • Hospitality marketing, including interaction with marketing of the destination

  • Sustainability in the context of hospitality-related businesses

Assessment pattern

Assessment type Unit of assessment Weighting
Project (Group/Individual/Dissertation) FULL INDIVIDUAL PROJECT BASED ON FIELDTRIP (2000 WORDS) 70

Alternative Assessment

Not applicable

Assessment Strategy

The assessment strategy aims to develop students’ skills in critical appraisal of a practical topic, based on the use of appropriate research strategies using both primary and secondary data and application and evaluation of previously learned theory. The assessment will evaluate students’ knowledge and critical understanding, their ability to collect, analyse and present data and their ability to apply theory to practice.

Students will write an individual report, based on their group evaluation of the destination (1000 words). On return from the fieldtrip, students will be asked to present their key findings in a workshop, where they will receive formative feedback to improve their report before final submission.

The second written piece of assessment is a 2000 word reflexive essay.

Module aims

  • The aim of this module is to allow students to evaluate the various theories learned in earlier modules in practice. These will include management modules and hospitality-specific modules, and also the application of some research methods to collect, analyse and present data. Students are expected to critically analyse the practical issues identified as a result of hands-on-experience and observation, and how these relate to ideals presented in taught modules.

Learning outcomes

Attributes Developed
1 Apply theoretical knowledge on hospitality management by examining a specific geographical location KC
2 Critically evaluate the wider impacts of hospitality businesses at a destination KC
3 Identify key stakeholders in hospitality business and policy and their interactions KC
4 Identify and evaluate different hospitality planning and marketing objectives and strategies KC
5 Have a critical understanding of the role of destination branding and promotion, as it applies to hospitality offers KC
6 Propose strategic hospitality management and marketing objectives and to key stakeholders KCP
7 Reflect on the extent to which theory applies in practice PT

Attributes Developed

C - Cognitive/analytical

K - Subject knowledge

T - Transferable skills

P - Professional/Practical skills

Overall student workload

Independent Study Hours: 110

Lecture Hours: 40

Methods of Teaching / Learning

*** Please note that the fieldtrip is an essential part of this module and that the cost of the trip has to be covered by the participating students ***

The module is based on the practical application of knowledge acquired in compulsory modules in the IHM programme. As such, the majority of the module is based on directed fieldwork at a destination, and problem-based learning using the destination as a case study. These approaches will allow students to apply and evaluate theory in practice, whilst conducting a prescribed project. Students will work in small groups on a specific project, but will write up the project individually. Delivery includes, however, three, 3 hour lectures prior to the fieldtrip to establish the theoretical background and brief students about module aims, structure and assessment. These will also seek to develop students’ critical ability, through in-class discussions and case studies. There may be Guest lectures with local hospitality academics and key industry contacts and stakeholders at the chosen destination to provide insights into the specific issues concerning the destination. Web-based learning support and electronic resources will also be provided. 

On return, there will be a debriefing session where students will discuss and present their key findings (see below), before completing their report.

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


Programmes this module appears in

Programme Semester Classification Qualifying conditions
International Hospitality Management MBus 2 Optional A weighted aggregate mark of 40% is required to pass the module
International Hospitality and Tourism Management BSc (Hons) 2 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.