Module code: MAN1106

Module Overview

This module introduces students to the concept of global citizenship and applies this to events, hospitality and tourism. Global citizenship which is about an individual’s awareness and understanding of the world and their place in it, has been receiving considerable attention in the events, hospitality and tourism industries of late. Issues such as: personal brand development, professional identity formation, corporate social responsibility, sustainable consumption, intercultural awareness and communication to name but a few, are becoming increasingly central to individuals and business practice. This module will offer students the opportunity for in-depth reflection of their own professional development, by introducing them to a range of theoretical approaches to understanding and reflecting on their learning and development, their roles, responsibilities and values, the concept of employability and responses to business situations in events, hospitality and tourism in a globalized world.

Module provider

Hospitality, Tourism & Events Management

Module Leader

RIBEIRO Alector (Hosp & Tour)

Number of Credits: 15

ECTS Credits: 7.5

Framework: FHEQ Level 4

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

Overall student workload

Independent Learning Hours: 117

Lecture Hours: 22

Seminar Hours: 11

Module Availability

Semester 1

Prerequisites / Co-requisites


Module content

Indicative content includes:
• Introduction to Global Citizenship
• The Ethical Landscape
• Political Economy & Human Rights in Hospitality, Tourism & Events
• Sustainable Consumption (including stewardship and ecological values, Codes of Ethics/Conduct/Practice)
• Intercultural communication in Hospitality, Tourism & Events (including trust and culture)
• Employability – THE specific skills set, the Employability Award
• Developing a Professional identify – CV’s, on-line presence
• Self- awareness – team roles and individual learning styles
• Personal Brand and Presentation

Assessment pattern

Assessment type Unit of assessment Weighting
Coursework Individual self-reflective essay (1500 words) 50
Oral exam or presentation Group presentation 50

Alternative Assessment

Group Presentation: Any student  group failing the presentation will be required to produce a group report of 1500 words during the summer resit period.

Assessment Strategy

The assessment strategy is designed to encourage students to acquire and apply knowledge and skills by examining a practical topic from a conceptual perspective. Assessments will evaluate students’ knowledge and critical understanding of how the knowledge and skills acquired in the course of the module has enabled them to reflect and develop their own identities, become more employable and more conscious of the different ethical dilemmas in and increasingly ‘glocalized’ events, tourism and hospitality industry, and how these can be addressed. Furthermore, students’ ability to interpret academic and other secondary sources and report findings in a creative and business-like manner will be tested. Thus, the summative assessment for this module consists of: a)a group presentation critically analysing corporate responsibility in selected THE organisations, presented in week 11. b) An individual 1500 word self-reflective essay. Students will reflect upon their varied skills to date and their career aspirations with the hospitality, tourism and events sectors, they will develop a skills audit, a skills action plan and an analysis of the steps required to improve their current professional skills level. A CV is required as part of this assignment, submitted in week 6. 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.

Module aims

  • Develop students’ awareness of and understanding of the wider world - and their place in it especially from events, hospitality and tourism perspectives.
  • Introduce students to a range of ethical and professional frameworks and support them in critiquing these frameworks through theories and case examples.
  • Encourage students to develop the knowledge, skills and values they need to engage with in increasingly ‘glocalized’ tourism, hospitality and events industries.
  • Encourage students to consider and reflect upon their own professional development and their future roles in addressing the range of ethical and professional conflicts and dilemmas that arise within events, hospitality and tourism.
  • Encourage students to develop their own professional identity.

Learning outcomes

Attributes Developed
001 Identify and understand a range of issues relating to globalization and ethical awareness in the events, hospitality and tourism industries CK
002 Reflect on their own understanding of world enabling them to develop arguments and voice their opinions as it relates to events, hospitality and tourism CK
003 Think about their values and what's important to them and critically analyse the role of ethics in shaping these values in an increasingly glocalized world CK
004 Recognise the importance of developing professionals who can take learning to the real world, and are capable of managing organisational resources, and dealing with ethical conflicts/dilemmas in a responsible manner CKP
005 Reflect on own personal development and the power they have to act and influence the world around them through their engagement in events, tourism and hospitality CKPT
006 Clearly articulate personal goals and evaluate progress towards their achievement CKPT

Attributes Developed

C - Cognitive/analytical

K - Subject knowledge

T - Transferable skills

P - Professional/Practical skills

Methods of Teaching / Learning

The key teaching and learning strategy is designed to encourage active, problem-based learning. By drawing reference to a range of case study examples relating to the topics and themes mentioned above, the module will provide students with the opportunity to understand and critique theory through real world cases. Such an approach will encourage students to explore and critically evaluate theoretical perspectives.

The teaching and learning methods are based around classroom-based techniques including: lectures, seminar discussions and debates, presentations, case study analysis, and role play scenarios organised in 2 hour lectures and 1 hour seminar sessions per week X 11 weeks respectively. These methods and sessions are designed explicitly to develop students’ critical ability and comprehension of the issues addressed through active, engaged learning.

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
Upon accessing the reading list, please search for the module using the module code: MAN1106

Other information


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 Tourism Management (Dual Degree with SII DUFE) BSc (Hons) 1 Compulsory A weighted aggregate mark of 40% is required to pass the module
International Tourism Management (SII DUFE) BSc (Hons) 1 Compulsory A weighted aggregate mark of 40% is required to pass the module
International Tourism Management with Transport 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
International Hospitality and 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 2020/1 academic year.