HOSPITALITY THEORY IN PRACTICE (FIELD TRIP) - 2021/2
Module code: MAN2162
In light of the Covid-19 pandemic the University has revised its courses to incorporate the ‘Hybrid Learning Experience’ in a departure from previous academic years and previously published information. The University has changed the delivery (and in some cases the content) of its programmes. Further information on the general principles of hybrid learning can be found at: Hybrid learning experience | University of Surrey.
We have updated key module information regarding the pattern of assessment and overall student workload to inform student module choices. We are currently working on bringing remaining published information up to date to reflect current practice in time for the start of the academic year 2021/22.
This means that some information within the programme and module catalogue will be subject to change. Current students are invited to contact their Programme Leader or Academic Hive with any questions relating to the information available.
This module is centred on a field trip with the aim to engage students in practical application of hospitality customer experience management. Draw on insights gained through the field trip, students are expected to adopt a critical approach to reflect and evaluate customer experience management in hospitality businesses. The module will provide the opportunity for students to researching and addressing issues surrounding customer experience management such as experiential marketing and risk management in a hospitality setting
Hospitality, Tourism & Events Management
WANG Lorna (Hosp & Tour)
Number of Credits: 15
ECTS Credits: 7.5
Framework: FHEQ Level 5
Module cap (Maximum number of students): N/A
Overall student workload
Independent Learning Hours: 117
Lecture Hours: 3
Laboratory Hours: 30
Prerequisites / Co-requisites
MAN1111 Understanding the Hospitality Business is a pre-requisite for this module.
• Customer experience management and customer experience life-cycle
• Experience design and delivery
• Experiential marketing and risk management
|Assessment type||Unit of assessment||Weighting|
|Coursework||An individual written reflexive essay 1500 words||50|
|Coursework||A group project report of 3000 words based on fieldwork||50|
In the event that a group project will not be suitable for re-assessment, an individual essay (2500 words) will be assigned.
The assessment methods are designed to encourage students to apply and further develop knowledge and skills by researching a practical topic through working on location with their peers. Assessments will evaluate students’ knowledge and critical understanding of hospitality management and customer experience management, marketing, delivery and risk management in a hospitality business setting. Students’ ability to interpret academic and other secondary sources and apply theory to practice, as well as to report their findings in a creative and business-like manner will also be tested.
Formative assessment -
Group presentation on fieldwork-based group project. Unmarked formative feedback will be provided to help the students to develop their project report.
- Introduce students to customer experience management frameworks
- Provide the opportunity for students to experience first-hand the complex practices and processes involved in customer experience design
- Allow students to comprehensively assess issues surrounding customer experience management
|001||Understand the challenges involved in marketing and managing experiences||CK|
|002||Apply conceptual knowledge on customer experience management, experiential marketing and risk management by examining a specific hospitality setting||CK|
|003||Critically evaluate the impacts of customer experiences on a hospitality business||CKT|
|004||Collecting and analysing primary and secondary data and formally present the findings||PT|
C - Cognitive/analytical
K - Subject knowledge
T - Transferable skills
P - Professional/Practical skills
Methods of Teaching / Learning
The learning and teaching methods include:
• Three main sessions before the field trip (on a cruise ship or residential hotel visits) to establish the conceptual background and brief students about the module aims, structure and assessment.
• Guest lectures with relevant hospitality managers during the field trip will also offer insight into the latest contemporary issues concerning customer experience management
• Accompanied educational visits and directed fieldwork will allow students to apply theory in practice while researching for a specific project
• A debriefing session after the field trip will summarise and conclude the module
• Group work and feedback;
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.
Upon accessing the reading list, please search for the module using the module code: MAN2162
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.
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 2021/2 academic year.