TOURISM AND HOSPITALITY CONSULTANCY - 2021/2
Module code: MAN3164
In light of the Covid-19 pandemic, and in a departure from previous academic years and previously published information, the University has had to change the delivery (and in some cases the content) of its programmes, together with certain University services and facilities for the academic year 2020/21.
These changes include the implementation of a hybrid teaching approach during 2020/21. Detailed information on all changes is available at: https://www.surrey.ac.uk/coronavirus/course-changes. This webpage sets out information relating to general University changes, and will also direct you to consider additional specific information relating to your chosen programme.
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This a practical module that provides the opportunity for students in teams to undertake a real consultancy project on behalf of an external industry client. Students will have to use project management, interpersonal and analytical skills in order to deliver a consultancy report that meets the needs of a client. This module will enable students to draw upon the knowledge that they have acquired throughout their programme.
Hospitality, Tourism & Events Management
WINCHENBACH Anke (Hosp & Tour)
Number of Credits: 30
ECTS Credits: 15
Framework: FHEQ Level 6
JACs code: N800
Module cap (Maximum number of students): 60
Prerequisites / Co-requisites
Indicative content includes:
• The role of management consultancy
• Project management
• Preparing and costing proposals
• Basic data collection techniques
• Delivering recommendations and presenting findings
|Assessment type||Unit of assessment||Weighting|
|Project (Group/Individual/Dissertation)||Group report of 10,000 words||60|
|Project (Group/Individual/Dissertation)||Group presentation||30|
|Project (Group/Individual/Dissertation)||Individual reflection report of 1,500 words||10|
Reassessment of the group report will be conducted through a piece of extended individual essay (2500 words) that will be aligned with the module aims and outcomes. Reassessment of the group presentation will be conducted through the slides of a PowerPoint presentation (15 slides) that will be aligned with the module aims and outcomes.
The assessment strategy is designed to provide students with the opportunity to demonstrate the ability to plan, design and deliver a small tourism or hospitality consultancy project.
Thus, the summative assessment for this module consists of:
A written group project (10,000 words) and a linked group presentation that will allow students to demonstrate their ability to collect and analyse information, to formulate evidence based recommendations and to present these to the client.
An individual reflective report (1,500 words) that reflects on how the consultancy project was undertaken, the role of the individual, relationships between team members, what has been learned and how the changes to the way in which the project would be tackled if it was to be repeated.
The three assessments will be submitted during Week 11.
Formative assessment and feedback
Teams will be asked to submit an outline plan of the group project (maximum 500 words) in the third week of semester as a formative assessment. Feedback will be provided within a week from submission to allow groups to progress with the preparation of the final report (summative assessment). Each team will meet with one of the teaching staff on at least four separate occasions during the semester to provide updates on how the consultancy project is faring and to receive feedback. Written feedback will be given on both the group report and group presentation.
- • Give students the opportunity to undertake a consultancy project in tourism or hospitality.
- • Students will have the opportunity to conduct a small consultancy project for a client from inception until presenting the recommendations to the client.
- • This is a practical module which will build on students' theoretical knowledge about tourism or hospitality planning, policy, strategy and operations.
|001||• Understand and implement key stages of a hospitality and tourism consultancy project [KCT]||CKT|
|002||• Critically evaluate the role and significance of tourism in a particular tourism destination; or, hospitality in a particular organisational context [KC]||CK|
|003||• Understand and implement suitable data collection techniques [KCT]||CKT|
|004||• Suggest reasoned strategies for destination/organisational strategic planning [KCPT]||CKPT|
C - Cognitive/analytical
K - Subject knowledge
T - Transferable skills
P - Professional/Practical skills
Overall student workload
Independent Study Hours: 234
Lecture Hours: 44
Seminar Hours: 22
Methods of Teaching / Learning
The learning and teaching strategy is designed to develop students’ ability to plan, design and deliver a small hospitality or tourism consultancy project.
The learning and teaching methods include:
• lectures to illustrate theories
• guest speakers to provide links between theory and consultancy practice
• supported group work via individual group appointments
• group presentations
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: MAN3164
Programmes this module appears in
|International Hospitality and Tourism Management BSc (Hons)||2||Optional||A weighted aggregate mark of 40% is required to pass the module|
|International Tourism Management BSc (Hons)||2||Optional||A weighted aggregate mark of 40% is required to pass the module|
|International Event Management BSc (Hons)||2||Optional||A weighted aggregate mark of 40% is required to pass the module|
|International Hospitality 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 2021/2 academic year.