TOURISM AND HOSPITALITY CONSULTANCY - 2021/2
Module code: MAN3164
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 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
Overall student workload
Workshop Hours: 6
Independent Learning Hours: 201
Lecture Hours: 11
Seminar Hours: 49
Guided Learning: 22
Captured Content: 11
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 10000 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
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|
|International Tourism Management with Transport 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.