International Hospitality Management BSc (Hons) - 2022/3

Awarding body

University of Surrey

Teaching institute

University of Surrey

Framework

FHEQ Level 6

Final award and programme/pathway title

BSc (Hons) International Hospitality Management

Subsidiary award(s)

Award Title
CertHE International Hospitality Management
Ord International Hospitality Management
DipHE International Hospitality Management

Modes of study

Route code Credits and ECTS Credits
Full-time UKA10002 360 credits and 180 ECTS credits
Full-time with PTY UKA10002 480 credits and 240 ECTS credits

QAA Subject benchmark statement (if applicable)

Events, Hospitality, Leisure, Sport and Tourism

Other internal and / or external reference points

N/A

Faculty and Department / School

Faculty of Arts and Social Sciences - Hospitality & Tourism Management

Programme Leader

KIM Bora (Hosp & Tour)

Date of production/revision of spec

17/09/2023

Educational aims of the programme

  • Be truly international
  • Be grounded in an ethos of sustainability
  • Develop individuals who are recognised as professionals in their field
  • Reflect current industry practice and research themes
  • Provide a professional, creative, dynamic and supportive learning environment
  • Recognise the role of the wider university in supporting the development of the individual
  • Be distinctive yet integrated and can be tailored to specialist interest
  • Produce employable individuals who reflect the characteristics of the `surrey hospitality and tourism management graduate'
  • On successful completion of the BSc level of study, students will be: Thinkers - They exercise initiative in applying thinking skills critically and creatively to recognize and approach complex problems, and make reasoned, ethical decisions
  • On successful completion of the BSc level of study, students will be: Achievers -They get things done in an effective, efficient and timely manner. They demonstrate adaptability and resilience when coping with complexity, applying creativity appropriately.
  • On successful completion of the BSc level of study, students will be: Communicators- They understand and express ideas and information confidently and creatively in a variety of communication modes. They work effectively and willingly in collaboration with others.
  • On successful completion of the BSc level of study, students will be: Inquirers - They develop their natural curiosity and actively enjoy learning. They acquire the skills necessary to conduct inquiry and research and show independence in learning.
  • On successful completion of the BSc level of study, students will be: Informed Risk-takers- They approach unfamiliar situations and uncertainty with courage and forethought, and have the independence of spirit to explore new roles, ideas and strategies.
  • These graduates will strive to be: Knowledgeable - They explore concepts, ideas and issues that have local and global significance. In so doing, they acquire in-depth knowledge and develop understanding across a broad and balanced range of disciplines. ·
  • These graduates will strive to be: Open-minded - They understand and appreciate their own cultures and personal histories, and are open to the perspectives, values and traditions of other individuals and communities. They are accustomed to seeking and evaluating a range of points of view, and are willing to grow from the experience.
  • These graduates will strive to be: Balanced - They understand the importance of intellectual, physical and emotional balance to achieve personal wellbeing for themselves and others.
  • These graduates will strive to be: Caring - They show empathy, compassion and respect towards the needs and feelings of others. They have a personal commitment to service, and act to make a positive difference to the lives of others and to the environment.
  • These graduates will strive to be: Reflective - They give thoughtful consideration to their own learning and experience. They are able to assess and understand their strengths and limitations in order to support their learning and personal development.
  • These graduates will strive to be: Principled - They act with integrity and honesty, with a strong sense of fairness, justice and respect for the dignity of the individual, groups and communities. They take responsibility for their own actions and the consequences that accompany them. They are brave and articulate in defending their beliefs.
  • These graduates will strive to be: Professional -They utilize their independent judgement within an ethical framework in carrying out their responsibilities. They demonstrate commercial awareness within an international context.
  • The School of Hospitality and Tourism Management (SHTM) strives to provide an excellent, world-leading learning and teaching environment that is both research- and industry-led in order to equip students with the necessary values and skills to embark on a successful, professional career in the Hospitality and Tourism sectors. A graduate from SHTM will therefore be provided with the opportunities to develop the following skills and values:
  • Graduates will be professional and knowledgeable of current industry practices. They will be provided the opportunity to develop a sense of professional community, culture and identity through a range of applied learning experiences. Through such experiences students will learn the value of effective leadership through partnerships and collaboration.
  • Graduates will be encouraged to achieve excellence in scholarship.
  • Graduates will be ethical and responsible in their behaviour and attitude. Their learning will be underpinned by issues of sustainability: social, environmental and economic awareness. They will be encouraged to become responsible, socially aware and inclusive in their understanding of business and society as they develop as honest professionals.
  • Graduates will be encouraged to achieve excellence in personal and professional development and activity. They will recognise the importance of working to high standards to realise and retain excellence and quality in their chosen profession.
  • Graduates will be encouraged to be confident and determined in their abilities. This will be grounded in an ability to critically analyse issues within their context and develop sound, rational solutions to problems identified. Such confidence will be grounded in ability and competence.
  • Graduates will be encouraged to be creative and innovative. They should be constructive risk-takers: adaptive and forward-thinking with an understanding of existing and emergent industry trends. Graduates will be ambitious and enthusiastic.
  • In order to realise these values, graduates will be provided with the opportunities to develop and refine the following key skills:
  • Critical thinking and analysis. Graduates will be encouraged to develop their ability to critically analyse both theoretical and applied material through a range of learning techniques.
  • Applied thinking. By working in collaboration with a series of industry partners, graduates will have the opportunity to apply theory to practice. This will arise through several opportunities such as: guest lectures, seminars, case studies, applied dissertation, collaborative module provision with industry partners, simulations, internships, and professional training.
  • These graduates will strive to be: Reflective. Graduates will be encouraged to reflect not only on their learning experience but on their personal and professional development throughout the course of their studies.
  • Problem-solving. By working independently and in teams, graduates will build experience of both theoretical and applied problem-solving.
  • Team work. Through group work graduates will be encouraged to develop the efficiency of their verbal and written communication skills, interpersonal skills, negotiation and time management skills. In doing so, they will be required to balance independent working with working in groups, to achieve deadlines to the highest standards possible.
  • Communication skills. As indicated above, graduates will have a range of opportunities to refine their verbal and written communication skills. For example, presentation skills, ability to contribute constructively to discussions and debates both within group work and in class-based discussions, and use of technology (e.g. podcasting and website construction). They will develop written skills through essay and report writing in a range of contexts (e.g. theoretical essays through to devising business plans and industry-led projects). Such opportunities will also refine skills of editing, design and formatting that are essential in a professional career.

Programme learning outcomes

Attributes Developed Awards Ref.
Demonstrate relevant knowledge and understanding of organisations, the external environment in which they operate and how they are managed K BSc (Hons)
Appreciate the effects of change on and within organisations and their likely responses. K BSc (Hons)
Demonstrate an understanding of the theory and practice of management K BSc (Hons)
Demonstrate a comprehensive and detailed knowledge of the key disciplines relevant to their chosen degree pathway K BSc (Hons)
Critically evaluate their knowledge and understanding of subject disciplines and the application of management approaches and techniques to industrial situations C BSc (Hons)
Select and apply multi-disciplinary management techniques to complex problems, analyse results, draw appropriate conclusions and present the results in an appropriate format C BSc (Hons)
Demonstrate an awareness of the ethical issues likely to arise in the conduct of business and professional practice and an ability to formulate solutions through dialogue with peers, clients, mentors and the wider community C BSc (Hons)
Recognise and acknowledge the full range of stake­ holder interests in making management decisions and critically evaluate their impacts C BSc (Hons)
Demonstrate professional levels of competence in a broad range of skills that are relevant to the needs of future managers, executives and other professionals, irrespective of their sector of operation, especially in the areas of communication; critical thinking, analysis and synthesis; numeracy; reasoning; presentation; computing; report writing; problem solving; research; interactive and group skills. T BSc (Hons)
Demonstrate relevant knowledge and understanding of organisations, the external environment in which they operate and how they are managed K Ord
Appreciate the effects of change on and within organisations and their likely responses K Ord
Demonstrate an understanding of the theory and practice of management K Ord
Demonstrate a detailed knowledge of the key disciplines relevant to their chosen degree pathway K Ord
Evaluate their knowledge and understanding of subject disciplines and the application of management approaches and techniques to industrial situations C Ord
Select and apply multi-disciplinary management techniques to complex problems, analyse results, draw appropriate conclusions and present the results in an appropriate format C Ord
Demonstrate an awareness of the ethical issues likely to arise in the conduct of business and professional practice and an ability to formulate solutions through dialogue with peers, clients, mentors and the wider community C Ord
Recognise and acknowledge the full range of stakeholder interests in making management decisions and evaluate their impacts C Ord
Demonstrate professional level of competence in a range of skills that are relevant to the needs of future managers, irrespective of their sector of operation, especially in the areas of communication; critical thinking, analysis and synthesis; numeracy; reasoning; presentation; computing; report writing; problem solving; research; interactive and group skills. T Ord
Demonstrate relevant knowledge and understanding of organisations, the external environment in which they operate and how they are managed K DipHE
Appreciate the effects of change on and within organisations and possible responses K DipHE
Demonstrate some understanding of the theory and practice of management K DipHE
Demonstrate some knowledge of the key disciplines relevant to their chosen degree pathway K DipHE
Evaluate their knowledge and understanding of subject disciplines and the application of management approaches and techniques to industrial situations C DipHE
Select and apply management techniques to well defined problems, analyse results, draw appropriate conclusions and present the results in an appropriate format C DipHE
Demonstrate an awareness of the ethical issues likely to arise in the conduct of business and professional practice and an ability to formulate possible solutions C DipHE
Recognise and acknowledge the full range of stake­ holder interests in making management decisions and identify their impacts C DipHE
Demonstrate some professional level of competence in a range of skills that are relevant to the needs of future managers, irrespective of their sector of operation, especially in the areas of communication; critical thinking, analysis; numeracy; reasoning; presentation; computing; report writing; problem solving; interactive and group skills. T DipHE
Demonstrate relevant knowledge and understanding of organisations, the external environment in which they operate K CertHE
Appreciate the effects of change on and within organisations K CertHE
Demonstrate a limited understanding of the theory and practice of management K CertHE
Demonstrate a limited knowledge of the key disciplines relevant to their chosen degree pathway K CertHE
Select and apply management techniques to simple problems, analyse results, draw appropriate conclusions and present the results in an appropriate format C CertHE
Demonstrate an awareness of the ethical issues likely to arise in the conduct of business and professional practice C CertHE
Recognise and acknowledge the range of stakeholder interests in making management decisions C CertHE
Demonstrate limited professional competence in skills relevant to the needs of future managers, irrespective of their sector of operation, especially in the areas of communication; critical thinking; numeracy; presentation; computing; report writing; interactive and group skills. T CertHE

Attributes Developed

C - Cognitive/analytical

K - Subject knowledge

T - Transferable skills

P - Professional/Practical skills

Programme structure

Full-time

This Bachelor's Degree (Honours) programme is studied full-time over three academic years, consisting of 360 credits (120 credits at FHEQ levels 4, 5 and 6). All modules are semester based and worth 15 credits with the exception of project, practice based and dissertation modules.
Possible exit awards include:
- Bachelor's Degree (Ordinary) (300 credits)
- Diploma of Higher Education (240 credits)
- Certificate of Higher Education (120 credits)

Full-time with PTY

This Bachelor's Degree (Honours) programme is studied full-time over four academic years, consisting of 480 credits (120 credits at FHEQ levels 4, 5, 6 and the optional professional training year). All modules are semester based and worth 15 credits with the exception of project, practice based and dissertation modules.
Possible exit awards include:
- Bachelor's Degree (Ordinary) (300 credits)
- Diploma of Higher Education (240 credits)
- Certificate of Higher Education (120 credits)

Programme Adjustments (if applicable)

N/A

Modules

Year 1 - FHEQ Level 4

Module code Module title Status Credits Semester
MAN1062 BUSINESS ENVIRONMENT Compulsory 15 1
MAN1064 RESTAURANT OPERATIONS Compulsory 15 1
MAN1078 RESTAURANT MANAGEMENT Compulsory 15 2
MAN1111 THE HOSPITALITY BUSINESS Compulsory 15 1
MAN1106 GLOBAL CITIZENSHIP Compulsory 15 1
MAN1110 FINANCIAL ACCOUNTING IN SERVICE INDUSTRIES Compulsory 15 2
MAN1112 SPECIALITY OPERATIONS IN HOSPITALITY Compulsory 15 2
MAN1130 SERVICES MARKETING Compulsory 15 2

Module Selection for Year 1 - FHEQ Level 4

N/A

Year 2 - FHEQ Level 5

Module code Module title Status Credits Semester
MAN2094 MARKETING COMMUNICATIONS Optional 15 1
MAN2108 BUSINESS LAW Optional 15 2
MAN2112 MANAGING ORGANISATIONS AND HUMAN RESOURCES Compulsory 15 2
MAN2113 OPERATIONS ANALYSIS Compulsory 15 2
MAN2121 ROOMS DIVISION MANAGEMENT Compulsory 15 2
MAN2130 TECHNOLOGY, MEDIA AND DATA Optional 15 2
MAN2149 CONSUMER BEHAVIOUR Compulsory 15 1
MAN2154 APPLIED FINANCIAL MANAGEMENT IN SERVICES Compulsory 15 1
MAN2159 GASTRONOMY Optional 15 2
MAN2161 UNDERSTANDING HOTEL REVENUE MANAGEMENT Compulsory 15 1
MAN2153 INTERCULTURAL MANAGEMENT IN HOSPITALITY & TOURISM Optional 15 1

Module Selection for Year 2 - FHEQ Level 5

Students need to take one optional module in Semester 1 and one optional module in Semester 2.

Year 3 - FHEQ Level 6

Module code Module title Status Credits Semester
MAN3092 INTERNATIONAL HOSPITALITY OPERATIONS MANAGEMENT Compulsory 15 1
MAN3113 STRATEGIC ANALYSIS OF HOSPITALITY COMPANIES Compulsory 15 2
MAN3127 HOTEL INVESTMENT Optional 15 2
MAN3128 HOSPITALITY EVENTS MANAGEMENT Optional 15 1
MAN3131 EMPLOYMENT LAW Optional 15 1
MAN3140 INNOVATION AND DEVELOPMENT IN RESTAURANT OPERATIONS Optional 15 2
MAN3149 LEADERSHIP Optional 15 1
MAN3151 ENTREPRENEURSHIP IN THE HOSPITALITY, TOURISM AND EVENTS INDUSTRY Optional 15 2
MAN3160 BUSINESS RESEARCH METHODS Compulsory 15 1
MAN3167 ADVANCED REVENUE MANAGEMENT Optional 15 1
MAN3161 DISSERTATION Optional 30 2
MAN3162 MENTORING AND PROFESSIONAL DEVELOPMENT Optional 30 2
MAN3164 HOSPITALITY, TOURISM AND EVENTS CONSULTANCY Optional 30 2
MAN3168 INNOVATION AND NEW PRODUCT DESIGN Optional 30 2
MAN3169 BUSINESS PLAN Optional 30 2
MAN3163 DIGITAL MARKETING IN TOURISM, HOSPITALITY AND EVENTS Optional 15 2

Module Selection for Year 3 - FHEQ Level 6

Students need to take one optional module in Semester 1 and choose one 30 credit module and one 15 credit optional module in Semester 2.

Year 1 (with PTY) - FHEQ Level 4

Module code Module title Status Credits Semester
MAN1062 BUSINESS ENVIRONMENT Compulsory 15 1
MAN1064 RESTAURANT OPERATIONS Compulsory 15 1
MAN1078 RESTAURANT MANAGEMENT Compulsory 15 2
MAN1111 THE HOSPITALITY BUSINESS Compulsory 15 1
MAN1106 GLOBAL CITIZENSHIP Compulsory 15 1
MAN1110 FINANCIAL ACCOUNTING IN SERVICE INDUSTRIES Compulsory 15 2
MAN1112 SPECIALITY OPERATIONS IN HOSPITALITY Compulsory 15 2
MAN1130 SERVICES MARKETING Compulsory 15 2

Module Selection for Year 1 (with PTY) - FHEQ Level 4

N/A

Year 2 (with PTY) - FHEQ Level 5

Module code Module title Status Credits Semester
MAN2094 MARKETING COMMUNICATIONS Optional 15 1
MAN2108 BUSINESS LAW Optional 15 2
MAN2112 MANAGING ORGANISATIONS AND HUMAN RESOURCES Compulsory 15 2
MAN2113 OPERATIONS ANALYSIS Compulsory 15 2
MAN2121 ROOMS DIVISION MANAGEMENT Compulsory 15 2
MAN2130 TECHNOLOGY, MEDIA AND DATA Optional 15 2
MAN2149 CONSUMER BEHAVIOUR Compulsory 15 1
MAN2154 APPLIED FINANCIAL MANAGEMENT IN SERVICES Compulsory 15 1
MAN2159 GASTRONOMY Optional 15 2
MAN2161 UNDERSTANDING HOTEL REVENUE MANAGEMENT Compulsory 15 1
MAN2153 INTERCULTURAL MANAGEMENT IN HOSPITALITY & TOURISM Optional 15 1

Module Selection for Year 2 (with PTY) - FHEQ Level 5

Students need to take one optional module in Semester 1 and one optional module in Semester 2.

Year 3 (with PTY) - FHEQ Level 6

Module code Module title Status Credits Semester
MAN3092 INTERNATIONAL HOSPITALITY OPERATIONS MANAGEMENT Compulsory 15 1
MAN3113 STRATEGIC ANALYSIS OF HOSPITALITY COMPANIES Compulsory 15 2
MAN3127 HOTEL INVESTMENT Optional 15 2
MAN3128 HOSPITALITY EVENTS MANAGEMENT Optional 15 1
MAN3131 EMPLOYMENT LAW Optional 15 1
MAN3140 INNOVATION AND DEVELOPMENT IN RESTAURANT OPERATIONS Optional 15 2
MAN3149 LEADERSHIP Optional 15 1
MAN3151 ENTREPRENEURSHIP IN THE HOSPITALITY, TOURISM AND EVENTS INDUSTRY Optional 15 2
MAN3160 BUSINESS RESEARCH METHODS Compulsory 15 1
MAN3167 ADVANCED REVENUE MANAGEMENT Optional 15 1
MAN3161 DISSERTATION Optional 30 2
MAN3162 MENTORING AND PROFESSIONAL DEVELOPMENT Optional 30 2
MAN3164 HOSPITALITY, TOURISM AND EVENTS CONSULTANCY Optional 30 2
MAN3168 INNOVATION AND NEW PRODUCT DESIGN Optional 30 2
MAN3169 BUSINESS PLAN Optional 30 2
MAN3163 DIGITAL MARKETING IN TOURISM, HOSPITALITY AND EVENTS Optional 15 2

Module Selection for Year 3 (with PTY) - FHEQ Level 6

Students need to take one optional module in Semester 1 and choose one 30 credit module and one 15 credit optional module in Semester 2.

Professional Training Year (PTY) -

Module code Module title Status Credits Semester
MANP006 PROFESSIONAL TRAINING YEAR MODULE (FULL-YEAR WORK) Core 120 Year-long
MANP008 PROFESSIONAL TRAINING YEAR MODULE (WORK-STUDY 50/50) Core 120 Year-long

Module Selection for Professional Training Year (PTY) -

NA

Opportunities for placements / work related learning / collaborative activity

Associate Tutor(s) / Guest Speakers / Visiting Academics Y
Professional Training Year (PTY) Y
Placement(s) (study or work that are not part of PTY) N
Clinical Placement(s) (that are not part of the PTY scheme) N
Study exchange (Level 5) Y
Dual degree N

Quality assurance

The Regulations and Codes of Practice for taught programmes can be found at:

https://www.surrey.ac.uk/quality-enhancement-standards

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 2022/3 academic year.