Surrey University Stag


Module code: MAN2190

Module Overview

The module is based on a fieldtrip to a destination or attraction where hospitality is an important part of the local economy. This may include both hotels and foodservice businesses that are significant source of income and employment. It will give you the opportunity to see the complex issues involved in operating a hospitality business within a destination or attraction and how industry and policy makers attempt to mitigate negative impacts. These may include issues around environmental and social impacts (The sustainability pillar), intercultural working practices and relationships with consumers (The Global and cultural pillar) and will involve application of theory in practice and research skills that support the Employability pillar. You will also develop resourcefulness and resilience in completion of tasks.

Module provider

Hospitality & Tourism Management

Module Leader

EVES Anita (Hosp & Tour)

Number of Credits: 15

ECTS Credits: 7.5

Framework: FHEQ Level 5

JACs code:

Module cap (Maximum number of students): 30

Overall student workload

Independent Learning Hours: 86

Lecture Hours: 8

Seminar Hours: 25

Guided Learning: 30

Captured Content: 1

Module Availability

Semester 1

Prerequisites / Co-requisites


Module content

The module focusses on:

  • Hospitality as part of an area or attraction (e.g. service providers, visitor attractions, industry regulation, urban governance)

  • Hospitality business planning and development (policy, strategic planning)

  • Social and economic impact evaluation

  • Environmental impact evaluation

  • Hospitality in relation to marketing of the destination

  • Inclusive and sustainable development

Assessment pattern

Assessment type Unit of assessment Weighting
Coursework Situation analysis (1000 words; individual) 30
Coursework Report (2000 words; individual) 70

Alternative Assessment

Not applicable

Assessment Strategy

The assessment strategy is designed to allow you to demonstrate your ability to use your previous knowledge (developed in other modules that you have studied during your programme) and critically evaluate how this applies in a real-life destination. It will enable you to show your ability to draw industry-appropriate conclusions based on the evidence that you collect.

Thus, the summative assessment for this module consists of:

  • An analysis of the hospitality destination using secondary data (situational analysis; 30%; 1000 words). Assesses learning outcomes 1, 4, 5.

  • A report based on observations and research in the hospitality-related destination (70%; 2000 words). Assesses learning outcomes 2, 3, 6.

Formative assessment ¿ you will present short, non-assessed, summaries of your work to date for feedback prior to submission of both assessments.

Feedback will be given as indicated above and also in class and in destination to guide work. Summative feedback indicating what you did well and what you could do to improve your work going forward will be given on submitted work.

Module aims

  • Critically analyse the social, environmental and economic impacts of the hospitality industry
  • Explore the relationships between hospitality businesses and urban environments
  • Examine how the hospitality industry and policy makers attempt to mitigate negative impacts.
  • Evaluate the various theories learned in earlier modules in practice
  • Apply research methods to collect, analyse and present data

Learning outcomes

Attributes Developed
001 1. Apply theoretical knowledge on hospitality operations and management by examining a specific location CPT
002 2. Critically evaluate the social, environmental and economic impacts of hospitality businesses at a destination CPT
003 3. Demonstrate a critical understanding of the complex relationships between the hospitality industry and urban environments CPT
004 4. Identify key stakeholders in hospitality business and policy and their interactions KC
005 5. Have a critical understanding of the role of destination branding and promotion, as it applies to hospitality offers KC
006 6. Propose strategic management and marketing objectives and strategies to key stakeholders CPT

Attributes Developed

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 enable the practical application of knowledge acquired in compulsory modules in the IHM and IHTM programmes. As such, the majority of the module is based on directed fieldwork at a destination, and problem-based learning using the hospitality destination as a case study. These approaches will allow you to apply and evaluate theory in practice, whilst conducting a prescribed project. You will work in small groups on a specific project but will write up the project individually. Delivery includes, however, lectures prior to the fieldtrip to introduce the destination or attraction, establish the theoretical background to be applied and brief you about module aims, structure and assessment. These will also seek to develop your skills and critical ability, through in-class discussions and case studies. On return, there will be a debriefing session where you and your group will discuss and present your key findings (see below), before completing your report.

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: MAN2190

Other information

This module adopts the university curriculum framework which aims to develop you with strong capabilities in Employability, Digital Capabilities, Global and Cultural Capabilities, Sustainability and Resourcefulness and Resilience. This module contributes to the development of the following capabilities:

Employability: The application of knowledge drawn from various aspects of your programme that is required to successfully complete the project associated with this module develops important skills for employability, including the ability to evaluate information and develop strong recommendations for practice.

Digital Capabilities: In this module you will access a variety of information using digital platforms and may also use digital methods to analyse data.

Global and Cultural Capabilities: During this module you will investigate intercultural relationships within businesses. As such, you will develop an understanding of the different priorities and needs of different groups.

Sustainability: You will gain key insight regarding sustainable practices within the hospitality industry and their impacts as a result of completing your assignment. This may include both environmental impacts, social impacts and financial impacts of the business on the surrounding area.

Resourcefulness and Resilience: In collecting, analysing and reporting information you will need to be resourceful and resilient. Situations surrounding data collection are often unpredictable and you will need to develop skills that enable you to adapt to the situation and develop alternative approaches if initial approaches are not successful.

There will be additional costs attached to this module in the order of £350.

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 2024/5 academic year.