International Hospitality and Tourism Management BSc (Hons) - 2025/6

Awarding body

University of Surrey

Teaching institute

University of Surrey

Framework

FHEQ Level 6

Final award and programme/pathway title

BSc (Hons) International Hospitality and Tourism Management

Subsidiary award(s)

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

Modes of study

Route code Credits and ECTS Credits
Full-time UKA10003 360 credits and 180 ECTS credits
Full-time with PTY UKA10003 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

25/06/2024

Educational aims of the programme

  • The programme aims to be truly international
  • The programme aims to be grounded in an ethos of sustainability
  • The programme aims to develop individuals who are recognised as professionals in their field
  • The programme aims to reflect current industry practice and research themes
  • The programme aims to provide a professional, creative, dynamic and supportive learning environment
  • The programme aims to recognise the role of the wider university in supporting the development of the individual
  • The programme aims to be distinctive yet integrated and can be tailored to specialist interest
  • The programme aims to produce employable individuals who reflect the characteristics of the `surrey hospitality and tourism management graduate'
  • 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
  • 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.
  • Graduates will be provided with the opportunities to develop and refine critical thinking and analysis skills. Graduates will be encouraged to develop their ability to critically analyse both theoretical and applied material through a range of learning techniques.
  • Graduates will be provided with the opportunities to develop and refine applied thinking skills. 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.
  • Graduates will be provided with the opportunities to develop and refine reflective skills. 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.
  • Graduates will be provided with the opportunities to develop and refine problem-solving skills. By working independently and in teams, graduates will build experience of both theoretical and applied problem-solving.
  • Graduates will be provided with the opportunities to develop and refine team work skills. 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.
  • Graduates will be provided with the opportunities to develop and refine 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.
Critically analyse the role of sustainability from a range of stakeholder perspectives in the international hospitality sector KC BSc (Hons)
Showcase coherent and detailed knowledge of the hospitality sector sufficient to undertake managerial tasks at a professional level KP Ord, BSc (Hons)
Demonstrate agile, resourceful application of the relevant managerial skills in the global hospitality sector PT BSc (Hons)
Critically evaluate and creatively use a range of digital technologies for information, communication, and problem-solving in contemporary business contexts CPT DipHE, Ord, BSc (Hons)
Show a developed appreciation of and respect for diverse perspectives in the international context of the hospitality sector KC CertHE, DipHE, Ord, BSc (Hons)
Display a critical awareness of the Global Challenges affecting the hospitality sector KC CertHE, DipHE, Ord, BSc (Hons)
Select, evaluate and synthesise a wide range of academic and industry resources CP DipHE, Ord, BSc (Hons)
Demonstrate effective decision-making skills in complex and unpredictable contexts PT Ord, BSc (Hons)
Display the qualities and transferable skills necessary to exercise initiative and personal responsibility in hospitality employment PT CertHE, DipHE, Ord, BSc (Hons)
Apply critical thinking skills and knowledge to appreciate the inter-relationships between hospitality sub-sectors and stakeholders KCP Ord, BSc (Hons)
Devise and communicate solutions to solve current problems in hospitality using ideas and techniques which may challenge current business practices PT BSc (Hons)
Engage and debate current research and advanced professional practice at the forefront of hospitality practice KC Ord, BSc (Hons)
Display independent and reflective thought needed to undertake continuing professional development required of a career in the global hospitality industry PT DipHE, Ord, BSc (Hons)
Demonstrate systematic knowledge and understanding of issues related to Equality, Diversity and Inclusion relevant to management in the international hospitality industry KPT DipHE, Ord, BSc (Hons)
Display an ability to deploy accurately established techniques to build creative and/or innovative solutions to existing problems in the hospitality industry CP BSc (Hons)
Communicate information, ideas, problems and solutions to both specialist and non-specialist audiences PT DipHE, Ord, BSc (Hons)

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 3 - FHEQ Level 6

Module Selection for Year 3 - FHEQ Level 6

Students need to take 2 optional modules in Semester 1

For Semester 2, students need to take:
1 optional 15 credit module from: MAN3233 (Tourism Innovation) and MAN3231 (Contemporary Hospitality Operations Management)
1 optional 15 credit module from: MAN3127 (Hotel Investment), MAN3140 (Innovation % Development in Restaurant Operations), MAN3156 (Strategic Brand Management) and MAN3230 (Destination Management)
1 optional 30 credit module from: MAN3161 (Dissertation), MAN3162 (Mentoring & Professional Development) MAN3164 (Hospitality, Tourism and Events Consultancy) and MAN3169 (Business Plan)

**In order to select MAN3237 (Strategic Revenue Management) students must have taken MAN2161 (Understanding Hotel Revenue Management) in second year.

Year 3 (with PTY) - FHEQ Level 6

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

Students need to take 2 optional modules in Semester 1

For Semester 2, students need to take:
1 optional 15 credit module from: MAN3233 (Tourism Innovation) and MAN3231 (Contemporary Hospitality Operations Management)
1 optional 15 credit module from: MAN3127 (Hotel Investment), MAN3140 (Innovation % Development in Restaurant Operations), MAN3156 (Strategic Brand Management) and MAN3230 (Destination Management)
1 optional 30 credit module from: MAN3161 (Dissertation), MAN3162 (Mentoring & Professional Development) MAN3164 (Hospitality, Tourism and Events Consultancy) and MAN3169 (Business Plan)

**In order to select MAN3237 (Strategic Revenue Management) students must have taken MAN2161 (Understanding Hotel Revenue Management) in second year.

Professional Training Year (PTY) -

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

Module Selection for Professional Training Year (PTY) -

N/A

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 Y

Other information

Through taking this BSc in International Event Management, students will gain an understanding of the international events industry, and develop the knowledge, skills and insights required to make impactful changes in the international events industry. Through developing critical thinking, analytical skills and techniques in operations and management, the programme will support students to demonstrate the academic knowledge and professional skills required to compete on a global stage. Towards this end, the programme will develop students¿ understanding of management in national and international events management contexts, by integrating theory, practice and application of knowledge.

The BSc in International Event Management will foster highly sought-after graduates who are equipped with the following characteristics consistent with the Five Pillars of the Surrey Framework:

¿ Critical and creative thinkers who employ of evidence-based reasoning; apply multiple perspectives of business issues, and recognise distinctive contribution of management and technologies into real-world issues
¿ Globally and culturally intelligent demonstrating awareness of, and respect for, intercultural variations in business and technologies, respecting diversity and, promoting equality
¿ Resourceful and resilient in outlook with a growth mindset, reflecting and learning from own performance and experience and demonstrating confidence in responding effectively to opportunities, challenges, problems, and setbacks
¿ Effective communicators who can professionally present their idea both in written and verbal communication via various media
¿ Ethically, socially, and environmentally responsible, demonstrating awareness of the potential solutions for the promotion of inclusion, diversity, social justice, and sustainable behaviour
¿ Digitally competent, demonstrating skills, knowledge, critical, and creative use of a wide range of digital technologies for information, communication, and problem-solving in all aspects of life
¿ Future events industry leaders who can address industry needs and societal challenges, presenting necessary skills and mindset, continuing to make a difference in the international events industry

These characteristics and qualities embody our institutional educational commitment to developing learners with strong capabilities in the following five areas: Employability, Digital Capabilities, Global and Cultural Capabilities, Sustainability, and Resourcefulness and Resilience.

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 2025/6 academic year.