Course content
We welcome students on this course for both full-time and part-time study.
For those wishing to complete the course on a part-time basis, the course is over two years. Students will be expected to study a minimum of three units per year, plus their dissertation towards the end of their second year. The timetable of when the units take place vary each year, however, the units are timetabled during daytime hours, and will be studied with fellow full-time and part-time students.
Semester One
Core Units
- Tourism Principles and Practice
This unit will provide you with an introduction to the general principles and main components of tourism. International in nature, it draws upon examples and practices from both developed and developing countries. It will provide you with an appreciation of the study of tourism as a domain within its own right.
- Business Strategy and Finance
The unit focuses on developing your in-depth understanding of the foundations of strategic analysis, strategic choice and related implementation strategies that usually tie into a corporation’s business decisions.
It also include a study of corporate finance within the context of an organisation’s sources of finance, reporting and the interpretation of financial data. This is fundamental to the broader understanding of the dynamics of leisure-based industry sectors such as tourism, hospitality, events, sports and leisure.
This unit will allow you to develop competence in the areas of human resource management and organisational behaviour appropriate to the development of a career in management in the service industries.
The unit focuses on the ‘effective manager’ by investigating the key roles and functions of service industry managers and how these may be affected by the structure and culture of the operating environment particularly in international and multinational organisations.
It explores the effective deployment, development and evaluation of human resources. You will investigate the inter-relationships between organisational roles, cultures and resource allocation in organisations.
Semester Two
Pathway Units
- International Hospitality Management
This unit will provide a rigorous introduction to all aspects of the international hospitality industry covering issues such as the services and products on offer, grading of hotels and restaurants, the purchasing of raw ingredients, production and consumption, along with other issues such as pricing.
The organisation of the industry is then considered and factors such as franchising and contracting out are evaluated in order to ensure the most appropriate organisational structure to provide hospitality.
- Operations Management for the Hospitality Industry
This unit builds-on and develops the issues in International Hospitality Management covering a range of techniques which might be considered and applied to ensure the efficient running of a hospitality operation.
The purpose is not to be prescriptive but to consider what is available, their relative strengths and weaknesses, then how they might be incorporated into various types of operations. Issues considered include forecasting demand, the measurement and planning of capacity, balancing supply and demand, productivity, product and service quality.
Option Units* - choose one
- Food and Drink
- Entrepreneurship
- Sport Tourism
- Ecotourism
- Aviation, Tourism Development & Climate Change
- Conference Tourism
- Tourism Planning and Projects (September intake only)
- Tourism Impacts & Sustainability (September intake only)
- Marketing for Tourism & Hospitality: Principles and Practice
- eTourism Marketing
- eTourism Strategies
- Managing the Visitor Experience (September intake only)
- Destination Marketing & Management (September intake only)
- Retail Marketing & Consumer Behaviour (January intake only)
- Buying and Merchandising (January intake only)
- Work placement - 30 week duration
* Options will only run if enough students have chosen them.
Semester Three
