PROGRAMME SPECIFICATION - http://extra.shu.ac.uk



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|PROGRAMME SPECIFICATION | |

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|AWARD and ROUTE TITLE |BSc (Hons) Tourism and Hospitality Business Management |

| |BSc (Hons) International Tourism and Hospitality Business Management |

|INTERMEDIATE AWARD TITLES |BSc Tourism and Hospitality Business Management / International Tourism |

| |and Hospitality Business Management |

| |DipHE Tourism and Hospitality Business Management |

| |CertHE Tourism and Hospitality Business Management |

|Name of the Teaching Institution |Sheffield Hallam University |

|Mode(s) of Attendance |FT/ PT/ SW |

|(eg. FT/PT/SW/DL) | |

|UCAS CODE |NNVF |

|Professional/Statutory/Regulatory Body Recognising this |Hotel Catering, International Management, Tourism |

|Programme | |

|QAA Subject Benchmark Statement or other relevant external|Sport, Leisure, Tourism and Hospitality |

|reference point | |

|Date of Validation |November 2006 |

1 PROGRAMME AIMS

1. Provide core knowledge of management principles and their applications by exposure to current management practice within the tourism and hospitality industries.

2. Develop specific knowledge and skills in the key areas of tourism and hospitality management operations/services.

3. Develop problem-solving capabilities through the application of vocationally relevant managerial skills to a range of issues in tourism and hospitality business management.

4. Develop personal, professional and transferable skills that will equip students for a career in the rapidly evolving tourism and hospitality business environment and provide a foundation for continuous development of these skills.

5. Develop self-confidence, motivation and communication in order to achieve nationally acceptable educational standards.

6. Ensure that students become reflective practitioners with the capability of personal evaluation and lifelong learning.

7. Meet the requirements of the appropriate benchmark statement/professional bodies.

8. Provide opportunities for students to undertake experiential learning.

9. Develop employability skills in the key areas of tourism and hospitality management.

10. Apply and interpret relevant theory and practice in the work environment (SWE students only).

2. LEARNING OUTCOMES OF PROGRAMME

2.1 Knowledge and Understanding, by the end of the programme you will be able to demonstrate:

1. A critical understanding of the development of theories, concepts, principles and practice in tourism and hospitality management;

2. Vocationally relevant managerial skills and knowledge by exposure to professional practice in tourism and hospitality management;

3. Comprehension and evaluation of the changing business environment in which tourism and hospitality sectors operate and appreciation of the ethical issues associated with the operation and development of tourism and hospitality management;

4. Research and problem solving abilities by critically understanding methods of acquiring, interpreting and analysing information appropriate to a tourism and hospitality management context;

5. Responsibility for your own learning and continuing professional development.

2.2 Intellectual/Subject/Professional/Key skills covered within the Programme: by the end of the programme you will be able to:

1. Analyse, prioritise and critically evaluate information, concepts and processes;

2. Present a persuasive argument that displays independence of thought and action and challenges existing assumptions from a number of informed perspectives;

3. Utilise appropriate information in order to design and justify innovative solutions to complex problems.

4. Demonstrate the nature and characteristics of the tourists, tourism products, the structure of and interactions in the tourism and hospitality industries and characteristics of the hospitality industry;

5. Adopt an appropriate and sustainable business planning approach in relation to tourism and hospitality management strategy and its impact on the community and environment that it affects;

6. Demonstrate understanding of theory and best practice in respect to vocationally relevant management skills, and of their application in a range of tourism and hospitality work places ;

7. Exercise professional and ethical judgement in decision making and actions;

8. Analyse prioritise and critically evaluate information using appropriate numerical and CIT skills;

9. Continue as a reflective independent practitioner to promote your personal development and employability and life long learning;

10. Continue to develop effective communication, team leadership, negotiation and personal organisation skills.

3 LEARNING, TEACHING AND ASSESSMENT

The aims and learning outcomes of the programme as a whole are achieved, in the main, by the learning, teaching and assessment associated with individual modules. Each module has a carefully constructed curriculum and method of delivery, which are provided to students, designed to support the achievement of module outcomes, and in turn contribute to programme outcomes.

Teaching within the programme takes place both in large groups (e.g. lectures) and small groups (e.g. seminars, workshops, laboratory sessions). Tutors, using their subject expertise, introduce and explain topics, guide students in the use of materials, clarify and respond to student questions queries and comments. Teaching adopts activity-based and student-centred approaches to the facilitation of student learning.

Learning takes place both within formal teaching sessions, and during guided and independent study undertaken by students, which includes collaborative groupwork. To support guided and independent study, students are provided with tasks, exercises, resources, and references to additional useful learning materials, to access, utilise and respond to as part of their study programme. All modules are supported through the university’s virtual learning environment (Blackboard), which acts as both a repository of module information, a communication tool between tutors and students, and a medium through which active learning takes place via activities and learning packages devised by tutors.

Assessment within the programme has a number of purposes: to establish the standard of achievement of each student, to act as a guide and motivator to learning, and to provide a mechanism for feedback to students on how they are progressing in their learning. Students experience a variety of assessment approaches at each level of study (e.g. project, essay, presentation, time-constrained exercise, multiple choice test, exam). Feedback on learning takes a variety of forms e.g. oral feedback on class activities, written feedback on work undertaken outside the classroom, written feedback and marks awarded to assignments and coursework. Feedback will be provided in a timely fashion, and assessment that contributes marks for the module will be based upon assessment criteria that are made clear to students before they commence the assessed task.

Learning, teaching and assessment activities encourage students to develop key skills (e.g. problem solving, numeracy, IT skills) as well as a deep and critical knowledge of the subject matter of the programme, and are also designed to foster those employability attributes (e.g. reflection on learning, personal development planning, interpersonal communication skills) identified as important in modern organisations. Students produce a personal development portfolio, which acts as a mechanism for driving and reflecting upon personal development, as a key part of learning at all levels, that draws upon the academic, social and life experiences of students.

4 PROGRAMME DESIGN AND STRUCTURE

This course gives you the skills and knowledge you need to maximise your employability in the global service industries of tourism and hospitality.

If you wish, you can focus your studies on tourism or hospitality. You do this by choosing two modules from one subject area and one from the other each year.

Specific foundation modules give you the essential underpinning knowledge of the tourism and hospitality industry and its markets. You also study management foundation modules to help you understand the key business principles in tourism and hospitality business management.

Throughout the course, you develop investigation and study skills to help you study successfully.

You take part in seminars, workshops and practical projects in our first class facilities at City Campus. Fieldwork and site visits are part of your studies. We use visiting speakers from industry to stimulate debate.

After your second year, you can take a one year paid work placement. We help you to find a high quality placement, which are a valuable way of increasing your employability and starting salary after you graduate.

Past students have worked at • The Old Toad, Rochester, New York State • Alton Towers • Fairmont Chateau, Whistler • Connemara Coast Hotel, Galway • North Lincolnshire CC • Malmaison, Leeds.

The international award places greater emphasis on the global hospitality and tourism industries and you must take a work placement or study period abroad.

There is a growing demand worldwide for employees with degrees in tourism and hospitality business management and our graduates have gone on to build careers in both areas.

Year one mandatory modules

• introduction to finance • introduction to marketing • contemporary business environment • the human side of organisations • professional and academic development

Year one electives (three from)

• understanding tourism as a business • tourist behaviour • understanding food and beverage operations • understanding hospitality resources

Year two mandatory modules

• operations and project management • management accounting • contemporary thinking in marketing • human resource management • researching in your industry sector • applied field project

Year two electives

• food and beverage operations management • hospitality resources management • business tourism • hospitality events management • small business hospitality and tourism management • European tourism field visit

• tourism and development • tourism and hospitality promotion

Year three

• optional work placement

Final year mandatory modules

• strategic management • contemporary challenges for tourism • project

Final year electives

• tourism and the media or conference and meetings management • hospitality facilities management or 'entrepreneurship and innovation' and the hospitality industry • international tourism and hospitality marketing planning or sustainable tourism planning

5 PROGRESSION/CAREER ROUTES

Possible progression or career routes after you have completed this programme include

Our graduates have found careers with • major tour operators • hotel corporations for example ACCOR, Fairmont Hotels in Washington, DC • travel agencies • transport operators for example Thomson and Virgin Atlantic • leading visitor attractions • restaurants and the licensed trade • conference and event organisers • specialist consultants.

6 ENTRY REQUIREMENTS AND ENTRY PROFILE

6.1 Specific Entry Requirements for entry to the initial stage of this programme are

|Academic Qualifications (including A / AS level grades |Normally five GCSEs at grade C or above, including English |

|and subjects, where applicable) |language and mathematics, plus one of the following |

| |• 200 points with at least 140 from two GCE/VCE A levels. AS |

| |levels may count towards these points. |

| |• pre - 2002 A levels - 14 points from at least two A levels. |

| |• GNVQ - advanced level 3 with merit. |

| |• pre -2003 BTEC/SCOTVEC/National Certificate/Diploma - pass with|

| |two distinctions and eight merits. |

| |• Access - 36 credits at level 3 and 12 credits at level 2 from |

| |an Open College Network - accredited course. |

|Level of English language capability |IELTS score of 6.0, or a TOEFL score of 570 (old) or 235 (new) |

| |for overseas students whose first language is not English. |

|Any other specific, formally certified qualifications | |

|Previous relevant work or work-related experience | |

|Any specific articulation arrangements recognised for | |

|this programme | |

|Professional qualifications | |

|Any other specific entry requirements | |

6.2 APPLICANT ENTRY PROFILE: the knowledge, skills and qualities etc. required to enable you to benefit from, and succeed on the programme of study are

A good standard of educational attainment, as indicated by the admissions criteria for the programme, plus a genuine enthusiasm and commitment to the subject area of the programme of study for which you are applying. In addition, you should possess a desire to develop the skills and competencies required to succeed in higher education, and subsequently in your chosen professional or vocational area.

6.3 The University will select non-standard entrants to the programme in the following ways

We welcome applications from people of any age. If you are 21 or older, there may be some flexibility in entry requirements provided you have other relevant learning or experience. This may be formally accredited learning (ie where you have certificates to indicate the learning that has taken place and associated achievement) which is not covered in the above admissions requirements, experiential learning (ie learning which has taken place in contexts such as paid work, voluntary work, self employment, or through other aspects of life experience), or a combination of the two.

We look for evidence of experiential learning through such things as job descriptions, references, reflective personal statements, and interviews with course leaders and admissions tutors. Having reviewed the evidence we will then make a judgement as to whether or not you will benefit from and are likely to complete the course successfully.

6.4 Use of Prior Credit (APCL/APEL): prior certificated credit or prior experiential credit may be used within the Programme in the following ways

With prior certified learning (APCL), applicants may gain exemption from certain elements of the course, subject to standard University approval procedures. For example, students wishing to transfer from another degree course, at Sheffield Hallam University, or elsewhere, may gain exemption from specific level 4 modules, or may apply for direct entry to Level 5 or Level 6 of the course. In both these cases, equivalence would need to be established between the learning outcomes previously achieved and those of the modules or levels for which exemptions were sought.

With prior experiential learning (APEL), University approval procedures will also apply, ie an applicant will have to evidence how the Learning Outcomes of the module(s) against which APEL is being sought have been met.

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