BA (HONS) HOSPITALITY MANAGEMENT (TOP UP) - Undergraduate

COURSE OVERVIEW


The BA (Hons) Hospitality Management (Top Up) Degree seeks to encourage more self-managed learning through the research / management report/primary research report and links may be made to the students’ work experience in these.

The course has no options and includes six taught modules covering: Consultancy Project (Capstone), Innovation and Enterprise in the Service Sector, Meetings, Incentives, Conferences and Events (MICE), Food, Society and Culture, Visual Merchandising and Psychology and Sport and Events Tourism.

 

APPLICATION DEADLINE: 10 Jan 2020

Campus: London

Duration: Top up- 1 year

Delivery: Full-time (evenings optional), 2 days a week

Intakes: February, October

Learning Outcomes

  • Demonstrate a clear understanding of the dynamics and complexity of the hospitality industry and its sub-sectors
  • Evaluate the tasks, roles and practical problems of those in management / decision-making positions within the industry / sector
  • Develop critical thinking skills that utilises knowledge of hospitality management principles and practices to hospitality-based operations and facilities
  • Demonstrate a range of personal transferable and sector-specific skills and knowledge and make informed choices about future career direction or proceed to further study

 

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Progression

The BA (Hons) Hospitality Management (Top Up) has a wide career spectrum in travel and hotel industries, event management, food and beverage industry, entertainment industry and many more. Alternatively you can continue your academic studies by applying for master ’s degrees in different areas of hospitality.

Hospitality students during their studies may apply for membership with The Institute of Hospitality. They can progress to a master degree in a related subject.

COURSE STRUCTURE & ENTRY REQUIREMENTS


Modules are delivered through a combination of lectures, group tutorials, workshops, practical sessions led by industry experts, seminars, revision and feedback sessions. The lecture sessions focus on the theoretical underpinnings of the course whereas group tutorials focus on the application and analysis of these using a variety of means including case studies, problem solving and simulations, which together stimulate healthy academic debates. Articles from various magazines and journals will be used in addition to directed reading from text books and online materials/webinars of relevance. The teaching and learning sessions for this course take place in well-equipped classrooms and IT Labs equipped with audio-visual support. The IT Labs are equipped with a wide range of software relevant to the students’ study all of which allow students to rehearse practical aspects of the syllabus and promote a simulated working environment.

  • Research Project
  • Meetings, Incentives, Conferences and Events (MICE)

• Sports and Event Tourism
• Visual Merchandising and Psychology

  • Innovation and Enterprise in the Service Sector
  • Food, Society and Culture

This course has been designed for students who meet both of the requirements (A and B) below:

A) Applicants need a minimum of an HND or equivalent qualification in a relevant subject (with some
merit achieved).

B) Students whose medium of study at HND or equivalent qualification is not English are required to produce evidence of English language proficiency at IELTS: 6.0 or equivalents with a minimum of 5 in each component.

 

* This course will only run if there is a sufficient level of interest to ensure a satisfactory student experience and outcome.

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