Module title: International Hospitality

SCQF level: 10:
SCQF credit value: 20.00
ECTS credit value: 10

Module code: TSM10901
Module leader: Michael Herriott
School The Business School
Subject area group: Tourism and Languages
Prerequisites

To study this modules you will need the learning equivalent to the module listed or to have passed this module:
Hospitality Business Development (TSM09101)

2017/8, Trimester 3, Face-to-Face, Edinburgh Napier University
Occurrence: 002
Primary mode of delivery: Face-to-Face
Location of delivery: HONG KONG
Partner: Edinburgh Napier University
Member of staff responsible for delivering module: Michael Herriott
Module Organiser:


Learning, Teaching and Assessment (LTA) Approach:
Learning & teaching methods including their alignment to LOs
LO1-5: Each taught input uses a variety of methods including lectures, group discussions and activities in order to foster active and collaborative student learning. Audio-visual resources and case studies are used to help students relate theory to practice. Directed reading and other study tasks encourage more personalised learning, as does the research and preparation required by the module assessment, which empowers students to take responsibility for their own investigation. The oral presentation in support of the Individual Report further facilitates both individual and collaborative learning. Industry speakers and visits provide further valuable learning support.

Embedding of employability/PDP/scholarship skills
LO1-5: The range of teaching and learning approaches used within the module is designed to not only encourage deeper learning, but also to develop skills such as information retrieval, interpretation and analysis, and oral and written presentation styles. The close alignment of the module to industry through, for example, the use of guest speakers, and the need for students to undertake primary research for the module assessment, helps embed such skills as scholarship, critical thinking, oral communication, information retrieval and academic literacy. The oral presentation requires the preparation of appropriate supporting slides and thus helps develop not only oral and written communication skills, but also effective presentation technique.

Assessment (formative and summative)
LO1-3: An element of the summative assessment is based upon the preparation of an Individual Report, for submission at the beginning of Week 7. This is accompanied by a short Oral Presentation, subsequently delivered during Weeks 7-12. The student is required to investigate, and critically review, the nature and characteristics of the hospitality business in a designated country, as well as evaluate the as

Formative Assessment:
The University is currently undertaking work to improve the quality of information provided on methods of assessment and feedback. Please refer to the section on Learning and Teaching Approaches above for further information about this module’s learning, teaching and assessment practices, including formative and summative approaches.

Summative Assessment:
The University is currently undertaking work to improve the quality of information provided on methods of assessment and feedback. Please refer to the section on Learning and Teaching Approaches above for further information about this module’s learning, teaching and assessment practices, including formative and summative approaches.

Student Activity (Notional Equivalent Study Hours (NESH))
Mode of activityLearning & Teaching ActivityNESH (Study Hours)
Face To Face Lecture 12
Face To Face Seminar 12
Independent Learning Guided independent study 176
Total Study Hours200
Expected Total Study Hours for Module200


Assessment
Type of Assessment Weighting % LOs covered Week due Length in Hours/Words
Report 50 1-3 7 HOURS= 0, WORDS= 0
Centrally Time Tabled Examination 50 1,4,5 14-15 HOURS= 0, WORDS= 0
Component 1 subtotal: 50
Component 2 subtotal: 50
Module subtotal: 100
2018/9, Trimester 2, Face-to-Face, Edinburgh Napier University
Occurrence: 001
Primary mode of delivery: Face-to-Face
Location of delivery: HONG KONG
Partner: Edinburgh Napier University
Member of staff responsible for delivering module: Michael Herriott
Module Organiser:


Learning, Teaching and Assessment (LTA) Approach:
Learning & teaching methods including their alignment to LOs
LO1-5: Each taught input uses a variety of methods including lectures, group discussions and activities in order to foster active and collaborative student learning. Audio-visual resources and case studies are used to help students relate theory to practice. Directed reading and other study tasks encourage more personalised learning, as does the research and preparation required by the module assessment, which empowers students to take responsibility for their own investigation. The oral presentation in support of the Individual Report further facilitates both individual and collaborative learning. Industry speakers and visits provide further valuable learning support.

Embedding of employability/PDP/scholarship skills
LO1-5: The range of teaching and learning approaches used within the module is designed to not only encourage deeper learning, but also to develop skills such as information retrieval, interpretation and analysis, and oral and written presentation styles. The close alignment of the module to industry through, for example, the use of guest speakers, and the need for students to undertake primary research for the module assessment, helps embed such skills as scholarship, critical thinking, oral communication, information retrieval and academic literacy. The oral presentation requires the preparation of appropriate supporting slides and thus helps develop not only oral and written communication skills, but also effective presentation technique.

Assessment (formative and summative)
LO1-3: An element of the summative assessment is based upon the preparation of an Individual Report, for submission at the beginning of Week 7. This is accompanied by a short Oral Presentation, subsequently delivered during Weeks 7-12. The student is required to investigate, and critically review, the nature and characteristics of the hospitality business in a designated country, as well as evaluate the as

Formative Assessment:
The University is currently undertaking work to improve the quality of information provided on methods of assessment and feedback. Please refer to the section on Learning and Teaching Approaches above for further information about this module’s learning, teaching and assessment practices, including formative and summative approaches.

Summative Assessment:
The University is currently undertaking work to improve the quality of information provided on methods of assessment and feedback. Please refer to the section on Learning and Teaching Approaches above for further information about this module’s learning, teaching and assessment practices, including formative and summative approaches.

Student Activity (Notional Equivalent Study Hours (NESH))
Mode of activityLearning & Teaching ActivityNESH (Study Hours)
Face To Face Lecture 12
Face To Face Seminar 12
Independent Learning Guided independent study 176
Total Study Hours200
Expected Total Study Hours for Module200


Assessment
Type of Assessment Weighting % LOs covered Week due Length in Hours/Words
Report 50 1-3 7 HOURS= 0, WORDS= 0
Centrally Time Tabled Examination 50 1,4,5 14-15 HOURS= 0, WORDS= 0
Component 1 subtotal: 50
Component 2 subtotal: 50
Module subtotal: 100

Description of module content:

Nature and characteristics of international hospitality. Political, economic, socio-cultural, technological, ecological and regulatory environments in which international hospitality takes place. Determinants of international hospitality supply and demand. Market structures and competitive frameworks. Policy development. Alternative internationalisation modes and frameworks pertinent to hospitality organisations. International hospitality in industrial and developing countries. Marketing international hospitality. Cultural issues for hospitality operators. Trends in international hospitality.

Learning Outcomes for module:

LO1: Interpret the dynamic nature and characteristics of international hospitality.
LO2: Critically analyse the complexity of the macro-environments in which international hospitality business takes place.
LO3: Compare critically the structures and competitive frameworks of principal international hospitality markets.
LO4: Critically evaluate the application of hospitality management functions in an international context.
LO5: Synthesise knowledge of contemporary issues, and their impact upon international hospitality.

Indicative References and Reading List - URL:

Core - CLARKE, A. & CHEN, W. (2007) INTERNATIONAL HOSPITALITY MANAGEMENT: CONCEPTS AND CASES: OXFORD: BUTTERWORTH HEINEMANN, 1st ed.
Recommended - EVANS, N. (2015) STRATEGIC MANAGEMENT FOR HOSPITALITY, TOURISM AND EVENTS: ABINGDON: ROUTLEDGE, 2nd ed.
Recommended - CHEN, J., SLOAN, P. & LEGRAND, W. (2013) SUSTAINABILITY IN THE HOSPITALITY INDUSTRY: ABINGDON: ROUTLEDGE, 2nd ed.
Recommended - HAWKINS, R. & BOHDANOWICZ, P. (2012) RESPONSIBLE HOSPITALITY: OXFORD: GOODFELLOW, 1st ed.
Recommended - HUDSON, S. (2008) TOURISM AND HOSPITALITY MARKETING: A GLOBAL PERSPECTIVE: LONDON: SAGE, 1st ed.
Recommended - BROTHERTON, B. (2003) THE INTERNATIONAL HOSPITALITY INDUSTRY: STRUCTURE, CHARACTERISTICS AND ISSUES: OXFORD: BUTTERWORTH-HEINEMANN, 1st ed.
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