Module title: Contemporary Issues and Directions for Hospitality, Tourism and Events (HK)

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

Module code: TSM10904
Module leader: Ahmed Hassanien
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: Service Management (TSM09104). Examples of Equivalent Learning: SQCF Level 9

2019/0, Trimester 1, Face-to-Face,
Occurrence: 001
Primary mode of delivery: Face-to-Face
Location of delivery: HONG KONG
Partner:
Member of staff responsible for delivering module: Ahmed Hassanien
Module Organiser:


Learning, Teaching and Assessment (LTA) Approach:
Each taught input uses a variety of methods including lectures, seminars, tutorials, case studies, in order to foster critical thinking and collaborative student learning. 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. Audio-visual resources, Industry speakers and visits provide further valuable learning support.

Formative Assessment:
Formative assessment occurs every week within the teaching process at the start of most lecturers with a quiz on last week’s material

Summative Assessment:
Summative assessment occurs in weeks 7, 13 and 14, with an individual report, and a group presentation respectively

Student Activity (Notional Equivalent Study Hours (NESH))
Mode of activityLearning & Teaching ActivityNESH (Study Hours)
Face To Face Lecture 12
Face To Face Tutorial 26
Independent Learning Guided independent study 162
Total Study Hours200
Expected Total Study Hours for Module200


Assessment
Type of Assessment Weighting % LOs covered Week due Length in Hours/Words
Essay 50 1, 2, 3 9 HOURS= 0, WORDS= 3000
Report 50 1, 4, 5 14 HOURS= 0, WORDS= 3000
Component 1 subtotal: 50
Component 2 subtotal: 50
Module subtotal: 100

Description of module content:

The scope of strategy and strategic management. Strategic analysis: The strategic leisure and lifestyle industries macro and micro environment. Strategic planning: stakeholder analysis, vision, mission, objectives, culture, resource planning and capabilities. Strategic choice: gaining competitive advantage, strategic direction and market entry strategies, Strategic methods: including strategic alliances, mergers and acquisitions. Strategic implementation and evaluation: strategic suitability, acceptability and feasibility, strategic change, control and evaluation in the hospitality, tourism and leisure industries context.

Learning Outcomes for module:

LO1: Demonstrate knowledge and understanding of corporate strategy concepts and processes.
LO2: Analyse environments for hospitality, tourism and leisure organisations.
LO3: Identify and evaluate alternative strategies for hospitality, tourism and leisure organisations
LO4: Plan the effective implementation of strategies in hospitality, tourism and leisure organisations
LO5: Critically appraise the effects of strategic choice on specific business areas within hospitality, tourism and leisure industries.

Indicative References and Reading List - URL:

Core - NIGEL EVANS (2015) STRATEGIC MANAGEMENT FOR TOURISM, HOSPITALITY AND EVENTS: ROUTLEDGE, 2nd ed.
Core - JOHNSON, G., SCHOLES, K. & WHITTINGTON, R. (2010) EXPLORING CORPORATE STRATEGY: HARLOW: DAWSON, 8th ed.
Recommended - FEVZI OKUMUS, F., ALTINAY, L. & CHATHOTH, P. (2010) STRATEGIC MANAGEMENT FOR HOSPITALITY AND TOURISM: LONDON: MYILIBRARY, 1st ed.
Recommended - LIZ SHARPLES, PHIL CROWTHER, DARYL MAY AND CHIARA OREFICE, (2014) STRATEGIC EVENT CREATION: OXFORD : GOODFELLOW PUBLISHERS, 1st ed.
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