Module title: Business Skills for Tourism, Hospitality and Event Management

SCQF level: 11:
SCQF credit value: 20.00
ECTS credit value: 10

Module code: TSM11121
Module leader: Ivana Rihova
School The Business School
Subject area group: Tourism and Languages
Prerequisites

N/A

2019/0, Trimester 1, FACE-TO-FACE, Edinburgh Napier University
Occurrence: 001
Primary mode of delivery: FACE-TO-FACE
Location of delivery: CRAIGLOCKHAR
Partner: Edinburgh Napier University
Member of staff responsible for delivering module: Ivana Rihova
Module Organiser:


Learning, Teaching and Assessment (LTA) Approach:
Learning and Teaching Methods include a series of three-hour seminar sessions that encompass lecture and seminar activities, and are supported by student independent learning.
Lectures address the main issues pertinent to achieving the learning outcomes (LOs 1 - 4). These are delivered by subject-specialist lecturers and may also involve guest lectures and/or site visits where appropriate. Lectures take place during normal teaching weeks and are supported by a variety of academic and industry-based examples and case studies to enable contextualisation of the topics.
Further L&T Methods include a series of tutorial activities, the purpose of which are to stimulate informed discussion and the interchange of ideas by encouraging student-led discussions in class of topic-relevant ideas.
Students are encouraged to supplement face-to-face teaching with both directed and independent learning through critical reading and discussion of related journal and book articles.

Formative Assessment:
Advance formative feedback on assessments and student learning will be provided during class time and in dedicated Assessment Workshop sessions, by showing on-screen examples of previous student work and examples of feedback provided. Students will be provided with opportunities to share early assessment drafts in class and a one-to-one drop-in session will be timetabled to answer any specific assessment related questions.

Summative Assessment:
There are two summative assessment components to address the Learning Outcomes for the module. An individual report (LO 2) submitted early on in the module on issues relevant to the tourism, hospitality & events industry which contributes a maximum of 40% to the final mark; and a group project (LOs 1-4) at the end of the teaching block, which requires students to design a business plan for an approved event for tourism and hospitality and which contributes a maximum of 60% to the final mark.


Student Activity (Notional Equivalent Study Hours (NESH))
Mode of activityLearning & Teaching ActivityNESH (Study Hours)
Face To Face Lecture 24
Face To Face Seminar 12
Independent Learning Guided independent study 164
Total Study Hours200
Expected Total Study Hours for Module200


Assessment
Type of Assessment Weighting % LOs covered Week due Length in Hours/Words
Report 40 2 8 HOURS= 0, WORDS= 2000
Project - Written 60 1-4 13 HOURS= 0, WORDS= 5000
Component 1 subtotal: 40
Component 2 subtotal: 60
Module subtotal: 100
2019/0, Trimester 1, BLENDED,
Occurrence: 002
Primary mode of delivery: BLENDED
Location of delivery: CRAIGLOCKHAR
Partner:
Member of staff responsible for delivering module: Ivana Rihova
Module Organiser:


Learning, Teaching and Assessment (LTA) Approach:
Learning and Teaching Methods include a series of three-hour seminar
sessions that encompass lecture and seminar activities, and are supported by student independent learning. Lectures address the main issues pertinent to achieving the learning outcomes (LOs 1 - 4). These are delivered by subject specialist lecturers and may also involve guest lectures and/or site visits where appropriate. Lectures take place during normal teaching weeks and are supported by a variety of academic and industry-based examples and case studies to enable contextualisation of the topics. Further L&T Methods include a series of tutorial activities, the purpose of which are to stimulate informed discussion and the interchange of ideas by encouraging student-led discussions in class of topic-relevant ideas. Students are encouraged to supplement face-to-face teaching with both directed and independent learning through critical reading and discussion of related journal and book articles.

Formative Assessment:
Advance formative feedback on assessments and student learning will be provided during class time and in dedicated Assessment Workshop sessions, by showing on-screen examples of previous student work and examples of feedback provided. Students will be provided with opportunities to share early assessment drafts in class and a one-to-one drop-in session will be timetabled to answer any specific
assessment-related questions.

Summative Assessment:
There are two summative assessment components to address the Learning Outcomes for the module. An individual report (LO 2) submitted early on in the module on issues relevant to the tourism, hospitality & events industry which contributes a maximum of 40% to the final mark; and a group project (LOs 1-4) at the end of the teaching block, which requires students to design a business plan for an approved event for tourism and hospitality and which contributes a maximum of 60% to the final mark.

Student Activity (Notional Equivalent Study Hours (NESH))
Mode of activityLearning & Teaching ActivityNESH (Study Hours)
Face To Face Lecture 24
Face To Face Tutorial 12
Independent Learning Guided independent study 164
Total Study Hours200
Expected Total Study Hours for Module200


Assessment
Type of Assessment Weighting % LOs covered Week due Length in Hours/Words
Report 40 2 6 HOURS= 00.00, WORDS= 2000
Project - Written 60 1-4 10 HOURS= 00.00, WORDS= 5000
Component 1 subtotal: 40
Component 2 subtotal: 60
Module subtotal: 100

Description of module content:

The module covers the various issues involved in the planning, development and management of those events specifically designed for the tourism industry. Specifically, the module considers the sources of funding, budgetary and other financial issues associated with planning and managing an event for tourism; it examines the people skills, quality issues, employment contracts and other human resource development concerns that need to be taken into account by events managers and organisers within the tourism industry; it addresses logistical issues such as crowd control, venue selection, staging and lighting which must be addressed in event management for tourism; it considers the various aspects of risk management for events designed for tourism, specifically the financial, legal and ethical safeguards required.

Learning Outcomes for module:

LO1: Critically assess the financial issues involved in events planning and management for the tourism industry
LO2: Develop a critical understanding of the various human resource issues crucial to the planning and management of events for tourism
LO3: Critically evaluate the logistical aspects of event planning and management within a tourism industry context
LO4: Demonstrate a critical understanding of risk management issues relevant to the planning and management of events for tourism

Indicative References and Reading List - URL:
TSM11121 Business Skills for Tourism, Hospitality and Event Management