Modules

Module title: Managing International Hospitality Organisations
SCQF level: 11:
SCQF credit value: 20.00
ECTS credit value: 10
Module code: TSM11122
Module leader: Ahmed Hassanien
School The Business School
Subject area group: Tourism and Languages
Prerequisites

There are no pre-requisites for this module to be added
2020/1, Trimester 1, FACE-TO-FACE,
Occurrence: 001
Primary mode of delivery: FACE-TO-FACE
Location of delivery: CRAIGLOCKHAR
Partner:
Member of staff responsible for delivering module: Ahmed Hassanien
Module Organiser:


Learning, Teaching and Assessment (LTA) Approach:
Learning & teaching methods including their alignment to LOs
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.

Embedding of employability/PDP/scholarship skills
Four key employability skills are embedded and assessed.
a) Critical analysis and evaluation are assessed in assignments 1 and 2
b) Team-work: students work in groups on a hospitality sector project.
C) Communication - oral and written communication skills are assessed in the report and presentations.
C) IT - students use: 1) the internet, academic and professional databases to gather information and 2) PowerPoint to produce a piece of coursework.

Assessment (formative and summative)
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 occurs in weeks 4, 7, 10 and 12, with an a group presentation, individual report, and an exam respectively.

Research/ teaching linkages
All members of the module teaching team undertake scholarly activity relating to the principles and practice of the HTL industries. They also all have close connections with industry. The blend of teaching methods, range of teaching resources, and design of the assessment all foster the exchange and discussion of individual students' knowledge and experience, as well as their research findings, in class throughout the module. Students may use primary research in preparing their presentations and reports.
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 24
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 10 1-2 4 HOURS= 0, WORDS= 500
Report 40 1,2 & 3 7 HOURS= 0, WORDS= 2500
Essay 10 2-3 10 HOURS= 0, WORDS= 500
Essay 40 2-3 12 HOURS= 0, WORDS= 2500
Component 1 subtotal: 50
Component 2 subtotal: 50
Module subtotal: 100

Description of module content:

An introduction to the hospitality industry including its significance in the service sector, its relationship with partner industries and its economic significance. An analysis of the sectors comprising the industry. Fundamental components of, and principal systems utilised in, hospitality operations. The design, planning and management of hospitality facilities. Hospitality product design, development, delivery and performance management.
Learning Outcomes for module:

LO1. Critically understand the nature, scope and diversity of the hospitality industry
LO2.Appraise and differentiate the fundamental components of hospitality operations
LO3.Interpret and evaluate best practice in the management of hospitality operations.
Indicative References and Reading List - URL:
Contact your module leader
 

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