Foundation Degree (FdA) Hospitality Management

For every 10 credits, students should engage with around 100 notional hours of learning. This will be approximately 30% direct learning contact and 70% independent student learning.

Year 1 (Level 4)

Food and Beverage Operations (20 credits, compulsory)

The Food and Beverage Operations module aims to provide learners with a solid understanding of the food and beverage sector of the hospitality industry. The module will investigate the differing aspects of this facet of the industry from an operational perspective and will incorporate a number of themes that show how the hospitality industry as a whole, and food and beverage provision specifically, influence and impact on local, national and international society and economies.

In addition this module will allow learners to experience and learn from practical elements carried out in a realistic working environment and mapped against both national occupational and institutional standards, where they will observe and take an active role in the various aspects of food and beverage provision. (Written Assignment 40%, Practical and Progress Reports 30%, Reflection 30%)

Front Office Operations (10 credits, compulsory)

This module aims to identify the guest cycle and understand the importance of the front office department being seen as the nerve centre of the hotel, incorporating the factors related to effective yield management. (Written Assignment 100%)

Food Safety (10 credits, compulsory)

In line with the National Occupational Standards reflecting sector-specific needs, this module aims to provide a developed understanding of applied food safety procedures across a range of food-related enterprises. While observing the importance of monitoring controls, the module will equip learners with the knowledge to communicate safe standards and procedures confidently. Pathogenicity and symptoms will be considered with a focus on current issues relating to microbiology, chemical and physical contaminants and food allergens, making it particularly relevant for those who have to develop or monitor HACCP based food safety management procedures and systems. (Written Assignment 100%)

Employability Based Learning 1: Career Planning (20 credits, core)

This module enables students to carry out a number of employment related tasks required by employers to increase the opportunities of employment. To achieve this, students will reflect on their own learning and development to date, developing through this process a greater awareness of their own interests, skills and personal characteristics in the context of careers and work experience and identifying what is important to them in making an effective career decision. Students will develop their understanding of what they need to do to be employable and compete effectively in the job market, identifying resources, support and opportunities to achieve this. (CV and Cover Letter 10%, Action Plan 10%, Evaluation Day 30%, Reflection 50%)

Business Finance (20 credits, compulsory)

The module introduces the fundamental concepts and principles of accounting and finance. The module will focus on understanding the key concepts and principles of financial accounting in order to be able to interpret financial statements. The course focuses on the fundamentals of financial accounting and will begin by introducing students to accounting and finance concepts and terms, before moving on to financial and management accounting techniques which will include the production of financial statements such as income statements, balance sheets and cash flow statements and forecasts. This knowledge will be used to enable the student to interpret financial information using financial ratios, with a view to improving the quality of decision-making. (Open Book Exam 50%, Report (Individual) 50%

Information Management (10 credits, compulsory)

The module introduces the variety of information types encountered in business and the importance that Information Technology plays in underpinning modern business practice, and investigates the purpose of information systems in business. It will promote an understanding of the variety of systems essential for a full and effective use of technology and examine the increasing number of methods of communication in speeding up the use of information. In addition, it will identify effective statistical methods for managing information and decision making within an organisation. (Investigation 50%, Presentation 50%)

Marketing and Innovation (20 credits, compulsory)

This module introduces students to marketing principles, and the importance marketing planning. Students will examine how to apply the marketing mix to achieve results. They will learn the underpinning theories and models and apply them to real–world examples. (Written Assignment 40%, Report (Group) 40%, Presentation 20%)

Research and Study Skills (10 credits, core)

This module develops the study skills of the students, enabling the production of sound academic writing and introducing the concept of critical thought. It will enable students to develop skills in academic research, writing and reflection. (Written Assignment 100%)

Year 2 (Level 5)

Human Resource Management (20 credits, compulsory)

This module aims to enable students to understand the development of HRM and the resource view of the organisation. It will discuss the principal functions and activities of Human Resource Management and the contribution to the achievement of organisational objectives. Students will explore the processes of recruiting, selecting and developing the talent and skills of the organisation, and the links between performance and reward in a contemporary context. (Written Assignments 100%)

Food and Beverage Management (20 credits, compulsory)

The Food and Beverage Management module aims to build on previous learning and practical experiences gained in Food and Beverage Operations. It will equip learners with the knowledge and organisational abilities needed to arrange, coordinate, run and evaluate a food and beverage event, while taking into account the many diverse elements required to successfully manage such an event. Alongside these skills, the module will identify and acknowledge how food and beverage provision is effectively managed across a range of hospitality business models and will determine how food and beverage operations can impact on business revenues and profit. (Written Assignment 30%, Report 30%, Group practical 40%)

Food Tourism (20 credits, compulsory)

Food tourism has become one of the fastest growing sectors of the tourism industry with its many facets recognised as being significant drivers of economic development. This module aims to recognise and research the scope of food and drink tourism experiences while providing a wider appreciation of the interrelationships between foods, the tourist and the tourism product. The promotion of culinary heritage and food culture along with levels of motivation to travel will be investigated. Political influences on the development of regional foods and local identity are explored with consideration to economic, physical and social impacts. (Written Assignment 40%, Presentation 60%)

Conference and Event Management (20 credits, compulsory)

This module will develop the students understanding of the diversity, protocols and operations underpinning the modern conference and event management sector; developing and applying skills that take into consideration the holistic design and operational factors required to meet client needs. (Report 40%, Case Study 60%)

Employability Based Learning 2: Skills for Leadership (20 credits, compulsory)

This module develops the students’ understanding of various topics needed in modern leadership, and maps to Chartered Management Institute (CMI) units. These include presenting and communicating data that supports decision making, management of individual and team performance and how to improve performance. (Written Assignments 100%)

Research Methods (20 credits, compulsory)

The aim of the module will be for students to understand and reflect upon the nature of a research proposal, the aims and applications of research, and the methods and procedures for conducting research with competent use of a statistical software. (Research Proposal 50%, Presentation 50%)