Foundation Year (Year 0):
This programme incorporates a foundation year, which is intended for students wishing to enrol onto the three-year honours degree, who fall into one of the following categories:
1. Students who have not achieved the required A-level points (or equivalent) score to enter the first year of the degree programme.
2. Mature students who have been out of the formal education system for some time.
Further information about the foundation year can be found by clicking here.
The International Hospitality Management programme is comprised of a number of core management and hospitality specific modules, with a range of options to enable students to tailor the courses to their specific interests and career ambitions. The pathways also include tourism and events specific modules as appropriate.
During each year of study, students will complete 120 credits worth of modules from the lists below:
· Hospitality in Practice (20 credits)
· International Hospitality Events and Operations (20 credits)
· Managing People and Organisations* (20 credits)
· Finance for Managers (20 credits)
· Personal Development Planning* (10 credits)
· Diversity and Social Inclusion for THE* (10 credits)
· Principles of Hospitality (20 credits)
*Module available through the medium of Welsh
· Business Development and Finance (10 credits)
· Marketing for THE* (20 credits)
· HRM for THE (20 credits)
· Research Methods* (10 credits)
· Work Experience with Personal Development Planning (10 credits) / Summer Experience of with Personal Development Planning (10 credits) / Industrial Work Experience with Personal Development Planning (20 credits) / BRM5034 Employability Skills Business Project (10 credits - only available at Beacon International College)
· Global Hospitality Management Today (20 credits)
· Venue Design Project (20 credits)
Optional modules (10 credits each):
· Financial Planning for Business
· European Field Study
· Contemporary Cuisines for Large Scale Venues
· Major Incident and Crisis Management
· Social Events and Party Planning
· Sociology of THE
*Module available through the medium of Welsh
NB: Optional modules are subject to sufficient demand and availability
· International Food and Beverage Management OR Culture, Power and Identity (20 credits)
· Strategic Management for THE (20 credits)
· Dissertation OR Enterprise Project (40 credits) OR Independent Study (20 credits)
· Employability and Career Development (10 credits)
(10 credits each unless otherwise stated)
· Branding and Advertising
· Conferences, Exhibitions and Corporate Events (20 credits)
· Public Relations and Sponsorship
· Digital Consumer Experience for THE
· Employee Resourcing
· International Field Study
· Corporate Finance
· Industrial Work Experience (20 credits)
*Optional modules are subject to sufficient demand and availability
A student-centred approach to learning and teaching is encouraged through the use of specific teaching strategies, case studies, projects, tutorials, practical exercises, supplemented by the use of appropriate support materials, guest talks from industry experts, videos and computer software. Active engagement with the subject material enhances learning and many of the learning strategies used attempt to promote this. All students have a year tutor and a personal tutor. The hospitality team has a great deal of hospitality industry experience and a passion for hospitality.
Hospitality students have a practical facility designed specifically for their use. The hospitality suite is on site and is a flexible space where all students will have the opportunity to work in groups to manage and design a hospitality event.
We approach our teaching in a blended manner and there will be both face to face sessions, problem-based learning sessions and virtual sessions linking to the use of technology both recorded and live.
Seminars and workshops involve students unpacking previously prepared work in groups sessions exploring and discussing it in a more detail. This strategy is used to extend specific theoretical or practical concepts as well as introducing problem solving exercises. Seminars are used in most modules and provide students with valuable experience in presentational skills, problem solving as well as providing staff with a method or assessing student-centred learning.
Practical workshops are used extensively in a number of modules throughout the programme. In these situations students are able to practise and refine their skills in a supportive environment where they can get feedback from a member of academic staff. Workshops are a great way for the students to apply the theory in a practical setting.
A key component of the learning experience is the intention to invite Industry experts, academic and in practice, to provide insights into their research work or business activity. Such experts might be invited as guest speakers or requested to provide a more interactive workshop experience where appropriate.
This programme is designed to provide graduates with the range of skills and knowledge required for management positions in one of the largest employment sectors both globally and in the UK.
The skills acquired enable graduates to develop into senior managers in a relatively short period of time in a wide range of areas including employment in hotels, restaurants, clubs, bars, licensed retail management, conference and event management, personnel and marketing within hospitality; plus hospitality sections within the armed services, contract, health service and welfare catering.
The BA (Hons) programmes are accredited by the Institute of Hospitality. Successful graduates are eligible for licentiate membership of the Institute of Hospitality.