For Eastbourne delivery please refer to pages 2 to14. For ... · succeed. Structured handouts, reading lists and studentcentral, the virtual learning environment, are utilised to

Page 1 Version: 2015

PROGRAMME SPECIFICATION

BA(Hons) International Hospitality programmes:

For Eastbourne delivery please refer to pages 2 to14. For Ecole de Savignac delivery please refer to pages 16 to 28.


UNIVERSITY OF BRIGHTON


Course summary Final award BA(Hons) International Hospitality Management

BA(Hons) International Hospitality Management with Marketing* BA(Hons) International Hospitality Management (Top Up) *Available for UoB, Eastbourne, delivery only.

Intermediate award BA, DipHE, Cert HE International Hospitality Management Course status Validated Awarding body University of Brighton Faculty Faculty of Education and Sport School School of Sport and Service Management Location of study/ campus Eastbourne Partner institution(s) Name of institution Host department Course status 1. Ecole de Savignac, France Joint – Level 6 Delivery (Top up) Admissions Admissions agency UCAS

Entry requirements Include any progression opportunities into the course.

Check the University’s website for current entry requirements.

1. Entry to Level 4:

UCAS tariff BBC, from a minimum of one 12-unit or two 6-unit qualifications.

o Level 3 Key Skills will count towards the tariff score.

o General Studies will count towards the tariff score.

In addition for 1 – 3 above: GCSE (min grade C) at least three

subjects including Mathematics and English Language is required.

International Baccalaureate: Diploma minimum 28 points.

QAA- approved Access Course – subject specific units are accepted.

BTEC: DMM at level 3

2. Applicants from Colleges/Schools in the UoB Compact Scheme may be guaranteed an interview/offer providing they meet the entry requirements. (see http://www.brighton.ac.uk for details)

3. International College (KAPLAN): pass at 50% or above

4. Foundation Degrees/HND/Dip HE Students from relevant subject areas will be considered for:

Entry to Level 5

Successful completion of level 4 with a merit profile

Entry to Level 6

Successful completion of level 4 and 5 with a merit profile

PART 1: COURSE SUMMARY INFORMATION

http://www.brighton.ac.uk/


5. Progression agreements

Where progression agreements exist with partner institutions please refer to the Memorandum of Cooperation

6. Language Students, where English is not their first language require IELTS (English proficiency): 6.0 Overall, 6.0 in writing (or an equivalent qualification).

7. European BA Programme (BA(Hons) International Hospitality Management (Top Up) only)

Joint delivery arrangements with Ecole de Savignac, France for the top-up element at level 6 for this award. Progression agreements exist with the following institutions to admit students with advanced standing normally to level 6 of the programme, providing they have successfully completed levels 4 and 5 of the award.

Level 4 (i) Wittenborg University of Professional Education, Nederlands (ii) Hotel Management School (BHMS) Luzern, member of Benedict

International, Switzerland (iii) Ecole de Savignac, Dordogne, France

Level 5 (i) Wittenborg University of Professional Education, Nederlands (ii) Hotel Management School (BHMS) Luzern, member of Benedict (iii) International, Switzerland (iv) Ecole de Savignac, Dordogne, France (v) Centro Superior de Hosteleria de Galicia, Spain

Start date (mmm-yy) Normally September

Mode of study

September 2017

Mode of study Duration of study (standard) Maximum registration period

Full-time 3 years 8 years

Full-time top-up 1 year 4 years

Part-time 6 years 8 years

Sandwich 4 years 10 years

Distance N/A N/A

Course codes/categories

UCAS code N221 N226 (top up)

Contacts

Course Leader (or Course Development Leader)

Gillian Parfitt

Admissions Tutor Graham Shephard

Examination and Assessment Name Place of work Date tenure expires

External Examiner(s) Sofia Rebelo Leeds Beckett University

30th

Sept 2018

Examination Board(s) (AEB/CEB)

Approval and review

AEB: SaSM Undergraduate Area Examination Board CEB: SaSM Undergraduate Course Examination Board (JAM)

Approval date Review date

Validation Dec 20141

Dec 20142

1 Date of original validation.


Programme Specification June 20153

2017/18

Professional, Statutory and Regulatory Body 1 (if applicable):

None N/A5


None None


None None

2 Date of most recent periodic review (normally academic year of validation + 5 years).

3 Month and year this version of the programme specification was approved (normally September).

4 Date programme specification will be reviewed (normally approval date + 1 year). If programme specification is applicable to a

particular cohort, please state here. 5

Date of most recent review by accrediting/ approving external body.


PART 2: COURSE DETAILS AIMS AND LEARNING OUTCOMES Aims The aims of the course are to:

a) Develop hospitality management professionals with the core knowledge and key academic constituencies that meet those required by the international hospitality management sector.

b) Provide an engaging and stimulating programme of study in International hospitality management.

c) Foster an environment in which students are encouraged to develop academic skills: challenge knowledge; application; critical awareness; analysis; reasoning; problem solving; synthesis; evaluation; research.

d) Develop student’s research skills which will enable them to critically evaluate methodologies and methods for data collection and interpretation related to international hospitality management (research methods and data analysis).

e) Equip students with the knowledge, skills and experience of work to enable them to take a proactive role in preparing for their future employability.

f) Develop international hospitality management students that are adaptable to the changing demands of commercial, industrial and professional life by encouraging students to acquire and develop a wide range of personal and transferable skills: self-reliance, reflection, adaptability, creativity, flexibility, interpersonal communication; leadership qualities.

g) Encourage international hospitality management students to reflect upon their previous studies, take responsibility for their own learning and continuing professional development and consider further opportunities for learning.

h) Enable international hospitality management students to demonstrate key skills: communication, both oral and written; listening; IT; numeracy and statistics; team work in a supported learning environment.

i) Engage in widening participation by providing students with a range of opportunities to participate in

the undergraduate programme, this includes: non-traditional entry; a wide range of study modes; curriculum modification and equality commitments.

with Marketing”

J) Develop International Hospitality Management with Marketing students with core knowledge and key academic and professional range of skills required by the marketing specialism in the international hospitality management sector.

Learning outcomes

The outcomes of the main award provide information about how the primary aims are demonstrated by students following the course. These are mapped to external reference points where appropriate

6.

Knowledge and theory on completion of level 4 a student will have:

Developed a foundation knowledge and understanding of the hospitality industry.

Developed an introductory knowledge and understanding of key concepts, theories and issues related to management.

Applied that knowledge and understanding to underpin work at higher

levels.

on completion of level 5 a student will have:

Developed an in-depth knowledge and understanding of concepts, theories

6 Please refer to Course Development and Review Handbook or QAA website for details.


and techniques specific to the hospitality industry.

Developed an analytical approach in selecting, applying and evaluating hospitality industry and management principles to ‘given’ problems.


Identified, discussed and evaluated a wide range of contemporary issues related to the hospitality industry.

Appraised business problems and formulated strategies for resolving them.

Critically reviewed, consolidated and extended a coherent body of knowledge in order to execute a sustained piece of independent work.

Synthesised and evaluated information from a wide variety of sources relating to historical, current and future developments in the hospitality industry.

Developed the ability to undertake and independently manage a research project.

Skills Includes intellectual skills (i.e. generic skills relating to academic study, problem solving, evaluation, research etc.) and professional/ practical skills.


Identified strengths and weaknesses in a range of key, personal and academic skills in order to outline areas for self-development.

Taken responsibility for planning and managing own learning, with

guidance.


Challenged theories and concepts, which are used within the hospitality sector.

Further developed and demonstrated a range of key, personal and

academic skills to support level 5 studies and underpin level 6.

An understanding of their own development required in order to achieve their future career goals.


Developed and be able to demonstrate a wide range of key, personal and academic skills in order to achieve career aspirations or enabling access to further professional or academic study.

QAA subject benchmark statement (where

applicable)7

Hospitality, Leisure, Sport and Tourism.

PROFESSIONAL, STATUTORY AND REGULATORY BODIES (where applicable) Where a course is accredited by a PSRB, full details of how the course meets external requirements, and what students are required to undertake, are included. None

7 Please refer to the QAA website for details.


LEARNING AND TEACHING Learning and teaching methods This section sets out the primary learning and teaching methods, including total learning hours and any specific requirements in terms of practical/ clinical-based learning. The indicative list of learning and teaching methods includes information on the proportion of the course delivered by each method and details where a particular method relates to a particular element of the course. The information included in this section complements that found in the Key Information Set (KIS), with the programme specification providing further information about the learning and teaching methods used on the course.

Level 4: Learning is supported and enhanced by both formal contact hours with tutors and by personal/tutorial support. It is recognised that students come from varied backgrounds and both the Welcome Week (first week) and the integration of key skills required into core modules provides an environment where students are able to succeed. Structured handouts, reading lists and studentcentral, the virtual learning environment, are utilised to add value to student learning. First year modules are designed to provide students with a strong foundation for the remainder of the programme.

Level 5: In the second year, students are encouraged to be more independent in their approach to study and to accept responsibility for their learning and accountability for determining and achieving the outcomes. Students will be expected to research, analyse, and evaluate a wide range of information and communicate this effectively. The combination of classroom and other, less formal approaches to study is seen as aiding development of an active and independent learner.

Level 6: In the final year of the programme, even greater autonomy of learning is essential, with students accepting responsibility and accountability for their workload, priorities and outcomes. It is recognized that the diversity of students at level 6 is considerable. Therefore, during Student Week a range of workshops and sessions are arranged. Not only do these address the more practical issues of welcoming and integrating new Level 6 students to the campus, school and programme but there are also workshops on skills and research methods to ensure a baseline of knowledge and understanding. Students need to demonstrate the capacity for critical evaluation of knowledge, concepts and evidence from a range of sources. This will be further enhanced by the Dissertation or Placement Project where students will demonstrate the ability to critically review, synthesise and extend a coherent body of knowledge in a systematic manner. The teaching modes will be a mix of classroom, workshops, and tutorials. The aim will not only be the acquisition of the best possible degree classification but also to prepare students for employment, and for further study if desired.

The majority of the modules are valued at 20 credits; there are some 10 credit options at level 6 only, and the Dissertation/Placement Project is valued at 40 credits

8.

Each module is designed around the premise of 20 credits being equivalent to 200 hours of student study time; this normally includes 52 hours of tutor contact.

The style of teaching also varies from traditional lecture to interactive workshops, which might include a mini- lecture, group discussions and exercises, case studies, presentations and learning linked to information technologies. Other teaching methods will include seminars, tutorials, and guest speakers from industry. The dynamics of the style also changes between the levels as can be seen from the outlines of the levels above.

There is an optional work placement element that students may undertake between levels 5 and 6. Students taking this option will undertake a Placement Project instead of the Dissertation.

‘With Marketing’ routeway9

All students, at level 4, will enter onto the BA(Hons) International Hospitality Management programme. At the end of level 4 students will be offered the opportunity to specialise in marketing. All students will have completed a 20 CATS module introducing them to the subject area of marketing (Marketing, Branding and Consumer Psychology) to enable them to make an informed choice. If they decide to take the ‘with marketing’ routeway they will undertake a further 100 (CATS) in the marketing specialism in levels 5 (20 CATS) and 6 (80 CATS). At level 6 students be required to ensure their dissertation/placement project (40 CATS) focuses on marketing plus all their optional modules (40 CATS). Students will be informed of the appropriate optional modules to select from.

8 The Placement Project is not available for Top- Up students.

9 The ‘With Marketing’ routeway is not available to Top-Up or non-honours students.


ASSESSMENT Assessment methods This section sets out the summative assessment methods on the course and includes details on where to find further information on the criteria used in assessing coursework. It also provides an assessment matrix which reflects the variety of modes of assessment, and the volume of assessment in the course. The information included in this section complements that found in the Key Information Set (KIS), with the programme specification providing further information about how the course is assessed.

The course contains some compulsory assessments not included in the breakdown provided on the KIS because they cannot be directly linked to credit. For example a pass/fail skills test included in one of the modules or as a course requirement. Full details of assessments within a module can be found on the University’s VLE, student central.

The method of assessment and performance grading is designed to comply with the University of Brighton’s General Examination and Assessment Regulations for Taught Courses (GEAR), annually updated.

Assessment Philosophy: Assessment of student performance will serve to promote, reinforce and consolidate learning. The assessment will also both develop student skills (key, personal and academic) and test learning outcomes in order to pass the appropriate modules. The learning outcomes are stated in each individual module descriptor. Students are given explicit assessment criteria in order to address the learning outcomes and achieve the classification appropriate to them.

Assessment on this programme reflects a work related ethos and a clear employability theme, therefore assessment reflect the following:

methods of assessment should reflect the future management activities students might engage in, such as working in teams, writing reports, making presentations, appraising others

modes of assessment should develop students’ self-confidence and self-evaluation

assessment should encourage and support peer collaboration and appraisal.

Assessment Methods: The course is designed to enable students to participate in a range of assessment methods, which may be undertaken as an individual, in a group or as a pair, these include: written pieces of work; e.g. essays, reports, case studies, dissertation; exhibitions; presentations; computer simulations; in-class tests; practical tests; self or peer assessed; student led discussions; examinations, seen and unseen questions, multi-choice, time constrained.

Assessment Details: Assessment details will be provided to students at the beginning of each module. This will include the assessment, the weighting of individual piece of assessment, the assessment criteria and how they link to the module learning outcomes.

Assessment Marking and Feedback: All modules are marked using the assessment criteria, as given to the students. All modules are moderated by the module team to ensure consistency. Feedback on assessed work will be returned to students normally within four working weeks of the submission date. Feedback will be detailed in terms of strengths and weaknesses of the work and will comments on how the student can improve. Tutors and the SaSM administrative team record assessment progress.

Assessment Grading: Assessments are graded with a percentage mark, these grades are aggregated according to the percentage weighting of the individual pieces of assessment. Each module will be awarded an overall percentage.

European BA Programme

Joint delivery arrangements with Ecole de Savignac, France are in place for the level 6, ‘top-up’ element of the programme, they will not have the option to exit on the ‘with marketing’ routeway.

Students following this programme will attend the SaSM campus in Eastbourne for semester one where they will follow the equivalent of 60 credits study delivered by SaSM tutors and semester 2 where they will study the equivalent of a further 60 credits at the partner institution delivered by tutors from the partner institution.


SUPPORT AND INFORMATION Institutional/ University Students based at Eastbourne benefit from the below:

University induction/student week

Student Contract

studentcentral Managed/Virtual Learning Environment

Extensive library facilities and media facilities at Queenwood

Computer pool rooms at Queenwood (80 stations free access) and Aldro (80 stations for teaching and access)

E-mail address

Welfare and Accommodation service at the Student Centre, Trevin Towers, Welkin

Health/Nurse service at the Student Centre, Trevin Towers, Welkin

Personal tutor for advice and guidance plus the Student Support Tutors

English Language Support Programme

Sport and Recreation Centre

Student Union Office

Careers Service

Turnitin

Course-specific Additional support, specifically where courses have non- traditional patterns of delivery (e.g. distance learning and work-based learning) include:

Students based at Eastbourne benefit from the below:

Please refer to information held in studentcentral.

Course leader-led induction/student week

SaSM Student Handbook

SaSM Health and Safety Policy and Codes of Practice

Course handbook and set of module outlines

Dissertation/Final Year Placement Project Supervisor

Employability Hub

Learning Technologies Suite for SaSM

International Student Liaison Tutor

Student Information Screens

Assessment Information for Students: Details of assessment procedures and regulations are available to students as part of their student handbook when enrolling.


COURSE STRUCTURE This section includes an outline of the structure of the programme, including stages of study and progression points. Course Leaders may choose to include a structure diagram here. The modules comprising the award are listed in the table below. Students completing the full BA(Hons) award study level 4, 5 and 6 modules, whilst students completing the ‘Top up’ award study level 6 modules.

X-courses: modules that are delivered across courses

Professional practitioner: modules that have clear focus on academic and professional skills development and employability.

Semester 1 Semester 2

Level 4

SM402

Marketing Branding and

Consumer Psychology

(20 Credits)

HH400

Food and Drink

Operations

(20 Credits)

SM401

Economics and Finance

(20 Credits)

HH401

The Hospitality

Consumer Experience

(20 Credits)

SM406

Organisations, Management and People

(20 Credits)

HH403

International Hospitality Business

(20 Credits)


Level 5

SM520

Managerial Accounting

(20 Credits)

HH504

Hospitality Design and the

Environment

(20 Credits)

HH502

Resources and Revenue Management

(20 Credits)

Optional; 20 Credits (dependant on exit award)

Management Award:

SM500 – Managing Service

Excellence

With Marketing Award:

SM501 – Marketing Planning

HH530

Hospitality LIVE!

(20 Credits)

SM527

Research Methods

(20 Credits)

Optional;

SM529; Preparation for Placement and Reflective Practice &

48 Week Placement (No Credits)


Level 6

HH600

Contemporary Issues in

International Hospitality

(20 Credits)

Optional Modules; 40 credits available as a mix of 20 and 10 credit modules.

SM633

Business Strategy

(20 Credits)

SM630 Dissertation (40 Credits)

Or

SM639 Placement Project (40 Credits)

PART 3: COURSE SPECIFIC REGULATIONS


Modules Status: M = Mandatory (modules which must be taken and passed to be eligible for the award) C = Compulsory (modules which must be taken to be eligible for the award) O = Optional (optional modules) A = Additional (modules which must be taken to be eligible for an award accredited by a professional, statutory or regulatory body, including any non-credit bearing modules) Optional modules listed are indicative only and may be subject to change, depending on timetabling and staff availability. KIS route (UG courses only): Indicate with a X the modules likely to represent the ‘typical pathway’ through the course. This will include all core/mandatory modules and those optional modules likely to represent the most frequent choice. Level10 Module

code Status Module title Credit KIS route

4 HH403 C The Hospitality Business 20 X 4 HH400 C Food and Drink Operations 20 X 4 HH401 C The Hospitality Consumer Experience 20 X 4 SM401 C Economics and Finance 20 X 4 SM402 C Marketing, Branding and Consumer Psychology 20 X 4 SM406 C Organisations, Management and People 20 X 5 HH504 C Design and the Environment 20 X 5 HH502 C Resources and Revenue Management 20 X 5 HH530 C Hospitality LIVE ! 20 X 5 SM520 C Managerial Accounting 20 X 5 SM500 C Managing Service Excellence (non-specialised

routeway) 20 X

5 SM527 C Research Methods 20 X 5 SM501 C Marketing Planning (with Marketing routeway only) 20 5 SM529 C Preparation for Placement and Reflective Practice

(compulsory for students taking optional work placement)

0

6 HH600 C Contemporary Issues in International Hospitality 20 X 6 SM633 C Business Strategy 20 X

6 SM630

or SM639

M Dissertation

Placement Project (not available for Top-up students)

40 X

Optional Modules: BA(Hons) International Hospitality Management 40 credits in total, selected from the list below (non-specialised routeway must include 10 CATS in management modules indicated by *):

6 SZ635 O Hospitality Consultancy* 20 X 6 SZ636 O Food, Society and Culture 10 X 6 SZ637 O Gastronomy 10 6 SZ639 O Financial Issues in the International Hospitality

Industry* 10

6 SZ672 O Business Morality: People and Management * 10 6 SZ673 O Change Management* 10 6 SZ676 O International Management* 10 6 SZ695 O Public Relations 20 6 SZ603 O Beverage Marketing 10 6 SZ698 O Customer Relationship Marketing 10 X 6 SZ609 O Niche Tourism Trend and Development 10 6 SZ611 O Destination Niche Tourism: Development and

Management 20

6 SZ615 O Management of Meetings, Incentives, Conferences and Exhibitions (MICE)*

20

6 SZ610 O Leadership* 10 6 SZ608 O Entrepreneurship and Small Business Development 20

10 All modules have learning outcomes commensurate with the FHEQ levels 0, 4, 5, 6, 7 and 8. List the level which corresponds with

the learning outcomes of each module.


6 SZ616 O Social Media, Marketing and Metrics 20 6 SZ612 O Management in the Not-for-Profit Sector 20 6 SZ653 O Festival and Events: a cross-cultural comparative 10 6 SZ601 O Cruise Management: A Critical Perspective 20 6 SZ602 O Destination Marketing 10 6 SZ604 O E Travel 10 6 SZ674 O Employability, Enterprise and Innovation 20

Optional Modules: BA(Hons) International Hospitality Management with Marketing 6 SZ695 O Public Relations 20 6 SZ603 O Beverage Marketing 20 6 SZ698 O Customer Relationship Marketing 10 6 SZ616 O Social Media, Marketing and Metrics 20 6 SZ602 O Destination Marketing 10 6 SZ604 O E Travel 10 6 SM634 O Competitive Marketing Strategy 20 6 SZ635 O Hospitality Consultancy 20 6 SZ674 O Employability, Enterprise and Innovation 20


AWARD AND CLASSIFICATION Award type Award* Title Level Eligibility for award Classification of award

Total credits11 Minimum credits12 Ratio of marks13: Class of award

Final BA(Hons) International Hospitality Management

6 Total credit 360 Minimum credit at level of award 90

Levels 5 and 6 (25:75) Honours degree

Final BA(Hons) International Hospitality Management with Marketing



Final BA(Hons) International Hospitality Management (Top up)


Level 6 marks only Honours degree

Intermediate BA International Hospitality Management


Not applicable None

Intermediate DipHE International Hospitality Management


Not applicable None

Intermediate Cert HE International Hospitality Management


Not applicable None

*Foundation degrees only Progression routes from award:

Award classifications Mark/ band % Foundation degree Honours degree Postgraduate14

degree (excludes PGCE and BM BS)

70% - 100% Distinction First (1) Distinction 60% - 69.99% Merit Upper second (2:1) Merit 50% - 59.99%

Pass Lower second (2:2) Pass 40% - 49.99% Third (3)

11 Total number of credits required to be eligible for the award.

12 Minimum number of credits required, at level of award, to be eligible for the award.

13 Algorithm used to determine the classification of the final award (all marks are credit-weighted). For a Masters degree, the mark for the final element (e.g, dissertation) must be in the corresponding class

of award. 14

Refers to taught provision: PG Cert, PG Dip, Masters.


EXAMINATION AND ASSESSMENT REGULATIONS Please refer to the Course Approval and Review Handbook when completing this section.

The examination and assessment regulations for the course should be in accordance with the University’s General Examination and Assessment Regulations for Taught Courses (available from staffcentral or studentcentral). Specific regulations which materially affect assessment, progression and award on the course e.g. Where referrals or repeat of modules are not permitted in line with the University’s General Examination and Assessment Regulations for Taught Courses.

None

Exceptions required by PSRB These require the approval of the Chair of the Academic Board

None



BA(Hons) International Hospitality programmes:

For Eastbourne delivery please refer to pages 2 to14. For Ecole de Savignac delivery please refer to pages 16 to 28.


UNIVERSITY OF BRIGHTON


Course summary Final award BA(Hons) International Hospitality Management

BA(Hons) International Hospitality Management (Top Up) Intermediate award BA, DipHE, Cert HE International Hospitality Management Course status Validated Awarding body University of Brighton Faculty Faculty of Education and Sport School School of Sport and Service Management Location of study/ campus Eastbourne Partner institution(s) Name of institution Host department Course status 1. Ecole de Savignac, France Joint – Level 6 Delivery (Top up) Admissions Admissions agency UCAS

Entry requirements Include any progression opportunities into the course.

Check the University’s website for current entry requirements.

1. Entry to Level 4:

UCAS tariff BBC, from a minimum of one 12-unit or two 6-unit qualifications.

o Level 3 Key Skills will count towards the tariff score.

o General Studies will count towards the tariff score.

In addition for 1 – 3 above: GCSE (min grade C) at least three

subjects including Mathematics and English Language is required.

International Baccalaureate: Diploma minimum 28 points.

QAA- approved Access Course – subject specific units are accepted.

BTEC: DMM at level 3

2. Applicants from Colleges/Schools in the UoB Compact Scheme may be guaranteed an interview/offer providing they meet the entry requirements. (see http://www.brighton.ac.uk for details)

3. International College (KAPLAN): pass at 50% or above

4. Foundation Degrees/HND/Dip HE Students from relevant subject areas will be considered for:

Entry to Level 5

Successful completion of level 4 with a merit profile

Entry to Level 6

Successful completion of level 4 and 5 with a merit profile

5. Progression agreements

PART 1: COURSE SUMMARY INFORMATION

http://www.brighton.ac.uk/


Where progression agreements exist with partner institutions please refer to the Memorandum of Cooperation

6. Language Students, where English is not their first language require IELTS (English proficiency): 6.0 Overall, 6.0 in writing (or an equivalent qualification).

7. European BA Programme (BA(Hons) International Hospitality Management (Top Up) only)

Joint delivery arrangements with Ecole de Savignac, France for the top-up element at level 6 for this award. Progression agreements exist with the following institutions to admit students with advanced standing normally to level 6 of the programme, providing they have successfully completed levels 4 and 5 of the award.

Level 4 (iv) Wittenborg University of Professional Education, Nederlands (v) Hotel Management School (BHMS) Luzern, member of Benedict

International, Switzerland (vi) Ecole de Savignac, Dordogne, France

Level 5 (vii) Wittenborg University of Professional Education, Nederlands (viii) Hotel Management School (BHMS) Luzern, member of Benedict (ix) International, Switzerland (x) Ecole de Savignac, Dordogne, France (xi) Centro Superior de Hosteleria de Galicia, Spain

Entry to the Top-up programme is through existing MOC’s with UK Universities through progression agreements.

Start date (mmm-yy) Normally September

September 2017 September 2019 (top-up)


Mode of study

Mode of study Duration of study (standard) Maximum registration period

Full-time 3 years 8 years

Full-time top-up 1 year 4 years

Part-time 6 years 8 years

Sandwich 4 years 10 years

Distance N/A N/A

Course codes/categories

UCAS code N221 N226 (top up)

Contacts

Course Leader (or Course Development Leader)

Gillian Parfitt

Admissions Tutor Graham Shephard

Examination and Assessment

Name Place of work Date tenure expires

External Examiner(s) Sofia Rebelo Leeds Beckett University

30th

Sept 2018

Examination Board(s) (AEB/CEB)

Approval and review

AEB: SaSM Undergraduate Area Examination Board CEB: SaSM Undergraduate Course Examination Board (JAM)

Approval date Review date

Validation Dec 201415

Dec 201416

Programme Specification June 201517

2017/18




None N/A19

None None

None None

15 Date of original validation.

16 Date of most recent periodic review (normally academic year of validation + 5 years).

17 Month and year this version of the programme specification was approved (normally September).

18 Date programme specification will be reviewed (normally approval date + 1 year). If programme specification is applicable to a

particular cohort, please state here. 19

Date of most recent review by accrediting/ approving external body.


PART 2: COURSE DETAILS AIMS AND LEARNING OUTCOMES Aims The aims of the course are to:

a) Develop hospitality management professionals with the core knowledge and key academic constituencies that meet those required by the international hospitality management sector.

b) Provide an engaging and stimulating programme of study in International hospitality management.

c) Foster an environment in which students are encouraged to develop academic skills: challenge knowledge; application; critical awareness; analysis; reasoning; problem solving; synthesis; evaluation; research.

d) Develop student’s research skills which will enable them to critically evaluate methodologies and methods for data collection and interpretation related to international hospitality management (research methods and data analysis).

e) Equip students with the knowledge, skills and experience of work to enable them to take a proactive role in preparing for their future employability.

f) Develop international hospitality management students that are adaptable to the changing demands of commercial, industrial and professional life by encouraging students to acquire and develop a wide range of personal and transferable skills: self-reliance, reflection, adaptability, creativity, flexibility, interpersonal communication; leadership qualities.

g) Encourage international hospitality management students to reflect upon their previous studies, take responsibility for their own learning and continuing professional development and consider further opportunities for learning.

h) Enable international hospitality management students to demonstrate key skills: communication, both oral and written; listening; IT; numeracy and statistics; team work in a supported learning environment.

i) Engage in widening participation by providing students with a range of opportunities to participate in

the undergraduate programme, this includes: non-traditional entry; a wide range of study modes; curriculum modification and equality commitments.

Learning outcomes

The outcomes of the main award provide information about how the primary aims are demonstrated by students following the course. These are mapped to external reference points where appropriate

20.

Knowledge and theory on completion of level 4 a student will have:

Developed a foundation knowledge and understanding of the hospitality industry.

Developed an introductory knowledge and understanding of key concepts, theories and issues related to management.

Applied that knowledge and understanding to underpin work at higher levels.


Developed an in-depth knowledge and understanding of concepts, theories and techniques specific to the hospitality industry.

Developed an analytical approach in selecting, applying and evaluating hospitality industry and management principles to ‘given’ problems.


20 Please refer to Course Development and Review Handbook or QAA website for details.


Identified, discussed and evaluated a wide range of contemporary issues related to the hospitality industry.

Appraised business problems and formulated strategies for resolving them.

Critically reviewed, consolidated and extended a coherent body of knowledge in order to execute a sustained piece of independent work.

Synthesised and evaluated information from a wide variety of sources relating to historical, current and future developments in the hospitality industry.

Developed the ability to undertake and independently manage a research project.

Skills Includes intellectual skills (i.e. generic skills relating to academic study, problem solving, evaluation, research etc.) and professional/ practical skills.


Identified strengths and weaknesses in a range of key, personal and academic skills in order to outline areas for self-development.

Taken responsibility for planning and managing own learning, with guidance.


Challenged theories and concepts, which are used within the hospitality sector.

Further developed and demonstrated a range of key, personal and academic skills to support level 5 studies and underpin level 6.

An understanding of their own development required in order to achieve

their future career goals.


Developed and be able to demonstrate a wide range of key, personal and academic skills in order to achieve career aspirations or enabling access to further professional or academic study.

QAA subject benchmark statement (where

applicable)21

Hospitality, Leisure, Sport and Tourism.

PROFESSIONAL, STATUTORY AND REGULATORY BODIES (where applicable) Where a course is accredited by a PSRB, full details of how the course meets external requirements, and what students are required to undertake, are included. None

21 Please refer to the QAA website for details.


LEARNING AND TEACHING Learning and teaching methods This section sets out the primary learning and teaching methods, including total learning hours and any specific requirements in terms of practical/ clinical-based learning. The indicative list of learning and teaching methods includes information on the proportion of the course delivered by each method and details where a particular method relates to a particular element of the course. The information included in this section complements that found in the Key Information Set (KIS), with the programme specification providing further information about the learning and teaching methods used on the course.

Level 4: Learning is supported and enhanced by both formal contact hours with tutors and by personal/tutorial support. It is recognised that students come from varied backgrounds and both the Welcome Week (first week) and the integration of key skills required into core modules provides an environment where students are able to succeed. Structured handouts, reading lists and studentcentral, the virtual learning environment, are utilised to add value to student learning. First year modules are designed to provide students with a strong foundation for the remainder of the programme.

Level 5: In the second year, students are encouraged to be more independent in their approach to study and to accept responsibility for their learning and accountability for determining and achieving the outcomes. Students will be expected to research, analyse, and evaluate a wide range of information and communicate this effectively. The combination of classroom and other, less formal approaches to study is seen as aiding development of an active and independent learner.

Level 6: In the final year of the programme, even greater autonomy of learning is essential, with students accepting responsibility and accountability for their workload, priorities and outcomes. It is recognized that the diversity of students at level 6 is considerable. Therefore, during Student Week a range of workshops and sessions are arranged. Not only do these address the more practical issues of welcoming and integrating new Level 6 students to the campus, school and programme but there are also workshops on skills and research methods to ensure a baseline of knowledge and understanding. Students need to demonstrate the capacity for critical evaluation of knowledge, concepts and evidence from a range of sources. This will be further enhanced by the Dissertation or Placement Project where students will demonstrate the ability to critically review, synthesise and extend a coherent body of knowledge in a systematic manner. The teaching modes will be a mix of classroom, workshops, and tutorials. The aim will not only be the acquisition of the best possible degree classification but also to prepare students for employment, and for further study if desired.

The majority of the modules are valued at 20 credits; there are some 10 credit options at level 6 only, and the Dissertation/Placement Project is valued at 40 credits

22.

Each module is designed around the premise of 20 credits being equivalent to 200 hours of student study time; this normally includes 52 hours of tutor contact.

The style of teaching also varies from traditional lecture to interactive workshops, which might include a mini- lecture, group discussions and exercises, case studies, presentations and learning linked to information technologies. Other teaching methods will include seminars, tutorials, and guest speakers from industry. The dynamics of the style also changes between the levels as can be seen from the outlines of the levels above.

There is an optional work placement element that students may undertake between levels 5 and 6. Students taking this option will undertake a Placement Project instead of the Dissertation.

European BA Programme

Joint delivery arrangements with Ecole de Savignac, France for the level 6, ‘top-up’ element of the programme, they will not have the option to exit on the ‘with marketing’ routeway.

Students following this programme will attend the SaSM campus in Eastbourne for semester one where they will follow the equivalent of 60 credits study delivered by SaSM tutors and semester 2 where they will study the equivalent of a further 60 credits at the partner institution delivered by tutors from the partner institution.

22 The Placement Project is not available for Top- Up students.


ASSESSMENT Assessment methods This section sets out the summative assessment methods on the course and includes details on where to find further information on the criteria used in assessing coursework. It also provides an assessment matrix which reflects the variety of modes of assessment, and the volume of assessment in the course. The information included in this section complements that found in the Key Information Set (KIS), with the programme specification providing further information about how the course is assessed.

The course contains some compulsory assessments not included in the breakdown provided on the KIS because they cannot be directly linked to credit. For example a pass/fail skills test included in one of the modules or as a course requirement. Full details of assessments within a module can be found on the University’s VLE, student central.

The method of assessment and performance grading is designed to comply with the University of Brighton’s General Examination and Assessment Regulations for Taught Courses (GEAR), annually updated.

Assessment Philosophy: Assessment of student performance will serve to promote, reinforce and consolidate learning. The assessment will also both develop student skills (key, personal and academic) and test learning outcomes in order to pass the appropriate modules. The learning outcomes are stated in each individual module descriptor. Students are given explicit assessment criteria in order to address the learning outcomes and achieve the classification appropriate to them.

Assessment on this programme reflects a work related ethos and a clear employability theme, therefore assessment reflect the following:

methods of assessment should reflect the future management activities students might engage in, such as working in teams, writing reports, making presentations, appraising others

modes of assessment should develop students’ self-confidence and self-evaluation

assessment should encourage and support peer collaboration and appraisal.

Assessment Methods: The course is designed to enable students to participate in a range of assessment methods, which may be undertaken as an individual, in a group or as a pair, these include: written pieces of work; e.g. essays, reports, case studies, dissertation; exhibitions; presentations; computer simulations; in-class tests; practical tests; self or peer assessed; student led discussions; examinations, seen and unseen questions, multi-choice, time constrained.

Assessment Details: Assessment details will be provided to students at the beginning of each module. This will include the assessment, the weighting of individual piece of assessment, the assessment criteria and how they link to the module learning outcomes.

Assessment Marking and Feedback: All modules are marked using the assessment criteria, as given to the students. All modules are moderated by the module team to ensure consistency. Feedback on assessed work will be returned to students normally within four working weeks of the submission date. Feedback will be detailed in terms of strengths and weaknesses of the work and will comments on how the student can improve. Tutors and the SaSM administrative team record assessment progress.

Assessment Grading: Assessments are graded with a percentage mark, these grades are aggregated according to the percentage weighting of the individual pieces of assessment. Each module will be awarded an overall percentage.

Assessment Information for Students: Details of assessment procedures and regulations are available to students as part of their student handbook when enrolling.

SUPPORT AND INFORMATION Institutional/ University Students based at Eastbourne benefit from the below, students based at

Ecole de Savignac, France, will benefit from services and facilities of the partner institution:

University induction/student week

University Student Handbook

studentcentral Managed/Virtual Learning Environment


Extensive library facilities and media facilities at Queenwood

Computer pool rooms at Queenwood (80 stations free access) and Aldro (80 stations for teaching and access)

Language laboratories on-site

E-mail address

Welfare and Accommodation service at the Student Centre, Trevin Towers, Welkin

Health/Nurse service at the Student Centre, Trevin Towers, Welkin

Personal tutor for advice and guidance plus the Student Support Tutors

English Language Support Programme

Sport and Recreation Centre

Student Union Office

Careers Service

Turnitin

Course-specific Additional support, specifically where courses have non- traditional patterns of delivery (e.g. distance learning and work-based learning) include:

Students based at Eastbourne benefit from the below, students based at Ecole de Savignac, France, will benefit from services and facilities of the partner institution:

Please refer to information held in studentcentral.

Course leader-led induction/student week

SaSM Student Handbook

SaSM Health and Safety Policy and Codes of Practice

Course handbook and set of module outlines

Dissertation/Final Year Placement Project/Enterprise Business Plan Supervisor

Placement Team and Resources unit

Learning Technologies Suite for SaSM

International Student Liaison Tutor

Student Information Screens

Students on the European BA Programme (Joint delivery arrangement with Ecole de Savignac, France) will benefit from these facilitities at SaSM during semester one and during semester two will also benefit from services and facilities of the partner institution.

In addition students will benefit from

European BA student handbook


COURSE STRUCTURE This section includes an outline of the structure of the programme, including stages of study and progression points. Course Leaders may choose to include a structure diagram here. The modules comprising the award are listed in the table below. Students completing the full BA(Hons) award study level 4, 5 and 6 modules, whilst students completing the ‘Top up’ award study level 6 modules.

X-courses: modules that are delivered across courses

Professional practitioner: modules that have clear focus on academic and professional skills development and employability.


Level 4

SM402

Marketing Branding and

Consumer Psychology

(20 Credits)

HH400

Food and Drink

Operations

(20 Credits)

SM401

Economics and Finance

(20 Credits)

HH401

The Hospitality

Consumer Experience

(20 Credits)

SM406

Organisations, Management and People

(20 Credits)

HH403

International Hospitality Business

(20 Credits)


Level 5

SM520

Managerial Accounting

(20 Credits)

HH504

Hospitality Design and the

Environment

(20 Credits)

HH502

Resources and Revenue Management

(20 Credits)

Management Award:

SM500 – Managing Service

Excellence

(20 Credits)

HH530

Hospitality LIVE!

(20 Credits)

SM527

Research Methods

(20 Credits)


Level 6

HH600

Contemporary Issues in

International Hospitality

(20 Credits)

Optional Modules; 40 credits available as a mix of 20 and 10 credit modules.

SM633

Business Strategy

(20 Credits)

SM630 Dissertation (40 Credits)

European BA Programme.

Joint delivery arrangement with Ecole de Savignac, France

In semester 1 at SaSM students will complete the core module HH600U Contemporary Issues in Hospitality (20 credits); 20 credits of hospitality sector related electives from those offered at SaSM and the equivalent of 20 credits of SM630U Dissertation (see separate note).

PART 3: COURSE SPECIFIC REGULATIONS


In semester 2 at the partner institution students will complete the core module SM633 Business Strategy (20 credits); 20 credits of management related electives from those offered at by the partner institution and the equivalent of 20 credits of SM630 Dissertation (see separate note).

The dissertation module and its operation will be shared between SaSM and the partner institution on the following basis:

In Semester 1 at SaSM students will have a series of theoretical underpinning workshops in dissertation methologies, be allocated a lead tutor from SaSM and be supervised through the formation of topic and objectives, a draft literature review and primary research model before returning to the partner institution.

In semester 2 students will be allocated a tutor by the partner institution who will supervise the student in completion of the dissertation. The tutor at SaSM will monitor the student progress through the first stage of the programme and will complete a log of tutorial activities and outcomes which will be passed to the partner institution and second tutor.

The module leader for the dissertation at SaSM will also conduct a dissertation briefing and workshop for tutors at the partner institution.

First and second marking will be conducted by the tutors at SaSM and the partner institution respectively and a final grade agreed between them.

Modules Status: M = Mandatory (modules which must be taken and passed to be eligible for the award) C = Compulsory (modules which must be taken to be eligible for the award) O = Optional (optional modules) A = Additional (modules which must be taken to be eligible for an award accredited by a professional, statutory or regulatory body, including any non-credit bearing modules) Optional modules listed are indicative only and may be subject to change, depending on timetabling and staff availability.

KIS route (UG courses only): Indicate with a X the modules likely to represent the ‘typical pathway’ through the course. This will include all core/mandatory modules and those optional modules likely to represent the most frequent choice.

Level23 Module code

Status Module title Credit KIS route

4 HH403 C International Hospitality Business 20 X 4 HH400 C Food and Drink Operations 20 X 4 HH401 C The Hospitality Consumer Experience 20 X 4 SM401 C Economics and Finance 20 X 4 SM402 C Marketing, Branding and Consumer Psychology 20 X 4 SM406 C Organisations, Management and People 20 X 5 HH504 C Hospitality Design and the Environment 20 X 5 HH502 C Resources and Revenue Management 20 X 5 HH530 C Hospitality LIVE ! 20 X 5 SM520 C Managerial Accounting 20 X 5 SM500 C Managing Service Excellence (non-specialised

routeway) 20 X

5 SM527 C Research Methods 20 X 5 SM501 C Marketing Planning (with Marketing routeway only) 20 5 SM529 C Preparation for Placement (compulsory for

students taking optional work placement) 0

6 HH600 C Contemporary Issues in International Hospitality 20 X 6 SM633 C Business Strategy 20 X 6 SM630 M Dissertation 40 X

Optional Modules: BA(Hons) International Hospitality Management 40 credits in total, selected from the list below

6 SZ602 O Destination Marketing 10

23 All modules have learning outcomes commensurate with the FHEQ levels 0, 4, 5, 6, 7 and 8. List the level which corresponds with

the learning outcomes of each module.


6 SZ673 O Change Management 10 6 SZ675 O Service Quality 10 6 SZ676 O International Management 10 6 SZ698 O Customer Relationship Marketing 10


AWARD AND CLASSIFICATION Award type Award* Title Level Eligibility for award Classification of award

Total credits24 Minimum credits25 Ratio of marks26: Class of award

Final BA(Hons) International Hospitality Management



Final BA(Hons) International Hospitality Management with Marketing



Final BA(Hons) International Hospitality Management (Top up)


Level 6 marks only Honours degree

Intermediate BA International Hospitality Management


Not applicable None

Intermediate DipHE International Hospitality Management


Not applicable None

Intermediate Cert HE International Hospitality Management


Not applicable None

*Foundation degrees only Progression routes from award:

Award classifications Mark/ band % Foundation degree Honours degree Postgraduate27

degree (excludes PGCE and BM BS)

70% - 100% Distinction First (1) Distinction 60% - 69.99% Merit Upper second (2:1) Merit 50% - 59.99%

Pass Lower second (2:2) Pass 40% - 49.99% Third (3)

24 Total number of credits required to be eligible for the award.

25 Minimum number of credits required, at level of award, to be eligible for the award.

26 Algorithm used to determine the classification of the final award (all marks are credit-weighted). For a Masters degree, the mark for the final element (e.g, dissertation) must be in the corresponding class

of award. 27

Refers to taught provision: PG Cert, PG Dip, Masters.


EXAMINATION AND ASSESSMENT REGULATIONS Please refer to the Course Approval and Review Handbook when completing this section.

The examination and assessment regulations for the course should be in accordance with the University’s General Examination and Assessment Regulations for Taught Courses (available from staffcentral or studentcentral). Specific regulations which materially affect assessment, progression and award on the course e.g. Where referrals or repeat of modules are not permitted in line with the University’s General Examination and Assessment Regulations for Taught Courses.

None

Exceptions required by PSRB These require the approval of the Chair of the Academic Board

None

Documents

For Eastbourne delivery please refer to pages 2 to14. For ... · succeed. Structured handouts, reading lists and studentcentral, the virtual learning environment, are utilised to