This Master´s degree is intended to provide you with both an advanced understanding of the Hotel and Food Services industries as well as a managerial perspective of how to run such operations. It is anticipated that on completion of this course, you will have the capacity to be involved in more analytical and developmental perspectives of the industries concerned and will develop a more strategic insight of the industries and issues affecting these industries than at undergraduate level.
The emphasis of this course is on accommodation management, food and drink and the food service sector. As such, this is a course with an operational management focus although it will also provide you with the opportunity to identify and engage with selected areas of specialism within these industries such as revenue management, IT applications, human resource management etc.
An Honours degree is normally required - 2:2 or above, or equivalent
Year 1 / Level M
Tourism & Hospitality Principles and Practice
The unit will be international in nature, drawing on examples and practices from both developed and developing countries and in addition will provide you with an appreciation of the broad study of tourism as a domain within its own right.
You will identify issues and appropriate measures relating to effective managerial performance in a complex operating environment. The unit seeks to develop competence in the areas of organisational management and behaviour appropriate to the development of a career in management within the leisure sector. The unit focuses on the ‘effective manager’ by investigating key roles and functions and how these may be affected by operational environment, organisational structure and culture, particularly within international and multinational organisations.
Business Strategy & Finance
You will develop an understanding of the foundations of strategic analysis, choice and the implementation strategies that usually tie into an organisation’s business decisions (Private, Public and Third Sector). This includes a study of Corporate Finance in terms of an organisation’s sources of finance, reporting and the interpretation of financial data that is fundamental to the broader understanding of the dynamics of the tourism, hospitality and leisure sectors.
Hospitality Operations Management
The nature of operations management is considerably less tangible in Services Management than in manufacturing. This unit seeks to address the issues which distinguish hospitality and tourism operations from those in other fields. The unit, by focusing on the inter-relationships between systems, service and technical factors, product quality and capacity and productivity, aims to provide a multidisciplinary framework to explore the wider inter-relationships between operations, marketing and accounting.
Issues in International Hotel & Food Service Management
By the end of this unit you will be able to demonstrate a critical awareness of the moral, legal and ethical dimensions of issues pertinent to the hotel and food service industries. The unit provides a forum in which you can test ideas and concepts against the evidence provided by informed sources and can both critically analyse and reflect on the impact that these issues will have both on business and their own management career structure.
The dissertation, which is underpinned by a research methods unit, provides you with the opportunity to study a subject in-depth. The resulting piece of work is a 15,000 word dissertation, showing your extensive understanding of the topic. The dissertation is the culmination of your learning experience on the programme, requiring the development of the intellectual capacity to plan and carry out an academically-sound research project, involving the use of an appropriate research methodology to collect and analyse data, a critical treatment of the relevant literature and well-presented findings.
Choose one unit from the following options:
This unit encompasses the key components of conference tourism. It will reflect on the growth of the conference sector, and will examine the conference sector in its present state, identifying the size, value, trends and growth of major conference destinations throughout the world, and will suggest ways for destinations and venues to develop a better conference product.
The aim of the unit is to understand the process of creating a new entrepreneurial venture along with sources of funding available to nascent and novice entrepreneurs when starting their new entrepreneurial ventures. Strong emphasis is placed upon the identification and evaluation of entrepreneurial opportunities. Entrepreneurial development may cover a single entity, a further investment by a portfolio entrepreneur, a management buy-out, a spin out or an entrepreneurial venture within an existing organisation.
Food & Drink
Food and drink is the basis of life: it provides sustenance, fulfils nutritional requirements, is enjoyable, forms the basis for many of life’s experiences and is central to the hospitality, tourism, retail and events industries. As such, an understanding of the nature of our relationship with food socially, economically, politically, environmentally and in terms of technology is a valuable adjunct to other strategic and operational areas of expertise.
Food, Culture & Society
Critically situate food within socio-cultural, environmental, health, economic and political contexts. This unit is designed to allow you to explore the complex relationships among food, culture, and society from numerous disciplines in the humanities, social sciences, and sciences, as well as in the world of food beyond the commercial context. It brings to bear a review on all aspects of food studies and encourages vigorous debate on a wide range of topics.
Spatial Design for Retailers & Restaurateurs
This unit involves a creative exploration of the current trends for retailer and restaurant design, primarily from a consumer orientation, that is focused upon elements of concept design developments in space and place theory and practice. The unit particularly aims to develop both visual and verbal forms of argument, communication and validation for new design ideas.
The placement unit is intended to foster personal and professional development and to enable you to make a connection between academic learning and the working world, to link theory and practice, as well as to consolidate and extend the managerial understanding you have developed during the first two semesters of study, facilitating a systematic understanding of knowledge, and a critical awareness of current problems. The placement should help to consider the applicability of a range of management theories and to detect where management in industry could be improved.
Graduates from this course have found a range of positions in international hotel groups and food service organisations in both the United Kingdom, the USA and in their home countries (such as in Thailand, China and India).
Many of our graduates enter large organisations either as part of a management development scheme or in order to gain practical experience before being appointed to management roles. This said, many of our graduates have also returned to their home environments and taken over their family business or have developed business opportunities of their own.
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