Bournemouth University

Master Hotel and Food Services Management - Máster en Gestión de Servicios de Restauración

Bournemouth University
  • Imparte:
  • Modalidad:
    Presencial en Dorset
  • Precio:
    UK/EU/Channel Islands: £7,500
    International (non-EU): £14,000
  • Comienzo:
    Enero 2020
  • Lugar:
    Fern Barrow, Poole,
    Dorset (Bournemouth) BH12 5BB
    Reino Unido
  • Duración:
    1 Año
  • Idioma:
    El Master se imparte en Inglés
  • Titulación:
    Hotel and Food Services Management MSc (Full-time, Part-time)

Presentación

We are one of the top universities in the world for the study of tourism and hospitality, 10th in the world for hospitality and leisure management according to the QS University Rankings 2019 and 2nd in the UK (10th in the world) for hospitality and tourism management according to the Shanghai Rankings of Academic Subjects 2019.

This Master’s degree is intended to provide you with an advanced understanding of the hotel and food services industries and a managerial perspective of how to run such organisations. It is a conversion course – meaning it is intended for students who have not studied the subject previously – and is ideal for graduates who would like to change subjects or career direction.

It is anticipated that after completing this course, you’ll have the capacity to be involved in more analytical, developmental and strategic perspectives of the industries and will develop insights into the issues affecting these industries than at undergraduate level.

Requisitos

A Bachelors Honours degree with 2:2 in any subject, or equivalent.

International entry requirements
If English is not your first language, you will need to provide evidence that you understand English to a satisfactory level. English language requirements for this course are normally:

IELTS (Academic) 6.0 with minimum 5.5 in each component, or equivalent.

Programa

Core units

The Tourism & Hospitality Industries: This unit will provide you with a comprehensive appreciation of the tourism and hospitality business ecosystem. Based on Leipier’s tourism system, the module analyses the value chain of the industry and examines the role of each stakeholder in the tourism and hospitality value system and identifies linkages, interrelations and collaboration requirements. The unit will be delivered through a series of industry guest lectures.
Food Production & Innovation Management: The unit is designed to extend your critical knowledge and understanding of food and consumer sciences and food chain management, with some emphasis on nutrition. You will be introduced to food production with a focus on global issues in food. It will also provide you with the relevant detailed knowledge on innovation management in the food service industry.
Food Operations Management: The dynamic and complex environment of the food industry requires managers to be able to manage effectively the core part of the business which is the operations function. This unit seeks to address the issues which distinguish food operations from those in other fields. It will also provide you with the opportunity to practice operational management skills and apply theoretical concepts in a food context.
Global Food & Drink: The unit will provide an in-depth analysis of the role of food and drink in the international hospitality, tourism, retail and events business environment. An understanding of the nature of our relationship with food socially, economically, politically, environmentally and in terms of technology is a valuable addition to other strategic and operational areas of expertise.
Business Strategy & Finance: The foundations of strategic analysis and choices that tie into an organisation’s business decisions. This includes private, public and third sector. You’ll study the corporate finance sources of organisations, reporting and interpreting financial data. This will help you understand the dynamics of the tourism, hospitality and leisure sectors.
Destinations: Contexts for Tourism & Hospitality: Placing the tourism destination at the heart of discussion, this unit explores the physical, conceptual and administrative spaces in which tourism and hospitality activities occur, and as such provide the context for an exploration of the complex and interrelated activities of tourist activities. The unit will be international in nature, drawing on examples and practices from developed and developing nations.
Dissertation: An opportunity to study a subject in-depth, showing your understanding of it. The dissertation is the conclusion of your learning experience, where you’ll carry out a research project. You’ll use appropriate research methodology to collect and analyse data and present your findings. Your dissertation will be 15,000 words, and you’ll be taught about research methods.

Option units

Air Transport & Tourism: The aim of the unit is to develop your awareness of the role of aviation management in the successful planning and development of international tourism. It will evaluate the potential barriers to continued growth and explore the conflicts and challenges of meeting both economic and environmental targets, highlighting the contribution of aviation to greenhouse gas emissions (GHG).
Conference Tourism: Here, you’ll reflect on the conference sector’s growth, and examine its present state by identifying the size, value, trends and growth of major conference destinations throughout the world. You’ll also suggest how destinations and venues can develop a better conference product.
Crisis & Disaster Management: You’ll develop a systematic understanding of the unique needs and critical resources that exist within key sectors and activities of Tourism, Hospitality and Events. You’ll complete a number of strategic and tactical planning exercises aimed at addressing the need to integrate tourism and events within risk reduction, response and recovery strategies.
Design for Tourism & Hospitality: This unit addresses the role and significance of design in and for the tourism and hospitality industries at the level of individual businesses and organisations or sites and events. It considers the design of tangible and intangible objects or ‘things’ such as buildings (exteriors and interiors), maps and guides, souvenirs, live events, corporate identities, business processes, and servicescapes.
Entrepreneurship: The process of creating a new entrepreneurial venture, and funding sources for new and upcoming entrepreneurs. There’s a focus on identifying and evaluating entrepreneurial opportunities. Entrepreneurial development may cover a single entity, a further investment by a portfolio entrepreneur, a management buy-out, a spin-out or a venture in an existing organisation.
Food Design & Marketing: You will develop an understanding of the broad context of food design and marketing. The unit focuses on food in terms of its aesthetics, the processes and tools used in, and the spaces where food is, prepared, distributed and consumed and how these are promoted and communicated to the consumers with an emphasis on consumer behaviour towards food.
Tourism & the Media: This unit will develop your ability to critique and apply media theories, practices and discourses in relation to tourism.
Tourism Culture & Society: The unit explores the principles, concepts and practices of tourism from the perspective of social science and cultural studies theories. More specifically, the unit discusses the contributions of social science disciplines in understanding the multiple dimensions and manifestations of tourism globally.

Salidas profesionales

This course will provide you with the opportunity to identify and engage with specialisms within the revenue management, IT applications and human resource management industries.

Graduates from this course have found a range of positions in international hotel groups and food service organisations in the UK, the USA and in their home countries (such as Thailand, China and India).

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