Programme Specification by 1B10IHr7

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									                                                  Programme Specification
Where appropriate outcome statements have be referenced to the appropriate Benchmarking Statement (BS)

1     Awarding Institution                               Queen Margaret University
2     Teaching Institution                               Queen Margaret University
3     Work-based learning
4     Programme accredited by                            Queen Margaret University
5     Final Award                                        BA (Hons)
6     Programme                                          Hospitality and Tourism Management
7     UCAS code (or other coding system                  NN28 BA/HTM
      if relevant)
8     SCQF Level                                         SCQF Levels 7-10
      Date of validation/review                          March 2007

9     Educational Aims of the programme
      The aims of the Hospitality and Tourism Management programme are:

          -      To prepare and develop desirable graduates for a management career in the
                 hospitality and tourism industry;
          -      To develop students’ awareness of national and global political, economical,
                 socio-cultural, technological, environmental and legal issues;
          -      To develop independent thinkers and learners;
          -      To develop students’ understanding and knowledge of ethics, sustainable
                 development, the products, structure, operations, organisations, management,
                 impacts and contemporary issues associated with the provision and consumption
                 of hospitality and tourism in a global environment;
          -      To develop students’ intellectual capabilities of analysis and interpretation,
                 critical evaluation, selection and synthesis, reasoned argument, research and
                 problem solving;
          -      To develop graduates who can demonstrate effective management, IT, numerical,
                 communication and research skills along with a range of ‘soft’ skills particularly
                 in relation to the provision of excellent customer care and to demonstrate these
                 with confidence and integrity.
          -      To produce desirable graduates who have a wide range of generic transferable
                 skills enabling effective, sustainable and ethical management and research,
                 effective communication, work individually and in teams to deadlines, be
                 entrepreneurial in their approach, be innovative and drivers of change, manage
                 and reflect on their own learning, and who can contribute and respond effectively
                 to the demands of their chosen profession.

10 Benchmark statements/professional and statutory body requirements covered by the
   programme
      -   QAA Subject Benchmarks
      -   Higher Education Academy HLST subject LTSN Guide to Good Practice
      -   Scottish Credit Qualifications Framework
11 Learning Outcomes of the Programme

A   Knowledge and understanding
    On completion of the programme the graduates will have demonstrated knowledge and
    understanding of:
       -    The crucial role of sustainable development and ethical management in the
            hospitality and tourism industry;
       -    The Scottish hospitality and tourism industry;
       -    The defining characteristics of hospitality and tourism in the modern world; its
            nature, organisations, management and impacts associated with the provision and
            consumption of hospitality and tourism in a contemporary global environment
       -    The central role of the hospitality and tourism consumer;
       -    The impact of the business environment upon the hospitality and tourism
            industry;
       -    Appropriate theories and concepts from generic management areas applied to the
            hospitality and tourism context;
       -    The application of technical, research, managerial and interpersonal skills and
            knowledge to propose and evaluate practical and theoretical solutions to complex
            problems in the hospitality and tourism area;
       -    The diversity of the requirements of the various stakeholders in the industry; and,
       -    The moral, ethical and safety issues which directly pertain to the subject domain
            including relevant legislation and professional codes of conduct.

    Teaching/learning methods and strategies
    The School learning and teaching strategy places the student at the centre of the learning
    process. The School strives to develop a range of knowledge based, intellectual, practical
    and transferable graduate attributes that prepare students for employment in their
    professional careers, and at the same time, places increasing responsibility on the student
    for their own learning as the programme develops from level 1 to 4 engendering positive
    attitudes towards lifelong learning.

    The business of managing services and resources in hospitality and tourism organisations
    is a complex and challenging task. Our hospitality and tourism degree is designed to
    develop a number of broad principles that will enable student’s to become and remain
    effective hospitality and tourism professionals that can meet the challenges of
    contemporary global demands. Specific emphasis throughout the programme is placed on
    ethical management and sustainable development. An interdisciplinary approach is
    adopted that integrates business and management theory and practice with specialist
    knowledge from the vocational framework. A wide variety of formats and approaches to
    teaching and learning are adopted in this programme. In the early stages of the degree the
    emphasis is on the acquisition of knowledge and understanding which progresses to the
    application, analysis, evaluation, synthesis and management of such knowledge as the
    student progresses through the levels. Core material is initially acquired through lectures,
    tutorials, seminars, workshops, filed trips and practical sessions in the training kitchens
    and restaurant. More advanced knowledge and understanding is acquired through these
    learning approaches and additionally through guest lectures, literature based research,
    website and computer assisted learning case studies, group projects, debates, company
    based projects and the Honours dissertation/project.
    Assessment
    The school assessment strategy is designed to provide students with practice and
    opportunities to demonstrate their mastery of learning outcomes, provide feedback for
    improved learning and offer diagnosis of strengths and weakness to develop reflective
    practice.

    Assessment throughout the programme is both formative and summative and is designed
    to encourage deep rather than superficial learning. Examinations take a number of forms
    including unseen questions, case study analysis and open book. Coursework is assessed
    through essays, management reports, individual and group presentations, poster
    presentations, reflective portfolios, project proposals and the Honours Project. These
    assessment tools allow students to demonstrate their acquisition of knowledge and
    understanding through a variety of approaches.

B   Intellectual (thinking) skills
    On completion of this programme graduates will be able to:

       -    Research and assess subject specific statistics, theories, paradigms, principles and
            concepts;
       -    Select, summarise and synthesise evidence;
       -    Describe, analyse and evaluate data;
       -    Critically interpret data and text from a range of academic and empirical sources;
       -    Select and apply appropriate knowledge, methodologies and theories to the
            solution of familiar and unfamiliar problems;
       -    Develop a reasoned argument and challenge assumptions; and,
       -    Take responsibility for their own learning and continuing professional
            development.


    Teaching/learning methods and strategies
    The development of intellectual skills is an inherent part of the teaching and learning
    programme. All modules, irrespective of content or delivery format, encourage students to
    take a critical and evaluative approach to the study of the cognate area of hospitality and
    tourism management. This is developed from year 1 with approaches that engage students
    in the processes of identification, selection and summary, to those that involve analysis,
    evaluation, critique and synthesis, the development of defended argument, engagement
    with non standard problems, and an increasingly independent and student centred research
    led mode of learning.
    The research methods theme running through the programme (secondary research at
    levels 1 and 2; primary research and analysis at levels 3 and 4) provides the underpinning
    for intellectual skill development of students in collecting and evaluating a variety of
    forms of data and for planning and conducting their own research.
    Group work, case studies, student-led seminars, tutorials and live projects provide a
    flexible learning environment within which issues can be debated and challenged and
    creative solutions to problems can be proposed.

    The degree in Hospitality and Tourism has a truly vocational nature and this is
    emphasised throughout the course in various ways: tourism modules will focus upon
    issues relating to ethical management, sustainable development, niche tourism, e-tourism
    and destination planning and development. Hospitality modules will focus the students
    studies on issues and concepts which underpin the hospitality environment, the practical
    and managerial issues related to the provision of food, beverage and accommodation as
    well as engaging students in the complexity of theoretical debates surrounding the
    consumption of food and hospitality in contemporary society and developing their
    awareness of strategic issues in relation to hospitality.

    All learners receive guidance on issues for good scholarship and academic study: how to
    identify, locate and use material in libraries, through the internet and elsewhere.
    Guidelines for the production of essays/reports and for undertaking projects are provided


    Assessment
    Demonstration of a critical, analytical and evaluative approach is assessed through written
    coursework (essays, reports, seminar papers) and examinations (open and closed, case
    study). Assessment moves progressively towards the development of independent and
    critical learning. Originality and creativity is readily demonstrated and assessed in
    solutions provided by students to issues for the contemporary hospitality and tourism
    industries. The Honours Dissertation/Project demonstrates a wide array of skills
    developed in the context of the research process from initial planning, through literature
    review, selection and support of appropriate methodological tools, data collection, data
    analysis, to the final interpretation and presentation of findings
C   Practical skills
    On completion of this programme graduates will be able to:

       -     Plan, design and execute practical activities using appropriate knowledge,
             techniques and procedures;
       -     Operate effectively as a leader and a member of a team;
       -     Plan, design, execute and communicate a sustained piece of independent
             intellectual work using appropriate media; and,
       -     Use information technology appropriately in the work place and in the analysis
             of findings and presentation of work.


    Teaching/learning methods and strategies
    Practical skills are developed through a variety of teaching and learning approaches
    including workshop exercises, practical sessions in the training kitchens and restaurant ,
    field trip and industry visits, computer workshops, student-led seminars, individual/group
    topic presentations, and independent learning exercises. Specialist IT applications and the
    supervised work placement are a core part of this practical skill development. IT skills and
    research skills are acquired throughout the four years of the research methods theme
    within the course. These skills are developed from the early stages of the course and are
    refined as the course develops. At all stages students are given clear guidelines for the
    production of essays, reports, reflective documentation, posters and projects.


    Assessment
    Assessment of practical skills is mainly through coursework submitted as reports,
    reflective portfolios, posters, analysis of case studies, findings of investigations/mini-
    projects, presentations and simulations of real life situations, and the production of new
    products. Again the Honours Project allows a range of skills to be demonstrated within the
    context of planning, conduct and presentation of findings from a major research
    investigation
D   Transferable skills
    On completion of this programme graduates will be able to:

        -    Communicate and present information effectively in oral and written formats;
        -    Successfully interact with others and work in a team;
        -    Identify and address complex problems;
        -    Take innovative approaches and drive change;
        -    Identify appropriate sources and apply research techniques effectively;
        -    Reflect on own practice;
        -    Plan and manage learning and work to deadlines; and,
        -    Work and learn independently.


    Teaching/learning methods and strategies
    Within the hospitality and tourism management degree a number of modules at level 1
    provide the generic skill framework for the student. These skills are adopted and
    developed by the students as they progress through the various levels of the degree.
    Generic skills include communication, IT, interpersonal, leadership, teamwork,
    information retrieval and presentation skills. Written work, student presentations, group
    and individual assignments, poster production and presentation, debates and group
    discussions are regular features of the curriculum.

    Time management and working to deadlines are learned rather than taught skills.
    Students on this programme must learn to manage busy schedules and meet deadlines for
    presentations, seminars, contributions to tutorials and submission of assessed material.
    This encourages them to become responsible for their own agenda. The increased
    emphasis on students taking responsibility for their learning as the programme develops
    ensures active participation in information collection and selection, career path
    development, curriculum choice and problem solving activities. Presentation of work or
    assessed materials is encouraged, and expected, to be of a high professional standard.

    Assessment
    Within this programme the variety in assessment formats enables a range of different
    transferable skills to be assessed in different ways. In addition, transferable skills
    contribute to the overall content, quality and presentation of coursework submitted in
    written format or through individual and group presentations and debates. Student-led
    seminars provide a challenging environment in which cases can be argued and defended.
    The ability to work effectively as an individual, or within teams and groups, is reflected in
    the overall nature and quality of material presented for assessment

12 Programme structures and features, curriculum units (modules), credits and award
   requirements
   The programme is offered as a four year honours degree. It has very flexible entry points
   so that students may enter at any level depending on their qualifications and experience.
   Each level is credited at 120 Scotcat points and articulates with the Scottish Credit
   Qualification Framework. Similarly, there are flexible exit points at each level from
   Certificate, Diploma and Degree to Honours Degree. Full and part-time study are
   available, and the new structure is designed to facilitate growth for part time access.

    The programme structure is based around six 20 credit point modules per level. Students
    may study for a single honours degree or a combination of two subjects as a joint degree.
    The curriculum is structured so that a core programme of 40 credits of management is
    followed at each of the four levels of the course by all students. In the first two years of
    each programme, the students study 40 credits of core management modules, 40 credits of
their first subject, and 40 credits of a second subject or 40 credits of free choice. In this
way, students are able to choose one of three degree pathways in year 3: one of either of
the two chosen subjects as a single honours degree, or a joint degree in both subjects. In
this way the structure provides each student with a degree of choice and flexibility within
and across programmes.

The programme embeds the dimensions of the school philosophy and its learning,
teaching and assessment strategy, to offer a range of cognitive, practical and professional
transferable skills that develop graduates that are ethical, entrepreneurial leaders, who will
go out into their industries and wider global societies to make a difference. Core
transferable graduate and management skills (including research skills) are embedded in
the core management modules, whilst the route specific modules of this programme have
specific focus on a number of dimensions of the hospitality and tourism subject area
including ethical management, sustainable development, practical managerial skills in
relation to food, beverages and accommodation as well as a focus on the cultural
production and consumption of hospitality.

As the student moves through the programme there is an incremental progression in terms
of intellectual challenge: from knowledge and operations in the early years to analysis,
evaluation, conceptualisation, synthesis and strategy in the later.

Although modules are normally 20 credits in size and delivered over 1 semester, the
Honours Project at year 4 is 40 credit points and is supported by a 20 credit research
methods module. Delivery of all modules follows a semester system and there are
normally 2 semesters of 15 weeks in each academic year. Modules are normally
completed within a semester framework, with the exception of the Honours Project
module which runs across the two semesters.

Each 20 credit point equivalent of study is allocated 200 hours of study time. This is
divided inter alia between class contact with staff and students, student managed group
activities, computer mediated interactions, field trips, industry visits, research, directed
and independent study, and the completion of assignments. Details for each module are
provided in the module descriptor.


The modules in the current programme are shown in the following section.

Course Structure

 Level             Module Name        Credits            Core/route/        Potential
                                                         option             Award
 1                 Introduction to    20                 R
                   Tourism
 1                 History and        20                 R
                   Concepts of
                   Food and
                   Hospitality
 1                 Markets and        20                 C
                   Customers
 1                 Tourism            20                 R
                   Principles and
                   Concepts
 1                 Introduction to    20                 R
        the Hospitality
        Environment
1       Foundations of    20   C   Cert HE (120
        Management                 credits)

Level
2       Tourism           20   R
        Operations
        Management
2       Food and          20   R
        Beverage
        Management
2       Managing          20   C
        Resources
2       Niche Tourism     20   R
2       Operations        20   R
        Management
2       People in         20   C   Dip HE (240
        Organisations              credits)

Level
3       E-tourism         20   R
3       Sustainable       20   R
        Hospitality
        management
3       Strategic         20   C
        Management
3       Sustainable       20   R
        Tourism
        Management
3       Managing          20   R
        Hospitality
        Enterprises
3       Business          20   C   BA Degree
        Management                 (360 credits)
        Consultancy
        and Research

Level
4       Tourism and       20   R
        Developing
        Countries OR
        Culinary
        Cultures
4       Research          20   C
        Methods
4       Business          20   C
        Excellence
4       Developments      20   R
        and Issues in
        Global
        Tourism OR
                       Strategic Issues
                       in Hospitality
                       Management
     4                 Dissertation        40             C                 BA(Hons)
                                                                            Degree (480
                                                                            credits)



    Specific Professional Specifications

    Not applicable

13 Support for students and their learning
      -   Induction programme for course and facilities orientation ( IT, library and student
          services).
      -   Individual Programme Handbooks and Module Descriptor Handbooks provided.
      -   Induction and further support, both general and specific (eg Library, IT, Study
          Skills), is made for direct entrants into later years of the course through a
          structured bridging programme.
      -   University website for good scholarship, study skills and plagiarism
      -   Course website (http://qmuc.ac.uk/courses/ug_const.htm) provides full
          information on the programme
      -   Honours Projects (Level 4) are supported by individual supervision, briefing
          sessions, student handbooks and examples of previous student work.
      -   University Student Handbook provides information on QMU policies and
          regulations.
      -   Programme Undergraduate Student Handbook provides information about
          student support facilities, contact mechanisms, University and School guidance
          relating to student responsibilities, policies, practices and procedures, course
          structure and content, course regulations.
      -   Students have open access to extensive central IT resources.
      -   Extensive library resources are available including access to relevant electronic
          information sources and journals (on and off site).
      -   Students are allocated a Personal Academic Tutor who provides academic
          guidance and support. A record of meetings between students and their PATs is
          kept in the student file.
      -   A Programme Leader co-ordinates the teaching and learning experience of
          students and provides an additional contact for guidance and support.
      -   Student representatives participate in a Student Staff Consultative Committee and
          an Undergraduate Taught Programme Committee in support of the teaching and
          learning experience.
      -   E-mail access is available to teaching and administrative staff and the Course
          Leader.
      -   University Student Support Services include a Student Counsellor and a Careers
          Advisor.
      -   An academic Disabled Student Co-ordinator supports students with special needs
14 Criteria for admission
   Typical entry profiles are – Scottish Higher: BBB (180 UCAS Tariff points); A Level:
   BC (180 UCAS Tariff points). (The Institutional minimum entry requirement is currently
   set at CCC (Scottish Higher) and EE (A-Level). English is required at S/Intermediate
   2/GCSE level.

    Access courses: Appropriate hospitality or food and beverage management courses at
    further education colleges. Students may enter directly into years 2 and 3 with a
    successfully completed appropriate HNC or HND.

    Consideration will be given to applicants with other qualifications. Mature applicants
    (over 21) may be admitted without the usual formal qualifications as long as they can
    demonstrate capability for sustained study.


15 Methods for evaluating and improving the quality and standards of teaching and
   learning
   Mechanisms for review and evaluation of teaching, learning, assessment, the
   curriculum and outcome standards
       -   School-wide quality evaluation includes module and programme review through
           student questionnaire feedback, student staff consultative committee , staff
           reporting and external examiner comment
       -   Annual Programme Review prepared by Programme Leader for consideration by
           Undergraduate Taught Programme Committee.
       -   Sample second marking of student work and external verification of the
           assessment process.
       -   Double marking of all Honours Projects (Level 4).
       -   In the short-term changes/ modifications/ improvements to programmes are
           made, in response to the above, through the committee system.
       -   Medium to long term review and revalidation (usually on a five year cycle)
           involving panel members from other faculties plus external academic reviewers
           and students
       -   Annual staff appraisal support developments in teaching and assessment
       -   External examiners reports (feed into annual course review and module review)


    Committees with responsibility for monitoring and evaluating quality and standards
      -   Student Staff Consultative Committee (majority student members; chair and
          secretary are students)
      -   Undergraduate Taught Programme Committee
      -   Educational Policy Committee.
      -   Quality Audit Committee
      -   School Assessment Board (meets June and September to consider marks,
          progression, awards and other quality issues).


    Mechanisms for gaining student feedback on the quality of teaching and their
    learning experience
        -   Student Staff Consultative Committee and student representation on
            Undergraduate Taught Programme Committee
        -   Anonymous Module Evaluation Forms are used for collecting quantitative and
            qualitative feedback from all modules
        -   Annual University-wide questionnaire
       -    Informal feedback administered in classes
       -    Feedback from Personal Academic Tutor/student meetings and Programme
            Leader/Student meetings


    Staff development priorities include
       -    Embedding enhancement led practice
       -    Staff engagement with institutional and national learning and teaching
            developments
       -    Staff involvement in research which feeds into teaching
       -    Staff involvement in consultancy/commercial activities with external clients
       -    Staff involvement in Centre for Academic Practice, LTSN, QAA learning and
            teaching initiatives
       -    Staff registration with ILT/Higher Education Academy
       -    Staff involvement with external professional organisations, agencies and other
            HE institutions
       -    Staff updating their knowledge and skills in networked learning (eg using
            WebCT)
       -    Staff working in teams to develop new methods of teaching and enabling student
            learning
       -    Staff appraisal scheme and University College development courses
       -    Liaison between the School of Business and Enterprise and the Centre for
            Academic Practice



16 Material used in designing the programme
     -    QAA Subject benchmarks
     -    HLST subject LTSN guide to good practice
     -    Scottish Credit Qualifications Framework
     -    Agenda 21 for the Travel and Tourism Industry: Towards Environmentally
          Sustainable Development
     -    Global Code of Ethics for Tourism (UNWTO)


17 Key sources of information about the programme can be found in
   The School of Business and Enterprise Undergraduate programmes – definitive document.
   2007
Mapping of Learning Outcomes

                              YEAR ONE




                                                                                                                                                         Tourism Principles and Practices

                                                                                                                                                                                              Introduction to the Hospitality

                                                                                                                                                                                                                                Foundations of Management
                                                                                                     History and Concepts of
                                                                           Introduction to Tourism




                                                                                                                               Markets and Customers
                                                                                                     Hospitality and Food
                   LEARNING OBJECTIVES




                                                                                                                                                                                              Environment
                                                                       S A S A S A S A S A S A S A

 A Knowledge and Understanding
     On completion of the Degree students will have gained knowledge
     and understanding of:
A1 The crucial role of sustainable development and                     √ √ √                                          √                                     √                               √ √                      √
   ethical management in the hospitality and tourism
   industry;
A2 The Scottish hospitality and tourism industry;                      √ √ √                                          √                                     √                                  √                     √

A3 The defining characteristics of hospitality and tourism   √ √ √ √                                                                                        √                                  √                     √
   in the modern world; its nature, organisations,
   management and impacts associated with the provision
   and consumption of hospitality and tourism in a
   contemporary global environment
A4 The central role of the hospitality and           tourism √   √ √                                                                                        √                               √ √                      √
   consumer;
A5 The impact of the business environment upon the                     √ √ √                                                    √                      √ √                                  √ √                      √ √                                    √
   hospitality and tourism industry;
A6 Appropriate theories and concepts from generic                      √ √ √                                          √ √                              √ √                                  √ √                      √ √                                    √
   management areas applied to the hospitality and
   tourism context;
A7 The application of technical, research, managerial and              √                             √                          √                      √ √                                  √ √                                   √                         √
   interpersonal skills and knowledge to propose and
   evaluate practical and theoretical solutions to complex
   problems in the hospitality and tourism area;
A8 The diversity of the requirements of the various                                                                                                                                            √
   stakeholders in the industry;
A9 The moral, ethical and safety issues which directly                 √                             √                √                                     √                               √ √                      √
   pertain to the subject domain including relevant
   legislation and professional codes of conduct.

 B Intellectual (Thinking) Skills
     On completion of the Degree students will be able to:

B1   Research and assess subject specific statistics,                  √ √ √                                          √ √                              √ √                                  √ √                                   √                         √
     theories, paradigms, principles and concepts;
 B2   Select, summarise and synthesise evidence;              √ √ √                                          √ √                              √ √               √ √                       √ √                √

 B3   Describe, analyse and evaluate data;                    √ √ √                                          √ √                              √ √               √ √                       √ √                √

 B4   Critically interpret data and text from a range of      √ √ √                                          √ √                              √ √               √                                  √         √
      academic and empirical sources;
 B5   Select and apply appropriate knowledge,                                               √                √ √                              √ √               √ √                       √ √                √
      methodologies and theories to the solution of
      familiar and unfamiliar problems;
 B6 Develop a reasoned argument and challenge                 √ √ √                                                    √                      √ √               √ √                       √ √                √
    assumptions;
 B7 Take responsibility for their own learning and            √                             √                √ √                                √                        √                √ √
    continuing professional development.

S – Studied and/or applied
A – Assessed




Mapping of Learning Outcomes contd.

                         YEAR ONE Continued




                                                                                                                                                                         Hospitality Environment
                                                                                            History and Concepts of
                                                                  Introduction to Tourism




                                                                                                                      Markets and Customers

                                                                                                                                                Tourism Principles and
                                                                                            Hospitality and Food




                                                                                                                                                                         Introduction to the

                                                                                                                                                                                                   Foundations of
                                                                                                                                                                                                   Management

                    LEARNING OBJECTIVES
                                                                                                                                                Practices




                                                              S A S A S A S A S A S A S A

  C Practical Skills
      On completion of the Degree students will be able to:

 C1   Plan, design and execute practical activities using                                   √                √                                  √               √ √                       √
      appropriate knowledge, techniques and
      procedures;
 C2   Operate effectively as a leader and a member of a                                     √                √                                                                                     √         √
      team;
 C3 Plan, design, execute and communicate a sustained
    piece of independent intellectual work using appropriate
    media
 C4 Use information technology appropriately in the work      √ √ √ √ √ √ √ √ √ √ √ √
    place and in the analysis of findings and presentation of
    work.

  D Transferable
      On completion of the Degree students will be able to:

 D1   Communicate and present information effectively         √ √ √                                          √ √                              √ √               √ √                       √ √                √
      in oral and written formats;
 D2   Successfully interact with others and work in a   √     √   √ √     √   √ √     √
      team;
 D3   Identify and address complex problems;            √     √     √     √   √ √   √ √

 D4   Take innovative approaches and drive change;

 D5 Identify appropriate sources and apply research     √ √         √   √ √   √       √   √
    techniques effectively;
 D6 Reflect on own practice;                            √     √   √ √     √   √ √     √

 D7   Plan and manage learning and work to deadlines;   √ √ √     √ √   √ √   √ √   √ √   √

 D8   Work and learn independently.                     √ √ √     √ √   √ √   √ √   √ √   √




S – Studied and/or applied
A – Assessed
                              YEAR TWO




                                                                                                                                                                                            Business Issues for Hospitality Managers
                                                                                                        Food and Beverage Project Management




                                                                                                                                                                                                                                           People in Organisations (SWE/WBL)
                                                                        Tourism Operations Management




                                                                                                                                                   Managing Resources

                                                                                                                                                                          Niche Tourism
                   LEARNING OBJECTIVES
                                                                       S A S A S A S A S A S A S A

A Knowledge and Understanding
     On completion of the Degree students will have gained knowledge
     and understanding of:
A1 The crucial role of sustainable development and                                                                                                                         √              √ √                                          √
   ethical management in the hospitality and tourism
   industry;
A2 The Scottish hospitality and tourism industry;                      √ √ √                                                                   √                           √              √ √                                          √

A3 The defining characteristics of hospitality and tourism   √ √ √ √                                                                                                       √              √ √                                          √
   in the modern world; its nature, organisations,
   management and impacts associated with the provision
   and consumption of hospitality and tourism in a
   contemporary global environment
A4 The central role of the hospitality and           tourism √ √ √ √                                                                                                       √              √ √                                          √
   consumer;
A5 The impact of the business environment upon the                     √ √ √                                                                   √ √                      √ √               √ √                                          √ √
   hospitality and tourism industry;
A6 Appropriate theories and concepts from generic                      √ √ √                                                                   √ √                      √ √               √ √                                          √ √                                     √
   management areas applied to the hospitality and
   tourism context;
A7 The application of technical, research, managerial and              √ √ √                                                                   √ √                      √ √                    √                                       √ √                                     √
   interpersonal skills and knowledge to propose and
   evaluate practical and theoretical solutions to complex
   problems in the hospitality and tourism area;
A8 The diversity of the requirements of the various                    √ √ √                                                                   √ √                      √ √               √ √                                          √ √                                     √
   stakeholders in the industry;
A9 The moral, ethical and safety issues which directly                 √ √ √                                                                   √                           √              √ √                                          √ √
   pertain to the subject domain including relevant
   legislation and professional codes of conduct.

B Intellectual (Thinking) Skills
     On completion of the Degree students will be able to:

B1   Research and assess subject specific statistics,                  √ √ √                                                                   √ √                      √ √               √ √                                          √ √                                     √
     theories, paradigms, principles and concepts;
B2   Select, summarise and synthesise evidence;                        √ √ √                                                                   √ √                      √ √               √ √                                          √ √                                     √
 B3   Describe, analyse and evaluate data;                    √ √ √                                                                      √ √                      √ √                 √ √                                          √ √                                   √

 B4   Critically interpret data and text from a range of      √ √ √                                                                      √ √                      √ √                 √ √                                          √ √                                   √
      academic and empirical sources;
 B5   Select and apply appropriate knowledge,                 √ √ √                                                                      √ √                      √ √                 √ √                                          √ √                                   √
      methodologies and theories to the solution of
      familiar and unfamiliar problems;
 B6 Develop a reasoned argument and challenge                 √ √ √                                                                      √ √                      √ √                 √ √                                          √ √                                   √
    assumptions;
 B7 Take responsibility for their own learning and            √                                      √                                   √ √                           √                   √                                       √ √                                   √
    continuing professional development.

S – Studied and/or applied
A – Assessed




Mapping of Learning Outcomes contd.

                         YEAR TWO Continued


                                                              MODULES


                                                                                                                                                                                        Business Issues for Hospitality Managers
                                                                                                  Food and Beverage Project Management




                                                                                                                                                                                                                                     People in Organisations (SWE/WBL)
                                                                  Tourism Operations Management




                                                                                                                                             Managing Resources

                                                                                                                                                                      Niche Tourism




                    LEARNING OBJECTIVES
                                                              S A S A S A S A S A S A S A S A S A S A

  C Practical Skills
      On completion of the Degree students will be able to:

 C1   Plan, design and execute practical activities using     √ √ √                                                                      √ √                      √                        √                                       √ √                                   √
      appropriate knowledge, techniques and
      procedures;
 C2   Operate effectively as a leader and a member of a       √ √ √                                                                      √                                                 √                                            √                                √
      team;
 C3 Plan, design, execute and communicate a sustained
    piece of independent intellectual work using appropriate
    media
 C4 Use information technology appropriately in the work      √ √ √ √ √ √ √ √ √ √ √ √
    place and in the analysis of findings and presentation of
    work.

  D Transferable
      On completion of the Degree students will be able to:

 D1   Communicate and present information effectively         √ √ √   √ √   √ √   √ √   √ √   √
      in oral and written formats;
 D2   Successfully interact with others and work in a         √ √ √   √ √     √     √     √   √
      team;
 D3   Identify and address complex problems;                  √ √ √   √ √   √ √   √ √   √ √   √

 D4   Take innovative approaches and drive change;

 D5 Identify appropriate sources and apply research           √ √ √   √ √   √ √   √ √   √ √   √
    techniques effectively;
 D6 Reflect on own practice;                                  √ √ √   √ √     √   √ √     √   √

 D7   Plan and manage learning and work to deadlines;         √ √ √   √ √   √ √   √ √   √ √   √

 D8   Work and learn independently.                           √ √ √   √ √   √ √   √ √   √ √   √




S – Studied and/or applied
A – Assessed
Mapping of Learning Outcomes

                            YEAR THREE




                                                                                                                                                                                                                                   Business and Management Consultancy &
                                                                                       Sustainable Hospitality Management




                                                                                                                                                         Sustainable Tourism Management

                                                                                                                                                                                            Managing Hospitality Enterprises
                                                                                                                                Strategic Management
                                                                           E-tourism




                                                                                                                                                                                                                                   Research
                   LEARNING OBJECTIVES
                                                                       S A S A S A S A S A S A S A

 A Knowledge and Understanding
     On completion of the Degree students will have gained knowledge
     and understanding of:
A1 The crucial role of sustainable development and                                        √                                 √                              √                              √ √                                  √
   ethical management in the hospitality and tourism
   industry;
A2 The Scottish hospitality and tourism industry;                      √ √ √                                                √                              √                              √ √                                  √

A3 The defining characteristics of hospitality and tourism   √   √                                                                                         √                                  √
   in the modern world; its nature, organisations,
   management and impacts associated with the provision
   and consumption of hospitality and tourism in a
   contemporary global environment
A4 The central role of the hospitality and           tourism √ √ √ √                                                                                       √                              √ √                                  √
   consumer;
A5 The impact of the business environment upon the       √ √ √ √ √ √ √ √ √ √ √ √
   hospitality and tourism industry;
A6 Appropriate theories and concepts from generic √ √ √ √ √ √ √ √ √ √ √ √
             management areas applied to the hospitality
             and tourism context;
A7 The application of technical, research, managerial and              √ √ √                                                √ √                        √ √                                √ √                                  √ √                             √
   interpersonal skills and knowledge to propose and
   evaluate practical and theoretical solutions to complex
   problems in the hospitality and tourism area;
A8 The diversity of the requirements of the various                    √ √ √                                                √ √                        √ √                                √ √                                  √ √                             √
   stakeholders in the industry;
A9 The moral, ethical and safety issues which directly                 √                  √                                 √ √                        √ √                                √ √                                  √ √                             √
   pertain to the subject domain including relevant
   legislation and professional codes of conduct.

 B Intellectual (Thinking) Skills
     On completion of the Degree students will be able to:
 B1   Research and assess subject specific statistics,           √ √ √                                                √ √                        √ √                                √ √                                  √ √                             √
      theories, paradigms, principles and concepts;
 B2   Select, summarise and synthesise evidence;                 √ √ √                                                √ √                        √ √                                √ √                                  √ √                             √

 B3   Describe, analyse and evaluate data;                       √ √ √                                                √ √                        √ √                                √ √                                  √ √                             √

 B4   Critically interpret data and text from a range of         √ √ √                                                √ √                        √ √                                √ √                                  √ √                             √
      academic and empirical sources;
 B5   Select and apply appropriate knowledge,                    √ √ √                                                √ √                        √ √                                √ √                                  √ √                             √
      methodologies and theories to the solution of
      familiar and unfamiliar problems;
 B6 Develop a reasoned argument and challenge                    √ √ √                                                √ √                        √ √                                √ √                                  √ √                             √
    assumptions;
 B7 Take responsibility for their own learning and               √                  √                                 √ √                            √                              √ √                                  √ √
    continuing professional development.

S – Studied and/or applied
A – Assessed




Mapping of Learning Outcomes contd.

                       YEAR THREE Continued


                                                                 MODULES                                                                                                                                                     Business and Management Consultancy &
                                                                                 Sustainable Hospitality Management




                                                                                                                                                   Sustainable Tourism Management

                                                                                                                                                                                      Managing Hospitality Enterprises
                                                                                                                          Strategic Management
                                                                     E-tourism




                                                                                                                                                                                                                             Research




                    LEARNING OBJECTIVES
                                                                 S A S A S A S A S A S A S A S A S A S A

  C Practical Skills
      On completion of the Degree students will be able to:

 C1   Plan, design and execute practical activities using        √ √ √                                                √                              √                              √ √                                  √
      appropriate knowledge, techniques and
      procedures;
 C2   Operate effectively as a leader and a member of a                                                                    √                                                            √                                √ √                             √
      team;
 C3   Plan, design, execute and communicate a sustained
      piece of independent intellectual work using appropriate
      media
 C4   Use information technology appropriately in the work      √ √ √ √ √ √ √ √ √ √ √ √
      place and in the analysis of findings and presentation of
      work.

  D Transferable
      On completion of the Degree students will be able to:

 D1   Communicate and present information effectively                   √ √ √                                                      √ √                    √ √                     √ √                        √ √                               √
      in oral and written formats;
 D2   Successfully interact with others and work in a                   √                                       √                       √                 √ √                        √                       √ √                               √
      team;
 D3   Identify and address complex problems;                            √ √ √                                                      √ √                    √ √                     √ √                        √ √                               √

 D4   Take innovative approaches and drive change;                      √ √ √                                                      √ √                    √ √                     √ √                        √ √                               √

 D5 Identify appropriate sources and apply research                     √ √ √                                                      √ √                    √ √                     √ √                        √ √                               √
    techniques effectively;
 D6 Reflect on own practice;                                            √                                       √                       √                 √ √                        √                       √ √                               √

 D7   Plan and manage learning and work to deadlines;                   √ √ √                                                      √ √                    √ √                     √ √                        √ √                               √

 D8   Work and learn independently.                                     √                                       √                       √                 √ √                        √                       √ √                               √




S – Studied and/or applied
A – Assessed




Mapping of Learning Outcomes

                              YEAR FOUR
                                                                                                                                                                                    Developments and Issues in Global
                                                                            Tourism and Developing Countries




                                                                                                                                                                                                                        Strategic Issues in Hospitality
                                                                                                                                                            Business Excellence
                                                                                                                                       Research Methods
                                                                                                               Culinary Cultures




                                                                                                                                                                                                                        Management
                                                                                                                                                                                                                                                          Dissertation
                                                                                                                                                                                    Tourism




                    LEARNING OBJECTIVES
                                                                        S A S A S A S A S A S A S A

  A Knowledge and Understanding
      On completion of the Degree students will have gained knowledge
      and understanding of:
 A1   The crucial role of sustainable development and                   √ √ √                                                      √                                                 √                       √ √                               √ √                       √
      ethical management in the hospitality and tourism
      industry;
 A2   The Scottish hospitality and tourism industry;              √   √             √   √ √   √

 A3 The defining characteristics of hospitality and tourism
    in the modern world; its nature, organisations,
    management and impacts associated with the provision
    and consumption of hospitality and tourism in a
    contemporary global environment
 A4 The central role of the hospitality and           tourism √ √ √ √               √   √ √   √
    consumer;
 A5 The impact of the business environment upon the         √ √               √   √ √   √ √   √ √   √
    hospitality and tourism industry;
 A6 Appropriate theories and concepts from generic          √ √ √ √           √   √ √   √ √   √ √   √
    management areas applied to the hospitality and tourism
    context;
 A7 The application of technical, research, managerial and    √ √ √   √ √   √ √   √ √   √ √   √ √   √
    interpersonal skills and knowledge to propose and
    evaluate practical and theoretical solutions to complex
    problems in the hospitality and tourism area;
 A8 The diversity of the requirements of the various          √ √ √   √ √   √ √   √ √   √ √   √ √   √
    stakeholders in the industry;
 A9 The moral, ethical and safety issues which directly       √ √ √   √ √   √ √   √ √   √ √   √ √   √
    pertain to the subject domain including relevant
    legislation and professional codes of conduct.

  B Intellectual (Thinking) Skills
      On completion of the Degree students will be able to:

 B1   Research and assess subject specific statistics,        √ √ √   √ √   √ √   √ √   √ √   √ √   √
      theories, paradigms, principles and concepts;
 B2   Select, summarise and synthesise evidence;              √ √ √   √ √   √ √   √ √   √ √   √ √   √

 B3   Describe, analyse and evaluate data;                    √ √ √   √ √   √ √   √ √   √ √   √ √   √

 B4   Critically interpret data and text from a range of      √ √ √   √ √   √ √   √ √   √ √   √ √   √
      academic and empirical sources;
 B5   Select and apply appropriate knowledge,                 √ √ √   √ √   √ √   √ √   √ √   √ √   √
      methodologies and theories to the solution of
      familiar and unfamiliar problems;
 B6 Develop a reasoned argument and challenge                 √ √ √   √ √   √ √   √ √   √ √   √ √   √
    assumptions;
 B7 Take responsibility for their own learning and            √   √   √ √     √     √     √   √ √
    continuing professional development.

S – Studied and/or applied
A – Assessed




Mapping of Learning Outcomes contd.

                        YEAR FOUR Continued


                                                              MODULES
                                                                                                                                                                        Developments and Issues in Global
                                                                  Tourism and Developing Countries




                                                                                                                                                                                                            Strategic Issues in Hospitality
                                                                                                                                                Business Excellence
                                                                                                                           Research Methods
                                                                                                     Culinary Cultures




                                                                                                                                                                                                            Management
                                                                                                                                                                                                                                              Dissertation
                                                                                                                                                                        Tourism
                    LEARNING OBJECTIVES
                                                              S A S A S A S A S A S A S A S A S A S A

  C Practical Skills
      On completion of the Degree students will be able to:

 C1   Plan, design and execute practical activities using     √ √                                                                                                        √                                                                     √             √
      appropriate knowledge, techniques and
      procedures;
 C2   Operate effectively as a leader and a member of a       √                                       √                                                                  √                       √ √
      team;
 C3 Plan, design, execute and communicate a sustained                 √ √ √ √         √ √
    piece of independent intellectual work using appropriate
    media
 C4 Use information technology appropriately in the work      √ √ √ √ √ √ √ √ √ √ √ √ √ √
    place and in the analysis of findings and presentation of
    work.

  D Transferable
      On completion of the Degree students will be able to:

 D1   Communicate and present information effectively         √ √ √                                                      √ √                  √ √                     √ √                        √ √                               √ √                       √
      in oral and written formats;
 D2   Successfully interact with others and work in a         √ √ √                                                      √ √                     √                       √                       √ √                                           √
      team;
 D3   Identify and address complex problems;                  √ √ √                                                      √ √                  √ √                     √ √                        √ √                               √ √                       √

 D4   Take innovative approaches and drive change;            √ √                                                                                √                    √ √                        √ √                               √ √                       √

 D5 Identify appropriate sources and apply research           √ √ √                                                      √ √                  √ √                     √ √                        √ √                               √ √                       √
    techniques effectively;
 D6 Reflect on own practice;                                  √                                       √                  √ √                  √ √                        √                                   √                                 √             √

 D7   Plan and manage learning and work to deadlines;         √ √ √                                                      √ √                  √ √                     √ √                        √ √                               √ √                       √

 D8   Work and learn independently.                           √                                       √                  √ √                  √ √                     √ √                                    √                     √ √                       √




S – Studied and/or applied
A – Assessed

								
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