What will I learn on this module?
You will learn about the critical strategic challenges facing managers in the international hospitality and tourism industries. Hospitality and tourism are dynamic industries and need to be able to respond to changing consumer trends and internal and external business variables, so emphasis will be placed on the latest developments in international hospitality and tourism operations and contemporary management practices.
Topics include:
• Evolving trends in hospitality and tourism;
• The management of service, quality and loyalty;
• Selection, recruitment, training and retention of employees within hospitality and tourism;
• International human resource management challenges and developments;
• Management of Cultural and social diversity;
• Women, gender and hospitality;
• Managing social responsibility in international hospitality and tourism;
• Managing crisis within hospitality and tourism;
• Entrepreneurship and small business management in the global market; and
• New product developments such as gastronomy, eco-hotels, cruising and casinos.
How will I learn on this module?
You will learn through lectures, seminars and independent learning. The 2 hour weekly lectures will provide you with a theoretical underpinning of the module content, relating theory to practice through international case studies. The 1 hour seminar each week will give you the opportunity to apply the knowledge gained in lectures to the analysis of contemporary issues within international hospitality and tourism and to critically discuss the key issues for both sectors.
You will learn by taking independent study and directed reading on the topics covered week by week; resources for this will be indicated through the e-learning site and will support your learning experience.
How will I be supported academically on this module?
Support will be provided to you by a member of academic staff leading the module. Additional academics will contribute to the teaching of the module based on their experience. Support will include feedback from tutors during seminar for small – group based activity. Your module is supported by an e-learning portal, which will house lecture material, seminar activities, assessment details and study support resources. You will be provided with an electronic reading list that comprises of book section, journal articles and industry reports that will contribute to your understanding of the management practices and challenges within international hospitality and tourism.
The module assessment consists of a group presentation and an individual assignment involving a case study of a hospitality or tourism organisation.
What will I be expected to read on this module?
All modules at Northumbria include a range of reading materials that students are expected to engage with. The reading list for this module can be found at: http://readinglists.northumbria.ac.uk
(Reading List service online guide for academic staff this containing contact details for the Reading List team – http://library.northumbria.ac.uk/readinglists)
What will I be expected to achieve?
Knowledge & Understanding:
• Develop a critical understanding of management practices within the international hospitality and tourism industry. (MLO1)
• Engage with and critically appraise the issues faced by the industry in relation to both internal and external variables and demonstrate your understanding of these challenges from a management perspective. (MLO2)
Intellectual / Professional skills & abilities:
• Critically assess key hospitality and tourism issues based on effective teamwork and be able to present this effectively. (MLO3)
Personal Values Attributes (Global / Cultural awareness, Ethics, Curiosity) (PVA):
• Critically evaluate approaches to management practices within the international hospitality and tourism industry. (MLO4)
• Develop your awareness of cultural and ethical factors influencing the international hospitality and tourism sector. (MLO5)
How will I be assessed?
The main assessment (80%) will be a final individual report that brings together all your new skills and techniques (MLOs 1 to 5). There will also be a group based presentation (20%) in week 6 or 7 of the module (MLOs 3 and 4).
The individual report will assess your understanding of contemporary challenges faced by an organisation within the hospitality and tourism industry through the use of a case study.
The group presentation will involve peer and self-assessment and encourage independent learning.
Pre-requisite(s)
None
Co-requisite(s)
None
Module abstract
Hospitality and tourism are dynamic and changing industries which are greatly influenced by external factors, the focus of this module will be on the current, up-to-date challenges that impact on modern management practices within hospitality and tourism. You will investigate and critically evaluate contemporary strategic issues to inform discussion and debate within hospitality and tourism in relation to human resource management, quality and service provision, culture and social diversity, small business management, social responsibility and new product development.
Course info
Credits 20
Level of Study Undergraduate
Mode of Study 8 months
Location Singapore
City Singapore
Start September (full-time only), December or June
All information is accurate at the time of sharing.
Full time Courses are primarily delivered via on-campus face to face learning but could include elements of online learning. Most courses run as planned and as promoted on our website and via our marketing materials, but if there are any substantial changes (as determined by the Competition and Markets Authority) to a course or there is the potential that course may be withdrawn, we will notify all affected applicants as soon as possible with advice and guidance regarding their options. It is also important to be aware that optional modules listed on course pages may be subject to change depending on uptake numbers each year.
Contact time is subject to increase or decrease in line with possible restrictions imposed by the government or the University in the interest of maintaining the health and safety and wellbeing of students, staff, and visitors if this is deemed necessary in future.
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