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Programme Specification: Date:Author:

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MANCHESTER METROPOLITAN UNIVERSITY PS1

PROGRAMME SPECIFICATION

0 Brief Overview

(i) Brief Descriptive Summary

The International Hotel Business Management degree will provide students with a critical insight into the hospitality industry sectors.

Unique on the market of Higher Education in Romania, this programme combines the knowledge of key sectors within international hotel business management through classroom teaching and the practical hotel element through the training restaurant, bar and kitchen in the school. This helps develop students interpersonal and team working skills, and management and business skills in preparation for a career in the industry.

(ii) Articulation of Graduate Prospects

Extensive Industry ContactsPlacement YearProfessional focus of the Programme

General Information

1 Overarching Programme Specification Title

International Hotel Business Management

2 Final award(s)/title(s)(including any PSRB final awards conferred – mark these as “PSRB Award”)

BA (Hons) International Hotel Business Management

3 Combined Honours Subject(s)offered through the programme specification together with associated final award(s)(where relevant)

Subject(s):

Final Awards:

4 Interim exit award(s)/title(s)(including Combined Honours interim exit awards)

N/A

5 Mode(s) (only include duration where there is a PSRB requirement for limited duration )

Full time mode

6 FHEQ position of final award(s) Honours (Level 6)*

International Hotel Business Management

7 Awarding institution (include PSRBs which confer a joint or additional qualification on successful completion of programme)

The Manchester Metropolitan University

8 Teaching institution(s)(include collaborative partners where appropriate – if more than one award in

American Hotel Academy


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programme specification, indicate which are taught by partner)

9 Relationship with Foundation Year(if more than one award in programme specification, indicate which have links with Foundation Year)

N/A

Administrative Details

10 Home Department/ School/ Institute

Department of Food and Tourism Management

11 Home Faculty Hollings Faculty: Food, Clothing and Tourism Management

12 UCAS code(s) N/A

Collaborative Arrangements (where relevant)

13 Approved Collaborative partner(s) (provide name of partner(s) and type of partnership)

Partner Name Type of Collaborative Partnership

American Hotel Academy Validated

14 Other Approved Academic Partnership(s) (other than collaborative)

Partner Name Type of Academic PartnershipN/A N/A

Approval Status

15 Date and outcome of most recent MMU review/ approval

(i) Latest review/approval

2nd July 2012(ii) Major Modifications to Programme Specification

16 Next Scheduled Review Date:

17 PS/1 effective date:(ie date from which the outcome of approval or last review is effective OR the date from which amendments to the programme specification are effective)

External References/Relationships

18 QAA Benchmark Statement(s) Hospitality, Leisure, Sport and Tourism 2008

19 PSRB(s) associated with final award of any route within the programme specification(ie those which offer professional status/membership/license to practise as result of successful completion of the final award as included in the University PSRB database)

N/A

20 Date and outcome of last PSRB approval(s)

N/A


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Programme Information

21 University and Programme Educational Aims

(i) University Educational Aims

To develop a flexible approach to the delivery of the programme and provide student support which reflect the needs and expectations of our students.

To provide a supportive and inclusive learning environment to enable success for all learners. To encourage the development of students’ creativity, independence, critical self-awareness,

imagination and skills that will enhance global employment opportunities upon graduation. To establish a culture of constant improvement in learning, teaching and assessment that is

enabling, supportive, rewarding and fully aligned with the University’s vision and strategic objectives.

To provide a learning experience that is informed by research, scholarship, reflective practice and engagement with industry professionals.

(ii) Programme Educational Aims

The aims of the International Hotel Business Management programme are to:

Enable students to develop the intellectual, vocational and personal skills relevant to management careers in the hotel and associated industries.

Assist students to realise their potential by providing a challenging and adequately resourced learning environment.

Offer opportunities for students who wish to pursue a managerial career in the hotel industry and allow them to benefit from the experience.

To produce highly qualified graduates capable of developing a successful career in the hotel industry in Romania and worldwide.

22 Final Learning Outcomes

MMU Educational Outcomes

On successful completion of their course of study MMU graduates will be able to:

apply skills to real world situations within a defined range of contexts demonstrate a high degree of professionalism characterised by initiative, creativity, motivation

and self management express ideas effectively and communicate information appropriately and accurately using a

range of media including ICT, develop working relationships using teamwork and leadership skills, recognising and

respecting different perspectives manage their professional development reflecting on progress and taking appropriate action find, evaluate, synthesise and use information from a variety of sources articulate an awareness of the social and community contexts within their disciplinary field

Programme Specific Outcomes

(i) Final Award Learning OutcomesInclude all final learning outcomes for all named routes/exit awards

Critically review developments in the hospitality industry. Evaluate the need for both a multi-disciplinary and inter-disciplinary approach to study,

drawing, as appropriate, from service, research and professional contexts. Critically review the key aspects of hotel management through both academic and

MMU Programme Specification: (Insert Programme Specification Title)__________________________________________________________________________________________

professional reflective practice. Research, critical review and problem-solving abilities by critically understanding methods of

acquiring, interpreting and analysing information appropriate to the hospitality industry Apply critically the moral, ethical, environmental, safety and legal issues which underpin best

practice in the hotel industry. Apply key transferable skills needed in the hotel industry Take responsibility for their own learning and continuing professional development. Confidently use vocationally relevant management skills and knowledge by exposure to

professional practice in food production, service and other hospitality contexts. Place the consumer at the centre of hotel operations. Ensure that inclusive practice is integrated into hotel operations. Manage a team of multi-national staff with sensitivity to the international dimensions of the

hotel industry Apply key management principles in relation to the management of people, finances,

marketing, facilities and resources within international hotel operations and services. Examine and evaluate the factors which will enhance international management and cultural

synergy in hospitality organisations which cross borders. Analyse and evaluate issues associated with international services marketing and planning in

the context of the hotel industry. Analyse and evaluate approaches to innovation in the context of global hospitality industry.

(ii) Combined Honours Learning OutcomesInclude final learning outcomes for Combined Honours subjects which are offered as a named route, a major subject or a minor subject.

N/A

(iii) Pass Degree Learning OutcomesFor undergraduate honours course include final learning outcomes for a PASS degree.

Explore developments in various sectors of the hospitality industry. Recognise the need for both a multi-disciplinary and inter-disciplinary approach to study,

drawing, as appropriate, from service, research and professional contexts. Review the key aspects of hotel management through both academic and professional

reflective practice. Research and solve problems by understanding methods of acquiring, interpreting and

analysing information appropriate to their context of study. Apply the moral, ethical, environmental, safety and legal issues which underpin best practice

in the hospitality industry. Apply key transferable skills needed in the hotel industry Take responsibility for their own learning and continuing professional development. Confidently use vocationally relevant management skills and knowledge by exposure to

professional practice in food production, service and other hospitality contexts. Place the consumer at the centre of hotel operations Ensure that inclusive practice is integrated into hotel operations. Manage a team of multi-national staff with sensitivity to the international dimensions of the

hotel industry Appreciate management principles in relation to the management of people, finances,

marketing, facilities and resources within international hotel operations and services. Examine the factors, which will enhance international management and cultural synergy in

hospitality organisations, which cross borders.Explore the issues associated with international services marketing and planning in the con-text of the hotel industry.

Explore approaches to innovation in the context of global hospitality industry.

23 Interim Award Learning Outcomeseg for BA/BSc (Hons) – include Level 4 and 5 but NOT Level 6; for Level 7- PGCert & PGDip but NOT MA/MSc


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24 Teaching/Learning and Assessment Strategy

(i) Curriculum Design

The process by which students acquire necessary analytical and evaluative skills will be based upon a strategy, which ensures, at level 6, that responsibility for learning is accepted by students. Emphasis will be on the learning of principles and techniques alongside developing skills of critically analysing and evaluation, through tutor-led delivery as well as through independent study and experience. At level 6, students are encouraged to perfect their development as independent and autonomous learners through the development of their research and learning skills and through self-evaluation and reflection. In addition, those professional and transferable skills necessary for the work-place will be further developed and students encouraged to build on their intellectual abilities and to cultivate interpersonal skills, self-confidence and independence while experiencing real life situations.

All four units at level 6 have been created to focus on the development of hotel business management skills in an international environment for all students. Although hospitality principles are presented throughout the programme as a general area, the focus is mainly on aspects of the hotel industry that are present in all areas of learning, teaching and assessment.

Learning outcomes are defined for each credit unit and these outcomes are mapped with the prescription and validation criteria of professional and statutory regulating bodies.

Every unit comprises a mix of learning, teaching and assessment methods. The aim is to provide a challenging academic environment in which students have the opportunity to fulfil their academic potential. At this level, the learning and teaching strategy, therefore, reflects an individualised and self-directed approach to learning and achieving the learning outcomes. However, throughout the programme there is an emphasis too on collaborative engagement in the learning process.

To achieve the programme objectives set at level 6, student learning will be more focused on strategic issues, critical analysis and evaluation. Learning manifests itself through demonstration of the ability to argue rationally from a sound basis, a rigorous approach to analysis and a mature reflective view of information collected during research.

The teaching and learning methods utilised respect the student’s previous knowledge and experience, the diversity of their work experience and focuses on developing the student’s capabilities in a theory-practice context, whilst facilitating the development of key transferable and employability skills. For example, in the ‘Hospitality Operations Strategies’ unit, students will be working on offering real clients, their acquired expertise and recommendations for improvement in an operational field of the client’s company. In the “International Service: Marketing and Planning” unit, student will analyze and identify customer “moments”, ensuring their development of analytical and evaluative skills.

The integral coherence of learning is promoted through the potential for relationships between units dealing with real life situations, dissertation, technology and management while being centered on the interests and ambitions of each student. The strategies and teaching techniques have been selected to create the opportunity for effective learning at level 6. The active participation of students as individuals and in teams will be a major factor in their development of becoming an independent learner on graduation. This should equip them well for further degree studies or employment. Moderation by the programme team will ensure the learning outcomes are met.

All teaching and learning will be supported by unit material, some interactive, hosted through the school VLE. Technology enabled learning materials will be used to allow the flexibility in the delivery of the programme therefore supporting the needs of the student population. These materials will support the curriculum and facilitate independent learning. The programme team currently uses the Online Campus, a Moodle based online platform for providing access to some of the learning resources, assignment


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materials, videos, and formative quizzes.

We strive to ensure a high level of student engagement by having small sized teaching classrooms of maximum 30 students and by encouraging lecturers to engage in different ways of formative assessment.Formative assessment is provided on completion of units of work, as well as throughout the unit, to provide opportunities for feedback and discussion on student progress. Methods will include self assessment/ evaluation, peer assessment and tutor assessment. In all units, students have access to tutorial support for assignment preparation and formative feedback on work in progress. Feedback on both formative and summative coursework assignments is provided within 2 weeks after submission.

Assessment is perceived as an integral part of the learning process. The instruments therefore will not only confirm that learning outcomes have been met but also provide an additional challenge to students to demonstrate their range of skills. Demands at level 6 will be high as students are tasked to reveal their ability to work independently or in teams on real life projects and on specific hospitality business management issues. Feedback on student assessments from internal examiners and internal moderators as well as MMU, will ensure that work is consistently at the right level of challenge and also enables the programme to confirm that outcomes have been achieved.

(ii) Programme Specific Assessment CriteriaIf these differ for specific awards within the programme specification provide details for each award in addition to programme criteria

We provide a supportive and inclusive learning experience which offers the widest opportunities to a diverse range of learners.The programme specific assessment criteria, ensures that students have met the programme learning outcomes reliably, validly and fairly. All Employability and Sustainability Outcomes are assessed through either both or one of the assessment methods in each unit. The unit assessment criteria are outlined in each of the unit proformas.

Graduation is subject to the decision of an Assessment Board including External Examiners and senior staff from MMU, who will inspect work from all credit units within the programme.

The assessment strategy is varied, transparent and relevant and standards of assessment are rigorously maintained. A wide range of assessment methods is used including: examinations, written coursework, assignments in essay form, business reports, case study analyses, seminar presentations, individual / group projects. All units combine student contact or closely guided and supported student activity with self-directed study and assessment preparation and delivery. In all units, students are encouraged to submit elements of their summative assessment for formative feedback at specific points during the assessment schedule.

Summative assessment occurs at the end of the academic session for completed credit units. At this point lecturers formally mark all course work to indicate student achievement for all units at level 6. Assessment tests whether or not the specified learning outcomes have been achieved. Marking criteria is used to indicate the level to which the outcomes have been achieved across the full range of available marks.

Generic Criteria:All summative assessment will be marked in accordance with the MMU marking scheme.In utilising this marking scheme, examiners will be assured that candidates, successfully completing level 6 will have met the requirements of the following generic criteria.

Mark Outcome Descriptor <35 Fail Unit learning outcomes not

achieved 35 to 39 Marginal fail Most unit learning outcomes


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achieved at a threshold level 40 to 49 Pass All unit learning outcomes

achieved at a threshold level 50 to 59 Pass All unit learning outcomes

achieved at a good level 60 to 69 Pass All unit learning outcomes

achieved at a very good level ≥70 Pass All unit learning outcomes

achieved at an excellent/outstanding level

Specific Dissertation Assessment Classification Criteria has been developed and is available to students through the Programme Dissertation Handbook.

Programme Specific Criteria:

First class: Excellent integrated and coherent research – based theoretical knowledge, applied with authority to support critical analysis of the topic, synthesis to produce specific solutions and skilful consideration of application to practice. Accurate referencing of a wide range of literature, including recent literature, used to select and support arguments. Written and oral communication is clear and coherent and both synthesises and contextualises knowledge. Accomplished in the initiation, design, conduction, reporting and evaluation of empirical research under appropriate supervision. Upper second class: Detailed and coherent research-based theoretical knowledge, applied with balanced critical analysis of the topic, synthesis to propose specific solutions and consideration of application to practice. Accurate referencing of a wide range of literature used to select and support arguments Written and oral communication is clear and coherent and largely synthesises and contextualises knowledge. Proficient in the initiation design, conduction, reporting and evaluation of empirical research under appropriate supervision. Lower second class: Generally detailed and coherent research-based theoretical knowledge, applied with critical analysis of the topic, synthesis to suggest approaches to specific solutions and consideration of application to practice. Accurate referencing of a range of literature used to support arguments. Written and oral communication is generally clear and logically structured, and attempts to synthesise and contextualise knowledge. Competent in the initiation, design, conduction, reporting and evaluation of empirical research under appropriate supervision.Third class:

Largely explanatory treatment of research-based theoretical knowledge, with some critical analysis of the topic, some evidence of synthesis to produce specific solutions and consideration of application to practice. Limited use of relevant literature to support arguments. Written and oral communication is generally clear and shows some structure, but attempts to synthesise and contextualise knowledge are limited. Can initiate, design, conduct, report and evaluate empirical research under appropriate supervision.


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Fail: Largely descriptive account of research-based theoretical knowledge, with limited critical analysis of the topic or synthesis and consideration of application to practice. Written and oral communication lacks clarity and / or logical structure, with little attempt to synthesise and contextualise knowledge. Selection of material may be inappropriate. Limited use of relevant literature. Poor ability to initiate, design, conduct, report and evaluate empirical research despite appropriate supervision.

25 Programme Structure

(i) Engagement with the University’s Uniwide Language ProvisionN/A

(ii) Structures, levels, credits, awards, curriculum map of all units (identifying core/option status, credits, pre or co-requisites) potential entry/exit points and progression/award requirementsInclude part-time progression arrangements to approved MMU undergraduate Foundation Degrees

Level 6

Core Units

Code Status (if applicable)ie- Pre/Co-requisites- Excluded units

Unit Title No of credits

1501 Mandatory Hospitality Operations Strategies 301502 Mandatory International Services: Marketing & Planning 301503 Mandatory Globalisation and Innovation 301504 Mandatory Dissertation 30

On successful completion of Level 6 – Final exit award: BA (Hons )International Hotel Business ManagementThe programme is preceded by an optional placement period of minimum of 24 weeks.

26 Personal Development Planning


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Each group/class of students (around 30 students) are assigned a group tutor for the academic year. These group tutors are supported by the program director. The School has an open door policy so the student has the opportunity to ask for the support of the person he/she feels more comfortable with. All such interactions are then discussed with the assigned group tutor who then follows up on any issues.

There is a Career Development Department that is set up to support the professional development of each student. Its main activities are: to develop the core professional skills of the students, to establish industry partnerships for internships or the employment of students, to set up internships for students and to provide career counselling for all graduates.

Potential employers come to the school either as guest lecturers or as visitors. The school sets up a yearly trip to the major hotel chains in Romania and organises tours and presentations in collaboration with potential employers at their premises. As part of the curriculum, each student has to study the Career Development course in which the student is taught how to make a professional portfolio and how to conduct themselves at interviews. Specific support is given to each student before any contact is made by the student with an employer (eg, employer specific interview advice, CV feedback, email writing, etc.) All interactions by the student with potential employers are coordinated and monitored by the Career Development Department. The Student Services department ensures that proper guidance for personal and professional development is offered to each student, based on their individual development needs.The qualification will enable the students to develop the skills that are essential to their progress within the hotel industry and to acquire positions at management level. On passing the Level 6, members will be eligible to be considered for Level 7 programmes of study or occupy a managerial position within the hotel industry.

27 Placement and Work-based Learning

During their studies, American Hotel Academy students have the opportunity to undergo two international industry placements. The first one, of 4 months, takes place between the 1st and the 2nd year of study and allows students to implement the information acquired during the first year focused on fundamentals of hospitality management. The second industry placement, of 6 months to 1 year, takes place after the 2nd year and allows students to implement international hotel management aspects studied, while preparing the students for the progression to the top up year.The placements are carefully monitored by the Career Development department, students being constantly guided and evaluated on their development. There is no placement as such within the Programme at Level 6. However all students through the ‘Hospitality Operations Strategies’ unit will have a chance to directly apply operational management strategies and offer recommendations for improvement, to a live hospitality business. Assessment takes the form of a business report and a presentation offering the client representatives an assessment of the findings and recommendations for improvement.Students at level 6 will participate in February – March, to job fairs especially organized for them. As such, partner employers will be recruiting graduates for full time positions or internship placements both in Romania and abroad. Some employers have already expressed their interest in hiring our graduates.

28 Programme Specific Admission RequirementsIf these are standard University admission requirements indicate this by including “Standard University Admission Requirements”. If different from standard, provide details for each award in addition to programme level requirements.

Before entering level 6 of the BA (Hons) International Hotel Business Management, all students must:- Successfully complete all units at level 4 and level 5 - Obtaining the Diploma in Hospitality Management awarded by American Hotel Academy,


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authorized by the Romanian Ministry of Education and the Romanian Ministry of Labour. This Diploma is obtained after passing an exam (theory and project) assessed by a Commission of Externally Appointed Examiners.

- Showing proof of English proficiency at the level required by the MMU Institutional Code of Practice for Admissions & Recruitment. Students must submit a copy of the certificate

obtained, before the enrolment at level 6.Minimum scores acceptable for entry at Level 6 are:IELTS - 6.5TOEFL Paper Based - 570. TWE of 4 - 4.5 TOEFL Computer Based - 230. 4-4.5 Essay writing TOEFL iBT – 88 – 89Cambridge Advanced A/BCambridge Proficiency C

Accepted certificates as proof of proficiency in English are stated above.

29 Approved Variations/Exemptions from University Regulations

N/A

30 Programme Management ArrangementsIndicate any additional responsibilities over and above those outlined in the Programme Management Section of the Academic Regulations and Procedures Handbook – in particular how any approved collaborative partner arrangements will feed into the home MMU programme management arrangements.

The Programme Director is responsible for the day to day management of the programme including admissions decisions. The Academic Board, through its Academic Committee is responsible for continuous monitoring, improvement and development.The Link Tutor appointed by American Hotel Academy has been in constant collaboration with MMU throughout the validation process and will continue to do so, ensuring that the MMU programme regulations are adhered to. A senior member of MMU staff will also have an observer role in the Academic Board, as well as a permanent role in the Assessment Board.

A chronological annual meetings schedule will be set up. This meetings schedule will include both joint AHA/MMU meetings and AHA only meetings. The need for meetings, as part of the programme management process, has been the subject of discussions between AHA and Hollings Faculty staff. Meetings that will be part of the schedule will include bi-annual meetings at which not only programme management issues will be discussed but also issues associated with general partnership arrangements and future AHA/MMU developments. Such bi-annual meetings will be held at MMU and attended by senior AHA and Hollings Faculty staff and, depending on the agenda items, MMU CPO and CASQE staff will be invited. There will be an annual August briefing session at AHA, led by the MMU Link Tutor, for all AHA academic and administrators that will deal with changes to MMU regulations and procedures (in the first instance it will be an explanation of MMU regulations and procedures). Examination boards will be held at AHA and these will be attended by the MMU Link Tutor, these boards will be preceded (usually a day or so before) by meetings between the MMU Link Tutor, AHA Link Tutor and relevant AHA staff to ensure that issues related to extenuating circumstances, degree classification and general examination board procedures have been dealt with.

The two institutions will ensure that at least one of the MMU Link Tutor’s visits will be conducted while students are in the school, so to be able to directly connect and meet with them.

A graduation ceremony will be held at AHA within 30 days of the validation of all awards by the Board of Examiners. This ceremony will be attended by a senior member of the Hollings Faculty staff (Dean and/or Head of Department) and, as is usual practice, there will also be the opportunity to discuss the AHA/MMU relationship.


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31 Staff Responsibilitiesindicate additional responsibilities over and above those outlined in the Programme Management Section of the Academic Regulations and Procedures Handbook – in particular include details of responsibilities relating to any approved collaborative partner associated with the MMU home programme.

All academic staff who teach on the hospitality programme are members of the programme team and may be allocated specific responsibilities relating to the organisation of the programme. These might include, group tutor ships, admissions, presentations at open days, dissertation coordination etc.

The Hospitality Undergraduate Programme Director is a permanent member of the Academic Board and all of its sub committees (Academic Committee, Assessment Board, Student Disciplinary Committee). A member of the full time academic staff (not necessarily the same) is a member of the Academic Board and of its sub committees.The Programme Director meets with the AHA Link Tutor monthly and the MMU Link Tutor at least twice / year.

The Hospitality Undergraduate Programme Director is responsible for: The efficient operation of the programme; Chairing Staff Meetings; Advising the Academic Committee and the Academic Board on the continuing development of

the programme; Liaising with the Vice President of Academics and other staff (ex. Link Tutor) on regarding

programme development; Taking any reasonable action relating to the proper functioning of the programme; Coordinating the academic staff and work for their PDP; Coordinating with teaching staff and group tutors. All other matters relating to the day-to-day operation of the programme.

The Unit Leaders are responsible for: Overseeing the unit; Co-ordinating with all staff teaching on the unit; Preparing the main and supplementary Unit Handouts, including all the assessments; Ensuring an electronic copy of the Unit Handout is available; Issuing the main Unit Handout to students; Collating student marks and presenting them to the Examination Board; Ensuring that Unit marks have been put on the database;

Unit Lecturers are responsible for:


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Vice President for Academics

Hospitality Undergraduate Programme Director

Unit Leaders Practical Training Tutor Group Tutors

Unit Lecturers


Preparing and delivering a co-ordinated lecture programme; Writing assignment briefs and examination questions, including all re-sits; Liaising with the Unit Leader on preparation of the Unit Handouts; Collecting all work for marking, including extensions and re-sit work; Providing feedback to students on their work; Returning marked work to students; Entering marks in the database; Attending Examination Board meetings.

Group Tutors are responsible for:

Organising Group Tutors meetings at least twice per term; Assisting the Programme Director as required. Ensuring students have all relevant information regarding their programme of study, and the

School; Pastoral and academic counselling of their student group; General administrative management of their groups Preparing student feedback for the Programme Director to use in his annual evaluation of

the programme.

The Practical Training Tutor is responsible for: Overseeing the students’ in school practical training Scheduling the students for their rotational practical training in the school Ensuring that SOPs are respected Coordinating the Operations managers regarding the students training Liaising with students regarding their performance, attendance etc. Assisting the Programme Director as required.

32 Student Support Strategy

In level 6 dissertation supervisors are the students’ first point of call for assistance relating to personal issues or difficulties with their programme

Participants will take part in an induction programme. This will introduce them to the requirements of their programme of study and will provide an opportunity to receive all the relevant programme documentation, visit the Library and meet and discuss requirements and expectations of their programme with their programme team.

Programme handbooks and unit handouts give students relevant information on learning, teaching and assessment, school facilities and accommodation.

Induction programmes ensure that students are given information and advice on using the Library facilities. IT facilities and Support Services.

The Student President is elected to the Academic Board and is able to voice any general concerns regarding learning and teaching.

Unit lecturers are available with specific advice regarding their part of the syllabus. Group tutors are available on an appointment basis and students are ensured confidentiality

when requested. Tutors will guide the student to the most appropriate help. Students are introduced to Student Services and are encouraged to seek the most

appropriate help. Professional confidential counselling is offered to students on the School’s property Within the Department of Career Development provides students with support in their

professional development as well as with guidance and support during their placements. Placement students have access to the support team by all normal communication channels.

The Admissions Department and the financial officer advise candidates of financial support available before and during their studies.


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33 Student Evaluation

Student feedback is essential to programme development and student comments are used to enhance both the successful management of the programme and the teaching/ learning strategies.

Student observations are considered through the tutorial systems and through the elected Student President in the Academic Board.

A questionnaire survey (Appendix IV) takes place towards the end of each year which assesses the students’ opinions of respective units undertaken as well as the performance of the lecturer. Feedback given by the students is analyzed and discussed at the meetings of the Academic Board. The Academic Board then makes recommendations to unit leaders on what areas need to be improved in order to meet the student requirements.

34 Engagement with Employers

In undertaking the delivery of a professional oriented programme, it is very important to develop and maintain links with employers. The Department of Career Development continually aims to develop employer links, by consulting and visiting potential employers and by inviting placement employers to give presentations to students. Employers have more than once expressed their appreciation for such a unique, professional oriented programme that now exists in Romania as well. The requests for students in placements as well as for graduate employment, has increased every year and we have signals that employers are very interested to employ our graduates. Relationships with employers have also led to part time employment and consultancy opportunities for students. Employers are invited regularly to provide guest lectures linked to specific subject areas in units and they also visit to deliver careers talks.

35 Points of Reference

InternalAmerican Hotel Academy References: Assessment Regulations for Undergraduate Programmes of Study Recruitment and Admissions Policy American Hotel Academy decision making processes and Committee structures Handbook Academic Staff Evaluation Handbook Framework for Student Career Management and Development Student Course Evaluation Questionnaire

MMU References: University Mission and Strategic Aims University Regulations for Undergraduate or Taught Postgraduate Programmes of Study Academic Regulations and Procedures Handbook University Learning, Teaching and Assessment Strategic Framework University Assessment Framework Institutional Code of Practice for Admissions & Recruitment

External

QAA Subject Benchmark statement QAA Framework for HE Qualifications QAA Code of Practice


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Appendix I

RELATIONSHIP TO SUBJECT BENCHMARK STATEMENT(S)Provide a map that identifies how benchmark statements relate to the programme learning outcomes, and which provides a cross-check to ensure that all the outcomes are assessed in the programme specification.

LEVEL 6:1. Hospitality Operations Strategies2. International Services: Marketing & Planning3. Globalization & Innovation4. Dissertation

I. GENERIC LEARNING OUTCOMES

A graduate of a hospitality based programme will have developed a range of skills and aptitudes, including their being able to: 1 2 3 4

L6 L6 L6 L6research and assess paradigms, theories, principles, concepts, factual information, and apply such skills to them in explaining and solving problems

critically assess and evaluate evidence in the context of research methodologies and data sources

critically interpret data of different kinds and appraise the strengths and weaknesses of approaches adopted

describe, synthesise, interpret, analyse and evaluate information and data relevant to a professional or vocational context

plan, design, execute and communicate a sustained piece of independent intellectual work which provides evidence of critical engagement with and interpretation of, appropriate data

apply knowledge to the solution of familiar and unfamiliar problems develop a sustained reasoned argument, perhaps challenging previously held assumptions

demonstrate effective communication and presentation skills work effectively independently and with others take and demonstrate responsibility for their own learning and continuing personal and professional development

to self-appraise and reflect on practice

plan, design, manage and execute practical activities using appropriate techniques and procedures whilst demonstrating high levels of relevant skills

recognise and respond to moral, ethical and safety issues which directly pertain to the context of study including relevant legislation and professional codes of conduct.

undertake fieldwork with continuous regard for safety and risk assessment


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Where a programme title contains the word 'management' then it should among other things enable students to: 1 2 3 4

L6 L6 L6 L6

demonstrate vocationally relevant managerial skills and knowledge by exposure to professional practice

Evaluate and apply vocationally relevant concepts associated with the operational and strategic management of financial, human and physical resources and/or understand and apply concepts associated with the allocation of resources in the community.

II SUBJECT SPECIFIC LEARNING OUTCOMES

An honours graduate in hospitality will be able to analyse and evaluate the defining characteristics of hospitality as a phenomenon, including being able to: 1 2 3 4

L6 L6 L6 L6

critically reflect upon the origin, meanings and development of hospitality. analyse and reflect on the different cultural concepts of hospitality. demonstrate a critical awareness of the boundaries of hospitality.

An honours graduate in hospitality will be able to use technical and interpersonal skills and knowledge to propose and evaluate practical and theoretical solutions to complex problems in the core areas of hospitality, including being able to:

1 2 3 4

L6 L6 L6 L6

operate and manage human and technical resources apply theory to the solution of complex problems within the core areas of hospitality. analyse and evaluate food, beverage and/or accommodation service systems, their implementation and operation.

An honours graduate in hospitality will be able to evaluate and apply, within the hospitality context, appropriate theories and concepts from the generic management areas of: 1 2 3 4

L6 L6 L6 L6

operations management. finance and management accounting. human resources and organisational behaviour. services marketing. information systems and technology strategic management.

An honours graduate in hospitality will be able to analyse and evaluate the business environment and its impact on the hospitality industry, including being able to: 1 2 3 4

L6 L6 L6 L6

display an insight into the structure of the hospitality industry and the contribution that it makes to the global economy.

analyse and reflect upon the environmental influences which impact on hospitality organisations evaluate the factors which influence the development of organisations operating within the hospitality industry.

review and analyse the political, technological, social and economic factors which affect the supply of and demand for hospitality.


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An honours graduate in hospitality will be able to recognise and value the centrality of the hospitality consumer and meet and respond to their needs, including being able to:

1 2 3 4

L6 L6 L6 L6

understand and apply the theories and concepts underpinning consumer behaviour within the hospitality context.

analyse the needs and expectations of different hospitality consumers and develop appropriate responses.

analyse the quality of the service encounter and its impact on the hospitality consumer and the service provider.

An honours graduate in hospitality will be able to identify and respond appropriately to the diversity that prevails within the hospitality industry in relation to stakeholders such as:

1 2 3 4

L6 L6 L6 L6

hospitality consumers. hospitality employees. hospitality organisations. government and external agencies.


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Appendix II

ASSESSMENT MAP

Unit Title Unit Learning Outcomes Unit Assessment Strategies

Hospitality Operations Strategies

LO1.Critically analyze theoretical frameworks applicable to operational aspects of the hospitality industry

Coursework 60%

For LO1LO2LO3LO4LO5

Presentation 40%

For LO4LO5

LO2.Critically evaluate operational strategies and their influence upon principal sectors of the hospitality industryLO3.Critically evaluate solutions derived from application of operations research techniques and other problem solving methodologies applicable to core operational decision areas.LO4. Analyze and evaluate a specific hospitality business, to identify and investigate key operational management issuesLO5. Analyze the issue raised and make recommendations for improvement

International Services: Marketing & Planning

LO1. Critically evaluate the link between customer experiences – employees and physical evidence and suggest solutions

Coursework 60%

ForLO2LO3LO4

Presentation 40%

ForLO1LO3LO5

LO2. Evaluate customer “moments” and plan service recovery throughout the service encounterLO3. Critically examine customer expectations and perceptions of qualityLO4. Critically review service marketing mix strategies in the context of international hospitality, travel and other service organizations.LO5. Design key service frameworks and apply them to everyday practice

Globalization & Innovation

LO1. Critically evaluate the global options available to organizations for expansion and market dominance

Written Exam60%ForLO1LO2LO3LO4LO5

Coursework40%ForLO1LO3LO4

LO2. Assess the global strategic incentives that spur firms to engage in vertical integration, to diversify their portfolio or to merge with another firmLO3. Assess situations when particular global strategies are most effectiveLO4. Critically evaluate the motivations and concepts behind the trend towards globalisationLO5. Critically analyze business situations and critically comprehend whyinnovation has become a central element of globalization

Dissertation

Critically evaluate a range of relevant literature Coursework 80%ForLO1LO2LO3LO4

PresentationForLO4LO5

Design and Implement an appropriate research strategyCritically analyse appropriate dataCritically analyse research findings in order to achieve the study's overall aimCritically analyze the results, make conclusions and consider broader issues


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Appendix IIIEMPLOYABILITY AND SUSTAINABILITY MAPProvide a map that identifies how the University’s Employability and Sustainability learning outcomes are addressed across the curriculum for each award within the programme specification.

Employability & Sustainability Outcomes

Hospitality Operations Strategies

International Services: Marketing & Planning

Globalization & Innovation

Dissertation

Coursework 60%

Presentation 40%

Coursework 60%

Group Project 40%

Written Exam 60%

Coursework 40%

Coursework 80%

Presentation 20%

Analyse real world situations critically

Demonstrate professionalism and ethical awareness

Communicate effectively using a range of media

Apply teamwork and leadership skills

Manage own professional development reflectively

Find, evaluate, synthesise and use information

Work within social, environmental and community contexts

Use systems and scenario thinking

Engage with stakeholder/interdisciplinary perspectives


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Appendix IV

Course Evaluation Questionnaire

Name of Lecturer: Course Name:

Students’ PerceptionsPlease answer all the appropriate questions honestly and objectively. The results will help us to continue improving course design and delivery. Your responses are kept confidential and the results will not be released until all grades have been finalized. Thank you!

A1. Did you receive a syllabus from the lecturer and did the lecturer explain it?Yes No I do not know

A2. Were the assessment(s) and assessment criteria clearly stated in the syllabus?Yes No I do not know

A3. Was the lecturer organized, prepared for class and knowledgable?Yes No I do not know

A4. Was the lecturer fair and consistent in applying course policies and grading standards?Yes No I do not know

A5. Did the lecturer deliver the course in an interesting, creative manner that motivated and stimulated your interest?Yes No I do not know

A6. Did the course provide useful knowledge and skills?Yes No I do not know


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A7. In your opinion what are the best aspects of this lecturer and / or course?

A8. In your opinion, what are the aspects of this lecturer and / or course that most need improvement?

A9. Based on the workload and the difficulty of the course, compared to the other courses that you took, you would say this course was (circle the answer):Very Difficult Difficult Average Easy Very Easy

A10. Would you recommend the course / lecturer to your relatives or friends?

Yes No I do not know

A11. Please add any additional comments or suggestions about the course or the teacher.


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