Module name and coordinators
Year Unit EC Learning outcomes Assessment Delivery Programme competences
Real World Learning
6 Demonstrate the requisite personal and professional attributes associated with basic operational positions in a Real World hospitality environment
1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry.
9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development.
Unit 2:
Technical competencies Front of House
3 Demonstrate the ability to apply requisite technical competencies associated in F&B departments within a Real World hospitality environment.
1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry.
Unit 3:
Technical competencies Back of House
3 Demonstrate the ability to apply requisite technical competencies associated with RD departments within a Real World
hospitality environment.
1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry.
Hospitality
6 Identify different lodging and Food &
Beverage concepts, their products and services, and apply basic operational procedures within the international hospitality industry.
1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry.
3. Retrieve and handle information from a variety of sources (electronic, written, oral) to effectively form decisions and policy.
5. Assess, enhance and control processes within the international hospitality industry.
6. Demonstrate the ability to evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes.
9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development
10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making.
Unit 2:
Hospitality Foundation
3 Understand and describe terminologies, theories and procedures related to basic hospitality operations.
1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry.
10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision.
Unit 3:
Hospitality Finance
3 Demonstrate awareness of general business performance, and understand how revenue is generated and cost are calculated within hospitality operations.
Individual short answer test
Workshops 5. Assess, enhance and control processes within the international hospitality industry.
6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes.
Module name and coordinators
Year Unit EC Learning outcomes Assessment Delivery Programme competences
Unit 3:
Hospitality Finance
3 Demonstrate awareness of general business performance, and understand how revenue is generated and cost are calculated within hospitality operations.
Individual short answer test
Workshops 5. Assess, enhance and control processes within the international hospitality industry.
6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes.
Industrial Orientation project
S. Yucedag
1 Unit 1 Demonstrate that you have the attitude necessary to work effectively in the international hospitality industry Describe a hospitality business from a marketing and HRM perspective Recognise the market segments of a company and how these relate to products or services
Individual
1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry.
6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes.
7. Recognise opportunities in the market and to translate these into products or services in an entrepreneurial way.
Modern Foreign Language
S.Yucedag
1 Unit 1 Mandarin
3 Pronounce the sounds and tones of the Chinese language.
Use basic vocabulary for engaging in everyday conversations.
Use elementary grammar rules for constructing sentences.
Recognise related cultural aspects.
Individual Oral
4. Demonstrate the ability to interact with others constructively and to motivate & lead people towards common goals, respecting diversity and regardless of background and culture.
8. Demonstrate basic use of a 2nd modern foreign language (MFL) in the hospitality context at A1/A2 level (CEFR) 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making.
3 Understand the theoretical models and tools required to deliver a research report
Individual Portfolio
workshops, Q&A sessions
1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry.
9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development
Module name and coordinators
Year Unit EC Learning outcomes Assessment Delivery Programme competences
Operations Design
6 Interpret service marketing concepts and translate these into operations design and quality standards
5. Assess, enhance and control processes within the international hospitality industry.
9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development
Unit 2:
Revenue Management
3 Understand the basic principles of revenue management and apply these in the room division of a small hotel
Individual
6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes.
Unit 3:
Business statistics
3 Apply basic data collection methods and statistical analysis techniques to support operational decisions
3. Retrieve and handle information from a variety of sources (electronic, written, oral, to effectively form decisions and policy.
6 Analyse and assess key forces within the operating environment of a hospitality organisation.
2. Demonstrate an understanding of changes and trends in the internal and external hospitality environment and the role these play in strategic decision-making.
3. Retrieve and handle information from a variety of sources (electronic, written, and oral) to effectively form decisions and policy.
6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes.
9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development
10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making.
Unit 2: Law 3 Understand, analyse and interpret the legal context of a hospitality company by applying law statutes and jurisprudence to selected RWL cases.
Individual essay type test
PBL tutorials, workshops
5. Assess, enhance and control processes within the international hospitality industry.
Unit 3:
Financial analysis
3 Use financial methods and reports to evaluate and report on the performance of a company.
6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective) and to propose enhanced processes.