FdSc Hospitality and Tourism Management

Year 1

Core modules

• Marketing (FPC1022)

  This module introduces students to the basic principles of marketing and their application in a business context.

• Costing, Finance and Business Performance (PFD151)

• International Tourism (PFD153)

  This unit explores the organisation, structure and interdependency of the travel and tourism industry, with a focus on the environmental, political, social and cultural impacts that this has internationally

• Leadership and Team Development Skills (PFD155)

  The aim of this module is to give learners a general understanding of the management and leadership issues within the tourism and hospitality industry

Optional modules

• Alternative Tourism (PFD149)

  This module provides the opportunity for students to investigate the increasingly wide range of tourism activity outside the more conventional, mainstream provision of mass packaged tourism.

• The Event and Conference Industry (PFD150)

  This module will enable the learner to demonstrate a detailed understanding of the conference and event industry, its sub-sectors, current trends and issues.

• Accommodation and Front Office Operations (PFD152)

  This unit develops the theoretical understanding behind the departments of Reception and Housekeeping and identifies how their operation is influenced by customer expectations

• Kitchen Management Systems (PFD156)

  This module provides the skills and knowledge required to efficiently manage a kitchen environment. It investigates the origins and classification of commodities used in menu planning and identifies the relevant health and safety legislation.

• Contemporary Cuisine (PFD157)

  This module will develop your culinary skills and apply underlying concepts and principles to a range of contemporary contexts within the food sector.

• Restaurant Operations (PFD158)

  This module enables the student to understand the complexities of restaurant management and demonstrate an understanding of theory into practice in restaurant environments.

• Tourism Studies (TOFD100)

Final year

Core modules

• Research and Personal Development Skills (FPC2045)

• Introduction to Events Management (PFD221)

  This module will offer students the opportunity to plan, organise and manage a hospitality related event.

• Licensed Trade Management (PFD236)

  The licensed trade is an integral part of the hospitality industry and this module aims to provide students with the operational skills and legal information necessary to manage premises that are licensed.

• Managing People (PFD239)

  This module explores essential theories, attributes, skills, approaches and strategies which contribute to effective management of the employer/employee relationship

Optional modules

• Managing the Environment (PFD224)

  This module will identify environmental issues relevant to the Hospitality sector and evaluate legislative, economic and ethical perspectives.

• Managing in the Hospitality Industry (PFD231)

  This module develops a range of established management techniques and analyses issues affecting the hospitality industry, especially in relation to customer services.

• Customer Service Management (PFD233)

  The module examines key aspects of customer service provision & evaluates the methods by which organisations manage both customer services & the development of relationships.

• Promoting Events, Conferences, Exhibitions and Festivals (PFD234)

  Through this module students develop and demonstrate an in-depth understanding and appreciation of the role of marketing in developing and promoting successful events, conferences and festivals.

• Tour Operations Management (PFD237)

  The aim of this module is to develop the learners understanding of scale and scope of the tour operating sector of the travel and tourism industry.

• Tourism Planning and Management (PFD238)

  This module will build on the key principles and concepts introduced in stage 1 modules. The module seeks to examine the planning and management of tourism in the light of a rapidly changing environment. It will give students an understanding of the impacts and management of sustainable tourism and will investigate current trends in international tourism

• Culinary Arts for Event Management (PFD240)

  The module will give students an insight into creativity within catering operations required for successful events. Financial robustness is applied to the production and management of food to ensure profitability.

• International Gastronomy (PFD241)

  This module examines the evolution of food preparation methods in relation to economic factors and human eating behaviour.