- To develop a graduate with the necessary skills, knowledge so that he / she can be immediately effective within the events industry.
- To develop in students a critical appreciation of the roles of managers within the events industry.
- To develop problem-solving skills, improve their ability to communicate and operate effectively as individuals within the travel and tourism organisations and as part of a team.
- To develop analytical and evaluative skills.
Venue Design and Project
The module aims to provide an understanding of the development process for new or adapted premises incorporating analysis of the interface between the structure and design of a building and its hospitality Operations requirements.
Current Issues in Hospitality Tourism & Leisure Management
This module aims to encourage students to explore and evaluate a series of current issues of importance to hospitality, tourism and events management in order to satisfy the di erent requirements of students on the various undergraduate programmes. The issues will be those facing students once they have crossed the divide between the academic environment and the real world of work. This will enhance their problem-solving abilities required in creating an e ective organisation within the 21st Century. The issues to be explored will vary each year and over the lifetime of this module, but will always re ect the cutting edge of research and development in the discipline elds. The module will draw heavily upon previous work and will link with other core modules.
The Enterprise Project Module is a substantial piece of work. The assessment for the module contributes 18% of your final degree mark and is therefore an important piece of work in your final year.You will spend a considerable amount of time pursuing the details of your project and you would be best advised to selecta project area in which you are interested and feel comfortable with. This means being able to easily identify a suitablelocation for you business. The Enterprise Project involves the evaluation and communication of a business idea, starting with an initial feasibility study, through to creating a business plan and tracing the route through to setting-up your own rm and becoming self-employed. Your evaluation will probably include the collection of information from the high street Banks and other Enterprise Agencies. There is a section in Blackboard giving you some Sources of Information. Your work will involve your own original ideas and will be re ected in the way you approach your chosen project area. There are copies of Enterprise Project submissions in the EASB Library from previous batches that can be used as reference points to help get you started. However with changes to the programmes as speci ed by UWIC, please understand there have been some changes to the way the project operates and the way in which the nal project submission is laid out.
Branding Advertising & Contemporary Consumption
The aim of this module is to enable the student to develop a critical appreciation of the role of branding and consumer behaviour in contemporary tourism, leisure and hospitality marketing and to develop an understanding of and expertise in the field of tourism, leisure and hospitality advertising. The module enables students interested in developing their marketing skills to enhance their knowledge of the practical and theoretical issues in branding & advertising, building on the level 2 marketing and nance module and complementing the level 3 strategic management module. It also aims to develop team working skills (ranked by employers as the number one workplace skill); in particular: organisation;negotiation; delegation; team work; co-operation; leadership; following.
Food & Beverage Management
This module focuses on the analysis of the operations and determines the best course of action in food & beverage operations and management. It examines the ways to maximize service efficiency and productivity to satisfy demands of today's guests. Topics also include organization of food & beverage operations, marketing, nutrition, menu, standard product costs & pricing strategies, productions, service, cost controlling, facility design, layout and equipment. Food & Beverage Management is mandatory in the Hospitality and Tourism course.
This module is the major integrative element in the nal phase of business studies courses. It builds on the knowledge and skills acquired in earlier modules to enhance critical awareness of senior management decision-making. It addresses strategic management as a complex agenda of fundamental questions and problems that concern organizations and their future development. In order to address this complexity and generate a richer picture of organizations, the module also considers the context or environment in which an organization performs and the individuals whose actions help shape organizational performance.