Hospitality and Tourism Module choices 2017/18 ECTS Module

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Hospitality and Tourism Module

choices

2017/18

ECTS Module Choice Booklet

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CONTENTS WELCOME ......................................................................................................................................................................... 3

HOW TO USE THIS BOOKLET ............................................................................................................................................ 3

SEMESTER DATES .............................................................................................................................................................. 4

MODULE LIST .................................................................................................................................................................... 5

MODULE DESCRIPTIONS................................................................................................................................................... 7

Level 4/Stage 1 – First Year Modules........................................................................................................................... 7

Level 5/Stage 2 – Second Year Modules ...................................................................................................................... 9

Level 6/Stage 3 – Third Year Modules ....................................................................................................................... 11

USEFUL CONTACT INFORMATION.................................................................................................................................. 14

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WELCOME Dear Student,

Firstly, may we thank you for your interest in studying at Plymouth University.

This book contains the modules that we offer to International/Exchange Students who intend to study with us during

the academic year 2017/18.

Unfortunately, we cannot guarantee that all of these modules will run due to timetabling and resource constraints,

but we trust that nevertheless you will be able to select an enjoyable and satisfying programme.

May we take this opportunity to wish you every success with your studies and express the hope that you will find

your stay in Plymouth a happy and fruitful one.

Best wishes,

Plymouth Global

HOW TO USE THIS BOOKLET This booklet contains the modules that are available to incoming exchange students.

You are able to choose any module in the booklet (considering module description and any possible pre-requisites),

however, you should be clear that your home institution is happy with the modules that you have chosen. This is

your responsibility and we will not be liable if your home institution does not accept the modules that you have

chosen as valid for your programme of study.

To be accepted on modules with pre-requisites you will need to submit ALL previous transcripts with your application to show evidence that you have met the requirements.

The work involved becomes more specialised with higher level modules. Level 4/Stage 1 modules are often

introductory and are best suited to students without a background in the topic. Level 5/Stage 2 modules deal with

the subject in much greater detail and should be most appropriate for students in the second or third year of their

higher education. Level 6/Stage 3 modules usually require extensive previous knowledge of the topic as a pre-

requisite. You will have an opportunity to discuss your choices with appropriate Module Leaders during the first

week.

Please note that Immersive/Plymouth Plus modules are running only during the first four weeks in the Semester with

intensive schedule and immediate assessment. For this reason, if you will be interested in any of these modules, you

will have to combine them with modules starting afterwards (most probably modules in the same stage).

Please note that due to timetabling constraints your modules will not be finalised until you arrive in Plymouth and

have access to your Timetable. It is therefore very important that you have agreed on back-up modules with your

home institution before your arrival.

Please refer to the content on page 5 for a full list of the modules available. The module descriptions, including

learning outcomes, pre-requisites and assessment information can be found on following pages.

Please note the following:

20 PU credits is equivalent to 10 ECTS credits

10 PU credits is equivalent to 5 ECTS credits

Students may choose up to 60 credits (30 ECTS) per semester or 120 credits (60 ECTS) per academic year.

If you require any further information or assistance please contact [email protected]

mailto:[email protected]

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SEMESTER DATES

International Exchange Programme

Academic year 2017/18 We strongly advise you to arrive in Plymouth for the International Orientation commencing

11th September 2017. Semester 1 International Orientation Week 11 September 2017 Faculty Induction Week 18 September 2017

Start 25 September 2017

Christmas Vacation 18 Dec 2017– 08 Jan 2018

Formal Examination Weeks 15 Jan 2018 – 26 Jan 2018

End 26 January 2018

Semester 2 International Orientation and Induction 25 Jan 2018 – 27 Jan 2018 Start 29 Jan 2018 Easter Vacation 02 April 2018 – 20 April 2018 Formal Examination Weeks 21 May 2018 – 01 June 2018 End 01 June 2018

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MODULE LIST Module Code Module Title Semester Credits Module Leader

Level 4 / Stage 1 - First Year Modules

HTM102 Cruise & Maritime Operations Sem 1 20 Richard Parkman

HTM111 Tourism Environments & Tourist Behaviour Sem 2 20 Steve Jakes

HTM112 Arts, Entertainment & the Media Sem 1 20 Nigel Jackson

HTM121 Food Safety for the Hospitality Industry Sem 2 20 Christina Kelly

HTM128 Introduction to Sustainable Events Management Sem 1 - Im 20 Tanya Bellingham

HTM129 Introduction to Sustainable Hospitality Management Sem 1 - Im 20 Susan Horner

HTM132 Hospitality for Events Sem 1 20 Richard Parkman

HTM134 Tourism Geographies Sem 2 20 Graham Busby

HTM137A The Tourism Industry Sem 1 20 Graham Busby

HTM137B The Tourism Industry Sem 2 20 Graham Busby

HTM139 Facilities and Resource Management Sem 2 20 Mandy Aggett

HTM140 Fundamentals of Tourism Sem 1 20 Rong Huang

HTM141 Hospitality Operations Sem 1 20 Catherine Hine

HTM1001PP Foundations of Management for Hospitality, Tourism & Events

Sem 2 20 Jennifer Philips

Level 5 / Stage 2 - Second Year Modules

HTM206 Cruise Operations & Passenger Services Sem 2 20 Richard Parkman

HTM216 Tourism, Development & Culture Sem 1 20 Natalie Semley

HTM226 Promoting Events Sem 1 20 Nigel Jackson

HTM228 Tourism Marketing Sem 1 20 Rong Huang

HTM232 Food & Drink Management Sem 2 20 Craig Wight

HTM233 Contemporary Food Concerns Sem 1 20 Christina Kelly

HTM234 Contemporary Business Management for Hospitality Organisations

Sem 1 20 Susan Horner

HTM238 Tourism, Hospitality & Events Research Methods Sem 2 20 Natalie Semley

HTM242 Tourism, HR & Competitive Advantage Sem 1 20 Derek Shepherd

HTM243 Festivals & Events Tourism Sem 2 20 Natalie Semley

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Level 6 / Stage 3 - Third Year Modules

HTM310 Crisis & Disaster Management in the Hospitality, Tourism & Events

Sem 2 20 Derek Shepherd

HTM311 Cruise Operations & Continuity Planning Sem 2 20 Richard Parkman

HTM312 Film, Literary and Heritage Tourism Sem 2 20 Sheela-Jane Agarwal

HTM325 Business Strategy for Tourism & Hospitality Sem 2 20 Wai Mun Lim

HTM329 Leadership Sem 1 20 Richard Parkman

HTM332 Event Innovation Sem 1 20 Nigel Jackson

HTM333 Hospitality Dynamics Sem 1 20 Craig Wight

HTM335 Crime & Sustainable Tourism Sem 1 20 Sheela-Jane Agarwal

HTM336 Talent Management & Leadership Sem 2 20 Richard Parkman

HTM337 Entrepreneurship Sem 2 20 Susan Horner

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MODULE DESCRIPTIONS Level 4/Stage 1 – First Year Modules

Module Name: Cruise & Maritime Operations

Module Code: HTM102 Credits: Semester:

Assessment Weighting: Coursework 100% 20 Semester 1

Pre-requisites: None

This module introduces the cruise industry and the wider shipping context. There are two significant elements within the module; the shipping industry in general and the hotel services onboard ships in particular. A combination of lectures and student-directed learning activities will be included for this module.

Module Leader: Richard Parkman

Module Name: Tourism Environments & Tourist Behaviour




The importance of the environment for tourism is explored recognising the physical, social and economic impacts

of tourism activity and sympathetic approaches to management. The forms of tourism, their associated markets,

patterns, impacts and associated tourist behaviour are also explored.

Module Leader: Steve Jakes

Module Name: Arts, Entertainment & the Media




This module considers the various dimensions of the arts, entertainment and the media and their relationship to society.

Module Leader: Nigel Jackson

Module Name: Food Safety for the Hospitality Industry


Assessment Weighting: Coursework 40%, Test 60% 20 Semester 2


Sound understanding of food safety and hygiene by managers creates a safer food environment and products, as well as, providing managers with the ability to motivate staff to promote good food safety and hygiene practices. This module uses lectures, guest speakers and practical work to develop an understanding of the different aspects of food safety and hygiene and demonstrates why food safety and hygiene needs to be prevalent in many different hospitality environments. This module also includes field trips to advance student understanding.

Module Leader: Christina Kelly

Module Name: Introduction to Sustainable Events Management


Assessment Weighting: Coursework 100% 20 Semester 1 (4 weeks)


This module provides an overview of the events industry exploring event typologies, structure and scale. Addressing both the skills and knowledge required to become an effective event manager.

Module Leader: Tanya Bellingham

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Module Name: Introduction to Sustainable Hospitality Management


Assessment Weighting: Coursework 100% 20 Semester 1 (4 weeks)


Note to exchange students: This module includes a field trip which is booked in the first week.

This module develops a baseline understanding of the hospitality sector in the context of hospitality operations. It develops an understanding of sustainable management practice and considers these in the context of a range of hospitality operations. It includes an external learning element and provides a practical perspective to theoretical reading.

Module Leader: Susan Horner

Module Name: Hospitality for Events




The module will cover the impact of food and beverage at events, also will explore events based around the use of food and beverage , such as corporate events , and those events where food and drink is a consumable, and the control measures and techniques used of food and beverage at events


Module Name: Tourism Geographies


Assessment Weighting: Coursework 60%, Practical 40% 20 Semester 2


The module is intended to increase student awareness of both tourism destinations and influences upon their development. This module introduces students to the concept of contested geographies.

Module Leader: Graham Busby

Module Name: The Tourism Industry

Module Code: HTM137A Credits: Semester:



The module is intended to increase student awareness of commercial operations in tourism. The module introduces students to the structure of commercial outbound tourism. Business concepts such as vertical, horizontal, complementary, and diagonal integration are examined. Niche forms of commercial tourism are reviewed.


Module Name: The Tourism Industry

Module Code: HTM137B Credits: Semester:



The module is intended to increase student awareness of commercial operations in tourism. The module introduces students to the structure of commercial outbound tourism. Business concepts such as vertical, horizontal, complementary, and diagonal integration are examined. Niche forms of commercial tourism are reviewed.


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Module Name: Facilities and Resource Management




This module provides the students with knowledge and understanding of issues relating to the management of facilities and resources within a tourism and hospitality context.

Module Leader: Mandy Aggett

Module Name: Fundamentals of Tourism


Assessment Weighting: Exam 50%, Practical 50% 20 Semester 1


New module for academic year 2017/18. Module description to be confirmed.

Module Leader: Rong Huang

Module Name: Hospitality Operations





Module Leader: Catherine Hine

Module Name: Foundations of Management for Hospitality, Tourism & Events

Module Code: HTM1001PP Credits: Semester:




Module Leader: Jennifer Philips

Level 5/Stage 2 – Second Year Modules

Module Name: Cruise Operations & Passenger Services




The module is designed to develop the knowledge and skills acquired in stage one in the context of the cruise

industry. Operational aspects of cruising combined with passenger services form the main focus. A programme of

lectures, seminars and individual projects will help develop student learning in context.


Module Name: Tourism, Development & Culture




The importance of culture and underlying social principles are explored to aid in understanding tourism

development. The module also examines the relationship between tourism and host communities with particular

reference to developing countries.

Module Leader: Natalie Semley

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Module Name: Promoting Events




Note to exchange students: Students must be present from the first class due to the assignment structure

This module is designed to introduce the theories, concepts and skills required by event managers when they

have to promote an event. It covers two related themes: marketing and public relations. The role marketing and

public relations can play in staging a successful event will be assessed.


Module Name: Tourism Marketing




This module intends to discuss different principles of tourism marketing. It reviews and analyses marketing issues.

It examines and investigates sustainable strategies for tourism businesses in a global context.

Module Leader: Rong Huang

Module Name: Food & Drink Management




This module intends to discuss different principles of tourism marketing. It reviews and analyses marketing issues.

It examines and investigates sustainable strategies for tourism businesses in a global context.

Module Leader: Craig Wight

Module Name: Contemporary Food Concerns



Pre-requisites: Level 4 module ‘Food Safety for the Hospitality Industry’

This module builds upon the knowledge gained from Level 4 module ‘Food Safety for the Hospitality Industry’ and

is also underpinned by ‘contemporary issues’ related to the hospitality industry - including those affecting

consumers, the environment and business. The module uses different methods of investigation for assignment

work, through laboratory work, which allows for a good understanding of food, consumer requirements and safe

delivery. Lectures, laboratory work, group work and visits provide varied environments for learning the topics of

this module.

Module Leader: Christina Kelly

Module Name: Contemporary Business Management for Hospitality Organisations




This module develops students’ management skills, and explores the theories, concepts and contemporary issues,

relating to the key management functions of HR, marketing, and finance, in the specific context of the hospitality

industry.


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Module Name: Tourism, Hospitality & Events Research Methods




This module investigates the potential contributions of different disciplines and approaches that help to explain

the nature of tourism, hospitality and events management. The module examines the research methods used in

investigations that focus on tourism, hospitality and events management as applied academic subjects.


Module Name: Tourism, HR & Competitive Advantage




The module aims to raise awareness of and deepen students’ understanding of the role of human resources in

achieving competitive advantage in the tourism industry.

Module Leader: Derek Shepherd

Module Name: Festivals & Events Tourism




To examine the importance of festivals and event tourism in relation to a tourist destination’s policy and planning

strategies. This will determine the value of events to the tourism industry. The module will also examine the

evolution of event tourism, and discuss the authenticity dilemma of event tourism with particular reference to

festivals and festival tourism.


Level 6/Stage 3 – Third Year Modules

Module Name: Crisis & Disaster Management in the Hospitality, Tourism & Events




The purpose of this module is to equip students with a sound understanding of the principles and practice of

economic, environmental and political crisis and disaster management in the hospitality, tourism and events

industries.

Module Leader: Derek Shepherd

Module Name: Cruise Operations & Continuity Planning




The module considers the complex issues associated to managing change, evaluating risk and ensuring continuity

for cruise operations. In order to achieve this, a critical appraisal of contemporary industry issues is undertaken.

Thereafter, the module uses individual case study work centred on a cruise operation to enable students to apply

their understanding of business continuity planning to a realistic problem.


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Module Name: Film, Literary and Heritage Tourism




This module reviews the development of three significant forms of cultural tourism – heritage, film and literary

tourism - drawing on international examples. In doing so, it deals with a range of issues affecting the planning,

development and operation of heritage, film and literary tourism, such as the concern with authenticity, the

tensions between conservation and business viability, politics and propaganda, funding, interpretation and

simulacra and hyper-reality.

Module Leader: Sheela-Jane Agarwal

Module Name: Business Strategy for Tourism & Hospitality




This module focuses on exploring and understanding a range of theoretical approaches to developing strategies

for businesses in the tourism and hospitality sectors.

Module Leader: Wai Mun Lim

Module Name: Leadership




The module allows the student to explore the role of leadership within organisations including both the practical

and theoretical aspects of leadership and how the concept is changing over time.

The module includes an intensive expedition field trip to enable students to further explore leadership theory and

concepts in practice.


Module Name: Event Innovation




Note to exchange students: Students must be present from the first class due to the assignment structure

This module is designed to develop the creative and communication skills required by event managers. It covers

three related themes: imagineering, persuasion, and creating an event business.


Module Name: Hospitality Dynamics




The module establishes a basis from which students can recognise and reflect upon current concepts, trends, and

issues related to the hospitality industry and management. Concepts and issues will be explored through a series

of lectures and seminars presented by a variety of subject specialists.

Module Leader: Craig Wight

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Module Name: Crime & Sustainable Tourism




This module focuses on two contemporary tourism topics – crime and sustainable tourism. Included are the

relationships between tourism and the environment and the principles, approaches and pitfalls to sustainable

tourism management in an international context. The module also focuses on tourists and the tourism industry,

and the relationships between these and crime.

Module Leader: Sheela-Jane Agarwal

Module Name: Talent Management & Leadership




The module provides students with an opportunity to reflect on, critically appraise and develop a deep

understanding of talent management in a hospitality context. In addition students will examine the changing and

challenging role of leadership within tourism and hospitality organisations from theoretical and applied

perspectives.


Module Name: Entrepreneurship




The module allows students to explore the role and contribution of entrepreneurship in the hospitality and

tourism sectors. It develops a critical understanding of the theories, and concepts of entrepreneurs, and the links

to value creation and intrapreneurship. It considers entrepreneurial opportunities in hospitality and tourism and

considers the role of innovation, creative thinking techniques, and service development in the competitive

environment of different types of hospitality and tourism organisations.


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USEFUL CONTACT INFORMATION

Tereza Vranova and Matt Sharp

Administrators

Plymouth Global

Hepworth House

Telephone number: +44 (0)1752 87535 (Tereza) or +44 (0)1752 87518 (Matt)

Email: [email protected]

mailto:[email protected]

Documents

Hospitality and Tourism Module choices 2017/18 ECTS Module