BA (Hons) International Hospitality Management
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Mont Rose College of the Management & Sciences offers BA (Hons) International Hospitality Management in partnership with Buckinghamshire New University.
|Buckinghamshire New University
|Level of Course
|Level -6. Bachelor’s degree with honours
|Number of Credit Hours
|Upon successful completion of the course, the student will have completed at least 120 credits
|Mode and Length of Study
|1 year Full Time
|A full-time student is required to attend 21 hours per week in term time
|A full-time student will study 120 credits in an academic year, which is therefore equated to 1200 notional hours
|No exemption is allowed for this programme
Intended Learning outcomes
On successful completion of Level 6 BA (Hons) International Hospitality Management graduate will be able to:
A. Knowledge and Understanding
B. Intellectual/Cognitive Skills
C. Practical Skills
D. Key/Transferable Skills
Level – 6:
Teaching & Learning
At level 6, students are expected to become more independent learners. At this strategic level, students should be able to demonstrate the ability to critically review and analyse theories, concepts, assumptions, and arguments and to synthesise and evaluate information from a wide variety of sources in relation to the hospitality industry.
The diverse assessment strategy combines case studies, essays; reports; the compilation of a portfolio; a consultancy project; and the opportunity for self-assessment and reflection. The assessment regime is designed to test students’ ability to identify, analyse, critically evaluate, and reflect on management issues and challenges with which the hospitality industry is confronted.
The Consultancy Project requires students to produce a major piece of written work based on their research on a relevant topic of their choice. Submission, marking, and feedback on student assignments is facilitated electronically. Students, who require guidance in relation to academic writing and the preparation of assignments, will have access to the materials developed by, and support from, the Learning Development Unit (LDU) and electronically to the services of tutors within the LDU. Students will also have the opportunity for ongoing interaction, via blogs and the discussion board, with the Course Leader and module tutors.
Learning at Level 6 is structured to ensure that students are engaged in subject-specific contexts. Students are given the opportunity to interact with and diverse research aspects of the hospitality industry by virtue of fieldwork, practical application through the use of training facilities located at Missenden Abbey, and the completion of their Consultancy Project.
Modules enable students to develop key skills which are aligned with both QAA and QCA. Programme outcomes are mapped against QAA hospitality, leisure, sport, and tourism subject benchmarks whilst the modes and scope of assessment have been formulated with reference to the learning outcomes for each module.
Students receive study materials by means of timetabled lectures and seminars but will also have access to Webex, podcasts, vodcasts, and other appropriate VLE tools and interact with their tutors online through the use of discussion boards, blogs, and wikis.
The use of VLE further allows students to develop and demonstrate competence in the area of information technology. Support for the planning, implementation, and presentation of the research project is provided through online action learning sets conducted via Blackboard through the use of discussion groups, blogs, and, where appropriate, video conferencing. In action, learning sets participants to work within a small, mutually supportive group facilitated by a member of the programme team.
Students are allocated a consultancy project supervisor, appropriate to the topic/work experience selected, who advises and supports students in the completion of the project. The Course Leader functions as a personal tutor to students enrolled on the programme. A review of students’ progress is undertaken after each module in order to monitor progress, identify incipient problems and, where necessary, take remedial action.
Subject Benchmark Statement:
QAA Benchmarks for Hospitality, Leisure, Sport and Tourism (2008)
Entrants to the programme should have the equivalent of 240 credits with a minimum of 120 at level 5 (Year 2). Accepted example qualifications are:
Non-UK applicants whose home language is not English must be able to demonstrate proficiency in English equivalent to IELTS band score of 6 overall, with not less than 5.5 in any section in line with university policy.
Start Date: New intakes every February and September
Total Course Duration: 1 year
Progression Route on Completion
BA (Hons) International Hospitality Management
Students graduating from this programme will be highly employable in the wider hospitality and tourism industry. Employment opportunities include cruise operators; hotels and other accommodation establishments; restaurants and catering providers; conference venues and organisers; meetings and incentive travel organisers; corporate hospitality providers; exhibition venues and organisers; destination management companies; public sector tourism planning and development agencies; tourism and hospitality marketing agencies. In addition, students may choose to develop their own small niche business ventures. Students may also decide to further their studies by undertaking a Master’s degree.
The tuition fee is £9,250 per annum. Students on this course may be fully funded by the Student Loan Company. This facility is only available to the UK and other European Union students. For more information, please contact the Finance team at email@example.com or T: +44 20 8556 5009
How to Apply
Please apply through UCAS and for assistance, contact via email, our Admissions Department, firstname.lastname@example.org or, by post to Mont Rose House, 412-416 Eastern Avenue, Gants Hill, IG2 6NQ.
Admission Office: Mont Rose House, 412-416 Eastern Avenue, Gants Hill, IG2 6NQ.
Level of Course
21 Hours per week
Daytime and Evening
Delivered In Partnership With