BA (Hons) International Hospitality Management (L6 entry ‘Top Up’) – Buckinghamshire New University

Level 6
120 credits
21 hours per week

Tsitsi Marima
Doctorate in Education Candidate
Master’s in International Hospitality Management
Bachelor’s in Hospitality Management

“The best way to predict the future is to invent it.” – Alan Kay


Mont Rose College of the Management & Sciences offers BA (Hons) International Hospitality Management in partnership with Buckinghamshire New University.


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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
Attendance Full-time student is required to attend 21 hours per week in term time
Workload A full time student will study 120 credits in an academic year, which is therefore equated to 1200 notional hours
Exemptions No exemption is allowed for this programme


On successful completion of Level 6 BA (Hons) International Hospitality Management graduate will be able to:

A. Knowledge and Understanding

  • A critical understanding of the international hospitality business environment
  • A knowledge of how contemporary models of competitive analysis are applied to the hospitality industry
  • A systematic understanding of how planning and managing in hospitality inter-relate with strategic change.
  • A critical understanding of management in the international hospitality sector, including food and beverage and revenue management.
  • A critical understanding of key issues in policy and planning in the contemporary global hospitality and tourism industry.
  • Specialist knowledge of issues relating to the growth and development of the global conference industry.

C. Practical Skills

  • Analyse problems in complex business situations; evaluate potential solutions.
  • Develop case studies gathering a range of material, selecting an appropriate choice of material and communicating this selection effectively either orally or in writing,
  • Work with and manage a small team, dealing with problems, risks and uncertainty effectively and developing decision making skills;
  • Self-appraise and critically reflect on their own work
  • Research material for reports and essays and apply that material selectively in developing a reasoned argument

B. Intellectual/Cognitive Skills

  • Demonstrate a capacity for critical argument and evaluation
  • Synthesise the relationships between different aspects of specialist management functions in relation to the general management of international hospitality operations
  • Relate issues of hospitality and tourism policy to the management of hospitality/tourism at a number of different levels from the international down to the local.
  • Apply the key concepts dealt with in the academic and professional literature
  • Learn independently and apply that learning to real life examples
  • Evaluate relevant specialist theory and practice in the context of the contemporary global tourism and hospitality industry

D. Key/Transferable Skills

  • Clarify career objectives & develop plans to achieve them
  • Learn flexibly and effectively from diverse opportunities
  • Communicate persuasively using a range of media
  • Contribute positively to team performance
  • Use ICT to improve personal productivity
  • Collect, analyse and critically interpret numerical data


    Programme Structure:

    Level – 6:

    • HM601 – Hospitality Consultancy Project
    • HM602 – Sustainable Hospitality Management
    • HM603 – Hospitality Destination Planning & Development
    • HM604 – Food & Beverage Management
    • HM605 – Strategic Hospitality Management
    • HM606 – Hospitality Operations and Revenue Management
    • HM607 – Conference and Exhibitions Management

    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 of 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 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 afforded the opportunity to interact with and research diverse 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 lecture and seminars, but will also have access to Webex, podcasts, vodcasts and other appropriate VLE tools and interact with their tutors on-line through the use of discussion boards, blogs and wikis. Resources and activities in the modules will be made available via the VLE; these may include references to papers, case study analysis, debates and/or discussions on relevant themes and contemporary issues in relation to the global aviation industry. Students are also introduced to directed reading, including relevant websites and journal articles that will enable them to apply the concepts covered to the aviation industry. Students are encouraged to use the Discussion Board feature to discuss issues raised in lectures, case studies and directed reading and are expected to contribute their ideas using the online forum, the discussion being facilitated and guided by the module tutor.

    Use of the 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 on-line action learning sets conducted via Blackboard through the use of discussion groups, blogs and, where appropriate, video conferencing. In the action learning sets participants 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 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:

    • HND Hospitality Management
    • HND Travel and Tourism Management
    • FdA in Tourism and Hospitality Management or equivalent from a UK HEI International qualifications (equivalent UK Diploma in HE) approved via the NARIC database and in line with common competitor practice. The programme specific elements of the entry qualification will have been taught and assessed in English.

    Non UK applicants whose home language is not English must be able to demonstrate a 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


    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 UK and other European Union students. For more information, please contact the admissions team at or T: +44 20 8556 5009


    Please apply through UCAS and for assistance, contact via email, our Admissions Department, or, by post to Mont Rose College 267 Cranbrook Road London IG1 4TGE10 5NP. 

    Admission Office: Mont Rose College, Shakespeare House Campus, Ilford.