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Graduates from this course have gained employment with a wide range of organisations

  • Cafe Nero
  • Craigavon Hospital
  • Dublin Airport
  • Galgorm Estate and Spa
  • Harry Ramsdens
  • Hastings Hotels
  • Jury's Inn

Graduates from this course are employed in many different roles

  • Account Manager
  • Event Manager
  • Food and Beverage Manager
  • General Manager
  • Hotel Property Project Manager
  • Revenue Manager
  • Sales and Marketing Manager

Overview

Developing business leaders for the international hospitality industry.

Summary

From events organising to hotel management, hospitality management graduates have a wide range of career options open to them. Do you aspire to a management positions in the hospitality and tourism industry, in both private and public sectors of industry, nationally and internationally. This course of study is designed to develop your understanding of the importance of the practical components alongside the development of skills, knowledge and theoretical concepts, as required by managers within this global industry.

You are introduced to the wide choice of career opportunities available within the hospitality industry.
Specialist pathways are available through optional modules, most notably through the introduction of optional specialist tourism modules in each year of the course.

Specialist practical training takes place within the Academy restaurant and kitchens. More information about the activity of the Academy can be viewed at the weblink below.

https://www.ulster.ac.uk/theacademy

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About this course

In this section

About

This four-year programme incorporates the practical aspects of Food and Beverage Operations and Operations Management which emphasise the application of skills and knowledge whilst combining the theoretical underpinning knowledge. All practical modules are compulsory and are delivered in the fully operational Academy restaurant, bar and kitchens. (You will be required to provide appropriate dress whilst working in these practical environments).

The award winning restaurant facility (with the 'Taste of Ulster' Award and an Electronic Point of Sale (EPOS) system), ensures relevant up-to-date training providing you with excellent practical skills and knowledge for entering the workplace. In year one you are introduced to the hospitality industry, study skills and practical skills development. The introductory optional modules include the specialist study module, Introduction to Tourism, alongside Introduction to Events. Year two provides you with a greater in-depth knowledge of the supervisory and junior managerial skills necessary for the industry both at home and abroad. A major part of this development involves the practical training which takes place in the Academy Restaurant and Kitchen Complex. You will continue on the pathway as you progress within your chosen specialism – Tourism Industry and Impacts or Corporate Events.

Following the 48-week placement which takes place in year three, final year core modules develop your managerial knowledge whilst your choice of optional modules (noted within structure below) tailors your studies according to your career aspirations. If you have selected the specialist study in tourism you continue with Tourism Planning, Development and Management and your research paper/business plan will focus on a specific tourism issue.

Placement
Diploma in Professional Practice (International) (DPP(i))
Through the structured practical experience, placement – at home or abroad – assists in consolidating knowledge and skills learnt during years one and two studies and in developing individual maturity, self-awareness and confidence. The satisfactory completion of the industrial placement year leads to the award of Diploma in Professional Practice (International) upon graduation. During this year you undertake additional placement related duties. Some students use this period as an opportunity to travel and work with internationally based companies while others opt to be UK based. Companies include the Country Clubs (Florida), Disney World, Sandestin Resort (Penscola), Merchant Hotel (Belfast), RitzCarlton (Co.Wexford), Gleneagles Hotel (Scotland).

Alternatively, you can opt to complete a period of study abroad.

Diploma in International Academic Studies (DIAS)
After two years of university-based work, you can study abroad through the Business Education Initiative. You spend two semesters in an educational institution, which will provide exposure to alternative business cultures and protocols and enhance your personal and professional development. Successful completion of the placement leads to the award of the Diploma in International Academic Studies upon graduation.

Associate awards

Diploma in Professional Practice DPP

Diploma in Professional Practice International DPPI

Diploma in International Academic Studies DIAS

Find out more about placement awards

Attendance

Four years (including 48 week compulsory placement)

Practical sessions in the kitchen and restaurant will be scheduled into the evenings in year two.

Start dates

  • September 2019
How to apply

Modules

Here is a guide to the subjects studied on this course.

Courses are continually reviewed to take advantage of new teaching approaches and developments in research, industry and the professions. Please be aware that modules may change for your year of entry. The exact modules available and their order may vary depending on course updates, staff availability, timetabling and student demand. Please contact the course team for the most up to date module list.

In this section

Year one

Food and Beverage Operations

Year: 1

Food and Beverage Operations introduces a wide range of commodities, processes and operations which are the foundation for food production and service in the international Hospitality and Catering Industry. The integration of theory and practical skills give students an appreciation of the knowledge and procedures that are fundamental to the efficient running of a catering operation.

The Business of Hospitality

Year: 1

This module provides students with an appreciation of the evolution, scale and significance of the hospitality industry and the contribution which it makes to the wider economy and society.

Hospitality Tourism and Events Facilities Operations

Year: 1

As future managers of International Hospitality Management it is critical to have a sound knowledge of the management of facilities operations in the Hospitality Tourism and Events Sector. This module provides the student with the knowledge required in facilities operations and management of to meet the desired customer and business objectives in HTE Sector and apply these skills in other contexts.

Management in Action

Year: 1

This module examines the principals of management and applies these to the practice of organisational management. It is an introductory module, which will help the student become familiar with the nature and scope of management. It examines the development of management theories and the impact of the external and internal environments on effective and professional management. The student will explore how to manage others and how to improve productivity for future business success.

Introduction to Event Management

Year: 1

This module is optional

This module introduces students to the business of events. The nature of events are investigated together with the factors leading to successful event planning and implementation. The basic principles of event planning are introduced. The module provides a foundation for students wishing to follow a career in the events industry, to undertake placement in an event company and provides the basis for further study in event related modules.

Introduction to Tourism

Year: 1

This module is optional

This introductory module introduces students to the key concepts involved in the study of tourism, including definition, historical development, supply and demand, impacts, current and future challenges facing tourism.

Year two

Food and Beverage Operations Management

Year: 2

This module develops the students' knowledge, understanding and skills in the planning, design and analysis of culinary/hospitality operations environments in order to effectively and efficiently provide appropriate services to the consumer in a global context. The student will be responsible for the reflection and provision of feedback, on their personal performance and that of their peers in planning, execution and outcomes for practical operations.

People Management

Year: 2

Managing People is an important part of all managers' jobs whether they are Line Managers or Human Resource (HR) specialists. Successful management and leadership can make a significant difference to the performance of teams and individuals and to the achievement of organisational objectives. This module is designed to provide students with an introduction to people management strategies which can help achieve high performance within the service industry.

Accounting Studies

Year: 2

This module focuses on managerial decision making for both SMEs and larger corporations in the tourism and hospitality sectors. The content includes costing, budgeting, investment appraisal and working capital management. The student will be expected to apply knowledge to the decision-making process and discuss alternatives relevant to the range of service industries studied by students within the Department of Hospitality and Tourism Management.

Business Research Methods

Year: 2

The module will develop and enhance the student's ability to carry out appropriate research, process data and utilise effectively the latest ICT packages and applications relevant to their course and their chosen business field.

Study and Research Methods

Year: 2

This module is intended to introduce and develop the study and research skills required to undertake university-level study. It will enable the student to conduct relevant research, communicate their work effectively both orally and in written form and enable the student to be competent in the use of applicable Computer Based Information Technology programmes.

Contemporary Marketing Practice

Year: 2

This module introduces and explores key areas of marketing theory and their application to the contemporary business organisation. The module defines marketing and examines the development of the marketing concept, the marketing environment and key aspects of contemporary marketing theory and practice including segmentation, consumer behaviour, marketing research, the marketing mix and through assessment provides students with the opportunity to actually apply these concepts to contemporary industry situations.

Tourism Industry and Impacts

Year: 2

This module is optional

This module addresses two aspects of tourism - tourism sector essentials and the impacts that certain forms of tourism can generate for destination regions. The essential tourism sectors involve attractions, accommodation, intermediaries and transport. The module seeks to address these essentials and provide the student with an improved understanding of what the effects of tourism might be, how they can be evaluated and how they can be managed.

Corporate Events

Year: 2

This module is optional

This module introduces students to the business of corporate events. The nature of corporate events are explored together with the factors and professional skills needed for the successful event planning and implementation of a corporate event. Students create their own event. The module distinguishes corporate events from events as such and enhances understanding for students wishing to follow a career in the corporate events industry.

Year three

Placement

Year: 3

This module is optional

Placement provides students with 48 weeks of professional work experience. It provides an opportunity for students to gain a knowledge and understanding of the employment context of their academic discipline and will enable each student to satisfy specific learning outcomes based on organisational, course and personal development needs.

Study Abroad

Year: 3

This module is optional

The Study Abroad option is a complement to and an extension of the work engaged in at the University and provides the opportunity for each student to enhance specific learning objectives by studying of an institution in a different cultural and educational environment.

Year four

Strategic Management in the Hospitality Industry

Year: 4

This integrative core module, which places particular emphasis on achieving a balanced understanding of strategic management theory and practice, introduces the concept of business strategy to hospitality and culinary arts management students.

Leadership and Professional Development

Year: 4

This module examines the undercurrents, the business and social trends that inform how leadership is thought about and practised. The module content will help the student to look beyond the management and organisational leadership literature to develop working assumptions on a critical approach to leadership - from exploring their own leadership competencies to getting the best from others to improve productivity and business performance.

The Business Plan

Year: 4

This module is optional

In this module students are engaged in practical entrepreneurship and will develop their knowledge of entrepreneurship and the entrepreneurial process. This will be evidenced through the development of a business plan for new venture creation, enterprise development, project management or a community based development project.

Managing Talent and Productivity

Year: 4

This module is optional

The contemporary workplace is changing and there has probably never been a more challenging time to be in Human Resources (HR) or be responsible for managing people. Human Resource teams and Line Managers have a major role to play in driving performance and achieving competitive advantage. This module provides an opportunity for students to acquire the necessary knowledge and skills needed to help attract, manage and retain the best talent nationally and internationally.

Research Paper

Year: 4

This module is optional

This module will assess the student's ability to carry out appropriate academic research, process data and utilize effectively the latest IT applications to provide an independent researched piece of work relevant to their course and their chosen industry.

Tourism Planning, Development and Management

Year: 4

This module is optional

This module provides students with an advanced understanding of tourism planning, development and management. It provides students in their final year of their degree with an appreciation of the difficulties associated with planning, developing and managing tourism at varying scales and for certain niche products and markets, all often in the face of externalities that the tourism industry has limited control over.

Event Management

Year: 4

This module is optional

This module examines the complete event management process. It examines the requirements for successful event management and integrates with other modules of study, in particular marketing, accounting and human resource management. Being involved in a live event is an integral part of this module as it provides the opportunity for students to apply theory to professional event management practice.

Management Accounting

Year: 4

This module is optional

This module focuses on managerial decision making for both SMEs and larger corporations in the tourism and hospitality sectors. The content includes costing, budgeting, investment appraisal and working capital management. The student will be expected to apply knowledge to the decision-making process and discuss alternatives relevant to the range of service industries studied by students within the Department of Hospitality and Tourism Management.

Performance Metrics Analysis

Year: 4

This module is optional

This module develops the students' knowledge, understanding, application and practice in relation to the core Key Performance Indicators (KPIs), ratios and consumer behaviour analytics used in the hospitality and culinary industries.

Contemporary Marketing Management

Year: 4

This module is optional

This module examines and expands on the principle concepts and theories of marketing and their practical application to contemporary marketing management. It is a module that builds on the Contemporary Marketing Practice module at level 5. Issues include the management of the marketing concept, marketing environments, planning, research application and techniques, segmentation, the marketing mix, e-marketing and digital marketing within specific businesses at a local, national and international level as they apply to the marketing management function.

Contemporary Issues in Hospitality Management

Year: 4

This module is optional

This module requires students to research a contemporary issue relevant to hospitality managers from a range of perspectives, reflect on its significance and consider its implications for professional practice.

Entry conditions

We recognise a range of qualifications for admission to our courses. In addition to the specific entry conditions for this course you must also meet the University’s General Entrance Requirements.

In this section

A level

The A Level requirement form this course is BBC - BBB.

Applied General Qualifications

Overall BTEC award profile DMM - DDM to include Unit profile 8 - 9 distinctions.

Irish Leaving Certificate

Overall Irish Leaving Certificate profile H3, H3, H3, H3, H3 – H3, H3, H3, H4, H4.

Scottish Highers

The Scottish Highers requirement for this course is BBBCC – BBCCC.

Scottish Advanced Highers

The Scottish Advanced Highers requirement for this course is CCC - CCD.

International Baccalaureate

Overall International Baccalaureate profile minimum 25 - 26 points (12 -13 at higher level).

Access to Higher Education (HE)

Overall Access profile 65% -70%.

GCSE

For full-time study, you must satisfy the General Entrance Requirements for admission to a first degree course and hold a GCSE pass in English Language and Mathematics at grade C or above (or equivalent).

Essential Skills Level 2 Mathematics will be accepted as equivalent to GCSE Maths.

Essential Skills Level 2 Communication will be accepted as equivalent to GCSE English.

English Language Requirements

English language requirements for international applicants

The minimum requirement for this course is Academic IELTS 6.0 with no band score less than 5.5.Trinity ISE: Pass at level III also meets this requirement for Tier 4 visa purposes.

Ulster recognises a number of other English language tests and comparable IELTS equivalent scores.

Additional Entry Requirements

It is desirable that applicants to this course have work experience and/or part-time employment in the hospitality industry.

Foundation Degree Applicants- If you have already obtained the required grade in the relevant Foundation Degree you can opt to complete bridging modules prior to progressing onto the final year of the course. Other qualifications may be considered for exemptions and/or advanced entry based on your prior certificated learning or prior experiential learning.

Teaching and learning assessment

The course has a range of many exciting teaching, learning and assessment methods that include, class visits, guest lectures, seminar presentations, discussion, case studies, lectures and workshops. All modules are assessed through a variety of ways to include 100% coursework, a combination of coursework, examinations and class tests. Typically modules that are examined have a weighting of 50% of overall assessment and therefore the other 50% would be coursework based.

Exemptions and transferability

If you have already obtained the required grade in the relevant Foundation Degree you can opt to complete bridging modules prior to progressing onto the final year of the course. Other qualifications may be considered for exemptions and/or advanced entry based on your prior certificated learning or prior experiential learning.

Careers & opportunities

In this section

Graduate employers

Graduates from this course have gained employment with a wide range of organisations. Here are some examples:

  • Cafe Nero
  • Craigavon Hospital
  • Dublin Airport
  • Galgorm Estate and Spa
  • Harry Ramsdens
  • Hastings Hotels
  • Jury's Inn

Job roles

Graduates from this course are employed in many different roles. Here are some examples:

  • Account Manager
  • Event Manager
  • Food and Beverage Manager
  • General Manager
  • Hotel Property Project Manager
  • Revenue Manager
  • Sales and Marketing Manager

Career options

This honours degree programme is designed to prepare graduates for a wide choice of careers within the broad hospitality industry. These may include supervisors/managers at the top levels in hotels, restaurants, clubs, cruise liners, industrial and public sector organisations, such as hospitals, and educational establishments throughout the world. The optional module selections further extend these opportunities to careers within tourism, events and beverages sectors.

This honours degree is widely accepted and respected by all sectors of the industry.

Opportunities also exist for appropriately qualified graduates to undertake postgraduate study such as MSc International Hospitality Management, MSc Tourism Management and MSc International Event Management.

Work placement / study abroad

It is compulsory to complete a 48 week placement in year three of the course. A full list of national and international placements are available. Companies include Country Clubs (Florida), Disney World, Sandestin Resort (Penscola), Merchant Hotel (Belfast), RitzCarlton (Co.Wexford), Gleneagles Hotel (Scotland). The satisfactory completion of placement leads to the award of Diploma in Professional Practice/ Diploma in Professional Practice (International) upon graduation. Alternatively, you can opt to complete a period of study abroad. During this period, you spend two semesters in an educational institution, which will provide exposure to alternative business cultures and protocols and enhance your personal and professional development. Successful completion of the placement leads to the award of the Diploma in International Academic Studies (DIAS) upon graduation.

Professional recognition

Institute of Hospitality (IoH)

Accredited by the Institute of Hospitality that academic, vocational and professional standards achieved are appropriate and programme content and delivery meet international Institute of Hospitality benchmark standards.

Academic profile

80% of the teaching team have achieved Fellowship of the Higher Education Academy and 3 of these team members have Senior Fellowship of the Higher Education Academy.

Many of the teaching team are involved in active research to secure and implement activities that will improve the student experience on the course.

The academic team all have a personal tutor role and normally will know your name after the first few weeks of term. This pastoral care is important to us to ensure you transition from school or college with ease and settle in socially as well as academically to University. We also work closely with second year student peer mentors who spend a significant amount of time organising events for the first year students to enjoy.

Apply

How to apply Request a prospectus

Applications to full-time undergraduate degrees at Ulster are made through UCAS.

Start dates

  • September 2019

Fees and funding

In this section

Fees (per year)

Important notice - fees information Fees illustrated are based on 18/19 entry and are subject to an annual increase. Correct at the time of publishing. Terms and conditions apply. Additional mandatory costs are highlighted where they are known in advance. There are other costs associated with university study.
Visit our Fees pages for full details of fees

Northern Ireland & EU:
£4,160.00
England, Scotland & Wales:
£9,250.00  Discounts available
International:
£13,680.00  Scholarships available

Scholarships, awards and prizes

There are a range of exciting prizes for the course in final year;

The Hastings Hotels Award for Excellence in Irish Hospitality - Highest Mark overall in BSc (Hons) International Hospitality Management

Institute of Hospitality Janus Award nomination

Tourism NI Event Management Award - Highest Mark in Event Management

Da Vinci Cup - Highest mark in Strategic Management

Hospitality Ulster’s Rising Star Award - Highest mark in Leadership & Business Performance.

The Department of Hospitality and Tourism Management, supported by Mount Charles Group, offers the Mount Charles Scholarship for full time first year students from the BSc International Hospitality Management.

Each scholarship is valued at a total amount of £16,500 and will be paid to students in three (£5,500) instalments in year 1, 2, and final year of their programme.

The scholarship funding will support one student and will be used to pay course tuition fees with any remaining funds to be utilised by the student in support of costs related to their studies for example, books, laptop or travel expenses.

Additional mandatory costs

Students are required to purchase both front of house and back of house appropriate dress for training in the realistic work environment of the 'Taste of Ulster' award winning Academy restaurant and kitchens. The cost of this is approximately £100.

Tuition fees and costs associated with accommodation, travel (including car parking charges), and normal living are a part of university life.

Where a course has additional mandatory expenses we make every effort to highlight them. These may include residential visits, field trips, materials (e.g. art, design, engineering) inoculations, security checks, computer equipment, uniforms, professional memberships etc.

We aim to provide students with the learning materials needed to support their studies. Our libraries are a valuable resource with an extensive collection of books and journals as well as first-class facilities and IT equipment. Computer suites and free wifi is also available on each of the campuses.

There will be some additional costs to being a student which cannot be itemised and these will be different for each student. You may choose to purchase your own textbooks and course materials or prefer your own computer and software. Printing and binding may also be required. There are additional fees for graduation ceremonies, examination resits and library fines. Additional costs vary from course to course.

Students choosing a period of paid work placement or study abroad as part of their course should be aware that there may be additional travel and living costs as well as tuition fees.

Please contact the course team for more information.

Contact

Ulster Business School Office

T: +44 (0)28 9036 6351

E: business@ulster.ac.uk

Course Director: Nikki McQuillan

T: +44 (0)28 9536 7407

E: n.mcquillan@ulster.ac.uk

For more information visit

Ulster University Business School

Department of Hospitality and Tourism Management

Testimonials

‘The International Hospitality Management course very much developed my interest in the Hospitality industry in particular hotel management. Having graduated on this course I have achieved success in the industry and have a general managers position in the Indigo Hotel of the Intercontinental Hotels Group.

Michael Musgrave – General Manager - The Indigo Hotel, Kensington London.

‘Studying the International Hospitality Management was one of the best decisions I have made. The course developed my knowledge and professional practical management skills for the Hospitality and Events Industry. After graduating in 2012 I decided to complete an MSc in Event Management. I am now the Events Manager in the Old Inn at Crawfordsburn and enjoying my 'dream job'.

Kerry Hamilton - Events Manager - The Crawfordsburn Inn.

As an alumnus of Ulster University it is a great pleasure to provide an employer testimonial. Since graduating I have worked for leading international hotel chains and have worked with and recruited a wide variety of staff. Having returned to work in my native Northern Ireland I am now in a position to employ placement students and graduates form Ulster University. In my view students who have studied International Hospitality Management at Ulster are among the best employees I have worked with throughout my experience of more than 25years in the global hotel industry.

Hospitality students from Ulster are 'work ready' when they graduate and have very high levels of technical skills having acquired these in the award winning Academy Restaurant in the University. Professionalism and commitment to the highest level of customer service are the hallmarks of these highly motivated students. They typically display strong communication skills, flexibility and initiative and endeavour to develop themselves professionally at any opportunity. They also possess problem solving skills and have the ability to both work effectively in team and take on leadership roles as required.

Having studied at Ulster University I know that these skills are developed and instilled by academic staff who take a personal interest in the development of each individual student due to their professional commitment toward developing Ulster Hospitality graduates who exceed employer expectations.

Employer Testimonial from Mr Adrian McNally, General Manager Hastings Culloden Estate and Spa.