International Hospitality Management
BSc (Hons)

2020/21 Full-time Undergraduate course


Bachelor of Science with Honours


Ulster University Business School


Department of Hospitality and Tourism Management


Belfast campus

UCAS code:

The UCAS code for Ulster University is U20

Start date:

September 2020


Academic Year 2020/21

Our first term will commence as planned on 21 September and we will be prepared to deliver lectures and other teaching online for Semester One

Some on-campus activities will still take place, based on a robust local risk assessment, and priority will be given to using campus spaces for practice-based learning activities including lab work.

The University’s primary concern remains the physical and mental health, safety and wellbeing of our students, staff, their families and the wider community. Nothing is more important to us.

On our COVID-19 webpages you will find further information for applicants and students, along with answers to some of the questions you may have.

With this degree you could become:

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

Graduates from this course are now working for:

  • Dublin Airport
  • Galgorm Estate and Spa
  • Hastings Hotels
  • Jury's Inn
  • Andras Group Hotels
  • Merchant Hotel


Developing business leaders for the international hospitality industry.


Ulster University is 1st in the UK for Hospitality, Leisure, Recreation & Tourism (Complete University Guide, 2021). The BSc International Hospitality Management has 100% overall student satisfaction and is ranked third for student satisfaction in UK institutions for Tourism, Transport and Travel (NSS, 2018).

The degree is designed to meet the needs of those who want to work in hospitality management, which is now one of the world’s largest industries. You will develop a detailed knowledge of leadership and the associated skills necessary for management in this dynamic and exciting global industry.

Sign up for course updates

Sign up to register an interest in the course.

About this course


The BSc (Hons) International Hospitality Management is an internationally recognised passport to a successful management career in hospitality. The four-year degree offers key business management subjects alongside specialist hospitality, tourism and events modules. You will enhance your knowledge in the key business management areas of strategy, marketing, finance, human resource management, operations management and entrepreneurship.

This programme is characterised by a blend of theoretical and applied components including practical modules, which are delivered in the realistic work environment of the ‘Taste of Ulster’ award winning The Academy restaurant. We are 1 of only 7 UK universities that offer a world class learning environment (, allowing you to put your business management principles into practice.

You will also gain valuable industry experience through a placement year, which offers a wide range of international opportunities with organisations including The Four Seasons Resort Maldives, The Fitzpatrick Hotel New York, Sandestin Resort in Penscola . Alternatively, you have the opportunity to Study Aboard.

100% of the teaching team have achieved Fellowship of the Higher Education Academy and 7 of these team members have Senior Fellowship of the Higher Education Academy.

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


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 2020

Teaching, Learning and Assessment

Lectures provide you with the theoretical knowledge for all modular areas outlined in the course structure with practicals and seminars providing the opportunity to participate in hands on aspects and realistic scenarios in relation to the hospitality sector. Regular talks and workshops from industry leaders provide further enhancement. You also have the opportunity to work on live industry projects and present your ideas and concepts to panels of industry experts, providing excellent opportunities to develop your creativity and innovation in relation to hospitality. Assessments range from coursework in the form of reports and essays to exams, to live industry projects.

  • Read more


    The content for each course is summarised on the relevant course page, along with an overview of the modules that make up the course.

    Each course is approved by the University and meets the expectations of:

    • the relevant generic national Qualification Descriptor
    • the applicable Subject Benchmark Statement
    • the requirements of any professional, regulatory, statutory and accrediting bodies.

    Attendance and Independent Study

    As part of your course induction, you will be provided with details of the organisation and management of the course, including attendance and assessment requirements - usually in the form of a timetable. For full-time courses, the precise timetable for each semester is not confirmed until close to the start date and may be subject to some change in the early weeks as all courses settle into their planned patterns. For part-time courses which require attendance on particular days and times, an expectation of the days and periods of attendance will be included in the letter of offer. A course handbook is also made available.

    Courses comprise modules for which the notional effort involved is indicated by its credit rating. Each credit point represents 10 hours of student effort. Undergraduate courses typically contain 10- or 20-credit modules (more usually 20) and postgraduate course typically 15- or 30-credit modules.

    The normal study load expectation for an undergraduate full-time course of study in the standard academic year is 120 credit points. This amounts to around 36-42 hours of expected teaching and learning per week, inclusive of attendance requirements for lectures, seminars, tutorials, practical work, fieldwork or other scheduled classes, private study, and assessment. Part-time study load is the same as full-time pro-rata, with each credit point representing 10 hours of student effort.

    Postgraduate Master’s courses typically comprise 180 credits, taken in three semesters when studied full-time. A Postgraduate Certificate (PGCert) comprises 60 credits and can usually be completed on a part-time basis in one year. A 120-credit Postgraduate Diploma (PGDip) can usually be completed on a part-time basis in two years.

    Class contact times vary by course and type of module. Typically, for a module predominantly delivered through lectures you can expect at least 3 contact hours per week (lectures/seminars/tutorials). Laboratory classes often require a greater intensity of attendance in blocks. Some modules may combine lecture and laboratory. The precise model will depend on the course you apply for and may be subject to change from year to year for quality or enhancement reasons. Prospective students will be consulted about any significant changes.


    Assessment methods vary and are defined explicitly in each module. Assessment can be a combination of examination and coursework but may also be only one of these methods. Assessment is designed to assess your achievement of the module’s stated learning outcomes. You can expect to receive timely feedback on all coursework assessment. The precise assessment will depend on the module and may be subject to change from year to year for quality or enhancement reasons. You will be consulted about any significant changes.

    Coursework can take many forms, for example: essay, report, seminar paper, test, presentation, dissertation, design, artefacts, portfolio, journal, group work. The precise form and combination of assessment will depend on the course you apply for and the module. Details will be made available in advance through induction, the course handbook, the module specification and the assessment timetable. The details are subject to change from year to year for quality or enhancement reasons. You will be consulted about any significant changes.

    Normally, a module will have 4 learning outcomes, and no more than 2 items of assessment. An item of assessment can comprise more than one task. The notional workload and the equivalence across types of assessment is standardised.

    Calculation of the Final Award

    The class of Honours awarded in Bachelor’s degrees is usually determined by calculation of an aggregate mark based on performance across the modules at Levels 5 and 6, (which correspond to the second and third year of full-time attendance).

    Level 6 modules contribute 70% of the aggregate mark and Level 5 contributes 30% to the calculation of the class of the award. Classification of integrated Master’s degrees with Honours include a Level 7 component. The calculation in this case is: 50% Level 7, 30% Level 6, 20% Level 5. At least half the Level 5 modules must be studied at the University for Level 5 to be included in the calculation of the class.

    All other qualifications have an overall grade determined by results in modules from the final level of study. In Master’s degrees of more than 200 credit points the final 120 points usually determine the overall grading.

Academic profile

The University employs over 1,000 suitably qualified and experienced academic staff - 59% have PhDs in their subject field and many have professional body recognition.

Courses are taught by staff who are Professors (25%), Readers, Senior Lecturers (18%) or Lecturers (57%).

We require most academic staff to be qualified to teach in higher education: 82% hold either Postgraduate Certificates in Higher Education Practice or higher. Most academic staff (81%) are accredited fellows of the Higher Education Academy (HEA) - the university sector professional body for teaching and learning. Many academic and technical staff hold other professional body designations related to their subject or scholarly practice.

  • Read more

    The profiles of many academic staff can be found on the University’s departmental websites and give a detailed insight into the range of staffing and expertise. The precise staffing for a course will depend on the department(s) involved and the availability and management of staff. This is subject to change annually and is confirmed in the timetable issued at the start of the course.

    Occasionally, teaching may be supplemented by suitably qualified part-time staff (usually qualified researchers) and specialist guest lecturers. In these cases, all staff are inducted, mostly through our staff development programme ‘First Steps to Teaching’. In some cases, usually for provision in one of our out-centres, Recognised University Teachers are involved, supported by the University in suitable professional development for teaching.

    Figures correct for academic year 2019-2020.

Belfast campus

A globally recognised hub of creativity, innovation and entrepreneurship.


High quality apartment living in Belfast city centre adjacent to the university campus.

Find out more  

Student support

At Student Support we provide many services to help students through their time at Ulster University.

Find out more  

Belfast campus location info

  Find out more about our Belfast campus


Ulster University
York Street
County Antrim
BT15 1ED

T: 028 7012 3456


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.

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


Year: 3

This module is optional

This module provides undergraduate students with an opportunity to gain structured and professional work experience, in a work-based learning environment, as part of their planned programme of study. This experience allows students to develop, refine and reflect on their key personal and professional skills. The placement should significantly support the development of the student's employability skills, preparation for final year and enhance their employability journey.

International Academic Studies - Study Abroad

Year: 3

This module is optional

This module provides an opportunity to undertake an extended period of study outside the UK and Republic of Ireland. Students will develop an enhanced understanding of the academic discipline whilst generating educational and cultural networks.

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.

A level

The A Level requirement form this course is BCC

Applied General Qualifications

Overall award profile BTEC Level 3 QCF Extended Diploma DDD - DDD.

Overall award profile BTEC Level 3 RQF National Extended Diploma DDM - DMM.

Irish Leaving Certificate

104 UCAS Tariff Points to include a minimum of 4 subjects at Higher Level and 1 at Ordinary Level, including English and Maths at O4/H6 or above.

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%.


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.

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

Graduate employers

Graduates from this course are now working for:

  • Dublin Airport
  • Galgorm Estate and Spa
  • Hastings Hotels
  • Jury's Inn
  • Andras Group Hotels
  • Merchant Hotel

Job roles

With this degree you could become:

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

Career options

This qualification offers a range of management career opportunities in one of the world’s largest and fastest growing sectors. The hospitality industry is composed of a diverse range of industries and employers including hotels, restaurants, cruise liners and public sector organisations such as destination marketing organisations . The optional module selections further extend these opportunities to careers within tourism and events sectors.

You also have the opportunity to pursue avenues such as teaching, lecturing, training, research and consultancy in relation to hospitality management. Alternatively, you have the option after completion to progress on to postgraduate study on programmes such as the MSc International Event Management, MSc International Tourism Management and MSc International Hospitality 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.


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

Start dates

  • September 2020

Fees and funding

Fees (per year)

Important notice - fees information Fees illustrated are based on 20/21 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: £4,395.00

England, Scotland, Wales and the Islands: £9,250.00  Discounts available

International: £14,480.00 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.


Ulster Business School Office

T: +44 (0)28 9036 6351


Course Director: Nikki McQuillan

T: +44 (0)28 9536 7407



Fiona Murphy

T: +44 (0)28 9536 7549


For more information visit

Ulster University Business School

Department of Hospitality and Tourism Management


  1. The University endeavours to deliver courses and programmes of study in accordance with the description set out in this prospectus. The University’s prospectus is produced at the earliest possible date in order to provide maximum assistance to individuals considering applying for a course of study offered by the University. The University makes every effort to ensure that the information contained in the prospectus is accurate but it is possible that some changes will occur between the date of printing and the start of the academic year to which it relates. Please note that the University’s website is the most up-to-date source of information regarding courses and facilities and we strongly recommend that you always visit the website before making any commitments.
  2. Although reasonable steps are taken to provide the programmes and services described, the University cannot guarantee the provision of any course or facility and the University may make variations to the contents or methods of delivery of courses, discontinue, merge or combine courses and introduce new courses if such action is reasonably considered to be necessary by the University. Such circumstances include (but are not limited to) industrial action, lack of demand, departure of key staff, changes in legislation or government policy including changes, if any, resulting from the UK departing the European Union, withdrawal or reduction of funding or other circumstances beyond the University’s reasonable control.
  3. If the University discontinues any courses, it will use its best endeavours to provide a suitable alternative course. In addition, courses may change during the course of study and in such circumstances the University will normally undertake a consultation process prior to any such changes being introduced and seek to ensure that no student is unreasonably prejudiced as a consequence of any such change.
  4. The University does not accept responsibility (other than through the negligence of the University, its staff or agents), for the consequences of any modification or cancellation of any course, or part of a course, offered by the University but will take into consideration the effects on individual students and seek to minimise the impact of such effects where reasonably practicable.
  5. The University cannot accept any liability for disruption to its provision of educational or other services caused by circumstances beyond its control, but the University will take all reasonable steps to minimise the resultant disruption to such services.


‘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, Titanic Hotel, Belfast