Developing business leaders for the international hospitality industry.
Developing business leaders for the vibrant and evolving international hospitality sector.
The BSc Hons 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).
This degree is designed to meet the needs of those who want to work in hospitality management. You will develop a detailed knowledge of leadership and the associated skills necessary for management in this dynamic and exciting global industry.
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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 (https://www.ulster.ac.uk/theacademy), allowing you to put your business management principles into practice.
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.
The programme can be completed in five to seven years, depending on level of entry. You will normally complete two modules per semester, with class contact time approximately three hours per week per module. Typically, classes are scheduled in the mornings, afternoons and some evenings, each year, therefore some flexibility may be necessary’
At the beginning of year 1 you are expected to attend a pre-induction event and one week later an induction day.
The course has a range of many exciting teaching, learning and assessment methods that include, class visits, guest lectures, workshops on industry visits to resolve a strategic issue. There is an annual student conference for Hospitality students where professionals from the industry share their experiences. Practical modules are delivered in the realistic work environment of the 'Taste of Ulster' award winning Academy restaurant and kitchens. Further information can be accessed at: https://www.ulster.ac.uk/theacademy
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:
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 near the start date and may be subject to 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 of attendance will often 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 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 Masters 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 via one method or a combination e.g. examination and coursework . 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 four learning outcomes, and no more than two 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.
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 Masters 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 Masters degrees of more than 200 credit points the final 120 points usually determine the overall grading.
Figures correct for academic year 2019-2020.
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 (20%) or Lecturers (55%).
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) by Advanced HE - 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.
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 2021-2022.
The Belfast campus is situated in the artistic and cultural centre of the city, the Cathedral Quarter.
High quality apartment living in Belfast city centre adjacent to the university campus.
Find out more - information about accommodation
At Student Wellbeing we provide many services to help students through their time at Ulster University.
Find out more - information about student wellbeing
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.
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Year: 1
Status: C
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.
Year: 1
Status: C
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.
Status: O
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.
Status: O
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: 2
Status: C
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.
Year: 2
Status: C
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.
Year: 2
Status: C
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.
Year: 2
Status: C
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.
Year: 2
Status: C
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.
Year: 3
Status: C
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.
Year: 3
Status: C
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.
Year: 3
Status: C
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.
Status: O
Year: 3
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.
Status: O
Year: 3
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: 4
Status: C
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.
Year: 4
Status: C
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.
Status: O
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.
Status: O
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.
Status: O
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.
Status: O
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.
Status: O
Year: 5
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.
Status: O
Year: 5
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.
Status: O
Year: 5
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.
Status: O
Year: 5
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.
Status: O
Year: 5
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.
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.
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A Level requirement is BCC
The traditional two ‘A’ levels are not normally a prerequisite for participation in this course. If you are a mature applicant who lacks formal academic qualifications, you may be admitted to the course if you can satisfy the Course Committee of your ability to complete the course satisfactorily. Exemptions may be granted from parts of the course where you already hold a higher academic or professional qualification providing evidence of relevant previous studies.
Overall award profile BTEC Level 3 QCF Extended Diploma DDM.
Overall award profile BTEC Level 3 RQF National Extended Diploma DMM.
However, for part-time entry please apply directly through the website and submit your application as part-time applications are reviewed individually and may require an interview with the course director.
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.
However, for part-time entry please apply directly through the website and submit your application as part-time applications are reviewed individually and may require an interview with the course director.
The Scottish Highers requirement for this course is BCCCC.
However, for part-time entry please apply directly through the website and submit your application form on-line as part-time applications are reviewed individually and may require an interview with the course director.
The Scottish Advanced Highers requirement for this course is CDD.
However, for part-time entry please apply directly through the website and submit your application form on-line as part-time applications are reviewed individually and may require an interview with the course director.
Overall International Baccalaureate profile minimum 24 points (12 at higher level).
However, for part-time entry please apply directly through the website and submit your application form online as part-time applications are reviewed individually and may require an interview with the course director.
Successful completion of Access Course with an overall 60% in Level 3 modules.
However, for part-time entry please apply directly through the website and submit your application form online as part-time applications are reviewed individually and may require an interview with the course director.
To apply for the part time programme you must satisfy the general entry conditions for the University, which requires that you hold a GCSE (or equivalent) at C or above in Maths and English and that you satisfy the Course Committee that you are capable of study at Higher Education Level.
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.
Key Skills Level 3 (20 credit points for each Key Skill) wil be accepted as part of the UCAS Tariff.
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.
For part-time study, you must satisfy the General Entrance Requirements for admission to a first degree course and hold a GCSE pass in English Language.
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.
What exemptions can I get?
Based on recent and successfully completed accredited learning, students can seek exemptions from the programme. The Course Director can advise candidates as to the eligibility of their accredited course.
How do I apply for exemptions?
When accepted on the Course you are asked to complete an exemptions form, which is reviewed by the Course Director and exemptions are then agreed during the Induction process.
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Graduates from this course are now working for:
With this degree you could become:
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.
Not Applicable for part-time students.
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.
Fees illustrated are based on academic year 22/23 entry and are subject to an annual increase.
If your study continues into future academic years your fees are subject to an annual increase. Please take this into consideration when you estimate your total fees for a degree.
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.
Correct at the time of publishing. Terms and conditions apply.
The price of your overall programme will be determined by the number of credit points that you initiate in the relevant academic year.
For modules commenced in the academic year 2022/23, the following fees apply:
| Credit Points | NI/ROI Cost | GB Cost | International Cost |
|---|---|---|---|
| 120 | £4,629.60 | £9,249.60 | £15,360 |
| 60 | £2,314.80 | £4,624.80 | £7,680 |
| 30 | £1,157.40 | £2,312.40 | £3,840 |
| 20 | £771.60 | £1,541.60 | £2,560 |
NB: A standard full-time undergraduate degree is equivalent to 120 credit points per year.
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.
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 £150.
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.
It is important to remember that costs associated with accommodation, travel (including car parking charges) and normal living will need to be covered in addition to tuition fees.
Where a course has additional mandatory expenses (in addition to tuition fees) we make every effort to highlight them above. 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 Wi-Fi are also available on each of the campuses.
There are additional fees for graduation ceremonies, examination resits and library fines.
Students choosing a period of paid work placement or study abroad as a part of their course should be aware that there may be additional travel and living costs, as well as tuition fees. See www.ulster.ac.uk/student/fees-and-funding/tuition-fees/tuition-fees-202223/ni-roi-students for most up to date costs.
Course Director: Simon Russell
T: +44(0)28 9536 7098
Admissions Contact: Fiona Murphy
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 from 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 25 years 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.
