Developing business leaders for the international hospitality industry.
Developing business leaders for the vibrant and evolving international hospitality sector.
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.
We know that choosing to study at university is a big decision, and you may not always be able to find the information you need online.
Please contact Ulster University with any queries or questions you might have about:
For any queries regarding getting help with your application, please select Admissions in the drop down below.
For queries related to course content, including modules and placements, please select Course specific information.
We look forward to hearing from you.
In this section
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 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, 20, or 40 credit modules (more usually 20) and postgraduate courses 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. Teaching and learning activities will be in-person and/or online depending on the nature of the course. 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 assessments. This feedback may be issued individually and/or issued to the group and you will be encouraged to act on this feedback for your own development.
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, the assessment timetable and the assessment brief. 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. The module pass mark for undergraduate courses is 40%. The module pass mark for postgraduate courses is 50%.
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.
Figures correct for academic year 2022-2023.
The University employs over 1,000 suitably qualified and experienced academic staff - 60% have PhDs in their subject field and many have professional body recognition.
Courses are taught by staff who are Professors (19%), Readers, Senior Lecturers (22%) 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 and learning support staff (85%) are recognised as fellows of the Higher Education Academy (HEA) by Advance 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 2022-2023.
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.
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: 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 and role it plays within the visitor economy and wider society.
Status: O
Year: 1
This module is optional
This a fun team module, introducing students to the business commercials of planning, creating, activating and evaluating a live enterprising event. It also explores the fundamental principles and professional practice of enterprising event management. 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. a module on enterprising events can simply be a lot of fun.
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 Space and Revenue Management in the Hospitality Tourism and Events Sector.
Year: 2
Status: C
This module examines the principles of management and applies thee to the practice of operational management. It is an introductory module, which will help students become familiar with the nature and scope of management. The module is people- and action-oriented and examines a range of topic including the development of management theories and the impact of the internal and external business environment. It investigates how management contributes to sustainable business futures.
Year: 2
Status: C
People Management forms a large part of every manager's job whether they work in a large multinational organisation, a not-for-profit organisation, or a charity. People management processes are usually designed by HR specialists within the organisation; however, line managers play a pivotal role in implementing and enacting HR policies and practices. Where employees feel positive about their relationship with their line managers, they're more likely to have higher levels of job satisfaction, commitment and loyalty, which are in turn associated with higher levels of performance.
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: 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
Within this module, the key concepts and practices of contemporary marketing are introduced. The module defines marketing and examines the development of the marketing concept, while exploring the marketing environment and key aspects of contemporary marketing including segmentation, consumer behaviour and the marketing mix. The inquiry-based learning assessment provides the opportunity to apply these concepts to today's competitive and evolving marketplace.
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 for a more sustainable future.
Status: O
Year: 3
This module is optional
This module introduces students to the importance of responsible business events and provides valuable insights into sustainable practices, social inclusivity, ethical decision-making, community impact and societal wellbeing. Students will learn how to enhance professional business event management practices responsibly, drive positive change, and contribute to a more sustainable and responsible business 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
Event management is a dynamic field that requires adaptability to changing trends, technologies, and client demands. Entrepreneurs are often more agile and flexible in responding to these changes and can quickly adjust their strategies, embrace new technologies, and adopt emerging industry practices to stay ahead of the competition and deliver successful events. This module provides students with a comprehensive understanding of the principles and professional practices of entrepreneurial leadership in the context of event management.
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 responsible for managing people. Human Resource teams and Line Managers have a major role to play in driving performance, productivity 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
Within this module, students will complete individual research on a topic of interest related to their course and chosen industry. The module will assess the student's ability to plan, carry out appropriate academic research, process data and utilise the latest IT applications. Such inquiry-based learning allows students to further develop key employability skills while presenting the opportunity to become a subject specialist in their field.
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
Within this module, the pivotal role of digital marketing management is examined. The key elements and practices of developing and executing comprehensive digital marketing strategies, analysing metrics, and making data-driven decisions to create impactful campaigns are explored and applied. The inquiry-based and authentic learning approach allows students to enhance vital employability skills while applying strategic concepts to drive sustainable business growth in the ever-evolving marketplace.
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
Grades CCC
QCF Pearson BTEC Level 3 Extended Diploma / OCR Cambridge Technical Level 3 Extended Diploma (2012 Suite)
Award profile of DMM
RQF Pearson BTEC Level 3 National Extended Diploma / OCR Cambridge Technical Level 3 Extended Diploma (2016 Suite)
Award profile of MMM
QCF Pearson BTEC Level 3 Diploma / OCR Cambridge Technical Level 3 Diploma (2012 Suite)
Award profile of DM plusA Level Grade C
RQF Pearson BTEC Level 3 National Diploma / OCR Cambridge Technical Level 3 Diploma (2016 Suite)
Award profile of MM plusA Level Grade C
QCF Pearson BTEC Level 3 Subsidiary Diploma / OCR Cambridge Technical Level 3 Introductory Diploma (2012 Suite)
Award profile of M plusA Level Grades CC
RQF Pearson BTEC Level 3 National Extended Certificate / OCR Cambridge Technical Level 3 Extended Certificate (2016 Suite)
Award profile of M plusA Level Grades CC
96 UCAS tariff points to include a minimum of five subjects (four of which must be at higher level) to include English and Maths at H6 if studied at Higher level or O4 if studied at Ordinary Level.
Grades CCCCC
Grades DDD
Overall profile is minimum 24 points (including 12 at higher level)
Overall profile of 55% (120 credit Access Course) (NI Access Course)
Overall profile of 45 credits at Merit (60 credit Access Course) (GB Access Course)
For part-time study, you must satisfy the General Entrance Requirements for admission to a first-degree course and hold a GCSE pass at Grade C/4 or above in English Language and Maths (or equivalent).
Level 2 Certificate in Essential Skills - Communication will be accepted as equivalent to GCSE English.
Level 2 Certificate in Essential Skills - Application of Number will be accepted as equivalent to GCSE Maths.
.
Acceptable alternative qualifications include:
Pass HND with overall Merit to include distinctions in 15 Level 5 credits/units may be specified.
Pass HNC with overall Merit to include distinctions in 45 Level 4 credits/units may be specified.
You may also meet the course entry requirements with combinations of different qualifications to the same standard as recognised by the University (provided subject requirements as noted above are met).
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.
In this section
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.
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 2023/24, the following fees apply:
| Credit Points | NI/ROI Cost | GB Cost | International Cost* |
|---|---|---|---|
| 120 | £4,710 | £9,249.60 | £15,840 |
| 60 | £2,355 | £4,624.80 | £7,920 |
| 30 | £1,177.50 | £2,312.40 | £3,960 |
| 20 | £785 | £1,541.60 | £2,640 |
NB: A standard full-time undergraduate degree is equivalent to 120 credit points per year.
*Please note our on campus part-time postgraduate courses are not open to international (non-EU) students.
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 the tuition fees on our student guide for most up to date costs.
We know that choosing to study at university is a big decision, and you may not always be able to find the information you need online.
Please contact Ulster University with any queries or questions you might have about:
For any queries regarding getting help with your application, please select Admissions in the drop down below.
For queries related to course content, including modules and placements, please select Course specific information.
We look forward to hearing from you.
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.
