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

  • Belfast Health & Social Care Trust
  • Harry ramsdens
  • Jury's Inn
  • National Trust
  • Selective Travel
  • Swissport
  • Radisson Hotel Group

Graduates from this course are employed in many different roles

  • Hotel Property Project Manager
  • Event Manager
  • Graduate Manager
  • Visitor & Convention Tourism Executive
  • Cocktail Bar Manager
  • Wine Procurement Manager
  • Tourism Officer

Overview

Developing business leaders for the international hospitality industry.

Summary

Study International Hospitality Management at Ulster University in the United Kingdom.

This degree has been designed to meet the needs of those who wish to work in the hospitality management industry. It is aimed to help you develop a detailed knowledge of leadership and the associated skills and abilities necessary for management in an evolving and dynamic industry that is highly customer focused and media influenced.

The course will develop your understanding of the importance of the practical skills and knowledge as required by managers and leaders in this global industry. You are introduced through the optional modules offered to the wide choice of career opportunities available within this global industry.

Specialist pathways have been developed, most notably through the introduction of specialist tourism modules throughout the programme. Other options include Wines and Spirits and Event modules.

You will complete practical modules in the Academy kitchens and restaurant. You can find more detail about the activity of the Academy Restaurant.

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About this course

In this section

About

International Hospitality Management is for those who are passionate about hospitality and who thrive in a fast paced environment. It is for those who strive to manage hospitality professionally and who wish to learn all aspects from the practical skills to the managerial functions required to work in this challenging and rewarding industry. The programme is characterised by its practical components with emphasis placed on the development of skills, knowledge and theoretical concepts to meet the needs of the International Hospitality management industry. 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: www.business.ulster.ac.uk/academyrestaurant.

Attendance

The programme can be completed in five to seven years, depending on level of entry. You will normally complete three modules per semester, with class contact time approximately three hours per week per module. You will be expected to undertake independent study of around 10 hours per week per module. You will have 9-10 class contact hours per week on the Belfast campus.

At the beginning of year 1 you are expected to attend a pre-induction event and one week later an induction day.

Start dates

  • September 2016
How to apply

Modules

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

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

In this section

Year one

Food and Beverage Operations

Year: 1

Food and Beverage Operations provides an introduction to a wide range of commodities, processes and operations which are the foundation for food production and service in the International Hospitality 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.

Introduction to Hospitality

Year: 1

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

Academic and Professional SKills

Year: 1

This module is intended to introduce and develop the necessary academic and professional skills required by the student for a successful career at university and post-graduation.

Foundation in Wines and Spirits

Year: 1

This module is optional

This module identifies the operative aspects of the Hospitality and Licensed Trade and provides technical, practical and theoretical skills, which the student requires within the Hospitality and Licensed Trade Industry. This module introduces the students to a range of alcoholic beverages and the source and current market trends. It also considers the health implications for the consumer.

Introduction to Events

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 which lead to successful events. 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 is an introductory module that introduces students to the key concepts involved in the study of tourism, including definition, historical development over time, industry size and structure, supply and demand aspects, impacts it can generate for destination areas, and current and future challenges. ?

Year two

Facilities Operations

Year: 2

The effective management of facilities operations in rooms division is critical to the success of Hospitality businesses as facilities produce the goods and services that meet and exceed customer expectations. This module provides the student with an understanding of the necessary skills required to work in this area and an appreciation of revenue management, profitability and customer satisfaction within rooms division.

Introduction to Management

Year: 2

This module examines the theories of management and applies these to the practice of organisational management. It's an introductory module which will familiarise students 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 professional management. Issues such as methods of improving organisational effectiveness, leadership, team building and motivation are studied.

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.

Human Resource Issues

Year: 2

This module is optional

The Human Resource Issues module will provide students with an introduction to the fundamentals of Human Resource Management and people management concepts. The module provides an introduction to the legal framework and examines key issues associated with managing people within the service industry.

Year three

Food and Beverage Operations Management

Year: 3

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.

Accounting Studies

Year: 3

This module introduces the student to financial accounting. The impact of the contemporary business environment is considered in relation to the profitable management of a range of service industries. The module includes final accounts, budgeting and costing and is intended to lay the foundation for the final year module Financial Management.

Marketing for Services

Year: 3

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

Intermediate Wines and Spirits

Year: 3

This module is optional

This module identifies the management aspects of the Hospitality and Licensed Trade and provides technical, practical and theoretical skills, which the student requires within the Hospitality and Licensed Trade Industry.

Tourism Industry and Impacts

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.

Corporate Events

Year: 3

This module is optional

This module introduces the student to corporate events and its impact on Business Tourism for a city or nation. Corporate events are produced by or for business with a primary purpose of supporting business growth. The student will gain an understanding of the professional skills required for successful corporate event planning, execution and evaluation. The module provides students with an appreciation of the role of corporate events within the Events Industry and a platform for further study in Events Management.

Year four

Leadership and Business Performance

Year: 4

The module provides a study of theory and practice of effective leadership toward peak performance of hospitality and tourism organisations. The students will appreciate how the effective leader of the future recognizes that by striving for peak performance now, will not only harness the capability to outperform their complacent counterparts, but also create a foundation to flourish.

Strategic Management in Hospitality

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 students.

Human Resource Management

Year: 4

This module is optional

HRM is now often seen as the major factor differentiating between successful and unsuccessful organisations in achieving competitive advantage. This module introduces students to Human Resource Management as a strategic area of business activity and enables students to acquire knowledge and understanding of the key activities of Human Resource Management.

Decision Making

Year: 4

This module is optional

Computer gaming and simulation are used as a vehicle to develop a deeper understanding of the operational dynamics of a hospitality business, higher-level accountancy skills for operational management, business analysis, budgeting, predictive planning and financial model building to enhance management and decision making in the hospitality and tourism industry.

Tourism and the Business Hotel

Year: 4

This module is optional

This module introduces students to the importance of hotels to the hospitality and tourism industry. It aims to develop students knowledge and understanding of the hotel product and the constantly evolving international hotel sector.

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.

Services 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 services marketing management. It is a module that builds on the Marketing for Services module. Issues include the management of the marketing concept, marketing environments, planning, research application and techniques, segmentation, the marketing mix and e-marketing within specific businesses at a local, national and international level as they apply to the services marketing management function.

Year five

International Wines and Spirits

Year: 5

This module is optional

This module will provide an in-depth detailed investigation into the production methods of a range of wines and spirits, to enable authoritative and informed choice to be made in the selection of these products. Factors affecting quality is a major aspect of the study in this area.

The Business Plan

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.

Research Paper

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.

Tourism Planning, Development and Management

Year: 5

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: 5

This module is optional

This module examines the event management process from start to finish. It examines the requirements for successful event management and integrates with other modules of study. Being involved in a live event is an integral part of this module as it provides the opportunity for students to apply theory to practice.

Entry conditions

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

In this section

A level

Offer in the range BBC - BBB. 280 Tariff Points Minimum.

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.

BTEC

Overall BTEC award profile; Distinction, Merit, Merit (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.

Irish Leaving Certificate

Overall Irish Leaving Certificate profile 280-300/BBBCC.

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.

Scottish Highers

The Scottish Highers requirement for this course is AAAA.

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.

Scottish Advanced Highers

The Scottish Advanced Highers requirement for this course is BBC.

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.

International Baccalaureate

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

Access to Higher Education (HE)

Overall Access profile 65-69%

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.

GCSE

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

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

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.

Teaching and learning assessment

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: www.business.ulster.ac.uk/academyrestaurant.

Exemptions and transferability

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.

Careers & opportunities

In this section

Graduate employers

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

  • Belfast Health & Social Care Trust
  • Harry ramsdens
  • Jury's Inn
  • National Trust
  • Selective Travel
  • Swissport
  • Radisson Hotel Group

Job roles

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

  • Hotel Property Project Manager
  • Event Manager
  • Graduate Manager
  • Visitor & Convention Tourism Executive
  • Cocktail Bar Manager
  • Wine Procurement Manager
  • Tourism Officer

Career options

These may include managers and leaders at the top levels in hotels, restaurants, clubs, cruise liners, industrial and public sector organisations, such as hospitals, and educational establishments throughout the world. The optional module selections further extend these opportunities to careers within tourism, events and beverages sectors. The opportunity to complete a business plan in final year enables graduates to engage their entrepreneurial ability toward opportunity for business start-up post-graduation. The course is widely accepted and respected by all sectors of the industry and some graduates have interesting careers also in supply to the hospitality industry to include consultancy, marketing and human resource services.

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

Work placement / study abroad

Not Applicable for part-time students.

Professional recognition

Institute of Hospitality (IoH)

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

Academic profile

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

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

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

Apply

Applications are generally considered up to the end of August before the start of the academic year.

It is recommended that you apply as soon as possible to allow time for your application to be processed.

Applications to our part-time undergraduate courses are made through the University’s online application system. To apply you should register as a first time user and then choose the undergraduate taught programme option and then select the BSc Hons Interntional Hospitality Management programme.

How to apply

Start dates

  • September 2016

Fees and funding

In this section

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.

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.

Contact

Ulster Business School Office

T: +44 (0) 28 9036 6351

E: business@ulster.ac.uk

Course Director: Nikki McQuillan

T: +44 (0) 28 9536 7407

E: n.mcquillan@ulster.ac.uk

Testimonials

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

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

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

Kerry Hamilton - Events Manager - The Crawfordsburn Inn.

As an alumnus of Ulster University it is a great pleasure to provide an employer testimonial. Since graduating I have worked for leading international hotel chains and have worked with and recruited a wide variety of staff. Having returned to work in my native Northern Ireland I am now in a position to employ placement students and graduates 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 Hastings Culloden Estate and Spa.