University of Chester

Programme Specification
Hospitality Management BA (Hons) (Single Honours)
2014 - 2015

Bachelor of Arts (Single Honours)

Hospitality Management

Hospitality Management (Pre 2016/17 entry)

University of Chester

University of Chester


Undergraduate Modular Programme


Classroom / Laboratory,

3 Years

7 Years

Annual - October




17a. Faculty

17b. Department

Business and Management Warrington School of Management

BA(Hons) Hospitality Management

University of Chester


Saturday 1st September 2012


It is envisaged that the students taking this award will be those aspiring to position at supervisory and junior management level within the hospitality field. There will be TWO distinct categories of students enrolling into this programme. Firstly, it will be a progression route for those students who have completed Level 3 Diploma in Food and Beverage / Culinary Art / Hospitality / Tourism or relevant discipline and have indicated a desire to advance their professional knowledge and skills on to the undergraduate level. Secondly, there will be students who have competed GCE A-Level with required level of literacy and proficiency of English Language. The programme provides a clear study and career pathway for them to step up along hospitality profession.


To equip students with the knowledge, understanding and skills required by employers in the hospitality industry, through using teaching, learning and assessment strategies that build their professional and academic competency.       

To develop students’ capacity for the critical evaluation of arguments and evidence in the area of hospitality business management.    

To promote skills of evaluation and judgment in relation to strategic management and the contemporary business environment in related fields.       

To demonstrate an ability to analyse data from multiple sources and draw reasoned conclusions concerning structured and unstructured problems.      

To develop sense of inquiry, critical thinking and research skills and ability within the field of hospitality. 

To demonstrate application of skills in communication and information technology through  acquiring, analysing and communicating information (including use of spreadsheets, standard statistical packages, word processing and databases).

To expand the capacity for independent and self managed learning by encouraging the knowledge, skills and attitudes to become life-long learners who recognise the need to engage in continuous personal and professional development in the Hospitality sector.

Knowledge and Understanding

Understanding and appreciation ofhospitality service, operation and management, including the framework and application of marketing, strategic customer service, event planning, human resources and financial management underpinning the business operation in hospitality institutions.
Ability to integrate the concepts and principles of different subject areas and the application of those principles in a hospitality context.
Knowledge and competency of development of relevant, effective and appropriate policies and strategies supporting crucial functional areas for hospitality business.
Ability to evaluate critically the appropriateness of different methods and approaches to solving problems in the hospitality field.
Thinking or Cognitive Skills

Use a range of established techniques to initiate and undertake critical analysis of information and business problem, and to propose solutions to problems identified.
Effectively communicate information and critically evaluate evidence and argument, and deploy key techniques of the discipline effectively in related field. Independently research, investigate and assess hospitality management specific facts, theories, paradigms, principles and concepts.
Practical Skills

Effective communication, oral and in writing, using a range of media which are widely used in business such as the preparation and presentation of business reports.
Numeracy and quantitative skills including data analysis, interpretation and extrapolation.
The use of models of business problems and phenomena.
Effective use of communication and information technology for business applications Ability to conduct research into business and management issues, either individually or as part of a team for projects/presentations.
Key Skills

  • Communication
  • Application of Number
  • Information Literacy and Technology
  • Improving own learning and performance
  • Working with others
  • Problem solving

Communication - oral and in writing, using a range of media which are widely used in business, for example, the preparation and presentation of business reports.
Application of Number - using appropriate quantitative and qualitative skills including identifying, formulating and solving business problems, including data analysis, interpretation and extrapolation.
Information Literacy and Technologythrough use of appropriate informationand communication technology â use of information technology and appreciation of its application in management and business related hospitality operation and management.
Improving own learning and performance - including self awareness, independence, the skills of reflective, adaptive and collaborative learning.
Working with others - leadership, team building, project management skills, plus effective listening, negotiating, persuasion and presentationProblem solving - the ability to create, evaluate and assess a range of options together with the capacity to apply ideas and knowledge to a range of situations and tasks/problems
Transferable Professional Skills

Capabilities for analysis, evaluation, innovation, and reflection; self- awareness and openness to life-long learning opportunities.

The programme is designed as a balanced academic and vocationally orientated programme that aims to prepare students to become competent and knowledgeable in the field of hospitality. It aims to provide students with the requisite academic, vocational and transferable skills, knowledge and understanding to embark upon careers in the  hospitality sector. The structure of the programme has been developed based upon the requirements of the QAA. The programme offers a coherent articulation for Level 3 graduates of related discipline and graduates of GCE A-level. It is particularly suited to students interested in careers in the hospitality industry but will also appeal to students seeking opportunities in general management roles. It is also designed to provide students with an opportunity to extend and advance existing hospitality study by developing professional skills and knowledge.

The structure of programme is composed of THREE Levels (Level 4, 5 & 6) with 6 modules (20 credits each) at each level. The programme requires 3 years to complete 18 modules totalling 360 credits for graduation.

At Level 4 or in the first year, it concentrates on building and consolidating knowledge and understanding of fundamental hospitality business operation and management, including marketing and management of food, beverage, accommodation and events  operation.

At Level 5 or in the second year, it builds on the prior knowledge acquired in the first year and extends to explore the relationship between hospitality and other industry areas and develop an appreciation of the context in which managers operate.

At Level 6 or in the final year, it extends to the strategic application of the developed professional skills. Students may select to continue to study each of international marketing, event planning and management, financial management, new business development, strategic customer services management and human resource management or combine any four of these subjects with a business dissertation.

Mod-Code Level Title Credit Single
TM4101 4 Managing Service Organisations and their Resources 20 Comp
TM4102 4 Marketing for Hospitality Operations 20 Comp
TM4103 4 Food, Beverage and Events Management 20 Comp
TM4104 4 People Management and Leadership 20 Comp
TM4105 4 Accommodation and Facilities 20 Comp
TM4106 4 Managing Large Scale Events and Conferences 20 Comp
TM5101 5 Finance and Business Planning in Hospitality Organisations 20 Comp
TM5102 5 Exceeding Customer Expectations 20 Comp
TM5103 5 Change Management in Hospitality 20 Comp
TM5104 5 Global Business Environment for Hospitality 20 Comp
TM5105 5 Quality Management in Hospitality 20 Comp
WB5101 5 Enhancing your Employability through Work Based Learning 20 Optional
BU6001 6 Business Dissertation 40 Optional
TM6101 6 International Hospitality Marketing 20 Optional
TM6102 6 Strategic Customer Service Management 20 Optional
TM6103 6 Strategic Human Resource Management 20 Optional
TM6104 6 Financial Management 20 Optional
TM6105 6 New Business Development 20 Optional
TM6106 6 Event Planning and Management 20 Optional

Level 4: 120 credits
Level 5: 120 credits
Level 6: 120 credits
Total:360 credits

This award of BA (Hons) in Hospitality Management is available to candidates who meet the following criteria:

Applications to the programme are to be made through UCAS Route A.

Entry requirements are:

  • A minimum of 240 UCAS points, of which 200 points must be obtained from GCE and/or VCE A Levels (12 or 6 unit awards), including a grade C in one subject. The remaining points may be achieved from GCE and/or VCE A/AS Levels, VCE double award, or Level 3 Key Skills certification;
  • BTEC National Diploma/Certificate: merit profile;
  • Irish Highers/Scottish Highers: B in 4 subjects;
  • International Baccalaureate: 30 points;
  • European Baccalaureate: a minimum of 70%;
  • QAA approved Access course, Open College Units of Oopen University Credits.

Applicants will not be required to attend an interview.


Hospitality programmes have over the years identified themselves as management programmes as part of the subject benchmarks for EHLST. This programme adheres to the QAA definition of 'Hospitality is characterised by a core which addresses the management of food, beverage and/or accommodation in a service context.'

3.9 The defining characteristic of any programme will be the study of the management and technical disciplines relevant to hospitality. It is expected that the learning and assessment experience of all students will be contextualised to the areas covered by this definition.

3.10 Provision of hospitality education stems from a highly vocational focus.

Programmes in hospitality have evolved significantly beyond this vocational focus to combine technical, management and scientific disciplines as a coherent whole.

The methods of learning and teaching are geared to progression and integration through the programme.  The individual module descriptors provide details of learning outcomes as well as methods of teaching and learning.  The major forms of teaching methods will be lectures, seminars and workshops with a strong emphasis on computer based skills and knowledge development e.g. accounting packages and spreadsheets.  Other methodologies will be employed as appropriate.  These may include; field trips, visits, directed reading, interactive learning via computer network, case study analysis, individual research, group learning activities, reflective log/portfolio (e.g. utilising student progress files in relation to personal development planning) and presentations.  Industry practitioners will also be used wherever possible, as repositories of up to date, expert knowledge in their specialist or functional areas.  

The Business School seeks to deliver varied, high-quality learning experiences, teaching and assessment in order to develop appropriate knowledge and understanding, and to enhance a variety of key/transferable skills.  This is facilitated through the outcome-directed nature of learning, teaching and assessment, in a student-centred environment, which provides incremental opportunities for independent and autonomous learning. The assessment strategy for this degree will serve three purposes: 

1). To test the level of knowledge and skills acquired, measured against the specified learning outcomes and applied within the fields of hospitality and tourism. 

2). To provide the vehicle for modular integration throughout the programme.        

3). To promote teaching to learning, which will assist students in the achievement of academic goals and imbue them with skills and attitudes which will assist in life-long learning.

Assessment will follow the university model of a 4,000 word equivalency per module.  Each module will be summatively assessed by a minimum of two assessments, with formative assessment also employed throughout.  Student assessment will employ rigorous, objective testing to ensure that learning outcomes are met. Assessment tasks will grow in sophistication and complexity as a student progresses on the programme; for example:

  • At Level 4 a student may be asked to describe, discuss, compare, and outline;
  • At Level 5 a student may be asked to evaluate, analyse, justify, and differentiate; 
  • At Level 6  a student may be asked to criticise, synthesise, appraise, formulate.
Students will be assessed in a number of ways, including essays, industry-related reports, presentations, assessed seminars, reflective reports, examinations.  For reference, the departmental assessment strategy has been created in accordance to the University's Teaching, Learning & Assessment strategy. 

Students completing the BA (Hons) in Hospitality Management programme should meet the QAA’s Benchmark document’s standards on knowledge and understanding, skills and the assessment strategies.  The outcome of Level 6 should be a graduate student who will be able to offer added value to the market place by meeting the expectations of employers via the application of acquired transferable, integrated skills, and the developed body of knowledge gained from the programme.   In addition the graduate will have amassed valuable life skills such as self-awareness, creative problem solving, and autonomy, which could be applied in a wide variety of circumstances which they will face. They will have been instilled with a positive attitude towards reflection, self- awareness and will possess openness towards seeking out life-long learning opportunities, which may be translated into the pursuit of professional qualifications.  

A typical hospitality management student will:·        

have a wide knowledge and understanding of the broad range of areas of hospitality business and management and the detailed relationships between these, their application and their importance in an integrated framework.  

consistently demonstrate a command of subject-specific skills including application of knowledge, as well as proficiency in intellectual skills ·        

have a view of hospitality business and management which is influenced by a variety of learning sources including guided learning, team work and independent study ·        

be distinguished by their enhanced capacity to develop and apply their own perspectives to their studies, to deal with uncertainty and complexity, to explore alternative solutions, to demonstrate critical evaluation and to integrate theory and practice in a wide range of situations.

Consistent with the University’s commitment to widen access and participation, the assigned Department / Campus/ Partner has a flexible admissions policy, and encourages applications from mature students and from groups normally under-represented in higher education. The general policy is to look for a good level of literacy, together with proven interest and/or experience in an appropriate subject. The delivering party has considerable experience in successfully addressing the practical and learning needs of a wide range of students.  This includes mature students, those entering education with a non-standard academic background and those with a wide range of disabilities.  Equality and diversity issues are embedded and addressed in all departmental modules.  

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