BA Hospitality Management (IIHM Campuses)

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1 Course Handbook BA Hospitality Management (IIHM Campuses) Course Handbook AY Version No01 UWL 06/2017 Location: Ahmedabad / IIHM: HOSSAH001O Bangalore / IIHM: HOSSBA001O Hyderabad /IIHM: HOSSHY001 Pune / IIHM: HOSSPU001O London Geller College of Hospitality and Tourism

2 BA Hospitality Management Course Handbook Contents Page No. Section 1 Key Information Welcome to the Course Overview of the Course Sources of Help and Support Facts and Figures Your Responsibilities 5 Section 2 Structure and Content 2.1 Introduction Award Title, Exit Points and Progression Course Philosophy, Aims and Objectives Course Outline Module Summary 12 Section 3 Learning, Teaching and Assessment Learning and Teaching Approaches Assessment UWL Graduate Attributes 18 Section 4 Quality Management and Enhancement Course Management Student Evaluation Course Committee/Board 21 Page 1 of 23

3 Section 1 Key Information 1.1 Welcome to Course Dear Student, Welcome to the BA Hospitality Management. This is a University of West London (UWL) degree and we are very pleased to be able to run this with IIHM in Ahmedabad, Pune, Hyderabad and Bangalore this year. Patrick Muigai (Academic Link Tutor for IIHM/UWL) This Course handbook complements the University student handbook and provides you with the essential information specific to your course of study. You should read this information carefully and keep the handbook as a reference throughout your course. Section 1 gives you an overview of the course and the support mechanisms that are in place to help you with your studies. It also outlines our expectations of your responsibilities as a student Section 2 gives you some specific information about the course, the course structure and the content of the course and an overview of each of the modules Section 3 focuses on the teaching and learning methodologies for the course and the assessment patterns employed Section 4 gives you an overview of our quality assurance systems and the input that students can have in the development and enhancement of their course. You should also make sure that you read the relevant sections of the University handbook which could affect you. The general sections on such matters as plagiarism, student conduct, appeals and so on should be read to ensure you are aware of University Policies. If you have any comments about this handbook or any suggestions for its improvement, do contact us. Page 2 of 23

4 1.2 Overview of the Course This handbook contains information based on a Course Specification formally approved by the University. The relevant sections of the specification, for example, the course s aims, module content, learning outcomes, teaching and learning methods, assessment requirements, are incorporated into the handbook. The full Course Specification is available from the Course Leader. For information regarding the University Regulations, Policies and Procedures, please see the current Student Handbook, relevant supplement and the UWL website. The regulations applying to a student will be those in place for the academic year of their enrolment. You will be studying six modules, three at level 5 and three at level six. The modules are: Level 5: Rooms Management Corporate and Event Management Managing People in Practice Level 6: Global Marketing Food and Beverage Management Strategic Hospitality Management 1.3 Sources of Help and Support Ahmedabad Course Leader: Sarvesh.Paranjape sarvesh.paranjape@iihm.ac.in Pune Course Leader: Rupinder Khurana director.pune@iihm.ac.in Course co-ordinator: Rina Chatuverdi rina.chaturvedi@iihm.ac.in Bangalore Course Leader: Sameer Mehta sameer.mehta@iihm.ac.in Hyderabad Course Leader: Sanchari Chowdhury directorhyderabad@iihm.ac.in UWL Academic Link Tutor Patrick Muigai Tel No: (+44) address: Patrick.Muigai@uwl.ac.uk Page 3 of 23

5 ADMINISTRATOR Jolanta Kaupaitiene Location: HT.GF.004 Tel No: address: LIBRARY James Concannon Academic Support Librarian for Hospitality and Tourism Location: SMR Library Tel No: address: 1.4 Facts and Figures Teaching and Learning Data Percentage of students study time: Level 5 Level 6 Scheduled teaching & learning time 25% 25% Guided independent study time 75% 75% Assessment Percentage of final marks assessed by: Level 5 Level 6 Exam 0% 0% Coursework 100% 100% NB: These numbers are derived from the most recent data available from Unistats, and should be regarded as estimates only. Figures are based on an anticipated pattern of module choices during students time on the course, and may be subject to changes which are outside the control of the course team. Page 4 of 23

6 1.5 Your Responsibilities For a full description of your entitlements and responsibilities please consult the Student Handbook. The course team and other University departments will always contact students via your student address. So please ensure that you check your University account regularly. For a full description of your entitlements and responsibilities please consult the Student Handbook. The course team and other University departments will always contact students via your student address. So please ensure that you check your University account regularly. You must enrol to your chosen course of study and ensure all fees are paid at the earliest opportunity. You should also ensure you have a UWL Unique student ID card. In addition you will receive a reading list for all modules and you should ensure you purchase the essential texts if advised and have access to wider reading. Attendance/punctuality: You should attend all classes. If by exception you are unable to attend a session for work or health reasons, you must inform the course administrator or course leader for the course. Please make every effort to attend your teaching sessions on time. It is very disruptive for your fellow students and the lecturer if you arrive once the teaching session has started. You should do any homework or tasks set. These are to help you with your learning and to develop your skills and are therefore intended to benefit you and your studies. The London Geller College of Hospitality and Tourism Lateness Policy: It is expected that students will arrive punctually for their classes. Lateness is unacceptable and students should not join their class once it has started unless given permission to do so by their tutor. Late entry to a class is always at the discretion of the tutor. Students may prefer to wait until a break is given rather than attempting to join the class late and risk disrupting both the tutor and their classmates. If a student has an on-going problem with arriving on time for any class then they should speak with their course leader. Page 5 of 23

7 The purpose of this policy is to create a quality learning environment for students and it responds to feedback received from students themselves. The policy prepares students for employment, including the work placement, where feedback from employers highlights staff punctuality as an essential requirement. ALL students are required to swipe into class using the university Student Attendance Monitoring (SAM) system. This will be explained to you how to use but is your responsibility to do within the time frame (5 minutes before and after the hour at the beginning of the class) Failure to swipe in within the time frame will result in an absence being flagged and possible disciplinary action for multiple absences. Meeting deadlines/time management: Assignments must be handed in on time. Deadlines are outlined in the module study guides and on assignment briefs. Please see the University regulations as given in the Student Handbook Supplement for submission requirements (the section is headed Undergraduate modular credit scheme). If allocated to a group for a task you should Note down the names, telephone numbers and addresses of your colleagues. If you need to contact them, you will have the information you need. Try to keep a university diary. Make use of it to note down when you are meeting, the purpose of the meeting, who will be present etc. Additional support: Should you require any additional support you must notify your tutor so that suitable arrangements can be made. Study skills support will be available if required and it is your responsibility to ensure you attend any sessions to make the best of the opportunities available to you. Whilst the University and the course team will provide you every support so that you are successful in your studies, you are expected to take responsibility for your learning and to conduct yourself in a manner which will optimise your academic performance. The following should be considered when evaluating an effective student: Evidence of good planning, time management and organisation skills; An ability to critically evaluate own performance and develop strategies for improvement; Consideration for others and the ability to work well as part of a group or in a team; Good attendance and punctuality. All other regulations pertaining to conduct and behaviour are included in the University Student Handbook. Page 6 of 23

8 Section 2 Structure and Content 2.1 Introduction Welcome to the BA Hospitality Management The BA Degree in Hospitality Management is an ideal Course to prepare you to progress into a range of different supervisory/managerial positions within the Hospitality industry in both the public and private sectors. Course content includes modules specific to hospitality operations as well as business management modules contextualized to hospitality. In addition the Course encourages the development of intellectual and management skills in the areas of business and personal development. It provides the successful candidate with a formal higher education management qualification from which they can develop their careers. Graduating at the University of West London means that you will be developing the following Graduate Attributes and become: A reflective and critical lifelong learner The ability to base judgment on evidence The ability to plan and reflect Problem-solving Managing own learning Motivation and self-management Reflection A creative and enterprising professional The ability to communicate effectively Career management skills Manage complex tasks and problem solve Work autonomously and manage oneself effectively Supervise work operations Work effectively in a team and be able to lead and develop a team Maintain and apply professional standards A globally aware individual Awareness of cultural difference Awareness of equity and equal opportunity principles Awareness of cultural difference Showing that you have achieved these skills and attributes is part of being successful on this course. Page 7 of 23

9 2.2 Award title, Exit Points and Progression This is a top up award. This means that you are joining the course on an advanced entry (APL) and that through the formal systems of the University you have been accredited for your studies at IIHM. The table below show you how. APL Level Credits Level Level 5 60 TOTAL APL 180 Your Studies Your Studies Level 5 60 Level 6 60 TOTAL for Degree Course Philosophy, Aims and Outcomes Underlying Philosophy: The underlying philosophy of the Course is to produce a contextually specific Course of management education within the hospitality sector. In this sense the Course will be both vocationally and managerially driven. The award seeks to examine the relationships between the core elements that are serviced by Hospitality Management. The European and international nature of Hospitality Management is also accommodated within the Course. The need to produce a qualification that is recognised by industry and allows for transferability and mobility between different sectors of the economy has also been another key structuring principle. At IIHM your modules have been carefully selected by your Directors as most appropriate for your careers and to give you a challenging and rewarding study towards your degree. Course Aims: The BA Hospitality Management Course aims to take a vocational and managerial perspective setting the study of hospitality alongside that of business management. The Course seeks to prepare students from a variety of educational backgrounds to enter a range of different managerial positions in the hospitality sector (both public and private) of the industry. Learning Outcomes: Page 8 of 23

10 At IIHM you will have covered the outcomes required for level 4 and part of Level 5 through your studies on the Diploma, these have been included here so you can think about what you already know to prepare you for the higher level of studies Level 4 Investigate and outline the breadth, diversity, complexity and commonality of the hospitality, tourism and leisure industries making connections with the political, economic, social and legal business environment. Identify and describe the industry s operational characteristics and terminology and be able to explain the nature of the hospitality product and how it is delivered, recognising how this can be tailored to meet differing customer needs and expectations. Explain the principles of customer care and the concept of service. Be able to recognise and explain the need for numerical data for monitoring and control purposes Analyse a range of information, applying theories to practice and comparing alternative theories, methods and techniques. Evaluate and formulate reasoned debate on topical issues of hospitality industry operations. Demonstrate the practical core competencies required to work successfully at an operational level in the hospitality industry. Demonstrate skills related to customer care and service Adopt a flexible, adaptable and professional attitude towards learning and developing academic study skills. Demonstrate ability to manage one s own learning, reflecting on achievement and developing an appropriate action plan. Identify an appropriate strategy for the development and evidencing of work related skills and experience. Communicate effectively in a clear and concise manner with all relevant information in a variety of formats. Work effectively as part of a team Level 5 Identify key issues associated with managing hospitality operations and assess their impact on the effectiveness of the operation, making recommendations for dealing with complex and unpredictable situations. Explain theoretical approaches to the management of the market and their application within the hospitality context. Apply sound financial principles to the management of the hospitality operation at unit level and evaluate operational performance using appropriate indicators, recognising and proposing solutions where problems occur. Evaluate personnel practices within the tourism and hospitality industries. Page 9 of 23

11 Demonstrate skills of research, analysis, evaluation and interpretation. Assess the relevance and significance of data and reformat a range of ideas and information towards a given purpose. Demonstrate the acquisition of technical competence in a chosen and agreed job function within the hospitality industry. Demonstrate skills of being an effective employee in the hospitality workplace including personal skills and management and customer care skills. Demonstrate skills in managing processes associated with the planning, delivery and evaluation of the hospitality product demonstrating technical knowledge and appropriate use of the available resources Communicate effectively using a range of appropriate methods and particularly developing interpersonal skills in the workplace. Reflect on experiences, recognising learning needs and planning selfdevelopment in both a learning and work based environment. Work effectively as part of a team demonstrating a professional attitude Level 6 Knowledge and understanding Examine critically the breadth, diversity and complex nature of the hospitality industry. Explain strategic decisions within the context of the hospitality industry and formulate appropriate responses to complex scenarios requiring a professional and managerial approach. Discuss the application of business ethics and management of change theories to hospitality company policies and practices. Evaluate and apply appropriate theories and concepts from the generic management areas within the hospitality context. Intellectual (thinking) skills Can critically review the reliability, validity and significance of data and has an awareness of the provisional nature of the state of knowledge. Can demonstrate the ability to transform complex data, concepts and theories towards a given purpose and create innovative solutions. Develop a reasoned argument and challenge assumptions. Subject practical skills Access a wide range of resources and information from both academic and industrial sources. Evaluate the business environment and its impact on the hospitality industry. Demonstrate a professional approach to fieldwork and dealing with industry personnel. Key/transferable skills Page 10 of 23

12 Demonstrate the ability to communicate in a professional manner in a variety of formats to include detailed and coherent reports, essays, presentations and discussions. Work independently with minimum guidance to use a full range of resources, knowledge and skills to solve complex problems. Demonstrate skills of seeking feedback and using this to critically reflect on learning and develop strategies to meet self-initiated goals. 2.4 Course Outline. You will have six, 20 credit modules to complete. Three are Level 5 and three are at the higher Level 6. This is shown in the table below. Semester 1 UWL Level 5 Managing People in Practice TH5PU63O TH5BA63O TH5AH63O TH5HY63O Corporate and Event Management TH5PU26O TH5BA26O TH5AH26O Rooms Management TH5HY26O TH5PU39O TH5BA39O TH5BA39O TH5HY39O Semester 2 UWL Level 6 Strategic Hospitality Management TH6PU15O TH6BA15O TH6AH15O TH6HY15O Global Marketing Food and Beverage Management TH6PU35O TH6BA35O TH6AH35O TH6HY35O TH6PU01O TH6BA01O TH6BA01O TH6HY01O. Page 11 of 23

13 2.5 Module Summary Module Summaries You are studying 6 modules, each is 20 credits and all must be passed in order for you to achieve your degree. The rules and regulations will be explained to you clearly and are given in detail in the UWL BA Hospitality Management Handbook. Level 5 Rooms Management Rooms Management is at the core of hospitality operations. This module intends to equip you with a management awareness and understanding of the dynamics of this challenging and continually developing area of operations Managing People in Practice This module will introduce you to the essential knowledge and understanding required for the management of people in hospitality organisations. It will be developed, in part, through learning derived from the work place. The module covers key concerns for personnel and developments in the hospitality industry concentrating on the main generic areas of resourcing, training and development, motivation and reward. These areas will be considered within the current legal and political environment of the UK and in India. The learning and assessment strategy of this module is aimed at encouraging and motivating you to learn and to take the initiative in identifying your own learning needs whilst preparing you for your work placement in industry. At IIHM you have already completed your 1600 hours of placement (Industrial Training IT) and you will be presenting the evidence of this and your reflections on your learning experiences as part of the assessment for this module. Corporate and Event Management The focus of the module is an analysis of why clients use corporate hospitality and of the specialist operational and management issues in the corporate hospitality arena of the hospitality industry. You will look at the needs of the corporate client and how these can be satisfied by conferences and special event catering. Level 6 Page 12 of 23

14 Strategic Hospitality Management The module is aimed at analysing the ever changing and evolving business environment in which the hospitality industry operates. The industry has in recent years emerged as major industry in the world of commerce and is central to the economic growth and prosperity of the UK economy. The module will identify a number of the theoretical frameworks and concepts that will help you as a business manager in managing a successful operation. Global Marketing This module will examine the opportunities available to hospitality and tourism organisations for economies of scale and enhanced competitiveness through the creation and integration of global marketing strategies that include a globalisation component. It will raise your awareness of global issues that affect the ever changing world of hospitality marketing. Food and Beverage Management The key purpose of the module is to develop your business awareness, in order that practitioners are able to work more effectively as managers of food and beverage production outlets You will be advised of any other module tutors for each module at the start of the semester. This information will be contained in the Module Study Guide. Page 13 of 23

15 Section 3 Learning, Teaching and Assessment 3.1 Learning and Teaching Approaches The teaching and learning strategy for the BA (Hons) International Hotel Management is largely influenced by the target population for the course in terms of both students and their likely employers. The range of teaching and learning strategies is intended to complete a number of principles: To encourage participants to develop as independent learners To promote an experiential approach to learning through work-based learning, networking and mentoring thereby providing over links between learning and work To accommodate and develop different preferred learning styles To provide access to learning in different environments To make learning materials accessible through a variety of media The use of continuous formative assessment with a varied diet of summative assessments To encourage participants to engage in the pursuit of life-long learning To develop higher level learning skills of analysis, synthesis and evaluation The primary aim of the staff s collective teaching efforts is your development. Through our teaching and your learning, we aim to develop your knowledge and understanding and create an awareness of current management issues within the commercial airline and airport industry. Additionally we hope you will be equipped with the necessary skills, attitudes and confidence to be successful in the work environment and in life in general. To achieve this, you will: Experience a relevant, challenging, coherent and up-to-date industryspecific curriculum. Experience a range of delivery styles that address a diverse range of learning styles. Become independent learners through taking responsibility for your own learning. Have access to resources that will help you as learners. Receive support from induction to graduation that enhances your learning. Page 14 of 23

16 To support this staff will: Provide a curriculum that is current, relevant and underpinned by current research and professional practice. Provide a varied diet of teaching and learning methods. These include the use of lectures, seminars, self-managed personal research, information and communication technology. Other methods will also be used as appropriate. Explanation of individual learning approaches is briefly described below: Study Materials Study materials provide concepts and underpinning knowledge from which you can develop skills and ideas. They act as prompt for you to explore ideas in greater depth. Materials can be both paper-based and online so that you can refer to them in your own time. Activities or Tasks In class or homework tasks are set so that you can focus your learning on developing understanding or practical application of the theories introduced. Some tasks are designed in preparation for subsequent workshops. Seminars During the seminars you will have an opportunity to explore and practice the applications of concepts and underpinning knowledge. You will have the opportunity to exchange ideas, experiences, discuss and reflect on relevant issues with other students and your tutors. In order that you maximize your learning you should come armed with examples, issues for discussion and ideas to share. Portfolios Some of the modules will require you to maintain a portfolio or log of your activities. A portfolio is an ongoing record of your achievements. It is an opportunity to reflect and demonstrate what you have achieved to date. Self-managed Activities As can be seen from previous sections, there is much for you to do between the workshops. There are still, however, many other learning and development opportunities also available to you: Networking with other group members Undertaking group work both self-managed and self-selected Researching your own topics Discussions informal and formal with colleagues at work E-Learning As part of the course you will be able to access a variety of learning materials via the university s e-learning system, Blackboard. Your tutors will encourage you to use and access it for such purposes as: Additional learning materials General or specific notices or announcement relating to the course as a whole or to you specific group Page 15 of 23

17 Networking with tutors and other students via the use of facilitated e- discussions, e-tutorials or the chat-room facilities Recording development plans, learning contracts and reflective learning commentaries Tracking your personal achievements, marks and feedback Further information including your personal access codes will be provided during the induction period. The Library In addition to the books and articles listed in the Library, you may find some interesting materials and references on the internet. The range is vast ranging from articles, library databases and facilities, magazines and newsgroups. The staff in the library will be happy to provide you with further guidance and some initial signposts. 3.2 Assessments You will be required to complete assignments for each module. The assignments will give you a chance to relate the concepts, principles and practices to hospitality situations. You will be given guidance on how these assignments should be developed. The nature of the assignments will vary. This may include business reports, case study briefs and presentations. Some modules will also require you to work in groups. You will be required to submit all of your text-based assignment work e.g. essays, case studies and reports electronically. Such work will also be marked online, and your grades and feedback made available to you electronically. Details of the submission mechanism and assessment dates will be provided via Module Study Guides. It is your responsibility to make sure you submit on time and conform to academic regulations. These will be explained to you and if you are unsure you must ask your tutors for guidance Assessment Schedule The assessment schedule will be discussed with you. The course leader will develop a coherent schedule to provide a balance of activity. You will be advised of this schedule at the start of your course. Each module study guide will contain details of the assessment hand out and hand in times and dates. Work is required to be submitted according to deadlines. If you cannot meet a deadline an extension is possible but you need to discuss this with either the module Page 16 of 23

18 leader or course leader before the submission date. If you have serious problems then mitigation can be sought. Details of the procedures for extensions and mitigation can be found in the Student Handbook and Supplement. Assessment Submission You should always keep copies of your assignments and plan for unforeseen circumstances such as loss of files and corruption of disks. In the interests of fair practice, most of your assessments will be submitted anonymously and will be identified by your student ID. Assessment Criteria Assessments will be marked using agreed marking criteria and guidelines. You will find further details of these within individual module study guides. Feedback on Assessments Once you have submitted an assessment for evaluation and grading, it is important that you receive feedback as soon as possible to help you improve your work. Tutors will be able to give feedback on your assessments within 15 working days from submission. This feedback may be given individually or general performance discussed during a group session. This will give you some ideas about your progress in the module and give you the opportunity of reflecting on your achievements. This may include an indication of grade. Overall module grades will be posted to you so it is essential that you ensure the University has your current address at all times. It is your responsibility to do this via your University of West London electronic student account. Should you have to resit any work this will be electronically posted to you. Plagiarism Plagiarism is a serious breach of student regulations and can lead to failure on a module or even a course. Please see the University regulations in the Student handbook and Supplement. You will be given study skills support to ensure that you are fully aware of what constitutes a plagiarism issue and how to avoid this. Page 17 of 23

19 3.3 The University of West London Graduate Attributes In 2011, the University defined the UWL Graduate Attributes as representing a set of abilities acquired by students during their period of study at UWL that go beyond simple acquaintance with a subject. They reflect the University s approach to education which includes developing graduates who are well prepared for employment, adopting a definition of employability that includes creative and enterprising attributes, lifelong learning attitudes, and an awareness of the global context since educational and working experience are necessarily anchored in the context of the wider world. Graduate Attributes are embedded in the subject and involve a preparedness and the confidence to analyse; question; categorise; interpret; see relations; explain; theorise; and reflect with reference to the broader context. Graduating at the University of West London means that you will be developing the following Graduate Attributes and become: A creative and enterprising professional A reflective and critical lifelong learner A globally aware individual Follow the link below for an interactive representation of these attributes: How will you acquire and record these attributes? The module studies and assignments you complete support your in developing your attributes. As an example, in your assessment you will use problem solving skills in answering core studies, showing judgement in the way you research and use evidence to draw your conclusions, to use different styles of communication appropriate to your target audience and many more. Also, very importantly, you will learn to recognise these skills in yourself and others and be able to explain them to future employers, who will certainly want to know what attributes you will bring to their company. You may wish to continue with your education to a higher level, either to a BA (Hons) Hospitality Management award or to a post graduate study. Should you wish to continue to the Honours level it may be possible to do so with UWL by distance learning mode. Should you wish to progress to post graduate straight away then you will need to do a pre masters course, shown in the diagram below Page 18 of 23

20 BA Hospitality Management Industry Entry Pre-Masters Programme BA(Hons) Postgraduate Studies e.g. MSc/MBA In the longer term, BA and BA (Hons) Graduates can continue their studies at Postgraduate level. However, if the student holds a BA degree, study at Postgraduate level will require a pre-masters programme prior to the Postgraduate programme. This is not required if the student holds a BA(Hons) qualification. Should a graduate opt to enter the Industry immediately on gaining the BA degree, he/she are still eligible to apply for further studies at a higher level. Staff are happy to provide further advice and you will have career discussions as part of your regular support. Page 19 of 23

21 Section 4 Quality Management and Enhancement 4.1 Course Management For day-to-day matters, the Course at IIHM will be managed by the Course Coordinator or Course Leader responsible to the Campus Director. The course team will liaise with the UWL link tutor. In addition the Course team will meet to monitor the delivery and quality of the Course, together with the Course teams delivering similar or related Courses. Blackboard facilities and other mechanisms will be used to track student progress and achievements. A member of the faculty administrative team will also be available to monitor and record student achievements and provide you with invaluable administrative and other support. Quality assurance procedures at IIHM will follow university-wide guidelinesquality assurance procedures will follow university-wide guidelines. 4.2 Student Evaluation Your feedback will be sought continuously throughout the Course, but specifically this is requested at the end of each module and at the end of significant periods of the Course (such as Semester or year-end). Increasing use is made of e-feedback from students. Course Committee The BA Hospitality Management has a Course Committee. This will include the Course leader, module leaders, personal tutors, librarian, administrators as well as 2 student representatives. Two student representatives will be elected from the student group and will sit on the Course committee to give student feedback on issues. Guidance for Course representatives will be made available via the student union. The Course Committee will meet regularly (at least once per semester) to discuss the progress of the Course through the academic year. Page 20 of 23

22 The dates of these meetings will be issued at the start of the year. The Agenda for these meetings will vary, but will typically include: Admissions Timetables and schedules of assessments Resources Course leader report Module leader reports Personal tutor report Student progress and matters Outcomes of assessments and assessment committees Student feedback External examiner reports The minutes of the Course Committee will be available on the Course space on Blackboard Feedback from the Course Committee will also feed into the university quality systems such as: Module leaders annual module reports, which inform Course leaders; annual monitoring report, which in turn, inform Head of School reports s Semester or year-end). Increasing use is made of e-feedback from students. 4.3 Course Committee/Board BA (Hons) Hospitality Management has a Course Committee. This will include the course leader, module leaders, personal tutors, librarian, administrators as well as student representatives. A student representative will be elected from the student group and will sit on the course committee to give student feedback on issues. Guidance for course representatives will be made available via the student union. The Course Committee will meet regularly (at least once per semester) to discuss the progress of the course through the academic year. Dates to be advised (week 10 of each semester, to be confirmed) The Agenda for these meetings will vary, but will typically include: Admissions Page 21 of 23

23 Timetables and schedules of assessments Resources Course leader report Module leader reports Personal tutor report Student progress and matters Outcomes of assessments and assessment committees Student feedback External examiner reports The minutes of the Course Committee will be available on the course space on Blackboard Feedback from the Course Committee will also feed into the university quality systems such as: Module leaders annual module reports, which inform Course leaders; annual monitoring report, which in turn, inform Head of School reports Page 22 of 23

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