Hertfordshire Business School Title of Programme: MSc International Tourism and Hospitality Programme Code: BSITH Programme Specification This programme specification is relevant to students entering: 01 September 2017 Associate Dean of School (Academic Quality Assurance): Joel Shahar Signature A programme specification is a collection of key information about a programme of study (or course). It identifies the aims and learning outcomes of the programme, lists the modules that make up each stage (or year) of the programme, and the teaching, learning and assessment methods used by teaching staff. It also describes the structure of the programme, its progression requirements and any programme-specific regulations. This information is therefore useful to potential students to help them choose the right programme of study, to current students on the programme, and to staff teaching and administering the programme. Summary of amendments to the programme Date Section Amendment If you have any queries regarding the changes please email AQO@herts.ac.uk
Programme Specification MSc International Tourism and Hospitality This programme specification (PS) is designed for prospective students, enrolled students, academic staff and potential employers. It provides a concise summary of the main features of the programme and the intended learning outcomes that a typical student might reasonably be expected to achieve and demonstrate if he/she takes full advantage of the learning opportunities that are provided. More detailed information on the teaching, learning and assessment methods, learning outcomes and content for each module can be found in Definitive Module Documents (DMDs) and Module Guides. Section 1 Awarding Institution/Body University of Hertfordshire Teaching Institution University of Hertfordshire University/partner campuses De Havilland Campus Programme accredited by Not applicable Final Award (Qualification) MSc All Final Award titles International Tourism and Hospitality (Qualification and Subject) FHEQ level of award Language of Delivery 7 English A. Programme Rationale The rationale for this programme is the increasing realisation that improved levels of skills and learning are necessary to make key decision-making within the international tourism, hospitality and event industries. Governments, industry, and the media have all recently stated that there is a need for improved knowledge and skill levels within the sector. Many impacts which would traditionally only have been felt locally are affecting the tourism, hospitality and event industries on a wider scale, whether it be regionally or internationally (for example the September 11 th attacks on the World Trade Centre in the United States, the Foot and Mouth epidemic in the United Kingdom, the Asian Tsunami of 2004, the potential Bird Flu epidemic, and the 2012 London Olympics). These impacts, and the increasing speed of change of the industry, have resulted in the need for tourism, hospitality and event managers who are more international in outlook and have the knowledge, skills and confidence to make appropriate decisions. This programme is designed to recruit those students who already hold a degree, or alternatively possess the necessary industry experience to act as a foundation for higher levels of learning and the application of theory to practical situations. The programme is designed to cater for local and international professionals within the industry who wish to gain the necessary qualifications and theoretical awareness to enable them to advance their careers in industry. It will also appeal to recent domestic and international graduates who wish to acquire the specialist knowledge, abilities and qualifications necessary in order to manage tourism, hospitality or event management businesses. A distinctive feature of this programme is that it offers students the opportunities to interact with current industry practices and therefore enables a hands-on approach working with practitioners. These opportunities are particularly emphasised in the optional modules Live Project and Residential Field Trip. The programme is thus underpinned by a strong theoretical base across a number of contexts relevant to tourism, hospitality and event management in contemporary international environments. Stage One consists of modules which enable students to appreciate the principal theoretical concepts and practical techniques underpinning tourism, hospitality and event management in an international environment. Although application and practitioner-based approaches are employed throughout, the emphasis is increased as the student progresses through the programme. 2
Stage Two hence involves more applied learning. It focuses upon the relationship between scholarship and industry through introducing a critical understanding and analysis of academic theory. This is then applied in practical scenarios to business problems. This emphasis on theory and practice together with the demand on the student to critically apply these concepts will create students well prepared for the workplace. This reflects the University s own mission as contained in its Strategic Plan 2010-2015, of curricula which is business facing and international in outlook. In addition the dissertation module provides the opportunity for students to consolidate their learning. This postgraduate programme requires an achievement of 180 credits in total: 120 credits of which are taught modules and 60 credits are delivered via the specialist dissertation. The modules deal with the skills necessary for management of a tourism, hospitality and/or event business in the contemporary environment. They focus on refining the knowledge and skills at the functional levels for managers in the areas of international marketing, strategic people management, and financial decision making. The Research Methods module is also designed to impart the essential knowledge to support and enhance students skills in academic social and/or business research as well as exploring the structure of the tourism, hospitality and event industries. Contemporary Themes in the tourism, hospitality and event industries progresses from Research Methods and sits alongside the Live Project and Dissertation modules to explore cutting-edge issues in industries both locating potential research gaps and enabling a clear understanding of the latest challenges. A wide range of optional modules enables a unique opportunity to specialise the programme according to desired expertise. These include more research-rich exploration of wider trends and issues challenging managers in a dynamic environment, such as ethics and sustainable issues in Ethical Dimensions, or man-made and natural risks and crisis management in Crisis and Risk Event, or roles of policy and stakeholder in Urban Regeneration. Alternatively, more practitioner-focused module such as Residential Field Trip provides innovative choice allowing students to apply learning in a practical environment either meeting industry experts in a major UK tourist city or developing their entrepreneurial skills. All core modules benefit from the combination of specialist expertise from within the University s Business School and its Department of Marketing and Enterprise. B. Educational Aims of the Programme The programme has been devised in accordance with the University's graduate attributes of programmes of study as set out in UPR TL03. Additionally this programme aims to: Provide an innovative and challenging programme of postgraduate study in international tourism, hospitality and event management. Examine the critical interface between the global and the local, and the implications of this for modern tourism, hospitality and event businesses. Develop in students a theoretical underpinning and a critical synthesis of the key current issues in the management of tourism, hospitality and events. Develop in students the knowledge and confidence necessary in decision-making at a management level. Offer an analytical understanding of the industry and a critical appreciation of the multifaceted and interdisciplinary nature of the subject domain. Develop in students a grounding in postgraduate research practices, theoretical approaches and debates in international tourism, hospitality and event management 3
C. Intended Learning Outcomes The programme provides opportunities for students to develop and demonstrate knowledge and understanding, skills and other attributes in the following areas. The programme outcomes are referenced the Frameworks for Higher Education Qualifications of UK Degree-Awarding Bodies (2014), and relate to the typical student. Additionally, the SEEC Credit Level Descriptors for Further and Higher Education (2016) have been used as a guiding framework for curriculum design. Knowledge and Understanding: Practices, theoretical debates and new insights which are recognised as appropriate to the study of management within international tourism, hospitality and event contexts, and the various global and local environments influencing them, including: A1- The impact of contextual forces on the management of tourism, hospitality and event organisations: economic, ethical, social and technological change issues; A2- Markets, customers, and experiences; the expectations of customers and stakeholders, service and orientation; A3- The concepts, processes and institutions in the production and marketing of tourism, hospitality and/or event products; the management of resources operating at various levels in the tourism, hospitality and event industries; A4- The financing of tourism, hospitality and event business enterprises or other forms of organisations; including the uses, strategies and management of finance; A5- The management and development of people and diversity within tourism, hospitality and event organisations; Teaching/learning methods and strategies Acquisition of knowledge and understanding is through a combination of (but is not limited to) lectures, seminars, tutorials and workshops, project/dissertation work, group work, student presentations, videos, simulations, external visits and/or guest speakers, conference attendance/participation student facilitated sessions and case studies and live projects throughout the programme. The choice of method will depend upon the nature and format of a specific module and its learning outcomes. Additional support for students is provided in a number of other modes, for example: Student attendance at research seminars where staff research outcomes are disseminated One to one research supervision with a dissertation supervisor Further indication of the support offered is further detailed in Section E Throughout, the learner is encouraged to undertake independent study both to supplement and consolidate what is being taught/learnt and to broaden their individual knowledge and understanding of the subject. Assessment Testing of knowledge and understanding is through a combination of (although not limited to): in-class tests, presentations (individual and group), group work, reports and essays and a dissertation. At Stage One the programme will have an assessment emphasis directed at knowledge and understanding of the tools, data, models, critical awareness, new insights and techniques necessary. Assessment will therefore include reflective accounts, reports, presentations, open and closed-book in-class tests and group assessment. These will sometimes be informed by seminar work and in-class formative assessment in the early stages of modules. At Stage Two the programme will have an emphasis on application, critical reasoning, synthesis of theory and practice and the influence and effects the external and internal environment will have upon each. Stage Two will also include the option of studying a module in a major UK tourist city to gain a further appreciation of tourism, hospitality and event management situations and issues. Assessment in this stage will also include a range of approaches involving 4
A6- The uses and limitations of a range of research methods/techniques, both qualitative and quantitative, and an understanding of their strengths and weaknesses for providing information and evaluating options in an uncertain organisational environment. reflective accounts, group and individual work. These include critical evaluation of consultancy projects and proposals. Stage Three will further emphasise and develop the skills introduced and examined in Stage Two, but will do so in a live research setting. Intellectual skills: B1- Demonstrate and apply analytical and critical thinking and synthesis of understanding in the fields of tourism, hospitality and events. Evaluate statements in terms of evidence, detect false logic or reasoning, identify implicit values, define terms adequately and generalise appropriately. B2- Demonstrate ability to conduct research into tourism, hospitality and event issues through application of appropriate research methods, along with originality and creativity in conducting and applying independent research, and writing a dissertation which draws its theoretical content from the subject areas identified in A above. Practical skills: C1- Manage creative processes in self and others through self-awareness and, self-management. C2- Demonstrate critical thinking through an ability to Teaching/learning methods and strategies Intellectual skills are developed throughout the programme by the methods and strategies outlined in Section A, above. Analysis and problem solving is further developed through tutorials, workshops, and dissertation, for example. Throughout, the learner is encouraged to develop intellectual skills further by independent study Teaching/learning methods and strategies Practical skills are developed throughout the programme using a variety of teaching and learning methods, including seminars, workshops, consultancy project and dissertation work. Tutorials and workshops may include simulations, role play, case Each stage will require a combination of assessment but the emphasis will be on the knowledge and understanding to application, synthesis and integration, underpinned by the research methods module. Assessment Intellectual skills are assessed through a combination of case study assignments and critical evaluation of either simulations or practical company management positions in a variety of contemporary tourism, hospitality and event environments and contexts. B2 is assessed in particular by the dissertation. Assessment Practical skills are assessed by a range of assignments built into the curriculum as above at A and B. These assignments deliberately cover a range of forms of assessment in order 5
evaluate, analyse and synthesise. C3-Manage effective performance within a team environment. C4- Manage their own learning. Transferable skills: D1- Communicate effectively, both orally and in writing using a range of media. D2- Effectively use Communication and Information Technology (CIT). D3- Conduct research into tourism, hospitality and/or event related management issues. studies, external speakers, outside visits and live projects. Teaching/learning methods and strategies Transferable skills are developed within the programme through a variety of teaching and learning methods, including seminars, workshops, consultancy project and dissertation work. Tutorials and workshops may include simulations, case studies, external speakers, outside visits and live projects. Throughout, the learner is expected to consolidate their development of practical computing and presentation skills by use of the facilities (including computers) available in the learning resources centre. Throughout, the learner is encouraged to develop transferable skills by maintaining a record of evidence and completing a personal development plan. to assess the students capacities and skills more fully. Assessment D1, D2 and D3 transferable skills are assessed by a range of assignments built into the curriculum as above in A to C. D. Programme Structures, Features, Levels, Modules, and Credits The programme is offered full time, and is timetabled to allow for part-time study to be possible, leading to the award of an MSc International Tourism and Hospitality. Entry is normally with an honours degree (at least 2:2 or above) but it is also possible to enter with industry experience. The Programme Learning Outcomes are developed and assessed through the constituent modules. Research Methods Support This programme includes a credit-bearing, taught Research Methods module for students as preparation for independent research. This is especially tailored for students on this programme of study, and engagement in it is essential and compulsory. As an additional resource, students may also wish to draw on the School s general, online Postgraduate Online Research Methods course, non-assessed, available to further support their understanding. Postgraduate Online Research Methods 7BSP1268 Non-credit-bearing, additional optional resource 6
Programme Structure The programme structure and progression information below (Table 1a and 1b) is provided for the award. Any interim awards are identified in Table 1b. The Programme Learning Outcomes detailed above are developed and assessed through the constituent modules. Table 2 identifies where each learning outcome is assessed. Table 1a Outline Programme Structure Mode of study: Full-Time Entry point: Semester A Module Code Credit Points Language of Delivery Compulsory Modules Module Title International Tourism Marketing 7BSP1137 15 English 0 100 0 A People and Development 7BSP1138 15 English 0 100 0 A Research Methods for Tourism, Hospitality and English 0 100 0 A 7BSP1139 15 Event % Examination % Coursework % Practical Optional Modules in Stage 1 Please choose one module from: Module Titles Module Code Credit Points Language of Delivery Crisis and Risk in Events 7BSP1141 15 English 0 100 0 A Project 7BSP1078 15 English 0 100 0 A % examination % coursework % Practical Module Code Credit Points Language of Delivery Compulsory Modules Module Title Contemporary Themes: Tourism/Hospitality/Event English 0 100 0 B 7BSP1140 15 Accounting and Finance in the Organisation 7BSP0389 15 English 0 100 0 B Live Project: Tourism/Hospitality/Event English 0 100 0 B 7BSP1143 15 % Examination % Coursework % Practical Optional Modules in Stage 2 Students choose three from the following: Module Titles Module Code Credit Points Language of Delivery Ethical Dimensions of Tourism 7BSP1142 15 English 0 100 0 B Residential Field Trip 7BSP1144 15 English 0 100 0 B Urban Regeneration 7LFS1010 15 English 0 100 0 B % examination % coursework % Practical 7
Compulsory Modules Module Title Dissertation BSITH 7BSP1136 60 English 0 100 0 Module Code Credit Points Language of Delivery % Examination % Coursework % Practical The award of an MSc International Tourism and Hospitality requires 180 credit points passed at level 7. Table 1b Final and interim awards available The programme provides the following final and interim awards: Final Award Masters Postgraduate Diploma Award Title International Tourism and Hospitality International Tourism and Hospitality Minimum requirements 180 credit points including at least 150 at level 7 120 credit points, including at least 90 at level 7 Available at end of (normally): 3 2, 3 Programme Learning Outcomes developed (see above) All programme learning outcomes (see Table 2) A1, A2, A3, A4, A5, B1, B2, C1, C2, C3, C4, D1, D2 Interim Award Postgraduate Certificate Award Title Minimum requirements 60 credit points, including at least 45 at level 7 Available at Programme Learning Outcomes developed end of Level (see above) 1-2 See UPR AS11, section 13: http://sitem.herts.ac.uk/secreg/upr/as11.htm Masters and Diploma awards can be made "with Distinction" or "with Commendation" where criteria as described in UPR AS14, Section D and the students' handbook are met. Programme-specific assessment regulations The programme is compliant with the University's academic regulations (in particular, UPR AS11, UPR AS12/UPR AS13 and UPR AS14). E. of Programme and Support for student learning The programme is managed and administered through: The Dean The Head of Department The Director of Student Experience who has delegated responsibility for all taught programmes in the Business School A Programme Leader who is responsible for the day to day management An Admissions Tutor, with specific responsibility for open days and selection An International Admissions Tutor, with specific responsibility for selection of overseas students 8
A designated Administrator to deal with day to day administration associated with the programme Module Leaders who are responsible for individual modules A Programme Committee which has a membership consisting of all of the above, a representative from the Learning Resources Centre (LRC) and a number of student representatives Support Students are supported by: An induction week at the beginning of the academic session An extensive Learning Resources Centre, incorporating a library and computer centre The Centre for Academic Skills Enhancement (CASE) Guided student-centred learning through the use of StudyNet A Careers Service for all current students and graduates A Programme Leader to help students understand the course/programme structure A substantial Student Centre that provides advice on issues such as finance, University regulations, legal matters etc The Hertfordshire Business School Information Point An Accommodation Office An International Students Centre An Orientation Week for overseas students English support classes A Mathematics Drop-in Centre A Disabled Student Co-ordinator An Equal Opportunities Officer Student representatives on programme committees The Students' Union F. Other sources of information In addition to this Programme Specification, the University publishes guidance to registered students on the programme and its constituent modules: A Programme (or Student) Handbook; A Definitive Module Document (DMD) for each constituent module; A Module Guide for each constituent module. The A-Z of the University of Hertfordshire is an introduction to the academic, social, cultural and sporting services and opportunities available at the University of Hertfordshire, and includes the Student Charter and Student Code of Conduct. As a condition of registration, all students of the University of Hertfordshire are required to comply with the University's rules, regulations and procedures. These are published in a series of documents called University Policies and Regulations (UPRs). The University requires that all students consult these documents which are available on-line, on the UPR web site, at: http://www.herts.ac.uk/secreg/upr/. In particular, UPR SA07 Regulations and Advice for Students Particular Attention - Index provides information on the UPRs that contain the academic regulations of particular relevance for undergraduate and taught postgraduate students. The UK Quality Assurance Agency for Higher Education (QAA) has confirmed the quality and standards of provision at the University of Hertfordshire. A key part of QAA's role is to review and report on how universities maintain their academic standards and quality, to inform students and the wider public. The team of QAA reviewers visited the University of Hertfordshire in 2015/16 and judged that its academic standards, the quality and enhancement of its students learning experience, and the quality of information about this learning experience all meet UK expectations. In other words, the University meets national requirements for standards and quality. The QAA s report can be accessed at: http://www.qaa.ac.uk/reviews-andreports/provider?ukprn=10007147#.v-khajxy0ne 9
G. Entry requirements The normal entry requirements for the programme are: An honours degree of at least 2:2 classification from a UK university; or The equivalent or higher of the above degree from a recognised University overseas; or A degree equivalent professional qualification; or A UH-recognised pre-masters course Equivalent qualifications to be assessed by the Programme Leader and Admissions Tutor Applicants with significant experience of tourism/hospitality/event management may also be considered, subject to the University s accredited prior experiential learning (APEL) criteria For those for whom English is not their first language, the English language requirement is an IELTS score of 6.5 or equivalent with no lower than 5.5 in each band, or equivalent English Language qualification. The programme is subject to the University's Principles, Policies, Regulations and Procedures for the Admission of Students to Undergraduate and Taught Postgraduate Programmes and will take account of University policy and guidelines for assessing accredited prior learning (APL) or APEL. English Language entry requirements In addition all students for whom English is not their first language must produce evidence of their English Language proficiency. The standard required is an IELTS score of 6.5 (with no less than 5.5 in each band), or an equivalent score on a test recognised by the University of Hertfordshire. This requirement will be waived if the student has successfully completed an undergraduate degree at a university in the United Kingdom, or another country acceptable to the University of Hertfordshire, where study was in English and the student was based in that university s home country during study. The programme is subject to the University's Principles, Policies and Regulations for the Admission of Students to Undergraduate and Taught Postgraduate Programmes (in UPR SA03), along with associated procedures. These will take account of University policy and guidelines for assessing accredited prior certificated learning (APCL) and accredited prior experiential learning (APEL). If you would like this information in an alternative format please contact: Adrienn Sandor, Programme Leader (a.sandor2@herts.ac.uk) If you wish to receive a copy of the latest Programme Annual Monitoring and Evaluation Report (AMER) and/or the External Examiner s Report for the programme, please email a request to aqo@herts.ac.uk 10
MSc International Tourism and Hospitality Table 2: Development of Intended Programme Learning Outcomes in the Constituent Modules This map identifies where the programme learning outcomes are assessed in the constituent modules. It provides (i) an aid to academic staff in understanding how individual modules contribute to the programme aims (ii) a checklist for quality control purposes and (iii) a means to help students monitor their own learning, personal and professional development as the programme progresses. Programme Learning Outcomes (as identified in section 1 and the following page) Knowledge and Understanding Intellectual Transferable Skills Practical Skills Skills Module Title Module Code A1 A2 A3 A4 A5 A6 B1 B2 C1 C2 C3 C4 D1 D2 D3 Accounting and Finance in the Organisation 7BSP0389 International Tourism Marketing 7BSP1137 People and Development 7BSP1138 Research Methods for Tourism, Hospitality and Event 7BSP1139 Contemporary Themes: Tourism/Hospitality/Event 7BSP1140 Live Project: Tourism/Hospitality/Event 7BSP1143 Crisis and Risk in Events (Option) 7BSP1141 Ethical Dimensions of Tourism (Option) 7BSP1142 Residential Field Trip (Option) 7BSP1144 Project (Option) 7BSP1078 Urban Regeneration (Option) 7LFS1010 Dissertation BSITH 7BSP1136 11
KEY TO PROGRAMME LEARNING OUTCOMES Knowledge and Understanding Practices, theoretical debates and new insights which are recognised as appropriate to the study of management within tourism, hospitality and event contexts, and the various global and local environments influencing them, including A1. The impact of contextual forces on the management of tourism, hospitality and event organisations: economic, ethical, social and technological change issues A2. Markets, customers, and experiences; the expectations of customers and stakeholders, service and orientation A3. The concepts, processes and institutions in the production and marketing of tourism and/or hospitality products; the management of resources operating at various levels in the tourism, hospitality and event industries A4. The financing of tourism, hospitality and event business enterprises, or other forms of organisations; including the uses, strategies and management of finance A5. The management and development of people and diversity within tourism, hospitality and event organisations A6. The uses and limitations of a range of research methods/techniques, both qualitative and quantitative, and an understanding of their strengths and weaknesses for providing information and evaluating options in an uncertain organisational environment Intellectual Skills B1. Demonstrate and apply analytical and critical thinking and synthesis of understanding in the fields of tourism, hospitality and event. Evaluate statements in terms of evidence, detect false logic or reasoning, identify implicit values, define terms adequately and generalise appropriately B2. Demonstrate ability to conduct research into tourism, hospitality and/or event issues through application of appropriate research methods, along with originality and creativity in conducting and applying independent research, and writing a dissertation which draws its theoretical content from the subject areas identified in A above Practical Skills C1. Manage creative processes in self and others through self-awareness and, self-management C2. Demonstrate critical thinking through an ability to evaluate, analyse and synthesise C3. Manage effective performance within a team environment C4. Manage their own learning Transferable Skills D1. Communicate effectively, both orally and in writing using a range of media D2. Effectively use Communication and Information Technology (CIT) D3. Conduct research into tourism, hospitality and related management issues 12
Section 2 Programme management Relevant QAA subject benchmarking Specialist Masters awards in Business and 2007 statements Type of programme Taught Postgraduate Date of validation/last periodic review May 12 Date of production/ last revision of PS March 17 Relevant to level/cohort Level 7 entering September 2017 Administrative School Hertfordshire Business School Table 3 Course structure Course details Course code Course description JACS BSITH MSc International Tourism and Hospitality N800 Course Instances Instances code Intake Stream Instances Year ITHF1-1 A MSc International Tourism and Hospitality ITHF1-2 A MSc International Tourism and Hospitality ITHP1P A MSc International Tourism and Hospitality ITHP2P-1 A MSc International Tourism and Hospitality ITHP2P-2 A MSc International Tourism and Hospitality Location: Mode of study 1 Hatfield Full-time 1 Hatfield Full-time 1 Hatfield Part-time 2 Hatfield Part-time 2 Hatfield Part-time Masters Programme Specification / February 2017 /