Principal Lecturer

Hotel Management - UH-000273

All admissions to the Course require the University’s approval. The existing process is as described below:
Candidates apply by downloading an application form from the IHM -A website, which contains details of the course and either visit the Institute for a written test on a prescribed date or are assessed in other cities by IHM-A staff. The applications received are screened for the following eligibility criteria:
Eligibility: Eligibility to the Bachelors will be +2 of the 10 + 2 system or its equivalent in any discipline with English as medium of instruction. All applicants are required to appear for an online psychometric test and are invited to appear for Group Discussion and Personal Interview rounds
Candidates are selected based on their entry qualifications, group discussion and interviews.
Entry for mature students and candidates requiring an APLA are admitted as per the University regulations.

The Course adheres to the University of Huddersfield’s Regulations for awards.
<a href="https://www.hud.ac.uk/policies/registry/awards-taught/">https://www.hud.ac.uk/policies/registry/awards-taught/</a>
On successful completion of Year IV, students will be eligible for the award of Bachelors of Hotel Management Sandwich Award
Role of External Examiners 
External Examiners are appointed by the School Board and approved as per the University regulations. The role of the external examiner is to ensure academic and professional standards are maintained throughout all years of the course. External Examiners duties include
<ul>
<li>Reviewing coursework and draft examination papers</li>
<li>Attending course assessment boards</li>
<li>Providing reports to the University.</li>
</ul>
Full details of the regulations of assessment can be found in the University’s Students’ Handbook of Regulations.

Supervised Work Experience/Internship

BSI4001 - Supervised Work Experience/Internship

UH-000273 - Hotel Management

Foundation Core

Foundation Level

Sandwich Year Out Optional

Sandwich Year Out

Intermediate Optional

Intermediate Core

Intermediate Level

Honours Core

Honours Level

Structure

Certificate of Higher Education

Diploma of Higher Education

Bachelor of Hotel Management

Use information-technology skills such as word-processing and spreadsheets, data logging and storage, Internet communication etc. (F/I/H)

Understand theories and concepts underpinning consumer behaviour within the hospitality context (F/I/ H)

Demonstrate capability in scrutinising the needs and expectations of different hospitality consumers and develop appropriate responses. (I/H)

Show critical, creative, independent thinking and leadership and enterprise. (H)

Identify and respond appropriately to diversity prevalent in the hospitality industry in relation to stakeholders such as consumers, employees, government and other external agencies. (I/H)

Deliver a high quality product and services in the context of the hospitality business. (F)

Demonstrate an ability to plan and implement efficient and effective modes of working in an organisation. (F)

Be able to interact effectively within a group and to engage in teamwork. (I)

Demonstrate proficiency in analysing, evaluating, implementing and operating food, beverage and accommodation service systems. (I/H)

Demonstrate skills in handling equipment and systems in managing food & beverage and accommodation. (F)

Show expertise in writing reports and presenting results in an oral manner. (F/I/H)

Demonstrate ability in applying theories and concepts from generic management areas (operations management, strategic management, finance and managerial accounting, human resources management) within the context of hospitality business operations. (I/H)

Acquire knowledge of operational and managerial functions that are essential for graduates to develop into a successful hospitality professional. (F/I)

Show competence to plan and design requirements of hospitality business organisations. (I)

Demonstrate proficiency in developing operational procedures and standards in hospitality organisations. (F/I)

Display an insight into the structure and contribution of the hospitality industry in a global business context. (I)

Gain an awareness of the origin, meanings and development of the hospitality industry. (F/I/H)

Show sensitivity towards ethical issues and its application in relation to the hospitality discipline. (I/H)

Demonstrate proficiency in effective communication, report writing and project work. (F/I/H)

Gain knowledge of core subject areas such as hospitality management, food and beverage production & service, housekeeping and front office operations with specialisation in areas pertaining to the day to day management of hospitality organisations. (F/I)

Be able to review and critically evaluate published work as well as the student’s own work. (I/H)

Mechanisms for review and evaluation of teaching, learning assessment, the curriculum and outcome standards:
<ul>
<li>Module reviews (student evaluations and staff report)</li>
<li>Annual course evaluation report prepared by the Course Leader and considered by Course Committee and Institute and the HBS Annual Course Evaluation Committee.</li>
<li>Annual Executive Meeting to be chaired by the DALO or nominee</li>
<li>Peer observation of teaching</li>
<li>External Examiner Report</li>
<li>Employers’ report for On the Job training of students</li>
</ul>
Committees with responsibility for monitoring and evaluating quality standards:
<ul>
<li>Student Panel</li>
<li>Course Committee</li>
<li>Annual Evaluation Committee (HBS)</li>
<li>Course Assessment Board – Meets in June and July to consider marks, progression and awards</li>
</ul>
Mechanisms for gaining student feedback on the quality of teaching and their learning experience:
<ul>
<li>Student Panel and student representation on Course Committee</li>
<li>Student evaluation of modules and semester-end student evaluation</li>
<li>Staff Personal Development Review and Institutional Staff Development Courses</li>
<li>Regular course meetings and annual review and planning for subsequent academic year</li>
</ul>

UH-000273

This course is subject to a validation process within the HBS.
In 2012, the Institute was visited by the QAA’s investigation into TNE programmes.  Their report on India would indicate full support for the programmes and the relationship with the University.
Please note: This PSD provides a concise summary of the main features of the course and the learning outcomes that a student might achieve and demonstrate if he or she takes full advantage of the learning opportunities that are provided. More detailed information on the learning outcomes, contents and teaching, learning assessment methods of each module can be found in the module guide and course handbook. The accuracy of the information contained in the document is reviewed by the University of Huddersfield and may be checked by the Quality Assurance Agency for higher education.

<ul>
<li>Course Handbook, updated annually, which gives all relevant information about the course, and included the key regulations and advice on the presentation of written work.</li>
<li>Module Handbook and VLE (Brightspace) presence for each taught module.</li>
<li>Induction programme for all students.</li>
<li>Year and Personal Tutors.</li>
<li>All students have access to PDP through regular meetings with their Personal Tutors and the modules.</li>
<li>The course will make any necessary adjustments to ensure that disabled students receive fair and equal treatment.</li>
</ul>