Reader

Business with Hospitality Management - UH-000235

The University’s policy for Admissions is outlined in the <a href="https://www.hud.ac.uk/policies/registry/regs-taught/">Regulations for taught students - University of Huddersfield</a>
In addition to the standard University requirements, candidates must meet the following criteria for admission to the Business (Service Sector) suite. Specific entry requirements will be reviewed annually.  Students should consult the UCAS website for current requirements (<a href="http://www.ucas.ac.uk">www.ucas.ac.uk</a>).
<ul>
<li>Mature students are considered on an individual basis</li>
<li>Candidates from other countries are expected to offer qualifications equivalent to the UK entry points on the UCAS tariff</li>
<li>In addition, candidates whose first language is not English are required to provide evidence of fluency through IELTS (minimum score 6.0), TOFEL (minimum score 550) or offer an equivalent qualification</li>
<li>For students with lower entry qualifications types, Huddersfield Business School provide additional support for quantitative skills via the academic skills tutors in the Learning Development Group (LDG); in addition, the PDP modules would also encourage students to engage with the available support as well as allowing staff to identifying those who may need additional support.</li>
</ul>

Placement Module

BSS0001 - Placement Module

UH-000235 - Business with Hospitality Management

Honours Core

Honours Optional

Honours Level

Intermediate Core

Intermediate Level

Foundation Core

Foundation Level

Sandwich Year Out Optional

Sandwich Year Out

Structure

Bachelor of Arts

Certificate of Higher Education

Diploma of Higher Education

Develop and demonstrate general knowledge of the internal functions of business organisations, and the functional roles of managers and business leaders, and appreciate the interlinkages between different functional and strategic issues of business and management. (F, I, H) 

Develop and demonstrate understanding of the economic, financial, political, regulatory, legal, technological, and social contexts in the global, regional and local environments in which Service Industry business organisations operate in (F, I, H) 

Skills to use a range of techniques pertaining to the business and management context to support independent learning.  

Demonstrate a well-informed and critical understanding of ethical concepts and issues; awareness of the importance of business responsibility, sustainability and ethics in business and management in a variety of subject and issue areas (I, H) 

Skills to network within one’s profession, such as the use of professional terminology and language when appropriate; having the skills to search, identify and establish contacts with the wider professional community

To develop the ability to enthuse a group and motivate them to work towards an identified goal, and the ability to take direction well, be part of a team and deliver what is expected of oneself

Develop knowledge and understanding of key and contemporary theories, models and practical tools for business and management problems and for developing Services Marketing strategies for organisations (F, I, H) 

The ability to develop ideas, plans and solutions to create and deliver commercial and social outcomes that meet market and consumer demands (I, H) 

The ability to conduct original research tasks through appropriate methodology and use of numerical, textual and multi-media data for a range of business purposes (I, H) 

The ability to apply an ethical mindset that underpins decision making and actions, and to explore values, rights and responsibilities in a business and management context (F, I, H) 

To demonstrate a readiness to accept responsibility and flexibility, to be resilient, self-motivated and appropriately assertive, to plan, organise and manage time.

The ability to apply critical thinking through a logical and disciplined process, to identify the key drivers for business success and causes of failure, to identify business and management problems and issues, and develop meaningful solutions (F, I, H) 

Develop and demonstrate awareness and knowledge of the integrated, global and evolving nature of business and management in the Service Industries with specific focus on the Hospitality, Events, Leisure, Sport and Tourism (HELST) industry (F, I, H) 

Demonstrate contemporary and critical understanding of operations, food & beverage, accommodations management, revenue management, services marketing and strategy with respect to hospitality organisations (F, I, H) 

The ability to identify, analyse and put forward solutions to organisational and managerial problems in relation to Hospitality organisations

To understand and assess people’s behaviour and attributes and demonstrate interpersonal skills 

Develop a detailed conceptual and functional knowledge of hospitality organisations (F, I, H) 

Skills to communicate in a variety of manners, via different media and to a range of target audiences. For example, to be able to write an essay, produce a business report, to make verbal presentations with visual aids, to negotiate, debate, sell, persuade and to deploy social / digital media for professional uses. 

<ul>
<li>Quality assurance procedures at a school level include course and module evaluation, questionnaires, regular student panels and student representation on committees</li>
</ul>

UH-000235

Full details of the methods for evaluating and improving the quality and standards of learning and teaching can be found in the University of Huddersfield’s Quality Assurance Procedures for Taught Courses handbook.  This can be viewed online at
<a href="https://www.hud.ac.uk/policies/registry/qa-procedures/">Quality assurance procedures - University of Huddersfield</a>
Further information about the University of Huddersfield can be found on the website:
<a href="http://www.hud.ac.uk">www.hud.ac.uk</a>

Students will be supported by a number of staff associated with the course, as indicated below:
<ul>
<li>Module tutors and module leaders, in the context of module-specific problems</li>
<li>Year tutors: each year cohort will have a year tutor with specific responsibility for matters affecting the year group as a whole.</li>
<li>Course leader, with responsibility for course-level issues and as an alternative source of support to year tutors</li>
<li>Business Placement Unit, which supports students in placement activity. Staff from the unit run a series of seminars at the beginning of the second year on the placement process, CV design, covering letters and interview techniques</li>
<li>Placement supervisor: students are allocated a placement supervisor who visits the students in the company. The role of the supervisor is to meet the line manager, establish the nature of work assigned to the student, discuss progress of the student, assess and give formal and informal feedback and identify any problems</li>
</ul>
In addition to staff-based support the course also has a Peer Mentorship Scheme. Peer Mentors are recruited on an annual basis from year 2 and the final year to support the year below. Peer Mentors receive support and training from the course’s Peer Mentor co-ordinator to fulfil their role with activities including both academic and social support.
In compliance with the Equality Act (2010) reasonable adjustments will be made to accommodate individual needs based on a student’s assessment with the University Disabilities Office