BUSINESS PLAN FOR HOSPITALITY, TOURISM AND EVENTS - 2017/8

Module code: MANM394

Module provider

Hospitality & Tourism Management

Module Leader

KYRIAKOPOULOS K Mr (Hosp & Tour)

Number of Credits

15

ECT Credits

15

Framework

FHEQ Level 7

JACs code

Module cap (Maximum number of students)

N/A

Module Availability

Semester 2

Overall student workload

Assessment pattern

Assessment type Unit of assessment Weighting
Oral exam or presentation GROUP PRESENTATION (FORMATIVE ASSESSMENT) 40%
Coursework BUSINESS PLAN REPORT (INDIVIDUAL: 5,000 WORDS) 60%

Alternative Assessment

Alternative Assessment: PLEASE NOTE – None

Prerequisites / Co-requisites

None

Module overview

The primary aim of the Business project is to allow students to acquire and demonstrate skills and knowledge to independently define, plan and execute a Business Plan for their dissertation. For in-company projects it is important that the Project looks at the in-company project as an example or case-study of a phenomenon that also has relevance outside this specific company. This means that for all projects both academic as well as practical relevance are crucial. It enables students to develop advanced critical thinking and evaluation skills relating to the deployment and use of a Business Plan to investigate an existing or proposed business strategy.

Module aims

Learning outcomes

Attributes Developed

Attributes Developed

C - Cognitive/analytical

K - Subject knowledge

T - Transferable skills

P - Professional/Practical skills

Module content

Indicative content includes:


Entrepreneurship in hospitality and tourism
Hospitality and tourism concepts
Successful hospitality and tourism entrepreneur traits
Stakeholder Management (customers, employees, investors etc.)
Feasibility studies
Business plans
Financial planning
Financing the operation and financing trends
Uniform system of Accounts for the hospitality and tourism industry
Marketing principles during start up, public relations.
New business start-up operational issues
Management vs. Ownership
Strategic issues
Quality and performance measurement
Project management and risk assessment
Ethics and environmental issues

Methods of Teaching / Learning

The teaching and learning strategy is designed to enable participants to apply theory to practice with an opportunity to reinforce their understanding of the processes and skills involved in the food industry. The strategy also encourages participants to take ownership of their own learning.

 

The Learning Outcomes methods are met through:


Lectures
Seminars and Workshops
Guest speakers
Business Plan simulations
Multimedia resources
SurreyLearn
Support materials
Reading
Individual and Group work


 

In addition the module teaching teams are accessible throughout the semester to address and clarify questions.  Office hours will be provided. Feedback given will be oral and written on an individual basis and summative. 

Assessment Strategy

Assessment is mainly through written assignments, reports, portfolios, presentations, business simulations and workshop activities. These assessments can be completed either as part of a group or on an individual basis. The assessment for this module requires students to work in a group to effectively develop a feasibility study for a concept of their choice within the hospitality & tourism sectors and present the findings of their study. Furthermore each student is expected to further develop the feasibility into a business plan, showing clear evidence of financial acumen and operational understanding. Evidence of strategic thinking and understanding of the chosen market are also assessed.

 More specifically students must be able to complete the following:


Demonstrate effective use of management skills and knowledge in the hospitality & tourism sectors
Demonstrate knowledge of sources of financing an operation and presenting financial data effectively
Integrate effectively the various business disciplines
Demonstrate originality and rigor in research and analysis
Apply management theory and principles to a business activity
Develop and present feasibility studies
Develop concise business plans exhibiting an understanding of concept strengths and limitations.
Demonstrate effective business report and presentation skills

Reading list

Reading list for BUSINESS PLAN FOR HOSPITALITY, TOURISM AND EVENTS : http://aspire.surrey.ac.uk/modules/manm394

Please note that the information detailed within this record is accurate at the time of publishing and may be subject to change. This record contains information for the most up to date version of the programme / module for the 2017/8 academic year.