BUSINESS PLAN FOR HOSPITALITY, TOURISM AND EVENTS - 2017/8
Module code: MANM394
Hospitality & Tourism Management
KYRIAKOPOULOS K Mr (Hosp & Tour)
Number of Credits
FHEQ Level 7
Module cap (Maximum number of students)
Overall student workload
|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: PLEASE NOTE – None
Prerequisites / Co-requisites
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.
C - Cognitive/analytical
K - Subject knowledge
T - Transferable skills
P - Professional/Practical skills
Indicative content includes:
Entrepreneurship in hospitality and tourism
Hospitality and tourism concepts
Successful hospitality and tourism entrepreneur traits
Stakeholder Management (customers, employees, investors etc.)
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
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:
Seminars and Workshops
Business Plan simulations
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 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 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.