BUSINESS PLAN FOR HOSPITALITY, TOURISM AND EVENTS - 2018/9

Module code: MANM394

Module provider

Hospitality & Tourism Management

Module Leader

VAN ACHTERBERGH L Dr (Hosp & Tour)

Number of Credits

15

ECTS Credits

7.5

Framework

FHEQ Level 7

JACs code

N340

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 40
Coursework BUSINESS PLAN REPORT (INDIVIDUAL: 3,000 WORDS) 60

Alternative Assessment

Alternative Assessment: When an individual student needs to do an alternative Group Presentation (Assignment 1), then it will be required as an individual report, on the same topic, to a max. of 2000 words. If the group needs to do an alternative Group Presentation (Assignment 1), then it will be required as a resubmission of the presentation slides, with completed comments in the ‘notes section’ to explain and elaborate on the content submitted. With the individual Business Plan Report (Assignment 2), the alternative assessment will be the same requirement as with the original.

Prerequisites / Co-requisites

* Students must choose this module if they wish to do a Business Plan (MANM387)

Module overview

Students will have the opportunity to learn about the different approaches that aim to answer the question: how do I plan and assess the viability of a new venture? Business plans are essential not just for the successful implementation of start-up ventures, but also for continued business growth, including strategic competitiveness. A good business plan underpins business success on all levels, and becomes a major guideline to sound management practices. All students will find much value in the business principles inherent to the planning process, which will lead to an enhanced commercial understanding.

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:


Introduction to business plan
Entrepreneurship in THE
Financial forecasting
Understanding the planning process & developing the plan
Risk assessment
Resourcing
New business start-up operational issues
Marketing research
Ownership, intellectual property
Stakeholder management
Strategic issues
Ethics & environmental issues
Measuring performance
Critically analysing the business plan
Continuous improvement


 

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. The strategy also encourages participants to take ownership of their own learning.

The Learning Outcomes methods are met through:


Lectures
Tutorials
Guest speakers
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 1st 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 and events sectors and present the findings of their study. Furthermore, in their 2nd assignment, each student is expected to critically evaluate a business plan, showing clear evidence of overall understanding of what constitutes an effective plan. 

 More specifically students must be able to complete the following:


Demonstrate effective use of management skills and knowledge in the hospitality, tourism and events 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
Understanding and evaluate the necessary requirements of business plans
Demonstrate practical comprehension of concepts' strengths and limitations

Reading list

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

Programmes this module appears in

Programme Semester Classification Qualifying conditions
International Hotel Management MSc 2 Optional A weighted aggregate mark of 50% is required to pass the module
International Tourism Management MSc 2 Optional A weighted aggregate mark of 50% is required to pass the module
Strategic Tourism Management and Marketing MSc 2 Optional A weighted aggregate mark of 50% is required to pass the module
International Events Management (EuroMasters) MSc 2 Optional A weighted aggregate mark of 50% is required to pass the module
International Events Management MSc 2 Optional A weighted aggregate mark of 50% is required to pass the module
International Hospitality Management (EuroMasters) MSc 2 Optional A weighted aggregate mark of 50% is required to pass the module
Strategic Hotel Management MSc 2 Optional A weighted aggregate mark of 50% is required to pass the module

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 2018/9 academic year.