BA (Hons) Tourism and Hospitality Management
Course Overview
Whether you have aspirations of running your own hotel or managing a catering company, the BA (Hons) Tourism and Hospitality Management will equip you with the skills needed to do so successfully. Delivered in partnership with University for the Creative Arts (UCA), this programme will help you develop extensive knowledge of the industry by choosing one of two pathways to help you steer your career in the right direction.
You’ll have the option to choose between the three or four-year International Route programme. The 4 years international route programme includes a foundation year which will introduce you to the fundamentals of creative business and management whilst preparing you to use the English language in academic work.
Course Structure
and/or presentations, case studies, essays, portfolio development, reflective journals and experiential work based activities. The pathway will be offered if the minimum class size of 15 students is met to ensure a good academic experience.
You will study up to four days per week, in smaller class sizes and more frequent sessions.
For Berlin, teaching takes place Monday to Saturday, with morning, afternoon, or evening sessions.
For Paris, teaching takes place Monday to Friday, with morning (9-1pm) and afternoon sessions (2-6pm).
Foundational Year (International Route)
Introduction to Creative Business and Management
English for Academic Purposes, Research and Study Skills
Marketing, Communication and Branding
Creative Business Project
Introduction to the German language
BA 1ST YEAR
Introduction Hospitality in Tourism and Events
Tourism Sociology
Academic Writing & Study Skills
Consumer Marketing
Academic English Communications
Language Elective 1
Personal & Professional Development & Communications
Economics for the Global Service Industry
Introduction to Dining Operations LAB
Year 1: Tourism and Event Management Pathway
Principles of Event Management
Year 1: Hospitality and Food & Beverage Pathway
Food & Beverage Service Operations LAB
Introduction to the German language
BA 2ND YEAR
Tourism Planning and Experience
Hotel and Restaurant Design
Heritage Tourism and International Hospitality Cultures
Language Elective 2
Human Resources Management in Tourism
Marketing Tourism and E-Commerce
Tourism and Hospitality Law
Year 2: Hospitality and Food & Beverage Pathway
Front Office Operations and Reservation Systems
Housekeeping Operations
Transportation: The Airline and Cruising Industry
Sport Events Tourism
Hotel Yield Management
Year 2: Tourism and Events Management Pathway
Kitchen Operations LAB
Wine and Beverage Studies
Food Hygiene, Safety and Terminology
Professional Kitchen and Pastry Techniques
Restaurant Revenue Management
Advanced German language
BA 3RD YEAR
Sustainable Tourism in the Developing World
Strategic Management in the Hotel and Hospitality Businesses
Costing and Budgets of Tourism and Hospitality Industry
Dissertation
Year 3: Tourism and Events Management Pathway
Tourism and Urban Change
Event Experience Design
Year 3: Hospitality and Food & Beverage Pathway
Food and Beverage Workshops
Commodity Purchasing and Food Merchandising
Business German language
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | Minimum age 17 (titles awarded upon completion of at least 11 years of schooling) |
| Academic Entry Requirements | Academic Qualifications ECCTIS UK equivalent to GCSE (Year 12). |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | Students must have a minimum overall score of: 5.0 with min 4.5 in each band. |
| TOEFL-IBT Score (Minimum) | Minimum overall score of: 46 |
| PTE Score (Minimum) | Minimum overall score of 46 |
Career Opportunities
Initiate and carry out projects – exercising initiative and personal responsibility – to enable Tourism and Hospitality businesses to achieve defined strategic marketing goals
Apply high-quality managerial and professional skills to create compelling, professional communications to both specialist and non-specialist audiences
Plan and manage your own ongoing professional development making appropriate use of professional opportunities, networks, publications and research sources