This course is based at the University of Sunderland in London. It mirrors the International Tourism and Hospitality Management course based at Sunderland.
Hospitality and tourism were best in the UK for Student Satisfaction according to the Sunday Times University Guide 2014, as well as being best in the UK for teaching quality (National Student Survey 2013).
The content of the course reflects our close links with employers, and our teaching emphasises the connections between theories and practice.
The University of Sunderland is a member of the Institute of Hospitality’s Education Membership.
Distinctive features of this course are the core modules ‘Meetings, Incentives, Conferences and Exhibitions’ and International Hospitality Management. Field trips are an integral part of the course and we regularly invite industry speakers to come to us in Sunderland.
Tourism and Hospitality are diverse, exciting and dynamic industries. They make a major contribution to employment, with over 2 million UK jobs directly supported by visitor spending. Many of our graduates go on to work in managerial roles within the tourism and hospitality industries.
COURSE CONTENT
Varied modules and fieldwork will prepare you for a management career in tourism anywhere in the world.
Course content
Modules on this course include:
Year 0
Higher Education Skills and Competencies (10 Credits)
Contemporary Business Issues in a Globalised Environment (30 Credits)
Information Technology for Business Use (10 Credits)
Introduction to Critical Academic Thinking (10 Credits)
Organisational Behaviour and the Management of People (20 Credits)
Introduction to Organisational Management (20 Credits)
Business Management Project (20 Credits)
YEAR 1 (NATIONAL LEVEL 4)
- Study Skills for the Service Sector (20 Credits)
- Impacts of Festivals and Events (20 credits)
- Fundamentals of Tourism, Leisure and Hospitality (20 Credits)
- Marketing and Business for the Service Sector (20 Credits)
- Tourism and Heritage Management (20 Credits)
- Global Tourism (20 Credits)
YEAR 2 (NATIONAL LEVEL 5)
- Research Methods for the Service Sector (20 Credits)
- Consultancy for the Visitor Economy (20 credits)
- MICE: Meetings, Incentives, Conferences and Exhibitions (20 Credits)
- Current Issues for Tourism and Hospitality (20 Credits)
- Exploring Human Resource Management for the Service Sector (20 credits)
- Tourism Fieldwork 2 (20 Credits)
FINAL YEAR (NATIONAL LEVEL 6)
- Gastronomy (20 Credits)
- Strategic Planning for Tourism and Leisure (20 Credits)
- International Hospitality Management (20 Credits)
- Service Quality (20 Credits)
- Professional Development for the Service Sector (20 Credits)
- Digital Technology and the Visitor Economy (20 Credits)
TEACHING AND ASSESSMENT
Teaching methods include lectures, seminars, workshops, group work, field work and e-learning. There is an emphasis on developing independent study skills. You will have opportunities to present ideas and information to other students and also develop concepts and analyses within groups.
As well as assessments that count towards your final degree, there are also on-going assessments to provide feedback and help consolidate your learning. Assessment methods include written coursework, projects, presentations, practical exercises, time-constrained examinations in your final year.
To find out more about modules, credits and how you will be assessed, please see the page how courses are taught. Information about course regulations and documentation can be found on the Academic Services website.
