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University of Wales - Programme Specification


1. Qualification Master of Business Administration 2. Programme Title MBA( Hospitality Management)

3. Teaching Institution Ealing Hammersmith and West London College

4. Programme Type Full time 2 year Course including Industry Work Placement of 40 52 weeks

5. Aims and Distinctive Features of the Programme The MBA Hospitality Management will prepare international students to progress to to management positions in the Hospitality Industry in the UK and beyond. The programme aims to develop analytical abilities, using concepts derived from a wide range of academic disciplines, directed towards management and business problem solving in a tourism and hospitality environment. It provides students with the chance to broaden their experiences and competence in a variety of applied skills through an integral Work Placement. The placement supporst student learning and will be a central integrating aspect of the EHWLC MBA and a driver of student development. In summary the course aims to proide useful learning and development as follows:

1. To develop knowledge and understanding of key areas of management. In the hospitality


industry; 2. To develop a broad appreciation and understanding of the principles, concepts, terminology, purpose and practice of management especially in contemporary hospitality organisations; 3. To develop an awareness of the the environments in which hospitality organisations and their managers operate; 4. To provide opportunities for exploring key areas of management theory and reflection on theory in context of actual practice in the Work Placement; 5. To enhance the effectiveness of prospective mangers through the development of a critical awareness of research skills, management theory and practice especially as applied to hospitality organisations; 6. To provide development of key transferable skills, such as teamwork, leadership, planning, oral and written communication, self management, problem solving and analysis including descriptive statistics and ICT; 7. To develop a career platform in hospitality management through the development of relevant skills to facilitate further research or study in the area. This 8 module programme is taught over two years, with an emphasis on formative assessment and personal feedback to enhance career development. The programme includes additional support of intensive English classes. It is a demanding programme with a relatively high study hours content and a significant private study workload. The Language of Instruction and Assessment is English throughout.

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6. Criteria for Admission to the Programme (including relevant English language score required) First degree in related subject, normally 2:2 or equivalent classification plus a minimum of 6 months relevant work experience. First degree in non-related subject and a minimum of 1.5 years work experience in Hospitality or Tourism industry. Substantial managerial experience in a relevant industry. EHWLC P G Dip admission to Semester 2 (see below) First degree in a non related course plus completion of a portfolio of work Entrants whose first language is not English are required to show evidence of having achieved at least a 6.0 IELTS (6.5 for placement exempt students) Students with 2 years relevant work experience may be exempt from the Work Placement element. An extended MBA option is available for those applicants who do not meet the requirements above who may enter via the P G Dip and transfer on completion to the MBA with exemption from 101 102 and 103 and the Work Placement. They will complete the full programme including the MBA in 2.5 years.

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7. Programme Learning Outcomes: What a Graduate Should Know and be able to do on Completion of the MBA Programme In addition to module specific learning outcomes the student will also have to demonstrate the following programme level outcomes.

Programme Level Learning Outcomes - Knowledge and understanding


K1 A systematic understanding of knowledge, and a critical awareness of current problems and/or new insights of issues in the hospitality sectors K2 an understanding of relevant knowledge about hospitality organisations and how they are managed K3critical awareness of globalisation, its process and its implications for the external environment within which hospitality organisations operate K4 an awareness of Corporate Social Responsibility and Ethics in a hospitality business context K5 Awareness of conventions in Business Research K6 Knowledge of Quantitative techniques and statistics for Business Analysis

Programme Level Learning Outcomes - Cognitive Skills


C1 Interpret data and extract meaning in a variety of hospitality issues including quantitative, statistical and financial analysis C2 Critically analyse literature in a variety of hospitality and general management literature C3Identify, analyse and solve problems in a variety of hospitality issues C4 Evaluate critically current research and advanced scholarship in the discipline; C5Develop skills of critical self-reflection and independent thinking C6 Evaluate methodologies and develop critiques of them and, where appropriate, to propose new hypotheses and demonstrate the skills necessary to plan, conduct and report Hospitality Business issues research C7Demonstrate strategic thinking in a variety of hospitality management problems

Programme Level Learning Outcomes - Subject specific practical and professional skills
P1 Choose between theories appropriate to situations in the hospitality sector P2 Analyse information in the hospitality sector to deal with complex issues both and make sound judgements in the absence of complete data, P3 Write for different audiences in the hospitality sector and communicate conclusions clearly to specialist and non-specialist audiences P4 Work in groups or teams in the hospitality sector P5 Personal ICT and Computer literacy and be aware of ICT applications in the hospitality sector including relevant E Commerce applications P6 Ability to conduct research and analysis in the hospitality sector P7 Construct and apply various business research techniques e.g. questionnaire and surveys P8 Ability to meet deadlines

Programme Level Learning Outcomes - General Transferable Skills


T1 Develop a range of management skills required to become an effective manager In the hospitality and tourism sector e.g. time management, team management, prioritisation. T2 Work effectively with others T3 Continue to advance their knowledge and understanding, and to develop new skills to a high level; T4 Communicate effectively through oral and written presentations T5 Use information and communications technology T6 Deal with complex issues both systematically and creatively, make sound judgements in the absence of complete data, and communicate their conclusions clearly to specialist and nonspecialist audiences;

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93 Matrix Mapping Programme Learning Outcomes against Modules


MKT 101 K1 K2 K3 K4 K5 K6 C1 C2 C3 C4 C5 C6 C7 P1 P2 P3 P4 P5 P6 P7 P8 T1 T2 T3 T4 T5 T6 X X X X MPO 102 X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X OPS 103 X X ENV 104 X X X X X X X X X WP 105 X X X X X X 106 ICT X 107 FIN X X X X X X X 108 STRAT X X X X CURI 109 X X BIR 200 X X X X X X X X X X X X X X X

X X

X X

8. Qualities, Skills and Capabilities Profile The educational and training goals of the programme seek to promote and demonstrate the following qualities, skills, capabilities and values in the student: Students, upon graduation, will display mastery of a complex and specialised area of knowledge and skills (hospitality and tourism management), employing advanced skills to conduct research, or advanced technical and professional activity in the hospitality and tourism industry; whilst accepting accountability for personal decision making including use of supervision. They will also demonstrate the qualities and transferable skills necessary for employment including The exercise of initiative and personal responsibility; Decision making in complex and unpredictable situations; and The independent learning ability required for continuing professional development.

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9. Main Subjects, Levels, Credits and Qualifications

Detail the programme structure, requirements, levels, modules, credits and awards Programme Structure: The full time programme structure consists of eight taught 15 week modules normally on either side of a 40-52 week Work Placement leading to assessment of part one followed by a 20 week research methods module and production of a Business Issues Report leading to the MBA awarded by the University of Wales. A two semester programme with 4, 15 credit, (16 week) modules in Semester A followed by 4, 15 credit modules in Semester B with an intervening year long (40-52 week) Work Placement as listed below. Following the taught part one students will undergo a research project The Business Issues Repeort in the final 20 weeks of the programme. . Students must pass all compulsory modules and their chosen elective and be successful in submission of their Business Issues Report. 8 Fifteen week Modules All 15 Credits at Level 7 MKT101 Marketing & Customer Service Quality in Hospitality Organisations MPO102 Managing People & HRM in Hospitality Organisations OPS103 Operations and Functional Management in Hospitality ENV104 Analysing the Business Environment in the Hospitality Industry ITC106 IT & E Commerce for effective Hospitality Management FIN107 Financial Management Issues in Hospitality Organisations STRAT108 Strategy for the Hospitality Businesses CURI 109 Current Issues in Hospitality Management WP105 WORK PLACEMENT 40 52 WEEKS (normally taken after students first four taught modules students with 2 years experience may be excempted) FINAL ASSESSMENT OF PART ONE BIR200 20 week Research for Business Issues Report 60 credits FINAL ASSESSMENT OF PART TWO

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10. Teaching and Learning Strategy : Details of how the Scheme will be Delivered Teaching methods adopted for the EHWLC MBA Hospitality Management will be mix of, lectures, seminars, group work and independent study and a major year Work Placement. The class sizes will be relatively small to enable students to actively engage. Seminars and workshops will have significant elements of autonomous learning and reflection and learning from other classmates. It will be an important principle that the sum of the whole exceeds that of the parts and the course team will be familiar with the whole programme and the cross fertilisation between modules, the Work Placement and their Business Issues Report. Each module has its own particular flavour and approach, but each will use an approach designed to support and sustain the acquisition, analysis and consideration of business concepts communication skills and professional knowhow. Students will be able to demonstrate their ability to make informed decisions through participative seminars and through group and individual presentations. The eight taught modules involve a teaching block each week plus a formative assessment and feedback session. The MBA Hospitality Management assessment is completed after the second semester in all taught subjects and considerable attention will be given to developing capability to thrive (not just survive) in examinations and other assessments and future career placement. The emphasis is throughout on active learning and sharing experiences encouraging the overall student body to take responsibility for their own learning and development. Ealing Hammersmith and West London College has a dedicated team of staff to find students work placements and currently has over 1000 students on Work Placements including many is some of Britains top hotels and restaurants.

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11. Assessment

i) Main Features of the Programmes Overall Assessment Scheme Assessment Assessment will be through a mixture of assignments, formal examinations and the Business Issues project. The assessment strategy for the programme is driven by three goals: To utilise a blend of assessment methods including assignments, examinations and the seminar project work which will give evidence of attainment of programme and module outcomes. To ensure that UOW policy, procedures and standards can be clearly seen to have been observed To give a challenging task in order to assist students make progress The overall assessment pattern for the MBA Hospitality Management reflect UOW and QAA requirements in Identifying the learning outcomes of students: Knowledge and understanding Cognitive skills Subject specific practical/professional skills General/transferable skills The test of these outcomes by different methods of assessment in the modules involving coursework as individuals and groups and through examination. Half of the 16 week modules typically has an unseen examination and an assignment and the other halh are assessed by assignment only. Research skills are assessed in the Business Issues Report. The arrangements are which are summarised below. ii) Methods of Assessment (including weighting of components) Assessment across the 8 modules uses the following methods: EXU Unseen examination CSW Applied Coursework Assignment SEM Seminar Individual Paper GRO Group-work Project and Presentation (with an Individual Paper)

The actual methods used in each module are summarised in the following table. It can be seen that the weighting of assessment favours unseen examinations in modules 101 through 104 whereas the modules 106 RC 109 are assessed through a variety of coursework tasks. Further details on assessment in each module will be available through the module outlines in the student handbooks.

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Summary Table of Planned Assessments

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MKT101 Marketing & Customer Service Quality in Hospitality Organisations CSW 40% EXU 60 %

MPO102 Managing People & HRM in Hospitality Organisations CSW 40% EXU 60%

OPS103 Operations and Functional Management in Hospitality CSW 40% EXU 60%

ENV104 Analysing the Business Environment for the Hospitality Industry CSW 40% EXO 60%

ITC106 IT & E Commerce for effective Hospitality Management SEM 40% CSW 60%

FIN107 Financial Management Issues in Hospitality Organisations CSW 40% CSW 60%

STRAT108 Strategy for Hospitality Businesses

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12. Benchmark Statements (i) List the QAA Benchmark Statement(s) consulted as part of the programme design process: MBA (non-specialist)
13. Key Skills Mapping In accordance with the QAA level descriptors Masters Level Degrees are awarded to students who have demonstrated: 1a. A systematic understanding of knowledge, and a critical awareness of current problems and/or new insights, much of which is at, or informed by, the forefront of their academic discipline, field of study, or area of professional practice; (Delivered and assessed across all modules in Part One and supported in the Work Placement) 2b. A comprehensive understanding of techniques applicable to their own research or advanced scholarship; (Delivered and assessed in the Research Review and Business Issues Report in Part two) 3c. Originality in the application of knowledge, together with a practical understanding of how established techniques of research and enquiry are used to create and interpret knowledge in the discipline; (Delivered and assessed in the Research Review and Business Issues Report in Part two and in several course work areas in Part one 4d. Conceptual understanding that enables the student: to evaluate critically current research and advanced scholarship in the discipline; and to evaluate methodologies and develop critiques of them and, where appropriate, to propose new hypotheses. (Delivered and assessed in the Research Review and Business Issues Report in Part two) Typically, holders of the qualification will be able to: e. Deal with complex issues both systematically and creatively, make sound judgements in the absence of complete data, and communicate their conclusions clearly to specialist and non-specialist audiences; ; (Delivered and assessed across all modules in Part One and supported in the Work Placement) f. Demonstrate self-direction and originality in tackling and solving problems, and act autonomously in planning and implementing tasks at a professional or equivalent level; ; (Delivered and assessed in the Business Issues Report and across all modules in Part One and supported in the Work Placement) g. Continue to advance their knowledge and understanding, and to develop new skills to a high level; (Delivered in the Work Placement and across all parts of the programme in formative assessment) and will have: h. qualities and transferable skills necessary for employment requiring the exercise of leadership. In addition graduates will exhibit the Key skills identified by the University of Wales key skills frammework Communication All modules will include an implicit assortment of communication skills and communication skills for the workplace are supported and significantly bu the Work Placement Information technology and information skills In several modules as part of the research and independent study process and explicitly taught and assessed in ICT106 Working with others In all modules and assessed in MPO102 and STRAT108 Problem solving Financial Problem Solving is assessed in FIN107 Study skills Taught in all modules and assessed in ITC106, plus the Business Issues Report Employability The Work Placement will be a major element to support employability. .Additionally students will develop inter alia the necessary skills of both working in groups and alone, deadline and time keeping and self reflection. They will also have received a thorough grounding in business theories and models.applied to the tourism and hospitality sectors

14. Date the Programme specification was written/amended: May 2009

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