REPORT ON PROGRAMME VALIDATION
Q 3 Report
Part 1 Programme details
Proposed title
BSc (Honours) in Tourism and Hospitality Management
Diploma in Tourism and Hospitality Management
(in partnership with Oman Tourism College)
Proposing DIT School:
School of Hospitality Management and Tourism
Nature and duration of programme
DIT awards requested:
Diploma – two years full-time
BSc – four years full-time
BSc (Honours) in Tourism and Hospitality Management; with
classifications of with classifications of First Class Honours; Second
Class, Upper Division; Second Class, Lower Division; Pass
Diploma in Tourism and Hospitality Management, with classifications
of Distinction; Merit Upper Division; Merit Lower Division; Pass
Derogations from DIT regulations apply in relation to the award of the Diploma, upon
completion of 120 ECTS, at level six on the National Framework of Qualifications.
Parallel award sought from other award body
None
Professional/external accrediting body
None
Background
The programme is jointly managed by the Oman Tourism College (OTC) and the School of
Hospitality Management and Tourism in DIT. As part of the Institute’s partnership arrangements
it was proposed by an Accreditation Committee in January 2013 that OTC be accredited as a
partner institution of DIT. The BSc (Hons) in Tourism and Hospitality Management is designed to
meet the needs of the Hospitality and Tourism sectors in Oman, in recognition of the strategic
importance of the industry for the economic development of the country. Upon completion of the
programme, graduates will be able to compete for entry level management positions in public or
private sector organizations in the tourism, hospitality, recreation and leisure sectors.
Programme Aims and Learning Outcomes:
The aim of the BSc (Hons) in Tourism and Hospitality Management is to develop graduates who
have the appropriate knowledge, skills and attitudes required for entry level supervisory and junior
management positions and to compete with international hospitality and tourism graduates. is
designed to reflect national and international perspectives as well as address the educational
needs of students in Oman. The emphasis is on providing students the opportunity to explore
what is geographically and culturally relevant while exposing them to international trends and
standards.
Learning outcomes
Knowledge and cognitive skills
Upon completion of the BSc students will have:
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
a sound knowledge of the theoretical concepts of tourism and hospitality management and
the ability to apply this knowledge to real world situations within a defined range of contexts.

an in depth understanding of the different constituents in the tourism and hospitality industry
and the interrelationships within and between the organisations in the industry.

the ability to critically analyse and evaluate the complexities and the international nature of
the environment in which tourism and hospitality organizations operate.

the ability to synthesise and evaluate complex issues from a strategic management
perspective and to comprehend multiple perspectives on hospitality and tourism
management issues.

a good understanding of functional management theory, concepts, methods and techniques
and the ability to select and apply them to tourism and hospitality organizations or
operations.

an understanding of contemporary human resource management practices and
organisational behaviour.

the knowledge of fundamental accounting principles and concepts and internal control
functions in areas such as purchasing, food and beverage, labour, operations and
inventory.

the ability to contribute to marketing effectiveness through well designed marketing and
promotion strategies and plans.

an appreciation of ethical practices and professionalism in the execution of their job
responsibilities.
Transferable skills and competences
Upon completion of the programme students will be able to:

communicate effectively with different stakeholders and in all modes of communication
(written, oral and electronic) in different formal and informal settings.

undertake industry based research through the completion of projects and assignments
within the program.

bring an entrepreneurial and innovative attitude to work.

identify, analyse and evaluate problems and provide realistic solutions.

use conventional printed sources of information and contemporary information technology
effectively and independently to arrive at solutions.

manage one's own personal development while demonstrating the capacity for selfreflection, self-assessment.

appreciate one’s own culture, values and traditions while being open to other cultures,
perspectives and traditions.

work effectively and willingly in collaboration with others.
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Upon completion of the Diploma in Tourism and Hospitality Management, students will be able to
demonstrate the following outcomes:
Knowledge and cognitive skills

a solid academic and practical understanding of the basic concepts, principles and practices
of Tourism and Hospitality Management that will enable students to proceed to the
BSc(Hons) in Tourism and Hospitality Management .

an in-depth understanding of the key components of the Tourism and Hospitality industry.

a sound knowledge of the organisational structures and departmental functions and
responsibilities of contemporary hospitality and tourism organisations including basic
operating principles and concepts.

a broad understanding of the fundamental principles and theories of the functional areas of
business as applied to the tourism and hospitality industry.

the ability to successfully set-up and manage food and beverage operations.

the skills and knowledge to contribute effectively to the different departments in the
hospitality industry.
Upon completion of the programme students will be able to:
Transferable skills and competences

deliver the high service delivery standards required in the hospitality and tourism sector.

evaluate own knowledge and skills and identify gaps for reaching personal, professional
and organizational goals.

organize and manage events.

effectively communicate with others while demonstrating awareness of and sensitivity to
cultural differences.

operate effectively within the hospitality and tourism organisations and as part of a team.

act in a socially responsible manner both in the work place and other settings

demonstrate respect for vocational work.
Programme structure
The programmes are to be offered on a modularised and semesterised basis. It is in accordance
with the DIT’s modular and semesterised structure. Students may choose to register on either
the Diploma or the Honours degree programme. The Diploma is years one and two of the BSc
programme. Students who are registered on the BSc programme but who do not complete the
programme are eligible for the exit award of Diploma if they have successfully completed the first
two years of the programme.
Minimum Entry Requirements:
Admission to the BSc (Hons) and to the Diploma programmes is open to Omani and non-Omani
students who meet the entry requirements. All entrants to higher education programmes In Oman
must hold a secondary school leaving certificate i.e. a minimum of 12 years of schooling.
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The normal route for admission to the BSc (Hons)/Diploma programmes is a pass in OTC’s
Foundation Programme. Direct admission to the BSc (Hons)/Diploma programmes (i.e. without
the Foundation Study at OTC) will involve a pass in the placement test or a score of 5.5 in IELTS
or an equivalent for TOEFL (IBT=65-78 or CBT=183-210, Paper based=513-537) as well as an
interview. Students who have successfully completed the Foundation programme in another
Higher Education Institution may be directly admitted to the undergraduate programme.
Mature applicants who have relevant work experience but have not completed 12 years of
secondary schooling may be considered for admission only on the approval of the Ministry of
Higher education. If approved by the Ministry of Higher Education, non-standard students must
complete the Foundation programme or show appropriate evidence of English Language
proficiency.
Applicants who have achieved prior learning elsewhere may be awarded credits for their learning
provided such learning has already been assessed and certificated by other recognized HE
institutions. Such learning should have occurred prior to the commencement of their programme
of study at OTC.
Applicants will select whether to enter the honours degree programme or the Diploma. Students
who successfully complete the Diploma programme will be eligible for entry to year three of the
honours degree.
Student assessment (see also Panel’s recommendation regarding derogations from the
General Assessment Regulations)
In accordance with DIT General Assessment Regulations with one derogation as follows:
Approval is sought for a Diploma in Tourism and Hospitality Management, at level six on the
National Framework of Qualifications, upon completion of 120 ECTS.
Part 2
Validation details and membership of panel
Sunday 20 January 2012 at Oman Tourism College, in Muscat, Sultanate of Oman
08.30 hrs
Preliminary private meeting of DIT Validation Panel to consider its agenda for the
day.
09.00 hrs
Panel meets with key senior staff of OTC in relation to the management of the BSc
(Hons) in Hospitality and Tourism Management.
10.30 hrs
Panel tours OTC campus and visits facilities available to students on the BSc
(Hons) in Hospitality and Tourism Management
11:00 hrs
Panel meets with teaching staff in relation to programme content, learning,
teaching and assessment methods.
12:30 hrs
Working Lunch for Panel and private meeting of Panel to consider its findings
16.00 hrs
Discussion of the Panel findings with senior staff of OTC.
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Panel membership
Internal members
Mr John Jameson (Chair)
School of Retail and Services Management, College of
Business, DIT Aungier Street
Professor Eugene Coyle
Head of External Research, Directorate of Research and
Enterprise, DIT 143-149 Rathmines Road
Mr John Clancy
Assistant Head of School of Culinary Arts and Food
Technology, College of Arts and Tourism, DIT Cathal
Brugha Street
External Panel Members
Mr Adrian Cummins
Chief Executive, Restaurants Association of Ireland
Dr Timothy Jung
Senior Lecturer in eTourism, Manchester Metropolitan
University, UK
Officer
Ms Jan Cairns
Part 3
Quality Assurance Officer, Office of the Academic Registrar,
DIT 143-149 Rathmines Road.
Comments on documentation and arrangements for event
Programme documentation including module descriptors, and relevant extracts from the DIT
Handbook for Academic Quality Enhancement.
Part 4
Findings of the Panel
The Panel is pleased to recommend to Academic Council approval of the Bachelor of Science
(Honours) in Tourism and Hospitality Management at level eight on the National Framework of
Qualifications and of the Diploma in Tourism and Hospitality Management, at level six on the
National Framework of Qualifications. Approval is subject to three conditions and the Panel also
makes several recommendations. Conditions must be met to the satisfaction of the Validation
Panel before the report can be submitted to Academic Council for approval. A response to the
Panel’s recommendations must also be submitted and programme documentation amended as
appropriate, however, it is not required that all recommendations are acted upon.
The Panel has been impressed with its interaction with OTC, the quality of the documentation
received and with the facilities that it has visited.
Conditions

The programme documentation must clarify that the Diploma programme is a programme in
its own right and on which students may register, in terms of admission, programme
structure, and assessment regulations and award classification.

The programme documentation must state the modules/years on which the classifications
of both BSc and Diploma awards are based, and any weighting that years other than the
final year may carry.
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
Module descriptors for the internships in the first two years must be provided.
Recommendations
The Panel also recommends that OTC:
a)
consider extending the length of the internship on years one and two to six weeks and also
including an internship as part of the third year;
b)
expand, develop and formalise contacts with industry, through the establishment of an
Industry Advisory Board;
c)
prioritise provision of appropriate software for the research methods element of the BSc
programme, ie SPSS;
d)
offer students opportunities to continue with their languages studies in French and German
in the latter stages of the BSc programme, either through language optional modules or
through extracurricular activities;
e)
consider the DIT General Assessment Regulations and how they shall apply within the
programmes, in order to identify where it might be necessary and appropriate to seek
derogations;
f)
review module learning outcomes to ensure that the vocabulary used is appropriate to the
stage of the programme where the module is delivered;
g)
review module descriptors to ensure that there is consistency within the assessment
strategy as appropriate;
h)
place greater emphasis on digital marketing on the existing module Marketing Strategy for
Tourism and Hospitality and consider the development of an optional module in this area;
i)
review the 10 ECTS modules to ensure that the student workload and assessment
requirements equate to the ECTS allocation.
Other observations

The Panel notes that the English language level requirement for entry to the programme is
5.5 (IELTS) which is lower than the DIT norm of 6.0. However, the Panel considers that this
is appropriate as students continue with English language studies within years one and two
of the programmes.

The Panel acknowledges OTC’s commitment to recruiting appropriate academic staff for the
delivery of this Honours degree programme and to the enhancement of online resources to
support student learning, both of which, the Panel considers, fundamental to the delivery of
the honours degree programme.
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