Diploma in IHTM: An Introduction
Ioannis Evagelou, 18 August 2015
Validated by Manchester
Metropolitan University, UK.
Programme Objective
The objective of the Diploma Programme is to develop
students' professional understanding of how hospitality and
tourism organisations integrate business functions and focuses
on specific departmental responsibilities (housekeeping and
facilities
management)
management
skills
as
well
(accounting,
as
cross-functional
financial
marketing and sales, and the uses of e-commerce).
management,
Teaching Term Dates
• Term C Week 0 – Monday 17th August 2015
• Term C Exam Week – Monday 26th – Wednesday 28th October
2015
• Term D Week 0 - Monday 9th November 2015
• Christmas Break - Saturday 19th until Sunday 27th December
2015
• Term D Exam Week - Monday 25th – Wednesday 27th January
2015
Your Programme Units per Academic Term
Diploma in International Hotel and Tourism Management
Academic Term
Personal & Professional Development (PPD) 1(10)
C
Hotel Facilities and Operations (20)
C
Marketing and Consumer Behaviour (10)
C
Food Service Concepts (15)
C&D
Food Production (15)
C&D
Restaurant Management & Control (20)
D
Hospitality Accounting 1 (20)
D
The Business of Tourism 10)
D
Who is teaching what?
Diploma in International Hotel and Tourism Management
Unit Lecturer
Personal & Professional Development (PPD) 1(10)
Arnaud Frapin
Hotel Facilities and Operations (20)
Dominique Stamm
Marketing and Consumer Behaviour (10)
Ioannis Evagelou
Food Service Concepts (15)
Ariane Haglage
Food Production (15)
Anthony Caine
Restaurant Management & Control (20)
Anthimos Georgiou
Hospitality Accounting 1 (20)
Matthias Pfeiffer
The Business of Tourism 10)
Arnaud Frapin
Undergraduate Programme Leader & Deputy Dean: Mr Gareth Currie
How to calculate and predict your Final Mark
Diploma in IHTM Final Mark Predictor
Undergraduate Unit Mark Bands & Grades
DESCRIPTOR
GRADE
MARK BAND
Excellent
A
70%+
Good Pass
B
60%-69%
Clear Pass
C
50%-59%
Pass
D
40%-49%
Fail
F
Weighting Final Mark
Weighted
Final Mark
Units
Credits
Personal and Professional Development 1
Hotel Facilities and Operations
Marketing and Consumer Behaviour
Food Service Concepts
Food Production
10
20
10
15
15
1
2
1
1.5
1.5
65
70
60
70
62
65
140
60
105
93
Restaurant Management & Control
Hospitality Accounting
The Business of Tourism
20
20
10
2
2
1
64
58
54
128
116
54
Total
120
12
761
Less than 40%
Predicted Overall Academic Average
63.416667
1st Class Honours Degree
70%+
Second Class Uper Division (2:1)
60% - 69%
Second Class Lower Division (2:2)
50% - 59%
Third Class
40% - 49%
Fail
<40%
%
Unit handouts
• Class content
• Pre-class reading
• Reading list
• Unit learning outcomes
• Lecturer and contact
• Assessment, submission and weighting
• Credits and marks (merit and distinction)
Time management
• Plan your time proactively
• Prepare properly for class
• Pre-class reading
Core Textbooks
• Core textbooks for all units are provided
• You will be notified to visit the library so as to get your
textbooks
• From 2015C, core textbooks are given to you on a loan
basis and need to be returned when the term ends
• You have the option to buy any core textbooks you want to
keep after your studies
• Since around 80% of IMI students throw away their
textbooks after the end of their studies, we are now heavily
investing on library resources, electronic journals, learning
materials and a new electronic library system.
• We also do charity and donate textbooks to Indonesia!
Marketing and Consumer Behaviour:
Brief Summary
The unit introduces the students
to basic marketing concepts.
It
develops
into
consumer
behaviour to enable the students
to understand key processes in
hospitality decision-making.
Marketing and Consumer Behaviour:
Learning Outcomes
On successful completion of this unit you
will be able to:
1. Explain marketing concepts in the
context of consumer behaviour;
2. Assess the impacts of new technologies
on consumer purchasing decisions;
Marketing and Consumer Behaviour:
Assessment
Element
Type
Weighting
1
Individual essay
100%
Learning outcomes
assessed
1 and 2
Assessment: Essay (100%) 2000 words
An individual essay that will require students to demonstrate
understanding of consumer behaviour as impacted upon by
marketing and new technologies (Assessing Learning
Outcomes 1 and 2).
Formative assessment will require students to give a
presentation in groups that demonstrates the impact of a
new technology on consumer purchasing behaviour within
the hospitality industry. The unit leader and peers will
provide verbal comments on the presentation.
Core academic skills
• Document on Moodle
• Contact your lecturer if you have questions
• Library
• Plagiarism
• Read the feedback from lecturers and apply to future
submission
Basic Guide to Core Academic Skills 2015
Essential information on how to:
• Write effectively in your own words
• Write an essay
• Write a report
• Avoid plagiarism
• Submit assessment, get feedback and how your work is
being assessed
• Reference appropriately
• Work in groups
• Make oral presentations
WHERE CAN I FIND IT? ON MOODLE: ACADEMIC INFORMATION, TOPIC 2
Finally, do not forget that…