Programme Specification and Curriculum Map for BA (Hons) Hospitality
Management & Tourism (Top-Up)
1. Programme title
International Tourism and Hospitality
Management (Top-Up)
2. Awarding institution
Middlesex University
3. Teaching institution
Middlesex University
4. Programme accredited by
none
5. Final qualification
BA (Hons)
6. Academic year
2010-11
7. Language of study
English
8. Mode of study
Full Time and Part Time
9. Criteria for admission to the Programme
Higher National Diploma in Hospitality Management or Travel and Tourism or Equivalent
with overall Merit
10. Aims of the programme
The programme aims to:
 Further develop the hospitality and tourism business knowledge and skills acquired
through previous study
 Apply relevant theory to develop students understanding and ability to solve complex
problems in the area of tourism management and hospitality strategy and the
business environment with specific reference to the service industry
 Enable students to critically assess and evaluate evidence from a wide range of
sources and to construct a sustained reasoned argument
 Make connections between theory and practice
BA (Hons) International Tourism and Hospitality Management (Top-up) 2010-2011
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11. Programme outcomes
A. Knowledge and understanding
On completion of this programme the
successful student will have:
1. A critical understanding of the
hospitality business environment
2. A knowledge of how contemporary
models of competitive analysis are
applied to the hospitality industry
3. A systematic understanding of how
planning and managing in Tourism
and Hospitality inter-relate with
strategic change
4. A critical understanding of the context
of the service sector
5. A critical understanding of key issues
in policy and planning in the
contemporary tourism industry
6. Specialist knowledge of issues relating
to the growth and development of the
Events industry
B. Cognitive (thinking) skills
On completion of this programme the
successful student will be able to:
1. demonstrate a capacity for critical
argument and evaluation;
2. synthesise the relationships between
different aspects of specialist
management functions in relation to
the general management of tourism
and hospitality operations;
3. relate issues of tourism policy to the
management of tourism at a number
of different levels;
4. apply the key concepts dealt with in
the academic and professional
literature;
5. learn independently and apply that
learning to real life examples;
6. evaluate theory and practice
Teaching/learning methods
Students gain knowledge and
understanding through  Tutor led sessions
 Formal lectures
 Reading around the subject
 Action research
 Group exercises
Assessment
Students’ knowledge and understanding is
assessed by 
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Action projects
Examinations
Assessed Case Studies
Portfolio’s of Evidence
Coursework
Teaching/learning methods
Students learn cognitive skills through –
 The use of case study material in
seminars
 Using academic and professional
literature to research solutions to real
life problems
 Workshops
 Group and individual work
Assessment
Students’ cognitive skills are assessed by:
 Seen and unseen examinations
 Portfolio’s of Evidence
 Action projects
 Oral presentations
 Written presentations
BA (Hons) International Tourism and Hospitality Management (Top-up) 2010-2011
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C. Practical skills
On completion of the programme the
successful student will be able to:
1. define problems in complex business
situations;
2. communicate and present and
argument both orally and in writing;
3. work with and manage a small team;
4. self appraise and critically reflect on
their own work ;
5. research materials for reports and
essays and apply that material
selectively in the development of a
reasoned argument
D.4. Graduate Skills
On completion of this programme the
successful student will be able to:
1. communicate and present an
argument both orally and in writing;
2. work as a member of a team;
3. manage time and work to deadlines;
4. use communication and information
technology in acquiring, analysing and
communicating information.
Teaching/learning methods
Students learn practical skills through –
 Workshops
 Case study work
 Group exercises in seminars
 Feedback from tutors and peers
Assessment
Students’ practical skills are assessed by:
 Assessed presentations and other
coursework
 Portfolio’s of Evidence
 Written and oral feedback from peers
and tutors
Teaching/learning methods
Students learn key skills through –
 Presenting information in class
 Group projects
 Deadlines for coursework
 Presenting written information
 Using ICT to research hospitality
business issues
Assessment
Students’ key skills are assessed by:  Written project work
 Assessed presentations
 Feedback from peers and tutor
12. Programme structure and requirements, levels, modules, credits and
qualifications
12. 1 Overall structure of the programme
(HND with Merit)
TOU3195
TOU3330
TOU3925
TOU3002
Award – BA (Hons) International Tourism and Hospitality Management (1 Year)
This is a top up programme intended to provide a bridge between the student’s work on
Higher National Diploma - or equivalent - and the tourism and hospitality profession at
graduate level. The BA programme is intended for students to take a broader view of both
their profession and the tourism and service industry.
This award consists of four distinct level three, year long modules, specially designed to
meet the needs of this particular student population. The programme consists of one level
three module examining the near and far environments through close study of hospitality
BA (Hons) International Tourism and Hospitality Management (Top-up) 2010-2011
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business strategy. A second module looks at marketing within Hospitality and Tourism
developing the students’ understanding of current trends and changing approaches to
marketing whilst a third module develops students’ knowledge and critical awareness of the
Events industry as one of the fastest growing sectors of the Tourism and Hospitality industry.
The fourth module analyses tourism policy from the local to the global level through a study
of key issues facing the tourism industry and relates policy to planning strategies in the
public sector. The focus in this module is on the global level and on comparative analysis of
national policy.
12.2 Levels and modules. This section should contain a more detailed description
level-by-level of the programme structure, modules and credits. All modules should
be categorised as compulsory or optional.
Level 3
PROGRESSION
COMPULSORY
OPTIONAL (N/A)
REQUIREMENTS
Students must take all of
the following:
TOU3195 – Strategic
Management in the
Hospitality Environment
TOU3330 – Hospitality
and Tourism Marketing
TOU3925 – Event
Management
TOU3002- Policy and
Planning in Tourism
12.3 Non-compensatable modules. Modules may additionally be designated noncompensatable.
Module level
Module code
3
TOU3195
3
TOU3330
3
TOU3925
3
TOU3002
13. A curriculum map relating learning outcomes to modules
See page 21.
14. Information about assessment regulations
University and school assessment regulations apply to this programme. There are no
exceptions to the regulations
15. Placement opportunities, requirements and support
n/a
16. Future careers
Evidence shows that students obtaining a degree qualification in tourism and hospitality
are in high demand, in what is a fast growing sector in this country and abroad. The
BA (Hons) International Tourism and Hospitality Management (Top-up) 2010-2011
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majority of students leaving this programme obtain either junior management positions
or places on management training schemes in the industry.
17. Particular support for learning (if applicable)
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English language and numeracy support
Information Learning Resource Service facilities
Information and library service workshops
Information technology workshops
Use of Management/Marketing and Human Resource Management Resource Based
Learning rooms
Programme and Module handbooks
Programme and Module Leaders
ModuleTutors
Induction and orientation programme
Student support, duty advisers, counsellors, careers service
Student email and internet access
18. JACS code (or other relevant coding
system)
19. Relevant QAA subject benchmark
group(s)
Hospitality, Leisure, Sport and Tourism
(2008)
20. Reference points
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QAA Guidelines for Programme Specifications
QAA Qualifications Framework
QAA Hospitality, Leisure Sport and Tourism Benchmarks
School Curriculum and Development Strategy
University and School, Teaching, Learning and Assessment Strategy
University Academic Regulations
Framework for Higher Education Qualifications (FHEQ) benchmark
21. Other information
Please note: this specification provides a concise summary of the main features of the
programme and the learning outcomes that a typical student might reasonably be
expected to achieve if s/he takes full advantage of the learning opportunities that are
provided. More detailed information can be found in the student programme handbook
and the University Regulations.
Please note programme specifications provide a concise summary of the main features of
the programme and the learning outcomes that a typical student might reasonably be
expected to achieve if s/he takes full advantage of the learning opportunities that are
provided. More detailed information about the programme can be found in the rest of your
programme handbook and the University Regulation.
BA (Hons) International Tourism and Hospitality Management (Top-up) 2010-2011
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