|
Programme Code
|
CR_OHMGT_8
|
Mode of Delivery
|
Full Time, ACCS
|
No. of Semesters
|
8
|
|
NFQ Level
|
8
|
Embedded Award
|
No
|
Programme Credits
|
240
|
| Next Review Date |
| Review Type |
Date |
| Programmatic Review |
01/10/2025 |
| Department |
TOURISM & HOSPITALITY
|
|
Field of Study
|
8110 - Hospitality
|
Programme Outcomes
|
#
|
PO Domains
|
Programme Learning Outcome
|
|
PO1
|
Knowledge - Breadth
|
A specialised knowledge of the theory, principles, concepts, methodologies, and practical applications associated with Food and Beverage, Accommodation, Front Office, Facilities management, Events, Operations management, Revenue management, Marketing, Accounting, Economics, Law, Management and Leadership, Human Resource Management, Entrepreneurship and Business Environment.
|
|
PO2
|
Knowledge - Kind
|
An ability to evaluate current theory and best practice in the fields of Hospitality Business Operations, Business Planning, Finance, the Management of People, Marketing, Revenue and Yield management, Accounting, Economics, Management, Human Resource Management, Entrepreneurship and Business Environment the application of research, exercising critical thinking and problem solving, thus being capable of meeting and exceeding strategic objectives of the business environment.
|
|
PO3
|
Skill - Range
|
The ability to discern and apply a wide range of techniques to the diverse disciplines within this course applicable to Hospitality Operations, finance, industry reports, business and entrepreneurship settings and related industry sectors. The skills to critically gather, utilise, review, and critically analyse relevant data to facilitate appropriate decision making in a business context.
|
|
PO4
|
Skill - Selectivity
|
The ability to analyse situations, solutions, and opportunities; apply theory and practical techniques to plan and apply effective decision making to the many aspects of the hospitality business based on sound evaluation of business intelligence to achieve appropriate standards of business performance.
|
|
PO5
|
Competence - Context
|
The capacity to employ analytical and problem-solving skills in a professional and ethical manner in a wide range of contexts, within the business domain.
|
|
PO6
|
Competence - Role
|
An ability to contribute positively, both autonomously and as a member of a team, and to work ethically and professionally with a capacity for leadership, integrity, and empathy while meeting objectives in given roles within the hospitality environment.
|
|
PO7
|
Competence - Learning to Learn
|
An ability to identify and address continuous learning requirements at a personal and professional level to update competencies and knowledge. Develop a reflective learning role in examining the effectiveness of organisational decisions, and consistently evaluate performance outcomes to achieve improved performance in hospitality business.
|
|
PO8
|
Competence - Insight
|
The ability to develop an appropriate standard of professional practice at an operational or management capacity. To interact and communicate with others in a manner which ethically promotes their own personal interests while encouraging others to succeed and operate to a high ethical and professional standard.
|
Year 1 / Semester 1
Year 1 / Semester 2
Year 2 / Semester 1
Year 2 / Semester 2
Year 3 / Semester 1
Year 3 / Semester 2
Year 4 / Semester 1
Year 4 Semester 1 Elective Regulation
Students who elect to take the module TOUR8017 in Semester 1, must also commit to taking the additional 10 credit module TOUR8003 in Semester 2.
Year 4 / Semester 2
Year 4 Semester 2 Elective Regulation
Students who elect to take the module TOUR8003 in Semester 2 are required to have taken the module TOUR8002 in Semester 1.
|
