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International Hospitality and Hotel Management

BSc (Hons)

UCAS code: N850

Start dates: September 2023

Full time: 3 Years, or 4 if a work placement is chosen

Part time: Up to 8 years

Location: Headington, Distance learning

Department(s): Oxford Brookes Business School

Overview

Master the skills to manage international hotels and leading hospitality companies with our BSc (Hons) International Hospitality and Hotel Management. The programme is designed to equip you with theoretical knowledge and practical skills that can be applied in a range of sectors within or closely linked with the hospitality and hotel industry such as:

  • lodging
  • hotels and restaurants
  • food and beverage
  • resorts
  • airlines and cruise lines
  • travel and tourism
  • recreation
  • meetings and events.

The programme offers a comprehensive overview of the composition, scale and scope of the industry and captures the key trends that transform the industry today. For example, from a greater emphasis on sustainability and responsible management to social equity and from investing digital innovations to encouraging entrepreneurship.

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Why Oxford Brookes University?

  • Free language courses

    Free language courses are available to full-time undergraduate and postgraduate students on many of our courses, and can be taken as a credit on some courses.

  • Study Abroad

    You may be able to go on a European or international study exchange while you are at Brookes. Most exchanges take place in the second year. Although we will help as much as we can with your plans, ultimately you are responsible for organising and funding this study abroad.

Course Details

Course Structure

This programme has been designed to provide a coherent and coordinated approach to progressive achievement of the graduate attributes that are necessary for a career in hospitality and hotel management and for postgraduate study. Hospitality and hotel management is core across the programme with subject specific modules being offered at levels 4, 5 and 6.

Students studying

Learning and Teaching

With a strong vocational focus the programme incorporates live projects and practitioner involvement in the delivery and assessment of the modules. There is a mix of academic and practitioner input into teaching, assessment and feedback where possible.

Practitioner involvement may work on a number of levels, through guest speakers, input into assessment task design, and assessing and feeding back to students on their problem-solving approaches and the practical viability of the solutions they devise.

Assessment

Assessment tasks take a variety of forms, reflecting students’ varied learning styles, the programme’s learning outcomes, and the demands of an enquiry-based learning approach, including:

  • individual and group assignments
  • case studies
  • essays
  • reports
  • presentations
  • participation in product design
  • and occasionally, time-restricted assessments.

The need for formative assessment early on in the programme of study, and, indeed throughout the programme is recognised fully, together with the value of feed forward opportunities provided by the programme structure. Face-to-face feedback is used to supplement written feedback on at least one module at each level.

Study modules

Year 1

Compulsory modules

Building Professional and Academic Skills for Success

This module will provide you with effective personal and professional skills on which to base your academic study and professional careers in the tourism, hospitality and events industries and is an integral element of the transition to University learning. You will be learning the rules of academic study, acquiring and developing skills to support both your academic and professional career.

Delivering Experiences of Tourism, Hospitality and Events

This module introduces you to the practical aspects of designing and delivering live experiences and there is a focus on developing understanding of the links between strategy, decisions and outcomes for an experience and its stakeholders.

Developing and Planning Experiences

This module introduces you to the theoretical and contextual aspects of developing and planning memorable experiences, preparing you to organise your first experience industry products. The module also gives you the opportunity to explore planning for sustainable and responsible practice.

Global Industry Contexts in Tourism, Hospitality and Events

This module aims to introduce you to the context within which the highly dynamic international tourism, hospitality and events industries operate. This includes a comprehensive overview of  the composition, scale and scope of the industry. Historic, current and anticipated trends, developments and challenges will be examined, not the least in the light of the UN principles of sustainable development.

Management in International Tourism, Hospitality & Events

Every aspect of the business such as management, marketing and finance is based on key techniques. In this module we will introduce these to you with a specific focus on the business realities in tourism, hospitality and events. The techniques from the basic building blocks of academic knowledge are essential to the student experience.

The Experience Economy

The experience economy, comprising the tourism, hospitality and events industries, has significant positive and negative effects on places. This module introduces the Experience Economy via a set of in-depth case studies, focusing on specific places. In each case study you will be introduced to a specific Experience Economy example, including at least one international event, one tourism destination and one hospitality industry case. The module will include short field trips and site visits, some virtual, including at least one aspect of Oxford’s significant visitor economy, and one international case.

Optional modules

Creativity for Marketing

The aim of this module is to introduce you to the concept of creativity and its role within a marketing context. You will explore creativity in general terms and how it manifests within marketing practice. You will also have an opportunity to develop your own creativity skills in relation to a range of marketing scenarios and audiences.

Digital Technology and Maths for Business

The module introduces foundations of business information management to understand the potential of digital technologies. You will gain essential numerical, modelling and IT-skills, and will learn to manipulate data in order to create meaningful and user-friendly management information. These skills are taught in a business and problem-oriented way, using simplified business problems, combining several skills for each problem. 

Global Business Communications

This module aims to equip you with the skills needed to communicate effectively as a manager in a global environment, highlighting the importance of intercultural exchange as central to modern business and organisational practice. The module is an introduction to the use of oral and written communication in an international context using a variety of supporting technologies and formats.

Work, Employment and Globalisation

The module investigates contemporary issues about work, employment and global labour markets, including the changing nature and organisation of work, inequalities at work, migration and labour mobility, identity at work, and the digital economy. These issues are examined from multiple levels (including institutional, organisational and individual) and theoretical perspectives.

Year 2

Compulsory modules

Hospitality Experiences

In this module you will learn all that is needed to create a hospitality experience, with a specific focus on experiential learning. The first part of the module will involve the planning and preparation of a hospitality event.

Managing People

This module builds upon tools, techniques and knowledge gained through first year professional development and management modules, and aims to further develop and prepare you as a future manager, responsible for people in your work teams.

Marketing and Digital Transformations

This module introduces you to the core principles of marketing within the current digital environment. It is designed to help you develop an understanding of the current changes in digital marketplaces and the need to adapt Tourism, Hospitality and Events products and services for those markets.

Methods of Research in Tourism, Hospitality and Events

This module will train you in critical research methods, used in the industry to provide the foundations for evidence based decision making. It covers qualitative and quantitative methods, as well as the background knowledge that underpins research efforts.

Placement Search and Preparation (Compulsory for sandwich mode)

This module provides you with practical guidance and support as you undertake a placement search, and helps prepare you for the placement experience and its related assessment requirements. It integrates with other employability related learning experiences, including co-curricular activities, which you may be undertaking.

Professional Skills and Preparing for Employability

This module builds on the professional skills from the first year module Professional and Academic Skills to prepareyou for employment. It allows you to reflect on your experience and become increasingly self-aware about the skills necessary to gain employment in the tourism, hospitality and events management industry as you work through your live projects. 

Revenue Management and Financial Essentials

Managing revenue effectively is of ultimate importance to maximising value and profit for the Hospitality, Tourism and Event industry. Management of revenue involves a co-ordinated application of a range of financial, operational and marketing skills, ranging from price determination, demand forecasting, customer value perception, inventory control to channel distribution management. This module covers all these topics and offers a holistic insight into Revenue Management from a combined financial and customer-centric approach.

Optional modules

Business Strategy for Competitive Advantage

In this module you will develop knowledge and critical understanding of the classical principles of business strategy through exploring the question 'How should organisations compete to achieve sustainable, competitive advantage in today's global business environment?’ In answering this question, the potential of an organisation to create value through effective exploitation and development of internal resources and capabilities is examined using well-established analytical tools, along with the links between the organisation and the external environment within which it operates.

Creativity and Innovation

This module aims to provide the underpinning theory, concepts and some basic skills to understand and engage in the processes of creativity and innovation. It uses a holistic approach to look at this subject from a variety of angles such as from an academic perspective, an organisational perspective, a management consultancy perspective, and an entrepreneurial perspective.

Environmentally Sustainable Business

This module seeks to equip you with the skills needed to respond to the environmental sustainability challenges facing society and businesses. As such, it is an exemplar of the School’s commitment to the United Nations Principles for Responsible Management. The module discusses key environmental issues such as global warming, pollution, biodiversity loss and freshwater depletion and the role of business in causing as well as responding to such issues. 

Independent Study in Business

This module provides an opportunity for independent study on an approved topic, that relates to your programme learning outcomes and which is conducted under supervision.

Tourist Behaviour

This module explores and critically analyses theories and models and frameworks of tourist behaviour drawn from a range of social science disciplines such as anthropology, sociology, psychology, geography and politics. 

Wedding Planning and Celebratory Events

This module considers the socio-cultural origins and place in society of a range of celebratory events including weddings, anniversaries and celebrations of birth and death. The role of celebratory events in society and their dynamic nature is studied. You will have the opportunity to critically review the religious, ethnic and social associations of such events in various settings and consider and apply the key practical and creative requirements of designing and staging such events. 

Year 3 (optional placement year)

Optional modules

Supervised Work Experience

This module helps you to develop the competencies required by graduate employers. You'll undertake a placement in a hospitality, tourism, and events organisation to give a significant length of time to experience the realities of work. 

Year 4 (or year 3 if no placement)

Compulsory modules

Consultancy, Study Project or Dissertation

The module offers you the opportunity to engage in a concentrated piece of work. You will use the skills acquired in your previous studies to apply in a set of options for research both more abstract and applied, and include the option to do a consultancy project.

Leadership & Professional Development in Tourism & Hospitality

This final year module builds on the level 4 and level 5 engagement to support the development of leadership skills to prepare you for the world of work and continuing professional development. You'll focus on developing professional contacts and preparing a range of media to present to potential employers and professional network contacts. 

Optimising Hospitality Operations

This module provides you with fundamental techniques and tools to analyse and improve operational capabilities of hospitality organisations. You will analyse commonly occurring application problems such as hotel/restaurant inventory control, facility layout and workflow problems, process and bottleneck analysis, optimisation models that support hospitality procurement and purchasing functions, labour productivity analysis and regulating waiting times.

Optional modules

Business Analytics for Hospitality & Tourism

This module enables you to understand the content, importance and relevance of business analytics and data visualisation in business decision-making with a focus on the hospitality and tourism industry. It will provide the key concepts, knowledge and methods combined with extensive opportunities to develop hands-on skills for applying business analytics and data visualisation to managerial decision-making. 

Business Ethics

In a world facing social and environmental challenges this module aims to develop your capacity of to 

  • make ethically defensible decisions as members of business organisations and of society in general
  • understand, analyse and evaluate the ethical propositions of others
  • evaluate the ethics of different systemic models of production, distribution and exchange.
     

Contemporary Consumer Behaviour

This module examines decision-making processes, consumption or product usage and post consumption behaviours. The module is important because the actions of consumers lie at the heart of modern marketing theory and practice.

Contemporary Issues In HRM

This module enables you to review and develop your disciplinary knowledge and research skills within a contemporary global context. You'll enhance your critical skills by reading and reflecting on contemporary issues in human resource management through research papers, contemporary cases and other selected topical sources. 

Entrepreneurship and Creativity Enterprise in Hospitality & Tourism

During the module, you will learn about what is involved in being a successful entrepreneur in the Hospitality and Tourism industry sectors and learn techniques to foster creativity and innovation. The module looks at the wider notion of enterprise, beyond a narrow focus on new venture creation. 

Financial Decision Making for Hospitality & Tourism

In this module you will analyse and interpret the Annual Report and Accounts of a publically listed Hospitality or Tourism business. You'll also explore how the assets of a hospitality and tourism organisation are effectively managed on behalf of internal and external stakeholders and key techniques of financial decision-making for hospitality and tourism organisations.

Food, Drink and Culture

In this module you will explore complex relationships between food and drink, individuals and societies. You will analyse a variety of factors that shape these relationships and examine their consequences for health, the environment, the distinctiveness of cultures, and the cohesiveness of communities. 

Independent Study (S1 or S2)

This module provides an opportunity for independent study on an approved topic, that relates to your programme learning outcomes and which is conducted under supervision.

International Business Strategies in Hospitality & Tourism

This module will explore factors affecting the decisions related to the international business strategies of hospitality and tourism organisations. You will learn methods to evaluate various international expansion modes considering the political, economic and socio-cultural environments of potential destinations. 

Perspectives on International Management

This module provides opportunities for developing your competency of managing in a cross-cultural environment. Key aspects of management will be analysed and discussed within the context of academic thinking and illustrated by case studies of contemporary organisational practice. The module focuses on theoretical concepts related to management as well as their practical application. 

Tourism Impact Analysis

This module provides insight into a range of impacts associated with tourism and tourists on the environment, economy and society. This includes the study of overtourism and the negative effects it can have on environments and communities. 

Please note: As our courses are reviewed regularly as part of our quality assurance framework, the modules you can choose from may vary from that shown here. The structure of the course may also mean some modules are not available to you.

Careers

Graduates can pursue a number of exciting roles in the International Hospitality and Hotel Management industry.

  • Hospitality Employer Graduate Schemes
  • Food and Beverage Management Trainee
  • Hotel Manager
  • Events Manager
  • Catering Manager

Further study options include:

Entry requirements

Wherever possible we make our conditional offers using the UCAS Tariff. The combination of A-level grades listed here would be just one way of achieving the UCAS Tariff points for this course.

Standard offer

UCAS Tariff Points: 104

A Level: BCC

IB Points: 29

BTEC: DMM

Further offer details

International qualifications and equivalences

Tuition fees

Please see the fees note
2023 / 24
Home (UK) full time
£9,250

Home (UK) part time
£1,155 per single module

Home (UK) sandwich (placement)
£1,500

Home (UK) distance learning
£1,155 per single module

International full time
£15,500

International sandwich (placement)
£1,500

International distance learning
£1,940 per single module

Questions about fees?

Contact Student Finance on:

Tuition fees

2023 / 24
Home (UK) full time
£9,250

Home (UK) part time
£1,155 per single module

Home (UK) sandwich (placement)
£1,500

Home (UK) distance learning
£1,155 per single module

International full time
£15,500

International sandwich (placement)
£1,500

International distance learning
£1,940 per single module

Questions about fees?

Contact Student Finance on:

+44 (0)1865 483088

financefees@brookes.ac.uk

Please note tuition fees for Home students may increase in subsequent years both for new and continuing students in line with an inflationary amount determined by government. Tuition fees for International students may increase in subsequent years both for new and continuing students.

Oxford Brookes University intends to maintain its fees for new and returning Home students at the maximum permitted level.

Additional costs

Please be aware that some courses will involve some additional costs that are not covered by your fees. Specific additional costs for this course are detailed below.

Programme Changes:

On rare occasions we may need to make changes to our course programmes after they have been published on the website.

For more information, please visit our Changes to programmes page.

Note:

The published course and module descriptions were accurate when first published and remain the basis of the course, but the University has had to modify some course and module content in response to government restrictions and social distancing requirements