Hospitality Management (with International Placement) – BA (Hons)

This module aims to provide learners with the necessary knowledge, skills and competencies to prepare, cook, present and serve a range of dishes necessary to deliver a professional standard of food and beverage service in a range of restaurant operations.

This module aims to provide learners with the necessary knowledge, skills and competencies to prepare, cook, present and serve a range of dishes necessary to deliver a professional standard of food and beverage service in a range of restaurant operations. Learners will experience simulated time deadlines associated with a working kitchen and restaurant.

This module seeks to introduce the learner to sustainable and fair business structures and practices in the hospitality industry. It will further develop the skills and attributes necessary for creative, perceptive, collaborative and equitable leadership in an interconnected and diverse global business world.

This module aims to support learners in their transition to becoming independent learners in higher education by enabling them to develop a range of skills and strategies essential for success.

This module develops the learners’ knowledge, skills and competencies to deliver a quality beverage service to the highest standard in the Hospitality Industry.

This module is divided into three distinct components: Food Safety Management, Health & Safety Management and PHECC First Aid Course. This module will provide learners with detailed theoretical knowledge and practical engagement underpinning food safety and food safety management systems to become competent in and work to standards of best practice within the Food Service Environment.

This module introduces the learner to fundamental computer application skills required to work in a service-oriented business.

This module will introduce the theory and application of the control cycle, cost classification systems and accounting-based pricing methods in the context of hospitality and tourism.

This module focuses on providing the student with the necessary knowledge, skills and abilities in preparation for employment in the licensed trade sector, while keeping up with trends in an ever-changing international market.

The module aims to provide the learner with skills, knowledge and competencies required to work at an operational level within an accommodation department.

This module aims to enable students to recognise the elements required for the safe operations and management of a wet facility environment (swimming/spa pools). Students will explore a wide variety of pool types, features and activities and experience pool water testing.

The module introduces the learner to the concept of digital citizenship. Learners will explore, using practical interactive exercises, their own digital identity and create a reputable online presence using contemporary web authoring tools (Wix or WordPress).

The aim of this module is to develop learners’ proficiency in the supervisory functions and competencies required in various culinary and restaurant operations.

This module will introduce students to modern gastronomy and explore the key issues shaping the Irish food and beverage sectors.

This module seeks to introduce the learner to the leisure lifestyle factors that determine health and to highlight the contribution of the hospitality leisure industry to equitable global wellbeing. It will further develop the skills and attributes necessary for sustainable, creative and evolving Leisure Lifestyle leadership within the hospitality industry.

This module will serve as a framework in which learners can acquire the skills, knowledge and understanding necessary to be competent in and to assure the provision of safe food whilst also promoting shared responsibility for the production, supply and consumption of nutritious food.

This module builds on hospitality cost control in year 1 and presents the accounting cycle and related theory in the context of tourism and hospitality.

This module examines and applies management techniques to rooms by building on the learners’ existing knowledge and providing the learner with the opportunity to integrate theoretical concepts, adopting an analytical approach, with their personal experiences of the industry.

This module aims to develop learners’ proficiency in the managerial functions and competencies required in various culinary and restaurant operations.

Building on the learners’ prior experience of accounting, this module introduces and develops an understanding of the nature, function and application of management accounting to tourism and hospitality.

This module seeks to introduce the learner to the factors that determine wellness and to highlight the role of hospitality wellness and spa on the healthcare ecosystem.

This module aims to introduce the learner to the principles, concepts and language of marketing in the context of the international hospitality business sector. Learners will explore hospitality marketing trends and digital opportunities within a wider societal context.

This module aims to provide learners with a comprehensive knowledge of the function and scope of talent management and its role in driving the success of the organisation, with particular reference to the international hospitality industry.

The module aims to introduce the key principles of tourism and to engage the students in the practical application of tourism theory within the various forms of tourism, e.g. food, sport, cultural, wellness, creative, at local, regional, national and international levels, sustainably and competitively.

This module seeks to introduce the learner to the contribution of the hospitality and tourism industry to the global movement for sustainable environmental development.

This module aims to examine and apply management techniques to hospitality event management. Learners will build on their existing knowledge with the opportunity to integrate theoretical concepts, applying an analytical approach while combining their professional experiences in the hospitality industry.

The module will introduce the learner to the nature, function and application of revenue management in the context of hospitality and tourism. It aims to cultivate the knowledge, skills and competencies required to apply revenue management concepts and practices to the hospitality and tourism businesses.

Digital Transformation (DX) provides the learner with the platform to investigate how advancements in digital technologies (cloud computing, the Internet of Things (IoT), artificial intelligence, blockchain technologies and others) are disrupting organisations and professions in the service business sector. The module investigates how service businesses leverage digital technologies for efficiency, customer service, adaptability and agility.

Students complete an overseas work placement in Semester 2 of Year 3. This placement opportunity will open various exciting career opportunities for you, in Ireland and abroad.

The Research Methods Proposal module aims to help students to develop an understanding of the research process and to execute business research tasks. It enables students to conduct research independently and also provides them with the knowledge, skills and understanding required to develop their proposal for their research project.

This module is designed to enhance the students’ capacity to critically evaluate the theory of strategic management and the challenges facing senior management in formulating sustainable strategy. The nature and complexity of the micro and macro contemporary business environments will provide the backdrop for the development of students analytical skills.

This module aims to provide learners with the capacity to appreciate the strategic role of marketing in organisations and to proficiently execute a range of marketing activities. The module will explore contemporary marketing trends, sustainable competitive positioning, brand strategy, marketing communications, sales and international marketing opportunities.

This module aims to develop an ability to analyse, interpret and manipulate data in pursuit of solutions to complex business problems. It will present concepts, theories, and practices associated with the financial function in diverse hospitality, tourism and sport organisations. The module will explore budgeting, performance and investment appraisal techniques, working capital management, financing options and integrating finance with other core managerial disciplines for organisational success.

This module aims to further develop the student’s knowledge and skills necessary to design and conduct research. The module further seeks to inform students of the application of research methodology to the critical analysis and understanding of good research practices. Students will apply their knowledge of the research methodology and practice to their final-year research project.

This module is designed to develop the students’ capability to lead strategic change and consider the factors that effect the strategic decision-making process for a business or organisation. Students will gain an understanding of how to identify, analyse and respond to barriers and enablers of strategy implementation including change management.

The aim of this module is to equip the student with an ability to analyse tourism policy and planning at regional, national and international levels. The student is given the opportunity to critically evaluate the day-to-day and emerging issues in tourism and sport tourism industries.

The aim of this module is to provide learners with a platform to explore the digital tourism landscape, the digital tourist, digital disruption, and digital business transformation in a tourism and hospitality context. The importance of leveraging data, applying data analytics in decision-making, and investigating the interrelated components necessary for the creation of a strategic analytic culture in hotel businesses is central to the module.