Awards
Honours Bachelor Degree
Programme Code: TA_HHOTM_B
 
Mode of Delivery:Full Time
 
No. of Semesters:8
NFQ Level:8
Embedded Award:No
Department:Humanities
CAO Code:
  1. TA026
 

Programme Outcomes

On successful completion of this programme the learner will be able to :

PO1Knowledge - Breadth
 (a)Demonstrate an in depth knowledge and understanding of the theory concepts and methods pertaining to the international hospitality and tourism sector and related fields a. Strategic Hospitality and Tourism Management b. E Business c. Sustainable Tourism and Policy Planning d. Food and Drink Tourism e. Entrepreneurship and Innovation f. Corporate Social Responsibility g. Procurement h. Media Planning Demonstrate a comprehensive prospective and appreciation of hospitality and tourism and its important role internationally today Comprehend how the key players in the hospitality and tourism sector operate
PO2Knowledge - Kind
 (a)Demonstrate extensive up to date knowledge and understanding of a number of core areas of hospitality and tourism with the developed awareness of the business environment, social responsibilities and the need for adaptation, creativity and change Understand the relevance of traditional knowledge and skills and the interplay with new technologies
PO3Skill - Range
 (a)Demonstrate strategic expertise in hospitality and tourism management Demonstrate an ability to source contemporary relevant research, apply to a project and articulate responses to it Demonstrate a capacity to analyses, synthesise, summarise and critically judge information Demonstrate an ability to identify the merits of unfamiliar arguments and shortcomings of familiar arguments Develop a critical approach to understanding professional business ethics an corporate governance Critically analyse work and be able to formulate confident independent judgements based on research, analysis and criticism
PO4Skill - Selectivity
 (a)Demonstrate proficiency in observation, investigation and enquiry in relation to strategic management issues in the hospitality and tourism sector Engage and evaluate e business solutions in a contemporary hospitality and tourism sector Demonstrate understanding of the importance of sustainability in a hospitality and tourism context and contribute to policy discussion in this area Demonstrate an ability to understand the importance of food and drink tourism in the context of overall economic development in the national and international tourism sector Identify and critically analyse the important issues in relation to innovation and entrepreneurship Demonstrate an ability to produce work which is challenging within the contemporary subfield of hospitality and tourism through the application of process and methodologies
PO5Competence - Context
 (a)Apply resourcefulness and entrepreneurial skills to support both individual practice and the practice of others Interact with audiences, clients, markets, users and consumers Articulate and develop the relationship with audience, clients, markets and other users and consumers Articulate reasoned arguments through reflection, review and evaluation
PO6Competence - Role
 (a)Exercise some autonomy and develop god working practices Articulate ideas and information clearly, in visual, oral and written forms Present ideas and work to audiences in a range of situations Work independently and in a self directed manner Work in a multidisciplinary environment Conduct peer moderation, evaluation and collaboration Negotiate appropriate work methodologies and practices
PO7Competence - Learning to Learn
 (a)Acknowledge learning through successful and unsuccessful outcomes through work placement, dissertations and case studies Set goals, manage workloads and meet deadlines Work with and respond to personal strengths and needs Acknowledge learning through successful and unsuccessful outcomes Accommodate change and uncertainty Benefit from the critical judgement of others Negotiate and take responsibility for managing personal learning
PO8Competence - Insight
 (a)Demonstrate a capacity to be socially responsible and develop a sense of their own value system Have a conceptual awareness that will enable them to knowledgeably question existing precepts and evolve an individual approach to work based study and research Have a capacity to draw complex information together and assess implications of proposed solutions.
 

Semester Schedules

Stage 1 / Semester 1

Mandatory
Module Code Module Title
KITC H1001 Kitchen & Rest Operations 1
INFO H1024 Hospitality Information Systems 1
GAST H1005 Gastronomy
CSKD H1000 Critical Skills Development
HOSP H1001 Irish Hospitality & Tourism Studies
Elective
Module Code Module Title
TOUR H1004 Tourism and Hospitality Business Environment
FREN H1028 French 1
GERM H1021 German 1
SPAN H1013 Spanish 1

Stage 1 / Semester 2

Mandatory
Module Code Module Title
KITC H1002 Kitchen & Rest Operations 2
HOSP H1002 International Hospitality & Tourism Studies
ECON H1014 Economics 1
FROF H1001 Front Office & Accom Oper 1
INFO H1025 Hospitality Information Systems 2
Elective
Module Code Module Title
SPAN H1014 Spanish 2
GERM H1022 German 2
FREN H1029 French 2
EURO H1001 Europe in a Global Context
 

Stage 2 / Semester 1

Mandatory
Module Code Module Title
FROF_H2001 Front Office and Accommodation Operations 2
WINE H2003 Wine & Beverage Stud 1
FACC H2007 Financial Accounting 1
CULT H2004 Cultural, Leisure & Shopping Tourism
ECON H2009 Economics 2
Elective
Module Code Module Title
SPAN H2013 Spanish
INCC H2001 International Customer Care 1
FREN H2023 French 3
GERM H2016 German 3

Stage 2 / Semester 2

Mandatory
Module Code Module Title
WINE H2004 Wine & Beverage Studies 2
MKTG H2016 Marketing for Hospitality & Tourism
FACC H2008 Financial Accounting 2
HOSP H2001 Applied Principles of Hosp Mngt
LAWS H2019 Hospitality and Tourism Law
Elective
Module Code Module Title
INCC H2002 International Customer Care 2
FREN H2024 French 4
GERM H2017 German 4
SPAN H2012 Spanish
 

Stage 3 / Semester 1

Mandatory
Module Code Module Title
INTE H3001 Internship

Stage 3 / Semester 2

Mandatory
Module Code Module Title
BUSS H3015 Business, Sport & Event Tourism
HOSP H3001 Applied Hosp and Tour Research
MACC H3009 Management Accounting
MNGT H3028 Managing People in Hosp & Tour
SALE H3001 Sales & Mktg Hosp Tour
CRDD H3000 Creative Digital Design
 

Stage 4 / Semester 1

Mandatory
Module Code Module Title
FDTO H4001 Food & Drink Tourism
CORP H4002 Sustainability and CSR for the Hospitality and Tourism Sector
TOUR H4005 International Tourism Policy
ENTP H4001 Hospitality and Tourism Entrepreneurship
WEBD H4001 Content Management

Stage 4 / Semester 2

Mandatory
Module Code Module Title
PLAN H4002 Business Planning for Tourism and Hospitality
MNGT H4014 Tourism Futures & Strategy
MEDA H4006 Media Planning for Hospitality and Tourism
DGTS H4000 The Digital T Student