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The purpose of this module is to assist you in developing your capacity for learning and academic practices whilst studying and throughout the rest of your future careers. It will also assist in developing evaluative skills relating to your past, present and future activity at work. The module will enable you to develop a knowledge and understanding of a range of academic practices and how to utilise these with regards to your studies and your future careers.

The purpose of this module is to introduce specialist management functions and the operations associated with them in the delivery of the hospitality service. This also includes an awareness of the business environment (internal and external), people (the workforce) and customers (the guest), therefore building on the Hospitality Management: Theories in Practice module.

The purpose of this module is to introduce you to traditional management theories and new management practices in the 21^st century, drawn from a range of disciplines, that can be applied to managing hospitality businesses. In doing so considering the nature of the hospitality industry from a range of cultural and social management perspectives that takes into consideration the customer, employee, manager, and service in the delivery of hospitality operations.

This module aims to examine core principles and practices of marketing and communications, as applied to the contemporary hospitality industry. In this module you will learn theoretical and practical applications of marketing and communication techniques that will broaden your understanding of the theory and application of tools such as advertising, media, and public relations.

The aim of this module is to develop your approach and understanding of the role and responsibilities of the food and beverage manager and the various operations to be managed. This includes responsibility for the oversight of the food and beverage operation from staff management and organisation, sourcing and purchase of raw materials, management of cost control systems and staging of the consumer experience.

The purpose of this module is to critically interpret food and society from the discipline of anthropology that combines both cultural and social forms of anthropological insights. This includes a focus on the influence, importance, and impacts of food in society within a hospitality context. You are encouraged to make connections between different aspects of food and hospitality and how it is practiced, consumed and represented in different places and spaces across the globe.

The purpose of this module is for you to inspect current situations and propose future directions for the hospitality sector / sub-sector that you work in (or may work in in the future). You will be introduced to contemporary issues and understand the factors that influence them and also note imminent matters to ensure business operations allow service standards and resources to be maintained.

The aims of this module are to understand the principal types of accounting structure including for profit, not-for-profit, sole proprietorship, partnerships, and limited companies, understand the relevance of financial reports and analysis and enable you to use financial information to make strategic, technical, and operational business decisions in the hospitality industry.

The purpose of the module is to develop a deeper understanding of events management and the day-to-day considerations of event mangers in planning and running events successfully. You will examine how the project manager fits into the event management structure and several project management techniques will be examined and then applied to event management experience.

The purpose of this module is to develop an understanding of the principles, processes, practices, and policies associated with sustainable development relating to sustainable development of hospitality businesses and their associated functions, operations, and services. You will be able to position the application and concept of sustainability within your current hospitality business and devise innovative solutions that take into consider the UN 2030 Sustainable Development Goals.