Module Database Search
| MODULE DESCRIPTOR | |||
|---|---|---|---|
| Module Title | |||
| Working In Hospitality Environments | |||
| Reference | CB1501 | Version | 2 |
| Created | February 2024 | SCQF Level | SCQF 7 |
| Approved | June 2018 | SCQF Points | 30 |
| Amended | April 2024 | ECTS Points | 15 |
| Aims of Module | |||
|---|---|---|---|
| None. | |||
| Learning Outcomes for Module | |
|---|---|
| On completion of this module, students are expected to be able to: | |
| 1 | Investigate and explain a range of appropriate workplace skills and tasks related to working in a hospitality environment. |
| 2 | Review and discuss practices and activities important in a hospitality working environment. |
| 3 | Demonstrate effective self-evaluation and reflection related to personal skill development. |
| Indicative Module Content |
|---|
| In this module students discuss a range of aspects related to working in the hospitality sector. Consider development of hospitality environments the roles, products and services involved. Development of evaluative and reflective skills and values. Students will be engaged with UNESCO’s Education for Sustainable Development Systems Thinking, Self-awareness and Collaborative Competencies, Critical Thinking Competencies, as they investigate complex systems, work with others to learn, practices and opinions, reflect on their own values and perceptions, and relate to the hospitality industry. |
| Module Delivery |
|---|
| Lectures. Tutorials. Workshop activities in the classroom and external hospitality environments and collaborating with hospitality professionals. |
| Indicative Student Workload | Full Time | Part Time |
|---|---|---|
| Contact Hours | 60 | N/A |
| Non-Contact Hours | 240 | N/A |
| Placement/Work-Based Learning Experience [Notional] Hours | N/A | N/A |
| TOTAL | 300 | N/A |
| Actual Placement hours for professional, statutory or regulatory body |
| ASSESSMENT PLAN | |||||
|---|---|---|---|---|---|
| If a major/minor model is used and box is ticked, % weightings below are indicative only. | |||||
| Component 1 | |||||
| Type: | Coursework | Weighting: | 100% | Outcomes Assessed: | 1, 2, 3 |
| Description: | Individual Portfolio Assessment | ||||
| MODULE PERFORMANCE DESCRIPTOR | |
|---|---|
| Explanatory Text | |
| The calculation of the overall grade for this module is based on 100% weighting of C1. An overall minimum grade D is required to pass the module. | |
| Module Grade | Minimum Requirements to achieve Module Grade: |
| A | The student needs to achieve an A in C1. |
| B | The student needs to achieve a B in C1. |
| C | The student needs to achieve a C in C1. |
| D | The student needs to achieve a D in C1. |
| E | The student needs to achieve an E in C1. |
| F | The student needs to achieve an F in C1. |
| NS | Non-submission of work by published deadline or non-attendance for examination |
| Module Requirements | |
|---|---|
| Prerequisites for Module | None. |
| Corequisites for module | None. |
| Precluded Modules | None. |
| INDICATIVE BIBLIOGRAPHY | |
|---|---|
| 1 | FOSKETT, D., PASKINS, P., RIPPINGTON, N. and PENNINGTON, A., 2016. Theory of catering. 13th ed. London: Hodder Education. |
| 2 | BODDY, D., 2014. Management: an introduction. 6th ed. Harlow: Pearson Education Limited. |
| 3 | WILLIAMS, K., WOOLLIAMS, M.and SPIRO, J., 2012. Reflective Writing. Basingstoke: Palgrave Macmillan |
| 4 | BROTHERTON, B., 2003. International Hospitality Industry. Oxford: Butterworth Heinemann. |