BA (Hons) International Hospitality Management

This programme encompasses a range of core and optional modules, which will develop the skills you need for specialist roles within the Tourism, Hospitality and Events (THE) industries, particularly hospitality.


This programme is designed to provide graduates with the range of skills and knowledge required for management positions in one of the largest employment sectors both globally and in Singapore.

The skills acquired enable graduates to develop into senior managers in a relatively short period of time in a wide range of areas including employment in hotels, restaurants, clubs, bars, licensed retail management, conference and event management, personnel and marketing within hospitality; plus hospitality sections within the armed services, contract, health service and welfare catering.

Course Content

Year 1

Students follow 120 credits of core modules

Core Modules

Hospitality in Practice

  • Effective health and safety procedures, food, personal, area and equipment including the importance of effective cleaning schedules
  • Preparation, production and service skills in commercial kitchen.
  • Food and beverage service skills in a commercial restaurant. A range of service styles including bar and table service.
  • Front Office procedures and documentation; including guest cycle; guest registration/check in, billing and check out.
  • Cleaning programme aims, methods, frequencies and standards.
  • Customer care and application of customer service skills. Dealing with complaints. Interpersonal skills and the impact of staff upon the hospitality experience.

International Hospitality Operations

  • Purchasing, ordering, requisitioning and storage of food, menu engineering, stock control.
  • Service supervising, planning an international themed event, menu planning, team work.
  • Yield Management techniques, Performance Indicators and Forecasting and its impact on strategic decision making
    Planned, preventative and appropriate maintenance of hospitality premises
  • Perceptions and styles. Cultural impacts of food production and food and beverage service.

Principles of Hospitality

  • A historical perspective on the evolution of hospitality and current position of the hospitality industry
  • Sectorisation and definitions of the hospitality industry, it’s development and integration and co-reliance
  • Macro external environmental impacts and influences on the hospitality operation
  • Customer motivations and consumer behaviours in differing hospitality social settings
  • Purchasing practices, ethical practices and approaches, costing and control mechanisms, delivery and distribution

Business Applications

  • Spreadsheet theory and terminology
  • Graphical representation of data
  • The use of word processing software to produce integrated reports
  • The theory and practice of creating presentations using standard software
  • Document management and distribution
  • The theory, terminology, and practice of creating simple databases

Finance for Managers

  • The Users of Financial Statements and the forms of business structures
  • The Companies Act 2006 and the role of the Institute of Singapore Chartered Accountants (ISCA) and Singapore accountancy Commission and ACRA. (Accounting standards)
  • Preparation of profit/revenue statements and balance sheets
  • Sources and uses of funds in the context of different types of business organisation
  • Profit measurement and  use of primary accounting ratios to measure profitability, performance, liquidity and solvency
  • Costs and costing, cost classification and cost  behaviour;
  • Using marginal costing for decision making on maximising returns;
  • Using break-even analysis to evaluate business opportunities;
  • Using costs to price products and services and the effect of the market and price elasticity of demand on pricing decisions; and Management of working capital.

Managing People and Organisations

  • The nature of the relationship of people within the structure of an organisation and their influence on organisational performance.
  • The needs and desire of people at work, their personality and perceptions along with processes involved in identifying and modifying motivation intrinsically and extrinsically.
  • The main professional specialist areas of the HR function with regard to people resourcing; employee relations; performance management and rewards; learning and development, and organisational design and development.
  • The process of communication and language, how communication flows, through what channels and how language can cause barriers within organisations
  • Formal and informal groups, how they develop and their impact upon the organisation.
  • Different theories of management, the qualities of effective leaders and their impact on employee performance at work
  • The recognition of the importance of organizational culture, external climate, employee commitment, management of conflict and change.
  • This module will be taught through a variety of teaching and learning strategies, but it will involve active student involvement through class based discussions and group exercises
  • How the theory taught can be applied in practical situations within a variety of situations

Personal Development Planning

  • Expectations of studying in higher education
  • Time management
  • Feedback and reflection as tools for improvement Researching and communicating Ideas
  • Appropriate sources of information
  • Referencing and academic honesty
  • Structuring an argument
  • Styles and formats of academic and reflective writing
  • CV building
  • Self assessment of career motivations, interests and personality factors
  • Transferable skills assessment and development planning
  • Career specific skills assessment  and development planning
  • Research of career pathways
  • Planning for work experience

Year 2

Students follow 120 credits of core modules

Core Modules

Integrated Project

  • Operational practices, procedures and initiatives considered and undertaken in the Hospitality, Tourism or Leisure industries including problems that arise as a result of direct and indirect influences
  • Entrepreneurial initiatives considered by small, medium and large enterprises
  • Business factors which influence operational management decisions including issues relating to marketing, financial demands, the management of personnel and where appropriate facilities and legislation.
  • Individual and team development incorporating transferable and organisational skills
  • Formal presentations of findings and recommendations including oral, visual and written formats
  • Contextualising the research process, including strategies for data collection, analysis and evaluation

Global Hospitality Management Today

  • Environment influences on management decisions and styles within the hospitality industry.
  • Total Quality Management. Technology and the changing the face of hospitality in rooms’ & food & beverage management systems. Sales, purchasing, negotiating techniques.
  • Consumer behaviour, buying patterns, psychology of food choice & dietary requirements.
  • Underlying theories that influences the way we operate hospitality outlets, focusing on facilities management, provision of food & beverage services and supply chain management.
  • The creative use of space and innovate designs and techniques. Logistics in both purchasing, design and acquisitions.
  • Ownership patterns, business start up, partnerships, franchising and multi-function venues.


  • External context: demographical, social, technological and environmental changes and the nature of work;
  • globalisation and markets; international factors; Singapore & Asian policy and legislation; stakeholders and customers;
  • Models, theories and concepts of HRM;
  • Role of HR and the main functions and specialist areas of HR (e.g. people resourcing, employee relations;
  • performance management and rewards; and learning and development;) role of HR in management structure;
  • role of HR in ethics, governance and accountability; problem solving and practical implications.

Marketing for THE

  • The nature of marketing and the theory and application of the marketing concept within tourism, hospitality and events
  • Role and significance of marketing within the tourism, hospitality and events business environments
  • Consumer orientation and customer behaviours, the decision-making process, buying situations
  • Concept of segmentation, differences between B2B and consumer marketing, benefits of segmentation, dangers of segmentation
  • Market segmentation, targeting, positioning and branding concepts and application
  • Marketing mix; price product, promotion, place; extended elements of the mix
  • The theory and application of the service marketing mix – product offerings, pricing policies, channel and distribution systems, marketing communications, people, processes and physical evidence
  • Marketing information and marketing research, definition and role; types of research, marketing information systems, ethics in marketing research
  • Marketing planning; the role and importance of marketing planning and strategy, the marketing planning process, organising marketing activities, controlling marketing activities
  • Role, significance and impact of technology on marketing applications; e-marketing and the internet

Research Skills

Purposes of  research across a range of applications

  • The research process
  • Development and articulation of a research question
  • Critically reviewing literature from a range of sources
  • Research methodologies – understanding, evaluating and justifying methods and techniques for collecting information from secondary and primary sources including: documents, surveys, questionnaires, observation,  various types of interview, oral history,  projective techniques
  • Questionnaire design and implementation
  • Analysing quantitative data using SPSS
  • Understanding access, ethical, validity and reliability issues;
  • Approaches to analysing and interpreting qualitative data including thematic, narrative, content and semiotic analysis.
  • Developing a Dissertation/Enterprise  proposal

Developing a Business

  • Being an entrepreneur. Key elements in successful small businesses.  Identifying new business ideas
  • Market research techniques: questionnaires, focus groups, interviews, observation. The marketing mix
  • Pricing techniques, media and advertising
  • Business Planning. Legal forms of business, financial planning
  • Sources of finance, legal considerations for the enterprise: Health and Safety, employers and employee legislation;
  • Report writing, working in groups excel spreadsheets

Social Events and Party Planning

  • Outlining the sector – Weddings, funerals, christenings, cocktail and dinner parties, stage and hen do’s, coming of age celebrations, anniversaries.
  • Industry history, composition and trends e.g. Celebrity weddings and celebrity inspired events.
  • The role and influence of the media in this sector.
  • Event planning and organisation – Event design, theming, entertainment, location selection, guest management, staffing, food and beverage, transportation, venue selection, budgeting.
  • Sustainability and ethical issues – environmental impacts, supplier sourcing and managing social impacts.

Large Scale and Event Catering

  • Large scale catering operations – types of operations, sectors and systems. Suitable catering environments. Commercial and non-commercial applications.
  • The processes involved including purchasing, distribution, transport and storage, and food production systems.
  • Management approaches and influencing factors. Systems appraisal. Yield management. Menu considerations.
  • Ancillary systems and support, recipe considerations, consumer trends and fashions.
  • The management of quality – definitions. Formal and informal approaches to managing quality. Quality of processes and products. Food safety considerations. Health and safety considerations. Legislation
  • Target market, planning, preparation, logistics and delivery

Year 3

Students follow 100 credits of core modules and they will have to choose 20 credits of option modules

Core Modules

International Food and Beverage Management

  • Characteristics of the industry which influence the manner in which food and beverage operations are managed, e.g. “the nature of the industry”, casualisation, labour issues, customer perceptions, quality issues
  • The application of systems thinking to the management of food and beverage within two distinct dimensions. i.e. design, planning, control and the management of operating systems within a food and beverage provision. e.g. the importance of the menu and wine list as a marketing tool and the implications of the use of this point of sale
  • The importance of developing a consumer-product relationship as dynamic, organic and continuous. e.g. trends and developments that influence dining out to an increasingly more aware and discerning customer
  • The appraisal of a food and beverage operation to involve individual consideration of a range of operational variables and the consideration of the operation as a whole in order to provide a basis for making strategic management decisions
  • The determination of elements that are central to the management of Human Resources in service environments such as competencies, collaboration and empowerment
  • The media influenced changes in the consumption of wine, food and how this impacts upon how the effectiveness and speed with which managers of food and beverages respond to consumer demand and change
  • The need for effective organisational structures in order to provide a consistent management of food and beverage operations within the profit orientated and cost provision sectors of the hospitality industry. e.g. staffing profiles, company objectives , financial imperatives and individual and team tensions

Strategic Management for THE

  • Overview of strategic management including the nature and development of strategic management within hospitality, tourism, leisure and events organisations
  • The impact of organisational culture on strategic decision-making; the role of strategic management within the competitive environment
  • The strategic management process: the dynamic perspective of strategic management, internal capability appraisal, external opportunities assessment, managing change, strategic options analysis and selection, strategy implementation and control, strategy review and evaluation
  • Applications of strategic models in the management of resources (financial, human, marketing) within hospitality, tourism, leisure and events organisations;
  • The increasing role and expectations of corporate social responsibility in the strategic planning undertaken by hospitality, tourism, leisure and events organisations;
  • Current strategic issues in Singapore and global hospitality, tourism, leisure and events industries.

Independent Study

  • Dependent upon the specific area of the research study and negotiated from the learning outcomes.

Employability and Career Development

  • Current employment patterns, opportunities, reward levels, skill requirements, employment statistics.
  • The graduate recruitment process including fairs, open days, graduate employment agencies and e-application processes.
  • Industry insights into employment from alumni and industry representatives demonstrating key points in the employability process.
  • Gaining an unfair advantage fairly: hints, tips for success and making yourself visible and viable.

Branding and Advertising

  • Contemporary strategic material on branding in tourism, hospitality and events management;
  • Branding practice and theory: case studies of tourism, hospitality and events products;
  • Contemporary consumption and consumer behaviour in tourism, leisure and hospitality;
  • The planning framework for the development of an advertising campaign;
  • Strategic research in the advertising planning process;
  • The creative process and creative development research in advertising a tourism, leisure and hospitality brand;
  • Media choices and targeting today’s consumer;
  • Creation of the complete tourism, hospitality and events advertising campaign;
  • Monitoring and evaluation of advertising campaigns.

Public and Media Relations for THE

  • Definitions of Public and Media Relations in the broader marketing context.
  • Understandings of the concept of “Reputations” in tourism, hospitality and events.
  • The impact of social media and web 2.0 on traditional public and media relations practices.
  • The role of public and media relations in crisis management in tourism, hospitality and events.
  • Best practice models in public and media relations.
  • Technological, business, political, geographical, cultural, social and ethical issues of public and media relations.

Optional Modules

Conferences, Exhibitions and Corporate Events

  • Industry structure, size and scope
  • Conferences, exhibitions and corporate events client requirements from a venue perspective
  • Conferences, exhibitions and corporate events client requirements and organizers perceptive
  • Venue selection and negotiation
  • Program planning
  • Marketing and sales
  • Customer relations & management
  • Stakeholder management
  • Environmental and sustainable issues in relation to conferences, exhibitions and corporate events
  • Consideration of the role of hotels
  • Trends, issues and future developments
  • ICT, and the use of other technology
  • REVPAR and yield management

Venue Design and Project Management

  • Rationale for refurbishment consideration in all permanent hospitality facilities no matter their age to meet changing market demand
  • Understanding of different design propositions; consideration of multi-purpose and flexible design including the use of new technologies and design materials
  • Incorporation of sustainable and ecological systems into new design; financial and practical implications.
  • Consideration of the practical implementation of refurbishment programmes upon the operation of a hospitality business;phasing, impact upon finance, staff, customers and facility usage.
  • Evaluation of a refurbishment project; how to analyse the success or otherwise of a refurbishment project with regard to meeting financial, marketing and customer satisfaction targets

Wines and Spirits Studies

  • World Trends:- Current consumption patterns for alcoholic beverages world-wide, with particular emphasis upon the Singapore
  • Alcohol and the Human System:- The effect of alcohol upon the human metabolism, and an introduction to the legal and social responsibilities of the drinks industry in relation to the distribution and consumption of alcoholic beverages
  • Labelling Regulations, Purchasing Constraints:- The legal requirements for the labelling of wines and other alcoholic beverages under Singapore and Asia Purchasing and storage techniques in relation to alcoholic beverages.
  • Tasting Techniques:- How to taste wine with a view to quality control, customer profile, cost effectiveness, the identification of faults
  • Production of Wine:- The ability to understand how all major wines and spirits are made and how viticultural and vinification practices affect the style of beverage produced
  • Quality and Commercial Value:- The ability to critically asses the quality and commercial value of wines and spirits from both the commercial and consumer perspective for a range of business environments

Employee Resourcing

  • Organisational and human resource development; systems and action of models, work systems, job redesign, new technology, technological policy and job enrichment, strategic implications of the human resource, culture, climate and the organisation, future trend in the management of human resources.
  • Management of employee relations, employee involvement and influence, discipline and grievance, employee performance and reward systems, industrial relations systems, European and international models, participation and consultation, communication
Admission Criteria

The Admission Requirements:

Minimum Age – 18

Academic – At least Grade C in any 3 GCE ‘A’ level subjects, or Polytechnic diploma, or equivalent foreign qualifications

English Language Requirement:

Students whose first language is other than English will need to provide evidence of fluency to at least an IELTS 6.0 standard or equivalent.


Students with an appropriate polytechnic diploma or HND/C in the relevant discipline or equivalent can transfer directly onto the degree; other students wishing to enter the course may apply on the basis of RPL and RPEL for admission with Credit.  Such claims must conform to CARDIFF MET regulations for advanced standing and applicants must submit a portfolio of evidence.  This will be assessed by the programme team and a report sent for confirmation to the School.  The details required in this portfolio will depend upon the nature of the credit being claimed.

Key Facts

Cardiff Met

Accredited by:

Cardiff Metropolitan University

Course Length:

36 Months Full-time & Part-time

Support for students and their learning:

  • All students studying in Beacon benefit from the team of dedicated tutors who provide a point of personal and regular contact for students
  • An induction programme both for first year students and direct entry year two or three students
  • Student handbook, programme handbook  and individual module handbooks
  • Module content and materials via  Moodle Virtual Learning Environment
  • Library and study skills packages
  • Library and learning resources of both Cardiff Metropolitan University and Beacon
  • 24 hour wifi, photocopying & printing services, library with PCs and laptop recommendation services
  • Unlimited worldwide web access
  • Access to student services including those offered by careers, welfare and counselling.

Teacher-Student Ratio

Beacon maintains a maximum teacher-student ratio as follows:

Tutorial – 1:40

Lecture – 1:72

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About Cardiff Met University
  • Results of the latest Complete University Guide ranked Cardiff Met as the top post-1992 University and  2nd in UK’s hospitality studies’ research quality. Cardiff Met’s hospitality course is ranked 19th in UK
  • Ranked top in UK for overall international student support for the 6th time (International Student Barometer 2010-2015)
  • 95.6% of graduates secure employment or enter further study within six months of graduation. This is the highest figure of any modern university in Wales (DLHE 2015)

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