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Hollings Faculty

Department of Food and Tourism Management

POSTGRADUATE SECTION

MASTER OF ARTS MASTER OF SCIENCE

DEFINITIVE DOCUMENT

MSc Nutrition & Health (January 2010)

MSc Food & Nutrition (January 2010)

MSc Food Safety (January 2010)

MSc International Tourism Management and eBusiness (Approved April 2007)

MSc Food Management (Approved April 2007)

MSc Food Marketing Management (Approved April 2007)

MSc Hospitality Management (Approved May 2006)

MSc International Tourism Management (Approved May 2006)

MSc Events Management (Approved May 2006)

MA Strategic Tourism Management (Approved May 2006)

MA Strategic Hospitality Management (Approved May 2006)

MA Strategic Consumer Marketing (Approved May 2006)

______

Approved after approval/review/modification on 27th January 2010 (external review)

With effect from intakes in September 2010

Document last modified on 17 August, 2010 Programme Title Definitive Document ______

CONTENTS Page

Part One – Programme Specification

Programme Specification 2

Part Two – Programme Regulations

1 Admission Regulations

1.1 Standard Entry Requirements 10 1.2 Admission with Exemption 10 1.3 Admission with Specific Credit 10 1.4 Selection procedures 11 1.5 Accreditation of Prior (Experiential) Learning (AP(E)L) 11

2 Curriculum Design and Organisation

2.1 Curriculum Design Overview 12 2.2 Relationship to Subject Benchmark Statement(s) 13 2.3 Assessment Criteria for Marking Schemes 14 2.4 Arrangements for anonymous marking of summative assessments 16 2.5 Arrangements for the quality management of placement learning 16 2.6 Academic Partnership activity 16 2.7 Professional, statutory and regulatory body links 16 2.8 Flexible and distributed learning (including e-learning) 16

3 Assessment Regulations

3.1 Programme-specific regulations 16-17

4 Programme Management and Student Support

4.1 Programme Committee 17 4.2 Board of Examiners 19 4.3 Programme Leader 19 4.4 Other Staff Responsibilities 19 4.5 Student Support Strategy 19 4.6 Student evaluation 4.7 Staff Student Liaison meeting 19

Part Three – Curriculum Content

Unit syllabus proformas 20+

Appendix

Appendix 1: Professional Development 89 Appendix 2: Learning Approach & Mode 96 Appendix 3: Relationship to QAA Benchmark Statements 98 Programme Title Definitive Document ______

PART ONE – PROGRAMME SPECIFICATTION

MANCHESTER METROPOLITAN UNIVERSITY PS/1

PROGRAMME SPECIFICATION

0 Brief descriptive summary

MSc courses have been designed for individuals seeking an academic challenge and wishing to work within the public sector, food industry, tourism, events management and hospitality sectors, research or pursue further Postgraduate study. It is intended that the courses will encourage critical debate and develop high quality post graduates who are equipped to make informed decisions within the fields of food/nutrition. Ultimately, the designed courses aim to enhance the employability, career and promotion prospects of these students.

The following awards are offered in the portfolio and include: MSc Nutrition & Health MSc Food & Nutrition MSc Food Safety MSc International Tourism Management and eBusiness MSc Food Management MSc Food Marketing Management MSc Hospitality Management MSc International Tourism Management MSc Events Management MA Strategic Tourism Management MA Strategic Hospitality Management MA Strategic Consumer Marketing

It is expected that students pursuing these routes will be in a position to enter into middle management positions within the relevant industry and their studies will give them a firm basis from an in-depth knowledge of established practices pursuant to their industry. Equally, students may choose to pursue further studies at MPhil, or PhD level dependant on their aspirations.

All students will be required to complete a 16,000 word dissertation relevant to the chosen award. An interim award of Postgraduate Diploma can be awarded to students who successfully complete the taught element of the course and who do not wish to pursue a dissertation.

Basic Programme Details

1 Overarching Programme MSc Programmes Portfolio Network/Title and programme specification code(s)

2 Final award(s)/title(s) MSc Hospitality Management (including any PSRB final awards conferred MSc International Tourism Management as an automatic result of successful completion of the programme) MSc Events Management

______Programme Specification 2 of 100 Date of PS/1: Author: Programme Title Definitive Document ______

MA Strategic Tourism Management MA Strategic Hospitality Management MA Strategic Consumer Marketing MSc Food Management MSc Food Marketing Management MSc International Tourism Management and e- Business MSc Nutrition & Health MSc Food & Nutrition MSc Food Safety 3 Combined Honours NA Subject(s)offered through programme specification together with associated final award(s) (where relevant) 4 Interim exit award(s)/title(s) PgC/D Hospitality Management (including Combined Honours interim exit PgC/D International Tourism Management awards) PgC/D Events Management PgC/D Strategic Tourism Management PgC/D Strategic Hospitality Management PgC/D Strategic Consumer Marketing PgC/D Food Management PgC/D Food Marketing Management PgC/D International Tourism Management and e- Business PgC/D Nutrition & Health PgC/D Food & Nutrition PgC/D Food Safety

5 Mode(s) and duration Full time (1 year) Part time (up to 5 years) 6 FHEQ position of final PGDip and Masters level 7 QAA standards to be award(s) followed where appropriate and relevant.

7 Awarding institution Manchester Metropolitan University (include PSRBs which confer a joint or additional qualification on successful completion of programme) 8 Teaching institution(s) MMU

9 Relationship with N/A Foundation Year

Administrative Details

10 Home Department/ School/ Department of Food & Tourism Management. Institute

11 Home Faculty Hollings

______Programme Specification 3 of 100 Date of PS/1: Author: Programme Title Definitive Document ______

12 UCAS code(s) -

Collaborative Arrangements (where relevant)

13 Approved Collaborative N/A partner(s) 14 Description of type of N/A collaborative provision or academic partnership

Approval Status

15 Date and outcome of most April 2007 recent MMU review/ approval

16 Next Scheduled Review April 2011 Date:

17 PS/1 effective date: September 2010 (ie date from which the outcome of approval or last review is effective OR the date from which amendments to the programme specification are effective)

External References/Relationships

18 QAA Benchmark At present Bioscience benchmarks are not Statement(s) available at Masters level. Consequently, Chemistry Master’s level and degree level Bioscience benchmark standards have been used for the Nutrition & Health, Food & Nutrition & Food Safety Masters. Business & Management benchmark statements have been applied to the remaining Masters courses. 19 Date/outcome of last QAA Last QAA 2008/9 engagement November 2009. engagement (or equivalent)

20 PSRB(s) associated with Nutrition Society Accreditation to be sought final award of programme Institute of Food Science & Technology (eg those which offer professional Accreditation to be sought. status/membership/license to practise as result of successful completion of the final award. 21 Date and outcome of last NA PSRB approval(s)

______Programme Specification 4 of 100 Date of PS/1: Author: Programme Title Definitive Document ______

______Programme Specification 5 of 100 Date of PS/1: Author: Programme Information

22 University and Programme Educational Aims

University Educational Aims:

. To develop flexible approaches to programme delivery and student support which reflect the needs and expectations of our students. . To provide a supportive and inclusive learning environment which will enable success for all learners . To encourage the development of students’ intellectual and imaginative powers, creativity, independence, critical self-awareness, imagination and skills that will enhance global employment opportunities on graduation in all programmes. . To establish a culture of constant improvement in learning, teaching and assessment that is anticipatory, enabling, supportive, rewarding and fully aligned with the University’s vision and strategic objectives. . To provide a learning experience that is informed by research, scholarship, reflective practice and engagement with industry and the professions.

Programme Educational Aims: . to develop the students' intellectual skills and competencies, in a manner appropriate to their abilities, interests and vocational aspirations, through a study of the structure, functions and operations of the consumer marketing or events or food or hospitality or tourism industry; . to prepare students for entry to executive positions within their chosen sector so that, following further management development and experience, they can become competent and effective managers and satisfy the requirements of the appropriate professional body and/or employers' group, and; . to encourage the development of students' personal qualities relevant to the chosen industry. These include the development of enhanced interpersonal skills, a high degree of self-confidence, initiative and enterprise, and an appropriate attitude to work; . to encourage master students to adopt a more strategic perspective and to be more functionally orientated.

23 Programme Learning Outcomes

Programme Learning Outcomes:

Successful students will be able to develop and demonstrate transferable intellectual skills, in particular their ability to:

1 communicate clearly in speech, writing and other appropriate modes of expression 2 argue rationally and draw independent conclusions based on a rigorous, analytical and critical approach to data, demonstration and argument 3 apply what has been learned in their chosen award 4 demonstrate an awareness of the programme of study in a wider context relevant to the award. 5 to investigate and critically analyse in depth a relevant research topic, write up the appropriate results and relevant literature to a standard recognised as being masters level.

24 Interim Award Learning Outcomes

PgC/D: Students meet all programme learning outcomes except outcomes 4 and 5. PgCert: Students must achieve 60 credits of the taught units PgDip: Students to achieve 120 credits of the taught units

25 Teaching/Learning and Assessment Strategy

Assessments have been developed to meet the objectives of the MMU Strategic Framework for Learning, Teaching and Assessment. This includes providing them with a range of transferable skills that will enable them to remain effective lifelong, independent learners that are equipped with the right skills to make a significant contribution to their employment. We have ensured that a range of formative and summative assessments are including within the Masters programmes.

26 Programme structures, levels, credits, awards, curriculum map of all units (identifying core/compulsory/option status, credits pre or co-requisites) potential entry/exit points and progression/award requirements Include progression arrangements to approved MMU undergraduate Foundation Degrees Table 4: MSc Programmes Advances Body Nutrition, Research Exercise & Nutritional/ Dissertation MSc in Food/ Composition & Health & methods Health Food with 16,000 Nutrition & Nutrition Physiological Lifestyle [20 Promotion Biochemistry word limit [20 Adaptation Health [20 credits] credits] [20 credits] [20 credits] [60 credits] credits] [20 credits] Advances Nutrition, Research Nutritional/ Dissertation in Food/ Food Quality Food MSc Food & Health & methods Food with 16,000 Nutrition & Processing Management Lifestyle [20 Biochemistry word limit Nutrition [20 [20 credits] [20 credits] [20 credits] credits] [20 credits] [60 credits] credits] Advances Research Dissertation Food Safety in Food/ Food Quality Food Food Law & MSc Food methods with 16,000 & Hygiene Nutrition & Processing Management Policy [20 word limit Safety [20 credits] [20 [20 credits] [20 credits] [20 credits] credits] [60 credits] credits] Strategic Managing Research Financial Dissertation MSc Strategic Service Managing Food & methods Strategies with 16,000 Hospitality Management Marketing & Hospitality Beverage [20 [20 word limit [20 credits] eBusiness [20 credits] Project Management credits] credits] [60 credits] [20 credits] [20 credits] Strategic Research Financial Group Dissertation MSc Strategic Service Events methods Strategies Consultancy with 16,000 Events Management Marketing & Management [20 [20 Project word limit [20 credits] eBusiness [20 credits] Management credits] credits] [20 credits] [60 credits] [20 credits] Strategic MSc Research Financial International Group Dissertation Strategic Service International methods Strategies Tourism Consultancy with 16,000 Management Marketing & [20 [20 Management Project word limit Tourism [20 credits] eBusiness credits] credits] [20 credits] [20 credits] [60 credits] Management [20 credits] MSc Developments International Research Financial International Dissertation Strategic in Strategic eBusiness Tourism methods Strategies Tourism with 16,000 Management Consumer Management [20 [20 Management word limit Management [20 credits] Marketing [20 credits] credits] credits] [20 credits] [60 credits] and [20 credits] eBusiness Strategic Research Financial Group Dissertation MSc Strategic Service Food methods Strategies Consultancy with 16,000 Food Management Marketing & Management [20 [20 Project word limit [20 credits] eBusiness [20 credits] Management credits] credits] [20 credits] [60 credits] [20 credits] Strategic Developments MSc Research Financial Dissertation Strategic Service Food in Strategic Food methods Strategies with 16,000 Management Marketing & Management Consumer [20 [20 word limit Marketing [20 credits] eBusiness [20 credits] Marketing credits] credits] [60 credits] Management [20 credits] [20 credits] Strategic Strategic Research Financial International Dissertation MA Strategic Strategic Service Sector methods Strategies Tourism with 16,000 Tourism Management Marketing & Analysis [20 [20 Management word limit [20 credits] eBusiness Project Management credits] credits] [20 credits] [60 credits] [20 credits] [20 credits] Strategic Strategic Research Financial Dissertation MA Strategic Strategic Service Managing Sector methods Strategies with 16,000 Hospitality Management Marketing & Hospitality Analysis [20 [20 word limit [20 credits] eBusiness [20 credits] Project Management credits] credits] [60 credits] [20 credits] [20 credits] Strategic Developments Strategic Research Financial Dissertation MA Strategic Strategic Service in Strategic Sector methods Strategies with 16,000 Consumer Management Marketing & Consumer Analysis [20 [20 word limit [20 credits] eBusiness Marketing Project Marketing credits] credits] [60 credits] [20 credits] [20 credits] [20 credits]

27 Personal Development Planning The QAA define Personal Development Planning (PDP) as “a structured and supported process undertaken by an individual to reflect upon their own learning, performance and/or achievement and to plan for their personal, educational and career development”. All students will be allocated personal tutors who will design PDPs with students to enhance their learning and development.

28 Placement and Work-based Learning

NA

29 Points of Reference

Internal  University Mission and Strategic Aims  Regulations for the Academic Awards of the University  University Regulations for Undergraduate or Taught Postgraduate Programmes of Study  Academic Regulations and Procedures Handbook  Faculty Programme Approval/Review/Modification Report (date)  University Learning, Teaching and Assessment Strategic Framework  University Assessment Framework  Staff research  Departmental Professional/Industrial Advisory Committee  Staff/Student Liaison Committee

External  QAA Subject Benchmark statement  QAA Framework for HE Qualifications  QAA Code of Practice  QAA Subject Review report  External examiner reports 1 ADMISSION REGULATIONS

1.1 Standard Entry Requirements

i. Admission to these programmes shall be subject to the principle that the University, through the Admissions Tutor concerned, has a reasonable expectation that the applicant will be able to fulfil the objectives of the programme and achieve the standard required for the award

ii. In dealing with admissions the Programme Leader / Admissions Tutor and any other staff involved, shall have regard to such policies as the Academic Board may from time to time determine.

iii. In considering an application to the programme, evidence will be sought of personal, professional and educational experience that provides indications of the applicant’s ability to meet the demands of the programme. iv. All applicants shall be considered having regard for the University’s equal opportunity policy and such anti-discrimination legislation as may be in force. v. Candidates must have a sufficient command of the language in which the programme is taught to be able to meet the requirements of the programme in every respect which would normally be measured by IELTS 6.5. vi. Application shall normally be made using the standard University application form. vii. When considering the suitability of an applicant for a place on the programme the following factors will usually be taken into account:  The applicant’s qualifications;  The information given in supporting academic references;  The applicant’s personal statement.

This programme complies with the University’s recruitment and admission policy and also the scheme for admission of students with advanced standard following the accreditation of prior learning. 1.2 Admission with exemption Overseas applicants will be assessed using the same factors listed above. Applicants must have sufficient command of the English language to meet the requirements of the programme in every respect and are normally expected to have attained either a grade C or above in GCSE English Language, or its equivalent. For international students for whom English is not their first language, IELTS at grade 6.5 or TOEFL 237+ points on the computer based test is normally a requirement for admission to the programme.

This requirement can be varied at the discretion of the Postgraduate Programme Committee in consultation with the Head of Department.

1.3 Admission with specific credit Candidates admitted to the programme should be able to benefit from a learning experience at Master's level. Citing academic achievement or proof of an academic level relevant to the programme can fulfil this requirement.

Admission to the programme normally requires: (i.a) MA: an honours degree of a UK University or overseas equivalent in the chosen named award (i.b) MSc: an honours degree of a UK University or overseas equivalent and a BSc Science degree or overseas equivalent directly relevant for the Nutrition & Health, Food & Nutrition and Food Safety Masters and/or (i) full corporate membership of a major professional body. and/or (ii) Candidates may also be considered where they have considerable experience at Management, industry or supervisory level.

Hospitality/Tourism/Events/Food/e-Business/Consumer Industries/Food/Nutrition Sector may be considered for admission if s/he has a record of achievement and is able to demonstrate that s/he can benefit from the programme.

This requirement can be varied at the discretion of the Postgraduate Programme Committee in consultation with the Head of Department.

1.4 Selection Procedures Initially, applicants are required to complete an application form to provide personal details, qualifications, experience and any other supportive information. Potential candidates are invited where feasible to attend for an interview, normally conducted by the programme Leader or his/her nominee. There are three main purposes to this interview: (a) To enable assessment of suitability for the programme in terms of academic ability, experience, motivation and commitment. (b) To provide an opportunity for applicants to meet members of the MSc / MA teams and obtain clarification concerning specific questions about the programme. (c) To discuss and agree any appropriate pre- programme study requirements. Following this interview, decisions will be confirmed in writing, giving details of enrolment procedures, term commencement dates, etc.

1.5 Accreditation of prior (experiential) learning (AP(E)L) Also referred to as admission on assessment of prior (experiential) learning (AP (E) L) Applicants for admission with advance standing may be admitted with Academic Credit or Specific Credit. Applicants for admission with AP (E) L will be considered individually by the admissions tutor who will implement the relevant Department procedures in compliance with University regulations. When considering the evidence provided by the candidate, the Admissions Tutor will assess its relevance, authenticity, currency and sufficiency. Candidates who are subsequently admitted with Academic Credit will be permitted exemption from certain units. Applicants admitted with Specific Credit will be considered as having passed specific elements and will be credited with these. This may be appropriate for students transferring from a comparable programme at another institution. Admission with advanced standing is limited to 60 out of 180 Credits out of the Masters programme but shall not extend to the Dissertation.

2 CURRICULUM DESIGN AND ORGANISATION

2.1 Curriculum Design Overview The programmes within the MSc / MA Portfolio are designed to offer graduate level entrants further academic studies in, and an acceptable route to, management level posts within either the Hospitality / Tourism / Events / Food/ E- Business / Consumer/Service Industries/Food/Nutrition Sector. The Postgraduate Programmes Committee maintains its belief that graduate level entrants from very disparate discipline backgrounds can enhance their personal, academic and vocational abilities through a carefully structured and coherent programme. These MSc programmes have been designed to provide the necessary knowledge and develop those techniques and skills required by a competent and confident manager within either of these industries. Such programmes should be sufficiently flexible to afford alternative routes for graduates with widely varying backgrounds, whilst at the same time retaining its essential coherence and guaranteeing the attainment of an appropriate level of academic achievement. The Postgraduate Programmes Committee envisages that there will be different kinds of entrants ranging from recent graduates with a background in a non-relevant discipline to those with prior graduate level qualifications in Hospitality or Tourism or Events who wish to extend and/or update their studies. In the former case an MSc route is appropriate. In the latter case three MA programmes have been designed to provide the necessary knowledge and develop those techniques and skills required by competent and confident managers within any of these three sectors, or by entrants to an academic based career. Graduate or equivalent level entry is required in all cases. Although students will possess different levels of industry-specific knowledge and skills on entry, the Department's experience confirms that they will all be able to demonstrate versatility and flexibility and possess communication and interpersonal skills, which can be successfully transferred to studies in this vocational domain. To a considerable extent, such students have already developed their abilities to reason, to make critical judgements and to reflect. These attributes, when reinforced by: enthusiasm; commitment and a degree of maturity, enhance their capacity to learn quickly and effectively, absorbing and evaluating both fundamental concepts and a wide range of detailed information, and are receptive to new ideas.

The curriculum is designed to achieve the University’s objectives with respect to diversity, employability, lifelong learning and encouraging reflective practice. The programme team is keen to continue its success in attracting both part-time and mature students. To this end, time tabling is key to attracting such students thus giving them the flexibility to study while at the same time pursuing their employment and family commitments. This approach has been successful over the past four years and the Department will continue this approach to its fullest extent. It has been noticed over the past two years that there is a demand for students to commence their study on a part-time basis in January. This will require a change in delivery not in content or learning outcomes. Such an approach is actively being pursued by the Department. Such study options on a part-time basis will only be available for applicants within the EU and not outside the EU to meet appropriate visa requirements.

Given the varied academic and experiential background of the students, these programmes have been structured in such a way as to create a learning environment within which staff / student exchanges can draw upon this rich variety of student experiences, and facilitate the transfer of knowledge and operational skills between programme participants. Candidates who decide, subsequent to enrolment, that they do not wish to complete the Dissertation may opt out. Provision is made for such students to qualify for the Postgraduate Diploma award only. However, it must be emphasised that the standard qualification is the Master of Science or Master of Arts as appropriate. The MSc / MA Qualifications The standard qualification of the Programme is at Masters level, although it is designed to incorporate the interim award of Postgraduate Diploma. The Nature of the Final Qualification MSc / MA Programmes (One year full-time (48 weeks) / five years part-time) Candidates who are deemed by the Board of Examiners to have successfully completed the taught element of the programme (120M-level credits) and the Dissertation (60M-level credits) will be eligible for the award of Master of Science or Master of Arts. The specific title of the award will reflect the focus of their studies and assessments. Interim Qualifications Postgraduate Diploma (One-year full-time/ five years part-time) Candidates who are deemed by the Board of Examiners to have successfully completed the taught element of the programme may be considered for the interim award of Postgraduate Diploma. The specific title of the award will reflect the focus of their studies and assessments. A 120 credit achieved in the taught units

Postgraduate certificate (One-year full-time/ five years part-time) Candidates who are deemed by the Board of Examiners to have successfully completed 60 credits of the programme may be considered for the interim award of Postgraduate Certificate. The specific title of the award will reflect the focus of their studies and assessments. A 60 credit achieved in the taught units

Programme Structure To be considered for the award of Postgraduate Diploma, the student’s full programme should equate to a minimum of 120 M-level credits. In addition to the above, candidates who wish to be considered for the award of Master of Science or Master of Arts will be required to submit a satisfactory Dissertation. A Postgraduate examination board will be held once a year in the following autumn term. In addition, an internal sub-committee of the Department’s Postgraduate Board of Examiners may meet once each year, towards the end of the teaching phase of the programme, to consider student performance. They will consider whether individual students should be advised/ counselled to opt for the Postgraduate diploma as opposed to the Masters route. Following such a decision, students will be individually interviewed and will subsequently have the views of the sub-committee confirmed in writing. All students will be required to confirm in writing the path that they have chosen to follow.

2.2 Relationship to Subject Benchmark Statement(s)

QAA subject benchmark statements are intended to provide an overview of expectations in subject disciplines but their relevance to programmes of study at Masters level is not always direct because of the multidisciplinary nature of the programmes, there is no clear unitary relationship to a single set of benchmark statements. Having stated this, however there is an overall objective to educate individuals as managers and business specialists and thus improve the quality of the professional in the selected industry. Masters programmes add value to the first degree by developing students integrated and critically responsive understanding of management and organisations, and assist them to take effective role within them. The programmes are equally suited to lifelong learners who may not have formal qualifications but vast industrial experience intending to change their professional standing within the commercial environment. The ethos of these programmes is to provide students with an ability to convert theory into practice from a critical and informed perspective so as to make the employing organisations more competitive in the marketplace. The international perspective as part of the programme will assist graduates of all nationalities to take part and equally allow the students to be internationally employable. The development of a range of business knowledge and skills, linked with conceptual and transferable skills the students may apply for managerial posts in their selected industry.

For Nutrition & Health, Food & Nutrition and Food Safety MSc courses the QAA Chemistry benchmarks have been applied where appropriate and Bioscience benchmarks adapted. For Events, Hospitality and Tourism Masters Business and Management benchmarks have been applied.

2.3 Assessment Criteria for Marking Schemes

Generic and Specific Criteria

Masters degrees are awarded to students who have demonstrated:

 a systematic understanding of knowledge, and a critical awareness of current problems and/or new insights, much of which is at, or informed by, the forefront of their academic discipline, field of study, or area of professional practice;

 a comprehensive understanding of techniques applicable to their own research or advanced scholarship;

 originality in the application of knowledge, together with a practical understanding of how established techniques of research and enquiry are used to create and interpret knowledge in the discipline;

 conceptual understanding that enables the student:  to evaluate critically current research and advanced scholarship in the discipline;  to evaluate methodologies and develop critiques of them and, where appropriate, to propose new hypotheses.

Typically, holders of the qualification will be able to:  deal with complex issues both systematically and creatively, make sound judgements in the absence of complete data, and communicate their conclusions clearly to specialist and non-specialist audiences;  demonstrate self-direction and originality in tackling and solving problems, and act autonomously in planning and implementing tasks at a professional or equivalent level;  continue to advance their knowledge and understanding, and to develop new skills to a high level; and will have:  the qualities and transferable skills necessary for employment requiring: o the exercise of initiative and personal responsibility; o decision-making in complex and unpredictable situations; and o the independent learning ability required for continuing professional development.

Programme-Specific Descriptors Level M 70% or above Distinction:  Excellent integrated and coherent research-based theoretical knowledge, applied with authority to support rigorous critical analysis of the topic, synthesis to produce robust specific solutions and skilful consideration of application to practice.  Accurate referencing of a comprehensive range of literature, including recent literature, used to select and support arguments.  Written and oral communication is clear and coherent and with insight is able to synthesise and contextualise knowledge.  Accomplished in the initiation, design, conduction, reporting and evaluation of empirical research. 60-69% Merit:  Detailed and coherent research-based theoretical knowledge, applied with evidence of detailed critical analysis of the topic, synthesis to produce effective solutions and application to practice is well applied.  Accurate referencing of a wide range of literature, including recent sources, used to justify arguments.  Written and oral communication is clear and well thought out, with evidence of critical analysis and application to practice.  Can initiate, design, conduct, report end evaluate empirical research effectively. 50%-59% Pass:  Generally detailed and coherent research-based theoretical knowledge, applied with critical analysis of the topic, synthesis to suggest approaches to specific solutions and consideration of application to practice.  Accurate referencing of a wide range of literature used to support arguments.  Written and oral communication is generally clear and logically structured, and is largely successful in both synthesising and contextualising knowledge.  Can initiate, design, conduct, report and evaluate empirical research under guided supervision. 45-49% Marginal Fail:  Largely inaccurate account of research-based theoretical knowledge, with limited critical analysis of the topic or synthesis and consideration of application to practice.  Written and oral communication lacks clarity and / or logical structure, with little attempt to synthesise and contextualise knowledge.  Selection of material may be inappropriate.  Limited use of relevant literature.  Poor ability to initiate, design, conduct, report and evaluate empirical research despite guided supervision. Below 45% Fail:  Largely inaccurate account of limited research-based theoretical knowledge, with very limited critical analysis of the topic or synthesis and consideration of application to practice.  Written and oral communication lacks understanding, clarity and / or logical structure, with very little attempt to synthesise and contextualise knowledge.  Selection of material largely inappropriate.  Very Limited use of relevant literature.  Poor ability to initiate, design, conduct, report and evaluate empirical research despite guided supervision.

2.4 Arrangements for anonymous marking of summative assessments The programme committee will implement University Policy with regard to anonymous marking where it is appropriate and practical to do so.

2.5 Arrangements for the quality management of placement learning Not applicable.

2.6 Academic partnership activity Not applicable.

2.7 Professional, statutory and regulatory body links The Nutrition & Health MSc will be accredited to the Nutrition Society and the Food & Nutrition to the Institute of Food Science & Technology. This will be done separately after 27 January 2010.

2.8 Flexible and distributed learning (including e-learning) A range of learning activities has been incorporated within the unit descriptors. An assessment matrix is included within the self assessment document. The benefits of Web CT Vista will be fully utilised within the range of units.

3 ASSESSMENT REGULATIONS

Assessment Regulations For Taught Postgraduate Programmes of Study 2009/10.

Statement on MMU Assessment Regulations for taught Postgraduate Programmes of Study

The University regulations with respect to taught Postgraduate study apply to this document. Should conflicts arise between the University regulations and this document University policy has precedence.

To comply with changes recommended by CASQUE (2009/10) the following will be undertaken: . Moderation of summative assessment marks (E.1.3) . Students’ progression shall be determined by their performance and engagement (E.2.1) . Second re-assessment shall be conditional upon the student engaging fully with the first re- assessment opportunity (E.3.1) . The Faculty Exceptional Factors Panel will consider students submissions of exceptional factors (E.3.10) . The re-assessed unit mark shall be calculated by combining the marks for elements of assessment in which the student was re-assessed (E.3.13) . Where there is sufficient evidence of student’s achievement, the students may be granted the award for which he or she is a candidate (F.2.2) . The new appeals procedure will be applied (Regulation I)

3.1 Programme-specific regulations

Student attendance and absence

Student attendance will be fully monitored and registers should be in operation for all units. Absences are a matter for individual unit leaders to monitor. The Programme leader should then be informed where appropriate. A mitigating circumstances board will be convened a minimum of once a year to consider absences due to ill health or other mitigating issues. Approved variation or exemption from MMU Regulations Not applicable.

4 PROGRAMME MANAGEMENT AND STUDENT SUPPORT

4.1 Programme Committee

Membership

The composition, roles and responsibilities of the Postgraduate Programmes Committee are as specified in the current Department of Food and Tourism Management Quality Assurance System Manual. The Programme Committee will consist of the following members: Postgraduate Development Leader Head of Department Food and Tourism Management (ex officio) Dean of Faculty (ex officio) Programme Leader Deputy Programme Leader MMU library representative Members of full-time and part-time staff teaching on the Programme One student representative elected from each award group (MSc and MA)

Responsibilities

The Committee will meet once a term, or more frequently in exceptional circumstances. It will be responsible for: I. the maintenance and enhancement of the academic standards of the Programme. II. the monitoring and evaluation of the Programme and in particular evaluating its operation, its delivery and standard, its teaching methods, its curriculum aims and students' needs III. ensuring the Programme operates in accordance with the approved Programme scheme IV. agreeing recommendations for changes to the Programme (content and structure) and on any matter affecting the operation of the Programme V. considering and implementing at Programme level such policies as may be determined by the Academic and Faculty Board in relation to: a. Programmes, teaching and learning, the content of the curriculum b. the assessment and examination of students (in conjunction with Board of Examiners) c. criteria for the admission of students d. research, scholarship and Programme-related staff development e. the appointment of internal and external examiners VI. advising the Academic Board on such matters as v above VII. ensuring the academic development of the Programme VIII. advising the relevant Head of Department/Dean through the Programme Leader on the resources needed to support the Programme IX. contributing to the formulation of institutional academic policy and considering such other matters as may be appropriate to the operation of the Programme or as may be referred to the committee by Faculty or Academic Board.

Programme Leader

The appointment and duration of office of a Programme Leader shall be determined by the Head of Department in consultation with the appropriate Dean of Faculty. Programme committee recommendations shall be addressed through the Programme Leader to the Head of Department who in turn shall report to the relevant Dean of Faculty.

The Programme Leader shall be responsible for:  Acting as the Chief Executive Officer to the programme. As such, will be responsible, within the agreed policies of the Programme Committee, Faculty and Academic Boards, for the efficient operation of the programme as approved by the University.  Chairing the Programme Committee, and arranging for such meetings of the Committee and its sub-committees as considered appropriate.  All matters pertinent to the proper day to day operation of the programme.  Advise the Programme Committee on its proper responsibility for the continuing development of the programme.  Liaising on behalf of the Programme Committee with the Dean of Faculty, and other officers as appropriate.  Be empowered to take on behalf of the Programme Committee any reasonable action with respect to the proper functioning of the programme.

Other Staff Responsibilities

The main responsibilities of Unit Leaders are:

 Overseeing the unit and co-ordinating with all staff teaching on the unit;  Preparing the Unit Handbook, including all the assessments and ensuring that it is issued to students  Liaising with the External Examiners in relation to assessment and overall student performance;  Carrying out end of unit evaluation in order to promote a quality learning experience;  Ensuring that Unit marks are input on the database;  Preparing the Unit Report at the end of the teaching period;  Advising the Programme Leader on unit development, review and minor modifications;  Attending and contributing to the meetings of the Programme Committee and the Board of Examiners;  Providing specific academic support relating to the unit.

The Admissions Tutor is responsible for:

 Managing the organisation and implementation of the Admissions programme in accordance with Departmental, Faculty and University policies, reporting to the Programme Committee;  Co-ordinate applications, interviews and portfolio assessments and make admission decisions based on this.

Student Support Strategy The MA programmes have an in-depth theoretical emphasis whereas the MSc programmes carry additional practice emphasis where the theory is linked to practice for professional orientation.

The mode of study includes full-time but there is a full provision designed for part-time study mode. Students can study the programme over a 2 – 5 year period.

In addition, the student voice is represented by twice annual meetings of the staff-student liaison committee. This gives students the opportunity to address concerns which are formally documented at the Postgraduate Programme Committee. All students are allocated personal tutors to which additional concerns may be raised.

All new units have been designed in a manner that would encourage students to pursue additional professionally related qualifications and skills (which may attract additional charges to the students). The department has an established student support team, who are always available to students on appointment basis to help with all student issues including academic writing, timetabling, essay writing, etc.

4.2 Board of Examiners

Membership This will consist of all academic staff teaching on the taught Postgraduate programme and will be chaired by the Head of Department, or his nominee. External examiners are also part of the membership who advise and contribute to decisions made at exam boards. A pre examination board will be held one week prior to the Board of Examiners in order to resolve differences where possible and make recommendations to the Board of Examiners.

Responsibilities To consider all marks and assessments submitted by students under the taught Postgraduate programme. To make decisions on awards as appropriate. To hear the views of the external examiners and where possible to act on those views.

Functions To meet a minimum of once a year, usually in October to make decisions on awards as appropriate.

Sub-Committees To be formed at the discretion of the Head of Department, or his nominee.

Subsidiary Examination Committees To be formed at the discretion of the Head of Department, or his nominee.

Duties of Board Members To review individual student marks and progress, and make decisions as appropriate in accordance with University Postgraduate regulations.

Treatment of Extenuating Circumstances The University and Faculties Policy on this matter will be followed and an Extenuating Circumstances Board will be convened by the Head of Department, or his nominee in order to make appropriate decisions in confidence which will be communicated to the Board of Examiners.

4.3 Programme Leader The appointment and duration of office of a Programme Leader shall be determined by the Head of Department in consultation with the appropriate staff and Dean of Faculty. Programme committee recommendations shall be addressed through the Programme Leader and others to the Head of Department who in turn shall report to the relevant Dean of Faculty. Programme Leader: Dinah-Ann Rogers

4.4 Other Staff Responsibilities The deputy programmes leader works closely with the programme leader in the management of the day to day running of the postgraduate courses. Please see above.

4.5 Student Support Strategy A system of personal tutors will be implemented as appropriate and a series of seminars are usually available from the Student Support Officer for the faculty.

4.6 Student Evaluation All students will be asked to completed unit feedback forms after each module has been completed. Feedback will be collated and amendments made where required. PART THREE – CURRICULUM CONTENT

Body Nutrition, Advances in Exercise & Nutritional/ Dissertation MSc Research Composition & Health & Food/ Health Food with 16,000 Nutrition & methods Physiological Lifestyle Nutrition Promotion Biochemistry word limit [20 credits] Adaptation Health [20 credits] [20 credits] [20 credits] [20 credits] [60 credits] [20 credits]

Nutrition, Advances in Nutritional/ Dissertation Research Food Quality & Food MSc Food & Health & Food/ Food with 16,000 methods Processing Management Lifestyle Nutrition Biochemistry word limit Nutrition [20 credits] [20 credits] [20 credits] [20 credits] [20 credits] [20 credits] [60 credits]

Advances in Dissertation Food Safety & Research Food Quality & Food Food Law & MSc Food Food/ with 16,000 Hygiene [20 methods Processing Management Policy Nutrition word limit Safety credits] [20 credits] [20 credits] [20 credits] [20 credits] [20 credits] [60 credits]

Strategic Managing Dissertation MSc Strategic Research Financial Service Managing Food & with 16,000 Hospitality Management methods Strategies Marketing & Hospitality Beverage word limit [20 credits] [20 credits] [20 credits] eBusiness [20 credits] Project Management [60 credits] [20 credits] [20 credits] Strategic Group Dissertation MSc Strategic Research Financial Service Events Consultancy with 16,000 Events Management methods Strategies Marketing & Management Project word limit [20 credits] [20 credits] [20 credits] eBusiness [20 credits] Management [20 credits] [60 credits] [20 credits] Strategic MSc International Group Dissertation Strategic Research Financial Service International Tourism Consultancy with 16,000 Management methods Strategies Marketing & Management Project word limit Tourism [20 credits] [20 credits] [20 credits] eBusiness [20 credits] [20 credits] [60 credits] Management [20 credits] MSc Developments International International Dissertation Strategic Research Financial in Strategic eBusiness Tourism Tourism with 16,000 Management methods Strategies Consumer Management Management word limit Management [20 credits] [20 credits] [20 credits] Marketing [20 credits] [20 credits] [60 credits] and [20 credits] eBusiness Strategic Group Dissertation MSc Strategic Research Financial Service Food Consultancy with 16,000 Food Management methods Strategies Marketing & Management Project word limit [20 credits] [20 credits] [20 credits] eBusiness [20 credits] Management [20 credits] [60 credits] [20 credits] Strategic Developments MSc Dissertation Strategic Research Financial Service Food in Strategic Food with 16,000 Management methods Strategies Marketing & Management Consumer word limit Marketing [20 credits] [20 credits] [20 credits] eBusiness [20 credits] Marketing [60 credits] Management [20 credits] [20 credits] Strategic Strategic International Dissertation MA Strategic Strategic Research Financial Service Sector Tourism with 16,000 Tourism Management methods Strategies Marketing & Analysis Management word limit [20 credits] [20 credits] [20 credits] eBusiness Project Management [20 credits] [60 credits] [20 credits] [20 credits] Strategic Strategic Dissertation MA Strategic Strategic Research Financial Service Managing Sector with 16,000 Hospitality Management methods Strategies Marketing & Hospitality Analysis word limit [20 credits] [20 credits] [20 credits] eBusiness [20 credits] Project Management [60 credits] [20 credits] [20 credits] Strategic Developments Strategic Dissertation MA Strategic Strategic Research Financial Service in Strategic Sector with 16,000 Consumer Management methods Strategies Marketing & Consumer Analysis word limit [20 credits] [20 credits] [20 credits] eBusiness Marketing Project Marketing [60 credits] [20 credits] [20 credits] [20 credits]

Unit Syllabus Proformas follow. Advances in Food/Nutrition 1 UNIT TITLE (unit 4) This module will allow students to become informed about 2 BRIEF SUMMARY emerging issues within the field of food and nutrition. The unit will require students to keep-up-to date with topical issues within the field and apply their knowledge practically. To confirm 3 UNIT CODE NUMBER MSc Nutrition & Health/ MSc Food and Nutrition/MSc Food 4 HOME PROGRAMME Safety Department of Food and Tourism Management 5 HOME DEPARTMENT As above 6 SUBJECT AREA Dr Weili Li 7 UNIT LEADER(S) 8 CREDIT VALUE 20 CREDITS AT M LEVEL: 9 TOTAL AMOUNT OF Student effort hours – 200hrs STUDENT LEARNING Lectures - 24 hrs (NOTIONAL HOURS Tutorials/Seminars - 6 hrs OF LEARNING) Research practicals - 18 hrs Mandatory Core (compulsory for all students) 10 UNIT STATUS None 11 PRE-REQUISITES

None 12 CO-REQUISITES Upon completion of this unit the student will be able to: 13 UNIT LEARNING 1) Demonstrate extensive understanding of global food OUTCOMES trends and health issues with fast food chains. 2) Develop an in-depth knowledge of functional ingredients and the development of functional food products 3) Demonstrate an ability to write an in-depth discussion or research protocol paper for a peer- view journal (Journal Advances in Food, Hospitality and Tourism Management)

. Global trends and public concerns on health issues 14 CURRICULUM . Application and progression of nutrigenomics OUTLINE . Advances in food production . Extrusion and encapsulation . Food components and nutrition functionalities . Functional food and processing technology . Functional foods and health (fatty acids and iron) . Advances in dietary fibre . Nutrition and health claims made on food 1. A series of lectures will provide in-depth knowledge of 15 LEARNING & advances in food and nutrition. TEACHING ACTIVITIES In 6 three-hour practicals students will undertake a piece of research work relating to functional foods and ingredients. Students will each undertake a presentation relating to the manufacturing and marketing of an allocated product. Students will also discuss the techniques involved in the production of this food product. Students will be expected to actively contribute to their learning, particularly by accessing relevant research publications. This unit will be assessed by: 16 ASSESSMENT One 15 minute presentation (20%) and one piece of STRATEGIES coursework (80%) as follows: A 2000-3000 word discussion or research protocol paper for the Journal Advances in Food, Hospitality & Tourism Management, relating to research on one of the topics taught on the unit or practical sessions. You will need to follow the author guidelines precisely.

The 20% presentation will assess learning outcomes 1, 2 & 17 ASSESSMENT 3 for this unit. CRITERIA FOR The 80% coursework will assess all learning outcomes for UNIT/ELEMENTS OF this unit. ASSESSMENT The criteria for assessment will be: . Ability to use the knowledge obtained to develop an idea. . Ability to select appropriate methodologies and technique in practical sessions. . Ability to research, plan and carrying out food practicals. . Ability to write a discussion or research protocol proper for a peer-view journal. Essential texts: 18 INDICATIVE STUDENT LEARNING Chandler Goldstein M & Goldstein MA (2002) Controversies RESOURCES in food and nutrition. Greenwood Press, Conneticut.

Mine Y, Miyashita K & Shahidi F (2009) Nutrigenomics & Proteomics in Health & Disease. Wiley-Blackwell, London.

Pasupuleti VK & Anderson JW (2008) Nutraceuticals, Glycaemic Health & Type 2 Diabetes. Wiley-Blackwell, London.

Lorenzani S.S (1988) Dietary Fibre Keats Publishing. Inc.

Pence GE (2002) The ethics of food : a reader for the 21st Century. Rowman & Littlefield, Oxford.

Journals: Advances in Food, Hospitality & Tourism Food Chemistry International Journal of Food Properties International Journal of Food Science and Technology Journal of Food Engineering Journal of Food Processing and Preservation Journal of Food Science Molecular Nutrition and Food Research Proceedings of the Nutrition Society Trends in Food Science and Technology

None 19 ANY ADDITIONAL NOTES AND COMMENTS - 20 DATE OF APPROVAL 27th January 2010 21 DATE OF MOST RECENT CONSIDERATION: 1 UNIT TITLE (unit 2) Body Composition & Physiological Adaptation This unit examines contemporary issues within this topical 2 BRIEF SUMMARY field and provides underpinning knowledge of their physiological basis. The various methods of body composition analysis are critically reviewed and students will be actively involved in collecting and analysing body composition data. To confirm 3 UNIT CODE NUMBER MSc Nutrition & Health 4 HOME PROGRAMME Department of Food and Tourism Management 5 HOME DEPARTMENT As above 6 SUBJECT AREA Dr Emma Derbyshire 7 UNIT LEADER(S) 8 CREDIT VALUE 20 CREDITS AT M LEVEL: 9 TOTAL AMOUNT OF Student effort hours – 200hrs STUDENT LEARNING (NOTIONAL HOURS 48 hours contact: Lectures 24 hrs OF LEARNING) Seminars/practicals - 24hrs Mandatory Core (compulsory for all students) 10 UNIT STATUS None 11 PRE-REQUISITES

None 12 CO-REQUISITES Upon completion of this unit the student will be able to: 13 UNIT LEARNING 1) Develop an in-depth knowledge and critical OUTCOMES awareness of body composition techniques and measurements 2) Demonstrate extensive understanding of physiological mechanisms influencing body composition throughout the life-cycle and in the diseased state 3) Prepare, process, interpret and present body composition and treadmill performance data 4) Demonstrate an ability to identify ethical issues related to the study and the impact upon research and advances in society

. Definitions and techniques used to measure body 14 CURRICULUM composition. OUTLINE . Body composition reference values. . Energy balance and the homeostatic control of body weight. . Physiological implications of under and overnutrition. . The relationship between body composition and physiological changes throughout the life-cycle and in healthy/diseased states (childhood, adolescence, elderly, pregnancy and lactation, obesity, cancer, metabolic syndrome). . Body composition and disease prevalence; cultural perspectives. . Food constituents and body composition. . Exercise, physiological adaptations and sports performance/weight management. . Experimental work will include: performance treadmill and air displacement plethysmography testing. . Future advances in body composition and anthropometrics. Teaching will take the form of lectures and practicals. 15 LEARNING & Students will be expected to work individually outside the TEACHING ACTIVITIES formal class contact time using open learning resources. This unit will be assessed by two pieces of coursework as 16 ASSESSMENT follows: STRATEGIES Element Weighting Assessment Type (%) 1 30% DATA COLLECTION AND ANALYSIS REPORT Write a scientific report (1500 words equivalent) describing, analysing and discussing data collected from your data collection sessions. 2 70% RESEARCH PROTOCOL The assignment will involve the development of a research protocol (3000-4000 words). Students may develop a research protocol based on their own personal areas of interest (topics must be confirmed with the unit leader). Selected topics must relate to the theme of the unit “Body composition & physiological adaptations” and include a nutrition component. Detailed guidelines will be provided (also see main handbook). (Learning outcomes1- 4) The 100% coursework will assess all learning outcomes for 17 ASSESSMENT this unit. CRITERIA FOR The criteria for assessment will be: UNIT/ELEMENTS OF . The ability to develop an idea and apply a suitable ASSESSMENT methodology to test the idea/hypothesis. . The ability to understand scientific concepts to a deep level and evaluate these. . The ability to select appropriate techniques/procedures and be aware of ethical implications. . To show competence in researching, planning and carrying out proposed research ideas. . To demonstrate evidence of independent learning.

See handbook for full marking scheme Essential texts: 18 INDICATIVE STUDENT Davies PSW & Cole TJ (2006) Body Composition LEARNING Techniques in Health and Disease (Society for the Study of RESOURCES Human Biology Symposium Series). Cambridge University Press.

Frisancho RA & Frisancho AR (2008) Anthropometric Standards: An Interactive Nutritional Reference of Body Size and Body Composition for Children and Adults. University of Michigan Press. Further reading: Bray GA (2007) The Metabolic Syndrome & Obesity. Human Press, London.

Fantuzzi G & Mazzone T (2007) Adipose tissue and adipokines in health and disease. Human Press, London.

Ferrera (2006) Focus on Body Mass Index and Health Research. Nova Publishers, New York.

Frisch RE (2004) Female fertility and the body fat connection. University of Chicago Press, USA.

Heymsfield SB, Lohman T, Wang Z & Going SB (2005) Human Body Com position. Human Kinetics, Leeds.

Heyward V & Wagner D (2004) Applied Body Composition Assessment – 2nd edition. Human Kinetics, London.

Jansen V (1997) Designing your first research proposal. Juta Academic, South Africa.

Punch K F (2006) Developing effective research proposals. SAGE Publications, London.

Journals: American Journal of Clinical Nutrition American Journal of Clinical Nutrition British Nutrition Journal European Journal of Applied Physiology European Journal of Clinical Nutrition International Journal of Obesity Related Metabolic Disorders International Journal of Sports Physiology and Performance Journal of Applied Physiology Journal of Nutrition Journal of Physical Activity and Health Lancet Metabolism Obesity (formerly known as Obesity Research)

None 19 ANY ADDITIONAL NOTES AND COMMENTS

- 20 DATE OF APPROVAL 27th January 2010 21 DATE OF MOST RECENT CONSIDERATION: UNIT TITLE Developments in Strategic Consumer Marketing UNIT CODE 33DCM001 NUMBER HOME MSc International Tourism Management & eBusiness / MSc Food Marketing Management PROGRAMME MA Strategic Consumer Marketing HOME Department of Food and Tourism Management. DEPARTMENT SUBJECT AREA N500 UNIT LEADER (S) Dinah Rogers CREDIT VALUE 20 CREDITS AT LEVEL: M Level AMOUNT OF 200 CLASS CONTACT TIME Lectures 24 hrs STUDENTS (HOURS) Tutorials 24 hrs EFFORT (HOURS) UNIT STATUS Mandatory core Unit for: MA Strategic Consumer Marketing: MSc International Tourism & e- Business : MSc Food Marketing Management : MA Strategic Consumer Marketing Degrees PRE- None REQUISITES CO-REQUISITES None. UNIT LEARNING Upon completion of this unit, students will be able to: OUTCOMES 1. critically evaluate strategic consumer marketing theories; 2. critically appraise developments of consumer marketing strategies to create and maintain competitive advantages; 3. analyse current and future trends in consumer behaviour, and appropriate organisational responses. . Introduction to strategic consumer marketing CURRICULUM . Environmental scanning and internal analysis OUTLINE . Strategic marketing decisions and choices . Achieving and maintaining strategic competitive advantages . Segmentation, targeting and positioning strategies . Value strategies in consumer behaviour . Product strategy . Services marketing strategy . Pricing and distribution strategies . Integrated marketing communications strategies . Strategy performance, implementation and control . The future of strategic consumer marketing TEACHING AND Lectures and seminars, where understanding will be deepened through written assignments and LEARNING their presentations. STRATEGIES ASSESSMENT This unit will be assessed by two pieces of coursework as follows; STRATEGIES Element Weighting Assessment Type (%) 1 50% Written Coursework – 1 report/open books/paper critique/case study supported by an oral presentation 2500 words 2 50% Written Coursework – 2 report/open books/paper critique/case study supported by an oral presentation 2500 words ASSESSMENT Both pieces of coursework cover learning outcomes 1,2 & 3 in equal measure. CRITERIA FOR The general criteria used to evaluate both pieces of assessed work will be the: UNIT/ELEMENTS  quality of the analysis of strategic consumer marketing theories in terms of the effective OF utilisation of key concepts, application of appropriate analytical planning tools and, in the ASSESSMENT final synthesis of material, the depth of, and level of confidence in, the analysis;  quality of the written assignment structure, presentation and appropriate referencing of the written material. INDICATIVE Recommended texts: STUDENTS Arnold, E., Price, L. and Zinkhan, G.M. (2004). Consumers. 2nd ed. McGraw-Hill/Irwin, US. LEARNING Cravens, D.W., Piercy, N. (2005). Strategic Marketing. 8th ed. McGraw-Hill/Irwin, US. RESOURCES Gilligan, C., and Wilson, R.M.S. (2003). Strategic Marketing Planning. 1st ed. Butterworth- Heinemann UK. West, D., Ford, J., Ibrahim, E. (2006). Strategic Marketing: Creating Competitive Advantage. Oxford University Press, UK. Wilson, R.M.S. and Gilligan, C. (2005). Strategic Marketing Management. 3rd.ed: Planning Implementation and Control. Butterworth-Heinemann UK. Journals: European Journal of Marketing Journal of Consumer Affairs Journal of Consumer Behaviour Journal of Consumer Research Journal of Marketing Theory and Practice Journal of Strategic Marketing Journal of Targeting, Measurement and Analysis for Marketing Marketing Intelligence and Planning The Journal of Consumer Marketing ADDITIONAL None NOTES AND COMMENTS DATE OF 3rd December 2003 APPROVAL DATE OF MOST 19th May 2006 RECENT CONSIDERATION UNIT TITLE Dissertation UNIT CODE 33DSM005 NUMBER HOME MSc Hospitality Management / International Tourism Management /Events PROGRAMME Management / International Tourism Management & eBusiness / Food Management / Food Marketing Management MA Strategic Hospitality Management / Strategic Tourism Management MA Strategic Consumer Marketing/ MSc Nutrition & Health/ MSc Food & Nutrition/ MSc Food Safety HOME Department of Food and Tourism Management DEPARTMENT SUBJECT AREA N900 UNIT LEADER(S) Dinah Rogers CREDIT VALUE 60 CREDITS AT LEVEL: M AMOUNT OF 600 CLASS CONTACT 6 hrs per student – individual dissertation STUDENTS TIME (HOURS) supervision. EFFORT (HOURS) UNIT STATUS Mandatory Core PRE-REQUISITES None CO-REQUISITES None UNIT LEARNING Upon completion of this unit, students will be able to: OUTCOMES Undertake a self-initiated and self-motivated investigation into a current issue within the field. Demonstrate the use/application of an enhanced level of skills and abilities in problem identification, analysis and evaluation; Apply a rigorous academic methodology and a critical, constructive and creative approach to the issue under consideration; Communicate the results and conclusions of their investigation clearly to both specialists and non-specialists. CURRICULUM Individual research of a conceptual and/or empirical nature undertaken with supervision OUTLINE and an approved methodology. TEACHING AND Independent study with individual supervision. Seminars for research group discussion LEARNING will also be utilised at appropriate times. STRATEGIES The Research methods unit will have ensured a research proposal is appropriately constructed. Each student will agree a dissertation topic and supervisor, and regular tutorials will be held for guidance and to ensure the write up progresses satisfactorily. A dissertation handbook will support the work of the student. ASSESSMENT 16,000 word Dissertation or equivalent (for example, if the project was to be themed STRATEGIES around an industrial placement or to take to form of a scientific paper) See below for criteria (The assessment will address ‘Learning Outcomes 1, 2, 3 and 4). ASSESSMENT Although the range and format of dissertations will vary according to the nature of the CRITERIA FOR exploration undertaken the assessment criteria that will normally be taken into account UNIT/ELEMENTS are the: OF ASSESSMENT Quality and originality of the issue(s) selected for consideration; Selection, application and critique of ideas, concepts, theories and empirical research, as appropriate, relevant to the issue(s) in question; Quality and appropriateness of the analysis; Reliability, validity and relevance of any empirical findings and the appropriateness of the conclusions; Reflections, practical implications and recommendations for future research; Quality of the presentation in terms of logic, structure and coherence; INDICATIVE A wide range of current literature relevant to the chosen topic STUDENTS LEARNING RESOURCES ADDITIONAL Utilising prior experiences from the Research methods unit the Dissertation provides an NOTES AND opportunity for the students to demonstrate mastery of high level cognitive and personal COMMENTS skills, and a critical and creative engagement with leading edge thinking. DATE OF 19th May 2006 APPROVAL DATE OF MOST 19th May 2006 RECENT CONSIDERATION UNIT TITLE eBusiness Management UNIT CODE NUMBER HOME MSc International Tourism Management and eBusiness PROGRAMME HOME Department of Food and Tourism Management DEPARTMENT SUBJECT AREA UNIT LEADER(S) Timothy Jung CREDIT VALUE 2 CREDITS AT LEVEL: M 0 AMOUNT OF 2 CLASS CONTACT TIME (HOURS) 48 hrs STUDENTS 0 Lecture 24 hrs EFFORT (HOURS) 0 Tutorials/IT Workshops 24 hrs UNIT STATUS Core for above named programme PRE-REQUISITES None CO-REQUISITES None UNIT LEARNING Upon completion of this unit, students will be able to: OUTCOMES 1. Evaluate the strategic eBusiness applications of distribution channel in tourism industry 2. Critically apply eBusiness framework and methodology to analyse, design and implement tourism information systems 3. Evaluate the importance of strategic planning of IS/IT to gain a strategic competitive advantage in tourism industry CURRICULUM  Managing Information System OUTLINE  Managing Strategic IS/IT  Managing Successful IS Projects  Business Process Redesign/Knowledge Management  Information Systems in Tourism Industry/CRS, GDS, HDS, DMS  eBusiness Applications in Tourism Industry  eBusiness Trends, Patterns and Transformation  eBusiness (eCommerce) System Evaluation  eSupply Chain Management  eCustomer Relationship Management (eCRM)  eDistribution Channel Management  Multi-Channel Strategy  eBenefits Management TEACHING AND This unit will facilitate learning through a combination of lectures, seminars and computer LEARNING workshops (website design session) where appropriate STRATEGIES ASSESSMENT This unit will be assessed by two pieces of courseworks as follows: STRATEGIES Element Weighting Assessment Type (%) 1 50% Written Coursework 2500 words

2 50% Written Coursework 2500 words

ASSESSMENT The Coursework will assess all learning outcomes for this unit. Assessment 1 = Outcome 1 & CRITERIA FOR 2 and Assessment 2 = Outcome 3 UNIT/ELEMENTS The criteria for assessment will be: OF ASSESSMENT Coverage of topic at strategic level relevant to the unit and the named award. Organisation of thoughts and material, quality and clarity of argument; level of critical analysis; written expression and style Evidence of breath and depth of reading; appropriate Harvard systems of referencing and bibliography INDICATIVE Texts: STUDENTS Alford, P. (2000). E-business in the travel industry, Travel & Tourism Intelligence LEARNING Buhalis, D. (2002). eTourism: Information Technologies for Strategic Tourism Management, RESOURCES Prentice Hall. Buhalis, D and Laws, E (2001) Tourism distribution channels: practices, issues and transformations, Continuum. Brun, M.(2003), Relationship Marketing-Management of Customer Relationships, Prentice- Hall Chaffey, D. (2006). eBusiness and eCommerce Management, Ellsvier Chaffey, D., Ellis-Cjadwick, F., Johnson, K and Mayer, R. (2006). Internet Marketing Strategy, Implementation and Practice, Prentice Hall Inkpen, G. (1998). Information Technology for Travel and Tourism, Longman Kalakota, R. and Robinson, M. (2000). eBusiness 2.0: Roadmap for Success, Addison Wesley. Lauden, K. and Lauden, J. (2004). Management Information Systems (8th Ed.), Prentice-Hall. O'Connor, P. (1999). Electronic information distribution in tourism and hospitality, CABI Publishing Sheldon, P. (1997). Tourism Information Technology. CAB International Turban, E., Lee, J., King, D., and Chung, H. (2006). Electronic Commerce: A Managerial Perspective, New Jersey, Prentice Hall Ward, J. (1997). Strategic Planning for Information System, 3rd ed Chichester: Wiley Werthner, H. and Klein, S. (1999). Information Technology and Tourism : A Challenging Relationship, Springer Willcocks, L. and Saure, C. et al. (2000). Moving to eBusiness, Arrow. WTO (2001). E-Business for Tourism: Practical Guidelines for Tourism

Journals and Periodicals : Cornell Hotel and Restaurant Admin Quarterly European Journal of Marketing European Management Journal International Journal of Contemporary Hospitality Management International Journal of Hospitality Management International Journal of Hospitality and Tourism Administration International Retail and Distribution Management International Journal of Electronic Commerce Information Systems Research Journal of Consumer Marketing Journal of Strategic Information Systems Journal of International Consumer Marketing Journal of Information Technology and Tourism Journal of Information Technology Journal of Information Management Systems International Journal of Hospitality Information Technology International Journal of Tourism Management Information and Management Journal of Hospitality and Leisure Marketing Journal of Relationship Marketing Journal of Services Marketing MIS Quarterly Tourism Management ADDITIONAL NOTES AND COMMENTS DATE OF 20th April 2007 APPROVAL DATE OF MOST 20th April 2007 RECENT CONSIDERATION UNIT TITLE Events Management UNIT CODE 33EMM001 NUMBER HOME MSc Events Management PROGRAMME HOME Department of Food and Tourism Management. DEPARTMENT SUBJECT AREA N800 UNIT LEADER(S) Andrew McCoughlin CREDIT VALUE 20 CREDITS AT LEVEL: M AMOUNT OF 200 CLASS CONTACT TIME Lecture 24 hrs STUDENTS (HOURS) Tutorial 24hrs EFFORT (HOURS) UNIT STATUS Mandatory Core (compulsory for all events management students) PRE- None REQUISITES CO-REQUISITES None UNIT LEARNING Upon completion of this unit the student will be able to: OUTCOMES 1. Analyse critically the structure, management and organisation of the events industry. 2. Analyse critically the nature of events activities. 3. Evaluate critically the operational aspects of key sectors of the events industry.  Meetings, Incentives, Conventions and Exhibitions Management CURRICULUM OUTLINE  Event planning and management  Venue management  Operations and supply management  Event Marketing  Economic impacts of events  Managing quality services  The role and impacts of technology in events management  The business environment – economic, legal and environmental constraints within which operations are conducted  Operational techniques employed in achieving maximum asset utilisation  Managing innovation and entrepreneurship TEACHING AND The unit will be delivered through a combination of lectures and tutorials. LEARNING STRATEGIES ASSESSMENT The unit will be assessed as follows: STRATEGIES Element Weighting Assessment Type (%) 1 50% Written Coursework – 2500 words

2 50% Written Coursework – 2500 words ASSESSMENT Essay one will allow student to analyse critically the structure, management and organisation of CRITERIA FOR the events industry and the nature of events activities. (Outcome No.1 & No.2) UNIT/ELEMENTS Essay two will critically evaluate the operational aspects of key sectors within the events OF industry. (Outcome No. 3) ASSESSMENT INDICATIVE Essential texts: STUDENTS Allen, J (2000) Events Planning: The Ultimate Guide to Successful Meetings, Corporate Events, LEARNING Fundraising Galas, Conferences, Incentives and Other Special Events, Canada, Wiley RESOURCES Allen, J (2002) The Business of Event Planning: Behind the Scenes Secrets of Successful Special Events, Canada, Wiley AOE, BECA and EVA (2002) The Guide to Managing Health & Safety at Exhibitions and Events (The Red Book), Berkhamstead: Association of Exhibition Organisers. Appleby, P (2002) Organising a Conference: How to Organise and Run a Successful Armstrong, J S (2001) Planning Special Events. New York: Josse Bass Wiley. Camenson, B (2002) Opportunities in Event Planning. London: McGraw-Hill. Crofts, A (2001) Corporate Entertaining as a Marketing Tool. Cirencester: Management Books 2000. Davidson, R and Cope, B (2003) Business Travel: Conferences, Incentive Travel, Exhibitions, Corporate Hospitality and Corporate Travel. Harlow: Longman. Event (2nd edn). Oxford: How To Books. Department of National Heritage, Scottish Office (1997) Guide to Safety at Sports Grounds (Green Guide) (4th edn.) London: Stationery Office. Fisher, J G (2000) How to Run a Successful Conference (2nd edn.) London: Kogan Page. Fisher, J G (2000) How to Run Successful Incentive Schemes. London: Kogan Page. Foster-Walker, M (2003) Start & Run an Event-Planning Business. Bellingham, WA: Self- Counsel Press. Friedman, S (2003) Meeting & Event Planning for Dummies. New York: Wiley. Goldblatt, J J (2002) Special Events - Global Event Management in the 21st Century (3rd edn.) New York: Wiley. Graham, S, Goldblatt, J J and Delpy Neirotti, L (2001) The Ultimate Guide to Sport Event Management & Marketing (2nd edn.) New York: McGraw Hill Higher Education. Grant. D. and Mason, S. (1998) Holiday Law. Sweet and Maxwell. Health and Safety Executive (2000) Managing Crowds Safely (2nd edn.) London: HSE Books. Horner, P. (1996) Travel Agency Practice. Longman. Hoyle, L H (2003) Event Marketing: How to Successfully Promote Events, Festivals, Conventions, and Expositions. New York: Wiley. Johnston, R and Clark, G. (2004) Service Operations Management. Harlow: Prentice Hall Malouf, L (2002) Parties and Special Events: Planning and Design. Texas: Culinary and Hospitality Industry Publications Services. O'Toole, W and Mikolaitis, P (2002) Corporate Event Project Management. New York: Wiley. Pizam, A. and Mansfeld, Y. (eds) (1999) Consumer Behaviour in Travel and Tourism. New York: Haworth Hospitality Press. Robbe, D (2000) Expositions and Trade Shows. Canada: Wiley. Roche, M (2000) Mega-Events And Modernity : Olympics And Expos In The Growth Of Global Culture. London: Routledge. Rutherford,J and Goldblatt, J (2003) Professional Event Coordination. New York: Wiley. Ryan, C. (ed) (1997) The Tourist Experience. A New Introduction. London: Cassell. Skinner, D and Rukavina, V (2003) The Complete Guide to Event Sponsorship. New York: Wiley. Van Der Wagen, L (2002) Event Management: For Tourism, Cultural, Business and Sporting Events. Melbourne: Hospitality Press. Vasey, J (1999) Concert Sound and Lighting Systems (3rd edn). Oxford: Focal Press. Watt, D (1998) Event Management in Leisure and Tourism. Harlow: Addison Wesley Longman. Wendroff, A L (1999) Special Events: Proven Strategies for Nonprofit Fund Raising. New York: Wiley. Yeoman, I, Robertson, M, Ali-Knight, J, Drummond, S and McMahon-Beattie, U (eds.) (2003) Festival and Events Management: An International Arts and Culture Perspective. Oxford: Butterworth-Heinemann. Journals: Journal of Convention & Event Tourism Event Management ADDITIONAL None NOTES AND COMMENTS DATE OF 19th May 2006 APPROVAL DATE OF MOST 19th May 2006 RECENT CONSIDERATION

Exercise & Health Promotion 1 UNIT TITLE (unit 3) The unit explores health promotion theory and its application 2 BRIEF SUMMARY to the key settings of the workplace, school and the community. It also considers the concept of holistic health and the role physical activity plays in maintaining a state of positive health. To confirm 3 UNIT CODE NUMBER MSc Nutrition & Health 4 HOME PROGRAMME Department of Food and Tourism Management 5 HOME DEPARTMENT As above 6 SUBJECT AREA Anne Turner 7 UNIT LEADER(S) 8 CREDIT VALUE 20 CREDITS AT M LEVEL: 9 TOTAL AMOUNT OF Student effort hours – 200hrs STUDENT LEARNING 48 hours contact: Lectures 24 hrs (NOTIONAL HOURS Seminars/tutorials - 24hrs OF LEARNING) Mandatory Core (compulsory for all students) 10 UNIT STATUS None 11 PRE-REQUISITES

None 12 CO-REQUISITES Upon completion of this unit the student will be able to: 13 UNIT LEARNING 1) Demonstrate extensive understanding of policies and OUTCOMES scientific strategies within the field of exercise and health promotion. 2) Measure and critically evaluate various components of physical fitness in relation to the promotion of health. 3) Communicate the specialist subject knowledge systematically, effectively and precisely in a variety of formats and contexts. 4) Engage effectively in informed and reflective debate in relation to exercise and health issues. . Exercise & Health promotion: Linking the two. 14 CURRICULUM . Definitions, concepts, models and approaches to OUTLINE health promotion. . Application of health promotion interventions to a variety of settings including communities, schools and the workplace. . The effect of the social inequalities on health and wellbeing . Health promotion within the context of exercise and health. . Exercise, fitness and health; physiology of exercise; exercise in prevention and treatment. . Exercise and ageing. . Exercise and cardiovascular health and disease.

Teaching will take the form of lectures and practicals. 15 LEARNING & Students will be expected to work individually outside the TEACHING ACTIVITIES formal class contact time using open learning resources. Students are required to submit one 3000-3,500 word report 16 ASSESSMENT and give a 15 minute individual presentation. Typically the STRATEGIES assessment will aim to provide students with the opportunity to critically propose and present a health promotion project that will apply academic theory into a ‘real life’ situation. It will demonstrate the student’s ability to devise and present a health promotion strategy that relates directly to exercise and health. Students will also be expected to produce draft examples of promotional materials used to support the promotion devised.

The 100% coursework will assess all learning outcomes for 17 ASSESSMENT this unit. CRITERIA FOR The criteria for assessment will be: UNIT/ELEMENTS OF . The ability to translate academic theory to in practical ASSESSMENT application relating to the promotion of health and wellbeing. . Well thought out strategy which is complemented by a competent presentation and supported by appropriate promotional materials. . Reference to evidence-based peer reviewed papers . Appropriate critical analysis of health promotion theory. . Inclusion of recommendations for further research . Appropriate report writing skills.

Essential texts: 18 INDICATIVE STUDENT LEARNING Cotrell, R.R., Girvan, J.T., & Mackenzie, J.F. (2002) RESOURCES Principals and Foundations of health promotion and education. (2nd ed.) Benjamin Cummings, San Francisco.

Ewles, L (Ed) (2005) Key topics in public health: essential briefings on prevention and Health promotion. Elsevier Churchill Livingstone, Edinburgh.

Seedhouse, D. (2002). Health promotion: Philosophy, Prejudice & Practice. Wiley, Chichester.

McCardle, W.D., Katch, F.L., & Katch, V.L., (2001) Exercise Physiology. London: American college of Sports Medicine (2003). Worksite Health Promotion Manual. Campaign: Human Kinetics, USA.

Department of Health (2004) At least five a week: Evidence on the impact of physical activity and its relationship to health. DoH, London.

None 19 ANY ADDITIONAL NOTES AND COMMENTS

- 20 DATE OF APPROVAL 27th January 2010 21 DATE OF MOST RECENT CONSIDERATION: UNIT TITLE Financial Strategies UNIT CODE 33FSM005 NUMBER HOME MSc Hospitality Management / International Tourism Management /Events Management / PROGRAMME International Tourism Management & eBusiness / Food Management / Food Marketing Management MA Strategic Hospitality Management / Strategic Tourism Management MA Strategic Consumer Marketing HOME Department of Food and Tourism Management DEPARTMENT SUBJECT AREA N300 UNIT LEADER(S) Dave Hill CREDIT VALUE 20 CREDITS AT LEVEL: M AMOUNT OF 200 CLASS CONTACT TIME 48 hours: STUDENTS (HOURS) Lectures 24 hrs EFFORT (HOURS) Tutorial 24 hrs UNIT STATUS Mandatory Core PRE-REQUISITES None CO-REQUISITES None UNIT LEARNING Upon completion of this unit students will be able to: OUTCOMES 1. Understand and analyse financial performance using financial ratios. 2. Apply and use financial planning techniques. 3. Use appropriate decision making techniques for product pricing and profitability decisions 4. Understand and use investment appraisal techniques 5. Appreciate the link between financial strategy and corporate strategy CURRICULUM  Pricing, costing and break-even analysis. OUTLINE  Final accounts.  Investment appraisal  Financial planning.  Financial performance  Financial decision making  Sources of finance TEACHING AND Teaching will take the form of lectures, tutorials and computer workshops. Students will be LEARNING expected to work individually outside the formal class contact time using open learning STRATEGIES resources. ASSESSMENT This unit will be assessed by one piece of coursework as follows: STRATEGIES Element Weighting Assessment Type (%) 1 100% Accounting project assignment based on relevant case study material. The assignment (including an essay component) will involve the development and interpretation of relevant financial models using a spreadsheet. Emphasis will be placed on both analysis and interpretation of the financial data in the case study. The 100% coursework will assess all learning outcomes for this unit. ASSESSMENT The criteria for assessment will be: CRITERIA FOR . Coverage of topic; extensiveness of the financial models UNIT/ELEMENTS . Organisation of thoughts and material, quality and clarity of argument; level of critical OF ASSESSMENT analysis; . Written expression and style; . Evidence of breadth and depth of reading. INDICATIVE Essential texts: STUDENTS Ward, K and Bender R, (2002), Corporate Financial Strategy, Butterworth-Heinemann. LEARNING Ogilvie, J, (2005), Management Accounting-Financial Strategy (CIMA Study System 2006 S.), RESOURCES CIMA Publishing. Dyson, JR, (2003), Accounting for Non-accounting Students, FT Prentice Hall Atkinson, H, Berry, A, Jarvis, R (1995), Business Accounting for Hospitality and Tourism, Chapman Hall, London. Dodge, R. (1997) Foundations of Business Accounting, 2nd Ed, International Thomson Business Press, London. Fardon, M. and Cox, D. (1998), Accounting: An Introduction to the Principles of Accounting, 2nd edition, Osborne Books, Worcester. Harris, P and Hazzard, P (1990), Managerial Accounting in the Hospitality Industry, 5th edition, Stanley Thornes, Leckhampton. Owen, G. (1998), Accounting for Hospitality Tourism and Leisure, 2nd edition, Pearson Education, Harlow. Journals: The Cornell HRA Quarterly International Journal of Hospitality Management Travel and Tourism Analyst International Journal of Contemporary Hospitality Management ADDITIONAL None NOTES AND COMMENTS DATE OF 3rd December 2003 APPROVAL DATE OF MOST 19th May 2006 RECENT CONSIDERATION Food Law & Policy 1 UNIT TITLE (unit 8) This unit will review the key areas of food law, regulation and 2 BRIEF SUMMARY policy. It will focus on enforcement and consider the role of enforcement bodies.

32RMM005 3 UNIT CODE NUMBER MSc Food Safety 4 HOME PROGRAMME Department of Food and Tourism Management 5 HOME DEPARTMENT As above 6 SUBJECT AREA Ajay Patel 7 UNIT LEADER(S) 8 CREDIT VALUE 20 CREDITS AT M LEVEL: 9 TOTAL AMOUNT OF Student effort hours – 200hrs STUDENT LEARNING LECTURES 24 HOURS (NOTIONAL HOURS SEMINARS 24 HOURS OF LEARNING) Mandatory Core (compulsory for all students) 10 UNIT STATUS None 11 PRE-REQUISITES

None 12 CO-REQUISITES Upon completion of this unit students will be able to: 13 UNIT LEARNING 1) Critically analyse how food law and regulations may OUTCOMES impact on the food industry. 2) Demonstrate advanced knowledge of the regulatory risks and liabilities relating to the sale and supply of food. 3) Compare and contrast various methods of consumer protection from the UK and EC in relation to sale and supply and production of food. 4) Explore and critically evaluate the issues raised by enforcement of the regulation and legislation relating to food.

1. The Food Safety Act 1990 (as amended) as the 14 CURRICULUM framework for all food legislation in the UK OUTLINE 2. Main food safety and consumer protection offences created by the FSA 1990 3. Section 7 FSA rendering food injurious to health; section 14 selling to the purchaser’s prejudice food that is substandard; section 15 falsely describing or presenting food; section 20 commission of an offence due to act of default of another; section 21 defence of due diligence 4. Main provisions of the General Food Law Regulation (EC) 178/2002 5. Article 11 Imports to the EU; Article 12 exports from the EU; Article 14 safety injurious to health and unfit for human consumption; Article 16 labelling, advertising and presentation; Article 18 Traceability; Article 19 withdrawal, recall and notification 6. Offences created by General Food Regulations 2004; Regulation 4 criminal offences; Regulation 5 penalties; Defences 7. Food hygiene legislation 8. Enforcement of food law; the role of the local authority and other agencies 9. The role of the Food Standards Agency 10. The role of the European Food Safety Authority Teaching will take the form of lectures, practical and 15 LEARNING & workshops. Students will be expected to work individually TEACHING ACTIVITIES outside the formal class contact time using open learning resources. 16 ASSESSMENT This unit will be assessed by one piece of coursework as STRATEGIES follows: Element Assessment Type

1 (100%) A case study (3000-3500 words) setting out facts of a scenario will be provided for students to analyse and to apply the law. The 100% coursework will assess all learning outcomes for 17 ASSESSMENT this unit. CRITERIA FOR The criteria for assessment will be: UNIT/ELEMENTS OF . Evidence of critical evaluation and understanding of the ASSESSMENT principles of food law . Well thought out structure and use of supplementary materials . Reference to cases and legislation and policy papers . Appropriate legal writing style Inclusion of conclusions and recommendations for action Essential texts: 18 INDICATIVE STUDENT LEARNING Atwood B, (2009) Food Law. Tottel Publishing. RESOURCES MacMaolian C, (2007) EU Food Law Protecting Consumers and Health in a Common Market. Hart Publishing. Fortin N, (2009) Food Regulation, Law. Science, Policy and Practice. Wiley Blackwell

Further reading: O’Rourke R, (2005) European Food Law. Sweet and Maxwell.

Journals: Journal of Food Law & Policy Food & Drug Law Journal European Law Journal Food & Agriculture International Law Journal

Online www.food.gov.uk www.efsa.europa.eu www.leatherheadfood.com www.campden.co.uk www.hmso.gov.uk www.reading.ac.uk/foodlaw www.lacors.gov.uk www.tradingstandards.gov.uk

None 19 ANY ADDITIONAL NOTES AND COMMENTS - 20 DATE OF APPROVAL 27th January 2010 21 DATE OF MOST RECENT CONSIDERATION: Food Quality & Processing 1 UNIT TITLE (unit 6) The unit will examine the essential elements involved in the 2 BRIEF SUMMARY processing, preservation and packaging of food. Students will actively be involved within the unit, undertaking food processing and analytical practicals. - 3 UNIT CODE NUMBER MSc Food & Nutrition/MSc Food Safety 4 HOME PROGRAMME Department of Food and Tourism Management 5 HOME DEPARTMENT As above 6 SUBJECT AREA Dr Brijesh Tiwari 7 UNIT LEADER(S) 8 CREDIT VALUE 20 CREDITS AT M LEVEL: 9 TOTAL AMOUNT OF Student effort hours – 200hrs STUDENT LEARNING Lectures - 24 hrs (NOTIONAL HOURS Seminars/practicals - 24 hrs OF LEARNING) Mandatory Core (compulsory for all students) 10 UNIT STATUS None 11 PRE-REQUISITES

None 12 CO-REQUISITES Upon completion of this unit students will be able to: 13 UNIT LEARNING 1. Describe in detail the effects of processing technologies OUTCOMES on the physical, chemical and microbiological properties of food and food products. 2. Demonstrate advanced knowledge on the design, operation and application of the food processing unit operations. 3. Compare and contrast various food processing and preservation methods for specific food products. 4. Explore the global and local trends in food processing and food innovations. 1. Principles of food processing and preservation 14 CURRICULUM 2. Unit operations in food processing – freezing, OUTLINE refrigeration, thawing, drying, pasteurisation, sterilisation, crystallisation, centrifugation, mixing, extraction, emulsification, centrifugation, fermentation, baking and process analytical technology. 3. Effect of processing and preservation techniques on quality of food and food products 4. Evaluation techniques for food quality (chemical, physical and microbiological) 5. Primary processing of foods – grain processing 6. Technology of grains, dairy, fruit and vegetables and meat processing 7. Principles, applications and advantages of hurdle technology 8. Food packaging and storage of food and food products 9. Cleaning, sanitation and waste management 10. New and emerging technologies for the processing of foods Teaching will take the form of lectures, practicals and 15 LEARNING & workshops. Students will be expected to work individually TEACHING ACTIVITIES outside the formal class contact time using open learning resources. 100% practical assessment - Students will complete a 16 ASSESSMENT practical record book based on the laboratory experiments STRATEGIES and demonstrations. The assignment should include objectives, principles or mechanisms, materials & methods, results and conclusions. (Learning outcomes 1-4). The 100% coursework will assess all learning outcomes for 17 ASSESSMENT this unit. CRITERIA FOR The criteria for assessment will be: UNIT/ELEMENTS OF . Evidence of critical evaluation and understanding of the ASSESSMENT principles of food processing and preservation . Well thought out structure and use of supplementary materials . Reference to evidence-based peer reviewed papers . Appropriate scientific writing style . Inclusion of recommendations for further research

18 INDICATIVE STUDENT Core text: LEARNING Brennan JG, (2006) Food Processing Handbook, Wiley, RESOURCES ISBN-10: 3-527-30719-2.

Ramaswamy HS and Marcotte M (20054) Food Processing: Principles and Applications. CRC Press, Boca Raton, Florida, USA. ISBN: 1587160080

Singh RP and Heldman DR (2008) Introduction to Food Engineering. Academic Press, ISBN0123709008, 9780123709004

Sun D-W (2009) Emerging Technologies for Food Processing. Elsevier Inc, ISBN: 978-0-12-676757-5.

Further reading Campbell-Platt G. (2009) Food Science and Technology, John Wiley and Sons, ISBN: 0632064218, 9780632064212Barbosa-Cánovas GV, Mortimer A,

Lineback D, Spiess W, Buckle K and Colonna P (2009) Global Issues in Food Science and Technology. Elsevier Inc ISBN: 978-0-12-374124-0

Journals: Critical Reviews in Food Science and Nutrition Trends in Food Science and Technology Food Chemistry International Journal of Food Science and Technology Journal of Food Processing and Preservation LWT-Food Science and Technology Innovative Food Science and Emerging Technologies Food Research International

None 19 ANY ADDITIONAL NOTES AND COMMENTS - 20 DATE OF APPROVAL 27th January 2010 21 DATE OF MOST RECENT CONSIDERATION: Food Safety & Hygiene 1 UNIT TITLE (unit 7) This unit delivers core material in food microbiology, 2 BRIEF SUMMARY inspection, analysis, policy and law - 3 UNIT CODE NUMBER MSc Food Safety 4 HOME PROGRAMME Department of Food and Tourism Management 5 HOME DEPARTMENT As above 6 SUBJECT AREA Dr Anne Clayson 7 UNIT LEADER(S) 8 CREDIT VALUE 20 CREDITS AT M LEVEL: 9 TOTAL AMOUNT OF Student effort hours – 200hrs STUDENT LEARNING LECTURES 20 HOURS (NOTIONAL HOURS SEMINARS 18 HOURS OF LEARNING) PRACTICALS 20 HOURS VISITS 12 HOURS

Mandatory Core (compulsory for all students) 10 UNIT STATUS None 11 PRE-REQUISITES

None 12 CO-REQUISITES On successful completion of this unit students will be able to: 13 UNIT LEARNING 1) Evaluate the efficacy of a range of food safety OUTCOMES management systems in UK and global food control including HACCP and relevant codex documentation 2) Examine the public health significance of a range of food borne agents including pathogens, chemicals and physical contaminants 3) Demonstrate competence in inspection of food at the point of sale 4) Demonstrate application and synthesis of law the relating to food hygiene and safety.

. Application of the main food safety & food hygiene 14 CURRICULUM legislation; the sources of food law; the interpretation OUTLINE and application of food legislation, evidence gathering and legal procedure as they relate to contraventions of food law. . Application of HACCP and relevant Codex documentation to specific case studies . Food microbiology and toxicology relating to fitness for human consumption; laboratory ready to eat foods protocol and the use of rapid detection methods for food pathogens . Food inspection at point of sale; to include fruit, vegetables, fish, game, red meat and other foods. . Infectious disease surveillance and control; the role of individuals and organisations in the investigation and control of food poisoning; evaluation of reporting and notification systems. . Applied epidemiology in the investigation and control of single case and outbreaks of food poisoning/food borne disease. . Retail food premises inspection; hygiene control; rapid detection markers for premises hygiene; bioluminescence swabbing and food sampling . Food safety management systems ; quality control; auditing; HACCP; review and evaluation of risk regulation systems; evaluation of the role of assurance and certification standards in improving food safety . Critical evaluation of the effectives of the regulatory arrangements for food control, particularly with relevance to enforcement failings. . Critically appraise official recommendations for change in practice e.g. Pennington, Hampton. Lectures will deliver the core material relating to the specific 15 LEARNING & principles of food inspection, management controls, TEACHING ACTIVITIES manufacturing methods of food production, and the legal obligations. Seminars will deliver material relating to specific statutory instruments which have significance for food safety and enforcement

Practicals will deliver the food production and manufacturing material in order that students have an appreciation of the safety and quality issues in food production.

Practicals enable students to develop their skills in relation to the inspection and control of a wide a range of foods.

Red meat and poultry anatomy, pathology and inspection will be taught within a defined set of practical sessions that will enable students to apply their knowledge and skills within a retail context.

Coursework 60% 16 ASSESSMENT Practical examination in food inspection 40% STRATEGIES Written coursework submission to assess learning outcomes 17 ASSESSMENT 1 and 4 CRITERIA FOR Written coursework submission to assess learning outcome UNIT/ELEMENTS OF 2 ASSESSMENT Viva voce for food inspection and identification to assess learning outcome 3 Essential text: 18 INDICATIVE STUDENT Sprenger, Richard A.. - Hygiene for Management: a text for LEARNING food hygiene courses / Richard A. Sprenger. – Doncaster: RESOURCES Highfield, 2007.

Food and Chemical Toxicology Journal: Volume 47, Issue 5, May 2009 pp 909 - 1040Early Awareness of Emerging Risks to Food and Feed Safety

Journal of Food Control: Application of multivariate statistics in a risk-based approach to regulatory compliance: Vol 20, January 2009 Pages 17-26 K.M. Lee, T.J. Herrman, B. Jones

Current Opinion in Biotechnology: Thinking Beyond the HACCP; Editorial April 2009; Wright and Teplitski Vol 20

Chesworth, N. (Ed). Food Hygiene Auditing. Blackie Academic And Professional. 1997.

Doeg, C. Crises Management In The Food And Drinks Industry. Chapman And Hall 1995.

Fedchock, C. The Role Of Regulatory Agencies And Industry In HACCP. International Journal Of Food Microbiology, 1994 187-195. Pidgeon, N, Kasperson, R, Slovic, P 2003 The Social Amplification of Risk, Cambridge Press

Flynn, J: Slovic, P. ; Kunreuther,H: 2001: Risk, Media and Stigma: Understanding Public Challenges to Modern Science and Technology

Journals: British food journal Food and Drink Law Monthly Food Law Monthly Food Hygiene Briefing Journal of Food Protection Journal Food Control Journal of Food Protection Journal of Food microbiology Journal of Risk Analysis Health, Risk and Society Journal Toxicology Letters Journal of Applied Toxicology Journal of Food Contaminants

None 19 ANY ADDITIONAL NOTES AND COMMENTS

- 20 DATE OF APPROVAL 27th January 2010 21 DATE OF MOST RECENT CONSIDERATION: UNIT TITLE Food Management UNIT CODE To be confirmed NUMBER HOME MSc Food Management PROGRAMMES MSc Food Marketing Management MSc Food & Nutrition MSc Food Safety HOME Department of Food and Tourism Management DEPARTMENT SUBJECT As above AREA UNIT Andrew Hollingsworth LEADER(S) CREDIT VALUE 20 CREDITS AT LEVEL: M AMOUNT OF 200 CLASS CONTACT TIME (HOURS) Lectures 24 hrs STUDENT Tutorials 24 hrs EFFORT (HOURS) UNIT STATUS Core for above named programmes PRE- None REQUISITES CO- None REQUISITES Upon completion of this unit, the student will be able to: UNIT 1. critically review the structure of food supply chains in the UK and selected international OUTCOMES markets; 2. analyse the fundamental issues influencing the food purchasing behaviour of consumers; 3. evaluate the various marketing strategies found within the food industry; 4. discuss marketing mix issues as they relate to food businesses; 5. identify the contemporary food marketing issues and evaluate options for supply chain managers within food markets.  introduction to food marketing CURRICULUM OUTLINE  food policy  food marketing strategies in the food industries  competition and performance of the food industries  the purchasing behaviour of consumers  measuring consumer responses to food and food service  consumer perceptions of food quality  brand equity in the food industries  brand extension strategies  new product development in the food industries  food pricing issues  food channel theory: design; power and conflict issues  sustainability and food  current trends and future scenarios in food retailing  liability and trace ability in food supply chains  country of origin indication on food products  corporate social responsibility and ethics in the food sector TEACHING A series of lectures will provide a theoretical framework for confronting contemporary issues in AND food marketing. These will be supplemented by student led seminars and in-class case studies, LEARNING that will provide students with practical illustrations relevant to the food industry. STRATEGIES Assessments will reflect in regards to the selected postgraduate awards ASSESSMENT STRATEGIES Element Weighting Assessment Type (%) 1 50% Written Coursework 2500 words

2 50% Written Coursework 2500 words

ASSESSMENT Assessment 1 will cover learning outcomes 1-4. Assessment 2 will cover learning outcome 5. CRITERIA FOR The assessments and marking schemes will be separate for each programme: students on the UNIT / MSc Food Marketing will be set both assessments on issues related to food marketing; ELEMENTS OF students on the MSc Food Management will be set both assessments on issues related to the ASSESSMENT food industry. Core Text: STUDENT Bourlakis, M.A. and Weightman, P.W.H. (eds) (2004) Food Supply Chain Management, Oxford: RESOURCES Blackwell Publishing.

Other Texts: Bowersox, D J (2002) Supply Chain Logistics Management, McGraw-Hill. Blythman, J. (2005) Shopped: the shocking truth about British supermarkets, Harper Perennial. Cox, A. Ireland, P. Lonsdale, C. Sanderson, J. and Watson, G. (2001) Supply Chains, Markets and Power: Mapping Buyer and Supplier Power Regimes, Routledge Davies, B. and Ward, P. (2002) Managing retail consumption, Chichester: Wiley. Diamond, J. and Pintel, G. (2005) Retail buying, 5th Edition, New Jersey: Prentice Hall. Eastham, J.F. Sharples, H. and Ball, S.D. (2001) Food Supply Chain Management, Oxford: Butterworth Heinemann. Fearne, A (2004) Linkages in Food supply chains. In: Agriculture in the Commonwealth, Commonwealth Business Publications. Fearne, A. Hughes, D. and Duffy, R. (2002) Corporate Concentration and Supply Chain Management in a Global Food Industry. In: Encyclopedia of Life Support Systems, EOLSS Publishers Co (online). Fernie, J. Fernie, S. and Moore, C. (2003) Principles of retailing, Oxford: Butterworth Heinemann. Frazelle, E (2002) Supply Chain Strategy: the Logistics of Supply Chain Management, McGraw Hill. Friedman, L (1999) The Channel Advantage: Going to Market with Multiple Sales Channels, Butterworth-Heinemann. Grunert, K.G., Baadsgaard, A., Larsen, H.H. and Madsen, T.K. (1996), Market Orientation in Food and Agriculture, Dordrecht: Kluwer. Murdoch, William W., Briggs, Cheryl J. and Nisbet, Roger M. (2003) Consumer-Resource Dynamics, Princeton University Press. Ondersteijn, C.J.M.; Wijnands, J.H.M.; Huirne, R.B.M.; van Kooten, O. [Eds] (2006) Quantifying the Agri-Food Supply Chain: Springer-Verlag. ISBN 1402046928 Reynolds, J. and Cuthbertson, C. (eds) (2004) Retail strategy, London: Elsevier Rolnicki, K (1998) Managing Channels of Distribution, Amacom Rosenbloom, B (1999) Marketing Channels: A Management View 6th ed. Dryden Press. Seth, A. and Randall, G. (2005) Supermarket wars: the future of global food retailing, Palgrave MacMillan. Traill, W.B. and Pitts, E. (eds.) (1988) Competitiveness in the food Industry, London: Chapman Hall. Tudge, Colin (2004) So shall we reap: what's gone wrong with the world's food - and how to fix, London: Penguin.

Journals: Supply Chain Management: An International Journal The Journal of Supply Chain Management — A Global Review of Purchasing and Supply Academy of Management Review European Journal of Marketing Harvard Business Review International Journal of Retail & Distribution Management International Review of Retail, Distribution and Consumer Research Journal of Marketing Long Range Planning Sloan Management Review Strategic Management ADDITIONAL NA NOTES AND COMMENTS DATE OF 20th April 2007 APPROVAL DATE OF 20th April 2007 MOST RECENT CONSIDERATI ON UNIT TITLE Group Consultancy Project (updated) UNIT CODE 33GPM001 NUMBER HOME MSc International Tourism Management / MSc Events’ Management / MSc Food Management PROGRAMME HOME Department of Food and Tourism Management. DEPARTMENT SUBJECT AREA N900 UNIT LEADER(S) Susan Moulding CREDIT VALUE 20 CREDITS AT LEVEL: M AMOUNT OF 200 CLASS CONTACT Lectures 12 hrs STUDENT EFFORT TIME (HOURS) Tutorials 36 Hrs (HOURS) UNIT STATUS Mandatory Core for MSc ITM; Core Option for MSC EM PRE-REQUISITES None CO-REQUISITES None UNIT LEARNING Upon completion of this unit, student teams will be able to: OUTCOMES Rationalise the requirement for collection and analysis of primary &/or secondary data. Justify the use of appropriate planning, methodological, evaluative & presentational approaches to the research project. Demonstrate the managerial competencies required for the successful completion of a live group consultancy project. Effectively communicate the aim, approach, results and recommendations of this research project to specialists and non-specialists. CURRICULUM Introduction to the principles of marketing &/or business research. OUTLINE Overview of the concept, assessment and operation of ‘live’ group projects; presentation of project outlines. Management teams and operational issues; intrapersonal and interpersonal managerial qualities; bidding for projects. The product and the client; negotiation, use of initiative, monitoring progress, time management and strategic planning. Management information retrieval, processing, analysis and evaluation. Report writing. Presentation and defence of findings; feedback and evaluation. TEACHING AND Lectures, practical workshops, discussion groups, visits and tutorials. LEARNING This unit will commence with a structured lecture programme followed by a series of STRATEGIES demonstrations, practical workshops, discussions, group management tutorials, group management meetings, desk research, presentations and visits outside the faculty as required. The main focus of the unit centres on experiential learning and the unit leader’s role is that of mentor, consultant, advisor and arbitrator whilst the students are encouraged to maximise the responsibilities that they are prepared to take for their own learning. ASSESSMENT STRATEGIES Element Weighting Assessment Type (%) 1 60% Group written report (3000 words per student) 2 10% Individual reflective diary 3 30% Group presentation (25 minutes) with Q & A ASSESSMENT Criteria for written report: CRITERIA FOR Achievement of the aim and objectives of the project. UNIT/ELEMENTS Background/secondary research, application of relevant theory/concepts OF ASSESSMENT Justification and appropriateness of approaches to primary research Analysis and evaluation Recommendations and conclusions. Organisation and presentation of the written report. Communication skills in the written report. Criteria for reflective diary: Breakdown of group meetings (dates, attendees, minutes, discussion points) Breakdown of client meetings (as above) Breakdown of supervisor meetings (as above) Personal reflection of contribution to the project to include individual strengths & weaknesses Reflection on the group mechanics and peer review of group members Criteria for oral presentation: Delivery of oral presentation. Appropriateness of content and organisation of oral presentation. Questions: clarity of exposition. Questions: adequacy and appropriateness of responses. All assessment criteria are weighted equally. The written project reports are assessed, together with the oral presentations and the defence of the documents, by two members of the academic staff and the clients, with marks being averaged on the ratio 1:2. The combined group marks are then weighted by students’ peer group and self-assessments to give a mark for individual group members (See Ineson, 1994 for details). INDICATIVE One of the aims of the MSc and MA programmes is to provide a flexible student-centred STUDENT learning environment to satisfy the personal development needs of individual students. With LEARNING that aim in mind, as this unit is based on group work, and as the students will have different RESOURCES levels of competence and experience in the requisite areas, there is no specific essential core text. Students are invited to manage their experience and develop their research skills by selecting their reading as appropriate to their individual and their group’s needs. Essential texts: Bateson, J. E.G. and Hoffman, K. (1999). Managing services marketing, 4th edn., Dryden Press, Fort Worth. Chisnall, P. (2005). Marketing Research, 7th edn., McGraw Hill, London. Ineson, E.M. (2005). (Ed.) Current issues international tourism management, Business Education Publishers, Sunderland. Nickson, D. and Siddons, S. (1997). Managing projects, Butterworth Heinemann, Oxford. Wickham, P. (2004). Management consulting: delivering an effective project, 2nd edn., Pearson Education, Harlow. Recommended texts: Belbin, R. M. (2004). Management Teams - why they succeed or fail, 2nd edn., Butterworth Heinemann, Oxford. Bell, J. (1999). Doing your research project, Open University Press, Buckingham. Callahan, K.R. and Brooks, L.M. (2004). Essentials of strategic project management, Wiley, Chichester. Crouch, S. and Housden, M. (2002). Marketing research for managers, 3rd edn., Butterworth Heinemann on behalf of the CIM (Marketing services for professional development), Oxford. Faulkner, H.W. (2003). Progressing tourism research, Channel view, Clevedon. Gridham, M. (2002). Interactive behaviour at work, 3rd edn., Prentice Hall, Harlow. Hayes, N. (2002). Managing teams: a strategy for success, International Thomson Learning, London. Hague, P., Hague, N. and Morgan, C. (2004). Market research in practice: a guide to the basics, Kogan Page, London. Healy, P. (1999). Project management, Butterworth Heinemann, Oxford. Hunsacker, P. L. (2001). Training in management skills, Prentice Hall, Harlow. Hughes, V. and Weller, D. (1991). Self presentation skills, Macmillan, London. Ineson, E. M. (1994). Evaluating Live Group Projects with Peer- and Self-assessment, Hospitality and Tourism Educator, Vol. 6, No.3, pp. 59-61. Macdonald, J. (1999). Project management, Cromer, Kingston-upon-Thames. Margerison, C.J. (2000). Managerial consulting skills: a practical guide, 2nd edn., Gower, Aldershot. O’Toole, W. and Mikolaitis, P. (2002), Corporate event project management, Wiley, Chichester. Rosenfield, P. and Riordan, R.G. (2001). Impression management: building and enhancing your reputation at work, Thomson Learning, London. Smith, P. (2002). Writing an assignment: effective ways to improve your research and presentation skills, 5th edn., How to books, Oxford. Sussams, J.E. (1998). How to write effective reports. 3rd edn,, Gower, Aldershot. Tierney, E. P. (1995). How to make effective presentations, Sage, London. Journals and websites: As appropriate to the topic of the consultancy project. Please refer also to reading for Research methods. ADDITIONAL This unit is designed to develop the participants' managerial skills and competencies through NOTES AND experiential learning, i.e. within an operational context by means of group projects. These COMMENTS projects may be commissioned by internal or external clients. The students may be exposed to, and become involved with, real market opportunities through which they experience, and have to try to resolve, some of the problems facing practising managers. Participants in a group project have the opportunity to develop not only their academic skills and competencies but also their non-academic skills, such as: social skills; group problem-solving and decision- making skills; the monitoring of progress; the management of resources; their abilities to influence others; taking the initiative in a group; and exercising drive and determination. N.B. The focus and the literature base of each Group Consultancy project must be grounded in discipline of award i.e. International Tourism Management or Events’ Management etc. as appropriate to the student’s course title. DATE OF 3rd December 2003 APPROVAL DATE OF MOST 19th May 2006 RECENT CONSIDERATION UNIT TITLE International Tourism Management UNIT CODE 33ITM005 NUMBER HOME MSc International Tourism Management / MSc International Tourism Management & eBusiness. PROGRAMME MA Strategic Tourism Management HOME Department of Food and Tourism Management. DEPARTMENT SUBJECT AREA N800 UNIT LEADER(S) Khalid Ansari CREDIT VALUE 20 CREDITS AT LEVEL: M AMOUNT OF 200 CLASS CONTACT TIME (HOURS) Lecture 24 hrs STUDENTS Tutorial 24hrs EFFORT (HOURS) UNIT STATUS Mandatory Core (compulsory for all tourism students) PRE- None REQUISITES CO-REQUISITES None UNIT LEARNING Upon completion of this unit, students will be able to: OUTCOMES 1. analyse critically the structure, management and organisation of the international tourism industry. 2. analyse critically the nature of tourism activities. 3. evaluate critically the global operational aspects of key sectors of the tourism industry.  forms and types of tourist activities, their determinants and influences. CURRICULUM OUTLINE  the tourist: definitions and concepts.  tourist destinations: the physical and cultural environment as a tourist resource.  planning and control of international tourist developments.  tourist encounters: impact on host societies; social, cultural, economic and physical effects in developed and third world societies. Management and reconciliation of conflict in relation to global cultural variances.  the international tourist industry: tourism organisations and their characteristics; conduct, performance and market strategies.  objectives, policies, functions and operational practices of the globalised industry (travel agents, tour operators, tourist boards, accommodation, transport operations and tourist attractions).  the role and impacts of technology: application and impact of e-Business on the international tourism industry  the business environment – economic, legal and environmental constraints within which operations are conducted.  operational techniques employed in achieving maximum asset utilisation TEACHING AND The unit will be delivered through a combination of lectures and tutorials. LEARNING STRATEGIES ASSESSMENT The unit will be assessed as follows: STRATEGIES Element Weighting Assessment Type (%) 1 50% Written Coursework – 2500 words

2 50% Written Coursework – 2500 words ASSESSMENT Essay one will allow student to analyse critically the structure, management and organisation of CRITERIA FOR the tourism industry and the nature of tourism activities. It will include reference to the field study. UNIT/ELEMENTS (outcome No.1 & No.2) OF Essay two will critically evaluate the operational aspects of key sectors within the tourism ASSESSMENT industry. (Outcome No. 3) The MA students will undertake academic assessments whilst the slant for MSc will be more practice orientated INDICATIVE Essential texts: STUDENTS Holloway, J. C. (2006) The Business of Tourism. 7th Ed. Essex: Addison Wesley Longman Ltd. LEARNING RESOURCES Cooper, C, Fletcher, J, Gilbert, D and S Wanhill (2004) Tourism Principles and Practice. 2nd Ed. London: Addison Wesley Longman. Johnston, R and Clark, G. (2004) Service Operations Management. Harlow: Prentice Hall Grant. D. and Mason, S. (1998) Holiday Law. Sweet and Maxwell. Horner, P. (1996) Travel Agency Practice. Longman. Johnson P and Thomas B (1992) Choice and Demand in Tourism. Mansell. Laws, E. (1997) Managing Packaged Tourism. London: International Thomson Business Press. Lumsdon L (1997) Tourism Marketing. London: International Thomson Business Press. Pizam, A. and Mansfeld, Y. (Eds) (1999) Consumer Behaviour in Travel and Tourism. New York: Haworth Hospitality Press. Ryan, C. (ed) (1997) The Tourist Experience. A New Introduction. London: Cassell. Journals: Annals of Tourism Research Insights International Journal of Tourism Research Journal of Sustainable Tourism Journal of Tourism Studies Journal of Vacation Marketing Tourism Economics Tourism Management Travel and Tourism Analyst

Abstracts/Indexes: Worldwide Hospitality and Tourism Trends (WHATT) Websites: http://www.world-tourism.org http://www.visitbritain.com http://www.hcima.org ADDITIONAL None NOTES AND COMMENTS DATE OF 3rd December 2003 APPROVAL DATE OF MOST 19th May 2006 RECENT CONSIDERATION UNIT TITLE Managing Hospitality UNIT CODE 33MHM001 NUMBER HOME MSc Hospitality Management PROGRAMMES MA Strategic Hospitality Management HOME Department of Food and Tourism Management DEPARTMENT SUBJECT AREA N800 UNIT LEADER(S) Tim Knowles CREDIT VALUE 20 CREDITS AT LEVEL: M AMOUNT OF 200 CLASS CONTACT TIME Lectures 24 hrs STUDENTS (HOURS) Tutorial 24 hrs EFFORT (HOURS) UNIT STATUS Mandatory Core. Compulsory for all hospitality students PRE- None REQUISITES CO-REQUISITES None UNIT LEARNING Upon completion of this unit, students will be able to: OUTCOMES 1. explore the global tensions between homogeneity and differentiation in tourism and hospitality products; 2. critically evaluate the complexity of managing in diverse international contexts; 3. explore case studies and suggest different management alternatives; 4. critically evaluate international situations and adapt corporate policy accordingly; gain a critical appreciation of the development and marketing of international tourism and hospitality operations CURRICULUM The purpose of this unit is to build on the experiences of students from their first degree. This OUTLINE will be achieved through the examination of external and internal influences that impact upon organisational business strategy in relation to the product market, organisation structure and behaviour and the management of human resources all within a hospitality context. TEACHING AND The learning and teaching strategy is designed to develop knowledge and competencies in the LEARNING range of management and planning skills required by professionals in the Hospitality and related STRATEGIES service industries. ASSESSMENT This unit will be assessed by two pieces of coursework as follows; STRATEGIES Element Weighting Assessment Type (%) Written Coursework 2500 words 1 40% (Outcomes 1 & 2) Time restricted assignment or case study or article critique. 2 60% 2500 words (Outcomes 3 & 4) ASSESSMENT Coverage of topic 40% CRITERIA FOR Organisation of thoughts and material, quality and clarity of argument; level of critical analysis; UNIT/ELEMENTS written expression and style 40% OF Evidence of breath and depth of reading; appropriate Harvard system of referencing and ASSESSMENT bibliography 20% INDICATIVE Essential texts: STUDENTS Knowles T, Diamantis D, El-Mourhabi J Bey, (2004) The Globalisation of Tourism and LEARNING Hospitality: A Strategic Perspective, 2ndEd, Thomson Publishing, London. UK RESOURCES Johnson, G., Scholes, K and Whittington,R (2005) Exploring Corporate Strategy, 7th ed Financial Times Prentice Hall, UK Further texts: Bramwell, B. and Lane, B. (Eds) (2000) Tourism Collaboration and Partnerships. Channel View Publications Boxall, P (2003) HR strategy and competitive advantage in the service sector. Human Resource Management Journal, Vol 13 No 3, pages 5-20 Evans, N., Campbell, D, and Stonehouse, G (2003) Strategic management for travel and tourism, Butterworth-Heinemann (Ed) Hendry, J., Eccles, T., et al, (1997) European Cases in Strategic Management, International Thomson Martin, G and Beaumont, P (2003) Branding and people management. Research Report. Chartered Institute of Personnel and Development Maxwell, G and Lyle, G. (2002) Strategic HRM and business performance in the Hilton Group. International Journal of Contemporary Hospitality Management Vol. 14 No. 5 pp. 251- 252 Mintzberg, H., Quinn, J. B., (1992), The Strategy Process Concepts and Contexts, Prentice Hall (ed) Montogomery C. A., Porter, M. E., (1991) Strategy Seeking and Securing Competitive Advantage, Havard Business Department Press Neupert, K. E., Fry, J. N., (1996) Cases for Contemporary Strategy Analysis, Blackwell Orme, G., and Ashton, C. (2003) Ethics - a foundation competency. Industrial and Commercial Training. Vol. 35 No. 5 pp. 184 - 190 Robinson, M., Evans, N., Long, P., Sharpley, R. and Swarbrooke, J. (Eds) (2000) Management, Marketing and the Political Economy of Travel and Tourism, Sunderland: Business Education Publishers Stacey, Ralph D., (2000) Strategic Management and Organisational Dynamics, 3rded, Pitman Publishing Thompson, J. (2001) Understanding Corporate Strategy, Thompson Learning Torrington, D., Hall,L and Taylor,S (2005) Human Resource Management, 6th edn, Financial Times Prentice Hall Ch.31 Witt, S. F. and Mouthino, L. (Eds) (1995) Tourism Marketing and Management Handbook: Student Edition, Prentice Hall Journals: Caterer and Hotelkeeper Cornell Hotel and Restaurant Administration Quarterly International Journal of Contemporary Hospitality Management International Journal of Hospitality Management

ADDITIONAL None NOTES AND COMMENTS DATE OF 3rd December 2003 APPROVAL DATE OF MOST 19th May 2006 RECENT CONSIDERATION

UNIT TITLE Managing Food and Beverage Project UNIT CODE 33MFM001 NUMBER HOME Hospitality Management PROGRAMME HOME Department of Food and Tourism Management DEPARTMENT SUBJECT AREA N900 UNIT LEADER(S) John Hobson CREDIT VALUE 20 CREDITS AT LEVEL: M AMOUNT OF 200 CLASS CONTACT TIME (HOURS) ) STUDENT 96 (6hrs each week plus 1hr per week on Food Hygiene and1 hour EFFORT Theory (HOURS) UNIT STATUS Mandatory Core for all Hospitality Management students. PRE- None REQUISITES CO-REQUISITS None UNIT LEARNING Upon completion of this unit the student will be able to: OUTCOMES 1. demonstrate a range of communication skills appropriate to the management of food and beverage operations. 2. develop an analytical approach to the operation of food and beverage activities. 3. evaluate critically performance in respect of productivity, resource utilisation, demand and capacity management, quality, profitability and customer care. 4. Understand and evaluate the central importance of food hygiene within the catering operation . menu and drinks lists planning, design and engineering. CURRICULUM . product development, standard recipe production and control of the standards of food OUTLINE production, food service and beverage service. . development of a financial plan for the event ensuring that agreed financial targets can be delivered. . comparison of the simulated event with a similar external hospitality business . production of a marketing plan to ensure that appropriate customer numbers and sales are generated. . planning and effective utilisation of the available personnel by use of work schedules, performance indicators, training, supervisory management and teamwork. . ensuring that the principles of food hygiene management are maintained . development, monitoring and evaluation of a suitable customer care policy by appropriate data collection methods. . delivery of the project taking into account the current food and beverage legislation. TEACHING AND This unit will be delivered through a combination of lectures, visits to external hospitality LEARNING businesses, case studies, product development and student centred activities. STRATEGIES ASSESSMENT This unit will be assessed through two pieces of written coursework and a presentation (5,000 STRATEGIES words) and an exam in Food Hygiene. Element Weighting Assessment Type (%) Coursework 1 75% 1. Students will produce an operational plan (20%) [20: 2. Presentation of their ideas for the simulated event to the group (15%). 15: (These two assessments will address ‘Learning Outcome 1’). 40%] 3. A final project report – An evaluation of the operation of the event and a comparison with a similar external hospitality business (40%) (The final project report will address ‘Learning Outcomes 2 & 3). Hygiene Examination 2 25% Allowing the students the option of continuing to qualify for the RIPH Advanced Certificate in Food Safety. (This will address ‘Learning Outcome 4’) ASSESSMENT The operational plan will be presented to the group, who will then split into units. The full project CRITERIA FOR report will follow the event. Each of these activities has full assessment criteria detailed. UNIT/ELEMENTS OF ASSESSMENT INDICATIVE Essential texts: STUDENT Blanch, S. (2003) Food Hygiene, London, Hodder and Stoughton. LEARNING RESOURCES Brotherton, B. (ed) (2000) An Introduction To The UK Hospitality Industry: A Comparative Approach, Butterworth Heinemann, Oxford. Brotherton, B. (ed) (2003) The International Hospitality Industry: Structure, Characteristics and Issues, Butterworth Heinemann, Oxford. Ceserani,V, Kinton,R and Foskett,D, (2004) Practical Cookery, London, Hodder and Stoughton. Davis, B, Lockwood, A and Stone, S, (1999), Food and Beverage Management, 3rd Ed, Oxford, Butterworth Heinemann Durkan, A and Cousins J (2000) The Beverage Book London, Hodder and Stoughton Field.D Hotel and Catering Law in Britain, 5th edition, Sweet and Maxwell Forsythe, J and Hayes, P.R. (2002), Food Hygiene, Microbiology and HACCP, 3rd.ed, Doncaster, Highfield Publications Jones, P. (Ed) (1996) Introduction To Hospitality Operations, Cassell, London. Jones, P and Merricks, P, (1994), The Management of Food Service Operations, London, Cassell Kinton, R, Ceserani, V and Foskett, D (2000) The Theory of Catering London, Hodder and Stoughton Knowles, T, Diamatis, D and Elmourhabi, J (2004), Globalisation in Tourism and Hospitality – A Strategic Perspective. London. Thompson Publishing Lillicrap, D, Cousins, J and Smith, R. (1998) Food and Beverage Service 5th ed. London, Hodder and Stoughton Sprenger, R.A. (2002) Hygiene for Management 9th.ed Doncaster Highfield Publications Journals Cornell Hotel and Restaurant Administration Quarterly International Journal of Contemporary Hospitality Management International Journal of Hospitality Management Leisure Management The Hospitality Review Service Industries Journal The Caterer and Hotelkeeper Tourism Management Websites http://www.hotelresource.com/ http://www.worldhospitality.com/index.php3 http://www.hotelbenchmark.com/ http://www.nobleshospitalityconsulting.com/ http://www.hotelworld.com/index.html http://www.lodgingresearch.com/ http://www.kpmg.co.uk/kpmg/uk/direct/industry/ice/travel/index.html Additional Notes and Comments This unit normally requires a high level of attendance because all practical and taught sessions are directly related to food production and service for a live customer base. The specific food safety and customer service outcomes can only be achieved with attendance. Any student who does not normally achieve 80% attendance in this unit and has no valid reason for the absence (as approved by the tutor and unit leader) will fail this unit. Because of the necessity to recreate a full production, service and customer environment, any resit opportunity will take place during the next academic session. ADDITIONAL None NOTES AND COMMENTS DATE OF 3rd December 2006 APPROVAL DATE OF MOST 19th May 2006 RECENT CONSIDERATION Nutritional/Food Biochemistry UNIT TITLE (unit 5) This unit will evaluate and critically analyse the 2 BRIEF SUMMARY developments at the forefront of nutritional/food biochemistry. The biochemistry of macronutrients, micronutrients and food processing will also be covered and underpin this unit.

To confirm 3 UNIT CODE NUMBER MSc Food and Nutrition/ MSc Nutrition and Health 4 HOME PROGRAMME Department of Food and Tourism Management 5 HOME DEPARTMENT As above 6 SUBJECT AREA Dr Neil Pickles 7 UNIT LEADER(S) 8 CREDIT VALUE 20 CREDITS AT M LEVEL: 9 TOTAL AMOUNT OF Student effort hours – 200hrs STUDENT LEARNING Lectures - 24 hrs (NOTIONAL HOURS Tutorials/Seminars - 24 hrs OF LEARNING) Mandatory Core (compulsory for all students) 10 UNIT STATUS None 11 PRE-REQUISITES

None 12 CO-REQUISITES Upon completion of this unit students will be able to: 13 UNIT LEARNING 1) Develop systematic knowledge of key concepts and OUTCOMES gain in-depth understanding of specialised areas in nutritional/food biochemistry 2) Analyse biochemical data and evaluate the value and limitations of nutritional/food biochemistry 3) Critically analyse the developments at the forefront of nutritional/food biochemistry, with appreciation of future trends 4) Critically evaluate current research findings and present these findings to a lay and scientific audience

. Physiological biochemical values in the human body 14 CURRICULUM . Changes in biochemical values as a result of disease OUTLINE and natural processes . Limitations of nutritional biochemistry . Biochemistry of food processing with relevance to nutrition . Biomarkers of nutritional status – current research . Nutritional biochemistry of regulatory nutrients: . Advanced biochemistry of macronutrients: carbohydrates, lipids and proteins . Current advances in biochemical analysis and methods . Case studies in nutritional and clinical biochemistry . Contemporary and future trends in nutritional biochemistry A series of lectures will provide an extended, in-depth 15 LEARNING & knowledge of nutritional biochemistry. Tutorials will consider TEACHING ACTIVITIES case studies and current research papers, the latter of which will be student led. Students will be expected to actively contribute to their learning, particularly by accessing relevant research articles. This unit will be assessed by 100% coursework 16 ASSESSMENT Coursework – 2 components: STRATEGIES 40% Critical evaluation of research in specific area of nutritional biochemistry – assessed by poster presentation (1500 word equivalent) 60% Case study analysis (2500 words) . The coursework will address all of the learning 17 ASSESSMENT outcomes. CRITERIA FOR . The assessment topics will vary depending on the UNIT/ELEMENTS OF programme (MSc Food and Nutrition or MSc ASSESSMENT Nutrition and Health), to provide relevant assessment. . The criteria for assessment will be: . Critical understanding and evaluation . Evidence of additional reading and knowledge of current research, with appropriate citations . Awareness of limitations and critical analysis . Use of appropriate terminology and conventions . Acknowledgement of future trends and recommendations See handbook for full marking scheme. Essential texts: 18 INDICATIVE STUDENT Gropper, S., Smith, J. L. & Groff, J. L. (2008). Advanced LEARNING th RESOURCES nutrition and human metabolism (5 edition), Thomas/Wadsworth, London.

Geissler, C. A. & Powers, H. J. (Eds) (2005) Human Nutrition (11th edition). Elsevier Ltd, London.

Bender, David A (2003) Nutritional biochemistry of the vitamins (2nd edition), Cambridge: Cambridge University

Bender, D. A. (2008) Introduction to Nutrition and Metabolism (4th Edition), CRC

Berg, J. M., Tymoczko, J. L. & Stryer, L. (2001) Biochemistry (5th Edition), WH Freeman (New York)

Journals: Relevant articles from: Journal of Nutritional Biochemistry Trends in Biochemical Sciences British Journal of Nutrition American Journal of Clinical Nutrition Clinical chemistry

None 19 ANY ADDITIONAL NOTES AND COMMENTS

- 20 DATE OF APPROVAL 27th January 2010 21 DATE OF MOST RECENT CONSIDERATION: 1 UNIT TITLE (unit 1) Nutrition, Health & Lifestyle 2 BRIEF SUMMARY This module examines the evidence supporting the relationship between nutrition, health and lifestyle. A range of methods for assessing nutritional status and dietary intake will be described. Epidemiology papers will also be evaluated throughout this unit. 3 UNIT CODE NUMBER To confirm. MSc Nutrition & Health/ MSc Food and Nutrition 4 HOME PROGRAMME Department of Food and Tourism Management 5 HOME DEPARTMENT As above 6 SUBJECT AREA 7 UNIT LEADER(S) Dr Emma Derbyshire 8 CREDIT VALUE 20 CREDITS AT M LEVEL: 9 TOTAL AMOUNT OF Student effort hours – 200hrs STUDENT LEARNING 48 hours contact: Lectures 24 hrs (NOTIONAL HOURS Seminars - 24hrs OF LEARNING) Mandatory Core (compulsory for all students) 10 UNIT STATUS None 11 PRE-REQUISITES

None 12 CO-REQUISITES Upon completion of this unit students will be able to: 13 UNIT LEARNING 1) Understand the scientific principles behind nutrition OUTCOMES and lifestyle recommendations for healthy individuals. 2) Critically discuss and evaluate scientific evidence upon which the above recommendations are based. 3) Evaluate and understand evidence from epidemiological research papers. 4) Formulate a response to public concerns about nutrition/lifestyle and health in a professional manner using and evaluating appropriate evidence.

. Nutritional epidemiology - study methods and findings 14 CURRICULUM from the most pertinent epidemiological studies OUTLINE . International dietary reference values (sources and limitations) . Principals of dietary assessment . Uses and limitations of anthropometry and MUST screening tool . Impact of nutrition/lifestyle on healthy ageing/disease prevention . Role of nutrition in high risk and vulnerable groups . Role of diet and other lifestyle factors in the aetiology of specific health disorders (cancer, CVD, diabetes, obesity). . Evaluation of effectiveness of intervention studies aimed at improving health . Population based research related to the primary prevention of illness . Role of scientific advisory committees and regulatory agencies . Emerging concerns in nutrition, health and lifestyle

Teaching will take the form of lectures and workshops. 15 LEARNING & Students will be expected to work individually outside the TEACHING ACTIVITIES formal class contact time using open learning resources. This unit will be assessed by one piece of coursework as 16 ASSESSMENT follows: STRATEGIES Element Assessment Type

1 Literature Review (100%) A 3000-4000 word literature review article for the Proceedings of the Nutrition Society, on recent research covered in one area relating to: Nutrition/lifestyle and health (MSc Nutrition & Health) Food and health (MSc Food & Nutrition) A list of topics will be provided but students may write a literature review on their own areas of interest (providing it is relevant and agreed with the unit leader). The literature review should be critical and comprehensive. Emphasis should be given on research post 2000. You will need to follow the author guidelines precisely (Learning outcomes 1-4). The 100% coursework will assess all learning outcomes for 17 ASSESSMENT this unit. CRITERIA FOR The criteria for assessment will be: UNIT/ELEMENTS OF . Evidence of critical evaluation and understanding of the ASSESSMENT aetiology of disease . Well thought out structure and use of supplementary materials . Reference to evidence-based peer reviewed papers . Appropriate scientific writing style . Inclusion of recommendations for further research

Essential text: 18 INDICATIVE STUDENT Geissler C & Powers H (2005) Human Nutrition. Churchill LEARNING Livingstone, London. RESOURCES Gordis L (2008) Epidemiology. Saunders, London.

Langley-Evans S (2009) Nutrition – A lifespan approach. John Wiley & Sons, London.

Further reading: Bender DA (2009) A dictionary of food and nutrition. Oxford University Press, USA.

Brown G (2009) Scientific Nutrition Simplified. BiblioBazaar, USA.

Hart C (2001) Doing a literature review. Sage Publications, London.

Machi LA & McEvoy BT (2008) The literature review. SAGE Publication Inc, London. Stanner ST, Thompson S, Buttriss R & Judith L (2009) Healthy Ageing: The role of nutrition and lifestyle. Wiley-Blackwell, London.

Sullivan R (2009) Digestion & Nutrition. Chelsea House Publishers, London.

Webster-Gandy J, Madden A & Holdsworth M (2006) Oxford Handbook of Nutrition and Dietetics. Oxford University Press, USA.

Journals: American Journal of Clinical Nutrition British Journal of Nutrition International Journal of Epidemiology Journal of Human Nutrition and Dietetics Lancet Maternal and Child Nutrition Nutrition & Food Science Nutrition Bulletin Nutrition Research Reviews Proceedings of the Nutrition Society Public Health Nutrition

None 19 ANY ADDITIONAL NOTES AND COMMENTS

- 20 DATE OF APPROVAL 27th January 2010 21 DATE OF MOST RECENT CONSIDERATION: UNIT TITLE Research Methods UNIT CODE 33MEM001 NUMBER HOME MSc Hospitality Management / International Tourism Management /Events Management / PROGRAMMES International Tourism Management & eBusiness / Food Management / Food Marketing Management MA Strategic Hospitality Management / Strategic Tourism Management MA Strategic Consumer Marketing/MSc Nutrition & Health/ MSc Food & Nutrition/ MSc Food Safety

HOME Department of Food and Tourism Management DEPARTMENT SUBJECT AREA As above UNIT LEADER Brian Sheffield (S) CREDIT VALUE 20 CREDITS AT LEVEL: M AMOUNT OF 200 CLASS CONTACT TIME (HOURS) Lectures 12 hrs STUDENT Tutorial / Seminars 36 hrs EFFORT (HOURS) UNIT STATUS Mandatory Core (compulsory for all students) PRE- None REQUISITES CO- None REQUISITES UNIT LEARNING Upon completion of this unit, the student will be able to: OUTCOMES . Develop aims and objectives for term papers and the dissertation / research project . Review literature analytically and use appropriate citation referencing techniques . Select and evaluate appropriate research methodologies for teem papers and the dissertation / research project and report appropriately on findings

CURRICULUM . Beginning research – Masters’ level dissertations and research projects, choosing an OUTLINE area, developing a title and writing a synopsis, the role of the supervisor, formulating aims and objectives . Research philosophies – positivism, phenomenology, epistemology, ontology . Research methodology – inductive and deductive approaches, rationale, conceptual and theoretical frameworks, hypotheses, research designs. . Literature reviews – validity of sources, critical analysis, citation referencing and collation of secondary data. . Primary data collection – qualitative and quantitative sampling, sampling, sampling probability, statistical inference, survey interviews, focus groups, questionnaires and observation. . Introduction to statistics . Analysing quantitative data – tabulation, presentation, analysis, measures of central tendency and dispersion, tests of significance, use of software packages . Analysing qualitative data – recording, categorisation, typologies, content analysis, grounded theory, observation and assessing validity . Introduction to Practitioner – Based research and a framework for this approach at Masters’ level. Writing-up and presentation. TEACHING AND Lectures, seminars, use of web based packages, computer workshop sessions, class-based LEARNING exercises, self-study, desk research. A range of specialist staff will present the unit including STRATEGIES active researchers, librarians, WebCT and computer software specialists. ASSESSMENT This unit will be assessed by two pieces of coursework as follows: STRATEGIES Element Weighting Assessment Type (%) 1 40% An essay comprising a critical review of a contemporary research paper 2,000 word 2 60% Research proposal for a dissertation 3,000 word

ASSESSMENT 1. The 2,000-word essay will be assessed by reference to the strength/quality of the argument it CRITERIA FOR contains and the weight of evidence used to support this. (Outcomes 1 & 2) UNIT/ELEMENT The unit leader in advance of the commencement of the coursework must approve the critique S OF paper. The focus of the chosen paper must be aligned with the title of the student’s award. ASSESSMENT 2. The research proposal will include: a title; an aim and objectives; brief background/justification for choice of topic (about 1,000 words), including key literature sources (references and an additional bibliography to be provided); proposed method(s) of data collection and analysis about 3,000 words), possible outcome(s) - optional. (Outcomes 3 & 4) Each student is required to have one dissertation supervisor. Students are invited to select their own supervisor, with the agreement of the individual concerned. However, assistance will be available from the unit leader if required. INDICATIVE Essential texts: STUDENT Bell, J. and Opie, C. (2002). Learning form research: getting more from your data, Open LEARNING University Press, Buckingham. RESOURCES Burns, R. B. (2000). Introduction to Research Methods, Sage, London. Cohen, C (1998), Sci-Art: An Evaluation, London, Brunel University Press Fisher, C. (2004). Researching and writing a dissertation for business students, Prentice Hall, Harlow. Greenbaum. T. L. (1998), The handbook of Focus Group Research, (2nd Edition), London, Sage,UK Levin, P. (2005). Excellent dissertations, Open University Press, Maidenhead. Saunders, M., Lewis, P. and Thornhill, A. (2003). Research Methods for Business Students, 3rd edn., Prentice Hall, London. Recommended texts: Ally and Bacon. Polanyi. M. (1983), The Tacit Dimension, Doubleday, New York, USA Adamson, A. (1995). A student's guide for assignments, projects and research in business and management, 5th edn., Arthur Adamson, Louth. Baker, M.J. (2003). How to complete your research project successfully, Westburn, Helensburgh. Bruce, N., Kemp, R. and Snalgar, R. (2000). SPSS for Psychologists, Macmillan Press, London. Currie, D. (2005). Developing and applying skills: writing assignments, dissertations and management reports, Chartered Institute of Personnel Development, London. Field, A. (2005). Discovering statistics using SPSS for Windows, 2nd edn., Sage. London. Foster, J. (2001). Data analysis using SPSS: a beginner’s guide, Sage, London. George, D. and Mallery, P. (2005). SPSS for windows: step by step, 5th edn., Pearson Education, Boston. Gillham, B. (2000). Developing a questionnaire, Continuum, London. Gillham B. (2000). The research interview, Continuum, London. Greenfield, T. (ed.). (2002). Research methods for postgraduates, 2nd edn., Arnold, London. Hammersley, M. (ed.). (1993). Social research: philosophy, politics and practice, Sage, London. Leedy, P.D. and Ormrod, J.E. (2005). Practical research: planning and design, 5th edn., Pearson Education Inc., New Jersey. Morgan. D. (1997), Focus Groups as Qualitative Research, (2nd Edition), California, Sage Neuman. W. L. (2000), Social Research Methods, (4th Edition), London Pallant, J. (2001). SPSS Survival Manual, Open University Press, Milton Keynes. Riley, M., Wood, R.C., Clark, M.A., Wilkie, E. and Szivas, E. (2000). Researching and writing dissertations in business and management, Thomson learning, Surrey. Sapsford, R. and Judd, V. (2006) (eds.) Data collection and analysis, 2nd edn., Sage, London. Somekh, B. (2006) Action research: a methodology for change and development, Open University Press, Milton Keynes. Ticehurst, G.W. and Veal, A.J. (2000). Business research methods: a managerial approach, Pearson, French’s Forest, NSW. White, B. (2000). Dissertation skills for business and management students, Continuum, London. Yin, R. K. (1994). Case study research, design and methods, 2nd edn., Sage, London. Zechmeister, E.B., Zechmeister, J.S. and Shaughnessy, J.J. (2000). Research Methods in Psychology, 5th edn., McGraw Hill, NY. Journals and websites: As appropriate to the individual’s research topics and methodology. In Addition students will refer: MMU Research Methodology WebCT Citation Referencing on WebCT MMU Statistics WebCT ADDITIONAL Although one of the unit’s primary purposes is to provide research methodology support for the NOTES AND 60M credit Dissertation it also facilitates the development of additional skills and abilities COMMENTS relevant to critical enquiry which has applications in other units on the MSc and MA programmes. It is designed to provide an opportunity for the student to develop skills relating to problem solving and evaluation and to the conduct of research both in general and within the context of the student’s chosen field. The MSc and MA critique papers and dissertation topics must pertain to the subject of the award, i.e., [international] tourism, hospitality, events, Food, Food Marketing, E-Business, consumer marketing, Nutrition & Health, Food & Nutrition and Food Safety as appropriate, and in addition the MA dissertation topics must have a strategic focus. For this unit the project may take the form of a research project, paper or suitable alternative.

DATE OF 3rd December 2003 APPROVAL DATE OF MOST 20th April 2007 RECENT CONSIDERATIO N UNIT TITLE Strategic Management UNIT CODE 33SMM001 NUMBER HOME MSc Hospitality Management / International Tourism Management /Events Management / PROGRAMMES International Tourism Management & eBusiness / Food Management / Food Marketing Management MA Strategic Hospitality Management / Strategic Tourism Management MA Strategic Consumer Marketing

HOME Department of Food and Tourism Management DEPARTMENT SUBJECT AREA N200 UNIT LEADER(S) Tim Knowles CREDIT VALUE 20 CREDITS AT LEVEL: M AMOUNT OF 200 CLASS CONTACT TIME (HOURS) Lectures 24 hrs STUDENTS Tutorial 24 hrs EFFORT (HOURS) UNIT STATUS Mandatory Core (compulsory for all students) PRE- None REQUISITES CO-REQUISITES None UNIT LEARNING Upon completion of this unit, students will be able to OUTCOMES 1. identify key concepts, theories and practices in the national and international management process; 2. select, interpret and review data of a strategic nature, related to a selected firm, organisation or industry sector; 3. synthesise recommendations based on the results of analysis, relevant to the contemporary environment; 4. communicate written information, ideas, problems and strategic solutions to specialist and non-specialist audiences to a professional standard. CURRICULUM The purpose of this unit is to build on the marketing and management experiences of the OUTLINE students delivered by other units and in their first degree. This will be achieved through the examination of external and internal influences that impact upon organisational business strategy in relation to the product market, organisation structure and behaviour and the management of human resources. The unit enables the student to gain a better understanding of corporate behaviour for companies operating in market economies, exploring the effect of the relationship between organisational structure and the behaviour of individuals on organisational practices and procedures, and determining appropriate strategies that will lead to competitive advantage. TEACHING AND The teaching and learning strategy is designed to develop knowledge and competencies in the LEARNING range of management and planning skills required by professionals in the Tourism, Hospitality, STRATEGIES Event and Fast Moving Consumer marketing industries. This module will facilitate learning through a combination of keynote lectures, and workshops, supported open learning and self- directed learning. The module will throughout engage students in the development of sector applied strategic management case studies. ASSESSMENT This unit will be assessed by two pieces of coursework as follows; STRATEGIES Element Weighting (%) Assessment Type

1 60% Written Coursework – 3000 words (Outcomes 1 & 2)

2 40% Time restricted assessment or case study or article critique. 2000 words (Outcomes 3 & 4) ASSESSMENT Coverage of topic 40% CRITERIA FOR Organisation of thoughts and material, quality and clarity of argument; level of critical analysis; UNIT/ELEMENTS written expression and style 40% OF Evidence of breath and depth of reading; appropriate Harvard system of referencing ASSESSMENT and bibliography 20% INDICATIVE Essential texts: STUDENTS Knowles T, Diamantis D, El-Mourhabi J Bey, (2004) The Globalisation of Tourism and LEARNING Hospitality: A Strategic Perspective, 2ndEd, Thomson Publishing, London. UK RESOURCES Johnson, G., Scholes, K and Whittington,R (2005) Exploring Corporate Strategy, 7th ed Financial Times Prentice Hall, UK Further texts: Bramwell, B. and Lane, B. (Eds) (2000) Tourism Collaboration and Partnerships. Channel View Publications Bryson, J (2003) Managing HRM risk in a merger, Employee Relations, Vol. 25, No.1 pp 14-30 Boxall, P (2003) HR strategy and competitive advantage in the service sector. Human Resource Management Journal, Vol 13 No 3, pages 5-20 Evans, N., Campbell, D, and Stonehouse, G (2003) Strategic management for travel and tourism, Butterworth-Heinemann (Ed) Hendry, J., Eccles, T., et al, (1997) European Cases in Strategic Management, International Thomson Martin, G and Beaumont, P (2003) Branding and people management. Research Report. Chartered Institute of Personnel and Development Maxwell, G and Lyle, G. (2002) Strategic HRM and business performance in the Hilton Group. International Journal of Contemporary Hospitality Management Vol. 14 No. 5 pp. 251- 252 Mintzberg, H., Quinn, J. B., (1992), The Strategy Process Concepts and Contexts, Prentice Hall (ed) Montogomery C. A., Porter, M. E., (1991) Strategy Seeking and Securing Competitive Advantage, Havard Business Department Press Neupert, K. E., Fry, J. N., (1996) Cases for Contemporary Strategy Analysis, Blackwell Orme, G., and Ashton, C. (2003) Ethics - a foundation competency. Industrial and Commercial Training. Vol. 35 No. 5 pp. 184 - 190 Robinson, M., Evans, N., Long, P., Sharpley, R. and Swarbrooke, J. (Eds) (2000) Management, Marketing and the Political Economy of Travel and Tourism, Sunderland: Business Education Publishers Stacey, Ralph D., (2000) Strategic Management and Organisational Dynamics, third edition, Pitman Publishing Thompson, J. (2001) Understanding Corporate Strategy, Thompson Learning Torrington, D., Hall,L and Taylor,S (2005) Human Resource Management, 6th edn, Financial Times Prentice Hall Ch.31 Witt, S. F. and Mouthino, L. (Eds) (1995) Tourism Marketing and Management Handbook: Student Edition, Prentice Hall Journals: Caterer and Hotelkeeper Cornell Hotel and Restaurant Administration Quarterly Human Resource Management Journal International Journal of Contemporary Hospitality Management International Journal of Hospitality Management Journal of Human Resources in Hospitality and Tourism Journal of Consumer Affairs Journal of Consumer Behaviour Journal of Consumer Research Journal of Marketing Theory and Practice Journal of Strategic Marketing Journal of Targeting, Measurement and Analysis for Marketing The Journal of Consumer Marketing Further references particularly with respect to consumer marketing can be found from the DATABASES in the library, especially Emerald; HTI; and CAB. ADDITIONAL None NOTES AND COMMENTS DATE OF 19th May 2006 APPROVAL DATE OF MOST 19th May 2006 RECENT CONSIDERATION

UNIT TITLE Strategic Services Marketing & E-Business Management UNIT CODE 33SSM005 NUMBER HOME MSc Hospitality Management / International Tourism Management /Events Management / Food PROGRAMME Management / Food Marketing Management MA Strategic Hospitality Management / Strategic Tourism Management MA Strategic Consumer Marketing HOME Department of Food and Tourism Management. DEPARTMENT SUBJECT AREA N500 UNIT LEADER(S) Adrian Thomas CREDIT VALUE 20 CREDITS AT LEVEL: M AMOUNT OF 200 CLASS CONTACT TIME 48 hrs STUDENTS (HOURS) Lecture 20 hrs EFFORT Tutorials 12 hrs (HOURS) IT Workshops 16 hrs UNIT STATUS Mandatory Core. Unit not used in the MSc International Tourism & e-Business Degree PRE- None REQUISITES CO-REQUISITES None UNIT LEARNING Upon completion of this unit, students will be able to: OUTCOMES 1. analyse the nature of service industries and the level of interdependency of marketing and service operations management strategic functions. 2. evaluate critically the practical application of services marketing strategies in service organisations and determine where IT can be deployed for eBusiness to gain a strategic competitive advantage 3. assess critically the role of e-service marketing services and channel relationships and apply eBusiness frameworks and methodologies. 4. explore how business functions are transformed through IT and evaluate the impact of eBusiness applications in services  the nature and characteristics of services and virtual service. CURRICULUM OUTLINE  integration of marketing and service operations.  strategic services marketing and relationship marketing management thinking.  services marketing mix polices/strategies, influence of relationship marketing through intermediaries/supply networks, alliances, sales networks, collaboration/partnerships, consortia in promotion planning and selling, managing operational capacity in services marketing plans  stakeholder segmentation, targeting and positioning.  the development and management of product-service design and managing the service operation..  managing customer satisfaction, loyalty, retention, and service recovery.  managing world-class service delivery and e-service quality.  Introduction to eBusiness Management  strategy frameworks  competing as a service firm, building relationships, managing ‘B-2-B’ networks, e- networking and distribution systems.  moving to eBusiness, eBusiness Trends, eBusiness Patterns, eBusiness transformation, eMarketing through Web  facilitating services : managing 'place' via applications & impacts on key service sectors- eintermediaries ,  eMarketing Strategy  customer relationship management (CRM)  channel management strategy  managing the internal and external communication process. TEACHING AND Lectures, covering the theoretical aspects of strategic services marketing in consumer LEARNING markets ,eBusiness management STRATEGIES Seminars to discuss contemporary eBusiness issues and services marketing in dedicated sectors such as tourism, travel and hospitality, retailing, financial services, fashion, food services -through the use of case studies and web site design sessions ASSESSMENT This unit will be assessed by one piece of coursework as follows: STRATEGIES Element Weighting Assessment Type (%) 1 100% Integrated coursework: 5000 words in the form of a major integrated case study analysis or other assessment strategy – culminating in a strategic services marketing and e-business academic or consultancy report covering all learning outcomes The e-business web design activity where appropriate to be integrated into the case study or other assessment strategy (Outcomes 1,2,3 &4) ASSESSMENT  evidence of evaluation and synthesis of the strategic services, marketing and e-business CRITERIA FOR management theories and principles. UNIT/ELEMENTS  level of evaluation, analysis, application and synthesis of relevant services marketing OF and e-business management principles and theories. ASSESSMENT  quality and suitability of the data collected.  Creativity and presentation of web sites.  quality of presentation and clarity of written communication including accurate referencing. INDICATIVE Texts: STUDENTS Alford, P. (2000). E-business in the travel industry, Travel & Tourism Intelligence LEARNING Armonk, N.Y,&M.E. Sharpe, (2002),Service : new directions in theory and practice / edited by RESOURCES Roland T. Rust and P.K. Kannan Buhalis, D. (2002). eTourism: Information Technologies for Strategic Tourism Management, Prentice Hall. Buhalis, D and Laws, E (2001) Tourism distribution channels: practices, issues and transformations, Continuum. Brun, M.(2003), Relationship Marketing-Management of Customer Relationships, Prentice-Hall Fitzsimmons, J.A. and Fitzsimmons, M.J. (2006),5th.ed., Service Management: Operations Strategy and Information Technology, McGraw-Hill International.

Fitzsimmons, J.A. and Fitzsimmons. (2000) ,Service Development –creating memorable experience, Sage Publications

Fesenmaier, D., and Klein, S and Buhalis, D. (2000). Information and Communication Technologies in Tourism, ENTER’ 2000 Conference Proceedings, Innsbruck, Springer-Verlag

Inkpen, G. (1998). Information Technology for Travel and Tourism, Longman

Hollensen, S., (2003) Marketing Management A Relationship Approach, Financial Times Prentice Hall Hoffman, K. Douglas & Bateson, J, (2001) ,Essentials of services marketing : concepts, strategies & cases, Mason : South-Western

Kalakota, R. and Robinson, M. (2000). eBusiness 2.0: Roadmap for Success, Addison Wesley.

Kotler, P., Bowen, J., et.al.(2003), 3rd.ed.,Marketing for Hospitality, Tourism and Leisure, Prentice Hall .

Lovelock , C and Wright L., (1999) Principles of Service Marketing and Management, Prentice Hall, New Jersey.

Looy,B.V.,Dierdonock,R.V.,&Gemmel, P.(2003),2nd.ed.,Service Management - An Integrated Approach, Financial Times Prentice Hall

O'Connor, P. (1999). Electronic information distribution in tourism and hospitality, CABI Publishing Sheldon, P. (1997). Tourism Information Technology. CAB International Sheldon, P., Wober, K., and Fesenmaier, D. (2001). Information and Communication Technologies in Tourism, ENTER’ 2001 Conference Proceedings, Innsbruck, Springer-Verlag. Stone M.,& Foss,B,( 2001) Successful Customer Relationship Marketing, Kogan Page Turban, E., Lee, J., King, D., and Chung, H. (2000). Electronic Commerce: A Managerial Perspective Werthner, H. and Klein, S. (1999). Information Technology and Tourism : A Challenging Relationship, Springer Willcocks, L. and Saure, C. et al. (2000). Moving to eBusiness, Arrow. Wober, K., Frew, A. and Hitz, M. (2002). Information and Communication Technologies in Tourism, ENTER’ 2002 Conference Proceedings, Innsbruck, Springer-Verlag. WTO (2001). E-Business for Tourism: Practical Guidelines for Tourism Zeithaml, V.A., Bitner, M.J.,et.al. (2006) Services marketing : integrating customer focus across the firm, McGraw-Hill International

Journals and Periodicals : Cornell Hotel and Restaurant Admin Quarterly International Journal of Tourism Management European Journal of Marketing Journal of Hospitality and Leisure Marketing Hospitality review Journal of Relationship Marketing Journal of Hotels Services Marketing International Journal of Contemporary Tourism Management Hospitality Management Journal of Travel and Tourism Marketing International Journal of Hospitality Journal of Vacation Marketing Management Journal of Travel Research International Journal of Hospitality and Journal of Consumer Affairs Tourism Administration Journal of Consumer Behaviour Journal of Consumer Marketing Journal of Consumer Research Journal of International Consumer Marketing Journal of Marketing Theory and Practice Journal of Information Technology and Journal of Strategic Marketing Tourism Journal of Targeting, Measurement and International Journal of Hospitality Analysis for Marketing Information Technology The Journal of Consumer Marketing International Journal of Service Industry Management Travel and Tourism Analyst ADDITIONAL None NOTES AND COMMENTS DATE OF 19th May 2006 APPROVAL DATE OF MOST 19th May 2006 RECENT CONSIDERATION

UNIT TITLE Strategic Sector Analysis Project UNIT CODE 33SSM006 NUMBER HOME MA Strategic Tourism Management / MA Strategic Hospitality Management / MA Strategic PROGRAMME Consumer Marketing HOME Department of Food and Tourism Management. DEPARTMENT SUBJECT AREA N900 UNIT LEADER(S) Brian Sheffield Assisted by specialist staff according to the topic of the project CREDIT VALUE 2 CREDITS AT LEVEL: M 0 AMOUNT OF 2 CLASS CONTACT TIME (HOURS) 48 hrs Term 2 STUDENT EFFORT 0 Lectures 24 hrs (HOURS) 0 Tutorials 24 Hrs UNIT STATUS Mandatory core PRE-REQUISITES None CO-REQUISITES None UNIT LEARNING Upon completion of this unit, the student will be able to: OUTCOMES Demonstrate the ability to collect, analyse and critically appraise relevant secondary data; Define the characteristics of their chosen sector and develop a competitive sector analysis; Undertake, complete and present a strategic sector analysis project using appropriate planning, methodological, evaluative, presentational techniques; Demonstrate enhanced managerial competencies, communication skills and intrapersonal and interpersonal skills, through participation in a group project. CURRICULUM Introduction to the principles of company research using secondary data; OUTLINE Overview of the concept, assessment and operation of sector analysis group projects; Management teams and operational issues; intrapersonal and interpersonal managerial qualities; identifying projects and writing project briefs; Use of initiative, monitoring progress, time management and strategic planning; Management information retrieval, processing, analysis and evaluation; Report writing; Presentation and defence of findings; feedback and evaluation. Each group project will be student driven. In every group, a strategic perspective to the topic must be adopted; the choice of sector and the issue must be agreed in advance with the unit leader. Consequently the areas covered within each project are dependent upon the sector chosen and the issues that need to be addressed. Definitions: Sector provisions; historical developments, ownership patterns. Demands: organisational and customer profiles, constraints, changing demand, market economies, market segmentation, general trends and developments. Operational considerations; Legal and regulatory frameworks; financial impact and control; employment; evaluation of sector specific issues The way forward: issues for future consideration. TEACHING AND Lectures, practical workshops, discussion groups, visits and tutorials. LEARNING This unit will commence with a structured lecture programme followed by practical STRATEGIES workshops, discussions, group management tutorials, group management meetings, desk research, presentations and visits outside the faculty as required. The main focus of the unit centres on experiential learning and the unit leader’s role is that of mentor, consultant, advisor and arbitrator whilst the students are encouraged to maximise the responsibilities that they are prepared to take for their own learning. ASSESSMENT Element Weighting Assessment Type STRATEGIES (%) 1 100% Project plan, group written report and oral presentation/discussion. Normally, groups will comprise 3-4 students. The plan should not exceed 1000 words and the written report should not exceed 4000 words per student excluding the appendices. The assessment will consist also of an oral presentation and seminar discussion. The plan, written report and oral presentation cover all of the learning outcomes. The weighting of each of these assessment components is as follows: ASSESSMENT Criteria for project plan CRITERIA FOR Justification for selecting topic UNIT/ELEMENTS Criteria for written report: OF ASSESSMENT Critically reasoning the objectives of the project with a background/secondary research to support qualitative and quantitative methodologies. Criteria for oral presentation: Oral presentation with appropriateness of content and exposition. Project plan and topic selection 15% Written report 60% Oral presentation/seminar 25% Please see Ineson (2001) for details of assessment system at http://www.hlst.ltsn.ac.uk/resources/cases/case16.html (The assessment will address ‘Learning Outcomes 1, 2, 3 and 4). INDICATIVE Essential Texts: STUDENT Bateson, J. E.G. and Hoffman, K. (1999). Managing services LEARNING marketing, 4th edn., Dryden Press, Fort Worth. RESOURCES Bell, J. (1999). Doing your research project, Open University Press, Chisnall, P. (2005). Marketing research, 7th edn., McGraw Hill, London. Hackley, C.E. (2003). Doing research projects in marketing, management and consumer research, Routledge, London. Nickson, D. and Siddons, S. (1997). Managing projects, Butterworth Heinemann, Oxford. Wickham, P. (2004). Management consulting: delivering an effective project, 2nd edn., Pearson Education, Harlow. Recommended texts: Baum, T. (2001). Seasonality in tourism, Pergamon, London. Belbin, R. M. (2004). Management Teams - why they succeed or fail, 2nd edn., Butterworth Heinemann, Oxford. Burns, A. C. and Bush, R.F. (2004). Basic marketing research using Microsoft Excel data analysis, Pearson Prentice Hall, New Jersey. Callahan, K.R. and Brooks, L.M. (2004). Essentials of strategic project management, Wiley, Chichester. Crouch, S. and Housden, M. (2002). Marketing research for managers, 3rd edn., Butterworth Heinemann on behalf of the CIM (Marketing services for professional development), Oxford. Faulkner, H.W. (2003). Progressing tourism research, Channel view, Clevedon. Fogli, L. and Ukei, J. (2006). (eds.) Customer service delivery: research and best practice, John Wiley, Chichester. Gridham, M. (2002). Interactive behaviour at work, 3rd edn., Prentice Hall, Harlow. Hayes, N. (2002). Managing teams: a strategy for success, International Thomson Learning, London. Hague, P., Hague, N. and Morgan, C. (2004). Market research in practice: a guide to the basics, Kogan Page, London. Healy, P. (1999). Project management, Butterworth Heinemann, Oxford. Hughes, V. and Weller, D. (1991). Self presentation skills, Macmillan, London. Ineson, E. M. (1994). Evaluating Live Group Projects with Peer- and Self-assessment, Hospitality and Tourism Educator, Vol. 6, No.3, pp. 59-61. Ineson, E.M. (2005). (Ed.) Current issues international tourism management, Business Education Publishers, Sunderland. Macdonald, J. (1999). Project management, Cromer, Kingston-upon-Thames. Jankowicz, A.D. (2005). Business research projects, Thomson, London. Morgan, J. S. (1995). (ed.) The UK food and drinks industry: a sector by sector economic and strategic analysis, Euro PA and associates, Northborough. Murphy, P. (2004). Strategic management for tourism communities, Channel View, Clevedon. O’Toole, W. and Mikolaitis, P. (2002), Corporate event project management, Wiley, Chichester. Pye, S. (2003). (ed.) Benchmarking in hospitality and tourism, Haworth Hospitality, New York. Smith, P. (2002). Writing an assignment: effective ways to improve your research and presentation skills, 5th edn., How to books, Oxford. Sussams, J.E. (1998). How to write effective reports. 3rd edn,, Gower, Aldershot. Tierney, E. P. (1995). How to make effective presentations, Sage, London. Journals and websites: As appropriate to the topic of the sector analysis project. Please refer also to reading for Research methods. ADDITIONAL The topic, focus and the literature base of each Strategic Sector Analysis project NOTES AND must be grounded in discipline of award as appropriate to the student’s course title. COMMENTS DATE OF 19th May 2006 APPROVAL DATE OF MOST 19th May 2006 RECENT CONSIDERATION Appendix 1 – Professional Development Professional Development

Personal Development Planning (PDP) is “a process that is undertaken by an individual to reflect upon their own learning and achievement and to plan for their own educational, academic and career development.” ( www.qaa.ac.uk /crntwork/ progfileHE/contents.htm 25th November 2002)

Employability Skills Coopers and Lybrand (1998) define ‘employability skills’ in terms of four key areas: 1. Key skills – communication, IT, etc 2. Traditional intellectual skills – e.g. critical evaluation and logical argument 3. Personal attributes – motivation and self-reliance 4. Knowledge of organisations and how they work? There are several synonyms - core, key, generic, personal transferable skills, common, work or employment related skills – this is another of the reasons why it is difficult to conceptualise what is meant by employability skills. Added to that, ‘skills’ are often referred to as capabilities, competencies or attributes, levels or learning outcomes, thus compounding the sense of confusion. Whilst Dearing (1997) explicitly refrained from producing a list of skills, because of the nature of individual programmes of study and their learning objectives, it is probably useful for students to see the sort of skills that the programme is aiming to develop so that they are more aware of their own personal development. It is also useful for students to see the type of skills which employers are typically seeking from graduates (see Tables listed below). This means that students can be aware of any gaps in their own personal development well in advance of getting to the stage of applying for jobs. It is possible that employers’ criticisms of the shortcomings of postgraduate recruits are not so much the result of failure in the HE curriculum, rather of failure in the transfer process. It is this transfer process that is addressed here in the programme especially with the project work undertaken by students where the learning and the transfer of that learning closely resembles the work place. The belief is that if there is any hope of transferring the learning from one context to another, the student must use that learning in a variety of different situations – through practice a number of contexts become fundamental in achieving the employability skills and attributes.

Coopers & Lybrand. (1998) Skills Development in Higher Education. Report for CVCP/DfEE/HEQE, November, London: Committee of Vice-Chancellors and Principals of the Universities of the UK (CVCP).

Dearing, R. (1997) Higher Education in the Learning Society. Report of the National Committee of Inquiry into Higher Education. HMSO, Norwich, UK.

Food/Nutrition Masters courses:

Key: [Refers to the Tables below]: Unit 1: Nutrition, Health & Lifestyle Unit 2: Body composition and physiological adaptations Unit 3: Exercise & health promotion Unit 4: Advances in Food/Nutrition Unit 5: Nutritional/food biochemistry Unit 6: Food Quality & Processing Unit 7: Food Safety & Hygiene Unit 8: Food Law & Policy

D = Developed – personally developed and recorded in the portfolio A = Assessed through the Unit Assessment[s]

Hospitality, Tourism and Events Masters courses: Key: [Refers to the Tables below]: Unit 1: Strategic Management Unit 2: Research methods Unit 3: Financial Strategies Unit 4: Strategic Service Marketing & e-Business Unit 5: Developments in Consumer Marketing Unit 6: Elective Subject – Hospitality Management Events Management International Tourism Management Food Management eBusiness Management New units to be added Unit 7: Project[s] - Managing Food & Beverage Group Consultancy Strategic Sector Analysis Unit 8: Dissertation D = Developed – personally developed and recorded in the portfolio A = Assessed through the Unit Assessment[s]

Key Skills Key skills are a range of abilities, attributes and competencies vital to almost every aspect of your life. Key skills are sometimes referred to as 'transferable skills'; - a set of skills, which are essential to everyone employed at all levels, regardless of position. The scheme uses six main key skill areas, recognised by educationalists and employers: Application of Number Communication Skills Information Technology Managing Own Learning Problem Solving Working with Others The importance of Key Skills Recruitment and selection procedures aim to draw out experience and evidence of Key Skills. The emphasis on lifelong learning (the need to continually update and develop skills and knowledge) and preparation for changing work environments has given rise to the inclusion of key skills in the post- graduate programmes. This ‘Personal Development Plan’ is designed to help the students recognise and develop the skills to support both academic and career development. Mapping the Key Skills: Each university offers a different set of opportunities for personal and professional development. Our Faculty has always included personal/ key skills in its courses and been pro-active in encouraging students to engage with their personal development. All students within the Faculty are encouraged to engage in their personal development and this is recorded to provide students with a personal development plan (PDP) that forms part of the transcript. At the start of the masters programme of study students are introduced to the opportunities for PDP and explained as to how the majority of personal skills are embedded in the programme. Their assessment will take place as part of the normal assessment package that students engage in and where in the programme all these personal skills have been identified and mapped.

Career prospects: Employability of graduates is predicted to be high since there is a shortage of people skilled in this area of specialist knowledge to meet the needs of public health departments, industry and primary care trusts. Examples of jobs requiring a nutrition/food related MSc include: Nutrition advisor, community food and health worker, company nutritionist, nutritional analyst, research associate, technical manager/advisor, product development, quality assurance/food safety officer, PhD studentships, Lecturer in Nutrition/Food and Nutrition amongst others.

Food/Nutrition Masters Courses:

Personal Skills Unit 1 Unit 2 Unit 3 Unit 4 Unit 5 Unit 6 Unit 7 Unit 8 Demonstrate self- D D D 1 D D D D D management of learning A A A D D D 2 Communicate effectively D D D D A A A D Participate in team work D D D 3 D D D D D A A Engage in problem solving and decision making where D the student has to establish D D D D D D 4 A criteria and use the A A A A A A D appropriate decision-making A tools Demonstrate appropriate D D D D D 5 numerical skills A A A Use information technology D D D D D D D D 6 competently A A A A A A A A

D = Developed – personally developed and recorded in the portfolio A = Assessed through the Unit Assessment[s]

Hospitality, Tourism and Events Masters courses:

Personal Skills Unit 1 Unit 2 Unit 3 Unit 4 Unit 5 Unit 6 Unit 7 Unit 8 Demonstrate self- D D 1 D D D D D D management of learning A Communicate effectively D 2 D D D D D D D A Participate in team work D D 3 A A Engage in problem solving and decision making where the student has to establish D D D 4 criteria and use the A A A D appropriate decision-making A tools Demonstrate appropriate D D D D 5 D numerical skills A A A A Use information technology D 6 D D D D D D D competently A

Conceptual Skills: For the post-graduate studies, through PDP students must continue to develop a method by which a number of constructs that attempt to connect and draw benefit from critically analysing and evaluating, synthesising and reflecting through constructive reasoning, recording, action planning and doing things that align to a preset action plan. The actions and experiences of doing are connected to and draw upon concrete learning experiences in a wide range of formal curricula and extra curricula contexts. These additional ‘conceptual skills’ must be added to the above skills on a methodological approach of self-learning and assessed in the various assessments on the masters’ programme. The skills cover the following areas: Food/Nutrition Masters Courses:

Conceptual Skills Unit 1 Unit 2 Unit 3 Unit 4 Unit 5 Unit 6 Unit 7 Unit 8 1 Setting the scope of work that is undertaken D D D D D D D independently and applying A A A explicit criteria to studies 2 Identifying potential and relevant studies through D D D D D D searching and screening that A D A A D includes an in-depth review 3 Research and assessing D D subject specific facts, D D D D D A A D theories, paradigms A A principles & concepts 4 Critical thinking and creativity: managing creative process in self and others; organising D D D D D thoughts, critically analysing D D A A A and assessing, evaluating A D and demonstrating critical A appraisal 5 Setting up a system to manage academic work &/or reports by evaluating D statements in terms of D D D D evidence, detect false logic D &/or reasoning and identifying A implicit values 6 Extracting data for in-depth D D critical analysis and review D D D D A A 7 In-depth scrutiny including judgements of research D D D D D quality and weight of evidence D A A A A A D D contributed to the issues to be A reviewed 8 Demonstrating reasoned argument / challenge D D D D D D D D assumptions and synthesise A A A A A A the findings 9 Reflecting on the methodical D D D D development of study D D A A A undertaken 10 Drawing up conclusions and D D D D setting recommendations to D D A A D A A D develop the final report[s] A 11 Personal responsibility for learning and continued D D D D D D D D professional development 12 Self appraise and reflect on D D D D D practice Transferable Skills Unit 1 Unit 2 Unit 3 Unit 4 Unit 5 Unit 6 Unit 7 Unit 8 1 All skills capable of contextual D D D D D D D application and development D 2 Skills that students understand are applicable in D D D D D D D D different contexts 3 Ability to create, identify and evaluate various [even D D D D D unrelated] options 4 Ability to implement and D D D D D D D review decisions D A A 5 Personal effectiveness, self awareness and self D D D D D D D D management, time A A A A A A A A management 6 Ability to continue learning - D D D D D D D D in academia & / or in practice 7 Develop self effective performance within a team environment and possess the D D D ability to recognise individual’s contribution within D a group 8 Develop appropriate leadership styles for varying situations, setting targets, D motivating and monitoring D performance, coaching, developing and managing others 9 Possess ethical and value management skills wherever possible recognising and D D D D applying the appropriate A D ethics, values and informed A choices

D = Developed – personally developed and recorded in the portfolio A = Assessed through the Unit Assessment[s]

Hospitality, Tourism and Events Masters courses:

Conceptual Skills Unit 1 Unit 2 Unit 3 Unit 4 Unit 5 Unit 6 Unit 7 Unit 8 Setting the scope of work that is undertaken independently D D D 1 and applying explicit criteria to A A A studies Identifying potential and relevant studies through D D 2 searching and screening that A A includes an in-depth review Research and assessing subject specific facts, theories, D D D D D D D D 3 paradigms A A A A A A A A principles & concepts Critical thinking and creativity: managing creative process in self and others; organising D D D D 4 D D D D thoughts, critically analysing A A A A and assessing, evaluating and demonstrating critical appraisal Setting up a system to manage academic work &/or reports by evaluating statements in terms D D D 5 D D D D D of evidence, detect false logic A A A &/or reasoning and identifying implicit values Extracting data for in-depth D D D D 6 D D critical analysis and review A A A A 7 In-depth scrutiny including D D D judgements of research quality A A A and weight of evidence contributed to the issues to be reviewed Demonstrating reasoned argument / challenge D D D D D D D D 8 assumptions and synthesise the A A A A A A A A findings Reflecting on the methodical D 9 development of study D D D D D D D A undertaken Drawing up conclusions and D D D D 10 setting recommendations to D D D D A A A A develop the final report[s] Personal responsibility for D D D 11 learning and continued A A A professional development Self appraise and reflect on 12 D practice Transferable Skills Unit 1 Unit 2 Unit 3 Unit 4 Unit 5 Unit 6 Unit 7 Unit 8 All skills capable of contextual 1 D D D application and development D Skills that students understand 2 are applicable in different D D D D contexts Ability to create, identify and 3 evaluate various [even D unrelated] options Ability to implement and review 4 D decisions Personal effectiveness, self awareness and self 5 D D management, time management Ability to continue learning - in 6 D academia & / or in practice Develop self effective performance within a team 7 environment and possess the D ability to recognise individual’s contribution within a group Develop appropriate leadership styles for varying situations, setting targets, motivating and 8 D monitoring performance, coaching, developing and managing others Possess ethical and value management skills wherever 9 possible recognising and D applying the appropriate ethics, values and informed choices

Support available for Personal Development Planning There are following sources of support available during a student’s time at the University:  Academic guidance: Masters Programme Leader  University Careers advisory service  Learning development or support units offering support for academic or language skills  Organised activities doing community or voluntary work  Skills programmes offered by the student union  Chances to meet with employers Key Skills from Non-Course Activity The University is aware that students may develop other personal skills outside the confines of their study. It is the student’s responsibility to update the evidence as part of a personal progress file. This material may be vital in the preparation of a CV and for job application completion. Students need to be involved and/or are using evidence from the following: -  Membership of professional bodies / societies  Undertaking Projects for employers  Business sponsored prizes or awards  Voluntary activities in the local community  Mentoring other students  Acting as a student representative for the programme Appendix 2: Learning Approach & Mode

The MA programmes have an in-depth theoretical emphasis whereas the MSc programmes carry additional practice emphasis where the theory is linked to practice for professional orientation.

The mode of study includes full-time but there is a full provision designed for part-time study mode. For part-time studies, students can avail the programme over a 2 – 5 year period.

Time Tabling

The importance of the timetabling delivery structure identified below is that it allows students on full and part-time modes of study to cover the appropriate units in an efficient and cost effective manner whilst recognising the specific requirements of part – time students, the Vice Chancellors target for growth in this sector and the overall aim of widening access for all.

[2hrs slots for Lecture & Seminar for all units except Managing Food & Beverage project which 1hr Lecture has followed by 5hrs of practical work]

[Term 1] 2010 / 11 2009 / 10 Day 1 Specialist Subjects: Day 1 Developments in Consumer Marketing Events Management Strategic Sector Analysis Project International Tourism [Term 1] Managing Hospitality Group Consultancy Project Food Management [Term 2] Strategic Management eBusiness F&H Certificate [Term 1] Financial Strategies Research Methods Strategic Marketing & eBusiness Nutrition, Health & Lifestyle Day 2 Research Methods Advances in Food/Nutrition Specialist Subjects: Food Safety & Hygiene Events Management International Tourism Day 2 Developments in Consumer Marketing Managing Hospitality Strategic Sector Analysis Project [Term Food Management 1] Strategic Management Group Consultancy Project [Term 2] F&H Certificate [Term 1] eBusiness Research Methods Financial Strategies Strategic Marketing & eBusiness Exercise & Health Promotion Day 3 Managing Food & Beverage Lecture Body composition & phys adap [Term 1] Nutritional/food biochemistry Managing Food & Beverage Project Food Quality & Processing [Term 1] Food Law & Policy

Day 3 Managing Food & Beverage Lecture [Term 1] Managing Food & Beverage Project

2011 / 12 2012 / 13

Day 1 Developments in Consumer Marketing Day 1 Strategic Sector Analysis Project Specialist Subjects: [Term 1] Events Management Group Consultancy Project International Tourism [Term 2] Managing Hospitality eBusiness Food Management Financial Strategies Strategic Management Strategic Marketing & eBusiness F&H Certificate [Term 1] Exercise & Health Promotion Research Methods Body composition & phys adap Nutrition, Health & Lifestyle Nutritional/food biochemistry Advances in Food/Nutrition Food Quality & Processing Food Safety & Hygiene Food Law & Policy Day 2 Day 2 Developments in Consumer Marketing Specialist Subjects: Strategic Sector Analysis Project [Term Events Management 1] International Tourism Group Consultancy Project [Term 2] Managing Hospitality eBusiness Food Management Financial Strategies Strategic Management Strategic Marketing & eBusiness F&H Certificate [Term 1] Exercise & Health Promotion Research Methods Body composition & phys adap Nutrition, Health & Lifestyle Nutritional/food biochemistry Advances in Food/Nutrition Food Quality & Processing Food Safety & Hygiene Food Law & Policy

Day 3 Day 3 Term 1] Managing Food & Beverage Lecture [ [Term 1] Managing Food & Beverage Lecture [Term 1] Managing Food & Beverage Project [Term 1] Managing Food & Beverage Project

Appendix 3: Relationship to QAA Benchmark Statements Food/Nutrition Masters Course Benchmarks:

NOTE: At present Bioscience benchmarks are not available at Masters level. Consequently, Chemistry Master’s level and degree level Bioscience benchmark standards have been used and adapted as appropriate.

Subject Knowledge Unit Unit Unit Unit Unit Unit Unit Unit 1 2 3 4 5 6 7 8

1 A systematic and broad understanding of nutritional, √ √ √ √ physiological and biochemical concepts. 2 A in-depth knowledge and critical awareness √ √ √ √ √ √ of a substantial area of food/nutrition 3 To employ the use of research methods/techniques (qualitative and √ √ √ √ quantitative) and evaluate these critically. 4 Recording and analysis of data to a level that may be potentially √ √ √ publishable.

5 Develop problem solving strategies √ √ √ √ √ where there is no a √ unique solution. 6 Students will be prepared for professional practice √ √ √ √ within the health sciences 7 Students will be prepared should they √ √ √ √ √ √ √ wish to study further at √ doctoral level. Abilities and Skills 8 To adapt and apply methodology to the √ √ √ √ √ √ √ √ solution of unfamiliar problems 9 To assimilate, √ evaluated and present √ √ √ √ √ √ √ research results objectively 10 To select appropriate techniques and √ √ √ √ procedures. 11 Competence in the √ √ √ √ planning, design and execution of experiments. 12 Skills required to work independently and be self-critical in the evaluation of risks, √ √ √ √ √ √ √ √ experimental procedures and outcomes. 13 An understanding of the limits of accuracy of experimental data to √ √ √ √ inform the planning of future work. 14 Ability to exercise initiative and personal √ √ √ √ √ √ √ √ responsibility. 15 Able to make decisions in complex and √ √ √ √ √ √ √ √ unpredictable situations. 16 Problem-solving skills (unfamiliar problems); √ √ √ √ √ √ √ √ demonstration of self- direction and originality 17 Ability to communicate and interact with √ √ √ √ professionals from other disciplines. 18 To undertake a research project the outcome of which is a √ √ √ quality that is potentially publishable. 19 Learning through reflection on practice & √ √ √ √ √ √ √ √ experience.

Business & Management Benchmark Statements KNOWLEDGE/ABILITIES AND SKILLS Subject Knowledge Unit 1 Unit 2 Unit 3 Unit 4 Unit 5 Unit 6 Unit 7 Unit 8

1 The impact of contextual √ √ √ √ √ √ √ forces on organisations. 2 Markets and customers. √ √ √ √ √ √ 3 The concepts, processes and institutions in the production and √ √ √ √ √ √ marketing of goods and/or services. 4 The financing of the business enterprise or √ √ other forms of organisations. 5 The management and development of people √ √ within organisations. 6 The uses and limitations of a range of research methods/techniques, √ √ √ both qualitative and quantitative. 7 The development, management and exploitation of √ √ √ √ √ information systems and their impact on organisations. 8 The use of relevant communication and information technologies √ √ √ √ √ √ √ √ for application in business. 9 The development of appropriate business policies and strategies √ √ √ √ √ √ √ within a changing context to meet stakeholder interests. 10 A range of contemporary and pervasive issues √ √ √ √ √ that may change over time. Abilities and Skills 11 Critical thinking and creativity: managing creative processes in self and others; √ √ √ √ √ √ √ √ organising thoughts, analysis, synthesis, critical appraisal. 12 Problem solving and decision making: establishing criteria, √ √ √ √ √ √ √ √ using appropriate decision techniques. 13 Information and √ √ √ √ √ √ √ √ knowledge: scanning and organising data. 14 Numeracy and √ √ √ √ √ √ √ quantitative skills. 15 Effective use of Communication and √ √ √ √ √ √ Information Technology (CIT). 16 Two-way communication: listening, negotiating and √ √ √ √ √ √ √ √ persuading or influencing others. 17 Personal effectiveness: self-awareness and self- √ √ √ √ √ √ √ √ management; time management. 18 Effective performance within a team √ √ √ √ environment. 19 Leadership and performance √ √ management. 20 Ethics and value √ √ √ √ √ √ √ √ management. 21 Ability to conduct research into business √ √ √ and management issues. 22 Learning through reflection on practice & √ √ √ √ √ √ √ √ experience.

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