International Hospitality Management, 5th semester

Semester Programme

For the exchange student interested in management and business development in an international perspective.

Exchange Programme

Target Group

This offer is part of a 1½ year top-up programme to a 2-year AP degree in Service economy, Marketing economy, Financial Management or similar.

Students enrolling for this offer must be interested in hospitality, tourism, events, strategy, culture, leadership, working with people and similar subjects.

The programme is also intended for people with relevant experience and a background in the hospitality industry.

Purpose

The purpose of the Bachelor of International Hospitality Management programme is to qualify the graduate to function independently in relations regarding hospitality.

The student will gain competencies in solving complex assignments in the field of employment and organisational development, business operations, hospitality and hospitableness and strategic value creation in the hospitality industry.

The semester consists of two subject elements/themes with a combined exam (total 25 ECTS) and one 5 ECTS institutional course element:

Theme 1: Employee and Organisation Development

Theme 2: Business Operations

Institutional course element: Employability

Allan Lindgaard Winther
Allan Lindgaard Winther International Coordinator
General Information

Teaching Methods

Lectures, student presentations, student-initiated activities, workshops, company visits, guest lectures, group work, individual and group coaching/counselling.

Conditions

In order to complete the module and obtain a certificate, the student has to:

  • Participate in study-related activites and classes as well as play an active part in group work both in classes and activities initiated by the groups themselves.
  • Meet deadlines/milestones in project work and meet requirements for exam.
  • Attend the planned lectures with a positive attitude and be engaged in own learning.

Tuition Fee

Not applicable for EU/EEA-students and exchange students from partner institutions, all other students must pay. In this case, please send an e-mail to international@ucl.dk to learn more.  

Course Description

Activity 1

Type of Activity

Mandatory Course

Name

Theme 1: Employee and Organisation Development

ECTS

12

Workload

Max. 330 hours (in total) including max. 96 hours in class/company visits/lectures.

Learning Outcome

This subject element covers management, hospitality and cultural and guest perceptiveness in relation to developing oneself, employees and the organisation.

Knowledge

The student must:

  • have development-based knowledge of hospitality industry practices and applied theory and methods in relation to employee and organisation development
  • be able to understand practices and applied theory and methods in relation to employee and organisation evelopment and to reflect on the hospitality industry’s practices and use of these

Skills

The student must be able to:

  • apply methods and tools to the development of employees and organisations and be proficient in the management tools linked to employment within the hospitality industry, with a focus on good hospitality (hostmanship)
  • evaluate practice-oriented and theoretical issues related to employees and organisations and select and justify relevant solution models in relation to the hospitality industry
  • communicate practice-oriented leadership issues and solutions to hospitality industry partners and users

Competencies

The student must be able to:

  • lead and act based on complex development-oriented situations in relation to hospitality companies/organisations
  • independently engage in dialogue with employees and other stakeholders to ensure and practise good hospitality (hostmanship)
  • idenfity their own and others’ learning needs in order to develop and maintain their own and others’ relevant knowledge, skills and competencies in relation to hospitality industry ethics

 

Activity 2

Type of Activity

Mandatory Course

Name

Theme 2: Business Operations

ECTS

13

Workload

Max. 357,5 hours (in total) including max. 104 hours in class/company visits/lectures

Learning Outcome

This subject element covers management og finances, expenditure and income in relation to the company’s sustainable development. There is a focus on management assessment of operations development within the participant’s own organization.

Knowledge

The student must:

  • have development-based knowledge of hospitality industry practices and applied theory and methods in relation to operations management
  • be able to understand practices and theory and methods applied to operations management, and to reflect on the hospitality industry’s practices and use of theory and methods in connection with operations management

Skills

The student must be able to:

  • apply methods and tools to operations management and be proficient in the management tools related to work within the hospitality industry
  • evaluate practice-oriented and theoretical issues related to operations and select and justify relevant solution models in relation to the hospitality industry
  • communicate practice-oriented operational issues and solutions to hospitality industry stakeholders

Competencies

The student must be able to:

  • work independently in collaboration to analyse the company’s situation and provide suggestions for optimising operations
  • work independently in an interdisciplinary team with relevant stakeholders based on a strategic business understanding
  • identify their own and others’ learning needs, in order to develop and maintain their own and others’ relevant management knowledge, skills and competencies in relation to hospitality industry practices

 

Activity 3

Type of Activity

Mandatory Course

Name

Employability

ECTS

5

Workload

Max. 137,5 hours (in total) including max. 40 hours in class/company visits/lectures

Learning Outcome

The purpose of the local educational element Employability is that the student pick up the ability to analyse and reflect on own competences in relation to needs of the industry. In addition, the purpose is that the student based on an analysis of own competencies can schedule a personal development plan as well as a development plan for others. The development plan must aim to develop competences, which the industry demand now and in the future.

Knowledge

The student should have acquired knowledge about:

  • be able to understand and reflect on the fundament of recruitment and career opportunities in the hospitality-industry
  • be able to understand and reflect on how the hospitality-field is a part of other industries
  • be able to understand and reflect on the professionalism and identity of the profession of the industries
  • be able to understand and reflect on the existing possibilities and development of own independent competences

Skills

The student must be able to:

  • be able to use methods and tools for the identification of existing and future needs of competences in the hospitality-industry and choose relevant career opportunities in relation to the hospitality-industry
  • be able to assess and communicate own practice-oriented and theoretical competences and choose a relevant professional network in the hospitality-industry to participate in

Competencies

The student must be able to:

  • be able to develop a personal development plan of own competencies based on own professional competencies profile and analysis of own competencies
  • unassisted be a part of a professional and inter-disciplinary network
  • identify own and others need of learning to be able to develop and maintain their own and others relevant knowledge, skills and competencies in relation to employability

Examination

Theme 1 exam:

Oral group exam based on a case defined by the faculty. In groups of 3-5 students and based upon a specific case, the students must participate in an oral test where the suggested solutions to the case must be presented. The case is based on knowledge and skills objectives for Theme 1.

Duration of the exam: 60 mins. regardless of number of group members of which: 20 mins. presentation, 30 mins. questions/discussion and 10 mins. feedback.

The grade given is based on the 7-point scale and accounts for 25% of the combined grade for 1st semester.

Theme 2 exam:

Written individual exam. The written assignment must be based upon knowledge regarding the company’s operations as well as knowledge and skills objectives for Theme 2.

Duration of the exam: 4 hours
All assistive devices are allowed for the exam except for all forms of communication with others.

The grade given is based on the 7-point scale and accounts for 25% of the combined grade for 1st semester.

Reflection exam:

Oral individual exam on the basis of a written assignment. The exam takes its point of departure in the competence objectives for Theme 1 and 2 as well as in all learning objectives for Employability.

For the exam the student must, based on the semester learning objectives, exams part 1+2 and other activities, reflect upon:

  • How the student sees him-/herself in relation to study area and understanding thereof as well as his/her understanding of the hospitality business?
  • How business activities initiated by the students, corporate visits, lectures etc. have contributed to creating an understanding of the hospitality business?
  • How does the student contribute to his/her own- and the teams learning?
  • How does the activities in the BA program contribute to the student´s employability?

Duration of the exam: 30 mins. of which 10 mins. presentation incl. video, 15 mins. questions/discussion and 5 mins. feedback.

The grade given is based on the 7-point scale and accounts for 50% of the combined grade for 1st semester.

Admission requirements:
Handing-in of a written career plan containing the student’s personal competence profile before the oral exam and preparation of an individual presentation video (video application) to be presented at the exam.