This module introduces learners to the competencies required to be an effective first line manager. Emphasis is placed on the range of supervisory skills and self-management techniques required. The theory and principles of management and organisational behavior will be explored. The complexities of human behaviour in organisation and the workplace will be examined and the relationship & social dynamics between individuals, management, and groups will be investigated. Topics such as the organizational setting; managing personal effectiveness; leadership; organizational culture; power; and managing conflict will be investigated.

1. Critically analyse the theories and functions of management
2. Differentiate individual, group and organisational processes in organisational behaviour
3. Analyse the team building process and team effectiveness in organisational settings
4. Evaluate the role of the leader in organisational effectiveness
5. Appraise a range of self-management techniques
6. Evaluate how effective management and work practices can influence organisational performance.

This module will introduce learners to the theory and application of human resource management in hospitality enterprises. Learners will identify and apply practical application of the efficient functions of the recruitment, selection , reward, and performance elements of people management. It also covers the key principles of onboarding, inclusion, wellness, and equality at work. The key issues involved in the efficient management of people in organisations are explored

1. Evaluate the functions of essentials for people management.
2. Distinguish and evaluate different recruitment, selection and onboarding procedures used in the hospitality industry today.
3. Assess the core activities of the factors contributing to induction, wellness, diversity, inclusion, and equality.
4. Appraise different performance management and reward systems.
5. Interpret current HR trends and challenges.
6. Assess the factors that impact on stable employee relations and the mechanisms that exist to facilitate positive employee engagement.  

The aim of this module is to provide the learner with the concept and principles which underpin training and development practices within the hospitality sectors . This module will integrate both coaching and mentoring techniques, which will assist the learners to analysis and communicate appropriately management concepts, which can be utilized within a training environment. This module will incorporate a student lead recording of a training session with peer evaluation applying different training methods and tools.

1. Evaluate the contribution that training, and development can make to organisational success through training and coaching policy.
2. Identify and analyse different learning and training styles comparing both individual and group training methods.
3. Articulate and prepare a training and development programme with appropriate training needs analysis, learning objectives , evaluation criteria and emotional intelligence techniques.
4. Appraise the value of training as a basis for motivation, selection and performance reviews for individuals and teams.
5. Differentiate between coaching and mentoring and develop an understanding of the role and responsibilities of effective coaches and mentors in the workplace. 
6. Delineate a range coaching and mentoring models and appreciate their potential and limitations

The aim of this module is to provide learners with an introduction to revenue management concepts and principles required in the operation of a modern Hospitality Enterprise. Learners will identify and apply practical application of theories of revenue management in case studies throughout the module.

1. Analyse the main concepts behind revenue management and evaluate how it can improve performance in services industries.
2. Assess and analyse current revenue management practices in the hospitality industry.
3. Evaluate the influence of the customer and of organisational culture on the RM process.
4. Compare and contrast the key elements of a manual / computerised revenue management system using excel and a PMS system.
5. Interpret relevant revenue management metrics and how they contribute to overall performance
6. Discuss the importance of a revenue management culture as an introduction to strategy implementation.
7. Examine the key skills required for a revenue manager.

This module introduces learners to an area of management concerned with designing and controlling processes within the operation to create the highest level of efficiency possible. The principles of operations management will be applied in the context of hospitality organisations. Concepts, techniques and models that are used for planning, managing and optimizing operations within hospitality organisations will be explored.

1. Critically analyse the theories of operations management
2. Apply operations management models and frameworks to hospitality business situations
3. Analyse strategies involved in designing and managing service operations
4. Critically evaluate operations performance, defined in terms of quality, flexibility, speed and cost
5. Assess how the lean concept can be applied to hospitality operations
6. Evaluate how effective operations management can contribute to organisational performance.

The aim of this module is to introduce the learner to the theory and application of strategic talent management techniques and how to identify, develop, engage, retain, and deploy individuals in a hospitality enterprise. The learner will gain an understanding of conflict resolution, employment law, inclusiveness, and the establishment of talent-centred cultures and how these strategies should align with business goals and strategic objectives.

1. Critically evaluate the different approaches to defining, developing, and retaining talent on an individual and team level.
2. Identify the various types of dismissal in Ireland and the different mechanisms for resolving disputes inclusive of employment law in Ireland. To be able to apply knowledge to problem scenarios and case studies.
3. Assess the different methods of retaining staff and developing a talent culture.
4. Critically evaluate workplace planning and how it can be alighted with business strategy.
5. Explore the future of different work practices to include an introduction to data analytics and managing a multi- generational workforce.
6. Evaluate the contemporary trends affecting the future of work.

This module provides the student with the opportunity to apply academic and technical skills in a work setting, that is directly related to the modules studied in year two. The learner will undertake an individual work-based report, which will enable them to evaluate theoretical and practical knowledge in their work organisation. Emphasis will be placed on the Supervisor / Duty Management / Head of Department responsibilities. This module facilities the extended role of the industry practitioner as it involves the completion of a reflective learning portfolio. This enables critical appraisal of current practice and the development of improvements in practice.

1. Plan and complete an applied work-based learning project
2. Appraise theoretical disciplinary knowledge in professional practice
3. Critically evaluate industry work practices
4. Evaluate and synthesise the nature of managerial work in a hospitality work environment.
5. Evidence critical thinking and problem-solving skills by researching a specific business issue
6. Interpret and report research findings
7. Analyse and evaluate personal competency development by undertaking a reflective learning e-portfolio

This module enables learners to explore the concepts, models and applications of contemporary strategic management in an Irish hospitality setting. The module blends theory and practice and prepares students to appraise existing and potential new enterprise opportunities.

1. Appraise contemporary insights to the development of ethical, sustainable and socially responsible strategic plans in the hospitality sector.
2. Review the core concepts of strategic management planning and to assess solutions to the challenge of integrating the organisational context to same.
3. Discuss the importance of differentiation between short, medium and long-term planning and the allocation of resources to achieve same.
4. Synthesise strategic plans at the business, corporate and network levels.
5. Critically assess and evaluate opportunities for new growth within the hospitality industry.

This module will provide learners with a comprehensive understanding of the main principles that underpin hospitality accounts. Learners will develop an understanding of the principles and application of budgeting and cost control theories and techniques that will contribute to organizational effectiveness with the hospitality sector.

1. Evaluate and interpret accounting information to enhance organisational decision-making and control.
2. Analyse and interpret financial reports to enable business strategic decisions.
3. Assess and appraise the elements of working capital and examine methods by which these elements can be managed to optimise working capital.
4. Critically evaluate key control accounts to facilitate key investment decisions and financial controls.
5. Formulate double entry accounting procedures and adjustments and evaluate their application in a hospitality context.
6. Evaluate and formulate budgeted reports to assess/measure performance and enhance decision making.

This module will provide the learner with an understanding of the various components which combine to provide service excellence and develop customer loyalty.

1. Evaluate core principles of building customer relationships in a hospitality context.
2. Analyse the characteristics of services and their impact on customer-oriented marketing strategies.
3. Critically appraise the role of customer expectations and customer perceptions in achieving service excellence.
4. Evaluate the importance of customer satisfaction and its role in developing customer loyalty.
5. Analyse the employees role in service delivery.
6. Assess the importance of developing a service culture in the organisation
7. Critically appraise strategies for managing emotional labour.

This module provides learners with a fundamental understanding of marketing communications concepts and practice, and the impact of consumer behaviour on decision making in the marketplace.

1. Evaluate the marketing communications mix.
2. Understand the utility of communications models and frameworks .
3. Analyse integrated marketing communications theories and their application to marketing strategies and campaigns.
4. Evaluate key digital marketing strategies in email communications.
5. Apply the core components of an email marketing campaign to the hospitality industry, including goal setting, targeting and scheduling.
6. Appraise theories of consumer behaviour.
7. Critically appraise the relevance of consumer behaviour theory in marketing tactics and strategy.
8. Explain the influence of individual factors and social constructs on consumption and buying behaviour.

In this module learners will develop an understanding of the potential in the tourism sector, of various social media platforms available to connect with customers, increase sales and drive website traffic. They develop various elements of a good social media strategy including developing content for this platform, listening to followers and analysing results.

1. Discuss the key elements of a social media marketing strategy, using a recognised planning model
2. Evaluate the social media presence of a tourism or hospitality company and formulate recommendations for improvement.
3. Construct an email campaign for a tourism or hospitality organisation
4. Develop a content marketing plan
5. Assess the key tools used in supporting, managing and measuring a social media marketing campaign
6. Utilise basic social media content creation skills for a tourism or hospitality company
7. Evaluate new social media opportunities in the context of strategic objectives in the tourism and hospitality sector

This module examines the relationship between leadership, transformation and change in hospitality enterprises. In order for organisations to survive and excel in uncertain environments, leaders need the skills and abilities to respond effectively to change. The spectrum of change, from incremental change to transformational change and the impact of such changes is analysed. The primary focus of the module is to investigate the principles of leading change in order to improve competitive advantage for hospitality organisations.

1. Synthesise theories of leadership, change and transformation.
2. Analyse the factors that influence leadership practices.
3. Critically appraise the change management process.
4. Appraise the characteristics of transformational change.
5. Analyse hospitality organisational contexts; structures, processes, vision and culture.
6. Evaluate organisational design interventions and the role of agility in effective change leadership.
7. Critically appraise the importance of innovation in sustaining competitiveness in hospitality organisations.
8. Evaluate the impact of effective leadership in sustaining hospitality organisational transformation.

This capstone module promotes consolidation of learning across the programme. Learners are required to conduct a self-managed work-based research project into a relevant area of their professional practice/workplace issue. This module provides the opportunity to apply the strategic, theoretical, and practical knowledge gained from the other taught management modules to their organisational context. Learners are required to produce a significant and substantial piece of written work demonstrating critical analysis of a defined issue in a specific organisational context. The selected area of interest must be approved by a workplace mentor. This module facilitates the extended role of the practitioner by encouraging the skills of reflection and analysis.

1. Produce a self-directed applied research project
2. Appraise theoretical disciplinary knowledge in professional practice
3. Critically evaluate the appropriateness of different approaches to design and problem solving of a workplace issue.
4. Appraise strategic hotel business decisions from a managerial perspective
5. Analyse industry-based performance in relation to academic theory
6. Evidence and evaluate critical thinking and problem-solving skills in the workplace
7. Analyse and evaluate personal competency development by undertaking a reflective learning portfolio