The aim of this module is to introduce learners to the theory and principles of management and organisationalbehavior and to develop learners’ skills to equip them for the practice of management. This module examines therelationship & social dynamics between individuals, management, and groups by exploring the complexities of human behaviour in organisation and the workplace. Topics such as organisation structure; leadership; organizational culture; power; and managing conflict will be investigated.

1. Interpret the theories and functions of management
2. Evaluate the key concepts of organisational behaviour
3. Distinguish individual, group and organisational processes in organisational behaviour
4. Analyse the relevance of interpersonal skills and teamwork within organisation structures
5. Evaluate how effective management and work practices can influence organisational performance

This module will introduce learners to key concepts in a variety of areas of law and Human Resource management relevant to the hospitality industry context. This includes an introduction to the Irish and EU legal systems, key case law and legislation in the areas of contract, employment and company law. The legal part of the module will provide a necessary basis to best practice in Human Resource management. Additionally, it will examine the key challenges and current trends in the area of people management in the hospitality industry.

1. Identify and discuss the structure and jurisdiction of the Irish and European legal systems
2. Examine the fundamental principles of contract law and tort law with particular reference to duty of care and negligence
3. Outline and discuss legislation affecting the Irish hospitality industry
4. Describe the application of Data Protection Law in the context of the Irish Hospitality sector
5. Discuss relevant points of employee legislation and their implications in human resource management
6. Recognise the role of Human resource Management and assess its role in building a workforce
7. Evaluate the current recruitment, selection and onboarding processes used in the hospitality industry and how they contribute to the achievement of organisational and business objectives

To introduce learners to principles and application of budgeting and cost control theories and techniques that will contribute to organisational effectiveness within the Tourism and Hospitality Sector. To develop the learner’s understanding of pricing methodologies and procedures for profitable operation in within the industry.

1. Discuss and apply the main accounting conventions and qualitative characteristics of financial information
2. Demonstrate a clear understanding of the VAT and PAYE system as it applies within the Hospitality Sector
3. Analyse and interpret published financial information
4. Identify and appraise the constituent elements of working capital and examine methods by which these elements can be managed to optimise working capital
5. Identify and prepare key control accounts to facilitate key financial controls
6. Demonstrate ability to record financial transactions through the use of accounting software

This module will introduce learners to cost control theory and will explore the techniques required to effectively manage costs in food and beverage operations. Planning and control functions which assist food and beverage organisations to reduce costs, increase efficiency and maximise profit are examined.

1. Identify and classify the key elements of cost and the concept of profit
2. Apply principles of food and beverage cost control in terms of purchase, delivery, storage, stock control, pricing, revenue and sales
3. Apply costing techniques to evaluate and assign labour and material costs
4. Discuss the key principles of menu engineering for optimal profitability
5. Evaluate the use of technology in a cost control system

This module provides a thorough understanding of social media marketing within the hospitality sector. Students will learn to create and manage engaging content across various social media platforms. The course includes practical skills in video creation and editing and covers the use of tools like Canva. The module blends theoretical knowledge with hands-on experience, making it ideal for those aiming to excel in digital marketing for hospitality.

1. Examine the key elements of a hospitality companies’ online presence
2. Set up a variety of suitable social network sites and establish an online presence for a hospitality organisation
3. Create, repurpose and curate online content utilising various social media platforms for brand development
4. Demonstrate basic website maintenance skills including updating and adding new content
5. Employ basic video creation and editing skills for a hospitality company

To provide learners with advanced knowledge, skills and competencies to enable them to operate in a supervisory role within a variety of dining environments, in addition to demonstrating the importance of professional etiquette and inclusive teamwork.

1. Identify and assess the determinants of a variety of food service operations
2. Illustrate the enhanced technical food service skills/techniques appropriate to a variety of food service methods and service processes
3. Demonstrate advanced customer care including handling of complaints, advanced product knowledge and customer expectations management
4. Construct and apply a variety of food service organisational tools and systems in a variety of dining environments
5. Evaluate the main food and beverage operations planning and control procedures: including purchasing and storage, stock control/rotation. Effectively understand the objectives of food and beverage control.
6. Illustrate the managerial skills needed to effectively manage food and beverage operations, including the staffing, inclusive training, marketing and management of quality in the food and beverage industry.

This module will introduce learners to the fundamentals of professional culinary skills, including basic practical cookery, menu planning and HACCP guidelines.

1. Demonstrate basic culinary principles and skills
2. Identify various culinary styles and their appropriate settings
3. Examine the importance of menu planning, including basic nutritional and health guidelines
4. Assess the role of HACCP guidelines in the modern professional kitchen

This module introduces students to the main principles and practices in the contemporary events industry

1. Identify a range of event types and the key characteristics of events
2. Critically evaluate approaches to planning and managing events
3. Assess the challenges of event design, production and operations
4. Explore the human resource and financial aspects of event management
5. Evaluate the principal pillars of event marketing
6. Discuss key issues that affect event planning and management

The aim of this module is to provide the learner with the concepts and principles which underpin training and development practices within the hospitality sector. This module will integrate both coaching and mentoring techniques, which will assist learners to analyse and communicate staff training management concepts that can be utilised within a training environment.

1. Evaluate the contribution that training, and development can make to organisational success through training and coaching policy.
2. Analyse the different learning and training styles comparing both individual and group training methods.
3. Prepare a training and development programme with appropriate training needs analysis, learning objectives, evaluation criteria and inclusive training needs.
4. Review the value of training as a basis for motivation, selection and performance reviews for individuals and teams.
5. Evaluate different emotional intelligence competencies and how they can be adapted in a training environment.
6. Differentiate between coaching and mentoring and develop an understanding of the role and responsibilities of effective coaches and mentors in the workplace.
7. Delineate a range of coaching and mentoring models and identify impacts and limiting factors of both models.

This module will enable learners to explore the concepts and application of revenue management decisions in tourism enterprises as a strategic tool to improve overall business performance. This module blends theory and practice, facilitated by using the HOTS computer-based simulation programme.

1. Evaluate the importance of revenue management as a strategic management technique and its potential benefit to the hospitality industry
2. Validate the theory and practice of demand calculation, pricing and forecasting for revenue management implementation using the HOTS computer-based simulation programme.
3. Exemplify an ability to implement revenue management techniques in the ancillary areas of the tourism enterprise
4. Critically evaluate the influence of customer loyalty and of organisational culture on the revenue management process
5. Analyse and appraise the different distribution channels available and their application for tourism enterprises
6. Analysis and interpret performance reports and present KPI to stakeholders using the PMS and HOTS simulation systems.
7. Devise and implement a revenue management strategy for a tourism enterprise

To introduce learners to principles and application of budgeting and cost control theories and techniques that will contribute to organisational effectiveness within the Tourism and Hospitality Sector. To develop the learner's understanding of pricing methodologies and procedures for profitable operation in within the industry.

1. Identify the key elements of costs and application of cost allocation methods relevant to the Hospitality industry
2. Prepare detailed budgeted reports (including flexed budgets) to assess/measure performance and enhancedecision making
3. Discuss capital investment opportunities and apply capital investment appraisal techniques
4. Application of Cost-Volume-Profit techniques for decision making within the Hospitality industry
5. Apply liquidity management techniques including preparation of budgeted cashflow and relevant decision making thereon

This module instils both knowledge of and, importantly, a positive disposition toward sustainable hospitality. By situating sustainable hospitality insights, tools and practices within management functions and operations the module addresses sustainable opportunities in the areas of ESG, CSR, property design, food and beverage, eco-procurement and housekeeping operations. The module also identifies corresponding opportunities in hospitality sales and marketing.

1. Synthesise a rationale for sustainable hospitality based on academic insights and relevant governmental and NGO reports
2. Appraise national and international sustainability certification systems and formulate appropriate supports to conduct sustainable hospitality audits in Ireland
3. Evaluate innovative eco-design and facilities management tools and supports particularly those that support sustainable energy, waste and water management
4. Develop appropriate food and beverage management and operation systems capable of addressing food security, food sourcing and food waste challenges
5. Formulate creative marketing strategies to ensure both the internal and external customers are appraised not only of the mission and values of the property, but also the pro-environmental goals and sustainability credentials of the organisation
6. Embed the aims of sustainable hospitality within the organisational culture and relevant CSR policies

The aim of this module is to introduce learners to the principles and techniques of LEAN and Six Sigma which can be used by hospitality operations to improve efficiency. Lean is concerned with reducing variations and eliminating defects in business transactions and operational processes and six sigma is concerned with quality improvement. This module examines process improvement techniques for operational excellence in the hospitality industry.

1. Interpret the principles and techniques of LEAN
2. Evaluate the concepts of six sigma
3. Critique the role of leadership and planning in implementing lean six sigma initiatives in the hospitality sector
4. Analyse the benefits of implementing tools and techniques of lean six sigma in hospitality organisations
5. Evaluate how to plan and execute lean six sigma projects for hospitality enterprises.

This module enables learners to explore the concepts of contemporary strategic management, intra and entrepreneurship in an Irish hospitality setting. The module blends theory and practice so that students can appraise existing and potential new enterprise opportunities.

1. Appraise entrepreneurial antecedents and assess contemporary intra and entrepreneurial activities in the hospitality industry.
2. Review the core concepts of strategic management and evaluate their role in the development of competitive strategies.
3. Synthesise how such competitive strategies may be applied in a hospitality business context.
4. Assess and evaluate opportunities for new enterprise growth and development within the hospitality industry.
5. Design a strategic plan based on a sustainable mission and appropriate accompanying values.
6. Create corporate policies that are ethical, sustainable and make a positive contribution to the organisations host communities.
7. Make positive contributions to local, regional and national sectoral and general business networks.

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. Evaluate and interpret the various types of dismissal in Ireland and the different mechanisms for resolving disputes inclusive of employment law in Ireland
3. Exemplify an ability to comprehend the duties both common law and legislative owing by the employer to the employee and be able to assess and critically evaluate these duties upon the workforce
4. Appraise the different methods of training and development that will support employee engagement
5. Assess the different methods of retaining staff and developing a talent culture
6. Evaluate workplace planning and how it can be alighted with business strategy
7. Analyse and appraise the future of different work practices to include an introduction to data analytics and managing a multi-generational workforce

This module will introduce the student to the theory and knowledge needed to plan strategically for marketing in today's business environment

1. Evaluate the concepts and theoretical perspectives of strategic marketing.
2. Assess the relevance of concepts and theory of marketing within contemporary marketing planning.
3. Strategically assess the internal and external environmental factors impacting marketing decisions in the current market context.
4. Critically appraise the role of consumer expectations and perceptions of quality in marketing decisions.
5. Evaluate the utility of marketing models and frameworks in the strategic marketing planning process.
6. Critically appraise sources of sustainable competitive advantage and their significance in effectively planning for marketing.
7. Identify critical contemporary issues which influence marketing decisions and strategic marketing planning.