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 is designed to provide learners with an opportunity to apply theory to practice and to gain valuable practical experience in the tourism sector. In gaining industry experience, learners can enhance their skills and competence in the workplace. Furthermore, it prepares the learner to appreciate the changing nature of work and to adapt to the needs of an individual employer. This syllabus should be read in conjunction with the Faculty of Business Work Placement Guidelines

1. Apply the knowledge and skills acquired on their programme to date to a working environment.
2. Develop personal and professional goals to be realised during placement
3. Complete the duties and responsibilities assigned by the employer in conjunction with the Academic Mentor and placement guidelines
4. Participate and communicate in a professional manner as an individual or as member of a team in the workplace
5. Conduct a self-assessment on own abilities in the work environment and draft a plan for future developmentin terms of skills development
6. Complete and present a work placement portfolio to include a description of the learners roles and responsibilities during the work placement as well as reflecting on learning achieved

This module will provide learners with the knowledge to examine the key concepts in sustainable destination planning and development.

1. Assess critical concepts of sustainable destination management.
2. Evaluate the role of the various stakeholders involved in the tourism destination development and management process.
3. Analyse the impacts of tourism development on the environment, economy and society.
4. Appraise sustainable certificate systems.
5. Discuss current issues impacting on destination development.

This module introduces students to the policies and strategies of key pan-national tourism development stakeholders e.g. UN Tourism and explores how such policies impact EU and Irish tourism policy formation. On completion, students will be able to examine the rationale, approach, and impact of tourism policy on tourism regions.

1. Investigate the rationale for tourism policy.
2. Appraise the role of government in tourism policy development and implementation.
3. Examine pan-national tourism polices and investigate their influence on the European tourism support context and policy frameworks.
4. Evaluate current national tourism policy.
5. Critically assess the impact of policy on the development of tourism regions.

The aim of this module is to advance the learners acumen of what it takes for a business to be effectively harnessing the benefits of their website. The main factors that need to be considered in the performance of a website will be discussed and learners will enhance their skillset in this area. After completion of this module, the learner will be able to apply theory and practice and will have a newfound thinking around the capabilities of a good website strategy.

1. Recognise the importance of search marketing
2. Explain responsive design and why it matters
3. Discuss the role of content management systems
4. Demonstrate a capability of SEO
5. Examine the topic of analytics and how it can aid decisions around web performance
6. Explore the marketing opportunities that a website presents
7. Identify the plugins available for businesses
8. Explain the role that website performance has on other areas of marketing e.g. email marketing, social media