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Event Management with Public Relations
Bachelor of Business
Course Details
Course Code | GA_OEVEG_B07 |
---|---|
Level | 7 |
Duration | 3 Years |
Credits | 180 |
Method of Delivery | On-campus |
Campus Locations | Galway City – Dublin Road |
Mode of Delivery | Full Time |
Work placement | Yes |

Course Overview
The aim of this award is to provide relevant, professional education for students on all aspects of the planning, marketing and management of events and public relations programmes in this multifaceted industry.
Course Details
Year 1
Semester | Module Details | Credits | Mandatory / Elective |
---|---|---|---|
1 |
Introduction to Event IndustryThe aim of the module is to introduce the learner to the theoretical and practical underpinnings of the planned event industry. This is achieved through developing the learners intellectual knowledge and understanding of the industry with key text and industry examples. The learners practical experience is realised by partaking in functional roles associated with employment in the industry. Learning Outcomes 1. Describe the history and tradition of planned events and the significant role of the event industry within society |
05 | Mandatory |
1 |
Academic and Professional Skills (SC:HC)This module aims to develop academic and professional development skills for student success in higher education and beyond. This module Learning Outcomes 1. Apply appropriate tools and principles to optimise the learning experience. |
05 | Mandatory |
1 |
Social Media FundamentalsThis module introduces students to a variety of online technologies, such as social media, web design, blogging, personal branding, artificial intelligence, researches the fast and ever-changing evolution in technologies and explores how a business can best use the optimum range of technologies available. Learning Outcomes 1. Critically evaluate and discern between the latest social media tools and technologies. 2. Build and manage a professional online presence through personal branding, effective networking and creating engaging blogs. 3. Deliberate usability and ethical issues relating to working ina digital landscape. 4. Use a variety of tools to measure and evaluate the online presence of a business. |
05 | Elective |
2 |
Introduction to Public RelationsThis module introduces public relations, its history and the development of public relations theory. It illustrates the variety of forms of public relations practice used by practitioners in Ireland and abroad. The module also highlights the interdependence of public relations and the media. It asks the student to consider how public relations should be practised in a variety of situations and contexts, meeting the practitioner's obligations including that to the environment and society. Learning Outcomes 1. Indicate the role, function and responsibilities of public relations 2. Identify the key characteristics of public relations, and the skills required of an effective public relations professional. 3. Describe and explain the role of in-house PR services and outsourced PR services. 4. Discuss the importance of public relations in enabling an organisation to develop and maintain mutually beneficial relationships with its stakeholders. 5. Outline the importance of the media in the practice of public relations including the key role the media plays in shaping public opinion. |
05 | Mandatory |
2 |
World Cultures and EtiquetteAs the world becomes increasingly globalised, there is a risk that modern citizens may no longer recognise and value crucial societal differences that are implicit to other's cultures. This module aims to implement a practice of recognising and valuing cultural differences, so students are equipped to communicate respectfully around the world. Learning Outcomes 1. Recogniseand value cultural differences. 2. Identify and implementethical cross-cultural communication practices. 3. Promote and advocate for inclusivity. 4. Develop sustainable capabilities to adapt one’s behaviour toa variety of cultural settings. |
05 | Elective |
Year |
Introduction to the Hotel, Hospitality and Tourism IndustryThis module will introduce learners to the tourism, hotel and hospitality industries on a national and international level. The aim is to develop an understanding of the learner's role in the world's largest industry. Learning Outcomes 1. Demonstrate knowledge of the tourism, hotel and hospitality industries. |
10 | Mandatory |
Year |
Industry SkillsThis module introduces students to bar, restaurant and accommodation operations and the skill sets required to work in any of these areas. Food, beverage, and accommodation are fundamental aspects of the tourism, hospitality and event industries. Essential skills are developed within this module in a practical environment to allow students to develop their skills in preparedness for employment in any of these areas and to understand the importance of these three essential areas in the context of event planning. Learning Outcomes 1. Demonstrate with competence and creativity practical skills in bar and restaurant service 2. Demonstrate an ability to organise as well as carry out the servicing of different categories of guest rooms to the standard required by a commercial establishment. |
10 | Mandatory |
Year |
Essentials of BusinessThe aim of this module is to introduce learners to core business principles and their applications within a hospitality, tourism and culinary environments. It explores the fundamentals of organisational behaviour, the role of communication and customer care, principles of business maths and accounting and the significance of economics within these industries. Learning Outcomes 1. Define the factors that contribute to effective communication. 2. Analyse the skills necessary for the successful practice of written, oral, nonverbal communication and social media. 3. Describe the concept of customer service and customer care. 4. Demonstrate knowledge of the fundamentals of organisational behaviour in hospitality. 5. Explain fundamental economics concepts and their importance to businesses. 6. Apply basic maths calculations used in business analysis and accounting. 7. Examine the classification of financial record keeping, the process of double entry book-keeping and the extraction of a trial balance. 8. Identify the elements of financial statements and be able to prepare a basic final set of financial statements for a sole trader. |
10 | Mandatory |
Year |
Information and Digital TechnologiesThis course focuses on advancing students' abilities with personal computing devices and Information Communication Technology tools. It provides practical and theoretical understanding of word processing, presentation software, spreadsheets, database applications, and various other productivity tools and services. Learning Outcomes 1. Demonstrate competence in managing personal computing devices, manipulate file systems in a networked/cloud based storage solution/environment using efficient and relevant web-based resources. |
05 | Mandatory |
Year |
Spirits, Liqueurs and MixologyThe aim of this module is to provide the learner with an in-depth knowledge of spirits and liqueurs, with a specific focus on how production methods affect the characteristics of the products and help establish the traits of the spirit. The module will also give guidance on the use and service of spirits in a professional hospitality setting, facilitating the learner on providing informed and accurate recommendations to guests. Learning Outcomes 1. Identify the principles factors in distillations and maturation processes and how they influence spirits and liqueurs. 2. Explore the main types and styles of spirits and liqueurs 3. Recognise key equipment and principles involved in the storage and service of spirits and liqueurs 4. Develop and comprehend the key factors affecting flavour and aroma in spirits and liqueurs 5. Identify food matches in spirits and liqueurs to contribute to the harmonisation of a meal experience 6. Recognise the importance of spirit tourism in Ireland |
10 | Elective |
Year |
Spanish Language and Culture 1This module offers learners the opportunity to study Spanish from beginner's level. The module delivery will focus on a student-centred, active learning approach. Learners will develop communicative skills, including oral comprehension and production, written comprehension and production, interaction and mediation. Upon successful completion of this module, learners are deemed to have reached A1.1 Level of the Common European Framework of Reference for Languages (CEFR). Learning Outcomes 1. Identify when people speak slowly and clearly familiar words/phrases/conversations and concrete information (e.g., about him/herself, family, school, hobbies or surroundings). 2. Distinguish familiar names, words, notices, and simple sentences in short texts (e.g., visual adverts, social media texts, leaflets). 3. Interact, ask, and answer basic questions on predictable areas of immediate need and familiar topics (e.g., everyday life, family, school). 4. Produce short, elementary written sentences, complete easy forms. 5. Recognise social and cultural aspects of Spain and Spanish-speaking countries introduced in the module |
10 | Elective |
Year |
Gaeilge Language and Culture 1Set at CEFR level B1.1, this lower intermediate course aims to build on the language competencies of learners who have studied Irish to Leaving Certificate or an equivalent standard. The course will also enhance understanding of the social, cultural and literary context of the language. Learning Outcomes 1. Reception: Listening. Understand the main points of clear speech on familiar matters regularly encountered in work, college and leisure, and media content concerning current affairs or topics of personal interest. 2. Reception: Reading. Understand texts that consist mainly of high frequency, every-day or job related language, and the description of events, feelings and wishes in personal communication. 3. Spoken Interaction/Production. Deal with most situations likely to arise while interacting in an Irish-speaking environment. Enter unprepared into conversation on topics that are familiar, of personal interest or pertinent to everyday life. Connect phrases in a simple way in order to describe experiences, events and aspirations. Give brief explanations for opinions and plans. Narrate a story and givereactions to the plot of a book or film. 4. Written and Online Interaction/Production. Interact in relation to experiences and events, impressions and feelings, having prepared in advance. Ask for and give simple clarifications, and respond to questions and comments in some detail. Write straightforward connected text on topics that are familiar or of personal interest. 5. Mediation: Text/Concept/Communication. Convey information given inclear, well-structured informational texts on subjects that are familiar or of current interest. Help define a task in basic terms, invite others to contribute their views and ask appropriate questions to checkunderstanding. Facilitate shared communication between people. 6. Engage with selected aspects of Irish language culture at a level commensurate with learning outcomes 1-6 above. |
10 | Elective |
Year |
French Language and Culture 1(CEFR A1.1) This module offers students the opportunity to learn French from beginner's level. The module will also enhance understanding of the cultural and contextual environment of the target language. This module develops communicative language skills and adopts an action-oriented approach to teaching and learning. Upon successful completion of this module students are deemed to have reached A1 Level of the Common European Framework. Learning Outcomes 1. Identify, when people speak slowly and clearly, familiar words/phrases/conversations and concrete information (e.g., about him/herself, family, school, hobbies or surroundings) 3. Interact, ask, and answer basic questions on predictable areas of immediate need and familiar topics (e.g., everyday life, family, school). 4. Produce short, elementary written sentences, complete easy forms. 5. Recognise social and cultural aspects of France and French-speaking countries introduced in the module. |
10 | Elective |
Year |
German Language and Culture 1(CEFR A1.1) This module offers students the opportunity to learn German from beginner's level. The module will also enhance understanding of the cultural and contextual environment of the target language. This module develops communicative language skills and adopts an action-oriented approach to teaching and learning. Upon successful completion of this module students are deemed to have reached A1 Level of the Common European Framework. Learning Outcomes 1. Identify, when people speak slowly and clearly, familiar words/phrases/conversations and concrete information (e.g., about him/herself, family,school, hobbies or surroundings) |
10 | Elective |
Year 2
Semester | Module Details | Credits | Mandatory / Elective |
---|---|---|---|
1 |
Conference and Exhibition ManagementThis module will allow learners to examine the structure of the conference and exhibition industry, the key functions associated with professional practice in the global Business Tourism industry and the tasks associated with the organisation and presentation of a conference and exhibition event. Learning Outcomes 1. Explain the development and process surrounding conferences and exhibitions 3. Describe the details involved in planning and designing a conference or exhibition |
05 | Mandatory |
1 |
Financial AccountingThis module builds on the Essentials of Business module and is designed to increase the students understanding of financial accounting, financial analysis, budget preparation and cash management in the context of a sustainable business environment. Learning Outcomes 1. Discuss the importance of cash and card management, andprepare a bank reconciliation statement. 2. Analyse and interpret financial statements using ratio analysis. 3. Prepare a basic set of financial budgets in the servicesindustries. 4. Identify and evaluate the various sources of finance and investigate their appropriate uses in the services industries. |
05 | Mandatory |
1 |
Marketing PrinciplesThe aim of this module is to introduce the learner to the principles of marketing and to develop an understanding of the theory and application of marketing. Learning Outcomes 1. Explain the basic philosophy of marketing and the importance of customer satisfaction. 3. Discuss consumer buying behaviour. 4. Explain the concepts of segmentation, targeting and position. 5. Discuss the marketing mix (the 7 Ps) and the role it plays in an organisation. |
05 | Mandatory |
1 |
Event ManagementThis module will introduce learners to the management knowledge and skills required in professional event management. Learning Outcomes 1. Describe the key management functions associated with planned events including administration, planning, human resources, finance and marketing. 2. Identify the main elements of event staging and logistics that are central to event management. |
05 | Mandatory |
1 |
Food for Health and WellbeingThis module investigates how a holistic approach to health is key to fully appreciating the importance of food for health and well-being. It also offers case-studies, experiential learning practices, and personal development techniques to broaden a students understanding of the role of food for health and well-being, as well as giving the student a meaningful experience of how to create food that is life-enhancing. This module explores how health shapes our relationship with food; The food we produce, the type of agriculture we favour, the way in which food is cooked and eaten and how we socially and culturally engage with food and food production. The module examines food and our minds, food and our body, food and our emotions. Learning Outcomes 1. Describe the meaning of health and how the definition of health shapes our relationship with food. 2. Identifythe role of food for health and well-being and how to createfood that is life-enhancing. 3. Associate good health with agriculture,food production methods andthe way in which food is cooked and eaten. 4. Analyse the impacts of food on our minds,our body and our emotions. |
05 | Mandatory |
1 |
Sports Event ManagementThis module will enable the learner to examine the specialist nature of managing a sports event by focusing on key topics, functions and issues associated with the sports event field. Learning Outcomes 1. Examine the role and nature of sport events 2. State the marketing, branding, sponsorship and image building components associated with sports events 3. Demonstrate an ability to produce a sports event plan |
05 | Elective |
2 |
Business and Consumer LawThis module is intended to give the student a broad knowledge of the manner in which behaviour in society is regulated by legal principles. It will also provide the student with a knowledge of the principles of Irish law and increase the student's awareness of the need to consider legal consequences in the decision-making process and the application of legal principles in the world of business and commercial transactions. Learning Outcomes 1. Evaluate the overall sources, structure and administration of the legal system. |
05 | Mandatory |
2 |
Event Risk ManagementThis module introduces the learner to the concept and process of risk management and practice associated with preparing a risk management plan. This module will enable the learner to appreciate the central role of risk management to the event manager. Learning Outcomes 1. Describe the nature of risk management, the risk factors typical to the event industry and therisk management process 2. Examine the theory, technique and processes for crowd management and crowd control planning 3. Identify the nature and relevance of legal compliance, ethical issues, and security considerations for events 4. Create a Risk Assessment plan for a planned event that reflects key tenants of the risk management process |
05 | Mandatory |
2 |
Management PrinciplesThis module aims to provide an introduction to the principal ideas and developments in the theory and practice of management. Learning Outcomes 1. Identify the work of a manager 4. Explain the functions of management and their relevance to the service industry |
05 | Mandatory |
2 |
Public Relations TechniquesThis module will provide learners with the knowledge, practical skills and techniques required by public relations practitioners. On completion of this module learners will have developed the techniques required to perform effective public relations activities and to encourage critical thinking in relation to the practice of public relations. Learning Outcomes 1. Demonstrate a knowledge and understanding of the nature of media and how to develop effective relationships with the media. 2. Explain and demonstrate how to write for media and understand public relations photography and distribution methods. 4. Discuss the planning of public relations programmes and be competent in structuring speeches and presentations. 5. Explain the role of research and evaluation processes in public relations programme planning. |
05 | Mandatory |
2 |
Workplace CultureThis module is designed to empower students to become self-aware of their personal health and well-being and how to work positively and creatively in a team. They will learn about the positive impacts of diet, exercise, stress management and mindfulness. It will detail potential negative occurrences if work/life balance is not maintained. This module explores the factors that contribute to a respectful working environment, embracing equality, diversity and inclusion. Learning Outcomes 1. Identify the factors contributing to good health and well-being for employees in their work environment 2. Understand the interconnectivity of many factors in the development of a positive workplace culture and examine factors that impact both negatively and positively on mental health. 3. Practice mindfulness and demonstrate techniques to manage stress 4. Develop creativity in a mindful environment |
05 | Mandatory |
2 |
Wedding PlanningThis course introduces the learner to the key principles and concepts to plan the perfect and organise a wedding from start to finish. This courseis broken down into manageable components to provide the learner with everything they need to know Learning Outcomes 1. Identify the fundamental components of wedding planning,consultancy and management 2. Explore the fundamentals of weddings, including historical and cultural foundations 3. Explore and understand the components concerning diversity and inclusively 4. Apply budgetary considerations to projects |
05 | Elective |
Year |
Gaeilge Language and Culture 2This year long module covers the language syllabus at CEFR level B1.2 and offers learners the opportunity to continue their study of Irish at lower intermediate/intermediate level. The course will also further enhance understanding of the social and cultural context of the language and will incorporate the study of Irish language media and film. Learning Outcomes 1. Reception: Listening: Demonstrate an understanding of the main points of clear speech on familiar matters, media programmes on current affairs or topics of personal or professional interest when delivery is relatively slow and clear. 2. Reception: Reading : Show comprehension of texts that consist mainly of high frequency, including descriptions of events and feelings. 3. Oral Interaction/Production : Deal with a range of situations while interacting in an Irishspeaking environment, extemporise on familiar topics, rationalise, explain, opine and narrate. 4. Written and Online Interaction/Production :Write simple connected text on familiar and personal topics, describe experiences and impressions. 5. Mediation: Text/Concept/Communication: Convey information given inclear, well-structured informational texts on subjects that are familiar or of current interest. Help define a task in basic terms, invite others to contribute their views and ask appropriate questions to checkunderstanding. Facilitate shared communication between people. 6. Show increasing responsibility for selfdirected learning. 7. Demonstrate a critical understanding of selected works of literature, film and media. |
10 | Elective |
Year |
French Language and Culture 2This course offers students the opportunity to continue with a foreign language at level A1.2 and A2.1. The course will hone understanding of the cultural and contextual environment of the target language. It will further prepare students who wish to avail of international placement opportunities or of the Erasmus year abroad. Learning Outcomes 1. Listening reception: Can understand phrases and the highest frequency vocabulary related to areas of most immediate personal relevance (e.g. very basic personal and family information, shopping, local geography, employment) and can catch the main point in short, clear, simple messages and announcements. 2. Reading reception: Can read very short, simple texts. Can find specific, predictable information in simple everyday material such as advertisements, prospectuses, menus and timetables and can understand short simple personal letters. 3. Written and online interaction & production:Can engage in basic social interaction, expressing feelings, actions, needs and responding to comments with thanks, apology, or answers to questions. Can complete simple transactions (e.g., ordering goods), can follow simple instructions and collaborate in a shared task. Can write a series of simple phrases or sentences linked with ‘and’, ‘but’,’because’, etc. 4. Spokeninteraction & production: Can communicate in simple and routine tasks requiring a simple and direct exchange of information on familiar topics and activities (e.g., family, other people, living conditions, educational background, present/recent job). Can handle very short social exchanges, even though may not be able to keep the conversation going. 5. Mediation: Can convey the main point(s) involved in short, simple texts on everyday subjects of immediate interest (e.g., personal wants and needs), provided these are expressed clearly in simple language. Can collaborate in simple, practical tasks, asking what others think, making suggestions and understanding responses. Can indicate understanding, agreement and can recognise disagreement. 6. Cultural aspects will be included in listening reception, reading reception, spoken interaction & production, written and online interaction & production, and mediation. |
10 | Elective |
Year |
German Language and Culture 2This module offers students the opportunity to continue with a foreign language at A1.2 or A2.1 level. The course will hone understanding of the cultural and contextual environment of the target language. During the year, students will undertake individual and group tasks to develop their competencies in spoken and written production as well as their ability to interact in the target language. This module will prepare students who wish to avail of international placement opportunities or the Erasmus year abroad. Upon successful completion of this module students will be progressing towards achieving Level A2 within the Common European Framework of Reference. Learning Outcomes 1. Identify phrases and the highest frequency vocabulary related to areas of most immediate personal relevance (e.g. basic personal and family information, eating out, local geography, the environment and employment) and catch the main point in short, clear, simple messages and announcements. 2. Select and find specific, predictable information in simple everyday material such as advertisements, prospectuses, menus, and timetables and understand short simple personal letters. 3. Reproduce a series of simple linked phrases or sentences on areas of most immediate personal relevance and respond to comments with thanks or apology. 4. Communicate orally during routine tasks requiring a simple and direct exchange of information on familiar topics and activities (e.g., family, other people, living conditions, educational background, the environment and employment). 5. Translate short, simple texts on everyday subjects of immediate interest (e.g., personal wants and needs), provided these are expressed clearly in simple language. |
10 | Elective |
Year |
Spanish Language and Culture 2This module will build on learners elementary knowledge of the structure and vocabulary of the language. It will hone an understanding of the cultural and contextual environment of the target language. It will further prepare learners who wish to avail of international placement opportunities or of the Erasmus semester in Spain. The emphasis will be on improving communication and comprehension. There will be greater focus on grammar, conversational expressions and vocabulary in order to continue to consolidate comprehension and communication skills. Upon successful completion of this module, learners are deemed to have reached A1.2 Level of the Common European Framework of Reference for Languages (CEFR). Learning Outcomes 1. Identifyphrases and the highest frequency vocabulary related to areas of most immediate personal relevance (e.g.basic, personal and family information,eatingout,local geography,the environment andemployment)and catchthe main point in short, clear, simple messages and announcements. 2. Selectand find specific, predictable information in simple everyday material such as advertisements, prospectuses,menus,and timetables and understand short simple personal letters. 3. Reproducea series of simple linked phrases orsentences onareas of most immediate personal relevanceand respond to comments with thanksor apology. 4. Communicateorallyduringroutine tasks requiring a simple and direct exchange of information on familiar topics and activities (e.g.family, other people, living conditions, educational background,the environment andemployment). 5. Translateshort, simple texts on everyday subjects of immediate interest (e.g.personal wants and needs), provided these are expressed clearly in simple language. |
10 | Elective |
Year 3
Semester | Module Details | Credits | Mandatory / Elective |
---|---|---|---|
1 |
Work Based Learning – Industry PlacementThe industry placement module provides learners with the opportunity to develop an awareness of the professional working environment, and to apply theoretical and practical knowledge gained during their studies. The purpose of reflection is to provide for the possibility of learning through experience. At the core of this module is the requirement for students to complete a professional work placement. The professional workload requirement for this module may differ for each discipline. Refer to the discipline specific handbook for specific details on the minimum professional workload. The aim of this module is for students to reflect on their placement and to review it under guidance from an academic mentor using a portfolio and presentation approach. Learning Outcomes 1. Reflect and analyse areas of learning that are important for effective professional standards and best practice. 2. Discuss the importance of teamwork as part of a management approach to improve quality and performance to meet customer 3. Identify how work is planned and organised at different levels within an organisation. 4. Reflect on the application of relevant skills and knowledge including the identification of strengths and weaknesses in a self reflective 5. Critically analyse the linkages between theory and the real-life, work based environment. 6. Assess personal growth and professional performance in the work environment, against personal learning objectives by engaging in a 7. Demonstrate oral and written communication skills. 8. Critically evaluate the placement experience and an ability to make informed recommendations and constructive suggestions for an |
30 | Mandatory |
2 |
Event Planning ManagementThis module will provide learners with an understanding of the process and techniques involved in the planning and execution of an event. Learning Outcomes 1. Create an event from concept to evaluation stage including a live production that includes the key steps in the process. |
05 | Mandatory |
2 |
Public Relations ManagementThis module builds upon content covered in earlier public relations modules and focuses on how public relations operates within the context of overall business planning and how public relations can assist in the achievement of strategic goals. The module examines the practice of public relations by focussing on programme planning and management and the main specialised areas of public relations. Learning Outcomes 1. Explore public relations strategies and programmes to assist in the achievement of overall organisational objectives. 2. Explore the role of corporate personality and how to manage organisational reputation. 3. Investigate sponsorship and crisis management as specialised areas of public relations management. 4. Analyse ethical issues relating to public relations. 5. Examine the importance of strategy and planning in public relations and demonstrate the ability to think strategically. |
05 | Mandatory |
2 |
Human Resource ManagementAn applied module, designed to give students Human Resource Management (HRM) tools with which to work with on a day-to-day basis either in an HRM department or as part of their managerial toolkit – approached from a 'how to' perspective. Learning Outcomes 1. Critically appraise alternative approaches to common Human Resource Management tasks undertaken by HR professionals or managers as part of their role. 2. Applyproven techniques to achieving short-term operational HR goals 3. Interpret the historical developments in people management and illustrate their influences on modern approaches. 4. Recognise statutory basics in relation to people management and be able to differentiate between actions which are legally acceptable and those that are not from a people management perspective. |
05 | Mandatory |
2 |
Management AccountingThis module introduces the student to the concept of management accounting and its role in planning, control, and decision-making within the sustainable business environment. Learning Outcomes 1. Describe and illustrate the relationship between financial accounting andmanagement accounting. 2. Examine the nature of costs and apply the principles of accounting for overhead costs. 4. Appraise and interpret variance analysis techniques as part of the budgetary control process. 5. Evaluate capital investments proposals within an evolving sustainable business environment. |
05 | Mandatory |
2 |
Services MarketingThe aim of this module is to develop knowledge of effective services marketing. It communicates the role of marketing within the management system and enables students to appreciate the differences between general marketing and the marketing of services. Learning Outcomes 1. Determine the central role of marketing within the service organisation. 2. Demonstrate knowledge of marketing theory and practice within a service organisation. 3. Apply analytical tools for market and marketing analysis. 4. Examine service marketing processes and their application. 5. Investigate the importance of market and marketing research and the methods of gathering data to gain insights. |
05 | Mandatory |
2 |
Tourism EconomicsA stand-alone module intended to introduce the importance of key micro and macroeconomic principles and concepts and align them with specific relevance to the international tourism and hospitality industries. The consequences for and motivations of all stakeholders in these international trades will be evaluated from an economic perspective. Learning Outcomes 1. Differentiate the central concepts underpinning economics, including scarcity and choice. 2. Evaluate how prices are established in a market system using supply and demand models, including the application of elasticities. 3. Analyse the structure of tourism and hospitality markets and the behaviour of firms supplying goods and services within them. 4. Interpret common macroeconomic indicators and evaluate the role played by national governments and the European Union in managing them. 5. Determine the macroeconomic prerequisites necessary for the growth of tourist related demand as well as how public and private investment within the sector impacts supply. 6. Assess the wider economic impacts tourism plays in destinations and their sustainability, with special reference to social/environmental externalities and the circular economic model. 7. Examine topical national and global economic issues as they pertain to the tourism and hospitality industries. |
05 | Mandatory |
2 |
Business IntelligenceThis module will introduce the student to various business intelligence tools and techniques used to extract, curate, and transform useful business performance data. Students will automate the retrieval, analysis, forecasting, manipulation, and creation of interactive, shareable data visualisations and dashboard-based insights. Learning Outcomes 1. Automate the retrieval and analysis of business performance data from various sources. 2. Transform and refine raw data into curated (structured) views. 3. Createmeaningful, inciteful, visualisations using curated views for actionable business insights. |
05 | Elective |
2 |
Train the TrainerThe aim of the module is to provide the necessary knowledge, skills and techniques to enable the learner to effectively train employees. Learning Outcomes 1. Explain the role of training in industry. 3. Effectively carry out group practical training to a structured lesson plan. 4. Conduct a training needs analysis and draft a training plan. |
05 | Elective |
2 |
French Language and Culture 3BSet at CEFR level B1.1, this lower intermediate course aims to build on the language competencies of learners who have studied French to A2.2 level or an equivalent standard.The course will continue to enhance understanding of the social and cultural context of the language. Learning Outcomes 1. Understand the main points of clear standard speech on familiar matters regularly encountered in work, leisure. 2. Understand texts that consist mainly of high frequency everyday or job-related language. 3. Deal with most situations likely to arise whilst travelling in an area where the language is spoken. 4. Write connected text on topics which are current or of personal interest, offer reasons and explanations. 5. Demonstrate autonomy in learning. 6. Interact in a multi-cultural environment. |
05 | Elective |
2 |
German Language and Culture 3BSet at CEFR level A2 + this course aims to build on the language competencies of learners who have studied German to A2.1 or an equivalent standard. The course will also enhance understanding of the social and cultural context of the language. During the year, students will undertake individual and group tasks to develop their competencies in spoken and written production as well as their ability to interact in the target language and broaden their knowledge of German culture and society. Upon successful completion of this module students are deemed to have reached A2 Level of the Common European Framework. Learning Outcomes 1. Understand instructions, announcements and messages about familiar everyday activities and hobbies provided the delivery is slow and clear. 2. Extract information from a range of texts that consist mainly of high frequency every-day language on topics such as family life, employability, travel and holidaying, shopping, popular culture, and the environment. 3. Exchange basic information by text message, by email or in short letters and write about everyday aspects of their immediate environment e.g., people, places, a job, or study experience. 4. Communicate orally, at an appropriate level, on familiar topics in predictable everyday situations. 5. Use simple language to provide an approximate translation of short texts on familiar and everyday themes. |
05 | Elective |
2 |
Gaeilge Language and Culture 3BThe second of two modules covering the syllabus at CEFR level B2.1, this course offers learners the opportunity to continue their study of Irish at intermediate level. The course will also further enhance understanding of the social, cultural and literary context of the language and incorporate the study of Irish language media and film. Learning Outcomes 1. Demonstrate further understanding of extended speech, lectures and TV programmes provided the topic is reasonably familiar. |
05 | Elective |
2 |
Spanish Language and Culture 3BSet at CEFR level A2+, this module aims to build on the language competencies of learners who have studied Spanish to A2.1 or an equivalent standard. The module will also enhance understanding of the social and cultural context of the language. During the year, learners will undertake individual and group tasks to develop their competencies in spoken and written production as well as their ability to interact in the target language and broaden their knowledge of Spanish culture and society. Upon successful completion of this module, learners will be progressing towards achieving Level A2 within the Common European Framework of Reference (CEFR). Learning Outcomes 1. Understandinstructions, announcements and messagesaboutfamiliar everyday activitiesand hobbiesprovidedthe delivery is slow and clear. 2. Extract information from a range of texts that consist mainly of high-frequency, everyday language on topicssuch as family life, employability, travel and holidaying, shopping, popular culture, and the environment. 3. Exchange basic information by text message, by email or in short lettersand write about everyday aspects of theirimmediateenvironmente.g.people, places, a job,or study experience. 4. Communicate orally, at an appropriate level, on familiar topics in predictable everyday situations. 5. Use simple languageto provide an approximate translation of short textson familiar and everyday themes. |
05 | Elective |
Progression
Download a prospectus
Entry Requirements
Testimonial
I chose ATU as I wanted to study for a degree in Event Management with Public Relations but was also seeking a course with practical elements. I thoroughly enjoyed it and had some exciting opportunities, such as being invited to Portugal on behalf of the “Republic of Experience” on a FAM trip organised by the Lisbon Tourism Board. I gained many contacts on Work Experience with whom I still engage.
Michelle Walker , Event Management with Public Relations
Careers
Further Information
Contact Information
Department of Culinary Arts and the Service Industry
Galway International Hotel School Office
E: gihs.galwaymayo@atu.ie
Culinary Arts & Service Industries