This 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.

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.

The 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.

1. Explain the basic philosophy of marketing and the importance of customer satisfaction.
2. Outline the marketing environment and its impacts.

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.

This module introduces the learner to the discipline of culinary skills. The module will enable learners to classify culinary fundamentals, and how they fit within the wider tourism industry. In addition, the learner will develop skills in culinary practices and sustainability in a practical setting to adequately prepare the learner for industry placement, and to scaffold their learning for related modules in Semester 4 of the programme of study.

1. Identify a range of foods and apply appropriate culinary skills and techniques in their preparation, being local, seasonal and sustainable where possible.
2. Apply the principles of dish compilation to a specification, quality control, sustainability, waste management and cost control.
3. Apply professional allergen, hygiene and safety practices in accordance with Food Safety Authority of Ireland (FSAI) training standards and waste/recycling policy.

This module will introduce learners to the management knowledge and skills required in professional event management.

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.
3. Examine existing and emerging standards, policies, initiatives, frameworks and contemporary issues in Event Management.

This 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.

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.

The aim of this module is to introduce students to professional cookery, kitchen management, and health and safety in a kitchen environment. Students will prepare and cook dishes for service in a realistic working environment, within a production kitchen. Learners will experience simulated time deadlines associated with a working kitchen in industry. Attention is given to current restaurant food trends, utilisation of ingredients, minimising waste, culinary skill development, portion control, plate presentation, and teamwork.

1. Ability to design and plan a menu using a variety of dishes in a restaurant production kitchen, customer expectations, operational constraints, and sales/profit objectives.

2. Apply cookery techniques, practical skills to a specification, to standardise quality, consistency, and portion control.

3. Apply professional allergen, hygiene and safety practices in accordance with Food Safety Authority of Ireland (FSAI) training standardsandwaste/recycling policy.

4. Demonstrate the leadership ability to organise, delegate and supervise the team during the production of a menu.

This module aims to provide an introduction to the principal ideas and developments in the theory and practice of management.

1. Identify the work of a manager
2. Compare the different schools of management thought
3. Describethe elements that affect the business environment

4. Explain the functions of management and their relevance to the service industry

This 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.

1. Evaluate the overall sources, structure and administration of the legal system.
2. Assess the manner in which behaviour in society is regulated by legal principles.
3. Explain the legal status of contractual terms and the consequences of non-performance.
4. Evaluate the elements of the law of tort.
5. Describe the rights and protections afforded to consumers underIrish and European (EU)legislation.

This 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.

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

This 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

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
5. Examine innovations in areas such as ‘green’ venues, sustainable decor and site selection

This module will prepare the learner to apply food and beverage management and contemporary service techniques at supervisory and managerial level. The learning environment will combine practical classroom based activities identifying the relationship between food and beverage procurement, management, costs, service, revenue and performance in the context of sustaining a hospitality business.

1. Define business considerations andprinciplesin food and beverage hospitality operations.

2. Analyse the key steps and processes in the food and beverage procurement cycle.

3. Interpret the application of costs, revenue control measures, performance management and measurement.

4. Producecontemporaryfood servicetechniques in restaurant operations.

5. Demonstrate supervisory skills inservice management.

The module will develop practical skills required to work in a sustainable accommodation business, covering front office, reservations, accommodation services and maintenance, including practical training on a a hotel system used by some of the world's leading hotel chains.

1. Understand the contribution the Rooms Division makes to a Hotel’s overall performance

2. Apply the concepts of the guest cycle and develop competencies in handling all associated procedures

3. Process guest reservations and manage room bookings efficiently through a property management system

4. Demonstrate the ability to correctly calculate, understand and apply accepted industry measurements for occupancy and revenue

5. Examine accommodation-related tasks, including management of resources, administration of assets and key technical operations

6. Recognise environmental and sustainability issues pertaining to Rooms Division

This module aims to develop student's skills in the area of spreadsheets, and database development.

It will also focus on Event Management specific software and introduce students to website development.

1. Develop skills inadvanced spreadsheet techniques, and apply these skills to practical examples

2. Exchange and integrate datawith other programs

3. Extract data from a relational database. Understand advanced query techniques, and develop student skills in creating forms and reports.

4. Research current event software systems on the market, including purchasing considerations for future investment.

5. Competently operateEvent Management specific technology.

6. Design an industry related website, including related online apps

7. Learn about SEO techniques

The aim of this module is to provide the learner with a broad knowledge of wine, from still to sparkling, table wine to fortified wine supported with tasting techniques for each category of wine.

1. Identify the principle factors in viticulture and vinification and how they influence, the style, quality and price of wines

2. Locate and describe the characteristics of still wines produced in the key wine producing regions of the old and new world

3. Define the characteristics of sparkling wine and how the key factors affecting production can influence the style, quality and price of these wines

4. Identify and describe the characteristics of the principle fortified wines and how factors affecting production can influence the style, quality and price of these wines

5. Evaluate and describe the key characteristics of wines through tasting techniques to assess quality and suggest food pairings

6. Develop a knowledge of the wine market in Ireland

This 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.

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.

This 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.

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.

This 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.

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.

This 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).

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.

The 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.

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
expectations.

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
capacity.

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
process of reflective practice.

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
organisation.

A 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.

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.

The learner will be introduced to the analytical techniques and conceptual frameworks of Strategic Management. The complexity and importance of the strategic management process will enable an exploration of the Hospitality Industry. Emphasis will be placed on; developing the capacity to think strategically about the hospitality industry and managing hospitality organisations; building skills in conducting strategic analysis and strategy development and, providing a strong understanding of the competitive challenges of a global marketplace. Projectwork will provide opportunities for students to develop strategic thinking, analytical skills, and communication skills, scaffolding their learning for related modules at Stage 4 of the programme of study.

1. Evaluate the strategy formation process within organisations through the consideration ofspecific industry and company scenarios.

2. Categoriseindustry and competitive forcesthrough the application of strategic frameworks, models, and perspectives.

3. Assess a hospitality organisation; its present business position, its long-term direction, its resources and competitive capabilities and its opportunities for gaining sustainable competitive advantage.

4. Discuss the impact on strategies from changing economic and global influences on hospitality management organisations and options.

5. Formulate proficiency of the strategic management process and its role in organisational success and survival.

An 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.

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.

This module introduces the student to the concept of management accounting and its role in planning, control, and decision-making within the sustainable business environment.

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.
3. Illustrate and apply the principles ofcost volume profit analysisin decision-making.

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.

The 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.

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.

The aim of the module is to provide the necessary knowledge, skills and techniques to enable the learner to effectively train employees.

1. Explain the role of training in industry.
2. Effectively carry out one-to-one practical training to a structuredlesson plan.

3. Effectively carry out group practical training to a structured lesson plan.

4. Conduct a training needs analysis and draft a training plan.

To learn about the broad topic of beer, from the International brewery to the local micro-brewery; the production, storage and service methods employed. The current Irish market and the diversity of beers.

1. Assess the relevance and importance of the current Irish market for beer.

2. Contrast the methods of beer production.
3. Apply correct storage methods and maintain draft beer systems.
4. Identify selling techniques to sell beer profitably in bar or restaurant setting.
5. Investigate the social impact of beer usage.

This 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.

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.

Set 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.

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.

The 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.

1. Demonstrate further understanding of extended speech, lectures and TV programmes provided the topic is reasonably familiar.
2. Demonstrate further understanding of texts concerned with contemporary problems and displaying particular viewpoints. Understand contemporary literary prose, albeit with some work.
3. Interact with a greater degree of fluency that makes interaction with native speakers easier. Take active part in discussion in familiar contexts, accounting for and sustaining own views.
4. Present clear descriptions on an expanded range of subjects related to fields of interest. Explain opposing viewpoints on topical issues.
5. Write clear text on an expanded range of subjects related to fields of interest and conveying reasons for taking or opposing a certain viewpoint. Write communications of increased complexity highlighting the personal significance of events and experiences.
6. Show a high degree of responsibility for self-directed learning.
7. Demonstrate a critical understanding of selected works of literature, film and media.

Set 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.

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.

Set 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).

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.

The aim of this module is to develop knowledge of effective sales and marketing strategies. The module aims to evaluate key sales and marketing theories that enable learners to produce sales and marketing plans appropriate for industry.

1. Evaluate the sales and marketing activities of contemporary operations.

2. Assess the sales and marketing theories and practices relevant to managing organisations.

3. Critique complex marketing issues and develop critical thinking for the planning of sales and marketing strategies.

4. Develop sales and marketing plans that integrate with the overall management strategy.

5. Evaluate the important and pervasive role of sales and marketing in contemporary management.

A strategic view of people management ensuring that students are able to step back and consider both the strategic implications of people decision-making and the impacts of poor/effective people management strategies on all stakeholders both internally and externally

1. Formulate effective HR strategies meeting the specific needs of different business types.

2. Analyse the impact of good and bad people decision-making on a broad range ofstakeholders both internally and externally.

3. Investigate varied approaches to higher order activities and policy setting within an HR department.

4. Consider likely future trends in HR management based on a review of historical precedents and overarching current business trends which are likely to dominate into the future.

This module is designed to develop students knowledge of the relationship between transport, tourism and mobility, focusing on the various modes and types of transport. The module also examines how the transport sector is regulated at national and international level and discusses the impact of emissions policy on transport and tourism.

1. Investigate the relationship between transport, tourism and mobility

2. Reviewthe basic structure of tourism and transport industries

3. Examine the characteristics of transport networks and tourism flows

4. Critically analysetransport policy and planning and the role of transport authorities in relation to tourism in Ireland and internationally

5. Examine the future trends for transport and tourism

This module will expand learners' critical analyse and evaluation of the concepts which are used to understand the origin, purpose, meanings and development of events from a range of critical perspectives.

1.

Critically analyse the contribution of anthropology, sociology, philosophy, religious studies and psychology to event studies.

2. Evaluate the contribution of economics, management, political science, law, history, human geography and future studies to event studies.
3. Evaluate the legacy and impacts of events in social, economic, environmental, political, cultural, technological and other terms.

To build on the knowledge base acquired in previous accounting modules, delivering to the students more advanced techniques that may be used in decision making in a sustainable hospitality environment.

1. Appraise and assess the role of management accounting in decision-makingwithinthe context of a sustainability focusedbudgetary framework, planning, and managing a business in the hospitality business environment.

2. Appraise cost volume profit relationships in a multi product scenario..

3. Evaluate short term decision-making techniques from a sustainability perspective, including limiting factors and relevant costs,and the effect that scarce resources will have on decisions made.

4. Identify and evaluate uncertainty and risk in decision making and problem solving.
5. Critically appraise the role of overhead apportionment models in advanced pricing techniques.

6. Critically evaluate the importance of effective working capital techniques in the areasof accounts receivable, inventory and cash.

This module is an interdisciplinary module emphasising the analysis of complex business problems. This module allows graduating students to demonstrate how well they have mastered the art and science of management by providing them with an opportunity to administer a business in a simulated competitive environment. Students will use various business intelligence tools and techniques to extract, curate, and transform useful business performance data for the creation of shareable, dashboard-based visualisations.

1. Evaluate and synthesise data in a stimulated competitive environment to inform strategic decision-making.

2. Analyse financial and other non-quantitative data from a simulated competitive environment and formulate strategic decisions based thereon.

3. Evince and defend strategic choices and strategy implementation recommendations, both individually and as part of a team.

4. Engage in group decision making scenarios, team roles and cross functional co-operation.

5. Engage in group decision making scenarios, team roles and cross functional co-operation.

6. Createmeaningful, inciteful, visualisations using curated business performance data views for actionable business insights.

This module aims to inform students of the need for environmental management systems for all hospitality and tourism businesses. It will inform students how businesses can minimise their impact on the environment and reduce their carbon footprint. It will provide instruction for efficient and effective resource management, and the key requirement necessary to conduct a resource audit in Hospitality or Tourism related business. It will be closely aligned to the United Nations Sustainable Development Goals.

1. Investigate the potential environmental impacts of ahospitality ortourism business.

2. Critically analyse key performance indicators for sustainable tourism and hospitality operations
3. Evaluate the importance ofefficiency in key resource areas in Hospitality and Tourism

4. Review andcritically appraise theenvironmental management system in a selected hospitality or tourism business

To provide students with a knowledge and understanding of: the nature, complexity and importance of ethical considerations in corporate decision making; fundamental concepts of ethical reasoning and approaches to resolving ethical dilemmas; the relationship and interaction between corporations and society; and, evolving issues and concerns relating to corporate behaviour and governance typically encountered in the business world.

1. Identify their personal values and articulate their own moral perspective.

2. Critically evaluate the relationship between corporations and society and ethical issues arising in a corporate context.

3. Comprehend and appreciate the forces shaping corporate behaviour and governance in a variety of organisational contexts.

4. Apply conceptual reasoning to identifying, analysing and resolving ethical dilemmas that they are likely to face in their professional careers.

5. Demonstrate a critical awareness of current issues, practices and future directions in corporate ethics and governance.

6. Present and critique moral arguments, and practice ethical problem solving.

The Applied Research Project module enables and facilitates learners in the preparation, undertaking and realisation of a significant piece of industry-related research. Learners are provided with the knowledge, skills, instruction and guidance to pursue a research project, in consultation with their lecturer/supervisor, in the following distinct areas: a detailed business plan, a dissertation, an industry-focused market research project.

1. Identify the constituent aspects and elements of threemodes of applied research project, and thereflective, interpretativeand analytic skills intrinsic to them.

2. Conductmode-specific research in accordance with the theoretical underpinnings of business plan, dissertation, and market research.

3. Implementresearch methodologies and methods in a rigorous and ethical manner.

4. Apply critical evaluation knowledge and skills tosecondary and primary research.

5. Exhibit level-appropriate competence in academic writing, referencing, layout and presentation.

This module covers the fundamentals of revenue management, demand management and distribution. The module will explore tools and techniques that will enable the learner to market hotel inventory and hospitality services giving them the knowledge to optimise hotel revenue effectively. Students will use various business intelligence tools and techniques to extract, curate, and transform useful business performance data for the creation of shareable, dashboard-based visualisations.

1. Be able to apply the fundamentals of hotel revenue management

2. Analyse the distribution environment and the direct and in-direct channels available

3. Recognise the importance of integrating sales, revenue and distribution to generate and optimise demand

4. Distinguish between pricing, segmentation and forecasting as key revenue management cornerstones

5. Examine the components of a Total Revenue Management (TRM) strategy

6. Createmeaningful, inciteful, visualisations using curated business performance data views for actionable business insights.

The module will offer the learner an opportunity to study and analyse the issues associated with leading strategy implementation and change in organisations, involving individual and group reflection on topical strategic business issues and trends in the s ector. The module will demonstrate the interdependence of strategic planning and implementation, the challenges faced by management and the complexity associated with leading organisational change within an organisation.

1. Critically appraise how management leadership can adapt the organisation, its structure, resources and processes to enable effective strategy execution of implementation and change.

2. Evaluate knowledge and insights delivered by industry expertsin an analytical and critical manner on strategy implementation and change.

3. Apply conceptual reasoning to identifying, analysing, critiquing and disseminating knowledge presented in workshops and seminars.

4. Exhibit professionalism through engagement, communication and presentation.

Students will be given the opportunity to participate in one international field trip. Participation is mandatory. The type of field trip will vary depending on the specific discipline. Destinations will be selected based on international examples of good practice in industry. This is a year-long module and the trip will be planned for a specified time over that period.

1. Participate in an international field trip

2. Researchand assess the destination, event andactivities.

3. Compile and appraise pertinent information to enhance destinationknowledge.

4. Critically evaluatethe international study tour, prepare a comprehensive report/presentation.

5. Exhibit professionalism through engagement, communication and presentation.

The learner will be able to assess facilities, design, and maintenance management for the hospitality sector. The module will provide the learner with the operational codes of practice as laid out in legislation and associated regulations. The learner will apprise contract and venue catering with the knowledge, skills, and competencies necessary to execute successful events.

1. Critique the key structures inplanning for industrial and venue catering operations.

2. Evaluate operational codes of practice, and legal regulations pertaining to health, safety, security, insuranceand risk management in facilities management and design for venue catering management.

3. Analyse the stages in a building or refurbishment programmefor a selected hospitality business.

4. Summarise facility management maintenancein the operation of a hospitality business.

5. Differentiatethe structuraland intermediary relationships between all players incatering operations.

The Web Design & eCommerce module will provide students with the skills required to design, develop and publish a professional, responsive website, taking into consideration both PC and Mobile solutions, with an integrated eCommerce solution. Students will familiarising themselves with the different open-source web authoring programmes available, changes in web design and development, and recognise the importance of establishing a mobile presence.

1. Use HTML and CSS as the basis of modern responsive website design.

2. Procure domain names and arrange hosting of dynamic websites with an attached database.

3. Demonstrate a knowledge of creating a professional website using free open-source software and building functionality.

4. Comprehend the importance of good design techniques and the tools available to aid.

5. Evaluate and appreciate the importance of Search Engine Optimisation (SEO) and website analytics.

6. Compare and source suitable e-commerce solutions available for a variety of different online commercial sales.

7. Design, develop and implement an added value e-commerce solution to a website.

8. Administer a customer-focusede-commerce storefront.

This module is aimed at final year students who are engaged with industry challenges and competitions related to their programme. It is proposed that this will be an additional module for participating students, to recognise their efforts in extracurricular competitions and challenges. The module brings together in an applied manner the material from previous stages and the final year modules.

1. Prove in-depth knowledge of management theory and practical application.

2. Develop decision-making skills through the evaluation of alternative approaches.

3. Formulate enhanced communication skills – written, verbal and non-verbal.

4. Actively participate in management challenges in a professional manner and develop networking skills.

5. Develop self-directed learning skills and enhance global citizenship through participation in management challenges.

This module offers learners the opportunity to continue their study of Irish at advanced intermediate level, corresponding with CEFR level B2.2. The course will also further enhance understanding of the social, cultural and literary context of the language.

1. Identify key ideas in extended speech, live or broadcast,on topics normally encountered in personal, social, academic or vocational life.

2. Summarise the main points froma wide range of written text types, including literary texts.

3. Interact orally in a fluent, accurate and effective manner on wide range of general, vocational and academic topics.

4. Write clear, detailed texts on a variety of subjects, including literature, in which information and arguments are evaluated.

5. Translate texts of moderate difficulty between English and Irish with reasonable accuracy.

Set at CEFR level B1.1/B1.2, this lower intermediate course aims to build on the language competencies of learners who have studied French to B1.1 level or an equivalent standard.The course will continue to enhance understanding of the social and cultural context of the language.

1. Reception: Listening.Understand the main points of clear speech on familiar and formal 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 French-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 afilm. Mention plans for the future.

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.

Set at CEFR level B1.1 (+) to B1.2 this course aims to build on the language competencies of learners who have studied German to A2 level or an equivalent standard. 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. The students will acquire skills that will assist them in sourcing and critically evaluating information about German-speaking cultures and creating spoken pieces and written texts in the target language, as well as life-long learning. Upon successful completion of this module students are deemed to have reached Level B1 of the Common European Framework.

1. Engage with and comprehend multi-modal texts and videos on familiar and formal matters regularly encountered in work and college and media content concerning current affairs (e.g. employability and the environment).

2. Scan texts to find relevant information in everyday material, such as newspapers, brochures, websites, and advertisements on familiar subjects.

3. Interact with a degree of fluency and spontaneity and give clear, detailed descriptions and presentations on topics that are familiar, of personal interest or pertinent to everyday life.

4. Produce straightforward connected text on topics that are familiar or of personal interest and maintain a high degree and consistent grammatical control of advanced structures in the target language; translate and review factual texts of an appropriate level from the target language.

5. Analyse and discuss the socio-economic environment in regions where the target language is spoken.

Set at CEFR level B1.1 (+) to B1.2, this module aims to build on the language competencies of learners who have studied Spanish to A2 level or an equivalent standard. 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 and Latin American culture and society. Learners will acquire skills that will assist them in sourcing and critically evaluating information about Spanish-speaking cultures and creating spoken pieces and written texts in the target language. Upon successful completion of this module learners are deemed to have reached Level B1 of the Common European Framework of Reference (CEFR).

1. Engage with and comprehend multi-modal texts and videos on familiar and formal matters regularly encountered in work and college and
media content concerning current affairs (e.g. employability and the environment).

2. Scan texts to find relevant information in everyday material, such as newspapers, brochures, websites, and advertisements on familiar
subjects.

3. Interact with a degree of fluency and spontaneity and give clear, detailed descriptions and presentations on topics that are familiar, of
personal interest or pertinent to everyday life.

4. Produce straightforward connected text on topics that are familiar or of personal interest and maintain a high degree and consistent
grammatical control of advanced structures in the target language; translate and review factual texts of an appropriate level from the
target language.

5. Analyse and discuss the socio-economic environment in regions where the target language is spoken.