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.