This module will introduce learners to the theory and application of human resource management in tourism enterprises. This module will examine relevant employment legislation throughout the process. Learners will identify and apply practical application of theories to the efficient management of the recruitment, selection, reward and performance elements of people management. The key challenges involved in the efficient management of people in organisations are explored.

1. Evaluate the functions of essentials for people management and critique their implications for the people resourcing and development process.
2. Assess the core activities of managing people, including the factors contributing to induction, wellness, diversity, inclusion and equality.
3. Appraise the nature of training and development and its application to line managers in the service industry.
4. Evaluate employment legislations that impacts on the core activities of HRM.
5. Appraise and evaluate different performance management and reward systems.

This module aims to provide the student with an understanding of relationship marketing principles and practices, including customer satisfaction, customer loyalty and the role of the employee in the delivery of service excellence.

1. Evaluate concepts of relationship marketing in a hospitality context.
2. Analyse the characteristics of services and their impact on developing customer-oriented marketing strategies.
3. Understand the components of the marketing communications mix, with a focus on inbound marketing.
4. Appraise the importance of customer satisfaction and its role in developing customer loyalty
5. Evaluate the employees role in service delivery, the importance of developing a service culture, and strategies for managing emotional labour.

This module will provide learners with the skills, knowledge and competencies to enable them to develop and exhibit an understanding of functions and procedures associated with front office management and ancillary areas with due regard to professionalism and customer care, using a property management system efficiently and effectively to include an overview of social media and digital marketing tools used at rooms division level.

1. Appraise the role and range of accommodation types and pricing structures available in the hospitality business today.
2. Evaluate the role and functions of effective front office operations management including essential hotel legislation.
3. Demonstrate proficiency in utilising hospitality software applicable to rooms division PMS system to include social media channels used by the hospitality industry
4. Evaluate the role Front Office plays in selling hotel services through social media and digital marketing platforms.
5. Assess the essential introductory steps that must be taken to operate an efficient Revenue Management system, using forecasts and historical data and distribution channel management.

This module examines traditional and contemporary theories of leadership and explores the significant role of the leader in organisational development. Learners are introduced to the evolving field of organisational development. Sustainable effective organisational performance requires the constituent parts of the organisation to align with the goals of the organisation. This module analyses the structural, cultural and human factors within an organisation and how they relate to each other. The leadership challenge of improving implementing and managing the change process is examined.

1. Explain and analyse various leadership theories.
2. Evaluate the concept of organisational leadership.
3. Critically evaluate models and approaches to organisational development.
4. Analyse actual change situations from an organisational development perspective
5. Explore effective approaches to change management.

Taking a systems approach, this module addresses the challenging environment of hospitality operations and considers the appropriate allocation of resources to maximise outcomes.

1. Identify the critical success factors in hospitality operations and formulate solutions to identified challenges.
2. Design operational procedures suitable for a variety of front of house settings.
3. Recognise the importance of health and safety, licensing and other relevant legislation to hospitalityoperations.
4. Formulate policies to address sustainability, food waste and environmental issues facing the hospitality industry.
5. Evaluate contemporary food and beverage concepts, layouts and designs.
6. Appraise existing, and design new, food and beverage menus based on menu engineering analysis
7. Illustrate the objectives of food and beverage control including purchasing, storage, stock control/rotation and stocktaking.

The focus of this module is on the application of learning to real work issues. Work based learning involves reflection on practice and learning from the experience. This module provides an opportunity for the learner to relate academic theory to the workplace, it introduces the learner to the concepts of learning for and from their work organisation. The learner will identify an issue within their work organisation that merits investigation and draw upon a wide range of specialised or conceptual information in order to formulate an appropriate response to that issue. This module requires the learner to complete a reflective learning portfolio using techniques and tools such as critical incidence analysis and reflective logs.

1. Work independently on a research project.
2. Apply academic knowledge and skills to specific work situations.
3. Describe the work organisation, its aims, business model and operating environmental.
4. Evidence critical thinking and problem solving skills by researching a specific business issue.
5. Analyse industry-based performance in relation to academic theory.
6. Interpret and report research findings.
7. Analyse and evaluate personal competency development by undertaking a reflective learning portfolio