View our Culinary Arts & Hospitality CAO presentation and Q&A
Click here to viewHospitality Supervision - BA
Course Code: LC399
Level
7
Duration
3 Years
Department
Hospitality, Tourism & Wellness
CAO Points
137
Course Type
Undergraduate - CAO
Location
Limerick
The aim of this new programme is to prepare students for a variety of supervisory positions in the hospitality industry, which provide either food, beverage or accommodation services. The programme will provide the student with a unique blend of practical application and theory.
Students will acquire a range of skills such as Food Preparation, Restaurant Service, Accommodation Service, Bar Service and Front Office Service, Business Operations and Communications. The latter stage of the programme will help develop attributes in the areas of Supervisory Management, Revenue Management and Marketing. The programme includes work placements in Year 2 and Year 3. Students have the option to complete their work placement with world-renowned resorts in many international locations including Cape Cod, Paris, London and Dubai.
Note: Students will require €350 approx. for knives, books, uniforms and safety shoes in the first week of college.
What are the entry requirements?
Leaving cert
A minimum of 5 O6/H7 grades in Leaving Certificate subjects, including Mathematics and English or Irish.
Foundation Level Maths at grade F2 or higher is acceptable for entry to the programme.
Mature Applicants
Candidates applying as mature applicants may be required to attend an interview and may be requested to take an aptitude test to prove their suitability for a place on this programme.
International Applicants
International applicants should apply directly to the International Office at TUS, allowing plenty of time for completing the visa process. Applications for September start should be made by 1st June at the latest to ensure visas are processed in time. You should familiarise yourself with visa processing times for your country of origin to ensure you make a timely application. Find out more here.
Who can I contact?
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Joe Mulcahy or Brid Crotty
What modules will I study?
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Year 1 - Semester 1
Title: Business Communications And Personal Development
Credits: 5
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The aim of this module is to enable learners to communicate effectively with a variety of stakeholders in the culinary & hospitality sector. The module will introduce personal, academic and career development within the context of the student"s programme of study, previous experiences and future aspirations. The module will also support students in their transition to becoming independent learners in higher education by enabling them to develop skills and strategies essential for success at this level while instilling the value of personal development and self-management.
Title: Information Technology and Media
Credits: 5
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The aim of this module is to enable learners to use Information and Communications Technology (ICT) to communicate effectively with a variety of stakeholders in the culinary and hospitality sector. This module will combine the theoretical and practical elements of ICT. Social media, security and data privacy measures and the organisational impact of the changing telecommunications environment will also be examined in this module.
Title: Lounge Service
Credits: 5
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At the end of this unit, students will have enhanced and developed their knowledge of lounge service and have acquired the necessary skills to serve such in a professional and confident manner.
Title: Restaurant Service
Credits: 10
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The aim of this module is to give the students an introduction to the nature, concepts and professional skills involved in the delivery of restaurant service.
Title: Tourism Industry Studies
Credits: 5
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The module aims to provide the learner with a comprehensive introduction to tourism as an area of academic and applied study. It will highlight the significance of the industry from national and international perspectives and also outline key tourism products and services.
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Year 1 - Semester 2
Title: Culinary Skills
Credits: 5
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This module is designed to give the learner the opportunity to develop and practice their skills and understanding of cookery processes and commodities within a professional kitchen environment. It also introduces the learner to the standards necessary to ensure safe food production, hygienic and efficient work practices.
Title: Principles of Management & Marketing
Credits: 5
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The aim of this module is to provide learners with an introduction to the key concepts and theories of management and marketing and to develop an understanding of the role of marketing and management in modern organisations. The module aims to develop the student"s ability to apply knowledge, techniques and skills in order to solve marketing and management problems.
Title: Quality Customer Care
Credits: 5
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This module has been developed to enable learners to deliver quality customer care and service in the hospitality industry. The focus of the module is on the skills and knowledge required to perform effectively as a representative of an organisation. The module is designed to develop appropriate knowledge and attitudes in order to implement this skill and knowledge.
Title: Restaurant Operations
Credits: 10
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This module gives the student an understanding of the operations, equipment, control measures and procedures associated with running a restaurant
Title: Wine Studies
Credits: 5
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The aim of this module is to provide the learner with an understanding of how wine is produced, the main grape varieties, the styles and types of wine and the selling and service of wine within the hotel/licensed trade industry.
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Year 2 - Semester 1
Title: Accommodation Practice 1
Credits: 5
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The aim of this module is to provide learners with the knowledge, skills and competencies required to work at operational level within the accommodation department of a hospitality operation.
Title: Advanced Food & Beverage Service
Credits: 10
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This module introduces students to food and beverage service in a fine dining setting
Title: Beverage & Mixology
Credits: 5
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The aim of this module is to provide the learner with an understanding as to the production and main types and styles of spirits. The module will also introduce learners to the concept of mixology, with an introduction to the world of cocktails.
Title: Event Planning
Credits: 5
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The module focuses on event planning and gaining event work experience. It sets out a template for planning and executing events professionally. The main content includes: event planning processes, bidding to host events, budgeting, venue selection and management, and site-inspections. Learners will be required to complete 40 hours working on events.
Title: HRM Concepts
Credits: 5
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This module equips students with an understanding of the core concepts in HR management, taking students on a journey from the earliest origins of the discipline to the present day role of HR as an operational and strategic organisational function. Students will develop a strong applied knowledge of HRM systems, processes and best practice in the planning, staffing and reward of employees. They will appreciate the practical operation of HRM in small, medium and large organisations, as well as the increased devolution of HR activities to line management. Students will also develop practical people management skills through in-class and assessment activities, as well as soft skills that are directly transferable and beneficial to their work placement in third year.
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Year 2 - Semester 2
Title: Accommodation Practice 2
Credits: 5
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The aim of this module is to provide learners with the knowledge, skills and competencies required to understand and apply various skills and techniques in the overall operation and management of the systems and staff operating in the accommodation sector of the hospitality industry.
Title: Business Accounting & Cost
Credits:
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The aim of this module is to introduce learners to the core tools and principles required to prepare and review a set of business accounts. The module will be delivered in the context of the application and accurate use of the accounting information from a business decision making perspective.
Title: Event Food & Beverage Service
Credits: 10
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This module develops the skills of the learner in a practical environment offering a fine dining experience. In addition this module serves to develop in the learner the knowledge, skills and competencies to organise food and beverage events.
Title: Front Office Operations
Credits: 5
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The aim of this module is to enable the learner to develop the skills, knowledge and competency to handle all stages of the guest cycle within the front office operations of a hotel. It introduces students to the systems and procedures required for the successful operation of the front office department and to use all front office software efficiently and effectively.
Title: Workplace Learning
Credits: 5
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The student will complete a work placement in a suitable hospitality outlet either nationally or internationally. The placement shall normally run over a three month period at the end of stage one. This module enables the learner to develop an awareness of the working environment and to apply practical and theoretical knowledge gained through their studies. The module allows the learner to develop inter-personal skills, a high level of client awareness, an integrated knowledge base and a strong professional identity through experiential learning.
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Year 3 - Semester 1
Title: Contemporary Industry Development
Credits: 5
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This module develops an in-depth knowledge and appreciation of the multidisciplinary nature of the hospitality, culinary and tourism sectors. The learner will be able to identify and critically evaluate the impact of sustainable food and agriculture, energy resource management and the development of food trends.
Title: Hospitality Revenue Management
Credits: 5
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The aim of this module is to provide the rationale, theory and practical application of revenue management and the distribution of hospitality products and services, which seeks to maximise the revenue and profit generated by the limited capacity associated with service and tourism businesses.
Title: Hospitality Supervision
Credits: 5
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This module enables the learner to understand the importance of the role of supervision in a hospitality setting and to develop the necessary skills and competencies to lead a team and deliver a high quality service to customers
Title: HRM Practices
Credits: 5
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This module explores the theory, practice and skills involved in managing people at work and their contribution to organisational performance. It explores the conceptual frameworks that underpin HRM and critically assesses the contemporary and emerging debates in the field. It provides students with opportunities to develop and practice HRM competencies and in the process to gain greater understanding, confidence and insight into the role of a people manager.
Title: Marketing & Media
Credits: 5
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In today"s highly competitive business environment it is essential that all organisations have a knowledge and understanding of the role of marketing in connecting a business with its customers. The aim of this module is to provide learners with an introduction to marketing, placing an emphasis on the role of media in the delivery of marketing activities within the culinary and hospitality sector.
Title: Research Methods
Credits: 5
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The aim of this module is to develop skills, knowledge and understanding that will enable students to undertake self-directed academic research by introducing students to the concepts of research philosophies, types of research, research approaches, methods of data collection, sampling techniques, principles of research integrity and ethical considerations. Additionally, this module reflects the growing importance of implementing different methodologies with particular attention to both face to face and online research designs in an increasingly dynamic research environment.
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Year 3 - Semester 2
Title: Work Placement/ Study Abroad
Credits: 30
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This Work Placement/Study Abroad component is an integral part of all academic programmes of the Institute and is provided in compliance with HEA/DES requirements for practice-based learning on all third level courses as laid out in the "Higher Education System Performance Framework 2018-2020" . The overall aim of the module is to offer the student the opportunity to apply the knowledge and skills gained throughout their course of study up to this point in a new and relevant experiential setting. This is to achieved whilst facilitating the student in developing the practical life-skill competencies and communication skills necessary to function as an effective member of the work environment and wider society. Students choosing to study abroad will be provided a comparable programme of study in an approved foreign partner Institution.
What are the career prospects?
Graduates will typically find employment in the hospitality industry at various grades with the potential to progress with experience to supervisory or management grades in the industry.