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BA in Hospitality Supervision

Course Code: A7299




1 Year (Including 6 month work placement)


Hospitality, Tourism & Wellness

CAO Points


Course Type

Undergrad Add Ons



The educational aim is to prepare skilled, professional and competent graduates who are equipped to work in this perpetually evolving and dynamic environment. The programme will provide a unique blend of practical application and theory that immerses the student in hospitality supervision with an emphasis on developing innovative and knowledgeable hospitality professionals who have the capacity to excel in a wide range of environments. This programme is designed to meet the increasing demand for multi- skilled, hospitality-orientated young people to enter the industry in Ireland and abroad.

Students will attend one semester in college followed by a 6 month work placement.

What are the entry requirements?

Applicants must satisfy a minimum entry requirement of a Higher Certificate (Level 6) in a relevant field or an equivalent qualification to a Higher Certificate (Level 6) with appropriate prerequisite subjects.

Who can I contact?

What modules will I study?

  • Semester 1

    Title: Contemporary Industry Developments

    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 and 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 applicable in both face to face and online research environments.

  • 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 Senior management grades in the industry. There are significant employment opportunities in the Hotel, Catering & Tourism Industry both nationally and internationally. 

More Information

Who is the programme suited to?

This is a full-time, practically based, multi-skilled programme aimed at providing students with the skills and knowledge essential for finding employment in operational areas of businesses across the broad tourism and hospitality sectors.