BSc (Hons) Hospitality Business Management (BHM)
BSc (Hons) Hospitality Business Management (BHM) programme is to engage, enable, and challenge our students to become creative, entrepreneurial, and critically informed dynamic graduates who can excel in their chosen field of work or progress to further study within hospitality business management. Central to our course is the strong links between theory and practice, with carefully designed authentic assessments, and student‐tutor interaction at the heart of the student experience.
At the end of the course, students will be able to:
1. Develop into critically evaluative, resilient, and reflective practitioners who are able to make robust, informed decisions that will flexibly respond to a constantly changing and dynamic globalised hospitality industry.
2. Operate as balanced, thoughtful hospitality practitioners who act in an ethical and responsible way to achieve both their success and that of their organisation.
3. Be creative thinkers who are digitally literate and enterprising, and are accomplished and confident in designing and implementing new and innovative products, services and solutions, which will be of benefit to the hospitality industry.
4. Think in a cognitively complex way, yet communicate successfully, and be able to influence at all levels within, and outside of, hospitality organisations.
5. Use theories and concepts and further integrate this knowledge successfully into an applied and professional setting.
6. Initiate and implement change with empathy and attention to detail, whilst taking into account the impact on internal and external stakeholders.
Teaching and Learning Activities
The teaching methods used throughout the course are diverse and include lectures, seminars, tutorials, workshops, practicals, and fieldwork. This variety of teaching methods will enhance student achievement, satisfaction, and employability.
A safe learning environment is provided throughout the course. Students will be encouraged to experiment in their learning and ‘take risks’, while extensive support is being given by module leaders, tutors, and personal tutors, to ensure a safe environment for creative freedom - a practice especially encouraged in semester one of level 4.
For example, in the Professional and Academic Success modules - at both Level 4 and 5, the students will be required to choose a research method and will be responsible for justifying this choice. However, module tutors will ensure this choice is relevant and valid to protect the student whilst taking this “risk”. At Level 6, the Hospitality Consultancy Ventures module carries a degree of risk in the choice of project and client. However, tutors will intervene if necessary, although at this level it is expected to be less frequent. This level of protection and intervention will provide a safe and secure learning environment, whilst ensuring that students are participating in challenging and authentic learning tasks.
As students’ progress through the course, they will be encouraged to become increasingly independent learners and thinkers, and the learning environment will become increasingly challenging as they move from level 4 to level 6.
The course is vertically and horizontally integrated and students will build on knowledge, skills, and abilities from level 4, and throughout level 5, to achieve the course learning outcomes at level 6. The learning and teaching activities throughout the course will enable students to succeed at every level and will produce capable level 6 undergraduates who can then become successful hospitality business managers in an increasingly complex, globalised world.
The BSc (Honours) Hospitality Business Management Degree is awarded by Leeds Beckett University, UK. The course is delivered under Franchise Framework which means all the teaching materials are provided by the awarding university, and the same course is also running at the university - thereby facilitating a comparative benchmark of performance and achievement.
4 Years (including Foundation Level)
January/ February & August/September
Students will have the skills to take advantage of a host of job opportunities at all levels and across a variety of sectors, including graduate programmes with national and international organisations. Student will have the transferable skills needed to enter the service industry, or students can use their knowledge and confidence to start their own business.
● Operations Manager
● Customer Service Manager
● Hotel Manager
● Food and Beverage Manager
Post Grad Study:
Your future career is our business. That's why we offer further study opportunities across all subject areas. Our postgraduate courses are a great way to enhance the skills you have already learned, benefit from our links with industry, and provide you with a CV that will catch the eye of employers.
● Events Management | MSc
● International Tourism and Hospitality Management | MSc
● Responsible Tourism Management | MSc
Hands on Practical
Food and Beverage Services, Hospitality Service.
- 10+2/CBSE or equivalent 55% and above aggregate score
- A Level - Minimum 3.5 credits with 3 full credits
- Overall 75% & above with a minimum of 70% in English or IELTS Score of 6.0 with no less than 5.5 in any band.
The Foundation Year aims to enhance overall knowledge and skills in hospitality business, and prepare of students for entry to a Level 4 course.
|Foundation Year (Year 0)|
|Academic English/ Study Skills||15 credits|
|Fundamentals of Travel and Tourism Management||15 credits|
|Food Production and Patisserie||15 credits|
|Food and Beverage Service||15 credits|
|Effective Communication Skills||15 credits|
|Food Science and Nutrition||15 credits|
|Hotel Operations||15 credits|
|Management Information System||15 credits|
UCAS Tariff Points: 48 points required (Minimum 48 from two A Levels or equivalent, excluding General Studies).
GCSE English Language and Mathematics at Grade C or above (Grade 4 for those sitting their GCSE from 2017 onwards) or equivalent.
IELTS 6.0, with no component below 5.5, or an equivalent qualification. The College provides excellent support for any applicant who may be required to undertake additional English language courses.
|Level 4 (Year 1)
|Hospitality in the 21st Century||20 credits|
|Professional and Academic Success 1||20 credits|
|Delighting the Consumer||20 credits|
|Delivering Profitability||20 credits|
|Organisation Behaviour and Design||20 credits|
|Delivering the Hospitality Experience||20 credits|
|Level 5 (Year 2)
|Professional and Academic Success 2||20 credits|
|Human Resource Management and Development||20 credits|
|Influencing the Consumer||20 credits|
|Managing and Leading People||20 credits|
|Financially‐Based Decision Making||20 credits|
|Delivering Successful Hospitality Operations||20 credits|
The following option modules are indicative of a typical year. There may be some variance in the availability of option modules.
|Level 6 (Year 3)
|International Hospitality Finance||20 credits|
|International Marketing Strategy||20 credits|
|International Strategic Human Resource Management||20 credits|
|Professional Solutions for Industry||20 credits|
|Quality Improvement Strategies||20 credits|
|Responsible Hospitality Businesses||20 credits|
|Small Business and Entrepreneurship||20 credits|
Industry Exposure (International Paid Internship) - 1 Year
Dubai, Singapore, China, Europe
Total Credits: 360 (Level 4 to Level 6)