FdSc Hospitality, Tourism and Events Management Foundation degree at Coleg Llandrillo

Introduction to the food and beverage aspects of the wider hospitality industry investigating the different facets of the industries make up.

Assessment: Essay (50%) / Essay (50%)

Exploration of the significance of revenue, costing, and financial analysis within the HTE domain, emphasising the practical application of accounting methods and techniques within the HTE industry context.

Assessment: Portfolio (50%) / Open Book Exam (50%)

The business finance module will lead further into understanding the nature of business finance and how the key principles and concepts of financial practices can help businesses interpret financial information and utilise this data to make sound financial decisions.

Assessment: Email Communication (50%) / Open book exam (50%)

This module aims to define customer service and marketing highlighting their functions within service contexts, explaining their applications within the Hospitality, Tourism & Events industries and aiming to highlight the psychology of how consumers think, feel, reason.

Assessment: Marketing campaign rationale (25%) / Marketing campaign display (25%) / Classroom debate (25%) / Debate notes (25%)

This module aims to equip students with the skills to build meaningful connections with stakeholders through innovative techniques and strategies.

Assessment: Pitch simulation (60%) / Reflective evaluation (40%)

This module provides an overview of the Travel and Tourism Industry in a UK and global context. It examines the key components and interrelationships within the industry, including the roles of private, public and voluntary sectors.

Assessment: Reflective essay (40%) / Poster/Infographic presentation (60%)

The RSS module aims to develop the study skills of the learner, enabling the production of sound academic writing and introducing the concept of critical thought. It will enable students to develop skills in academic research, writing and reflection

Assessment: Portfolio of Exercises (100%)

The PPPD module is designed to empower learners to execute various employment-related assignments. These tasks are collaboratively determined with employers/industry representatives focusing on enhancing learners' ability to present themselves effectively as prospective employees within the contemporary HTE industry.

Assessment: Portfolio of Exercises (100%) / Work Placement (Pass/Fail)

WBCW will consider the history of the production of wine and beer and their place in society with a particular emphasis on the links to HTE. Wine and food matching will be explored along with the more contemporary beer and food matching.

Assessment: Poster & Presentation (50%) / Open Book Timed Assignment (50%)

Within this research module you will delve into the intricate dynamics of events, exploring the underlying motivations behind societies' creation of events and their profound impacts on host communities, the environment, economy, culture, and tourism.

Assessment: Coursework portfolio (60%) / Case study (40%)

The SRT module aims to enable students to apply a range of enhanced research and academic writing skills appropriate to the study of hospitality and culinary arts both in general and as applied to specific contexts.

Assessment: Research Proposal 100%

The Designing & Executing Themed Experiences module aims to provide students with the opportunity to demonstrate a range of practical skills and theoretical knowledge that will build on previous learning. The module will equip learners with the various skills needed to arrange, coordinate, run and evaluate a food and beverage themed experience or event.

Assessment: Practical Themed Event 70% / Reflective Report 30%

This module aims to provide students with the foundations to understanding cultural differences, nuances and sensitivities whilst raising their awareness and understanding of the importance of cultural diversity within Hospitality, Tourism & Events Management.

Assessment: Group display (60%) / Vlog (40%)

The module aims to enhance students' awareness of technological developments spanning the last 30 years and the range of issues that are brought into play when organisations consider how to manage and use data in enhancing the quality of decision making.

Assessment: Short report (40%) / Group podcast (60%)

HRM module aims to enable students to understand the development of HRM within Hospitality, Tourism & Event contexts. It will discuss the principal functions and activities of Human Resource Management and the contribution to the achievement of organisational objectives.

Assessment: Case study report (100%)

This module aims to introduce students to the theory and application of guest service management and customer experience methods and operations in the hospitality, tourism and events sectors.

Assessment: Brand analysis report (60%) / Presentation (40%)

This module provides an in-depth exploration of special interest tourism and events, focusing on the various forms, motivations, and impacts associated with niche tourism markets and specialised events.

Assessment: Client proposal Pt 1 (60%) / Client proposal Pt 2 (40%)

The Resource Management module aims to equip learners with the knowledge and understanding needed to identify and acknowledge how resources are effectively managed across a range of provision and culinary and hospitality business models.

Assessment: Case Study 100% / Work Placement (Pass/Fail)