BSc (Hons) International Hospitality Management Bachelor's degree at the University of Surrey

Services industries are a driving force of value creation, and nowadays nearly every product incorporates a service component; as such, service businesses are increasingly dominant forces in the global economy. Services are intangible, produced and consumed simultaneously, cannot be stored, and are difficult to standardise, creating distinctive managerial and marketing challenges. This module focuses on services marketing and is designed to provide students with a comprehensive understanding of

Practical operational skills are a fundamental part of the hospitality industry and managers are expected to understand food and beverage operations, customer service, people management, restaurant profitability, sustainability, and ethical practices. This module lays the foundations for you to be confident working in a commercial environment of a food and beverage operation. During this module you will evaluate your own transferable skills and plan future actions for your personal development.

All managers in service industries need to be able to understand, analyse and improve the processes for which they are responsible. In order to be able to do this effectively they need to understand the nature and purpose of the service concept and the fundamental ways processes and people deliver this. The module integrates contemporary digital and AI tools for process mapping, measurement, prediction and design, enabling students to apply data-informed improvements to real service operations.

Businesses do not exist in isolation. They operate within complex and sometimes turbulent environments. This module invites students to examine how a range of external factors, such as international, economic, political, ecological, technological, and socio-cultural environments, affect business organisations at local, national and international levels, and how businesses can in turn shape the environment through their decisions and actions.

This module is intended to provide an introduction to financial accounting. It is aimed at students who are not majoring in accounting or finance but who are studying an introductory level of accounting and finance as part of their programme in management and is particularly focused on students specialising in the Hospitality, Tourism and Events sectors.

Food and Beverage management is a fundamental part of the Hospitality industry and managers are expected to understand operations, customer service, people management, restaurant profitability, sustainability, and ethical practices. This module expands the operational skills that you acquired in the first semester, in MAN1113 Food and Beverage Operations, and develops your leadership collaboration and management competencies by working in a team to plan create organise and run a lunch service.

This module aims to provide exposure to the working environment of rooms division through exposure to hotel operations through a series of lectures, guest speakers, workshops and directed tasks to the underlying theory and business processes in this important area of operations. The emphasis here is on an operational understanding.

The importance of responsible growth and setting a sustainability agenda has never been more important. All stakeholders have a responsibility to contribute to sustainable forms of development, that allow us to balance the ambitions of a wealthier society, the needs of the most vulnerable communities, and the capacity of the planet to sustain us. With increasing global mobilities for pleasure and business unprecedented numbers of people; however, this progress has come at a high cost to the soci

The module introduces students to the fundamentals of human resources management and organisational behaviour. It encourages them to identify the relevance of these knowledge and theories and apply them to address real-world challenges and contemporary issues.

The prime motivator is to equip students with a good and meaningful understanding of hospitality/tourism/events finance and accounting. The objective is to develop accounting and finance skills needed by competent young professionals to achieve sustainable profits for various stakeholders. This module will covers management accounting that includes costing, budgeting and the fundamental principles of corporate finance and investment.

This module is designed to develop an understanding of revenue management (RM) in the context of where it is applied within the international Tourism industry. This has become a major strategic tool in the successful operation of businesses, such as airlines, cruise ships, hotels, restaurants and more. The module provides an overview of the RM, looking all aspects of this activity from a variety of perspectives ie Pricing, distribution, inventory management, stakeholders, and strategy.

The module provides a background to the basics of gastronomy including the development and origins of food and drink traditions, within multiple contexts. The development of the modern cuisine styles are examined and the influencing factors in food and drink selection. Current trends and their application to the menu development, quality and awards are also covered.

This module offers an integrated approach to understanding the critical aspects of destination management and development. It provides a thorough analysis of the intricate relationship between policy and strategic planning and destination management, emphasising the role of coherent policies and stakeholder relationships in achieving sustainable tourism development. It explores the collaborative dynamics between the public and private sectors, highlighting the importance of developing policies t