BA (Hons) International Hotel and Hospitality Management

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The BA (Hons) International Hotel and Hospitality Management programme aims to provide students with a modern and high-quality hospitality management education that’s combines rigorous critical management education in the main functional and operational areas of the hospitality industry.

Beacon International College and its partner reserve the rights, at its discretion, to change, modify, add or remove the course information at any time without prior notice. Please check the course information periodically for changes.


This programme is designed to develop a critical awareness and understanding of the main functional areas of hospitality management with a specific focus on the hotel sector and management processes within a variety of different contexts. Developing the necessary technical, interpersonal skills and knowledge to make an effective contribution to a hospitality organisation as a supervisor or middle manager upon graduation. Empower students with confidence and introduce leadership and team working skills that build a critical appreciation of the roles hospitality managers undertake in the modern world and lay the foundation for continuing professional development. To provide students with the analytical and evaluative skills, including problem solving, communication and ability to see relationships within what they have learned.

Course Content

The BA (Hons) International Hotel and Hospitality Management is a 360-credit qualification that consists of core modules and optional modules determined by the college that provide for a combined total of 360 credits.

Year 1

Students follow 120 credits of core modules.

Core Modules

This module will be practical based and will allow the students to understand key communication systems between front and back of house and focus on developing their team working skills. They will rotate between key roles in the bar/front of house and kitchen and the focus will also need to be on the customer experience and teamwork and other transferrable skills. They will also be introduced to the variety of legislation and operational requirements of running a commercial hospitality facility.

The module aim is to introduce the students to core concepts relating to the industry as well as factors which influence the development and decision-making processes of business operating within it. Therefore, it aims to focus on both studies of hospitality (i.e. a human phenomenon) and for hospitality (i.e. industrial activity).

This module aims to give students an introduction to the basic concepts and theories that underpin marketing practices in the tourism, hospitality and events industries. It aims to develop students’ knowledge and understanding of marketing as an essential function for tourism, hospitality and events management and provide them with an understanding of the concepts, functions and processes of marketing within the service industries.

This module is a key level four module for all those students studying for a career in management. It will provide an overview of the theory behind managing organisations and how human behaviour as well as other factors can influence outcomes. It will also introduce the students to human resource management (HRM) / people management within the business environment and look at the main professional specialist areas of the HR function. It also focuses on enhancing the students’ soft skills which in turn will aid employability. 

This module aims to provide an overview of basic theory and practices behind financial matters for non-financial managers within THE. It will explore and provide understanding to economic conditions, financial accounts used in the industry and how decisions are made for effective budget management in areas of revenue/sales, pricing and costs.

The aim of this module is to introduce students to the operational principles of the hospitality industry, through linking theory with real life practice. Students will explore the diverse range of hospitality industries, developing an understanding of the practices and polices used by businesses/organisations in food, beverage and accommodation services. Students will achieve the aim of the module via a blend of classroom learning and live practical sessions, both within the university and with industry partners.

Year 2

Students follow 60 credits of core modules, at least 20 credits for optinal core modules and remaining credits of optional modules as determinted by the College.

Core Modules

The aim of this module is to introduce students to the Third Sector, identifying organisations within it and to investigate current trends whilst utilising those management skills introduced at level 4. It will look at how fundraising is a vital component of these operations and the students will align themselves with a National Charity to host a hospitable event from conception to completion considering ethical values which will enhance their transferrable skills. Project management tools will be utilised with regards to operational aspects such as planning, stakeholders, organising and managing an event. It will also introduce the students to the process of preparing a pitch for an idea that will be delivered to a panel where only one idea will be progressed thus giving it a real-life perspective.  They will also be able to develop and focus on the skills learnt in their level 4 hospitality practical modules.   

The Aim of the module is to enable students to develop their critical decision making abilities through the planning and managing of hotel operations across a range of departmental activities (procurement, menu/room pricing, marketing, staff training, customer service and sales). In pairs/groups students will be responsible for creating a business activity plan and placing these actions into practice using a live hotel simulator (HOTS: Hotel Operations Tactics & Strategy). This simulator allows students to see first-hand the effects their decisions have on the effectiveness and success of a business from both a profitability and consumer perspective across a range of hotel KPI’s (Key Performance Indicators) and through critical evaluation measure the outcomes of the planning & decision making process undertaken.

This module aims to develop sound knowledge of research methodologies, research tools and evaluation methods for conducting systematic enquiry within tourism, hospitality and events. Key learning that this module will help to develop include data sourcing skills in order to assist the development of a coherent research-based project at Level 6.

Optional Core Modules (determined by the College)

The aim of this module is to enable students to use structured processes to explore, develop and evaluate an early stage business concept and how to apply a number of financial techniques required by business.

This module aims to recognise and value the centrality of the consumer in the tourism, hospitality and events industries and to meet and respond to their needs and expectations.

This module aims to give the students an understanding of the concepts of managing the tourism, hospitality and events workforce using human resource management theory.  It explores how people management is being transformed due to internal and external influences.

Optional Modules (determined by the College)

This module aims to explore issues of social change, social justice, inclusion and (in)equalities within the tourism, hospitality and events environments, taking a number of key sociological theories and applying them to these contexts.  It allows students to critically assess how issues of power, media and policy can impact tourism, hospitality and events experiences, and how positive change can be enacted in these spheres.

This module aims to give students an overview of a myriad of technologies currently existing and in development designed to enhance tourism, hospitality and events experiences, bring more custom or knowledge about consumers, bring economic advantages or safeguard/breach privacy. The module aims to develop a critical and balanced approach to technology use.

Year 3

Students follow 80 credits of core modules and 40 credits of optional modules determined by the college.

Core Modules

This module aims to develop in students an awareness of the changing nature and influence of hospitality, hospitality work and hospitableness. Furthermore, it aims to examine the various internal and external factors which influence the management of the hospitality industry in the UK and overseas. The module requires students to connect the theory and practice which informs the intersection of the hospitality industry and hospitality studies, with a specific focus on current, underlying and influencing issues.

The aim of this module is to allow students to negotiate and undertake research to facilitate independent learning. The module provides students with an opportunity to determine the area of research/discipline they wish to investigate within their chosen field of study, the topic, method of secondary data collection and assessment type.  It allows students to study aspects of their discipline which are of particular interest to them, and which are not otherwise directly available in other modules.

This module aims to introduce students to strategic leadership within the context of change management in the tourism, hospitality and events industries. It is designed to develop an understanding within students of the theoretical and practical aspects of leadership in organisations and assess the knowledge and skills needed to be able to examine their own leadership styles and competencies and those of others. The students will also develop an understanding of the concept of change management within organisations and how it can be brought about. The module also consolidates the student’s learning by incorporating strategic applications of management in the key areas of finance, human resources and marketing. 

This module aims to develop your managerial skills and understanding of the hotel and wider hospitality industry emphasising sustainability in a world where change is the only certainty.

Optional Modules (determined by the College)

The aim of this module is to examine how events are used to promote destinations and their impacts on the overall tourism and hospitality product as well as the local communities that live there.  It will explore the complex relationship between service operations within a destination linked to the staging of events and the nature, behaviours and motivations of ‘event tourists’. 

The aim of this module is to further develop knowledge, understanding and analysis of the management of people and facilitate the managerial decision-making processes of the students regarding resourcing the company’s talent. It will also give the student an understanding of the concept of volunteerism and how to successfully develop a logical and relevant volunteer recruitment strategy for tourism, hospitality and events organisations.

This module will focus on both leadership development and professional development and will also provide a mentoring relationship between students and industry professionals representing a range of careers and positions within tourism, hospitality & events. (It is hoped that this will also be supported by each accrediting body). The formal mentor relationship will run alongside the module and give the students an increased insight into industry and an opportunity to develop relevant skills.

The aim of this module is to enable the student to develop a critical appreciation of the role of strategic marketing communications within the tourism, hospitality and events industries. The module also aims to consolidate team working skills in particular negotiation, delegation, co-operation and leadership.

The aim of this module is to evaluate the importance of resorts and stadia to destinations and investigate how they have adapted over time to become multi-purpose venues that encompass all areas of tourism, hospitality & events. It will look behind the scenes at how these organisations support and enhance their local environment and economic impact.

Admission Criteria

Academic Requirement

  1. At least Grade C in any 3 GCE ‘A’ level subjects, or Polytechnic diploma, or equivalent foreign qualifications

English Entry Requirement

  1. Students whose first language is other than English will need to provide evidence of fluency to at least an IELTS 6.0 standard, or the equivalent

Admission with Credit (Advanced Standing)

Students with an appropriate polytechnic diploma or HND/C in the relevant discipline or equivalent can transfer directly onto the degree; other students wishing to enter the course may apply on the basis of Recognition of Prior Learning (RPL) and Recognition of Prior Experiential Learning (RPEL) for admission with Credit.  Such claims must conform to Cardiff Metropolitan University’s regulations for advanced standing and applicants must submit a portfolio of evidence.  This will be assessed by the programme team and a report sent for confirmation to the University.  The details required in this portfolio will depend upon the nature of the credit being claimed.

Key Facts
Accredited by: Cardiff Metropolitan University

Course Length:

36 Months (Full-Time)

Support for students and their learning:

  • All students studying in Beacon benefit from the team of dedicated tutors who provide a point of personal and regular contact for students
  • An induction programme both for first year students and direct entry year two or three students
  • Student handbook, programme handbook  and individual module handbooks
  • Module content and materials via  Moodle Virtual Learning Environment
  • Library and study skills packages
  • Library and learning resources of both Cardiff Metropolitan University and Beacon
  • 24 hour wifi, photocopying & printing services, library with PCs and laptop recommendation services
  • Unlimited worldwide web access
  • Access to student services including those offered by careers, welfare and counselling.

Teacher-Student Ratio

Beacon maintains a maximum teacher-student ratio as follows:

Practical and Tutorial – from 1:11 to  1:40
Lecture – from 1:11 to 1:72

About Cardiff Metropolitan University
  • Awarded ‘UK and Ireland University of the Year 2021’ (Times Higher Education, 2021)
  • Awarded ‘Welsh University of the Year 2021’ (The Times and The Sunday Times Good University Guide, 2020)
  • Ranked the best university in UK for sustainability in People and Planet’s Green League 2022/23 (People & Planet, 2022)
  • 95.6% of CMET graduates employed or in further study 15 months after graduation. (Graduate Outcomes 19/20)
  • Cardiff Met is the best university in Wales for graduate employability, and ranked the 16th best university in the UK for graduate employability. (Cardiff Met, 2022)
  • Ranked 10th university in the Hospitality, Event Management and Tourism subject in the UK (The Guardian University Guide 2023)
  • 85% of CMET students are satisfied with the quality of the course (National Student Survey 2019)
  • Cardiff Met produced world-leading research across its entire submission, with nearly two thirds of research outputs found to be Internationally Excellent or World Leading. (Cardiff Met, 2022) (REF, 2021)

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