• Being an entrepreneur. Key elements in successful small businesses.  Identifying new business ideas
• Market research, using appropriate market intelligence reports such as Keynote, Mintel
• Pricing techniques, media and advertising
• Business Planning. Legal forms of business, financial planning
• Sources of finance, legal considerations for the enterprise: Health and Safety, employers and employee legislation;
• Costing the business start-up, budgeting, creating and manipulating excel spreadsheets
• Report writing, working in groups

• Develop the culture of the organisation
• Negotiating tasks, duties and responsibilities within a working environment
• Understanding the roles and duties of operative, supervisory and managerial staff
• Understanding the relationship between theoretical studies and the world of work
• Evaluate and understand the theoretical principles as applied in the workplace
• Develop common, personal and social skills, and the understanding of ethical issues
• Organisational structures, and operational policies and practices
• Problem solving skills
• Students are required to engage as part of a project team, who will work to develop a potential new retail business concept which will be confirmed through an individually written business plan.

• Environment influences on management decisions and styles within the hospitality industry.

• Total Quality Management. Technology and the changing the face of hospitality in rooms’ & food & beverage management systems. Sales, purchasing, negotiating techniques.
• Consumer behaviour, buying patterns, psychology of food choice & dietary requirements.
• Underlying theories that influences the way we operate hospitality outlets, focusing on facilities management, provision of food & beverage services and supply chain management.
• The creative use of space and innovate designs and techniques. Logistics in both purchasing, design and acquisitions.
• Ownership patterns, business start up, partnerships, franchising and multi-function venues.

• External context: demographical, social, technological and environmental changes and the nature of work;
• globalisation and markets; international factors; Singapore & Asian policy and legislation; stakeholders and customers;

• Models, theories and concepts of HRM;
• Role of HR and the main functions and specialist areas of HR (e.g. people resourcing, employee relations;
• performance management and rewards; and learning and development;) role of HR in management structure;
• role of HR in ethics, governance and accountability; problem solving and practical implications.

• Major incidents at events, exploring their effects and impacts.
• Event planning pre and post and damage limitation.
• Corporate identity and protection in crisis.
• Media – Management, operations and responsibilities.
• UK and European Health and Safety Legislation and regulations.
• Duty of Care and the social responsibility of the event and the management team.
• Stakeholder liaison, management, interactions and  responsibilities.
• Table top planning, design, operation, planning and responsibilities.
• Management issues within the event sector.
• Major Incident and Crisis Management practical workshops & role play.
• Major Incident and Crisis Management plan and other supporting documentation.

• The nature of marketing and the theory and application of the marketing concept within tourism, hospitality and events
• Role and significance of marketing within the tourism, hospitality and events business environments
• Consumer orientation and customer behaviours, the decision-making process, buying situations
• Concept of segmentation, differences between B2B and consumer marketing, benefits of segmentation, dangers of segmentation
• Market segmentation, targeting, positioning and branding concepts and application
• Marketing mix; price product, promotion, place; extended elements of the mix
• The theory and application of the service marketing mix – product offerings, pricing policies, channel and distribution systems, marketing communications, people, processes and physical evidence
• Marketing information and marketing research, definition and role; types of research, marketing information systems, ethics in marketing research
• Marketing planning; the role and importance of marketing planning and strategy, the marketing planning process, organising marketing activities, controlling marketing activities
• Role, significance and impact of technology on marketing applications; e-marketing and the internet

Purposes of  research across a range of applications

• The research process
• Development and articulation of a research question
• Critically reviewing literature from a range of sources
• Research methodologies – understanding, evaluating and justifying methods and techniques for collecting information from secondary and primary sources including: documents, surveys, questionnaires, observation,  various types of interview, oral history,  projective techniques
• Questionnaire design and implementation
• Analysing quantitative data using SPSS
• Understanding access, ethical, validity and reliability issues;
• Approaches to analysing and interpreting qualitative data including thematic, narrative, content and semiotic analysis.
• Developing a Dissertation/Enterprise  proposal

• Rationale for design considerations in all permanent hospitality facilities to meet changing market demand.
• Understanding of different design propositions; consideration of multi-purpose and flexible design including the use of new technologies and design materials.
• Incorporation of appropriate sustainable and ecological systems into new design projects; financial and practical implications.
• Operational practices, procedures and initiatives considered and undertaken in the Hospitality, Tourism or Events industries including problems that arise as a result of direct and indirect influences.
• Consideration of the practical implementation of refurbishment programmes upon the operation of a hospitality business; phasing, impact upon finance, staff, customers and facility usage.
• Evaluation of a venue design project; how to analyse the success or otherwise of a project with regard to meeting financial, marketing and customer satisfaction targets.
• Individual and team development incorporating transferable and organisational skills.
• Formal presentations of findings and recommendations including oral, visual and written formats.