International Hospitality Management MSc (PGCert PGDip)

International equivalencies

We can help you meet our English language or academic entry requirements.

Course structure

Full-time students attend workshops two days per week, while the part-time route usually requires one day per week. Some modules may be delivered intensively over several consecutive days.

The course is delivered through a variety of approaches including lectures, presentations, tutorials, case studies group work and live projects, all with an emphasis on interactive learning.

For international students, the MSc also offers an extended masters route with English language study for between two and sixth months before the course begins.

Areas of study

Management subjects address key issues of strategy, marketing, operations, human resources and financial planning, which are studied in parallel with international hospitality development. You acquire research skills as part of the course, which you can then apply to academic or industrial projects.

Critical Perspectives in Hospitality Management explores the industry and the practice of management in both social and commercial contexts. Topics include: the design features of the boutique hotel sector; developing food service concepts; managing service quality; human resource management; and revenue management strategies.

Globalisation, Society and Culture considers the ways in which different societies have become more interdependent through a global network of communication and information technologies, and therefore moves beyond the conventionally economic emphasis of conversations on globalisation. The module considers specifically how the event industry is affected by this process.

Modules

• Critical Perspectives in Hospitality Management
• Globalisation, Society and Culture
• Management Strategy in a Global Business Environment
• Managing Resources in Hospitality and Tourism Operations

Two from:

• International Hospitality Development
• Ethical and Social Responsibility: Theory and Application
• Human Resource Strategy in Multi-Unit Service Organisations
• Contemporary Issues in Cruise Management
• Professional Enquiry
• Innovation, Entrepreneurship and Small Business Development
• The Visual and Visuality: Performing Culture
• Digital Marketing Strategies
• Sport Tourism
• Risk and Crisis Management
• Anthropology: Critical Perspectives
• Tourism, Landscape and Materiality
• Ethnography
• Events Project Management
• Consultancy

 Professional experience 

Professional Enquiry Module

All credit-based postgraduate courses at the School of Sport and Service Management offer an optional Professional Enquiry module.

The module offers you an opportunity to undertake practical experience in a work environment and gain invaluable first-hand knowledge. It is designed to help you engage with the process of planning and delivering expertise in practice, and to reflect upon and take steps to improve your academic, personal and professional skills.

In Semester 1 (September–January) you will have classes on CV development, interview skills, target setting, reflective practice and experiential learning, leading to 100 hours of professional experience in Semester 2 (February–June). This experience could take the form of a part-time job, an unpaid internship, a volunteering opportunity in the university or time as a mentee in your chosen industry. You can also take this module as part of a live consultancy in connection with one of your tourism, sport, hospitality or event modules, either in the UK or a School of Sport and Service Management project overseas.

Our school-based Employability Hub will be on hand to assist you in securing an experience that best meets your career goals and aspirations. Professional experience will enhance your practice and academic knowledge, and many of our students have started their careers with their placement organisation.

Culinary Arts Studio

The Culinary Arts Studio is a state-of-the-art commercial kitchen, restaurant and cafe available for use by hospitality students. It provides an outstanding opportunity to observe and record social interaction within a hospitality setting.

The studio is fully equipped with programmable interactive mood lighting, a data projector, a PA system, CCTV, VHS/DVD playback, a multi-channel mixing desk and flat screen monitors.

For more information, see the official website.

Staff profile

Dr Steven Goss-Turner Principal lecturer

"With my first degree from the University of Strathclyde in hotel management, I have worked for nearly 20 years in the hotel sector, mostly with Forte Hotels, attaining the position of training director.

"I joined the University of Brighton in 1991, and have taught, researched and written about human resource management in the service sector, with particular emphasis on the hospitality industry.

"I completed my masters degree in Human Resource Development at Portsmouth University, and have recently been awarded a Doctor of Philosophy (University of Brighton) for a programme of study on the relationship between organisational culture and labour turnover within the licensed retail sector."

Publications

Our academic hospitality staff have published an extensive range of research in the form of books, academic journal papers and conference papers. We have secured funding of over one million pounds for various research and consultancy projects, and keep strong industry links with major hospitality players.

• Food and Beverage Management (Bernard Davis, Andrew Lockwood, Peter Alcott and Ioannis Pantelidis)

• Human Resource Management in the Hospitality Industry: A Guide to Best Practice (Michael Boella and Steven Goss-Turner)

• The Routledge Handbook of Hospitality Management (ed. Ioannis Pantelidis)

Location

Campus where this course is taught

Accommodation

Maps

Accommodation

University building

Eastbourne campus map