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. You will work both individually and in small, multi-national teams to develop international capabilities and build global networks, learning how to adapt your knowledge to a variety of cultural settings.

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.

You will take five core management modules and one option module from a choice of four.

Modules

• Globalisation, Society and Culture
• Marketing for Tourism, Hospitality and Events
• Professional-Based Learning
• Hospitality Imagineering
• Food and Beverage Business
• Final Project

One from:

• Strategic Business
• Visual Culture: Travel, Tourism and Leisure
• Event Design and Management
• Consultancy

 Modules in focus 

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 industry is affected by this process.

Marketing for Tourism, Hospitality and Events: Marketing plays a key role not only in constructing and communicating the brand of a particular destination, tourism or hospitality business or an event, but also in achieving its competitive advantage. This module provides a theoretically underpinned understanding of effective approaches to strategic marketing through its exploration of key marketing theories and concepts, marketing strategies, branding and marketing semiotics and their role in creating successful integrated marketing communications in tourism, hospitality and events practice.

Hospitality Imagineering explores critical aspects of the hospitality industry (particularly hotels and restaurants), the impacts of the business environment and the management of its operations through both an entrepreneurial and imagineering lens. Imagineering, as we see it, is the collective creativity that enables innovative problem solving. Students will investigate issues, trends and managerial imperatives that the hospitality industry face, both in a domestic and an international context. 

Food and Beverage Business critically explores food and beverage business practices across the world. Students will   develop an advanced understanding of the current philosophies and principles which influence food cultures, and provide the learner with an understanding and appreciation of the concepts, theories and key issues associated with contemporary food cultures. 

 Professional experience 

Professional-Based Learning Module

All credit-based postgraduate courses at the School of Sport and Service Management offer the Professional-Based Learning 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

Our 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.

 Learning support 

The course is taught by experienced and professionally qualified staff. Class sizes are small and an online learning tool will enable you to access materials delivered in class and engage in specific course tasks. You will have access to a campus and an online library.

There is also English language assistance provided, which includes the following:

• free academic English tutorials during the course
• online assignment survival kit
• peer proofreading service
• study skills workshops

Staff profiles

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