Accredited Courses > M.Sc. in Hospitality Management
MQF Lvl 7
Prerequisites in detail
Candidates who apply must have a:
- Level 6 Degree in a discipline related to the Study Programme; and a minimum of 3 years’ work experience in management within the sector covered by the Study Programme.
- Level 5 Diploma or Higher Diploma and 5 years’ work experience in a supervisory or managerial role.
Do you meet these required prerequisites?
MSHM7_18.2_1_6 Tourism and Hospitality Principles
MSHM7_18.2_2_6 Leading and Managing People
MSHM7_18.2_3_6 Hospitality Operations Management
MSHM7_18.2_4_6 Marketing, Sales and Event Management
MSHM7_18.2_5_6 Managing Change in Hospitality
Change can come in different forms, be it through merger and/or acquisition, organic growth, investment, cut backs, restructuring, technological advancement and market fluctuations; it is inevitable and without change a company or business hibernates and eventually dies. In today’s fast changing world, a manager needs to be constantly on the alert for these changes and to make sure to plan and foresee such changes.
Technological advances in particular have brought about many changes to the Hospitality industry, both in the provision of Hospitality products and services. Hospitality Managers must therefore have their ‘finger on the pulse’ and constantly be on the look-out for changes in trends and ways in which to improve their product or service provision.
This module will equip the learners with information on how to manage change in their organisation, from communicating a new vision, objective or target to colleagues, teams and other relevant stakeholders, to planning, developing and implementing the changes in the organisation. It will also encourage them to develop skills in coping with negative reactions to change, overcoming obstacles and facing challenges within their own organisation by equipping them with various useful tools and techniques.
MSHM7_18.2_6_6 Revenue Management in Hospitality
MSHM7_18.2_7_6 Research Methods
This module is designed for learners who want and need to gain understanding of research approaches and skills, and gain an ability to deploy research methods in their studies or in professional lives. In particular, this module will aid those who have to conduct research as part of their postgraduate studies and it is for those who feel they would like additional support for self-improvement.
This module is a comprehensive introduction to research methods and will cover broad topics: the fundamentals of doing research, research methods, research design, data collection, and data analysis. In discussing each topic, the ethical implications of research will be covered. Research is a craft, and like any other craft, it takes practice to do it well. Therefore, this module places the student experience at the centre of our endeavours by engaging learners in a range of robust and challenging discussions and exercises. Learners will have opportunity to learn by doing in all aspects of the course—in class meetings, online classroom, and out-of-class assignments.
MSHM7_18.2_8_6 The Art and Science of Gastronomy (Elective Module)
This module will present an overview of the main themes and issues in the field of food tourism. It will explore the motivations and main drivers of food tourism and the important role of primary supply-side stakeholders, such as agri-tourism operators, restaurant owners and food suppliers. The module will include case-studies on food related tourism events and attractions such as local food festivals, cooking experiences and competitions, open fields, farms and factories. The module will enable students to appreciate the critical role of food, culture and religion exemplified by demand and supply factors in Kosher and Halal as typical examples as well as food movements such as Veganism.
MSHM7_18.2_9_6 Managing Cultural Diversity in Management (Elective Module)
Working in Hospitality, one interacts with a large variety of people both internally and externally, at a local level and international level. Due to the ‘personal’ nature of dealing with guests, Hospitality Managers and professionals must be versed in intercultural and multi-ethnical considerations. This will help them to communicate better with guests as well as provide them with the best customer service possible. The aim of this module is to provide participants with insights, theoretical knowledge and practical strategies to sensitively manage the issues and challenges associated with leading and communicating in a culturally diverse world. Participants will understand how cultural diversity impacts on human behaviour and learn effective strategies to negotiate and deal with the competing challenges arising between staff as well as business partners, clients, suppliers from culturally diverse backgrounds.
MSHM7_18.2_10_6 Project Management in Hospitality (Elective Module)
MSHM7_18.2_11_6 Finance for the Non-Financial Managers (Elective Module)
MSHM7_18.2_12_6 Health, Safety and Crisis Management in Hospitality (Elective Module)
The module demonstrates how to generate positive change in health and safety practices within the hospitality industry through the implementation of health and safety programmes; that include hazard identification and risk control in the hospitality industry.
This module also provides with a thorough grounding in risk management theory and its application to real world problems. Participants will have the opportunity to engage in a wide-ranging interdisciplinary analysis of the extent, effects and explanations of crisis and disaster, and the use of risk theory.
The dissertation is a compulsory element of the MSc in Hospitality Management.
The aim of it is to produce an original piece of research work on a clearly defined topic. Additionally, it is to enable the student to develop deeper knowledge, understanding, capabilities and attitudes in the context of the programme of study.