School of Sustainable Development And Tourism

BTHM 2.0

October 2009

University of Technology, Mauritius La Tour Koenig, Pointe aux Sables, Mauritius Tel: (230) 234 6535 Fax: (230) 234 6269 Email: ssdt@utm.intnet.mu website: www.utm.ac.mu @Dec 2009 by Miss Ramkissoon

Bsc. ( Hons) Tourism & Hospitality Management

A. Programme Information Tourism is one of the largest industries of our economy. It is expected to grow exponentially during the coming years. This BSc. Programme is industry-specific and management oriented, and prepares students for positions in the tourism and hospitality sector. With the rapid growth in the field of tourism and hospitality, demand for more and more people in this sector is growing. People, who can plan, organize and implement programmes and facilities within the tourism and hospitality sector are essential to the success of the industry. The tourism and hospitality management Programme has strong links with the Hotel School of Mauritius and other agencies dealing with tourism and hospitality. This course has duration of 3 years full-time on a semester system covering 35 modules, i.e. six modules per semester. The part-time course has a duration of 4 years. The last semester includes a dissertation on a relevant topic. Contents of the different modules are attached. The course contents have been devised by UTM in collaboration with the School of Services Management, University of Brighton UK. The course covers a wide range of issues on general Tourism and Hospitality Management. It also includes hands-on practical experience acquired from the various industrial placements over 3 years. The tourism industry is one of the largest job providers from a national and international perspective. Upon completion of the BSc. (Hons) Tourism and Hospitality Management course, graduates will have a wide range of career opportunities to choose from, such as hotels, restaurants, airline companies, travel agents, tour operators as well as in government organisations. The industrial placement will provide an opportunity for students to establish contacts with potential future employers. Graduates will also be able to take up middle management positions in the following operational departments of the hospitality sector: Guest Relations, Front Office, Food & Beverage, Housekeeping, Sales & Marketing, Accounts & Control, Purchasing, Other Commercial & Institutional Catering Operations. At the end of the Bachelors degree, students will be encouraged to place their curriculum vitae on the Universitys databank which will be accessible to potential employers. The school is committed to maintaining close links with key players in the field. The University has established links with the Hotel School of Mauritius, SKAL International and AHRIM (The Association des Hteliers et Restaurateurs de lIle Maurice). We are currently in the process of creating resourceful links with reputed international organisations, tertiary institutions, tourism bodies and authorities as well as renowned hotel groups and airline companies.

B. Programme Aims The programme is designed to prepare students to assume responsibilities in the field of management, marketing and planning through a blend of coursework, placements and projects. This Bachelors Degree Programme will no doubt help students to enhance their interpersonal skills and provide them with a strong background and marketable skills necessary to build a successful career in the tourism and hospitality industry. The school offers the prospects and opportunities to be part of one of the worlds largest and most dynamic industries. The importance of tourism as a contributor to the national economy has led us to develop a programme that is geared towards addressing and understanding the needs of this sector. We aim at providing high quality education to those wishing to pursue a career in the Tourism, Leisure & Hospitality industry.

C. Programme Objectives We provide students with an understanding of the complexity of the tourism and hospitality industry, multidisciplinary skills and the ability to critically examine the influence and impact of tourism. Students will also develop the knowledge and skills necessary for management positions within the industry. Graduates will be expected to take up middle management positions within the tourism & hospitality departments and sectors of the industry.

PART I - Regulations D. General Entry Requirements

As per UTMS Admissions Regulations, and Admission to Programmes of Study at Degree Level.

E. Programme Entry Requirements

(i) Cambridge School Certificate, with credits in 5 subjects including English and Mathematics. (ii) Cambridge Higher School Certificate with at least 2 A level subjects.

F. Programme Mode and Duration

Full Time: 2 Years ( Diploma) 3 Years ( Degree) Part Time: 3 Years (Diploma) 4 Years(Degree)

G. Teaching and Learning Strategies

Modules will be serviced by full time, part time and local partners. Students will have the opportunity to follow practical training sessions at the Hotel School of Mauritius over period of two semesters. This comprises of two modules at the Hotel School: Food Production practical and Restaurant & Bar Service practical. Students are expected to purchase their own uniforms as per the requirements of the Hotel School of Mauritius. A dissertation, under proper supervision will have to be submitted in the final year of study. We also aim at providing high calibre human resources to address the resource needs at supervisory and management levels. Students will be encouraged to pursue their dissertations in topics that are pertinent to the industry. In this respect, tourism and hospitality organizations will be invited to provide suggestions regarding their areas of opportunities and interests.

H. Student Support and Guidance

There will be an induction session held for students before starting of classes. Resource persons concerned will provide academic tutoring as per existing regulations of the university. The University recognises the importance of practical experience and its value to employers. Industrial Placements holds a significant place in the degree as it allows students to obtain first-hand exposure before taking up employment after graduation.

I.

Attendance Requirements

As per UTMs Regulations and Policy.

J. Credit System
1 module = 3 credits

K. Student Progress and Assessment

For the award of the Diploma & Degree, all modules must be passed overall with passes in the examinations, coursework and other forms of assessment. All modules will carry 100 marks and will be assessed as follows (unless otherwise specified): Written examinations up to 3-hours duration and continuous assessment carrying up to 30% of total marks. Continuous assessment can be based on assignments, class tests, group or individual projects.

Maximum marks attainable: Level 1 1200 Level 2 1200 Level 3 1200

Grading Grade A AB BC CD F A-D F Marks x (%) x 65 60 55 50 45 40 x Fail 70 x x x x x x 40 70 65 60 55 50 45

Pass

L. Evaluation of Performance
The percentage mark at Level 1 contributes a 20 % weighting towards the Degree classification. The percentage mark at Level 2 contributes a 30% weighting towards the Degree classification. The percentage mark at Level 3 contributes a 50% weighting towards the Degree classification.

M. Award Classification Overall weighted mark x (%) > 70 60 < y < 70 50 < y < 60 45 < y < 50 40 < y < 45 < 40 Classification 1st Class Honours nd 2 Class 1st Division Honours nd nd 2 Class 2 Division Honours 3rd Class Honours Pass Degree No Award

*For Diploma award, existing UTMs award classifications will apply. *Student will qualify for an ordinary degree in the advent of : o Failure and/or resubmission of final year dissertation. o Non submission of final year dissertation for no valid reasons and/or not supported with relevant documents.

N. Programme Organisation and Management Programme Director and Coordinator: Miss. H. Ramkissoon Contact Details: Room: E 0.06; Telephone Number: 234 7624 (Ext. 237); Email: r.ramkisson@utm.intnet.ac

Part II - Programme Structure

O. BSc.(Hons) Tourism and Hospitality Management Full Time (Version 2.0)
YEAR 1

Semester 1
Code Modules Hrs/Wk Credits L Introduction to Tourism TMGT 1101B &Hospitality studies Principles and Practice of MBUS 1102B Management COMM 1101B Business Communication VLEN 1104B IT for Communication ACCF 1102A Financial Accounting HMGT Food & Beverage Studies I 1101B Start of Level 1 P 3 3 3 3 3 3

Semester 2
Code Modules Hrs/Wk Credits L P Hospitality 3+0 Management Marketing for Tourism 3+0 & Hospitality I Cost and Management 3+0 Accounting Food & Beverage 3+0 Studies II German I Spanish I 3+0 Italian I Practical at Hotel 0+3 School I Finish of Level 1

3+0 3+0 3+0 1+2 3+0 3+0

HMGT 1201B SMKG 1105B ACCF 1104A HMGT 1102B LANG1101B LANG1107B LANG1105B HMGT 1103B YEAR 2

3 3 3 3 3 3

Semester 1
Code Modules HRM in Tourism and Hospitality Hrs/Wk Credits L MGPL 2104B P 3 3 3 3 3 3

Semester 2
Code Modules Hrs/Wk L SMKG 2106B Marketing for Tourism & Hospitality II Quantitative Analysis STAT 2201B for Managers Tourism Reservations and Ticketing Accommodations Management Tourism Planning & Development P 3 3 3 3 3 3 Credits

3+0 3+0 3+0 0+3 3+0 3+0

3+0 3+0 3+0 3+0 3+0 3+0

STAT 1101B Business Statistics LANG 2102B German II LANG 2108B Spanish II LANG 2106B Italian II Practical at Hotel School HMGT 1104B II HMGT 2203B HMGT 2301B Facilities Planning & Design Management

TMGT 2201B HMGT 2202B TMGT 2104B

Conference and Event Management Start of Level 2

TMGT 2202B Travel Management

Finish of Level 2 YEAR 3

Semester 1
Code Modules Hrs/Wk Credits L LWS 3301B Hospitality Law TMGT 3102B Sustainable Tourism Service Operations OPS 3111B Management BECO 3104B Tourism Economics STAT 3303B Research Methods DISS 3000B Dissertation Start of Level 3 P 3 3 3 3 3

Semester 2
Code Modules Hrs/Wk L Strategic Management OPS 3605B Science TMGT3301B Outdoor Recreation Environmental ENVT 3105B Management for Tourism TMGT3108B Cultural Tourism DISS 3000B Dissertation Finish of Level 3 P 3 3 3 3 9 Credits

3+0 3+0 3+0 3+0 3+0

3+0 3+0 3+0 3+0

P.. BSc.(Hons) Tourism and Hospitality Management Part Time (Version 2.0)
YEAR 1

Semester 1
Code Modules Hrs/Wk Credits L P 3+0 3+0 3+0 1+2 3 3 3 3 Code

Semester 2
Modules Hrs/Wk L P 3+0 3+0 3+0 3+0 Credits

Introduction to Tourism &Hospitality studies Principles and Practice of MBUS 1102B Management TMGT 1101B COMM 1101B Business Communication VLEN 1104B IT for Communication

ACCF 1102A

Financial Accounting

3 3 3 3

HMGT 1101B Food & Beverage Studies I HMGT 1201B Hospitality Management SMKG 1105B YEAR 2 Marketing for Tourism & Hospitality I

Start of Level 1

Semester 3
Code ACCF 1104A Modules Cost and Management Accounting Hrs/Wk Credits L P 3+0 3+0 3+0 0+3 YEAR 3 3 3 3 3 Code MGPL 2104B

Semester 1
Modules HRM in Tourism and Hospitality Hrs/Wk L P 3+0 3+0 3+0 0+3 Credits 3 3 3 3

HMGT 1102B Food & Beverage Studies II LANG1101B LANG1107B LANG1105B German I Spanish I Italian I

STAT 1101B Business Statistics LANG 2102B German II LANG2108B Spanish II LANG 2106B Italian II HMGT 1104B Practical at Hotel School II Start of Level 2

HMGT 1103B Practical at Hotel School I

End of Level 1

Semester 2
Code Modules Facilities Planning & Design Management Conference and Event Management Marketing for Tourism & Hospitality II Quantitative Analysis for Managers Hrs/Wk Credits L HMGT 2203B HMGT 2301B MKTG 2203B STAT 2201B P 3 3 3 3 Code

Semester 3
Modules Hrs/Wk L Tourism Reservations & TMGT 2201B Ticketing HMGT 2202B Accommodations Management TMGT 2104B TMGT 2202B Tourism Planning & Development Travel Management P 3 3 3 3 Credits

3+0 3+0 3+0 3+0

3+0 3+0 3+0 3+0

End of Level 2
YEAR 4

Semester 1
Code Modules Hrs/Wk Credits L LWS 3101B Hospitality Law TMGT 3102B Sustainable Tourism OPS 3111B Service Operations Management BECO 3104B Tourism Economics STAT 3303B Research Methods DISS 3000B Dissertation P 3 3 3 3 3 Code

Semester 2
Modules Hrs/Wk L Strategic Management OPS 3605B Science TMGT 3301B Outdoor Recreation Environmental ENVT 3105B Management for Tourism TMGT 3108B Cultural Tourism DISS 3000B Dissertation P 3 3 3 3 9 Credits

3+0 3+0 3+0 3+0 3+0

3+0 3+0 3+0 3+0

Start of Level 3

End of Level 3

Q. MODULE OUTLINE

YEAR 1, SEMESTER 1 TMGT 1101B: Introduction to Tourism & Hospitality Studies Introduction to Tourism Concepts, Definitions; Evolution of Tourism; An Introduction to the History of the Hospitality Industry; Structure, Organisation, Conduct and Performance of the Tourism and Hospitality Industry; Segments of the Hospitality Industry; Understanding Travel Behaviour; Career Opportunities; Tourism Impacts; The Need for Tourism Planning; Tourism Sustainability; Tourism Marketing; Issues Pertaining to International Tourism.

MBUS 1102B: Principles and Practice of Management Definition, Meaning & Scope of Management, Brief overview of Management Approaches, Roles & functions of Managers, Understandng & Managing Business Environment, Decision making, Motivation, Leadership, Teams & team building, Managing for sustainability managerial behaviour & effectiveness, Perception & communications, Values, Ethics & Professionalism, Corporate Social Responsibility MGMT 1103B: Business Communication Importance of communicating effectively, Internal & external Communication, Verbal & non Verbal communication, Process of communication, Communication Barriers, Intercultural communication, Teamwork, Conflict & communication, Writing for business audiences letters, reports, memorandum, e-communication, Interviews preparing for job interviews, letter of application, curriculum vitae writing, Grooming, Customer Service and Communication VLEN 1104B: IT for Communication Introduction to computers; ICT in Society; types of Hardware and Software used in current ICT systems; Internet and its applications; E-Commerce ; Networks; Security issues; Information systems in Organisation; Management Information System; Innovative Technologies. Practical sessions will be based on the use of Personal Computing tools: word-processing, spreadsheet, power-point, Internet applications; Recording, analysing and presenting data & information; Generating professional reports; Desktop Publishing ACCF 1102A: Financial Accounting Roles and Principles of Financial Accounting; Double Entry Book Keeping; Capital and Revenue Expenditure; Trial Balance, Preparation of Final Account for Sole Traders, Non-Profit Organisations and Companies; Cash flow statements; Control Accounts and Accounting for VAT, Accounting for Depreciation; Bad Debts and Provisions for Bad Debts, Fundamental Accounting Concepts and International Accounting Standards; Accounting Ratios and its Interpretation; Financial Reporting and Users of Accounts.

HMGT 1101B: Food & Beverages I Restaurant & Front-of-House Operations; Kitchen & Back-of-House Operations; Introduction to F& B Management; Legal Issues; Hygiene & Nutrition; Occupational Safety, Quality Control & Security; Food Production; Service Techniques. Operations of Catering Services; Introduction to Beverages; Wines, Spirits & Cocktails; Wine Production; Beer & Spirits Production.

YEAR 1, SEMESTER 2 HMGT 1201B: Hospitality Management Hospitality Management: an Introduction; Hospitality Principles and Concepts; Overview of Managerial Work in Hospitality Organisations; Development and Planning ; Managerial Issues: Key players in the hospitality industry, International aspects (internationalisation and growth), the impact of market forces, performance management, responding to niche markets; Legislations (influence and impact of national and international legislation and compliance e.g. food hygiene/safety, formal and practical food safety training, The Importance of Culture in Hospitality Management; customer focus and culture, quality improvement, kite marketing, Accommodation Operations; Hospitality Business Plan; Ethics and Social Responsibility in Hospitality Management.

SMKG 1105B: Marketing for Tourism & Hospitality I The marketing concept, marketing environment, characteristics of services, marketing mix, market segmentation, market targeting and positioning, managing service encounters, consumer buyer behaviour, organisational buyer behaviour, service product, service quality, relationship marketing and customer loyalty. ACCF 1104A: Cost & Management Accounting Cost Concepts; Cost Behaviour and Cost ascertainment; Accounting for Overheads and Activity-Based Costing; Costing Systems and Costing Principles (Absorption and Marginal costing) Contribution Analysis and its Application to Short-term Decision Making; Break-even Analysis; Relevant Costing; Budgeting; Standard Costing and Variance Analysis; Modern Trends in Cost and Management Accounting.

HMGT 1102B: Food & Beverages II Introduction to the Advanced F&B Structure & Management; Menu Costing, Planning, Designing, Purchasing & Storage for the F&B Dept; Food & Beverage Cost & Control Procedures; Banqueting and Corporate Catering; F&B Merchandising, Sales & Marketing Techniques; Case Study; Advanced F&B Products & Services; Latest Trends in F&B Products, Sales & Services. LANG 1101B: German I Alphabet and Pronunciation; Conjugation of Verbs; Definite and Indefinite Articles; Numbers; Plural of Nouns; Nominative and Accusative Cases; Principal and Subordinate Clauses; Nouns and Pronouns; Dative and Accusative Pronouns; Strong Verbs; Negation; Prepositions; Adverbs; Direct and Indirect Form; Separable and Inseparable Verbs; Past Tense; Present Tense; Past Participles. LANG 1105B Italian I Alphabet & Pronunciation; Conjugation of verbs; Definite & Indefinite Articles; Singular & Plural Greeting People; Days & Months; Climate & Weather; telling Time; Counting to 100; Making Sentences; Asking Information; When, Why, Who, Where, What? Negative Statements & Interrogation; Expressing Ones Opinions; Italian Food and Hotel Services. Asking for Directions. The Italian History, Geography, Culture & Economy. Learning about some Italian Cities & Regions: Rome, Venice, Tuscany. LANG 1107B Spanish I The vowels and consonants pronunciation. Accentuation and typical questions: where, when, how, what, which; plural of nouns, subjects and pronouns, Singular and plural. Verbs: To have, to call, to be. The articles: definite and indefinite. The adjective possessive. Numeration: ordinal and cardinal, the people description. The people characterization. The prepositions. The preferences: verbs To like, to want, to prefer. The personal description in the past. Introduction to the past simple, the subjunctive, the future, the conditional and imperfect. The history, culture & economy of Spain. Familiarization with some Spanish cities: Madrid, Barcelona & Seville. HMGT 1103B: Practical at Hotel School I Vegetables Cuts & Vegetable Preparation; Potato Cuts & Preparations; Stocks; Sauces; Cold & Hot Sauces; Salads & Dressing; Soups (Clear, Thick, Cream & Pures); Cold Hors-dOeuvres; Hot hors-dOeuvres; Main Courses; Table dHte Menus; Pastries & Desserts.

YEAR 2, SEMESTER 1 MGPL 2104B: HRM for Tourism and Hospitality Introduction to HRM; The Practice of HRM; Effective Communication; Team Building; Recruitment and Selection Procedures; Orientation and Socialisation; Training and Development; Evaluating Employee Performance; Managing Conflict; Supervisory and Management Development; Safety; Discipline and Ethics; Employment Laws and Application; Compensation and Labour Issues.

STAT 1101B: Business Statistics Descriptive Statistics and graphical summarise; Probability theory; Discrete and Continuous random variables and probability distributions; Sampling theory: The rational for sampling and sampling techniques, The Central Limit Theorem, Sampling distribution of sample means, Confidence intervals for sample mean; Hypothesis Testing: Significance test for a population mean and two population means; Chi Square Test; Correlation Analysis and Regression Analysis; Analysis of Variance.

LANG 2102B: German II Using Adjectives; Giving the Date; Narrating; Describing; Comparing; Introducing Yourself; Expressing Wishes; Making Suggestions; Expressing Feelings; Taking Messages; Writing Reports; Professional Language & Expressions. LANG 2106B Italian II Use of Adjectives & Adverbs; Narration of Events in the Past Tense; Parts of the Body; Comparisons & Superlatives; Communication & Transport Air, Sea, Rail & Road. The Future Tense; Touring Mauritius as a Guide for Italian Tourists; Writing Reports & Letters in Italian; Conversation & expressing one opinions. Making Travel Plans. Techniques of Translation from & in to Italian. LANG 2108B Spanish II Utilization of verbs and the time to discuss different situations as: The importance on the water resource, Common Activities in different situations, Sports and hobbies, Importance and influence of the publicity in the people, How and what to eat, Advices in different disasters situations, Incas and Aztecs history and its importance, environment and tourism, Culinary aspects, Environment and Contamination, Conservation, report & letter writing in Spanish, Translation techniques from and in to Spanish

HMGT 1104B: Practical at Hotel School II Restaurant Presentation and Equipment; Procedures for the Service of a Meal; Types and Styles of Services of a Meal; Order Taking; Setting up of Bar; Dispensing Bar Beverages; Art of Mixing Cocktails; Breakfast Service; Wine Service.

HMGT 2203B: Facilities Planning & Design Management Management Principles and Techniques in Successfully Operating a Variety of Facilities: Operations, Human Resources, Organisations and Behaviour, Marketing and Strategic Development; Types of Facilities; Facilities Planning and Designing; Sensitivity of Coastal areas; Architecture; Lagoon and Beach Development.

HMGT 2301B: Conference & Event Management Introduction to Conferences; The Provision and Supply of Conference Venues; Conference and Event Venues in Mauritius; Conference Business and Its Market Demand; The Conference and Event Market in Mauritius; Conference and Meeting Areas; Conceptualising Events; The Planning Function for Events and Conferences; Registration and Support Activities; Leadership and Human Resources; The Organisation and Staffing of Conference Venues; The Provision of Food and Drink; Technical Facilities; The Marketing of Events and of Conferences; Funding of Events; Sponsorships; Control and Budgeting; Legal and Risk Management; Logistics; Evaluation and Reporting.

10

YEAR 2, SEMESTER 2 SMKG 2106B: Marketing for Tourism & Hospitality II Marketing and Strategic Planning; Marketing Information Systems and Marketing Research; Branding; New Product Development; Distribution Channels; Marketing Communications; Electronic Marketing; Pricing; Professional Sales; Destination Marketing; Marketing Plans and Marketing Ethics.

STAT 2201B: Quantitative Analysis for Managers Decision Theory; Linear Programming: Graphical and Simplex Methods, Sensitivity Analysis; Transportation and Assignment Models; Network Models; Queuing Theory; Inventory Control; Forecasting; Work Measurement; Maintenance and Reliability.

TMGT 2201B: Tourism Reservations and Ticketing Introduction to fares: the different sources of information, Normal fares: Airline abbreviations, codes and definitions; Definition, construction and calculations of different types of fares; Fares construction how to proceed; Return fares higher intermediate point; One way back haul check rule; Circular trips; Mixed Class travel, Special fares: Condition for special fares; Interpretation of fares notes; Types of special fares, Ticketing: Ticketing procedures; Issuing of ticket MCO/MPD.

HMGT 2202B: Accommodations Management Introduction to Accommodation and Hotel Management; Overview of the Accommodation Industry; Rooms Division; Organizational Functions and Functional Relationships; The Accommodation Product; Types of Accommodation; Front Office Operations: Front Office Systems, Guest Cycle and Rate Structures; Front Office Management: Planning and Evaluating Front Office Operations Yield Management; Housekeeping Operations; Cost Control Processes and Procedures, Front Office, Housekeeping, Night Auditing; Safety and Security Systems; Quality Assurance in the Provision of Accommodation; Handling Guest Complaints; Communication.

TMGT 2104B: Tourism Planning & Development Background for and Approach to Tourism; Public Sectors Role in Planning and Development; Destination Development Destination Life Cycle Concept; Incorporating Elements of Tourism Experience into the Lifecycle Model; Destination Life Cycle and Tourism Development; Carrying Capacity; Impact Analysis - Economic Considerations; Social Considerations; Environmental Analysis; Different Forms of Tourism and Planning; Sustainable Tourism; Principles of Site Selection; Plan Formulation and Implementation.

TMGT 2202B: Travel Management Interrelation of Travel Industry with Tourism Industry; (Introducing Different Modes of Transportation); Travel Organizations; Trends/Needs for Travel Demand; Air Transport and Tourism Inter-relationship;Analysis and Managing Tourist Transport; Tourist Transport and Government Policies; Business Class Travel; Managing Transport Infrastructure Towards Sustainability; Travel Sales Distribution Systems; Mass Market Package; Independent Retailers; The Airline Industry; The Scheduled Airline Industry: Partnership and Globalisation; Transport Supply.

YEAR 3, SEMESTER 1 TMGT 3102B: Sustainable Tourism The Concepts of Sustainable Development; Heritage and Patrimony; Natural and Cultural Assets; How the Tourism Industry Works; the Roles of Tour Operators in the Tourist Originating and Destination Countries; the Role of the Market and the Ways in Which it can be Harnessed to Achieve Change: Sustainable Tourism, Mass Tourism, Alternative Tourism, Ecotourism and Responsible Tourism, the Concept of Conservation and the Form it Takes; Sustainable Tourism Agenda: Green Tourism, Environmental Impacts, EIAs, Corporate Social Responsibility.

11

LWS 3301B: Hospitality Law Introduction to Law and the Legal System; Hospitality Operating Structures; Regulatory and Administrative Concerns in the Hospitality Industry; Law of Contracts; Legal Responsibility as a Hospitality Operator; Legally Selecting and Managing Employees; Licensing Law; Safety and Security Issues; The Hospitality International Legal Context.

OPS3111B: Service Operations Management Process of Transformation; Role and Objectives of Operation; Business Policy; Operations Strategy; Job Design and Work Organisation; Quality Management; Planning; Controlling and Implementing; Location, Layout, Capacity Management, Measurement of Performance; Improving Performance, Managing Change.

BECO3104B: Tourism Economics Basic economic principles choice, opportunity costs, scarcity; Understanding tourism demand its determinants; Elasticity of demand and application to tourism; Tourism supply and market structure perfect competition, monopoly, monopolistic competition, oligopoly; Economic impacts of tourism; Externalities in the tourism industry marginal private and social costs and benefits; Government regulation and market failure in tourism; Tourism and GPD; Tourism multiplier; Exchange rate and tourism development; Keynesian cross diagram and tourism development; Tourism and economic development

STAT 3303B: Research Methods Introduction to survey research methodology: The research process, Formulating the research problem, Research questions and research objectives; Quantitative and Qualitative Research Design: Types of samples and sampling methods; Data collection methods; Questionnaire Design; Ethical consideration in Research; Data analysis: Introduction to SPSS: Entering data, Descriptive statistics and graphs, Hypothesis testing; Choosing appropriate statistical tests; Writing up research results: Structure of a report/dissertation, Referencing.

YEAR 3, SEMESTER 2 OPS 3605B: Strategic Management Science An overview of strategic management for business; Strategic planning: tools & techniques; Environmental scanning; SWOT analysis, value chain, portfolio analysis; Stages of strategic management formulation, implementation, evaluation & control; Ansoff matrix & Porters generic strategies; Identifying & evaluation of strategic alternatives; Strategic business units & strategic management teams; Tactical aspects of strategy implementation; Case analysis

TMGT 3301B: Outdoor Recreation Definition of leisure, recreation and play; types of outdoor recreation; nature and problems of outdoor related sports and activities in modern society; benefits of outdoor recreation for the individual and the community; factors that influence participation in outdoor recreation; disadvantaged groups and special needs; providers of outdoor recreation; outdoor recreation and the economy; outdoor recreation and the tourism industry; outdoor recreation and sustainability; recreation opportunity spectrum; planning for outdoor recreation; managing outdoor recreation facilities. ENVT 3105B: Environmental Management for Tourism Definition of Environment; Paradigms of Environmental Management; Evolution of Concept; Aspects of Environmental Management; Waste Management; Water Management; Tourism; Hospitality and the Environment - Impacts and Solutions; Waste Management in the Hospitality Industry; Water Resources Management in the Hospitality Industry; Environmental Management System; Sustainable Siting; Design and Construction of Tourism Facilities; Environmental Impact Assessment; Green Consumer; International Standards e.g. ISO, Environmental Policy for the Tourism and Hospitality Industry.

12

TMGT 3103B: Cultural Tourism Defining and measuring cultural tourism; The role of cultural tourism in Mauritius and UK, The role of culture in tourism, Growth, patterns and shifting forms of cultural tourism, Types of cultural assets and organization; heritage sites, museums, galleries and religious sites, The role of cultural tourism in regeneration and their relationships with other agencies, Techniques for managing cultural sites; Conservation, preservation of cultural sites; visitor management strategies, Promotion and marketing of cultural tourism; understanding motivation behind cultural tourists, Pro-poor cultural tourism strategies. DISS 3000B: Dissertation A 10,000-12,000 words dissertation will have to be submitted at the end of the semester. The work submitted should conform to the School Undergraduate Dissertation Guidelines.

13