Staff member? Login here

Hotel Management

Course overview

(BA) Bachelor of Arts
Hotel Management
University of Essex
University of Essex
Edge Hotel School
Colchester Campus
Honours Degree
Events, Hospitality, Leisure, Sport and Tourism

UCAS tariff: 96 points

A Levels: CCC

GCSE: Mathematics and English C/4

IB: 26 points, including Standard Level English and Mathematics grade 4, if not taken at Higher Level. We are also happy to consider a combination of separate IB Diploma Programmes at both Higher and Standard Level. Exact offer levels will vary depending on the range of subjects being taken at higher and standard level, and the course applied for. Please contact the Undergraduate Admissions Office for more information.

Please note that English and Maths in the IB is not required if you have already achieved GCSE English and Maths at grade C/4 or above (or 4 in IB Middle Years Maths).


Grades given are an example only of the required tariff points, other combinations of A-level and other qualification grades can be accepted to achieve the required tariff total

All applicants must be aged 18 or over at the point of registration.

Unfortunately we are unable to accept applications for this course from international students.

English language requirements for applicants whose first language is not English: IELTS 6.0 overall with 5.5 in each component.

Other English language qualifications may be acceptable so please contact us for further details. If we accept the English component of a non-UK qualification then it will be included in the information given about the academic levels listed above. Please note that date restrictions may apply to some English language qualifications

If you do not meet our IELTS requirements then you may be able to complete a pre-sessional English pathway that enables you to start your course without retaking IELTS.

External Examiners

Dr David Graham
Sheffield Hallam University
Principal Lecturer - Hospitality Management ext. 6090

External Examiners provide an independent overview of our courses, offering their expertise and help towards our continual improvement of course content, teaching, learning, and assessment. External Examiners are normally academics from other higher education institutions, but may be from the industry, business or the profession as appropriate for the course. They comment on how well courses align with national standards, and on how well the teaching, learning and assessment methods allow students to develop and demonstrate the relevant knowledge and skills needed to achieve their awards. External Examiners who are responsible for awards are key members of Boards of Examiners. These boards make decisions about student progression within their course and about whether students can receive their final award.

eNROL, the module enrolment system, is now open until Monday 21 October 2019 8:59AM, for students wishing to make changes to their module options.


Core You must take this module You must pass this module. No failure can be permitted.
Core with Options You can choose which module to study
Compulsory You must take this module There may be limited opportunities to continue on the course/be eligible for the degree if you fail.
Compulsory with Options You can choose which module to study
Optional You can choose which module to study

Year 1 - 2019/20

Component Number Module Code Module Title Status Credits
01 EG103-4-FY Industry Context 1 Compulsory 15
02 EG200-4-FY Hotel Operations 1 Compulsory 15
03 EG201-4-FY Delivering Hotel Operations 1 Compulsory 30
04 EG305-4-FY The Customer Experience 1 Compulsory 15
05 EG306-4-FY Delivering the Customer Experience 1 Compulsory 30
06 EG403-4-FY Food and Beverage Management Compulsory 15
07 EG104-5-AT Industry Context 2 (Assessed in Future Year) Compulsory 0
08 EG202-5-AT Hotel Operations 2 (Assessed in Future Year) Compulsory 0
09 EG203-5-AT Delivering Hotel Operations 2 (Assessed in Future Year) Compulsory 0
10 EG307-5-AT The Customer Experience 2 (Assessed in Future Year) Compulsory 0
11 EG404-5-AT Continual Professional Development (Assessed in Future Year) Compulsory 0
12 EG308-5-AT Delivering the Customer Experience 2 (Assessed in Future Year) Compulsory 0

Year 2 - 2020/21

Component Number Module Code Module Title Status Credits
01 EG104-5-AU Industry Context 2 Compulsory 15
02 EG202-5-AU Hotel Operations 2 Compulsory 15
03 EG203-5-AU Delivering Hotel Operations 2 Compulsory 30
04 EG307-5-AU The Customer Experience 2 Compulsory 15
05 EG308-5-AU Delivering the Customer Experience 2 Compulsory 30
06 EG404-5-AU Continual Professional Development Compulsory 15
07 EG105-6-FY Industry Context 3 Compulsory 15
08 EG204-6-FY Hotel Operations 3 Core 15
09 EG309-6-FY The Customer Experience 3 Core 15
10 EG405-6-FY Human Resource Management Compulsory 15
11 EG500-6-FY Dissertation Core 30
12 EG450-6-FY Consultancy Project Core 30

Exit awards

A module is given one of the following statuses: 'core' – meaning it must be taken and passed; 'compulsory' – meaning it must be taken; or 'optional' – meaning that students can choose the module from a designated list. The rules of assessment may allow for limited condonement of fails in 'compulsory' or 'optional' modules, but 'core' modules cannot be failed. The status of the module may be different in any exit awards which are available for the course. Exam Boards will consider students' eligibility for an exit award if they fail the main award or do not complete their studies.

Programme aims

These programmes are focussed on practice-led work based learning designed to provide Students with the opportunity to develop and enhance leadership, professional and technical skills and knowledge in a sustainable commercial hotel environment. The accelerated provision opportunities are reflected in the nature of the programme delivery.

1) To provide a practice-led programme of study, where work-based learning takes place in the context of a commercial hotel with the highest level of operational standards.

2) To provide a flexible programme of study that is built upon a partnership with employers, meets the needs of the modern industry, and provides for the enhancement of professional practice in a changing and complex business environment.

3) To provide a relevant, engaging and academically rigorous programme of study that focuses upon key operational and management processes, and encourages personal and professional development through reflective practice.

4) To provide a programme of study that develops: a creative approach to problem solving; the confidence to work in and lead multi-disciplinary teams in a variety of situations; a pride in and commitment to professional conduct; a passion for the industry; and the aspiration to contribute to its future.

5) To produce graduates who have: a sound knowledge and critical awareness of the theory and practice of management; an acquired range of transferable business and operational skills; and an appreciation of the local and global, social, political, ethical and technological environment in which management operates.

6) To provide a programme of study that will: constitute a basis for students’ lifelong learning; and provide opportunities for progression to more advanced study in hospitality and allied disciplines.

Learning outcomes and learning, teaching and assessment methods

On successful completion of the programme a graduate should demonstrate knowledge and skills as follows:

A: Knowledge and understanding

A1 Detailed knowledge and critical understanding of the history and culture of the industry and the changing global, economic, political, social and professional context in which it operates.
A2 Detailed knowledge and critical understanding of the operational and strategic characteristics of a event and the art and science of excellent operational and management performance.
A3 Detailed knowledge of the measurement of the performance of the business and the relationships between revenue and profit.
A4 Detailed knowledge and critical understanding of functions, processes and legal frameworks impacting on contemporary management of people, finance, materials and information.
A5 Understanding the centrality of the guest and the guest experience and the significance of meeting and exceeding guest expectations.
A6 Knowledge and understanding of the principles of art and design and its impact on space.
A7 Understand contemporary issues such as innovation, sustainability, ethics of business and social responsibility, globalization and diversity in the context of managing an operation.
A8 Knowledge and understanding of the importance of continued personal and professional development in the pursuit of professional excellence and the fulfilment of individual potential.
Learning Methods: Lectures and seminars.
Assessment Methods: Professional Performance
Written Reports
Dissertation (Level 6 only)
Time-constrained assessments (exams)
Personal Development Portfolio

B: Intellectual and cognitive skills

B1 Reformatting a range of ideas and/or information towards a given purpose.
B2 Synthesize and develop innovative and entrepreneurial ideas and solutions in the appropriate context.
B3 Identify problems and using appropriate judgement to design and implement creative solutions.
B4 Incorporate a critical awareness moral, ethical and safety issues in their work.
B5 Accept responsibility and accountability within broad parameters for determining and achieving personal and /or group outcomes.
Learning Methods: Lectures and seminars.
Assessment Methods: Professional Performance
Written Reports
Dissertation (Level 6 only)
Time-constrained assessments (exams)
Personal Development Portfolio

C: Practical skills

C1 Recognise and develop professional practical skills at the highest level of professional expectations.
C2 Exercise appropriate judgement in planning, organizing and delivering guest requirements in a variety of appropriate contexts using valid techniques, systems and procedures.
C3 Using communication and information technology effectively in the operation and management of the business.
C4 Using appropriate and effective supervisory and management techniques including working autonomously in planning and management resources.
Learning Methods: Lectures and seminars.
Assessment Methods: Professional Performance
Written Reports
Dissertation (Level 6 only)
Time-constrained assessments (exams)
Personal Development Portfolio

D: Key skills

D1 Researching, retrieving, analysing and selecting information from a variety of sources.
D2 Ability to communicate information, ideas, plans, conclusions and feedback clearly, cogently, accurately and successfully using different and appropriate methods.
D3 Ability to listen actively and summarise information received accurately to enable a meaningful response.
D4 Ability to work independently or as part of a team utilizing a range of relevant interpersonal skills
D5 Ability to exercise initiative and take personal responsibility.
D6 Ability to apply appropriate techniques, gained through reflection or research to enable creative and timely solutions to business problems.
D7 Ability to demonstrate appropriate professional behaviour at all times through effective time management, conduct, appearance and commitment to colleagues and the industry.
D8 Ability to use IT effectively for personal, learning and business operations e.g. word processing, spreadsheets, learning platforms
D9 Ability to compile, understand, interpret, and act upon numeric data in managing performance of financial, materials, resources, sales and other data relevant to sustained successful commercial performance.
D10 Ability to review, reflect upon, evaluate and enhance own learning.
D11 Ability to engage in independent study setting personal goals, managing own workloads and meeting deadlines.
D12 Ability to undertake further training be that, professional and or academic, to develop existing skills, knowledge and acquire new competences to contribute to organizations and the industry in the future.
Learning Methods: Lectures and seminars.
Assessment Methods: Professional Performance
Written Reports
Dissertation (Level 6 only)
Time-constrained assessments (exams)
Personal Development Portfolio


The University makes every effort to ensure that this information on its programme specification is accurate and up-to-date. Exceptionally it can be necessary to make changes, for example to courses, facilities or fees. Examples of such reasons might include a change of law or regulatory requirements, industrial action, lack of demand, departure of key personnel, change in government policy, or withdrawal/reduction of funding. Changes to courses may for example consist of variations to the content and method of delivery of programmes, courses and other services, to discontinue programmes, courses and other services and to merge or combine programmes or courses. The University will endeavour to keep such changes to a minimum, and will also keep students informed appropriately by updating our programme specifications.

The full Procedures, Rules and Regulations of the University governing how it operates are set out in the Charter, Statutes and Ordinances and in the University Regulations, Policy and Procedures.

Should you have any questions about programme specifications, please contact Course Records, Quality and Academic Development; email: