This module is designed to expose students to world cuisines.  The individual cuisines will be studied to see how history, geography, religion and cultural norms have shaped various food cultures.  This explanation will include extensive research into regional/countries cuisines, Practical sessions to prepare and sample dishes to identify and foster an appreciation for different flavour profiles.

This module will aid students to gain knowledge of spa operations and reinforce the skills required to master the intricate managerial techniques associated with the spa environment. The module will expose students to both the theory of spa development and management as well as selected aspects of the practical component of spa operations.

This course challenges the hospitality and tourism management learner to become a creative leader/problem solver by questioning traditional patterns of thinking. Throughout the module, students will demonstrate the characteristics of critical thinking while incorporating new approaches to problem solving in both individual and collaborative situations. Students will also cover the basic concepts of critical thinking, forms, concepts and analysis of some arguments intrinsic to the industry.


This module is designed to examine the chemical and physical properties of food. The module achieves this through the use of controlled experimentation and evaluation of food preparation methods. These principles will showcase the changes that food undergoes during handling, processing, preservation, storage and preparation for consumption. The focus is on food development using applied science.

 


The module will explore the elements of Customer Service and how they contribute to obtaining excellence within service oriented industries. Students will obtain knowledge of the customer service process and management including the use of a strategic approach to planning, executing and service recovery to deliver service excellence.


This module introduces students to the key concepts associated with tourism policy and planning and the practical experiences of analysis and application to contemporary case studies. Students will also be exposed to policy framework and planning strategies designed to encourage sustainable forms of tourism developments.


This module is designed to examine the chemical and physical properties of food. The module achieves this through the use of controlled experimentation and evaluation of food preparation methods. These principles will showcase the changes that food undergoes during handling, processing, preservation, storage and preparation for consumption. The focus is on food development using applied science.

 



This course is designed to present an in-depth review of hotel front office operations. It includes discussions on all aspects of the guest cycle and introduces students to opportunities and challenges in the front office area.

This course is for all lecturers

The module will explore the elements of Customer Service and how they contribute to obtaining excellence within service oriented industries. Students will obtain knowledge of the customer service process and management including the use of a strategic approach to planning, executing and service recovery to deliver service excellence.