Structure Recap

• 5 mandatory units (modules):
   1. EHRTH – Essentials of Human Resources & Business Computing
   2. EMCRTH – Essentials of Marketing & Customer Relationships
   3. THI – Tourism & Hospitality Industry
   4. ETHO – Essentials of Tourism & Hospitality Operations
   5. ESS – Essential Study Skills

• Credit values, guided hours, assessment types as per CTH spec. 

• Industrial Attachment (internship / work placement) is integral for the ETHO unit or as a separate component. 

• Grading bands: Fail, Pass, Merit, Distinction (with thresholds)

Module by Module — Details and Outcomes

1. EHRTH: Essentials of Human Resources & Business Computing in Tourism & Hospitality

Aim / Purpose

• To introduce learners to HR functions in tourism & hospitality

• To enable understanding of staff organization, leadership, motivation, equal opportunities

• To develop competence in use of information technology / business computing in this context 

Learning Outcomes & Assessment Criteria (typical)
Learners should be able to:

1. Understand HR organization and structures in hospitality & tourism

• Describe different staff roles, departmental structures

• Explain reporting lines, span of control

• Relate HR strategy to business goals

2. Understand leadership, motivation, and management in this context

• Compare leadership styles (autocratic, democratic, laissez-faire)

• Analyse motivation theories (e.g. Maslow, Herzberg)

• Apply motivational techniques appropriate to hospitality settings

3. Understand equal opportunities, diversity, and employment legislation

• Define equal opportunity, discrimination, diversity

• Recognize legal requirements and ethical standards

• Propose policies or actions promoting inclusion

4. Use business computing / IT in tourism & hospitality

• Identify relevant IT systems (reservation systems, property management systems, HR software)

• Demonstrate basic usage (e.g. spreadsheets, database, reporting)

• Apply IT tools to solve HR or operational problems (e.g. staff rota, payroll, scheduling)

Assessment

• Closed-book written examination (100%) 

• Students must satisfy the assessment criteria for each learning outcome to gain pass, and go beyond for Merit/Distinction bands.

2. EMCRTH: Essentials of Marketing & Customer Relationships in Tourism & Hospitality

Aim / Purpose

• To introduce marketing and sales in the tourism & hospitality environment

• To understand factors influencing marketing strategy and customer relationships

• To develop skills in customer care and in improving service delivery 

Learning Outcomes & Assessment Criteria
Learners should be able to:

1. Understand external environment and influences

• Analyse PESTEL (Political, Economic, Social, Technological, Environmental, Legal) in relation to hospitality & tourism

• Recognize competitor, market trends, customer behaviour changes

2. Understand marketing concepts and strategies

• Define market segmentation, targeting, positioning

• Explain the marketing mix (product, price, place, promotion) in this context

• Distinguish between B2B and B2C marketing, digital marketing tools

3. Sales and promotional techniques

• Describe sales channels (direct, third parties, online, GDS)

• Apply promotional strategies (advertising, PR, social media)

• Evaluate effectiveness of promotional campaigns

4. Customer service and relationship management

• Define customer satisfaction, loyalty, retention

• Identify touchpoints and customer journeys

• Use feedback and complaint handling mechanisms

• Propose improvements to customer relationship processes

Assessment

• Closed-book written examination (100%) 

3. THI: Tourism & Hospitality Industry

Aim / Purpose

• To provide a broad introduction to the tourism and hospitality sectors

• To explore types, characteristics, structure, delivery channels, and trends in these industries 

Learning Outcomes & Assessment Criteria
Learners should be able to:

1. Describe types and characteristics

• Distinguish types of hospitality providers (hotels, resorts, B&Bs, restaurants, cruise lines)

• Explain classification, grading, service levels

2. Understand delivery channels and intermediaries

• Explain role of travel agents, tour operators, online travel agents (OTAs), global distribution systems (GDS)

• Describe reservation channels, direct vs indirect booking

3. Understand historical development, growth and trends

• Trace evolution of tourism & hospitality (e.g. growth in air travel, globalization)

• Identify emerging market trends (sustainability, experiential tourism)

4. Understand structure, stakeholders, and influences

• Identify stakeholders (government, regulators, industry bodies, suppliers)

• Understand regulatory environment, licensing, health & safety, sustainability

Assessment

• Assignment (100%) 

4. ETHO: Essentials of Tourism & Hospitality Operations (plus Industrial Attachment / Work-based)

Aim / Purpose

• To introduce core operational functions in the hospitality and tourism industries

• To apply classroom knowledge in a real work environment through industrial attachment or work-based assessment 

Learning Outcomes & Assessment Criteria
Learners are expected to:

1. Understand core departments and functions

• Front office / reception: reservations, check-in/check-out, guest services

• Housekeeping: cleaning, room maintenance, inventory

• Food & beverage: service styles, menus, hygiene, service flow

• Tour operations / destination functions: guiding, attraction management

2. Apply operational procedures and standards

• Use SOPs (standard operating procedures)

• Maintain quality, time, cost controls

• Understand health & safety, hygiene regulations

3. Work-based application and reflective learning

• Perform duties in real hospitality context (internship)

• Compare theory to practice, reflect on operational challenges

• Document a work-based project or assignment during placement

4. Propose operational improvements

• Identify inefficiencies or gaps

• Recommend solutions or innovations

• Evaluate effects (cost, customer service, sustainability)

Assessment

• Assignment or work-based assessment (100%) 

• The industrial attachment forms a critical assessment part. If a student cannot secure work placement, an alternate assignment is used. 

5. ESS: Essential Study Skills

Aim / Purpose

• To equip learners with academic and study skills needed for the rest of the programme

• To build competence in research, assignment writing, presentations, and referencing 

Learning Outcomes & Assessment Criteria
Learners should be able to:

1. Plan and manage research / study

• Conduct literature searches

• Structure time and work plans

• Define research objectives

2. Write academic assignments

• Structure essays, reports, case studies

• Use grammar, clarity, coherence

• Apply referencing and citations (Harvard or given style)

3. Deliver presentations

• Develop slides and content

• Use visual aids and communication techniques

• Engage audience, respond to questions

4. Reflect and improve learning

• Critically review own work

• Incorporate feedback

• Identify areas for improvement

Assessment

• Assignment (70%) + Presentation (30%) 

Grading & Achievement

• Each unit is graded individually (Fail / Pass / Merit / Distinction) depending on whether the student meets all assessment criteria and learning outcomes. 

• To achieve a Distinction overall, students must consistently show depth of understanding, critical evaluation, original thinking, strong application of theory, and high presentation quality. 

• Passing requires achieving at least 40% in each unit, or satisfying all assessment criteria as per CTH regulations.