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Course details

Study options

Full-time: Three years

UK/EU fee

£9,250 per year* (2020/21)

International fee

£14,045 per year (2020/21)

UCAS points

112 (September 2020 entry)

UCAS code

N226, N863

Course level



BA (Hons)

Start date



Kedleston Road, Derby Campus

Course description

Highly skilled hospitality managers are in demand across the world right now. Our BA (Hons) International Hospitality Management will help you seize all the opportunities on offer in this exciting and fast-moving industry.

5thfor Hospitality, Events & Tourism**The Guardian University Guide 2020

Serving up excellence

With its powerful mix of real-world learning, industry insights, theoretical understanding, academic rigour and a truly international curriculum, our BA (Hons) International Hospitality Management gives you a competitive edge.

As the role of the hospitality manager becomes ever more complex and demanding, we cover all the crucial topics to help you hit the ground running in your career. You will gain skills in leadership, finance, IT and human resources to go with your in-depth knowledge of hospitality operations.

Our course captures the major trends which are transforming the industry today – from a greater emphasis on sustainability to technological advances, from changing customer expectations to new concepts of luxury.

Employer partnerships to inspire you

You will engage with leading employers at every stage of the BA (Hons) International Hospitality Management. Our strong industry partnerships put you in prime position to secure internship and placement opportunities during your studies and full-time jobs when you graduate.

Our networks include Marriott Hotels, Gleneagles Hotel, The Lancaster London, Red Carnation Hotels, Compass Group, Loews Hotels and Resorts in Florida, GlenArbor Country Club in New York, Jurys Inn, Zuma Restaurants and smaller businesses located in and around the Peak District.

Prominent industry figures have significant input into the course, ensuring what you learn in the classroom mirrors the world of work. 

Enviable placement opportunities

Nothing adds more kudos to your CV than work-related experience with hospitality employers. Placements and summer internships offer high quality practical experience where you can advance your skills in customer handling, problem solving, team working, communication, leadership and management.

Our students have boosted their employability with the likes of Claridge’s, Skibo Castle, the Mandarin Hotel Group and Michelin-starred restaurants. Underlining the industry’s global reach, there are increasing opportunities for overseas placements too, including with Disney and Loews Hotels in America.

If you are taking the four-year course, a formal industry placement lasting nine to 12 months is compulsory between your second and final year. You normally work as a paid employee. While placements are not compulsory on the three-year course, we support you to gain invaluable experience during your summer vacation, either in paid or voluntary roles.

Build your global perspectives

We encourage you to take full advantage of our Go Places, Go Further scheme where you can spend part of your course studying abroad. Our thriving international partnerships, such as with Stenden University in the Netherlands, allow you to explore hospitality management from different cultural viewpoints. In the past, our students have been as far afield as Germany, Holland, Cyprus and South Korea.

Fieldtrips near and far

Fieldtrips are another important way of broadening your outlook. We regularly visit local hotels, restaurants, conference centres and other venues to see their behind-the-scenes operations at first hand.

A UK-based residential trip is covered by your course fees in both the first and second year of your studies. Our students have headed to London and Scotland to visit luxury hotels, spa and golf resorts. They have also attended premier events such as the Food Show in Birmingham.

Reach high professional standards

Our BA (Hons) International Hospitality Management is mapped against the latest occupational standards for the industry. It is accredited by the Institute of Hospitality, which means your learning is up to date and relevant. You will have access to the Institute’s Educational Membership Scheme.

When you join us, you will also automatically become a member of hosco, with access to around 30,000 graduate roles, internships and work experience opportunities from over 1,500 employers. 

What you will study

Year 1Year 1Year 2Year 2Optional Placement YearOptional Placement YearYear 3Year 3

Code: 4HO522

Finance and Control in Hospitality Operations

This module is designed to enable students to develop and apply knowledge and skills relating to financial management and control systems at operational level in hospitality businesses. The module introduces students to key financial statements and their interpretation. It also introduces students to key operational control systems and the quantitative methods used in their application and evaluation.
20 Credits

Code: 4HO523

Hospitality Operations

The purpose of this module is to enable students to develop knowledge, understanding and skills in relation to the design, delivery and evaluation processes in food, beverage, event and hotel operations. This module is designed to enable students to develop the conceptual and theoretical framework to support their practical professional development. To achieve this, students investigate and evaluate systems design and their operational and economic consequences.
20 Credits

Code: 4HO533

Hospitality Concepts

In recognition of the complex nature of the hospitality industry this module aims to provide the foundation for future modules in hospitality subjects. In this module students examine the scope and size of the hospitality industry and its contribution to the national and global economy. Students also evaluate the industry in the context of the wider experience economy, as well as the influence of environmental factors.

To further develop understanding of hospitality, students study historical and contemporary developments in the industry and its management, as well as the characteristics of hospitality as a social phenomenon and its application into management practice.

During the module students develop their knowledge and understanding through: lecture input, undertaking and disseminating individual and group research, case study analysis, and discussion. By the end of the module students are able to integrate their learning in order to explain key issues relevant to hospitality managers.

More information
20 Credits

Code: 4HO534

Rooms Division Operations

The purpose of this module is to enable students to develop knowledge, understanding and skills in relation to the design, delivery and evaluation processes in rooms division operations. To achieve this, students investigate and evaluate systems design and their operational and economic consequences in relation to the operation of front office, housekeeping, reservation and uniformed services. The module also places great emphasis on learning quantitative methods used in planning and evaluating operations. The module also includes a work experience placement in a hotel. The purpose of the placement is to enable students to develop practical skills in lodging operations and reflect on the application of concepts and theories in practice; therefore enabling deeper understanding through critical thinking. The module acts as a foundation to higher levels of study in relation to hotel management.
20 Credits

Code: 4HO538

Introduction to Higher Education and Professional Development for Hospitality Managers

The module acts as a welcome to higher education, providing an introduction for new undergraduate students as to the skills required, and significance of studying a service sector-related discipline in HE. Crucially, this is achieved by probing how a skills-set culminating in the ‘contextualisation’ of a variety of contemporary disciplines and current issues can help us further understand and shape the sectors we wish to influence in the future. Success within both higher education and the experience economy are therefore achieved through the application of both a hard and soft skills set developed within a first year at University. The notion of success subsequently relies on our ability to be open to critical thinking and reflective practice from an early level in our university experience.

This module enables students to develop the skills, knowledge and personal qualities to provide excellent guest experiences within a food and beverage environment. To achieve this, the module initially focuses on the development students’ technical skills in food preparation and production, as well as food and beverage service. Alongside technical skills development, students are also coached in professional attitudes and behaviours. Therefore, the skills, knowledge and understanding developed in this module are transferable to range of service provision and guest interaction situations.

The centrality of the guest is a key concept in this module, which includes: the importance of identifying and meeting guests’ expectations; the future value of guests; building positive guest relations and service recovery techniques. The module however, goes beyond the development of technical and guest relations skills and introduces students to the importance of the effective design and operation of relevant systems and systems interfaces. This module also facilitates students’ development as reflective practitioners through the use of feedback from guests, colleagues and trainers, as well as from objective evidence from sales and inventory data.

More information
20 Credits

Code: 4SZ504

Marketing and Communication

This module introduces students to the theories, tools and techniques of marketing and communication. Students will explore the application of theories, tools and techniques within their sector and consider the importance of marketing and communication as management functions.
20 Credits

Code: 5HO529

Supervising the Guest Experience

This module enables students to apply and develop the skills, knowledge and personal qualities to supervise excellent guest experiences within a food and beverage environment, or event environment. To achieve this students are coached in supervisory skills; the concepts and theory of which are introduced and discussed in complementary modules. Students are supported in their supervisory roles with a detailed standard operating procedure document that explains their responsibilities and acts as a check-list for their duties.

Students can undertake their supervisory duties in one setting, or a range of settings, as directed by their programme leader and as appropriate to their career aspirations. Settings will include, restaurant service, food production, event delivery, off-site catering and pop-up restaurants. Students will undertake a number of formative supervisory duties prior to assessment.

The centrality of the guest is a key concept in this module, which includes: the importance the importance of leading a team in order to meet guests’ expectations; as well as demonstrating positive guest relations and service recovery techniques.

This module facilitates students’ development as reflective practitioners through the use of feedback from guests, team members and trainers, as well as from objective evidence from sales and inventory data.

In this module students will also develop and apply their knowledge and understanding of the factors to be considered in the design and maintenance of hospitality facilities, décor, equipment and furnishings. Hospitality facilities include: storage areas; food preparation and production areas; food and drink service areas; lobby; back offices; lounge; guest rooms; conference and banqueting areas; outside and leisure facilities. This module however, focuses on the factors to be considered in in the design, layout, décor, furnishings and equipment in public areas.

The hospitality industry has undergone many changes in the last three to four decades. In some cases these changes have resulted in operations becoming more complex, particularly with regard to technological and regulatory developments. Furthermore, in an increasingly competitive market, hospitality managers need to be able to evaluate and select appropriate resources that will deliver required return on investment and meet the expectations of their guests and their brand standard. In addition, as utility costs continue to increase in relation to revenue, hospitality managers need to consider ways to minimise utility usage through facilities design, and also meet organisational expectations in relation to the environment and sustainability.

More information
20 Credits

Code: 5HO534

Hotel Revenue Management

The module focuses on revenue management, a key process in hotel operations and management. The purpose of which is to maximise he revenue and income from a hotel’s room inventory and other revenue centres. The context of the module is provided through analysis of the current domestic and international hotel sector. To do this students investigate developments in hotel management and ownership, market segments and demand, and distribution channels. The module then focuses on revenue management strategies and tools, which students apply and evaluate through a hotel revenue management simulation.
20 Credits

Code: 5HO535

Planning and Leading Hospitality Event Operations

This module enables students to develop knowledge and understanding of managerial aspects relating to planning, delivering and evaluating hospitality events. Students then apply their knowledge and understanding by providing a large-scale event, with particular emphasis on meeting guests’ and clients’ expectations and achieving financial targets.
20 Credits

Code: 5SZ504

Management and Leadership

The importance of the service sector to the global economy is established and growing, and the particular characteristics of the service industry highlight the essential role of excellent leadership. Getting the best out of staff and personally taking the responsibility to meet the challenges of change in order to achieve organisational objectives are vital skills for all service sector leaders of tomorrow. In this module, models of management and leadership are explored, the skills required of the effective leader are discussed and students encouraged to build their own leadership toolkit to prepare themselves for leadership roles.
20 Credits

Code: 5SZ505

Research Skills

Understanding the complexity, dynamic nature and expectations of the current and future consumer is a fundamental function of the service industry. Development trends in this industry continue to evolve highlighting the significance of research and development. The service economy relies on specific managerial and technical skills to design and develop products and services and related business concepts and management models. Developing graduates with a creative capacity, problem solving, research, and analytical skills have never been more important. The experience economy relies on the deployment of particular approaches, methods and techniques in order cope with the intangibility of the products and an inherent customer focus.

This module aims to support students in developing skills for research, which will be pertinent within their relevant service sectors and, where relevant, provide specific guidance for final year and independent study work. The module will consolidate and build upon the knowledge and skills sets developed in the first year, and extend them through the analysis of the different research methodologies used in the service sector.

This module links students to the real world of work as it aims to facilitate the development of research and business development skills. The module therefore provides the motivation and guidance to pursue independent study work. The module will focus on research fundamentals, including the design and development of feasible project proposals and their execution as determined by students’ needs and interests.

More information
20 Credits

Code: 5SZ506

Business Development and Entrepreneurship

This module combines skills in great demand in the service sector. The ability of being able to plan ahead, taking an organised and prepared approach to business development. Plus there is the ability is being able to think innovatively and creatively. The module will aim to break down barriers to innovation and creation with the use of models, marketing and finance tools and an examination of entrepreneurial behaviours. The module aims to provide students with the ability to develop services through careful planning, implementation and management but to also identify a problem, then tailor a message that solves a range of different aspects of that problem through value propositions.
20 Credits

Code: 5SZ501

Applied Professional Practice

This module provides a framework for the development of “lifelong learning” skills appropriate to all areas of professional practice; including objective setting, planning, negotiating, implementing, demonstrating and reflecting. The emphasis in this module is on the analysis and evaluation of the work completed within the organisation. This module also gives students an opportunity to relate their academic knowledge to the work environment.
40 Credits

Code: 5SZ502

Contemporary Issues in Professional Practice

Students need to be aware of the commercial realities and external factors that influence the success of an organisation. This module provides opportunities for students to acquire an understanding of contemporary issues that may impact on industrial and professional practices relevant to a career within their chosen discipline. During this period of work experience, students can gain a deeper appreciation of the responsibilities arising from both corporate and individual responses to such issues, thus enabling them to relate to the wider world when exploring a personal direction for potential career development.
20 Credits

Code: 6HO529

Managing the Guest Experience

This module aims to further develop students’ understanding of the complex relationship between the needs and expectations of internal and external customers, achieving business objectives, and management capability. Students develop and critically evaluate their knowledge, understanding and skills through application of theoretical concepts in operational settings, which can be in on-campus hospitality operations or in the student’s workplace. The module also develops students’ ability to critically analyse and evaluate systems for improving guests’ satisfaction.
20 Credits

Code: 6SZ501

Consumer Behaviour

This module explores multifaceted aspects of consumer behaviour and is informed by a range of disciplines including sociology and psychology. Students will evaluate theories and concepts of consumer behaviour and critically analyse the nature, characteristics, needs and expectations of different consumers within their sector. Theoretical insight will be gained from a range of disciplines and used to develop and justify appropriate responses to issues of consumption.
20 Credits

Code: 6SZ502

Independent Study

Studying in higher education provides a rich and diverse range of skills which you can use to problem solve the fundamental challenges inherent within your chosen subject area. This module acts as a conduit to flex those academic and industry study / project skills obtained throughout an undergraduate degree study. Project research in services provides an opportunity for you to instigate and/or engage in a pure and applied research project related to your subject area discipline.

You will have the opportunity to either develop a pure research project from a self-selected topic of interest, or to successfully ‘bid’ for a research project, provided by the academic team through themes currently being researched within the department of hotel, resort and spa management. Project research in services requires you to use every skill you have acquired, with the aim of extending the systematic and coherent body of knowledge; helping to stamp your authority on your area of interest, and potentially your future career path.

More information
40 Credits

Code: 6SZ503

Strategic Management

A key characteristic of a successful service sector manager is the ability to keep abreast of changes in the external environment and the need to adapt their business to exploit the trends and meet the challenges of a fast-changing, dynamic environment. Successful managers will use a range of information, both looking in the ‘rear view mirror’ and using strategic foresight to make their plans for the future. Awareness of the range of business strategies, their risks and potential pay-offs is key to planning the appropriate responses to the external environment, as well as understanding the internal resources and capabilities that will be required to implement those business strategies. Regular ‘scandals’ and business failures have highlighted the apparent difficulty in acting ‘ethically’ in business management, and the issues of ethics and their interpretation into Corporate Governance and Corporate Responsibility is part of this module.

The service sector is both international in reach and outlook, and this module looks at international, transnational and multinational companies to appreciate the full use of strategic thinking, its successes and failures.


More information
20 Credits

Code: 6EM512

Event Tourism

Events motivate a great volume of travel, attract high-yield tourists and generate demand for all the venues and services associated with tourism and hospitality. This module presents an integrated and strategic approach to event tourism, its development and process as well as event impacts on organisations, regions or localities. The module will cover a range of events of different genres within an international context from major sporting events such as the FIFA World Cup to smaller local events that deliver unique and authentic experiences of a destination. The module explores, revises and interrogates the role of events in tourism and destination development. Students will be able to gain the necessary information and skills to critically assess how different events and festivals can be implemented into a tourism development strategy of international destinations.
20 Credits

Code: 6TR511

International Resort Management

This module examines how international resorts develop and manage their business in a competitive global environment. Resort based leisure is now a key component in the tourism industry at a regional, national and international level. Students will examine and evaluate the diverse range of resort developments such as mixed use, 'life-style', wellness, and leisure resorts, as well as all-inclusive destinations, casinos, mega-resorts, adventure, eco, luxury branded developments, and proprietary and members’ clubs.

This module also utilises real world learning in relation to the professional development and application of students’ managerial skills. To achieve this, students undertake a consultancy project in which they critically analyse and evaluate specific managerial issues faced by a give international resort business. The consultancy client and the specific issues to be investigated, may be nominated by the module leader, or may be identified by the student and approved by the module leader.

More information
20 Credits

Please note that our modules are subject to change - we review the content of our courses regularly, making changes where necessary to improve your experience and graduate prospects.

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How you will learn

The BA (Hons) International Hospitality Management equips you with a solid foundation of applied managerial skills in the context of this fast-moving industry.

You will deepen your subject knowledge through formal lectures, seminars, workshops, guided study, applied practice sessions, practical demonstrations and videos, small group exercises, and case study discussions.

Work-related learning

Your practical professional development will take place in a variety of hospitality operations at the University and beyond. This will encompass guest service to commercial standards, technical skills development, sales skills, health and safety, food safety, business processes, financial targets and budgeting, HRM practices, staff training, and maintenance and management of hospitality facilities.

Other work-related learning experiences on the course will include guest lectures, conferences, industry days, networking events, competitions, challenges and employer-led industry projects.

The industrial placement which forms part of the four-year course is structured, relevant and designed to improve your academic performance as well as boosting your employability. Our dedicated and well connected placement team will help you find just the right position to match your career aspirations and professional interests.

Research-based enquiry

You will engage with industry, the local community and teaching staff to produce valuable findings for the benefit of the sector. Examples include a consultancy project with Derby Theatre to help it extend its food and beverage offer and an initiative with Warner Hotels focused on online HR systems.  

In your final year, you will plan, design, deliver and communicate a sustained independent study on a theme of your choice.


You’ll be assessed in a number of ways including:

Personal academic tutoring

Your personal academic tutor will work with you to help you get the most out of your time at university. Having someone to talk to about your academic progress, your university experience and your professional aspirations is hugely valuable. We want you to feel challenged in your studies, stretched but confident to achieve your academic and professional goals.

Find out more about personal academic tutoring

Who will teach you

Tony Loynes

Tony Loynes
Programme leader

Tony Loynes is the Course Director for the Applied Management programmes at the University of Derby.

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Entry requirements

September 2020 typical entry requirements

RequirementWhat we're looking for
UCAS points112 (up to 16 from AS-levels)
Specific requirements at A-level

No specific subject requirements

Specific requirements at GCSEGCSE Maths and English Grade C/Grade 4 (or above) or equivalent qualification
IELTS6.0 (with 5.5 in each skills area)
Interview / AuditionN/A

Alternative entry qualifications:

We usually consider an A-level in General Studies as a supplementary qualification. A good application/performance will be taken into account if you do not meet the criteria/offer conditions.

Our entry requirements for this course should be read together with the University's general entry requirements, which details subjects we accept, alternative qualifications and what we're looking for at Derby.

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Academic Achievement Scholarship

We’re offering eligible students a £1,000 scholarship to celebrate your hard work and success.

Learn more about the Academic Achievement ScholarshipLearn more about the Academic Achievement Scholarship

Fees and funding

2020/21 Fees


£9,250 per year*



£14,045 per year


* The fees stated above are for the 2019/20 academic year; fees for 2020/21 have not yet been confirmed by the UK government. We will update this information as soon as it is available.

Further information about our fees and support you may be entitled to.

Additional costs and optional extras

How to apply

UK/EU students

Full-time students applying to start in September should apply for this course through UCAS or you can apply directly to the University for an undergraduate course if you’re not applying to any other UK university in the same year.

Apply through UCASApply directly to the University

Guidance for EU students post-Brexit

International students

Full-time students applying to start in September should apply for this course through UCAS or you can apply directly to the University for an undergraduate course if you’re not applying to any other UK university in the same year.

Apply through UCASApply directly to the University

Guidance for international applicants applying for an undergraduate degree


As a BA (Hons) International Hospitality Management graduate, you will stand out as a versatile, confident and forward-looking professional. Throughout the course, we introduce you to the many different strands of this hugely varied industry, helping you to explore career opportunities you might never have considered before.

The unique real-world learning we deliver means that you will be highly employable, ready to drive the future of the industry. You could progress to roles such as food and beverage or event supervisor, front office or housekeeping supervisor, assistant restaurant manager, graduate trainee hotel manager, sales executive, licensed retail manager or contract catering specialist. 

Major hospitality employers regularly look to our students when recruiting to prestigious graduate training programmes. Often our students have secured jobs before they even graduate from the course.

Our graduates are now succeeding in management roles in settings such as international hotel chains, five-star luxury resorts, consultancy firms and the retail industry. Some have drawn on the entrepreneurial skills they gained during their studies to launch their own hospitality enterprises, including a gastropub and craft brewery, an off-site catering venture and a celebration cake making business. 

Ongoing careers support

We’re committed to improving your employability at every stage of your studies. Our teaching staff join forces with the Careers and Employment Service to deliver workshops on subjects such as networking, CV writing and effective use of social media.

This support continues once you’ve graduated too: you are entitled to further help and guidance for up to three years after leaving the University. This includes signposting towards internships which you can undertake on completion of your degree and which often lead to job offers. 

You can also take full advantage of the hosco careers network to discover opportunities and share good practice with other professionals. 

Take your learning to the next level

You can consider progressing to postgraduate studies in related subjects, including our MSc International Hospitality Management or our MBA Global Hospitality Management which are ideal if you want to develop your leadership and management potential further or if you would like to advance to roles in academia and research.

Contact us

If you need any more information from us, eg on courses, accommodation, applying, car parking, fees or funding, please contact us and we will do everything we can to help you.

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† Additional information about your studies

Four years with optional placement year

January start is available for those wishing to enter onto stage 3 only from January 2021.

Teaching hours

Like most universities, we operate extended teaching hours at the University of Derby, so contact time with your lecturers and tutors could be anytime between 9am and 9pm. Your timetable will usually be available on the website 24 hours after enrolment on to your course.

Additional costs and optional extras

We’re committed to providing you with an outstanding learning experience. Our expert teaching, excellent facilities and great employability prepare you for your future career. As part of our commitment to you we aim to keep any additional study costs to a minimum. However, there are occasions where students may incur some additional costs.

Included in your fees

Optional costs not included in your fees

Please note: Our courses are refreshed and updated on a regular basis. If you are thinking about transferring onto this course (into the second year for example), you should contact the programme leader for the relevant course information as modules may vary from those shown on this page.

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