Developing business leaders and entrepreneurs for the international hospitality industry with an emphasis on developing relevant transferable skills.
Developing business leaders for the vibrant and evolving international hospitality sector.
Ulster University is 2nd in the UK for Hospitality, Event Management and Tourism (The Guardian University Guide 2024).
This degree is designed to meet the needs of those who want to work in hospitality management. You will develop a detailed knowledge of leadership and the associated skills necessary for management in this dynamic and exciting global industry.
We know that choosing to study at university is a big decision, and you may not always be able to find the information you need online.
Please contact Ulster University with any queries or questions you might have about:
For any queries regarding getting help with your application, please select Admissions in the drop down below.
For queries related to course content, including modules and placements, please select Course specific information.
We look forward to hearing from you.
In this section
The BSc Hons International Hospitality Management is an internationally recognised passport to a successful management career in hospitality. The four-year degree offers key business management subjects alongside specialist hospitality, tourism and events modules. You will enhance your knowledge in the key business management areas of strategy, marketing, finance, human resource management, operations management and entrepreneurship.
This programme is characterised by a blend of theoretical and applied components including practical modules, which are delivered in the realistic work environment of the ‘Taste of Ulster’ award winning The Academy restaurant. We are 1 of only 4 UK universities that offer a world class learning environment (https://www.ulster.ac.uk/theacademy), allowing you to put your business management principles into practice.
100% of the teaching team have achieved Fellowship of the Higher Education Academy and 7 of these team members have Senior Fellowship of the Higher Education Academy.
At the beginning of year 1 you are expected to attend a pre-induction event and one week later an induction day.
The course has a range of many exciting teaching, learning and assessment methods that include, class visits, guest lectures, workshops on industry visits to resolve a strategic issue. There is an annual student conference for Hospitality students where professionals from the industry share their experiences. Practical modules are delivered in the realistic work environment of the 'Taste of Ulster' award winning Academy restaurant and kitchens. Further information can be accessed at: https://www.ulster.ac.uk/theacademy
The content for each course is summarised on the relevant course page, along with an overview of the modules that make up the course.
Each course is approved by the University and meets the expectations of:
As part of your course induction, you will be provided with details of the organisation and management of the course, including attendance and assessment requirements - usually in the form of a timetable. For full-time courses, the precise timetable for each semester is not confirmed until close to the start date and may be subject to some change in the early weeks as all courses settle into their planned patterns. For part-time courses which require attendance on particular days and times, an expectation of the days and periods of attendance will be included in the letter of offer. A course handbook is also made available.
Courses comprise modules for which the notional effort involved is indicated by its credit rating. Each credit point represents 10 hours of student effort. Undergraduate courses typically contain 10, 20, or 40 credit modules (more usually 20) and postgraduate courses typically 15 or 30 credit modules.
The normal study load expectation for an undergraduate full-time course of study in the standard academic year is 120 credit points. This amounts to around 36-42 hours of expected teaching and learning per week, inclusive of attendance requirements for lectures, seminars, tutorials, practical work, fieldwork or other scheduled classes, private study, and assessment. Teaching and learning activities will be in-person and/or online depending on the nature of the course. Part-time study load is the same as full-time pro-rata, with each credit point representing 10 hours of student effort.
Postgraduate Master’s courses typically comprise 180 credits, taken in three semesters when studied full-time. A Postgraduate Certificate (PGCert) comprises 60 credits and can usually be completed on a part-time basis in one year. A 120-credit Postgraduate Diploma (PGDip) can usually be completed on a part-time basis in two years.
Class contact times vary by course and type of module. Typically, for a module predominantly delivered through lectures you can expect at least 3 contact hours per week (lectures/seminars/tutorials). Laboratory classes often require a greater intensity of attendance in blocks. Some modules may combine lecture and laboratory. The precise model will depend on the course you apply for and may be subject to change from year to year for quality or enhancement reasons. Prospective students will be consulted about any significant changes.
Assessment methods vary and are defined explicitly in each module. Assessment can be a combination of examination and coursework but may also be only one of these methods. Assessment is designed to assess your achievement of the module’s stated learning outcomes. You can expect to receive timely feedback on all coursework assessments. This feedback may be issued individually and/or issued to the group and you will be encouraged to act on this feedback for your own development.
Coursework can take many forms, for example: essay, report, seminar paper, test, presentation, dissertation, design, artefacts, portfolio, journal, group work. The precise form and combination of assessment will depend on the course you apply for and the module. Details will be made available in advance through induction, the course handbook, the module specification, the assessment timetable and the assessment brief. The details are subject to change from year to year for quality or enhancement reasons. You will be consulted about any significant changes.
Normally, a module will have 4 learning outcomes, and no more than 2 items of assessment. An item of assessment can comprise more than one task. The notional workload and the equivalence across types of assessment is standardised. The module pass mark for undergraduate courses is 40%. The module pass mark for postgraduate courses is 50%.
The class of Honours awarded in Bachelor’s degrees is usually determined by calculation of an aggregate mark based on performance across the modules at Levels 5 and 6, (which correspond to the second and third year of full-time attendance).
Level 6 modules contribute 70% of the aggregate mark and Level 5 contributes 30% to the calculation of the class of the award. Classification of integrated Master’s degrees with Honours include a Level 7 component. The calculation in this case is: 50% Level 7, 30% Level 6, 20% Level 5. At least half the Level 5 modules must be studied at the University for Level 5 to be included in the calculation of the class.
All other qualifications have an overall grade determined by results in modules from the final level of study.
In Masters degrees of more than 200 credit points the final 120 points usually determine the overall grading.
Figures from the academic year 2022-2023.
The University employs over 1,000 suitably qualified and experienced academic staff - 60% have PhDs in their subject field and many have professional body recognition.
Courses are taught by staff who are Professors (19%), Readers, Senior Lecturers (22%) or Lecturers (57%).
We require most academic staff to be qualified to teach in higher education: 82% hold either Postgraduate Certificates in Higher Education Practice or higher. Most academic and learning support staff (85%) are recognised as fellows of the Higher Education Academy (HEA) by Advance HE - the university sector professional body for teaching and learning. Many academic and technical staff hold other professional body designations related to their subject or scholarly practice.
The profiles of many academic staff can be found on the University’s departmental websites and give a detailed insight into the range of staffing and expertise. The precise staffing for a course will depend on the department(s) involved and the availability and management of staff. This is subject to change annually and is confirmed in the timetable issued at the start of the course.
Occasionally, teaching may be supplemented by suitably qualified part-time staff (usually qualified researchers) and specialist guest lecturers. In these cases, all staff are inducted, mostly through our staff development programme ‘First Steps to Teaching’. In some cases, usually for provision in one of our out-centres, Recognised University Teachers are involved, supported by the University in suitable professional development for teaching.
Figures from the academic year 2022-2023.
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Here is a guide to the subjects studied on this course.
Courses are continually reviewed to take advantage of new teaching approaches and developments in research, industry and the professions. Please be aware that modules may change for your year of entry. The exact modules available and their order may vary depending on course updates, staff availability, timetabling and student demand. Please contact the course team for the most up to date module list.
Year: 1
Status: C
Food and Beverage Operations introduces a wide range of commodities, processes and operations which are the foundation for food production and service in the international hospitality and catering industry. The integration of theory and practical skills give students an appreciation of the knowledge and procedures that are fundamental to the efficient running of a catering operation.
Status: O
Year: 1
This module is optional
This a fun team module, introducing students to the business commercials of planning, creating, activating and evaluating a live enterprising event. It also explores the fundamental principles and professional practice of enterprising event management. The module provides a foundation for a student's understanding of employability, entrepreneurship and innovation in the events industry. It also prepares students to undertake placement in an event company and provides the basis for further study in event related modules.
Status: O
Year: 1
This module is optional
This module examines tourism and the visitor experience in the context of the global visitor economy and its impact on sustainable futures for all. It takes a blended approach between taught theory and experiential learning in line with the title of the module and reflects the themes of sustainability, equality, diversity and inclusion (EDI) and citizenship. Tourism and the visitor experience concepts are investigated and explored through a multidisciplinary lens of business studies, sociology, geography and psychology in tourism.
Year: 2
Status: C
This module provides students with an appreciation of the evolution, scale and significance of the hospitality industry and the contribution and role it plays within the visitor economy and wider society. It presents students with insights to the importance of entrepreneurship as well as the role business start-ups play in relation to developing innovative business concepts in food, drink and accommodation for the needs of the visitor economy.
Year: 2
Status: C
As future managers of International Hospitality Management it is critical to have a sound knowledge of the management of Space and Revenue Management in the Hospitality, Food, Beverage, Tourism and Events Sector. The integration of theory and practical skills give students an appreciation of the knowledge and procedures that are fundamental to the efficient to the development of their management and leadership skills.
Year: 2
Status: C
This module examines the principles of management and applies them to the practice of operational management. The module is both people and action-oriented and examines a range of topics including the development of management theories, the impact of the internal and external business environment and how management contributes to sustainable business futures.
Year: 3
Status: C
This module develops the students' knowledge, management and leadership skills, through helping them understand the food and drink industry, by gaining practical insights working in commercial environment, where they have responsibility for the planning, design and analysis of a culinary/hospitality operation. The practical element of this module helps the student to develop their employability/entrepreneurship skills, through being responsible for the managing a team of their peers in the Academy Restaurant. The student must then reflect on the operation and provide feedback, on their personal performance and that of their peers in planning, execution and outcomes for then practical operation.
Year: 3
Status: C
People management forms a large part of every manager's job whether they work in a large multinational organisation, a not-for-profit organisation, or a charity. People management processes are usually designed by HR specialists within the organisation; however, line managers play a pivotal role in implementing and enacting HR policies and practices. Where employees feel positive about their relationship with their line managers, they are more likely to have higher levels of job satisfaction, commitment and loyalty, which are in turn associated with higher levels of performance.
Year: 3
Status: C
This module focuses on managerial decision making for both SMEs and larger corporations in the tourism and hospitality sectors. The content includes costing, budgeting, investment appraisal and working capital management. The student will be expected to apply knowledge to the decision-making process and discuss alternatives relevant to the service industries.
Year: 4
Status: C
Within this module, the key concepts and practices of contemporary marketing are introduced. The module defines marketing and explores the marketing environment and key aspects including segmentation, consumer behaviour, the marketing mix, sustainability and digital marketing. The inquiry-based learning assessment provides the opportunity to apply these concepts to today's evolving marketplace developing employability and innovation skills.
Year: 4
Status: C
The principles and theories of digital transformation and innovation management are explained to enable the students to gain an understanding how new digital tools and technologies can be adopted by businesses within the hospitality industry to deliver customer service and operational excellence. This module highlights the importance of managing and leading change within an organisation when evaluating and adopting new digital innovations and capabilities within the hospitality industry.
Status: O
Year: 4
This module is optional
This module addresses two aspects of tourism - tourism sector essentials for innovative and sustainable growth and the impacts that certain forms of tourism can generate for destination regions. The essential tourism sectors involve attractions, accommodation, intermediaries and transport. The module seeks to address these essentials and provide the student with an improved understanding of what the effects of tourism might be in terms of diversity, inclusion and citizenship for a destination and how they can be managed for a more sustainable future.
Status: O
Year: 4
This module is optional
This module introduces students to the importance of responsible business events and provides valuable insights into sustainable practices, social inclusivity, ethical decision-making, community impact and societal wellbeing. Students will learn how to enhance professional business event management practices responsibly, drive positive change, and contribute to a more sustainable and responsible business events industry.
Status: O
Year: 4
This module is optional
The business improvement project enables students to apply the appropriate theoretical concepts to a 'live' project within their workplace. The associated report will capture the business and social value of the business improvement process and provide strategic recommendations for the employer's business. The module also enhances the students understanding and develops competencies in management and leadership.
Year: 5
Status: C
This module will develop and enhance the student's ability to carry out research within their chosen business field, by applying all their graduate attributes through their abilities, strategies and habits. The students will learn the main concepts and principles encountered in research design, and each student will be required to write a research proposal on a contemporary issue. Through embedding the graduate attributes in this module, we can ensure our graduates are work ready developing their management and leadership skills, to be able to respond to real-world challenges.
Status: O
Year: 5
This module is optional
The contemporary workplace is changing and there has probably never been a more challenging time to be responsible for managing and leading people. Human Resource teams and Line Managers have a major role to play in driving performance, productivity and achieving sustainable competitive advantage. This module provides an opportunity for students to acquire the necessary knowledge and skills needed to help attract, engage and retain the best and most diverse talent pool nationally and internationally.
Status: O
Year: 5
This module is optional
Entrepreneurial leaders in event management are often more agile and flexible in adjusting their strategies, embracing new technologies, and adopting innovative industry practices to stay ahead of the competition and deliver successful events. This module provides students with a comprehensive understanding of the principles and professional practices of entrepreneurial leadership and management in the context of event management. It also prepares students for the future workplace in event management embedding skills of employability, entrepreneurship and innovation.
Status: O
Year: 5
This module is optional
This module focuses on managerial decision making for both SMEs and larger corporations in the tourism and hospitality sectors. The content includes costing, budgeting, investment appraisal and working capital management. The student will be expected to apply knowledge to the decision-making process and discuss alternatives relevant to the service industries.
Status: O
Year: 5
This module is optional
Within this module, the pivotal role of digital marketing management is examined. The key elements and practices of developing and executing comprehensive digital marketing strategies, to create impactful campaigns are explored and applied. The inquiry-based and authentic learning approach allows students to enhance vital employability skills and digital innovation capabilities while applying strategic concepts to drive sustainable business growth.
Status: O
Year: 5
This module is optional
This module provides students with an understanding of the complexities involved in sustainable tourism and the need to ensure sustainability is at the heart of how tourism is planned, development and managed today and in the future. Students will be able to offer their own reflection using technology on issues associated with sustainable tourism, and critique approaches taken to address over tourism.
Year: 6
Status: C
This module is designed to provide knowledge and critical understanding of the process of strategic management and leadership development. As hospitality, tourism and event leaders of the future, students will develop those transferable strategic perspectives and skills which are key to innovative and sustainable business success.
Status: O
Year: 6
This module is optional
In this module students are engaged in practical entrepreneurship and will develop their knowledge of entrepreneurship and the entrepreneurial process. This will be evidenced through the development of a business plan for new venture creation, enterprise development, project management or a community-based development project.
Status: O
Year: 6
This module is optional
Within this module, students will complete individual research on a topic of interest related to their course and chosen industry. Such inquiry-based learning allows students to further develop key employability and innovation skills while presenting the opportunity to become a subject specialist in their field.
Status: O
Year: 6
This module is optional
The topics included in this module will support the development of the student's management and leadership skills through understanding the application and practice in relation to the core Key Performance Indicators (KPIs), ratios and consumer behaviour analytics used in the hospitality and culinary industries. It will also introduce to revenue management, property management and other digital solutions used in the hospitality sector.
Status: O
Year: 6
This module is optional
This module challenges students to research a relevant contemporary issue impacting hospitality businesses from a range of perspectives, reflect on its significance and consider its implications for professional practice
The module places particular emphasis on sustainability, equality, diversity and inclusion and addresses issues of citizenship as well as ethical leadership. The assessment tasks are designed to develop a range of academic and employability skills and digital capabilities.
We recognise a range of qualifications for admission to our courses. In addition to the specific entry conditions for this course you must also meet the University’s General Entrance Requirements.
In this section
Grade CCC
RQF Pearson BTEC Level 3 National Extended Diploma / OCR Cambridge Technical Level 3 Extended Diploma
Award profile of MMM
We will also accept smaller BTEC/OCR qualifications (i.e. Diploma or Extended Certificate / Introductory Diploma / Subsidiary Diploma) in combination with A Levels or other acceptable level 3 qualifications.
To find out if the qualification you are applying with is a qualification we accept for entry, please check our Qualification Checker - our Equivalence Entry Checker.
We will also continue to accept QCF versions of these qualifications although grades asked for may differ. Check what grades you will be asked for by comparing the requirements above with the information under QCF in the Applied General and Tech Level Qualifications section of our Entry Requirements - View our Undergraduate Entry Requirements
96 UCAS tariff points to include a minimum of five subjects (four of which must be at higher level) to include English and Maths at H6 if studied at Higher level or O4 if studied at Ordinary Level.
Grades CCCCC
Grades DDD
Overall profile is minimum 24 points (including 12 at higher level)
Overall profile of 55% (120 credit Access Course) (NI Access Course)
Overall profile of 45 credits at Merit (60 credit Access Course) (GB Access Course)
For part-time study, you must satisfy the General Entrance Requirements for admission to a first-degree course and hold a GCSE pass at Grade C/4 or above in English Language and Maths (or equivalent).
Level 2 Certificate in Essential Skills - Communication will be accepted as equivalent to GCSE English.
Level 2 Certificate in Essential Skills - Application of Number will be accepted as equivalent to GCSE Maths.
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It is desirable that applicants to this course have work experience and/or part-time employment in the hospitality industry.
Foundation Degree Applicants- If you have already obtained the required grade in the relevant Foundation Degree you can opt to complete bridging modules prior to progressing onto the final year of the course. Other qualifications may be considered for exemptions and/or advanced entry based on your prior certificated learning or prior experiential learning.
Acceptable alternative qualifications include:
Pass HND with overall Merit to include distinctions in 15 Level 5 credits/units may be specified.
Pass HNC with overall Merit to include distinctions in 45 Level 4 credits/units may be specified.
You may also meet the course entry requirements with combinations of different qualifications to the same standard as recognised by the University (provided subject requirements as noted above are met).
Exemptions and Transferability
If you have already obtained the required grade in the relevant Foundation Degree you can opt to complete bridging modules prior to progressing onto the final year of the course. Other qualifications may be considered for exemptions and/or advanced entry based on your prior certificated learning or prior experiential learning.
What exemptions can I get?
Based on recent and successfully completed accredited learning, students can seek exemptions from the programme. The Course Director can advise candidates as to the eligibility of their accredited course.
How do I apply for exemptions?
When accepted on the Course you are asked to complete an exemptions form, which is reviewed by the Course Director and exemptions are then agreed during the Induction process.
In this section
Graduates from this course are now working for:
With this degree you could become:
This qualification offers a range of management career opportunities in one of the world’s largest and fastest growing sectors. The hospitality industry is composed of a diverse range of industries and employers including hotels, restaurants, cruise liners and public sector organisations such as destination marketing organisations. The optional module selections further extend these opportunities to careers within tourism and events sectors.
You also have the opportunity to pursue avenues such as teaching, lecturing, training, research and consultancy in relation to hospitality management. Alternatively, you have the option after completion to progress on to postgraduate study on programmes such as the MSc International Event Management and the MSc International Tourism and Hospitality Management.
Not Applicable for part-time students.
Accredited by the Institute of Hospitality that academic, vocational and professional standards achieved are appropriate and programme content and delivery meet international Institute of Hospitality benchmark standards.
The price of your overall programme will be determined by the number of credit points that you initiate in the relevant academic year.
For modules commenced in the academic year 2024/25, the following fees apply:
| Credit Points | NI/ROI Cost | GB Cost | International Cost* |
|---|---|---|---|
120 | £4,750 | £9,250 | £16,320 |
60 | £2,375 | £4,625 | £8,160 |
30 | £1,187 | £2,312 | £4,080 |
20 | £792 | £1,542 | £2,720 |
NB: A standard full-time undergraduate degree is equivalent to 120 credit points per year.
*Please note our on campus part-time undergraduate courses are not open to international (non-EU) students.
There are a range of exciting prizes for the course in final year;
The Hastings Hotels Award for Excellence in Irish Hospitality - Highest Mark overall in BSc (Hons) International Hospitality Management.
Institute of Hospitality Janus Award nomination
Tourism NI Event Management Award - Highest Mark in Event Management.
Da Vinci Cup - Highest mark in Strategic Management.
Hospitality Ulster’s Rising Star Award - Highest mark in Leadership & Business Performance.
Students are required to purchase both front of house and back of house appropriate dress for training in the realistic work environment of the 'Taste of Ulster' award winning Academy restaurant and kitchens. The cost of this is approximately £150.
Tuition fees and costs associated with accommodation, travel (including car parking charges), and normal living are a part of university life.
Where a course has additional mandatory expenses we make every effort to highlight them. These may include residential visits, field trips, materials (e.g. art, design, engineering) inoculations, security checks, computer equipment, uniforms, professional memberships etc.
We aim to provide students with the learning materials needed to support their studies. Our libraries are a valuable resource with an extensive collection of books and journals as well as first-class facilities and IT equipment. Computer suites and free wifi is also available on each of the campuses.
There will be some additional costs to being a student which cannot be itemised and these will be different for each student. You may choose to purchase your own textbooks and course materials or prefer your own computer and software. Printing and binding may also be required. There are additional fees for graduation ceremonies, examination resits and library fines. Additional costs vary from course to course.
It is important to remember that costs associated with accommodation, travel (including car parking charges) and normal living will need to be covered in addition to tuition fees.
Where a course has additional mandatory expenses (in addition to tuition fees) we make every effort to highlight them above. We aim to provide students with the learning materials needed to support their studies. Our libraries are a valuable resource with an extensive collection of books and journals, as well as first-class facilities and IT equipment. Computer suites and free Wi-Fi are also available on each of the campuses.
There are additional fees for graduation ceremonies, examination resits and library fines.
Students choosing a period of paid work placement or study abroad as a part of their course should be aware that there may be additional travel and living costs, as well as tuition fees.
See the tuition fees on our student guide for most up to date costs.
We know that choosing to study at university is a big decision, and you may not always be able to find the information you need online.
Please contact Ulster University with any queries or questions you might have about:
For any queries regarding getting help with your application, please select Admissions in the drop down below.
For queries related to course content, including modules and placements, please select Course specific information.
We look forward to hearing from you.
The International Hospitality Management course very much developed my interest in the Hospitality industry in particular hotel management. Having graduated on this course I have achieved success in the industry and have a general managers position in the Indigo Hotel of the Intercontinental Hotels Group.
Michael Musgrave – General Manager - The Indigo Hotel, Kensington London.
Studying the International Hospitality Management was one of the best decisions I have made. The course developed my knowledge and professional practical management skills for the Hospitality and Events Industry. After graduating in 2012 I decided to complete an MSc in Event Management. I am now the Events Manager in the Old Inn at Crawfordsburn and enjoying my 'dream job'.
Kerry Hamilton - Events Manager - The Crawfordsburn Inn.
As an alumnus of Ulster University it is a great pleasure to provide an employer testimonial. Since graduating I have worked for leading international hotel chains and have worked with and recruited a wide variety of staff. Having returned to work in my native Northern Ireland I am now in a position to employ placement students and graduates from Ulster University. In my view students who have studied International Hospitality Management at Ulster are among the best employees I have worked with throughout my experience of more than 25 years in the global hotel industry.
Hospitality students from Ulster are 'work ready' when they graduate and have very high levels of technical skills having acquired these in the award winning Academy Restaurant in the University. Professionalism and commitment to the highest level of customer service are the hallmarks of these highly motivated students. They typically display strong communication skills, flexibility and initiative and endeavour to develop themselves professionally at any opportunity. They also possess problem solving skills and have the ability to both work effectively in team and take on leadership roles as required.
Having studied at Ulster University I know that these skills are developed and instilled by academic staff who take a personal interest in the development of each individual student due to their professional commitment toward developing Ulster Hospitality graduates who exceed employer expectations.
Employer Testimonial from Mr Adrian McNally, General Manager, Titanic Hotel Belfast.
Ulster continues to develop and support sustainability initiatives with our staff, students, and external partners across various aspects of teaching, research, professional services operations, and governance.
At Ulster every person, course, research project, and professional service area on every campus either does or can contribute in some way towards the global sustainability and climate change agenda.
We are guided by both our University Strategy People, Place and Partnerships: Delivering Sustainable Futures for All and the UN Sustainable Development Goals.
Our work in this area is already being recognised globally. Most recently by the 2024 Times Higher Education Impact rating where we were recognised as Joint 5th Globally for Outreach Activities and Joint Top 20 Globally for Sustainable Development Goal 17: Partnership for the Goals.
Visit our Sustainability at Ulster destination to learn more about how the University strategy and the activities of Ulster University support each of the Sustainable Development Goals.
