BSc (Hons) Hotel Management and Catering Technologies

1. PROGRAMME INFORMATION

Title of final award Foundation in Hotel Management and Catering Technologies

Certificate in Hotel Management and Catering Technologies

Diploma in Hotel Management and Catering Technologies

BSc (Hons) Hotel Management and Catering Technologies

Code OUbs047

Awarding Body Open University of Mauritius

Disciplinary Division Management

Programme Manager -

Administrator in charge -

Programme duration Foundation in Hotel Management and Catering Technologies

Minimum: 1 Year

Maximum: 2 Years

Certificate in Hotel Management and Catering Technologies

Minimum: 2 Year

Maximum: 3 Years

Diploma in Hotel Management and Catering Technologies

Minimum: 3 Years

Maximum: 5 Years

BSc (Hons) Hotel Management and Catering Technologies

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 Minimum: 4 years

Maximum: 6 years

For the above award, all modules of the programme must be

completed.

Total Credits 240 credits (for BSc (Hons) Hotel Management and Catering
Technologies)

Credits per year Normally 60 credits per academic year

Minimum number of credits per semester 30

MQA NQF Level Level 8

EHEA EQF Level Level 6

Programme Approval Date Till administrator in charge

2. ENTRY REQUIREMENTS

General General Entry Requirements under Direct Entry to Undergraduate

Programmes. Applicants should fulfil the following conditions:

General Entry requirements on Foundation Programmes

Candidates having at least 25 years of age and who have Cambridge

School Certificate or GCE O-Level with at least three credits or
equivalent

Or

Candidates having less than 25 years of age and who have Cambridge
School Certificate or GCE O-Level with at least three credits or
equivalent and One Pass at Principal A-Level

General Entry Requirements under Direct Entry to Certificate Programmes:

Foundation in Hotel Management and Catering Technologies or

equivalent

General Entry Requirements under Direct Entry to Diploma Programmes:

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 Certificate in Hotel Management and Catering Technologies or
equivalent.

General Entry Requirements under Direct Entry to Undergraduate:

Diploma in Hotel Management and Catering Technologies or equivalent

3. PROGRAMME OVERVIEW

Aims and Hotel Management is a key study that covers a wide range of topics concerned with
Objective of the operational aspects of hotels. It is the job of the hotel manager to coordinate
the the operational tasks of running a successful hotel. Managing a hotel requires
Programme: knowledge and skills within a wide variety of tasks.

Aim of the Programme

This programme aims to enable learners to acquire a set of skills that will be
invaluable for those looking forward to a fulfilling career in the Hotel Management
sector. Upon completion of the programme, learners will acquire the latest
knowledge and skills required by professional Hoteliers. This programme covers a
range of knowledge central in the understanding of hotel management and includes
Hotel Administration, Finance, Hospitality, Catering Management, Housekeeping,
Marketing and Accounts. A degree in Hotel Management opens up avenues in areas
such as national and International Hotel Industries, the private sector or the
possibility of higher studies.

Intended Learning outcomes:

After completion of the programme, students will be able to:

Knowledge and K1 Define the key concepts in Hotel Management

Understanding
K2 Outline the different theories and emerging research about Hotel Management

K3 Describe the values and ethical standards needed for the profession

K4 Develop leadership and management skills through group cooperation.

K5 Describe the role and function of the leader in the hospitality industry.

K6 Describe the role and function of the manager in the hospitality industry.

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Cognitive Skills C1 Understand the importance of continuous improvement process.

C2 Understand the importance of goal-setting and team building.

C3 Understand the needs of career planning.

C4 Apply production forecasting techniques and procedures.

C5 Analyse Hotel management programmes.

Practical/ P1 Describe physical and perpetual inventory system.

Professional
P2 Evaluate food and beverage operations control process.
Skills
P3 Recognize the importance of outstanding guest service quality, server guest
relationships and ethics.

P4 Improve ability to exercise judgement and critical analyse problems.

P5 Devise and manage social research to analyse social problems.

Transferable T1 Apply and improve written, oral, and non-verbal communication skills.
Skills
T2 Acquire a real-life experience in a hotel industry.

T3 Develop experiential learning opportunities at various level of responsibility.

T4 Exhibit positive behaviours in academic and professional using knowledge

acquired

4. PROFESSIONAL, STATUTORY AND REGULATORY BODIES (where applicable)

Not applicable

5. LEARNING AND TEACHING STRATEGY

The programme is run on a blended-learning mode combining face to face learning interactions with
e-learning. Using practical and hands-on approaches to learning, participants will be given the
opportunity to develop knowledge in youth and development related areas through learning activities
geared towards developing analytical and critical thinking.

Learning and teaching methods:

Students will be provided with opportunities to engage in a diverse range of learning environments so
as to maximise their learning. For this programme students will interact with their tutor and their
fellow students mostly through the e-platform.

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The e- platform will use the following tools:

- Online activities: for every unit covered in each module students will be given opportunities
to complete interactive learning activities including discussion forums, quizzes, field trips,
webinars and problem-solving activities. Students will be encouraged to work independently
but also to engage in collaborative work.

- Independent study: Independent study forms an essential part in the development of your
knowledge and understanding. We will guide you, via the e-platform, on the reading and
reflection of primary and secondary texts. Students should use this independent study time to
link knowledge with e-class and face-to-face activities and develop their own understanding
and critical perspective on the topics they are studying.

Strong Experimental/Practical Elements that learners need to grasp.

We also offer optional face-to-face sessions.

The face-to-face sessions are an opportunity to untangle complex concepts and provide students with
an opportunity to apply the knowledge acquired in the preceding weeks. During the face-to-face
sessions, students can be expected to:

- Engage in discussions around youth development activities

- Engage with reading material to engage in class discussions

- Review core/complex concepts through applied work.

Research supervision:

In the final part, students will undertake a dissertation, supervised by one of our tutors with expertise
in the area of the dissertation topic. Students will have the opportunity to meet with the supervisor to
explore the topic, receive guidance on the research and receive feedback on the work as it
progresses.

Overall Workload:

Your overall workload as a student consists of independent learning, e-learning activities and, if you
choose to, face to face sessions. The following gives you an indication of how much time you will need
to spend on the different components of your programme at each level. Each ECTS credit taken is
equivalent to 25 hours of study time.

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The expected study time for this programme will be as follow:

Foundation: 1,500 hours for 60 ECTS credits

Year 1: 1,500 hours for 60 ECTS credits.

Year 2: 1,500 hours for 60 ECTS credits.

Year 3: 1,500 hours for 60 ECTS credits.

Typically, for each year of your degree you will spend 0-10% of your time in face to face sessions, 30-
40% of your time engaging with e-learning activities and 60% of your time in independent study time.

A typical study week for a student will involve some optional face to face sessions, required
engagement in online discussion forum, the completion of online activities and independent study
time to review attached readings, textbooks and relevant sections of the module document. Students
should expect to devote 8 to 12 hours of study time per week per module.

These are indicative and may vary from student to student.

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 6. ASSESSMENT STRATEGY

Assessment Methods

A range of formative and summative assessment exercises are designed to enable you to
demonstrate and apply your knowledge and understanding.

Most modules will consist of a Tutor Marked Assessment component and an examination. TMAs can
include:

• Tests

• Essays

• Written projects

• Practical projects

• Exercises and problem set

• Webinars

• Portfolio

• Team projects

Industrial placement will be assessed through a portfolio. It is the onus of the students to secure
their own industry placement.

The Industrial placement will be waved, based on evidence, for those are already working in the
Hotel Industry.

Academic Feedback

Throughout the course of your studies, tutors will provide informal feedback on your online activities
and class contributions. Feedback may be individual or provided to the class as a whole.

Each summative assessment will be accompanied by detailed marking criteria and marking scheme
detailing the expectation of the assessment at each grade classification level. Feedback on assessment
will be provided along the marking criteria. Marking criteria will be made available to the student at
the same time as the assessment details.

Students will receive written individual feedback on all TMA components.

The University Policy on Assessment Feedback and Guidance on provisional marks can be found in the

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General Rules

Late submission, Extension and Resit Policy

The University Policy on Late Submission, Extension and re-sits can be found in the General Rules

Special Circumstances

The University Policy on Special Circumstance can be found in the General Rules

Continuous assessment and Exam Regulations

The University Regulations on Continuous Assessment and Examination can be found in the General
Rules.

7. ACADEMIC MISCONDUCT

As a safeguard to the quality and standard of Open University’s qualifications and awards, the
university takes any incidence of academic misconduct seriously and will investigate any reported
case. The registration of students who are found writing against the university on social media and
press using baseless arguments will be terminated.

Academic Misconduct refers to any activity where a student, through unpermitted means, seeks to
gain an advantage in the completion of an assessment. Any unpermitted action will be considered as
academic misconduct when occurring during a formal examination, a TMA, or any other form of
assessment considered by Board of Examiners and undertaken in pursuit of a University qualification
or award.

Plagiarism (using, intentionally or unintentionally another person's work and presenting it as its own)
will be systematically checked through a text-matching automated detection software that support
the detection of plagiarism: Turnitin.

Any suspected cases of academic misconduct will be reported and investigated. Academic
misconduct offences, may lead to suspension or expulsion from the University.

The university regulations on Academic Misconduct can be found in the General Rules.

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 8. PROGRAMME STRUCTURE

C = Core i.e. modules which must be taken to be eligible for the

award

S1 = Semester 1

S2 = Semester 2

S3 = Semester 3

S4 = Semester 4

S5 = Semester 5

S6 = Semester 6

S7 = Semester 7

S8 = Semester 8

SEMESTER I

Code Subjects Type Semester Credits

OUbs047111 Food Production - I Core S1 5

OUbs047112 Food & Beverage Management - 1 Core S1 7

OUbs047113 Tourism & Hospitality Industry Core S1 5

OUbs047114 Hospitality Communication Core S1 4

OUbs047115 Academic Literacies Core S1 3

OUbs047116 Leisure and Recreational Management Core S1 6

Credit Total 30

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SEMESTER II

Code Subject Type Semester Credits

OUbs047121 Food Production - II Core S2 6

OUbs047122 Food & Beverage Management - II Core S2 5

OUbs047123 Accommodation Operation Core S2 6

OUbs047124 Food service & Nutrition Core S2 4

OUbs047125 Basic Accounts Core S2 4

OUbs047126 Health and Safety Management Core S2 5

Credit Total 30

Students who successfully complete Semester I and II and decide to exit the programme at this point will be
awarded a Foundation in Hotel Management and Catering Technologies.

SEMESTER III

Code Subjects Type Semester Credits

OUbs047231 Ethical Principles in Hotel Management Core S3 5
OUbs047232 Food & Beverage Operations Core S3 6
OUbs047233 Accommodation Operation - II Core S3 5
OUbs047234 Front office operation Core S3 5
OUbs047235 Tourism Products, Design and Core S3 5
Development
OUbs047236 Basic Principal & Strategic Management Core S3 4
Credit 30
Total

SEMESTER IV

Code Subject Type Semester Credits

OUbs047241 Industrial Training Core S4 30
Credit Total 30
Students who successfully complete Semester I, II, III and IV and decide to exit the programme at this point
will be awarded a Certificate in Hotel Management and Catering Technologies.

SEMESTER V

Code Subjects Type Semester Credits

OUbs047351 Local and International cuisines Core S5 7
OUbs047352 Research Methods Core S5 7
OUbs047353 Front office Administration & Core S5 5
Management
OUbs047354 Human Resources Management Core S5 4
OUbs047355 Marketing Management Core S5 3

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OUbs047356 Hotel Engineering & Management Core S5 4
Credit 30
Total

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SEMESTER VI

Code Subjects Type Semester Credits

OUbs047361 Inventory Management - I Core S6 7
OUbs047362 Facilities Management - I Core S6 7
OUbs047363 Process and Quality Management Core S6 7
OUbs047364 Resort Designing, development & Core S6 3
management
OUbs047365 Hospitality & Tourism law Core S6 3
OUbs047366 Event & Disaster Management Core S6 3
Credit Total 30

Students who successfully complete Semester I, II, III, IV, V and VI and decide to exit the programme at this
point will be awarded a Diploma in Hotel Management and Catering Technologies.

SEMESTER VII

Code Subject Type Semester Credits

OUbs047471 Bakery & Patisserie Core S7 5
OUbs047472 Inventory Management - II Core S7 7
OUbs047473 Room Division Management - II Core S7 6
OUbs047474 Aviation & Cruise Line operation Core S7 3
OUbs047475 Retail Operation & Entrepreneurship Core S7 5
Development
OUbs047476 Architecture and Interior Designing Core S7 4
Credit 30
Total

SEMESTER VIII

Code Subject Type Semester Credits

OUbs047481 Industrial Training – II Core S8 20
(5mths/22Weeks)
OUbs047482 Research Projects Core S8 10
Credit 30
Total

Students who successfully complete Semester I, II, III, IV, V, VI, VII and VIII will be awarded a BSc (Hons) in
Hotel Management and Catering Technologies.

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 9. GRADING

Grading system:

Assessments are graded in percentage and correspond to a letter grade and a grade point.

To pass a module, students need an overall of 40% weighted average of their combined continuous
assessment (TMA) and examination.

Marks (x) % Description Letter Grade Grade point

X ≥ 70 Excellent A 5

60 ≤ X < 70 Very Good B 4

50 ≤ X < 60 Good C 3

40 ≤ X < 50 Satisfactory D 2

X < 40 Ungraded U 0

Non-graded/pending Refer rules and regulation for pending grades letter codes

To pass a module, students need an overall of 40% weighted average of their combined continuous
assessment and examination. All components of TMAs will have to have be submitted and examination
sat to pass the module.

Students will normally not be allowed to postpone more than two modules for the following semester.

If a student obtains grade “U” in three or more modules in the same semesters, and the CPA is below 40
for that semester, the student will be requested to repeat the semester unless decided otherwise by the
Academic Council upon the recommendation of the Board of Examiners. When repeating a semester, a
student may or may not take the modules for which Grade C or above have been obtained.

If after completing a level the student’s CPA < 10, the student will have to repeat the entire academic
year, and retake the modules as and when offered. However, s/he will not be required, if s/he wishes, to
retake 3 module(s) for which Grade C or above has been obtained.

Students will not be allowed to repeat more than two semesters during the entire duration of the

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programme.

University General Marking Criteria for Undergraduate Exams and Undergraduate Dissertations can be

found in the General Rules.

Cumulative Point Average (CPA):

Total CPA for Undergraduate degrees is calculated by:

MINIMUM PASS MARKS :-

a) Multiplying the module credit by the THEORY subjects by 40% marks, PRACTICAL subjects by 50%
for the module and then summed up and divided by the total credits attempted over the
cumulative period at each level (1 semester or 1 year

10. PROGRESSION, EXIT POINTS AND AWARD

Progression If a student fails to achieve 60 credits at the end of a year level, the board of examiners
will make a decision with regard to the student’s progression. At its discretion, the board
of examiners may:

- Allow a student to carry forward up to 15 credits in the following year level in

order to retake these units in attendance;

- Require the student to repeat the year;

- Award of an exit award once you’ve exhausted all the opportunities to retrieve
failed assessment.

Classification of For the award of the Honours degree, all modules of the programme must be completed.
Awards

The Certificate of Higher Education and the Diploma of Higher education are awarded as
possible exit points in the programme as indicated in the table below:

Award Title Level Total Classification Based on

require Cumulative Point Average (CPA)
NQF-
d
MQA
Credits

BSc (Hons) Hotel Management and 8 240 1st Class Honours (First): CPA ≥70
Catering Technologies
2nd Class 1st Division Honours
(2:1):

60 ≤ CPA < 70

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 2nd Class 2nd Division Honours
(2:2):

50 ≤ CPA < 60

3rd Class Honours: 45 ≤ CPA < 50

Diploma of Hotel Management and 6 180 Distinction: CPA ≥ 70

Higher Catering Technologies
Pass: 40 ≤ CPA < 70
Education
(DipHE) No Award: CPA < 40

Certificate Hotel Management and 5 120 Distinction: CPA ≥ 70

of Higher Catering Technologies
Pass: 40 ≤ CPA < 70
Education
(CertHe) No Award: CPA < 40

Foundation Hotel Management and 5 60 Distinction: CPA ≥ 70

Catering Technologies
Pass: 40 ≤ CPA < 70

No Award: CPA < 40

11. STUDENT SUPPORT

Support available through:

[email protected]

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 12. Have Your Say

Open University values student feedback and students will be given opportunities to have their say on
their learning experience in the following way:

● Student programme and module evaluation surveys;

● Acting as student representative and participate in a range of committees such as the staff-
student consultative committee;

● Participate in programme validation processes.

The University will respond to student feedback through the following channels:

● Response and action taken following the module evaluation survey will be posted on the e-
platform;

● Action from minutes will be monitored by the chair of the relevant committees;

● Annual programme monitoring process will take into account student feedback;

● Programme review process (every five years).

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