• Foundation Certificate

Introduction to Tourism and Hospitality

Main aims of the Unit

The main aim of this unit is to introduce learners to the key elements and functions of the hospitality and tourism industry and to highlight the contributions each element can make to the level and quality of service provided to the customers and guests.

Learning Outcomes for the Unit

Upon successful completion of the course students will be able to:

  • Comment on the importance of tourism and hospitality industries
  • Explain the functions and roles of different organisations within the industry
  • Discuss the important components of different types of holidays or tours
  • Compare and contrast different types of hotels and services
  • Appreciate the impact of technology and transport on the hospitality provisions
  • Understand the role of different tourism and hospitality organisations
  • Comment on the current trends that will influence future products and services in the hospitality and tourism industry

Learning and teaching methods/strategies used to enable the achievement of learning outcomes:

Learning takes place on a number of levels through lectures, class discussion including problem review and analysis. Formal lectures provide a foundation of information on which the student builds through directed learning and self managed learning outside of the class. The students are actively encouraged to form study groups to discuss course material which fosters a greater depth learning experience.

Entry Requirements

  • Three GCSE’s / GCE`O’ levels or equivalent qualification, or,
  • A recognised Freshman or Access Certificate
  • Certificate award deemed to be equivalent to the above qualifications
  • All learners must be 17 years and above and they must have completed a minimum of 10 years of school education
  • A 5.5 score or above of an approved English Language Test or recognised school or college English Language Placement Test

Main Topics of Study

  • Hotel organisations
  • Types of hotels
  • Types of rooms
  • Types of meal plans
  • International Tourism
  • Domestic tourism
  • Tours
  • Package tours
  • Elements of Tourism
  • History of travel
  • Modes of transport
  • Motivators in tourism and hospitality
  • Tourism development
  • Constituents of tourism industry
  • Tourism demand
  • Tourism supply
  • Media available
  • Travel agency operations
  • Ticketing
  • Facilitation
  • Travel agency revenue
  • Setting up a travel agency
  • Tour operators
  • Excursion agents
  • Package and cultural tours
  • Escorted tours
  • Planning and costing a tour
  • Tourism and technology
  • Value of computer technology to tourist organisations and hotels
  • Transportation trends
  • Adventure tourism
  • Sports tourism
  • World Tourism Organisation (WTO)
  • World Association of Travel Agencies (WATA)
  • International Air Transport Association (IATA)
  • International Civil Aviation Organisation (ICAO)
  • European Travel Commission (ETC)
  • American Hotel and Lodging Association (AHLA)
  • World Travel and Tourism Council (WTTC)

Indicative Reading for this Unit

Main Text

Introduction to Tourism and Hospitality C. Kumar, A. Choudhary (Create Space Independent Publishing)

Alternative Text and further reading

Introduction to Hospitality Industry C. Barrows, T. Powers, D. Reynolds 8th edition (John Willey and Sons)

Guideline for Teaching and learning time
(10 hours per credit)

50 Hours - Lectures / Seminars / Tutorials / Workshops:

Tutorial support includes feedback on assignments and may vary by college according to local needs and wishes.

50 Hours - Directed learning:

Advance reading and preparation / Class preparation / Background reading / Group study / Portfolio / Diary etc

50 Hours - Self managed learning:

Working through the course text and completing assignments as required will take up the bulk of the learning time. In addition students are expected to engage with the tutor and other students and to undertake further reading using the web and/or libraries.

Assessment methods

Final Examination: 70%
Coursework: 30%