BSc (Hons) — 2026 entry International Hospitality Management
An International Hospitality Management degree from Surrey will provide you with the perfect foundation for senior managerial roles in this exciting sector.
Join the UK’s top university for hospitality, tourism, transport, travel and heritage studies, with Surrey Hospitality and Tourism Management having an outstanding global reputation.
You’ll have the opportunity to take one of our award-winning Professional Training placements in the UK or abroad, study at one of our partner universities around the world, or combine both experiences. These opportunities provide invaluable practical experience, enrich your student journey, and significantly enhance your employability in the global hospitality industry.
The perfect foundation for senior managerial roles in the thriving hospitality sector, our BSc International Hospitality Management course will prepare you for a variety of exciting career opportunities in hotels, casinos, cruise ships, and entrepreneurial ventures, both in the UK and across the globe. You’ll gain expertise in core management areas, equipping you to lead and succeed in this dynamic industry.
Shape your degree to match your passions and career aspirations by selecting from a wide range of optional modules, while gaining practical experience and boosting your employability in outstanding in-house facilities, including the Lakeside restaurant, private dining room, coffee shop, and training kitchen.
With London close by, take advantage of our exceptional industry connections and networking opportunities through careers fairs, executives-in-residence, guest lectures and field trips to start building your own professional networks.
Drawing on our academics’ extensive experience of teaching, researching and working in hospitality management, our International Hospitality Management degree course combines the study of core business and management areas, such as technology, innovation, sustainability, and data with industry-based practical experience.
Surrey Hospitality and Tourism Management runs several on-campus establishments, including the Lakeside restaurant, private dining room and coffee shop, where you will develop practical skills.
The combination of in-depth management knowledge with a broad range of transferable skills that can be applied to a variety of managerial and entrepreneurial roles will kick-start your hospitality management career to thrive in international hospitality businesses.
Our specialist modules provide an in-depth understanding of the distinctive characteristics, opportunities, and challenges within the hospitality industry, allowing you to leave us as a professional ready to make an immediate impact in the field.
Foundation year
If you don’t meet our entry requirements, you might still be able to apply for this degree with a Business, Economics, Hospitality and Tourism Management Foundation Year. This is an extra year of study to develop your skills and make it easier for you to get started at university. On successful completion of your foundation year, you’ll be ready to progress to the first year of your degree.
To see what modules you’ll be studying, refer to the foundation tab in the 'course structure' section.
The academic year is divided into two semesters of 15 weeks each. Each semester consists of a period of teaching, revision/directed learning and assessment.
The structure of our programmes follow clear educational aims that are tailored to each programme. These are all outlined in the programme specifications which include further details such as the learning outcomes.
Please note: Thefull module listing for the optional Professional Training placement part of your course is available in the relevant programme specification.
Modules
Modules listed are indicative, reflecting the information available at the time of publication. Modules are subject to teaching availability, student demand and/or class size caps.
The University operates a credit framework for all taught programmes based on a 15-credit tariff.
Services industries are a driving force of value creation. Nowadays nearly every product has a service component and as such service businesses are increasingly dominant forces in the global economy. Services are intangible, consumed at the time of their production, cannot be stored, and standardization is a challenge. This module is designed to provide students with an understanding of the challenges service organizations face due to service characteristics, consumer behaviour, and a dynamic and increasingly challenging global environment. This module introduces the core principles of services marketing and consumer behaviour considering service characteristics. In doing so students will be dealing with a variety of marketing topics allowing them to appreciate the complexity of the topic as well as relevant theories and models service providers can take advantage of in terms of managing the service experience for their customers. To emphasize the applicability of service and consumer behaviour theories to various fields this module is divided into two parts: First, general principles of services marketing and consumer behaviour are covered. Second, industry (i.e., tourism, events, or hospitality) specific theory and applications are introduced. In an increasingly customer centered environment this module will provide an understanding about theories, approaches and techniques concerning how to attract and retain customers while dealing with challenges due to services characteristics and changing consumer behaviour. The module also creates an opportunity to facilitate 'real life' decision-making and enhances a wide range of study skills, such as independent research, analytical skills as well as critical thinking. As such the goal is to contribute to resourcefulness and resilience and to develop digital capabilities linked to the topics covered. Consequently, students develop skills relevant for employability.
Practical operational skills are a fundamental part of the hospitality industry and managers are expected to understand food and beverage operations, customer service, people management, restaurant profitability, sustainability, and ethical practices. This module lays the foundations for you to be confident working in a commercial environment of a food and beverage operation. During this module you will evaluate your own transferable skills and plan future actions for your personal development. The realistic hands-on working environment will help you with becoming resilient, resourceful and gain key employability skills that will be of great value in the future.
All managers in service industries need to be able to understand, analyse and improve the processes for which they are responsible. In order to be able to do this effectively they need to understand the nature and purpose of the service concept and the fundamental ways processes and people deliver this.
Businesses do not exist in isolation. They operate within a complex and sometimes turbulent environments. This module invites students to explore the influences of various external factors¿international, economic, political, ecological, technological, socio-cultural and technological¿at local, national and international levels on business organisations, and how businesses can in turn impact the environment.
This module is intended to provide an introduction to financial accounting. It is aimed at students who are not majoring in accounting or finance but who are studying an introductory level of accounting and finance as part of their programme in management and is particularly focused on students specialising in the Hospitality, Tourism and Events sectors.
Food and Beverage management is a fundamental part of the Hospitality industry and managers are expected to understand operations, customer service, people management, restaurant profitability, sustainability, and ethical practices.This module expands the operational skills that you acquired in the first semester, in MAN1113 Food and Beverage Operations, and develops your leadership collaboration and management competencies by working in a team to plan create organise and run a lunch service
This module aims to provide exposure to the working environment of rooms division through exposure to hotel operations through a series of lectures, guest speakers, workshops and directed tasks to the underlying theory and business processes in this important area of operations. The emphasis here is on an operational understanding.
This module explains why event managers in the events and hospitality industries cannot afford to ignore sustainability as a business imperative. Throughout all the functions of a business, sustainability should be taken into account, and this perspective underpins the module. Through the lens of sustainable development and management, we will critically discuss how sustainable practices can be developed in various geographical and socio-cultural contexts. This will culminate in a review of sustainability management systems that reflect different approaches to problem-solving and impact that can be applied to organizations working in diverse international contexts.
The module introduces students to the fundamentals of human resources management and organisational behaviour. It encourages them to identify the relevance of these knowledge and theories and apply them to address real-world challenges and contemporary issues.
The prime motivator is to equip students with a good and meaningful understanding of hospitality/tourism/events finance and accounting. The objective is to develop accounting and finance skills needed by competent young professionals to achieve sustainable profits for various stakeholders. This module will covers management accounting that includes costing, budgeting and the fundamental principles of corporate finance and investment.
This module is designed to develop an understanding of revenue management (RM) in the context of where it is applied within the international Tourism industry. This has become a major strategic tool in the successful operation of businesses, such as airlines, cruise ships, hotels, restaurants and more. The module provides an overview of the RM, looking all aspects of this activity from a variety of perspectives ie Pricing, distribution, inventory management, stakeholders, and strategy.
The module provides a background to the basics of gastronomy including the development and origins of food and drink traditions, within multiple contexts. The development of the modern cuisine styles are examined and the influencing factors in food and drink selection. Current trends and their application to the menu development, quality and awards are also covered
This module offers an integrated approach to understanding the critical aspects of destination management and development. It provides a thorough analysis of the intricate relationship between policy and strategic planning and destination management, emphasising the role of coherent policies and stakeholder relationships in achieving sustainable tourism development. It explores the collaborative dynamics between the public and private sectors, highlighting the importance of developing policies that cater to the needs of diverse stakeholders while setting clear planning objectives to foster destination development. This module aims to develop students' ability to critically explore and evaluate the key principles and characteristics of destination management and development. It seeks to examine the essential components of destination management, including stakeholders and partnerships, governance structures, tourism and sustainable development goals, regenerative tourism, and smart tourist systems in destination management and development. Students are provided with the opportunity to apply theories of destination management and development to practice, as the incorporation of real-world national and international case studies represents a key component of this module.
A large number of global events are undertaken in fixed locations, such as hotels, theatres, stadia and purpose built event spaces. The choice of venue is a critical element of event management, typically based on capacity, price and location, but also more complex variables such as the venue's sustainability credentials, credibility, experience, accessibility and how the venue is managed. This module will provide a firm grounding in understanding the complexities of venue selection in event management. Additionally, many careers in event management are venue based, and managing venues requires knowledge and skills in addition to those of the creative event manager. As such, this module will review operational venue management to include diary management, venue marketing, catering operations, legal, health and safety and licensing considerations as well as how developments in technology and sustainability are impacting venue management.
An important part of the manager’s job is to be able to identify and respond to problems that occur in hospitality operations and to take corrective action to return the operation to an appropriate position. This module builds on the student’s understanding of key concepts and allows them to apply that understanding to a realistic and constantly changing scenario.
Digital innovation and data analytics are regarded as key for the development of enterprises, destinations and the services sector including hospitality, tourism, transport and events. Being aware of available technologies and being able to use data to extract patterns and generate insights to support strategic decision making are important for enterprises to be able to create innovative solutions to business problems and compete in an increasingly competitive and transparent environment. As such, awareness about digital innovation and data analytics as well as the ability to judge the quality of interfaces are vital to succeed in the social and economic business environment within the services sector, including hospitality, tourism, transport, and events. This module provides students with an understanding of the importance of digital innovation and data analytics in the services sector. It involves a critical reflection on contemporary strategies, concepts and ideas that currently shape hospitality, tourism, transport and event practices. It also aims to equip students with the fundamental concepts and tools needed to understand the emerging role of business analytics in service organisations and shows students how to apply business analytics tools and to communicate with industry professionals to effectively use and interpret analytic models and results for making better business decisions. The module deals with the importance of consumers' perception of the design of technological interfaces for business success and covers how to critically examine user interfaces and how to make sense of user-based interface evaluation data.
This module introduces students to the key issues, strategies and practices of marketing in the digital environment of tourism, hospitality and events. With the rapid rise in the use of the Internet and new media technologies, there are a number of digital tools and technologies available to marketing managers. This module provides students with an understanding of the importance and the application of digital marketing in general and social media in particular. It is vital for tourism, hospitality and event enterprises to acknowledge that consumers are now co-marketers, co-designers, and co-producers of travel experiences and that it is essential to take advantage of consumers as a source of knowledge for innovations and experience design in order to be able to compete in an increasingly competitive and transparent environment. The module therefore deals with how firms can utilize digital marketing and related channels and communication modes to enhance networking, collaboration, and travelers' engagement with services provided by tourism, hospitality or event organizations.
This module is designed to provide students with an understanding of the way hospitality, travel, tourism, events and aviation operations necessitate the adoption of a cultural approach to management. Understanding different theories, approaches and proven practices will allow students to analyse situations where the business environment has been compromised by deficient cultural approaches. Mastering the managerial skills required for efficient cultural diversity, with a broad understanding of how it applies to business objectives, is of paramount importance within this module. The outcomes ensure that students have a clear idea of the inherent considerations involved with managerial decision-making, and their cultural consequences.
This module examines large public events and hospitality in situ. It involves taking students around an events and hospitality space and examining it in detail over a number of days. This field experience of a live events and hospitality space allows the student to experience different events, hospitality and their distinct spaces; to compare and contrast events and hospitality cross-culturally; to develop a detailed understanding of the strategies and operations that intersect with the city and the public space; how event and hospitality managers and organisers, stakeholders, and city authorities attempt to broker the relationship between events, urban environments, public spaces, communities and the strategic ambitions of the city. How is the event established, leveraged, made impactful, socially inclusive, sustainable, a mechanism for peace-building. And, crucially, what are the problems, obstacles and objections in place thwarting the development of eventful spaces.
This Airport Management module provides a comprehensive overview of the management and strategic dimensions of airports. Covering the structure of the airport industry, it examines airport economics and the airport-airline relationship, highlighting the importance of collaboration for efficiency and growth. The module touches on airport service quality and passenger experience, alongside the strategic provision of commercial facilities. Students will explore airport competition, marketing's role in fostering growth, and the significant economic and social impacts of airports on local and global scales. The module addresses the environmental responsibilities of airports, promoting sustainable management practices. Students will be prepared for roles in the evolving airport and aviation industry, equipped with the required knowledge and skills.
Students need to take one optional module in Semester 1 and one optional module in Semester 2.
Year 3 - BSc (Hons)
Semester 1
Compulsory
The Business Research Methods module aims to provide students with the necessary skills and knowledge to determine the information necessary to address the identified basic or applied research problem and, using these skills and knowledge, develop an actionable research proposal. Students will gain an understanding of relevant approaches, elements, and stages of undertaking a research enquiry to provide insights to solving a relevant business problem. Students will develop core competence required to carry out a research enquiry, including identifying and formulating research problems, setting appropriate research objectives, selecting and applying appropriate research approaches, secondary and primary data collection and instruments, sampling and analysis methods, as well as the importance of ethical conduct in business research. This module discusses different methods and techniques essential to the execution of effective, coherent, and rigorous research for informed business decisions and practices.
The module is intended to provide an opportunity to review current trends and strategic issues in the international THE (Tourism, Hospitality, Events) industry and their impact on managing international organisations. It will consider the influence of current and future global issues on strategic management of businesses including geo-dynamics, technological advances, new customer dynamics, sustainability concerns and resilience of key stakeholders through socio cultural and economic challenges. The content of the module will therefore review several theoretical concepts and case studies from THE industries delivered by industry experts and lectures/tutors to develop students' strategic thinking and management skills.
This course provides an opportunity for students following a Business Management HRM pathway, to acquire an understanding of the essential legal principles of Employment Law which regulate and underpin commerce and industry, with particular emphasis on the general awareness of the law necessary for those holding management positions.
The module will provide students an insight of a wide range of leadership practices in the extant literature in the context of tourism, hospitality and events. The module will cover from the fundamental notions of leadership frameworks/concepts to contemporary views of leadership practices. It offers a range of theoretical approaches and practices and their application within tourism, hospitality and events context. This will allow students to understand how leadership styles can impact individual wellbeing as well as organisational performance.
Digital Events Management aims to increase student knowledge and understanding of Digital Event Operations, through the project management of an event. The module will focus on key project management tools and digital resources, and a range of possible interventions will be discussed.
This module is designed as a continuation for students who had previously studied Revenue Management in the previous year. The aim is to take the key principles of Revenue Management previously taught and to expand on them substantially to add depth of knowledge, Skills in Revenue management and to have the ability to form short and long term strategies based on analysis, forecasting and market demand. From a programme perspective, this module will provide the key skills needed for any student interested in undertaking this key area further in their career.
This module provides a synthesis of employability in operations management, with a particular focus on key current innovations, through the introduction of concepts and frameworks drawn from the operations management and hospitality operations literature. It aims to enhance and develop students abilities to draw on theoretical knowledge and innovative approaches within industry to addressing current challenges within international hospitality operations. By exploring key concerns for senior operations managers, the module seeks to provide students an understanding of current challenges around digital and cultural influences as well as sustainability concerns that impact the design and delivery of international hospitality operations.
The module will cover the complete financial cycle of hotel investment analysis including development, lending; operations, investment analysis, renovation decisions, acquisition and disposition. Hotel valuation principles and procedures are explored with emphasis on the replacement cost, sales comparison, and income capitalization approaches. As well, the role and function of the asset manager is discussed with emphasis on investment underwriting, portfolio management, operations analysis, market strategy, management contracts, franchises, strategic investment analysis and the property management team
This module provides final year students with the opportunity to look in depth at the development of the restaurant industry drawing on current and historical operations and track their development from single unit to international chain. From a programme perspective it provides an opportunity to specialise in the consideration and appreciation of the complexity of food and beverage operations.
The Dissertation module involves students in an original research project. It provides students an opportunity for a directed individual study focusing on topics of interest related to their programme of study. Using one or a variety of methods, students will collect data and contribute to problem solving in relevant management contexts. Emphasis will be placed on the process of scientific research. Students will develop skills on how to plan, carry out, and communicate research work as well as knowledge of theoretical and practical specialisation within relevant subject areas.
This module represents the final stage in the employability and professional development journey within the School of Hospitality and Tourism Management's undergraduate programmes. It is designed to equip students with the skills, confidence, and professional insight required to transition successfully into graduate employment.Students will engage in a structured, real-world learning experience through a dedicated partnership with an industry professional. work on a live industry-based project in conjunction with industry personnel. This collaboration will expose students to current industry practices and challenges, allowing them to apply academic learning in a practical, business-focused environment.The project will require students to explore a real organisational issue, develop analytical and technical competencies (including proficiency in Microsoft Office applications, data analytics, strategy development etc), and deliver actionable recommendations. The student¿s professional growth is the aim, contributing to their industry awareness, communication skills, and strategic thinking.This hands-on experience serves as a capstone for students¿ employability development, strengthening their readiness for the dynamic demands of the hospitality, tourism, and events sectors.
This a practical module that provides the opportunity for students to collaboratively undertake a real consultancy project on behalf of an external industry client. Students will use project management, interpersonal and analytical skills in order to deliver a consultancy project that meets the needs of a client and supports businesses and organisations towards a successful and sustainable future. This module will enable students to draw upon the knowledge that they have acquired throughout their programme, and will strengthen students’ creative, digital and innovation skills, builds students’ resilience and resourcefulness, cross-cultural competencies, and provides a pathway into employability through the skills developed and direct industry interaction.
Students will have the opportunity to learn about the different approaches that aim to answer the question: how do I plan, assess, and implement a new business venture? Business plans are essential not just for the successful implementation of start-up ventures, but also for continued business growth, including strategic competitiveness. A good business plan underpins business success on all levels and becomes a major guideline to sound management practices. All students will find much value in the business principles inherent to the planning process, which will lead to an enhanced commercial understanding. This module’s content and outcomes build solidly upon undergraduate business-related courses from level 4 and 5, as well as any accumulated business experience. It doesn’t just reiterate much of the theory previously learnt, but also applies it in a create and innovate way to emphasise creative business development, profitability, growth, and sustainability. It holistically addresses preferred business outcomes and brings all its components together.
Hospitality, tourism and events businesses and organizations operate in a complex marketing environment. Whilst the future of brands and branding are the subject of intense debate in an age of accelerating disruption and digital revolution, the branding of hospitality, tourism and events products, places and services remains a crucial 'promise of an experience'. This module requires the student to adopt a consultant’s mind-set and develop a strategy for an event, hospitality, or tourism brand. The module aims to develop students’ abilities to critically explore and evaluate the key principles and characteristics of brand management. It aims to discuss the essential components of brand management, including market analysis, brand auditing, and brand evaluation. Students are provided with the opportunity to apply brand management theories to practice as the development of a feasible and credible brand strategy represents a key component of this module.
Students need to take two optional module in Semester 1 and choose one 30 credit module and one 15 credit optional module in Semester 2. **In order to select MAN3131 (Employment Law) students must have taken MAN2108 (Business Law) in second year.
Year 1 - BSc (Hons) with placement
Semester 1
Compulsory
Services industries are a driving force of value creation. Nowadays nearly every product has a service component and as such service businesses are increasingly dominant forces in the global economy. Services are intangible, consumed at the time of their production, cannot be stored, and standardization is a challenge. This module is designed to provide students with an understanding of the challenges service organizations face due to service characteristics, consumer behaviour, and a dynamic and increasingly challenging global environment. This module introduces the core principles of services marketing and consumer behaviour considering service characteristics. In doing so students will be dealing with a variety of marketing topics allowing them to appreciate the complexity of the topic as well as relevant theories and models service providers can take advantage of in terms of managing the service experience for their customers. To emphasize the applicability of service and consumer behaviour theories to various fields this module is divided into two parts: First, general principles of services marketing and consumer behaviour are covered. Second, industry (i.e., tourism, events, or hospitality) specific theory and applications are introduced. In an increasingly customer centered environment this module will provide an understanding about theories, approaches and techniques concerning how to attract and retain customers while dealing with challenges due to services characteristics and changing consumer behaviour. The module also creates an opportunity to facilitate 'real life' decision-making and enhances a wide range of study skills, such as independent research, analytical skills as well as critical thinking. As such the goal is to contribute to resourcefulness and resilience and to develop digital capabilities linked to the topics covered. Consequently, students develop skills relevant for employability.
Practical operational skills are a fundamental part of the hospitality industry and managers are expected to understand food and beverage operations, customer service, people management, restaurant profitability, sustainability, and ethical practices. This module lays the foundations for you to be confident working in a commercial environment of a food and beverage operation. During this module you will evaluate your own transferable skills and plan future actions for your personal development. The realistic hands-on working environment will help you with becoming resilient, resourceful and gain key employability skills that will be of great value in the future.
All managers in service industries need to be able to understand, analyse and improve the processes for which they are responsible. In order to be able to do this effectively they need to understand the nature and purpose of the service concept and the fundamental ways processes and people deliver this.
Businesses do not exist in isolation. They operate within a complex and sometimes turbulent environments. This module invites students to explore the influences of various external factors¿international, economic, political, ecological, technological, socio-cultural and technological¿at local, national and international levels on business organisations, and how businesses can in turn impact the environment.
This module is intended to provide an introduction to financial accounting. It is aimed at students who are not majoring in accounting or finance but who are studying an introductory level of accounting and finance as part of their programme in management and is particularly focused on students specialising in the Hospitality, Tourism and Events sectors.
Food and Beverage management is a fundamental part of the Hospitality industry and managers are expected to understand operations, customer service, people management, restaurant profitability, sustainability, and ethical practices.This module expands the operational skills that you acquired in the first semester, in MAN1113 Food and Beverage Operations, and develops your leadership collaboration and management competencies by working in a team to plan create organise and run a lunch service
This module aims to provide exposure to the working environment of rooms division through exposure to hotel operations through a series of lectures, guest speakers, workshops and directed tasks to the underlying theory and business processes in this important area of operations. The emphasis here is on an operational understanding.
This module explains why event managers in the events and hospitality industries cannot afford to ignore sustainability as a business imperative. Throughout all the functions of a business, sustainability should be taken into account, and this perspective underpins the module. Through the lens of sustainable development and management, we will critically discuss how sustainable practices can be developed in various geographical and socio-cultural contexts. This will culminate in a review of sustainability management systems that reflect different approaches to problem-solving and impact that can be applied to organizations working in diverse international contexts.
The module introduces students to the fundamentals of human resources management and organisational behaviour. It encourages them to identify the relevance of these knowledge and theories and apply them to address real-world challenges and contemporary issues.
The prime motivator is to equip students with a good and meaningful understanding of hospitality/tourism/events finance and accounting. The objective is to develop accounting and finance skills needed by competent young professionals to achieve sustainable profits for various stakeholders. This module will covers management accounting that includes costing, budgeting and the fundamental principles of corporate finance and investment.
This module is designed to develop an understanding of revenue management (RM) in the context of where it is applied within the international Tourism industry. This has become a major strategic tool in the successful operation of businesses, such as airlines, cruise ships, hotels, restaurants and more. The module provides an overview of the RM, looking all aspects of this activity from a variety of perspectives ie Pricing, distribution, inventory management, stakeholders, and strategy.
The module provides a background to the basics of gastronomy including the development and origins of food and drink traditions, within multiple contexts. The development of the modern cuisine styles are examined and the influencing factors in food and drink selection. Current trends and their application to the menu development, quality and awards are also covered
This module offers an integrated approach to understanding the critical aspects of destination management and development. It provides a thorough analysis of the intricate relationship between policy and strategic planning and destination management, emphasising the role of coherent policies and stakeholder relationships in achieving sustainable tourism development. It explores the collaborative dynamics between the public and private sectors, highlighting the importance of developing policies that cater to the needs of diverse stakeholders while setting clear planning objectives to foster destination development. This module aims to develop students' ability to critically explore and evaluate the key principles and characteristics of destination management and development. It seeks to examine the essential components of destination management, including stakeholders and partnerships, governance structures, tourism and sustainable development goals, regenerative tourism, and smart tourist systems in destination management and development. Students are provided with the opportunity to apply theories of destination management and development to practice, as the incorporation of real-world national and international case studies represents a key component of this module.
A large number of global events are undertaken in fixed locations, such as hotels, theatres, stadia and purpose built event spaces. The choice of venue is a critical element of event management, typically based on capacity, price and location, but also more complex variables such as the venue's sustainability credentials, credibility, experience, accessibility and how the venue is managed. This module will provide a firm grounding in understanding the complexities of venue selection in event management. Additionally, many careers in event management are venue based, and managing venues requires knowledge and skills in addition to those of the creative event manager. As such, this module will review operational venue management to include diary management, venue marketing, catering operations, legal, health and safety and licensing considerations as well as how developments in technology and sustainability are impacting venue management.
An important part of the manager’s job is to be able to identify and respond to problems that occur in hospitality operations and to take corrective action to return the operation to an appropriate position. This module builds on the student’s understanding of key concepts and allows them to apply that understanding to a realistic and constantly changing scenario.
Digital innovation and data analytics are regarded as key for the development of enterprises, destinations and the services sector including hospitality, tourism, transport and events. Being aware of available technologies and being able to use data to extract patterns and generate insights to support strategic decision making are important for enterprises to be able to create innovative solutions to business problems and compete in an increasingly competitive and transparent environment. As such, awareness about digital innovation and data analytics as well as the ability to judge the quality of interfaces are vital to succeed in the social and economic business environment within the services sector, including hospitality, tourism, transport, and events. This module provides students with an understanding of the importance of digital innovation and data analytics in the services sector. It involves a critical reflection on contemporary strategies, concepts and ideas that currently shape hospitality, tourism, transport and event practices. It also aims to equip students with the fundamental concepts and tools needed to understand the emerging role of business analytics in service organisations and shows students how to apply business analytics tools and to communicate with industry professionals to effectively use and interpret analytic models and results for making better business decisions. The module deals with the importance of consumers' perception of the design of technological interfaces for business success and covers how to critically examine user interfaces and how to make sense of user-based interface evaluation data.
This module introduces students to the key issues, strategies and practices of marketing in the digital environment of tourism, hospitality and events. With the rapid rise in the use of the Internet and new media technologies, there are a number of digital tools and technologies available to marketing managers. This module provides students with an understanding of the importance and the application of digital marketing in general and social media in particular. It is vital for tourism, hospitality and event enterprises to acknowledge that consumers are now co-marketers, co-designers, and co-producers of travel experiences and that it is essential to take advantage of consumers as a source of knowledge for innovations and experience design in order to be able to compete in an increasingly competitive and transparent environment. The module therefore deals with how firms can utilize digital marketing and related channels and communication modes to enhance networking, collaboration, and travelers' engagement with services provided by tourism, hospitality or event organizations.
This module is designed to provide students with an understanding of the way hospitality, travel, tourism, events and aviation operations necessitate the adoption of a cultural approach to management. Understanding different theories, approaches and proven practices will allow students to analyse situations where the business environment has been compromised by deficient cultural approaches. Mastering the managerial skills required for efficient cultural diversity, with a broad understanding of how it applies to business objectives, is of paramount importance within this module. The outcomes ensure that students have a clear idea of the inherent considerations involved with managerial decision-making, and their cultural consequences.
This module examines large public events and hospitality in situ. It involves taking students around an events and hospitality space and examining it in detail over a number of days. This field experience of a live events and hospitality space allows the student to experience different events, hospitality and their distinct spaces; to compare and contrast events and hospitality cross-culturally; to develop a detailed understanding of the strategies and operations that intersect with the city and the public space; how event and hospitality managers and organisers, stakeholders, and city authorities attempt to broker the relationship between events, urban environments, public spaces, communities and the strategic ambitions of the city. How is the event established, leveraged, made impactful, socially inclusive, sustainable, a mechanism for peace-building. And, crucially, what are the problems, obstacles and objections in place thwarting the development of eventful spaces.
This Airport Management module provides a comprehensive overview of the management and strategic dimensions of airports. Covering the structure of the airport industry, it examines airport economics and the airport-airline relationship, highlighting the importance of collaboration for efficiency and growth. The module touches on airport service quality and passenger experience, alongside the strategic provision of commercial facilities. Students will explore airport competition, marketing's role in fostering growth, and the significant economic and social impacts of airports on local and global scales. The module addresses the environmental responsibilities of airports, promoting sustainable management practices. Students will be prepared for roles in the evolving airport and aviation industry, equipped with the required knowledge and skills.
Optional modules for Year 2 (with PTY) - FHEQ Level 5
Students need to take one optional module in Semester 1 and one optional module in Semester 2.
Year 3 - BSc (Hons) with placement
Semester 1
Compulsory
The Business Research Methods module aims to provide students with the necessary skills and knowledge to determine the information necessary to address the identified basic or applied research problem and, using these skills and knowledge, develop an actionable research proposal. Students will gain an understanding of relevant approaches, elements, and stages of undertaking a research enquiry to provide insights to solving a relevant business problem. Students will develop core competence required to carry out a research enquiry, including identifying and formulating research problems, setting appropriate research objectives, selecting and applying appropriate research approaches, secondary and primary data collection and instruments, sampling and analysis methods, as well as the importance of ethical conduct in business research. This module discusses different methods and techniques essential to the execution of effective, coherent, and rigorous research for informed business decisions and practices.
The module is intended to provide an opportunity to review current trends and strategic issues in the international THE (Tourism, Hospitality, Events) industry and their impact on managing international organisations. It will consider the influence of current and future global issues on strategic management of businesses including geo-dynamics, technological advances, new customer dynamics, sustainability concerns and resilience of key stakeholders through socio cultural and economic challenges. The content of the module will therefore review several theoretical concepts and case studies from THE industries delivered by industry experts and lectures/tutors to develop students' strategic thinking and management skills.
This course provides an opportunity for students following a Business Management HRM pathway, to acquire an understanding of the essential legal principles of Employment Law which regulate and underpin commerce and industry, with particular emphasis on the general awareness of the law necessary for those holding management positions.
The module will provide students an insight of a wide range of leadership practices in the extant literature in the context of tourism, hospitality and events. The module will cover from the fundamental notions of leadership frameworks/concepts to contemporary views of leadership practices. It offers a range of theoretical approaches and practices and their application within tourism, hospitality and events context. This will allow students to understand how leadership styles can impact individual wellbeing as well as organisational performance.
Digital Events Management aims to increase student knowledge and understanding of Digital Event Operations, through the project management of an event. The module will focus on key project management tools and digital resources, and a range of possible interventions will be discussed.
This module is designed as a continuation for students who had previously studied Revenue Management in the previous year. The aim is to take the key principles of Revenue Management previously taught and to expand on them substantially to add depth of knowledge, Skills in Revenue management and to have the ability to form short and long term strategies based on analysis, forecasting and market demand. From a programme perspective, this module will provide the key skills needed for any student interested in undertaking this key area further in their career.
This module provides a synthesis of employability in operations management, with a particular focus on key current innovations, through the introduction of concepts and frameworks drawn from the operations management and hospitality operations literature. It aims to enhance and develop students abilities to draw on theoretical knowledge and innovative approaches within industry to addressing current challenges within international hospitality operations. By exploring key concerns for senior operations managers, the module seeks to provide students an understanding of current challenges around digital and cultural influences as well as sustainability concerns that impact the design and delivery of international hospitality operations.
The module will cover the complete financial cycle of hotel investment analysis including development, lending; operations, investment analysis, renovation decisions, acquisition and disposition. Hotel valuation principles and procedures are explored with emphasis on the replacement cost, sales comparison, and income capitalization approaches. As well, the role and function of the asset manager is discussed with emphasis on investment underwriting, portfolio management, operations analysis, market strategy, management contracts, franchises, strategic investment analysis and the property management team
This module provides final year students with the opportunity to look in depth at the development of the restaurant industry drawing on current and historical operations and track their development from single unit to international chain. From a programme perspective it provides an opportunity to specialise in the consideration and appreciation of the complexity of food and beverage operations.
The Dissertation module involves students in an original research project. It provides students an opportunity for a directed individual study focusing on topics of interest related to their programme of study. Using one or a variety of methods, students will collect data and contribute to problem solving in relevant management contexts. Emphasis will be placed on the process of scientific research. Students will develop skills on how to plan, carry out, and communicate research work as well as knowledge of theoretical and practical specialisation within relevant subject areas.
This module represents the final stage in the employability and professional development journey within the School of Hospitality and Tourism Management's undergraduate programmes. It is designed to equip students with the skills, confidence, and professional insight required to transition successfully into graduate employment.Students will engage in a structured, real-world learning experience through a dedicated partnership with an industry professional. work on a live industry-based project in conjunction with industry personnel. This collaboration will expose students to current industry practices and challenges, allowing them to apply academic learning in a practical, business-focused environment.The project will require students to explore a real organisational issue, develop analytical and technical competencies (including proficiency in Microsoft Office applications, data analytics, strategy development etc), and deliver actionable recommendations. The student¿s professional growth is the aim, contributing to their industry awareness, communication skills, and strategic thinking.This hands-on experience serves as a capstone for students¿ employability development, strengthening their readiness for the dynamic demands of the hospitality, tourism, and events sectors.
This a practical module that provides the opportunity for students to collaboratively undertake a real consultancy project on behalf of an external industry client. Students will use project management, interpersonal and analytical skills in order to deliver a consultancy project that meets the needs of a client and supports businesses and organisations towards a successful and sustainable future. This module will enable students to draw upon the knowledge that they have acquired throughout their programme, and will strengthen students’ creative, digital and innovation skills, builds students’ resilience and resourcefulness, cross-cultural competencies, and provides a pathway into employability through the skills developed and direct industry interaction.
Students will have the opportunity to learn about the different approaches that aim to answer the question: how do I plan, assess, and implement a new business venture? Business plans are essential not just for the successful implementation of start-up ventures, but also for continued business growth, including strategic competitiveness. A good business plan underpins business success on all levels and becomes a major guideline to sound management practices. All students will find much value in the business principles inherent to the planning process, which will lead to an enhanced commercial understanding. This module’s content and outcomes build solidly upon undergraduate business-related courses from level 4 and 5, as well as any accumulated business experience. It doesn’t just reiterate much of the theory previously learnt, but also applies it in a create and innovate way to emphasise creative business development, profitability, growth, and sustainability. It holistically addresses preferred business outcomes and brings all its components together.
Hospitality, tourism and events businesses and organizations operate in a complex marketing environment. Whilst the future of brands and branding are the subject of intense debate in an age of accelerating disruption and digital revolution, the branding of hospitality, tourism and events products, places and services remains a crucial 'promise of an experience'. This module requires the student to adopt a consultant’s mind-set and develop a strategy for an event, hospitality, or tourism brand. The module aims to develop students’ abilities to critically explore and evaluate the key principles and characteristics of brand management. It aims to discuss the essential components of brand management, including market analysis, brand auditing, and brand evaluation. Students are provided with the opportunity to apply brand management theories to practice as the development of a feasible and credible brand strategy represents a key component of this module.
Optional modules for Year 3 (with PTY) - FHEQ Level 6
Students need to take two optional module in Semester 1 and choose one 30 credit module and one 15 credit optional module in Semester 2. **In order to select MAN3131 (Employment Law) students must have taken MAN2108 (Business Law) in second year.
Professional Training Year (PTY)
Semester 1 & 2
Core
This module supports students’ development of personal and professional attitudes and abilities appropriate to a Professional Training placement. It supports and facilitates self-reflection and transfer of learning from their Professional Training placement experiences to their final year of study and their future employment. The PTY module is concerned with Personal and Professional Development towards holistic academic and non-academic learning, and is a process that involves self-reflection, documented via the creation of a personal record, planning and monitoring progress towards the achievement of personal objectives. Development and learning may occur before and during the placement, and this is reflected in the assessment model as a progressive process. However, the graded assessment takes place primarily towards the end of the placement. Additionally, the module aims to enable students to evidence and evaluate their placement experiences and transfer that learning to other situations through written and presentation skills.
Optional modules for Professional Training Year (PTY) -
NA
Teaching and learning
Each 15-credit module involves 150 hours of work.
You will enjoy the practical application of running our Lakeside Restaurant, which is open to the public. You’ll be part of a team, devising menus, preparing, advertising and managing finances, alongside cooking and serving food.
Our staff members are innovative in providing engaging learning sessions that bring together theory and practice for your intellectual and professional development.
Group work
Independent study
Lectures
Practical sessions
Seminars
Tutorials
Workshops
Assessment
We assess modules individually and award credits for the successful completion of each one. Assessment takes place through a combination of:
Coursework
Essays
Examinations
Presentations
Reports.
General course information
Contact hours
Contact hours can vary across our modules. Full details of the contact hours for each module are available from the University of Surrey's module catalogue. See the modules section for more information.
Timetable
New students will receive their personalised timetable in Welcome Week. In later semesters, two weeks before the start of semester.
Scheduled teaching can take place on any day of the week (Monday – Friday), with part-time classes normally scheduled on one or two days. Wednesday afternoons tend to be for sports and cultural activities.
This course is based at Stag Hill campus. Stag Hill is the University's main campus and where the majority of our courses are taught.
We offer careers information, advice and guidance to all students whilst studying with us, which is extended to our alumni for three years after leaving the University.
In the survey, Graduate Outcomes 2024, HESA, results show that 100 per cent of our undergraduate Surrey Hospitality and Tourism Management students go on to employment or further study.
Our graduates have proven to be highly employable across a wide range of industries, not just within hospitality. Their specialist skills make them ideal for service sector companies’ fast-track graduate recruitment schemes. Customer-orientated skills make them attractive to any service-based industry.
Some graduates choose to go into operational management roles, running hotels and restaurants around the world. Others specialise in marketing, human resources, IT and other head office positions in large hospitality-based corporations. Some set up their own successful hospitality businesses.
Recent BSc (Hons) International Hospitality Management graduates have entered employment in roles such as:
Graduate Management Trainee, Hilton Worldwide
Management Trainee, Grosvenor House JW Marriott Hotel
Front Desk Management Trainee, Hilton Hotels
Vita Futura Graduate Management Programme, Marriott International
Learn more about the qualifications we typically accept to study this course at Surrey.
Typical offer
BSc (Hons):
BCC-CCC
Please note: A-level General Studies and A-level Critical Thinking are not accepted. Applicants taking an A-level science subject with the Science Practical Endorsement are expected to pass the practical element.
GCSE or equivalent: English language at grade 4 (C) and mathematics at grade 4 (C).
BSc (Hons):
DMM-MMM
GCSE or equivalent: English language at grade 4 (C) and mathematics at grade 4 (C).
BSc (Hons):
30-31
GCSE or equivalent: English A HL4/SL4 or English B HL5/SL6 and Mathematics (either course) HL4/SL4.
BSc (Hons):
70-68%
GCSE or equivalent: Maths 6 and either English language (1/2) 6 or English language (3)7.
BSc (Hons):
QAA-recognised Access to Higher Education Diploma, 21 Level 3 Credits at Distinction, 18 Level 3 Credits at Merit, and 6 Level 3 Credits at Pass - 21 Level 3 Credits at Distinction, 3 Level 3 Credits at Merit and 21 Level 3 Credits at Pass
GCSE or equivalent: English language at grade 4 (C) and mathematics at grade 4 (C).
BSc (Hons):
BBBBC-BBBCC
GCSE or equivalent: English language - Scottish National 5 - C maths - Scottish National 5 - C.
BSc (Hons):
BBC-CCC from a combination of the Advanced Skills Baccalaureate Wales and two A-levels.
Please note: A-level General Studies and A-level Critical Thinking are not accepted. Applicants taking an A-level science subject with the Science Practical Endorsement are expected to pass the practical element.
GCSE or equivalent: Please check the A-level dropdown for the required GCSE levels.
BSc (Hons):
Merit-Pass Overall with C in the Core Component
GCSE or equivalent: English Language at Grade 4 (C) and Mathematics at Grade 4 (C).
Applicants taking the Extended Project Qualification (EPQ) will receive our standard A-level offer for this programme, plus an alternate offer of one A-level grade lower, subject to achieving an A grade in the EPQ. The one grade reduction will not apply to any required subjects.
Applicants can only receive one grade reduction from the published grades, an EPQ grade reduction can’t be applied in addition to other grade reductions made through other schemes such as Contextual Admissions or In2Surrey.
If you do not currently meet the level required for your programme, we offer intensive pre-sessional English language courses, designed to take you to the level of English ability and skill required for your studies here.
International Foundation Year
If you are an international student and you don’t meet the entry requirements for this degree, we offer the International Foundation Year at the Surrey International Study Centre. Upon successful completion, you can progress to this degree course.
If you are a suitable candidate you will be invited to an offer holder event. During your visit to the University you can find out more about the course and meet staff and students.
Recognition of prior learning
We recognise that many students enter their higher education course with valuable knowledge and skills developed through a range of professional, vocational and community contexts.
If this applies to you, the recognition of prior learning (RPL) process may allow you to join a course without the formal entry requirements or enter your course at a point appropriate to your previous learning and experience.
Explore UKCISA’s website for more information if you are unsure whether you are a UK or overseas student. View the list of fees for all undergraduate courses.
The annual tuition fees for courses starting in September 2026
* Please note: Professional Training placement year fees are approximately 20% of the full-time fee for the academic year in which you undertake your placement.
Students with Tuition Fee Loan: the Student Loans Company pay fees in line with their schedule.
Students without a Tuition Fee Loan: pay their fees either in full at the beginning of the programme or in two instalments as follows:
50% payable 10 days after the invoice date (expected to be early October of each academic year)
50% in January of the same academic year.
The exact date(s) will be on invoices. Students on part-time programmes where fees are paid on a modular basis, cannot pay fees by instalment.
Sponsored students: must provide us with valid sponsorship information that covers the period of study.
Professional training placement fees
Professional Training placement year fees are approximately 20% of the full-time fee for the academic year in which you undertake your placement.
Additional costs
There are associated costs with this course:
Commuting (local travel expenses): £100 to £80 – return travel to attraction chosen for group project assignment (mandatory), travel for face-to-face meetings with mentors (optional) and return travel expenses for individual two-day work mandatory experience for Rooms Division module
Safety equipment and/or uniform: £110 approximately – uniform required for practical classes (plus a pair of black trousers).
Grand total: £180 – £210 approximately.
Optional European field trip: £500 (maximum).
These additional costs are accurate as of September 2024 and apply to the 2025 year of entry. Costs for 2026 entry will be published in September 2025.
We have thousands of placement providers to choose from, most of which offer pay. So, become one of our many students who have had their lives and career choices transformed.
International hospitality management placements
The Professional Training placement is an integral part of our courses. Our prestigious partner organisations will provide opportunities for you to gain valuable experience in a professional working environment, increasing your confidence, skills and employability when you graduate.
Our placement partner organisations include:
Four Seasons Hotels
Hilton Paris la Défense
Hilton Worldwide
Langham Hotel
Shenzhen Marriott Hotel Golden Bay
The Club at Admirals Cove, Florida
TUI UK and Ireland.
Applying for placements
Students are generally not placed by the University. But we offer support and guidance throughout the process, with access to a vacancy site of placement opportunities.
Find out how students at Surrey developed their skills in industry by undertaking a placement year.
Student
During my placement year at the Shangri-La Hotel at the Shard, I gained valuable insights into luxury hospitality while developing essential skills ... I also loved the networking I was able to do.
Digby International Hospitality Management BSc (Hons) Student profile
Study and work abroad
Studying at Surrey opens a world of opportunity. Take advantage of our study and work abroad partnerships, explore the world, and expand your skills for the graduate job market.
The opportunities abroad vary depending on the course, but options include study exchanges, work/research placements, summer programmes, and recent graduate internships. Financial support is available through various grants and bursaries, as well as Student Finance.
Perhaps you would like to volunteer in India or learn about Brazilian business and culture in São Paulo during your summer holidays? With 140+ opportunities in 36+ different countries worldwide, there is something for everyone. Explore your options via our search tool and find out more about our current partner universities and organisations.
Apply for your chosen course online through UCAS, with the following course and institution codes.
We provide these terms and conditions in two stages:
First when we make an offer.
Second when students accept their offer and register to study with us (registration terms and conditions will vary depending on your course and academic year).
This online prospectus has been published in advance of the academic year to which it applies.
Whilst we have done everything possible to ensure this information is accurate, some changes may happen between publishing and the start of the course.
It is important to check this website for any updates before you apply for a course with us. Read our full disclaimer.
