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BSHBM
Undergraduate course
BSc (Hons)

Hospitality Business Management

Hospitality Business Management

Hospitality Business Management

Hospitality Business Management

Hospitality Business Management

This course offers the opportunity to take a ‘sandwich’ year.
This course offers the opportunity to take a ‘sandwich’ year.
This course offers the opportunity to take a ‘sandwich’ year.
This course offers the opportunity to take a ‘sandwich’ year.
International Scholarships available

Overview

The UK hospitality industry is thriving, with a growing demand for highly knowledgeable graduates to fulfil management functions across the sector. We will help you to be innovative and forward thinking, to manage complex businesses effectively and to develop these businesses by thinking strategically. You will develop your project management skills devising, developing and successfully implementing an array of hospitality events guided by industry.

Our philosophy is to inspire future hospitality leaders, like you, to transform practice, think critically and have the confidence to implement your innovative ideas. Our team are passionate about hospitality, and they will provide you with the knowledge and skills to make effective business decisions. There will also be opportunities to put theory into practice and see hospitality in action, with visits to local industry and the chance to work on live projects. These may include devising social media communication plans for restaurateurs, designing and developing an exceptional guest welcome or creating a strategy for hoteliers and bars based on data and market insights on the latest trends in the sector– this year that included: catering to millennials, an increased emphasis on health and wellbeing, sustainability and a need for seamless technology.

You could gain a year's industry experience and boost your employability skills by choosing the sandwich option on this course. We are proud of our record of helping graduates find their ideal job - many meet their future employers for the first time through this course.

If you have studied for an HND or foundation degree, we also offer this course as a top-up. If you select this option, you will study the year three modules listed below.

If you choose to study our sandwich option – a year of paid employment in industry – you will spend your third year working in the hospitality industry, gaining the practical skills you need to be a successful leader in the sector. Students who choose the sandwich route find it helps with both their studies and getting a job after graduation. It can build your confidence, contacts, and of course your CV. Leeds Beckett advertise lots of placement opportunities and provide support in helping you find the right placement for you. Our placement students have worked at companies both at home and abroad including the Radisson Blu here in Leeds and La Gorce Country Club in Miami.

Research Excellence Framework 2014
Research Excellence Framework 2014: 59% of our research submitted was assessed as world leading or internationally excellent.

Using Leeds as a case study, you will experience the full range of hospitality offerings including restaurants, hotels, coffee shops, pubs and more. We can help you find vacancies or opportunities, or pursue any of your special interests for your work placement during your third year.

Regular guest speakers will give you a broad view of the industry and provide networking opportunities. There are a number of field trips - some will be module related and others are for the purpose of personal or team development skills.

There is an opportunity to negotiate your own assessments, tailor the course to your own interests and goals, and undertake on-going training throughout your course in specific industry interests and qualifications.

The foundation of this course is based on the view that hospitality is, by definition, international so our graduates have gone on to work all over the world - Canada, Africa, Australia, Hong Kong are just a few of the places they have been successful. If you take a gap year after study you can utilise your skills in well-paid roles around the world to finance your travels.

This course is accredited by the Institute of Hospitality. Speaking about the accreditation, Dr Peter Robinson, Head of the Centre for Tourism & Hospitality Management, said: "We are delighted to have our courses accredited by the Institute of Hospitality. This recognition reflects our commitment to inspiring and educating the future leaders in the hospitality sector. Working with the Institute, we will instil a desire for lifelong learning and professionalism for the global community of hospitality, leisure and tourism students and industry practitioners." 

We understand that full-time study does not suit everyone. That’s why we offer courses which give you the opportunity to decide where, when and how you can get involved in learning. Studying a distance learning course offers the convenience and flexibility to make education work for you. Whether you’d like to fit your studies around childcare, develop your skills while working or, quite simply, want to learn from the comfort of your own home, we can help you gain a qualification at a time and pace that suits your lifestyle.

Like our students on campus, you will have the same excellent teaching and learning resources, however you’ll find these online instead of in a lecture theatre. Not only are all the modules taught online, but you will also have access to an online community and more than 140,000 books and journals in our online library.

Visit our Distance Learning Website

This course offers the opportunity to take a ‘sandwich’ year – a year of paid employment in industry which will build your skills and experience. This is usually taken between the second and third year of your degree, typically making your course four years in total.

Students who choose the sandwich route find it helps with both their studies and getting a job after graduation. It can build your confidence, contacts, and of course your CV. Leeds Beckett advertise lots of placement opportunities and provide support in helping you find the right placement for you.

Course Features

  • Placements
  • Sandwich year
  • Part-time study available
  • Study abroad option
  • Top-up course available
  • Expert careers service
  • 24/7 Library
  • University accommodation
  • TEF Silver Award
Katie Astle, BSc (Hons) Hospitality Business Management
Play Katie Astle, BSc (Hons) Hospitality Business Management Video
Katie Astle, BSc (Hons) Hospitality Business Management
Young Guns student video - Luke Jenkins
Young Guns student video - Victoria Robertson
Young Guns student video - Catherine Dowson
School of Events Tourism & Hospitality Management Mission Statement
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School of Events Tourism & Hospitality Management Mission Statement

Accredited by:

QS five star rating:

Katie Astle, BSc (Hons) Hospitality Business Management
Play Katie Astle, BSc (Hons) Hospitality Business Management Video
Katie Astle, BSc (Hons) Hospitality Business Management
School of Events Tourism & Hospitality Management Mission Statement
Play School of Events Tourism & Hospitality Management Mission Statement Video
School of Events Tourism & Hospitality Management Mission Statement
Life in Leeds
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Life in Leeds
 

Entry Requirements

48
POINTS REQUIRED

Places available on this course through Clearing. Please call us on 0113 812 3113 to discuss your qualifications, skills and experience. We are interested in hearing from students who are passionate about the subject and we will assess your application on a range of factors including, but not limited to, your performance in examinations and assessments.

UCAS Tariff Points: 48 points required. (Minimum 48 from two A Levels or equivalent, excluding General Studies.).

If you're applying via UCAS, find out more about how your qualifications fit into the UCAS tariff.

GCSE English Language and Mathematics at Grade C or above (Grade 4 for those sitting their GCSE from 2017 onwards) or equivalent.

SELECTION CRITERIA:

We may use selection criteria based on your personal attributes; experience and/or commitment to the area of study. This information will be derived from your personal statement and reference and will only be used if you have met the general entry requirements.

International Baccalaureate

24 Points

IELTS:

IELTS 6.0 with no skills below 5.5, or an equivalent qualification. The University provides excellent support for any applicant who may be required to undertake additional English language courses.

ADDITIONAL ENTRY REQUIREMENTS:

Mature Applicants
Our University welcomes applications from mature applicants who demonstrate academic potential. We usually require some evidence of recent academic study, for example completion of an access course, however recent relevant work experience may also be considered. Please note that for some of our professional courses all applicants will need to meet the specified entry criteria and in these cases work experience cannot be considered in lieu. If you wish to apply through this route you should refer to our University Recognition of Prior Learning policy that is available on our website. Please note that all applicants to our University are required to meet our standard English language requirement of GCSE grade C or equivalent, variations to this will be listed on the individual course entry requirements.

Places available on this course through Clearing. Please call us on 0113 812 3113 to discuss your qualifications, skills and experience. We are interested in hearing from students who are passionate about the subject and we will assess your application on a range of factors including, but not limited to, your performance in examinations and assessments.

UCAS Tariff Points: 48 points required. (Minimum 48 from two A Levels or equivalent, excluding General Studies.).

If you're applying via UCAS, find out more about how your qualifications fit into the UCAS tariff.

GCSE English Language and Mathematics at Grade C or above (Grade 4 for those sitting their GCSE from 2017 onwards) or equivalent.

SELECTION CRITERIA:

We may use selection criteria based on your personal attributes; experience and/or commitment to the area of study. This information will be derived from your personal statement and reference and will only be used if you have met the general entry requirements.

International Baccalaureate

24 Points

IELTS:

IELTS 6.0 with no skills below 5.5, or an equivalent qualification. The University provides excellent support for any applicant who may be required to undertake additional English language courses.

ADDITIONAL ENTRY REQUIREMENTS:

Verify your qualifications
If you are an international student, we can help you to compare and verify your qualifications. Please contact our International Office on +44 (0)113 812 1111 09.00 to 17.00 Mon-Thurs / 09.00 to 16.30 Fri GMT or email internationaloffice@leedsbeckett.ac.uk.
Need to improve your English Language skills?
Don't worry if you don't have the level of English required for your chosen course. We offer a wide range of courses which have been designed to help you to improve your qualifications and English language ability, most of which are accredited by the British Council. Check your English and find out more about our English courses.
More questions?
No matter what your questions, we are here to answer them, visit our International website to get more information and find out about our online open days.

Careers

Julia Jefferis

Careers

Julia Jefferis
CEO Utter Waffle

BSc (Hons) Hospitality Business Management

“The business and finance modules I studied at Leeds Beckett have been hugely helpful now that cash flow spreadsheets, breakeven charts and profit and loss accounts are a necessity for my business. I have done a huge variety of jobs in my time, from being a manageress and receptionist to bar work and waitressing, and I am now a proud CEO of my own company, all of which I am so grateful to have achieved.

Teaching and learning

Engage and be challenged to become creative, entrepreneurial, and a critically informed dynamic graduate who can excel in your chosen field of work within hospitality business management.

The tabs below detail what and how you will study in each year of your course. The balance of assessments and overall workload will be informed by your core modules and the option modules you choose to study – the information provided is an indication of what you can expect and may be subject to change. The option modules listed are also an indication of what will be available to you. Their availability is subject to demand and you will be advised which option modules you can choose at the beginning of each year of study.

Download 2019/20 Course Spec Download
Learn the key principles of hospitality, business and management, and begin to appreciate the nature and complexities between these areas. You will focus on unit management, enabling you to efficiently and effectively manage the operation of hospitality units on a day-to-day basis.
Overall workload
Clock icon
288 hours Teaching and learning Typically, this will include lectures, seminars, tutorials, supervised studio time or laboratory time and one-to-one meetings with your personal tutor.
Clock icon
912 hours Independent study This is the time outside your timetabled hours when you will be expected to continue learning independently. Typically, this will involve reading, research, completing assignments, preparing presentations and exam revision.
Indicative assessment proportions (based on 2018/19)
Examination This could include a timed examination, take-away paper, formal presentation or viva-voce examination or a set exercise, quiz or multiple choice test.
17%
Practical This is an invigilated assessment of your practical skills and competencies, such as delivering a coaching session, or a school experience if you are training to be a teacher.
7%
Coursework This could include essays, reports or other written assignments, a dissertation or project, or a portfolio of your work. Assessed work will normally be returned with feedback within four weeks of your submission. When you begin your course, you will be provided with a module handbook for your chosen modules which will provide specific guidelines on how and when you will receive that feedback.
76%
Core Modules

Understand the origin, meanings and development of the concept of hospitality. You will also be able to define the characteristics that define the hospitality industry, and appreciate that hospitality exists from a personal non-commercial exchange through to a global multibillion dollar industry.

You will engage with a structured programme of experience and reflection to ensure success in the acquisition and development of your professional and academic skills. It will introduce you to the skills which are relevant in the first year and will continue to develop throughout your academic career to graduation and beyond.

Explore how you can identify target customers, understand their needs and develop products and service offers which meet them. It will then go beyond this to ensure that you are able to plan products and services which exceed customers' requirements and genuinely delight them, rather than simply satisfy their needs. You will consider and apply key concepts including the marketplace; market segmentation, positioning and targeting and consumer behaviour to hospitality businesses.

Understand the importance of finance within a business at unit level. You will know how a department/unit can operate efficiently and effectively whilst maintaining product quality. You will concentrate on the management rather than the financial accounting part of the business, examining the role and importance of cash within the business and the role of the P&L with particular emphasis on sales growth and cost control.

Develop an understanding of how best to design the structure and culture of departments in a variety of hospitality organisations in order to coordinate employees' behaviours to ensure the efficient and effective day to day operation of the unit. To do this, you will develop an understanding of the labour markets and the composition of the labour force in the hospitality industry.

Gain the ability to demonstrate a fundamental knowledge of the key theories and principles relevant to hospitality operations. You will be able to choose and use appropriate tools and techniques and be able to examine how these impact upon the hospitality experience being delivered across the various sectors of the global hospitality industry.

Build upon the themes from Year One and look at some of the more complex and issues within the field of hospitality business management. You will develop the knowledge required to understand the operation of hospitality organisations and their management.
Overall workload
Clock icon
288 hours Teaching and learning Typically, this will include lectures, seminars, tutorials, supervised studio time or laboratory time and one-to-one meetings with your personal tutor.
Clock icon
912 hours Independent study This is the time outside your timetabled hours when you will be expected to continue learning independently. Typically, this will involve reading, research, completing assignments, preparing presentations and exam revision.
Indicative assessment proportions (based on 2018/19)
Examination This could include a timed examination, take-away paper, formal presentation or viva-voce examination or a set exercise, quiz or multiple choice test.
7%
Practical This is an invigilated assessment of your practical skills and competencies, such as delivering a coaching session, or a school experience if you are training to be a teacher.
45%
Coursework This could include essays, reports or other written assignments, a dissertation or project, or a portfolio of your work. Assessed work will normally be returned with feedback within four weeks of your submission. When you begin your course, you will be provided with a module handbook for your chosen modules which will provide specific guidelines on how and when you will receive that feedback.
48%
Core Modules

Gain a structured programme of experience and reflection to ensure success in the acquisition and development of your professional and academic skills. It will introduce you to the skills which are relevant in the first year and will continue to develop throughout their academic career to graduation and beyond.

Explore recruitment, selection, training and development methods available to the hospitality industry. The module will enable you to select the most appropriate methods for a variety of jobs in the contemporary hospitality industry.

Address the many ways that communication is possible in the hospitality industry today, both theoretically and practically. You will be able to recommend effective communication strategies and tactics that will influence consumers to engage with hospitality businesses.

You will examine a range of theories to create a pragmatic, contingency, process model of management and leadership that can be used to take the hospitality business unit forward dealing with individuals and groups across a variety of departments and situations. You will develop a rigorous and relevant management and leadership model that can be continually developed throughout your career based on ongoing academic research and personal career experiences which can be used to drive the development of the business unit.

Develop your management accounting perspective, looking at financial accounting and linking department and unit finance to company finance. You will utilise resources to make decisions and to take a hospitality business forward. You will learn how to develop and improve performance at department, unit and organization level in terms of sales, market share, cost control, productivity and service.

Explore the theory and application of operational processes and the implementation of appropriate quality management tools and techniques that can contribute to driving the business forward. This will ensure continuous improvements in a company's performance which will ultimately lead to business success. Students will then transfer their learning into a practical setting utilising the bespoke restaurant facility.

This course offers the opportunity to take a ‘sandwich’ year – a year of paid employment in industry which will build your skills and experience. This is usually taken between the second and third year of your degree, typically making your course four years in total.

Students who choose the sandwich route find it helps with both their studies and getting a job after graduation. It can build your confidence, contacts, and of course your CV. Leeds Beckett advertise lots of placement opportunities and provide support in helping you find the right placement for you.

In your final year you will further develop into a confident, open-minded, reflective and resilient hospitality practitioner, who can demonstrate the ability to initiate, develop and implement strategic decisions. You will primarily study strategic unit management, enabling you to place the unit into the corporate context and ensuring its contribution to the strategic objectives of the business.
Overall workload
Clock icon
180 hours Teaching and learning Typically, this will include lectures, seminars, tutorials, supervised studio time or laboratory time and one-to-one meetings with your personal tutor.
Clock icon
1020 hours Independent study This is the time outside your timetabled hours when you will be expected to continue learning independently. Typically, this will involve reading, research, completing assignments, preparing presentations and exam revision.
Indicative assessment proportions (based on 2018/19)
Coursework This could include essays, reports or other written assignments, a dissertation or project, or a portfolio of your work. Assessed work will normally be returned with feedback within four weeks of your submission. When you begin your course, you will be provided with a module handbook for your chosen modules which will provide specific guidelines on how and when you will receive that feedback.
100%
Core Modules

Stimulate an analytical and creative approach so you are capable of thinking strategically and are able to generate and evaluate multiple solutions to the complex challenges of the contemporary hospitality industry. Using a series of strategic management tools, you will develop a critical understanding of your responsibility as future leaders within the organisational level decision-making process.

Undertake a consultancy project related to a specific issue facing an organisation in the global hospitality industry. You will utilise problem solving methods whilst making use of project management techniques to address a brief set by external industry clients.

This module draws together two key areas that will help you in the future. Firstly, it is a substantial individual piece of work that helps to demonstrate your ability to be an independent learner. Secondly, it allows you to use research skills that critically evaluate secondary and primary sources of data and help draw well-justified conclusions.

Option modules may include:

You will develop financial skills which can be used at senior levels in international hospitality business.

Critically evaluate a range of international market research data, together with marketing theories and concepts that lay the foundations for hospitality businesses that wish to grow internationally. The module includes three key areas: analysis, marketing strategy development and implementation. Using marketing strategies and tools, you will be able to explore international marketplace, environment, United Nations/Governments, social and cultural influences and recommend workable solutions for hospitality businesses to grow internationally.

Explore the strategic management of human resources in an international hospitality context. The module begins by introducing you to the concept of Human Resource Management and explores the similarities and differences between Human Resource Management in domestic and international contexts.

This module aims to provide students with the opportunity to develop further their entrepreneurial, personal and professional skills following the completion of a successful industrial placement. Students will be able to explore a range of materials and information as they identify and critically analyse a real-life issue and propose innovative solutions to this organisational challenge.

The aim of the module is to enable students to improve hospitality operations using theories and models of quality management and to be able to evaluate the contribution they have in achieving organisational success.

This module will enable students to critically evaluate socially responsible hospitality businesses to gain knowledge in how they engage and grow; with social responsibilities at the heart of business culture. Students will also be asked to critically review why and how businesses consciously develop their engagement in social responsible strategies for the ultimate benefit of their stakeholders.

The purpose of this module is to provide students with an understanding of the nature and importance of small businesses within the Hospitality industry and to enable them to identify and evaluate the requirements of successful small business development. It will enable them to critically reflect on their own interest and capability for small business development and to develop effective business plans for new business ideas.

Download 2019/20 Course Spec Download
Learn the key principles of hospitality, business and management, and begin to appreciate the nature and complexities between these areas. You will focus on unit management, enabling you to efficiently and effectively manage the operation of hospitality units on a day-to-day basis.
Overall workload
Clock icon
288 hours Teaching and learning Typically, this will include lectures, seminars, tutorials, supervised studio time or laboratory time and one-to-one meetings with your personal tutor.
Clock icon
912 hours Independent study This is the time outside your timetabled hours when you will be expected to continue learning independently. Typically, this will involve reading, research, completing assignments, preparing presentations and exam revision.
Indicative assessment proportions (based on 2018/19)
Examination This could include a timed examination, take-away paper, formal presentation or viva-voce examination or a set exercise, quiz or multiple choice test.
17%
Practical This is an invigilated assessment of your practical skills and competencies, such as delivering a coaching session, or a school experience if you are training to be a teacher.
7%
Coursework This could include essays, reports or other written assignments, a dissertation or project, or a portfolio of your work. Assessed work will normally be returned with feedback within four weeks of your submission. When you begin your course, you will be provided with a module handbook for your chosen modules which will provide specific guidelines on how and when you will receive that feedback.
76%
Core Modules

Understand the origin, meanings and development of the concept of hospitality. You will also be able to define the characteristics that define the hospitality industry, and appreciate that hospitality exists from a personal non-commercial exchange through to a global multibillion dollar industry.

You will engage with a structured programme of experience and reflection to ensure success in the acquisition and development of your professional and academic skills. It will introduce you to the skills which are relevant in the first year and will continue to develop throughout your academic career to graduation and beyond.

Explore how you can identify target customers, understand their needs and develop products and service offers which meet them. It will then go beyond this to ensure that you are able to plan products and services which exceed customers' requirements and genuinely delight them, rather than simply satisfy their needs. You will consider and apply key concepts including the marketplace; market segmentation, positioning and targeting and consumer behaviour to hospitality businesses.

Understand the importance of finance within a business at unit level. You will know how a department/unit can operate efficiently and effectively whilst maintaining product quality. You will concentrate on the management rather than the financial accounting part of the business, examining the role and importance of cash within the business and the role of the P&L with particular emphasis on sales growth and cost control.

Develop an understanding of how best to design the structure and culture of departments in a variety of hospitality organisations in order to coordinate employees' behaviours to ensure the efficient and effective day to day operation of the unit. To do this, you will develop an understanding of the labour markets and the composition of the labour force in the hospitality industry.

Gain the ability to demonstrate a fundamental knowledge of the key theories and principles relevant to hospitality operations. You will be able to choose and use appropriate tools and techniques and be able to examine how these impact upon the hospitality experience being delivered across the various sectors of the global hospitality industry.

Build upon the themes from Year One and look at some of the more complex and issues within the field of hospitality business management. You will develop the knowledge required to understand the operation of hospitality organisations and their management.
Overall workload
Clock icon
288 hours Teaching and learning Typically, this will include lectures, seminars, tutorials, supervised studio time or laboratory time and one-to-one meetings with your personal tutor.
Clock icon
912 hours Independent study This is the time outside your timetabled hours when you will be expected to continue learning independently. Typically, this will involve reading, research, completing assignments, preparing presentations and exam revision.
Indicative assessment proportions (based on 2018/19)
Examination This could include a timed examination, take-away paper, formal presentation or viva-voce examination or a set exercise, quiz or multiple choice test.
7%
Practical This is an invigilated assessment of your practical skills and competencies, such as delivering a coaching session, or a school experience if you are training to be a teacher.
45%
Coursework This could include essays, reports or other written assignments, a dissertation or project, or a portfolio of your work. Assessed work will normally be returned with feedback within four weeks of your submission. When you begin your course, you will be provided with a module handbook for your chosen modules which will provide specific guidelines on how and when you will receive that feedback.
48%
Core Modules

Gain a structured programme of experience and reflection to ensure success in the acquisition and development of your professional and academic skills. It will introduce you to the skills which are relevant in the first year and will continue to develop throughout their academic career to graduation and beyond.

Explore recruitment, selection, training and development methods available to the hospitality industry. The module will enable you to select the most appropriate methods for a variety of jobs in the contemporary hospitality industry.

Address the many ways that communication is possible in the hospitality industry today, both theoretically and practically. You will be able to recommend effective communication strategies and tactics that will influence consumers to engage with hospitality businesses.

You will examine a range of theories to create a pragmatic, contingency, process model of management and leadership that can be used to take the hospitality business unit forward dealing with individuals and groups across a variety of departments and situations. You will develop a rigorous and relevant management and leadership model that can be continually developed throughout your career based on ongoing academic research and personal career experiences which can be used to drive the development of the business unit.

Develop your management accounting perspective, looking at financial accounting and linking department and unit finance to company finance. You will utilise resources to make decisions and to take a hospitality business forward. You will learn how to develop and improve performance at department, unit and organization level in terms of sales, market share, cost control, productivity and service.

Explore the theory and application of operational processes and the implementation of appropriate quality management tools and techniques that can contribute to driving the business forward. This will ensure continuous improvements in a company's performance which will ultimately lead to business success. Students will then transfer their learning into a practical setting utilising the bespoke restaurant facility.

This course offers the opportunity to take a ‘sandwich’ year – a year of paid employment in industry which will build your skills and experience. This is usually taken between the second and third year of your degree, typically making your course four years in total.

Students who choose the sandwich route find it helps with both their studies and getting a job after graduation. It can build your confidence, contacts, and of course your CV. Leeds Beckett advertise lots of placement opportunities and provide support in helping you find the right placement for you.

In your final year you will further develop into a confident, open-minded, reflective and resilient hospitality practitioner, who can demonstrate the ability to initiate, develop and implement strategic decisions. You will primarily study strategic unit management, enabling you to place the unit into the corporate context and ensuring its contribution to the strategic objectives of the business.
Overall workload
Clock icon
180 hours Teaching and learning Typically, this will include lectures, seminars, tutorials, supervised studio time or laboratory time and one-to-one meetings with your personal tutor.
Clock icon
1020 hours Independent study This is the time outside your timetabled hours when you will be expected to continue learning independently. Typically, this will involve reading, research, completing assignments, preparing presentations and exam revision.
Indicative assessment proportions (based on 2018/19)
Coursework This could include essays, reports or other written assignments, a dissertation or project, or a portfolio of your work. Assessed work will normally be returned with feedback within four weeks of your submission. When you begin your course, you will be provided with a module handbook for your chosen modules which will provide specific guidelines on how and when you will receive that feedback.
100%
Core Modules

Stimulate an analytical and creative approach so you are capable of thinking strategically and are able to generate and evaluate multiple solutions to the complex challenges of the contemporary hospitality industry. Using a series of strategic management tools, you will develop a critical understanding of your responsibility as future leaders within the organisational level decision-making process.

Undertake a consultancy project related to a specific issue facing an organisation in the global hospitality industry. You will utilise problem solving methods whilst making use of project management techniques to address a brief set by external industry clients.

This module draws together two key areas that will help you in the future. Firstly, it is a substantial individual piece of work that helps to demonstrate your ability to be an independent learner. Secondly, it allows you to use research skills that critically evaluate secondary and primary sources of data and help draw well-justified conclusions.

Option modules may include:

You will develop financial skills which can be used at senior levels in international hospitality business.

Critically evaluate a range of international market research data, together with marketing theories and concepts that lay the foundations for hospitality businesses that wish to grow internationally. The module includes three key areas: analysis, marketing strategy development and implementation. Using marketing strategies and tools, you will be able to explore international marketplace, environment, United Nations/Governments, social and cultural influences and recommend workable solutions for hospitality businesses to grow internationally.

Explore the strategic management of human resources in an international hospitality context. The module begins by introducing you to the concept of Human Resource Management and explores the similarities and differences between Human Resource Management in domestic and international contexts.

This module aims to provide students with the opportunity to develop further their entrepreneurial, personal and professional skills following the completion of a successful industrial placement. Students will be able to explore a range of materials and information as they identify and critically analyse a real-life issue and propose innovative solutions to this organisational challenge.

The aim of the module is to enable students to improve hospitality operations using theories and models of quality management and to be able to evaluate the contribution they have in achieving organisational success.

This module will enable students to critically evaluate socially responsible hospitality businesses to gain knowledge in how they engage and grow; with social responsibilities at the heart of business culture. Students will also be asked to critically review why and how businesses consciously develop their engagement in social responsible strategies for the ultimate benefit of their stakeholders.

The purpose of this module is to provide students with an understanding of the nature and importance of small businesses within the Hospitality industry and to enable them to identify and evaluate the requirements of successful small business development. It will enable them to critically reflect on their own interest and capability for small business development and to develop effective business plans for new business ideas.

Download 2020/21 Course Spec Download
Learn the key principles of hospitality, business and management, and begin to appreciate the nature and complexities between these areas. You will focus on unit management, enabling you to efficiently and effectively manage the operation of hospitality units on a day-to-day basis.
Overall workload
Clock icon
288 hours Teaching and learning Typically, this will include lectures, seminars, tutorials, supervised studio time or laboratory time and one-to-one meetings with your personal tutor.
Clock icon
912 hours Independent study This is the time outside your timetabled hours when you will be expected to continue learning independently. Typically, this will involve reading, research, completing assignments, preparing presentations and exam revision.
Indicative assessment proportions (based on 2018/19)
Examination This could include a timed examination, take-away paper, formal presentation or viva-voce examination or a set exercise, quiz or multiple choice test.
17%
Practical This is an invigilated assessment of your practical skills and competencies, such as delivering a coaching session, or a school experience if you are training to be a teacher.
7%
Coursework This could include essays, reports or other written assignments, a dissertation or project, or a portfolio of your work. Assessed work will normally be returned with feedback within four weeks of your submission. When you begin your course, you will be provided with a module handbook for your chosen modules which will provide specific guidelines on how and when you will receive that feedback.
76%
Core Modules

Understand the origin, meanings and development of the concept of hospitality. You will also be able to define the characteristics that define the hospitality industry, and appreciate that hospitality exists from a personal non-commercial exchange through to a global multibillion dollar industry.

You will engage with a structured programme of experience and reflection to ensure success in the acquisition and development of your professional and academic skills. It will introduce you to the skills which are relevant in the first year and will continue to develop throughout your academic career to graduation and beyond.

Explore how you can identify target customers, understand their needs and develop products and service offers which meet them. It will then go beyond this to ensure that you are able to plan products and services which exceed customers' requirements and genuinely delight them, rather than simply satisfy their needs. You will consider and apply key concepts including the marketplace; market segmentation, positioning and targeting and consumer behaviour to hospitality businesses.

Understand the importance of finance within a business at unit level. You will know how a department/unit can operate efficiently and effectively whilst maintaining product quality. You will concentrate on the management rather than the financial accounting part of the business, examining the role and importance of cash within the business and the role of the P&L with particular emphasis on sales growth and cost control.

Develop an understanding of how best to design the structure and culture of departments in a variety of hospitality organisations in order to coordinate employees' behaviours to ensure the efficient and effective day to day operation of the unit. To do this, you will develop an understanding of the labour markets and the composition of the labour force in the hospitality industry.

Gain the ability to demonstrate a fundamental knowledge of the key theories and principles relevant to hospitality operations. You will be able to choose and use appropriate tools and techniques and be able to examine how these impact upon the hospitality experience being delivered across the various sectors of the global hospitality industry.

Build upon the themes from Year One and look at some of the more complex and issues within the field of hospitality business management. You will develop the knowledge required to understand the operation of hospitality organisations and their management.
Overall workload
Clock icon
288 hours Teaching and learning Typically, this will include lectures, seminars, tutorials, supervised studio time or laboratory time and one-to-one meetings with your personal tutor.
Clock icon
912 hours Independent study This is the time outside your timetabled hours when you will be expected to continue learning independently. Typically, this will involve reading, research, completing assignments, preparing presentations and exam revision.
Indicative assessment proportions (based on 2018/19)
Examination This could include a timed examination, take-away paper, formal presentation or viva-voce examination or a set exercise, quiz or multiple choice test.
7%
Practical This is an invigilated assessment of your practical skills and competencies, such as delivering a coaching session, or a school experience if you are training to be a teacher.
45%
Coursework This could include essays, reports or other written assignments, a dissertation or project, or a portfolio of your work. Assessed work will normally be returned with feedback within four weeks of your submission. When you begin your course, you will be provided with a module handbook for your chosen modules which will provide specific guidelines on how and when you will receive that feedback.
48%
Core Modules

Gain a structured programme of experience and reflection to ensure success in the acquisition and development of your professional and academic skills. It will introduce you to the skills which are relevant in the first year and will continue to develop throughout their academic career to graduation and beyond.

Explore recruitment, selection, training and development methods available to the hospitality industry. The module will enable you to select the most appropriate methods for a variety of jobs in the contemporary hospitality industry.

Address the many ways that communication is possible in the hospitality industry today, both theoretically and practically. You will be able to recommend effective communication strategies and tactics that will influence consumers to engage with hospitality businesses.

You will examine a range of theories to create a pragmatic, contingency, process model of management and leadership that can be used to take the hospitality business unit forward dealing with individuals and groups across a variety of departments and situations. You will develop a rigorous and relevant management and leadership model that can be continually developed throughout your career based on ongoing academic research and personal career experiences which can be used to drive the development of the business unit.

Develop your management accounting perspective, looking at financial accounting and linking department and unit finance to company finance. You will utilise resources to make decisions and to take a hospitality business forward. You will learn how to develop and improve performance at department, unit and organization level in terms of sales, market share, cost control, productivity and service.

Explore the theory and application of operational processes and the implementation of appropriate quality management tools and techniques that can contribute to driving the business forward. This will ensure continuous improvements in a company's performance which will ultimately lead to business success. Students will then transfer their learning into a practical setting utilising the bespoke restaurant facility.

This course offers the opportunity to take a ‘sandwich’ year – a year of paid employment in industry which will build your skills and experience. This is usually taken between the second and third year of your degree, typically making your course four years in total.

Students who choose the sandwich route find it helps with both their studies and getting a job after graduation. It can build your confidence, contacts, and of course your CV. Leeds Beckett advertise lots of placement opportunities and provide support in helping you find the right placement for you.

In your final year you will further develop into a confident, open-minded, reflective and resilient hospitality practitioner, who can demonstrate the ability to initiate, develop and implement strategic decisions. You will primarily study strategic unit management, enabling you to place the unit into the corporate context and ensuring its contribution to the strategic objectives of the business.
Overall workload
Clock icon
180 hours Teaching and learning Typically, this will include lectures, seminars, tutorials, supervised studio time or laboratory time and one-to-one meetings with your personal tutor.
Clock icon
1020 hours Independent study This is the time outside your timetabled hours when you will be expected to continue learning independently. Typically, this will involve reading, research, completing assignments, preparing presentations and exam revision.
Indicative assessment proportions (based on 2018/19)
Coursework This could include essays, reports or other written assignments, a dissertation or project, or a portfolio of your work. Assessed work will normally be returned with feedback within four weeks of your submission. When you begin your course, you will be provided with a module handbook for your chosen modules which will provide specific guidelines on how and when you will receive that feedback.
100%
Core Modules

Stimulate an analytical and creative approach so you are capable of thinking strategically and are able to generate and evaluate multiple solutions to the complex challenges of the contemporary hospitality industry. Using a series of strategic management tools, you will develop a critical understanding of your responsibility as future leaders within the organisational level decision-making process.

Undertake a consultancy project related to a specific issue facing an organisation in the global hospitality industry. You will utilise problem solving methods whilst making use of project management techniques to address a brief set by external industry clients.

This module draws together two key areas that will help you in the future. Firstly, it is a substantial individual piece of work that helps to demonstrate your ability to be an independent learner. Secondly, it allows you to use research skills that critically evaluate secondary and primary sources of data and help draw well-justified conclusions.

Option modules may include:

You will develop financial skills which can be used at senior levels in international hospitality business.

Critically evaluate a range of international market research data, together with marketing theories and concepts that lay the foundations for hospitality businesses that wish to grow internationally. The module includes three key areas: analysis, marketing strategy development and implementation. Using marketing strategies and tools, you will be able to explore international marketplace, environment, United Nations/Governments, social and cultural influences and recommend workable solutions for hospitality businesses to grow internationally.

Explore the strategic management of human resources in an international hospitality context. The module begins by introducing you to the concept of Human Resource Management and explores the similarities and differences between Human Resource Management in domestic and international contexts.

This module aims to provide students with the opportunity to develop further their entrepreneurial, personal and professional skills following the completion of a successful industrial placement. Students will be able to explore a range of materials and information as they identify and critically analyse a real-life issue and propose innovative solutions to this organisational challenge.

The aim of the module is to enable students to improve hospitality operations using theories and models of quality management and to be able to evaluate the contribution they have in achieving organisational success.

This module will enable students to critically evaluate socially responsible hospitality businesses to gain knowledge in how they engage and grow; with social responsibilities at the heart of business culture. Students will also be asked to critically review why and how businesses consciously develop their engagement in social responsible strategies for the ultimate benefit of their stakeholders.

The purpose of this module is to provide students with an understanding of the nature and importance of small businesses within the Hospitality industry and to enable them to identify and evaluate the requirements of successful small business development. It will enable them to critically reflect on their own interest and capability for small business development and to develop effective business plans for new business ideas.

Download 2020/21 Course Spec Download
Learn the key principles of hospitality, business and management, and begin to appreciate the nature and complexities between these areas. You will focus on unit management, enabling you to efficiently and effectively manage the operation of hospitality units on a day-to-day basis.
Overall workload
Clock icon
288 hours Teaching and learning Typically, this will include lectures, seminars, tutorials, supervised studio time or laboratory time and one-to-one meetings with your personal tutor.
Clock icon
912 hours Independent study This is the time outside your timetabled hours when you will be expected to continue learning independently. Typically, this will involve reading, research, completing assignments, preparing presentations and exam revision.
Indicative assessment proportions (based on 2018/19)
Examination This could include a timed examination, take-away paper, formal presentation or viva-voce examination or a set exercise, quiz or multiple choice test.
17%
Practical This is an invigilated assessment of your practical skills and competencies, such as delivering a coaching session, or a school experience if you are training to be a teacher.
7%
Coursework This could include essays, reports or other written assignments, a dissertation or project, or a portfolio of your work. Assessed work will normally be returned with feedback within four weeks of your submission. When you begin your course, you will be provided with a module handbook for your chosen modules which will provide specific guidelines on how and when you will receive that feedback.
76%
Core Modules

Understand the origin, meanings and development of the concept of hospitality. You will also be able to define the characteristics that define the hospitality industry, and appreciate that hospitality exists from a personal non-commercial exchange through to a global multibillion dollar industry.

You will engage with a structured programme of experience and reflection to ensure success in the acquisition and development of your professional and academic skills. It will introduce you to the skills which are relevant in the first year and will continue to develop throughout your academic career to graduation and beyond.

Explore how you can identify target customers, understand their needs and develop products and service offers which meet them. It will then go beyond this to ensure that you are able to plan products and services which exceed customers' requirements and genuinely delight them, rather than simply satisfy their needs. You will consider and apply key concepts including the marketplace; market segmentation, positioning and targeting and consumer behaviour to hospitality businesses.

Understand the importance of finance within a business at unit level. You will know how a department/unit can operate efficiently and effectively whilst maintaining product quality. You will concentrate on the management rather than the financial accounting part of the business, examining the role and importance of cash within the business and the role of the P&L with particular emphasis on sales growth and cost control.

Develop an understanding of how best to design the structure and culture of departments in a variety of hospitality organisations in order to coordinate employees' behaviours to ensure the efficient and effective day to day operation of the unit. To do this, you will develop an understanding of the labour markets and the composition of the labour force in the hospitality industry.

Gain the ability to demonstrate a fundamental knowledge of the key theories and principles relevant to hospitality operations. You will be able to choose and use appropriate tools and techniques and be able to examine how these impact upon the hospitality experience being delivered across the various sectors of the global hospitality industry.

Build upon the themes from Year One and look at some of the more complex and issues within the field of hospitality business management. You will develop the knowledge required to understand the operation of hospitality organisations and their management.
Overall workload
Clock icon
288 hours Teaching and learning Typically, this will include lectures, seminars, tutorials, supervised studio time or laboratory time and one-to-one meetings with your personal tutor.
Clock icon
912 hours Independent study This is the time outside your timetabled hours when you will be expected to continue learning independently. Typically, this will involve reading, research, completing assignments, preparing presentations and exam revision.
Indicative assessment proportions (based on 2018/19)
Examination This could include a timed examination, take-away paper, formal presentation or viva-voce examination or a set exercise, quiz or multiple choice test.
7%
Practical This is an invigilated assessment of your practical skills and competencies, such as delivering a coaching session, or a school experience if you are training to be a teacher.
45%
Coursework This could include essays, reports or other written assignments, a dissertation or project, or a portfolio of your work. Assessed work will normally be returned with feedback within four weeks of your submission. When you begin your course, you will be provided with a module handbook for your chosen modules which will provide specific guidelines on how and when you will receive that feedback.
48%
Core Modules

Gain a structured programme of experience and reflection to ensure success in the acquisition and development of your professional and academic skills. It will introduce you to the skills which are relevant in the first year and will continue to develop throughout their academic career to graduation and beyond.

Explore recruitment, selection, training and development methods available to the hospitality industry. The module will enable you to select the most appropriate methods for a variety of jobs in the contemporary hospitality industry.

Address the many ways that communication is possible in the hospitality industry today, both theoretically and practically. You will be able to recommend effective communication strategies and tactics that will influence consumers to engage with hospitality businesses.

You will examine a range of theories to create a pragmatic, contingency, process model of management and leadership that can be used to take the hospitality business unit forward dealing with individuals and groups across a variety of departments and situations. You will develop a rigorous and relevant management and leadership model that can be continually developed throughout your career based on ongoing academic research and personal career experiences which can be used to drive the development of the business unit.

Develop your management accounting perspective, looking at financial accounting and linking department and unit finance to company finance. You will utilise resources to make decisions and to take a hospitality business forward. You will learn how to develop and improve performance at department, unit and organization level in terms of sales, market share, cost control, productivity and service.

Explore the theory and application of operational processes and the implementation of appropriate quality management tools and techniques that can contribute to driving the business forward. This will ensure continuous improvements in a company's performance which will ultimately lead to business success. Students will then transfer their learning into a practical setting utilising the bespoke restaurant facility.

This course offers the opportunity to take a ‘sandwich’ year – a year of paid employment in industry which will build your skills and experience. This is usually taken between the second and third year of your degree, typically making your course four years in total.

Students who choose the sandwich route find it helps with both their studies and getting a job after graduation. It can build your confidence, contacts, and of course your CV. Leeds Beckett advertise lots of placement opportunities and provide support in helping you find the right placement for you.

In your final year you will further develop into a confident, open-minded, reflective and resilient hospitality practitioner, who can demonstrate the ability to initiate, develop and implement strategic decisions. You will primarily study strategic unit management, enabling you to place the unit into the corporate context and ensuring its contribution to the strategic objectives of the business.
Overall workload
Clock icon
180 hours Teaching and learning Typically, this will include lectures, seminars, tutorials, supervised studio time or laboratory time and one-to-one meetings with your personal tutor.
Clock icon
1020 hours Independent study This is the time outside your timetabled hours when you will be expected to continue learning independently. Typically, this will involve reading, research, completing assignments, preparing presentations and exam revision.
Indicative assessment proportions (based on 2018/19)
Coursework This could include essays, reports or other written assignments, a dissertation or project, or a portfolio of your work. Assessed work will normally be returned with feedback within four weeks of your submission. When you begin your course, you will be provided with a module handbook for your chosen modules which will provide specific guidelines on how and when you will receive that feedback.
100%
Core Modules

Stimulate an analytical and creative approach so you are capable of thinking strategically and are able to generate and evaluate multiple solutions to the complex challenges of the contemporary hospitality industry. Using a series of strategic management tools, you will develop a critical understanding of your responsibility as future leaders within the organisational level decision-making process.

Undertake a consultancy project related to a specific issue facing an organisation in the global hospitality industry. You will utilise problem solving methods whilst making use of project management techniques to address a brief set by external industry clients.

This module draws together two key areas that will help you in the future. Firstly, it is a substantial individual piece of work that helps to demonstrate your ability to be an independent learner. Secondly, it allows you to use research skills that critically evaluate secondary and primary sources of data and help draw well-justified conclusions.

Option modules may include:

You will develop financial skills which can be used at senior levels in international hospitality business.

Critically evaluate a range of international market research data, together with marketing theories and concepts that lay the foundations for hospitality businesses that wish to grow internationally. The module includes three key areas: analysis, marketing strategy development and implementation. Using marketing strategies and tools, you will be able to explore international marketplace, environment, United Nations/Governments, social and cultural influences and recommend workable solutions for hospitality businesses to grow internationally.

Explore the strategic management of human resources in an international hospitality context. The module begins by introducing you to the concept of Human Resource Management and explores the similarities and differences between Human Resource Management in domestic and international contexts.

This module aims to provide students with the opportunity to develop further their entrepreneurial, personal and professional skills following the completion of a successful industrial placement. Students will be able to explore a range of materials and information as they identify and critically analyse a real-life issue and propose innovative solutions to this organisational challenge.

The aim of the module is to enable students to improve hospitality operations using theories and models of quality management and to be able to evaluate the contribution they have in achieving organisational success.

This module will enable students to critically evaluate socially responsible hospitality businesses to gain knowledge in how they engage and grow; with social responsibilities at the heart of business culture. Students will also be asked to critically review why and how businesses consciously develop their engagement in social responsible strategies for the ultimate benefit of their stakeholders.

The purpose of this module is to provide students with an understanding of the nature and importance of small businesses within the Hospitality industry and to enable them to identify and evaluate the requirements of successful small business development. It will enable them to critically reflect on their own interest and capability for small business development and to develop effective business plans for new business ideas.

Dr Peter Robinson
Dr Peter Robinson
Head of Subject
Prior to establishing a career in academia, Peter gained extensive experience working in senior management positions in the public, private and voluntary sectors in the tourism and hospitality industries. In his current role, Peter manages an enthusiastic and dedicated team of staff focused on delivering excellent teaching and a great student experience. Peter’s own teaching includes business development, destination management, regeneration, visitor experiences and marketing. His research focuses on prosumption within tourist experiences, Cold War tourism, nostalgia, urban exploration and visitor experiences. He is a Fellow of The Tourism Management Institute and Yorkshire and Humberside Regional Representative, a Fellow and Director of The Institute for Travel and Tourism, a Member of The Tourism society and a Principal Fellow of the Higher Education Academy. As well as reviewing several journals and guest editing industry publications, Peter has written more than ten books covering tourism, hospitality and events management.
We work closely with organisations from across the tourism and hospitality sectors to develop and deliver courses that give our students the skills, experience and opportunities they need to position themselves as future leaders in two of the world's largest industries.
Katie Astle, BSc (Hons) Hospitality Business Management
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Katie Astle, BSc (Hons) Hospitality Business Management
School of Events Tourism & Hospitality Management Mission Statement
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School of Events Tourism & Hospitality Management Mission Statement
Life in Leeds
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Life in Leeds
 

Fees & funding

Fees information is not available for this selection of attendance, location and start date. Please re-select.

The tuition fee for the year for students entering in 2019/20 is £9250. The amount you will pay may increase each year to take into account the effects of inflation.

Sandwich Year

You will normally spend a whole year in placement. For this year you will be given a full tuition fee waiver.

Additional course costs

Tuition fees
Your tuition fees cover the cost of registration, tuition, academic supervision, assessments and examinations.
The following are also included in the cost of your course:

  • 24/7 Library and student IT support
  • Free wifi via eduroam
  • Skills workshops and resources
  • Library membership, giving access to more than 500,000 printed, multimedia and digital resources
  • Access to software, including five free copies of Microsoft Office 365 to install on your PC, laptop and MAC, and access to free high-end software via the Leeds Beckett remote app
  • Loan of high-end media equipment to support your studies

Course specific

  • Use of facilities and equipment linked to your studies
  • Access to our guest speaker programme

Additional costs

In many cases, costs associated with your course will be included in your course fee. However, in some cases there are ‘essential’ additional costs (those that you will be required to meet in addition to your course fee), and/or ‘optional’ additional costs (costs that are not required, but that you might choose to pay). We have included those essential or optional additional costs that relate to your course, below.

Course-specific essentials

  • Placement costs
    (Travel costs dependent on location)

Course-specific optional expenses

  • Replacement DBS Certificate
    (Should you need a DBS certificate for your placement and you lose your original, you will be charged £44 for a replacement)
  • Hospitality Society trips
    (This is an industry related society offering trips to our hospitality students, but is outside of the course)

Other study-related expenses to consider: books (the library stocks books from your module reading list but you may wish to purchase copies for yourself); placement costs (these may include travel expenses and living costs); student visas (international students only); printing, photocopying and stationery; field trips; study abroad opportunities (travel costs and accommodation, visas and immunisations); PC/laptop (provided on campus in social learning spaces and in the library. However, you may prefer to have your own); mobile phone/tablet (to access University online services); academic conferences (travel costs); professional-body membership (where applicable); and graduation (gown hire and guest tickets).

This list is not exhaustive and costs will vary depending on the choices you make during your course. Any rental or living costs are also in addition to your course fees.

The tuition fee for the year for students entering in 2019/20 is £12000. The amount you will pay is fixed at this level for each year of your course.

Sandwich Year

You will normally spend a whole year in placement. For this year you will be charged a reduced fee of £3000.

Studying part-time gives you the flexibility to learn at your own pace. Because of this, our tuition fees are calculated using credit points. Each module you study has a credit point value. Most modules have a credit point value of 20. The tuition fee for students entering in in 201920 on this course is £1541.60 for each 20 credit point module. For modules with a different credit point value their cost can be calculated by multiplying the credit value of the module by the cost per credit point of £77.08. The amount you will pay may increase each year in line with inflation.

Sandwich Year

You will normally spend a whole year in placement. For this year you will be given a full tuition fee waiver.

Additional course costs

Tuition fees
Your tuition fees cover the cost of registration, tuition, academic supervision, assessments and examinations.
The following are also included in the cost of your course:

  • 24/7 Library and student IT support
  • Free wifi via eduroam
  • Skills workshops and resources
  • Library membership, giving access to more than 500,000 printed, multimedia and digital resources
  • Access to software, including five free copies of Microsoft Office 365 to install on your PC, laptop and MAC, and access to free high-end software via the Leeds Beckett remote app
  • Loan of high-end media equipment to support your studies

Course specific

  • Use of facilities and equipment linked to your studies
  • Access to our guest speaker programme

Additional costs

In many cases, costs associated with your course will be included in your course fee. However, in some cases there are ‘essential’ additional costs (those that you will be required to meet in addition to your course fee), and/or ‘optional’ additional costs (costs that are not required, but that you might choose to pay). We have included those essential or optional additional costs that relate to your course, below.

Course-specific essentials

  • Placement costs
    (Travel costs dependent on location)

Course-specific optional expenses

  • Replacement DBS Certificate
    (Should you need a DBS certificate for your placement and you lose your original, you will be charged £44 for a replacement)
  • Hospitality Society trips
    (This is an industry related society offering trips to our hospitality students, but is outside of the course)

Other study-related expenses to consider: books (the library stocks books from your module reading list but you may wish to purchase copies for yourself); placement costs (these may include travel expenses and living costs); student visas (international students only); printing, photocopying and stationery; field trips; study abroad opportunities (travel costs and accommodation, visas and immunisations); PC/laptop (provided on campus in social learning spaces and in the library. However, you may prefer to have your own); mobile phone/tablet (to access University online services); academic conferences (travel costs); professional-body membership (where applicable); and graduation (gown hire and guest tickets).

This list is not exhaustive and costs will vary depending on the choices you make during your course. Any rental or living costs are also in addition to your course fees.

Studying part-time gives you the flexibility to learn at your own pace. Because of this, our tuition fees are calculated using credit points. Each module you study has a credit point value. Most modules have a credit point value of 20. The tuition fee for students entering in in 201920 on this course is £2000 for each 20 credit point module. For modules with a different credit point value their cost can be calculated by multiplying the credit value of the module by the cost per credit point of £100. The amount you will pay may increase each year in line with inflation.

Sandwich Year

You will normally spend a whole year in placement. For this year you will be charged a reduced fee of £3000.
The tuition fee rates for undergraduate applicants, commencing their course in the 2020/21 academic year, are yet to be set at this time by the UK Government. We expect these fee rates will be set in October 2019. Should you wish to view the fee charges for this course for the previous year you can do so by changing the entry point to September 2019 in the 'Start Date' section of this page above.

Additional course costs

Tuition fees
Your tuition fees cover the cost of registration, tuition, academic supervision, assessments and examinations.
The following are also included in the cost of your course:

  • 24/7 Library and student IT support
  • Free wifi via eduroam
  • Skills workshops and resources
  • Library membership, giving access to more than 500,000 printed, multimedia and digital resources
  • Access to software, including five free copies of Microsoft Office 365 to install on your PC, laptop and MAC, and access to free high-end software via the Leeds Beckett remote app
  • Loan of high-end media equipment to support your studies

Course specific

  • Access to our guest speaker programme

Additional costs

In many cases, costs associated with your course will be included in your course fee. However, in some cases there are ‘essential’ additional costs (those that you will be required to meet in addition to your course fee), and/or ‘optional’ additional costs (costs that are not required, but that you might choose to pay). We have included those essential or optional additional costs that relate to your course, below.

Course-specific essentials

  • Placement costs
    (Travel costs dependent on location.)

Course-specific optional expenses

  • Study abroad option
    (Cost will depend on location.)
  • Replacement DBS Certificate
    (Should you need a DBS certificate for your placement and you lose your original, you will be charged £44 for a replacement.)
  • Local and international field trips
    (Cost will depend on location.)
  • Hospitality Society trips
    (This is an industry related society offering trips to our hospitality students, but is outside of the course.)

 

Other study-related expenses to consider: materials that you will need to complete your course such as books (the library stocks books from your module reading list and can order books from other locations for you if a copy isn’t available but you may wish to purchase copies for yourself); placement costs (these may include travel expenses and living costs); student visas (international students only); printing, photocopying and stationery (you will need to pay for multiple copies of your dissertation or final project to be printed and bound); events associated with your course such as field trips; study abroad opportunities (travel costs and accommodation, visas and immunisations). Other costs could include academic conferences (travel costs) and professional-body membership (where applicable). The costs you will need to cover for graduation will include gown hire and guest tickets, and optional extras such as professional photography.

You may prefer to have your own mobile phone/tablet (to access university online services) but you can book and borrow AV equipment through the media equipment service accessed online via the student hub and located in the library at each campus. Equipment includes: 360 Cameras, iPads, GoPros, MacBooks, portable data projectors, portable projection screens, flipchart stands, remote presenters, digital cameras and camcorders, SLR cameras, speakers, microphones, headphones, headsets, tripods, digital audio recorders and PC/laptops (a laptop loans service is provided on campus in social learning spaces and in the library on both campuses). Student laptops are also available from the laptop lockers located on the ground floor of the libraries.

This list is not exhaustive and costs will vary depending on the choices you make during your course. Any rental, travel or living costs are also in addition to your course fees.

The tuition fees for this course, for applicants commencing their course in the 202021 academic year, are yet to be set at this time. These fee rates will be set in October 2019. Should you wish to view the fee charges for this course for the previous year you can do so by changing the entry point to September 2019 in the 'Start Date' section of this page above.

Additional course costs

Tuition fees
Your tuition fees cover the cost of registration, tuition, academic supervision, assessments and examinations.
The following are also included in the cost of your course:

  • 24/7 Library and student IT support
  • Free wifi via eduroam
  • Skills workshops and resources
  • Library membership, giving access to more than 500,000 printed, multimedia and digital resources
  • Access to software, including five free copies of Microsoft Office 365 to install on your PC, laptop and MAC, and access to free high-end software via the Leeds Beckett remote app
  • Loan of high-end media equipment to support your studies

Course specific

  • Access to our guest speaker programme

Additional costs

In many cases, costs associated with your course will be included in your course fee. However, in some cases there are ‘essential’ additional costs (those that you will be required to meet in addition to your course fee), and/or ‘optional’ additional costs (costs that are not required, but that you might choose to pay). We have included those essential or optional additional costs that relate to your course, below.

Course-specific essentials

  • Placement costs
    (Travel costs dependent on location.)

Course-specific optional expenses

  • Study abroad option
    (Cost will depend on location.)
  • Replacement DBS Certificate
    (Should you need a DBS certificate for your placement and you lose your original, you will be charged £44 for a replacement.)
  • Local and international field trips
    (Cost will depend on location.)
  • Hospitality Society trips
    (This is an industry related society offering trips to our hospitality students, but is outside of the course.)

 

Other study-related expenses to consider: materials that you will need to complete your course such as books (the library stocks books from your module reading list and can order books from other locations for you if a copy isn’t available but you may wish to purchase copies for yourself); placement costs (these may include travel expenses and living costs); student visas (international students only); printing, photocopying and stationery (you will need to pay for multiple copies of your dissertation or final project to be printed and bound); events associated with your course such as field trips; study abroad opportunities (travel costs and accommodation, visas and immunisations). Other costs could include academic conferences (travel costs) and professional-body membership (where applicable). The costs you will need to cover for graduation will include gown hire and guest tickets, and optional extras such as professional photography.

You may prefer to have your own mobile phone/tablet (to access university online services) but you can book and borrow AV equipment through the media equipment service accessed online via the student hub and located in the library at each campus. Equipment includes: 360 Cameras, iPads, GoPros, MacBooks, portable data projectors, portable projection screens, flipchart stands, remote presenters, digital cameras and camcorders, SLR cameras, speakers, microphones, headphones, headsets, tripods, digital audio recorders and PC/laptops (a laptop loans service is provided on campus in social learning spaces and in the library on both campuses). Student laptops are also available from the laptop lockers located on the ground floor of the libraries.

This list is not exhaustive and costs will vary depending on the choices you make during your course. Any rental, travel or living costs are also in addition to your course fees.

The tuition fee rates for undergraduate applicants, commencing their course in the 2020/21 academic year, are yet to be set at this time by the UK Government. We expect these fee rates will be set in October 2019. Should you wish to view the fee charges for this course for the previous year you can do so by changing the entry point to September 2019 in the 'Start Date' section of this page above.

Additional course costs

Tuition fees
Your tuition fees cover the cost of registration, tuition, academic supervision, assessments and examinations.
The following are also included in the cost of your course:

  • 24/7 Library and student IT support
  • Free wifi via eduroam
  • Skills workshops and resources
  • Library membership, giving access to more than 500,000 printed, multimedia and digital resources
  • Access to software, including five free copies of Microsoft Office 365 to install on your PC, laptop and MAC, and access to free high-end software via the Leeds Beckett remote app
  • Loan of high-end media equipment to support your studies

Course specific

  • Access to our guest speaker programme

Additional costs

In many cases, costs associated with your course will be included in your course fee. However, in some cases there are ‘essential’ additional costs (those that you will be required to meet in addition to your course fee), and/or ‘optional’ additional costs (costs that are not required, but that you might choose to pay). We have included those essential or optional additional costs that relate to your course, below.

Course-specific essentials

  • Placement costs
    (Travel costs dependent on location.)

Course-specific optional expenses

  • Study abroad option
    (Cost will depend on location.)
  • Replacement DBS Certificate
    (Should you need a DBS certificate for your placement and you lose your original, you will be charged £44 for a replacement.)
  • Local and international field trips
    (Cost will depend on location.)
  • Hospitality Society trips
    (This is an industry related society offering trips to our hospitality students, but is outside of the course.)

 

Other study-related expenses to consider: materials that you will need to complete your course such as books (the library stocks books from your module reading list and can order books from other locations for you if a copy isn’t available but you may wish to purchase copies for yourself); placement costs (these may include travel expenses and living costs); student visas (international students only); printing, photocopying and stationery (you will need to pay for multiple copies of your dissertation or final project to be printed and bound); events associated with your course such as field trips; study abroad opportunities (travel costs and accommodation, visas and immunisations). Other costs could include academic conferences (travel costs) and professional-body membership (where applicable). The costs you will need to cover for graduation will include gown hire and guest tickets, and optional extras such as professional photography.

You may prefer to have your own mobile phone/tablet (to access university online services) but you can book and borrow AV equipment through the media equipment service accessed online via the student hub and located in the library at each campus. Equipment includes: 360 Cameras, iPads, GoPros, MacBooks, portable data projectors, portable projection screens, flipchart stands, remote presenters, digital cameras and camcorders, SLR cameras, speakers, microphones, headphones, headsets, tripods, digital audio recorders and PC/laptops (a laptop loans service is provided on campus in social learning spaces and in the library on both campuses). Student laptops are also available from the laptop lockers located on the ground floor of the libraries.

This list is not exhaustive and costs will vary depending on the choices you make during your course. Any rental, travel or living costs are also in addition to your course fees.

The tuition fees for this course, for applicants commencing their course in the 202021 academic year, are yet to be set at this time. These fee rates will be set in October 2019. Should you wish to view the fee charges for this course for the previous year you can do so by changing the entry point to September 2019 in the 'Start Date' section of this page above.

Additional course costs

Tuition fees
Your tuition fees cover the cost of registration, tuition, academic supervision, assessments and examinations.
The following are also included in the cost of your course:

  • 24/7 Library and student IT support
  • Free wifi via eduroam
  • Skills workshops and resources
  • Library membership, giving access to more than 500,000 printed, multimedia and digital resources
  • Access to software, including five free copies of Microsoft Office 365 to install on your PC, laptop and MAC, and access to free high-end software via the Leeds Beckett remote app
  • Loan of high-end media equipment to support your studies

Course specific

  • Access to our guest speaker programme

Additional costs

In many cases, costs associated with your course will be included in your course fee. However, in some cases there are ‘essential’ additional costs (those that you will be required to meet in addition to your course fee), and/or ‘optional’ additional costs (costs that are not required, but that you might choose to pay). We have included those essential or optional additional costs that relate to your course, below.

Course-specific essentials

  • Placement costs
    (Travel costs dependent on location.)

Course-specific optional expenses

  • Study abroad option
    (Cost will depend on location.)
  • Replacement DBS Certificate
    (Should you need a DBS certificate for your placement and you lose your original, you will be charged £44 for a replacement.)
  • Local and international field trips
    (Cost will depend on location.)
  • Hospitality Society trips
    (This is an industry related society offering trips to our hospitality students, but is outside of the course.)

 

Other study-related expenses to consider: materials that you will need to complete your course such as books (the library stocks books from your module reading list and can order books from other locations for you if a copy isn’t available but you may wish to purchase copies for yourself); placement costs (these may include travel expenses and living costs); student visas (international students only); printing, photocopying and stationery (you will need to pay for multiple copies of your dissertation or final project to be printed and bound); events associated with your course such as field trips; study abroad opportunities (travel costs and accommodation, visas and immunisations). Other costs could include academic conferences (travel costs) and professional-body membership (where applicable). The costs you will need to cover for graduation will include gown hire and guest tickets, and optional extras such as professional photography.

You may prefer to have your own mobile phone/tablet (to access university online services) but you can book and borrow AV equipment through the media equipment service accessed online via the student hub and located in the library at each campus. Equipment includes: 360 Cameras, iPads, GoPros, MacBooks, portable data projectors, portable projection screens, flipchart stands, remote presenters, digital cameras and camcorders, SLR cameras, speakers, microphones, headphones, headsets, tripods, digital audio recorders and PC/laptops (a laptop loans service is provided on campus in social learning spaces and in the library on both campuses). Student laptops are also available from the laptop lockers located on the ground floor of the libraries.

This list is not exhaustive and costs will vary depending on the choices you make during your course. Any rental, travel or living costs are also in addition to your course fees.

Facilities

  • Library and online resources
    Library and online resources

    Our Library is open 24 hours a day, seven days a week, every day of the year, providing you with access to specialist books and journals, learning spaces, computers, multimedia facilities and media equipment hire. Tens of thousands of our Library's digital resources, including ebooks, ejournals and databases, can be accessed online at a time and place to suit you.

  • Headingley Campus
    Headingley Campus

    Our historic Headingley Campus is set in 100 acres of parkland with easy access to Leeds city centre.

  • Gym and Sports Facilities
    Gym and Sports Facilities

    Keeping fit is easy at Leeds Beckett - our fitness suites are easy to get to, kitted out with all the latest technology and available to all sports members.

Location

Headingley Campus

Headingley Campus

Home to our first-rate sporting facilities – Headingley Campus has a rich and diverse history having played to visitors such as Winston Churchill and Oscar Wilde. Set in 100 acres of parkland, with easy access to Leeds city centre, many of our buildings look out onto our grassy acre – a perfect place for hanging out, playing games and catching up with friends on long summer days. Headingley Campus has modern sport science laboratories, animation and music studios and the latest computing labs, as well as one of our libraries, open 24 hours a day, seven days a week, 365 days a year.

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We host a range of on campus and virtual open days throughout the year, giving you the opportunity to discover life at Leeds Beckett University. Find out more about your course, financing your studies, our range of accommodation and the vibrant city of Leeds.

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