Ethics in Hospitality & Tourism
Run by Bangor Business School
10.000 Credits or 5.000 ECTS Credits
Organiser: Dr Clair Doloriert
Overall aims and purpose
On completing this module, you will have investigated and evaluated the principles and theories of ethics within tourism, hospitality & events contexts. You will discuss and appraise theories in order to establish the value of their existence in today’s tourism, hospitality and events climate. Further to this you will develop an appreciation as to how both global and local ethics influences and shapes the various stakeholders and environmental context within tourism, hospitality and events.
- Ethical principles: Honesty, kindness, integrity, concern, fairness, respect for others and trustworthiness.
- The traditional list of virtues.
- Ethical theories: Consequentialism, Virtue ethical theories, Kant, Utilitarianism, Emotivism, Existentialism.
- Stakeholders and their interest in particular tourism, hospitality and events contexts.
- Ethical conventions: Sustainable Practices, Corporate Social Responsibility, Whistleblowing Policies, Pressure Groups and other ethical guidelines/regulations related to events, hospitality and tourism contexts.
- Ethical contexts: GM Foods, food waste, carbon footprint, animal welfare, exploitation, eco-tourism, eco and sustainable events, impact on communities etc.
-B / 50%>
The student’s ability to critically review, consolidate and extend a systematic and coherent body of knowledge is sound. The student’s utilisation of specialised skills across an area of study; and their evaluation of new concepts and evidence from a range of sources is broad. The student’s capacity to transfer and apply diagnostic and creative skills and exercise significant judgement in a range of situations is broad.
-D / 40%>
The student’s ability to review, consolidate and extend a systematic and coherent body of knowledge is limited. The student’s utilisation of specialised skills across an area of study; and their evaluation of new concepts and evidence from a range of sources is narrow. The student’s capacity to transfer and apply diagnostic and creative skills and exercise significant judgement in a range of situations is restrict
-A / 70%>
The student’s ability to critically review, consolidate and extend a systematic and coherent body of knowledge is extensive. The student’s utilisation of specialised skills across an area of study; and their evaluation of new concepts and evidence from a range of sources is wide ranging. The student’s capacity to transfer and apply diagnostic and creative skills and exercise significant judgement in a range of situations is varied.
Critically evaluate how effective ethical conventions apply within the provision of Hospitality, Events & Tourism services.
Understand the implications of ethics in tourism and hospitality and how this impacts on international business and management leadership
Interpret and evaluate the application of ethics within a Events, Hospitality or Tourism business environment and the issues that could influence their application.
Critically interpret and review the principles and theories associated with ethics within Hospitality, Tourism & Events contexts
Appraise Event, Hospitality & Tourism ethical contexts from a range of stakeholder perspectives.
Teaching and Learning Strategy
Individual private study including preparing for lectures; reading course textbooks and other related articles, website etc. Planning, reading, preparing and writing-up coursework. Planning, preparing, writing and practising presentation exam
Formal taught element - traditional lecture teaching which can include group break-out style discussions, case-study activities and other appropriate lecture activities.
Exam revision workshop - 2 hours - usually held week 11 (but this can be adapted to fit timetable)
This includes formal/ informal email communications, office hour engagements, feedback provided on assignments etc . Meetings can be 1-2-1 or small group discussions/ email/ web-based chat communications etc
- Literacy - Proficiency in reading and writing through a variety of media
- Numeracy - Proficiency in using numbers at appropriate levels of accuracy
- Computer Literacy - Proficiency in using a varied range of computer software
- Self-Management - Able to work unsupervised in an efficient, punctual and structured manner. To examine the outcomes of tasks and events, and judge levels of quality and importance
- Exploring - Able to investigate, research and consider alternatives
- Information retrieval - Able to access different and multiple sources of information
- Inter-personal - Able to question, actively listen, examine given answers and interact sensitevely with others
- Critical analysis & Problem Solving - Able to deconstruct and analyse problems or complex situations. To find solutions to problems through analyses and exploration of all possibilities using appropriate methods, rescources and creativity.
- Presentation - Able to clearly present information and explanations to an audience. Through the written or oral mode of communication accurately and concisely.
- Teamwork - Able to constructively cooperate with others on a common task, and/or be part of a day-to-day working team
- Caring - Showing concern for others; caring for children, people with disabilities and/or the elderly
- Management - Able to utilise, coordinate and control resources (human, physical and/or financial)
- Argument - Able to put forward, debate and justify an opinion or a course of action, with an individual or in a wider group setting
- Self-awareness & Reflectivity - Having an awareness of your own strengths, weaknesses, aims and objectives. Able to regularly review, evaluate and reflect upon the performance of yourself and others
- Leadership - Able to lead and manage, develop action plans and objectives, offer guidance and direction to others, and cope with the related pressures such authority can result in
Subject specific skills
- knowledge of some of the contexts in which accounting can be seen as operating (examples of contexts include the legal, ethical, social and natural environment; the accountancy profession; the business entity; the capital markets; the public sector)
- knowledge of contemporary theories and empirical evidence concerning accounting in at least one of its contexts (for example, accounting and capital markets; accounting and the firm; accounting and the public sector; accounting and society; accounting and sustainability) and the ability to critically evaluate such theories and evidence age
- knowledge of theories and empirical evidence concerning financial management, risk and the operation of capital markets (in cases of degrees with significant finance content).
- Abstraction. From the study of economic principles and models, students see how one can abstract the essential features of complex systems and provide a useable framework for evaluation and assessment of the effects of policy or other exogenous events. Through this, the typical student will acquire proficiency in how to simplify while still retaining relevance. This is an approach that they can then apply in other contexts, thereby becoming more effective problem-solvers and decision-makers.
- Analysis, deduction and induction. Economic reasoning is highly deductive, and logical analysis is applied to assumption-based models. However, inductive reasoning is also important. The development of such analytical skills enhances students' problem-solving and decision-making ability.
- Framing. Through the study of economics, a student should learn how to decide what should be taken as given or fixed for the purposes of setting up and solving a problem, i.e. what the important 'parameters' are in constraining the solution to the problem. Learning to think about how and why these parameters might change encourages a student to place the economic problem in its broader social and political context. This 'framing' skill is important in determining the decision-maker's ability to implement the solutions to problems.
- An appreciation of the nature of the contexts in which finance can be seen as operating, including knowledge of the institutional framework necessary for understanding the role, operation and function of markets and financial institutions (e.g. the economic, legal, regulatory and tax environment, both national and international; the firm; the capital markets and the public sector).
- An understanding of the financing arrangements and governance structures of business entities, and an appreciation of how theory and evidence can be combined to assess the effectiveness and efficiency of such arrangements (e.g. decisions as to sources of finance and financial structure; the pricing of corporate securities; the market for corporate control; corporate governance structures and mechanisms; financial planning and international dimensions of finance).
- People management: to include communications, team building, leadership and motivating others.
- Problem solving and critical analysis: analysing facts and circumstances to determine the cause of a problem and identifying and selecting appropriate solutions.
- Research: the ability to analyse and evaluate a range of business data, sources of information and appropriate methodologies, which includes the need for strong digital literacy, and to use that research for evidence-based decision-making.
- Innovation, creativity and enterprise: the ability to act entrepreneurially to generate, develop and communicate ideas, manage and exploit intellectual property, gain support, and deliver successful outcomes.
- Numeracy: the use of quantitative skills to manipulate data, evaluate, estimate and model business problems, functions and phenomena.
- Networking: an awareness of the interpersonal skills of effective listening, negotiating, persuasion and presentation and their use in generating business contacts.
- Ability to work collaboratively both internally and with external customers and an awareness of mutual interdependence.
- Ability to work with people from a range of cultures.
- Articulating and effectively explaining information.
- Building and maintaining relationships.
- Communication and listening including the ability to produce clear, structured business communications in a variety of media.
- Emotional intelligence and empathy.
- Conceptual and critical thinking, analysis, synthesis and evaluation.
- Self-management: a readiness to accept responsibility and flexibility, to be resilient, self-starting and appropriately assertive, to plan, organise and manage time.
- Self reflection: self-analysis and an awareness/sensitivity to diversity in terms of people and cultures. This includes a continuing appetite for development.
• Able to identify basic information and suitable sources, carry out effective searches and bring together the information in a consistent way, ensuring the work is accurate, clear and properly saved.
• Capable of assessing own skills, abilities, personal interests and relate those to employment opportunities.
• Communicates effectively in format appropriate to the discipline and report practical procedures in a clear and concise manner with all relevant information.
• Meets obligations to others (tutors and/or peers).
• Willingness to offer support to others and/or support initiatives.
• Recognises and assesses alternative options .
• Recognises and responds to moral, ethical, sustainability and safety issues which directly pertain to the context of study, including relevant legislation and professional codes of conduct.
• Able to critically analyse and evaluate the defining characteristics of hospitality and events as phenomena.
• Able to critically analyse and reflect upon the origin, meanings and development of hospitality management and leadership, the different cultural concepts of hospitality and events.
• Demonstrate a critical awareness of the boundaries of management, leadership and/or international strategy within travel, tourism and hospitality.
• Able to use technical and interpersonal skills and knowledge to propose and evaluate practical and theoretical solutions to complex problems in the core areas of hospitality & events.
• Proficient in both management and operations of human and technical resources; apply theory to the solution of complex problems; analyse and evaluate food, beverage and/or accommodation service systems; and respective implementation/ operation.
Talis Reading listhttp://readinglists.bangor.ac.uk/modules/etb-3001.html
Gensler, H.J. (2018) Ethics: A Contemporary Introduction, 3rd Edition. Routledge. Fennell, D & Malloy, D (2007) Codes of Ethics in Tourism: Practice, Theory, Synthesis, Channel View Publications
Courses including this module
Compulsory in courses:
- N325: BSc Finance, Investment & Risk year 3 (BSC/FIR)
- L11M: BSc Business Economics (Franchised) year 3 (BSC/PBE)
- N34M: BSc Banking and Finance (Franchised) year 3 (BSC/PBF)
- N82M: BSc International Bus in Tourism & Hospitality (Franchised) year 3 (BSC/PIBTH)