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Demonstrate a critical understanding of the term “sustainability” and apply it within the context of tourism and hospitality

 

BA DEGREE ASSIGNMENT SPECIFICATION SCHOOL OF HOSPITALITY & TOURISM MANAGEMENT
Student name:		Student  number:
Programmes:	BA (Hons) International Hotel Management
Module:	Sustainable Hospitality & Tourism Management	Module Level (4, 5, 6):	5
Module code:	BMIH5006	Contribution to Overall Module Assessment (%):	50%
Lecturer:		Internal Verifier:
Assignment Title:	Report: Destination Management: Destination of choice (2000 words +/- 10%)	Assignment No:	2 of 2
Hand Out Date:	w/c 26 Sept 2022	Submission deadlines: Return date of provisional marks & written feedback:	Thur 8th Dec 2022   Thur 19 Jan 2023

 

Referencing:	In the main body of your submission you must give credit to authors on whose research your work is based. Append to your submission a reference list that indicates the books, articles, etc. that you have read or quoted in order to complete this assignment (e.g. for books: surname of author and initials,  year of publication, title of book, edition, publisher: place of publication).
Submission:	All assignments must be submitted to Turnitin unless otherwise instructed by the Lecturer. Note: the Turnitin version is the primary submission and acts as a receipt for the student.  Late submission of the electronic version of the assignment will result in a late penalty mark.  Penalties for late submission: Up to ONE week late, maximum mark of 40%.  Over one week late, Refer.  Only the Extenuating Circumstances Panel may grant an extension.	Date:

 

Lecturer to indicate if a hard copy version of the assignment must be submitted.  DO NOT put this form into Turnitin or it will match many similarities with other students’ submissions.
	NO	X

Learning Outcomes tested  (from module syllabus)

Demonstrate a critical understanding of the term “sustainability” and apply it within the context of tourism and hospitality;  Analyse concepts of “sustainable good practice” within the tourism and hospitality industry (rural, coastal and urban areas) and within the transport sector.

 

 

 

 

TASK DESCRIPTION

Assignment 2 (50%) – Report – 2000 words (+/- 10%)

Destination Management: Destination of choice

Using an appropriate case study taken from the hospitality and tourism sector, critically evaluate to what extent the principles of sustainable tourism are present in the development management plan of your chosen destination.

This assignment will require you to write an evaluative report about a tourism destination of your choice, and will evaluate principles of sustainable tourism, using the three pillars of sustainability (economic, socio-cultural and environmental). The extent to which these principles are closely associated with the general principles of development should be evaluated and analysed throughout.  Evidence will need to be collated from a case study within the hospitality and tourism sector to justify broader in-depth research. Practices should be identified, outlining regulations and organisations responsible for the implementation. The travelling aspect of the industry should also be analysed, exploring how they are closely related. Use Butler’s life cycle model and Doxey’s irridex model to determine which stages your chosen destination has been through / is currently at. Use data and statistics to back up your evidence. Provide recommendations for the future development of the destination, keeping sustainability at the core of your recommendations.

You must present your report with a front page, this to include:

The title of the report – Destination Management: Destination of choice (Replace red text with your destination of choice).

• Your name
• The module title and number
• Your lecturer’s name

Your report should also include a clear contents page and headings throughout. The use of data can be presented through including graphs, models, and illustrations throughout your report. You must include in-text citations, along with a Reference List that conforms to UWTSD’s Harvard Referencing Guide (copy available on Moodle).

Microsoft Word settings: Please use: Arial Font 12, 1.5 line spacing and justify your text.

GUIDANCE FOR Students IN THE COMPLETION OF TASKS

1.Research-informed Literature

Your work must be informed and supported by scholarly material that is relevant to and focused on the task(s) set.    You should provide evidence that you have accessed a wide range of sources, which may be academic, governmental and industrial; these sources may include academic journal articles, textbooks, current news articles, organisational documents, and websites.  You should consider the credibility of your sources; academic journals are normally highly credible sources while websites require careful consideration/selection and should be used sparingly. Demonstrate a critical understanding of the term “sustainability” and apply it within the context of tourism and hospitality. Any sources you use should be current and up-to-date, mostly published within the last five years or so, though seminal/important works in the field may be older.  You must provide evidence of your research/own reading throughout your work, using in-text citations in the main body of your work and a reference list that is alphabetical at the end of your work. Please use the Harvard/APA referencing system.

Specific to this assignment: The work should contain at least 15 academic references in support of your work from a variety of valid and reliable sources. A reference list should be provided using UWTSD’s Harvard referencing conventions. Access relevant and current data from your chosen destination.

2.Knowledge and Understanding of Subject

Your work must demonstrate the growing extent of your knowledge and understanding of concepts and underlying principles associated with the subject area.  Knowledge relates to the facts, information and skills you have acquired through your learning.  You demonstrate your understanding by interpreting the meaning of the facts and information (knowledge). This means that you need to select and include in your work the concepts, techniques, models, theories, etc. appropriate to the task(s) set.  You should be able to explain the theories, concepts, etc. meaningfully to show your understanding.  Your mark/grade will also depend upon the extent to which you demonstrate your knowledge and understanding; ideally each should be complete and detailed, with comprehensive coverage.

Specific to this assignment: You should demonstrate knowledge and understanding of the theories/models associated with sustainability, for example, the Butler model of Tourism life cycle and Doxey’s irridex model. You should demonstrate a sound understanding of your destination of choice, with clear rationale for your choice. Using an appropriate case study taken from the hospitality and tourism sector, critically evaluate to what extent the principles of sustainable tourism are present in the development management plan of your chosen destination

3.Analysis

Your work must contain evidence of logical, analytical thinking, evaluation and synthesis. For example, to examine and break information down into parts, make inferences, compile, compare and contrast information.  This means not just describing What! But also justifying: Why? How? When? Who? Where? At all times, you must provide justification for your arguments and judgements.  Evidence that you have reflected upon the ideas of others within the subject area is crucial to you providing a reasoned and informed debate within your work.  Furthermore, you should provide evidence that you are able to make sound judgements and convincing arguments using data and concepts.  Sound, valid conclusions are necessary and must be derived from the content of your work.  There should be no new information presented within your conclusion.  Where relevant, alternative solutions and recommendations may be proposed.

Specific to this assignment: You should critically evaluate your sources, synthesis of information from your research and academic theories/ models and draw appropriate conclusions and recommendations.

 

4.Practical application and deployment

You should be able to demonstrate how the subject-related concepts and ideas relate to real world situations or a particular context.  How do they work in practice?  You will deploy models, methods, techniques, and/or theories, in that context, to assess current situations, perhaps to formulate plans or solutions to solve problems, some of which may be innovative and creative.  This is likely to involve, for instance, the use of real world examples and cases, the application of a model within an organisation and/or benchmarking one organisation against others based on stated criteria.  You should show awareness of the limitations of concepts and theories when applied in particular contexts.

Specific to this assignment:     The report should include critical evaluation of the benefits and drawbacks of sustainable tourism and sustainable development. Consider comparisons with other successful destinations to emphasise the need for change / development.

 

5. Skills for professional practice

Your work must provide evidence of the attributes expected in professional practice.  This includes demonstrating your individual initiative and/or collaborative working. You must communicate effectively in a suitable format, which may be written and/or oral, for example, essay, management report, presentation. Work should be coherent and well-structured in presentation and organisation. Demonstrate a critical understanding of the term “sustainability” and apply it within the context of tourism and hospitality

Specific to this assignment: The report should be presented using a formal business report as demonstrated within the assignment guidance notes. The content should be of a professional standard with correct spelling, grammar and a logical flow to your discussion. Include data through the use of graphs, tables and charts throughout your report, where necessary. Images can also be included. Using an appropriate case study taken from the hospitality and tourism sector, critically evaluate to what extent the principles of sustainable tourism are present in the development management plan of your chosen destination

 

Essential Resources:

• Resources provided in module handbook, lecture notes, tutorial material, Hotelier user-guide and on Moodle.

This section details the assessment criteria. The extent to which these are demonstrated by you determines your mark. The marks available for each criterion are shown. Lecturers will use the space provided to comment on the achievement of the task(s), including those areas in which you have performed well and areas that would benefit from development/improvement.   

Common Assessment Criteria Applied	Marks available	Marks awarded
1. Research-informed Literature Extent of research and/or own reading, selection of credible sources, application of appropriate referencing conventions.
	15
2. Knowledge and Understanding of Subject Extent of knowledge and understanding of concepts and underlying principles associated with the discipline.
	25
3. Analysis Analysis, evaluation and synthesis; logic, argument and judgement; analytical reflection; organisation  of ideas and evidence
	25
4. Practical Application and Deployment Deployment of methods, materials, tools and techniques; application of concepts; formulation of innovative and creative solutions to solve problems.
	20
5. Skills for Professional Practice Attributes in professional practice: individual and collaborative working; deployment of appropriate media; presentation and organisation. Demonstrate a critical understanding of the term “sustainability” and apply it within the context of tourism and hospitality
	15

 

Assignment Mark (Assessment marks are subject to ratification at the Exam Board.  These comments and marks are to give feedback on module work and are for guidance only until they are confirmed. )	Late Submission Penalties (tick if appropriate)		%
	Up to 1 week late	40% Max
	Over 1 week late	0%